Since 1996, we have been celebrating the now legendary "Lobster Number," essentially a wine and seafood orgy, in many countries across Europe, Asia, and South Africa. Opulent platters filled with seafood such as lobster, oysters, crabs, scampi, shrimp, mussels, and snails are impressively presented at long tables or individual tables. This maritime-hedonistic spectacle is accompanied by wines from a variety of origins and grape varieties, matched to the sea creatures – contrastingly lined up side by side for personal tasting. A fun, communicative way to enjoy the passion for seafood authentically "à la française."

The ultimate outdoor meat, fish, and wine experience, staged worldwide by Roland since the early 2000, true to the South African motto "life is a braai." At a wide variety of locations, we showcase authentic food preparation over open wood fires, as celebrated in South Africa and South America. Various cuts of meat, whole fish or their fillets, seafood, and vegetables are cooked à la minute or for hours over an open flame, glowing logs, or in hot smoke. Always accompanied by entertaining and informative accompaniment and paired with hand-selected wines.

An authentic expression of Asian culinary culture. Whether hot pot, steamboat, or shabu shabu, the cooking of thinly sliced, finest beef, pieces of fish, dim sum, and a variety of fresh vegetables and herbs in bubbling soups is a national pastime in Asia. A veritable firework of foreign aromas and exotic spices is presented at the table in mild and traditionally spicy soups, impressively accompanied by an exciting selection of wines tailored to the stimulating yet challenging flavors of Asian cuisine – Szechuan peppercorn, ginger, sesame oil, chili, coriander, galangal, lemongrass, soy varieties, Thai basil, cumin, star anise, fennel seeds… to name just a few.

An authentic culinary stop on the colonial Gulf of Mexico . Cajun-style seafood bake. Lobster, shrimp, octopus, calamari, crab, king crab legs, and mussels simmer in giant pans with corn on the cob, sweet potatoes, onions, celery, chorizo, and plenty of Cajun spice and cayenne pepper. Eating is done with bare fingers from large bowls at long tables—a fun, communicative experience.

A culinary firework about the artisanal extraction of plant aromas through distillation, their effect and impressive combination with meat, fish and vegetable specialties authentically prepared on open wood fires. Enjoy by the glass with profound information about gin in perhaps its most perfect form, animated by plant extracts from the oldest flora on our planet, the Cape Floral Kingdom , a pristine coastal strip from South Africa's Namaqualand to Port Elizabeth, one of six remaining "hot spots" of the highest biodiversity in the world.

In a relaxed atmosphere, South African braai-style, we present fish and seafood paired with international wines over open wood fires and authentic preparation techniques. Experience Indian-style fish fillets from the BBQ board or in a paper papillote, whole fish from the stone oven or smoker, seafood from the swivel grill and fire ring, mussels from the poitjie, and smoked eel grilled over a wood fire – all served alongside a variety of wood-fired vegetables and plenty of glass-drinking fun.

An exciting blind tasting of the Goliaths, the "greatest" wines in the world, "in five courses": a selection of big names like Petrus, Grange, Opus One, Gaja, Sassicaia, Ornellaia, Masseto, the greats from Bordeaux and Burgundy, each paired with the unknowns, the Davids – wines without lobby, name recognition, or marketing budget, sharing only one commonality: quality. This evening, we'll discuss money, subjectivity, and a holistic understanding of the global wine trade.

"The voice of The Fifth Quarter ." A further dimension of our "wine & food edutainment" concepts: "Lobster Number," "Grill to Thrill," "Hot Pot," or "Botanicals-Fynbos Gin." We stage all culinary wine presentations exclusively with the charismatic cover singer and powerhouse Jennifer Palm, also in a groovy "musical version."