A Return to Indulgence and Milk Leads 2017 Food Trend Predictions

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California's Culinary Experts, Including Bravo-TV's "Top Chef" Shirley Chung and Napa's Ethan Speizer, Showcase Milk-based Recipes For 2017

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California Milk Processor Board

Feb 22, 2017, 10:04 ET

SAN CLEMENTE, Calif., Feb. 22, 2017 /PRNewswire/ -- Cooking with milk and a return-to-indulgence movement is back this year, according to chefs from across the state of California who participated in a January 2017 Food Trends culinary competition. With semi-finalist recipe submissions ranging from pork chops braised in milk to Latin-fusion desserts including Coconut Tres Leches and Churro Sando with Horchata Ice Cream and Dulce de Leche, one thing is certain – 2017 will be a stellar year for milk-loving foodies.

Smoky Chili Chocolate Cake with Chocolate Kahlua Milk Frosting & Vanilla Milk Drizzle created by Merry Graham from Newhall, CA. Photo credit: Merry Graham

The winning recipe - Smoky Chili Chocolate Cake with Chocolate Kahlua Milk Frosting & Vanilla Milk Drizzle - was created by Merry Graham, a Southern California award-winning home cook and published author. Her recipe combines Dutch cocoa, ancho chili, brewed coffee, Kahlua and milk for a decadent dessert.

The competition was hosted by the California Milk Processor Board (CMPB), creator of the iconic got milk? and Toma Leche campaigns, which invited California-based culinary artists to submit on-trend recipes featuring milk. Notable influencers who participated in the campaign include Shirley Chung, a season 11 finalist and current contestant on Season 14 of Bravo's popular show, Top Chef, and Napa-foodie Ethan Speizer, founder and executive chef at late-night pop-up Nuri Napa.

Chef Chung contributed a Milk-Braised Napa Cabbage recipe that incorporates Virginia cured ham, ginger, Goji berries, a reflection of her "modern American cooking with Chinese soul" philosophy. Napa-notable Ethan Speizer contributed a traditional-style Milk-Braised Lamb Neck recipe that incorporates an array of spices and herbs such as bouquet garni and Shisho gremolata.

"The start of a new year inspires an openness to try something new, especially in the kitchen," said Steve James, CMPB Executive Director. "We're excited to showcase new culinary creations that demonstrate milk's central role in expected food trends for 2017."

To view the recipe ideas created exclusively for got milk?/ Toma Leche and a fun instructional video featuring Shirley Chung, visit: www.gotmilk.com, www.tomaleche.com and follow got milk? via social media on Facebook/ Twitter @gotmilk and Instagram @officialgotmilk.

About the CMPB
The California Milk Processor Board was established in 1993 to make milk more competitive and increase milk consumption in California. Awareness of "got milk?" is over 90% nationally and it is considered one of the most important and successful campaigns in history. The "got milk?" trademark is a federally registered trademark and service mark that was licensed by the National Dairy Board in 1995 for use in its advertising, including their long-running "Milk Mustache" campaign. The CMPB's Spanish-language campaign began in 1994 using the tagline "Familia, Amor y Leche" (Family, Love and Milk). The "toma leche" (Drink Milk) campaign replaced it in 2006, in order to better align the English and Spanish language work. The CMPB is funded by all California milk processors and is an instrumentality of the California Department of Food and Agriculture.

SOURCE California Milk Processor Board