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, 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.

COMMITTEE CHAIRS

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.

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.

COMMITTEE

To Be Announced in June 2015.

JUDGES FOR THE 2016 AWARDS

To Be Announced in June 2015.