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Beemster's goat-milk version of their classic Gouda. Tangy where the cow version is swe...

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

Jumbo shrimp coated in shredded coconut and panko, frozen for freshness. Bake from froz...

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

Roasted AAA beef bones simmered for 18+ hours with vegetables, herbs, salt, and apple-c...

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

Imported Italian zita tagliati — long hollow tubes meant to be broken into rough pieces...

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

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

Lasagna made the way Italian grandmothers make it: hand-layered fresh egg pasta sheets,...

Fresh gluten-free gnocchi made with potato and rice flour blend. Pillowy, light, indist...

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

Diced AAA beef braised in red wine, onions, mushrooms, and herbs until silky, topped wi...

Piave DOP — a hard cheese from the Dolomite mountains in northern Italy. Aged versions ...

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

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

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

Wild blueberries in a flaky butter-pastry double crust, finished with a sugar glaze. Ba...

Breaded and pan-fried eggplant layered with tomato sauce, ricotta, mozzarella, and Parm...

Home-made apple pie — sliced Ontario apples, brown sugar, cinnamon, butter, and a flaky...