Memberships are open to all adults for

$25.00 per person

for the 2017 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 to Cape Fear Food & Wine Club!

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 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!




Saturday, September 22th 11-1 Pizza from Scratch with Susan Dietsch $55

Students will participate in making the items listed in today’s menu.
This event includes a full meal.
This class includes food to go.

Get your hands into making pizza from scratch, start to finish.
We will begin with a short demonstration of how to make the pizza dough. While that’s proofing, work with some dough that Susan has already proofed to create your own custom individual pizza for lunch. Toppings will include: classic red pizza sauce with pepperoni and mozzarella; black beans, salsa, and Mexican cheese blend; artichoke pesto with spinach and Asiago; or any custom assortment you desire. Salad and fresh fruit will also be served. Then we will roll up our sleeves and make pizza dough to take home, which can be baked that day or frozen.

Please bring a 3-4 qt bowl with a lid in which to take your dough home.





Capacity: 16 Guests

   

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Tuesday, September 25th @ 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!!!  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.  His past classes have been fantastic! Here is the menu for the evening:

Appetizer

Tostadas de Guacamole with Queso Fresco


Entree

Mahi Mahi poblano

Fish- Mahi with Creamy Poblano Sauce - Served with lettuce, cactus slaw, and rice.

Esquite - Corn with homemade mayo, queso fresco and tajin (chili powder)

Dessert
Esquite - Corn with homemade mayo, queso fresco and tajin (chili powder)



Capacity: 24 Guests

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Saturday, September 29th 1-3 PM 5 Classic Pasta Shapes paired with 5 Classic Italian Sauces with Annemarie!! $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 break into groups and make delicious Homemade Pasta shapes and homemade sauces! The dinners created will be:

Fettuccini with Alfredo Sauce

Penne a la Vodka

Bucatini Puttanesca

Linguini Pesto alla Genovese

Angel hair Aglio e Olio




Capacity: 16 Guests

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Sunday, September 30th 1-3 PM Easy Meals with Beef as the star with Chef Jennifer Wright $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.

Chef Jennifer Wright of Port City Cheesecakes is back with us this afternoon.  She will be host a class utilizing beef to prepare easy, delicious dinners.  In this hands-on class, guests will break into groups and prepare different recipes.  All will enjoy a delicious lunch when all the hard work is done.  Wine will be offered for purchase by the glass or bottle.  The entrees being prepared today will be:

Beef and Lentil Stew
Beef Pot Pie
Chinese Steak Stir-Fry
Beef Bourguignon
Cottage Pie




Capacity: 16 Guests

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Thursday, October 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!  Keep an eye out for menu updates soon to come!





Capacity: 28 Guests

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Friday, October 5th @ 6:30 PM Fall Wine Pairing Dinner Series with Gwen Gulliksen and Mike Summerlin: Delicious Harvest Dinner $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 Fall with their monthly Wine Pairing Dinners.  The theme of this evening will be Local Fall Harvest.  The menu for the evening will be:
 

First Course

Butter Nut Squash Soup with Lime Cream & Crispy Ginger

 

Second Course

Celery Root with Walnuts, Grapes, Arugula & Blue Cheese

 

Third Course

Charred Cauliflower & Brussels Sprouts with Bacon

 

Fourth Course

Creamy Mushroom Risotto with Tarragon

 

Fifth Course

Cider Braised Pork Loin with Tart Apples & Root Vegetables

 

Sixth Course

Star Anise Poached Pears with Cinnamon Ice Cream & Dark Chocolate

 


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Capacity: 20 Guests

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Sunday, October 7th 3-5PM At the Chef's Table with Bobby Watkins of The Bento Box $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.

