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

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

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

Snowdonia is a Welsh cheddar coated in distinctive black wax, aged sharp and crumbly. T...

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

Crotonese — Calabrian sheep's-milk cheese, semi-aged, with a slightly herbal profile fr...

Fresh Mennonite-raised chicken feet, cleaned. Essential for dim sum-style braised phoen...

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

Aged Pecorino Toscano DOP — sheep's milk cheese from Tuscany, milder than the Roman ver...

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

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

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

Auricchio provolone — aged Italian provolone with the characteristic sharp bite and fir...

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

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

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

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

Orange roughy fillets — mild, flaky white fish from deep New Zealand waters. Best treat...

Fresh potato gnocchi — pillowy, light, made from real Yukon Gold potatoes. Drop into bo...

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

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

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

Greek feta DOP — sheep's-milk cheese brined in salt water. Tangy, salty, crumbly. Essen...

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