The Wine RayZyn Company’s flavorful, crunchy dried wine grape snacks are now making a splash in the culinary world. According to Peterson Harter, The Wine RayZyn Company’s Brand Ambassador, “While RayZyns are typically packaged for snacking, many chefs are beginning to add our dried wine grapes to their menus, as RayZyns provide both texture and flavor to everyday dishes. Our company is even seeing interest in integrating RayZyns into trail mixes, bars, and other foods that could benefit from their flavor, texture, and nutrition.”
Harter is the ideal person to introduce Wine RayZyns to the chefs’ world, as he has completed both the culinary program and accelerated wine and beverage program at the Culinary Institute of America. Harter also formerly worked at Benu in San Francisco, which has three Michelin Stars. “I hope to use my experience at Benu and at the CIA to gain ground with additional restaurants in the Bay Area, Napa, New York City, Chicago, Austin, Atlanta, and many more culinary hotspots,” says Harter.
Chef Marc Forgione, who is an Iron Chef on Food Network's Iron Chef America and is owner of restaurant Marc Forgione in New York City, featured ChardonayZyns (dried Chardonnay grapes) in a dish at the Food Newtwork and Cooking Channel’s South Beach Wine and Food Festival, which is part of the New York Times Cooking Dinner Series. The event took place at EDGE Steak and Bar at the Four Seasons Hotel in Miami on February 25, 2017. The dish was titled Atlantic Tilefish en Croute and included tilefish, lobster, hazelnuts, black butter, and ChardonayZyns.
MerlayZyns (dried Merlot grapes) are on the menu at The Flatiron Room in the heart of the Flatiron District in New York City. MerlayZyns are featured in two dishes, which are the cheese board and the Farro salad. The Flatiron Room has received great critical acclaim and has been praised by Anthony Bourdain and The New York Times.
Wine RayZyns are also available at the Culinary Institute of America in Napa, which is a huge honor for the company. RayZyn’s presence at the cooking school is a great way for new chefs to learn about this innovative, delicious superfood. “This is just the beginning. We will soon be on menus throughout the country, which will really solidify RayZyn’s status as a truly amazing recipe ingredient,” says Harter.
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