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O C G S h o w D a i l y Tu e s d a y, J u n e 3 , 2 0 1 4 8 DIETZ & WATSON'S ALL-NATURAL CHICKEN SAUSAGES PROVIDE BOLD, FLAVORFUL OPTIONS FOR SUMMER GRILLING AND MORE In the words of Ruth "Momma Dietz" Eni, chairman of premium meat and artisan cheese purveyor Dietz & Watson, "If it's not good enough for our family, it's not good enough for yours." Now celebrating its 75th anniversary, the fourth-generation owned and operat- ed company has lived by the "quality above all else" mantra since its founding in 1939. That core principle has influ- enced product extensions like Gourmet Lite ® Turkey Breast, with 30 percent less sodium than similar items from other brands, and inspired new offerings such as Dietz & Watson's All-Natural Chicken Sausages. The All-Natural Chicken Sausage line was created in response to con- sumer demand and motivated by mod- ern culinary trends. Made from fresh, never-frozen chicken and using Old World family recipes prepared in small batches, these fully cooked sausages contain no fillers, extenders or MSG, and are certified gluten-free by the Celiac Sprue Association. All varieties are 100 percent pork-free, and many are nitrate-free as well. From the spicy, tangy Buffalo Style to the down-home Andouille to the clas- sic Italian, there's a flavor to please everyone. There's a recipe to please everyone, too, making it a versatile ingre- dient in creative entrees from skewers on the grill to a new twist on a classic pizza. Jerk Chicken Sausage Skewers Serves: 4 Ingredients: 4 8-inch to 12-inch skewers (bamboo or metal) 4 Dietz & Watson ® Jamaican Jerk Chicken Sausages, cut into 2-inch pieces 2 medium onions, cut into large pieces 2 large bell peppers, cut into large pieces Vegetable oil 1 package ready-to-make Rice Pilaf Instructions: 1. To make the skewers, soak 4 bam- boo skewers (8 to 12 inches long) in water for about 30 minutes. (You can skip this step by using metal skewers.) 2. Make each skewer by placing a piece of sausage, then the onion, then the pepper. Repeat until you have used four pieces of sausage, three pieces of onion and three pieces of pepper. Repeat with the other three skewers. 3. Brush each skewer lightly with vegetable oil and grill. 4. Place a portion of the rice in the center of each plate and top each with a skewer. Buffalo Chicken Sausage Pizza Ingredients: 1 Dietz & Watson™ All Natural Uncured Buffalo Chicken Sausage 1 ounce Dietz & Watson crumbled Blue Cheese 2 ounces Dietz & Watson NY State Buffalo Wing Cheddar Cheese 2 ounces Dietz & Watson 18 month NY Sharp Cheddar Cheese 1 thin crust pre-made flat bread pizza crust 2 ounces roasted red peppers – thinly sliced 2 ounces fresh diced scallions 2014 IS BARRY'S GOURMET BROWNIES' YEAR A recipe that was kept secret for 30 years has come out and the results are in – peo- ple love them! These made-from-scratch delectable brownies are made with the finest ingredients, and up until last April only close friends and family members were able to enjoy them. The inventor, Barry, asked his nearest and dearest friend Doug Byrd to come out of retirement and help him with this wonderful product. Doug instantly developed a passion for the possibilities that these brownies pre- sented, so Barry passed the torch onto Doug, who has led the company into sat- isfying taste buds around the country. Since the delicious start of Barry's Gourmet Brownies just 10 short months ago, it has been nonstop positivity. They started by getting the name out there by being a sponsor at a local event, Rib Fest. Locals loved what they had to offer: the fudgiest brownies with only the finest ingredients to provide the highest fresh- ness, quality and taste. Now they're gear- ing up for many new and exciting adven- tures, like being featured in Joffrey's kiosks around the Orlando Disney area, and attending several trade shows and other events like Food Network's South Beach Wine and Food Festival in Miami, Sugar Ray Leonard's Charity Event at the Santa Monica Pier and most recently Einstein on Food & Wine at the Museum of Science & Industry in Tampa, Fla. All the interest and events call for more product development. Produced in a state-of-the-art bakery, you can take your brownies on-the-go now with the new microwaveable brownie bite cups that can be warmed up and enjoyed or topped with your favorite ice cream. And coming soon – layered brownies with fla- vors like cream cheese, German choco- late, truffle, Nutella and even bacon! Recently Barry's has been approached by a national ice cream com- pany who wants to combine its ice cream and Barry's brownies into the ultimate guilty pleasure. You can currently find the brownies in many convenience stores, grocery stores, restaurants and entertainment venues across the country. Barry's Gourmet Brownies is confi- dent in the product and takes pride in developing personal relationships with all of its customers. For more information, call 800-989-9098, visit www.barrysgourmetbrownies.com. Continued on Page 25 Lee M. Oser CEO and Editor-in-Chief Kim Forrester Paul Harris Jeff Rosano Associate Publisher Lorrie Baumann Editorial Director JoEllen Lowry Jeanie Catron Associate Editors Yasmine Brown Vicky Glover Graphic Designers Mandy Feld Ruth Haltiwanger Customer Service Managers Enrico Cecchi European Sales OCG Show Daily is published by Oser Communications Group ©2014. All rights reserved. Executive and editorial offices at: 1877 N. Kolb Road, Tucson, AZ 85715 520-721-1300/Fax: 520-721-6300 www.oser.com European offices located at Lungarno Benvenuto Cellini, 11, 50125 Florence, Italy. AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH IDDBA