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 .

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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 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, click on "reserve now" next to the desired class, or call 910-256-9488, or stop by The Seasoned Gourmet.

CLICK TO DOWNLOAD A COPY OF SUMMER 2015 SCHEDULE


Sunday, July 5th @ 2:00pm Hands-On Training: Homemade Pasta with Chef Gwen Gulliksen $45

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.

Gwen is taking you through the step-by-step of making homemade pasta from scratch.  Learn how to tell when the dough is the correct texture, and practice techniques for rolling and cutting the dough by hand and with a machine.  Gwen will demonstrate how easy it is to make Alfredo Sauce and Basil Pesto.  We will enjoy a portion of the dough that Gwen has made ahead in the form of Fettuccini Alfredo and Pesto Cavatelli.  Take your Cavatelli (Gnocchi) board and your dough home with you.

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Tuesday, July 7th @ 6:30pm Wine 101 Series Part III with Mike Summerlin $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.
Wine is included with this event.

This is the third class of a Six-Part Series that will meet once per month from May through October.  Mike will lead us through the world of wine from agricultural aspects to the finer aspects of wine making, and bottling.  During each session, students will sample an array of wines pertinent to the evening’s discussion.  Each session builds upon information presented in previous sessions, so we recommend (but don’t require) that you attend the entire series.  

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Wednesday, July 8th @ 12pm Market Menus: Super Fresh Salads & Sides 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.
This event includes a full meal.

Our monthly offering of this seasonal class format has Susan starting her day at the Farmer’s Market at Poplar Grove Plantation at 9am, where you are welcome to join her as she makes her selections and develops her menu for our lunch.  Then join us back at The Seasoned Gourmet at 12pm to help cook up the day’s bounty and enjoy it for lunch.  We are taking the best of the best and making some fantastic summer salads and side dishes that can be paired with anything from the grill.  Learn to make tomato oil and use it to finish Susan’s Mayo-Free Roasted Herbed Chicken & Collard Greens Salad; make the most of summer squash, peppers, and other fresh veggies by creating a Grilled Salad with Lemon Dijon Vinaigrette; and learn to make an amazing Grilled Pesto Potato Salad that can be served at any temperature and won’t spoil in the summer heat.  One last salad will be created from the best of the market’s offerings.  Join us!

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Friday, July 10th @ 6:30pm Date Night: Summer in the South of France with Gwen Gulliksen $95 per Duo

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.
This event includes a full meal.

Summers in Southern France are filled with casual meals made from the bounty of local ingredients.  Join Gwen at the kitchen counter to get your hands busy making Bruschetta two ways - with Classic Tapanade and with Roasted Red Pepper & Goat Cheese, and Pan Seared Steak Provençal with Ratatouille Timbal.  Finish with an easy dessert of fresh, sweet Melons & Vanilla Ice Cream.  You could make this menu every time you have company – it never gets old!

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Saturday, July 11th @ 12:00pm Hands-On Training: Sushi 101 with Linda Issitt $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 event includes a full meal.

Are you ready to roll your own sushi?  Come to this class and learn all the skills you need.  Linda will start us with Miso Soup and Ginger Salad before she puts us to work learning to roll Smoked Salmon Jicama Rolls, California Rolls, and Inside-Out Spicy Tuna Rolls.  Finish with a sweet bite of Matcha Fruit Bavarois. Come hungry!  Take your sushi mat home.

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Wednesday, July 15th @ 6:30pm Women’s Night Out: Oaxacan Paradise 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 event includes a full meal.

The music is on, the table is decorated, and the candles are lit - it's WNO!  Gwen is thinking of lazy afternoons in the shade in some quite little Mexican paradise!  She’s showing us some regional cuisine from Oaxaca, Mexico by making Mango & Jicama Salad, Chicken Mole & Oaxacan Rice, and Fresh Fruit with Chili & Lime.  Wash it all down with an Iced Jamaica (wine cocktail).  Bring your sombrero and let’s kick back.  Olé

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Saturday, July 18th @ 12:00pm Hands-On Training: Knife Skills with Susan Boyles $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.

Learn how to hold, hone, and utilize your knife like a pro to slice, dice, chop, and mince while making a Southwest Menu of Cantina Salad with Lime Avocado Dressing; Sizzling Chicken & Beef Fajitas with Pico de Gallo and Mango Avocado Guacamole; and Honey Glazed Pineapple & Papaya Skewers.  Please bring a 6”-8” Cook’s or Chef’s Knife to class with you – a Santoku is acceptable.

