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. View the full criteria for entry.
COMMITTEE CHAIRS
Shane Michalik currently works for Matthiasson, a family run winery, and BOCA Farm, both in Napa Valley. Recently she worked as the US Community Engagement Coordinator for the documentary “Pig Business”, a film promoting clean, family-farmed pork
Julia Weinberg currently works as a writer and editor focusing on food, wine, and sustainability. She spent her early working years in the kitchens of Bay Area restaurants, and recently dove into the winemaking world as a harvest intern for the Scholium Project.
COMMITTEE
Jamie Bissonnette is the chef and co-owner of Coppa and Toro in Boston, MA as well as a 2011 winner of Food and Wine’s People’s Best New Chef. In Boston Jamie is known to champion the Nose to Tail style of cooking, and artisan charcuterie.
Marissa Guggiana is the author of Primal Cuts: Cooking with America’s Best Butchers, and the co-founder of The Butcher’s Guild. Her next book, Off The Menu: Staff Meals From America’s Top Restaurants will be out this October. Since 2008, Marissa has been an editor and contributor to Meatpaper, a quarterly magazine exploring the fleischgeist. She is also the co-founder of the Butcher’s Guild.
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.
Morgan Maki is a butcher, cook, and teacher at Bi-Rite Market and 18 Reasons. Her commitment is to the continual education of her community and helping people understand that everyday our actions impact our agricultural systems.
Berlin Reed is the butcher, chef and writer behind The Ethical Butcher. His practice, based in Portland, OR, is driven by personal relationships with small local farmers, a deep love of food, and great respect for the animals we eat and the environment on which we depend. Find more info about his current projects at TheEthicalButcher.com
Judges
Bruce Aidells, Cookbook Author, Bruce Aidells’s Complete Book of Pork
Maddy Beckwith, Market Coordinator for Freshfarm Markets
Cary Bernstein, Architect and Designer of Slow Food Nation’s Charcuterie Exhibit
Jamie Bissonnette, Chef and Co-owner of Coppa
David Budworth, “Dave the Butcher” at Avedano’s and Marina Meats
Christian Caiazzo, Owner of Osteria Stellina
Tanya Cauthen, Founder of Belmont Butcher
Brenda Crow, Founder of FoodShed
John Fink, Chef and Proprietor at The Whole Beast
Matthew Mestemacher, Northern California Regional Prepared Foods Coordinator of Whole Foods Market
Carrie Oliver, Founder of Artisan Beef Institute
Berlin Reed, Butcher, Chef and Writer behind The Ethical Butcher
Aaron Rocchino, Owner of The Local Butcher Shop
Renato Sardo, Former Director of Slow Food International
Daniella Sawaya, Mobile Food Manager for La Cocina
Guy Sidey, Manager of Five Dot Ranch
