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

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

Loose sausage meat (uncased) — the Italian seasoning blend, ready to use for holiday st...

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

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

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

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...