California Ag Network

Tag: California Milk Advisory Board

  • New California Freestyle Ad Campaign Supports California Dairy

    Vivid colors, diverse locations and delectable foods made delicious with California cheese, butter, yogurt, and ice cream bring to life a new installment in the Real California Milk California Freestyle integrated advertising campaign officially launching today. California Freestyle Volume II: The Remix, from the California Milk Advisory Board (CMAB), features three new music tracks and videos that celebrate the diversity of the Golden State from its people to its landscapes and the vibrant cultures that make it a special place to live and give its milk and dairy foods such great flavor.

    Produced by Deutsch LA, the campaign includes :30, :15 and :06 second bilingual (English/Spanish) video spots, each tapping into a different musical genre to share the story of Real California Milk. From Country to Reggaeton to Latin Pop, each colorful, energetic music video features lyrics paying homage to the original California Freestyle track with a new twist and setting. Each spot ends on an animated, album-art inspired stage to bring home the “Living in the Golden State” tag line.

    “California is a special place to live, eat and enjoy dairy and the Remix campaign brings these elements together in three catchy musical and visually rich executions,” said CMAB CEO John Talbot. “This evolution of California Freestyle continues to connect with consumers. What really makes these new spots ‘sing’ are the decadent dairy dishes – from chicken and waffles and popcorn dripping with melted California butter to nachos, fries and pizza loaded with gooey California cheese.”

    California Freestyle kicked off in April 2022 with the first-ever music record made of California cheese and a title track video debut during the Grammys broadcast in California. All three videos are available at YouTube.com/RealCaliforniaMilk.

    California is the leading producer of fluid milk, butter, and ice cream as well as Mozzarella, Hispanic-style cheese and dairy, and Monterey Jack. California milk and dairy foods can be identified by the Real California Milk seal, which certifies they are made exclusively with sustainably sourced milk from the state’s dairy farm families.

    About Real California Milk/California Milk Advisory Board

    The California Milk Advisory Board (CMAB), an instrumentality of the California Department of Food and Agriculture, is funded by the state’s dairy farm families who lead the nation in sustainable dairy farming practices. With a vision to nourish the world with the wholesome goodness of Real California Milk, the CMAB’s programs focus on increasing demand for California’s sustainable dairy products in the state, across the U.S. and around the world through advertising, public relations, research, and retail and foodservice promotional programs. For more information and to connect with the CMAB, visit RealCaliforniaMilk.com, Facebook, YouTube, Twitter, Instagram and Pinterest.

  • 2023 Real California Pizza Contest Kicks Off Search for Top U.S. Pizza Chefs

    The California Milk Advisory Board (CMAB) opened entries for the 2023 Real California Pizza Contest, the fifth annual search for the best pizza recipes using Real California cheeses. The contest, open to professional chefs and culinary students throughout the U.S., will award prizes up to $30,000 for the most innovative uses of cow’s milk cheeses from California during a bake-off event August 2 in Napa, Calif.

    The culinary competition is open for chefs to submit recipes in three categories: Cal-Mex, the REAL Californian and Plant-Forward. Cal-Mex recipes incorporate toppings that combine flavors from California and Mexican cuisines and feature Hispanic-style cheeses from California. The REAL Californian pizza category incorporates ideas inspired by the Golden State that highlight California dairy products and toppings. Plant-Forward pizza recipes emphasize the delicious flavor combinations of fruits, veggies, and Real California cheeses.

    “Cheese is the heart and soul of every great pizza. As the leading producer of Mozzarella as well as Hispanic-style and originals like Monterey Jack, chef participants have a broad range of options to showcase how California cheese and dairy helps them create innovative pizzas,” said Mike Gallagher, Business and Market Development Consultant for the CMAB.

    Participants can access the requirements, submit recipes, and complete entry documents HERE. This year’s simplified entry form includes pizza name, photograph, and a short description detailing the recipe concept and use of Real California cheese and dairy. Chefs can choose from more than 250 varieties and styles of cheeses that carry the Real California Milk seal, which means they are made with sustainably sourced milk from California’s more than 1,100 family dairy farms. Final deadline for submissions is May 21, 2023.

    All entries will be evaluated by an internal judging team with the top four recipes in each category selected as finalists. These 12 finalists will receive an all-expense paid trip to compete head-to-head at a bake-off event on August 2, 2023, at the Culinary Institute of America at Copia in Napa, Calif. The winners of the Cal-Mex, REAL Californian and Plant-Forward categories will each receive $5,000. The best overall pizza recipe creator, as selected by the judging panel, will receive an additional $10,000 grand prize award. All finalists who are not category winners will receive $500 each.

    Bakeoff finalists will be judged by a panel of award-winning pizza chefs including 13-time world pizza champion Tony Gemignani, renowned Italian and pizza chef Glen Cybulski, and 2022 Real California Pizza Champion David Jacobson.

