Grapes in Fine Dining: The Art of the Ingredient


  Grilled Grape Appetizer    Steak with Grape Sauce       Ravioli and Grapes         Grape Frangipane Tart


Fine Dining Leads the Way

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.


Grapes offer culinary attributes that lend themselves to an array of applications:

- Juicy grapes offer a natural, refreshing foil to the heat of spicy-hot curries, sauces and salsas. 

- Grapes add moisture and fresh texture to center-of-the-plate proteins. 

- The subtle sweetness of grapes pairs well with bitter greens and veggies, such as kale, cauliflower and broccoli.

- Unlike most other fruits, the delicate flavor of the grape lends itself to endless flavor/spice combinations, such as cinnamon and five spice, citrus, flavored oils, vinegars, and ginger/sesame to name but a few.

- Grapes and cheese are a classic pairing, but there are others: grapes and 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 and visit our “Grapes Make the Plate” page on the CIA’s ProChef Website 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.