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. View the full criteria for entry.
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.
Marissa Guggiana is the author of Primal Cuts: Cooking with America’s Best Butchers, the second edition of which will be out this October. She is also the co-founder of The Butcher’s Guild, a national fraternity of meat professionals. Her second book, Off The Menu: Staff Meals From America’s Top Restaurants is on shelves now.
Bonnie Powell is a former freelance reporter, editor, and blogger who is now the communications director for Bon Appétit Management Company. She has been published in the Washington Post, San Francisco Chronicle, and New York Times, among countless other nationally renowned publications. Bonnie founded the food-politics blog The Ethicurean and the first meat CSA and the Bay Area, and continues to run Clark Summit Farm’s Meat Club. She has been a frequent speaker and moderator for food politics panels, including one for 826 Valencia with Michael Pollan.
Tia Harrison is a co-founder of The Butcher’s Guild, Executive Chef and co-owner of Sociale, a northern Italian-inspired Restaurant, and co-owner of Avedano’s Holly Park Market, a neighborhood butcher shop that focuses on whole animal butchery.
Derrick Schneider is a food writer and the prominent author of the blog An Obsession with Food. Beyond maintaining his popular blog, he has written for such acclaimed publications as The San Francisco Chronicle, The Art of Eating, Edible East Bay, Wine News, and SFist.
Jared Van Camp’s fanatical attention to detail, passionate support of local farmers and everything-made-in-house credo first helped establish “bar food” as a serious culinary trend nationwide. Studying directly under culinary powerhouses Rick Tramonto and Paul Kahan, Van Camp has recently been recognized by culinary luminaries as one of StarChefs’ prestigious Rising Star Chefs of 2011, Restaurant Hospitality Magazine’s “12 to Watch in 2012” and has recently cranked up his kitchen curriculum with the highly anticipated launch of his newest concept, Nellcôte in Chicago, in March of 2012.
Greg Higgins has been the chef and owner of Higgins Restaurant & Bar in Portland, Oregon since 1994. Greg, an avid organic gardener and active proponent of sustainable food practices, maintains a strong commitment to supporting local farmers, fishermen, ranchers and foragers as well as to educating and inspiring people to choose good clean food. He was honored by the James Beard Foundation as the recipient of their 2002-2003 Best Chef Award for the Northwest/Hawaii region.
Aaron Rocchino is the owner of The Local Butcher Shop, a Berkeley establishment offering sustainably raised, local meat and specializing in the “snout to tail” butchering method. Aaron opened The Local Butcher Shop in 2011 with the goal of bringing bring locally sourced, restaurant quality meat to the home chef. He has certainly succeeded, and The Local Butcher Shop also offers classes in order to impart butchering knowledge to the general population. Aaron has a rich culinary background, having worked as a chef in restaurants including Le Bernardin, Oliveto, and Chez Panisse.
Winnie Yang has worked in numerous roles in the food world, including Director of Communications for the Slow Food International Office in Italy, and, most recently, managing editor of The Art of Eating. She has written for such publications as Saveur, Time Out New York, Jamie magazine, Gilt Taste, and La Cucina Italiana, and has contributed as well to WNYC.
2013 Charcuterie Judges
Cary Bernstein, Architect and Designer of Slow Food Nation’s Charcuterie Exhibit
Marc Fiorito, Photographer at Gamma Nine
Carrie Oliver, Founder of Artisan Beef Institute
Renato Sardo, Former Director of Slow Food International
Johanna Kramer, Blogger at Durham Foodie, Author of The Food Lovers’ Guide to Raleigh, Durham & Chapel Hill
Dava Guthmiller, Leader at Slow Food San Francisco
Amanda Oborne, Director at FoodHub
Paul Bertolli, Founder and Curemaster of Fra’Mani Handcrafted Foods
Christian Graves, Charcuterie Maker and Brewer at Slow Food San Diego
Loretta Keller, Chef at Coco500
Aaron Oster, Executive Chef at Kitchen Porch Catering
David Budworth, Butcher at Dave the Butcher
John Fink, Owner of The Whole Beast
Konrad Bouffard, Founder of Round Rock Honey
Berlin Reed, Butcher, Chef and Writer at The Ethical Butcher
Byron Palmer, Ranch Manager at Tara Firma Farms
Robbie Lewis, Executive Chef at Oracle