Contest Updates

Only two days remain to join the 2020 Real California Pizza Contest! The deadline to enter is THIS Friday, July 17th. Contestants from over a dozen states have already entered signature recipes that showcase the rich flavors of REAL California Cheese.

The 2020 Real California Pizza Contest features three innovative categories – Cal-Mex, the REAL California, and Plant-Forward. You are not limited to just one category – submit a recipe in all three to increase your odds of becoming a finalist!

12 selected finalists will earn $500 and the opportunity to compete in the live bake-off finale in Napa, CA on September 23rd and 24th at the beautiful Culinary Institute of American (CIA) at Copia. Category winners will take home $5,000 each, and the best overall pizza, judged by our panel of expert pizza chefs, will win the $10,000 Grand Prize.

With fame and fortune on the line, what are YOU waiting for? Enter the 2020 Real California Pizza Contest TODAY!

The 2020 Real California Pizza Contest is thrilled to return to the breath-taking Culinary Institute of America at Copia in Napa, CA. This beautiful facility served as a perfect setting for the inaugural contest last May, as contestants were able to experience and utilize state-of-the-art kitchens to produce their winning pizzas.

The CIA at Copia is committed to providing a safe, enjoyable experience for all guests throughout the COVID-19 pandemic. Here are several important precautions currently implemented to prioritize the health of all employees and guests:

Employee Requirements

• Undergo safety training on disinfection, hygiene, and respiratory etiquette
• Complete daily temperature checks and wear face coverings at all times while working
• Wash and sanitize hands regularly, including upon entering the restaurant or kitchens and between interactions with customers

Common Spaces, Restaurants, and Kitchens

• Operate at reduced capacity and implement social distancing
• Maintain at least six feet of distance between parties, including those seated
• Seat no more than six people at a table
• Sanitize common areas repeatedly throughout the day and place hand sanitizing stations throughout with clear directional signage

For more details on how the CIA at Copia will continue to provide guests with the experience of a lifetime through the COVID-19 pandemic, please click here to visit their website and view the guidelines.

Consumers are increasingly looking for vegetarian and plant-forward options when they dine out. But they’re not looking for standard options, such as a garden salad or veggie burger. In fact, 38% of consumers say they are interested in trying vegetarian dishes made with new or innovative flavors, according to Technomic’s 2019 Center of the Plate: Seafood & Vegetarian Consumer Trend Report. For restaurants, the opportunity to get creative with plant-based foods is high, especially when incorporating global flavors.

According to Technomic, globally inspired flavors are some of the most preferred for vegetarian dishes, with 33% of consumers saying they’d order vegetarian dishes with ethnic flavors if they were available. What’s more, about a third (32%) would be willing to pay extra for authentic ethnic fare, according to Technomic’s 2018 Ethnic Food & Beverage Consumer Trend Report, so operators can benefit big-time from incorporating authentic ingredients into their plant-based options and calling out those ingredients on the menu. 

For instance, using authentic California cheeses not only adds integrity to globally inspired dishes but also boosts their flavor appeal, particularly in Mediterranean and Mexican dishes. 

Mediterranean plant-based dishes

Technomic’s Center of the Plate: Seafood & Vegetarian Consumer Trend Report notes that 25% of consumers would order Mediterranean cuisine at least occasionally if it were offered as a vegetarian dish. For these consumers, the addition of California-sourced Mediterranean-style dairy, including feta cheese, ackawi (a semifirm, unripened cow’s milk cheese with a mild flavor and smooth texture), halloumi and labneh (a “yogurt cheese” made by draining thick, full-fat yogurt overnight in cloth) not only boosts the indulgence and flavor of vegetarian and plant-based dishes but also offers a protein boost. Try adding cow’s milk feta to “mezze” plates featuring hummus, roasted red peppers, Kalamata olives, almonds and a drizzle of olive oil—perfect for the starters menu—or inspire excitement with saganaki, a Greek appetizer of halloumi cheese fried in a pan and flambeed tableside.

