Napa Valley Grille

Napa Valley Grille - Westwood

2011-03-12T13:44:00.001-08:00

NEW MENU ITEMS DEBUTING NOW

Chefs Joseph, Oscar and Josef debuted new menu items this week, including:

Wild Diver Scallops pan-seared to perfection served over a light and fluffy spring carrot puree and finished with a saffron vinaigrette.
"Chicken Fried" Chicken Breast soaked in buttermilk and breaded with our house blend of herbs and spices, served with cheddar cheese grits and garnished with an apple celery salad.
Wild Striped Bass pan-seared with crispy skin and served with a combination of cranberry beans, heirloom peppers, and torpedo onions and finished with a tangy house made piquant pepper sauce.

Don't forget about happy hour on the patio and in the bar from 3p-7p & 9p-midnight Mon-Sat and 3p-11p on Sunday. Chef Joseph added a personal nostalgic fave to the happy hour menu that he adapted from a food he remembered eating during his childhood in Michigan when his family would visit a Greek stand at the local farmer's market:
Veal Skirt Steak "Souvlaki" Rolls served on our housemade milk slider buns and topped with cucumber yogurt and caper relish
Try these and the rest of the Chefs' new menu offerings!

Napa Valley Grille - Westwood

2011-03-04T11:15:00.000-08:00

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

Sam Talks Sea Scallops!

2011-02-19T16:26:00.000-08:00

http://www.youtube.com/watch?v=uFufLSlfO3w

Bruce & Emma...

2011-02-08T14:15:00.000-08:00

Look who popped in to see our friends on the West Coast... Love ya NVG Westwood!!!

Napa Valley Grille - Westwood

2011-02-07T15:59:00.000-08:00

Vote for

Pastry Chef Manuel Ortega

as Eater LA's HOTTEST CHEF!!

Manuel has been selected as a competitor in

Eater LA's Hottest Chef contest.

Click the link below to vote for Manuel, and keep

voting through to the final round: http://la.eater.com/archives/2011/02/07/hottest_chef_round_1_hersch_thompson_roemer_ernest_ortega.php

Napa Valley Comes To The East Coast

2011-01-20T17:17:00.000-08:00

Here is a little clip from George & Jon at Napa Valley Grille in Paramus, NJ. We took a field trip to the annual Napa Valley tasting on 5th Ave in New York City.

http://www.youtube.com/watch?v=UhtKfQ0Q8ww

Paramus Patch features Executive Chef Rachel Lundstrom (VIDEO)

2011-01-19T09:27:00.000-08:00

Paramus patch came down this week to welcome our new Executive Chef, Rachel Lundstrom to the restaurant. She made Andouille & Mussels for us and we've featured the recipe under the video. We're very excited to have Chef Rachel part of the team. I've posted the video below. -George

http://paramus.patch.com/articles/napa-valley-grille-of-paramus-welcomes-new-chef#video-4466960

Napa Valley Grille - Westwood

2010-11-24T12:22:00.000-08:00

One More Day To Turkey Day!

Here's an online link to see our appearance on this morning's Thanksgiving-themed "Good Day LA" segment on FOX-11 news:
http://www.myfoxla.com/dpp/good_day_la/citysearch-weekend-roundup-20101124

Napa Valley Grille - Westwood

2010-11-10T19:25:00.000-08:00

Congratulations, Chef Joseph and

Napa Valley Grille - Westwood!

2010 Sante Award Winner

On our team's behalf, Chef Joseph was in Yountville yesterday to accept the 2010 Sante Restaurant Award for Sustainability. Now in their 13th year, the Sante awards program honors the recipient's commitment to the hospitality industry from the perspective of entrepreneurship and business management. It is the only peer-judged national restaurant awards competition in North America. So far we only have one cell phone pic (thanks, Ziba) of him accepting the award last nite:

Kinda tough to recognize him without a chef coat, but there he is, new suit and all. Lookin' sharp, Chef! Now bring the award back to Westwood and get ready for Thanksgiving...those turkeys ain't gonna roast themselves! Congrats!

P.S. Speaking of Thanksgiving, check out his mouth-watering 3-course menu at http://www.napavalleygrille.com/ (cheap plug, but it really is awesome so take a look).

Napa Valley Grille - Westwood

2010-10-31T21:16:00.000-07:00

Happy Halloween, everyone!

Napa Valley Grille - Westwood

2010-10-21T15:15:00.000-07:00

Ok, we know that we owe everyone a ton of pics and stories about what’s been happening here in September and October: THREE wine dinners, a cooking class, the mayor’s press conference, farmer’s market trips, etc. Please stay tuned for all of it. We’re having fun but all the fun doesn’t leave us much time to write. Our chefs might say that the event we did at the Playboy Mansion was the most fun. The rest us of might say that blackmail pics of them frollicking in the grotto are coming soon but we don't want to be cut off from their culinary creations, especially when they're creating new dishes & they generously bring us random samples throughout the day. 3 days ago was Chef Oscar's Pappardelle Pasta Carbonara with his Housemade Lamb Pancetta. 2 days ago we tried Chef Joseph's Beef Jerky Grilling Salt made from his housemade Beef Jerky sprinkled over freshly buttered popcorn with a side of fresh caramel corn to boot. Both were experiments for our Stag's Leap wine dinner gift bags. Chef Josef Morphis is always up for an impromtu mini "Iron Chef" challenge to minimize our hunger pangs, and please...don't even get us started on Pastry Chef Manuel's heavenly (yes, we said it, heavenly) baked goods samples. Do you guys get slightly imperfect yet fresh-out-of-the-oven farmhouse apple pies or chocolate brownie remnants for breakfast? We eagerly await for him to make a "mistake". Intentional distraction on our part helps.

Time to stop with the excuses and bragging and get you caught up on our upcoming events:
SCHRAMSBERG WINE DINNER: Tuesday, November 9th, 6:30pm. 5-course dinner with wine pairings, $85 per person. Advance reservations required. These dinners fill up quickly and Schramsberg is a perfect one to kick off the holiday season! View the menu online: http://www.napavalleygrille.com/

THANKSGIVING DAY: 3-course prix-fixe menu, $45, 12:00pm-7:00pm. Thanksgiving kids menu $12.50, kids under 12yrs. View the menu online: http://www.napavalleygrille.com/

Cooking at home this Thanksgiving? Check out our order form online and e-mail your quantity request for sides, entrees, and desserts for pick up between 10am and 6pm on Thanksgiving Day.
Don't forget, our Thanksgiving-themed CSA produce basket will be available on Monday the 22nd. Contact Executive Chef Joseph to order your basket and to sign up for his Thanksgiving-themed cooking classes on Nov. 6th and Nov. 13th.

CHRISTMAS EVE: ala carte menu, 11:30am-8:00pm. Closed Christmas Day.

NEW YEAR'S EVE and New Year's Day: Stay tuned for details. We’re still in the planning stages, so if there any requests out there – send us your comments now or e-mail them to: westwood@napavalleygrille.com. We’ve got to keep topping ourselves every year, and last year was a blast! We couldn’t have asked for a better guest list - see you all again this year to ring in 2011 together!

Napa Valley Grille - Westwood

2010-10-04T18:38:00.000-07:00

NEW AUTUMN COCKTAILS
Cozy up to our new fall cocktails: Pear Blossom Martini - made with Belvedere Vodka, St. Germain Elderflower Liqueur and pear puree; Apple Rosemary Tonic - a savory version of a gin & tonic made with Hendrick’s Gin; and our Cranberry Spiced Old Fashioned - made with Woodford Bourbon Reserve.
DRINK PINK
This month, drink Domaine Chandon Rosé for a good cause. Domaine Chandon and Open Table will donate to the Breast Cancer Institute for the month of October in order to raise awareness (and funds) for research. We offer Domaine Chandon Rosé by the glass and by the bottle. Make your reservation here.
10.10.10
Ten is one of our favorite numbers. So we thought what the heck? Let’s knock $10 off every bottle of wine on 10.10.10.

We look forward to seeing you throughout the month of October!

($10 discount applies to wines by the bottle only on Sunday, October 10, 2010.)

Napa Valley Grille - Westwood

2010-09-13T21:34:00.000-07:00

September Is

California Wine Month!

In celebration of California Wine Month, we're offering guests multiple ways to savor the season during the month of September. As an official partner of the sixth-annual event proclaimed by Governor Schwartzenegger, we're promoting the California wine community’s long-term commitment to socially and environmentally responsible farming practices with a wine dinner on September 21st and a month-long wine "tag sale". And to honor September as National Organic Harvest Month, we've got a special Organic wine flight.

ODE TO ORGANICS
Come try Wine Director Christina Sherwood's "Ode To Organics" Wine Flight, a “GREEN” salute to California’s September wine month. For $12.00, sample three great pours of wine, such as:
Gamble Family ’08 Sauvignon Blanc
Bouchaine ’07 Chardonnay
Inman OGV ’08 Rose of Pinot Noir
Our wine flights are popular, so Christina will rotate the wine selection as the month goes on.

MERRYVALE STARMONT WINE DINNER
Christina is organizing September's Merryvale Starmont Wine Dinner on the 21st at 6:30pm. She and Executive Sous Chefs Josef Morphis and Oscar Bendeck will feature a 5-course menu with wine pairings:
Merryvale Starmont Wine Dinner
September 21, 2010
6:30pm reception, 7:00 dinner
HORS D’OEUVRES
Proscuitto wrapped melon, burrata cheese, basil emulsion
Rock shrimp ceviche, granny smith apples, mango-tamarind puree
Ras el hanout scented eggplant caponata, fenugreek flatbread, feta
’09 Starmont Sauvignon Blanc, Napa Valley
’09 Starmont Cabernet Rosé, Napa Valley
FIRST
Fennel-Arugula Salad
midnight moon goat cheese, marcona almond, white gold honey-curry vinaigrette
’08 Starmont Chardonnay, Napa Valley
SECOND
Duck Rillete
roasted chanterelles, pecan raisin crostini, cassis gastrique
’08 Merryvale Pinot Noir, Carneros
MAIN
Grilled New York Steak
celery root croquette, glazed baby carrots, lavender demi-glace
’01 Merryvale Profile, Carneros
DESSERT
Vanilla Cream Crepe
muscat braised pear, dark chocolate fondue
Merryvale Antiqua, Carneros
$75 per person (excludes tax and gratuity)

WINE TAG SALE

It's starting to sound like we're featuring September as "Christina Wine Month", but it wouldn't be a proper nod to California Wine Month without mentioning that she's also offering a "Wine Tag Sale" as a value to our guests on select wine bottles until the end of the month.

