Saute of Lamb with White Beans

Salad of Mesclun with Dried Cherries,

        Toasted Almonds and Roasted Shallot Vinaigrette

Composed Salad of Wild Mushrooms with a Cabernet Sauvignon Reduction

Fresh Rosemary Focaccia and Crusty French Bread

The Wine Maker's Grape Cake was created by the Tuscuan's to be made to celebrate the grape harvest and reward a long day's work in the vineyards.

This recipe is a version of the traditional Tuscan schiacciatat con l'uva (a flatbread with grapes baked into the dough) made specifically for the

Cross Creek Winery Harvest Luncheon. (recipe adapted from "Patricia Wells at Home in Provence.")

Butter and flour for preparing the cake pan

2 large eggs, at room temperature

2/3 cup granulated sugar

4 tbls unsalted butter, melted

1/4 cup extra-virgin olive oil

1/3 cup whole milk

1 1/2 cups unbleached all-purpose flour

3/4 teaspoon baking powder

pinch of sea salt

grated zest of 1 lemon

grated zest of 1 orange

10 ounces small fresh purple grapes (beth uses champagne grapes)

confectioners' sugar for garnish

1. Preheat oven to 350 degrees. generously butter and flour a 9-inch springform pan, tapping out any excess flour. Set aside.

2. With an electric mixer, beat eth eggs and sugar until thick and lemon-colored, about 3 minutes. Add the butter, oil, and vanilla extract,

and mix until blended.

3. Sift the flour, baking powder, and salt into a large bowl. Add the lemon and orange zest, and toss to coat the zest with flour. Spoon the mixture

into the bowl of batter, and stir with a wooden spoon until thoroughly blended. Scrape down the sides of the bowl, and mix once more. Set aside

for 10 minutes to allow the flour to absorb the liquids.

4. Stir about 3/4 of the grapes into the batter. Spoon the batter into theprepared cake pan, and smooth out the top witha spatula.

5. Place the pan in the center of the oven. Bake for 15 minutes, then sprinkle the top of the cake with the remaining grapes. Bake until the top

is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 40 minutes more, for a total time of 55 minutes. Remove to a rack to cool. After 10 minutes, run a knife along the sides of the pan. Release, and remove the side of the springform pan, leaving the cake on the pan base. Sprinkle with confectioners' sugar just before serving.