Temporary memberships are available for $5 per person and are good for 30 days from date of purchase.
Please call The Seasoned Gourmet at 910-256-9488 or stop by to join the club or reserve a seat in class.
Club Members and their guests must make reservations to attend classes and events unless otherwise noted. Advance payment is required to reserve your space in cooking classes, dinners, and certain special events. Wine classes, member celebrations, book signings, and demonstrations are pay-at-the-door, though reservations are still requested to ensure adequate seating. Please see Club Policies and Member Information for full details.
The club accepts Cash, Check, Debit, Visa, Mastercard and Discover when registering for events.
Gift Certificates available! Call 910-256-9488 .
The Seasoned Gourmet has been teaching cooking classes for over 15 years. The ever-growing interest in all things food and wine led to the forming of the Cape Fear Food & Wine Club, back in July of 2011, to continue serving the needs of home cooks, foodies, and wine lovers living in and visiting the Wilmington area. We offer many unique events for members and their guests, including cooking classes, wine pairing classes, premium wine dinners, and free members-only events throughout the year.
Members also get to enjoy exclusive discounts from our host, The Seasoned Gourmet. Enjoy a 5% every day discount on all merchandise in their store, plus a 10% discount during classes that you attend. There’s also a special members-only discount wine during events - 15% off 6 or more bottles and 20% off 12 or more bottles.
To reserve a seat in class or to join the Club, click on "reserve now" next to the desired class, or call 910-256-9488, or stop by The Seasoned Gourmet.
Chef Keith is all about the lobsters tonight. He'll share all his tips about cooking and serving whole lobster and lobster tails, and he'll be serving up Lobster Rolls, Stuffed Lobster, and Blueberry Cake, all adorned with local veggies and seasoned to perfection. Join us!
The staff is setting the table in elegant Paris style for this delicious meal. Gwen is starting us with an assortment of French Cheeses, crusty bread, and crackers while we are preparing the ingredients for our delicious French dinner. Our menu includes: Pissaladieres (onion and anchovy tart); a Barigoule (braise) of Summer Vegetables; Bouillabase (Provençal Fish Stew); and a sweet finish of Financiers with Fresh Berries & Cream. What a lovely way to celebrate Bastille Day! (Please note: Pricing is per duo - select 1 seat when reserving for 2 people - thank you!)
Get your hands into making Fresh Buckwheat Soba Noodles. Enjoy some of the noodles in class which we will serve in a Dashi Broth with a Tsuyu Dipping Sauce. Take your noodles home to enjoy later.
Mike is condensing his usual six-part series into four parts so we can start the advanced class in August. Join us for Part IV of this exploration of wine from the soil up. Learn about grape varieties, growing conditions, wine making processes, and much more. Sample an array of wines during each session. (Wine 101) Each session builds upon the information from the previous session. We recommend (but don't require) that you attend the entire series.
We are very excited to have Emily of Eatery 17 share her cooking experience with us! We will enjoy a Kale Salad with Lime Cumin Dressing, Raw Walnut Tacos with Hot Sauce and finish with Banana Ice Cream topped by Chocolate Nut Crunch Topping. These recipes are vegan, gluten-free and can be modified for soy-free and oil-free. This class is not to be missed!
Dean is showing you his favorite Pickling Recipes today. Get your hands into preserving summer vegetables in a tasty and versatile way, and take home what you make for later enjoyment. Dean will put some of his pickles to use to make you a light lunch to enjoy in class.
Gwen is showing you myriad ways to enjoy Heirloom Beans. Learn to make and Heirloom Bean & Mango Salsa; Heirloom Bean & Sweet Corn Salad; Indian Spiced Heirloom Beans & Greens; and take a Layered Heirloom Bean Soup Mix home to make later or give as a gift. Enjoy generous samples of everything in class and take some home.
Learn the techniques used in professional kitchens. We are working with cook's or chef's blades today, learning how to hold, hone, and safely use them to achieve precise cuts to support even cooking - and no injured fingers! Along the way, we will create our fresh summer brunch menu of Mixed Potato Hash with Poached Eggs and Green Chili Hollandaise; Pulled Pork Tacos with Cotija Cheese and Tomatillo-Red Pepper Relish; Black Bean-Avocado Cantina Salad; and Pineapple-Melon Salad with Chilis and Cilantro. A delicious lesson! Please Bring a 6"-8" Cooks or Chef's Knife from Home.
Keith is bringing the best of local, organic produce, legumes, and grains to show you how he creates delicious dishes that are bursting with flavor. Join us for this delicious plant-based menu that is good for your body and your soul!
We are enjoying a feast this Friday evening with Chef Christi from PVM! Start with an authentic tapas nibble, then watch Christi build a classic Valencian Seafood Paella using delicious Spanish flavors like smoked pimenton and saffron. We'll serve it with a cool, crisp salad, and finish with Stone Fruit in White Wine over Cake.