Need some examples? Check these out:

Schramsberg, Blanc de Blanc, Napa Valley 2006 was 65.00 is 45.50
Cakebread Chardonnay, Napa Valley 2008 was 82.00 is 54.00
Bouchaine Pinot Noir, Carneros 2006 was 52.00 is 42.75
Trinchero Merlot, "Day Break Block", Napa Valley 2007 was 60.00 is 49.
Coppola Claret, Napa Valley 2004 was 42.00 is 34.00
Turley Zinfandel, "Rattlesnake Ridge", Howell Mountain 2007 was 130.00 is 81.75

A great wine dinner, an ode to organics, and a wine tag sale...all are great reasons to celebrate September's California Wine Month, don't you agree?

Napa Valley Grille - Westwood

2010-09-06T16:42:00.000-07:00

Thanks to all who attended the

John Anthony Wine Dinner held on August 24th!

Winemaker John Anthony Truchard presented his Sauvignon Blanc, Syrah, Cabernet Sauvignon, and Late Harvest Sauvignon Blanc.

Assistant General Manager Tony del Rivero introduced the Napa Valley Grille staff for the evening (left to right): Patrick, Jessica, Scott, Michelle, Chris (not pictured), and upcoming Wine Director, Chistina Sherwood (not pictured).

Westwood locals Judy and Bobby Berger.

Our many thanks to John Anthony Truchard for an informative and

entertaining evening. We are lucky enough to feature wines by the

glass from John Anthony Vineyards, so if you were unable to

attend the dinner, stop by the restaurant and we'll proudly

pour a complimentary taste of his wines for you!

Mark your calendars for September's upcoming wine dinner:

5-course Merryvale Starmont dinner on September 21st at 6:30pm.

Napa Valley Grille - Westwood

2010-08-21T14:52:00.000-07:00

John Anthony Vineyards Wine Dinner
Tuesday, August 24, 2010
7:00 pm

FIRST
Chilled Beet Salad
mizuna, orange-thyme vinaigrette, mt. tam crostini
’09 Sauvignon Blanc, Carneros

SECOND
Smoke Roasted Duck
fig barbeque glaze, fig leaf ravioli
’07 Syrah, Napa Valley

MAIN COURSE
Kobe Beef Tri-Tip
grilled white peach, red lentils, blackberry gastrique
’06 Cabernet Sauvignon, Napa Valley

DESSERT
White Chocolate Semi Freddo
candied grapefruit, dark chocolate pistachio croquant
’06 Late Harvest Sauvignon Blanc, Napa Valley

$65 per person
excludes tax and gratuity

Napa Valley Grille - Westwood

2010-08-15T15:32:00.000-07:00

Napa Valley Grille hosts

Love, Loss and What I Wore
Opening Night Party

August 5, 2010

The Love Loss Cast:

Meredith Baxter, Gina Torres, Florence Henderson,

Paula Christensen, and Marissa Jaret Winokur

Our patio bar filled with frosty beverages...
The "Fish-net" Taco Bar!
So clever...

Chef Joseph with

Geffen Managing Director, Ken Novice and Florence Henderson

Geffen's Director of Advertising & Promotions ,Karen Gutierrez and friends.

Thanks Karen for helping us plan such a great event!

The interactive S'Mores Bar...yum!

Marissa Jaret Winokur enjoying the Peach Blackberry Trifles!

We hope to have you all back soon!

Napa Valley Grille - Westwood

2010-07-30T16:15:00.000-07:00

Chateau Montelena Wine Dinner

at Napa Valley Grille - Westwood!

July 27, 2010

Very special guests, David and Lisa Vanacore...
Thank you for joining us that evening!
More special guests, Chris and Allison!
According to the winemaker, one nostril is stronger than the other
when discovering the various notes within the wine...
...as demonstrated here by Chris.
He's apparently a lefty.

The lovely display on the bar,

with the movie "Bottle Shock" playing in the background,

featuring the beautiful landscape of the Chateau Montelena winery!

Our patio with views of the Westwood Villiage skyline.

Tony and wine representative, Nadia, mingling with guests.

Chateau Montelena's Brian Baker and Brent. Special NVG guest, Brandon Thompson,

with Events Sales Coordinator Rachel Kiser.

Napa Valley Grille - Westwood

2010-07-30T15:48:00.000-07:00

Charlie St. Cloud Premier Party
at Napa Valley Grille - Westwood!

Zac Efron graciously posed for a photo

with Event Sales Coordinator, Rachel Kiser.

Thank you Zac - we hope to have you back soon!

Efron fans on 'Cloud' 9 - Entertainment News, Film News, Media - Variety

2010-07-22T09:33:00.000-07:00

Efron fans on 'Cloud' 9 - Entertainment News, Film News, Media - Variety

Napa Valley Grille - Westwood

2010-06-28T15:56:00.000-07:00

Guess where the name for

Napa Valley Grille's
"Larry (Turkey) Burger"

comes from???

That's right! From our special guest and good friend Larry Stein!

Thanks Larry for all your business and for such a great idea for our menu!

Napa Valley Grille - Westwood

2010-06-22T14:23:00.000-07:00

Graduation Weekend

at Napa Valley Grille

June 11 & 12, 2010

We were so excited and grateful

to be able to celebrate with so many graduates!

Andy Daniels was the very proud father

who reserved the Silverado room for both of his kids' graduations.

UCLA all the way!

Thank you Chef Carlos, from Cafe Del Rey,

for making such a beautiful AND delicious cake!

Stephanie celebrated her UCLA graduation in the Rutherford room!

Stephanie's mom, Sharon, did an exceptional job decorating!
The room looked fabulous!

Amelia celebrated her graduation on the patio that evening,

topped with personalized place cards and lovely flowers!

Congratulations

to all of the 2010 graduates!

Napa Valley Grille - Westwood

2010-06-22T13:42:00.000-07:00

Share Our Strength:

Taste of the Nation

June 6, 2010

...The nation’s premier culinary benefit

dedicated to ending childhood hunger in America

Memo, Shannon and Chef Joseph runnin' the show!
Shannon did an exceptional job setting up our display!
So talented!

Rachel was wrangling in the troops that day

and having a great time!

Our menu for the day:

Sweet Corn Agnolotti and Summer Garden Gelee

Yummy!

Chef Joseph and Memo cooked and prepared the pasta during the event,

so it was fresh and extra delicious upon serving

Summer Gelle...so refreshing!

Sweet Corn Agnolotti with proscuitto...need I say more???

Chef Joseph with good friends Tiffany Paris from Paladin Realty,

and Mari Newhoff from Craton Equity Partners.

Thanks for stopping by!

Napa Valley Grille - Westwood

2010-06-21T17:01:00.000-07:00

Hess Wine Dinner

May 25, 2010

Our host-extraodinaire, Tony, with Hess Winemaker, Dave Duffy
Dave with Hess Wine Representative, Jenna Chevigny

First Course: Allomi Sauvignon Blanc Braised Shellfish

paired with ’08 Hess “Allomi” Sauvignon Blanc

One of our regulars, John Kennedy, with Cafe Del Rey General Manager,

Mark Damico and his wife Carrie. It was so great to have them all there!

Second Course: Wild Copper River Salmon
summer country fresh farm zucchini pave, heirloom tomato gazpacho
paired with ’07 Hess “Su’Skol” Chardonnay

Events Manager, Shannon Montoya,

with special guest Judy Evans and friends!

Judy received a signed bottle of wine!

Chef Joseph prepared the dinner that evening- so delicious!

All our friends from Young's Market

made the wine dinner especially fun that evening!

Youngs Market Rep, Allessandro Bermudez,

with NVG Events Coordinator, Rachel Kiser,

and Avalon Hotel Guest Services Manager, Marie Dubrule.

Thanks so much for joining us!

Tony with good friends Evelyn and Hugo, who just got engaged!

Congratulations!

Napa Valley Grille - Westwood

2010-05-20T21:59:00.000-07:00

Sex and the City 2

and Napa Valley Grille:

The Best Girl's Night Out Ever!

Wear your little black dress and a fabulous pair of heels,

bring your girlfriends and come celebrate friendship:

May 27th, 2010

Sex and the City 2 Opening Night Party

9:00pm on the patio

Featuring Skyy Vodka,

the official drink of Sex and the City 2

Food and drink specials and giveaways all night!

Drink a Cosmo on us if you show your movie ticket stub!

No reservations needed.

Napa Valley Grille - Westwood

2010-05-04T15:32:00.000-07:00

"The Ultimate Dessert To

WOW Friends"

Kat Odell posted a glowing review of her dinner at Westwood on the national website, http://www.goodbite.com/ The review includes Pastry Chef Manuel Ortega's recipe for his Laura Chenel Goat Cheese Tart, which features his Italian grandmother Lidia's lemony crust. Kat refers to the tart as "the ulimate dessert to WOW friends"!

Check out the link to Kat's post to view Manuel's recipe:

http://www.goodbite.com/blog/laura-chenel-goat-cheese-tart-sweet-creamy-ultimate-dessert-wow-friends

Napa Valley Grille - Westwood

2010-05-03T16:00:00.000-07:00

The Napa Valley Grille Team heads to
The Vintage Bouquet

at Greystone Mansion!

Sunday, May 2, 2010

Rachel, Chef Josef, Shannon, and Chef Joseph had a great time serving gazpacho shooters along side mustard glaze pork belly with wild onion potato salad topped with mustardo fruit...yum!

Shannon did a superb job decorating the booth!

We definitely had the best display!

Chef Joseph sassin' it up for the camera...

The grounds were exquitsite,
and we couldn't have asked for a more beautiful day!

Napa Valley Grille - Westwood

2010-05-03T14:31:00.000-07:00

Welcome, Eric Rosen

Assistant General Manager Tony del Rivero, Chef de Cuisine Wing Joe Ho, and wine guru Patrick Dorsey hosted a 6-course tasting menu with wine pairings in April for Eric Rosen. Eric is a restaurant reviewer and wine writer for LA.com, and is a regular contributor for Los Angeles Confidential Magazine and Hotel Chatter. Rosen has traveled all over the world exploring wine regions including those of France, Argentina, Chile, Spain, Italy, Austria, Germany, Portugal, and Australia. We are big fans of his blog, Eric the Epicure - check it out!

