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

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

Hand-pattied 4-oz burgers from AAA medium ground beef (80/20). The slider size, or stac...

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

Fresh Mennonite-raised chicken feet, cleaned. Essential for dim sum-style braised phoen...

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

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

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

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

Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...

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

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

The classic breakfast sausage — fresh Ontario pork seasoned with sage, maple, black pep...

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

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

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

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...