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OCG Show Daily Tuesday, June 6, 2017 1 0 TASTE THE CHEESECAKE NEW YORK LOVES BEST Renowned New York restaurant and bak- ery operator, Junior's Cheesecake and Desserts, has gained traction in the retail marketplace after opening a 103,000 square-foot baking facility in Burlington, New Jersey that provides the company with capacity to supply the best cheese- cake in New York to the nation. "We are happy to announce that Junior's Cheesecake is now available to the retail trade across the globe," said Alan Rosen, the company's third-genera- tion Owner. "Over the past year, we have found ourselves in the bakery and frozen sections 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 growing, but we still listen to the needs of our customers. In the past year we've gained retail distri- bution in over 3,000 stores, and we look forward to bringing to the whole country what New Yorkers have known forev- er – you haven't really lived until you've had cheesecake from Junior's." New Yorkers have voted Junior's cheesecakes the best their 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 cheese- cake. It took him a few years to perfect a recipe so good that there's been no need to change it for 67 years. "I'm proud to say the recipe has not changed one ounce," Rosen said. For more information about Junior's, stop by booth #1458, visit www.juniorscheesecake.com or call 609.387.7300. LILLIE'S Q: BOTTLING THE SOUTHERN BARBEQUE TRADITION By Lorrie Baumann Chef Charlie McKenna's family comes from Greenville, South Carolina, and if you cut him, he bleeds barbecue sauce. "It's sort of bred into you when you're younger because that's one of the main food styles," he says. He traces his interest in cooking back to his grandmother Lillie. "When I was little she would have me in the kitchen, helping make the biscuits and gravy," he says. That being the case, it was no wonder that when he decided to start his first restaurant in 2008, he served barbecue and other Southern cooking, and he named it Lillie's Q. He and his dad had already been competing as a team on the barbecue cir- cuit, and they were doing rather well at the World Championship Barbecue Cooking Contest, held every year in Memphis, Tennessee. "In 2007, we won the world championships in pork shoul- der and also in 2016. In the years in between, we were in the top 10 almost every year," he says. Today, Lillie's Q is a collection of three restaurants around the country – the original location in Destin, Florida; a Chicago location that opened in 2010, and one in Brea, California – with a menu that offers elevated southern favorites and sides like shrimp and grits, fried pickles and boiled peanuts as well as the award-winning barbecue and the sauces that McKenna originally devel- oped to serve on the side when he pre- sented his barbecue to the contest judges. "All the barbecue stuff was created for our competition team," he says. That line of sauces, with six varieties that reflect a range of Southern barbecue tradition, are now packaged for retail in 16-fluid-ounce bottles that retail for $8. Two of them reflect the Memphis sweet and smoky style with a tomato base. Smoky has a hint of brown sugar along with some smoke and goes well on pork ribs, while Hot Smoky has the same sweet flavor profile but offers a kiss of heat. North Carolina is represented with a couple of choices: ENC reflects the eastern North Carolina taste for peppery sauces with cayenne, red and black peppers in an apple cider vinegar base, while Carolina is a western North Carolina sauce with toma- to and vinegar spiked with apple and lime juices for a traditional tangy taste. Gold is a South Carolina mustard and vinegar sauce, and Ivory represents the white sauce of Alabama, which is based on mayonnaise and vinegar with a dash of cayenne pepper. Ivory works on chicken and pork, and it's also great as a dressing for cole slaw, according to McKenna. "My two favorites are Gold, which is where I'm from, and also Hot Smoky," he says. "A lot of people take a couple of them and mix them themselves to make their own sauce." For more information, visit www .lilliesq.com. EMMI ROTH USA ADDS NEW PRODUCTS TO U.S. KALTBACH CHEESE LINE Emmi Roth USA is expanding its sought- after Kaltbach line with a new imported cheese from Switzerland. Emmi Kaltbach Le Cremeux will join Kaltbach Le Gruyere AOP, Kaltbach Emmentaler AOP and Kaltbach Alpine Extra as avail- able Swiss imports through Emmi USA. Made in 9-pound wheels, Kaltbach Le Cremeux is a washed-rind cheese that is sweet and unassuming at first, but keeps you coming back for another bite as the flavor and texture develops and becomes reminiscent of a soft