Memberships are open to all adults for

$20.00 per person

for the 2015 calendar year

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.

Newsletter Sign Up

WELCOME Cape Fear Food & Wine Club, Inc.

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.


Wed., Dec. 3rd at 6:30pm At the Chef’s Table with Chef Keith Rhodes of Catch & Phun Restaurants $50

Students will observe, ask questions, and enjoy the food prepared by our instructor.
Current CFFWC Club Members may invite non-member guests to attend this class with them; class fees must be paid by all who attend.
This class includes a full meal.

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.

 

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Sat., Dec. 6th at 11:00 am Master It: New Old-Fashioned Hard Candies $30

Current CFFWC Club Members may invite non-member guests to attend this class with them; class fees must be paid by all who attend.
Students will participate in making the items listed in today’s 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.

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Tues., Dec. 9th at 6:30pm Members-Only Holiday Celebration - Free to Members Only - Please call 910-256-9488 to reserve - Space is available!

This class includes a sampling of the menu items or hors d’oeuvres paired to the wine, as appropriate.
Only CFFWC Members may attend this event. No guests, please!
The focus of this class is the pairing of our featured wines with food.

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!

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Sun., Dec. 14th at 2:00pm Holiday Cookie Exchange Free to Members Only - Please call 910-256-9488 to reserve - Space is available!

Only CFFWC Members may attend this event. No guests, 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.  store@theseasonedgourmet.com  

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Tues., Jan 13th, 6:30pm World of Wine Part IV with Mike Summerlin of Grapevine of NC $10

Current CFFWC Club Members may invite non-member guests to attend this class with them; class fees must be paid by all who attend.

This is the fourth 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.  

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Tues., Jan 20th at 6:30pm At The Chef's Table with Keith Rhodes $50

Students will observe, ask questions, and enjoy the food prepared by our instructor.
Current CFFWC Club Members may invite non-member guests to attend this class with them; class fees must be paid by all who attend.
This class includes a full meal.

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.

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Sat., Jan. 24th at 11:00am Master It: Knife Skills with Susan Boyles $35

Current CFFWC Club Members may invite non-member guests to attend this class with them; class fees must be paid by all who attend.
Students will participate in making the items listed in today’s menu.
This class includes a full meal.

Learn how to hold, hone, and utilize your knife like a pro to slice, dice, chop, and mince while making Confetti Salad with Lemon Dijon Vinaigrette; Root Vegetable Hash; Lemon Herb Roasted Cornish Hens; and Cinnamon Apple Bread Pudding.

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Wed., Jan. 28th at 6:30pm Women’s Night Out: Key West with Linda Issitt $45

Students will observe, ask questions, and enjoy the food prepared by our instructor.
Current CFFWC Club Members may invite non-member guests to attend this class with them; class fees must be paid by all who attend.
This class includes a full meal.

Linda is starting off our new Women’s Night Out series with an ode to Key West using our local ingredients.  Learn to make an array of delicious food, including Shrimp Fritters with Mustard Sauce, Crabby Cheese Dip, Tuna with Tangerine Coulis, Hearts of Palm and Avocado Salad, and a sweet finish of Key Lime Squares.  It’s a must-learn menu for casual entertaining, served up with music and new friends.  Join us!

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Sun., Feb. 1st at 2:00pm Master It: Sauté & Sear $35

Current CFFWC Club Members may invite non-member guests to attend this class with them; class fees must be paid by all who attend.
Students will participate in making the items listed in today’s menu.
This class includes a full meal.

Susan is showing you how to sauté like a pro – no tools, just wrist action – and the essential techniques to getting a good sear on your food.  When we are done making a mess, we will put the lesson to the test making a small plate of Seared Bourbon Barrel Peppered Tuna Medallions over Sautéed Pasta and Veggies with Lemon-Thyme Buerre Blanc Sauce.

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Tues., Feb. 3rd at 6:30pm Oyster Roast Academy with Simon Arnold $45

Students will observe, ask questions, and enjoy the food prepared by our instructor.
Current CFFWC Club Members may invite non-member guests to attend this class with them; class fees must be paid by all who attend.
This class includes a full meal.

Simon’s debut class at the Club has him showing us how to prepare fresh oysters, including cleaning, shucking, and storage.  Try your hand at the shucking technique, then observe as Simon shows us how to make Tipsy Grilled Russian Oysters (vodka, lemon) which we will serve family style with assorted Grilled Artisan Sausages and Roasted Baby Creamers.  Finish with a semi-homemade dessert of Homemade Angel Food Cake Ice Cream made in the stand mixer in just minutes, topped with Dark Chocolate Ganache and Habanero Sea Salt.

