The diet starts on Sunday.
Carnivores will be able to sink their teeth into some high-quality meat products during Charcuterie Masters 2017 at Flushing Town Hall on Saturday, Feb. 25, from 6 p.m. to 10 p.m. This means bacon, ham, pâté, salami, sausage, and wursts from more than 20 professional and amateur makers from Great Britain and across the United States.
Local chefs Hugue Dufour (M. Wells Steakhouse, Long Island City), Josh Bowen (John Brown Smokehouse, Long Island City), Alfonso Zhicay (Casa del Chef Bistro, Woodside), and Giuseppe Viterale (Ornella Trattoria, Astoria) are going to be there.
Dufour, who hails from Canada, will bring his Quebecoise touch to pork blood sausage. Bowen will combine the deli tradition of his adopted NYC home with the low-and-slow BBQ style of his native Kansas City to create a short rib pastrami reuben sandwich. Zhicay is going to prepare savoy cabbage cole slaw with lemon dressing, carrot and parsnip chips, and warm potato mousse.
That’s more than a mouthful. So pairings will include wines, craft beers, and farmstead ciders.
Will Horowitz from Manhattan’s Ducks Eatery is going to debut smoked alpaca stew with roasted bladderwrack and wintergreen. Other scheduled participants are Marc Dennis (Duchy Charcuterie, Cornwall, England), Rodrigo Duarte (Caseiro E Bom, Newark); John Harkness (Prime Meats, Brooklyn); Chad Nelan, (Elevation Charcuterie & Artisan Meats, Denver) and George Turkette (Turchetti’s Salumeria, Indianapolis).
A panel of judges will select this year’s Charcuterie Master, a title that brings respect, bragging rights, and promotional options. Arbiters include Francois Vecchio, who has more than 60 years of experience in the meat industry; Cesare Casella, Dean of Italian Studies at the International Culinary Center; Aurelien Dufour from Daniel Boulud Restaurants; food historian and author Francine Segan; and Gregory Laketek, who founded West Loop Salumi.
A $60 ticket entitles the purchaser to unlimited food and beverages. VIP tickets cost $100 each and provide access to an early bird hour (5 p.m. to 6 p.m.) with a spread of cured meats, such as chicken liver mousse and pâté en croute prepared by New York Epicurean Eats President David Noeth, an event co-organizer. Other goodies will be bites from Astoria’s Muncan Food Corp. and Chicago’s West Loop Salumi and creamy delights from The Cheese and Dairy Society of New York State. Plus, Edwin “Eddie Oysters” Casiano will shuck Blue Island Oysters.
Images courtesy of New York Epicurean Events