Memberships are open to all adults for

$25.00 per person

for the 2016 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, 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 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 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!




Friday, July 29th at 6:30 PM Paella! Paella! With Chef Christi Ferretti of Pine Valley Market $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.

We are enjoying a feast this Friday evening with Chef Christi from PVM!  Start with an authentic tapas nibble, then watch Christi build a classic Valencian Seafood Paella using delicious Spanish flavors like smoked pimenton and saffron.  We'll serve it with a cool, crisp salad, and finish with Stone Fruit in White Wine over Cake.

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Saturday, July 30th at 2:00PM Master the Basics Series Session II: Pizza on the Grill with Susan Boyles $30

This class includes a generous sampling of the menu items prepared in class
Students will participate in making the items listed in today’s menu.
This class includes food to go.

We will learn to make pizza dough from scratch and grill it up instead of baking! After making our dough to take home, we will use the staff-made risen dough to practice the grilling technique, then toss on some tasty toppings, and savor the spoils of the lesson.

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Sunday, July 31st at 2:00 PM Super Summer Salsas with Lisa Andree $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.
This class includes food to go.

Join Lisa in the kitchen to learn her 3 favorite salsa recipes that will add flavor to any entrée or provide healthy snacks for family and friends.  Make Classic Pico de Gallo, Cucumber Mango, and Strawberry Jicama. Enjoy them with an assortment of chips and a complimentary Wine-Rita.  Take a 1/2 pint of each salsa home. (Vegan/Vegetarian)

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Tuesday, August 2nd at 6:30 PM At the Chef's Table with Chef Keith Rhodes of Catch Restaurant: Memories of Coastal Summers $50

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

Keith grew up here on the coast and has many fond memories of summers with his grandfather on Figure 8 Island and all about town.  Come hear his stories as he strolls down memory lane and enjoy summer Southern classics including Oyster Corn Chowder, Shrimp & Grits, and Sweet Peach Tarts.

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Saturday, August 6th at 2:00PM Master the Basics Series Session III: Crab Cakes with Susan Boyles $30

This class includes a generous sampling of the menu items prepared in class
Students will participate in making the items listed in today’s menu.

Take the best local crab meat you can find and turn it into amazing cakes that are delicate and moist inside, while crunchy on the outside. Practice preparing and cooking the cakes. Serve them with a lightly dressed green salad or on a bun with fresh lemon tarragon aioli.

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Sunday, August 7th at 2:00 PM Relish Three Ways with Chef Gwen Gulliksen $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.
This class includes food to go.

Roll up your sleeves and learn to make this variety of relishes, including:  Italian Giardinara;  Southern Chow Chow; Strawberry Blueberry Relish; and Sweet Corn & Zucchini Relish.  Enjoy samples of everything in class with crackers and other accompaniments, and take a 1/2 pint of each home to enjoy later.

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Tuesday, August 9th at 6:30 PM Wine 201 - Part I of IV with Mike Summerlin of Port City Wine Education $10

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

This is the advance wine education class we've been promising for over a year!  Mike is condensing his usual six-part series into four parts so we can finish before the holidays.  Join us for Part I of this exploration of wine from the soil up.  Learn about grape varieties, growing conditions, wine making processes, and much more.  Mike is bringing the science for this advanced class - so wake up your inner geek!  Sample an array of wines during each session.

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Friday, August 12th at 6:30 PM Date Night: California Dreamin' with Chef Gwen Gulliksen $95 per duo

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.

Gwen is showing us how to prepare this fantastic California-inspired menu.  Start with Farm Stand Veggies with Green Goddess and Artichoke Dips to nosh on as we gather.  Then help us prepare the ingredients for:  Prosciutto Wrapped Figs Stuffed with Goat Cheese; Heirloom Tomato Salad with Pesto Vinaigrette; Monterey Cioppino; and a sweet finish of a Summer Berry Crisp. (Please note: Price is per duo - please select one seat for two people when reserving. Thank you!)

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Saturday, August 13th at 2:00PM Master the Basics Series Session IV: Broil and Grill with Susan Boyles $50

Students will observe, ask questions, and enjoy the food prepared by our instructor.
Students will participate in making the items listed in today’s menu.
This event includes a full meal.

Whether you want to get a handle on grilling, or you want to learn an alternative for apartment living, this is a great class for you. Broiling is a direct heat method of cooking with the heat source above the food, whereas grilling is direct heat cooking with the heat source below. We will compare and contrast these two methods and Susan will demonstrate each one; as well as, show you how to make adjustments for temperatures, thickness of food, distance from flame/coil, and other variances. We will enjoy Lemon-Pepper Broiled Sheepshead (or similar fresh catch) and Grilled Tropical Marinated Pork Tenderloin, both served with easy-to-make Sticky Coconut Rice and Mango Salsa.

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Sunday, August 14th at 2:00 PM Awesome Ancient Grains with Chef Gwen Gulliksen $35

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.

Join us for this informative class during which Gwen will show us how to make the best of a selection of Ancient Greens.  Learn to make Forbidden Black Rice Salad with Asparagus, Lemon, Almonds & Goat Cheese; Quinoa Tabbouleh; and Farro with Black Beans, Sweet Corn & Avocado.  Enjoy some in class and take some home for later.