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Sunday, July 19th @ 2:00pm Hands-On Training: Pipe Dreams with Susan Boyles $50

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.

So you want to decorate a cake, frost cupcakes, fill Deviled Eggs, make meringues, make profiteroles or cheese puffs, but you just can’t get that piping bag to cooperate?  This class is for you!  We are using cardboard as a practice palate for our piping technique, learning what designs the various tips yield, how to select the right size tip for the task at hand, and how to fill and hold the pastry bag to achieve professional results.  If you are dreaming of piping like a pro, join us!  Students enjoy sweet and salty snacks created during class and take assorted pastry tips and a pastry bag home with them.

 

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Tuesday, July 21st @ 6:30pm Cool Southern Flavors 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 event includes a full meal.

Simon is back with a delicious summer menu that won’t heat up the kitchen too much and is sure to impress your guests.  Make this Leek & Green Onion Terrine the day before and serve it sliced with your own Cold Smoked Flounder.  Simon is culling the best local tomatoes, corn, and peas to make a Summer Succotash and serve it with Deep South Seared Snapper.  We’re macerating some local Seasonal fruit and serving it over Basil Vanilla Panna Cotta with Balsamic. It’s like a cool breeze for your summer table!

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Saturday, July 25th @ 2:00pm Hands-On Training: Cheesecake with Linda Issitt $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.
Students will participate in making the items listed in today’s menu.

If you want to learn all the secrets, tips, and tricks to making perfect cheesecake, come to class with Linda!  You will observe as she makes the basic batter, then you will each prepare you own small cheesecake to take home in a 4” spring form pan, which is also yours to take home.  We will use any leftover batter to make mini-cupcake size cheesecakes.  We are learning to make Deep Dark Chocolate, Key Lime, and Lemon Ginger Cheesecakes.  Of course, there will be cheesecake and coffee at the end of class!

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Tuesday, July 28th @ 6:30pm At the Chef’s Table with Chef Keith Rhodes $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.
This event includes a full meal.

Join us for an evening of food and fun with the Proprietor and Chef of Catch Restaurant, Catch the Food Truck, and Wing Star Food Truck.  Chef Keith surprises us with delicious menus from in-season local products, sharing the bounty of our area in his unique, modern Southern style.  Please let us know if you have any allergies or special dietary needs when reserving so that we may ensure a fun evening for all.

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Sunday, August 2nd @ 2:00pm Kitchen Lab: Pate Brisee with Susan Boyles $30

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.

Let’s talk butter, and flour, and perfectly flaky crust.  Bring your dough together, then learn how to roll it out, transfer it to the pie plate, and crimp the edges.  Pate Brisee is an essential French dough that serves as the wonderful base to myriad pies, sweet and savory.  Whether you make apple pie, quiche, peach tarts, cheese pies, tomato pies, banana pies, or any other kind of pie or tart – come learn the one crust that does it all!  Sample Susan’s Mile High Mushroom Quiche and a delicious Plum Tart.  Take the crust you make in class home to fill and bake. Please bring an 8”-9” pie plate to class.

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Tuesday, August 4th @ 6:30pm Wine 101 Series Part IV with Mike Summerlin $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.
Wine is included with this event.

This is the fourth class of a Six-Part Series that will meet once per month from May through October.  Mike will lead us through the world of wine from agricultural aspects to the finer aspects of wine making, and bottling.  During each session, students will sample an array of wines pertinent to the evening’s discussion.  Each session builds upon information presented in previous sessions, so we recommend (but don’t require) that you attend the entire series.   

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Wednesday, August 5th @ 12pm Market Menus: Brunch at the Beach 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.
This event includes a full meal.

Our monthly offering of this seasonal class format has Susan starting her day at the Farmer’s Market at Poplar Grove Plantation at 9am, where you are welcome to join her as she makes her selections and develops her menu for our lunch.  Then join us back at The Seasoned Gourmet at 12pm to help cook up the day’s bounty and enjoy it for lunch.  Today’s focus is on making Sunday Brunch, the perfect way to use up leftovers and give your guests a proper send-off after a weekend of visiting.  Susan anticipates focusing on Fritattas, Potatoes Two Ways, and the best-ever Fruit Salad from seasonal fruit, depending on product availability, as always.  Starter, Entrée, and Dessert included.

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Saturday, August 8th @ 12:00pm Hands-On Training: Tomato Mania with Chef Gwen Gulliksen $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.