    California is a reliable, consistent source of sustainable dairy products used by chefs throughout the world. As the nation’s largest dairy state, California boasts an impressive lineup of award-winning cheesemakers and dairy processors, that are helping to drive dining innovation.

    About Real California Milk/the California Milk Advisory Board
    The California Milk Advisory Board (CMAB), an instrumentality of the California Department of Food and Agriculture, is funded by the state’s dairy farm families who lead the nation in sustainable dairy farming practices. With a vision to nourish the world with the wholesome goodness of Real California Milk, the CMAB’s programs focus on increasing demand for California dairy products in the state, across the U.S. and around the world through advertising, public relations, research, and retail and foodservice promotional programs.

    The Foodservice Division of the CMAB supports foodservice operators and distributors that use Real California dairy products. The CMAB offers marketing and promotional support for foodservice operators that purchase dairy products with the Real California Milk seal, which means they are made with 100 percent milk from California’s more than 1,100 family dairy farms, using some of the most sustainable dairy practices in the nation.

  • New Director of Processor Partnerships Supports California Dairy Processors

    The California Milk Advisory Board (CMAB), the marketing order representing California dairy producers, today announced the addition ofBen Yee as Director of Processor Partnerships. Yee joins the CMAB with more than 20 years of experience at Safeway/Albertsons Companies where he held a wide range of leadership positions including Assistant Store Manager, Business Process Analyst, Category Analyst, Sourcing Manager, Senior Brand Manager, Senior Product Manager, and most recently Product Manager overseeing dairy categories. In these roles he led company initiatives to drive customer loyalty, sales and profit through quality improvement, innovation, cost savings and portfolio optimization.

    His career highlights include 12 years of management of Own Brands private label programs across store categories including dairy. Yee has led multiple cross functional teams to commercialize hundreds of new items within Albertsons’ vast portfolio of brands including Lucerne, Signature Select, Open Nature and O Organics. Yee also brings experience in strategic sourcing where he managed vendor relations and contracts, all while identifying and connecting strategic suppliers to the company.

    “Ben’s strong leadership skills and expertise in quality improvement, innovation and product optimization will greatly benefit the CMAB and our processor partners as we continue to foster these key relationships,” said John Talbot, CEO of the CMAB.

    Yee holds a Bachelor of Arts degree in Industrial Arts and Product Design from San Francisco State University. He joins the CMAB at the retirement of Jim Dimataris, VP of Processor Partnership, who created the role and held it for 15 years. California is the nation’s leading milk producer, and makes more butter, ice cream and nonfat dry milk than any other state. California is the second-largest producer of cheese and yogurt. California milk and dairy foods can be identified by the Real California Milk seal, which certifies they are made with milk from the state’s dairy farm families who lead the nation in sustainable farming practices.

    About Real California Milk/California Milk Advisory Board

    The California Milk Advisory Board (CMAB), an instrumentality of the California Department   of Food and Agriculture, is funded by the state’s dairy farm families who lead the nation in sustainable dairy farming practices. With a vision to nourish the world with the wholesome goodness of Real California Milk, the CMAB’s programs focus on increasing demand for California’s sustainable dairy products in the state, across the U.S. and around the world through advertising, public relations, research, and retail and foodservice promotional programs. For more information and to connect with the CMAB, visit RealCaliforniaMilk.com, Facebook, YouTube, Twitter, Instagram and Pinterest.

  • Real CA Milk Celebrates Season of Giving with California Cheese Wreath Kit

    In celebration of the holidays, today the California Milk Advisory Board (CMAB) introduced a collaboration with cheese shop Lady & Larder and cheese expert Jessica Lawrenz to present the California Cheese Wreath Kit, a collection of Real California cheeses, dried fruit, nuts, crackers, and other items used to create an edible arrangement for seasonal gatherings and gift giving. In the spirit of giving, for each kit orders a donation of $20* will be made to Feeding America in support of families in need.

    The California Cheese Wreath kit features three cow’s milk specialty cheeses made with Real California Milk from the state’s farm families, California almonds, dried citrus wheels, raisins, cherries, crackers, and dried herbs along with a round bamboo cheese board as well as instructions for assembling a festive cheese wreath. The wreath sells for $175 and is available for pickup at Lady & Larder in Santa Monica or online (https://ladyandlarder.com/products/real-california-cheese-wreath-2022) for shipping to most states.

    “We love cheese boards, but cheese wreaths take the celebration to the next level. It’s a centerpiece, a family project, and an edible arrangement all in one. And we’re excited to partner with Lady & Larder to create a kit that makes it easy to prepare and allows us to give back,” said Jennifer Giambroni, VP of Communications for the CMAB.

