Grapes in Fine Dining: The Art of the Ingredient
The fine dining kitchen is where the new in the culinary world can be found. Through the efforts of many talented chefs, culinary schools such as the CIA, and (we like to think) our own efforts at the commission, fresh grapes from California are experiencing a renaissance as an ingredient in restaurant kitchens across North America and beyond.
- When paired with spicy-hot sauces, curries and salsas, the juicy characteristic of the grape offers a natural, refreshing foil to the heat.
- When accompanying proteins, grapes add a delicate sweetness, moisture and fresh texture.
- Unlike most other fruits, the delicate flavor of the grape lends itself to an array of flavor/spice combinations, such as cinnamon and five spice, citrus, flavored oils, vinegars, and ginger/sesame to name but a few.
- There are many classic pairings of grapes with other foods, such as grapes and cheese – especially goat and soft cheese such as bries and camemberts – seafood (think Sole Veronique), grapes and poultry, and roasted grapes with beef, lamb, pork and venison.
- Take a look at our 21 Ways to Use Grapes in Foodservice for more fine dining ideas.
Show us your best
Are you using grapes in interesting and innovative ways? Do you have a great recipe featuring grapes that you serve in your restaurant? We’d love to hear about it! Contact us.