These cheeses can also be used in main dishes; labneh is perfect as a substitute for mayonnaise in sandwiches or dips and can also add interest to wraps such as falafel. 

Mexican and Cal-Mex options

Another ethnic cuisine, Mexican, is even more popular, with 43% of consumers telling Technomic that they would order it at least occasionally if vegetarian dishes were offered. California is the top producer of Hispanic-style cheeses in the nation, producing many varieties and styles. California Hispanic-style cheeses are a low-cost way for operators to add authentic flavor to Latin-inspired dishes. Some cheeses to consider adding to plant-forward Mexican or Cal-Mex dishes include:

• Queso fresco
• Cotija
• Oaxaca 
• Panela 
• Requeson

Try crumbling queso fresco, a soft, fresh cheese, onto dishes such as pasta primavera or au gratin potatoes, or dice it up and add it to a watermelon, arugula and heirloom tomato salad dressed with balsamic vinaigrette, basil and mint. Oaxaca cheese can be used as a substitute for cheddar or Monterey Jack in black bean nacho dishes. California Hispanic-style cheeses can also be used in Mexican Street Corn: Top roasted corn on the cob with cilantro, chili powder, queso fresco or queso cotija and lime.

Add authentic flavor to globally inspired, plant-based dishes

Authentic cheeses made from Real California Milk are perfect for upgrading vegetarian or plant-forward ethnic dishes, whether vegetarian or not. To learn more about the variety of ethnic cheeses available and to get inspiration for how to use them, visit realcaliforniamilk.com/foodservice.

The 2020 Real California Pizza Contest will represent the best recipes from the United States and Mexico!

In late 2019, the California Milk Advisory Board sponsored the “Campeonato Mexicano de la Pizza” (Mexican Pizza Championship) – a nationwide contest with three semi-finals – one each in Querétaro, Guadalajara and Mexico City. The contest was open to all pizzaiolos (18 years old or older) living in the Mexican Republic regardless of nationality. Out of 60 semi-finalists, the top 10 competed in the final bake-off.

As the 2019 Campeonato Mexicano de la Pizza winner, Efren O. Rios has already qualified as a finalist in the 2020 Real California Pizza Contest. Rios, a pizza champion since 2015, boasts a variety of international titles and has represented Mexico in a number of international pizza contests, including several in Italy. Rios is a pizza consultant and gastronomic director for a number of organizations.

Foodservice is being significantly impacted by COVID-19, as restaurants are working through rigorous safety guidelines. Even with these challenges, operators can take the following steps to remain safe and be successful.

Sanitation discipline is essential. Demand strong personal hygiene, encouraging constant handwashing especially from employees who handle food. Gloves should be worn in the kitchen to limit personal contact with food. Use effective cleaning agents on packaging and common surfaces. Keep your employees and customers safe – and your operation running.

Adopt an effective online ordering system. Easy, effective, mobile ordering must be a focus. Offer ordering across various platforms –phone, website, text or mobile app. Expect customers to pay online to reduce one-on-one interaction and increase take-out.

Without dine-in options, operators should prioritize to-go orders. Revise menus to create travel-stable and packaging-ready offerings. Limit availability to make it easier on your reduced kitchen staff. Change it up to keep customers coming back.

Use safe and secure packaging. Containers need to be safe and convenient. Use tamper-proof seals and adhesive bands to protect your food from spills and reduce the risk of contamination. Consumers will appreciate the safety of your operation, which will increase the likelihood that they return in the future.

Provide customers with curb-side pickup so they can enjoy your food without having to expose themselves to crowds, helping adhere to social distancing guidelines.

Add a delivery service. Weigh the costs against the outreach to customers uncomfortable leaving home. Delivery staff needs hand-sanitizer and safe delivery protocols.

Finally, communicate to customers about all the steps you are taking – through email blasts, social media posts, website updates, and signs at your operation.

