Food & Wine Society - Project Youth OCBF

Food & Wine Society - Overview

Project Youth OCBF’s Food & Wine Society was created by Ygal and Sheila Sonenshine in 1996. This membership group was established to provide financial support to Project Youth by bringing together people who enjoy great wine paired with delicious food and the opportunity to support our community. Wine education is provided by our Cellar Master Ygal Sonenshine, who never fails to entertain while educating.

Membership in the Society is limited to members of the bench and bar and their spouses. An annual dinner fee is due in December, along with a one-time non-refundable cellar fee. The Society hosts two dinners a year.

2017 Food & Wine Society Members

Hal and Hinda Beral	Chris and Felice McGrath
Alan and Kimberly Bick	Don Morrow and Judy Johnson
Don and Lynn Daucher	Mark and Kathleen Peterson
Jason and Christine de Bretteville	Howard Privette and Deirdre Kelly
Dennis and Mary Ghan	Hon. Judy Ryan (Ret.) and Pat Ryan
Andra B. Greene and Thomas Ellingson	Marc Schneider and Elena Zaretsky
Karla Kraft and Anderee Berengian	Jim and Linda Skorheim
Stephen and Laura Larson	Justice Sheila Prell Sonenshine (Ret.) and Ygal Sonenshine
Gregory and Carol Lindstrom	Eleanor A. Stegmeier
Dick and Jane Martin	Al and Cindy Stokke
Doug and Melissa McCormick	Chris and Maureen Wesierski

NEWS

Project SELF Summer Learning

Posted on 07/14/2016

In July, this year’s Project SELF interns were invited to UC Irvine School of Law to learn what it takes to be admitted into college and law school. The group toured the campus and heard remarks from Dean Erwin Chemerinsky, a panel of young lawyers, and a panel of current UCI law students. The next (read more)

Celebrating 20 Years

Posted on 11/09/2015

This fall of 2015, I celebrate 20 years of employment with the Orange County Bar Foundation as Associate Director of diversion, health, and higher education services. I am proud to work for an organization that provides nationally recognized, culturally sound programs that are considered best practice. Over the years, I have been pleased to witness (read more)

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