Tony and Eric sipping a glass of the Bouchaine Estate Chardonnay, one of our favorite chards to pair with food. Greg Gauthier of Bouchaine Vineyards tipped us off to this one, and if you're searching beyond overly-oaked Chardonnays, this one is a true expression of Chardonnay: bright, citrusy flavors graced with the slightest hint of oak. Its fruit flavors, bright acidity, notable texture (a hallmark characteristic of Carneros Chardonnay), and relentless finish harmonize in an elegant, stylish wine. www.bouchaine.com

P.S. We're not name-dropping (yet) but can you spot the celeb singer-songwriter sitting in the booth behind Tony & Eric? Kinda hard to see, but she's truly "unforgettable" and if you come in & name-drop for us, we'll buy you a glass of the Bouchaine Chard!

Napa Valley Grille - Westwood

2010-05-03T14:05:00.000-07:00

PEJU Wine Dinner

April 27, 2010

Phil serving Warm Blue Crab Bruschetta, sour orange reduction

Chef Josef cheerily discussing the various courses!

Some of our awesome guests!

Tony with Mike Smelich from The Estates Group

Mr. Les Klinger and friends!

Mike, Brandon, Rachel, and Charlie with lovely Wine Maker Lisa Peju!

Laura Chenel Chevre Tart, amarena cherries

paired with
‘06 “Delicias” Zinfandel Port, Napa Valley

Napa Valley Grille - Westwood

2010-05-03T13:06:00.000-07:00

Gamble Family Wine Dinner

March 30, 2010

Chef Josef preparing the delicious Diver Scallops with Fava Crostini!

Mr. and Mrs. Morabito with Tom Gamble

Guests enjoying the '08 Organic Sauvignon Blanc

with winemaker Tom Gamble

Tony did a fantastic job making the centerpieces for the table
One of the hors d' oeuvres: Blue Crab, Asparagus, Blood Orange SaladTom Gamble, Arthur, Jeff

NAPA VALLEY GRILLE WESTWOOD

2010-05-03T11:06:00.000-07:00

WOMP (Westwood Organized Mega Project)

Saturday, April 17, 2010

Napa Valley Grille joined forces with UCLA Volunteer Center and the Westwood Community Council to spend the day beautifying Westwood Village. Over 400 volunteers turned out to attack several tasks to include replanting flower beds, graffiti covering, light post painting, colored-curb painting and other such tasks. The goal was to bring together the Westwood Community to help re-energize this wonderful village. At the conclusion of the event, the volunteers where treated to a wonderful "Bag Lunch" compliments of Napa Valley Grille. Chef Joseph went above and beyond with his Muffaleta, Roast Beef, Natural Turkey and Veggie Sandwiches all with their own side salad, homemade chips, fresh fruit and yummy sweet treat!! We appreciate all who helped in this day and look forward to being a part of this annual event for years to come!

Napa Valley Grille's Event Sales Manager, Shannon Montoya,
schlepping water.

UCLA Volunteers repainted curbs...

and light posts. Napa Valley fed the hungry troops.

Wow...what a turn out!! Thanks UCL A and the Westwood Community!!
Napa Valley's Asst General Manager, Tony DelRivero,
ESM Shannon Montoya and General Manager Tracy Thayer

NAPA VALLEY GRILLE WESTWOOD

2010-04-22T19:17:00.001-07:00

Easter at Napa Valley Grille in Westwood. Our dining room was filled with warmth and celebration on this wonderful day. The jazz trio set the mood, the buffet was full of savory and sweet delights and the Easter Bunny even delivered some special goodies bags for the kids!! We appreciate all who joined us on this special day and look forward to seeing all your familiar faces here to Celebrate Mom on May 9th!!

Class Trip to NVG Paramus!

2010-04-19T17:24:00.001-07:00

Leonia High School

April 13, 2010

···

School always reminds us of good memories, good friends, and fun school events. Therefore, Napa Valley Grille Paramus was delighted when it was asked to host a class trip by Leonia High School Hospitality Class. High school students visited our restaurant and learned from our team about the ins and outs of restaurant management. We were excited to know that we could help influence and teach these students and perhaps inspire them with their future careers.

Leonia High School Hospitality class gathered together in Alexander Valley

Chef Mark taught the students about the importance of a unique and consistent dining experience. He explained the wine country, local ingredients, and artisan products inpired in our food, and the importance in succesfully creating the Napa Valley Grille experience for each guest.

Dining Manager Ginger Payne also helped convey the Napa Valley experience. She explained her role as a dining manager and how to successfully plan events as well as the Brand legend and the hierarchy of guest needs. She also emphasized the need for emotional connections at every opportunity.

The students listened carefully and took notes on Ginger's advice, who was later asked to teach a class at the high school about event management.

The students at the entrance near the host stand.

Thank you Leonia High School-- we hope to see you again!

Sunday, Sunday, Fun-day!

2010-04-19T15:03:00.000-07:00

------- S U N D A Y -------

...a perfect day for special events

at Napa Valley Grille Paramus!

Napa Valley Grille Paramus has had the pleasure to host a number of beautiful parties during Sunday brunch and dinner. Here are just a few!

April 11, 2010

The Team

We're excited and ready to go for the day's events.

Server Fernando is all smiles while preparing his sidework for the day.

... the culinary team follows his lead!

Dining manager Ginger Paynce and food runner Matt Freeman ensure there are no gloomy faces at the restaurant, and maintain the upbeat morale before the day even begins.

Memorial Brunch

Carneros

The guests were warmly welcomed into the restaurant and greeted by happy smiles and tables adorned with floral centerpieces.

Picture collages were arranged deeper into the dining room which brought back fond memories to our guests.

Chef Giacomo ensured that delicious brunch dishes were prepared and that each guest was satisfied with their dining experience.

Matt definitely was. Yum!

·
Baptism Celebration
Alexander Valley

Across the hallway was another event: a Baptism Celebration. There were many young faces, REALLY young faces, as mothers with strollers wheeled into the restaurant. Young children and infants roamed around the room, excited by all the decorations and jovial atmosphere.

Entrance into the Alexander Valley

&
Another Sunday event to look forward to? ...
... Mother's Day!

Pete & Lauren's Engagement!!!

2010-04-09T14:09:00.001-07:00

Napa Valley Grille, Paramus, was honored this past Thursday, April 8th, to celebrate two of our wonderful guests, Pete & Lauren, on their engagement. Pete had called George earlier in the week, with a great idea. He wanted his server to announce that "Chef Jack had a wondeful special this evening, in honor of his wedding anniversary. Two filet of 'sole-mates' in a white wine cream sauce with artichoke hearts and sweet peas. Chef's descibes this special as the dish you have when you want to celebrate the rest of your life with someone." At that piont, Lauren so surprised when Pete dropped to his knee right in our Alexander Valley dining room. She cried throughout the whole dinner. Some members of our staff even got a little teary eyed. It was a beautiful moment, and we wish Pete & Lauren the best of luck!

Napa Valley Grille - Westwood

2010-03-12T20:04:00.000-08:00

Napa Valley Grille Westwood's

Wine Table

...featuring Frank Family Wine!

Delicious cheeses, jams, harvest nuts

and the infamous Buddah's Hand Citron!

Napa Valley Grille - Westwood

2010-03-12T19:31:00.000-08:00

CBS News Team Visits

Napa Valley Grille

for "Dine on a Dime" Segment!

Chef Joseph and CBS reporter Christina McLarty!
Our lovely food display....
...and all the delicious small plates available for Sunday brunch!

Corned Beef Hash Benedict

roasted potatoes, peppers and onions, poached egg, hollandaise

Veggie Egg Benedict

portobello mushroom, sautéed spinach, poached egg, roasted tomato hollandaise

Chef Joseph enjoying all the excitement

Christina McLarty and General Manager Tracy chattin' it up!

Christina finally was able to enjoy some of the delicious food!

To view the full report visit http://cbs2.com/tv/christina.mclarty.napa.2.1489814.html

Napa Valley Grille - Paramus | Featured in 201 Magazine

2010-03-05T09:42:00.000-08:00

http://www.201.net/issues/2010/03/departments/In%20Good%20Spirits.story

Napa Valley Grille - Westwood

2010-02-10T00:13:00.001-08:00

ABC News Promotes Valentines Day
at Napa Valley Grille!

Napa Valley Grille was featured as one of the Top 7 Restaurants in SoCal for Valentines Day! The story aired on Tuesday, February 9th, and News Reporter Alysha Del Valle did a great job promoting our restaurant!

Behind the scenes...

City Search Editor Mar Yvette also helped to cover the story!

Some of our featured items on the Valentines Day Menu:
Amuse
Mushroom Arancini
red pepper rouille

First Course
Jumbo Shrimp Cocktail & Hearts of Palm Salad
oro blanco grapefruit, louis sauce

Chef Joseph resetting for dessert...

A romantic Valentine's setting for 2!

Dessert Trio
Chocolate Truffle Cake
banana caramel
Rhum Baba
strawberry cream
Rose Scented Crème Brulee

The Valentine's crew...

...and the awesome camera man!

A group Valentine's hug with Mar, Rachel and Alysha!

Now that's one handsome chef!

Happy Valentines Day
from Chef and Tracy!

To see full video coverage of the story go to:
http://abclocal.go.com/kabc/story?section=news/consumer&id=7266146

Napa Valley Grille - Westwood

2010-02-09T23:22:00.000-08:00

Frank Family Wine Dinner
January 19, 2010 at 6:30pm

The Frank Family Wine dinner drew quite a crowd; we were thrilled at the large number of guests we had in attendance!

Our friends from Cafe Del Rey joined us that evening-so great to see you all!

Tony, once again, pulled off a fantastic evening without a hitch!

Not only did owner Rich Frank join us that evening, but winemaker Todd Graff graced us with his presence as well.

Eugenio did a great job serving our guests that evening!

Howard, Tracy and Mark all enjoyed the evening together.

Our special Napa Valley Grille friends - thank you all for coming!

Napa Valley Grille-Westwood

2010-02-09T22:52:00.000-08:00

Restaurant Week A Huge Success!

