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Beyond Extra Virgin: 2009 Conference
An International Conference on Excellence in Olive oil, from Agriculture to Sensory Evaluation to the Culinary Arts
| What | |
|---|---|
| When |
06-21-09 04:00
to 06-23-09 11:00 |
| Where | Freeborn Hall, UC Davis; CIA, Napa Valley |
| Contact Name | Libby Clow |
| Contact Email | ejclow@ucdavis.edu |
| Contact Phone | 530.754.9301 |
| Add event to calendar |
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Sunday-Monday, June 21–22, 2009 .......... Freeborn Hall, UC Davis
Tuesday, June 23, 2009 .......... Culinary Institute of America, Napa*
*Transportation to Napa is included in your registration fee. Click here for more information on where to eat, stay and play…
Register Now
CLICK HERE to register online
Tentative Program
Presented by:
Gold Sponsor
Silver Sponsor
Bronze Sponsors
Supporting Sponsor
Presenters confirmed to date include:
- Bill Briwa and other chefs from The Culinary Institute of America, St. Helena, California
- Diane Kochilas, food writer, cookbook author, teacher and chef, Athens, Greece
- Richard Gawel, Australian Olive Association taste panel leader, developer of olive oil sensory wheel, Adelaide, Australia
- Nancy Harmon Jenkins, food writer, journalist and historian, Maine and Italy
- Darrell Corti, owner, Corti Brothers, food and wine importer, Sacramento, California
- Dr. Antonia Trichopoulou, nutritionist, University of Athens, Greece
- Dr. Maria Isabel Covas, nutritionist, IMIM-Hospital del Mar, Barcelona, Spain
- Dr. Claudio Peri, President of TREE, professor emeritus, University of Milan, Italy
- Dr. Erminio Monteleone, professor, University of Florence, Italy
- Dr. Ramon Aparicio, Instituto de la Grasa, Seville, Spain
- Dan Strongin, managing partner, Edible Solutions, Hercules, California
- Dick Neilsen, general manager, McEvoy Ranch, Petaluma, California
- Dr. Herb Stone, senior advisor, Tragon, Redwood Shores, California
- Dr. Jean-Xavier Guinard, professor, University of California, Davis
- Paul Vossen, olive oil sensory expert, University of California, Davis
- Alexandra Devarenne, olive oil consultant and educator, Petaluma, California
- Greg Drescher, Executive Director of Strategic Initiatives, The Culinary Institute of America, St. Helena, California
- Dan Flynn, Executive Director, UC Davis Olive Center, Davis, California
Sunday, June 21
| 4:00 - 5:00 |
Registration and review sponsor booths, UC Davis Freeborn Hall |
| 5:00 - 6:30 |
Keynote addresses on the sensory and culinary attributes of the best quality extra virgin olive oil |
| 6:30 - 8:00 |
Opening Reception, Freeborn Hall Outdoor Courtyard |
Monday, June 22
| 8:00 - 9:00 |
Continental breakfast and review sponsor booths, UC Davis Freeborn Hall |
| 9:00 - 11:00 |
General session |
| 11:00 - 11:30 |
Refreshment break and review sponsor booths |
| 11:30 - 1:15 |
General session |
| 1:15 - 2:45 |
Lunch at Segundo dining facility, featuring tasting stations and informal walk-around format |
| 2:45 - 4:00 |
General session |
| 4:00 - 4:30 |
Refreshment break and review sponsor booths |
| 4:30 - 6:00 |
General session |
Tuesday, June 23
| 7:30 - 7:45 |
Board buses, UC Davis Freeborn Hall |
| 7:45 - 9:00 |
Travel to The Culinary Institute of America’s historic campus at Greystone, Napa Valley |
| 9:00 - 9:45 |
Refreshment break |
| 9:45 - 12:15 |
General session |
| 12:15 - 1:30 |
Lunch in the historic Barrel Room featuring tasting stations and informal walk-around format |
| 1:30 - 3:30 |
General session |
| 3:30 - 4:00 |
Refreshment break |
| 4:00 - 5:15 |
General session |
| 5:15 - 6:15 |
Closing reception on the Herb Terrace |
| 6:15 - 6:30 |
Board buses |
| 6:30 - 8:00 |
Travel to UC Davis |
| 8:00 |
Arrive UC Davis |
Register Now
Click here to register online
Cost: $495
Registration deadline: Friday, June 12
Click here for more information on where to eat, stay and play…
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