    The initiative is part of the #CADAIRY4GOOD initiative to support families in need. Launched on June 1, 2022, with the announcement of a pilot program to provide one-pound cheese shreds to food banks throughout the state, the #CADAIRY4GOOD initiative focuses on increasing access to nutritious dairy foods made with Real California Milk for California individuals and families in need and to identify sustainable partnerships to expand the reach and resources available to feeding programs throughout the state.

    California is the number one dairy state. Its 1,100 family dairy farms are focused on delivering the wholesome goodness of California milk while creating a greener, more sustainable future. California products can be identified by the Real California Milk seal, which means they are made with 100 percent milk from the state’s dairy farm families.

    $20 will be donated to Feeding America for each California Cheese Wreath Kit purchased with a guaranteed donation of $10,000 to Feeding America. Only California Cheese Wreath Kit purchases at Lady & Larder between the December 1, 2022 and January 30, 2023 qualify.

    About Real California Milk/California Milk Advisory Board

    The California Milk Advisory Board (CMAB), an instrumentality of the California Department of Food and Agriculture, is funded by the state’s dairy farm families who lead the nation in sustainable dairy farming practices. With a vision to nourish the world with the wholesome goodness of Real California Milk, the CMAB’s programs focus on increasing demand for California’s sustainable dairy products in the state, across the U.S. and around the world through advertising, public relations, research, and retail and foodservice promotional programs. For more information and to connect with the CMAB, visit RealCaliforniaMilk.com, Facebook, YouTube, Twitter, Instagramand Pinterest.

    Lady & Larder

    Twin sisters Sarah and Boo Simms are the culinary and creative duo behind Lady & Larder – the Los Angeles based cheese and wine shop credited with starting a global grazing board movement. Founded in 2016, Lady & Larder proudly supports 100% domestic, American-made seasonal products and specializes in custom edible displays, carefully sourcing only the best for their crudités, fruit, cheese, and charcuterie. For those unable to visit their shop in person, the duo also offers online classes and workshops, as well as ships beautifully curated cheese boards, charcuterie kits, and seasonal culinary gifts nationwide. To Learn more, please visit ladyandlarder.com.

  • Competition Spotlights Globally Inspired Dishes Featuring Real California Cheese

    The California Milk Advisory Board (CMAB) announced the inaugural Global Flavors Culinary Competition, a foodservice event that celebrates the broad application of Real California cheese and dairy products in global cuisines. This year’s competition will provide “A Taste of Italy,” with a focus on developing classic and innovative recipes highlighting Italian-style cheese and dairy products from California.

    Six professional chefs will compete for $27,000 in cash prizes and recognition as a global culinary leader in a cook-off event at the Culinary Institute of America at Copia in Napa, Calif. November 9, 2022.

    “The diversity of California cheese and dairy items lend themselves well to global flavors and regional cuisines from around the world. California’s leadership in Mozzarella and Italian-style cheese production makes Italian cuisine an important area of focus for CMAB,” said Mike Gallagher, Business and Market Development Consultant for the CMAB.  “We appreciate the innovation and passion of our chef community and are excited to see how these acclaimed chefs use California cheeses to bring their recipes to life.”

    The chefs for this year’s inaugural competition are:

    • Jay Adams, Local Kitchen, San Francisco, Calif.
    • Jose Gutierrez, Herbs & Rye; Cleaver, Las Vegas, Nev.
    • Giuseppe Musso, Michael’s Downtown Italian Kitchen & Café, Long Beach, Calif.
    • Freedom Rains, a Mano, San Francisco, Calif.
    • Gustavo Rios, Solage Calistoga, Sonoma, Calif.
    • Ismaele Romano, Via Focaccia, Las Vegas, Nev.

    Each chef will compete in two categories: Il Classico and Il Fresco. The Il Classico category will require chefs to develop an original entrée inspired by classic Italian cuisine commonly found on restaurant menus nationwide. The Il Fresco category will ask chefs to provide a fresh, new take on Italian cuisine, crafting an original appetizer or dessert that demonstrates creativity and innovation.

    The six chefs will use Real California cheese and dairy products as central ingredients in their two recipes and present their dishes side-by-side to an esteemed panel of professional judges for evaluation, including:

    • Nick Barrington, Executive Chef, East Lake Golf Club, and President of the American Culinary Federation, Atlanta Chefs Association
    • Neil Doherty, Corporate Executive Chef – Sr. Director of Culinary Development, Sysco
    • David Kamen, Former Executive Chef, and Director – Client Engagement, Culinary Institute of America (CIA)

    The judges will score each recipe and name a winner and runner-up in each category based on established criteria which includes:

    • Emphasis on Real California Cheese and Dairy
    • Commercial viability of the dish
    • Recipe innovation and creativity
    • Overall flavor profile and texture
    • Presentation

    Each category winner will receive a trophy and $5,000 prize. Category runners-up will receive $2,500, and each remaining finalist will earn $1,500, per category. CMAB will feature chefs and recipe content in ongoing promotion of California cheese and dairy at foodservice.

