Throughout the night, professional and amateur makers of artisanal charcuterie will compete for the crown of Charcuterie Master. Like last year’s successful event, expect to explore the world of bacon, ham, sausage, salumi, pâtés, confit and more.
“By gathering a passionate community of charcuterers driven by a desire to showcase the quality of their product and all expressions of the meats they are working with our hope is to bring greater attention to both Old World and innovative approaches to the craft and give both professional and amateur makers of artisan charcuterie a broader audience for their wonderful products,” event organizers said.
More than 20 competitors who pride themselves on their artisanal charcuterie making skills will gather at the event. They hail mainly from the U.S. and Canada, including Rodrigo Duarte, New Jersey resident Caseiro E. Bom, John Harkness, Brooklynite Prime Meats, Chad Nelan, Elevation Charcuterie & Artisan Meats, Stewart Taylor, Babelfish Bistro and Giuseppe Viterale, Ornella Trattoria from Astoria.
Besides the competition, attendees 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.
Top New York City chefs will also make an appearance at the Charcuterie Masters. They include Will Horowitz, of Ducks Eatery and Harry & Ida’s Meat and Supply Co., as well as Hugue Dufour, of M. Wells Steakhouse, and Alfonso Zhicay, of Casa del Chef Bistro. They will each create dishes featuring smoked heritage pork and cured meats. In addition Pitmaster Josh Bowen, from John Brown Smokehouse, will prepare a Kansas City style BBQ.
The event will be put on by the same team, New York Epicurean Events (NYEE) , who organized the Great Northeast Cheese & Dairy Fest a few months ago. The charcuterie event will take place on Saturday, February 25, from 6 p.m. to 10 p.m. at historic Flushing Town Hall, 137-35 Northern Boulevard.
Tickets for the event are $60 and allow attendees to explore unlimited tasting and sampling of all food and beverages. VIP packages are available for $100 and includes early access to the entire festival, particularly to the VIP tasting room, which will feature a luxurious spread of cured meats, including chicken liver mousse and pâté en croute personally prepared by NYEE president, Chef David Noeth, organizers said. The spread will also include exclusive charcuterie selections from Queens’ 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. Edwin “Eddie Oysters” Casiano will also be on hand shucking Blue Island Oysters.