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


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.


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