Mid-Winter Beekeepers Feast: A Taste of Mead and Honey

Oct 25, 2013
Join us in the glow of candlelight as we celebrate this beginning of the honeybee’s season.
When Feb 08, 2014
from 06:30 PM to 09:30 PM
Where Sensory Building Foyer
Contact Name
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Fundraising Dinner
$125.00 per person: To Purchase Single Tickets Click Here

$1250 table sponsorship: To Purchase a table of eight, Click Here.

Table sponsors will be recognized in our Menu Booklet

Click Here to See the Items in our Silent Auction!

It is early February. Pink and white buds are just peeking out on the burnished branches of the almond trees all over central California. It is just the beginning of spring. Bees come out to bask in the warmth of the afternoon sun following the dark, cool winter days of December and January. They gather pollen and nectar to begin building their strength and their colony for the coming year. Each evening they return to the warmth of their hives.

Join us in the glow of candlelight as we celebrate this beginning of the honeybee’s season. We will start the evening with sparkling mead cocktails and end with a very special dessert: a mead flight with cheeses, guided by Darrell Corti, international wine judge. Music, a silent auction and great food will fill the evening.

Our Dinner has been designed by Ann Evans and Mani Niall and will be catered by The Buckhorn.
Ann is the founder of Yolo County Slow Food, the Davis Farmers Market,  the Davis Farm to School Program, beekeeper, illustrator/author (with Georgeanne Brennan) of the Davis Farmer’s Market Cookbook.

Mani is the author of numerous cookbooks including ‘Covered in Honey’ and his latest venture, ‘Sweet!’ He is the chief cupcake froster at Sweet Bar Bakery in Oakland, CA.

Our menu:


  • Cracked Dungeness Crab on Belgian Endive
  • Shitake Mushroom Soup Shots with a spicy honey spray

Sparkling Mead from Heidrun Meadery, sparkling Water and Wine pairings with each course

Composed Salad

  • Mixed Navel and Blood Oranges over winter greens with Tupelo Honey vinaigrette

Main Course served Family Style

  • Roasted Lamb Shank with Dried Fruits and Rosemary Infused Sage Honey
  • Polenta Squares with Tomato and Mushroom Ragout
  • Oven-Roasted Brussels Sprouts with Thyme Butter
  • Musqee de Provence with new crop walnuts and lavender honey glaze

Cheese Course with Honey Comb

  • Honey comb paired with Laura Chenel Chevre, Romano from Winters Cheese and Manchego Cheeses

Dessert course & Mead Flight

  • Three selected meads
  • Haagen-Dazs Honey Vanilla Ice Cream
  • Old fashioned Butter cookies with Pistachios


Thanks to Our Event Sponsors!




Sensory Building Foyer


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