charcuterie

Charcuterie

Good Charcuterie is made by hand with meat from animals that were raised without hormones and provided with pasture and feed that is free of herbicides and pesticides. The Good Food Awards seal will be given out in Patés & Terrines, Smoked, Dry Cured, and a special Restaurant category to celebrate the leadership of chefs across the country in reviving the art of charcuterie making as well as, new this year, preserved fish. View the full criteria for entry.

COMMITTEE CHAIR

Eric Miller 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 pate 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.

JUDGES FOR THE 2015 AWARDS

Amanda Oborne, Vice President of Food & Farms at Ecotrust
Amy Treadwell, Food Editor at Chronicle Books
Christian Caiaizzo, Owner at Osteria Stellina
Dava Guthmiller, Board Chair of Slow Food San Francisco and Founder of Noise13
David Katz, Managing Partner at Panevino & Manufacturer of Sub Rosa Salumi
Haven Bourque, Founder of HavenBMedia
Jen Pelka, Restaurant Marketer at Open Table
Joel Weirauch, Owner of Weirauch Farm & Creamery
John Fink,  Proprietor & Chef at The Whole Beast
Mark Pasternak
, Owner & Rancher at Devils Gulch Ranch
Matt Cohen, Founder of Off the Grid
Michael Dimock, President of Roots of Change
Peggy Smith, Co-owner and Operator at Cowgirl Creamery & Tomales Bay Foods
Seana Doughty, Owner & Cheesemaker at Bleating Heart Cheese & President of the California Artisan Cheese Guild
Toponia Miller, Owner of The Fatted Calf

And more to come…