    Details and updates about the chefs, competition, categories, and winning recipes are available at: https://caglobalcompetition.realcaliforniamilk.com.

    California is a reliable, consistent source of sustainable dairy products used by chefs throughout the world. As the nation’s largest dairy state, California boasts an impressive lineup of award-winning cheesemakers and dairy processors who are helping to drive dining innovation. California is the leading producer of fluid milk, butter, and ice cream as well as Mozzarella, the premier Italian-style cheese for foodservice. California milk and dairy foods can be identified by the Real California Milk seal, which certifies they are made exclusively with milk from the state’s dairy farm families.

    About Real California Milk/the California Milk Advisory Board
    The California Milk Advisory Board (CMAB), an instrumentality of the California Department of Food and Agriculture, is funded by the state’s dairy farm families who lead the nation in sustainable dairy farming practices. With a vision to nourish the world with the wholesome goodness of Real California Milk, the CMAB’s programs focus on increasing demand for California’s sustainable dairy products in the state, across the U.S. and around the world through advertising, public relations, research, and retail and foodservice promotional programs.

    The Foodservice Division of the CMAB supports foodservice operators and distributors that use Real California dairy products. The CMAB offers marketing and promotional support for foodservice operators that purchase dairy products with the Real California Milk seal, which means they are made with 100 percent milk from California’s more than 1,100 family dairy farms, using some of the most sustainable dairy practices in the nation.

    For more information on sourcing cheese from California, contact the foodservice team at 209.883.6455 (MILK),businessdevelopment@cmab.net or RealCaliforniaMilk.com/Foodservice, LinkedIn, Facebook, Instagram and YouTube.

  • Celebrating California’s Hispanic-Style Cheese & Dairy Products With Texas Retail Promotion

    The California Milk Advisory Board (CMAB) is celebrating the flavors and traditions of Mexico brought to life by California’s Hispanic-style cheeses and dairy products with a consumer retail promotion focused on Hispanic Heritage Month.

    The “Celebrate Hispanic Heritage Month with California’s Hispanic Dairy” promotion is designed to elevate awareness for Hispanic-style cheeses, cremas, breakfast cream and dips at Texas retailers using integrated digital media and in-store elements . Promotional support includes instant redeemable coupons, Instacart SEO, shopper marketing, Chicory recipe search and banner ads.. An advertising and public relations surround campaign will include digital banners, microinfluencer partnerships and social amplification as well as earned media outreach to spotlight recipe trends.

    The campaign will run from mid-September to mid-October, and includes the following Texas retailers: H-E-B, Central Market, Joe V’s Smart Shop, Kroger, Walmart, and Fiesta stores. A total of 1,103 stores will participate.

    California is the nation’s leading milk producer and makes more butter, ice cream and nonfat dry milk than any other state. California is the largest producer of Hispanic-style cheese and dairy products. California products can be identified by the Real California Milk seal, which certifies they are made with milk from the state’s dairy farm families using sustainable farming practices.

    About Real California Milk/California Milk Advisory Board

    The California Milk Advisory Board (CMAB), an instrumentality of the California Department of Food and Agriculture, is funded by the state’s dairy farm families who lead the nation in sustainable dairy farming practices. With a vision to nourish the world with the wholesome goodness of Real California Milk, the CMAB’s programs focus on increasing demand for California’s sustainable dairy products in the state, across the U.S. and around the world through advertising, public relations, research, and retail and foodservice promotional programs. For more information and to connect with the CMAB, visit RealCaliforniaMilk.com, Facebook, YouTube, Twitter, Instagram and Pinterest.

  • Competition Winners Showcase Recipe Innovation Using California’s Hispanic-Style Cheese

    The California Milk Advisory Board (CMAB) announced the winners of the 2022 Cal-Mex Invitational – its inaugural culinary competition to find the nation’s top recipes that incorporate Hispanic-style cheeses and dairy from California with Mexican cuisine and California flavors.

    Chefs Chad Clevenger of Atlanta, Ga., Claud Beltran of Pasadena, Calif., and Marco Colin of Chicago, Ill., won $5,000 each in the cook-off finals while competing in three meal categories: Appetizer, Entrée, and Dessert. Each chef received a trophy, $5,000 cash prize and the distinction of being a Cal-Mex culinary pioneer.

    The event is a new foodservice competition that celebrates Cal-Mex, an emerging trend in foodservice nationwide. Cal-Mex marries California and Mexican cuisines and spotlights recipes featuring California cheese and dairy products.

    The cook-off finals, which took place at The Culinary Institute of America (CIA) at Copia in Napa, Calif., included six professional chefs selected from a group of culinary experts from throughout the U.S. who submitted recipes in the three categories for review by the judging panel.

