Beyond Extra Virgin 2009, discover new flavors and culinary possibilities

UC Davis Olive Center Robert Mondavi Institute for Wine and Food Science
The Culinary Institute of America at Greystone present an International Conference on Excellence in Olive Oil, from Agriculture and Sensory Evaluation to the Culinary Arts

by T N

Beyond Extra Virgin 2009, an international conference presented by the UC Davis Olive Center, Robert Mondavi Institute for Wine and Food Science and The Culinary Institute of America (CIA) at Greystone, promises to be a seminal event in exploring best production practices, the sensory qualities and the culinary possibilities of the best quality extra virgin olive oil.

Beyond Extra Virgin 2009, to be held June 21-23, 2009, is a “must attend” for chefs, journalists, specialty retailers, foodservice management executives, olive oil producers, sensory scientists and other professionals. The event will likely sell out well in advance, so register soon!

Extra virgin olive oil is among the world’s most revered foods, but the category is broadly defined to include much oil that is only of good, average or even mediocre quality. Beyond Extra Virgin brings together “old world”
authorities centered in the Mediterranean region with “new world” authorities spread throughout other parts of the world to explore the elements of excellence in extra virgin olive oil, from technical production issues to flavor discovery and culinary applications.

Days One and Two of the conference will spotlight the modern facilities of the UC Davis campus in California’s sunny Central Valley while Day Three will move to the CIA’s historic Greystone campus in the beautiful Napa Valley.
This spectacular, multidimensional UC Davis-CIA event will bring together a conference faculty of olive oil experts, sensory scientists, leading chefs and foodservice operators, specialty food retailers, food writers, nutrition
experts, marketing and communication authorities, and olive oil producers from throughout the world.

This prestigious guest conference faculty will lead seminars, conduct tastings and demonstrations, and collaborate on special meals.

Beyond Extra Virgin promises to be one of the largest conferences on olive oil flavors, cooking and culture ever to be held in the United States. This international program is an outgrowth of the very successful first
Beyond Extra Virgin conference that was held in 2007, also at UC Davis with the participation of The Culinary Institute of America at Greystone, and a related 2008 conference held in Florence, Italy.

Beyond Extra Virgin 2009
June 21-23, 2009
Davis and Napa Valley, California

PRELIMINARY SCHEDULE

Sunday, June 21 (UC Davis)

4:00 PM Check-in and review sponsor booths
Freeborn Hall Lobby

5:00 PM Welcome, Overview and Introductions
Freeborn Hall
Presenters: Dan Flynn (UC Davis Olive Center)
Greg Drescher (CIA, Napa Valley)
Dr. Claudio Peri (Accademia dei Georgofili/TREE, Italy)
Gino Favagrossa (California Olive Oil Council/
Fresno State University)

5:15 PM Keynote Presentation/Tasting
Excellence in Olive Oil: A New Vision, from Field to Table
Including a tasting of extra virgin oils
Moderator: Dr. Sharon Shoemaker (CIFAR, UC Davis)
Presenters: Dr. Claudio Peri (Accademia dei Georgofili/TREE, Italy)
Dan Flynn (UC Davis Olive Center)

6:00 PM Keynote Presentation/Culinary Presentation
Re-imagining the Best in Olive Oil: A World of Culinary Possibilities
Moderator: Greg Drescher (CIA, Napa Valley)
Presenters: Bill Briwa (CIA, Napa Valley)
Daniel Patterson (Coi, San Francisco)

6:30 PM Opening Reception
Freeborn Hall Outdoor Courtyard

7:30 PM Program Concludes for the Evening

Monday, June 22 (UC Davis)

8:00 AM Continental Breakfast
Freeborn Hall

8:45 AM General Session/Tasting
Freeborn Hall
Beyond Extra Virgin Olive Oil: Navigating Elements of Quality and Style
Including a tasting of extra virgin oils
Introduction: Dan Flynn (UC Davis)
Moderator/presenter: Paul Vossen (UC Davis)
Presenters: Dr. Erminio Monteleone (University of Florence)
Richard Gawel (Australian Wine Research Institute, South Australia)
Panelists: Paolo Pasquali (Villa Campestri/TREE, Tuscany)
Other selected producers/regions to be confirmed (including Spain, Greece and California)

10:15 AM General Session
Freeborn Hall
Olive Oil Processing and Phytonutrients: Optimizing Production for Health
Moderator: Dr. Clare Hasler (RMI, UC Davis)
Presenters: Dr. J. Bruce German (UC Davis)
Dr. Maria Isabel Covas (IMIM-Hospital del Mar, Barcelona)

11:00 AM Break

11:30 AM General Session
Freeborn Hall
Designing “Super Premium” Olive Oil: Critical Control Points of Quality,
from Cultivation through Distribution
Moderator: Dr. Vito Polito (UC Davis)
Presenter: Dr. Claudio Peri (Accademia dei Georgofili/TREE, Italy)
Panelists: Deborah Rogers (The Olive Press, Sonoma, CA)
Richard Gawel (Australian Wine Research Institute,
South Australia)
Lamberto Baccioni (Alfa Laval, Florence) (invited)
Other producers/regions to be confirmed

12:30 PM General Session
Freeborn Hall
Shaping Quality in Extra Virgin Olive Oil Production: Insights from
the Frontiers of Research
Moderator: Dr. Charles Shoemaker (UC Davis)
Presenters: Dr. Ramon Aparicio (Instituto de la Grasa, Seville, Spain)
Panelists: Dr. Alessandro Leone (University of Foggia, Italy) (invited)
Dr. Antonella Tamborrino (University of Bari, Italy) (invited)

