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Frozen lobster tails — restaurant-grade quality, flash-frozen at peak freshness. Thaw o...

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

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

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

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

Pure beef suet — the hard fat from around the kidneys, the gold standard for rendering ...

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

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

Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

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

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

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

Fresh Mennonite-raised turkey wings — bigger and more meat-on-the-bone than chicken win...

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

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

Fresh pasta cannelloni tubes stuffed with slow-braised veal, spinach, and Parmigiano, t...

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

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

Lasagna made the way Italian grandmothers make it: hand-layered fresh egg pasta sheets,...

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

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

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

Pre-cooked jumbo shrimp at 16-20 per pound — peel-on or peeled. Thaw, arrange on ice wi...