Sofina Friends Fund

Sofina Foods Inc. continues to support the efforts of a wide range of charities across Canada through the Sofina Friends Fund. The Sofina Friends Fund has sponsored numerous events by providing both financial and product donations.

Sofina & Amici Golf Classic

In support of local charities, The Sofina Foundation proudly hosts an annual charity golf tournament, The Sofina & Amici Golf Classic. Our inaugural event successfully raised over $210,000 in support of the new Women & Babies Program at the Sunnybrook Health Sciences Centre. Funds raised through the event will support the development of a state-of-the-art Birthing Wing which includes a High Risk Operative Suite. This wing will provide care to some of the most critically delivered babies in Ontario.

2008 Event

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Supporting the community in which we live.

Sofina Foods Inc. strongly pursues philanthropic endeavours through The Sofina Foundation. Working hand-in-hand with our employees, suppliers and members of our community, the Foundation endorses programs that support children of all ages thereby touching the heart of our community.

Learn more ...

• Sofina & Amici Golf Classic
• Sofina Friends Fund

ALGONA, WASHINGTON

Fletcher's Fine Foods
502 Boundary Blvd
Algona, WA 98001

Click to view Career Opportunities:

Production

Management / Sales / Administration

Production

Management / Sales / Administration

VANCOUVER,
BRITISH COLUMBIA

Sofina Foods Inc.
8385 Fraser Street
Vancouver, BC V5X 3X8

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Production

Management / Sales / Administration

DUBLIN, ONTARIO

Sofina Foods Inc.
147 John Street, Box 38
Dublin, Ontario N0K 1E0 

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Production

Management / Sales / Administration

LONDON, ONTARIO

Sofina Foods Inc.
1226 Trafalgar Street
London, Ontario N5Z 1H5

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Production

Management / Sales / Administration

SCARBOROUGH, ONTARIO

170 Nugget Avenue
Scarborough, Ontario M1S 3A7

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Production

Management / Sales / Administration

BRAMPTON, ONTARIO

Sofina Foods Inc.
145 East Drive
Brampton, Ontario L6T 1B9

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Production

Management / Sales / Administration

At Fletcher's, we work hard to satisfy our employees. It is a core value and belief that only through having satisfied employees can we in turn satisfy our customers. It is by applying this simple philosophy that we are able to achieve the sustainable growth that has made us successful. Growth is our formula for success. To maintain our growth momentum, we are continuously looking for talent, drive and values that parallel ours.

Continuing our heritage of excellence.

Sofina Foods Inc. proudly combines generations of food processing expertise with the latest in technology to offer a complete line of quality private label and branded products for retail and foodservice customers. With manufacturing facilities across Canada and the USA, we assure prompt delivery at maximum freshness, while minimizing cost. This is why we are able to continually take great pride in exceeding our customer's expectations. Learn more ...

1. What about allergens?
2. Does your product contain gluten, milk or soy?
3. Do your products contain Peanuts, Eggs, Fish, Crustacean or Tree Nuts?
4. How do I contact Fletcher’s with a question, comment or complaint?
5. Is Fletcher’s a Canadian or U.S. Company?
6. Where can I find Fletcher's product?
7. We purchased your product while on vacation and can’t find in our home town, can you send some to us?
8. How long can I keep my Fletcher’s product?
9. What are the ham cooking instructions?
10. Does the brown casing on the Black Forest Ham need to be removed before cooking / eating?
11. What kind of casings do you use in your sausages?
12. Is Fletcher’s bacon ready to eat or do I have to cook it?

*These statements are applicable to our USA division only.

—Tangy, sensational, contemporary—
Yield: 5 servings
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1 lb. pkg. FLETCHER’S Sweet Italian Chicken Sausage dinner links􀂒
20 sun-dried tomatoes, packed in oil􀂒
1 tsp. olive oil
2 cloves garlic, crushed
1 Tbsp. finely chopped sweet onion
3 cups low fat, low salt chicken stock
1 lb. fettuccine or spaghetti
4 oz. creamy chèvre cheese

1. Pre-cook sausages following package directions. Cut each sausage into 8 pieces. Drain sun-dried tomatoes. Cut into thin strips. Set aside.
2. Heat oil in a saucepan, and slowly sauté garlic and onion for 1 minute. Be careful not to scorch the garlic.
3. Add tomatoes and stock. Vigorously boil until stock reduces by half, about 10 minutes.
4. Add sausages, reduce to a slow boil for 5 minutes.
5. In the meantime, cook pasta in a large amount of boiling water until al dente. Drain well.
6. Serve sauce over pasta. Garnish with chèvre.

*TIPS:

• For variation, choose FLETCHER’S Hot or Mild Italian Pork or Tomato Basil Chicken sausage dinner links.
• Replace oil-packed sun-dried tomato with dried version. Re-hydrate by pouring boiling water over tomatoes, and let stand about 20 minutes until soft.
• Replace all or a portion of the chicken stock with low or salt-free vegetable stock.
• Replace chèvre cheese with another distinct-flavored cheese such as Asiago, Parmesan, or Romano. 

—Two-bite delight – serve hot or room temperature—
Yield: 24 – 28 mushrooms
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24 – 28 2-inch white or brown mushrooms
1 Tbsp. olive oil
2 large cloves garlic, crushed
4 green onions, thinly sliced (1/3 cup)
2 Tbsp. dry sherry, mirin or sweet white wine*
2 tsp. lemon juice
1 lb. FLETCHER’S Ground Mild Italian Pork Sausage*
¼ cup fine dry breadcrumbs
6 Tbsp. shredded Parmesan cheese
¼ cup (2 oz) goat cheese (optional)

1. Brush mushrooms or wipe with damp paper towel. With a paring knife loosen stems and remove completely. Trim thin slice from bottom of stems. Slice stems lengthwise 3 – 4 times, then roll 90° and slice once. Turn and slice thinly crosswise. Set aside. (About 1 ¼ cups.)
2. In a non stick fry pan, heat oil. Add mushroom stems, garlic, and onions. Stir and cook on medium heat until moisture has evaporated, about 5 minutes. Stir in sherry, heat until evaporates. Transfer mixture to a bowl. Stir in lemon juice.
3. In the same fry pan, finely crumble and pre-cook sausage meat following package directions. Add to sautéed vegetables.
4. Stir in crumbs, 3 Tbsp. parmesan, and crumbled goat cheese.
5. Arrange oven rack in 2nd highest position; preheat oven to 375° F. Line baking sheet with parchment paper.
6. Using fingers, press a clump of filling into each mushroom cap, and place on baking sheet. Press a little parmesan on top of each mushroom.
7. Bake 9 minutes, then turn on broiler for 1 – 2 minutes to brown lightly. If mushrooms start to weep, remove and place each mushroom on paper towel before plating.

*TIPS:

• For variation, choose FLETCHER’S Ground Pork or Ground Pork Sausage, adding 2 tsp. tarragon and ½ tsp. pepper when sautéing mushroom, onion and garlic
• Replace sherry with apple juice or chicken stock
• Stuffed caps can be made ahead of time, and refrigerated. Increase baking time to 10 minutes.