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

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

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

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

Diced AAA beef braised in red wine, onions, mushrooms, and herbs until silky, topped wi...

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

Mennonite-raised chicken cooked with carrot, celery, onion, peas, and a sage-cream grav...

Slow-baked bread pudding made with day-old brioche, eggs, milk, cinnamon, vanilla, and ...

Hand-stretched pizzas made with Italian 00 flour dough, San Marzano tomato sauce, fresh...

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

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

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

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

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

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

Piave DOP — a hard cheese from the Dolomite mountains in northern Italy. Aged versions ...

Yorkshire Wensleydale — crumbly, mild, slightly sweet English cheese. The version with ...

Dutch Gouda aged until the cheese develops caramel and butterscotch notes and the chara...

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

French Brie — soft-ripened cow's-milk cheese with a bloomy white rind and a buttery, cr...

Bothwell is a Manitoba cheesemaker known for award-winning Canadian cheeses. Varieties ...

French Camembert from Normandy — soft-ripened cow's-milk cheese with a bloomy rind. Str...

Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...