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.
The early-riser in your family should be in charge of making these on Sunday, so send them to class! It’s actually quite easy, but does require planning. You can’t rush the rising of the dough, and they are best right out of the oven. We will have dough at the various stages ready for you so that you can see the process from start to finish and enjoy some hot from the oven. You will make a small batch of dough to take home, so bring a 8” or 9” cake pan to class. [Hands-on] [Difficulty: Easy]
We are so excited for Chef Kirsten as she is launching her first solo endeavor – a Food Truck! She’s showing us some of the gourmet dishes she plans to offer in her mobile kitchen, so you don’t want to miss this evening! Start with Kirsten’s Pimento Cheese served with Pickled Okra and Toast Points. Enjoy her Summer Pork Sausage-Stuffed Collard Greens with Sweet Potato Yogurt. Fill up on Seared NC Grouper served atop Vine Ripe NC Heirloom Tomatoes with a Smoky Corn Remoulade, and finish this homage to all things North Carolina with a cool Cheerwine Float with Homemade Ice Cream. [Demonstration]
Where you from, Shug? If it isn’t around here, you need this class! A few classic dishes from the area would be good to have in your repertoire if you plan to entertain your new neighbors. Pimento Cheese, served classically on crust-less white bread, is our idea of a tea sandwich and is appropriate for any midday or afternoon gathering. Pulled Pork in a sweet and spicy vinegar sauce is what we call “Barbeque” here, and we like it with a simple Coleslaw (just “slaw”), on a bun or just on a plate. Shrimp & Grits our way has a cream-based pan sauce and the grits are stone-ground and served “loose” – this is a timeless entrée that almost no one here will reject. Like most of the South, we love us some Banana Pudding and we are teaching you the classic method tonight (hint: it does not involve meringue). Y’all come! [Demonstration] [Difficulty: Intermediate]
Come to class to spend some up-close time with the man behind the delicious flavors of two 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. [Demonstration]
If bland rice and tasteless, mushy beans came with all the Mexican meals you’ve ever had, you are in for a treat! This family-friendly menu is the real deal with plenty of flavor. Start by making a Fresh Tomato & Tomatillo Salsa and fresh-fried Corn Tortilla Chips; a really delicious and simple Mango Guacamole is next; then learn to make flavorful Yellow Rice & Scallions to accompany Carne Asada (grilled beef flank) flavored with Lime, Fresh 3-Pepper Relish, Garlic and Cilantro and served with warm tortillas; and finish with Mini Churros with Cinnamon Sugar. [Hands-On] [Difficulty: Easy]
A fun early evening celebration to start your weekend off in style! Taste some of Susan’s fresh ideas for finger food and three different wine cocktails that are sure to be hits with your friends this spring. Try a Seared Cauliflower & Irish Cheddar Bite with a Blood Orange Champagne Fizzy; sink your teeth into Shrimp Toasts with Spicy Pineapple Salsa paired with a Pineapple-Basil Riesling Mojito; and don’t leave without popping a Pancetta-Wrapped Broiled Radish into your mouth and washing it down with a Burgundy Manhattan. It’s fun with wine like you’ve never experienced it! Take the recipes home. [Demonstration]
Chef Kirsten is bringing her unique and simple spin on local ingredients back to the CFFWC kitchen! Menu to be announced. [Demonstration]
Join us at our communal dinner table and chat with your new Club friends while enjoying a themed meal prepared in front of you. Part class, part party, all fun! Wine, beer and non-alcoholic beverages available for purchase by the bottle/glass. Tonight’s menu reminds us of the cool ocean breezes and endless summers of Jamaica with a nod to our own local ingredients. Crab Salad, Coconut Rice & Field Peas, Spicy Grilled Jerk Chicken, Coconut Toto served with Lime & Sweet Potato Jam, and an array of Tropical Fruits including fresh PawPaw, Pineapple, and Mango. Dig in, family style!
This is the first in a six-part series designed for those who want to know more about the nitty-gritty details of the wine world, including the vocabulary, grape growing, wine making techniques, aromas, flavor profiles, and everything else that goes into that glass of vino. Mike is using a systematic approach in which every lesson builds upon the information from the lass session. If you’d like to attend all six events, we recommend making reservations now. Priority will be given to those who have attended previous sessions, taking additional students at future events if space allows.
These classes are designed for couples and pairs of friends or family members who want to learn to cook together. During South American summers, while we are wrapped in our winter blankets, they are stoking the flames of elaborate outdoor grills pits. Together we will prepare a Mixed Grill of Lamb, Chorizo, and Marinated Beef Flank, Pebre Sauce, Arroz Mamposteao, Ensalada Chilena, Pan-Fried Sweet Ripe Plantains, and Cocada Cookies. Them we will take it all to the table and enjoy a family-style feast with our Club friends. We have selected some deliciously affordable Chilean wines for purchase by the glass or bottle. Join us!
If you have never experienced Caesar Salad prepared fresh for you table side in a restaurant, you have probably never tasted it the way it was created by Caesar Cardini on July 4th, 1924 in response to a rush of customers that depleted his pantry. Come learn the original recipe and some popular variations, as well as how to make perfect croutons to top this simple, elegant salad. Please bring a lidded 8 oz jar or bowl in which to take your dressing home.
