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Photo courtesy of Joe DiStefano

The ultimate night to celebrate the Year Of The Pig is also the meatiest night in New York – the wildly popular Charcuterie Masters returns for the fourth year at Flushing Town Hall on Saturday, Feb. 23 from 6 p.m. until 10 p.m.

Charcuterie Masters 2019 will be presented in conjunction with the Greater Flushing Chamber of Commerce.

“The Flushing Chamber is honored to partner with New York Epicurean Events to present the amazing Charcuterie Masters 2019 at Flushing Town Hall on February 23,” said John Choe, executive director of the Greater Flushing Chamber of Commerce. “Charcuterie Masters 2019 is our community’s crowning achievement as an international destination for connoisseurs of fine food, including artisans from across the country as well as gourmet foodies from all over New York City.”

While guests will be spoiled with great heritage pork and cured meat dishes from top New York chefs Stephen Yen (Sugarcane Raw Bar Grill), Alfonso Zhicay (Casa del Chef Bistro), and Josh Bowen (John Brown Smokehouse), professional and amateur makers of artisanal charcuterie will vie for the Charcuterie Master crown at New York City’s premiere winter food festival.

Attendees will enjoy unlimited tasting of more than 60 kind of charcuterie, including decadent Portuguese Alentejano ham from Rodrigo Duarte, who will also be doing a butchery demonstration to the pig that produces Spain’s famed jamon de pata negra.

They will also have a chance to 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 from Rooftop Reds, beer from Queens very own Mikkeller NYC, and farmstead ciders. Guests will also have the opportunity to purchase charcuterie directly at the event.

“The Mandarin word for meat is the same as pig. The pig in Chinese culture symbolizes luck, prosperity, wealth, trusting, and a honest person,” said Chef Yen, who will be preparing succulent pig bao sandwiches with garlic hoisin. “Cooking a pig in a La Caja China is the best way to cook a whole pig and really celebrate the Asian diaspora.”

In a further celebration of the noble pig, Fermin USA will be on hand carving sumptuous Iberico acorn fed ham, coppa, and chorizo; Chef Cesare Casella will showcase his Prosciutto Speciale; and Chef Giuseppe Viterale of Astoria’s Ornella will cook up a pork rib ragu.

The Charcuterie Masters tournament itself brings together professional and amateur makers of artisanal charcuterie from the U.S. and Canada, including last year’s grand champion Bill Miner (Il Porcellino, Denver);  Gregory Laketek (Salumi, Chicago); Fermin Iberico (New York City); Tim Foley (Le District, New York City); and Anastacia Song (American Cut, New York City).

Many of the competing products will be available for guests to savor at the festival including Chef Foley’s sumptuous basque pâté en croûte with chicken liver, foie gras, and Bayonne ham, and Chef Song’s chicken liverpâté with shaved foie gras and Amarena cherries.

Judges for Charcuterie Masters 2019 include: Peter Kaminsky, food writer and author of “Pig Perfect;” Chef Cesare Casella, Dean of Italian Studies, International Culinary Center; Henrietat Green, founder British Charcuterie Live; Aurelien Dufour, founder Dufour Gourmet; and Francine Segan, author and Italian food expert; and Marc Buzzio, president Salumeria Biellese.

A $70 general admission to Charcuterie Masters 2019 entitles guests to explore unlimited tasting and sampling of all food and beverages. Additionally, there will be $150 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 Experience, featuring luxurious cured meats from Queens very own Muncan Food Corp., specialties personally prepared by NYEE president, Chef David Noeth, a charcuterie demonstration, and exclusive wines from Rooftop Reds.

Advance general admission and VIP tickets can be purchased at: CharcuterieMasters2019.eventbrite.com.

 

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