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Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

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

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

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

Creamy Danish Havarti — semi-soft, buttery, with tiny irregular holes throughout the pa...

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

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

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

Cleaned squid rings and tentacles — ready for the pan, the grill, or the deep fryer. Co...

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

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

Roasted Mennonite-raised chicken bones simmered for 18+ hours with onion, carrot, celer...

Premium ice cream from a small Ontario producer — vanilla bean, chocolate, salted caram...

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