    Three nationally recognized chefs judged the live event: Ben Diaz, Executive Chef of Leoness Cellars in Southern California; Claudette Zepeda, San Diego-based Chef and Culinary Entrepreneur; and Barbara Alexander, California-based Certified Executive Chef and Culinary Educator. The judges scored dishes in each category based on factors including taste, innovation, and creative use of Hispanic-style cheeses and dairy products made with Real California Milk.

    The winning chefs and dishes for the 2022 Cal-Mex Invitational are:

    Appetizer Category Winner: La Menonita en El Molcajete

    • Chad Clevenger, Owner of pop-up restaurant El Nido Del Buho in Atlanta, Ga. and formerly at Alma Cocina in Atlanta as well as Mel’s Bar & Grill and Porker Street Food Cart in Denver, Colo.
    • Chad’s winning La Menonita en El Molcajete recipe features tortilla-crusted, fried Real California Queso Menonita, served with fresh salsa verde and presented in an authentic Mexican Molcajete.

    Entrée Category Winner: Grilled Panela and Eggplant

    • Claud Beltran, Chef/Co-Owner at Claud & Co. Bacchus Kitchen in Pasadena, Calif. and formerly of California-based food, catering and restaurant companies Evo Company, Beverly Hills Wine Merchant, Barbara West, and Dickenson West.
    • Claud took home the prize for his Grilled Panela and Eggplant recipe, a plant-forward signature entrée featuring California Panela cheese, eggplant, squash and corn with pops of fried Cotija cheese.

    Dessert Category Winner: Winter Corn

    • Marco Colin, Chef at La Luna in Chicago, Ill. And formerly of The Publican, Alinea and Soho House in Chicago.
    • Marco’s winning Winter Corn dessert relies on Real California Queso Fresco as the base for a luscious ice cream, served on a sweet corn cake and topped with buttery caramel sauce.

    “The competition demonstrated how Hispanic-style cheeses from California can be the centerpiece for standout dishes across multiple meal parts,” said Mike Gallagher, Business and Market Development Consultant for the CMAB. “The winning recipes displayed tremendous innovation in the use of California dairy as ingredients and each chef’s take on the marriage of California and Mexican cuisine. We look forward to sharing these concepts and insights on the category with operators interested in tapping into the Cal-Mex trend.”

    Competition recap videos, including the live awards ceremony for each category, can be found on the CMAB Foodservice YouTube channel.  Additional details are available on the Cal-Mex Invitational site.

    California leads the nation in the production of Hispanic-style cheeses, headlined by Queso Fresco, Quesadilla, Cotija, Oaxaca, and Panela. The Golden State is also the nation’s largest producer of milk, butter, ice cream, and nonfat dry milk. California milk and dairy products can be identified by the Real California Milk seal, which certifies they are made with sustainably sourced milk from the state’s dairy farm families. California boasts an impressive lineup of award-winning cheesemakers and dairy processors that are helping to drive dining innovation.

    About Real California Milk/the California Milk Advisory Board

    The California Milk Advisory Board (CMAB), an instrumentality of the California Department of Food and Agriculture, is funded by the state’s dairy farm families who lead the nation in sustainable dairy farming practices. With a vision to nourish the world with the wholesome goodness of Real California Milk, the CMAB’s programs focus on increasing demand for California’s sustainable dairy products in the state, across the U.S. and around the world through advertising, public relations, research, and retail and foodservice promotional programs.

    The Foodservice Division of the CMAB supports foodservice operators and distributors that use Real California dairy products. The CMAB offers marketing and promotional support for foodservice operators that purchase dairy products with the Real California Milk seal, which means they are made with 100 percent milk from California’s more than 1,100 family dairy farms, using some of the most sustainable dairy practices in the nation.

    For more information on sourcing cheese from California, contact the foodservice team at 209.883.6455 (MILK), businessdevelopment@cmab.net or RealCaliforniaMilk.com/Foodservice, LinkedIn, Facebook, Instagram and YouTube.

  • Chef Finalists For Inaugural Cal-Mex Real California Milk Foodservice Competition

    The California Milk Advisory Board (CMAB) today announced six chef finalists for the Cal-Mex Invitational, a new foodservice competition that celebrates the fusion of California and Mexican cuisines and spotlights recipes featuring California cheese and dairy products.

    The six finalists will compete in a head-to-head cook-off event at the Culinary Institute of America at Copia in Napa, California on August 3, 2022, for more than $22,000 in cash prizes and recognition as a Cal-Mex culinary pioneer. The event will be judged by an elite team of chefs and live-streamed so viewers can watch as chefs prepare Cal-Mex dishes in three categories: Appetizer, Entrée, and Dessert. The event will be hosted by award-winning author, speaker, and national food television personality Leslie Sbrocco.

