Memberships are open to all adults for

$15.00 per person

for the 2014 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 rules and regulations 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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Cape Fear Food & Wine Club, Inc.


Welcome!

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, please call 910-256-9488 or stop by The Seasoned Gourmet!


Special Club Events

Join us for these special food & wine events.

Tues., April 29th at 6:30pm Wilmington Wine & Food Festival Preview: “Viva L'Italia” Wine Dinner with Total Beverage Solution $50

Wilmington Wine & Food Festival is this coming weekend, and we are bringing you this fantastic uptown small plates preview to whet your palate!  Susan is manning the stoves for this culinary tour of beautiful beers and wines from Chianti and beyond.  Say hello to two different beers from Birra Moretti with a salty snack upon arrival.  Then have a seat and relax as we pour these delicious wines to pair with each of our five courses while Vic Spotloe of Total Beverage regales us with tales of the wineries and their traditions.  Your Wine Orders & Raffle Ticket purchases this evening will benefit the 2014 WWFF Charities of Open Gate Domestic Violence Shelter and The Bellamy Mansion Museum.  A great start to a wonderful week of Wine & Food, Wilmington Style! Take your wine notes and our recipes home for these great pairings:

Tiziano Prosecco paired with Schiacciata con Cippole Caramellezzate e Insalata Limone e Miele

(housemade focaccia-like Warm Flatbread with Caramelized Onions & Cool Greens w/Honey-Lemon Vinaigrette)

Tiziano Pinot Grigio paired with Linguini con Aglio e Olio, Calamari, e Pomodoro Balsamico alla Piastra

(Linguini with Olive Oil, Garlic & Crushed Red Pepper, Sautéed Squid, and Seared Balsamic Grape Tomatoes)

Altanuta Pinot Grigio paired with Pesce Arrosto con Patate e Gremolata

(Roasted Catch of the Day with Roasted Potatoes and Gremolata, a minced blend of parsley garlic & lemon peel)

Tiziano Chianti Riserva paired with Vitello Marsala con Polenta ai Funghi (Veal Marsala with Wild Mushroom Polenta)

Marco Negri Moscato d'Asti paired with Torta D’Olio d'Oliva con Zabaglione e Pesca Stufatta

(Olive Oil Cake with Marsala Custard Cream and Stewed Peaches)

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Tues., May 20th at 6:30pm “A Taste of Sicily” with Sheri Withorn of Ararat Imports $45

Have a seat and relax as we pour these delicious wines to pair with each of our six small plates which will be prepared by our staff in our demonstration kitchen as you observe.  Sheri Withorn of Ararat Import/Export Co. will discuss the wine growing topography in Sicily and share stories of these family wineries with us.  Take your wine notes and our recipes home for these great pairings:

Fania Insolia-Fiano IGT paired with Panella (Crispy Chick Pea Fritters)

Feud’O Bianco Insolia-Catarratto paired with Insalata Calamari e Pomodoro (Chilled Calamari Salad with Tomatoes, Mint, Shallots, and Lemon)

Poggio di Bortolone Cerasuolo di Virrotio Classico DOCG paired with Pasta alla Norma (Penne, Eggplant, Garlic, Basil, Passata, Ricotta Salata)

Addamanera Terre Siciliane IGT 2011 paired with Tonno e Piselli con Mentuccia (Seared Fresh Tuna with Peas and Mint)

Petitverdò Terra Siciliane IGT 2012 paired with Petti d’Anatra all’Arancio Siciliano (Duck Breast in Sicilian Orange Sauce over Creamy Parmesan Herbed Polenta)

Il Para Para Classico DOCG paired with Torta Olio d'Oliva con Cioccolato e Pistacchio (Orange Olive Oil Cake with Chocolate Sauce & Salted Pistachios)

 

Sat., June 7th at 2:00pm Free Demonstration: Mile High Mushroom Quiche

Susan will show you how to make a fantastic quiche that is sure to become your go-to brunch dish for friends and family!  No reservations required; just gather around the bar for about 30 minutes and have a cup of coffee or buy a glass of wine!  Take the recipe home.  Club members who attend the demo will enjoy 10% off purchases!  

