Congratulations to the winners of the winners of the California Dairy Menu Contest! We challenged chefs across the country to share all of the delicious and innovative ways they showcase California dairy products (milk, butter, cheese, cultured and frozen dairy) on their menus. We received tons of incredible entries but these eight dishes were judged as the winners. These winning chefs will receive $1,000 and have their dishes recreated in the Chef’s Roll Studio! Congratulations, chefs!
Saffron Kulfi “Pebbles” with Mango-Yogurt Textures
This dish is a modern, upscale Indian take on kulfi, designed to highlight the incredible richness of Real California Milk and Heavy Cream. I wanted to move away from traditional molds and instead created “Saffron Kulfi Pebbles,” using a long-reduction process to concentrate the proteins and create a dense, velvet-like texture.
The plate is built on a “Swavory” foundation: a salted crumble made with toasted Real California Butter and ghee, which cuts right through the sweetness of the saffron. To add a “Swangy” (sweet and tangy) element, I’ve used Real California Greek Yogurt to create a cultured mango gel and bright, acidic dots that provide a clean finish. The dish is topped with delicate isomalt shards for a sharp, modern look that contrasts with the organic, matte finish of the kulfi. It’s a technical, portion-conscious dessert that showcases the versatility of California dairy beyond just basic cream and butter.
Churro Doughnuts with Horchata Cream and Silky Cajeta
These golden little puffs are our take on churro doughnuts, crafted with creamy California ricotta cheese. The ricotta is whipped with sugar, vanilla, and butter, then folded with cake flour before being fried to a perfectly crisp golden finish and tossed in a fragrant cinnamon-sugar blend. The horchata cream features silky California requeson, whipped smooth with agave and crema Mexicana for a light, velvety finish. To complete the dish, we slowly reduce lechera into a rich, silky cajeta that adds just the right touch of indulgence. Light, airy, and just playful enough to keep you reaching for one more bite, this dessert quickly became a guest favorite.
Smoked Duck Cornbread Waffle
Buttermilk Cornbread Waffle with a Strawberry & Fresno Pepper Mascarpone Cheese, Smoked Duck, Pickled Fresno Peppers & Chives. Inside the waffle, Clover Buttermilk is used, along with grated Point Reyes Tomarashi Cheese. The Mascarpone is from Di Stefano.
Jollof Rice Arancini
Spicy Nigerian Jollof Rice, mixed with seasoning, herbs and add in creamy shredded mozzarella so you get that delicious “cheese pull” when you bite into it!
Pearls Before Swine
The centerpiece of this appetizer trio consists of pork belly that’s braised in a homemade 18 hour tonkatsu broth (fortified with California Asiago Cheese rinds), then seared in bacon fat and gently placed on top of an outrageously creamy 3 cheese polenta (California Asiago, California Sharp Cheddar, & California Mascarpone) & topped with house made passionfruit pearls & garlic flowers
Kimchi Bulgogi Chicken Naan
This tantalizing dish brings together the sweet and tangy flavors from around the world wrapped around some glorious Cali Cheeses. This creation features amazing California mozzarella balls, ricotta, Parmesan, feta, cheddar and Monterey! All those delicious cheeses are wrapped around a sweet pineapple sauce, bulgogi chicken, spicy kimchi and jalapeños and baked on a delicious naan. The cheeses intermingle with the kimchi and sauce to form a molten cheese flow of deliciousness, enjoy the global swangy flavors of this dish!
Yaroa (Domincan Street Fries)
Yaroa is a popular, savory Dominican street food casserole originating from Santiago, commonly sold by food trucks and enjoyed as a popular late-night snack. It consists of layers of French fries or mashed ripe plantains, topped with ground meat (beef, chicken, or pork), melted cheese (California mozzarella), and a signature mixture of ketchup and mayonnaise. It brings a home style/street stye food to the students here at UC Davis.
Crispy Mozzarella Pasta Cups
This dish is built around mozzarella as the primary structural element and reflects a Food & Wine Pairing driven catering concept. A thin, crispy mozzarella (Belfiore Cheese Company) layer forms a delicate cup, concealing lightly Oro secco (Vella Cheese Company) coated pasta to add depth of texture and umami. Airy scrambled eggs provide softness, while blue cheese (Point Reyes Farmstead Cheese Co.) delivers a focused salinity. A subtle miso creme fraiche (Bellwether Farms) brings balance and umami, and a finishing touch of honey, black pepper, and shichimi creates a layered finish with gentle heat and complexity.
Thanks to everyone who participated in this contest!
