This is literally a Rib Feast in a box! 4 kinds of Ribs, 4 Sauces. 8 - 10 portions.
Grilled Berkshire Pork Back Ribs, Beef Back Ribs, Boneless Beef Short Ribs and Lamb Side Ribs....all naked (except for a little sea salt and black pepper) and all have been grilled, then cooked perfectly, sous vide. We've included 4 of our sauces to complement the ribs; Sticky Rum, Coffee Porter, Balsamic Plum Butter and Pomegranate Chili.
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!
1/2 Rack of Ribs (Approx 350 g based on raw weight)
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
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 Kimchi Fried Rice and Asian Ratatouille. Mind.....blown!
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. The salmon pairs beautifully with the nutty flavours of our Wild Rice Pilaf and tender crisp sautéed Seasonal Vegetables.
(Pictured here with Carrots, Zucchini, Snap peas and Onions)
The Surf and Turf Burger
The Most Decadent Burger...Ever!!
We start with a 6-7oz Nova Scotia lobster tail, de-shell and butterfly it open, then cook it sous vide with our own Lemon-Garlic-Herb butter. So tender and flavourful! We pair the lobster tail with our drool-worthy 170g (6oz) burger made from local, Black Angus RWA Pasture Raised Beef Brisket. 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 doneness. We've made a Black Turffle-Tarragon Aioli for you to smear on the Potato Brioche Burger Bun from Homestead Artisan Bakery for a match made in heaven!
Without Reservations handmade, sous vide cooked Brisket Burger (COOKED - medium rare)
A perfect roast for one! The Petite Tender is a seldom seen cut of meat that is nearly as tender as a filet. We season it with sea salt and black pepper, sear it, and stuff it with a creamy combination of Spinach and Asiago cheese. Cooked medium-rare, this roast melts in your mouth. This little bit of deliciousness is accompanied byRoasted Garlic Smashed Potatoes and Sautéed Asparagus and Green Beans....mmmmmmmm.
1 - 200 g Roasted Asiago and Spinach stuffed Petite Tender
Heat the petite tender roast following the Heating Instructions link above. Once it has been heated, remove it from the pouch, saving the pouch juices, and transfer it to a cutting board.
Slice the roast into medallions and place them on your plate. Drizzle the juices from the pouch over top.
'Quack' au Vin Dinner Kit (aka Duck in Red Wine Sauce)
Our twist on the French Country classic Coq au Vin (aka Chicken in Wine!). Here we use our melt-in-your-mouth Confit Duck Leg (Quack!) instead of the traditional chicken (Coq). We serve it with our rich red wine sauce, that contains button and cremini mushrooms, onions garlic and fresh herbs paired with our delicious Portobello Smashed Potatoes.
This classic Northern Italian dish made with Arborio rice, is cooked to a creamy consistency with beef and lamb broth and a splash of red wine. We've added sauteed mushrooms (Portobello, Cremini and Oyster), and our delicious braised lamb shank meat. To top it off, we've included some Roasted Celebration Squash and grated Pecorino Romano cheese mixed with fresh herbs. Possibly the easiest and tastiest risotto you've ever 'made'!
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 grated plant based Parmesan cheese alternative mixed with fresh herbs. Possibly the easiest and tastiest risotto you've ever 'made'!
Guinness Braised Lamb Shank Dinner Kit
A dish inspired by the unofficial beverage of Ireland, Guinness stout! We reduce Guinness with a rich stock, fragrant with fresh herbs and a touch of honey to make a glaze that we pour over one of our Buschbeck Farms lamb shanks. We slow cook this sous vide, to a melt-in-your-mouth consistency. Served with our Colcannon (smashed Russet potatoes and Savoy cabbage) and our Roasted Organic Carrots and Parsnips to complete the Irish countryside experience! Slainte!
Surf and Turf has been a staple of North American steakhouses since the 1960’s and the epitome of “Continental Cuisine”. We present a modern twist on this classic. Our Lobster Lollys are succulent, de-shelled East Coast lobster tails, cooked sous vide on bamboo skewers in a lemon-herb-garlic butter and are paired with our Steak-on-a-stick; pieces of our Bar Five Farms petite tender also skewered on bamboo sticks, seasoned with Classic Montreal Steak Spice, and quickly char-grilled before being cooked sous vide to a tender and juicy medium-rare. Set the Lolly and Steak Skewers on a bed of our Roasted Garlic Smashed Potatoes; finish by drizzling them with juices and butter from the pouches.
The perfect special occasion treat, and the easiest Prime Rib Roast dinner you will ever prepare! (and maybe the most delicious!) We rub a 1 kg Bar Five Farms Boneless Prime Rib Roast with sea salt and black pepper and sear it to lock in juices and flavour, then slowly cook it sous vide to a perfect medium-rare. We serve this with a made-in-house 5-peppercorn Brandy Demi-Glace sauce, our Roasted Garlic Smashed Potatoes and Roasted Vegetable Medley that includes; carrots, butternut squash, onions, parsnips and fennel. And..........we've made delicious goat cheese Yorkshire Puddings to serve with the roast. Serves 5-6 people.
Our melt-in-your-mouth Roasted Confit Duck Leg takes centre stage here. Deliciously moist duck meat and crazy crispy skin pair with our Asian Raspberry Sauce. We serve this with our Thai Red and Black Rice and our newest product....Asian Ratatouille, a twist on the classic southern French dish, Provençale Ratatouille.
The ultimate comfort food…? Quite possibly! We slow-“braise”, sous vide, our Buschbeck Farms lamb shanks with roasted garlic, 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 and Roasted Vegetable Medley. (pictured here with our Provençale Ratatouille)
Asparagus-Chèvre Stuffed Chicken Breast Dinner Kit
A great combination of local asparagus, fresh creamy tart goat cheese, fresh herbs and a hint of lemon, stuffed into a plump RWA chicken breast, paired with our delicious Wild Rice Pilaf and Seasonal Vegetable Medley. A staff favourite!
Each product is available individually as well. Follow the links below.
A perfect, hearty, classic Italian dish. A slow sous vide "braised" Veal Shank is cooked in a rich wine sauce with tomatoes, sweet peppers, lots of garlic and a hint of lemon zest and rosemary. Don't forget about the hidden delicacy in the centre of the osso buco...the prize in the bone; the smooth as silk marrow. Wonderful served over a bed of Taglitaelle Pasta.