Vegetarians: avert your gaze now, because it's all meat from here on out. Charcuterie Masters returns following a successful initial run last year, taking over Flushing Town Hall for the evening next Saturday, February 25th. It's part meat celebration and part competition for charcuterie makers around the country (and Canada), who'll assemble their finest sausages, salamis, bacons, lardos, prosciutto, and pâtés for the event.

All of those luscious meaty snacks will be available for sampling, too, alongside hot foods prepared by NYC chefs. Will "Pastrami King" Horowitz—who's been a loyal participant in other N.Y. Epicurean Events like the Great Northeast Cheese Fest—will be making a "smoked alpaca stew with roasted bladderwrack and wintergreen." (Bladderwrack is a kind of seaweed, for the curious.)

Josh Bowen of John Brown Smokehouse will be challenging Horowitz's pastrami prowess with his own melange of Kansas City BBQ and deli culture in a short rib pastrami reuben sandwich. Hugue Dufour and Alfonso Zhicay, also regular participants in these types of events, will be providing pork blood sausage and a savoy cabbage cole slaw with lemon dressing, carrot and parsnip chips plus a warm potato mousse, respectively. A little something for any lost vegs.

General Admission tickets are only $60 and include unlimited samples of meat (sweats are free), plus wines, beers, and ciders from 6 p.m. to 10 p.m.