ROYALTY HAS ARRIVED.
CHARCUTERIE MASTERS
FEBRUARY 27TH, 6PM-10PM
FLUSHING TOWN HALL, QUEENS, NY


THE EXPERIENCE
Historic Flushing Town Hall. The industry's best competitors.
One legendary night.
Charcuterie Masters is so much more than a contest, it's a celebration of Meaty Times where guests will be able to sample the following:
• Old world charcuterie from Queens' very own Muncan Food
• Pig butter and pork rillettes from Larissa Popa
• Exquisite salumi from charcutiers, including Caseiro E Bom and The Meat Market
• Iowa Swabian Hall hog caja China style from Chef Hugue Dufour of M. Wells Steakhouse
• Pit smoked Iowa Swabian Hall hog from Chef Will Horowitz of Ducks Eatery/Harry & Ida’s
• Mosefund Mangalitsa sliders by Chef Alfonso Zhicay of Casa del Chef Bistro
• Pig breakdown by Larissa Popa plus a pig breakdown and sausage making demo
• Sweet treats from Roni-Sue Chocolates including Pig Candy and Bacon Popcorn
• Pairings of artisanal beer, wine, and cider
VIP EXPERIENCE AVAILABLE:
• Early access to the entire festival
• A chance to chat with judges, chefs, and competitors
• Exclusive VIP tasting room, featuring a luxurious spread of cured meats, including headcheese and other charcuterie personally prepared by NYEE president, Chef David Noeth
• Exclusive charcuterie selections from Queens’ very own Muncan Food, Chicago’s West Loop Salumi, a selection of fine cheeses curated by The Cheese and Dairy Society of New York State, and fine libations.


THE COMPETITORS
Nduja Artisans
Caseiro e Bom
Ends Meat
Ribs Within Bacon
Jacuterie
Heather Ridge Farm
Ridgewood European Pork Store
The Meat Market
Amateur
Oui Charcuterie
Mangalista by Mosefund
Catskill Food Company
Dickson's Farmstand Meats


THE CHEFS
Harry & Ida's/Ducks Eatery
M. Wells Steakhouse
Casa del Chef Bistro

THE JUDGES

President, West Loop Salumi
Harry & Ida's/Duck's Eatery
Food Historian and Italian Food Expert
Founder, The Salt Cured Pig
Salvation Burger
Instructor, Drexel University Culinary Arts and Food Sciences/The Salt Cured Pig
Dean of Italian Studies, International Culinary Center
The Butcherette