    “The Cal-Mex category is growing and offers a tremendous opportunity to highlight California cheese and dairy. The addition of the Cal-Mex Invitational to our foodservice competition program recognizes the influence of chefs who are showcasing the fusion of California and Mexican flavors in their own unique way,” said Mike Gallagher, Business and Market Development Consultant for the CMAB. “We look forward to collaborating with this team of chefs and exploring how they interpret Cal-Mex.”

    The finalists for the 2022 Cal-Mex Invitational are:

    Appetizer

    • Chad Clevenger, Owner of pop-up restaurant El Nido Del Buho in Atlanta, Ga. and formerly at Alma Cocina in Atlanta as well as Mel’s Bar & Grill and Porker Street Food Cart in Denver, Colo.
    • Victoria Elizondo, Chef/Owner at Cochinita & Co. and Cochi’s Taqueria in Houston, Texas.

    Entrée

    • Claud Beltran, Chef/Co-Owner at Claud & Co. Bacchus Kitchen in Pasadena, Calif. and formerly of California-based food, catering and restaurant companies Evo Company, Beverly Hills Wine Merchant, Barbara West, and Dickenson West.
    • Mark Casale, Executive Chef at Dos Coyotes Border Café, Sacramento, Calif., incorporating the company’s 11 associated restaurants in Northern California.

    Dessert

    • Manny Barella, Executive Chef/Partner at Bellota in Denver, Colo. And formerly of Sea Island Resort in Ga., and Calistoga Ranch, Cindy’s Backstreet Kitchen, and Solage Resort in California’s Napa Valley.
    • Marco Colin, Chef at La Luna in Chicago, Ill. And formerly of The Publican, Alinea and Soho House in Chicago.

    Cal-Mex Invitational finalists were selected from a group of professional chefs from across the U.S. A panel of expert judges scored the best two recipes in each category from each chef to select finalists to participate in the cook-off event in Napa.

    Three nationally known chefs will judge the cook-off event: Ben Diaz, Executive Chef of Leoness Cellars, Hugo Ortega, Executive Chef/Owner H Town Restaurant Group, and Claudette Zepeda, San Diego-based Chef and Culinary Entrepreneur.

    A native Angelino, Ben Diaz puts his passion into every dish at Leoness Cellars. Ben trained at the California School of Culinary Arts and the L’Académie Culinaire de France. He developed Tacos El Chapin, a popular pop-up taqueria, and is the Chief Culinary Officer at CBD Cuisine Consulting Services & Catering Division, which works with restaurants around the world. Ben previously served as top toque at some of Southern California’s best hotels and restaurants. He wrote the reference book, From a Cook to a Professional Chef, and has appeared on Food Network’s Chef Wanted and Cutthroat Kitchen, and The Cooking Channel’s Farmers Market Flip, where he won.

    Hugo Ortega, winner of 2017 James Beard Foundation Best Chef: Southwest, started as busboy at the Backstreet Café in Houston and following culinary school became its executive chef and co-owner with his wife Tracy Vaught. Hugo later became executive chef and opened Hugo’s, Caracol, Xochi, and URBE. He received the 2017 Craig Claiborne Lifetime Achievement Award from the Southern Foodways Alliance. In 2019, Vaught established the Chef Hugo Ortega Endowment at Houston Community College’s Culinary Arts Program to provide scholarships for culinary students. Hugo published two cookbooks: Hugo Ortega’s Street Food of Mexico and Backstreet Kitchen: Seasonal Recipes from Our Neighborhood Cafe.

    Claudette Zepeda oversees the creative vision at VAGA restaurant in San Diego’s North County. Previously, she gained national acclaim as the executive chef and partner at El Jardín, also in San Diego. Claudette won both Eater San Diego and the San Diego Union Tribune’s Chef of the Year in 2018 and was a James Beard Best Chef West semifinalist in 2019. She competed on Top Chef Season 15 and Top Chef Mexico and won Iron Chef: Quest for an Iron Legend. In 2019 Claudette founded Viva La Vida, LLC., which starts micro businesses with single mothers in Mexico.

    Judges will evaluate dishes by criteria including the inventive use of Hispanic-style Real California cheeses and dairy products, taste, texture and presentation, and creativity. Based on scoring, each category winner will receive a trophy and $5,000 prize. Category runners-up each receive a certificate and $1,500. Non-finalists received $500 each.

    For additional details and updates about the inaugural Cal-Mex Invitational, competitors and competing dishes visit calmex.realcaliforniamilk.com.

    California is a reliable, consistent source of sustainable dairy products used by chefs throughout the world. As the nation’s largest dairy state, California boasts an impressive lineup of award-winning cheesemakers and dairy processors who are helping to drive dining innovation. California is the leading producer of fluid milk, butter and ice cream as well as Hispanic-style cheese and dairy products for Cal-Mex creations.

