Octopus is cooked sous vide, then grilled and tossed with flat-leaf parsley, green olives, lemon zest, lime juice, good quality olive oil, and roasted fingerling potatoes. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes. Download a printer-friendly copy of the recipe at: http://ciaprochef.com/grapes/recipe13/

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