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OCG Show Daily Tuesday, June 6, 2017 4 6 NEW ITEMS FROM DIETZ & WATSON THIS SUMMER Hatch Chiles have been cultivated throughout the state of New Mexico for hundreds of years. Two of Dietz & Watson's new items being introduced at this year's IDDBA show feature these very popular and trendy chiles that have been fire-roasted, peeled, chopped and added into two new, spicy offerings – Hatch Chile Turkey Breast and Hatch Chile Aged Cheddar Cheese. If you are lucky enough to visit New Mexico and Texas in late August or early September, you will see the grocery stores brimming with chile roasters in their parking lots roasting away load after load of Hatch chiles. But just what makes Hatch chiles so sought after? It's not just the short growing season – it is because they offer the perfect balance of flavor and heat. They are similar in look to an Anaheim chile and are named after the town of Hatch, New Mexico, the region where they are grown. It is clearly the combination of New Mexican soil and hot daytime and cool nighttime tempera- tures that makes them taste so unique. That's why Dietz & Watson chose them for these two new offerings. The Hatch Turkey Breast is made using whole muscle turkey breast and uses only real spices and flavors, includ- ing real Hatch chiles from the Hatch Valley in New Mexico. The Hatch Chile Cheddar Cheese from Dietz & Watson's master cheese makers is tough to beat. Dietz cheese artisans are person- ally involved in all aspects of the cheese- making process, ensuring the quality, wholesomeness and flavor of each hand- turned small batch of cheese that is pre- pared. Dietz & Watson is also pleased to announce a treasure from the Far East. The Japanese have been crafting teriyaki dishes since the 17th century. Dietz & Watson decided to join the party, and the com- pany is pleased to introduce the all new Teriyaki Chicken Breast. Made with real spices and authentic Japanese teriyaki sauce, this savory, whole muscle chicken breast offering is available now. All three of these new items are bulk and made for slicing in service delis. Anyone interested in sampling these new items and speaking with a Dietz & Watson team member, visit booth #3141. For more information, go to www.dietz andwatson.com or stop by booth #3141. ENDLESS POSSIBILITIES WITH BARLEAN'S NEW BUTTER FLAVORED COCONUT OIL Barlean's new dairy-free Butter Flavored Organic Coconut Oil offers all the bene- fits of organic coconut oil, along with the rich taste of real butter – a recipe for end- less culinary possibilities. 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 botani- cal 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 associated with healthy heart and brain function, weight management and more. But not 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 refriger- ated for a solid consistency, 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. INTRODUCING CONO SNACK AND GALLER CHOCOLATIER Gourmet International is proud to wel- come Cono Snack by Messori and Galler Chocolatier to its portfolio of specialty foods from around the world. Messori's Cono Snack, made in Italy and brought to the American market by Gourmet International, is a delicious, real Belgian waffle lined with rich dark chocolate all the way to the tip and then filled with creamy premium chocolate. Cono Snack filled cones are available in three great flavors: Choco Parties, Caramel Milk and Hazelnut. Cono is made from real chocolate (no compound or artificial chocolate), is alcohol-free, non-GMO and contains no hydrogenated fat or protein. A strong seller all year long, Cono Snack is the perfect impulse item, quick grab for a personal snack, party favor or addition to any creative gift wrapping. It is premi- um imported chocolate at an affordable everyday low $0.99 suggested retail price. Galler Chocolatier, founded in 1976, has become an indisputable benchmark when it comes to Belgian chocolate. Since the beginning, this choco- latier has employed extreme care sourc- ing raw supplies and the origins of pre- mium ingredients. Jean Galler loves to combine flavors and set the scene with colors. The collection of tablets and filled bars are wrapped in eye-catching paper of varying shades with sophisticated flavor profiles. Lower case packs of 10 to 12 assure quick turns for the retailers and happy consumers who will quickly become loyal fol- lowers. The suggested retail price is $2.49 to $3.99. For more information, call 800.875.5557 or go to www.gourmetint.com. SCRUMPTIOUS CHEESECAKE AND DESSERTS AT JUNIOR'S FOR 67 YEARS Famous New York restaurant and bakery operator, Junior's Cheesecake and Desserts, has expanded to the retail mar- ket after opening a 103,000 square-foot baking facility 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 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 cheese- cake from Junior's." Junior's is a full line bakery providing 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.