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.
We slice our oh-so-tender grilled boneless beef short ribs and combine them with a rich red wine beef demi-glace sauce spiked with rosemary. You just heat and serve! Best paired with our Roasted Garlic Smashed Potatoes. Truly comforting!
A classic for sure! A delicious Bar Five Farms Boneless Prime Rib Roast, rubbed with herbs and spices, and seared to lock in flavours, then slowly cooked sous vide to a perfect medium-rare. Place slices of the roast over our Portobello Mushroom Smashed Potatoes and drizzle with the rich 5-Peppercorn-Brandy Demi-glace. Serve with our Roasted Vegetable Medley. Ready to serve in less than 30 minutes!