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French Brie — soft-ripened cow's-milk cheese with a bloomy white rind and a buttery, cr...

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

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

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

Bone-in Ontario pork shoulder (boneless on request) — the workhorse cut for pulled pork...

Bone-in, skin-on chicken breasts from Mennonite-raised birds. The bone holds the meat t...

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

Hand-pattied 6-oz chicken burgers, made from Mennonite-raised ground chicken with a lit...

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...

Hand-pattied 6-oz burgers from AAA medium ground beef (80/20). The standard burger size...

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...

All-beef hot dogs made from AAA Canadian beef — no fillers, no nitrites, no artificial ...

Imported Italian bucatini — thick spaghetti with a hole running through the centre. The...

Centre-cut pork loin chops — the part of the loin between the rib and sirloin sections,...

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

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

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

Back-attached chicken legs (thigh + drumstick + portion of the back) from Mennonite-rai...

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...