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The California Milk Advisory Board Announces Culinary Partnership With The Grove; Chef David Nayfeld Comments

The California Milk Advisory Board Announces Culinary Partnership With The Grove; Chef David Nayfeld Comments


NAPA, CA
Monday, May 27th, 2024

Pizza enthusiasts like me will be waiting for an exciting launch to come on June 1. The California Milk Advisory Board (CMAB) announced that The Grove, the signature restaurant at the Culinary Institute of America (CIA) at Copia, will showcase pizza styles created by CIA alumni and guest chefs from series sponsor Real California Milk. The promotion will run all summer long through November 2024.

Featured pizza styles will change every two weeks, and 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. World Pizza Tour will continue into the fall with American-style pizzas such as New York, Chicago (deep dish), Detroit Tavern, New Haven, and California Neapolitan, a press release stated.

The California Milk Advisory Board (CMAB) announced that The Grove, the signature restaurant at the Culinary Institute of America (CIA) at Copia, will showcase pizza styles created by CIA alumni and guest chefs

On Saturday, June 1, from 5–9:30 p.m. on The Grove’s outdoor terrace, Chef David Nayfeld of San Francisco's Che Fico will kick off the World Pizza Tour celebration with his Neopolitan-inspired pizza.

Chef David Nayfeld, Che Fico“Our pizza is called Che Fico style because we truly engineered it to be what we wanted out of a pizza,” says Chef David Nayfeld. “It is more akin to a traditional natural fermented bread dough than a pizza dough from Italy. It’s what delivers the taste and character that people have come to expect of our pies.”

The World Pizza Tour also will feature a series of Real California Milk chef ambassadors including Chef Leah Scurto, Owner of PizzaLeah in Windsor; Lars Smith, Executive Chef and Co-Owner of the State of Mind Restaurant Group; Laura Meyer, Owner of Pizzeria da Laura in Berkeley; and Glenn Cybulski, an executive chef and certified pizzaiolo with over 100 national and international culinary awards. These chefs will showcase their skills along with California’s rich bounty of cheese and dairy products made with milk from the state’s family farms that bring them to life.

Featured pizza styles will change every two weeks, and guests will be able to try a variety of global pizzas

Other notable chefs popping up at The Grove at CIA at Copia include Thomas McNaughton, chef and owner of Flour + Water, Penny Roma, and Flour + Water Pasta Shop; Craig Stoll, Co-founder of Delfina & Pizzeria Delfina; Frank Pinello owner of Best Pizza; and World Pizza Champion, Spencer Glenn.

I’m getting hungry just thinking about it! For more news from CMAB and others, stick with DMN.

California Milk Advisory Board
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