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Welcome to Cape Fear Food & Wine Club!

The Seasoned Gourmet has been teaching cooking classes for over 20 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 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.
 

Now Accepting Reservations!




Sunday, January 20th at 3:00 PM Sunday Supper: French-Inspired Comfort Food with Susan Dietsch $65

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 event includes a full meal.

Layering flavors and textures is the key to fantastic comfort food inspired by the French countryside. Susan will show you how to make Ratatouille which you will enjoy as a first course, then onto a meat-and-potatoes entreé of Riced Yukon Gold Potatoes and Red Wine-Braised Beef with Local Baby Carrots and a luxurious pan sauce. Grape Clafoutis with Bittersweet Chocolate Ganache Drizzle is a satisfying finish to this hearty winter Sunday Supper.
Gluten- and diary-free






Capacity: 20 guests

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Tuesday, January 22nd @ 6:30 PM At the Chef's Table with Chef Keith Rhodes of Catch Restaurant $65

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 event includes a full meal.

Chef Keith Rhodes returns this evening with what will be a wonderfully, fresh and delicious menu chosen by the Chef himself.  Because he relies on the freshest products available, he lets us know the menu within 24-48 hours of service.   Chef Rhodes has a very busy schedule and we are lucky to have him!  If you have any food allergies, please let us know upon registration and we will do our best to accommodate your needs.
Capacity: 30 Guests

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Saturday, January 26th 10 AM-12 The Best Apple Pie with Chef Gwen Gulliksen $55

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 food to go.

This morning, guests will bake the perfect apple pie with the guidance of  Chef Gwen Gulliksen.  Guests will sample Gwen's Pie during class and take home their finished product to share with family and friends.  Carolina Coffee will be served along with your pie.  Come enjoy a delicious hands-on class! 



Image result for apple pie




Capacity: 12 Guests

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Sunday, January 27th 2-4 PM Game Day Foods with Michelle Rock of T'Geaux Boys and Momma Rocks!! $65

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 event includes a full meal.

It's almost Superbowl Time!!!!  Michelle and Nick Rock from T'Geaux Boys are back with us today making amazing game day foods while we watch the game! They had a very busy 2018.  We sure have missed them! The delectable  snacks being presented today are perfect for hosting a great party. The menu will be:

Mini Muffulettas:

A New Orleans creation from The Central Grocery in The French Quarter made into a Super Bowl snack. Our mini Muffulettas are seasoned Ham, Salami, Mortadella, Provolone, Mozzarella and our homemade Olive Salad served appetizer size but packed line a Lineman.

 

Crawfish Mac-n-Cheese:

No need to pinch the Crawfish Tail but you might want to pinch yourself after having this Cajun Mac-n-Cheese. Creamy cheese blend in a bed of noodles with just the right seasoning of Crawfish, The Holy Trinity and a little bit of a kick all baked together. We will have a mild and a medium serving available.

 

Creole Corn Fritters:

This is a sweet and savory fritter that has sweet corn, The Holy Trinity, mozzarella & savory seasonings. that. Cooked on a griddle, served with powdered sugar and maple syrup, Bacon is available for the meat lovers. This is a gluten free dish and vegetarian unless adding Bacon.

 

Cajun BBQ Bites:

Pecan Smoked Andouille Sausage simmered in our Bourbon BBQ sauce with a twist and served bite size just as they are or can be sandwiched with a mini bun.

 

Bourbon Apple Bread Pudding w/ Caramel Sauce:

Momma Rock’s award winning Bread Pudding served with some sweet cheer for the New Year.




Come enjoy great company, great food and a great game!!!!

Capacity: 24 Guests

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Tuesday, January 29th @ 6:30 PM At the Chef's Table with Chef Dean Neff of Pinpoint Restaurant $65

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 event includes a full meal.

Chef Dean Neff of Pinpoint Restaurant will be joining us this evening.  We are grateful to have him.  Menu for the evening: 

Parsnip skordalia and crispy fried Masonboro oysters with crispy chickpeas, cucumber, radish, olive oil, and crispy celery leaves.

Border Springs lamb merguez with chickpea socca, shaved carrot slaw, and tahini-yogurt

Harissa-Grilled Border Springs lamb leg with minted salsa verde, winter greens, crispy gaufrette potatoes, and preserved lemon-shiitake mushroom slaw.  