On January 14th, Chef Joseph walked the red carpet at the famous Roosevelt Hotel as he promoted Napa Valley Grille-Westwood during Dine LA's kick-off party for Restaurant Week!

Tracy and Rachel came along to cheer him on and do a little schmoozing!

Many of LA's top chef's were in attendance that evening along side "Top" Chef Joseph, including our neighbor Chef Simon Dolinky from Blvd 16!

Celebrating Mustard Blooming

2010-01-27T14:31:00.001-08:00

Every year the fields in Napa Valley and
Northern California Wine Country are bathed in yellow.

Myth has it that the origin of the mustard blooming in abundance in California is from the Mission Era in California. Each Mission is in theory a days walk apart. The missionaries, or so its told, sprinkled mustard seeds along their path so that after winter, when the spring grass and foliage grew and covered the trail, a swath of yellow would be the guide.

There is an intensity of the bloom along certain sections of the Highway 1 and Highway 101 in the spring that would have been the same as the Mission Trail. The historical marker for the Mission Trail, the bell, can be seen on the side of the highway.

Mustard is a part of California history, and it’s very fitting to find it blooming in the heart of food, wine and epicurean culture.

Celebrate Mustard Blooming!

Napa Valley Grille, Paramus, NJ

Caymus Wine Dinner/ Paramus

2010-01-23T08:46:00.000-08:00

welcomes you to a night to remember with

Friday, February 5, 2010 | 6:30 pm

$150 per person includes tax & gratuity

Menu

First Course
2008 Conundrum, California

butlered hors d’oeuvres reception

Second Course

2007 Mer Soleil, “Silver”, Chardonnay, Central Coast

warm camembert, apple chutney, pine nuts, cracked black pepper

Third Course

2008 Belle Glos, “Meiomi”, Sonoma Coast
roasted duck breast, herb spatzle, julienne vegetables, sun-dried cherry sauce

Fourth Course
2007 Cabernet Sauvignon, Napa Valley

roasted lamb rib eye, wild mushroom, savoy cabbage, parsnip puree, cabernet sauce

Fifth Course

2004 Mer Soleil, “Late”, Late Harvest Viognier, Santa Lucia Highlands, Monterey County
frozen citrus mousse, honey crème fraîche, passion fruit sauce

Napa Valley Grille | 201.845.5555

Executive Chef Giacomo Mistretta | General Manager Ida Martin

Napa Valley Grille/Westwood

2010-01-04T15:31:00.001-08:00

Napa Valley Grille

Welcomes Frank Family Winery

Tuesday, January 19th at 6:30pm

Join us for a lovely evening featuring a variety of wines from the esteemed Frank Family Winery in Napa Valley. Meet owner Rich Frank and winemaker Todd Graff as they share their story and discuss each of the wines served that evening. We will begin with mouth-watering hors d'oeuvres and a glass of Sparkling Brut '97, followed by a four-course meal featuring:

House Cured Loche Duarte Salmon, Chardonnay '07

Roasted Sonoma Duck Duo, Pinot Noir '08

Whole Smoked Roasted Eye of New York, Cabernet Sauvignon '06

Warm Aged Cheddar and Cabernet Pot de Creme, Reserve Cabernet Sauvignon

Artisan American Blue Cheese Tasting, Zinfandel Port '08

$85 per person not inclusive of tax or gratuity

Call 310-824-3322 to book your reservation

Napa Valley Grille/Westwood

2010-01-04T14:17:00.000-08:00

Happy New Year from Napa Valley Grille Westood!

All our New Year's guests were "stars" as they walked the red carpet!

...and were greeted with champagne as they entered the door!

JP and Lauren having fun while serving champagne to all our guests!

Rachel and Shannon with one of their lovely balloon bouquets

Tracy with special guest Lana Brody and friends!

Shannon and long time guests, the Coopers!

Rachel wishes you all the very best in 2010!

Holiday Surprise! Paramus, NJ

2009-12-28T09:39:00.000-08:00

Even with the rush of the holidays, we were able to slow
down and celebrate a Triple Birthday Surprise!

We transformed our hostess rotunda into a beautiful reception area.

Chef Jack and Chef Bill put together a beautiful menu.

Happy Holidays from Napa Valley Grille in Paramus, NJ!

Happy Holidays!

2009-12-17T12:04:00.000-08:00

Winter has finally hit Minnesota, we didn't get our first snow until the second week of December! Shoppers are out in full force at the Mall of America and they are finding a warm and comfortable spot here at Napa Valley Grille. Our fireplace is lit and Chef is cooking up your favorite comfort food in the kitchen. Come by, relax have a glass of wine, our doors are always open.

Napa Valley Grille/Westwood

2009-12-16T18:11:00.001-08:00

"O Gift Card Tree, O Gift Card Tree, ..."

Holiday cheer is in the air here at Napa Valley Grille! We look forward to the return of our guests in January 2010 when they redeem their gift cards!

Napa Valley Grille/Westwood

2009-11-20T14:30:00.000-08:00

Inman Wine Dinner: November 17

"Exploration of the Pinot Grape"

Napa Valley Grille welcomed Kathy Inman last Tuesday, as guests partook in a delightful evening of various types of Pinot wine and a delicious four-course dinner!

Kathy made her way to each of the tables sharing her story and describing the wines to our guests.

Kathy's family also took part in this wonderful evening!

Tony and Patrick!

Tony, one of our Assistant General Managers, did a fantastic job organizing everything that evening. Thank you Tony!

David and Gene are quite the wine connoisseurs and are long time fans of Inman wine!

Executive Chef Joseph Gillard prepared a delicious dinner including Rosé Poached Pear
with rosé syrup and buratta cheese to start, and Salmon Creek Farm Roasted Heritage Pork Loin with roasted farmer’s roots vegetables as the main course.

Patrick hard at work pleasing our wine dinner guests .

More of our lovely guests!

Our Pastry Chef Manuel Ortega and Hostess Rachel Kiser also attended the event and had a great time! Cheers!

Napa Valley Grille/Westwood

2009-11-10T18:20:00.000-08:00

Inman Family Wine Dinner
"Exploration of the Pinot Grape"

Tuesday, November 17, 2009
6:30pm

Join us for a delightful evening of food and wine as Kathleen Inman shares her story of adventure that began in England and ripened in Sonoma County's Russian River Valley.

A flavorful four-course dinner will be paired with four full glasses of select Inman Family wines: Pinot Gris, '07, Russian River Valley
Rose of Pinot Noir, '08, "Endless Crush," Russian River Valley

Pinot Noir, '06, "OGV," Sonoma County

Russian River Pinot Noir, '06, Sonoma County

$65 per person, not inclusive of tax or gratuity

Call to make your reservation today!

310-824-3322

Napa Valley Grille/Westwood

2009-11-10T17:55:00.000-08:00

Thanksgiving at Napa Valley Grille!

Give thanks by leaving the cooking to us this Thanksgiving! With all the scrumptious trimmings of a traditional Thanksgiving meal and a twist of Napa Valley flair, we will be serving a four course dinner including Duck Confit Crepinette, Sweet Potato Agnolotti, Roasted Deistel Natural Turkey, Tender Braised Prime Short Rib, and Bourbon Chocolate Pecan Tart just to name a few. Visit our website at www.napavalleygrille.com for a complete listing of our Thanksgiving menu!

$55 per person, exclusive of beverage, tax and service charge

Thanksgiving Hours: 12pm to 7pm

Call us at 310-824-3322 to book your reservation

Turkey To-Go?
Want to dine in the comfort of your own home but don't want to cook? Napa Valley Grille has a complete Thanksgiving Menu To-Go! Call us at 310-824-3322 for more information. Order forms are available via fax, email or at the front desk.

Napa Valley Grille/Westwood

2009-11-10T17:09:00.000-08:00

Napa Valley Grille Becomes a CSA Pick-Up Site!

Napa Valley Grille is very pleased to announce our arrangement with Community Supported Agriculture! We have joined forces with Country Fresh Farms, which has two properties; one is located in Tarzana and the other in Somis. Country Fresh Farms will be dropping off baskets of fresh fruits and vegetables every Wednesday at our restaurant, and members can then conveniently pick up their produce here between the hours of 2pm and 6pm. Napa Valley Grille will augment each basket with an item that can be used with offerings from that week, and Chef Joseph will also be preparing a seasonal farm dinner for all participants, which will be held at the farm and at Napa Valley Grille! Please contact Chef Joseph directly to find out more about becoming a member or with any questions you may have!

josephgillard@napavalleygrille.com

310-824-3322

Napa Valley Grille/Westwood

2009-11-10T14:23:00.000-08:00

Napa Valley Grille Hosts On Stage at UCLA!

We are very excited to have two of our hosts in UCLA's current productions of Il Sogno D'Arlecchino and Our Town! Our very own Jackson and Sandra greet you with a friendly smile as you enter our doors, and we are excited to see them doing so well as they persue their love for theater.

Jackson (pictured above) plays a few different roles in Our Town: two paper boys, Sam Craig, and a best man. Sandra stars in the role of Rebecca Gibb, the younger sister. In Il Sognio D'Arlecchino, Jackson stars as Pulcinello while Sandra takes on the role of the lover, Innamorati. Both shows are currently open and will run through next week. We look forward to seeing them perform! Congrats Jackson and Sandra!

Napa Valley Grille/Westwood

2009-11-09T19:50:00.000-08:00

Ahoy Maties! Deadliest Catch Crablegs Straight Ahead!

This past week, we were fortunate enough to have crab legs fresh off the famous Time Bandit, the 113-foot house aft fishing boat on Discovery Channel's hit TV show Deadliest Catch! Led by Jonathan Hillstrand, the Time Bandit crew risked their lives so that our guests at Napa Valley Grille could experience a seafood extravaganza right here in Westwood. Immediately after being caught, the crew cooked the legs on the boat, which holds 137 pots, and the legs were then flown straight here to our restaurant.

"Captain" Chef Joseph enjoyed serving this mouth-watering delicacy with a side of drawn butter and cocktail sauce that our guests will surely never forget!

Napa Valley Grille/Westwood

2009-11-02T18:33:00.000-08:00

Halloween 2009!

Our wonderful clients and friends from Singer Lewak popped in for lunch dressed as Snow White and the Seven Dwarves!

One of our regular guests, Ronit Koren, dressed as a Viking woman, with Chef Joseph. Thanks to all you characters for joining us that day and providing us with loads of laughter!