These important steps will help restaurants successfully adapt and prosper during the COVID-19 pandemic.

Winners from Chicago and Las Vegas Take Home $5,000 Each in Bake-off Featuring Real California Cheeses

After 11 chefs spent a competitive day crafting and working pizza dough, developing unique toppings and sauces, and combining innovative blends of California cheeses, on May 9^th the California Milk Advisory Board (CMAB) rewarded three with the ultimate prize in the 2019 Real California Pizza Contest – a national search for the best pizza recipes using Real California Cheese.

Grand Prize winner, Thomas Garnick, from Brava! Pizzeria in Denver, took home the top prize for his Bandera de Fusión pizza representing the Mexican-Style category. This pizza, inspired by the Mexican flag, included pork carnitas, salsa verde and mole and featured four California-produced Hispanic-style cheese and dairy products – Oaxaca, asadero, cotija and crèma Mexicana. Garnick received $5,000 for winning the category and an additional $10,000 for the grand prize distinction.

Two other category winners, each taking home $5,000, joined Garnick in the winners’ circle:

• Giovanni Labbate, from Bricks Wood Fired Pizza Café in Schaumburg, Ill., who won the All Cheese category with his pizza called Harvest. Harvest, a New York-style pizza, was topped with kale, butternut squash and caramelized red onions and showcased California-produced mozzarella, fontina and parmesan.
• Las Vegas-based chef John Alers, of Flour & Barley – Brick Oven Pizza won The REAL California category with a California-inspired gluten-free pizza called Cow-Incidence. Cow-Incidence blended applewood-smoked bacon, roasted chicken breast, pulled pork and was topped with three California-produced cheeses – mozzarella, smoked mozzarella and raw sharp cheddar.

The contest, awarding prize money totaling $25,000 for the most innovative use of cow’s milk cheeses from California and made with Real California Milk, was open to professional chefs and culinary students across the U.S.  The contest was held at The CIA at Copia, The Culinary Institute of America’s epicurean destination in Napa, Calif.

Nine professional chefs and two culinary students competed in the national finals. Chefs represented restaurants and food companies from California and as far away as New Jersey, Texas, Ohio and Washington, with two culinary students representing The Culinary Institute of America in St. Helena, Calif. and the Columbus Culinary Institute at Bradford School.

Three culinary professionals – Barbara Alexander, executive chef and consulting partner for The Culinary Institute of America’s consulting division; Glenn Cybulski, certified pizzaiolo and award-winning executive chef; and Scott Weiner, founder of Scott’s Pizza Tours in NYC – evaluated each entry. The judges based their blind evaluations on a variety of factors with a focus on the innovative use of cheeses made with Real California Milk.

“The pizzas created today really showcased the innovation happening in the pizza category,” said Mike Gallagher, business and market development consultant for the CMAB. “The judges were impressed by the creativity represented in the recipes as well as the culinary skills demonstrated in bringing those recipes to life – from the selection of raw ingredients through to the final bake.”

“We were excited to see the diverse choices of cheeses used from throughout California,” said CMAB CEO John Talbot. “As the top producer in the United States, we were expecting to see plenty of California-produced mozzarella, but we were also pleased to see so many non-traditional varieties like ricotta, asiago, blue, dry jack, and white and garlic cheddar. And because we included a Mexican-style recipe category, we saw some delicious combinations of great Hispanic-style cheeses – from Oaxaca, queso fresco, asadero and cotija to crèma Mexicana. It is this kind of creativity and variety that California cheeses have become known for and we are thrilled that these chefs are making such good use of it.”

