J U LY / AUGU S T 2 0 1 3 15 Photos by Art & Clarity You’ve probably heard about Salute Sante!’s award-winning grapeseed cooking oil (see sidebar page 17), but a whole other product is coming out of the oil-making process that has bakers in the Napa Valley abuzz: grapeseed flour. It’s high in ORAC levels and high in fiber, and Valentin and Nanette Humer feel the flour is an answer to our nutrient-empty food sources by adding valuable nutrients back into food. The Humers’ company, Food & Vine, which makes the grapeseed product Salute Santé, continues to forge new territory by taking vineyard waste (pomace) and creating foods that taste great, are healthy and are locally produced. Being socially responsible, Salute Santé is certified green, verified non-gnetically modified, and has the standard high for antioxidants, and low in saturated fat. Valentin found a missing link between the best Europeantrained chefs and their secret ingredient, grapeseed oil, but it wasn’t available in the United States. In 1990, Valentin decided to turn trash into gold by creating a new industry adjacent to the existing wine industry. Since then he has worked hard to educate consumers and the wine industry about the health and environmental benefits of this miracle by-product of wine making. According to the American College of Cardiology and the Journal of Urology, studies have shown a unique ability that grapeseed oil may significantly raise HDL cholesterol (the “good” cholesterol), lower LDL cholesterol (the “bad” cholesterol), and triglycerides. Regular use of grapeseed oil will contribute to a healthy lifestyle and may lower your risk of cardiovascular disease and impotency, something that no other food product has been known to do. After the grapeseed is cold pressed, Valentin is left with spiral log-like cakes, which he now mills and converts it into nutritious flour. Depending on the varietal of the grapeseed, e.g. merlot or chardonnay, the flour will take on unique characteristics just like that in wine. “The grapeseed flour is packed with rich antioxidants, calcium, potassium, and it’s high in dietary fiber,” said Valentin. Nanette bakes with the grapeseed flour to create delicious sweet or savory baking delights—from fruit breads, muffins, bars and granola to grain breads, focaccia, pizza and homemade pasta. “The grapeseed flour will add a nuttiness and crisp texture to your favorite baking recipes,” added Nanette. Embraced by chefs, bakers and individuals alike, the flour is gluten-free and non-GMO as well. Baker Eli Colvin is baking four heart wholegrain breads at Model Bakery at the Oxbow Public Market—Napa Whole Grain, a focaccia, a baguette and a Loaf of Merlot —all made with Chardonnay or Merlot grapeseed flour. For the past six months Colvin has been experimenting with the grapeseed flour; he feels he has found a winning combination to offer Model Bakery customers a healthier choice in bread. “It’s wonderful to have a new product line and ingredient profile by Kari Ruel
NVLife_JulyAug_2013
To see the actual publication please follow the link above