Napa Valley Grille/Westwood

2009-11-02T17:43:00.000-08:00

LA Magazine’s Food Event ‘09: From the Vine

Sunday, October 25th

The Napa Valley Grille team headed to Saddle Rock Ranch for LA Magazine’s Food Event! The ranch is exquisitely set in Malibu’s Santa Monica Mountains and the view was absolutely breathtaking. Our staff for the event included (below L to R) Pastry Chef Manuel Ortega, Ruben Garcia, Rachel Kiser, Executive Chef Joseph Gillard, and General Manager Tracy Thayer.

There were 25 restaurants and wineries in attendance that day, along with a few culinary experts from the Food Network including Jeffrey Saad, Next Food Network Star. Approximately 1000 people came out to enjoy some good food and wine that afternoon and part of the proceeds went to benefit the American Heart Association/American Stroke Association and Kids Courage.

Tracy did a beautiful job preparing our booth with an assortment of lovely fall decor. Although it was warm with the sun shining, we lost a few umbrellas due to high winds, which made things rather interesting at times!

Chef Joseph presented a fabulous dish, consisting of a tender braised short rib served over fresh corn pudding, topped with a sweet corn and matsutake mushroom salad. Chef Manuel Ortega also presented a delicious mouth-watering treat: double chocolate brownie with chocolate ganache and an amarena cherry, topped with sweet cream and toasted walnuts. There were many folks who came back to our booth multiple times for seconds and thirds of these scrumptious tastings. Yum! We had a wonderful time meeting new people throughout the afternoon and enjoyed inviting them in to the restaurant to further their wonderful culinary expereince. We look forward to attending next year’s event!

Napa Valley Grille/Westwood

2009-11-02T14:30:00.000-08:00

Quintessa Wine Dinner

Tuesday, October 20th, at 7:30pm

We were thrilled to welcome Quintessa winery to our restaurant for a splendid evening of food and wine! We had 27 people in attendance, and the menu consisted of four courses, each accompanied by a delicious glass of Quintessa wine. The evening began with a glass of Illumination Sauvignon Blanc and trays of hors d'oeuvres consisting of Hearth Roasted Honey Glazed Figs with Smoked Blue Cheese, Crispy Heritage Pork with Cider Caramel, and Dungeness Crab Corndog. Yum!

Renato Cautela, the representative from Quintessa, did a great job hosting the event and described each glass of wine before it was served.

Tony, our assistant GM, beautifully organized everything and made sure everyone had a fantastic evening!

Shannon Montoya with one of our favorite guests, Ronit Koren!

Tracy Thayer, our General Manager, had a wonderful time socializing with regular guests Jeff and Ann.

Michelle pouring wine for Jason Niederkorn, the Executive Chef at Cafe del Rey!

Chef Joseph gave a detailed description of each course before it was served. The Main Course: Roasted Jergowitz Farm Duck Duo with a white honey herb glaze, roasted grapes, fennel puree, and cocoa paint, accompanied by a glass of Quintessa Meritage. Guests finished with a spectacular dessert from Pastry Chef Manuel Ortega: Rich Cordilla Chocolate Tart with smoked sea salt caramel and a glass of Quintessa Barrel Sample 2007. Delicious!

We were so glad to have Maya Diamond, Event Sales Manager at Cafe del Rey, join us that evening!

Everyone had a wonderful time!

We look forward to our next wine dinner event on November 17th:

The Inman Family Winery!
Cheers!

Paramus!

2009-10-23T08:45:00.000-07:00

NAPA VALLEY GRILLE / WESTWOOD

2009-10-17T14:21:00.000-07:00

HAPPY 100TH BIRTHDAY MYER (JACK)!!!
Myer celebrated his 100th birthday last night (Oct 16th) with us and his family and friends. It was a "magical" theme and the tables looked perfect with the black and white linens, amazing flowers by CJ Matsumoto and Sons, confetti 100's, and glow jewelry for all. Myer enjoyed a lovely 4-course meal to include his all-time favorite, filet mignon, delivered to him directly by Chef Joseph himself. An amazing birthday cake ended the night and of course, we lit 100 candles on it to his honor!! Once the evening wrapped up, his lovely daughter, Marsha, gathered him up and all his goodies and away they rode in the beautiful black stretch limo!! What a night! We, at Napa Valley Grille, were more than honored to be a part of this celebratory day and look forward to celebrating with Myer and his family next year for his 101st birthday.

(from left to right...Myer, Marsha and Shannon-Napa Valley Grille event sales manager)

Paramus- Tea Party In the Valley!

2009-10-12T13:17:00.000-07:00

We are so thrilled to offer our Tea Party in the Valley every afternoon from 2pm to 4pm. To accompany the delicious Mighty Leaf Artisan Whole Leaf Teas, we have two delicious Tea Towers, sweet and savory, to choose from. The Napa Tea Tower features a Harvest Platter, Artisan Cheeses, and Sweet selections, while the Tea Party Desert Tower consists of a variety of chocolate, cookies and tarts, and fruit. Check out the entire menu on our website, or view the following video to see the Tea Party for yourself!

NAPA VALLEY GRILLE / WESTWOOD

2009-10-09T12:57:00.000-07:00

Fun things happening at Napa Valley Grille in Westwood:

~Jazz Brunch every Sunday with our fantastic build-your-own Bloody Mary and Mojito cart working the room!

~Monday Night Football...65" screen on the patio, drink specials, food specials featuring a bbq menu!

~Quintessa Wine Dinner...October 20th, 730pm, 4-course menu paired with the delicious wines from Quintessa Winery...check out the main site under "events" to view the menu!

~Holiday Party Bookings...the time is here to book your party now before dates are gone...visit the Special events section on the website for contact information and menus.

~Chef's Whim Tastings...two nights a week chef will feature and share samples of a unique food product and answer any food questions you might have for him. Here are a couple photos from past tastings featuring the wonderful La Quercia prosciutto and our fantastic cheeses. Follow us on Twitter (NVGwestwood) to see what will be featured and when.

It is always a good day to enjoy the wine country!!!

NAPA VALLEY GRILLE / WESTWOOD

2009-09-18T14:06:00.001-07:00

For a limited time only, come in and enjoy Yolanda's Vanillaberry Kiss!! Stoli Vanilla, Chambord and Pinapple Juice...deee-licious!!

Yolanda is a regular guest and client from Paladin Realty here in Westwood. We value our friends at Paladin and perhaps when you are here enjoying her special drink, you just might see her and her friends!! She is pictured here with Tiffany Paris, our shining star from Paladin and Tracy Thayer, general manager here at Napa Valley Grille! Thanks ladies for all the support and we know we will see you soon!!!

Warm hugs from your friends at Napa!!

NAPA VALLEY GRILLE / WESTWOOD

2009-09-18T13:52:00.000-07:00

Congratulations Michael Dworsky on your Bar Miztvah!!

Michael was joined by 200 of his friends and family for a wonderful luncheon celebration on September 21st. We, at Napa Valley Grille, were honored to be part of this special day and are happy to have him and his wonderful family as part of the Napa Valley Grille family now!! Some photos of the event are attached here to see just how beautiful it turned out!! Thanks to Flower Therapy for the wonderfully perfect arrangements! Also thanks to Hugo Fernandez, Tattoo Kool, Lucky Entertainment and The Green Screen for providing entertainment for both the adults and kids. A great time was had by all!!!

NAPA VALLEY GRILLE / WESTWOOD

2009-09-09T10:12:00.000-07:00

Celebrate a rare occasion with us today!!! Everyone who is in the restaurant will enjoy a complimentary glass of champagne tonight at 9:09pm. This date and time will not occur for another 1001 years so why not celebrate. Some other interesting tidbits...today is the 252 day of the year and if you add those digits they equal...9. Also, both the words September and Wednesday (today) have 9 letters. Fun stuff don't you think?

So, see you all at 9:09 tonight!!!

NAPA VALLEY GRILLE / WESTWOOD

2009-09-04T12:33:00.000-07:00

Although the summer months are coming to an end, the weather is sure keeping the feeling of summer around and what better way to enjoy this fantastic weather but to eat and drink outdoors. Our fantastic patio is the best outdoor dining in Westwood with our comfortable couches, 65" flat screen, water wall and, when the evenings are cool, we turn on the fire feature to warm you up!

The patio is open and available for Sunday brunch, lunch, happy hour, dinner and private events. Coming soon will be Monday Night Football Grillin' with Chef Joseph and the Quintessa Wine Dinner on October 13th so keep your eyes out for that!!

We hope to see you soon on the patio!!

**For private events or large groups, call 310.824.2255.

Providence- New Team!

2009-08-17T20:36:00.000-07:00

This is our new GM, Greer. She was previously the Event Sales Manager here a long time ago, and she also worked with Ida in Paramus prior to returning here to Providence.
This is our lovely team!
And this is our wonderful new manager, Janessa, who joined us in July!

Providence- Employee Interviews!

2009-08-17T10:24:00.000-07:00

We are pleased to introduce you to two of our longest-standing employees here at Napa Valley Grille Providence!

Meet Ronnie Ricker:

How long have you been working here? 10 years.

What position did you start in and how long did it take before you were serving?
Hostess- still hostess, table designer for events inside and out, plant & flower person, decorator for inside events, shopper for decoration needs, (extra pair of hands), decorator for holidays, “walking advertisement” for Napa Valley Grille.

Have you ever served at any other restaurants?
TGIFridays
Outback Steakhouse
Cowesett Inn

What do you like most about working with us?
Excellent commitment by all and giving our guests the best we have to offer in every way.

What do you like most about serving the customers who come to this restaurant?
the diversity and the loyalty

What is your favorite dish that has ever been on the menu?
Filet mignon with a bleu cheese topping with garlic mashed and grilled asparagus

What is your favorite dish that is currently on the menu and how do you describe it to guests?
slow roasted chicken- it’s like having a wonderful old fashioned Sunday dinner. Filet mignon- best, I personally, have ever had!

What is your favorite glass of wine/beer/cocktail that is currently on the menu and how would you describe it?
Huntington Petit Syrah- very drinkable, does well on its own, even without food. Conundrum- just love it that’s all!!! Not to fruity, to dry, to oaky, just really nice.

What are your least favorite and most favorite parts about your job?
Most Favorite-never boring, different every day, being the beginning of a guests wonderful experience with us and part of the ending. Least Favorite- None!

