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

Imported Italian linguine. The flat profile catches creamy and seafood sauces better th...

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

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

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

Split Mennonite-raised wings (flats and drumettes), pre-marinated in our house Buffalo ...

Fresh Mennonite-raised chicken necks — the secret stock-builder ingredient, full of con...

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

Bone-in, skin-on chicken breasts from Mennonite-raised birds. The bone holds the meat t...

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

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

Imported Italian penne candela — long, ridged, hollow tubes about 4 inches long. The dr...

Imported Italian farfalle ("butterflies" or "bowties"). The pinched centre is firmer; t...

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

Tzatziki made in-house: strained Greek yogurt, grated cucumber (drained), garlic, fresh...

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

Whole chicken wings from Mennonite-raised birds, split into flats and drumettes — the w...

Split Mennonite-raised wings pre-marinated in our house honey-garlic sauce — honey, gar...

Roasted AAA beef bones simmered for 18+ hours with vegetables, herbs, salt, and apple-c...

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