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Wednesday, August 17th at 6:30 PM Sizzlin' Southwest with Chef Chrsiti Ferretti of Pine Valley Market $50

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

Christi is serving us a family-style meal starting with a delicious Avocado, Roasted Corn and Black Bean Salad with a Roasted Garlic Lime Vinaigrette.  For our supper, it's Chicken and Steak Fajitas, grilled to perfection, and served with Pico de Gallo, Guacamole, Grilled Peppers & Onions, and Cotija Cheese.  We're finishing with Chocolate Pot de Creme that Christi says is super easy to make at home.

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Saturday, August 20th at 11:00 AM Simple Charcuterie at Home with Chef Dean Neff of PinPoint Restaurant $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.
This class includes food to go.

Today's lesson is all about seasonal cooking and preserving meats.  Dean will teach you the steps of preparing Rillettes and Cured Salmon and serving them with a Salad and a Simple Vinaigrette.  It's delicious eats that will keep for a while in your fridge.  Have lunch; take home your first Charcuterie creation to enjoy later!

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Sunday, August 21st at 4:00 PM Sunday Supper: Clean Eats with Susan Boyles $40

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.

What is meant by "clean" eating?  How do you know if the food you've selected is the best quality?  Isn't a tomato just a tomato?  We will answer these questions and more as Susan serves up locally-sourced delicious foods and shows you some of the visual cues to use when selecting your meats and produce.  Learn how to read a label for what it says and what it doesn't.  We're eating family-style tonight at our communal table starting with a Grilled Organic Veggie Salad with Nature's Way Goat Cheese and a lesson on the Anatomy of a Vinaigrette; Roasted Humble Roots Farm Chicken is the crown jewel of our dinner table tonight, slathered with a delicious Herb Pesto and served with a Dijon Potato Salad and crusty bread for sopping up the plate; and we're finishing with a simple Seasonal Fruit dessert.  This is a great meal to serve family and friends!

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Tuesday, August 23rd at 6:30 PM At The Chef's Table with Chef Dean Neff of PinPoint Restaurant: Oysters and Octopus $50

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

Dean is talking all about the 'O' tonight. Learn all about mastering the cookery of Oysters and Octopus. Enjoy Oysters with Cucumber Mignonette; Braised Octopus with Carolina Gold Rice Purloo, Watercress, Preserved Lemon, and Toasted Benne Gremolata. Finish with a sweet treat of Gluten-Free Brownies with Roasted Dandelion Root Ice Cream. Join us for this demonstration and delicious dinner with one of our town's best young chefs.

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Saturday, August 27th at 12:00 PM Give (Chick) Peas a Chance with Lisa Andree $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.

Join our chefs Lisa Andree & Emily Lyons to discover the amazing array of delicious and healthy items that you can create from the lowly chickpea. You will learn how to use the latest foodie craze, Aquafaba, plus the Middle Eastern staple, Besan, aka chickpea flour. From appetizers to entrees, desserts and condiments, the possibilities are virtually limitless!  (Vegan/Vegetarian)

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Tuesday, August 30th @ 6:30pm In the Kitchen with Keith Rhodes - $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.
Students will participate in making the items listed in today’s menu.
This event includes a full meal.

Join us for this rare opportunity to spend an evening in the kitchen with Chef Keith in an intimate, small group setting. Enjoy a complimentary glass of champagne as you gather around the bar and enjoy a cooking lesson with one of Wilmington's favorite chefs.  A first course, entrée, and dessert will be served.

 

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September 8th, 15th, 22nd & 29th from 6:00-8:00 PM Kids:Cooking Around the World with Sherry Storms $160

Students will participate in making the items listed in today’s menu.

The Seasoned Gourmet is inviting kids 12 years old and older to embark on a culinary world tour! On this trip you will enjoy hands-on experience cooking in the French, Mexican, Chinese and Italian traditions with our instructor, Sherry Storms. Each class will focus on a different county from which you will learn geographical and cultural facts; as well as, recipes native to these areas. All you have to pack for this trip is an apron!

All classes run from 6:00-8:00 PM. This series is for children 12 years and older. Registration closes September 1st.

Sherry Storms is a North Carolina certified educator with 10+ years experience teaching first grade through high school. Mrs. Storms is also a graduate of the Culinary Arts program at Wake Tech. 




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October 6th, 13th, 20th & 27th from 6:00-8:00 PM Kids: Farm to Table with Sherry Storms $160

Students will participate in making the items listed in today’s menu.

This series looks at what happens to food before it reaches the consumer. Sherry Storms will discuss the benefits of sustainable agriculture and fresh, local, organic products. Questions such as: How did this get to my plate? Was it farmed? How was it processed? will be probed during this session. And of course, we will be creating delicious meals as we cultivate our minds!

All classes run from 6:00-8:00 PM. This series is for children 12 years and older. Registration closes September 29th.

Sherry Storms is a North Carolina certified educator with 10+ years experience teaching first grade through high school. Mrs. Storms is also a graduate of the Culinary Arts program at Wake Tech.

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November 3rd, 10th, 17th & December 1st from 6:00-8:00 PM Kids: Holiday Cooking with Sherry Storms $160

Students will participate in making the items listed in today’s menu.

No matter what your background, the holidays are about family and food! Sherry will be teaching basic cooking techniques in combination with a variety of favorite holiday recipes. This session will build upon any budding chef's skills and expand their repertoire. 

All classes run from 6:00-8:00 PM. This series is for children 12 years and older. Registration closes October 27th.

Sherry Storms is a North Carolina certified educator with 10+ years experience teaching first grade through high school. Mrs. Storms is also a graduate of the Culinary Arts program at Wake Tech.

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