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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 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.

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