mead postewr

A Mediterranean inspired menu is being created by Ann Evans, author of the Davis Farmer’s Cookbook, and Kathi Riley, food consultant and past chef at Zuni Cafe, San Francisco. We will begin the evening with mead cocktails at 6:00pm. Candlelight and music by the Jonny Gold Trio will set the relaxed atmosphere. A four course meal will follow and we will end the evening with the ultimate ‘after dinner mead flight’ led by legendary Darrell Corti.

Mead, a fermented blend of honey, water and often fruits, yeast, or spices, has been dated to about 7000 BCE. Ceramic shards found in Jiahu, Henan Province, China held a mead-like residue according to Dr. Patrick McGovern, the leading authority on ancient alcoholic beverages. According to the BBC the number of meaderies in the United States has grown in the last ten years from 30-40 meaderies to over 250.

Early Bee Special:

35 dinner participants will also have the opportunity to sign up and experience a honey tasting at 5:15PM before dinner begins. The tasting will take place in the Sensory Theater, Robert Mondavi Institute Sensory Building. Amina Harris, Director of the Center will lead this very special program. Space is limited and free with dinner reservation. First come first serve basis. Please email Liz Luu at luu@caes.ucdavis.edu if you would like to sign up for this event.

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