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LinkedInPosts Tagged: Mondavi Institute of Wine and Food Science
The Feast: A Celebration With Mead and Honey
Soon the quince and almonds will burst into bloom. Soon the honey bees will be buzzing all over them. And soon will be the third annual "The Feast: A Celebration with Mead and Honey," formerly known as the "Mid-Winter Beekeepers' Feast." Sponsored by the Honey and Pollination Center of the...
A honey bee foraging on a flowering quince on Jan. 21, 2015. Photo by Kathy Keatley Garvey)
A honey bee on a honey comb. (Photo by Kathy Keatley Garvey)
You Can Make a Meal Out of Mealworms
You can make a meal out of mealworms. It's cricket to eat Cambodian crickets. And who wouldn't want a plate of teriyaki grasshopper kebobs paired with Rubicon Angus Scottish Ale? "Don't worry, be hoppy," said celebrity bug chef David George Gordon, author of the award-winning...
Flavored meal worms were first on the menu. (Photos by Kathy Keatley Garvey)
"Pope of Foam" Charlie Bamfroth talked about why he paired certain beers with bugs.
Javier Miramontes and Anne Schellman played with their food, a Cambodian cricket.
Have a Few Crickets With Your Kölsch
These things go together: Ham and eggs, macaroni and cheese, and beer and bugs. Beer and bugs? Definitely! Haven't you ever had a few crickets with your Kölsch? Well, you will if you attend the Robert Mondavi Institute for Wine and Food Science's event, "Bugs and Beer—Why Crickets and...
Would you eat honey bee larvae? (Photo by Kathy Keatley Garvey)
Wax moth larvae: good source of protein? And throw in a few small hive beetles for good measure? (Photo by Kathy Keatley Garvey)
The Good Life
Okra. You either love it or hate. If you hate it, it's probably because of its characteristic "slime" that it produces. It's a mucilaginous plant. If you love it-- absolutely love it--you may be from the Deep South, where okra is king. They bread the slender green pods and deep-fry them. And they...
A garden spider wraps its prey, a honey bee, in The Good Life Garden. (Photo by Kathy Keatley Garvey)
Garden spider struggles with its prey, a honey bee. (Photo by Kathy Keatley Garvey)
Mid-winter feast to celebrate bees and honey
And with the blossoms come the bees on which so many California crops depend for pollination.
In celebration of this vibrant time of year and the bees and beekeepers who help bring it to life, a special five-course gourmet dinner will be held Saturday, Feb. 8, at the Robert Mondavi Institute for Wine and Food Science at UC Davis.
The Mid-Winter Beekeeper’s Feast: A Taste of Mead and Honey is coordinated by the Mondavi Institute’s Honey and Pollination Center as a showcase for local, seasonal foods and a fundraiser for the center.
The dinner, which will be from 6:30 p.m. to 9:30 p.m. in the Sensory Building of the Robert Mondavi Institute, has been designed by UC Davis alumna Ann Evans using her “Davis Farmer’s Market Cookbook” and by Mani Niall, author of numerous cookbooks including “Covered in Honey” and his latest venture, “Sweet!”
Each of the five courses will feature seasonally available foods that are enhanced with varietal honeys, wines and mead. The meal will conclude with a cheese course with fresh honeycomb and a selection of mead. The mead tasting will be guided by Darrell Corti, an international wine judge.
The event will be accompanied by a musical trio and include a silent auction of gift baskets and unique food-, wine- and honey-focused opportunities.
Proceeds from the evening will benefit the Honey and Pollination Center, which coordinates educational and research efforts in support of all aspects of the beekeeping industry.
If you’re interested in joining in this celebration of the bounty of the beehive and beekeepers, visit the events section of the Robert Mondavi Institute website and look for the Mid-Winter Beekeeper’s Feast flyer and registration information, including details for purchasing either single tickets or sponsoring an entire table.