Thurs., June 19th at 6:30pm A Classy Event: Mexi-Cali Feast $40

Susan lived in Southern California for nearly 7 years, traveling to nearby Arizona, New Mexico, and Mexico.  Along the way she fell in love with Southwest cuisine, which is heavily inspired by our Mexican friends south of the border.  Tonight she’s serving up some of her favorites family-style for her Club friends, featuring:  Fresh Tomato & Tomatillo Salsa with Fresh-Made Corn Tortilla Chips; Sweet Corn & Poblano Tamales; Black Bean, Grilled Corn, and Avocado Salad with Roasted Garlic Lime Vinaigrette; Baja Grilled Fish Tacos with Pickled Slaw and a spicy Remoulade Sauce; and a sweet finish of Banana & Cajeta (Caramel) Crepes with Toasted Pecans & Cacao Nibs.  Come dish with your club friends and pass the tamales - Olé! [Recipes to take home; wine, beer, and non-alcoholic beverages available for purchase]

Thurs., Aug. 21st at 6:30pm A Classy Event: Wine Cocktail Party $25

A fun early evening celebration to start your weekend off in style!  Taste some of Susan’s fresh ideas for finger food and three different wine cocktails that are sure to be hits with your friends this spring.  Try a Seared Cauliflower & Irish Cheddar Bite with a Blood Orange Champagne Fizzy; sink your teeth into Shrimp Toasts with Spicy Pineapple Salsa paired with a Pineapple-Basil Riesling Mojito; and don’t leave without popping a Pancetta-Wrapped Broiled Radish into your mouth and washing it down with a Burgundy Manhattan.  It’s fun with wine like you’ve never experienced it!  Take the recipes home.  [Demonstration]

 


Demonstration Cooking Classes

We offer these menu-focused cooking classes to inspire your next home cooked meal!  Most classes are demonstrations; hands-on classes are noted.  All classes include a generous portion of the menu items and wine pairing samples for adults.  

Sat., Apr. 26th at 11:00am The Salt Cure with Susan Boyles $45

Salt is an amazing natural substance with countless applications across a broad range of disciplines – industrial, chemical, environmental, and of course, culinary.  Today we are exploring various types of salt and their uses in preparing food.  In addition to sampling an array of salts, we will discuss using them to flavor and preserve food and put a few to work making Citrus-Cured Salmon on Perfect Crostini; Easy Baked Potato Soup; Salt-Crust Baked Fresh Catch served with Sautéed Vegetables and Homemade Salted Caramel Sauce over ice cream.  Taste some of these items before and after salting and experience the amazing difference! [Demonstration] [Intermediate]

Fri., May 9th at 6:30pm Date Night: Spring Wing Fling $90 per couple

Our Couple’s Night Out this month is all about preparing an easy buffet-style dinner that’s family friendly; prepare it all ahead and spend the entire evening with your friends or family.  Start by making Rebecca’s 7-Layer Salad the day before, then learn to make a Creamy Horseradish Slaw and some Fresh-Fried Sweet Potato Chips, then turn your attention to Chicken Wings seasoned Four Ways: Spicy Dry-Rubbed Piri Piri; Southern BBQ Style; Salt-Free Garlic Sesame Herb; and simple Lemon Pepper.  Finish with fun little semi-homemade Strawberry Cream & Chocolate Cookie Cream Sandwiches that are awesome right out of the fridge or freezer!  [Hands-on] [Difficulty: Easy]

Sun., May 11th at 2:00pm Lobster Heaven with Susan Boyles $45

Join us for a up-close demonstration at the bar on perfecting the cooking of lobster.  We want you to see the versatility of cooking these delicacies, so we will show you how to prepare them a variety of ways:  Butter-Poached Lobster Tail; Grilled Lobster Tail served Caribbean-Style with a Pineapple Pepper Relish; and Whole Lobster boiled, shocked, shelled, and lightly dressed with mayo, herbs, and lemon for a Maine-Style Lobster Roll.  Enjoy the spoils of the lesson with your class mates.  We can’t think of a tastier way to spend Sunday afternoon! [Demonstration] [Difficulty: Easy]

Wed., May 14th at 6:30pm Chef Keith Rhodes from Catch & Phun Restaurants $45

Come to class to spend some up-close time with the man behind the delicious flavors of two of Wilmington’s most beloved restaurants.  Keith will surprise us with his über-fresh menu, as always, so please inform us of any food allergies when reserving so that we might ensure a fun evening for all. [Demonstration] 

