California Ag Network

Tag: CMAB

  • Twelve Chefs Selected for National Pizza Contest Finals Showcasing Real CA Cheeses

    The California Milk Advisory Board (CMAB) announced the 12 finalists for the 2023 Real California Pizza Contest (RCPC) – the fifth annual nationwide search for the best foodservice pizza recipes that include the most innovative uses of Real California cow’s milk cheeses. At stake is $30,000 in prize money as well as the prestige of winning one of the country’s most coveted pizza competitions.

    These finalists will compete in three categories during a live bake-off event at the Culinary Institute of America’s Copia campus in Napa, Calif. Each category winner will receive $5,000 and the Grand Prize Winner, selected from the three category winners, will win an additional $10,000. Remaining finalists each will receive $500.

    The 2023 RCPC finalists are:

    Cal-Mex Category

    • Ahmad Butler, Miller Butler, San Pedro, Calif.
    • Bill Crawford, Righteous Slice, Rexburg, Idaho
    • Chris Decker, Truly Pizza, Dana Point, Calif.
    • Marcus Medina, Hella Pie Pizza, Tracy, Calif.

    Plant-Forward Category

    • Audrey Kelly, Audrey Jane’s Pizza Garage, Boulder, Colo.
    • Giovanni Labbate, Tievoli Pizza Bar, Palatine, Ill.
    • Jordan Lawson, La Fiamma Wood Fired Pizza, Bellingham, Wash.
    • Lars Smith, State of Mind Public House, Los Altos, Calif.

    The REAL Californian Category

    • Charles Cullison, Charlie’s Pizzeria, Kingman, Ariz.
    • Matt Hutchinson, Pizaro’s Pizza, Houston, Texas
    • Peter Reinhart, Johnson & Wales University, Charlotte, N.C.
    • Vincent Sbarro, Vinnie’s Pizzeria & Forno di Sbarro, Concord, Calif.

    “Pizza’s global appeal and ability to highlight a wide range of flavors, cuisines and inspiration is reflected in this year’s entries. We’re inspired by the creativity and innovation that went into these recipes, which represent a spectrum of ingredients and flavor combinations all united by California cheeses,” said Mike Gallagher, Business and Market Development Consultant for the CMAB. “As the nation’s leading producer of Mozzarella cheese and second largest cheese producer, the CMAB recognizes that pizza is an important category for our foodservice business. We are thrilled to have such a diverse breadth of culinary backgrounds and pizzaiolo experience in the finalist group and are looking forward to seeing them in action.”

    The bake-off finals event takes place August 2, 2023, at the Culinary Institute of America at Copia in Napa, Calif., where finalists will prepare and bake their entries onsite for blind evaluation by a panel of expert judges, which includes Tony Gemignani, chef, restaurateur, international pizza authority and President of the World Pizza Champions; Glenn Cybulski, certified pizzaiolo and award-winning executive chef; and David Jacobson, 2022 RCPC Grand Prize Winner. The judges chose the 12 finalists from more than 150 blind-judged entries from throughout the United States.

    Additional details on the bake-off, chef finalists and CMAB’s foodservice support are available at Real California Pizza Contest.

    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.

  • “Snack Happy” With Return Of Retail Campaign Highlighting Dairy Snacks For Summer

    The California Milk Advisory Board (CMAB) announced the return of a retail campaign focused on summer snacking with Real California dairy products. Snacking has risen in popularity over recent years, which has shifted consumers to snack more than ever and continuing to look for affordable options that offer flavor and health benefits. With the addition of California dairy in simple recipes, snacking becomes a delicious summer-long experience that families can feel good about.

    The “Snack Happy This Summer” promotion will elevate awareness of California dairy products through integrated digital media and in-store elements. This will consist of targeted digital ads and social media posts, email communication, and rebate offers through Instacart, and recipes featured on Chicory. In-store components will include Shelftalk and Floortalk signage. An advertising and public relations surround sound campaign will include influencer partnerships with posts on Instagram and TikTok platforms, as well as earned media outreach to spotlight trends in dairy snacks.

    Recipes featured in the “Snack Happy This Summer” campaign range from global flavors to frozen treats, all elevated with Real California dairy. These tasty bites are perfect for outdoor activities and rising temperatures and focus on current culinary trends including Mini Unicorn Smoothies, Bang Bang Style Chili Paneer Bites, Tropical Paletas, Taquitos Ahogados, and more.

    “Consumer trends over the past few years have pushed snacking consumption to a whole new level. California dairy products add an element of variation to snacking options, whether consumers are looking for nutritious or indulgent selections, or somewhere in between”, said Katelyn Harmon, Director of Business Development – US Retail, for the CMAB.

    The “Snack Happy This Summer” campaign will run from mid-June to mid-July and includes the following California retailers: Stater Bros. Markets, Smart & Final, Gelson’s, Mollie Stone’s Markets, Nugget Markets, Bristol Farms, Save Mart, Lucky, and Food Maxx. A total of 681 California 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 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. California dairy farm families are proud leaders 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.

  • 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.

  • 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 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.

