Find out who wins the title of Charcuterie Master in Flushing
Feb 21, 2018 | 2239 views | 0 0 comments | 124 124 recommendations | email to a friend | print
Get ready for the meatiest night in New York City.

Professional and amateur makers of artisanal charcuterie will compete against one another for the crown of “Charcuterie Master” at Flushing Town Hall this Saturday.

In the first-ever food rivalry of its kind, more than two dozen charcuterie artisans will compete by “throwing their respective bacons, sausages, salumi, pâtés, and meats into the competitive ring,” said Joe Distefano of New York Epicurean Events. The event is presented in conjunction with The Brooklyn Kitchen.

Participants include professional and amateur makers of artisanal charcuterie from the U.S. and Canada, such as Evan Brady of Nduja Artisans Salumeria in Chicago; Rodrigo Duarte of Caseiro E Bom in Newark; Chad Nelan of Elevation Charcuterie & Artisan Meats in Denver; Chef Will Horowitz of Harry & Ida’s Meat and Supply Co. in Manhattan; Timothy Foley of Le District in Manhattan; and Giuseppe Viterale of Ornella Trattoria in Astoria.

The judging panel for Charcuterie Masters 2018 will be led by Chef Brian Polcyn, who is also the author of the classic “Charcuterie: The Craft of Salting, Smoking, and Curing.”

The highlight of the event may seeing and tasting Duarte’s showcase of Alentejano pork and his demonstration. The Alentejano pork is a Portuguese forbear of Spain’s famed pata negra. Duarte, who is the first and only person to raise these pigs outside of Portugal, will showcase it in the form of exquisite aged hams. In addition, there will be pate en croute from Chef Timoth Foley of Le District.

Additionally, there will be top chefs and their delicious creations featured at this three-hour event as well as flowing beers and cider.

Local chefs Will Horowitz of Manhattan’s Ducks Eatery and Harry & Ida’s Meat and Supply Co., Hugue Dufour of Long Island City’s M. Wells Steakhouse, Alfonso Zhicay of Woodside’s Casa del Chef Bistro, and pitmaster Josh Bowen of Long Island City’s John Brown Smokehouse will each be on hand to show off their top meats.

And speaking of top meats, Casella’s Salumi will sample sumptuous Prosciutto Speciale and Jeffrey Weiss, author of “Charcutería: The Soul of Spain,” will showcase jamon de pata negra.

The event is expected to start at 6 p.m. at Flushing Town Hall, which is located at 137-35 Northern Blvd.

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 exclusive charcuterie selections from Creminelli and Queens’ very own Muncan Food, as well as chicken liver mousse and personally prepared by NYEE president, Chef David Noeth, and sanguinaccio from Chef Guiseppe Viterale.

For tickets, visit Flushingtownhall.org.
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