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Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

Slow-baked bread pudding made with day-old brioche, eggs, milk, cinnamon, vanilla, and ...

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

Imported Italian fettucce — wider than fettuccine, the maximum surface area for clingin...

Imported Italian tubetti rigati — tiny ridged tubes. The traditional pasta for pasta e ...

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

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

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

Fresh potato gnocchi — pillowy, light, made from real Yukon Gold potatoes. Drop into bo...

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

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

Ontario cheddar aged to medium sharpness — the everyday workhorse. Strong enough to tas...

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

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

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

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

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

Bone-in chicken drumsticks from Mennonite-raised birds. The kid-friendly piece of chick...

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

Chicken supreme — a French preparation where the bone-in breast is left attached to the...

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...