Now, Meet Travis Tedino:

How long have you been working here? 5 years

What position did you start in and how long did it take before you were serving?
Server- Day 1

Have you ever served at any other restaurants?
Marriott, Twist

What do you like most about working with us?
My co-workers are like my family!

What do you like most about serving the customers who come to this restaurant?
Watching them enjoy our product and introducing them to new tastes.

What is your favorite dish that has ever been on the menu?
Chestnut crusted Ostrich filet, celeriac puree, grilled spinach and cherry gastrique

What is your favorite dish that is currently on the menu and how do you describe it to your guests?
Hanger steak salad “it’s much more than just a salad”, roasted fingerling potatoes and local chevre it’s a meal!

What is your favorite glass of wine/beer/cocktail that is currently on the menu and how would you describe it?
The white grape martini, it’s refreshing, sweet but not too sweet and the presentation is amazing.

What are your least favorite and most favorite parts of your job?
Most favorite> working with all the amazing people here in Providence!
Least favorite> when we have a guest complaint, it’s very disappointing to them as well as to me.

HORTON PLAZA- Server Interview

2009-08-17T10:10:00.000-07:00

Meet Bob VanPattens, one of our awesome servers who has been with us the longest!

1. How long have you worked with us here at NVG Horton Plaza?
I have worked for this location for 9 1/2 years!

2. What position did you start in, and how long did it take before you became a server?
I started as a day server, and I moved up to night server and trainer within 6
months.

3. Have you served at any other restaurants?
Yes I have, Charlie Browns, but not at any other Tavistock locations.

4. What is your favorite part about working with us here?
George, our Manager, is incredibly helpful and hard working. He's an asset to the
company, and he is always willing to do whatever he can to make our job easier.

5. What do you enjoy most about the guests here?
I love how many regulars we have, and the tourists from all over the world makes it
very interesting.

6. What had been your favorite dish that was ever on the menu?
I loved the Ostridge! It was fun and a little different, plus a great conversation
piece to intrigue the guest.

7. What is your favorite dish currently on the menu?
Enochi- it is fresh light and purple, and not to mention yummy!

8. What about your favorite glass of wine?
Tantara Pinot Noir- it is a full-bodied wine, a typical of pinot noir, very
easy sale

9. What are your favorite and least favorite parts of your job?
Least favorite- at nights when we do not have a busser
Favorite- counting my money at the end of the night, I made bank! (hopefully...)

PARAMUS- Server/Bartender Interviews

2009-08-17T09:50:00.000-07:00

Meet Serge and Ryan, our longest-standing server and bartender!

Serge LeScouarnec, “the concierge”, the “French Guy” from New Jersey - Server

* How long have you been working here at Napa Valley Grille, Paramus?

Since before we opened this store. I even cleaned up the film left by the stain on the glass all around the wine cellar with a razor blade. That was in September of 1996.

* What position did you start in, and how long did it take before you were serving?

Standing up! No, but seriously, I have always been in the server position here at NVG Paramus.

* Have you ever served at any other restaurants?

A number… Sonoma Grille with Chef John Foy. At Grissini’s Italian Trattoria.

* What do you like most about working with us here?

Having built up a following and making our guests feel like home. Kissing the ladies.. but, no more than four times. After all, I am French.

* What do you like most about serving the customers who come to this restaurant?

The best compliment I ever got was not money related. It was people thanking me for giving their parents a few enjoyable moments during their visits in their later years. I love helping people discover new wines and new flavors.

* What is your favorite dish that has ever been on the menu?

Grilled Prawns Tee Pee – with greens on top. It was simple in composition and dramatic in look. Also, in the original opening version of the Crab Cake, during pre-shift Executive Chef Steve suggested that we describe the dish with words like “sweet and moist”. Very awkward when telling the ladies!! ;-)

* What is your favorite dish that is currently on the menu, and how do you describe it to the guests?

Pan Seared Duck Breast. When I recommend this to our guests, I say, “who amongst us cook duck at home these days. It’s accompanied by a wonderful combination of blue cheese and figs.

* What is your favorite glass of wine/beer/cocktail that is currently on the menu, and would do you describe it?

Burgess Syrah – fruit forward, spicy with nice legs!

* What are your least favorite and most favorite parts about your job?

Least of all – losing the “café club card”. Too many guests miss the birthday treat.

Most of all – treating the ladies to my “French Guy from New Jersey” act.

Ryan Colvin - Bartender

* How long have you been working here at Napa Valley Grille, Paramus?

I started in February 1997 to 1999 as a runner, busser, bar back during summer and holiday winter break while attending college.

* What position did you start in, and how long did it take before you were serving?

From 1999 to 2002, I was working for Verizon as a Pole Climber fully equipped with spiked boots and all! In 2002, I returned as a runner and lunch bartender, then in 2005 I became a full-time bartender and have been there ever since.

* Have you ever served at any other restaurants?

Actually, I was a cook at a concept restaurant called “At the Hop” in Virginia. It was similar to Johnny Rockets.

* What do you like most about working with us here?

It’s a pretty relaxed atmosphere for an upscale restaurant. Everyone is easy going, especially Ida. Food is consistently great over all of these years.

* What do you like most about serving the customers who come to this restaurant?

We have guests who come here daily and weekly just to see me and it’s like a family. I’ve become personal friends with some our guests. Mostly in Bergen County our guests are well versed with good food and I think that makes them easy to please since they know what’s good. And they come to Napa Valley Grille because they understand the food and love us for it.

* What is your favorite dish that has ever been on the menu?

Osso Bucco, lobster cocktail, so many over the years.

* What is your favorite dish that is currently on the menu, and how do you describe it to the guests?

Our Simply Grilled Salmon with Basil Potatoes. It’s really perfect as a summer dish with the fresh basil and amazing yellow JERSEY tomato coulis. It’s light for the summer yet it fills you up just enough.

* What is your favorite glass of wine/beer/cocktail that is currently on the menu, and would do you describe it?

If sat down here today, I’d have the Burgess Syrah or the Trinchero Meritage. Both are fuller bodied wines with so much character.

* What are your least favorite and most favorite parts about your job?

Least fav – sometimes the long double days are hard but the advantage to that is I have 3 days off during the week.

Most fav – interacting with our guests & I think bartending offers the opportunity to be more personal than serving. We have a chance (more time) to really talk to our guests and guests seem to open up more at the bar.

MALL OF AMERICA- Server Interview

2009-08-17T09:42:00.000-07:00

(Kelle, Micaela, Shawnté)

Chef Shawnté and I would like to introduce you to our Super Star Employee, Micaela (pronounced Mike - a - la). She always comes to work with a smile on her face and is willing to go the extra mile for guests and her co-workers. She often has requests from regulars to be their server and the Management team can always count on her to lead the banquets in a very productive and professional manner. Here’s a little insight into Micaela:

How long have you been working here at Napa Valley Grille, Mall of America?
I have been working at Napa Valley Grille for four years this December.

What position did you start in, and how long did it take before you were serving?
I was hired as a server, but of course have held many other positions at Napa Valley Grille, including bookkeeper.

Have you ever served at any other restaurants?
Yes. I worked for seven years for another local restaurant company as a server and manager. I helped open all three of their restaurants. I decided to go back to serving because I enjoy having more contact with the guests and sharing my passion for food and wine.

What do you like most about working with us here?
I love the atmosphere at work. Up beat and fun, but yet serious about giving guests great food and service! It is the best atmosphere I have ever worked in as a server.

What do you like most about serving the customers who come to this restaurant?
I love when I get to talk about the food and the wine. I love sharing stories about the difference wines on our list and helping guests find exactly what they are looking for. Our guests usually are looking for an experience, and it is so satisfying when I meet or exceed their expectations.

What is your favorite dish that has ever been on the menu?
There have been so many! Maybe, the golden beet salad. Sliced Foot Joy Farms golden beets and frisée tossed in tangy mustard vinaigrette served warm with soft goat cheese crumbles and candied walnuts! Yum!

What is your favorite dish that is currently on the menu, and how do you describe it to the guests?
Oh that is hard! Our signature dish, the Walleye, is also one of my favorites. Fresh Wild Canadian Walleye (mild, flaky freshwater fish, also Minnesota state fish!) lightly breaded with panko bread crumbs and minced almonds pan seared. Served with a warm Minnesota wild rice salad with grilled asparagus and of course the best part is the romesco sauce served on the side.

What is your favorite glass of wine/beer/cocktail that is currently on the menu, and would do you describe it?
The Milky Way! Liquid dessert! Who doesn’t love creamy Bailey’s and Godiva Chocolate Liqueur swirled together with chocolate sauce? Yum!

What are your least favorite and most favorite parts about your job?
Favorite part is when I know I have met or exceeded my guests expectations! When guests leave extremely happy (and knowing you helped them impress their clients or date!), worse part is when guests think I am a mind reader…. I try so hard to anticipate their needs, but I am not psychic! :)

YOUNTVILLE- Server Interview

2009-08-13T09:40:00.001-07:00

Ryan Nemeyer's Interview

* How long have you been working here at Napa Valley Grillｅ - Yountville?
3 Years

* What position did you start in, and how long did it take before you
were serving?
I started as a server

* Have you ever served at any other restaurants?
Yes

* What do you like most about working with us here?
It's a casual feel with the attention to detail (more of a fine dining approach.)

* What do you like most about serving the customers who come to this
restaurant?
They are looking for a Napa valley experience that they can
take home with them. I feel that with what we offer with our Service
and Food we can deliver what they are looking for and more. We can blow
them away because we are much more than what they might expect.

* What is your favorite dish that has ever been on the menu?
Trout with Brown Butter balsamic sauce

* What is your favorite dish that is currently on the menu, and how
do you describe it to the guests?
Kobe Tri Tip 8oz. of delicious　American Kobe cooked and sliced to perfection. Served with chef's famous mashed potatoes infused with bacon and chives and sided with fresh grilled scallions drizzled and finished with chimichurri.

* What is your favorite glass of wine/beer/cocktail that is currently
on the menu, and would do you describe it?
Robert Sinskey "Abraxas" - A crisp clean summer white wine. Its a blend of Pinot Gris, Riesling, Gewurztraminer and Pinot Blanc. The nose has a Riesling edge to it with bubble gum, but its finishes crisp and clean, its fantastic, its what Ｉ'm drinking a　lot of right now.