  • Innovation Competition Finalists Highlight Dairy as an Ingredient in Everything from Biomaterials and Textiles to Global Foods & Beverages

    The California Milk Advisory Board (CMAB) announced eight finalists in the Real California Milk Excelerator, a partnership with innovation consultancy VentureFuel. The program is focused on identifying, curating, and accelerating dairy-based products – including traditional consumer food and beverage items, textiles and beyond. The competition will award up to $500,000 in prizes for startups that introduce novel benefits and drive use of California milk and dairy in formulations.

    In its fourth year, the 2022 Real California Milk Excelerator advances innovation in its truest state: open. As one of the biggest dairy competitions in the world, the program seeks early-stage applicants with high-growth potential that create a 50% cow’s milk-based product or working prototype.

    “We launched the Excelerator to foster a culture of innovation in support of California dairy and this year’s contestants certainly delivered on our high expectations. Our ‘Open Innovation’ finalists’ focus on themes important to the next generation of consumers: sustainable sourcing and use of upcycled materials; clean labels and benefits from convenience to function; and global flavors and ingredients,” said John Talbot, CEO of the CMAB. “It’s exciting to take the next step with each of these candidates in preparation for the final pitch event.”

    The eight members of the 2022 Real California Milk Excelerator cohort are:

    Dosa by DOSA (Chico, Calif.) – Indian yogurt Lassi drinks.

    Board at Home (Chico, Calif.) – E-commerce company, offering an experience of artisanal crafted cheeses and products shipped directly to consumers’ homes.

    Goon with the Spoon (Danville, Calif.) – Specialty super premium ice cream from hip-hop artist, entrepreneur, and chef Earl “E-40” Stevens.

    Mi Terro (City of Industry, Calif.) – A first-of-its kind, venture-backed synthetic biology and advanced material company that engineers biomass waste into compostable biomaterials to end microplastic.

    Neutral Foods (Gustine, Calif.) – Organic Half and Half product that has a carbon neutral footprint.

    Pariva (Boston, Mass.) – Spreadable marinated yogurt bites.

    Tres Lecheria (La Habra, Calif.) – Traditional and flavored Tres Leches cakes.

    Wheyward Spirit (Sonoma, Calif.) – A clear, specialty spirit upcycled and distilled from whey.

    “This VentureFuel innovation program for CMAB was designed to uncover the many uses of dairy,” said Fred Schonenberg, Founder and CEO of VentureFuel, Inc., the corporate innovation advisory firm that curated and runs the Excelerator. “Our curation of new startup solutions, especially the finalists, demonstrates the many ways dairy can innovate to connect with the next generation of consumers, showcasing sustainable options, creative packaging, new markets and direct-to-consumer approaches.”

    Each member of the cohort will have access to a group stipend and a robust network of resources to refine and scale their product and business. They will also participate in the CMAB/VentureFuel Mentorship Program, consisting of elite counsel from successful founders, investors, leading corporate executives, and experts across design, marketing, sales, manufacturing, distribution, farming, and processing industries.

    Finalists will participate in a pitch event Wednesday, November 2nd in San Carlos, Calif. where all eight companies will present before a live audience and panel of industry expert judges.

    For the first time, up to four of the eight startups will receive $50,000 each to grow and expand their product in California. One of the participating companies will win an additional $100,000 grand prize by establishing their presence in California and exhibiting the most promising growth. The competition awards have a total value of half a million dollars.

    California, known for innovation, has a reputation for quality dairy products. As the number one milk producer in the U.S., California also leads the nation in sustainable dairy farming practices. More than 1,100 family dairy farms produce the milk found in fluid milk, cheese, butter, yogurt, ice cream, and other dairy products identified by the Real California Milk seal.

    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.

    About VentureFuel, Inc.

    Founded in 2014, VentureFuel is an independent innovation advisory that helps the world’s best organizations ignite change through startup collaborations. Its innovation programs include Diagnostics, Corporate Accelerators and Commercial Pilots; and focus on solving clients’ biggest challenges by driving greater efficiencies across their supply chain; closing strategic capability gaps; and identifying emerging business models. VentureFuel provides organizations like Hershey’s, Comcast, Dick’s Sporting Goods, AARP Foundation and the States of California and New York the tools to drive transformative change with less risk, more speed, and greater proximity to the consumer than traditional innovation models. Learn more at: www.venturefuel.net, LinkedIn, Twitter and Instagram. You can listen to The VentureFuel Visionaries podcast on Apple, Spotify or Simplecast.

  • 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.

  • CA Milk Advisory Board Announces 2022 Executive Committee Officers

    The California Milk Advisory Board is pleased to announce members of the 2022 California Milk Advisory Board’s Executive Committee.  Newly elected 2022 officers include (see photo from top row, left to right): Member-at-Large Arlene Vander Eyk of Tulare, Secretary John VanderPoel of Wasco, Treasurer Andre Brazil of Visalia, Member-at-Large, Maureen Lemos of Waterford, Vice Chairman Renae De Jager of Chowchilla, Chairman Tony Louters of Merced, and Previous Secretary Kirsten Areias of Los Banos (now retired). Not shown Member-at-Large Susan Bianchi of Petaluma. 
     
