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BOOK YOUR SESSION TODAY!
Contact us to explore options, pricing, and to book a session with the founder, Mark Rodriguez.
Our Simplify Food and Wine Series offer Small Batch Classes that max out at 8 persons...all done in our home kitchen !
We also offer exclusive classes or series for groups...just email me and we can schedule a class and time!
Tap the link below to book now or read more about it below.
About the service
Uncomplicated, insightful and clear demonstration regarding the food and wines featured, all in a relaxed and fun environment. You'll learn about recipes that you can replicate at home and share with your friends and family. A focus on Florida grown local produced foods and insights on wines from from producers and regions we've been privileged to traveled and know.
Introducing the Simplify Food and Wine Series
How does it work?
- Sessions are conducted in Mark’s home kitchen. Maximum attendance is 8 persons.
- A new Simplify Wine and Food Series will occur the 2nd and 3rd Wednesday of the month @ 5:30pm
- Each series has an A and B session, each session to be done on consecutive weeks.
- You can sign up for either or both.
- Sessions are generally 2.5 hrs per session
- Each session is $ 65.00 If you book a series, the sessions will be $55.00 per.
- Wines will be selected by session with key information on the wines and the stories behind them.
- You can see calendar dates and sign ups by clicking HERE.
What should you expect: Uncomplicated, insightful and clear demonstration and information about the food and wines featured in a relaxed and fun environment.
Food and Wine Reactions and how to predict them :
Session A / April 9th @ 5:30pm Session B/ April 16th @ 5:30 pm
- Why you like the food and wines you like…and why your personal likes are all that matters. A
- Dry White, Dry Red and Rose’ wines tasted with Bitter, Salty, Savory and Sweet foods A
- Mixed Grill Shrimp, Beef and Chicken Kebob with Zaatar and Sweet Pepper relish A
- Food reactions and how they affect flavors: Caramelization, Grilling ,Searing and Spicy foods B
- Grilled Thai Spiced Pork and Seared Flank Steak with Charred Broccoli and Caramelized Onions B
- Red Wines from Oregon, White Wines from Northern Spain, Rose’ from Cotes de Provence B
All About Florida Harvested Fish and Shellfish
Session A / May 14th @ 5:30 pm Session B / May 21st @ 5:30 pm
- Selection, Preparation, Marinades and Spicing A
- Making Ceviche and Tuna Tataki A
- Red Wines from Cotes du Rhone, White Wines from Sancerre
- Roasting, Searing, Grilling and Smoking your Fish and ShellfishB
- Making Seafood Gumbo and Pan Seared Mahi Mahi B
- Red Wines from Cotes du Rhone, White Wines from Sancerre B
Pro Hacks that let you Cook like a Chef
Session A / June 11th @ 5:30 pm Session B / June 18th @ 5:30 pm
- Brining, Curing, Smoking and Pickling. A
- Brined Pork Shoulder Roast with Chipotle and Ancho Spice Rub A
- Making your own Spice blends, Marinades and Dressings B
- Cajun Style Cast Iron Blackened Florida Shrimp with Pickled Red Onions B
- Red Wines from Argentina, White Wines from Austria
Schedule your Simplify Food and Wine Series TODAY!
Other services
Introducing the Simplify Food and Wine Series
Uncomplicated, insightful and clear demonstration regarding the food and wines featured, all in a relaxed and fun environment. You'll learn about recipes that you can replicate at home and share with your friends and family. A focus on Florida grown local produced foods and insights on wines from from producers and regions we've been privileged to traveled and know.
Fact Based Wine and Food Education
Learn why we taste what we taste and how that adds up to a better customer experience. Adapting Tim Hanni's (CWE, MW) ground breaking work in food and wine reactions, we'll share how sweet, salty, bitter and umami flavors change your palate and how they react with the wines ( and other beverages) you taste. We'll use a live food and wine tasting to illustrate predictive outcomes to those food and wine combinations. You'll learn why most food pairings can be an illusion, how to identify super tasters and how to use prescriptive rather than descriptive selling. Learn the right questions to ask your customer to understand what they really want.
Food and Wine Menu Strategies
Learn how to leverage your buying and set pricing to sell. We can show you how to build a balanced, progressive wine list by varietal, region and flavor profile that will increase sales and make every sales person able to credibly discuss what is on the menu. We'll help you discover why authenticity and a good story works and why third party recommendations can increase your sales. Find if your menus show true individuality in a sea of 'me too' offerings. We can position your wine and food lists to sell the items you want to sell more quickly and at better profit while you still show your customer value.