What else can you do with a fresh table grape besides eat it? Chefs active in the realm of molecular gastronomy are manipulating ingredients in ways never imagined. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California Table Grapes. He challenged himself to probe this frontier. “The idea came from one of my colleagues,” says Samuel, “You put the grapes in a whipping-cream canister with wine and then charge it. You have to prick the grapes first. When you take the grapes out, they’re fizzing, like soda pop” In this video Chef Samuel makes Carbonated Grape Salad with Crispy Toast, Goat Cheese, and Muscat Gastrique. Download a printer-friendly copy of the recipe at: http://ciaprochef.com/grapes/recipe16/

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