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Thurs., Feb. 5th at 2:00pm Modern Asian Gourmet with Gwen Gulliksen $45

Students will observe, ask questions, and enjoy the food prepared by our instructor.
Current CFFWC Club Members may invite non-member guests to attend this class with them; class fees must be paid by all who attend.
This class includes a full meal.

In her debut class with the Club, Gwen is showing us some lovely dishes inspired by her time cooking in Japan.  Start with Butternut Squash Soup with Lime & Sizzling Ginger. Next, learn to make Miso Glazed Salmon with Garlic Sautéed Asian Greens & Organic Brown Jasmine Rice, including a trick to make brown rice perfect every time!  Finish with a simple, elegant sweet bite of Honey Braised Pears & Almonds.

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Tues., Feb. 10th at 6:30 pm World of Wine Part V with Mike Summerlin of Grapevine of NC $10

Current CFFWC Club Members may invite non-member guests to attend this class with them; class fees must be paid by all who attend.

This is the fifth 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.  

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Wed., Feb 11th at 6:30pm Women's Night Out: New York City with Susan Boyles $45

Students will observe, ask questions, and enjoy the food prepared by our instructor.
Current CFFWC Club Members may invite non-member guests to attend this class with them; class fees must be paid by all who attend.
This class includes a full meal.

This upscale dinner party menu is a feast for the eyes and senses, reminiscent of an evening at NYC’s best restaurants.  Enjoy music and conversation at our table while enjoying an amuse bouche of Tartare of Norwegian Salmon on Sesame Tuiles with Crème Fraiche; Roasted Beet and Watercress Salad with Goat Cheese and Toasted Walnuts; Surf & Turf of Crab Causa (Crab layered with Aji Amarillo Potatoes, Avocado, and Onion Relish) and Grilled Peppered Ribeye with Carmenere Reduction; finish with Red Wine Poached Pears with Salted Caramel Cream & Chocolate Sauce.

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Fri., Feb. 13th at 6:30 pm Date Night: Meat & Potatoes, French Style with Susan Boyles $95 (Per Couple)

This class is designed for couples who want to learn to cook together. Also appropriate for pairs of good friends, and mature parent-sibling duos.
Students will participate in making the items listed in today’s menu.
This class includes a full meal.

Tonight we are learning some French classics that never go out of style! Start by learning a dough made in a sauce pan that has both sweet & savory applications with which we will make Gougères (cheese puffs).  Then learn to make Beef Bourguignon with Fluffy (riced) Roasted Garlic Yukon Mash and Herb Roasted Carrots.  Finish with some simple Rustic Winter Peach Tarts.

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Sat., Feb 14th at 2:00pm Master It: Chocolate Truffles with Gwen Gulliksen $30

This class includes a sampling of the menu items or hors d’oeuvres paired to the wine, as appropriate.
Current CFFWC Club Members may invite non-member guests to attend this class with them; class fees must be paid by all who attend.
Students will participate in making the items listed in today’s menu.

What better way to spend the afternoon of Valentine’s Day than making chocolate truffles for (or with!) your sweetie?  Get in here and get your hands covered in chocolate with Chef Gwen and leave with a box of chocolates of your own creation.  Yum!

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Tues., Feb 17th at 6:30pm A Class-y Event: Mardi Gras! $45

Students will observe, ask questions, and enjoy the food prepared by our instructor.
Current CFFWC Club Members may invite non-member guests to attend this class with them; class fees must be paid by all who attend.
This class includes a full meal.

Our menu tonight is a delicious Culinary Masquerade Party, wherein tasty morsels will assume the shape and form of other things.  Our 4-course menu includes “Caviar Service” (salmon roe, wasabi crème fraiche, rice crackers); “Spaghetti & Meatballs” (Herbed salmon meatballs, zucchini noodles, roasted red pepper sauce, shaved manchego); “Fish & Chips” (tempura-battered beer-braised country pork ribs, apple cider vinegar beet fries); and a twisted play on “Death by Chocolate” – a decadent culinary crime scene featuring coconut white chocolate eyeballs crawling with candied ginger maggots, discovered in a pool of raspberry rose petal blood in a shallow dark chocolate grave.

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Thurs., Feb. 19th at 6:30pm I’d Rather Be In Paris with Gwen Gulliksen $45

Students will observe, ask questions, and enjoy the food prepared by our instructor.
Current CFFWC Club Members may invite non-member guests to attend this class with them; class fees must be paid by all who attend.
This class includes a full meal.

