Author: insight

Join us for a Stags’ Leap Wine Event January 26 at 7:00pm

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The holiday rush is over, you have already taken your lights down and have seen the new Star Wars, so what else is there to do in January in Wichita? How about a wine dinner? Join us at YaYa’s in Wichita, Kansas for a fun night with exceptional food from our very own Chef Chris Leyden. We have teamed up with Stags’ Leap Winery, featuring special guest speaker Tom Campbell from Treasury Wine Estates. The event will be held Tuesday January 26 at 7:00pm.

Whether you’re hoping to make a good impression on a first date, or show your significant other how much they mean to you, this wine dinner is sure to impress! Call today for your reservations. (316)634-1000

YaYa’s Thanksgiving Brunch Featuring a Carving Station, Salad and Dessert Bars

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A small sample of our offerings:

Our regular Brunch Fare including scrambled eggs, sausage, bacon, omelet & waffle station accompanied by all the traditional favorites that the season requires:

Thanksgiving Favorites:

  • Roasted turkey with mashed potatoes, gravy and stuffing
  • Sweet Potatoes
  • Applewood Smoked Pork loin with apple sage pan sauce
  • Mix of Brussel Sprouts & Green Beans
  • Macaroni and Cheese

Carving Station:

  • Honey Glazed Ham
  • Herb Roasted Prime Rib

Salads and Appetizers

Seafood Bar:

  • Shrimp Cocktail
  • Mussels and Clams Casino
  • Smoked Salmon Display

Desserts

  • Assorted Pies
  • Chocolate Mousse
  • Pumpkin Mousse
  • Crème Brulée
  • And much more!

Adults $29.00 per person Children ages 6-12 $10.00 Children 5 and Under Eat FREE

$4 Mimosa and Bloody Mary’s

Benzinger Family Winery Wine Dinner

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Wine Dinner • September 17th 7:00 PM • $69.00 per person
Presented by YaYa’s EuroBistor & Standard Beverage
for reservations call 316-634-1000 • Limited seating Available

FIRST COURSE
Savory Crème Brulée
Avocado white chocolate, with a cardamom infused sugar
Scallop
Chili flake pad thai, peanuts and pea shoots
Paired with | Benzinger Sauvignon Blanc

SECOND COURSE
Grilled Prawn Salad
served over frisée and watercress with seared apples and bacon vinaigrette
Paired with | Benziger Chardonnay

THIRD COURSE
Lamb Chop
over caramelized brussel sprouts with a chocolate infused tart cherry demi
Paired with | Benziger Tribute

FOURTH COURSE
Dream-cicle
wonton wrapped orange ginger ice cream served with candied orange zest and chocolate shards
Paired with | Benziger Moscato

Clos Pegase Wine Dinner

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Wine Dinner • July 17th 7:00 PM • $70.00 per person
Presented by YaYa’s EuroBistor & Standard Beverage
for reservations call 316-634-1000 • Limited seating Available

RECEPTION
Fried Goat Cheese Croquette
with Lemon Aioli and little neck clam on half shell with pancetta & parmesan
Paired with | Clos Pegase Sauvignon Blanc

FIRST COURSE
Frisée Salad
with Crab Cake and Horseradish Cream Sauce
Paired with | Clos Pegase Chardonnay

SECOND COURSE
Roasted Duck Breast
with Gorgonzola and Herb Couscous and Black Pepper Cherry Duck Sauce
Paired with | Clos Pegase Pinot Noir

THIRD COURSE
Seared beef Tenderloin
with Carmelized Mushrooms and Asparagus, Garlic Potato Purée, and a mushroom veal demi
Paired with | Clos Pegase Hommage Cabernet Sauvignon

FOURTH COURSE
Chocolate & Almond Panna Cotta
with Berry Compote and Chocolate Whipped Cream
Paired with | Clos Pegase Portico Port

Kenwood Vineyards Wine Dinner

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Wine Dinner • January 22nd 7:00 PM • $70.00 per person
With special guest speaker from Kenwood Vineyards, Rachel Bennett

Rachel Bennett grew up in the Midwest of California-Fresno. Her father, a lawyer by day and wine consultant by night, is wholly responsble for her love of all things oenology. He hooked her at the age of 18 months when he poured her a thimble full at little winery called Chateau Haut-Brion and from that moment on, her fate was set. Rachel obtained her undergraduate degree from UC Davis and then went on to Boston University to get her Master’s in gastronomy, a program started by Julia Child and Jacques Pepin. As part of her program she studied wine for two years under two masters of wine, Bill Nesto and Sandy Block. When she was not studying, she hosted a public access television show about wine and was an active part of the Boston Sommelier Society. After graduation, Rachel moved back to California briefly where she passed her first and second level Court of Masters Sommelier exams. Rachel has lived in Kansas City for the past two years. Before she started with Kenwood last year, she represented a local importer. besides drinking great wine (and yes, Kenwood is her unbiased favorite), she loves cooking, traveling, football and spending time with both her human and canine sweeties.

Menu Prepared by Chef OJ Moore

STARTER
Trio of bruschetta
Roasted corn and arugula with goat cheese, balsamic tomatoes with basil and fresh mozzarella, caramelized onion and mushroom with gorgonzola
Paired with | Kenwood Yulupa Brut

SECOND COURSE
Citrus lacquered pork belly
Over lentils with bitter green salad and fried almonds
Paired with | Kenwood Sonoma Chardonnay

THIRD COURSE
Hawaiian Tuna Poke
In a cucumber cup with toated sesame seeds, orange miso vinaigrette, and wonton crisps
Paired with | Kenwood Russian River Pinot Noir

MAIN COURSE
Medallions of beef tenderloin
Topped with caper and herb demi glace. Caramelized brussels sprouts and bacon, chive and cheddar mashed potatoes
Paired with | Kenwood “Artist Series” Cabernet Sauvignon, 2009

DESSERT
Pistachio crusted white chocolate cheesecake
with pistachio praline
Paired with | Kenwood “Zacherra” Moscato

Forth Sample Post

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