2nd Annual “Charcuterie Masters” Events Brings Top NYC Chefs & Meat Artisans to Queens

charcuteriemasterspromo2The meatiest night in New York – Charcuterie Masters – returns to Queens next month for its second year, produced by the team behind the highly successful Great Northeast Cheese & Dairy Fest. Professional and amateur makers of artisanal charcuterie will vie for the crown of “Charcuterie Master” while top New York City chefs, including Will Horowitz (Ducks Eatery, Harry & Idas Meat and Supply Co.) and Hugue Dufour (M. Wells Steakhouse) will create exquisite dishes featuring smoked heritage pork and cured meats. In addition Pitmaster Josh Bowen (John Brown Smokehouse) will prepare sumptuous Kansas City style BBQ.  New York City’s premiere charcuterie event will take place on Saturday, February 25th from 6 p.m. to 10 p.m. at historic Flushing Town Hall.

Charcuterie Masters is so much more than just a competition — it’s a grand invitation to sample exquisite food and drink that made the recent Great Northeast Cheese & Dairy Fest. a smash hit. Guests will have an opportunity to savor charcuterie, learn from the makers as well participate in a peoples 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.

Presented in conjunction with AgriForaging Food Safety, The Meat Market, and The Salt Cured Pig, Charcuterie Masters 2017 is the first ever rivalry of its kind. The competition brings together more than 20 professional and amateur makers of artisanal charcuterie from the U.S. and Canada, including Rodrigo Duarte, Caseiro E Bom (Newark, N.J.); John Harkness, Prime Meats (Brooklyn, N.Y.); Chad Nelan, Elevation Charcuterie & Artisan Meats (Denver); Stewart Taylor, Babelfish Bistro (Guelph, Ontario, Canada); and Giuseppe Viterale, Ornella Trattoria (Astoria, N.Y.).

Judges for Charcuterie Masters 2017 include Francois Vecchio, Master Charcutier, public speaker and author; Chef Cesare Casella, Dean of Italian Studies at the International Culinary Center; Chef Aurelien Dufour, Master Charcutier, Dufour Gourmet; Francine Segan, food historian and cookbook author; and Gregory Laketek, Salumiere, CEO, Founder, West Loop Salumi.

charcuteriemasters-promo2A $60 general admission to Charcuterie Masters 2017 entitles guests to explore unlimited tasting and sampling of all food and beverages. Additionally, there will be $100 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 chicken liver mousse and pâté en croute personally prepared by NYEE president, Chef David Noeth, as well as exclusive charcuterie selections from Queens’ very own Muncan Food and Chicago’s West Loop Salumi and a selection of fine cheeses curated by The Cheese and Dairy Society of New York State. In addition Edwin “Eddie Oysters” Casiano will be on hand shucking Blue Island Oysters.

ADVANCE GENERAL ADMISSION AND VIP TICKETS can be bought at this EventBrite link: https://www.eventbrite.com/e/charcuterie-masters-2017-tickets-28199570675.

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