Did you know that grapes are also great for cooking? Fine dining restaurant Aubergine showed the media on how grapes can take an ordinary meal from great-tasting to life-changing. I made sure I approached Chef Stefan Langenhan just so he’d know that I was wowed by his creations.

Honestly, I hate eating grapes. I hate raisins even more. I was really expecting a ho-hum experience when the invitation said “ California Table Grapes, A Culinary Adventure,” but when I saw that it was going to be at Aubergine, I took a second look and decided to go. I was still limping from my ankle injury and couldn’t drive myself to the restaurant, but I made sure I wasn’t going to miss this one. True enough, Aubergine did not disappoint. Neither did the grapes.

What dishes can you cook with grapes?

See for yourself.

Amuse Bouche. French for “mouth amuser”, this little dish is never more than one bite. It is small but usually intensely flavorful. It is different from the hors d’oeuvres because you don’t get more than one serving you cannot order because it’s not in the menu and it’s something used by the Chef to prepare your palate for the feast to come.

Duck Foie Gras Terrine in blue grape jelly and smoked duck breast on walnut-grape salad accompanied by mesclun greens tossed in raspberry dressing.  Quite a mouthful to say, but oh what a mouthful to feast! The duck breast was outstanding.

Foie gras is made from force-fed duck or goose. It is, by far, the most exquisite taste I have ever experienced.

Cream of grapes and appples with oyster fritter and Champagne foam. This is the soup that followed the salad. Its taste is tangy sweet with grape bits and was complimented by the oyster fritter which was just wonderful, with no rancid after-taste. I will probably eat oysters again after this dish.

Seafood medley with lobster, Norwegian salmon and scallop on grape-celeriac puree and grape nage. Cooking a la nage means to simmer the food in a liquid (also known as poaching) which already contains herbs, spices and flavoring to hasten the cooking process without making the food soggy. Ala nage is usual for seafood.

See the scallop and salmon.

The lobster was slightly roasted and was really succulent.

In between this lovely meal, Chef Stefan gave us Grape Sherbet to cleanse the palate. The presentation was lovely!

On to the main event. Because there were two choices, Chef Stefan made us try both.

One one side, there was the oven roasted Australian quail, stuffed with grapes, porcchini mushroom and pinenuts served on a truffled grape potato Mousseline, vegetable cassolette, honey glazed grapes and port wine jus.

On the other side was the Grilled Chilean sea bass topped with a grape-prawn ragout, served on grape risotto and grape beurre rouge.

Then the cheese course. Crispy fried brie cheese praline on balsamic glazed grapes.

For dessert, we had flamed grape tartelette and grape spring roll, served with grape ice cream.

To cap that wonderful meal, coffee was served along with pralines and macarons.

Best to buy your California Table Grapes from reputable supermarket stores.