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OCG Show Daily 6 7 Monday, June 5, 2017 was to provide a 'never-frozen' product that would preserve the flavor and smooth mouth feel of butter fresh from the churn. Virtually all commercially manufactured butter is frozen immedi- ately after packing to preserve shelf life. Chef Shamy takes butter fresh from the churn and mixes in its proprietary fresh ingredients and delivers straight to the grocer. With a little bit of science and a lot of common sense and testing, Chef Shamy now has certified shelf sta- ble garlic butter, honey butter and real buttercream frostings to offer to grocery store bakeries and foodservice. Through a proprietary process, Chef Shamy but- ters, including its new Fresh Churned brand, are certified food safe at room temperature for four months. That means these butters can be packed in crystal clear clam shells with a fresh churned look and feel. They can be sold right out of the bakery, produce or meat department to enhance bread, meats and vegetables. Grocers will never need to worry about food safety and consumers can keep these butters out and near where they cook for quick and easy application. Keep in mind that all these butters are 100 percent real butter. Often demonstrated on the outside of a grilled cheese sandwich, the garlic butter reigns supreme for flavor. It car- ries the cleanest label of any commer- cially available garlic spread. Ingredients include: butter (cream, salt), garlic, parmesan cheese, fresh Chef Shamy (Cont'd. from p. 1) chopped garlic, salt, garlic powder, herbs & spices. Current industry offer- ings infuse similar products with oils, water and chemicals as they have done for years. Additional offerings include Onion, Pesto, Lemon Dill and Southwestern on the savory side. On the sweet side of the ledger are Cinnamon, Vanilla Bean and Strawberry Honey Butters. Consumers want clean label, healthier-for-you products. Chef Shamy has produced a product on which any home chef would be proud to put their name. The newest addition to the line-up (2017 flavor) is Strawberry Honey Butter. With a light fluffy texture and flavored with real strawberry, it stays true to the Shamy mission. Included in a line-up that has seen double digit growth and is adding profitability to the dairy set and to the bakery and meat departments are three honey butters, two savory butters and four finishing butters. Real Butter Cream Frosting Chef Shamy has now added a real butter cream frosting in two flavors, Vanilla and Chocolate. Each frosting is infused with only four ingredients, leaving them dozens short of the current commercial offerings. Once again, Chef Shamy leans to quality and provides a bakery solution and a retail solution with real butter- cream. For more information, visit butter.chef shamy.com or stop by booth #4508. in Burlington, New Jersey that provides the company with enough capacity to supply the best cheesecake in New York to the nation. "We're really excited about the progress that Junior's has made in the past two years. We have successfully transi- tioned our business from our Brooklyn facility to a state-of-the-art SQF certified facility in Burlington, New Jersey," said Alan Rosen, the company's third-genera- tion Owner. "The best part is that we have more room to make our desserts the same way we have in Brooklyn for 67 years. I can proudly say that the recipe has not changed one ounce." 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. It took him a few years to perfect a recipe so good that there's been no need to change it in 67 years." Junior's operates four restaurants, soon to be five, as well as the bakery. Three are in New York City – one in Brooklyn, two in Times Square. The forth is in Foxwoods, Connecticut, and there is one in "Sixth Borough" Boca Raton, Florida. Junior's also has satellites in South Korea and in the Barclay's Junior's Cheesecake (Cont'd. from p. 1) Center in Brooklyn. "Over the past year, we have found ourselves in the bakery and frozen sec- tions of many retailers, including Kroger, Tops Friendly Markets, Wegmans, Kings, Stop & Shop, Fairway Markets, Key Foods, Food Town, Shoprite, Price Chopper, Big Y, C-Town, King Kullen, Costco and BJ's – 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 year, we've gained retail distribution in over 3,000 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." Junior's is a full line bakery provid- ing cheesecakes and layer cakes in weight ranging from 4 ounces to 15 pounds. Furthermore, all of the products are certified kosher dairy KOF-K. New for this year, Junior's is featur- ing its new and improved Chocolate Swirl Cheesecake, seasonal specialties and of course, New York Cheesecakes in over 10 varieties. In addition to cheese- cakes, Junior's also offers layer cakes, cupcakes and individual servings of sweets for any occasion. "We are a full line bakery," Rosen said. "We even cus- tomize items for special customers." For more information about Junior's, stop by booth #1458, visit www.juniorscheesecake.com or call 609.387.7300. take your entire menu to the next level. Ranging from Brewpub Mustard to Green Chili Aioli, the Signature Sauces line is a delicious collection of sauces for dipping, spreading, glazing and grilling. Ken's