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AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH IDDBA Lee M. Oser CEO and Editor-in-Chief Jules Denton Kim Forrester Sharon Kether Delaney Oser Associate Publishers Lorrie Baumann Editorial Director Jeanie Catron JoEllen Lowry Associate Editors André Gressieux Art Director Yasmine Brown Krystal Robles Graphic Designers Caitlyn McGrath Sarah Glenn Customer Service Managers Stacy Davis Kimberly Stevens Tara Neal Jamie Green Margaret Oser Jamie McReynolds Show Logistics & Distribution Marcos Morhaim Sarah Robinson Carlos Velasquez Account Managers Enrico Cecchi European Sales OCG Show Daily is published by Oser Communications Group ©2016 All rights reserved. Executive and editorial offices at: 1877 N. Kolb Road, Tucson, AZ 85715 520.721.1300/Fax: 520.721.6300 www.osercommunicationsgroup.com European offices located at Lungarno Benvenuto Cellini, 11, 50125 Florence, Italy O C G S h o w D a i l y S u n d a y, Ju n e 5 , 2 0 1 6 4 DIETZ & WATSON ANNOUNCES ORIGINALS Recognizing the increased consumer demand for choice, Dietz & Watson launches Originals, a new line of No Antibiotics Ever deli meats, organic deli meats, franks and sausages, Italian spe- cialty items and artisan cheeses free from rBGH, a bovine growth hormone. "One of the main reasons for our success over the past 75 years has been our ability to not only react to con- sumer demands, but to anticipate them. We have been working hard on perfect- ing the Originals product line for years," said Lauren Eni, Vice President of Brand Strategy at Dietz & Watson and great-granddaughter of company Founder Gottlieb Dietz. "There is no question that consumers are interested in ABF and organic products, which is why we want to continue expanding the Dietz & Watson Originals line to include even more No Antibiotics Ever premium meats and rBGH free artisan cheeses." Dietz & Watson has a history of working with responsible supply part- ners for all of its raw material. The supply is humanely raised on farms without the use of hor- mones and from partners who limit their use of antibi- otics. The new Originals line is unique from Dietz & Watson legacy products in that they have partnered with farms that provide raw material that never receive antibiotics. Eni states, "We want everyone to know that that these products have the same great taste and quality as every product in the Dietz & Watson line and that the only difference is in the raw material." BUILDING THE PERFECT CHARCUTERIE BOARD Chips and salsa are great, but maybe it's time to raise the bar and do something a bit more grown-up for your next party. This doesn't mean spending an entire day in the kitchen preparing your mother's handmade raviolis. Instead, we suggest offering an assortment of artisan craft meats, cheeses, crackers, sweet and savory spreads and dried fruits , aka a charcuterie board or tray. Not only are charcuterie boards easy to prepare , they work for every season. Whether a spring brunch, a summer pool party, or the ever-busy winter holidays , they are always a great option for enter- taining. Sometimes building a charcuterie board can be a bit intimidating. Where do you start? Columbus makes it easier for you with its Charcuterie Sampler, which provides a variety of four delicious sala- mi : Calabrese, Genoa, Italian Dry and Sopressata. These four styles give diverse flavor profiles that range from a slow mild heat to fresh garlic and even hints of fennel. Both the Italian Dry and Sopressata are a thicker cut, creating a mouth-feel akin to a hand-cut slice (with- out the work!). All you need to do is add some accompaniments . The key is vari- ety and balance with a focus on foods that complement each other without overwhelming the palate. Calabrese is a zesty salame made with red bell peppers. Enjoy it with a hard cheese like Parmigiano Reggiano. Wash it down with an IPA or a Syrah. Genoa is a mild salame seasoned with wine and garlic. Add a softer cheese, like fontina or fresh goat cheese for a dif- ferent texture. They go well with a C o ntinued o n P age 6 5 C o ntinued o n P age 6 5