Delicious Food For All Occasions...
Visit All The Best whenever you're looking for something good to eat. We're here to help you, whether you need a tasty soup for lunch, an easy take-home supper or cocktail bites for a spur-of-the-moment get together with friends.

All The Best leads the market in the selection of farmhouse cheeses from across Canada and Europe and classic and unique cheeses from around the world.

If gourmet cooking is your passion, you will find on our shelves the most amazing aged sherry vinegars, the finest sea salt from Brittany, premium single estate olive oils and many other hard-to-find special ingredients.

For those who love to entertain we provide a store full of tempting foods and lots of support, ideas and inspiration.

Enjoy a taste before you buy and your selection will be cut from the round, especially for you. We care for our cheeses and you have our word that we will only sell to you cheese at its very best.

Tomme d'Elles: Maurice Dufour, one of Quebec’s most respected cheese artisans and affineurs, has again made a masterpiece of a cheese with this half cow’s milk, half sheep’s milk tomme. With all of the smooth, delicate sweetness that one expects from a great sheep’s cheese and a powerful, sophisticated grassiness from the cow’s milk and the maker’s own techniques, this cheese is wonderful served with honey or jellies and is incredibly friendly to red wines.

Canadian Artisans: Barbiches de St. Roche, Tomme d'Elles, Mont Jacob

Barbiches de St. Roche: A classic farmhouse chèvre produced from unpasteurized goat's milk by Fromagerie Suisse Normande Fermier in Quebec.  The young cheese has a soft, creamy texture with pronounced, deliciouse 'chèvre' flavours.

Tomme d'Elles: Maurice Dufour, one of Quebec’s most respected cheese artisans and affineurs, has again made a masterpiece of a cheese with this half cow’s milk, half sheep’s milk tomme. With all of the smooth, delicate sweetness that one expects from a great sheep’s cheese and a powerful, sophisticated grassiness from the cow’s milk and the maker’s own techniques, this cheese is wonderful served with honey or jellies and is incredibly friendly to red wines.

Mont Jacob: A washed rind cheese made from pasteurized cow's milk by Fromagerie Blackburn in Jonquiere, Quebec.  This cheese is a very popular addition to a cheese plate providing mild grassy flavours and a pleasing smooth supple texture.

Tomme d'Elles


Mont Jacob

August 8 & 9: Canadian Artisan Cheeses: Lost Lake, Tomme d'Elles, Mont Jacob

August 15 & 16: More Artisan Cheeses: Barbiches de St. Roch, Monforte Sheep's Milk Cheddar, Ciel de Charlevoix

August 22 & 23: Extraordinary Flavours: Cabriole, Baluchon, Fiscalini Cheddar

August 29 & 30: Travelling Favourites: Riopelle, Manchego, Eight-year-old Canadian Cheddar

Featured Products:

Luque Extra Virgin Organic Olive Oil:
This exceptional olive oil is produced according to the latest organic farming practices on the Luque family estate in Castro del Rio in the southeast of the province of Cordoba, Spain. The oil has an appealing complexity of taste… fruity and grassy at first, followed by gentle bitter notes and with a final pepperiness. It is an ideal multi-use oil for dressing cold and cooked foods and for use in cooking. $22.95/500ml

Ewenity Feta Cheese:
The crowning touch for many favourite summer salads. Ewenity Feta is produced by a cooperative of Ontario farmers who milk sheep and create cheese and yogurt from their sheep’s milk. The feta is delicious- clean, refreshing flavour, with a little less salt in the brine and a slightly creamier texture than many other feta-type cheeses on the market.

Toscana in Tavola Tomato Sauces:
Enjoy the pure taste of authentic Italian tomato sauces that capture the summer flavours of Italy in a jar. Essential items for your pantry … Sugo di Pomodoro al Basilico fresco, Sugo di Pomodoro ai Funghi, Salsa Mediterranea PIccante.

Specialty Pastas produced by Antico Pastificio Morelli:
This Italian pasta maker uses production traditions handed down over five generations creating pastas of the texture and taste of years gone by.

Toscana in Tavola Bruschetta Classica:
A classic topping for grilled bread including chopped tomatoes, extra-virgin olive oil, onions, celery, garlic and herbs. Enjoy also tossed with pasta.

Cristoph Stadtländer’s Organic Smoked Salmon:
Christoph Stadländer, Michael’s middle son, produces a delicious, moist, delicately smoked salmon. The Chinook salmon is shipped fresh to Ontario from an organic fish farm near Tofino on Vancouver Island. It is cured using organic sea salt and organic sugar and then cold smoked over maple in a traditional smokehouse.