Smoked tea pavlova with citrus, lemon curd, and pomegranate.

   




Capacity: 30 Guests

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Thursday, January 31st @ 6:30 PM At the Chef's Table with Ramon Villasenor of Los Portales and Tequila Comida and Cantina $65

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 event includes a full meal.

Chef Ramon is back for his first visit during our Spring session.  We are so excited to have him!  He recently opened his second restaurant, Tequila Comida and Cantina and is a very busy man.  He found time to come back and visit. Chef Ramon serves fresh, delicious, absolutely authentic Mexican Cuisine.  Menu for the evening:

Frijoles con Chorizo

Refried beans cooked with homemade Chorizo and Queso Fresco.


Flounder in Mole Sauce

Flounder fillet cook and wrapped with a mole sauce. Served with cilantro rice, and asparagus.

Banana con Tequila

Sauteed fried plantain with tequila.




Capacity: 24 Guests

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Tuesday, February 5th @ 6:30 PM Spring Wine Series, Session II with Mike Summerlin of Port City Wine Education $20

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

Welcome to Session II of our Spring Wine Education Series with Mike Summerlin.  Please keep in mind, Mike's classes encompass different concepts each time, so you don't have to attend a previous class to enjoy the evening!



Capacity: 16 Guests
 

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Wednesday, February 6th @ 6:30 PM Wednesday is Italian Day with Annemarie!! $65

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 event includes a full meal.

Wednesday is Italian Day with Annemarie!  You are guaranteed a fantastic Italian meal.  The menu for the evening:

Antipasto Kebobs

Radicchio and Citrus Salad

Chicken Cacciatore over Pasta

Bailey's Chocolate Cheesecake


Capacity: 16 Guests

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Thursday, February 7th @ 6:30 PM At the Chef's Table with Chef Sam Cahoon of Savorez $65

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 event includes a full meal.

Chef Sam Cahoon of SAVOREZ will be joining us this evening.  Experience his twist on Panamanian flavors!  The menu for the evening:

Chorizo & Black Bean Picadillo with Patacones, Queso Oaxaca, Tomatillo Guacamole
 
Chicken Tinga Chile Rellenos w/ Citrus Crema, Salsa Fresca, Pickled Shallots, Cilantro Lime Rice 
 
Passion Fruit Mousse w/ Ginger Sable, Chocolate Shavings, Winter Strawberries


 





Capacity: 28 Guests

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Saturday, February 9th at 2:00 pm Chocolate Truffles! with Susan Dietsch $60

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 food to go.

Learn to make chocolate truffles with cream and with coconut cream (dairy-free), plain and with flavorings. Roll the truffles, dip them in melted chocolate to enrobe, and decorate with nuts or sparkling sugar, as desired. We will also experiment with alternatives to enrobing such as rolling the truffles in nuts or cocoa powder. Take your truffles home in a gift box to enjoy or to give to your Valentine!
 Gluten-free and some diary-free.





Capacity: 16 Guests

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Sunday, February 10th @ 5:30 PM Mardi Gras with Michelle and Nick Rock of T'Geaux Boys! $65

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 event includes a full meal.

Come enjoy Mardi Gras with Michelle and Nick Rock!!!!!!!

Laissez les non temps rouler

 

Let’s all celebrate the Mardi Gras season with some traditional, favorites and some throws T’Geaux. Come prepared to pass a good time and the chance to take home your own King Cake. We will celebrate Mardi Gras style with some beads, masks and more.

 

Dinner will start with a Shrimp-n-Grits Appetizer.

Our tasty, savory seasoned Grits are topped with grilled shrimp that have a blend of mozzarella, Parmesan and Cheddar on top that are finished with a drizzle of creamy remoulade.

 

Next is our Delgado Pasta Salad which is an Italian favorite form the influence of the many Italians that are form Louisiana.
Spiral noodles, creamy Italian dressing, a touch of creole seasoning, green & black olives, roasted red peppers, cherry tomatoes and topped with Parmesan cheese.

 

Our main course will be traditional Jambalaya, Chicken and Sausage style.
We make this seasoned crowd friendly but will have plenty of Hot Sauce for those who are feeling festive.

