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

Niki Harris and her husband, Rich, are raising their four young children in the middle of a u-pick berry patch in rural Fort Jones, California. They began California Heritage Farms with the vision of connecting people with healthy, sustainably raised food. Coming from an urban background, Niki brought unique experience in sales and marketing and quickly came up to speed on farm life. Today, CHF sells their pasture-raised GMO-free heritage pork direct to consumers along the West Coast and works with select similarly-minded wholesale partners. Niki is also involved in the farm and food sector of her community through exciting projects with the regional economic development council to increase activity in the local food system.

Corey Nead is a butcher and salumist at one of the top Butcher shops 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 six 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.

Hannah Thompson is the Manager of Client Services for ANCO and travels the US supporting specialty food programs for retailers. After obtaining her own CCP, Thompson prepared a unique ACS CCP course designed for test takers – one of only three in the country to do so – and each year helps students attain the CCP designation. In addition to frequent domestic travel, she attends events in Europe, including serving as a reoccurring judge at the International Cheese Awards held in Nantwich, England. She also visits charcuterie producers in Europe, South America and across the US and has been named Co-Chair of the Charcuterie Committee at the 2018 Good Food Awards.

Eric Miller (Chair Emeritus), Co-Founder, Maker’s Common 

COMMITTEE

Marco Aguas, Head of Business Development, Unearthed
Allie McElwee, Marketing Manager, 4505 Meats
Michael McGuan, General Manager, FarmBurger

JUDGES

Zach Allen, Pacific Director of Operation, Batali & Bastianich Hospitality Group
Sara Bigelow, Consultant, Boston Consulting Group
Grant Burningham, Freelance Journalist
Adam Danforth, Butcher & Educator
Jennifer Doan, Marketing & Communications Manager, Veritable Vegetable
Rich Morillo, Cheese Operations Manager, Di Bruno Bros
Fritz Gibson, Accounts ManagerMidwestRoots
Barbara Haimes, Management InstructorCCSF Culinary Arts & Hospitality Studies
Shelley Handler, Food Product Developer, Writer & Culinary Instructor
Katie Marchini,
Emilio Mitidieri, Founder, Emiliomiti
Katlyn Marchini, Operations Associate, The Town Kitchen, Custom Coordinator, Edible Excursions
Anthony Myint, Co-Founder, The Perennial, Mission Chinese Food & Zero Foodprint
Trevor Morones, Food Safety Liason, Control Point
Thomas Odermatt, Owner, RoliRoti
Cal Peternell, Cookbook Author, Podcast Host, Cooking By Ear
Emily Shartin, Wholesale Operations Manager, Cowgirl Creamery
Ron Tanner, Vice President of Philanthropy, Government & Industry Relations, Specialty Food Association
Charles Thieriot, Director, Rancho Llano Seco
Gibson Thomas, Publisher & Editor, Edible Marin & Wine Country
Beau Vondra, Co-Owner, Look’s Market