Following is a full list of the all the finalists, their affiliations and pizza concepts for the 2019 Real California Pizza Contest:

Mexican-Style

• GRAND PRIZE AND CATEGORY WINNER: Thomas Garnick, a professional chef from Denver, Colo., founded Brava! Pizzeria. This top prize was inspired by the Mexican flag and included pork carnitas, salsa verde, mole and featured four California-produced Hispanic-style cheeses – Oaxaca, asadero, cotija and crèma Mexicana.
• Spencer Glenn, a professional chef from Pacific Grove, Calif., works at Pizza My Heart. His entry, Holy Mole, featured Oaxaca, cotija and crèma Mexican along with chicken mole, avocado and purple radishes.
• Justin Pearson is a culinary student from Dublin, Ohio, where he attends the Columbus Culinary Institute at Bradford School. His entry, Carnitas Street Taco Pizza, featured cotija, Oaxaca, queso fresco and fresh crèma along with a green chile pesto, spicy pickled vegetables and carnitas.
• Lars Smith, a professional chef from Palo Alto, Calif., works at State of Mind Public House and Pizzeria. His entry, Super Chorizo con Papa, featured Oaxaca, queso fresco, cotija and crèma Mexican along with chorizo and pickled red onion. Lars was also selected as finalist in The REAL California category.

All Cheese

• CATEGORY WINNER: Giovanni Labbate, a professional chef from Schaumburg, Ill., works at Bricks Wood Fired Pizza Café. His entry, Harvest, was a New York-style pizza featuring kale, butternut squash and caramelized red onions and showcased California-produced mozzarella, fontina and parmesan.
• Daniel Bothman, a professional chef from Bellingham, Wash., works at La Fiamma Wood-Fire Pizza. His entry, Sei Cheese White Pie, was a white sauce pizza that featured an herbed ricotta base, along with blue cheese, gorgonzola, dry jack and a blend of mozzarella, provolone and cheddar.
• Buffy Wimmer, a professional chef from McKinney, Texas owns Jersey Pies. Her entry, St. Patty’s Irish Pub Pizza, was an Irish-inspired pizza that featured seasoned hash browns, smoked bacon and a splash of Guinness. The cheeses that her recipe showcased are sharp cheddar, low moisture mozzarella and asiago.
• No qualified culinary student entries were identified for this category.

The REAL California

• CATEGORY WINNER: John Alers, a professional chef from Henderson, Nev., works at Flour & Barley – Brick Oven Pizza. His entry, Cow-Incidence, a California-inspired gluten-free pizza featured blended applewood-smoked bacon, roasted chicken breast, pulled pork and was topped with three California-produced cheeses – mozzarella, smoked mozzarella and raw sharp cheddar.

• Erin MacLennan, a culinary student from Allendale, N.J., just graduated from The Culinary Institute of America in St. Helena, Calif. Her entry, The Kale-ifornia, featured California produced garlic cheddar cheese along with kale, bacon and julienned onions.
• Ricky Webster, a professional chef from Spokane, Wash., works at SYSCO Spokane. His entry, Chard to Resist, was a California-inspired pizza that featured ricotta, mezzo secco and raw white cheddar cheese, hot honey and shallots.
• Lars Smith is a professional chef who works at State of Mind Public House and Pizzeria in Palo Alto, Calif. His entry, The Napa Grandma, was crafted around cheddar and burrata cheese and featured red wine salami, pickled grapes and arugula. Lars was also selected as finalist in the Mexican-Style category.

If you love starting your morning with a bowl of Raisin Bran or another healthy-sounding cereal, we have some bad news: The majority of cereals are packed with sugar and really aren’t the best way to kickstart your day.

To drive home the point that crunchy and sweet flakes shouldn’t be your go-to breakfast, prominent nutritionist Chelsey Amer suggests a surprising replacement for your daily dose of cereal: a slice of pizza.

A slice of pizza and a bowl of cereal with whole milk have a similar number of calories. However, pizza contains a much higher amount of protein and offers the nutrients to satisfy your appetite and fuel your day. The protein and nutrients in pizza come from cheese, which provides several health benefits. On the other hand, cereal lacks protein and has an extremely high amount of sugar; one bowl of cereal almost meets the recommended daily amount of sugar. This leads to an inevitable sugar crash and an immediate drop in energy.

For more detailed information, please read on at Health.com.