Edible Queens
Masters of Meat: New Royalty Crowned
Photo by Ed Lefkowicz
Rodrigo Duarte from Caseiro e Bom Gourmet House in Newark, N.J., slicing and serving cured ham from Portugal's Alentejo at the 2017 Charcuterie Masters at Flushing Town Hall. The hams are cured here from pigs imported from Portugal.
Photo by Ed Lefkowicz
Flushing, NY - February 25, 2017. Visitors at the 2017 Charcuterie Masters at Flushing Town Hall.
Photo by Ed Lefkowicz
A pork terrine with pork tongue, pistachios, and tarragon by Dickson's Farmstand Meats, in New York's Chelsea Market, at the 2017 Charcuterie Masters at Flushing Town Hall. To the right of the terrine is a duck galantine.
Photo by Ed Lefkowicz
Food historian Francine Segan, the only woman on the panel of judges at the 2017 Charcuterie Masters at Flushing Town Hall.
Photo by Ed Lefkowicz
Cesare Casella, one of the judges for the 2017 Charcuterie Masters at Flushing Town Hall, with a spring of rosemary in his shirt pocket.
Photo by Ed Lefkowicz
Rodrigo Duarte from Caseiro e Bom Gourmet House in Newark, N.J., slicing and serving cured ham from Portugal's Alentejo at the 2017 Charcuterie Masters at Flushing Town Hall. The hams are cured here from pigs imported from Portugal.
Photo by Ed Lefkowicz
Huge Dufour from M Wells Steakhouse in Long Island City, Queens, cooking blood sausage at the 2017 Charcuterie Masters at Flushing Town Hall.
Photo by Ed Lefkowicz
Cheesemaker John Putnum from Thistle Hill Farm of North Pomfret, Vermont, at the 2017 Charcuterie Masters at Flushing Town Hall. Their Tarentaise cheese is modeled after Abondance from the Savoie in France.
Photo by Ed Lefkowicz
Sam, from John Brown's Smokehouse in Long Island City, cutting smoked prime rib of beef for Reubens at the 2017 Charcuterie Masters at Flushing Town Hall. The Smokehouse won the People's Choice Award at the exposition.
Photo by Ed Lefkowicz
The crew from John Brown's Smokehouse on stage accepting the People's Choice Award at the 2017 Charcuterie Masters at Flushing Town Hall.
Photo by Ed Lefkowicz
David Noeth of New York Epicurean Events with the grand prize cleaver at the 2017 Charcuterie Masters at Flushing Town Hall. The grand prize was awarded to Mark Elia of the Hudson Valley Sausage Company.
Photo by Ed Lefkowicz
Visitors at the 2017 Charcuterie Masters at Flushing Town Hall.
Photo by Ed Lefkowicz
Lonza, a dry-cured pork with juniper, by Ends Meat, a whole-animal salumeria in Brooklyn, NY, at the 2017 Charcuterie Masters at Flushing Town Hall.
Photo by Ed Lefkowicz
Huge Dufour from M Wells Steakhouse in Long Island City, Queens, cooking blood sausage at the 2017 Charcuterie Masters at Flushing Town Hall.
Photo by Ed Lefkowicz
Rodrigo Duarte from Caseiro e Bom Gourmet House in Newark, N.J., slicing and serving cured ham from Portugal's Alentejo at the 2017 Charcuterie Masters at Flushing Town Hall. The hams are cured here from pigs imported from Portugal.
