Trattoria San Giorgio's Grape Gastrique

Featured at May 2017's Chef's Night Out, Chef Evan A. Halvorsen of Trattoria San Giorgio in Millbrook created the Foieclair, served with a lovely grape gastrique. Chef Halvorsen suggests the electric purple gastrique drizzled over over fatty meats and warns to use sparingly, as it provides an intense flavor.

May 17, 2017


Combine all ingredients except salt in to a medium sauce pot. Heat pot to a simmer and cover. Cook on low for about 45 minutes. Remove the mixture from heat and let cool slightly. Transfer to a food processor and blend until smooth. Pass the sauce through a fine mesh strainer and discard the solids. Return the sauce to the pot and cook on medium heat to reduce by half or until a syrup consistancy is reached. When sauce is about finished, season with salt to taste.



  • 1/4 pound grapes
  • 1/2 cup balsamic vinegar
  • 3/4 cup chicken┬ástock
  • 1 tablespoon brown sugar
  • Salt to taste
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