 

Ahhh, the best saved for last is Momma Rock’s traditional King Cake.
You can not celebrate Mardi Gras with out a King Cake! This traditional dessert is a sweet brioche style brown sugar & cinnamon braided bread. Decorated with purple, green & gold sugars on top of the butter frosting which has it’s own hidden treasure. The lucky person to get the piece with the baby will get their own King Cake to take home. Get ready to let the good times roll!






Capacity 24 Guests

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Thursday, February 14th @ 6:30 PM Valentine's Day Soiree with Annemarie! $70.00

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 event includes a full meal.

Annemarie would like to celebrate Valentine's Day with you!  She is planning a wonderful, multi- course dinner to celebrate love, friendship, or just plain love of good food!   This event will be smaller, seating will be limited to 16 guests.  Reserve your spot early!  The menu for the evening:

Homemade Creamy Tomato Bisque

Fresh Green Salad

Pork Tenderloin with Apple Brandy Cream Sauce, Potato and Butternut Squash Gratin, and Roasted Brussel Sprouts with Bacon and Balsamic Reduction

Valentine Strawberry and Chocolate Trifle



Capacity: 16 Guests

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Saturday, February 16th 5-7:30 PM Kid's Spring Cooking Class with Ashley Wixon: Session II. Casserole Cook-Off! $45

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 event includes a full meal.

Casserole Cook-Off Championship!
Make your very own mini vegetarian casseroles. One to eat, and one to be judged! Just like on Master Chef Junior, contestants will be able to choose unique ingredients and spices from our pantry, and make the best casserole they possibly can! Everything will be prepped at individual stations, and judges will come around asking what your plans are during the game. Our panel of judges will decide who did the best job, and prizes will be given! While your casseroles are baking, we will make individual flour-less chocolate cakes as a group to bring home! 

 



Capacity: 15 Guests

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Saturday, February 17th @ 5:30 PM At the Chef's Table with Chef Nandini Sharma! $65

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 event includes a full meal.

Guest Chef Nandini Sharma is back for a visit! Her specialty is Indian Cuisine.  We are delighted to have Nandini with us.  Her food is always amazing! The menu for this evening will be:

Appetizer
 onion and potato “pakoras” ( GF V chickpea flour veggie fritters) with spicy cilantro chutney

Main course
 “Chicken Biryani”. Biryani is a baked rice dish with layers of chicken (or lamb) curry, potatoes and spices, garnished with fried onions, mint and boiled eggs. It is traditionally served with “raita” a yogurt and cucumber salad.

 Dessert
besan” chick-pea flour and almond brittle and home made chai. 










Capacity: 28 Guests

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Tuesday, February 19th @ 6:30 PM At the Chef's Table with Chef Keith Rhodes of Catch Restaurant $65

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 event includes a full meal.

Chef Keith Rhodes returns this evening with what will be a wonderfully, fresh and delicious menu chosen by the Chef himself.  Because he relies on the freshest products available, he lets us know the menu within 24-48 hours of service.   Chef Rhodes has a very busy schedule and we are lucky to have him!  If you have any food allergies, please let us know upon registration and we will do our best to accommodate your needs.
Capacity: 30 Guests

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Thursday, February 21st @ 6:30 PM Spring Wine Pairing Dinner Series with Gwen Gulliksen and Mike Summerlin: Session 2 - Pinot Noir $70

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 event includes a full meal.
Wine is included with this event.

Chef Gwen Gulliksen and wine expert Mike Summerlin are returning this Spring with their monthly Wine Pairing Dinners.  This Season, Mike and Gwen will focus each pairing on one varietal.  Mike has selected Pinot Noir as this month's theme.  The menu for the evening:

NIBBLE
 
Baked Brie with Dried Fruit Compote & Crostini
 
 
 
FIRST COURSE
 
Roasted Root Vegetable Salad with Mustard Vinaigrette & Goat Cheese
 
 
 
MAIN COURSE
 
Chicken, Mushroom & Caramelized Onion Ragout with Penne & Soft Roasted Garlic Bread
 
 
 
DESSERT
 
Cherry Bread Pudding with Caramelized Almond Glaze

 

Capacity: 20 Guests

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Saturday, February 23rd 11-1 PM Stuffed Sweet Potatoes and Salad with Tish Vincent of Lotus and Lentils! $65

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 event includes a full meal.