* What are your least favorite and most favorite parts about your
job?
My least favorite, is losing (not very often) in Sales/ Fishbowl
contests. My Favorite, is our team right now. We are all working
together and are all on the same page.

WESTWOOD- Meet the server

2009-08-13T09:31:00.000-07:00

Introducing Bruce Walrath, one of our long-time servers!

Bruce was hired as part of the opening wait staff team on December 11, 2000. Bruce had first applied at Café Del Rey after leaving the Oceana Hotel in Santa Monica. He was directed to Napa Valley Grille as it was about to open and needed staff, and the rest is history.
Bruce is currently our head special event server, but was originally hired as an ala carte dining room server. His stellar service has helped build the events business from about $600k in sales in the beginning year to the $1.5 million in sales we do now.
When asked, Bruce said his current favorite dish is our Rack of Lamb, and one of his favorite wines at the moment is the Abiouness Sangiovese that just made its way to the list. It is nothing but wonderful, and pairs great with the lamb. Bruce enjoys recommending the lamb since it is one of those items that most people do not prepare for themselves, so why not splurge when you are out?!
While Bruce is a professional at waiting tables, he does have other passions in life. The three that top the list of course are his wife, Trisha, and his beautiful daughters, Faye (2 years) and Jem (just about 2 months). Besides his family, his other passions are acting, writing, and carpentry.
Bruce provides the professionalism and stability that has made Napa Valley Grille so successful in the event world. He has trained many of our wait staff to become successful event servers and our regular guests look forward to seeing him each time they return.

2009-08-11T10:01:00.001-07:00

Chef Shawnte had her 6th installment of her “Journey of the World through Cuisines” cooking class on Saturday July 18th. Normally held in our wine cellar, we moved it to the middle dining room to accommodate her ever growing group. We had some new additions to her regular crowd and word is out, they will be coming back!

This class was a six course tasting of Classic Spanish Cuisine. She started with Asadillo Manchego, served atop fresh bread (a combination of red peppers, onions, ripe tomatoes, garlic and cumin). Second course was grilled asparagus & green onion topped with homemade romesco sauce; both courses were paired with our Summer Sangria. The next course was a Trio of Gazpacho. Gazpacho Andalus, Gazpacho de Aquacates & Gazpacho Blanco con Huevos. The flavors were very diverse and quite pleasing to the palate. The fourth course was a classic Paella Valladolid, shrimp, chicken, clams, mussels, onions, peas and mushrooms all combined with white rice, saffron and curry powder; and was paired with our 2008 Pine Ridge Chenin Blanc/Viognier. Fifth course was Pato a la Naranja…simply translated, Orange Duck. Rounding out the six course meal was Bartolillos Madrilenos de Crema. The group was thrilled with the light texture and taste of the authentic Madrid pastry. With it; they enjoyed the 2007 Belle Glos Meiomi Pinot Noir.

Chef Shawnte continues her tour next week on Saturday August 15th with a stop in Morocco!

NAPA VALLEY GRILLE / WESTWOOD

2009-08-07T20:34:00.000-07:00

We would like to introduce our wonderful head valet attendant who dined with his mother (visiting from Brazil), cousin and best friend tonight, Saturday, August 8. Paolo Luna (pictured 2nd from the right) has been at Napa Valley Grille for some time and does more than greet our guests and park cars. You will find him talking to all the passers by about our wonderful food and events and will even walk you to your table after he greets you at the curb and whisks away your car. He is a wonderful asset to our restaurant and we hope everyone who visits Napa Valley Grille in Westwood has the opportunity to interact with him. Thank you Paolo for all you do!!

(Also pictured from left to right are Sous Chef Josef and Executive Chef Joseph Gillard.)

YOUNTVILLE- Summer Recipe

2009-07-22T10:25:00.000-07:00

Chef Jason is thrilled to share with you the recipe for one of his favorite summer dishes: Seared Atlantic Salmon! His inspiration for this dish is simple...simple summer. The acidity of the tomato, sweetness of the fennel, and soft gentle flavor
of the squash blend very well together and a a couple of my favorite things about summer produce. A bit more acidity is added to the dish with basil vinaigrette. One thing I love about summer produce is that you really don't have to do to much with it, it already tastes great.

Give it a try at home, and let us know how it goes!

Napa Valley Grille Summer Recipe
Seared Atlantic Salmon

Basil Vinaigrette
½ bunch basil
2 cloves garlic
1 shallot
1T Dijon mustard
¾ c champagne vinegar
1.5 c olive oil

Blanch basil, and shock in ice water. Ring out very well.
In blender puree basil, garlic, shallot and mustard with vinegar
Slowly pour in oil to emulsify.
Add salt and pepper to taste

For the Dish:

Get all raw Product: Salmon (6oz pieces), Heirloom tomato, fennel, summer squash.

Cut Into roughly ¼” pieces
Oil salmon well and season with salt and pepper
In a hot pan, sear salmon and vegetables until cooked

When cooked through to your liking plate vegetables, first, drizzle plate and vegetables with the basil vinaigrette, top with salmon, then garnish with a piece of fried basil leaf.

HORTON PLAZA- Summer Recipe

2009-07-19T20:03:00.000-07:00

Chef Brad is delighted to share the secrets to his Heirloom Tomato Salad recipe. He describes it as great summer salad, and very vibrant, bright and delicious. There are few better ways to represent summer then heirloom tomatoes straight from the farmers market or garden. Even better, it is totally organic and sustainable, using products all grown by local farms and purchased from the local farmers market. Even the cheese is local!

Chef Brad's Heirloom Tomato Salad

Ingredients:

white balsamic vinegar, extra virgin olive oil, shallots, garlic, heirloom slicing tomatoes, heirloom cherry tomatoes, wild arugula, and cucumber, basil, and burrata cheese

How do I make it??
1- Blanch cherry tomatoes in oil at 350 degrees for approx 20 seconds, then shock in an ice bath.

2- While waiting for tomatoes to cool, combine your white balsamic vinegar, shallots and garlic in a mixing bowl. After combined, you want to wisk in your extra virgin olive oil (3 parts oil to one part vinegar reccomended).

3- Once cherry tomatoes are cool you will be able to pop the skin right off them. After removing the skin, combine the cleaned cherry tomatoes and your white balsamic vinegrette that you made in step two and let them marinate.

4- Slice your cucumbers and Heirloom tomatoes. I like to take the larger tomatoes and slice them in half and then make wedges and obliqe shapes out of them.

5- After all your prep is complete, mix all ingriedents in a mixing bowl. I use the liquid that the cherry tomatoes are marinating in as my dressing, as it is now a tomato-infused white balsamic. Season and dress to taste. After you put that on the plate take a nice spoon full of Burrata cheese and put it right on top. Make sure you season the burrata with a little salt and pepper to really bring out the flavor, and finish with some nice, fresh basil. Enjoy!

MALL OF AMERICA- Summer Recipe

2009-07-19T19:53:00.001-07:00

We are excited to share with you the secret recipe for our Summer Apple Slaw!

This dish is perfect for summer cookouts. Inspired by traditional coleslaw, this dish is a modern alternative that adds a lot of character to a classic dish, especially in Minnesota. Apples add a wonderful crunch and sweetness you can’t get by using only cabbage. It’s a versatile side dish that goes great with anything from burgers and barbeque, to poultry and seafood. We serve it with our handmade crab cakes. On top of that, it’s fairly simple and a breeze to throw together. What more could you ask for in a summer side dish? Give it a try!!

Ingredients:

2 carrots
4 ounces of shredded green cabbage
2 green apples
½ of a small red onion
3 green onions
½ cucumber
¾ cup mayonnaise
1 tablespoon champagne vinegar
1 tablespoon lemon juice
Salt and Pepper to taste
Pinch of Sugar

How do I make it??

1) Peel the carrots and using a mandolin, julienne them thinly into a bowl

2) Peel the apples and julienne them into the bowl with the carrots

3) Julienne the cucumber into the bowl

4) Hand slice the red and green onion and add it to the bowl

5) Gently toss the veggies together, making sure they are well mixed
6) Add the mayonnaise, lemon juice, and vinegar, and toss again, making sure to mix well.

7) Add salt, pepper, and sugar to your liking and enjoy!

WESTWOOD- Summer Recipe

2009-07-19T19:24:00.000-07:00

This week, we are excited to share with you our "secrets" to one of our favorite summer recipes, our Summer Tomato Ravioli!

The Inspiration…
Taking two simple yet classic ingredients, goat cheese and heirloom tomatoes, and combining the flavors into one fabulous summer ravioli dish. Our house made pasta program provides us the possibility to create seasonal dishes with farm fresh ingredients that are at their peak! A wonderfully composed menu item such as this, not only provides a taste of the summer to our guests, but also provides options for those vegetarian guests who frequent our restaurant. So, break out those pasta makers and have a great time!! (Please let us know if you try this at home!)

Summer Tomato Ravioli
Serves Four

Pasta Dough

10 oz Pasta flour, “00”
7 ea Egg yolks
Pinch Sea salt

1. Place flour on cutting board. Make a well in the center of flour. Add eggs and salt working flour from the sides into the eggs. Once the mixture comes together, lightly kneed into pliable dough. Let rest, covered with a damp cloth for one hour.

Tomato Petals

4 ea Roma or plum tomato, blanched, peeled and seeded
1 ea Shallot, minced
1 ea Garlic clove, minced
4 ea Basil leaves, chiffinade
Tt Extra virgin olive oil
Tt Smoked sea salt and fresh black pepper

1. Mix tomato petals with all other ingredients and half dry in pizza oven. Chill and reserve for ravioli.

Goat Cheese Filling

12 oz Goat cheese
4 oz Cream cheese
4 ea Basil leaves, chiffinade
1 ea Garlic head, roasted

1. Mix all ingredients together and season to taste. Reserve in pastry bag.

Make Ravioli (20 pieces, 4 per order)

1. Roll out pasta to desired thickness.

2. Place the tomato petals on pasta.

3. Pipe the goat cheese onto tomato.

4. Egg wash three of the four sides of pasta, fold past over and conform the filling to the pasta with cupped hands.

5. Cut and store on sheet pan with semolina flour to keep from sticking together.

Finish Ravioli

1 ea Shallot, minced
1 ea Garlic clove, minced
4 ea Basil leaves, chiffinade
16 ea Ravioli
2 ea Heirloom tomatoes (different colors), cut into thick wedges.
2 cups Vegetable stock
¼ cup Extra virgin olive oil

1. Sweat together shallot, garlic and half of the basil. Add heirloom tomato wedges.
2. Add vegetable stock.

3. Blanch ravioli in boiling salted water until desired doneness.

4. Add ravioli to tomato mixture.

5. Plate four ravioli and two each of the heirloom tomato wedges per plate.
6. Garnish with reserved basil chiffinade.

PARAMUS- Summer Recipe... Mmm...

