Here we were looking to season grapes and create a medium for carrying the flavor of a sauce. We dipped grapes into hoisin sauce and then dried them halfway in our dehydrator so they became soft, plump raisins. The hoisin sauce formed a sticky, concentrated exterior and the grape itself made for a sweet, concentrated interior. The sticky nature of the end result sparked another exciting development for us. To help tame the stickiness without harming that surface layer of flavor, we chose to coat the grapes in walnut oil, which added another great element. We ended up with an unexpectedly complex flavor and texture because of this. Sometimes the process of evolution is as important as the original idea.