Long thought to have been a dish created by the gauchos of Argentina to flavour meat cooked over an open fire, chimichurri is now essential to Argentinian cuisine. It is a fresh sauce with a hit of acidity and plenty of fresh parsley, oregano and cilantro. We use it to marinate our Petite Tender steak, then add more to the pouch before cooking it to a perfect medium-rare. The juices from the meat combine with the chimichurri and voila!, a delicious sauce is made to drizzle over top. Serve this with our Mexican Firecracker Rice. Buen Provecho!

Heating Instructions

Recommended Finishing Steps

• Heat the petite tender steak following the Heating Instructions link above. Once it has been heated, remove it from the pouch, saving the pouch juices, and transfer it to a cutting board. 
• Slice the steak into medallions and place them on your plate. Drizzle the chimichurri juices from the pouch over top.
• You can also serve this product chilled. Simply thaw this in your refrigerator, open the pouch, slice and serve. Great to top an Avocado Toast with! Use the chimichurri pouch juices as the base for a vinaigrette.

All the flavours of Prime Rib Roast….on a meaty, barbecued rib! Seasoned with sea salt and black pepper, we grill our Bar Five Farms Prime Rib Beef Back Ribs for that great barbecue flavour before cooking them sous vide, very, very slowly. Tender and juicy! Slather on our Coffee Porter Barbecue Sauce and serve with our Poutine Potatoes for a real treat!      

Heating Instructions

Recommended Finishing Steps

• Heat the ribs following the Heating Instructions link above. Once they have been heated, remove them from the pouch. 
• Place them on a baking sheet, slather with barbecue sauce and place under the broiler for 2-4 minutes to crisp up, being careful not to burn the sauce. Or, slather them with barbecue sauce and place them on your preheated barbecue.
• Cut the rack between the bones and pile on a platter. Serve with additional sauce if desired.

We call them “Naked Ribs” because we only season them with sea salt and black pepper. We then grill these incredibly meaty Maple Ridge Farms ribs to impart that smoky barbecue flavour before we cook them sous vide, low and slow, until they are sooooo tender! You get to slather them with one of our BBQ sauces or your favourite, then finish them on your barbecue or under your broiler. These pair perfectly with our Smashed Sweet Potato Russet Blend.

Heating Instructions

Recommended Finishing Steps

• Heat the ribs following the Heating Instructions link above. Once they have been heated, remove them from the pouch. 
• Place them on a baking sheet, slather with barbecue sauce and place under the broiler for 2-4 minutes to crisp up, being careful not to burn the sauce. Or, slather them with barbecue sauce and place them on your preheated barbecue.
• Cut the rack between the bones and pile on a platter. Serve with additional sauce if desired.

“Best ribs I’ve ever had!”
—overheard at the OK Friday Market, Burl’s Creek

This is a staff pick! We have taken the refreshing flavours of the Cuban Mojito; fresh lime juice, mint, and rum and combined them to make a marinade for our Artisan Farms boneless, skinless chicken breast and paired it with our coconut rice. A great dish for a hot summer night!

A great combination of Barrie Hill Farms’ asparagus, fresh creamy tart goat cheese, fresh herbs and a hint of lemon, stuffed into a plump Yorkshire Valley Farms chicken breast. Great when paired with our delicious Wild Rice Pilaf! A staff favourite! 

• Asparagus-Chèvre Stuffed Chicken 180g
• Wild Rice Pilaf 150g

Our twist on the French Country classic Coq au Vin (aka Chicken in Wine!). Here we use our melt-in-your-mouth Confit Duck Leg (Quack!)  instead of the traditional chicken (Coq). We serve it along with our rich red wine sauce, that contains button and cremini mushrooms, onions garlic and fresh herbs. Two pouches make up this One Pot entree.  Try it served over our Portobello Smashed Potatoes, can be purchased as a Dinner Kit.

Heating Instructions

Inspired by the massive bone-in Rib Eye beef steak...the Tomahawk. This is a long-bone pork loin chop that we cook sous vide with our very own Bacon Butter! Whipped butter, smoky bacon fat, chopped bacon, roasted onions and garlic. Mmmmmm....bacon..... So tasty served with our Poutine Smashed Potatoes.

Heating Instructions

Recommended Finishing Steps

• Heat the chop following the Heating Instructions link above. Once it has been heated, remove them from the pouch, saving all of the juices in the pouch. 
• Place it in a frying pan and sear over med-high heat for 1-2 minutes per side. Or place on a preheated barbecue for 1-2 minutes per side. 
• Remove the chop from the pan or barbecue and add the pouch juices/bacon butter from the pouch to the pan. Bring to a boil and reduce until it begins to thicken up. Remove from the heat.
• Plate the chop and drizzle the reduced juices and bacon butter over top. Garnish with a sprig of rosemary.

Asparagus-Chèvre Stuffed Chicken Breast

Think Spring in Ontario! Barrie Hill Farms’ asparagus is combined with fresh, creamy, tart goat cheese, fresh herbs and a hint of lemon, stuffed into a plump Yorkshire Valley Farms chicken breast then cooked sous vide. Our creamiest stuffing yet!

Heating Instructions

A harmonious union of classic carrot cake and creamy cheesecake.

(Contains nuts)