The California Table Grape Commission recently created a set of three distinct foodservice resources that offer trend-setting, profitable and practical menu ideas and tips all featuring fresh grapes. “The Best of Fresh Grapes” trio of materials is free. The set includes:
•”Serve’em Up!” a comprehensive full-color brochure featuring menu concepts, dining trends, recipes, handing tips, exciting information on the health and nutrition benefits of grapes, and much more. The brochure provides specific information and ideas for both commercial and non-commercial operations.
• Six “Signature” Recipe Cards: full-color, chef-developed recipes featuring an array of “world cuisine” and “traditional with a fresh twist” entrée salad and sandwich concepts including, Masala Chicken Salad with Grapes; Shrimp and Grape Salad with Lemongrass Vinaigrette; Roasted Turkey and Grape Wraps with Quick Mole Sauce; Chopped Salad with Grapes and Feta Vinaigrette; Tuna Salad with Grapes and Lemon Tarragon Dressing; and California Wine Country Salad with Zinfandel Vinaigrette.
•”Stanford Dining Does Its Research”: a case study of Stanford Dining’s increased use of grapes in multiple ways (fresh to-go, sides, sandwiches, salads) in multiple venues, including student, staff and visitor dining and take-out areas. The results were universally positive. This is a “must read” for any menu developer who is looking for more variety and more fresh and healthy alternatives in their offerings.