The maze of information regarding appropriate foods for those suffering Irritable Bowel Syndrome (IBS) can be overwhelming and may seem like it’s just too hard to do. No one knows that feeling better than our store manager, Susan, who spent the last year in the grips of this much-maligned but very real condition. If you suffer from IBS or you cook for someone who does, join us for this workshop to discuss what Susan has discovered for herself and how it might be helpful to you. We will enjoy an IBS-safe meal including a Crispy Fried Shrimp (or Oysters), Grilled Lemon-Pepper Chicken over Lemon-Herb Zucchini Noodles, and delicious, soft Cocoa Almond Cookies. NOTES: 1) Menu is gluten and dairy free and FODMAP friendly; 2) Due to discussion format, class time may be extended.
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.
If you have dietary restrictions or just want to eat more natural whole foods, join us to learn a few delicious treats. Learn to make Raw Sugar Simple Syrup which dissolves into cold beverages instantly, and it’s longer-cooking cousin that is delicious on pancakes and waffles and can be used in place of corn syrup in recipes. We will use the Raw Sugar Syrup as the sweetener for Gluten-Free Snack Bars with Puffed Rice, Seeds and Dried Fruits and a Gluten-Free Granola. Susan will show you how to use your blender to make a delicious dairy-free Veggie & Chip Dip in minutes. All of these delicious snacks are Crohn’s, Colitis, IBS & Celiac Friendly, but they are so delicious anyone will enjoy them! Enjoy generous samples of all the items prepared.
Back by request, we’re making pasta dough by hand and taking it home to cut as you like for dinner. In class, we will make linguini and cavatelli and enjoy them with an easy Spinach & Parmesan Pesto. [Vegetarian]
This is the second in a six-part series designed for those who want to know more about the nitty-gritty details of the wine world, including the vocabulary, grape growing, wine making techniques, aromas, flavor profiles, and everything else that goes into that glass of vino. Mike is using a systematic approach in which every lesson builds upon the information from the last session. If you’d like to attend all six events, we recommend making reservations now. Priority will be given to those who have attended previous sessions, taking additional students at future events if space allows.
Susan practiced for 2 years on her own before she figured out how to make a decent loaf of bread. You don’t have to struggle alone! Once you learn the basic vocabulary, textures, and techniques, you can easily follow any recipe to create the loaves of your choice at home. Today we are starting with a basic white dough used commonly to make baguettes, which can also be used for pizza. We are all about the techniques today, so come ready to get your hands and arms into making this dough to take home. Susan will prepare grilled sandwiches for you to enjoy with some of the finished bread – vegetarian options available. Join us! Please bring a 3-4 quart bowl stainless or ceramic bowl with you to class in which to transport your dough.
This is the third in a six-part series designed for those who want to know more about the nitty-gritty details of the wine world, including the vocabulary, grape growing, wine making techniques, aromas, flavor profiles, and everything else that goes into that glass of vino. Mike is using a systematic approach in which every lesson builds upon the information from the last session. If you’d like to attend all six events, we recommend making reservations now. Priority will be given to those who have attended previous sessions, taking additional students at future events if space allows.
NOTE: Remaining 3 sessions in this 6 part series will be on the 2nd Tuesdays of January, February, and March 2015.
Come to class to spend some up-close time with the man behind the delicious flavors of two 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.
Join us at our communal dinner table and chat with your new Club friends while enjoying a themed meal prepared in front of you. Part class, part party, all fun! Wine, beer and non-alcoholic beverages available for purchase by the bottle/glass. Tonight’s menu: We have brined, dry-aged, and put the turkey in the oven to roast, so that you can enjoy it along with Susan’s favorite side dishes. For a traditional side, learn the secret to the Fluffiest Roasted Garlic Mashed Potatoes ever. Enjoy some updated favorites with a Corn Soufflé and a sweet & sour Radish & Green Bean Succotash with Bacon. Finish with a Classic Southern made-from-scratch Roasted Sweet Potato Pie. This could be your new traditional thanksgiving menu!
We have found a way to make delicious hard candies without corn syrup or wheat-derived glucose syrup. Come to class to learn to make these delicious raw cane sugar hard candies with natural flavorings three ways: Glass Candy cracked into pieces and coated in powdered sugar (like grandma used to make); Molded Shaped Candies using silicone trays; and lollipops. These make wonderful homemade gifts! We will show you our favorite ways to package them for giving. Take a sampling of the candies home with you.
Join us for our annual holiday party to celebrate the wrap-up of a great year of food and wine events! We will be pouring a selection of wines including sparkling, still, and dessert wines, all paired with hors d'oeuvres in our usual style. This is a cocktail party environment, so wear comfortable shoes and stop in! Please call to reserve so that we may have adequate wine and food on hand. No guests tonight, please!
Bring two dozen of your favorite holiday cookies and the recipes to share, and we will brew some coffee and open some wine. Sample your way through your fellow club member’s favorites and pick up the recipes to add to your collection. Inspiration and fellowship awaits! Members only, please – no guests today.
Please bring 2 dozen your cookie for samples; you may bring more than one if you’d like. Bring copies of your recipes to share, or email them to us here at the store and we will print them for you. firstname.lastname@example.org