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O C G S h o w D a i l y M o n d a y, Ju n e 6 , 2 0 1 6 1 4 PAIR SALAMI WITH YOUR FAVORITE BEVERAGES, CHEESES It might happen in a favorite restaurant or at a friend's dinner party. It's that moment you taste something that's so perfectly paired with just the right food and drink that no one flavor overwhelms the other. Such is the delight that salami can bring when the beer, wine or cheese you love succeeds in bringing out the spicy, rich flavors and textures of the meat in one memorable mouthful. There is no stopping at just one bite. For many, charcuterie (pronounced shar-KOO-ter-ē), like wine, can be intim- idating. Italian names can be difficult to pronounce, and is it salumi or salame? Salumi is a collection of cured and cooked Italian-style meats that include salame, sausages, prosciutto and cotto. Salame is a type of cured sausage con- sisting of fermented and air-dried pork. (Salami is just the plural of salame.) So, all salame is salumi. But not all salumi is salame. Got it? Enjoying Italian style meats doesn't need to be complicated. In an effort to demystify craft meats, Columbus has made them more accessible than ever. It now offers three of its favorite artisan salami, pre-sliced for your convenience: Finocchiona, Crespone and Hot Sopressata. With these pre-packaged offerings, Columbus has made it easier than ever for you to try pairing salami with your favorite beverages and cheeses. As with all pairings, there are no rules. You should feel free to experiment and discover what pairs well for yourself. Trust your inner carnivore. Here are a few pairing suggestions to get you started: Finocchiona (pro- nounced fin-Ō-kee-Ō-nă) is a Tuscan favorite known for its fennel notes. Hoppy IPAs along with Pinot Noir and Merlot wines make for a good mar- riage with this classic. Goat cheeses, Gouda and mild hard cheeses like Grana Padano are well-suited for pairing with Finocchiona. Crunchy breadsticks and mildly flavored crackers showcase this salame well. Sherry wine, garlic and special sea- sonings give Crespone (pronounced krĕs- PŌ-nee) its deep color and slightly sweet flavor profile. A frosty Pilsner or crisp Pinot Grigio pairs well with this. Unflavored crackers, soft, mild triple cream cheeses and hard Parmigiano Reggiano all pair well with this favorite. The hearty Hot Sopressata (pronounced sō- prĕ-SĂ-tă) has hints of red chile and paprika that stand up well to aged Spanish cheeses like Mahon. Don't be timid with a beverage choice ; porter and stouts are good options. A robust Barolo wine works equally well with this full-flavored salame. Crusty French bread and pickled sweet and spicy peppers also make good accompani- ments to these savory meat flavors. Of course, these are just suggestions. Be adventurous. Experiment. Try new flavors. Columbus would love to see what you have discovered, so post your pairings on Facebook, Instagram or Pinterest and tag @columbuscraftmeats #columbusmeats. Visit Columbus at booth #2433. WHY AMOROSO'S WILL BE YOUR BREAD AND BUTTER The quality of the bread you offer cus- tomers says a lot about the quality of your restaurant, sandwich shop, super- market or foodservice operation. That's why Amoroso's Hearth-Baked Bread and Rolls will help attract new customers and enhance the reputation of your business. For more than 110 years, beginning in 1904 in Philadelphia, Amoroso's Baking Company and its authentic Italian Hearth-Baked Bread and Rolls have been the stuff legendary Philly cheese steaks, hoagies, roast beef and roast pork sand- wiches are made of. In the past 40 years, that reputation has spread across the country and around the world. Amoroso's is tWhy Philly sandwiches are world- famous."™ Frozen operations, a par-baked pro- gram and a foodservice division have enabled customers in 50 states, as well as Bermuda, Canada, the Dominican Republic, Guam, The Philippines and Puerto Rico, to enjoy Amoroso's prod- ucts. Through all of the growth, the com- pany still relies on its closely-guarded family recipe. Using only the finest ingredients, Amoroso's Hearth-Baked Bread and Rolls are baked from scratch 24 hours a day, seven days a week and delivered fresh every day in the greater Philadelphia area, or flash- frozen for immediate ship- ping. The result is a superior product with a light, crisp crunch on the outside and a soft, yet firm bite on the inside. Amoroso's state-of-the-art frozen facilities, "Thaw & Serve" and "Par- Baked" programs now bring the classic Philly sandwich roll to venues any- where in the United States or around the world. The quality of Amoroso's frozen products is so high that Philadelphia expatriates always recognize that unique Amoroso's taste. With the resources and capacity to service both small and