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

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

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

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

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

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

Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...

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

Hand-pattied 6-oz chicken burgers, made from Mennonite-raised ground chicken with a lit...

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

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

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

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

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

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

Ontario cheddar aged to medium sharpness — the everyday workhorse. Strong enough to tas...

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

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

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

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

Fresh mozzarella — soft, milky, in water. The cheese for Caprese salad (stack with toma...

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

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

Fresh pasta cannelloni tubes stuffed with slow-braised veal, spinach, and Parmigiano, t...