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 Heating Instructions

We have grilled a delicious fillet of Jail Island Atlantic Salmon and cooked it sous vide with a Smoky Maple Butter using local maple syrup from Carter's Maple Syrup in Severn Ontario. This is a combination you shouldn't miss!

(Pictured here with Wild Rice Pilaf)

We grill a delicious 170g (6oz) Jail Island Atlantic Salmon Fillet imparting a delicate smoky flavour prior to cooking it sous vide in our house made maple butter using local maple syrup from Carter Farms in Severn Ontario.  We've paired this beautiful salmon fillet with the nutty flavours of our Wild Rice Pilaf and our Roasted Vegetable Medley.

(Pictured here with Seasonal Vegetables, Carrots, Zucchini, Snap peas and Onions)

Gluten Free

Featuring a drool-worthy sous vide cooked 170g  (6oz) burger made from Local, Black Angus RWA, Pasture Raised Brisket Beef. We cook these hand made babies sous vide, low and slow ... keeping all that wonderful beefy flavour and juicy goodness while pasteurising the burger to ensure a food safe medium rare burger.  We pair this with a Brioche Burger Bun for a match made in heaven!

Includes:

• Without Reservations handmade, sous vide cooked Brisket Burger             (COOKED - medium rare)
•  Homestead Artisan Bakery Potato Brioche Burger Bun 

(Burger weight is based on raw weight)

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 Smashed Sweet Potato Russet Blend.

*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

• 2  Holiday Maple Chicken Dinners
• 2  Gingerbread Espresso Cheesecake with Toffee Molasses Caramel

• Holiday Stuffed Double Pork Chop Dinner for 2
• 2 Saffron Poached Pears

• 2   Holiday Sliced Roast Turkey Breast with Autumn Fruit Stuffing Dinner
  
• 2  Chai Crème Brûlée
• 2  Holiday Braised Mulled Red Wine Boneless Beef Short Rib Dinner
• 2  Chocolate Stout Eggnog Cheesecake

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

(Each de-shelled lobster tail weighs approximately 120 g)

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! We serve this with our Wild Rice Pilaf and Roasted Carrots and Parsnips.

(Pictured here with Grilled Asparagus)

Heating Instructions

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 classic French Bistro dinner. Our delicious melt-in-your-mouth Confit Duck Leg that has been cooked sous vide for hours paired with a classic Provençale Ratatouille and our Roasted Garlic Smashed Potatoes... because you just can’t get enough garlic!

Kit includes    

• 1 Roasted Confit Duck Leg
• 150g Roasted Garlic Smashed Potatoes
• 150g Provençale Ratatouille 

Heating Instructions

The ultimate comfort dessert...like a big warm hug! Cubes of French bread soaked in a rich custard with smashed bananas, topped with a dark rum caramel and toasted pecans. Pop this in the microwave oven for 10-15 seconds after defrosting for the total experience!

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