This is a colourful and unique earthy trio of Jasmine, Thai red and black rice. We spike it with garlic, ginger, scallions, cilantro and lime. It's a delicious side dish for our Asian 8-Spice Duck Breast.
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…
The rich, earthy flavours of Portobello mushrooms slightly sweetened with Port wine and stuffed into a grilled Petite Tender, make this a delicious roast for two (or three, or four!). The Petite Tender is a seldom seen cut of meat that is almost as tender as a filet of beef. We cook this sous vide to medium rare to ensure a moist and tender roast.
Our chef combines carrots, squash, onions, fennel and parsnips, with garlic infused olive oil, herbs, sea salt and black pepper then slow-roasts them to heighten their natural sweetness. A delicious combination of seasonal flavours to complement any meal! An essential part of our Ontario Farm to Table Dinner Kit.
The foods of the Caribbean make up the ultimate Fusion Cuisine. Influences from Africa, India, Spain and Portugal to name a few, combine to give our West Indian Beef Curry rich and complex flavours. This is a mild curry...serve it with your favourite hot sauce and chopped cilantro to kick it up a notch! Great served over a bed of our Coconut Rice or our Jamaican Rice and Beans.
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.