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Hand-pattied 4-oz burgers from AAA medium ground beef (80/20). The slider size, or stac...

Hand-pattied 6-oz burgers from AAA medium ground beef (80/20). The standard burger size...

Dubliner Irish cheese — aged 12+ months, with a flavour somewhere between sharp cheddar...

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

Ontario cheddar aged until the sharpness develops real bite and the texture begins to c...

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

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

English-style cheddar cold-smoked over applewood. Sweeter smoke than maple, milder ched...

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

Young Dutch Gouda — aged just enough to develop the characteristic buttery profile with...

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

Pecorino Romano DOP — the sharp, salty sheep's-milk cheese from Lazio. The essential in...

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

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

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...

Local Ontario free-run eggs from a small farm — brown-shelled, fresh, with deep-yellow ...

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