{"product_id":"masterclass-the-world-of-charcuterie-by-peter-sanagan-oct1","title":"MASTERCLASS: The World of Charcuterie by Peter Sanagan","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2\u003eMasterclasses offer in-depth explorations of food topics, presented by experts and accompanied by demonstrations and tastings.\u003c\/h2\u003e\nIf you thought charcuterie just meant cold cuts, you’re in for a delicious surprise. Join us for an exclusive Charcuterie Masterclass led by chef-turned-butcher \u003cstrong\u003ePeter Sanagan, \u003c\/strong\u003eowner and founder \u003cmeta charset=\"utf-8\"\u003eof\u003cstrong\u003e \u003ca href=\"https:\/\/sanagansmeatlocker.com\/\" rel=\"noopener\" target=\"_blank\"\u003eSanagan's Meat Locker\u003c\/a\u003e, \u003c\/strong\u003ealongside Sanagan's Executive Chef and Charcutier \u003cstrong\u003eScott Draper\u003c\/strong\u003e. You'll learn about the Sanagan’s philosophy on sourcing and tradition, while getting a behind-the-scenes glimpse of how Scott's French-inspired techniques have grown Sanagan’s charcuterie program to over 35 house-made specialties. The talk will explore standards of the craft, then cover everything from \u003cem\u003epâté en croûte\u003c\/em\u003e and mousses to \u003cem\u003esaucisson\u003c\/em\u003e and black puddings. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eHistorically meat and offal were rare and expensive yet highly perishable ingredients, so a sophisticated body of expertise developed to turn them into longer-lasting, value-added products. These skillful preparations would transform \u003cmeta charset=\"utf-8\"\u003ehumble cuts like liver and hearts into elegant delicacies worthy of the most refined table. In fact, up to the Victorian era, offal dishes were often considered more luxurious than regular cuts of meat due to freshness and skill required to prepare them well.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eAs meat became more affordable and widely available to the general public, especially with the advent of refrigeration, tastes and perceptions shifted and the popularity of these ingredients began to wane, in part because of the amount of skill and labour they required. Technological advances saw the industrialization of some of these processes, producing cheap and plentiful, if gastronomically questionable, products like hot dogs or bologna. Meanwhile, in North America \u003cmeta charset=\"utf-8\"\u003eat least, the production of high quality, traditional charcuterie, pâtés, and the like became a vanishing skill.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eBut thanks to dedicated artisans like Peter Sanagan, Scott Draper, and other third-wave butchers like them across the country, classic, high-quality \u003cmeta charset=\"utf-8\"\u003echarcuterie has seen a remarkable renaissance in the last twenty years or so. Discover the stories and traditions behind the art and science of homemade \u003cmeta charset=\"utf-8\"\u003echarcuterie while you feast on an array of tasty, locally-produced delicacies. You'll develop a new appreciation for charcuterie that's approachable, creative, delicious and diverse — and far beyond just cold-cuts!\u003cbr\u003e\u003cbr\u003e-----\u003cbr\u003eSanagan’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 \u003cem\u003eAuberge du Pommier\u003c\/em\u003e and \u003cem\u003eMistura\u003c\/em\u003e, \u003cstrong\u003ePeter Sanagan\u003c\/strong\u003e'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 - housemade charcuterie. \u003ca href=\"https:\/\/www.instagram.com\/sanagansmeatlocker\/?hl=en\"\u003e@sanagansmeatlocker\u003c\/a\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e-----\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"grid__item product__media-wrapper\"\u003e\n\u003cdiv class=\"product__description rte quick-add-hidden\"\u003e\n\u003cdiv class=\"event-details\"\u003e\n\u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e\n\u003cp\u003e\u003cstrong\u003eThe Depanneur\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis where\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eInteresting Food Things\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ehappen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events. \u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\"\u003e@thedepanneur\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":50139668316408,"sku":null,"price":99.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Sanagan_Charcut_1_final_2_Large_8884a857-5220-4ddc-9fd1-3f7ab1d55240.jpg?v=1757882917","url":"https:\/\/thedepanneur.ca\/products\/masterclass-the-world-of-charcuterie-by-peter-sanagan-oct1","provider":"The Depanneur","version":"1.0","type":"link"}