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 in July 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 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 join the Club, please call 910-256-9488 or stop by The Seasoned Gourmet.
Learn to make pizza dough from scratch, while exploring the results achieved with different flours ('00' flour, bread flour, all purpose). We will each make our dough to take home, then use the risen dough that the staff made earlier in the day to practice stretching the dough. Make a few quick toppings, and munch on the spoils of the lesson. Please bring a 3-4 quart bowl to class in which to take your dough home.
Gwen is using the best of local seafood and produce to show us some classic regional dishes with her personal spin. You must try this delicious Pimento Goat Cheese with Crab on Crusty Bruschetta! Then learn a classic Pan Fried Catfish with Gwen’s Black-eyed Pea Relish & Garlicky Collards. Finish by making Pecan Pralines. Y’all come!
Come to class to spend some up-close time with the man behind the delicious flavors of one of Wilmington’s most beloved restaurants. Keith will surprise us with his über-fresh menu, as always, so please inform us of any food allergies when reserving so that we might ensure a fun evening for all.
We’re taking a tour of the South American culinary landscape with this diverse Latin menu, including: Peruvian Shrimp Ceviche; Chilean Crab Casserole; Uruguayan Lentil Stew with Egg Babe; and Brazilian Brigadeiro (sweet truffles)
Learn how to hold, hone, and utilize your knife like a pro to slice, dice, chop, and mince while making a delicious Ginger, Lime, and Sesame Stir Fry with Chicken and Seasonal Veggies and a Fruit Salad with a Lemon-Honey-Basil Glaze. Please bring your 6" to 8" cook's or chef's knife to class with you.
Simon is showing us a fantastic Tuscan-style menu using local berries in every course. Start with a sweet & savory Goat Cheese Panna Cotta with Arugula and Balsamic Strawberries. Next, we will learn to prepare a Slow-Roasted Pork Shoulder served with Roasted Root Veggies and a Berry Gastrique. Finish with a bowl of luscious Berries & Rose Petal Infused Cream.
The one dough you need to know! This simple egg dough made in a sauce pan yields éclairs, cream puffs, profiteroles, cheese puffs, and Susan’s pull-apart ham & cheese bread that is an irresistible brunch munchie. We will make the dough in teams and each practice piping it with a pastry bag and tip to create an assortment of sweet and savory pastries. Take your set of 6 large stainless steel pastry tips home.
We love Thai food, and Linda makes some killer dishes that are easy to recreate at home. Join us for a festive evening with the girls, and try your hand at rolling Vegetarian Egg Rolls with Sweet Chili Sauce Dip. Then Linda will show you how to make Chicken Satay with Peanut Sauce, Thai Beef Salad, and a sweet finish of Toasted Coconut Sundaes with Candied Peanuts.
Take the best local crab meat you can find and turn it into amazing cakes that are delicate and moist inside, while crunchy on the outside. Practice preparing and cooking the cakes. Serve them with a lightly dressed green salad with fresh lemon tarragon vinaigrette, which we will also learn to make. Enjoy the spoils of the lesson with a sample of our featured wine.
Simon is showing us some fresh ways to enjoy some of our favorite seafood. Learn to use a whole, fresh Salmon to make Crispy Salmon Skin Chicharones to serve with Shrimp Ceviche. Then we will broil the Salmon and serve with Charred Spring Onions and Quick Pickles in a Snap Pea Broth made with the bones, and finished with Citrus Oil. Finish with a quick Lemon Rosemary Sorbet. It’s salmon, elevated!
It’s all about wine this week, leading up to the Wilmington Wine & Food Festival this weekend. This all-inclusive event has us pairing local, in-season produce and meats from our area with wines for four small plates. Amuse Bouche – NC Osetra Caviar with Crème Fraiche on Sesame Rice Tuilles; First Course – Goat Lady Goat Cheese Manicotti with Caramelized Fennel & Herbed Bechamel; Second Course – Very Verde Salad (assorted garden greens, grilled green onions, candied pepitas, panko-fried mozzarella, fresh green goddess dressing); Third Course: Grilled Catch of the Day, Roasted Potatoes, Spring Pea Pistou, Lemon Oil, Sea Love Sea Salt; Very Berry Trio – Strawberry Vanilla Bean Pots de Crème, Strawberry Shortcake, and Salted Chocolate Dipped Strawberries.