August 23, 2022: Summers in the Sacramento Valley brings an abundance of juicy peaches, sun-warmed tomatoes, and ripe berries. With local farmers, UC Davis Dining Services brings you fabulous treats made from the freshest produce. Every day they serve students with their healthy initiatives and innovative menus. Taste and compare what Russell Ranch can offer with thoughtfully prepared bites by Chef Kue Her.

April 13, 2022: Experience a rare opportunity to taste experimental wines with industry experts. James Campbell, a graduate researcher, produced two wines that illustrate naturally occurring pigments’ effect on tannins. He will join Dr. Andrew Waterhouse to discuss the research project, followed by a guided tasting with Madeline Puckett, co-founder of Wine Folly and master Sommelier, and Dr. Hildegarde Heymann, Ray Rossi Endowed Chair in Viticulture and Enology at UC Davis.

December 15, 2021: The Global Tea Initiative for the Study of Tea Culture and Science was established in 2015 to promote evidence-based knowledge about tea, the most consumed prepared beverage in the world. Join us to hear an overview of the work and taste four teas from Qtrade Teas & Herbs, and ITO EN, North America, Inc.

November 17, 2021: UC Davis is home to world-class education and research centers, many of which produce high-quality products as part of their programs. Just in time for the holidays, we'll showcase products from the Meat Lab, the Honey and Pollination Center, the Coffee Center, and the Olive Center.

August 25, 2021: Javier Fernandez-Salvador has been appointed as the new executive director of the UC Davis Olive Center. Learn about olive propagation and horticulture in a tasting and discussion.

May 26, 2021: The Bruery is challenging the concepts of possible beverages by introducing wine flavor into beer. Join us to hear about the cutting edge of innovations in beer and wine.

April 21, 2021: Cafe Ohlone (mak-‘amham) co-founders Vincent Medina and Louis Trevino discuss their efforts to strengthen Ohlone culture through food. mak-‘amham (mahk-am-haam) means “our food” in the Chochenyo language.

March 24, 2021: Learn about this versatile beverage from Ken Schramm, world renowned author and master mead maker at Schramm’s Mead, when he joins Amina Harris, Director of the Honey and Pollination Center, in an interview and tasting.

February 3, 2021: Thalia Hohenthal and Rebecca Kuehn of Guittard Chocolate Company, the country's oldest family-owned chocolate company, will discuss what creates the many flavors of chocolate.

November 18, 2020: Distillers Brian Keck and Chris Johnson on their time at UC Davis, their approach to making a variety of spirits, and a tasting of J.J. Pfister’s Eau de Vie Unaged Pear Brandy.

October 14, 2020: Steve and Jill Klein Matthiasson discuss how one of Napa’s most celebrated and innovative wineries is changing how we make—and taste—wine. 

September 9, 2020: Claire and Trevor Tauzer, of Sola Bee Farms/Tauzer Apiaries, on what goes into making a varietal honey from a single floral source, how sustainable beekeeping is key to the future of agriculture, and what to look for when you taste varietal honeys.

August 12, 2020: Glen Fox, Anheuser-Busch Endowed Professor of Malting and Brewing Sciences at UC Davis, Trenton Yackzan, co-owner of Sudwerk Brewing Co., and UC Davis Brewing Science students discuss what it takes to make a winning brew.

July 8, 2020: Corinne Rich and Katie Rouse, founders of Birdhorse Wines, joined Andrew Waterhouse for a chat about how they met, their time at UC Davis, and, of course, the wines they make.