Taste a local wine, maybe a French wine or some of our favorites from Central Coast of California paired with light appetizers. Each evening we prepare a selection of hors d’oeuvres to compliment our wines. We use locally grown produce from farmer’s market, various cheeses, fresh-pressed olive oil and homemade breads. Wine brings to light the hidden secrets of the soul, gives being to our hope, bids the coward fight, drives dull cares away, and teaches new means for the accomplishments of our wishes. – Horace, Epistles

Location:

Ingredients:

Topping
1 cup brown sugar
1 cup chopped walnuts
1/3 cup butter, melted
2 tablespoons flour
4 teaspoons cinnamon

Batter
¾ cup butter, softened
2 ¼ cups sugar
3 eggs
4 ½ cups flour
6 teaspoons baking powder
¾ teaspoon salt
3 cups buttermilk
2 cups raisins

Directions:

In a bowl, combine the topping ingredients until mixture resembles coarse crumbs; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well. Combine the dry ingredients; add alternating with the buttermilk. Stir in the raisins. Spread half of the batter, sprinkle with the topping, spread rest of batter and top with remaining crumb mixture. Bake at 350 degrees for over an hour. Check with toothpick near the center.