1:15 PM Time to Walk to Lunch at Segundo Dining Commons

1:30 PM Lunch
Segundo Dining Commons
Featuring tasting stations with a variety of food-olive oil pairings in an informal,
walk around lunch

2:30 PM Time to Walk to Freeborn Hall for Afternoon Sessions

2:45 PM General Session
Freeborn Hall
The Language of Flavor Excellence and Diversity: What We Learn from Trained Panels, Experts, and Consumers
Moderator: Dr. Chris Loss (CIA, Napa Valley)
Presenter: Dr. Jean-Xavier Guinard (UC Davis)

3:30 PM General Session/Tasting
Freeborn Hall
Beyond Extra Virgin Olive Oil: Exploring Regional Flavors
Including a tasting of extra virgin oils
Moderators: Paul Vossen (UC Davis)
Darrell Corti (Corti Brothers, Sacramento)
Panelists: Producers/regions to be confirmed

4:00 PM Break

4:30 PM What Are We Talking About? Rethinking the Language and Marketing of
Extra Virgin Olive Oil, Part I
Moderator/presenter: Alexandra Devarenne (olive oil consultant, Petaluma, CA)
Panelists: Darrell Corti (Corti Brothers, Sacramento)
Richard Gawel (Australian Wine Research Institute,
South Australia)
Alan Greene (agricultural marketing consultant, Sacramento)
Dr. Jean-Xavier Guinard (UC Davis)
Dr. Chris Loss (CIA, Napa Valley)
Dick Neilsen (McEvoy Olive Ranch, Sonoma County)
Herb Stone (Tragon, Redwood City, CA)

6:00 PM Program Concludes for the Day

Tuesday, June 23 (CIA, Napa Valley)

7:30 AM Board Buses for Departure
UC Davis Freeborn Hall
Possibly consider small coffee & refreshment station before boarding buses

7:45 AM Departure for The Culinary Institute of America at Greystone

9:00 AM Arrival at the CIA, Napa Valley
Refreshment Break
Ventura Center for Menu Research and Development

9:45 AM General Session/Culinary Demonstrations
Ventura Center for Menu Research and Development
“Super Premium” Olive Oil and the Professional Kitchens: Flavor Strategies from Spain and Italy to California
Welcome/introduction: Charles Henning (CIA, Napa Valley)
Moderator/presenter: Bill Briwa (CIA, Napa Valley)
Presenters: John Ash (chef and author, Sonoma Country)
Fran Gage (author, San Francisco)
Deborah Madison (chef and author, New Mexico)
Other chef to be confirmed

11:15 AM General Session/Culinary Demonstrations
Ventura Center for Menu Research and Development
The Art and Business of Olive Oil in Fine Dining: Towards a More Flavorful—and Profitable!—Model
Moderator/presenter: Greg Drescher (CIA, Napa Valley)
Presenters: Paoli Pasquali (Villa Campestri/TREE, Tuscany)
Chef to be confirmed
Panelists: Operators to be confirmed

12:15 AM Lunch
Historic Barrel Room
Featuring tasting stations with a variety of food-olive oil pairings in an informal,
walk around lunch

1:30 PM General Session
Ventura Center for Menu Research and Development
Olive Oil & the Healthy Greek Kitchen: A Case Study in Wellness and
Culinary Insight
Moderator/presenter: Diane Kochilas (journalist/author, Athens)
Presenter: Dr. Antonia Trichopoulou (University of Athens)

2:30 PM General Session
Ventura Center for Menu Research and Development
What Are We Talking About? Rethinking the Language and Marketing of
Extra Virgin Olive Oil, Part II

Moderator: Alexandra Devarenne (olive oil consultant, Petaluma, CA)
Presenter: Nancy Harmon Jenkins (journalist/author, Maine and Tuscany)
Panelists: Georgeanne Brennan (author, Yolo County, CA)
Deborah Madison (chef and author, New Mexico)
Dr. Erminio Monteleone (University of Florence)
Dan Strongin (Edible Solutions)

3:30 PM Break

4:00 PM Forum
Ventura Center for Menu Research and Development
Olive Oil Excellence at a Crossroads: Opportunities, Strategies and Priorities
Moderators: Dan Flynn (UC Davis Olive Oil Center)
Greg Drescher (CIA, Napa Valley)
Panelists: Alexandra Devarenne (olive oil consultant, Petaluma, CA)
Dr. Claudio Peri (Accademia dei Georgofili/TREE, Italy)
Nancy Harmon Jenkins (journalist/author, Maine and Tuscany)
Diane Kochilas (journalist/author, Athens)
Dr. Erminio Monteleone (University of Florence)
Darrell Corti (Corti Brothers, Sacramento)
Paul Vossen (UC Davis)
Dan Strongin (Edible Solutions)
Paolo Pasquali (Villa Campestri/TREE, Tuscany)
Possible culinary/olive oil expert from Spain

5:00 PM Concluding Remarks
Ventura Center for Menu Research and Development
Presenters: Greg Drescher (CIA, Napa Valley)
Dan Flynn (UC Davis Olive Oil Center)
Dr. Claudio Peri (Accademia dei Georgofili/TREE, Italy)

5:15 PM Closing Reception
Herb Terrace
Featuring tasting stations with a variety of food-olive oil pairings in an informal,
walk around format

6:15 PM Board Buses for Departure
Front Entrance to CIA, Greystone

6:30 PM Departure for UC Davis

8:00 PM Arrival at UC Davis
Conference Concludes

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