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Chef Finalists For CaDairy2Go Competition Cook Off In NAPA

The California Milk Advisory Board (CMAB) announced chef finalists in the inaugural CADairy2Go foodservice competition – a spotlight on “to-go” meal innovation. The competition, which will award prize money totaling $22,500 for creative use of California cheese and dairy in off premise dishes, will culminate with a live cook off event July 28that the Culinary Institute of America in Napa, California.

Inspired by chefs and foodservice operators who made quick, creative pivots to adjust menus for the takeout and delivery model during the pandemic, the Real California Milk Foodservice Team invited 12 culinary professionals to compete in the CADairy2Go preliminary round. This list was winnowed to six finalist chefs and their creations to compete in a live cook-off event July 28th at the Culinary Institute of America’s Copia location in Napa.

During the live event, emceed by “Check, Please! Bay Area” host, Leslie Sbrocco, dishes will be evaluated by a panel of three leading culinary professionals: Barbara Alexander, Certified Executive Chef and Certified Culinary Educator from the American Culinary Association; Neil Doherty, Corporate Executive Chef – Sr. Director of Culinary Development at Sysco; and Duskie Estes, Culinary Personality, Chef and Co-owner of Black Pig Meat Co. and MacBryde Farm.

The 2021 CADairy2Go finalists are:

In the “Cheese+Mac” category, Carrie Baird of Rose’s Classic Americana in Boulder, Colo., preparing Skipjack & Cheesy Mac, a dish inspired by what she cooks for herself with a variety of tastes and textures including four California cheeses, skipjack tuna, charred broccoli, peas and corn along with togarashi, sriracha and furikake seasoning. She will compete against Alex Sadowsky of Twin Peaks in Dallas, Texas, who will showcase California Cacio e Pepe Cheese and Mac, a twist on the classic “cheese and pepper” dish using triple cream California brie and a California manchego.

Under “Cal-Mex”, Gina Galvan of Mood for Food Consulting in San Juan Capistrano, Calif. brings inspiration from family travels to Ensenada to her Surf & Turf Torta entry made with California panela cheese and lobster grilled in adobo butter, skirt steak, chorizo and California cotija cheese fries. Her competitor, Mary Grace Viado of Village Tavern in Birmingham, Ala., will showcaseMexi-Cali Shrimp Scampi, featuring cubes of blackened California panela and served with homemade arepas.

In the “Innovate to Go” category, Marti Lieberman of Mac Mart in Philadelphia, Pa. will be presenting her Rangoon-inspired entry, Mac’n Snax, which brings portability to her five-cheese, ranch mac and cheese made ready for easy snacking or entertaining. She will face off against Brian Mullins of Ms. Cheezious® in Miami, Fla. who marries grilled cheese with fresh California mozzarella, cheesy pesto and a California Dry Jack cheese frico coating in his Frico Pesto Melt, a partnership of cheesy, gooey and crunchy.

The cook off, hosted July 28th at the CIA’s Copia facility in Napa, will be streamed on Facebook live at 10:30 a.m. PT (Cheese+Mac), 12:30 p.m. PT (Cal-Mex), and 2:30 p.m. PT (Innovate To-Go) atfacebook.com/realcamilkfoodservice. Additional details on the competition and the chef competitors is available at CADairy2Go.

“We were inspired by the creations of the CADairy2Go chefs who really pushed themselves to create recipes that not only spotlight the best of California dairy but also hold up to the rigors of takeout and delivery to ensure a positive consumer experience,” said Nancy Campbell, Business Development consultant for CMAB Foodservice. “This is where dairy shines, bringing flavor and functionality to foodservice operators in an affordable package.”

As the nation’s largest dairy state, California boasts a long list of cheesemakers and dairy processors that are further driving to-go dining innovation. 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.

California is a reliable, consistent source of sustainable dairy products used by chefs throughout the world. Check out the CMAB’s REAL Makers chefs who rely on California dairy for their dishes.

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 1,200 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/FoodserviceLinkedInFacebookInstagram and YouTube.

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