Get ready to pig out at Flushing Town Hall on Feb. 27th

Top New York Area Chefs Will Horowitz, Hugue DuFour and Alfonso Zhicay to Cook at Inaugural Charcuterie Masters

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Will Horowitz of Ducks Eatery/Harry & Ida’s Meat and Supply Co., Michelin-starred Queens Chef Hugue Dufour of M. Wells Steakhouse, and Chef Alfonso Zhicay of Casa del Chef will be among several chefs creating exquisite dishes featuring smoked heritage pork and cured meats at 2016’s premier charcuterie event, Charcuterie Masters on Saturday, February 27th at historic Flushing Town Hall from 6 pm to 10 pm.

Presented in conjunction with The Meat Market, The Salt Cured Pig, and AgriForaging, Charcuterie Masters is the first ever competition of its kind and brings together more than a dozen professional and amateur makers of artisanal charcuterie, including Nduja Artisans, Caseiro E Bom, The Meat Hook, Ends Meat NYC, The Meat Market, Ridgewood European Pork Store, Oui Charcuterie, Chef Ed Cotton of Sotto 13, Ribs Within Bacon, and Chef Will Horowitz of Ducks Eatery/Harry & Ida’s Meat and Supply Co.

In this video, New York Epicurean Events Vice President Joe DiStefano describes what’s in store that evening.

Guests will be able to sample exquisite charcuterie, including paté de campagne with truffle, and pata negra salami with Catskills goat cheese as well as partake in an Iowa Swabian Hall pig roast prepared caja China style by Chef Hugue Dufour and Mangalitsa pork sliders grilled by Chef Zhicay.

Judges for the first-ever competition of its kind include Peter Kaminsky author of Pig Perfect;Chef David Bouley; Angie Mar, executive chef of The Beatrice Inn; and John Patterson and Bob del Grosso, the driving forces behind The Salt Cured Pig, a Facebook community of charcuterie enthusiasts with more than 9,000 members.

Guests will have an opportunity to savor charcuterie, learn from the makers as well participate in a people’s choice vote of the ‘best-of-the-evening’ charcuterie. Pairings will include top-rated wines, craft beers, and farmstead ciders. Guests will also have the opportunity to purchase charcuterie directly at the event.

A $100 general admission ticket entitles guests to explore unlimited tasting and sampling of all food and beverages. ADVANCE GENERAL ADMISSION AND VIP TICKETS can be bought at this EventBrite link:

Additionally, there will be $200 VIP tickets sold, which will allow access to a special hour from 5 p.m. to 6 p.m. enabling VIP guests to enjoy early access to the entire festival as well as admission to the VIP tasting room, featuring a luxurious spread of cured meats, including headcheese and other charcuterie personally prepared by NYEE president, Chef David Noeth.

“Charcuterie Masters will be a landmark event for competitors and anyone interested in the art of charcuterie and smoked meats. It’s truly exciting to have Lodge Cast Iron of South Pittsburgh, Tennessee as a sponsor in our inaugural year,” said Nicole E. Day Gray of AgriForaging, Inc., a founding partner of Charcuterie Masters and NYEE director of operations. “Being a woman working in the meat industry; I am delighted to have Larissa Popa, Detroit butcher and charcuterer competing and participating in a demonstration showcasing her many talents.”

“Charcuterie’s in my blood. My grandmother owned a butcher shop in Germany and my uncles taught me how to cure and smoke meats,” said David Noeth. “From dry aged pata negra ham and pate de campagne to mortadella and nduja, Charcuterie Masters will showcase the best of the old and new in this craft. We are also honored to be featuring Mangalitsa by Mosefund and Iowa Swabian Hall pork.”

“There’s never been a festival quite like this in Queens,” said NYEE vice president and veteran Queens food writer Joe DiStefano. “I’m especially pleased to have Ridgewood European Pork Store and Muncan Food, two stalwarts of Queens charcuterie involved in the festival. As I like to say, these are meaty times.”


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