The Fresno-based California Table Grape Commission is targeting the catering segment of the foodservice industry with a new booklet, “Presenting Fresh Grapes from California for Catering Professionals.”
The free booklet contains recipes and tips for everything from cheese plates to appetizers to buffets, expo stations and steam tables, according to a news release.
“We’re seeing so many more chefs using fresh grapes throughout restaurant menus,” Cindy Plummer, vice president of domestic marketing, said in the release. “We felt there was a need to show caterers and catering departments how well grapes can fit into their unique menus as well.”
The growing number of late-season varieties has stretched the California table grape season into February, she said.