The meatiest night in New York comes back to Queens next month as the wildly popular Charcuterie Masters returns for its third year.
Professional and amateur makers of artisanal charcuterie will vie for the crown and top New York City chefs, including Hugue Dufour (M. Wells Steakhouse), Alfonso Zhicay (Casa del Chef Bistro), and Josh Bowen (John Brown Smokehouse) will create exquisite dishes featuring smoked heritage pork and cured meats at New York City’s premiere charcuterie event, which takes place February 24th from 6 p.m. to 10 p.m. at historic Flushing Town Hall.
In addition to great food and drinks for everybody, Charcuterie Masters 2018 is the first ever competition of its kind, presented in conjunction with Brooklyn Kitchen. The tournament brings together a who’s who of professional and amateur makers of artisanal charcuterie from the U.S. and Canada, including Evan Brady (Nduja Artisans Salumeria, Chicago); Rodrigo Duarte (Caseiro E Bom, Newark, N.J.); Chad Nelan (Elevation Charcuterie & Artisan Meats, Denver); Chef Will Horowitz (Harry & Ida’s Meat and Supply Co.); and Giuseppe Viterale (Ornella Trattoria, Astoria, N.Y.).
The judging panel for Charcuterie Masters 2018 will be led by Chef Brian Polcyn, renowned charcuterie expert and co-author of “Charcuterie: The Craft of Salting, Smoking, and Curing.” “Events like Charcuterie Masters keep charcuterie in the forefront of modern American cooking, where it belongs. I’m proud to serve as lead judge in this crucial and industry collaborative event. My advice for everybody: Eat more pork, smoke more meat, eat a lot of sausage.”
Other judges for Charcuterie Masters 2018 include Josh Bowen (Pitmaster, John Brown Smokehouse), Chef Cesare Casella (Dean of Italian Studies, International Culinary Center), Cristiano Creminelli (founder, Creminelli Fine Meats), Aurelien Dufour (Dufour Gourmet), Rino Mini (CEO, Galvanina), Michael Pardus (professor of culinary arts, Culinary Institute of America), Harry Rosenblum (The Brooklyn Kitchen), Francine Segan (author and Italian food expert), and Jeremy Stanton (founder The Meat Market).
Attendees will enjoy unlimited tasting of more than 60 kinds of charcuterie, including exquisite prosciutto from Cesare Casella and sumptuous Portuguese Alentejano ham from Rodrigo Duarte who will also be doing a butchery demonstration of this forerunner to the pig that produces Spain’s famed jamon de pata negra.
They will also have chance to 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 $65 general admission to Charcuterie Masters 2018 entitles guests to explore unlimited tasting and sampling of all food and beverages. Additionally, there will be $125 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.
ADVANCE GENERAL ADMISSION AND VIP TICKETS can be bought at this link: http://www.flushingtownhall.org/event/a5d5d23dc593132292018b3d4d047d49
New York Epicurean Events is a Catskill Mountains-based producer of premiere farm-to- table food and wine festivals and educational programs that pair the agricultural bounty—including grass-fed beef, organic produce, artisanal cheeses, smoked fish, and craft beverages—from the region’s lush mountain valleys and fresh water streams—with New York City’s most innovative chefs and culinary artisans. Our goals include creating jobs, driving economic development by assisting family farmers and local artisans, and fostering culinary and agricultural tourism in the Catskill-Delaware NYC Watershed while exposing everyone from chefs and other culinary professionals to foodies and gourmets to delicious, fresh, sustainable, and healthful foods.