Robust flavours and warm spices combine in this very traditional Island cuisine classic. Coconut milk, garlic, allspice and thyme flavour a combination of white rice and kidney beans. A natural side dish for either our Jamaican Jerk Chicken Breast or our Jamaican Jerk Chicken Leg.
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!
This classic Northern Italian dish made with Arborio rice, is cooked to a creamy consistency with vegetable broth, white miso and a splash of white wine. We've added a trio of sautéed Portobello, Cremini and Oyster mushrooms. To top it off, we've included some Roasted Celebration Squash and a choice of grated plant based Parmesan cheese alternative or Grated Pecorino Cheese. Either choice come mixed with fresh herbs. Possibly the easiest and tastiest risotto you've ever 'made'!
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)
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…
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've smoked these short ribs over maple and apple wood, slow-cooked them sous vide with a touch of our Collingwood Whisky barbecue sauce to a melt in your mouth deliciousness and paired them with our Roasted Garlic Smashed Potatoes and Roasted Vegetable Medley.
When we think Spring, we think exotic, fragrant spices! Our Tandoori Chicken is all that! Marinated with yogourt, coriander, cumin, ginger and a few chilies, then grilled to get the smokiness of a traditional Tandoor oven. Served with Pilau Rice (Basmati rice, peas and more fragrant spices!, cardamom, cinnamon, ginger) and Garam-Masala Honey Roasted Carrots (yet more fragrance!!)
Our delicious, melt-in-your-mouth confit duck leg with crazy crispy skin, served with Roasted Garlic Smashed Potatoes, Roasted Vegetable Medley, Choice of Traditional Fig-Port Bread and Sausage Stuffing or Wild Rice and Apple Stuffing (GF), Rich Classic Gravy and our Cranberry-Cognac Sauce.
(pictured with the Traditional Fig-Port Bread and Sausage Stuffing)
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.