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

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

Slow-baked bread pudding made with day-old brioche, eggs, milk, cinnamon, vanilla, and ...

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

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

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

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

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

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

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

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

Hand-stretched pizzas made with Italian 00 flour dough, San Marzano tomato sauce, fresh...

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

Ontario lamb shoulder (or Australian/New Zealand when Ontario is out of season), bone-i...

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

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

Dutch Gouda aged until the cheese develops caramel and butterscotch notes and the chara...

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

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

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