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 .
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
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.
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.
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.
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!
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.
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.
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!
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!
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)
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!
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.
Recipes are to good cooking what training wheels are to a child riding a bike: a safety net, a beginning. Becoming a good cook comes from experiencing the food, from tasting every ingredient, from honing your instincts about how to treat the food, and from practice. It’s familial, regional, cultural, and very, very personal.
Join us on this culinary journey and open yourself to a world of flavors, textures, and techniques. Explore spices from around the world; learn how to select the best quality, clean ingredients; and experience the joy of cooking without a net! Learn to cook from the soul and discover you, on a plate.
Our cooking will include meat, seafood, and vegetarian dishes, as well as pasta and bread-making. Please inform us of any food allergies when reserving—we will do our best to accommodate them!
Six Wednesdays in a row
September 9th—October 14th at 6:30PM
at The Seasoned Gourmet * $300 per person
Your Culinary Guide: Susan Boyles