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

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

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

Our whole smoked chicken, pulled or sliced for deli use — convenient for sandwiches, ch...

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

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

Imported Italian orecchiette — "little ears" from Puglia. The concave shape cradles sma...

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

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

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

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

Imported Italian tubetti rigati — tiny ridged tubes. The traditional pasta for pasta e ...

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

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

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

Imported Italian semi di orzo — tiny rice-shaped pasta (also called orzo or risoni). Fo...

Mild and medium cheddars marbled together in striking orange-and-white streaks. Tastes ...

The same medium cheddar without the annatto colouring — pure white, clean flavour. Many...

Hand-breaded chicken nuggets made in-house from Mennonite-raised chicken breast cubes —...

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

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

Breaded and pan-fried eggplant layered with tomato sauce, ricotta, mozzarella, and Parm...

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

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