Today we’d like to introduce you to Michelle Herndon & Joe Yardley.
Hi Michelle & Joe, I’m so excited to have you on the platform. So before we get into questions about your work life, how can you bring our readers up to speed on your story? How did you get to where you are today?
Michelle and I have known each other for years, and through our shared passion for nature, organic farming, sustainable practices, and the culinary arts, Rebellion was born. We both grew up near Cocoa Village and wanted to bring our expertise and share our passion with the community we call home. I have a degree in culinary arts from the Culinary Institute of America and many years of experience in some of the most unique restaurants in Miami, New Orleans, and New York City. And Michelle, with her experience in the medical field, is the business mind that keeps us moving forward. In New York, at Acme Restaurant, I was introduced to the world of natural wines and quickly fell in love. Having the benefit of working with some of the city’s top Sommeliers, I extracted as much knowledge as possible during my time there. After returning to Florida, I introduced Michelle to natural wines, and we both thought the area desperately needed a sophisticated and casual place that offered excellent wine and good food in a cozy, urban setting—a place like Rebellion.
We all face challenges, but looking back, would you describe it as a relatively smooth road?
Opening during COVID came with several challenges. Supply chain issues made it difficult to find the products we needed promptly. Also, finding staff during this time has been a challenge for us. We are fortunate to have a great team and could not be happier with those employees who make Rebellion what it is today.
Let’s switch gears a bit and talk business. What should we know about your work?
We specialize in natural wines. We have wines from all over the world from smaller-volume producers who take care of the wine-making process, from the vineyard to the bottling process. They focus on low intervention and rebel against how wines are made in mass production today. Minimal to no additives, utilizing no machinery (mainly a horse /donkey-run farm). Unfiltered, unfined wine in its most natural state. Also, our chef has curated a menu of small plates, gourmet grilled cheese sandwiches, and charcuterie. We have special nights as well, like Ramen Mondays and Burger Wednesdays.
What quality or characteristic do you feel is most important to your success?
Perseverance. Every day provides a new challenge. It’s about how you rise to that challenge and persevere. Some days, you have good days, and sometimes, bad days, but no matter what, you must come back and build upon the last day.
Pricing:
- Wine Education Classes- every other Tuesday at 6 pm
- Monthly Wine Club- $50 for two bottles and $85 for 3 bottles per month. The membership gives you complimentary entry to the wine education classes.
- Wine pairing dinners start at $65 for 4 courses.
Contact Info:
- Website: www.rebellionwinebar.com
- Instagram: https://www.instagram.com/rebellionwinebar/
- Facebook: https://www.facebook.com/RebellionWineBar/
- Yelp: https://www.yelp.com/biz/rebellion-wine-bar-cocoa
- Other: https://www.opentable.com/r/rebellion-wine-bar-cocoa
Image Credits
314 Productions