Sat., May 31st at 11:00am Gourmet Picnic Fare with Susan Boyles $40

Beach, Boat, Airlie Gardens, or road trip for the annual family vacation – no matter the destination, these delicious dishes will travel well.  Easy Tomato Gazpacho with Herb Garlic Oil; Semi-Homemade Muffaletta Wraps; Curried Mango Chicken Salad; Mixed Herb Pesto Potato Salad that is delicious at any temperature; and Semi-Homemade Cheesecake Cookie Sandwiches.  Pack portions into lidded, disposable plastic or paper containers and wrap dessert in waxed paper and freeze overnight.  A cooler is all you need for a fantastic meal on the go!  [Part Hands-On, Part-Demonstration] [Difficulty: Intermediate]

Wed., June 11th at 6:30pm Chef Keith Rhodes from Catch & Phun Restaurants $45

Come to class to spend some up-close time with the man behind the delicious flavors of two of Wilmington’s most beloved restaurants.  Keith will surprise us with his über-fresh menu, as always, so please inform us of any food allergies when reserving so that we might ensure a fun evening for all. [Demonstration] 

Fri., June 13th at 6:30pm Date Night: Bigger, Better Burgers $90 per couple

Who doesn’t love a burger?  Grill or stovetop, these tasty burgers are packed with flavor.  We will make some oven fries and a beautiful seasonal salad plus both Ranch Dressing and a Lemon Dijon Vinaigrette, but the burgers are the stars.  Turkey-Apple Burgers with Havarti, Watercress, and honey-mustard; Angus Beef Burgers with Irish Cheddar, Caramelized Onions, and Red Horseradish Sauce; and a Kafta Burger – Ground Lamb with handfuls of fresh herbs mixed in, topped with Feta, Spinach, and a Greek Yogurt Garlic Spread.  We will skip dessert and make a Wine Cocktail instead. [Hands-On] 

Sat., June 14th at 11:00am Master of the Grill with Susan Boyles $45

Make this menu one evening on the back patio with friends, and they will refer to you as The Grill Master!  Help Susan prepare the sides to go on the grill, then we will let the grill do the work while Susan shows you how to make a custom blender drink.  We’ll make an appetizer of Pancetta-Wrapped Radishes, then we will char some tomatoes, onions, and romaine lettuce for a Grilled Salad with Warm Tomato Vinaigrette; meanwhile we will be roasting a juicy butterflied Chicken with our house Deep South Dry Rub which we will serve with Grill-Baked Blackened Potatoes.  Finish with Grilled Papaya & Pineapple Slices with Honey-Ale Sauce.  [Part Hands-on, Part Demonstration]  [Difficulty: Easy]

Tues., June 17th at 6:30pm Thai One On with Linda Issitt $45

Join Linda for this fun menu of delicious Thai dishes, including Shaking Beef (Bo Luc Lac), Shrimp Pad Thai, Coconut Curry Thai Chicken, and we are drinking our dessert – a refreshing Lime & Pineapple Coconut Smoothie that is dairy-free, and easily convertible to an adult beverage with the addition of coconut rum.  [Demonstration] [Difficulty: Intermediate]

Wed., June 25th at 6:30pm A Fishy Celebration with Susan Boyles $45

Tonight is all about using local seafood as inspiration for your summer gatherings.  Susan created some easy dishes with creative twists that are mostly make-ahead so you can spend time with your guests.  Chilled Potato Parmesan Bites; Seared Tuna on Crostini with Wasabi Oil and Jicama Slaw; Pineapple-Prosciutto-Shrimp Bites; Grilled Swordfish (or Sheepshead) & Zucchini Skewers with Parsley Pesto; zippy 5-Pepper Wild Rice Salad; and a sweet finish of individual Berry Shortcake Trifles.  Pick your favorite or make them all – either way, your party will be the talk of the town!  [Demonstration] [Difficulty: Easy]

Sat., June 28th at 12:00pm Sushi 101 with Linda Issitt $45

Due to popular demand, we are offering this class again this season!  Come practice rolling your own sushi, and learn to make delicious Miso Soup and a Salad with Ginger Dressing.  Then get your hands into rolling Crunchy Shrimp Roll with Ginger Dressing, Smoked Salmon Jicama Rolls, Spicy Tuna Rolls, and enjoy a sweet finish.  Take your sushi mat and chop sticks home.  [Hands-On] [Difficulty:  Easy]

  

Wed., July 9th at 6:30pm Wok Like This with Linda Issitt $50

Join us for this demonstration of carbon steel wok cooking, a healthy way to prepare food without the loss of much of the nutritional value that is a consequence of longer cooking techniques.  Learn to make an appetizer of Chicken Lettuce Cups, then Linda will show you the techniques behind crisp-tender veggies and succulent proteins in Stir-Fried Scallops with Summer Squashes and Thai Basil, Stir-Fried Hoisin Pork with Tree Ears, and Lemon and Tomato Vegetable Stir-Fry.  Finish with a sweet bite of Ginger Moon Cookies and Mango Ice Cream.  [Demonstration] 

