Everything Old Is New Again

Is there anything as frustrating as watching your fruit wilt, rot or shrivel up before there is enough time to eat it all? You might think that working in a private home, for a large family, would make this less of a problem, but surprisingly, it does not.

Fresh fruit preferences in the home where I work are akin to fashion designers in Heidi Klum’s world, one day something is in….and the next it’s out. Unfortunately, I’m always the last one informed and just when I think I know who likes which fruit, and how much of each I need to buy to keep everyone happy, the rules change.

Catering to so many different preferences is a challenge and I’m forced to get creative when the apples start to resemble shrunken heads and the bananas turn to compost before my eyes.

A few days ago, when presented with a colander full of puckered grapes, I had a thought. When tomatoes have seen better days I make oven dried tomatoes, so why not do the same thing with the grapes?

The grapes had seen better days

After plucking the grapes from their stems, I threw them onto a couple of sheet trays (I had red and muscat grapes and decided to keep them separate) and placed them in the oven at 200 degrees. Five hours later I was rewarded with the plumpest, juiciest raisins I’ve ever seen. They were huge and delicious and packed with flavor. The muscat grapes, in particular, were fantastic. They were sweet, musty and perfumey, just like a glass of muscat dessert wine, and really got me thinking about the many ways in which I might use them. Scones, muffins, cookies? Suddenly I saw a world of possibility and found myself absently humming the tune ‘Everything Old Is New Again’.

2 hours into the drying process muscat raisins

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            5 Program(s) Found
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
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            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            Good for Working Adults
            • Flexible Scheduling
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            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
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            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
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            1 Program(s) Found

            Lackawanna College is the premier, private, accredited two-year college serving the people of northeastern Pennsylvania. With a focus on keeping higher education affordable and accessible to our immediate community, Lackawanna draws 80 percent of its student population right from our own region.

            With a main campus situated in downtown Scranton, Lackawanna’s expanding footprint also includes satellite centers in Hawley, Hazleton, New Milford, and Towanda.

            2 Program(s) Found
            L'Ecole Culinaire , Kansas City
            • Offers educational opportunities for the aspiring, career-minded chef.
            • Students are trained by professional chefs and spend the majority of their final term working in the campus restaurant to learn all phases of the culinary industry.
            • St. Louis campus offers new Food Truck Entrepreneurship courses.
            • Has a student-run food truck that tours around St. Louis.
            • All campuses have a public restaurant where food is prepared and served by students.
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            Good for Working Adults
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            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
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            3 Program(s) Found
            • Culinary Arts program includes the 3-week Farm To Table® Experience, where students gain a direct, in-depth look at where food comes from.
            • Numerous scholarship opportunities and financial aid are available to students who qualify.
            • Accreditation from the Accrediting Council for Continuing Education and Training (ACCET), and the Council on Occupational Education (COE).
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