FOR BREAKING NEWS VISIT WWW.QNS.COM FEBRUARY 8, 2018 • BUZZ • THE QUEENS COURIER 69
dining out
Chefs to ‘meat’ up in Flushing
for third charcuterie event
BY EMILY DAVENPORT
edavenport@qns.com / @QNS
Th e meatiest gathering in New York is
returning to Flushing later this month for
a night of delicious food and competition.
Th e third-annual Charcuterie Masters
is coming to Flushing Town Hall on
Saturday, Feb. 24, from 6 to 10 p.m.
Guests at the festival will enjoy unlimited
tasting of more than 60 kinds of charcuterie,
including prosciutto from Cesare
Casella and Portuguese Alentejano ham
from Rodrigo Duarte, which can also be
purchased at the event.
Attendees will also have the chance
to vote for the people’s choice “best-ofthe
evening” charcuterie and try pairings
with top-rated wines, craft beers and
farmstead ciders.
Th e Charcuterie Masters will also bring
together professional and amateur makers
of artisanal charcuterie from the U.S. and
Canada to go head to head in a competition
like no other. Th ose participating in
the Charcuterie Masters 2018 will include
Hugue Dufour (M. Wells Steakhouse),
Alfonso Zhicay (Casa del Chef Bistro),
Josh Bowen (John Brown Smokehouse),
Evan Brady (Nduja Artisans Salumeria,
Chicago), Rodrigo Duarte (Caseiro E
Bom, Newark, New Jersey), Chad Nelan
(Elevation Charcuterie & Artisan Meats,
Denver), Chef Will Horowitz (Harry &
Ida’s Meat and Supply Co.) and Giuseppe
Viterale (Ornella Trattoria, Astoria, N.Y.).
Th e judging panel for the competition
will be headed by Chef Brian Polcyn,
renowned charcuterie expert and co-author
of “Charcuterie: Th e Craft of Salting,
Smoking, and Curing.”
“Events like Charcuterie Masters keep
charcuterie in the forefront of modern
American cooking, where it belongs,”
Polcyn said. “I’m proud to serve as lead
judge in this crucial and industry collaborative
event. My advice for everybody:
Eat more pork, smoke more meat, eat a
lot of sausage.”
Other judges for Charcuterie Masters
2018 include Josh Bowen (Pitmaster, John
Brown Smokehouse), Chef Cesare Casella
(Dean of Italian Studies, International
Culinary Center), Cristiano Creminelli
(founder, Creminelli Fine Meats),
Aurelien Dufour (Dufour Gourmet),
Rino Mini (CEO, Galvanina), Michael
Pardus (professor of culinary arts,
Culinary Institute of America), Harry
Rosenblum (Th e Brooklyn Kitchen),
Francine Segan (author and Italian food
expert) and Jeremy Stanton (founder Th e
Meat Market).
Tickets are available for $65 and include
unlimited tasting and sampling of all food
and beverages. VIP tickets are available for
$125 and allows guests
to enter the festival one
hour early, admission
to the VIP tasting room
which will feature a luxurious
spread of cured
meats, including chicken
liver mousse and
pâté en croute personally
prepared by NYEE
president, Chef David
Noeth, as well as exclusive
charcuterie selections
from Queens’ very
own Muncan Food.
Visit fl ushingtownhall.
org to purchase
your tickets today.
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