Surf and Turf has been a staple of North American steakhouses since the 1960’s and the epitome of “Continental Cuisine”.  We present a modern twist on this classic. Our Lobster Lollys are succulent, de-shelled Nova Scotia lobster tails, cooked sous vide on bamboo skewers in a lemon-herb-garlic butter and are paired with our Steak-on-a-stick; pieces of our Bar Five Farms petite tender also skewered on bamboo sticks, seasoned with Classic Montreal Steak Spice, and quickly char-grilled before being cooked sous vide to a tender and juicy medium-rare. Set the Lolly and Steak Skewers on a bed of our Roasted Garlic Smashed Potatoes; finish by drizzling them with juices and butter from the pouches.

No doubt... a celebratory dinner!

Kit includes

• 1 Lobster Lolly
• 1 Steak-on-a-Stick
• 150g Roasted Garlic Smashed Potatoes
• 150g Roasted Vegetable Medley

Heating Instructions

A perfect Canada Day treat, and the easiest Prime Rib Roast dinner you will ever prepare! (and maybe the most delicious!) We rub a 1 kg Bar Five Farms Boneless Prime Rib Roast with tasty spices and sear it to lock in juices and flavour, then slowly cook it sous vide to a perfect medium-rare. We serve this with a made-in-house 5-peppercorn Brandy Demi-Glace sauce, our Roasted Garlic Smashed Potatoes and Roasted Vegetable Medley that includes; carrots, butternut squash, onions, parsnips and turnips. Serves four.

Kit includes

• 1-1kg Boneless Prime Rib Roast
• 1 - 250g Five Peppercorn-Brandy Demi-glace  
• 1 - 600g Roasted Garlic Smashed Potatoes
• 1 - 600g Roasted Vegetable Medley

Heating Instructions

Lobster Lollipops…Yes, they’re a thing! The ultimate food-on-a-stick. We de-shell a Nova Scotia lobster tail, skewer it with a bamboo stick, vacuum pack it in our Lemon-Garlic-Herb Butter and cook it sous vide. The result? One very tender and tasty lobster tail!

Super as an hors d'oeuvre, the base for a lobster roll or paired with our Grilled Steak-on a-Stick for a fun take on traditional Surf and Turf. Check out our Surf and Turf Dinner Kit.

Heating Instructions

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 Berkshire 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

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.

The ultimate 'melt-in-your-mouth'!

Our Bar Five Farms boneless beef short ribs are seasoned with sea salt and black pepper, grilled, then cooked sous vide for a very, very long time. They are melt-in-your-mouth delicious and the juices in the pouch can be made into a quick and delicious pan sauce. They are also great with any number of our barbecue sauces (our chef’s partial to the Plum Butter Balsamic BBQ Sauce). Pair the ribs 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. 
• Pour the pouch juices into a small saucepan and add 60g of red wine and bring to a boil. Reduce by half or until desired thickness has been achieved. 
• Slice the short ribs, if you like, and place them on your plate. Drizzle the pan sauce over top.
• Or....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.
• Slice the short ribs and place on your plate. Serve with additional sauce if desired.

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 Fenwood Farm's chicken breast then cooked sous vide. Our creamiest stuffing yet!

Heating Instructions

A fillet of our Jail Island Atlantic Salmon is cooked with a very summery blend of fresh lemon juice, lots of fresh Genovese basil, and a hint of garlic. Very refreshing! Great served chilled on a salad (pouch juices can be used as your salad dressing), or heated with a side of our Greek Rice. 

Heating Instructions

The classic French Bistro menu item. Delicious, melt-in-your-mouth duck, with crazy crispy skin! We season our King Cole duck leg with sea salt and black pepper, then vacuum pack it and cook it sous vide... slowly... very slowly…

This item features in our Paris Bistro Dinner Kit, and is also brilliant when finished with our Asian Raspberry  Sauce and served with our Coconut Rice or Red and Black Thai Rice!

Heating Instructions

Recommended Finishing Steps

• Heat the duck leg following the Heating Instructions link above. Once it has been heated, remove it from the pouch, saving the pouch juices.
• Place it skin-side up on a baking sheet, and place under the broiler for 2-4 minutes to crisp up the skin (skin-side down on a hot barbecue grill).
• Plate the Confit Duck Leg and drizzle the juices in the pouch over top (and on your potatoes!).