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Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...

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

Australian lamb — typically grass-fed, with a fuller, gamier flavour than Ontario or Ne...

Fresh Mennonite-raised chicken hearts — small, dense, all muscle, with a rich beefy fla...

Boneless skinless Mennonite-raised chicken breast, cubed, skewered, and marinated in ol...

Ontario lamb shoulder (or Australian/New Zealand when Ontario is out of season), bone-i...

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

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

Jamaican-style patties — flaky golden turmeric pastry filled with spiced ground chicken...

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

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