Bobby Watkins of The Bento Box will be joining us again this session!  He presented 2 Sushi classes here last session with James Nash.  James Nash has recently relocated to Maryland where he is furthering his career as a Sushi Chef.  We miss him but know he is doing great things!  Bobby has graciously agreed to return on his own.  This evening, Bobby's Asian Cuisine will focus on hot( temperature) dishes.  The menu for the evening:


Appetizer

Mushroom Broth garnished with Beech and Enoki Mushrooms and Scallion


Entree
 
Pork Katsu with Katsudon sauce, served with Cucumber Salad and a Cold Soba


Dessert 


Sake Bellini with Peach Puree




Capacity: 20 Guests


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Tuesday, October 9th @ 6:30 PM Fall Wine Series with Mike Summerlin of Port City Wine Education $15

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 Fall 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, October 10th @ 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.

Annemarie is back this session serving her wonderful Italian dinners.  This evening's menu will be:


Starter
Creamy Tortellini Soup - This is a beautiful tortellini soup with cheesy tortellini, carrots, spinach, a little roux and a splash of cream.

Entrée
Classic Pasta Bolognese with Ground Beef, Pork and Veal over Pappardelle Pasta served with Focaccia Bread

Dessert
Homemade Chocolate Trifle with layers of homemade chocolate mousse, espresso brownie, caramel sauce, chocolate Mascarpone whipped topping and chocolate shavings!!




Capacity: 16 Guests

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Saturday, October 13th @ 6:00 PM 1920S MURDER MYSTERY DINNER !! With Chef Jennifer Wright of Port City Cheesecakes $80

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 join us for our 1920's Murder Mystery Dinner!
 Guests will enjoy an amazing dinner from Chef Jennifer Wright of Port City Cheesecakes while solving a murder!  You will all be given a character assignment before the event. Clues and character packets with all relevant information will be dispersed at the beginning of the event.  Prizes will be awarded for best dressed, best in character and of course, for the correct guess.   


It’s the height of Prohibition in 1920s Chicago, and there’s a mob war brewing between the South Side Gangsters and the Northern Chicago Mob Outfit. The two ruthless crime leaders Hal Sapone and Beanie O’Dannon have finally reached an agreement on bootlegging practices in Chicago and have decided to pull together resources to undergo a collaborative effort with criminal endeavors.

On the surface, this strategy seems similar to bailing out a sinking ship with tin cups, nevertheless.

 Recently, gangsters from the north and south have been spotted together at various speakeasies throughout Chicago, but the tension in the air is always thick enough to be cut with a knife. However, this newfound relationship between the opposing mob bosses has served, thus far, to inhibit gratuitous bloodshed as in the past. Part of the success of this truce is that both crime bosses have found new dames, thereby intertwining more mutual relationships between the two factions.  

The two gangs have set an official date to meet at Hal Sapone’s Grand Gatsby Speakeasy to resolve all remaining differences.  Will these two underground organizations resolve their disputes or will a massive melee erupt, rekindling the fatal flames between them?  

This is where your story begins.

The menu for the evening will be:

Cocktail Hour
 
shrimp cocktail shooters
deviled eggs 
crudite with dip
cheese, crackers, sausage, pickle/olive tray
brushetta
 
 
 
Appetizer
 
Lobster Bisque 
Classic Caesar Salad 
 

Entree - Choose 1
 
Caprese Chicken with Balsamic Reduction and Sauteed Green Beans 
or

Roasted Beef Tenderloin with Mushrooms & White Cream Sauce with Sauteed Asparagus
 
 
 
Dessert

Individual New York Style Cheesecake 


PLEASE CALL TO RESERVE  - 910-256-9488 - LIMITED SEATING-RESERVE SOON!


Capacity: 18 Guests

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Sunday, October 14th 1-3 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 Football Season!!!!  Michelle and Nick Rock from T'Geaux Boys are back with us today making amazing game day foods while we watch the game! They have had a very busy summer.  We sure have missed them! The delectable  snacks being presented today are perfect for hosting a great party. The menu will be:

Muffulettas Pinwheels

Creole Pasta Salad (Vegetarian) 

Corn Fritters (Gluten Free) sweet and savory, vegetarian style or w/bacon 

Andouille Sausage Cajun BBQ Bites

Bourbon Apple Bread Pudding  



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

Capacity: 24 Guests

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Tuesday, October 16th @ 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 of Catch is back with us tonight with a                                            delicious menu!!!                                 


