charcuterie

Charcuterie

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. In 2017, the Good Food Awards seal will be given to Dry Cured, Smoked and Paté/Terrine entries to celebrate the beautiful craftsmanship by our nation’s charcutiers & butchers.  View the full criteria for entry.

COMMITTEE CHAIRS

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, opening the Berkeley store in 2014 and a second California location in Marin the following year. 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.

Corey Nead is the butcher and salumist at the award winning il Porcellino Salumi in Denver, CO. Prior to moving to Colorado in 2015, he was the head butcher at The Local Butcher Shop in Berkeley, CA.  He worked in the Bay Area for 10 years, where his interest in whole animal butchery and learning the craft of salami started while working at NOPA and 4505 Meats over the course of 6 years. He is a a graduate of the culinary arts program of City College of San Francisco. Now, he is involved in the Denver community in teaching whole animal butchery and charcuterie classes at Il Porcellino Salumi and with the Slow Food of Denver chapter.

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

Leland Cheung, Executive Chef, YouTube
Katie Mayfield, Chief Operating Officer, 4505 Meats
Aaron & Monica Rocchino, Owners, The Local Butcher Shop
Hannah Thompson, Cheese Educator, Anco Fine Cheese

JUDGES FOR LAST YEAR’S AWARDS

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