Conference discount

The UC Davis Olive Center 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 June 21-23 program, co-sponsored by The Culinary Institute of America, 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 UC Davis, followed by a bus trip to the institute’s Greystone campus in the Napa Valley for the program’s final day.

Registration and more information: olivecenter.ucdavis.edu. 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.

Heirloom tomatoes

Think of it like wine tasting, only without the wine. Instead, you will be “swirling, sniffing and sampling” from wineglasses filled with “brilliantly hued heirloom tomatoes.”

This is one of the scheduled activities during Understanding Heirloom Tomatoes, a half-day program presented by the Robert Mondavi Institute for Wine and Food Science. The program 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 UC Davis affiliates. Reservations are requested by Sept. 11, and can be arranged by contacting Karin Hiolle, (530) 754-6349 or khiolle@ucdavis.edu.

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, University of California, Davis 95616.

Wine tastings

Wednesday Night Wine Flights are scheduled from 5 to 6:30 p.m. the first Wednesday of every month at the Gunrock Pub, under sponsorship of the pub and the Cal Aggie Alumni Association's Vintage Aggies Wine Club. 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 UC Davis enologist Walter Winton serves as “resident wine expert.”

Here are the 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.