With a mission to educate consumers on the mystifying subtleties of wine, Learn About Wine hosts more than 100 classes, trade tastings, and consumer events each year. Since its beginnings in 1995, the organization has helped more than 50,000 students deepen their appreciation and understanding of the old-world drink through socially centered programs and refined, but approachable wine-education classes. Wine Camp – An Introduction to Wine, the company's introductory course and one of its most popular offerings, encourages guests to absorb wine-drinking terminology and critical lessons in storing and serving. Regional tours lead groups through various growing regions, allowing visitors to observe processes such as fermenting and picking bottles at the peak of glossiness. Click here for a complete listing of program types.
After a missionary trip in Bolivia, Anton Steinhart returned to the States dissatisfied. He’d helped poor women in Bolivia learn to use sewing machines so they could sell products in America and pull themselves out of destitution. But he returned to his home country only to see it riddled with its own poverty. He yearned to make a difference, but he couldn’t figure out how. All he had was a good heart. And years of experience in the wine industry.
Inspired, Steinhart moved with a sense of urgency. He founded Wines for Humanity, a wine-tasting company with a charitable bent. Since it was founded in 2007, the wine organization has raised more than a million dollars for families on the verge of homelessness through benefit wine tastings.
A catalog of wines sourced from award-winning international vineyards powers each in-home tasting led by a wine adviser. He or she shares tips for fully experiencing each pour’s aroma and texture, such as to avoid using wine only as rouge; the advisor also educates guests on pairing wine with food. After each event, tasters can select bottles for themselves, and a percentage of the proceeds from each bottle goes to charity, satisfying Steinhart’s desire to help those in need.
Independent and perennial craft distilleries take center stage during the San Francisco Craft Spirits Carnival. Across two days, more than 100 producers?including Outlaw Moonshine, Bulleit Bourbon, and St. Germain?pour samples for aficionados and curious customers alike to highlight the taste and texture of handcrafted whiskeys, gins, vodkas, mescals, absinthes, and spiked grape juice. In addition to parting guests with stories about the making of Crop Organic Vodka, Outlaw Moonshine, and more than 100 other premium spirits, the festival also works to expand knowledge of the alcohol arts through industry and consumer educational forums, dinners with spirits pairings, and a culminating two-day tasting event at Fort Mason Center. In keeping with its vaudeville-style carnival theme, the festival typically features live performances by trapeze artists.
Saskia Darnell, Lavender Screw's head artist, has been showcasing her artwork in galleries and exhibits since she was a child. In 2006, Saskia entered the student art exhibit at the Los Angeles County Fair and took home first place, and was featured in seven other art exhibits while earning her bachelor's in fine art. Students of all levels can enjoy BYOB classes, which feature a variety of paintings for students to emulate through step-by-step instruction. Paint Your Pet nights invite artists to transform a blank canvas into a colorful homage to their dog, cat, or secretly cloned woolly mammoth.
Cuisine Type: French
Handicap Accessible: Yes
Number of Tables: 26
Parking: Metered street parking
Most popular offering: Crepes, brunch, traditional French fare
Alcohol: Beer and wine only
Delivery / Take-out Available: Takeout Only
Outdoor Seating: Yes
What is one of your most popular offerings? How is it prepared?
Creme Benedict for brunch. It's a traditional egg Benedict served over real crab and caramelized onions. Filet mignon for dinner prepared with a choice of six made-to-order sauces.
Is there anything else you want to add that we didn't cover?
The atmosphere is a slice of Paris in downtown Long Beach, an authentique French cafe. Fine dining in a casual atmosphere.
Do you use any family recipes at your restaurant? Whose family do they belong to (the chef, the owner, or someone else)?
All recipes are those of a successful restaurant owner from France who has relocated to California.
In your own words, how would you describe your menu?
We have an extensive selection of breakfast, lunch, dinner, and desert items all made fresh from scratch upon order. Many gluten free and vegetarian options.
Though one could also call it a store, The Wine Club’s name speaks to its staff members’ passion for fine wines. Their passion and commitment to quality spirits at fair prices fostered the growth of the first singular club in 1985 into a trio of neighborhood wine and spirits stores by 1996. Shelves and display cases at each store are crowded by varietals from all over the world. During Friday happy hours and informal Saturday afternoon tastings, guests gather to discuss flavor profiles with fellow tasters, certified sommeliers, or vacationing extraterrestrials. The store also curates a variety of wine clubs for customers hoping to expand their palates.