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Mushrooms: Dried Morel

Stand up pouch. From Forest for Dinner.

storefront Forest for Dinner

location_on Vancouver Island & Coast

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Mushrooms: Dried Porcini

Stand up pouch. From Forest for Dinner.

storefront Forest for Dinner

location_on Vancouver Island & Coast

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Mushrooms: Dried Turkey Tail

Stand up pouch. From Forest for Dinner.

storefront Forest for Dinner

location_on Vancouver Island & Coast

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Mushrooms: Dried Wild Reishi

Stand up pouch. From Forest for Dinner.

storefront Forest for Dinner

location_on Vancouver Island & Coast

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Mushrooms: Dried Winter Chanterelles

Stand up pouch. From Forest for Dinner.

storefront Forest for Dinner

location_on Vancouver Island & Coast

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Mushrooms: Marinated Chanterelle

Preserves, 190ml glass jar. From Forest for Dinner.

storefront Forest for Dinner

location_on Vancouver Island & Coast

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Mushrooms: Marinated Morel

Fruit preserves, 190ml glass jar. From Forest for Dinner.

storefront Forest for Dinner

location_on Vancouver Island & Coast

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Mussels: Smoked, Canned

Plump and flavourful, these St. Jean's Cannery canned smoked mussels are from Salt Spring Island in the Salish Sea.

storefront St. Jean's Cannery and Smokehouse

location_on Vancouver Island & Coast

Federally Inspected (CFIA), Provincially Inspected, HACCP Certified, Buy BC, Ocean Wise, Marine Stewardship Council, GS1

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Rich brown sugar is the co-star of our Berbere mustard with the star being our own Berbere spice blend. Originating from Ethiopia, our Berbere grind is an extensive mix of earthy spices with citrus notes. By A Cook Not Mad Kitchen.

storefront A Cook Not Mad Kitchen (Yellow Deer Brand)

location_on Vancouver Island & Coast

Provincially Inspected

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Mustard: Creole Flavour

A classic staple in New Orleans kitchens, we start by grinding our own Creole powder to build flavour in this semi-grainy mustard. Then we add just the right amount of horseradish to compliment this mustard without overwhelming its flavour. By A Cook Not Mad Kitchen.

storefront A Cook Not Mad Kitchen (Yellow Deer Brand)

location_on Vancouver Island & Coast

Provincially Inspected

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Mustard: Curry Flavour

We toast and grind over a dozen spices for our own house curry masala to make our Curry Mustard. Along with turmeric, the complex spice blend makes this mustard smooth and not too hot. By A Cook Not Mad Kitchen.

storefront A Cook Not Mad Kitchen (Yellow Deer Brand)

location_on Vancouver Island & Coast

Provincially Inspected

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Mustard: House

Two Rivers House Mustard is a handmade, tangy, and sweet whole grain mustard. It is made with simple ingredients: white wine vinegar, mustard seed, maple syrup, sea salt, turmeric.