Tish Vincent from Lotus and Lentils is here today celebrating the magnificent sweet potato!  Tish and guests will be stuffing sweet potatoes with wonderfully healthy ingredients that will make the potato a full meal.  This is a quick and healthy option to incorporate into your busy schedule.  Guests will dine on a fresh,  composed salad and the potato that they made for lunch.  

 Related image





Capacity: 14 Guests

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Sunday, February 24th at 3:00 PM Sunday Supper: Winter Coastal Fare with Susan Dietsch $65

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 event includes a full meal.

There is not as much variety in local seafood during the cold months. Susan will show you how to create a delicious meal with what’s available. We are learning how to make Fried Oysters with a Spicy Remoulade Sauce, a Tuscan-inspired Seafood Stew that is perfect for cold or rainy days, and an easy Orange-scented Olive Oil Cake.
Gluten- and diary-free.

Image result for fried oysters

Max: 20 people

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Tuesday, February 26th @ 6:30 PM At the Chef's Table with Chef Dean Neff of Pinpoint Restaurant $65

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 event includes a full meal.

Chef Dean Neff of Pinpoint Restaurant will be joining us this evening.  We are grateful to have him.  The menu for this evening will be announced soon.  Chef Dean's classes fill quickly, reserve early.



Capacity: 30 Guests

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Tuesday, March 5th @ 6:30 PM Spring Wine Series, Session III with Mike Summerlin of Port City Wine Education $20

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

Welcome to Session II of our Spring Wine Education Series with Mike Summerlin.  Please keep in mind, Mike's classes encompass different concepts each time, so you don't have to attend a previous class to enjoy the evening!



Capacity: 16 Guests
 

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Wednesday, March 6th @ 6:30 PM Wednesday is Italian Day with Annemarie!! $65

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 event includes a full meal.

Wednesday is Italian Day with Annemarie!  You are guaranteed a fantastic Italian meal.  Menu for the evening:

Classic Italian Minestrone Soup

Salad with Fresh Basil Dressing

Ravioli bathed in a Creamy Mushroom Sauce

Creamy Italian Limoncello Ricotta Cake


Capacity: 16 Guests

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Thursday, March 7th @ 6:30 PM At the Chef's Table with Chef Sam Cahoon of Savorez $65

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 event includes a full meal.

Chef Sam Cahoon of SAVOREZ will be joining us this evening.  Experience his twist on Panamanian flavors!  Menu details coming soon!





Capacity: 28 Guests

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Saturday, March 9th at 2:00 pm Pâte à Choux: The One Dough You Need to Know with Susan Dietsch $60

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 food to go.

This simple and versatile egg dough made in a sauce pan magically puffs during baking to leave a hollow center that is perfect for delicious fillings. Practice making the dough and using a piping bag to make Gougeres (Gruyere Cheese Puffs), Pull-Apart Ham & Cheese Bread, Vanilla Bean Cream Puffs, and Profiteroles with Boombalatti’s Ice Cream and Chocolate Fudge Sauce. This dough also makes eclairs! Enjoy your creations in class and take some home.





Capacity: 16 Guests

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Tuesday, March 12th @ 6:30 PM At the Chef's Table with Chef Dean Neff of Pinpoint Restaurant $65

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 event includes a full meal.

Chef Dean Neff of Pinpoint Restaurant will be joining us this evening.  We are grateful to have him.  The menu for this evening will be announced soon.  Chef Dean's classes fill quickly, reserve early.



Capacity: 30 Guests

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Sunday, March 17th at 3:00 PM Sunday Supper: Farmer’s Market Fare with Susan Dietsch $65

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 event includes a full meal.

Susan will take the best of what is available from local farmers and show you how easy it is to eat a prepare a meal from whatever is at the Farmer’s Market using a few simple techniques and the excellent spices available at TSG. A grain and vegetable salad with an easy vinaigrette, an entree featuring local pastured meats, and a dessert featuring local berries will be served.
Gluten-free.




Capacity: 20 Guests

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Tuesday, March 19th @ 6:30 PM At the Chef's Table with Chef Keith Rhodes of Catch Restaurant $65

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 event includes a full meal.

