Think Spring in Ontario! Barrie Hill Farms’ asparagus is combined with fresh, creamy, tart goat cheese, fresh herbs and a hint of lemon, stuffed into a plump Yorkshire Valley Farms chicken breast then cooked sous vide. Our creamiest stuffing yet!
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 along with our rich red wine sauce, that contains button and cremini mushrooms, onions garlic and fresh herbs. Two pouches make up this One Pot entree. Try it served over our Portobello Smashed Potatoes, can be purchased as a Dinner Kit.
Inspired by the massive bone-in Rib Eye beef steak...the Tomahawk. This is a long-bone pork loin chop that we cook sous vide with our very own Bacon Butter! Whipped butter, smoky bacon fat, chopped bacon, roasted onions and garlic. Mmmmmm....bacon..... So tasty served with our Poutine Smashed Potatoes.
A fillet of our Jail Island Atlantic Salmon is cooked with a very summery blend of fresh lemon juice, lots of fresh Genovese basil, and a hint of garlic. Very refreshing! Great served chilled on a salad (pouch juices can be used as your salad dressing), or heated with a side of our Greek Rice.