John Gizzi and Diann Greco, the American Wine Society?certified wine judges at Make Wine With Us, teach wine aficionados to create their own wines using grapes harvested in Californian and Chilean vineyards. At the start of the nine-month process (California grapes in the fall, Chile grapes in the spring), winemakers-to-be assemble with fellow enthusiasts to learn the intricacies of the trade. Patrons learn to crush and destem grapes in a machine called a crusher-destemmer, named after the device's favorite Germanic metal band. Following the crushing process, a hydraulic press forces juice into barrels, where it shall remain until the conclusion of its sweet, sweet metamorphosis.
At the end of the nine-month period, newly minted winemakers lean on family and friends to fill, cork, and custom-label the finished product. Budding vintners then tote home their vintages to share with family, friends, and robot butlers with built-in carafes.
TThe professional, knowledgeable staff at Vintner’s Circle share their love of the wine lifestyle with hands-on wine classes that teach guests, family, and friends how to bottle wines, distinguish between different varietals, or pair wine with cheese. The shop’s unique winemaking courses take aspiring vintners through the accessible four-step process, which begins with choosing wine juices from a selection of more than 50 internationally sourced varieties. Participants then fill more than two dozen bottles with their own vintage. They can emblazon these bottles with custom-designed labels and colorful tops. Vintner's Circle also stocks a variety of gifts for weddings, holidays, and other special occasions, as well as wine accessories and gifts for wine lovers to enjoy year-round. Wine-education classes, corporate events, and team-building events are also on offer.
When Joan Schaming and Ronald Williams opened Balic of Clinton in 2004, they wanted to make sure their clientele understood the importance of sampling wines before they commit to a bottle. In their shop, they hold daily tastings of their rotating selection of reds, whites, dessert wines, and specialty potables, which they recommend to pair with selections from their inventory of gourmet foods and chocolates.
True to its name, Just Grapes Lounge focuses on wines, with more than 30 vintages poured by the glass and 18 more varieties sequestered on a reserve bottle list. Microbrews, champagnes, and ports round out the lounge's full bar, complementing a Mediterranean-tinged tapas menu. Small plates, ranging from hummus and crostini to stuffed baked clams, are ideal for smothering appetites or boosting a tiny table's self-esteem. Three styles of rustic pizza artfully pair tomatoes with cheese, whereas molten fondue, served in a bread bowl, comes in varieties including gorgonzola and double-cream brie.
At Thirst Lounge, glasses of draft beer and wine complement a menu of American pub food and Latin American favorites. Dishes range from beef sliders to mofongo, a Costa Rican specialty featuring fried plantains. Cubano sandwiches and buffalo wings pair particularly well with a pint of beer, whereas pepperoni or barbecue-chicken pizzas make for good coasters for the glass.
For Sam Mickail, food is autobiographical. Born in Cairo, the first spices he smelled were hearty Mediterranean blends. He then spent most of his childhood in France surrounded by the cooking of world-class chefs, eventually leaving for Switzerland to turn his love of food into a bona fide culinary craft. Now, in America, he channels all of these influences and global experiences into cooking, lending his talents to numerous restaurants and further exploring all the cooking styles that inspired him throughout his life. This surfaces most clearly in Sam Mickail’s CUT Steak House, where he’s free to put international twists on the time-honored tradition of cooking delicious steaks.
Sam coats his filet mignons and porterhouses in delicious béarnaise, au poivre, or perigourdine sauces, according to his customers’ wishes. He also serves fresh oysters at his raw bar, slathers lobster tails in butter, and batters escargot with a champagne crust, a creation he calls drunken snails for their complete inability to slither in a straight line.