    About Real California Milk/the California Milk Advisory Board
    The California Milk Advisory Board (CMAB), an instrumentality of the California Department of Food and Agriculture, is funded by the state’s dairy farm families who lead the nation in sustainable dairy farming practices. With a vision to nourish the world with the wholesome goodness of Real California Milk, the CMAB’s programs focus on increasing demand for California’s sustainable dairy products in the state, across the U.S. and around the world through advertising, public relations, research, and retail and foodservice promotional programs.

    The Foodservice Division of the CMAB supports foodservice operators and distributors that use Real California dairy products. The CMAB offers marketing and promotional support for foodservice operators that purchase dairy products with the Real California Milk seal, which means they are made with 100 percent milk from California’s more than 1,100 family dairy farms, using some of the most sustainable dairy practices in the nation.

    For more information on sourcing cheese from California, contact the foodservice team at 209.883.6455 (MILK), businessdevelopment@cmab.net or RealCaliforniaMilk.com/Foodservice, LinkedIn, Facebook, Instagram and YouTube.

  • Pacific Coast Coalition Announces August 30th Application Deadline for Dairy Innovation Grants Up to $50,000

    The California Dairy Innovation Center (CDIC), the dairy innovation partner to the California Milk Advisory Board (CMAB), has announced the availability of first round of grants through Pacific Coast Coalition’s Dairy Business Innovation Initiative (DBII). Producers and processors can apply through August 30th for a maximum of $50,000 per application for initiatives supporting dairy businesses in the development, production, marketing, and distribution of dairy products.

    Funded through the U.S. Department of Agriculture, Agricultural Marketing Service, DBII program funded initiatives focus on product, process and packaging innovation and serve to:

    • Diversify dairy product markets to reduce risk and develop higher value uses for dairy products,
    • Promote business development that diversifies farmer income through processing and marketing innovation, and
    • Encourage the use of regional milk production.

    The grants are the first in the $1.8 million DBII award from the USDA that created the Pacific Coast Coalition to support dairy businesses in California, Oregon and Washington in the development, production, marketing, and distribution of dairy products.

    John Talbot, CEO of the California Milk Advisory Board said, “These grants offer a tremendous opportunity for producers and processors to think outside the box to prepare and launch bold innovation-focused projects that can have a transformative impact on our industry. And we’re just getting started. This is just the first set of grants and will be complimented with additional opportunities in the near future.”

    Grants are available to anyone operating a dairy farm or dairy processing plant in California but focus on product, process, packaging innovation for dairy manufacturing. This includes feasibility studies and workforce training. Dairy Business Innovation Initiatives must focus on one or more of the following areas:

    1. Developing new dairy value-added products, including among others, culturally diverse and ethnic value-added dairy products to meet evolving consumer trends in the region.
    2. Adapting current dairy products and creating new value-added products to meet evolving consumer “wants,” to meet both domestic and export demand trends.
    3. Developing new product lines and expanding the dairy product portfolio to meet domestic and/or export demand for fresh milk and milk products.
    4. Expanding milk usage beyond food and drink, for example packaging/films, edible products for companion animals, cosmetics, and other high-value segments. Note: Dairy producer(s) and/or processor(s) may need to partner with non-dairy entity(ies) to address this goal.
    5. Adding value to milk by increasing its intrinsic value through differentiation production system/feed additives for nutritional enhancement, and fractionation of components.
    6. Increasing the profitability of the sector through adoption of alternative processing technologies for value-added dairy products, optimization, and/or recovery of high-value co-streams.
    7. Creating future opportunities for value-added ingredients and nutritional powders, milk fat products, and specialty blends, and decreasing the dependence on commodity markets.
    8. Developing sustainability leadership through innovation in packaging, processing efficiencies, reduced losses/waste, and novel uses of co-products (net-zero dairy processing plants). Note: Dairy producer and/or processor applicant(s) may need to partner with non-dairy entity(ies) to address this goal).

    Proposals can include requests for funding for qualified equipment, feasibility studies, innovation in packaging as well as training of the workforce.1 This is a reimbursement program with applicants reimbursed upon presentation of invoices/receipts for approved projects. Grants are available to applicants throughout California, Oregon, and Washington.

    Applications must be submitted by 12:00 noon on August 30, 2022. The Request for Applications document is available online here at: Application Materials – Google Drive and includes all required forms and templates. Additional questions can be directed to dairypacificcoast@mail.fresnostate.edu or vlagrange@cmab.net.

