Good Charcuterie is made by hand with meat from animals that were raised without hormones and provided with feed that is free of animal by-products. The Good Food Awards seal will be given out in Dry Cured, Smoked, Paté/Terrine, Preserved Fish and a special Restaurant category to celebrate the leadership of chefs across the country in reviving the art of charcuterie making. View the full criteria for entry.


Katie Mayfield is the chief operating officer at 4505 Meats. She oversees growing the systems and teams for the company’s butcher shop, bbq restaurant, and wholesale products. Prior to 4505, she learned a great many things working with the geniuses at Bi-Rite Market and Suzie’s Farm. Growing up in the southeast, she is keenly aware of how important charcuterie is to any good party and has since surrounded herself with meaty artisans of all kinds. Katie and her husband own and operate The Half Orange in the heart of Fruitvale and will open Salsipuedes in North Oakland later this year.

Michael McGuan is the General Manager of Farm Burger’s west coast outposts, leading the Southeast-based grass fed burger restaurant into the Bay Area, working to open a Berkeley store last year and now a second California location in San Anselmo. Prior to moving to the Bay, Michael was chef at Farm Burger in Decatur, Georgia, and Director of Operations and Lead Meat Curer at San Diego’s seminal farm-to-table restaurant, The Linkery, where his country ham was a 2012 finalist and 2013 winner in the Good Food Awards charcuterie category. Michael cut his charcuterie teeth at the famous Swiacki’s Meats & Provisions, making Philadelphia’s most beloved Polish sausages under the tutelage of “The Sausage Kings” Ed and Stan Swiacki.

Eric Miller (Chair Emeritus) is director of the in-house charcuterie program at Mission Cheese. In addition to being a staff cheesemonger, he is also the creator of the namesake country paté and rillettes now being featured on the menu there. A native New Yorker, Eric has spent numerous hours helping educate the masses about the art of meats and cheeses at the legendary Murray’s Cheese. Now an enthusiastic transplant to the West Coast, he is excited about bringing his New York know-how to San Francisco’s fresh food scene.


Dino Borri, Eataly
Craig Deihl, Executive Chef, Cypress & Artisan Meat Share
Ryan Farr, Owner, 4505 Meats
John Fink, Owner, The Whole Beast
Christian Graves, Executive Chef, Jsix Restaurant
Arne Johnson, Brewmaster, Marin Brewing Co.
Eric Kessler, Founder, Arabella Advisors
Mike Koch, Executive Director, FRESHFARM Markets & Co-Owner, FireFly Farms
Dawn Lafond, Former Chef, Kenai Backcountry Lodge & Alaska Wildland Adventures
Shawn Leinweber, Pastry Chef, Starter Bakery
Laurie Ellen Pellicano, Kitchen Manager, Tartine Bakery
Loren Angelo Poncia, Owner, Stemple Creek Ranch
Ren Rossini, Production Manager, Fatted Calf
Lisa Sedlar, Founder & CEO, Green Zebra Grocery
Guy Sidey, Chef, Bi-Rite Market
Ben Spencer, Head Brewer, Magnolia Brewing Company
Carrie Sullivan, Culinary Programs Manager, Center for Urban Education about Sustainable Agriculture (CUESA)
Olivia Tincani, Business Advisor, Rancho Llano Seco & Partner, Fare Resources