Menu for the evening:

 

First Course

Thai Green Papaya Salad with Tamarind Lime Dressing

 

Second Course

Mixed Grill of Ahi Tuna, Miso Glazed Salmon and

Lemongrass Shrimp Fried Rice with Shanghai Bok Choi

 

Third Course

Spiced Vanilla Crème Brûlée with Peach Jelly

 
                                          Reserve Today!!





 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, October 20th 2-4 PM Kid's Halloween Party with Ashley Wixon!!! $40

This class includes a generous sampling of the menu items prepared in class
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 food to go.

No tricks here, only treats!!!  Halloween is here!!  Learn how to make an assortment of Halloween treats perfect for any party or family members to enjoy.  There will be arts and crafts.  Costumes aren't required but there may be a few prizes for those that dress up :)


Capacity: 20 Guests
When reserving class, a parent is required to become  a member of Cape Fear Food and Wine Club. If not currently a member,  the fees for membership are $25.00 for the calendar year or $5.00 temporary membership covering the month of class attending.  If you have any questions, please call us at 910-256-9488. 

 Please let us know if your child has any allergies or restrictions and we will accommodate needs accordingly.


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Sunday, October 21st @ 3PM Carolina Shrimp and Grits with Susan Dietsch $60

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.

Carolina Shrimp and Grits!!!

Join us for this Carolina coastal supper starting with a composed salad of warm roasted root vegetables, toasted pecans, cool greens, creamy cheese, and a warm bacon vinaigrette. Learn how easy it is to make shrimp stock to create a lovely velouté sauce to accompany local shrimp and native blue corn grits from South Carolina. Finish with pumpkin pots de crème with cinnamon whipped cream and toasted hazelnuts. Recipes are naturally gluten-free; those with dairy sensitivities can be accommodated if you inform us when you reserve.





Capacity: 24 Guests

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Tuesday, October 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 again 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, October 28th @ 5:30 PM Sunday Family-style Dinner with Annemarie! $55

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 have Sunday dinner with Annemarie!!
Today Annemarie is inviting your family to her Sunday Family Dinner.  Guests will come and have a wonderful dinner - all served family-style.  Learn how to cook her favorite meals while you eat until you can't take another delicious bite.  The menu for today:

Fresh Italian Green Salad

Meatballs and Sausage with Pasta

Warm Buttery Bread

Pumpkin Love Cake



Capacity: 20 Guests

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Thursday, November 1st @ 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!  Keep an eye out for menu updates soon to come!





Capacity: 28 Guests

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Saturday, November 3rd @ 6:30 PM At the Chef's Table with Chef Nandini Sharma! $60

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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Sunday, November 4th 1-3 PM Holiday Appetizer Class with Annemarie!! $65

This class includes a generous sampling of the menu items prepared in class
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.

Annemarie is back this holiday season treating us to her holiday appetizer class!!!  This is a hands-on class and guests will break into groups and make delicious appetizer perfect for any holiday gathering.  The menu for today is:



Loaded Cheese ball Bites

Triple Cheese and Shrimp or Chicken Wonton Cups

Cranberry BBQ Sauce Turkey Sliders

Steak Towers

Stuffed Baby Peppers

This class is highly requested and will fill quickly.  Reserve early!

Capacity: 20 guests

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Tuesday, November 6th @ 6:30 PM Fall Wine Pairing Dinner Series with Gwen Gulliksen and Mike Summerlin: Madeleine Kamman Tribute French Dinner $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.

