This is harvest season for California's vineyards, where nearly
all the excitement and celebration is reserved for the most
glamorous produce -- the cabernets, chardonnays and other wine
grapes. Meanwhile, their quiet country cousins, the table
grapes, barely muster any notice at all.  California's green,
red and black globes of goodness account for 99 percent of the
nation's supply, but somehow, even in the locavore-obsessed Bay
Area, table grapes are relegated to lunchboxes, not the halls of
haute cuisine.  That may be changing.  At San Francisco hot spot
Incanto, executive chef Chris Cosentino combines grapes with
calamari, octopus and capers. At Michelin-starred Baumé in Palo
Alto, Bruno Chemel uses giant white princess grapes in a caviar
dish, and fresh, unfermented juice from syrah grapes to make
sorbet.  A Grape Harvest Focaccia, photogaphed in Walnut Creek,
Calif., on Wednesday, Oct. 2, 2012.  (Mark DuFrene/Staff)  "I
didn't really use grapes a couple of years ago," Chemel says.
"Now I'm using them mo