Gwen is showing us ways to use those gorgeous tomatoes that are in abundance in our yards and at the farmer’s markets before they are gone for the season.  Get your hands into making Pico de Gallo, a spicy salsa we will enjoy with chips, but which is also good as a flavorful topping for most anything.  Help Gwen get all the tomatoes ready to make her Red Sauce, which she will serve with Angel Hair Pasta.  Tomatoes and cucumbers never taste better than they do in Classic Gazpacho, which we are also making today.  Tomatoes, three delicious ways.  Tomato lovers, unite!

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Tuesday, August 11th @ 6:30pm At the Chef’s Table with Chef Keith Rhodes $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.
This event includes a full meal.

Join us for an evening of food and fun with the Proprietor and Chef of Catch Restaurant, Catch the Food Truck, and Wing Star Food Truck.  Chef Keith surprises us with delicious menus from in-season local products, sharing the bounty of our area in his unique, modern Southern style.  Please let us know if you have any allergies or special dietary needs when reserving so that we may ensure a fun evening for all.

Read More +

Friday, August 14th @ 6:30pm Date Night: Spanish Tapas with Gwen Gulliksen $95 per duo

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.
This event includes a full meal.

Join us for this tasty menu filled with ideas for small plates or a buffet.  Sip on some fresh-made Waite or Red Sangria while we help Gwen make an array of dishes including Fried Herbed Almonds, Shrimp Romesco. Roasted Red Pepper Frittata, and Pee Wee Potatoes with Aioli, just like you’d see in Spain at a Taverna.  Learn to make Pavlovas with Fresh Fruit & Mint for dessert.  

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Saturday, August 15th @ 12pm Kitchen Lab: Mother Sauces, Part 2 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 event includes a full meal.

Today we are learning the science and technique to two of the French “Mother Sauces,” so named because of their foundational properties that lend them to myriad adaptations.  Learn the tips, tricks, and techniques to perfect Veloute Sauce, a creamy chicken-stock based sauce, and Espagnole Sauce, a hearty brown sauce that may appear a bit drab but packs a ton of flavor.  Try the Veloute by itself, then we will modify it to make Sauce Allemande for Veal Scallopini with Mushrooms and Angel Hair Pasta.  Try the Espagnole sauce with a dressed up version of an old TV dinner favorite – Chopped Steak and French Fries!

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Wednesday, August 19th @ 6:30pm Women’s Night Out: Far East Flavors 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 event includes a full meal.

Linda is making a fantastic small-plates party menu featuring some classic Asian flavors in fresh ways.  Wontons with Thai Curry Sauce, Coconut Chicken with Spicy Cucumber Ribbons, Honey Roast Pork with Stir-Fried Noodles, and a sweet finish of Ginger Cheesecake with Caramel Bananas makes a delicious dinner you won’t want to miss!  

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Sunday, August 23rd @ 2:00pm Kitchen Lab: Custom Cooking Potions with Susan Boyles $30

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.

Susan is showing us how to make our own bottled flavorings, and demonstrating the techniques and temperature required to make Hot Pepper Pecan Oil and Garlic Olive Oil. Next we are working with grass-fed butter to make Herb Butter and Lemon Butter.  Finally, we will make a concentrated liquid infusion that Susan calls “Herb Stock” that can be frozen in cubes and used to add a fast burst of flavor to any dish. Take home samples of the oils.  Enjoy samples of all of these potions on an assortment of roasted vegetables, crostini, and crackers. (Part demonstration, part hands-on)

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Friday, August 28th @ 5:30pm-7:00 CALL TO RESERVE Members-Only Harvest Party (No Guests, Please) - FREE

This class includes a generous sampling of the menu items prepared in class
Only CFFWC Members may attend this event. No guests, please!
Wine is included with this event.

Join us for a free celebration of the end of summer. Susan is cooking up some delicious bites paired to a fresh assortment of wines and our latest wine cocktail creation.  Heavy hors d’oeuvres will be served using local ingredients, spiced up with flavors from our spice bar.  Please call to reserve so that we may ensure enough food and wine are on hand – thank you!

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Saturday, August 29th @ 12:00pm Hands-On Training: Sliders 3 Ways with Gwen Gulliksen $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.

Sliders are the perfect size burgers for entertaining, small enough to enjoy without a plate but big enough that two will do.  We aren’t stopping there – we are showing you three ways to serve your sliders that are sure to be a hit with your friends and family!  Help Gwen make these sliders and toppings, and then sit down and enjoy one of each with some Herbed Vinegar Oven Fries.  Beef Sliders with Blue Cheese and Red Onion Jam; Turkey Sliders with Parmesan & Tomato-Basil Salsa; Shrimp Sliders with Fresh Summer Corn Relish.

 

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