News from the Honey & Pollination Center at the Robert Mondavi Institute
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October 2016
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One More Week to Register!
World of Honey (California)
Thursday, October 20, 2016
6:30PM - 8:00PM

Featured honeys are hard-to-find almond, savory coriander, fruity pomegranate and our ever-changing Northern California Wildflower. Each honey will be paired with its produce: almonds, cilantro and pomegranate seeds. As a special treat, the wildflower will be combined with a creamy cheese so participants can discover how honeys change with different foods.
California State Apiculturist, Elina Nino, will deliver a short talk on the state of the bees in California and the country with a focus on the almond pollination season.
Single Course Cost:
$30 (General), $25 (UCD Affiliates), $12.50 (Students)
Register Here
Upcoming 2016 - 2017 World of Honey courses!
Thursday, October 20, 2016: California honey tasting
Wednesday, February 1, 2017: Northern American honey tasting
Tuesday, April 18, 2017: International honey tasting
Three-Course Package: $75 (General), $65 (UCD Affiliates)
Register Here
Save The Date
Saturday, February 11, 2017
It's that time again -- the annual fundraising dinner for the Honey and Pollination Center turns four this year! We will feature replanting the Good Life Garden in conjunction with the UC Davis Arboretum. Our unique menu is created by Ann Evans, author of the Davis Farmers Market Cookbook, Kathi Riley Smith, consultant and past caterer of Zuni Cafe, San Francisco, and Amina Harris, Director, Honey & Pollination Center.
Meet our menu designer: Ann Evans
Ann Evans is a nationally known consumer advocate for fresh, clean food in the fields, stores, on the table and in the school lunch room.
She is cofounder of the Davis Food Co-op and the Davis Farmers Market and author of the “Davis Farmers Market Cookbook” (2016). A former Mayor of Davis, state legislative and California Department of Education employee, Ann holds a degree in Consumer Food Science from the University of California, Davis and is a member of Les Dames d’ Escoffier San Francisco and Sacramento Chapters.
Pears with Blue Cheese, Walnuts and Honey
Taken from the "Davis Farmers Market Cookbook"
This cookbook has a forward written by Alice Waters, owner of Chez Panisse
4 pears, halved and cored
2 tablespoons unsalted butter, melted
4 to 6 ounces blue cheese
2 tablespoons chopped walnuts
1/2 cup honey
1. Preheat the oven to 350 degrees F.

2. Using a pastry brush, brush the butter over the pear halves, both skin and cut side. Put the pear halves, cut side down, in a baking dish just large enough to accommodate them.

3. Bake the pears until tender to a fork, about 20 minutes. Remove from the oven, turn the pears over, and dab a spoonful of the blue cheese in the center of each pear half. Spring the pears evenly with the walnuts, return the dish to the oven, and bake until the cheese is warm, 2 to 3 minutes.

4. Transfer the pears to individual plates, drizzle with the honey, and serve warm.
October 25, 2016:
World of Honey Tasting Series (California)

January 12, 2017:
Bootcamp in the Winery

January 13 & 14, 2017:
Introduction to Mead Making

February 1, 2017:
World of Honey Tasting Series (Northern America)

February 11, 2017:
The Feast: A Celebration of Mead and Honey
More info coming soon

April 18, 2017:
World of Honey Tasting Series (International)

May 5-6, 2017:
California Honey Festival (Woodland, CA)

May 7, 2017:
2017 Bee Symposium
More info coming soon

June 12-13, 2017:
Continuing Mead Making

June 14, 2017:
Business of Mead Making

Visit for more information
Copyright © 2016 Robert Mondavi Institute for Wine and Food Science, All rights reserved.

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