{"id":3924,"date":"2023-02-24T09:20:39","date_gmt":"2023-02-24T17:20:39","guid":{"rendered":"https:\/\/foodconnectorproduction.com\/pizza2024\/?page_id=3924"},"modified":"2024-03-12T13:32:58","modified_gmt":"2024-03-12T20:32:58","slug":"2022-winners","status":"publish","type":"page","link":"https:\/\/realcaliforniamilkfoodservice.com\/pizza-contest\/2022-winners\/","title":{"rendered":"2022 Winners"},"content":{"rendered":"\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t
<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

CHEF DAVID JACOBSON WINS $15,000 AS THE 2022 GRAND PRIZE FOR PIZZA HONORING CALIFORNIA\u2019S GOLD RUSH HISTORY IN NATIONAL FOODSERVICE CONTEST<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Pizza\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

2022 Winning Recipes<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t<\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tThe Real Californian and Grand Prize Winner<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t

Pizza Name: The Gold Rush<\/p>\n

Chef: David Jacobson<\/p>\n

CLICK HERE FOR RECIPE<\/a><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

\n\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t<\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tCal-Mex<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t

Pizza Name: Cali Craft Chicken Enchilazza<\/p>\n

Chef: Marcus Medina<\/p>\n

CLICK HERE FOR RECIPE<\/a><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

\n\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t<\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tPlant-Forward<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t

Pizza Name: Spear-it of Spring<\/p>\n

Chef: Leah Scurto<\/p>\n

CLICK HERE FOR RECIPE<\/a><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t\t\t
\"Pizza<\/figure><\/div>
\"Pizza<\/figure><\/div>
\"Pizza<\/figure><\/div>
\"Pizza<\/figure><\/div>
\"Pizza<\/figure><\/div>
\"Pizza<\/figure><\/div>\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Chefs Leah Scurto and Marcus Medina Win $5,000 for Entries in 4th<\/sup> Annual Real California Pizza Contest<\/em><\/strong><\/h2>\n

After twelve chefs spent a competitive day crafting innovative pizzas highlighting California cow\u2019s milk cheeses, the California Milk Advisory Board (CMAB) today announced three new pizza champions in the 2022 Real California Pizza Contest \u2013 it\u2019s national search for the best pizza recipes using Real California Cheese.<\/p>\n

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

The Gold Rush, <\/em>which pays homage to the \u201cgolden\u201d period of California history, incorporates six Real California dairy products: Mozzarella, Monterey Jack, Provolone, heavy cream and multiple California specialty cheeses, including a washed-rind triple cr\u00e8me 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.<\/p>\n

Jacobson received $5,000 for winning the category and an additional $10,000 for the grand prize distinction, for a total of $15,000.<\/p>\n

The Plant-Forward category winner was Leah Scurto, the owner of Pizzaleah in Windsor, Calif., for her recipe, Spear-it of Spring<\/em>. This recipe is inspired by the fresh greens and colors of spring, pairing California scamorza and aged Dry Jack cheeses with roasted asparagus spears, mint leaves, and baby arugula to deliver a refreshing flavor profile in every bite.<\/p>\n

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.<\/p>\n

The Cal-Mex category winner was Marcus Medina, the owner of Hella Pie Pizza Company in Tracy, Calif., for his Cali Craft Chicken Enchilazza <\/em>pie. Inspired by his family\u2019s homemade enchilada recipe, Medina tastefully blends Mexican crema, Oaxaca and cotija with braised chicken, spicy enchilada sauce, and red cabbage to showcase the depth of flavor in Hispanic-style cheeses from California.<\/p>\n

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

\u201cThis year\u2019s contest highlighted several top trends in foodservice. For example in the plant-forward category, the winning pizza incorporated fresh produce toppings like asparagus with California cheeses,\u201d said Mike Gallagher, Business and Market Development Consultant for the CMAB. \u201cThe 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.\u201d<\/p>\n

The 4th<\/sup> 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.<\/p>\n

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 across the country 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.<\/p>\n

\u201cWhen the pizza industry is healthy, the California dairy industry is healthy,\u201d stated John Talbot, CEO of the CMAB. \u201cAs the number one producer of milk and mozzarella, so much of our business goes into pizza, it\u2019s important for California to advance and innovate in the category.\u201d<\/p>\n

The full list of finalists for the 2022 Real California Pizza Contest is as follows:<\/p>\n

Plant-Forward<\/u><\/p>\n