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 Dry Cured, Smoked, Paté/Terrine, 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.

Enter your charcuterie in the 2016 Good Food Awards here!

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.

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, working to open a Berkeley store last year and now a second California location in San Anselmo. 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.

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

Dino Borri, International Brand Ambassador, Eataly
John Fink, Owner, The Whole Beast
Harry Rosenblum, Owner, The Brooklyn Kitchen
Ren Rossini, Production Manager, Fatted Calf

And more to come…