Gwen is remembering Julia Child fondly and channeling her humor and culinary style with this playful menu.  Learn to make Baked Oysters with Truffle Oil & Whipped Cream (!), followed by an entrée of Whitefish Beurre Blanc with Sautéed Colorful Root Vegetables.  Finish up with decadent Chocolate Truffles that you can help make.

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Sat., Feb 21st at 2:00pm Master It: Soufflés with Susan Boyles $30

This class includes a sampling of the menu items or hors d’oeuvres paired to the wine, as appropriate.
Current CFFWC Club Members may invite non-member guests to attend this class with them; class fees must be paid by all who attend.
Students will participate in making the items listed in today’s menu.

Come to class to learn to make two soufflés – cheese and chocolate.  We will make the bases, beat the egg whites, fold them together, pop them in the oven, and enjoy two perfectly risen soufflés! We are showing you fool proof techniques for perfect soufflés every time – don’t miss this class!  

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Wed., Feb 25th at 6:30pm At The Chef's Table with Keith Rhodes of Catch $50

Students will observe, ask questions, and enjoy the food prepared by our instructor.
Current CFFWC Club Members may invite non-member guests to attend this class with them; class fees must be paid by all who attend.
This class includes a full meal.

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.

Read More +

Sun., Mar. 1st at 2:00pm Master It: Crepes with Susan Boyles $30

Current CFFWC Club Members may invite non-member guests to attend this class with them; class fees must be paid by all who attend.
Students will participate in making the items listed in today’s menu.
This class includes a full meal.

Practice making crepes until you master it! We will learn to make the batter, then create a Classic Three Cheese Manicotti with Marinara; Sweet Crepes with Lemon, Butter, and sugar, and a 20-Layer Raspberry Almond Crepe Cake for desset. Fill up on the spoils of the lesson before going home.

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Tues., Mar. 3rd at 6:30pm Roasting is for the Birds with Simon Arnold $45

Students will observe, ask questions, and enjoy the food prepared by our instructor.
Current CFFWC Club Members may invite non-member guests to attend this class with them; class fees must be paid by all who attend.
This class includes a full meal.

Simon is showing us the home smoking technique to make Smoked Honey Vinaigrette for a Kale Salad.  Then we are all about making the perfect juicy roast chickens.  Our menu includes Lemon & Long Pepper Roast Chickens served up family style with easy Roasted Salt & Pepper Red Potatoes, Onions, and Carrots with lots of fresh thyme.  Finish in simple fashion with a pile of Beignets (fried doughnuts) with locally roasted coffee.

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Tues., Mar. 10th at 6:30pm World of Wine VI with Mike Summerlin of Grapevine of NC (FINAL CLASS) $10

Current CFFWC Club Members may invite non-member guests to attend this class with them; class fees must be paid by all who attend.

This is the final part 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.  

Read More +

Wed., Mar. 11th at 6:30pm At the Chef’s Table with Chef Keith Rhodes of Catch $50

Students will observe, ask questions, and enjoy the food prepared by our instructor.
Current CFFWC Club Members may invite non-member guests to attend this class with them; class fees must be paid by all who attend.
This class includes a full meal.

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.

Read More +

Fri., Mar. 13th at 6:30pm Date Night: Italian-American $90 (Per Couple)

This class is designed for couples who want to learn to cook together. Also appropriate for pairs of good friends, and mature parent-sibling duos.
Current CFFWC Club Members may invite non-member guests to attend this class with them; class fees must be paid by all who attend.
Students will participate in making the items listed in today’s menu.

Classic Italian American dishes like Nonna used to make!  We will nosh on an array of cold cuts and cheeses with Susan’s Easy Homemade Giardiniera while making our Sunday Gravy.  We will practice making crepes to roll up for our Manicotti which we will stuff with a herbed ground beef filling mixed with ricotta and parmesan, and dress with our Sunday gravy and mozzarella.  Some crusty bread, a side of spaghetti and iceburg salad with red wine vinaigrette round out our meal.  We will finish by making a delicious filling for our store-bought cannoli shells and enjoy them with a cappuccino.

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Tues., Mar. 17th at 6:30pm A Class-y Event: Go Irish! St. Patrick's Day Party $35

Students will observe, ask questions, and enjoy the food prepared by our instructor.
Current CFFWC Club Members may invite non-member guests to attend this class with them; class fees must be paid by all who attend.
This class includes a full meal.

Upscale your St. Patrick’s Day celebration with this delicious menu served up with a festive atmosphere.  White Cheddar Colcannon Potato Skins with Habanero Salt; Guinness Braised Beef Short Ribs & Carrots, Boxty (Irish Potato Cakes), and Sautéed Swiss Chard; Meringue-Topped Apple Amber.

