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

Imported Italian premium pasta selection — bronze-die, slow-dried, with exceptional coo...

Hand-stretched pizzas made with Italian 00 flour dough, San Marzano tomato sauce, fresh...

Pure beef suet — the hard fat from around the kidneys, the gold standard for rendering ...

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

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

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

Jumbo shrimp in light tempura batter, frozen for freshness. Deep-fry from frozen at 375...

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

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

Fresh Ontario pigs' feet (trotters) — full of collagen and connective tissue, the secre...

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

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

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

Mennonite-raised chicken cooked with carrot, celery, onion, peas, and a sage-cream grav...

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

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

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

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

Fresh cannelloni stuffed with ricotta, mozzarella, Parmigiano, and spinach, baked in to...

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

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

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

A rotating selection of traditional Dutch cheeses beyond our core Gouda line — boerenka...