MEAT PIES - our roots
Big flavour. That’s the whole goal with our savoury meat pies.
It all started here, and continues to propel us forward. Chef Kevin grew up in Ontario, and was often tantalized by the delicious Québec food traditions that his mother (his parents traveled and lived across Canada with the armed forces before settling into the private sector in Ontario) would attempt to recreate.
Ground beef from south of Stony Plain, ground pork from west of Smoky Lake. Both organic. House-made onion marmalade. Shredded potato. Allspice, clove, nutmeg, cinnamon. This highly spiced Acadian-influenced meat pie is our top-seller year-round.
A recipe that placed in the top 10 of the Canadian Food Championships morphed into this very popular pie. Beer-braised chicken, with mustard and dark ale gravy, mixed with vegetables and rice pilaf, mixed with strong cheddar cheese.
“It was all a dream, I used to read Word Up! magazine
Salt-n-Pepa and Heavy D up in the limousine
Hangin' pictures on my wall”
Turkey is the “Biggie” of birds, hence the name. Sage and rosemary roasted turkey and pan juices, combined with potato and vegetables to recreate the memories of turkey dinner.
Cubed steak, cubed vegetables, and our homemade onion marmalade, create a simple fresh-flavoured meat pie.
Cheesy Fun Guy
While not meat, it’s filled with umami! Caramelized mushrooms and onions, sun-dried tomatoes, capers, and gooey cheese curds.
Ahoy Popeye, this pie is based on a popular cafe dish chef Kevin created at another business. We saute spinach and onions, with plenty of jalapeño and Spanish spices, before adding black beans, and cheese.