2024 May Board Book

Foodservice

The 2024 Pizza Expo was March 19-21 in Las Vegas. It was an excellent opportunity to kick off the Pizza Contest and to attract new applicants from around the United States. We were able to meet with processors and foodservice distributors, both large and small. The event was well attended and we highlighted the amazing varieties of California cheese on several different pizzas we cooked and served over the three days of the show. April 1-4 we hosted Performance Foodservice Group (PFG) on a California tour and series of business meetings. The event was different than others, in that PFG attendees were primarily from the business versus culinary function. We had purchasing managers from across the US as

well as their national lead and head of marketing. A highlight of the trip was on April 1 st at the Culinary Institute, Copia, in Napa. The group met with a spectrum of California processors of all sizes, heard a trends presentation from the CIA staff, sampled different California pizzas crafted by Chef Glen Cybulski, and created grilled cheese

sandwiches in the CIA kitchens using a variety of California cheeses. Over the course of the visit, we deepened our relationships with this important distributor, and progressed several new avenues to do business, including a new line of Italian cheeses (eight items) that a California processor will produce for PFG under their label. SUMMER OF PI(E) PIZZA POP-UP COMES TO CIA AT COPIA Acclaimed Chefs Curate a Flavorful Lineup of America's Favorite Pie, Inspired by Diverse Pizza Styles Around the Globe NAPA, CA – The Grove, the signature restaurant at the Culinary Institute of America at Copia, will welcome top pizzaiolos to showcase the art of pizza making during the Institute's inaugural Summer of Pie kick-off on June 1, 2024 . All summer long The Grove restaurant will showcase pizza styles created by Culinary Institute of America alumni and guest chefs from series sponsor, the California Milk Advisory Board. Featured pizza styles will change every two weeks and guest chefs will drop by through the summer to make pizza on The Grove’s outdoor terrace. From June 1 - September 9, 2024, guests will be able to try a variety of global pizzas such as Napoletana, Roman al Taglio, Tonda Romana, Pinsa Romana, Padellino, Siciliana, and Okonomiyaki style. Summer of Pie will continue into the fall with American style pizzas such as New York, Chicago (deep dish), Detroit Tavern, New Haven, and California Neapolitan.