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.
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.
Aaron Rocchino studied culinary arts in vocational high school and won a national cooking competition. The reward was a full scholarship to attend The Culinary Institute of America in Hyde Park, New York. While attending the CIA, Aaron interned at Oliveto Restaurant in Oakland, California and was offered a full-time job at the restaurant upon graduation. After graduating, Aaron worked in NYC at Le Bernadin. He then moved on to Tangerine and Buddakan in Philadelphia while trying to save up money to move out to California. Finally, in 2003, he made the move to Oliveto where he worked for four years. It was here that Aaron learned how to butcher whole animals and craft salumi, pate and pasta by hand under Paul Bertolli and later Paul Canales. Aaron then went to work at the Chez Panisse Restaurant where he continued to butcher whole animals and build relationships with farmers and producers for six years. He also worked at the butcher counter at Bi-Rite Market in San Francisco as well as at the Café Rouge butcher counter before opening The Local Butcher Shop in August of 2011.
Monica Rocchino grew up in the Bay Area and then attended Brown University. Her junior year, she attended the University of Bologna in Italy. Upon graduating, Monica went to work at Paula LeDuc Fine Catering in Emeryville, CA. where she was hired as an Event Production Manager. After two years, Monica decided it was time to tap into her business training and start her own company. Monica started Stelle Events where she planned and coordinated events for Americans both in Northern California and in Italy. While the company was in its beginning stages, Monica was a barista, food runner and server at Oliveto Restaurant and Café in Oakland, CA. It was here that she learned more about Italian food, sustainability and wine pairing. She also met her future husband, Aaron. After five years of running Stelle Events, Monica decided it was time to hone her sales skills. She went back to Paula LeDuc Fine Catering, this time as an Account Executive. She held this position for two and half years before opening The Local Butcher Shop with Aaron.
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.
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.
Bruce Aidells, Owner at Aidells Sausage Company
Bruce Cole, Editor at Edible SF
Camas Davis, Owner at Portland Meat Collective
Carrie C. Oliver, Founder & CEO at Artisan Beef Institute
Chad Lott, Regional Copywriter at Whole Foods Market
Charles Thierot, Department Manager at Llano Seco Organic Meats
Christian Graves, Executive Chef and General Manager at Jsix Restaurant
Dava Guthmiller, Board Chair of Slow Food San Francisco and Founder of Noise13
Elias Cairo, Owner and Salumnist at Olympic Provisions
John Fink, Chef and Proprietor at The Whole Beast
Konrad Bouffard, Owner and Founder at Round Rock Honey
Loretta Keller, Chef at Coco500
Marc Fiorito, Principal at Gamma Nine Photography
Olivia Tincani, Partner at Fare Resources
Paul Bertolli, CEO and Chef at Fra’ Mani Handcrafted Foods
Peggy Smith, Co-owner and Operator at Cowgirl Creamery & Tomales Bay Foods
Renato Sardo, Founder and President of Baia Pasta
Thomas Fox, Executive Chef and Culinary Facilitator at Bon Appetit Management Company
Zach Gerstein, Inside Sales Rep at Greenleaf