large businesses, supply fresh or frozen bread and rolls – even design custom products tailored to specific company needs – Amoroso's is the local Philly bakery that's an international resource. Now the roll that made Philly sandwiches world-famous is available worldwide. Visit Amoroso's at booth #2637. For more information, contact Bob Rector at 215.863.8815 or brector@amorosobaking .com, or visit www.amorosobaking.com. THE CHEESECAKE NEW YORK LOVES BEST COMES FROM JUNIOR'S New York has voted Junior's cheese- cakes the best the city has to offer every year since the early 1970s, and Junior's is still using the same cheesecake recipe developed by Rosen's grandfather, Harry Rosen, who opened his first restaurant on election day in 1950 with the idea that if Junior's was going to be a great New York restaurant, it needed to serve great cheesecake. Junior's Cheesecake and Desserts still operates four restaurants, soon to be five, as well as the bakery. Three are in New York City – one in Brooklyn, one in Times Square and one in Grand Central Terminal. The fourth is in Foxwoods, Connecticut, and there's one coming in Boca Raton, Florida. Junior's also has satellites in South Korea and in the Barclay's Center in Brooklyn. Now the company is gaining traction in the retail marketplace after opening a 103,000 square foot baking facility in Burlington, New Jersey that gave the company the capacity to expand beyond supplying its own restaurants with cheesecakes that have been consistently voted New York's best. "We're really excited about the progress that Junior's has made in the past year. We have suc- cessfully transitioned our business from our Brooklyn facility to a state-of-the art facility in Burlington, New Jersey," said Alan Rosen, the company's third-generation Owner. "The best part is that we have more room to make our desserts the same way we have in Brooklyn for more than 65 years. I can proudly say that the recipe has not changed one ounce. "Over the past year, we have found ourselves in both bakery sections and frozen sections, depending on the needs of the retailer. Wegmans, Kroger, Tops Friendly Markets, ACME Markets, Stop & Shop – we are well represented in the New York market, including upstate," Rosen said. "We are growing, but we still listen to the needs of our cus- tomers. In the past six months, we've gained retail distribution in over 1,500 stores, and we look forward to bringing to the whole country what New Yorkers have known forever – you haven't really lived until you've tasted cheesecake from Junior's." New for this year, Junior's Cheesecake is fea- turing its six-inch Apple Crumb Cheesecake, season- al specialties and of course, traditional New York cheesecakes in 10 varieties. In addition to cheesecakes, Junior's Cheesecake and Desserts also offers layer cakes, loaf cakes, shortcakes and tiramisu as well as seasonal specialties for any sweet occasion. "We are a full line bakery," Rosen said. "We even cus- tomize items for special customers." For more information, visit booth #3952 or go online to www.juniorscheesecake.com. MEET THE JARLSBERG CHEESE 5 OUNCE BAR Since 1956, Jarlsberg ® Cheese has domi- nated the world of cheese with its origi- nal Norwegian recipe. Many fans ask how Jarlsberg Cheese tastes so mild, nutty and delicious, and that secret incredible taste is all part of the legend, and Norway's most guarded recipe. Now, this legendary cheese brand is revolu- tionizing the refrigerated snacking aisle. The Jarlsberg Cheese 5 ounce Bar is available in three distinct varieties: Jarlsberg, Jarlsberg Lite and Jarlsberg Hickory Smoked Cheese. Each bar weighs exactly 5 ounces, and as always is naturally gluten- and lactose-free. This is the perfect size for crackers, on-the-go eating, entertaining, recipes and salads. The Jarlsberg Cheese 5 ounce Bar has the same famous slightly nutty flavor as the wheel, complete with their magical holes, and is great for your cheese board, to slice for sandwiches or melt in the perfect grilled cheese, or for any recipe that calls for that marvelous cheesy fin- ish. The Jarlsberg Lite 5 ounce Bar is a reduced Swiss Cheese, and also imparts the mild, nutty mellow flavor that has made Jarlsberg a staple of American kitchens for 60 years. The Jarlsberg Hickory Smoked Cheese Bar also has the same mild, mel- low and nutty Jarlsberg cheese taste with a subtle and flavorful smoky flavor and aroma. It is natu- rally cold smoked over smol- dering hickory chip embers, which infuses a true smoked hickory flavor and aroma to the cheese. Expect this newest snacking option to be the go-to hit of the 2016 summer snacking season. The suggested retail price for the Jarlsberg Cheese 5 ounce Bars is $4.99 to $5.99. For more information, visit booth #2033 or visit www.jarlsberg.com.