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

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

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

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

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

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

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

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

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

Slow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and li...

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

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

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

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

Cleaned squid rings and tentacles — ready for the pan, the grill, or the deep fryer. Co...

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

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

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

Whole chicken wings from Mennonite-raised birds, split into flats and drumettes — the w...

Fresh cannelloni stuffed with ricotta, mozzarella, Parmigiano, and spinach, baked in to...

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

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