    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.

  • 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.

  • Chef Wins $15,000 Prize For Pizza In National Foodservice Contest Sponsored By Real California Milk

    After twelve chefs spent a competitive day crafting innovative pizzas highlighting California cheeses, the California Milk Advisory Board (CMAB) announced three new pizza champions in the 2022 Real California Pizza Contest – a national search for the best pizza recipes using Real California Cheese.

    The Grand Prize winner, David Jacobson from Concord, Calif., is the Lead Pizzaiolo at Forge Pizza Fire Truck and Fourth Bore Taproom & Grill in the San Francisco Bay Area. He took home the top prize for his pizza recipe, The Gold Rush, representing The REAL Californian category.

    The Gold Rush, which pays homage to the “golden” period of California’s gold rush history, incorporates six California dairy products: Mozzarella, Monterey Jack, Provolone, heavy cream and multiple California specialty cheeses, including a washed-rind triple crème and a nutty aged hard cheese. Topped with fingerling potatoes, pancetta and smoked sea salt, this pizza offers rich, complex flavors that are synonymous with California cheeses.

    Jacobson received $5,000 for winning the category and an additional $10,000 for the grand prize distinction, for a total of $15,000.

    The Plant-Forward category winner was Leah Scurto, the owner of Pizzaleah in Windsor, Calif., for her recipe, Spear-it of Spring, inspired by the veggies and colors of spring, pairing California Scamorza and aged Dry Jack cheeses with roasted asparagus spears, mint leaves, and baby arugula to deliver a fresh flavor profile in every bite.

    The CMAB awarded Scurto $5,000 for her winning pizza. Scurto is now a two-time winner in the contest, as she claimed The REAL Californian category in 2021.

    The Cal-Mex category winner was Marcus Medina, the owner of Hella Pie Pizza Company in Tracy, Calif., for his Cali Craft Chicken Enchilazza pie. Inspired by his family’s homemade enchilada recipe, Medina tastefully blends Mexican crema, Oaxaca and cotija with braised chicken, spicy enchilada sauce, and red cabbage to highlight the depth of flavor in Hispanic-style cheeses from California.

    The CMAB awarded Medina $5,000 for the winning pizza. The nine other finalists received $500 each for reaching the bake-off finals.

    “This year’s contest highlighted several top trends in foodservice. One example is the plant-forward category, where the winning pizza incorporated fresh California produce like asparagus and arugula with herbs and California cheeses,” said Mike Gallagher, Business and Market Development Consultant for the CMAB. “The chefs also impressed the judges with the unique fusion of ingredients, such as a pizza topped with ginger and honey to complement a wonderful California soft cheese. Overall, there was an overarching commitment to the creative use of California dairy throughout each recipe.”

    The 4th Real California Pizza Contest, which was held at The Culinary Institute of America (CIA) at Copia in Napa, Calif., was open to professional chefs and culinary students from throughout the U.S.

    A renowned panel of judges presided over the contest. They consisted of: Tony Gemignani, 13-time World Pizza Champion and owner of 22 culinary concepts including restaurants, cafes and retail shops; Glenn Cybulski, certified pizzaiolo and award-winning executive chef; and Spencer Glenn, the 2021 RCPC Grand Prize Winner and general manager of the Pizza My Heart chain. Judges based their scores on a variety of factors including taste, texture and the inventive use of cheeses made with Real California Milk.

    “When the pizza industry is healthy, the California dairy industry is healthy,” stated John Talbot, CEO of the CMAB during the competition. “As the number one producer of milk and mozzarella, so much of our business goes into pizza, it’s important for California to advance and innovate in the category.”

    The full list of finalists for the 2022 Real California Pizza Contest is as follows:

    Plant-Forward

    • CATEGORY WINNER: Leah Scurto
    • Max Cufre, sous chef at The Goat & Vine, San Diego, Calif.
    • Yoshiharu Sogi, co-owner and operator of Yati Japanese Food Catering, Sonoma, Calif.
    • Melina Felix, owner and operator of The Pizza Bandit, Littleton, Colo.

    The REAL Californian

    • GRAND PRIZE AND CATEGORY WINNER: David Jacobson
    • Ray Cullison, owner operator of Charlie’s Pizzeria, LLC., Kingman, Ariz.
    • Chris Decker, professional chef and managing partner at Metro Pizza, Las Vegas, Nev.
    • Jason Garland, chef and bartender at Medina Golf & Country Club, Waverly, Minn.

    Cal-Mex

    • CATEGORY WINNER: Marcus Medina 
    • Ryan Ososky, owner and operator of Dtown Pizzeria, Los Angeles, Calif.
    • Christopher Lascik, professional chef and kitchen manager of Well80 Brewhouse, Yelm, Wash.
    • Austin Buckland, professional chef and manager at Berwick Pizza, Marion, Ohio

    The video of the bake-off finals and the awards presentation is available at: 2022 RCPC Award Presentation. Additional details on the bake-off, the pizza chef finalists and the CMAB are available on the Real California Pizza Contest site.

    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. California is a reliable, consistent source of sustainable dairy products used by chefs throughout the world.

    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.