Please join me in honoring Madeleine Kamman, my mentor, teacher and dear friend, who passed away this summer. She was a culinary great and is greatly missed in the culinary world. This dinner is dedicated to her and features her delicious recipes for you to enjoy.




First Course

Madeleine’s Rich Onion Soup

 

Second Course

Provencal Lasagna with Caramelized Ratatouille & Goat Cheese

 

Third Course

Roasted Chicken with Mustard Currant Sauce

Garlic Mashed Potatoes with Hazelnuts & Sage

Etuveéd Red Cabbage

 

Fourth Course

Great Grandmother JJ’s Cheese Tart with Raspberries




Capacity: 20 Guests

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Wednesday, November 7th @ 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.

Annemarie has a treat in store for you this evening!  Look at this menu!

Starter
Creamy White Bean and Sausage Soup

Entrée
Veal Saltimbocca - tender pieces of Veal pounded thin, stuffed with Prosciutto and Sage leaves, rolled and sauteed until tender.  Veal will be be presented on a bed of Fettuccine and garnished with a rich Mushroom-Veal Demi-Glace.   

Dessert
Decadent Tiramisu Trifle



Capacity: 16 Guests

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Thursday, November 8th @ 6:30 PM Fall Wine Series with Mike Summerlin of Port City Wine Education $15

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 III of our Fall 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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Friday, November 9, 2018 at 6:30 PM A Class-y Organic Thanksgiving 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.

Happy Thanksgiving!!!!

Join us for this event that is a dinner party with the perks of a cooking class! Mingle with Susan in the kitchen or talk with your mates over a glass of wine, enjoy a delicious meal, and take the recipes home to inspire new holiday traditions. Begin with some appetizers plus bread and compound butters served family-style. Then enjoy Sage-Brined Roast Turkey, Herbed Antebellum Yellow Cornbread Dressing, Sage Hasselback Yukon Gold Potatoes, Turkey Gravy, and Cranberry Orange Hazelnut Chutney for our entrée. Say bye-bye to your usual holiday pie when you try the delicious Mile High Sweet Potato Meringue Pie Susan is serving for dessert. Come hungry! Recipes are naturally gluten-free.





Capacity: 24 Guests

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Sunday, November 11th 12-2 PM Hosting the Perfect Holiday Brunch with Chef Jennifer Wright $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.

The holidays are quickly approaching, and many of us will be hosting family and friends.  Today, Chef Jennifer Wright will offer some fantastic recipes and suggestions to present an amazing Brunch!  Guests will break into groups and make some of the items during class. When all is prepared, guests will enjoy a wonderful Brunch. Holiday- themed Mimosas and Bellinis will be offered for purchase by the glass.  The menu will be:

Tea biscuits with gingerbread butter

Cinnamon sugar coated pancake muffins 

Prosciutto baked egg cups

Dill smoked salmon quiches with Phyllo crust

Old Charleston Style Shrimp and Grits

                                                               Apple rose tarts



Capacity: 16 Guests


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Tuesday, November 13th @ 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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Wednesday, November 14th @ 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.

We are very excited to welcome Chef Bud Taylor of The Bistro at Topsail!  He has a very busy schedule, but will be with us twice during our Fall/Winter Session. Here is a little bit about Chef Bud:

 

Inspired by his childhood spent in the kitchen cooking with his family, Chef Bud Taylor incorporates Southern and Coastal ingredients and flavors into his cuisine. Having spent years in the marketing and design world, Chef Bud is a self-taught chef and has never attended culinary school.

 

Chef Bud currently serves as the executive chef and owner of the Bistro at Topsail, a fine-dining farm to table restaurant holding the recent distinctions of Open Table’s 2016 Diners Choice award, Open Table’s 2017 Top 100 Most Scenic Restaurants in America, Wine Spectator’s 2018 Award of Excellence and Winner of The James Beard Foundation’s 2017 Blended Burger Project. The Bistro is located in the heart of Surf City, North Carolina on Topsail Island. The restaurant serves a seasonal menu with a focus on North Carolina product and high quality ingredients, many of which are grown on Executive Chef and Owner Bud Taylor’s farm in Holly Ridge, North Carolina. 

