June 27, 8:30am - 10:00am EDT. Hosted at UrbanSpace Gallery at 401 Richmond Street West
Peter Sanagan is not your usual butcher. A chef by training, he has lead the kitchens of some of Toronto’s top restaurants like Auberge du Pommier and Mistura for 15 years. Peter is as aware of the image and profile of his business as the quality of the products he offers. After all a butcher shop with 3000+ Twitter followers is an indication of something different going on.
After his years of cooking in the city, equipped with enthusiasm and curiosity of his culinary explorations in Hong Kong in his younger years, Peter went north to Grey County and found himself fortunate to be cooking with exceptional local produce and meat. “I realized here that Toronto needed to discover the remarkable quality and variety of food produced by the small farmers who rarely have the means to get their goods into big city shops” he says.
Everything fell into place when he stumbled upon a the For Sale sign of Max and Son butcher shop, a 50 year old store in Kensington Market. A week later Sanagan’s Meat Locker picked up where Solly Stern has left off and the rest is lamb chop history.