cooked egg yolk in a bowl of ramen. It is a semi- firm cheese that's crafted with pasteur- ized milk and microbial rennet and aged a minimum of 120 days in the Kaltbach caves in the Alpine Valley near Lucerne, Switzerland. Swiss cheesemakers and affineurs carefully handpick a select number of wheels to continue their refinement in the Kaltbach Caves. The caves are a 22 mil- lion-year-old natural sandstone labyrinth with a small tranquil river that runs through it. It's that river that inspired the complex's name – Kaltbach means "cold river," and it's what allows for a constant 96 percent humidity in the cool, mineral- rich cave air. The enormous amount of cave-wall surface area helps regulate the aging atmosphere and promotes a stable setting for the cheese to ripen. The porous nature of the sandstone acts as a give and take. It absorbs moisture when the air is too damp and releases it when it's needed. This natural process regulates the humid- ity and is a crucial part of texture and fla- vor development that makes Kaltbach cheeses unlike any other in the world. "The demand for artisan cheese con- tinues to grow in the United States," says Tim Omer, President and Managing Director at Emmi Roth USA. "We remain the number-one importer of Gruyere in the country and are proud to continue to introduce new products to the United States from our parent company in Switzerland. Like all cheeses we import, Kaltbach Le Cremeux is unique and special." Emmi Kaltbach Le Cremeux was introduced in the U.S. at the Winter Fancy Food Show from January 21-23 in San Francisco. The entire Kaltbach line is available to retailers nationwide and will continue to be available in specialty cheese shops throughout 2017. CHARMING CHARCUTERIE By JG Riley, Vice President of Media My girlfriend and I spent some time in New York City over the winter and took the obligatory stroll through the main floor of the Plaza Hotel. If you've been there, you know it's quite elegant with displays of literature, jeweled trinkets, objets d'art and other attractive items representing their height of current cul- ture. One's head is on a swivel drinking in the opulence – so much stimuli that it's hard to focus on just one piece of finery or another. Then, my attention was absolutely caught: among these items on display, under glass, was a large book simply entitled "Charcuterie." It's here! Charcuterie boards have been grow- ing in prominence over the last few years to the point where now the Plaza itself has acknowledged this culinary craving. So I'm not surprised when Anthony Mongiello and his team at Formaggio Brand – forever known as trendspotters and trendsetters – would happen upon this fantastic foodie pastime and develop it for mass consumption. Mongiello and Formaggio Brand have seized upon the charcuterie idea and have made it so you don't need to stroll though the Plaza lobby – or the West Village – to enjoy the charcuterie experi- ence wherever you are. For years, Formaggio Brand has offered fine Italian cheese with meat accompaniment in its meat and cheese rolls (known in some quarters as rotellis, paninos and other such names). The cheese is almost always Formaggio's award-winning fresh moz- zarella and paired with meats like import- ed prosciutto, soppressata, salami, etc. Since these pairings make up the basic concept behind charcu- terie, it was time for them to bring it to fruition. This year at the show, Formaggio has beefed up its offerings of meat and cheese products with snacking lines called Charcuterie Sticks and Dips and Charcuterie Snacks. These include fin- ger-size fresh mozzarella sticks wrapped in charcuterie-style meats – but here's the twist, which makes the concept truly charcuterie – there's now dipping sauce. This is one of my favorite components of any charcuterie board – the ability to dress the meat and cheese with a condi- ment that is a perfect complement. Formaggio offers several combinations. Further, Formaggio Brand has put togeth- er a four-compartment tray called the Charcuterie Board that will feature cubes of soppressata, pearlini mozzarella with sweet pep- perdews, and Old Word Sundried Tomato Salad and a succulent Olive Medley. They are perfect for company, family and entertaining of any sort. You might be looking for a low-carb solution to snacking or you may simply be a foodie and/or a charcuterie board buff, but the truth is, charcuterie has arrived (just check the book display at the Plaza after you sit for high tea, of course). Formaggio Brand, born in New York City, has brilliantly figured out how to bring the charcuterie experience to everyone to enjoy any time. To see, taste and experience Formaggio Brand's charcuterie products, stop by booth #2591.