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Local Ontario free-run eggs from a small farm — brown-shelled, fresh, with deep-yellow ...

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

Fresh mozzarella — soft, milky, in water. The cheese for Caprese salad (stack with toma...

Fresh whole turkey from Ontario Mennonite farms — free-range, grain-fed, no hormones or...

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

Fresh potato gnocchi — pillowy, light, made from real Yukon Gold potatoes. Drop into bo...

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...

The classic breakfast sausage — fresh Ontario pork seasoned with sage, maple, black pep...

Fresh gluten-free gnocchi made with potato and rice flour blend. Pillowy, light, indist...

Fresh potato gnocchi with porcini mushroom worked into the dough. Drop into boiling wat...

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

Orange roughy fillets — mild, flaky white fish from deep New Zealand waters. Best treat...

Frozen lobster tails — restaurant-grade quality, flash-frozen at peak freshness. Thaw o...

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

Raw jumbo shrimp at 16–20 per pound — the size that takes any preparation. Peel-on (bes...

Fresh potato gnocchi with black truffle worked into the dough. Drop into boiling water ...

Fresh Mennonite-raised chicken hearts — small, dense, all muscle, with a rich beefy fla...