Chef Keith Rhodes returns this evening with what will be a wonderfully, fresh and delicious menu chosen by the Chef himself.  Because he relies on the freshest products available, he lets us know the menu within 24-48 hours of service.   Chef Rhodes has a very busy schedule and we are lucky to have him!  If you have any food allergies, please let us know upon registration and we will do our best to accommodate your needs.
Capacity: 30 Guests

Read More +

Thursday, March 21st @ 6:30 PM Spring Wine Pairing Dinner Series with Gwen Gulliksen and Mike Summerlin: Session 3 - Chardonnay $70

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 event includes a full meal.
Wine is included with this event.

Chef Gwen Gulliksen and wine expert Mike Summerlin are returning this Spring with their monthly Wine Pairing Dinners.  This Season, Mike and Gwen will focus each pairing on one varietal.  Mike has selected Chardonnay as this month's theme.  The menu for the evening:

NIBBLE
 
Mini Crab Cakes with Avocado Aioli
 
 
 
FIRST COURSE
 
Creamy Spring Vegetable Risotto
 
(peas, baby carrot, spring onion)
 
 
 
MAINE COURSE
 
Roasted Catch of the Day with Caramelized Leeks & Fennel with Fresh Herb Butter
 
 
 
DESSERT
 
Vanilla Cake with Vanilla Butter Cream and Vanilla Ice Cream

 

Capacity: 20 Guests

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Saturday, March 23rd 5-7:30PM Kid's Spring Cooking Class with Ashley Wixon: Session III. Italian Day!!! $45

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 event includes a full meal.

Italian Day. Learn how to make all of Chef Ashley's favorite Italian dishes. 

-Tortellini Soup with Veggies

- Mini Eggplant Parmesan Stacks

- Baked Spaghetti Nests with Marinara

Students will also learn about PLATING, and everyone will compete to see who can present their spaghetti nests the best. From choosing your actual plate to decorating your food, you'll be put to the test just like the Chefs on Chopped! In addition, students will also learn about kitchen gadgets such as the Mandoline, Microplane, and all types of graters.



Capacity: 15 Guests

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Sunday, March 24th 11-1 Preparing a Healthy Taco Bar with Tish Vincent of Lotus and Lentils $65

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 event includes a full meal.

Today guests will make a  delicious Taco Bar! Tish Vincent of Lotus and Lentils is back with us today to begin the New Year a little healthier. Tish and guests will be making a Vegan filling , pickled onions, mango/pineapple salsa and guacamole if time allows.  Guests will have the option of corn tortillas or lettuce wraps for a low carb option.  This is a hands-on event, so for those of you who want to dive right in and cook, this is for you!


 

Capacity: 14 Guests

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Tuesday, March 26th @6:30 PM At the Chef's Table with Chef Bud Taylor of the Bistro at Topsail! $65

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 event includes a full meal.

 Chef Bud Taylor of The Bistro at Topsail is back with us during our Spring Session!  Chef Bud has quickly become a favorite!  Menu details soon to come!  Keep an eye out for updates.



 Capacity: 30 Guests

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Tuesday, April 2nd @ 6:30 PM Spring Wine Series, Session IV with Mike Summerlin of Port City Wine Education $20

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

Welcome to Session II of our Spring Wine Education Series with Mike Summerlin.  Please keep in mind, Mike's classes encompass different concepts each time, so you don't have to attend a previous class to enjoy the evening!



Capacity: 16 Guests
 

Read More +

Wednesday, April 3rd @ 6:30 PM Wednesday is Italian Day with Annemarie!! $65

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 event includes a full meal.

Wednesday is Italian Day with Annemarie!  You are guaranteed a fantastic Italian meal.  Menu for the evening:

Gnocchi, White Bean and Spinach Appetizer

Grilled Vegetable Salad with Poppyseed Dressing

Italian Beef Tenderloin Tips with a Creamy Roasted Garlic and Spinach Orzo and Vegetable Du Jour

Strawberry Tiramisu


Capacity: 16 Guests

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Thursday, April 4th @ 6:30 PM At the Chef's Table with Chef Sam Cahoon of Savorez $65

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 event includes a full meal.

Chef Sam Cahoon of SAVOREZ will be joining us this evening.  Experience his twist on Panamanian flavors!  Menu details coming soon!





