Search the Counter

Imported Italian fettucce — wider than fettuccine, the maximum surface area for clingin...

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

Slow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and li...

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

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

Manchego DOP — Spanish sheep's-milk cheese from La Mancha, aged 3 to 12+ months. Distin...

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

Imported Italian premium pasta selection — bronze-die, slow-dried, with exceptional coo...

Beemster Vlaskaas — the cheese the Beemster polder makes for their annual flax-harvest ...

Imported Italian bucatini — thick spaghetti with a hole running through the centre. The...

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

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

Imported Italian rigatoni — large tubes with deep ridges. The ridges catch sauce, the w...

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

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

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

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

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

Sicilian Pecorino with whole pistachios studded throughout — the visual centerpiece of ...

Smaller version of our fresh potato gnocchi — about half the size, more delicate. Drop ...

A whole free-range, grain-fed Mennonite-raised chicken — typically 4–5 lbs, perfect for...

Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

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