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Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

Jumbo shrimp in light tempura batter, frozen for freshness. Deep-fry from frozen at 375...

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

Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

Jumbo shrimp coated in shredded coconut and panko, frozen for freshness. Bake from froz...

Raw jumbo shrimp at 16–20 per pound — the size that takes any preparation. Peel-on (bes...

Hand-breaded chicken nuggets made in-house from Mennonite-raised chicken breast cubes —...

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

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

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

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

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

Boneless skinless turkey breast — lean, high-protein, easy to portion. Brine for 4 hour...

Farmer sausage — a Mennonite-style coarse-ground pork sausage, lightly smoked, seasoned...

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

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

Montasio DOP — Italian alpine cheese from Friuli, semi-firm, nutty. The traditional che...

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

Boneless Ontario pork chops cut 3/4" thick from the loin. Quick cooking, kid-friendly, ...

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

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

Hand-breaded chicken fingers from real Mennonite-raised chicken tenderloins. Marinated ...

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

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...