The Culinary Institute of America

Grapes as Menu Inspiration

Thai Curry Chicken and Red Grape Salad-th
Spicy Asian Beef Salad with Black Grapes and Napa Cabbage-th
Green Grape and Wild Rice Salad with Sherry Vinaigrette, Toasted Walnuts, and Roasted Red Peppers-th
Whole Wheat Wrap with Chimichurri Roasted Chicken, and Black Grape and Mango Salad-th
Tri-Color Grape, Arugula, and Mozzarella Salad with Apple Cider Vinaigrette and Toasted Almonds-th
 

Free CIA Online Course Helps Retail Foodservice Professionals Add Flavor and Excitement

Media Contact:

Stephan Hengst
Director of Communications
845-905-4288
s_hengst@culinary.edu

St. Helena, CA – Retail foodservice professionals as well as chefs across many dining venues will find inspiration in a new series of video recipe demonstrations just introduced by The Culinary Institute of America (CIA). The new free online learning program Grapes Make the Plate: Fresh Ideas for Modern Menus is available at www.CIAprochef.com/grapes.

Grapes Make the Plate is an online resource that illustrates the flavorful, healthful, and wide-ranging ways in which fresh California table grapes can create eye-candy color appeal and add excitement to the menu. The microsite, sponsored by the California Table Grape Commission, includes five new downloadable salad and sandwich recipes with step-by-step streaming video demonstrations featuring CIA Chef Scott Samuel.

According to research by consulting firm Technomic, foodservice at retail is forecasted at $38.6 billion in sales for 2013, and many operators are dedicated to expanding their grab-and-go options[1]. "As a chef, it was interesting to see how I could use grapes to create, enhance, and complement an array of flavor profiles in the recipes I developed," says Chef Samuel. "Grapes also add a nice vibrant color to these dishes—something especially important in retail foodservice, where customers make purchasing decisions based on the appeal of the display case."

Chef Samuel's demonstrations emphasize the versatility of grapes on the deli menu, showcasing them in dishes including:

  • Thai Curry Chicken and Red Grape Salad
  • Spicy Asian Beef Salad with Black Grapes and Napa Cabbage
  • Green Grape and Wild Rice Salad with Sherry Vinaigrette
  • Whole Wheat Wrap with Black Grape and Mango Salad, and Chimichurri Roasted Chicken
  • Tri-Color Grape, Arugula, Mozzarella, and Toasted Almond Salad

Grapes Make the Plate was produced by The Culinary Institute of America's Digital Media team, which has won two James Beard Awards and two Telly Awards.

[1] Technomic, U.S. Foodservice Industry Forecast, August 2013, https://www.technomic.com/Resources/Industry_Facts/dynUS_Foodservice_Forcast.php


Photo Captions and Hi-res Images

Photo 1: Thai Curry Chicken and Red Grape Salad. (Photo Credit: Kristen Loken/CIA)
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Photo 2: Spicy Asian Beef Salad with Black Grapes and Napa Cabbage. (Photo Credit: Kristen Loken/CIA)
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Photo 3: Green Grape and Wild Rice Salad with Sherry Vinaigrette, Toasted Walnuts, and Roasted Red Peppers. (Photo Credit: Kristen Loken/CIA)
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Photo 4: Whole Wheat Wrap with Chimichurri Roasted Chicken, and Black Grape and Mango Salad. (Photo Credit: Kristen Loken/CIA)
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Photo 5: Tri-Color Grape, Arugula, and Mozzarella Salad with Apple Cider Vinaigrette and Toasted Almonds. (Photo Credit: Kristen Loken/CIA)
View hi-res image >


Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering associate and bachelor's degrees with majors in culinary arts, baking and pastry arts, and culinary science, as well as certificate programs in culinary arts and wine and beverage studies. As the world's premier culinary college, the CIA provides thought leadership in the areas of health & wellness, sustainability, and world cuisines & cultures through research and conferences. The CIA has a network of 45,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Roy Choi, Cat Cora, Dan Coudreaut, Steve Ells, Johnny Iuzzini, Charlie Palmer, and Roy Yamaguchi. The CIA also offers courses for professionals and enthusiasts, as well as consulting services in support of innovation for the foodservice and hospitality industry. The college has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.

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