You're invited to attend the next California Cheese & Butter Association Convention being held April 19-22, 2001 at The Resort at Squaw Creek in Olympic Valley, California. The Resort at Squaw Creek, a four diamond resort, offers spectacular views of the high sierra mountains from all of their 403 luxury guestrooms and suites. Room service, a fully equipped fitness center, spa treatments and salon services are some of the resort's amenities. Year round recreation includes tennis, hiking, river rafting, mountain biking and more. Of course, skiing may be available if the snow cooperates!
The theme of our convention is "From Farm to Table." We've got a great team planning this year's events and they include: Tom Ditto of Challenge Dairy Products, Inc., Joanne Mesta of John J. Wollak Co., Inc., Len Waters of Saputo Cheese USA Inc., and Radha Stern. The first speaker, Jim Kuhn of Gossner Foods, Inc., will take us through "The Udder Side" of farm life. This will include animal health, feed, milking and milk storage. Then, John Bruhn, Director of U.C. Davis Department of Dairy Research, will take us through the processing of milk into butter and cheese. This will include best practices for safe food and how there may be so many different and delicious results. The theme will then continue onto "The Table" with Kimberly Cruelle, of Trader Joe's. Kimberly will share the challenges and opportunities of a specialty retailer getting cheese and butter to the table. The convention team is still working on a chef speaker who could share about the restaurant table. Stay tuned! Book your reservations now to take advantage of this exciting opportunity! |
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The Newsletter of the California Cheese & Butter Association
ISSUE 17 FEBRUARY 2001 This year's recipient is Ritz Guggiana of Ritz FoodService.
Ritz started working for Ritz FoodService in 1974, having been a warehouseman, truck driver, and sales representative before becoming President in 1979 after his father's untimely passing. Today, the company consists of 130 employees, 30 trucks, and annual revenues of $60 million. Service to over 2,500 customers is within a 250-mile radius of Santa Rosa, California. All market segments of the foodservice industry are covered, with primary strengths in the areas of healthcare, assisted living, and full-service restaurants. Ritz Foodservice has demonstrated leadership in the technology arena, as exemplified by becoming only the second distributor in the country to equip its sales force with laptop computers as early as 1988. Ritz served on the CCBA Board of Directors from 1989 to 1997, culminating as President in the final two years. Ritz is on the board of UniPro Foodservice, the largest buying and marketing group for independent distributors. He is also a founding member of Maverick Xchange, a new distributor E-commerce consortium. Ritz also serves as the Vice Chairman of the board of Cardinal Newman High School in Santa Rosa. Congratulations, Ritz and thank you for all of your hard work and dedication to the CCBA! ****Welcome New CCBA Members**** Butterball Farms, Inc.
***** We're Delighted You Joined ***** Thank you to all of the CCBA members who renewed with the "early bird special". If you have not sent in your company membership renewal, please do so now! |
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2001 CHEESE BLOCK MARKET FORECAST At the 2000 CCBA Convention, speaker Mac Moore of Golden Cheese Company gave us a handy "rule of thumb" formula to estimate the block market. Mac suggested that by adding $.70 to the Class III milk futures price (cost factor associated with cheese processing) and then dividing by 10 (the well-established milk to cheese weight ratio), one could reliably estimate future block market prices. Based on the January 18, 2001 closing prices for Class III futures at the CME and using Mac's formula, here, then, is our forecast for the 40 lb. Cheddar block market for the remainder of the year:
Besides the usual great unknown of the weather (will the near ideal conditions of last year be repeated?), the energy situation in California bears watching. High natural gas costs and frequent power interruptions could definitely exert pricing pressure on dairy commodities. BUSINESS CARD LISTING ON OUR WEBSITE Our office receives many calls from consumers and businesses looking for your products! Let CCBA's website help them find you! CCBA members can receive a business card listing on our website for a one-time setup fee of $40.00. You may include your company name and logo, address, telephone, fax, email, contact name and a brief description of your business or service (25 words or less). Logo must be in gif or jpg format.
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If your company already has a website on the World Wide Web, you can now get a link from the CCBA website to your homepage (at no charge)! Simply complete the URL information on the business card listing form or email our web designer Patricia Walsh at pat@webproductionhouse.com. Here's a delicious and easy recipe for you to try! Pan-Fried Steaks with Shallot-Gorgonzola Butter
Using fork, mix 4 tablespoons butter, Gorgonzola cheese, shallots and chives in small bowl until well blended. Season with salt and pepper. Divide mixture into 8 equal pieces; form into balls. Cover and refrigerate until cold. (Can be prepared 1 day ahead. Keep refrigerated.) Melt 1 tablespoon butter in each of 2 heavy large skillets over high heat. Sprinkle steaks with salt and pepper. Add 2 steaks to each skillet and cook to desired doneness, about 3 minutes preside for medium-rare. Transfer steaks to plates. Top each with 2 balls of shallot-Gorgonzola butter and serve. Thank you to Michele Anna Jordan, Bon Appetit, January 2000. ************************************** We now have California Cheese & Butter Association golf hats. They're only $15.00. Contact Lisa Waters via email or at the number below and she will be happy to mail you one.
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Please note CCBA's new contact information! California Cheese & Butter Association
Any misspellings or misinformation are the sole responsibility of the editor. Suggestions, additions, or comments are very much appreciated.
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