Oxford, MS, April 21, 2014 --(PR.com
)-- Tribecca Allie Café of Sardis, MS won the first annual SEC Pizza Championship held in Oxford, Mississippi during the annual Oxford Craft Beer and Food Festival. Six pizzerias competed from SEC towns.
Damian “Dutch” Vanoostendorp, owner of Tribecca Allie Café competed with his specialty wood-fired pizza including ricotta cream, whole milk fresh mozzarella cheese, house-made Italian sausage, wild mushrooms, seasoned crispy kale and spiced vinegar. Tribecca Allie Café represented the University of Mississippi Rebels in the SEC competition.
Also competing was David Tieman and team of Five Points Pizza who came in second and represented Vanderbilt University of Nashville, Tennessee. Satchel Raye of Satchel’s Pizza in Gainesville, Florida representing the University of Florida Gators came in third place. Richard Traylor of Tre Amici in Oxford came in fourth and represented the Ole Miss Rebels. Preston Lott and Brooks Roberts came in fourth representing Lost Pizza Co of Starkville, Mississippi and the Mississippi State Bulldogs. Shaynna Gueo represented Fleur De Lis Pizza of Baton Rouge, Louisiana and the Lousiana State University Tigers.
The U.S. Pizza Team consists of expert pizza makers and dough-spinning acrobatic performers from pizza restaurants across the United States.
The US Pizza Team is sponsored by California Milk Advisory Board, Gordon Food Services, LaNova, Paradise Tomato Kitchens, Bag Solutions, Fonntannini Meats, Lillsun, Marsal and Sons, Pendelton Flour, Univex, PizzaInsurance and Presto Foods.
PMQ Pizza Magazine, the leading national trade publication for the pizza restaurant industry, created the U.S. Pizza Team in 2000.
Oxford Craft Beer Festival is organized by Darryl Parker – host of the Oxford Blues Festival- and sponsored by PMQ magazine, Samuel Adams Beer. The very successful inaugural event was held last April at the Colonel’s Quarters.
For more details about the SEC Pizza Championships, visit http://www.USPizzaTeam.com, worldpizzachampionship.com or contact Brian Hernandez at email@example.com or 662-234-5481, ext. 129.