Join Lisa in the kitchen to learn her 3 favorite salsa recipes that will add flavor to any entrée or provide healthy snacks for family and friends. Make Classic Pico de Gallo, Cucumber Mango, and Strawberry Jicama. Enjoy them with an assortment of chips and a complimentary Wine-Rita. Take a 1/2 pint of each salsa home. (Vegan/Vegetarian)
Keith grew up here on the coast and has many fond memories of summers with his grandfather on Figure 8 Island and all about town. Come hear his stories as he strolls down memory lane and enjoy summer Southern classics including Oyster Corn Chowder, Shrimp & Grits, and Sweet Peach Tarts.
Roll up your sleeves and learn to make this variety of relishes, including: Italian Giardinara; Southern Chow Chow; Strawberry Blueberry Relish; and Sweet Corn & Zucchini Relish. Enjoy samples of everything in class with crackers and other accompaniments, and take a 1/2 pint of each home to enjoy later.
This is the advance wine education class we've been promising for over a year! Mike is condensing his usual six-part series into four parts so we can finish before the holidays. Join us for Part I of this exploration of wine from the soil up. Learn about grape varieties, growing conditions, wine making processes, and much more. Mike is bringing the science for this advanced class - so wake up your inner geek! Sample an array of wines during each session.
Gwen is showing us how to prepare this fantastic California-inspired menu. Start with Farm Stand Veggies with Green Goddess and Artichoke Dips to nosh on as we gather. Then help us prepare the ingredients for: Prosciutto Wrapped Figs Stuffed with Goat Cheese; Heirloom Tomato Salad with Pesto Vinaigrette; Monterey Cioppino; and a sweet finish of a Summer Berry Crisp. (Please note: Price is per duo - please select one seat for two people when reserving. Thank you!)
Join us for this informative class during which Gwen will show us how to make the best of a selection of Ancient Greens. Learn to make Forbidden Black Rice Salad with Asparagus, Lemon, Almonds & Goat Cheese; Quinoa Tabbouleh; and Farro with Black Beans, Sweet Corn & Avocado. Enjoy some in class and take some home for later.
Christi is serving us a family-style meal starting with a delicious Avocado, Roasted Corn and Black Bean Salad with a Roasted Garlic Lime Vinaigrette. For our supper, it's Chicken and Steak Fajitas, grilled to perfection, and served with Pico de Gallo, Guacamole, Grilled Peppers & Onions, and Cotija Cheese. We're finishing with Chocolate Pot de Creme that Christi says is super easy to make at home.
Today's lesson is all about seasonal cooking and preserving meats. Dean will teach you the steps of preparing Rillettes and Cured Salmon and serving them with a Salad and a Simple Vinaigrette. It's delicious eats that will keep for a while in your fridge. Have lunch; take home your first Charcuterie creation to enjoy later!
What is meant by "clean" eating? How do you know if the food you've selected is the best quality? Isn't a tomato just a tomato? We will answer these questions and more as Susan serves up locally-sourced delicious foods and shows you some of the visual cues to use when selecting your meats and produce. Learn how to read a label for what it says and what it doesn't. We're eating family-style tonight at our communal table starting with a Grilled Organic Veggie Salad with Nature's Way Goat Cheese and a lesson on the Anatomy of a Vinaigrette; Roasted Humble Roots Farm Chicken is the crown jewel of our dinner table tonight, slathered with a delicious Herb Pesto and served with a Dijon Potato Salad and crusty bread for sopping up the plate; and we're finishing with a simple Seasonal Fruit dessert. This is a great meal to serve family and friends!
Dean is talking all about the 'O' tonight. Learn all about mastering the cookery of Oysters and Octopus. Enjoy Oysters with Cucumber Mignonette; Braised Octopus with Carolina Gold Rice Purloo, Watercress, Preserved Lemon, and Toasted Benne Gremolata. Finish with a sweet treat of Gluten-Free Brownies with Roasted Dandelion Root Ice Cream. Join us for this demonstration and delicious dinner with one of our town's best young chefs.
Join our chefs Lisa Andree & Emily Lyons to discover the amazing array of delicious and healthy items that you can create from the lowly chickpea. You will learn how to use the latest foodie craze, Aquafaba, plus the Middle Eastern staple, Besan, aka chickpea flour. From appetizers to entrees, desserts and condiments, the possibilities are virtually limitless! (Vegan/Vegetarian)
Join us for this rare opportunity to spend an evening in the kitchen with Chef Keith in an intimate, small group setting. Enjoy a complimentary glass of champagne as you gather around the bar and enjoy a cooking lesson with one of Wilmington's favorite chefs. A first course, entrée, and dessert will be served.