- Marketplace
- Victory Garden
- Food for Thought
- Taste Pavilions
- Taste Workshops
- Green Kitchen
- Changemakers Day
- Slow Food Rocks
- Slow Arts
- Slow Dinners
- Slow Journeys
- Robert Mondavi Institute for Wine and Food Science
- Mysterious Bolinas
- Davis’s Local Food for Local Schools
- Gems of Marin
- Half Moon Bay Coastal Pleasures
- The Bounty of the Russian River
- Mendocino County: America’s Greenest Wine Region
- Marin Creameries
- Merced Grass Based Dairies with Joel Salatin
- Slow Journey to Alemany Farm
- Slow Hikes
- Food Declaration
- Youth Food Movement
- National Congress
- Book Signings
- Conferences
- Co-Hosted Programs
Robert Mondavi Institute for Wine
and Food Science
Thursday, August 28th | 8am - 5:30pm (9.5 hrs)
Hosted by Slow Food Yolo.
General Itinerary
- Robert Mondavi Institute for Wine and Food Science – A behind-the-scenes tour of this brand new cutting-edge facility.
- Sensory evaluation of olive oils.
- Fig tasting at the historic Wolfskill Ranch.
- Reception and Slow Lunch under the shade of 150 year-old olive trees with Yolo County wines.
5:30pm Return to the Welcome Center
Cost: $159
Promotional description:
Be one of the first to see the newly completed Robert Mondavi Institute for Wine and Food Science. Anyone involved in the wine and food industry will want to see this state-of-the-art facility, at the nation’s premier land grant University. On one site, the Mondavi Institute has brought together the world renowned UC Davis Department of Viticulture & Enology and the Department of Food Science & Technology and the UC Davis Olive Center. This tour will combine, at the university and an off campus setting, the concepts of sensory analysis, biodiversity and cutting edge research. This experience is sure to change the way you think about the way food tastes!
You will be treated to a behind the scenes look at the Institute situated along the beautiful campus Arboretum. You will be among the first in the nation to visit this unique indoor/outdoor complex with its food innovation kitchen, food innovation laboratory, food and wine library, the brewery, signature culinary courtyard gardens with demonstration vineyard and the sensory theatre and classrooms, where you will be led in a sensory evaluation of California olive oils by Dan Flynn, RMI Olive Oil Center Director.
After this sensory treat, you will travel to the historic Wolfskill Ranch, on which the USDA Fig Germplasm Repository, with its acres of varietals of tree fruit and vines, is located against a backdrop of the Berryessa Gap. There you will have the rare opportunity to taste the figs from this living library of trees gathered over decades from around the world.
And if that’s not enough, you will dine on a three-course, sustainably produced, Slow Food Lunch featuring Capay Valley lamb, prepared and served on long tables under the shade of 150 year-old olive trees. The award-winning Buckhorn Catering Company will be using food sourced locally from the pastures and fields of nearby Capay Valley, home to some of the nation’s pioneer organic farmers. Paired with the best of Yolo County wines, this meal will reflect the heart of one of California’s premiere agricultural counties.