You might have noticed that lots of people in San Francisco think they know all about wine. But very few can claim the title of master sommelier, as can Emily Wines (yes, that is her real last name) of Fifth Floor Restaurant and Lounge (12 Fourth St. at Mission). In fact, Wines made history last year by becoming only the second woman to pass the rigorous Master Sommelier examination and win the prestigious Remi Krug Cup. So it's lucky for wine enthusiasts that Wines on Wine, her biweekly series of classes, is under way once again. At "Wine and Cheese from Cowgirl Creamery" on Wednesday, Feb. 25, students will explore a variety of wines alongside delicious cheese pairings from a local artisan cheesemaker too. Classes cost $40 per person (half off if guests stay for dinner) or $325 per person for the entire 10-course series. The class begins at 6 p.m. Sign up by calling 348-1555. For details and the entire spring schedule, visit www.fifthfloorrestaurant.com.
Polly Ann Ice Cream (3138 Noriega) has been putting a smile on my face since before I was tall enough to see over the original counter, and they've had their Star Wars flavor (mint ice cream with marshmallows) for almost as long: More than two decades, in fact. You can turn a scoop of any flavor into a Walk-Away sundae for $3.95, and that offers additional choices of wet and dry toppings (I went with caramel and peanuts) along with whipped cream and a cherry. A two-scoop sundae doesn't have a special name, but a three-scooper is snazzily called the Disco and the four-scooper the Spoiler, the latter of which is apt because that would easily ruin your next meal. They'll let you taste flavors before you choose, but if you just cannot decide, you can spin the wheel and let luck be your guide -- you might even win a free scoop.
Sunday, 3/1, 5pm, Bar Bambino (2931 16th St): four-course dinner with wines from Biondivino
A purported health elixir for thousands of years and, still, so many kombucha tea drinks taste way too 'shroomy to be considered yummy. Fortunately, the kombucha from the Rejuvenation Company tastes more like alcoholic apple cider than fungus. The family-owned probiotic beverage business is based in Emeryville and sold locally at stores like Other Avenues (3930 Judah).
Loving Cup is a soda fountain for the new millennium, a bright, clean-lined Polk Gulch storefront specializing not in malted milks and hot fudge sundaes but the more healthful pleasures of smoothies, frozen yogurt and...rice pudding. Rice pudding rich in comfort but not calories. Rice pudding that's lustier and creamier than the glop of childhood memory. Rice pudding flavored with mango, peanut butter, Key limes, English toffee, Madagascar vanilla; rice pudding, in short, for every mood and inclination.
Maybe it's the economy, or the weather, or the Chronicle's new typeface, but comfort food like rice pudding is becoming more essential every day. Loving Cup rides the trend with a hip new interpretation of the old classic, mixing and matching the homey flavors of rice, milk, eggs and sugar with the likes of pumpkin pie, rum-soaked raisins, pecan pralines and chai spice. The result is delectable as well as positively salubrious (125 calories and 6 grams of fat per 6 oz. serving).
Loving Cup also serves all-natural nonfat frozen yogurt with a bit of Cold Stone Creamery élan, combining your choice of chocolate, vanilla or nondairy yogurt with something chunky from a wide selection of fruits, nuts, cookies and candies. Barefoot Organic coffee, Mighty Leaf tea, freshly squeezed juices, all-fruit smoothies and organic cupcakes (natch) are on the bill of fare as well. The wonderfully intense house lemonade is not for the faint of heart or tastebud.
Loving Cup is at 2356 Polk near Union and is open weekdays from 7:30 a.m.-9:30 p.m. and weekends from 11 a.m.-10 p.m. Call 440-6900 to find out about custom-crafted rice pudding flavors, party samplers and the day's specialties.
Sautee a chopped onion and a chopped sweet pepper in olive oil. Add a pound of ground beef. When it's nicely browned, pour in a 16 oz. can of tomato sauce and a teaspoon of salt. Simmer a few minutes, then stir in a 16 oz. can of drained kidney beans and a heaping teaspoon (or more) of chili powder. That's all there is to it, but if you want to get fancy you can toss together a salad, bake up some cornbread with sharp cheddar ribboned through the batter and open a bottle of beer, preferably something light, like a Hefeweizen. Take two bowls and think about spring training.