Menu details coming soon!!!  Reserve your seat early and help us welcome Chef Bud to our kitchen!!

Capacity: 28 Guests

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Saturday, November 17th 2-5 PM Kid's Thanksgiving Dinner with Ashley Wixon! $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.

Happy Thanksgiving!!!!
Today guests will enjoy a full, Thanksgiving Dinner!  The turkey will be prepared before guests arrive, but all will work together to make all the fixins such as stuffing, cranberry sauce, green bean casserole, creamy mashed potatoes and pie.  Everyone is certain to leave with a full belly!



Ages 5 and up.  When reserving class, a parent is required to become  a member of Cape Fear Food and Wine Club. If not currently a member,  the fees for membership are $25.00 for the calendar year or $5.00 temporary membership covering the month of class attending.  If you have any questions, please call us at 910-256-9488. 

 Please let us know if your child has any allergies or restrictions and we will accommodate needs accordingly.

Capacity: 16 Guests

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Tuesday, November 20th @ 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 this Fall 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.  His past classes have been fantastic!  Menu details to be announced soon!



Capacity: 24 Guests

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Sunday, November 25th @ 5:30 PM Sunday Family-style Dinner with Annemarie! $55

Annemarie is back with us today for her second Sunday Family Dinner!!!!  She invites your family to enjoy an Old-fashioned,  Sunday dinner that your Grandmother would cook.  The menu for this evening will be:


 

Deliciously Fresh Harvest Green Salad

Homemade Chicken Parmagiana with Cavatappi Pasta

Warm Buttery Bread

Grandma's Favorite Apple Cake with Gelato

Capacity: 20 Guests

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Tuesday, November 27th @ 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 for his third presentation during our Fall Session.  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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Friday, November 30th @ 6:30 PM Cannoli Class with Annemarie!! $65

This class includes a generous sampling of the menu items prepared in class
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.

It's Annemarie's Cannoli Class!!!  It is time to learn how to make Annemarie's famous Cannolis! This is absolutely a guest favorite!  This class is hands-on and guests will make the cannoli shells and filling.  Annemarie will serve lite bites throughout the class so that you don't get hungry.  Guests will take home their finished cannolis to share with friends and family.  Reserve early!!  Seats will fill!!!



Capacity: 20 guests

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Sunday, December 2, 2018 at 2:00pm Festive Gluten-Free Treats with Susan Dietsch $50

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.

Happy Holidays!!!!!

We will work in teams to create some beautiful gluten-free cookies that are perfect for sharing this holiday season, as well as a delicious breakfast muffin. Menu to be announced – stay tuned!




Capacity: 16 Guests

 

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Tuesday, December 4th @ 6:30 PM. Fall Wine Series with Mike Summerlin of Port City Wine Education $15

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 IV of our Fall 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, December 5th @ 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.

This is the second visit from Chef Bud Taylor of The Bistro at Topsail!  He will help us welcome the holidays this season! Here is a little bit about Chef Bud:

 

Inspired by his childhood spent in the kitchen cooking with his family, Chef Bud Taylor incorporates Southern and Coastal ingredients and flavors into his cuisine. Having spent years in the marketing and design world, Chef Bud is a self-taught chef and has never attended culinary school.

 

Chef Bud currently serves as the executive chef and owner of the Bistro at Topsail, a fine-dining farm to table restaurant holding the recent distinctions of Open Table’s 2016 Diners Choice award, Open Table’s 2017 Top 100 Most Scenic Restaurants in America, Wine Spectator’s 2018 Award of Excellence and Winner of The James Beard Foundation’s 2017 Blended Burger Project. The Bistro is located in the heart of Surf City, North Carolina on Topsail Island. The restaurant serves a seasonal menu with a focus on North Carolina product and high quality ingredients, many of which are grown on Executive Chef and Owner Bud Taylor’s farm in Holly Ridge, North Carolina. 

