Saskatoon: College Park 477-1959 . Millar Ave 244-4024 | Regina: 4605 Gordon Road 545-3211

Desserts

Sweet, delicious treats that will have your guests asking for more! A ready-to-serve dish to finish off a fantastic meal.

  • FIVE BERRY CHEESECAKE

    berrycheesecake

    Photo may vary from actual product

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    CodePrice / UnitQty
    480016 (FZ)$7.90 / CS (415 G) CS
  • CARAMEL APPLE BREAD PUDDING

    Sweet Homemade Bread Pudding Dessert with Brandy Sauce

    Photo may vary from actual product

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    CodePrice / UnitQty
    480053 (FZ)$10.90 / EA EA
  • JUMBLE BERRY CRUMBLE

    berrycrumble

    Photo may vary from actual product

    We cook a jumble of berries including strawberries, blueberries, raspberries, Saskatoon’s and top the mixture off with our homemade streusel topping.  Bake at 350 degrees until golden brown.

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    CodePrice / UnitQty
    480008 (FZ)$12.90 / EA EA
  • STICKY TOFFEE PUDDING

    stickytoffeepudding

    Photo may vary from actual product

    Prairie Meats sticky toffee pudding is a date spice cake topped with vanilla custard and toffee sauce. It can be served warm or cold.

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    CodePrice / UnitQty
    480041 (FZ)$12.90 / EA
    Now: $12.90 / EA
    EA

A Tip by the Chef

How to Get The Perfect Criss-Cross When Grilling

When grilling any item with a flat surface everyone is always looking for a perfect crisscross. The charring on the outside of a grilled item adds a unique flavor that is often craved. The Diamond shape of the grill marks on a perfectly grilled steak adds eye appeal along with the charred flavor.

To achieve perfect crisscross grill marks you need to preheat your BBQ to about 400-500 degrees F. This will ensure that the product that you are grilling doesn’t stick when you put it on. Place your protein on the grill on an angle. Once the item has cooked for half the amount of time on that side, turn the protein a quarter turn and cook for the same amount of time. Flip the protein and repeat the steps for the second side. For a medium cooked steak that is 1 inch thick I would cook it for approximately 2 minutes then a quarter turn and 2 more minutes for a total of 4 minutes per side. It is always important to rest your protein after it is cooked so that the juices remain trapped inside of the meat.

Recipes by Our Chef

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PIZZA DOUGH

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[ + ] STIRFRY SAUCE
[ + ] BEEF STOCK
[ + ] BONELESS STUFFED TURKEY
[ + ] LAQUERED BACK RIBS
[ + ] ROASTED CHERRY SMOKED BACON