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Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

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

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

Dutch Gouda with whole cumin seeds worked through the paste. The earthy, slightly bitte...

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

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...

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

Danish Havarti with chopped jalapeño peppers worked through the paste. Creamy base, slo...

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

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

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

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

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

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

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

Hand-breaded chicken fingers from real Mennonite-raised chicken tenderloins. Marinated ...

Bothwell is a Manitoba cheesemaker known for award-winning Canadian cheeses. Varieties ...

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

Imported Italian penne candela — long, ridged, hollow tubes about 4 inches long. The dr...

Tart raspberries in a flaky butter pastry. Bake from frozen at 400°F for 55 minutes. Th...