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.
This evening, guests will be making three different pork entrees with the expert guidance of Annemarie. The menu for the evening:
Tender Baked Pork Chops in a rich Marsala Demi-Glace
Pork Tenderloin Stroganoff with Pappardelle Pasta
Italian Day. Learn how to make all of Chef Ashley's favorite Italian dishes.
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
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
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
Triggerfish & Mangalista Bacon Ceviche w/ winter fruits and vegetables
-Ropa Vieja w/ spring onion slaw, coconut rice, salsa Vera Cruz ,pecan butter
Sweet glazed guava stuffed plantains
Assorted Cheeses, Butter & Bread
Mixed Greens Salad with Red Wine Vinaigrette dressing
Entree - please choose 1
Roasted Cornish Hen with garlic herbed baby potatoes
Bowl of Brown: Beef Stew with barely, mushrooms, red onions, and carrotswith crusty bread
Sansa's Lemon Cake
Please call to reserve with entree selection. Mead, Beer and Mulled Wine will be available for purchase. Prizes will be awarded for best in costume and best in trivia. Hope to see you there!
Hash Brown Egg Nests
Bloody Mary Burger Sliders
Sour Cream Coffee Cake
French Onion Soup Bites
Capacity: 12 Guests
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
Today is National Pet Day!! Join us in celebrating our furry loved ones by learning how to make wholesome treats and food with real ingredients. For Pet day, we will make several recipes for your furry friends! There will be plenty of treats and food to take home to your loved ones, in addition to a few human snacks too!
Capacity: 15 Guests
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:
Italian Wedding Soup
Tortellini Soup en Brodo
Please bring to-go containers to transport your soups home.
Capacity: 12 Guests