Make Sanagan’s your holiday destination this year! We have everything you’ll need to create a successful feast for your family and friends, so join us at either location and get your harvest feast on!
To place your order, either call us at 416-593-9747, or email us at (Kensington) firstname.lastname@example.org, or (Gerrard) email@example.com.
We source our birds from two different farms; Shady Grove (Guelph, ON), and Elm Creek (Grand Valley, ON). If the former sounds familiar, that’s because it’s where we get our maple syrup from! Both farms adhere to our standards of antibiotic & hormone-free, and free-run meat. The turkeys come in a variety of weight ranges, and as much as we sincerely try to get everyone EXACTLY what they ask for, there is sometimes a variance (on the heavy end). For example, if you want a 16 lb bird, your order goes in the 16-18 lb range, and it’s possible that the birds dress out on the heavy end, so you might have to take a 18lber. But that’s ok, just more turkey sandwiches in your future!
As for Heritage Turkeys, we’ll be getting some in from The Packing House, one of our preferred suppliers who sources game birds, specialty beef, and other great items like these Orlopp Bronze birds from a farm near Meaford. These are beautiful, pasture-raised birds, and I can say from personal experience that they’re some of the tastiest turkeys around! These birds will be coming in between 15 and 20 lbs – we have a limited supply so get your orders in early!
As well as fresh turkeys, we will be getting in whole Smoked Turkeys from Metzger Meats.
Are you one of the few people who don’t like turkey? No worries, we have you covered!
Capons (usually range from about 8 to 10 lbs)
City Ham (smoked, bone-in hams) We get them whole, so we can cut them to size.
Baseball hams (small, boneless smoked hams, better for a small number of people)
Breakfast Sausage Stuffing (loose breakfast sausage mix to put in your stuffing)
As well as these “main event” items, Anne and her team in the kitchen will be making up some lovely sides to accompany everyone’s turkey dinners. Here’s what we’ll be offering:
Brining Kits (includes a brine bag and the brine mix – just add water!)
It wouldn’t be a feast if you didn’t start with the perfect charcuterie board! Come down and see what Scott has made for the occasion. No one else in the city has the selection of house made pâtés, rillettes, and mousses that your friends here at Sanagan’s have! Impress your friends and your taste buds!
Doesn’t really have the same ring to it does it? But we’ve been selling cheese now for years. It was the logical extension of our vast deli counter that now, along with charcuterie and salads, can provide you with the perfect picnic, party platter or cold supper. Currently space only allows us to sell cheese at our Kensington location but you can still get your cheese on at our Gerrard branch too. Just get all your charcuterie and meaty requirements with us and then head directly across the street to Pantry Fine Cheese for the fromage.
Cheese has had such an impact on our business, it stole one of employees. Steve Ward, long-time meat hawker in the Kensington shop, is now the lead cheese maker at Monforte Cheese in Stratford. Whey to be, Steve!
In case you’re thinking that you too might drop your current gig and become a cheese maker, Steve will tell you it’s no (cheese) cakewalk. “It’s an exacting and unforgiving process. Your job is trying to make a consistent product with the ever-variable ingredient of milk which is the product of an animal. An animal that experiences different environments, weather, grazing etc. I’m not using automated paddles. I’ve got my hands in there. I’m feeling the curds, the releasing of the whey - It’s artisanal.”
So please consider some of Steve’s efforts and those of our other all-Ontario cheese makers.
Monforte Providence Saler
Firm cheddar-style. Very nice caramel start followed by a balance of fruity-sour-tang. Sort of like a serious caramel apple. And if you happened to throw that on a burger? Watch out!
Thornloe Medium Cheddar
Firm. A touch of gratifying grain in the texture. For a younger, all-purpose cheddar, it’s no pushover in the sharpness department.
Semi-firm. Mild and pliant as expected but with a nice sour lactic undertow. Great in caprese salad or, of course, sliced thin on pizza.
Fifth Town Buffalina
Firm Gouda-style. Salty-sweet with a touch of grit leading to an elegant blooming mouth-feel and nice edge of rustic funk on the rind. Great with lighter red wines.