is and has always been a family-owned organization, free of any big conglomerates. Ken's Culinary and Research and Development teams are ever dedicated to developing unique, on-trend flavors across a wide variety of sauces and dressings. As Ken's has grown in scale and capability, a few things may have changed; the people that run Ken's, however, never have. It's still the same family, from genera- tion to generation, instilling the same flavor-obsessed values they always have. Ken's has a heritage you can trust, and a wealth of product knowl- edge that spans 76 years. Nobody knows dressings and sauces quite like Ken's Foodservice (Cont'd. from p. 1) Ken's does. At Ken's, flavor is No. 1, and what- ever follows flavor is a very distant sec- ond. That's why Ken's is constantly crafting bold new flavors to help you stay on top of the latest and greatest food trends that'll surprise your customers and help you make your mark. This devotion to flavor extends well outside the kitchen, too. One secret weapon is the Ken's Culinary Team, who boasts a com- bined 100 years of culinary experience. The team's sole purpose is to develop new flavors and applications of existing flavors in order to expand your menu, increase your sales and satisfy your cus- tomers. With the combination of Ken's sales and culinary teams, Ken's will sup- port and work closely with you to find the right recipes and flavors for your cus- tomers. For more information, stop by booth #2516 or go to www.kensfoodservice.com. the makings of signature desserts, coffee and hot cocoas, not to mention the latest S'mores Bar rage for weddings and events. Plush Puffs are whipped up from scratch and made with custom ingredients – from a French chocolate extract to a custom blend of vanilla extract. All Plush Puffs Hand Crafted Marshmallows are made in the USA – Burbank, California, to be exact. We have been around for nearly 15 years and are proud to lead the space of artisan marshmallows. Made with no artificial ingredients, no HFCS, and non-GMO and gluten free, Plush Puffs come in about 11 different fla- vors, including Peppi-Mint, Lemony Meringue, Simply S'mores, Toasty Coconut and Gingerbread Spice, to name a few. Our top sellers are Vanilla Bean, Chocolate Chipetta and Caramel Swirl. We ship all over the continental United States. We are very excited to see growth in the artisan sweets/dessert space. We are seeing hand crafted marshmallows gain serious steam in growth and expansion. Due to the higher demand, we have Plush Puffs (Cont'd. from p. 1) updated our facility and have been accredited with an SQF L2 certification. We specialize in bold flavors, cus- tom flavors, cuts and shapes. We have consulted with a slew of cafe and food- service chefs and directors to hone a menu item that reflects their needs, mar- ket and costs – but Plush Puffs marsh- mallows are primarily an amazing item that sets our customers apart from all of the other desserts/drinks piled with the same old-same old toppings or fillings (whipped cream, a scoop of vanilla ice cream, etc.). Foodservice Plush Puffs are sold in 2-pound bags and they freeze beautifully to store and use as needed. Let us help you create decadent, nos- talgic and unique desserts and dessert experiences that will help you stand out from your competition. We make it easy to add handmade, flavorful marshmal- lows to your menu for opportunities to up-sell and drive traffic. Visit Plush Puffs Hand Crafted Marshmallows at booth #4577. For more information, call 818.784.2931 or visit www.plushpuffs.com. Delicious on toast and muffins or melted over popcorn, baked potatoes or cooked vegetables, it's hard to believe that a healthy, vegan, non-hydrogenated oil can taste so incredibly good. It's an ideal 1:1 substitute for butter in all of your baking recipes. With its high smoke point, it's also perfect for cooking and frying under 375 degrees Fahrenheit. Made exclusively from sustainably harvested coconuts, Barlean's Butter Flavored Coconut Oil is both organic and Non-GMO Project Verified. Plus, the all- natural butter flavor comes from botanical extracts only, so you can rest assured there are no artificial flavors or colors – just pure buttery goodness for your whole family. Coconut oil is known as a healthy fat because it contains medium-chain triglycerides (MCTs), which are associat- ed with healthy heart and brain function, weight management and more. But not Barlean's (Cont'd. from p. 1) everyone wants to add the taste of coconuts to everything. Enter Barlean's Butter Flavored Coconut Oil. As versatile as it is delicious, here are a few creative ways to use Barlean's Butter Flavored Coconut Oil: wrap with corn on the cob in tin foil and put on the grill; sauté with fresh spinach and garlic; rub on chicken along with seasonings before roasting; scramble with eggs and vegan sausage or bacon; and fry with bananas, cinnamon and your favorite sweetener. Equally happy warm or cool, Barlean's Butter Flavored Coconut Oil doesn't require refrigeration. It will start to melt at around 76 degrees Fahrenheit, so keep it refrigerated for a solid consis- tency, or leave it out for a soft or liquid consistency. Available where natural foods are sold, or on www.barleans.com. For more information, go to www .barleans.com.