    The CDIC is a partner of the Pacific Coast Coalition/Fresno State and serves as advisor in the grants review process. CDIC, and its Steering Committee, also guides and support the implementation of DBII programs that deliver hands-on technical assistance to dairy businesses, provide access to pilot plant and lab space/ equipment for product trials and innovation, offer practical training, fund research, and communicate innovation opportunities. Collaborators of the Fresno State-hosted DBII include Cal Poly San Luis Obispo, Cal Poly Humboldt, UC Davis, and Oregon State. The Pacific Coast Coalition is led by host California State University, Fresno and implements programs in partnership with CDIC and its collaborators.

    The USDA Dairy Business Innovation (DBI) Initiative supports dairy businesses in the development, production, marketing, and distribution of dairy products. DBI Initiatives provide direct technical assistance and grants to dairy businesses, including niche dairy products, such as specialty cheese, or dairy products derived from the milk of a dairy animal, including cow, sheep, and goat milk.

    California leads the nation in milk production and milk is the number one agricultural product in the state. California also is a leading exporter of dairy products. The Pacific Coast region is home to hundreds of dairy businesses that are well-positioned to serve the needs of growing markets in Asia and Latin America.

    1Additional information on the (a) program and (b) allowable expenses is available at: (a) https://www.ams.usda.gov/services/grants/dbi  (b) https://www.ams.usda.gov/sites/default/files/media/DBISpecificTermsandConditions.pdf

    About the California Dairy Innovation Center
    The California Dairy Innovation Center (CDIC) coordinates pre-competitive research and educational training in collaboration with industry, check-off programs, and research/academic institutions in support of a common set of innovation and productivity goals. The CDIC is guided by a Steering Committee that includes California Dairies Inc., California Dairy Research Foundation, California Milk Advisory Board, Cal Poly San Luis Obispo, Dairy Management Inc., Fresno State University, Hilmar Cheese, Leprino Foods, and UC Davis.

  • Cal-Mex Invitational Foodservice Competition To Showcase Real California Cheese & Dairy

    The California Milk Advisory Board (CMAB) announced a new culinary competition for foodservice that celebrates the fusion of California and Mexican cuisines, the Cal-Mex Invitational. The Cal-Mex Invitational captures the culinary trends of global flavors and ethnic fare, trends California – as the leading producer of Hispanic-style cheese and dairy products in the United States – is well positioned to tap into.

    For the Invitational, a select group of professional chefs from across the U.S. will be invited to submit recipes covering three meal occasions that showcase the innovative use of Hispanic-style Real California cheese and dairy products in each. A panel of expert judges will choose the best two recipes in each category – appetizer, entrée, and dessert. The winning chefs will then compete in a head-to-head cook-off at the Culinary Institute of America at Copia in Napa, Calif. on August 3, 2022, for over $22,000 in cash prizes and recognition as a Cal-Mex leader.

    “Culinary competitions like the Cal-Mex Invitational create an opportunity to work with and recognize chefs who are using California cheese and dairy product in an innovative and exciting way,” said Mike Gallagher, Business and Market Development Consultant for the CMAB. “We look forward to exploring the Cal-Mex category through their dishes.”

    The live, cook-off event will be presented online where viewers can watch as chefs prepare dishes in front of the judges and are evaluated by criteria, such as the use of Hispanic-style California dairy products, taste, texture and presentation, and creativity.

    Based on scoring, each category winner will receive a trophy and $5,000 prize. Category runners-up each receive a certificate and $1,500. Non-finalists receive a certificate and $500 each.

    For more details and the latest updates about the inaugural Cal-Mex Invitational, the competitors and competing dishes visit https://calmex.realcaliforniamilk.com/.

    California leads the nation in milk production and is responsible for producing more butter, ice cream and nonfat dry milk than any other state. The state is the second-largest producer of cheese and yogurt. California milk and dairy foods can be identified by the Real California Milk seal, which certifies they are made exclusively with sustainably sourced milk from the state’s dairy farm families.

    About Real California Milk/the California Milk Advisory Board
    The California Milk Advisory Board (CMAB), an instrumentality of the California Department of Food and Agriculture, is funded by the state’s dairy farm families who lead the nation in sustainable dairy farming practices. With a vision to nourish the world with the wholesome goodness of Real California Milk, the CMAB’s programs focus on increasing demand for California’s sustainable dairy products in the state, across the U.S. and around the world through advertising, public relations, research, and retail and foodservice promotional programs.

    The Foodservice Division of the CMAB supports foodservice operators and distributors that use Real California dairy products. The CMAB offers marketing and promotional support for foodservice operators that purchase dairy products with the Real California Milk seal, which means they are made with 100 percent milk from California’s more than 1,100 family dairy farms, using some of the most sustainable dairy practices in the nation.

    For more information on sourcing cheese from California, contact the foodservice team at 209.883.6455 (MILK), businessdevelopment@cmab.net or RealCaliforniaMilk.com/Foodservice, LinkedIn, Facebook, Instagram and YouTube.