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Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...

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

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

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

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

Chicken sausage made with Mennonite-raised ground chicken, sundried tomato, garlic, bas...

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

Split Mennonite-raised wings (flats and drumettes), pre-marinated in our house Buffalo ...

Smaller version of our fresh potato gnocchi — about half the size, more delicate. Drop ...

Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

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

Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...

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

Cubed AAA beef sirloin or tenderloin, skewered with onion and pepper, marinated in oliv...

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

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

Whole Mennonite-raised chicken brined for 24 hours and naturally smoked in our smokehou...

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...