Cookbooks & Recipe Ideas:

Best Summer Weekends Cookbook
Jane Rodmell
Cottage Life Books 2004
$39.95

WITH MORE THAN 300 IRRESISTIBLE RECIPES from appetizers to desserts, Jane Rodmell makes summer cooking and entertaining easy, so you don't have to spend a lot of time in the kitchen. This collection will help you wow family and friends - and still enjoy the weekend yourself.

Along with the easy-to-make recipes, Best Summer Weekends Cookbooks packed with make-ahead tips, menu suggestions, and ideas for variations and substitutions. You'll find a whole summer's worth of ideas and inspiration. Whether you're entertaining guests, cooking for the family, or hosting a summer crowd, this book will be an indispensable kitchen companion.

Village Greek Salad
 

Sun-ripened tomatoes, fabulous feta cheese and firm tangy olives combine to make a favourite summer salad. Arrange on a platter over crisp greens such as arugula, curly endive, or watercress and add slices of green pepper if you like.

2 large firm, ripe tomatoes, sliced
Or 1 pint cherry tomatoes, halved
½ English cucumber, peeled, halved horizontally and thinly sliced
½ red onion, sliced in thin rings
1 cup feta, crumbled 250 ml
3 tbsp extra virgin olive oil 45 ml
1 tbsp red wine vinegar or lemon juice 15 ml
Kosher or sea salt
Freshly ground black pepper
1 tbsp fresh oregano, chopped 15 ml
Or 1 tsp dried oregano 5 ml
2 tbsp fresh flat-leaf parsley, chopped 30 ml
½ cup Kalamata olives, pitted and halved 125 ml
1 tbsp capers 15 ml
Crisp tangy greens

1. Arrange layers of tomato slices, cucumber and red onion on a bed of greens. Top with crumbled feta cheese.
2. Whisk together olive oil, vinegar or lemon juice, and salt and pepper and drizzle over salad.
3. Sprinkle oregano, parsley, olives and capers on top and a dash more freshly ground pepper.

Serves 4-6

Pasta with Spicy Olive and Tomato Sauce

Enjoy a truly Mediterranean supper in minutes made from items in your pantry: Morelli’s superb pasta topped with a richly flavoured sauce.

½ lb pasta 250 g
2 tbsp extra virgin olive oil 30 ml
4 cloves garlic, finely chopped
1 red pepperoncino, finely chopped
Or pinch red pepper flakes
1 tbsp pitted black olives, sliced 15 ml
1 tsp fresh oregano, chopped 5 ml
Or ½ tsp dried oregano 2 ml
½ cup fresh flat leaf parsley, chopped 125 ml
2 cups Toscana in tavola Sugo di Pomodoro 500 ml
¼ cup freshly grated Parmigiano Reggiano 60 ml
Freshly ground black pepper

1. Heat olive oil in a medium-sized frying pan set over moderate heat. Add garlic, pepperoncino, olives, oregano and parsley and cook for 3-4 minutes. Add tomato sauce and simmer all together for 3-4 minutes more.
2. Boil pasta in a large quantity of lightly salted water until ‘al dente’ (about 5 minutes). Drain and add to tomato sauce. Cook for a couple of minutes more.
3. Serve immediately in warm bowls sprinkled with grated Parmigiano Reggiano and pepper.

Serves 4

A Dozen Delicious & Super-easy Summer Party Bites

• All The Best Roasted Red Pepper & Feta Spread with our fabulous Sesame Crackerbread
• All The Best Sun-dried Tomato Pesto with shaved Parmigiano Reggiano on Crostini
• Manoucher’s Focaccia spread with Basil Pesto and topped with Salt Spring Island Chèvre. Heat in oven or on the barbeque just until the cheese begins to soften. Cut into narrow slices to serve.
• All The Best Hummus with wedges of grilled pita bread and a bowl of ripe olives
• David’s Cherry Tomato, Mozzarella & Fresh Basil Focaccia toasted on the grill and cut in wedges.
• Fifth Town Chèvre topped with Semi-dried Cherry Tomatoes and fresh Basil on Crostini
• Sable & Rosenfeld Party Cups filled with ‘The Best’ Crab Melt and heated in the oven until filling is bubbling and lightly browned.
• Crispy Cheese Coins…you’ll find a log of frozen Cheese Coins in our freezer
• Christoph’s Smoked Salmon with Deli Cream Cheese, Capers, Red Onion, Lemon and fresh Dill with David’s Farm Bread
• Imported Baby Artichokes & Asiago on Bruschetta
• Tiger Blue with David’s Fruit & Nut Crisps
• All The Best Frozen Hors d’Oeuvres: a selection available from our freezer