Enjoy A 5-Course Dinner Paired With Craft Beers At Napa Valley Grille's Beer Dinner
STUDIO CITY (KCAL9) — Chef Taylor Boudreaux from Napa Valley Grille, Westwood stopped by KCAL9 Friday to discuss a Beer Dinner that will be held at the end of the month.
The one night-only event will take place March 26 and include a five-course dinner paired with craft beers from Stone Brewery for $40.
Boudreaux also shared two dishes that will be on the menu.
Prosciutto Wrapped Scallop
1 scallop, U10
½ slice prosciutto
6 ea capers
1 t lemon preserve
½ oz white wine
1 oz tri-color cauliflower, blanched
1 rehydrated apricot
2 T butter
1 pinch parsley
1 pinch sugar
1 sprig thyme
1 garlic clove
Wrap scallop with prosciutto. Pan sear in sauté pan. Turn when evenly caramelized and baste with 1 oz brown butter, smushed garlic clove, and thyme. Deglaze with white wine and reduce by 1/3. Add capers, lemon, cauliflower, apricot, sugar, and parsley. Mount with butter. Season with S&P.
Avocado and Papaya Salad
¼ Avocado
1.5 oz papaya, julienned
4 oz mache
.5 oz marcona almonds
.5 oz cotija cheese
.25 oz grapefruit vinaigrette.
Extra Virgin Olive Oil
Vinaigrette:
1 cup grapefruit juice, reduced by half
3 T Sugar
1 clove garlic minced
2 oz rice vinegar
6 oz blended oil
2 tspn Dijon
2 T chopped cilantro
Add all ingredients but oil to a non-reactive bowl. Slowly drizzle in oil using an immersion blender to emulsify. Season with S&P. Finish with S&P.