We like to think of this as our 'North by Southwest' Chili. We've crossed big tender pieces of Pasture Raised Ontario RWA Brisket, dried cranberries and a local coffee stout with a rich Southwestern inspired chili made with tomatoes, black beans and a touch of smoky chipotle chilies. Big flavours with a kick!

Heating Instructions

The ultimate comfort food…? Quite possibly! We slow-“braise”, sous vide, Australian lamb shanks with roasted garlic and onions and a touch of rosemary, to create a truly soul-satisfying combination of flavours and melt-in-your-mouth lamb. The juices in the pouch can be simmered down to make a very rich tasting sauce! Delicious served with our Roasted Garlic Smashed Potatoes...check out our Ontario Farm to Table Dinner Kit.

(Pictured here with Roasted Garlic Smashed Potatoes and Provençale Ratatouille)

Heating Instructions

Recommended Finishing Steps

• Heat the lamb shank following the Heating Instructions link above. Once it has been heated, remove it from the pouch, saving the pouch juices.
• Pour the juices into a small saucepan and reduce until thickened. 
• Plate the lamb shank and pour the reduced juices over top (and your potatoes!)

A hearty cross-cultural stew featuring our Bar Five Farms Angus Beef, delicious root vegetables (onion, carrots, potatoes and turnips) and a rich Guinness Stout laced made-in-house beef bone broth. Sooooo yummy! Soooo comforting!

 Heating Instructions

A wonderful accompaniment to all things tropical! Our rice is cooked in a flavourful in- house made chicken broth laced with coconut milk. 

Heating Instructions

Recommended Finishing Steps

• When the rice is heated, remove from the water and cut open the pouch.
• Grab both sides of the pouch and agitate the pouch to fluff up the rice grains. They have been vacuum packed and need to loosen up.
• Spoon onto your plate.

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.

A tropical Hawaiian chicken dish...food truck food in Hawaii! The chicken is marinated in a pineapple-soy mixture with lots of garlic and ginger then grilled over high heat, turning (huli) often. We cook it sous vide to lock in those delicious flavours. You brush the barbecue sauce on after heating it and crisp it up under the broiler or on your barbecue. Break out the grass skirts, the Don Ho album, and do a little Hula dance!

• Huli Huli (Hawaiian BBQ) Half Chicken 
• Hawaiian Barbecue Sauce
• Coconut Rice (150g) x 2
• Roasted Vegetable Medley (125 g) x 2

We've marinated our Bar Five Farms Angus boneless beef short ribs in a Korean style 'Bulgogi' marinade, rich with garlic, ginger, soy sauce and Gochujang, that savoury, spicy, slightly sweet fermented Korean chili paste. The short ribs are combined in the pouch with a trio of sauteed mushrooms; King, Shittake and Cremini, then slow-cooked sous vide. The result....melt in your mouth and oh so tasty! We pair this with our Roasted Garlic Smashed Potatoes and Roasted Vegetables. Mind.....blown!

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 pouch contents, including short ribs and mushrooms into a small saucepan. 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 and spoon the mushrooms over top. 

 We've marinated our Bar Five Farms Angus boneless beef short ribs in a Korean style 'Bulgogi' marinade, rich with garlic, ginger, soy sauce and Gochujang, that savoury, spicy, slightly sweet fermented Korean chili paste. The short ribs are combined in the pouch with a trio of sautéed mushrooms; King, Shitake and Cremini, then slow-cooked sous vide. The result....melt in your mouth and oh so tasty!

(Pictured here with Roasted Garlic Smashed Potatoes, Roasted Carrots and Parsnips that are sold separately, and a trio of mushrooms) 

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 pouch contents, including short ribs and mushrooms into a small saucepan. 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 and spoon the mushrooms over top. 

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 Roasted Garlic Smashed Potatoes.

*Rack sizes are based on average raw weight and do vary.

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

Thoughts of Autumn and Spring...butternut squash and maple syrup. We roast these together with sweet onions, then combine them with toasted pecans and bread, and plenty of fresh herbs to make a unique and delicious stuffing for our plump boneless, skinless chicken breasts. We add an extra splash of maple syrup to each pouch. Think of it as the basting process for the chicken breast! Delicious served with our Wild Rice Pilaf.(Sold separately)

Heating Instructions

(Pictured here with Wild Rice Pilaf and Grilled Asparagus)

Often described as a Party-in-Your-Mouth! Jambalaya is an American Cajun/Creole rice dish with French, African and Spanish roots.

We've included Cajun Blackened Chicken (drum & thigh), Shrimps, Andouille Sausage and Smoked Ham. These are cooked sous vide in a richly seasoned tomato broth, with our own blend of Cajun spices, that is absorbed by the rice. This has a bit of a kick to it! (med. spice)

Heating Instructions

A rich and earthy mushroom, the Portobello adds a wonderful depth of flavour to smashed russet potatoes, made extra creamy with the addition of roasted garlic-infused extra-virgin olive oil. A wonderful accompaniment to our Braised Lamb Shank with Roasted Garlic and Onions, Roasted Confit Duck Leg, or Grilled Petite Tender with Portobello Mushroom and Port Stuffing. 

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!)

(Pictured here with Portobello smashed potatoes and seasonal vegetables - sold separately)

An elegant side dish that highlights the nutty flavour of wild and white rice in combination with caramelized onions, and fresh herbs. This pairs extremely well with all of our Stuffed Chicken Breasts.

 Heating Instructions

Recommended Finishing Steps

• When the rice is heated, remove from the water and cut open the pouch.
• Grab both sides of the pouch and agitate the pouch to fluff up the rice grains. They have been vacuum packed and need to loosen up.
• Spoon onto your plate.