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Miso-Black Garlic Butter
A huge umami flavour booster. Take any savoury dish to the next level and use our butter in place of any late-addition fats. However, we do not recommend sauteeing with it as it may burn more easily than regular butter. Chef’s suggestions - Padded on some warm asparagus with a squeeze of lemon juice. Ingredients: Unsalted butter, white miso paste, black garlic, sesame oil, rice wine vinegar
Cured Egg Yolk
Salty and rich, a beautiful finishing touch. Grate from frozen or thawed over a dish that you would finish with salt. It will melt in your mouth. Chef’s Suggestion - Grate over fish, pasta, risotto… almost anywhere you might use parmesan Ingredients - Grade A Chicken eggs, Kosher Salt, White Sugar
Wild Leek Pesto
Nut-free take on an italian classic. Made with freshly foraged wild leeks, it provides a natural mild onion/garlic flavour. Chef’s suggestion - spread on homemade pizza or flatbread, or toss warm past into it ( like our gnocchi! ) Ingredients - Wild Leeks, Arugula, Olive Oil, Canola Oil, Parmesan, Cracked Black Pepper
Ricotta Gnocchi
These are super pillowy and tender. Hearty ricotta and flour dumplings that are so easy to prepare. Blanch for 3-4 minutes in salted boiling water, strain and toss with oil. Sear in a hot pan before adding sauce and other ingredients. Chef’s Suggestion - Sauteed with bacon, shallots and wild mushrooms Ingredients - Ricotta Cheese, All Purpose Flour, Egg, Parmesan
Confit Duck Legs
One of our favourite proteins...enjoy as a main attraction or shred the meat by hand ( it’s that tender ). Allow to thaw in the refrigerator, preheat a saute pan on medium-high heat and place legs skin side down for a nice crispy skin, finish in an oven at 400F till heated through. Chef’s Suggestion - serve with herb roasted potatoes and blanched beans for an upscale change from chicken Ingredients - Duck Legs, Duck Fat, CURE - Kosher Salt, Orange Zest, Juniper, Thyme
Veal Demi-Glace
If you know… you know. If you don’t, let us introduce to you the most versatile, rich and flavourful sauce base there is. Thaw before use, and don’t worry about the gelatinous nature of the demi, add it to hot liquid or a hot pan and it will return to its natural, beautiful, liquid state. Chef’s Suggestions - add to braising liquid for killer short ribs, lamb shanks or osso buco. Ingredients - Water, Veal Bones, Carrot, Onion, Celery, Garlic, Thyme, Red Wine, Bay Leaf, Peppercorn


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