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Thur., Mar. 19th at 6:30pm Italia with Love! With Gwen Gulliksen $45

Students will observe, ask questions, and enjoy the food prepared by our instructor.
Current CFFWC Club Members may invite non-member guests to attend this class with them; class fees must be paid by all who attend.
This class includes a full meal.

Gwen is sharing her love of Italy with us by showing us some of her favorite foods from her time spent there.  Start by learning Liguirian Pesto (Pesto was developed here, this is THE best recipe!) with which we will adorn a pasta course.  Then learn to make authentic Italian Scampi with Lemon Risotto, and finish with Dark Chocolate & Mandarins.

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Sat., Mar 21st at 11:00am Master it: Perfect Shrimp with Susan Boyles $40

Current CFFWC Club Members may invite non-member guests to attend this class with them; class fees must be paid by all who attend.
Students will participate in making the items listed in today’s menu.

We are getting our hands into the preparation of perfect shrimp from the cleaning to the cooking.  Discuss sizes and types of shrimp, then practice the techniques for shelling and deveining.  Learn to cook them to perfection three ways:  Boiled and Chilled for Shrimp Cocktail; Grilled on Skewers with Assorted Spice Blends; and a perfect Scampi served with Pineapple Mango Rice.

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Wed., Mar 25th at 6:30pm Spring in Provence with Simon Arnold $45

Students will observe, ask questions, and enjoy the food prepared by our instructor.
Current CFFWC Club Members may invite non-member guests to attend this class with them; class fees must be paid by all who attend.
This class includes a full meal.

Like the French countryside in spring, this menu is alive with flavor and fragrance.  Learn to make a delicious Cream of Mushroom Soup from scratch.  For the main course, Simon is braising a Lamb Shoulder in classic fashion with wine, stock, herbs, and garlic, and serving it with a Rustic Roasted Root Vegetable Mash to soak up all those pan juices.  Finish with a lesson for preparing a classic Tart Tatin.  A perfect menu to for your spring gatherings of friends and family!

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Tues., Mar 31st at 6:30pm Low Country Seafood Supper with Gwen Gulliksen $45

Students will observe, ask questions, and enjoy the food prepared by our instructor.
Current CFFWC Club Members may invite non-member guests to attend this class with them; class fees must be paid by all who attend.
This class includes a full meal.

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!

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Wed., Apr. 8th at 6:30pm At The Chef's Table with Keith Rhodes of Catch $50

Students will observe, ask questions, and enjoy the food prepared by our instructor.
Current CFFWC Club Members may invite non-member guests to attend this class with them; class fees must be paid by all who attend.
This class includes a full meal.

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.

Read More +

Fri., Apr. 10 at 6:30pm Date Night: Latin American Flavors with Susan Boyles $95 (Per Couple)

This class is designed for couples who want to learn to cook together. Also appropriate for pairs of good friends, and mature parent-sibling duos.
Students will participate in making the items listed in today’s menu.
This class includes a full meal.

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)

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Tues., Apr. 14th at 6:30 Berries; Tuscan Style with Simon Arnold $45

Students will observe, ask questions, and enjoy the food prepared by our instructor.
Current CFFWC Club Members may invite non-member guests to attend this class with them; class fees must be paid by all who attend.
This class includes a full meal.

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. 

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Sat., Apr. 18th at 2:00pm Master It: Pâte à Choux with Susan Boyles $35

This class includes a sampling of the menu items or hors d’oeuvres paired to the wine, as appropriate.
Current CFFWC Club Members may invite non-member guests to attend this class with them; class fees must be paid by all who attend.
Students will participate in making the items listed in today’s menu.

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. 

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Wed. Apr. 22nd, at 6:30pm Women’s Night Out: Bangkok with Linda Issitt $45

Students will observe, ask questions, and enjoy the food prepared by our instructor.
Current CFFWC Club Members may invite non-member guests to attend this class with them; class fees must be paid by all who attend.
This class includes a full meal.

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.

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Sun., Apr. 26th at 2:00pm Master It: Crab Cakes with Susan Boyles

This class includes a sampling of the menu items or hors d’oeuvres paired to the wine, as appropriate.
Current CFFWC Club Members may invite non-member guests to attend this class with them; class fees must be paid by all who attend.
Students will participate in making the items listed in today’s menu.

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.

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Tues., Apr. 28th at 6:30pm The New Salmon with Simon Arnold $45

Students will observe, ask questions, and enjoy the food prepared by our instructor.
Current CFFWC Club Members may invite non-member guests to attend this class with them; class fees must be paid by all who attend.
This class includes a full meal.

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!

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