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 Rebecca Peizer and Scott Samuel of the Culinary Institute of America will expand your notions of what a grape can do. So put any preconceptions aside and come along for the ride.
Hyde Park, NY Location
1946 Campus Dr. | Hyde Park, NY 12538
Maps & Directions
Napa, CA Location
500 First Street | Napa, CA 94559
Maps & Directions
Singapore Location
21 Tampines Ave 1 Block 31 | Singapore 529757
Maps & Directions
St. Helena, CA Location
2555 Main St. | St. Helena, CA 94574
Maps & Directions
San Antonio, TX Location
312 Pearl Pkwy, Bldg 3 | San Antonio, TX 78215
Maps & Directions