Some of our Favorite Dishes from 2016!

Some of our Favorite Dishes from 2016!

To give you a taste  of what will be on the festival menu this year, we’re featuring some of our favorite dishes from NVFF16. At the Napa Valley Film Festival, there is no shortage of the best wine and food to pair with the great movies we’re curating for you. Enjoy and Cheers!

 

1st Course

Maine lobster with sour apple, celery variations, and pecan. Paired with a 2013 ADAMVS Sauvignon Blanc at the NVFF Movie Mogul Dinner at Meadowood Napa Valley.

 

2nd Course

Angus Beef Osso Bucco served in a Cabernet Sauce with Garden Vegetables. Paired with a 2013 Rutherford Cabernet Sauvignon from Raymond Vineyards at their NVFF Vintner Circle Dinner.

 

3rd Course

Featured at Variety’10 to Taste event, this dark chocolate cupcake was created by Chef Lisa Hiserman. It is topped with cream cheese frosting, chocolate ganache and sea salt, and was inspired by the movie Splash.

Hungry yet? Whip up this award-winning recipe below and share it with friends over a glass of Ceja Rose or Chardonnay. This salmon ceviche was featured at the NVFF Closing Night Wrap Party last November. Bon appétit!

 

Ceviche de Salmón

Serves 8 people. Recipe by Ceja Vineyards owner Amelia Ceja (who is also a master chef). 

 

Ingredients:

– 2 pounds salmon steaks
– 3 cups fresh lime juice
– 1 finely chopped serrano pepper
– 3 scallions finely chopped
– 2 skinned, cubed tomatoes
– 2 tablespoons olive oil
– 2 tablespoons of juice of pickled jalapenos
– 1 teaspoon white ground pepper
– 1 teaspoon salt
– Chopped cilantro & lime wedges
– Glass casserole dish

 

 

Directions:

– Clean and rinse fish. Pat dry with clean cloth and cut into bite-size pieces.
– Place fish in casserole dish and cover with lime juice and add white pepper and salt.
– Refrigerate 4 hours. Stir, and refrigerate two more hours.
– Drain ¾ of lime juice.
– Mix together serrano peppers, scallions, oil, pickled jalapeno juice and tomatoes.
– Stir tomato mixture into fish, coating completely.
– Refrigerate 1 more hour.
– Bring to room temperature before serving (about 15 minutes).
– Garnish with chopped cilantro and lime wedges.
– Serve with corn tostadas, tortilla chips or on endive.

 

By | 2017-03-20T18:11:40+00:00 March 17th, 2017|Festival, Food & Wine|0 Comments

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NVFF18 • NOV 7 - 11

NVFF18 • NOV 7 – 11