Tues., July 15th at 6:30pm “A Taste of Spain” with Mike Summerlin of Grapevine of NC $45

In another of our fantastic food & wine pairing events, we will focus on two regions of Spain – Rioja to the north, and Jerez to the south.  Mike will pour generous samplings of six different wines, each of which will be paired with a small plate representative of the cuisine of the region where each wine is made.  Menu and wine selections to be announced shortly. [Demonstration] 

Thurs., Aug. 7th at 6:30pm Going Native with Susan Boyles $45

Where you from, Shug? If it isn’t around here, you need this class!  A few classic dishes from the area would be good to have in your repertoire if you plan to entertain your new neighbors.  Pimento Cheese, served classically on crust-less white bread, is our idea of a tea sandwich and is appropriate for any midday or afternoon gathering.  Pulled Pork in a sweet and spicy vinegar sauce is what we call “Barbeque” here, and we like it with a simple Coleslaw (just “slaw”), on a bun or just on a plate.  Shrimp & Grits our way has a cream-based pan sauce and the grits are stone-ground and served “loose” – this is a timeless entrée that almost no one here will reject.  Like most of the South, we love us some Banana Pudding and we are teaching you the classic method tonight (hint: it does not involve meringue).  Y’all come! [Demonstration] [Difficulty: Intermediate]

Tues., Aug. 12th at 6:30pm Chef Keith Rhodes from Catch & Phun Restaurants $45

Come to class to spend some up-close time with the man behind the delicious flavors of two of Wilmington’s most beloved restaurants.  Keith will surprise us with his über-fresh menu, as always, so please inform us of any food allergies when reserving so that we might ensure a fun evening for all. [Demonstration] 

Fri., Aug. 15th at 6:30pm Date Night: Authentic Mexican $90 per couple

If bland rice and tasteless, mushy beans came with all the Mexican meals you’ve ever had, you are in for a treat!  This family-friendly menu is the real deal with plenty of flavor.  Start by making a Fresh Tomato & Tomatillo Salsa and fresh-fried Corn Tortilla Chips; a really delicious and simple Mango Guacamole is next; then learn to make flavorful Yellow Rice & Scallions to accompany Carne Asada (grilled beef flank) flavored with Lime, Fresh 3-Pepper Relish, Garlic and Cilantro and served with warm tortillas; and finish with Mini Churros with Cinnamon Sugar.  [Hands-On] [Difficulty:  Easy]


"Master It" Technique Cooking Classes

This is a budget-friendly series focused on the hands-on learning of a cooking technique in about an hour. Pick what interests you and come "Master It" with us!

Sun., May 4th at 2:00pm Master It: Crepes $25

Crepes are versatile and easy to make once you learn the basic technique and follow a few simple rules.  Used for myriad purposes, crepes make their appearance at breakfast, lunch, dinner, and for dessert.  With careful storage, you can make them a day ahead.  We will all try our hands at making them today and taste them two ways:  simple and lightly sweet with butter, lemon juice, powdered sugar; and savory stuffed with Warm Crab Salad and topped with Hollandaise Sauce, which we will demonstrate making for you.  [Hands-on] [Difficulty: Easy]

Sat., May 17th at 2:00pm Master It: Soufflés $35

If you love the airy lightness and silky texture of a soufflé but have been afraid to try making them at home, this class is for you!  We will be discussing the science behind this gravity-defying French classic and getting our hands into making both Cheese and Chocolate Soufflés.  Yes, you can do it at home!  [Hands-on] [Difficulty: Intermediate]

 

Sun., May 25th at 2:00pm Master It: Pimento Cheese (AKA “Southern Caviar”) $30

Make it today for your Memorial Day celebration tomorrow!  If you are new to these parts and haven’t yet been introduced to Pimento Cheese, or if you are buying your Pimento Cheese at the grocery store, we can fix that!  Come to class to learn how easy it is to assemble a batch, and learn two tasty variations including Beer Pimento Cheese and Hot Pimento Cheese with Bacon.  Take your pimento cheese home to enjoy. [Hands-on] [Difficulty: Easy]

Sun., June 8th at 2:00pm Master It: Pizza on the Grill $35

After brunch with Mom, join us for this dual-purpose class:  learn to make pizza dough from scratch, and then learn to grill it instead of baking it.  We will each make our dough to take home, then use the risen dough that the staff made earlier in the day to practice the grilling technique.  Make a few quick toppings, and munch on the spoils of the lesson.  [Hands-On] [Difficulty:  Easy]  Please bring a 3-4 quart bowl to class in which to take your dough home.

