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

Jumbo shrimp in light tempura batter, frozen for freshness. Deep-fry from frozen at 375...

Jumbo shrimp coated in shredded coconut and panko, frozen for freshness. Bake from froz...

Home-made apple pie — sliced Ontario apples, brown sugar, cinnamon, butter, and a flaky...

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

Premium ice cream from a small Ontario producer — vanilla bean, chocolate, salted caram...

Tart raspberries in a flaky butter pastry. Bake from frozen at 400°F for 55 minutes. Th...

Jamaican-style patties — flaky golden turmeric pastry filled with spiced ground chicken...

Wild blueberries in a flaky butter-pastry double crust, finished with a sugar glaze. Ba...

Tart rhubarb (or rhubarb-strawberry in season) in a flaky butter pastry. Bake from froz...

Pure beef suet — the hard fat from around the kidneys, the gold standard for rendering ...

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

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

Pre-cooked jumbo shrimp at 16-20 per pound — peel-on or peeled. Thaw, arrange on ice wi...

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

Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...

Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...

Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

Cleaned squid rings and tentacles — ready for the pan, the grill, or the deep fryer. Co...

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

Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...