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By Ramona Frances - The Madera Tribune

Medina prepares a pork tenderloin stuffed with raspberry infused raisins along with a tomato carved into a rose.

Photo by: Wendy Alexander

Chris Mariscotti, left, Head Chef Hector Medina, center, and Robert Mariscotti in the kitchen of the Vineyard Restaurant where Medina has prepared a dish.

Photo by: Wendy Alexander

As chef Hector Medina of the Vineyard Restaurant already knows, flavored raisins can be used in many ways. A relatively new product, fruit juice infused raisins are being put to good use by the Epicurean and chef at the Vineyard restaurant.

Specialty raisins are being used to add a spark to salads, entrees and desserts. Medina takes a food and demonstrates its versatility by showing varied ways of using the product. This, perhaps, is as a much of a talent as the cooking itself.

"Food is my passion; it is what I live for," Medina said. "Cooking is what I am most proud of."

Medina gives the Mariscotti family, owners of the Vineyard Restaurant, credit for his success.

"The Mariscottis wanted me to progress, to learn to get my own little dishes going. Little by little I improved," he said. "Later, Chris Mariscotti brought Mark Novak here to teach me."

Mark Novak is a famed chef and restaurant consultant who has worked across Europe and the United States, and who designed the kitchen for The Culinary Vegetable Institute in Ohio. The institute is dedicated to sharing knowledge between the chef and the farmer.

"Novak is a great chef who inspired me by showing me a basic culinary art, making sauces," Medina said. "From there, I did more and more and do better and better."

Medina has been married 24 years to Tina and is a father of three, Hector Jr., Casey and Josh.

Medina, who has been cooking for 20 years, has recently won his fourth plaque in a competition sponsored by SYSCO Foods in the Central Valley. SYSCO sells food to restaurants and other establishments.

Medina's recognition plaques are in line on a wall at the Vineyard.

For the competition, Medina was given items to cook with: scallops, bowtie pasta and carambola or star fruit.

Caramelizing the star fruit, adding orange juice and sugar to create a glaze, then dripping it over the cooked scallops with pasta won Medina first place. He also added his signature. He carves tomatoes into roses. The meal he presented to the four judges was not planned in advance.

To accomplish the job, which is timed, requires confidence, a knowledge of how foods go together, creativity, and on-the-spot improvisation and cooking skills. It is judged on cleanliness, originality and presentation.

For this feature, Medina was asked to again demonstrate his expertise by creating a meal with raisins, a valued central California product. The Vineyard currently uses raisins that have been infused with raspberry juice in dinner salads, but Medina has created additional uses.

Victor Packing of Madera introduced flavored raisins in 2003. Recently, the Madera Rotary Club honored Sarkis, Victor Sahatdjian and Victor Packing as 2004 Business of the Year. Sarkis and his brother Haig established Victor (raisin) Packing in 1963. Victor Packing is located in south Madera county.

Grapes are a seasonal fruit, but when they become raisins, they are transformed into a year-round product. Increasing the uses for the product may not only prove to be a culinary delight but may give a boost to the local economy and the raisin farmers and packing companies that produce them.

Local distributor Kinabrew Farms collaborated with Victor Packing to market the flavored raisins. Bruce Kinabrew began selling them in October 2003.

Kinabrew said these raisins aren't flavored topically, the raisins are dehydrated and re-hydrated and infused with fruit juice, so they won't lose their flavor when used in muffins or other baked goods.

He sells customers large or small quantities in five flavors: blueberry, raspberry, sour cherry, peach and strawberry. All-natural fruit juice is used as flavoring. No artificial flavoring and no sugar are added. The food is high in potassium, iron and fiber.

"One fourth cup gives you 10 percent of what you need for the day," Kinabrew said.

Flavored raisins are said to have a shelf life of two years and can easily be marketed as a winter fruit, a product that Kinabrew sells as, "Berry Blasters," at Farmers Markets and Cole's Books and Bagels. They were introduced at the 2004 World Ag Expo in Tulare. The product caught notice even though Kinabrew was one of 1,500 vendors. Sales were increased by 40 percent the next day.

"That launched us," Kinabrew said.

Ramona Frances Ramona Frances is a staff columnist, writer and photographer for the Madera Tribune. You may contact Ramona at 674.8134 ext. 222 or by e-mail ramona (at) maderatribune.net The Madera Tribune online subscription To subscribe or log on, CLICK HERE. For more information first, CLICK HERE.