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A few weeks ago we had the privilege of participating in the Taste of Yorba Linda, which was held at the Yorba Linda community center. The theme this year was Jazzed About 20. We, at Yves were very excited to get involved this year especially since it was a jazz theme. For the past 6 months, we have been all about live jazz music on Wednesday-Saturday nights and it has been very successful so far and has generated a lot of excitement. We served up some delicious favorites which included Pollo con Risotto and Yves' famous Bread Pudding. Folks, this isn't your run of the mill bread pudding. Ours is a rich bread pudding with raisins, cranberries and candied pecans served warm in a pool of creme anglaise. The guests that evening kept coming back for more and soon more curious souls ventured over saying we were told the bread pudding is unbelievable, where is it? We gave away some of our jazz shirts to a few lucky winners and we also handed out 20% off discounts for everyone who visited our booth. We had a fun night and towards the end of the evening there were a few guests that came by and said that it was unanimous amongst friends and family alike, that Yves' booth served up the best food at the entire event. What more could we ask for? So, if it's been awhile since you've stopped in for a visit, grab some friends or that special someone and come enjoy a fantastic meal and some great live music!

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Sara Lindsay is a singer-songwriter, raised in Lakewood, California. She has played jazz piano, drums and vibes since the very young age of six and has been delighting her fans throughout Los Angeles and Orange County with her rich, smoldering voice. She is totally in her element on stage as she performs for her audience with a unique ability to make everyone feel as though she is performing just for them. It is truly hard to believe that she is merely 21, as she commands the stage as one who is many years her senior and sings with such emotion and believability...truly that of an old soul. We have had the privilege of showcasing The Sara Lindsay Jazz Quartet here at Yves' Restaurant each week since March. We, along with our many customers, have become huge fans of Miss Sara Lindsay and that is why we are thrilled to announce that on Wednesday, July 14th, from 8-11pm she will be performing her original music from her debut album, The Songs. Sara recently won the title of Best Female Singer/Songwriter in a contest sponsored by OurStage, for May, 2010. So, if you have enjoyed her jazz flair, you won't want to miss her award winning originals!

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If you didn't have an opportunity to join us on Thursday, the 2nd we had another fantastic evening of food and wine pairing with Mark and Jim. This time we featured a menu made up of Top Chef styled grill items paired with wines from boutique, smaller wineries. We started the evening out with a beautiful Italian Prosecco from La Marca (WS Top 100) paired with Grilled and Chilled Shrimp over a Mango Salsa that everyone wants the recipe for. Surfrider, Pinot Grigio followed with a grilled Mediterranean Veg Pizza that was simply smashing. There was a somber moment when our friend and partner Robert made mention of the passing of Yves' father as the Martin Ray, Pinot Noir was served. However, in celebration of his life, the evening continued and Salmon with a Raspberry Beurre Blanc was paired expertly with the wine. Following, was a very fine Syrah frim Dutton-Goldfield's Single Vineyard Cherry Ridge paired with American Classic Sliders. Then, a glorious 100+ year old vine Zinfandel from Pato Vineyard was served from Neyers with Lamb Loin. The evening closed with Yves' sumptuous S'mores cookies (think cocoa marshmallow meringue) paired Heitz Ink Grade Port made from traditional Portuguese grapes grown in Napa Valley. All who attended had a wonderful night and agreed that it was one of our best classes yet. We are having a fantabulous Summer Beer and Pub Food Class on August 5th, so sogn up now before it fills up!

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In anticipation of Friday's World Cup Soccer finals in South Africa, Yves hosted an evening of South African influenced dishes paired with six wines from four distinct and historic South African estates. His crazy cohorts Mark and Jim were on hand to share the incredible winemaking history of South Africa with a nearly sold out crowd who were as rapt by the tales and enamored by the food as they were by the basketball game that was broadcast on the screens in the restaurant. Many were surprised to learn that South Africa has been producing wine since 1652 and even more were surprised by the very delicate and elegantly European style of the wines. Everyone enjoyed Nederburg Lyric (a blend of Chenin Blanc, Sauvignon Blanc, and Chardonnay) with Ginger Marinated Prawns served with a lime butter sauce. The next selection featured one of Yves' favourite offerings from our vast wine list; the 2007 Meerlust Chardonnay paired with Piri Piri Chicken. A delicious Fleur du Cap Pinotage was paired with a spicy, Marguese Sausage plate followed by an elegant Meerlust Pinot Noir served with Veal Frikadelles. As the evening came to a close, the guests enjoyed Venison skewers supported by a blend of Merlot and Cabernet named Prima from the Le Bonheur Estate. And, if that wasn't enough, a fine cheese plate was offered with a very special bottling of cellar aged, 2003 Fleur du Cap, unfiltered, Cabernet Sauvignon that Jim had decanted several hours before the event. It was truly one of the best food and wine pairings the boys have put together yet and a sign of many more exciting nights to come.

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It's finally here! Our long awaited liquor license has finally arrived. We will now be serving spirits and Yves' special recipes! There are several avenues to choose from when crafting a Cocktail Menu. You can take the obvious route that the typical “Chain Type” Restaurants wander down and offer the “Big Brands” available everywhere in colourful, overly sweet, and all tasting like Cotton Candy or Bubble Gum Drinks filled with inexpensive, artificial flavours guaranteed to give your guests a raging hangover the next day. You can go absolutely 21st Century and bedazzle your guests with “science” by using microbiology, liquid nitrogen, “essences,” “infusions,” and delusions and charge up to $25.00 for a Martini that glows in the dark. Or you can do as we have chosen and return to the Classics and use fresh and modern ingredients and offer your guests delicious, flavourful cocktails. Each one of our Specialty Cocktails has been hand-crafted from Classic Recipes of the past. There is a familiarity and history, but there is our “Signature” as well. All are made from an array of unique Spirits that we are very proud of. So, grab a few friends and head on over!

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