Menu details coming soon!!!  Reserve your seat early!

Capacity: 28 Guests

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Thursday, December 6th @ 6:30 PM At the Chef's Table with Chef Sam Cahoon of Savorez $70 Happy Holidays!!!

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.  This will be his holiday dinner! Experience his twist on Panamanian flavors!  Keep an eye out for menu updates soon to come!





Capacity: 28 Guests

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Friday, December 7th @ 6:30 PM Holiday Wine Pairing Dinner Series with Gwen Gulliksen and Mike Summerlin: Global Holiday Dinner $75

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.

Gwen, Mike and The Seasoned Gourmet want to celebrate the holidays with you this evening!  Each of the courses represent a holiday specialty from a different region.  We hope you enjoy this amazing pairing and have a fantastic holiday season!

Menu:

First Course

Mexican Turkey Picadillo Tamales

 

Second Course

Scandinavian Creamy Potato Bake

 

Third Course

Italian Feast of the Seven Fishes Ciappino

 

Fourth Course

Romanian Stuffed Cabbage Rolls

 

Fifth Course

French Bûche de Noel






Capacity: 20 Guests

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Sunday, December 9th 1-3 PM Baking a Traditional Yule Log (Buche de Noel) with Chef Jennifer Wright of Port City Cheesecakes $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 class includes food to go.

Back by popular demand!!!

Come learn how to make a beautiful Yule Log for the holidays!!!  Chef Jennifer will show you how to make a few different flavors and guests will bake and decorate their own mini version!  You will learn how to make meringue mushrooms and other garnishes to decorate your creation.  Wine will be available for purchase by the glass or bottle.  Happy Holidays!!!




Capacity: 16 Guests

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Tuesday, December 11th @ 6:30 PM At the Chef's Table with Chef Keith Rhodes of Catch Restaurant $70 Happy Holidays!

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.

This evening will be Chef Rhodes Holiday Dinner!! 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, December 15th 2-4 PM Santa's Cookies with Ashley Wixon!!$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.
This class includes food to go.

Happ Holidays!!!
This afternoon guests will be making cookies for Santa(and friends and Family). The menu for today will be sugar cookies, gingerbread men and individual candy cane cakes.  Guests will have plenty to take home.  Snacks and hot chocolate will be served and we will even have time to write letters to Santa. 
This class will fill quickly, don't wait too long to reserve!


Ages 5 and up.  When reserving class, a parent is required to become  a member of Cape Fear Food and Wine Club. If not currently a member,  the fees for membership are $25.00 for the calendar year or $5.00 temporary membership covering the month of class attending.  If you have any questions, please call us at 910-256-9488. 

 Please let us know if your child has any allergies or restrictions and we will accommodate needs accordingly.

Capacity: 16 Guests


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Tuesday, December 18th @ 6:30 PM At the Chef's Table with Chef Dean Neff of Pinpoint Restaurant $70

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 for his holiday presentation.  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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Friday, December 28th @ 6:30 PM New Year Dinner with Annemarie! $75

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.

Celebrate the New Year  with us!!!!  Annemarie has planned the perfect dinner to welcome 2019!

Starter
Tortellini sauteed with baby peas and prosciutto dressed in a nutmeg cream topped with Grated Parmesan

Entree
Beef Tenderloin 'Rosa de Parma - Whole Beef Tenderloin butterflied and stuffed with Prosciutto and Parmigiano-Reggiano, rolled, tied and rubbed with Sage, Rosemary and Garlic.  The masterpiece is roasted to perfection for a memorable holiday celebration.  Entree served with Potato and Vegetable Du Jour

Dessert
Italian Love Cake with Mint Ganache and Chocolate Mascarpone Whipped Topping



Capacity: 16 Guests

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