2009-07-14T16:52:00.000-07:00

Executive Chef Giacomo Mistretta chose one of his legendary Summer Recipes to share with you all! Aren't you lucky... (and shh! This is highly confidential... you wouldn't want to give your secret to all of your friends!) Let us know if you try it out!!

Prince Edward Island Mussels

Simple sweet corn, spicy chorizo sausage, and a tart lime-cilantro broth

What was the inspiration for such a lively summer dish??

Our lovely Prince Edward Island Mussels with sweet jersey corn, chorizo sausage and lime-cilantro broth are mouth-watering and irresistible! Most of the inspiration for this dish comes from our local sweet Jersey corn that our state is famous for during the summer months. It gives the dish a fantastic fresh crunch. The smoky grilled chorizo sausage is perfectly complimented with the lime and cilantro broth that makes you want to savor a refreshing cool Mojito, and all of the flavors scream SUMMER!!

Here is the TOP SECRET Recipe:

8 oz “Prince Edward Island” Mussels

¼ cup sweet jersey corn

2 oz. grilled chorizo sausage

3 oz. butter

2 limes (juiced)

3 oz. white wine

½ oz. garlic, chopped

1 tablespoon olive oil

1 tablespoon chopped cilantro

Well how do I make it??

In a sauté pan, on high heat, add the oil, chorizo, garlic, mussels and sauté for one minute. Add white wine, corn, butter and lime juice. Cover until mussels open. Add chopped cilantro, salt/pepper to taste.

And it should end up looking something like this!

WESTWOOD- Chef checks out the farmers market!

2009-07-08T18:26:00.000-07:00

Here are a few pictures of Chef and Shannon checking out the goods at the local Westwood Farmer's Market. The corn looks great! Stay tuned for details about Chef's upcoming Shop and Dine at the Market!

YOUNTVILLE- Chef Interview

2009-07-06T13:40:00.000-07:00

Here is a fun interview with our Chef Jason. Enjoy!

Why did you choose cooking as a career?
Growing up, I was really into competitive gymnastics. When that didn't
work out, I really got into music, went to school for music, owned a
record store, and dj'ed a couple nights a week, but partying is hard work,
so I decided to something easier! I always liked to cook, so I
though, how hard could it be...little did I know!

Who is your greatest mentor/inspiration?
I have worked with a few great chefs that have taught me about food,
but the person that I would consider my mentor, who didn't just teach
me about food, but also about the business, is Chef Ryan Jackson of the
Blackhawk Grille.

Do you have an overall philosophy/theme that drives your cooking?
Simplicity. I like to cook things that the average person with even
just a little bit of kitchen knowledge can do at home. Doing too much
to good ingredients just dilutes the dish. A few good ingredients and
a few techniques is all my food requires.

What has been the best and worst day of your career?
Two best days...Graduation day from Scottsdale Culinary Institute, and
the day that I got promoted to my current position. Worst day would
have to be in Aspen, I got written up twice and yelled at for two hours
over something that I had no involvement in or any control over.

What is your favorite thing to cook at home, and why?
I don't really cook at home. When I do its usually BBQ ribs or
burgers, or frozen burritos and corn dogs, and sandwiches.

What are your favorite summer ingredients? Where do you like to find them?
There is too many to just list. If I had to pick one, I would probably
have to say heirloom tomatoes. Stone fruit is at the top as well. I
like to go to a couple local farms, where I can pick them myself. Chef
Jackson and I used to go every Monday last summer to a farm in Cordilia
to get "chef picked" produce for the Blackhawk Grille menu. I really
hope to be able to do this again this year for the Napa Valley Grille
menu.

If you weren't a chef, what would you be doing and why?
Photography. I love taking pictures and working on the editing. I
would probably be working for National Geographic!

It's your day off... what would the paparazzi find you doing?
Right now, lounging with a cocktail floating in my new pool! Usually
though, I can be found riding my bike as I am training for a couple
100mile races that are coming up. I also really enjoy taking day trips
to anywhere that has the potential for great pictures, which is really
everywhere! When I am able to take a little time off, I like to go to
the mountains, hiking or riding in the summer, and snowboarding in the
winter.

If you could cook for anyone in the world, or have anyone in the world
living or dead) cook for you, who would it be and why?
I have been lucky to cook for a lot of very famous people in my career,
and I am sure that there is more I would like to cook for, but famous
or not, I do the same good food for everyone,
People I would like to have cook for me...YOU! Really, I spend all day
cooking as a job, so when I have the chance for anyone to cook for me,
I really appreciate it! I definitely would still like to go to El Bulli
in Spain for Ferran Adria. I am sure those 25 courses would be amazing.

MALL OF AMERICA- Chef Interview

2009-07-04T21:59:00.000-07:00

This week, we thought it would be fun to get to know our Chef de Cuisine, Shawnté Amour Peery, a little better!

I recently found out that Shawnté’s middle name is Amour. Apparently Stevie Wonder’s “My Cherie Amour” was very popular the year Shawnté was born and is suits her very well.

She is a very young talent, and every guest that meets her; tells her so. Shawnté began her love of food in middle school. She began cooking for herself at home at age 13. At age 17, given the choice of becoming an English Major or a Chef, she chose the latter. Cooking is just one of her many talents. She is a writer, singer, artist (she draws & paints), and she can roof a house! We’re glad she settled into being a Chef…

What do you enjoy most about the Napa Valley Grille concept? “The type of food I get to create. I enjoy taking the Napa Valley flavors and infusing them with the Minnesota style of cuisine.”

What is the most challenging thing about your job? “Predicting the traffic in the Mall of America. You have to create a menu that appeals to a broad spectrum of clientele. On any given day, you’ll have a local family, a business lunch, a layover guest from the airport, or a group of tourists stopping in to relax from a day of power shopping.”

You have Cooking Classes the third Saturday of every month. What do you enjoy most about teaching? ‘Showing people that good food doesn’t have to be difficult, that anyone can do it. It’s fun to see peoples reactions, watching a dish created from start to finish.”

What is your favorite dish on the new Summer Menu? “Out of all of them, if I have to pick one, the Dry Aged Pork.” Why? “The Pork itself is the best I’ve ever had.” Tell me how you created your original side dish: Pear Gratin: “Minnesotans love Gratin, and I think pears are an interesting food ingredient that often gets ignored. We have the Pear Flatbread, which people love and I basically took that idea and turned it into a gratin.”

Where do you see yourself 5 years from now in your career? “I don’t really think that far ahead, I just kinda go where life takes me. I would like to own my own place someday with my husband Mario, just something small where I will get to bake and cook. But at this moment, I’m very proud of my position at Napa Valley Grille!”

HORTON PLAZA- Chef Interview

2009-07-03T14:51:00.000-07:00

Ever wonder what goes on behind the scenes? We did an interview with our own Chef Bradely Shapiro, to learn a little more about him!

-Why did you choose cooking as a career?

It just happened! I started washing dishes for a ski pass in Telluride, CO and came up in the school of hard knocks.

-Who is your greatest mentor/inspiration?
Tractor Dave Denman, who was the first chef in CO, and Noah Rosen. Chef Joseph Gillard also taught me a lot about food philosophy.

-Do you have an overall philosophy/theme that drives your cooking?
Fresh ingriedents with lots of love!

-What has been the best and worst day of your career?
It is really hard to choose either, but there is more good than bad!

-What is your favorite thing to cook at home, and why?
I love to cook comfort food, especially chicken parm. It is something that I love, but dont get to eat very often.

-What are your favorite summer ingredients? Where do you like to find them?
I can't wait for summer to come so that I can cook with fresh corn, tomatoes, and soft shell crabs! I shop the local markets as much as possible.

-If you weren't a chef, what would you be doing and why?
I would be a professional snowboarder! Hey, why not? Its what I love.

-It's your day off... what would the paparazzi find you doing?
I amm either mountain biking, surfing, or snowboarding. No day off gets wasted - they are few and far between!

-If you could cook for anyone in the world, or have anyone in the world (living or dead)cook for you, who would it be and why?
I would have Alain Ducaise cook for me... he is a true master.

PROVIDENCE - Chef Interview

2009-07-03T14:47:00.000-07:00

This week, we thought it would be fun to get to know our own Chef Guy Michaud, a little better! Here is his interview:

-Why did you choose cooking as a career?

I moved to New York to be in a band and worked in restaurants to support myself. It didn’t take me long to discover that I was a lot better at cooking than I was at the guitar.

-Who is your greatest mentor/inspiration?

I’ve been lucky and worked under quite a few talented chefs who have all had very different perspectives and all had a huge influence on my own cooking—it’s impossible for me to pick just one.

-Do you have an overall philosophy/theme that drives your cooking?

I use fresh, local ingredients and try not to mess with them too much.

-What has been the best and worst day of your career?

Every busy night in the kitchen is your best and your worst. If it wasn’t a challenge, I wouldn’t be doing it.

-What is your favorite thing to cook at home, and why?

Usually when I’m home I just want a simple, comforting meal, but once in awhile I’ll cook up something completely out there. My family are all great tasters and will always give me their honest opinions.

-What are your favorite summer ingredients? Where do you like to find them?

I go pretty crazy for all the fresh herbs, leafy greens and heirloom tomatoes that show up at the farmer’s market now that winter is finally over.

-If you weren't a chef, what would you be doing and why?

I could never sit at a desk all day—I’d have to do something where I could use my hands and interact with people all day. I guess it’s hard for me to imagine doing anything else.

-It's your day off... what would the paparazzi find you doing?

Taking my two-year-old son to the zoo.

-If you could cook for anyone in the world, or have anyone in the world (living or dead) cook for you, who would it be and why?

My two grandmothers—as a child I ate wonderful meals that the both cooked and I never got the chance to cook for them.