Grapes Make the Plate!
Contemporary Ideas from Creative Kitchens
Chefs know they can count on grapes to add refreshment to a cheese plate, color to a fruit plate, or a wholesome crunch to a salad. But if you think of grapes only as a garnish, you're missing a lot of the fruit's culinary potential. In the hands of professional culinarians with an innovative bent, fresh grapes can go in directions you may never have imagined. Carbonate a grape? Why not?
In this deep-diving exploration of a fruit that many cooks take for granted, Chef Scott Samuel of the Culinary Institute of America at Greystone may expand your notions of what a grape can do. So put any preconceptions aside and come along for the ride.
Consumption of fresh grapes in the U.S. is about 8½ pounds per person per year.