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Last week we were featured at the OC Food and Wine Celebration's, Passport to Chefs event, which included 14 celebrity chefs. Each brought their own foods and styles and donated their time and extroardinnaire skills on behalf of the charity. It was sponsored by the Rooster's Foundation, a charity and social organization from Orange County that raises hundreds of thousands of dollars each year for disadvantaged children. On this special night, guests enjoyed a unique food celebration, while savoring a sumptuous gourmet five course meal, paired with fine wines and prepared tableside by Yves. People came from miles around to attend the Roosters OC Food and Wine Celebration. Once again it definitely showcased the best in food and wine and was a fabulous success!

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The very first Solvang Century was held in 1983, with 300 riders participating. Now, in its 30th year, The Solvang Century, Metric and Half Century has evolved into one of the largest and most well known recreational rides in the USA with up to 5,000 participants. Over 114,000 cyclists have ridden a cumulative total of almost 9 million miles over the last twenty nine years of this event. Because of the popularity and scenic landscape of this ride, it was a no-brainer that Yves chose to participate in this incredible event. Yves' team, Capella Tech, which consisted of 20, was put together by John and Christina, co-teammates. Yves was pleased to ride with such a classy group of people. The ride began bright and early at 6:30am, and it was a brisk, and foggy morning of 36 degrees. The scenic view as the riders cruised through the surrounding gorgeous wine country couldn't be rivaled. Yves had a fantastic ride, of 100 miles, crossing the finish line in only 5 1/2 hours. Later in the day, Hotel Cirque, the sponsor of the event, hosted an excellent luncheon. Other festivities included a private wine tasting, with Fess Parker. It was definitely a day to remember; way to go Yves!

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Attention all wine lovers! Please join us for a Free Winetasting Luncheon to benefit KidSingers on Sunday, March 4th, from 1-4pm. The KidSingers was founded in 1997 by a 30 year choral director/visionary, Paul McNeff. The group consists of 150 at risk youth from Santa Ana, in grades 3-12. This award winning program has served as a beacon of hope and inspiration to a more hope filled life. Not only does the program teach kids how to sing and perform, but it helps by increasing their self esteem, providing a safe haven by keeping kids off the streets, away from gangs, drugs and destructive behavior. This year's party will include a wonderful luncheon paired with a unique selection of wines chosen by the restaurant's proprietor, Yves' Masquefa. And, most importantly, all of the net proceeds will go to supporting this year's KidSingers' benefit in June. Can we count on your support for this very worthy group of kids? Hope to see you there. Reservations are required. RSVP to info@kidsingers.org or call 714-630-3883.

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The 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!

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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.

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