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Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

Back-attached chicken legs (thigh + drumstick + portion of the back) from Mennonite-rai...

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

Imported Italian casarecce — short twisted scrolls from Sicily. The curl grips sauce; t...

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

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

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

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

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

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

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

A smaller whole free-range Mennonite-raised fryer chicken, typically 2.5–3.5 lbs. Bette...

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

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

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

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

Red snapper — firm, sweet, lightly fishy white fish. Pan-sear skin-on fillets in a hot ...

Young Ontario cheddar, aged just long enough to develop a clean cheddar flavour without...

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

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

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

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

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

Medium cheddar with grated fresh horseradish blended in. The sharpness of horseradish b...