Napa Valley Grille - Westwood

Executive Chef Joseph Gillard

on Spring Break in Mexico

This week Chef Joseph is at Playa Viva resort in Zihuatanejo, Mexico for the food-lover's ultimate spring break: a five-day cooking retreat during which guests will feast on Napa Valley Grille's wine country cuisine and learn how to cook al fresco on the shore of a beachfront eco-luxe retreat.

Napa Valley Grille and Playa Viva share a commitment to sourcing fresh, seasonal, and organic ingredients. In 2010, we both rollled out the "green carpet" through our Community Supported Agriculture programs and we're dedicated to supporting a more sustainable lifestyle. To read more: http://playaviva.com/campaign/napavalleygrille

Every Wednesday afternoon, our guests pick up their CSA baskets filled with produce directly from the farmer. For an introduction to our CSA program: http://napavalleygrille.com/westwood/menus/IntroductiontoCSA.pdf