Yesterday Chef Owen Maas from Cumin calls and says he's looking for a new flavor for an idea he has. "What flavor?" I ask. "Concord grape" Owen replies. "When do you need it?" I say. "As soon as you can get it to me. Work your magic." As soon as I get of the phone the first person I call is my dad at 110 West Elder St. Madison's @ Findlay Market. "Do you have any concord grapes?" I ask. "Of course I do, how much do you need?" he says. That's how it is done at Madisono's. My parents store at Findlay is connected with so many fresh fruits and specialty items. I arranged to pick up the grapes with a bunch of butternut squash. I will be doing butternut next week and I can't wait.
I started this morning early, to get working on this grape gelato. Have you ever worked with Concords? The aroma is intense and when they start cooking it smells insanely delicious. Imagine being stuck in a jelly dream. This has a depth that goes way beyond the store bought jelly. It smells exactly how you imagine it to taste. Real, authentic, and full of flavor. These grapes were bursting with juice as you can see in the photo. To bad this is not a scratch and sniff. I prepared the grapes in a very specific and special way in order to capture all of their assets. The result is an amazing gelato, beautifully colored and full of concord grape flavor. You can find it at Cumin next week and at Findlay Market this weekend. Scooped fresh. We will package some more concord grape gelato into pints next week for everyone to take home.
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