HUDSON VALLEY CHARCUTERIE IS EXCITED TO COMPETE IN THIS YEAR’S
CHARCUTERIE MASTERS FESTIVAL
The 2019 Charcuterie Masters Festival & Awards Ceremony takes place at
Flushing Town Hall
February 23 from 6 p.m. to 9 p.m.
Sink your teeth into the best of the best charcuterie as artisans
~ makers of sausages, patés, hams, salumi, bacon, and more ~
gather once again to vie for top honors at the fourth annual Charcuterie Masters.
Enjoy unlimited tasting of more than 60 varieties of charcuterie, including 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.
Like what you taste? You can also purchase charcuterie on site.
In honor of the Year of the Pig Chef Stephen Yen of Sugarcane Raw Bar Grill will be roasting a pig in La Caja China and preparing sumptuous roast pork bao with garlic hoisin, scallions, and cucumber.
Meet the charcutiers and taste exquisite dishes prepared by top NYC chefs, including Pitmaster Josh Bowen of Queens’ very own John Brown Smokehouse
and Alfonso Zhicay of Casa del Chef Bistro.
Savor pairings, including beer from Queens’ Mikkeller NYC
as well as cider as well as cider and top-rated wines from Rooftop Reds.
VIP guests will have access to the entire festival one hour earlier
and exclusive access to the Charcuterie Masters VIP Experience,
which includes exclusive charcuterie selections from Muncan Food Corp.,
top-shelf spirits, and a charcuterie surprise prepared by
New York Epicurean Events president Chef David Noeth,
as well as an exclusive charcuterie demonstration.
In addition to the prestigious Charcuterie Masters Awards
there will be a People's Choice Awards where attendees will be able to vote
for their favorite charcuterie booth and restaurant!
Charcuterie Masters 2019 is a landmark event for new,
interested and seasoned charcutiers competing
for the Charcuterie Masters Crown;
judged by an incredibly talented judges panel.
There are eight (8) Categories
1) Fermented sausage/dry sausage/nduja
2) Country ham, jamon, prosciutto
3) Bacon: cold smoked, hot smoked, green (unsmoked)
4) Pate, soft smooth emulsified (liverwurst etc.)
5) Whole Muscle
6) Fat (salo,lardo,whipped lardo)
7) Hard emulsified (mortadella, bologna)