Sun., July 20th at 2:00pm Master It: Cheese Straws $25

Get your hands into making these Southern favorites the classic way with hoop cheddar, then taste them with sharp cheddar and herbs, and try cutting them into different shapes including long, thin batons that make a dramatic presentation in the center of your buffet.  Take some of the cheese straws home for snacking. [Hands-On] [Difficulty:  Easy]

Sat., July 26th at 11:00am Master It: Cinnamon Rolls $25

The early-riser in your family should be in charge of making these on Sunday, so send them to class!  It’s actually quite easy, but does require planning.  You can’t rush the rising of the dough, and they are best right out of the oven.  We will have dough at the various stages ready for you so that you can see the process from start to finish and enjoy some hot from the oven.  You will make a small batch of dough to take home, so bring a 8” or 9” cake pan to class.   [Hands-on] [Difficulty: Easy]


Wine Pairing Classes

These classes were developed to help you select wines to pair with whatever meal you may be enjoying. Taste 5-6 Wines each paired with an Hors d’oeuvre.  Reservations are required. 

Tues., May 6th at 6:30pm "Nothing But $9.99" Wine Pairing Class with Jasmine French of Empire Distributors $15

We have found some of the best values in small production wines that will fit nicely into any budget!   We will pair each of them with an hors d'oeuvre and Jasmine will tell us about the winery, winemaker, and region from which each wine hails.  Don't miss this tasting of super affordable summer sippers!

Tues., Aug. 5th at 6:30pm Wine Pairing Class with Mike Summerlin, Grapevine of NC $15

Enjoy 6 wines each paired with an hors d'oeuvres and learn about growing conditions, wine making process, and more.  Details forthcoming.

Tues., Sep. 2nd at 6:30pm Wine Pairing Class with Beth Flaherty, The Country Vintner of NC $15

Enjoy 6 wines each paired with an hors d'oeuvres and learn about growing conditions, wine making process, and more.  Details forthcoming.


Class-y Events

These casual family-style dinners that include a themed menu and recipes to take home are a perfect opportunity to meet other club members and dish about your common interests - food & wine!  Our staff prepares the meal, providing tips and techniques for preparing the menu at home for friends, and you enjoy it at our communal table with your fellow club members.  One part cooking class, two parts dinner party, and a whole lot of fun!  Reservations required. 

Rules and Regulations

The Cape Fear Food & Wine Club, Inc. is a private members-only non-profit club dedicated to non-professional cooks, chefs and oenophiles. Attendance at wine events and culinary classes requires club membership; you may also attend as a guest of a member when the member is also in attendance. Membership is open to anyone 18 years of age and older. Members must be at least 21 years of age (with ID required) for consumption of alcoholic beverages.

MEMBERSHIP DUES: Annual memberships are available for $15 per calendar year; temporary 30-day memberships are available for $5 for individuals who are unable to attend on a regular basis (vacationers, part-time residents, etc.)

Members may bring guests to all events except those designated for ‘members-only’. Children under 10 years of age are not permitted to attend club events. Children ages 11 through 17 years may attend if accompanied by a parent or guardian.

RESERVATIONS: Your reservation is secured by your pre-paid reservation. As a courtesy to our instructors and to avoid cancellations due to below-minimum attendance, we ask that members reserve for events at least 72 hours in advance, earlier when possible. Late reservations will be accepted at the discretion of the instructor. Walk-ins cannot be accommodated.

The club reserves the right to cancel an event due to illness of instructor, inclement weather, or below-minimum attendance. Refunds will be issued in the event of cancellation, or fees may be transferred to reserve a space in future events. Members and guests may cancel their reservation with full refund up to 72 hours prior to the event. No refunds will be issued inside of 72 hours of the event as the club is obligated to the instructor for payment based on reservations at that point.

As a courtesy to CFFWC Members, The Seasoned Gourmet offers a 5% everyday discount as well as a 10% discount during classes that a member attends. These discounts do not apply to already discounted merchandise, and do not extend to a member’s guests.

Wine and Grapes