Monforte Waltzing Matilda
Looking for Camembert style soft creamy luxury? Dance your way over here. But don’t overlook the intrigue lent by the delicate layer of ash under the expressive rind.
Monforte Fontina with Fenugreek.
Hard. The fenugreek adds a musky quality of wild mushroom. But the overall effect is balanced while offering one of the bigger flavours in our selection. The rind brings savoury depth. Pair with other full flavours like olives and pickled peppers in a starter tray. And sherry!
Monforte Little Boy Blue.
Soft. Let this drain off its residual moisture before serving. A lovely salty edge of true-blue funky ripeness playing off a sweet milky core. Pass the port.
Hard. A full, round, sweet, fruity delight right out of the gate with subtle funk from the long-aged craggy rind. Great mouth-feel. Feature on a cheese plate after entrée.
Classic expression the style. Soft, creamy, full goaty flavour with tangy lactic core.
If late 90's TV sitcoms (Home Improvement, Everybody Loves Raymond) have taught me anything, it's that most men/fathers are essentially cavemen. I wouldn't generally agree with that assessment of myself, with the notable exception of my burning desire to cook meat over fire.
Although I've been using a propane (and very occasionally a charcoal) grill since I was in my early teens, it's only in the last year or so that I've developed a fascination with American Barbecue.
The romantic vision I have in my head involves long, possibly overnight, cooks of full briskets, pork butts and ribs, using an offset stick burner. This would mean constantly monitoring temperatures, adding wood, controlling the fire, etc. etc. As much fun as I think this would be (and I do plan on moving in this direction at some point), with two kids 6 and under, I know that it's a very unrealistic view of how to make it work.
The compromise I arrived at was a pellet grill. Pellet grills have been growing in popularity and the simplicity of it is what really sold me. Essentially, they work electrically to create a consistent environment with temperature and smoke using pure hardwood pellets. It gives me a chance to focus on building flavours that I like and getting rough guidelines for time and temperature, without dominating my time managing the fire.
I went with a slightly larger model than I probably needed and picked it up on the Saturday before Canada Day with 20+ people booked for a BBQ the following day. For my first run through I decided to smoke a pork shoulder and a couple of boneless turkey breasts. I knew that if I ran into issues with my cook I'd be able to take steps to salvage them no matter how the smoker performed.
I needn't have worried. The pellet grill worked like a charm, and with just a simple rub (salt and pepper only for the turkey, a few more spices for the pork butt), smoke and time, we easily fed 20 guests without having to neglect them to prepare the meal. Two days later, I smoked a couple of tri tips low and slow (225 F for approx. 2 hours), rested them for 30 minutes, and finished them off on a hot propane barbecue, in what amounted to essentially a reverse sear. It was a delicious dinner for six that required almost no effort on my part. At this point in my caveman existence, that's about all I can ask for.
Family Day is important to Sanagan’s because it’s right in our motto: Quality Meats and Poultry from Ontario Family Farms.
The people at King Capon Farms have been part of the Sanagan’s family from the get-go supplying us with their outstanding poultry. If you come in and buy a leg or a breast or a regular whole chicken, it’s probably coming from King Capon, which has been owned by the same family since the 70’s. King Capon chicken is free-run, barn raised, vegetable grain fed and air chilled. Their birds also benefit from on-site processing saving them from stressful caged trips on the back of a truck.
Michelle is the mother hen of the operation. We asked her what she likes to cook for her family. “For a quick dinner” replies Michelle, “I make my mother’s recipe: chicken strips dipped in an egg wash, breaded, pan fried with lemon squeezed over. On a cold night I’ll do a chicken chili. I’ll grind the chicken with a hand mincer — we eat the leftovers because we can’t keep enough of those boneless skinless breast around — beans, onion, red pepper, canned tomato. It’s just something you do, you don’t write it down.”
And for a big ceremonial family meal? “We had capon for Christmas. And they were good.”
So whether your family is nuclear, extended or just you and a friend watching Netflix, enjoy Family Day and eat some King Capon chicken.