Introducing the Simplify Food and Wine Series

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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 calendar dates. 
• 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.

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‍Series One: Session (A) and (B)

No Miss One Pot Dinners

• Classic Cast Iron Roast Chicken, Roast Potatoes, Caramelized Onions. A
• Sicilian Style Pasta, San Marzano Tomatoes, Caper, Sundried Tomato : Never boil pasta again ! A
• Redneck Paella : A Florida twist on the classic Spanish dish B
• Asian Udon Noodles, Coastal Shrimp and Mixed Vegetables in a Miso Broth  B
• Red Wines from Alta Rioja, White Wines from Loire Valley

Series Two: Session (A) and (B)

‍All about Meat: Best Cuts and Cooking Styles using Beef and Pork

• Selecting the best meat cuts; making Rubs, Marinades and Brining A
• Soy and Orange Marinated Grilled Top Sirloin A
• Roasting, Searing, Grilling and Smoking techniques B
• Grilled and Smoked Pork Shoulder Steak with Chimichurri Sauce B
• Red Wines from Napa CA, White Wines from Sonoma CA

‍Series Three: Sessions A and B

‍Food and Wine Reactions and how you can predict them

• 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
• 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

Series Four: Session (A) and (B)

‍4 ways to make great Pasta Sauces:

• Classic Naples Style Slow Cooked Tomato Sauce A
• Basil infused Marinara Sauce A
• Roma style Alfredo Sauce B
• Infused Olive Oils and Compound Butter Sauces B
• Red Wines from Tuscany, White Wines from Sicily

Series Five: Session(A) and (B)

‍Florida Harvested Fish and Shellfish

• Selection, Preparation, Marinades and Spicing. A
• Making Ceviche and Tuna Tataki  A
• Roasting, Searing, Grilling and Smoking. B
• Making Seafood Gumbo and  Pan Seared Mahi Mahi B
• Red Wines from Cotes du Rhone, White Wines from Sancerre

Series Six: Session (A) and (B)

Pro Hacks 

• 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

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