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

Tart rhubarb (or rhubarb-strawberry in season) in a flaky butter pastry. Bake from froz...

Tart raspberries in a flaky butter pastry. Bake from frozen at 400°F for 55 minutes. Th...

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

English-style cheddar cold-smoked over applewood. Sweeter smoke than maple, milder ched...

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

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

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

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

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

Yorkshire Wensleydale — crumbly, mild, slightly sweet English cheese. The version with ...

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

Ontario cheddar aged until the sharpness develops real bite and the texture begins to c...

Dubliner Irish cheese — aged 12+ months, with a flavour somewhere between sharp cheddar...

Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...