�������

The announced a 50 percent discount for faculty and staff who wish to participate in Beyond Extra Virgin: An International Conference on Excellence in Olive Oil, billed as the largest conference on olive oil excellence ever held in North America.

The three-day program, June 21-23, co-sponsored by , is designed for chefs, journalists, specialty retailers, food service management executives, olive oil producers, sensory scientists and anyone with a serious interest in cooking.

Dan Flynn, the Olive Center's executive director, said he is especially interested in seeing more faculty and staff involvement in the center's activities — thus the registration discount.

The program comprises two days at �����о��� and a day at the institute’s Greystone campus in the Napa Valley.

The term “extra virgin” applies to olive oil that is the natural product of the olive, processed without any heat, solvents or other oils. The grade allows for a wide range of quality, including oil that is bland in flavor.

This conference will focus on the top tier of extra virgin quality, according to the organizers.

They said instruction will be offered on critical control points—from harvest to storage—that advance or undermine flavors in extra virgin olive oil. Also, participants will have the opportunity to experience how leading chefs, including Paul Bartolotta, John Ash, Deborah Madison and Renato Morisco, are melding the modern with the ancient to highlight and even reinvent the best of these flavors.

The conference is scheduled to begin at 4 p.m. June 21 at Freeborn Hall, with the next day's program in the same place. On June 23, participants are due to travel by chartered bus to The Culinary Institute of America at Greystone.

The regular fee is $495 per person; to arrange for the faculty-staff fee of $250, contact Libby Clow, (530) 754-9301 or ejclow@ucdavis.edu.

Helping to coordinate the conference are Associazione TREE, a nonprofit organization devoted to the improvement of olive oil; Accademia dei Georgofili in Florence, Italy; and the California Institute for Food and Agricultural Research at �������.

The Olive Center is one of four research and outreach centers in the .

Robert Mondavi Institute for Wine and Food Science

Understanding Heirloom Tomatoes—During this half-day program, one of the planned activities will be a lot like wine tasting—only without the wine. Instead, participants will be "swirling, sniffing and sampling" from wineglasses filled with "brilliantly hued heirloom tomatoes."

The flier also declares: "Enjoy the unique range of flavors associated with one of nature’s favorite summer bounty," and "Learn about the importance of tomatoes as a functional food in optimal health."

The program is scheduled from 1 to 5 p.m. Sept. 26 in the RMI's Sensory Theater. The flier identifies the program leaders as RMI Executive Director Clare M. Hasler, a nutritionist and an international authority on "functional foods"; and Ann C. Noble, professor emeritus in the Department of Viticulture and Enology.

The cost is $75, with a $10 discount for �����о��� affiliates. Reservations are requested by Sept. 11, and can be arranged by contacting Karin Hiolle, (530) 754-6349 or khiolle@ucdavis.edu. Organizers said seating is limited, so interested people are advised to register early.

Checks made payable to UC Regents should be sent to Karin Hiolle, Robert Mondavi Institute for Wine and Food Science, 392 Old Davis Road, Sensory Building, Room 1021, �����о��� 95616.

Wine tastings

Wine Down Wednesday—The Cal Aggie Alumni Association's quarterly wine tasting, 5:30-7:30 p.m., Rominger West Winery, 4602 Second St., Suite 4, Davis. Free for �����о��� staff and CAAA members.

—These are scheduled from 5 to 6:30 p.m. the first Wednesday of every month at the , under sponsorship of the pub and the Cal Aggie Alumni Association's . Admission is $10, and no reservations are needed. The pub is on the south side of the Silo.

Wine selections are made each month according to a different theme, and the featured wines are available for purchase at discount prices. Retired �����о��� enologist Walter Winton serves as “resident wine expert.”

Here are the selected themes for summer:

July 1—Wines With Barbecue, just in time for the Fourth of July! Instead of a full barbecue, this program features barbecue samples—and wines that complement the lively and diverse flavors. "Whether it’s ribs that need a big zinfandel to really sing, or a zingy sauvignon blanc to pair with grilled salmon, we’ll share a lineup that makes the most of the season."

Aug. 5—Alternative Whites, offering an opportunity to "be bold!"—by exploring the white wines down the aisle from chardonnay. Alternative white varietals comprise one of the fastest growing wine trends. These “aromatic” whites are naturally appealing and are extremely food-friendly. "Who knows, you might just find your next favorite here."

Sept. 2—Stock Your Cellar, an evening of good deals during inventory reduction time. Many of the wines will be from previous tastings.