Capacity: 28 Guests

Read More +

Tuesday, April 9th @ 6:30 PM At the Chef's Table with Chef Keith Rhodes of Catch Restaurant $65

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 event includes a full meal.

Chef Keith Rhodes returns this evening with what will be a wonderfully, fresh and delicious menu chosen by the Chef himself.  Because he relies on the freshest products available, he lets us know the menu within 24-48 hours of service.   Chef Rhodes has a very busy schedule and we are lucky to have him!  If you have any food allergies, please let us know upon registration and we will do our best to accommodate your needs.
Capacity: 30 Guests

Read More +

Saturday, April 13th 5-7:30PM Kid's Spring Cooking Class with Ashley Wixon: Session IV. Nailed It! Bake-off! $45

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 event includes a full meal.

"Nailed It!" Bake-Off.
Compete to make the best replica of Chef Ashley's design. Contestants will make a pan of cupcakes and their own batch of buttercream, choosing their flavors from a pantry of baking ingredients. Then, they will assemble the frosted cupcakes into a flower design that will be revealed on the day of class. We will use a projector to keep the design up during the competition, and we'll also provide baking tips along the way. Before the judges devour your creations we will take pictures so you can always remember what you made. Leftover cupcakes can be taken home, too!  




Capacity: 15 Guests

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Tuesday, April 16th @ 6:30 PM At the Chef's Table with Chef Bud Taylor of the Bistro at Topsail! $65

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 event includes a full meal.

Chef Bud Taylor of The Bistro at Topsail is back with us during our Spring Session!  Chef Bud has quickly become a favorite!  Menu details soon to come!  Keep an eye out for updates.


 Capacity: 30 Guests

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Thursday, April 18th @ 6:30 PM At the Chef's Table with Chef Ramon Villasenor of Los Portales and Tequila Comida and Cantina $65

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 event includes a full meal.

Chef Ramon is back for his second visit during our Spring session.  We are so excited to have him!  He recently opened his second restaurant, Tequila Comida and Cantina and is a very busy man.  He found time to come back and visit. Chef Ramon serves fresh, delicious, absolutely authentic Mexican Cuisine.  Menu details released soon!


 



Capacity: 24 Guests

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Sunday, April 21st at 3:00 pm Sunday Supper with Susan Dietsch – menu TBA $65

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 event includes a full meal.

Keep an eye out for menu, coming soon!!!



Capacity: 20 Guests

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Tuesday, April 23rd @ 6:30 PM At the Chef's Table with Chef Dean Neff of Pinpoint Restaurant $65

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 event includes a full meal.

Chef Dean Neff of Pinpoint Restaurant will be joining us this evening.  We are grateful to have him.  The menu for this evening will be announced soon.  Chef Dean's classes fill quickly, reserve early.



Capacity: 30 Guests

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Thursday, April 25th @ 6:30 PM Spring Wine Pairing Dinner Series with Gwen Gulliksen and Mike Summerlin: Session 4 - Sauvignon Blanc $70

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 event includes a full meal.
Wine is included with this event.

Chef Gwen Gulliksen and wine expert Mike Summerlin are returning this Spring with their monthly Wine Pairing Dinners.  This Season, Mike and Gwen will focus each pairing on one varietal.  Mike has selected Sauvignon Blanc as this month's theme.  The menu for the evening:

NIBBLE
 
Mushroom Yakitori with Japanese Dipping Sauce
 
 
 
FIRST COURSE
 
Carrot-Ginger Soup with Whipped Cream & Spring Green Onion
 
 
 
MAIN COURSE
 
Basil Pesto Rotelli with Butter Poached Shrimp & Crusty Baguette
 
 
 
DESSERT
 
Fresh NC Strawberries with Gingered Sabayonne

 

Capacity: 20 Guests

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Saturday, April 27th 11-1 Buddha Bowls with Tish Vincent of Lotus and Lentils! $65

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 event includes a full meal.

Tish Vincent finishes our Spring session with a bang!  Today guests will learn about, and create,  Buddha Bowls!   Buddha Bowls are all - encompassing meals that typically start with plant-based components like grains, roasted veggies, nuts etc. and builds from there.  There are a tons of combinations to try including plenty of savory dressings that finish the bowl. Tish will help guests fill their bowl with nutrients, make it a satisfying meal and most importantly, taste delicious!

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Capacity: 14 Guests

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