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Italian Wine Class - Huge Success!Category: Recent Posts | Permalink Published: Thursday, February 04, 2010 Our Italian Wine Class held Thursday, January 28th was a huge success with 80 guests in attendance - our largest class yet! Guests enjoyed tastings of six different wines, fantastic food and lot of fun! We always love it when Ciro Cirillo from Mission Wines shares some of the fabulous wines from his portfolio. He began with Falanghina Sannio which is a light, crisp and very dry wine with a hint of banana. This fresh start was accompanied by prosciutto melon wraps with an orange and honey basil coulis. Next up was Aglianico Sannio, an intense red wine with good fruit and a dry finish, perfect when served with strong gourmet cheeses so that is just what we did! Morellino Di Scansano, a wine with an extremely deep garnet color with notes of cherry, blackberries and violets and is ideal with earthy flavors was our third taste and was superb with our mushroom stuffed ravioli. Just when you thought you had tasted the best, Ciro introduced Nero D'Avola, an outstanding wine with a dark, dense, ruby color and marvelous hints of black cherry that matched perfectly with the chicken, spinach, mushroom and cheese stuffed shells served with a spicy tomato cream sauce. Taste #5 brought the house down for many of you! Arbos Primitivo Castellani, a massive big wine also known as "Italy's Zinfandel" served along side our new main course house favorite, a rich Osso Bucco. It was the climax of the evening unless of course you are a dessert lover in which case Taste #6 really pushed you over the top of culinary happiness. Prosecco Millesiamato Cirotto, a slightly sweet sparkler with the tiniest of bubbles complimenting the newest addition to our dessert menu, warm bread pudding with raisins, cranberries and candied pecans served in a pool of creme anglaise and topped with vanilla ice cream ended the tasting with just the right touch. Our class booked up very quickly this month so you don't wait to get on the list for the next one which will be on Thursday, February 25th featuring vineyard owner and winemaker Ron Tamez from Hamilton Oaks Vineyards.
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Post a CommentOther Recent ArticlesThe classic Thanksgiving menu of turkey, cranberries, pumpkin pie, and root vegetables is based on New England fall harvests. In the 19th century, as the holiday spread across the country, ;ocal cooks modified the menu both by choice and by necessity. Today, many Americans delight in giving regional produce, recipes, and seasonings a place on the Thanksgiving table. In New Mexico, chilies and other southwestern flavors are used in stuffing, while on Chesapeake Bay, the local favorite, crab, often shows up as a holiday appetizer or as an ingredient in dressing. In Minnesota, the turkey might be stuffed with wild rice, and in Washington, locally grown hazelnuts are featured in stuffung and desserts. In Indiana, persimmon puddings are a favorite Thanksgiving dessert, and in Key West, key lime pie joins pumpkin pie on the holiday table. Most of the regional variations have remained largely a local phenomenon, a means of connecting with local harvests and specialty foods. However this is not true of influential southern Thanksgiving trends that had a tremendous impact on the 20th century Thanksgiving menu. Corn, sweet potatoes and pork form the backbone of traditional southern home cooking and these staple foods provided the main ingredients in southern Thanksgiving additions like ham, sweet potato casseroles, pies and puddings and corn bread dressing. Othe popular southern contributions include ambrosia salads, biscuits, a host of vegetable casseroles, and even macaroni and cheese. Unlike the traditional new England menu, with its mince, apple and pumpkin pie dessert course, southerners added a range and selection of desserts unknown in Northern dining rooms, including regional cakes, pies puddings and numerous cobblers. Southern cookbooks and magazines also helped popularize many of these dishes in places far beyond their southern roots. Some, like sweet potato casserole, pecan pie, and cornbread dressing have become as expected on the Thanksgiving tableas turkey and cranberry sauce. So, what foods will be served at your family table this Thanksgiving? We wish everyone a very happy Thanksgiving to spend with friends and loved ones. Enjoy! It's that time of year again,where the holidays are fast approaching and before you know it they will be here and gone. Our holiday spirits are very popular during this festive season and we have some tasty offerings we are serving up! If you enjoy pumpkin pie around this time of year, then you might want to try our delicious Pumpkin Pie Martini, which is a mixture of Blue Ice Vodka, Venetian cream, pumpkin pie syrup and a pinch of nutmeg. Another favorite around here at this time is The Autumn Breeze, including Blue Ice American Vodka, 44 North Huckleberry Cordial, pomegranate and cranberry juice. And, finally one more highly esteemed cocktail is our Harvest Appletini, a mixture of Absolut Vodka, Grand Marnier, Apple Liqueur, cranberry juice, orange bitters and an apple slice. So, why not slow down for a moment, forget about the hustle and bustle of the season and delight in one of Yves' holiday spirits. Yves' Restaurant & Wine bar will be at the Orange County Martial Arts Academy this coming Saturday, October 15, from 10am-2pm, helping them out with the grand opening of their new location. Yves' daughters have been involved with OCMAA's martial arts program for quite some time now, and really love it. This program is great for kids, adults and families. They would really like to see more girls get involved and learn self defense. Go girl power! Stop by this Saturday and enjoy some great food that Yves is cooking up and also pick up a coupon for the restaurant! We are very proud to be 1 of over 5,000 restaurants participating in the 4th annual Share Our Strength's, Dine Out For No Kid Hungry, across the United States. This national dine-out, to help end childhood hunger in America, will run from September 18-24, 2011. Here are some sobering statistics: Nearly 1 out of every 4 children in America struggle with hunger, this is more than 17 million. These kids have trouble learning, tend to get sick more often and don't develop as fast or as soundly as other kids. Please join us next week and if you donate $1 or more, you'll receive a coupon for a free appetizer or dessert, from a selected menu, on your next visit. So, please tell your friends and family, and help us end childhood hunger, just by dining out! http://www.yvesbistro.com/browse-9333/Upcoming-Events-At-Yves-Bistro.html Subscribe to the Yves Bistro RSS Blog with one of these popular web-based RSS feed readers:
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