Cassoulet is a slow-baked bean stew from southwestern France, closely associated with the old province of Languedoc and the towns of Castelnaudary, Carcassonne, and Toulouse. Its roots are peasant cooking: a practical way to turn dried white beans into something sustaining by simmering them with whatever preserved meats were on hand. Over time, that thrift became tradition, and regional “styles” emerged. Castelnaudary is often treated as the classic, built around pork and sometimes goose. Toulouse commonly includes garlic sausage and pork. Carcassonne may lean more rustic, originally made with mutton, and later, duck. However it is made, cassoulet is less a fixed recipe than a method: beans, good stock, cured or confit meats, and patience — it’s the long, slow cooking in the oven that helps create its signature depth.
Tonight, chef-turned-beloved-butcher, Peter Sanagan, owner and founder of Sanagan's Meat Locker, alongside Sanagan's Executive Chef Scott Draper, will share the history and techniques of making fabulous cassoulet from (almost) scratch. Participants will assemble their own cassoulets from cooked beans, duck confit, sausage, and pork belly. You will be taught how to layer the ingredients and dive into discussions of the preparation of the component parts. After assembly your cassoulets are packed up for you to take home to cook or freeze, and everyone sits down to enjoy a pre-cooked cassoulet along with a glass of whatever you care to bring to savour alongside this quintessential dish of French Winter comfort food.
BONUS: read Sam Sifton's love letter to the joys of Cassoulet in the NYT (unlocked gift article)
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Sanagan’s Meat Locker is a renowned Toronto neighbourhood butcher shop with locations in Kensington Market, Gerrard Street in Little India, and most recently, on Annette Street at Runnymede. After years of honing his culinary skills in esteemed Toronto kitchens such as Auberge du Pommier and Mistura, Peter Sanagan's passion for quality meat led him to open the Kensington shop in 2009. Drawing inspiration from his culinary experiences and time spent in Milan, he sought to create a space that celebrated Ontario's exceptional meats and poultry from small, family farms and local producers. Peter's commitment to quality and sustainability has made Sanagan’s Meat Locker a staple in Toronto's food scene, offering not only top-tier meats but also prepared foods, artisanal grocery products, and of course, fantastic house-made sausages. @sanagansmeatlocker
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The Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events. @thedepanneur
