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 .

Newsletter Sign Up  

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


Tues., Apr. 28th at 6:30pm The New Salmon 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 showing us some fresh ways to enjoy some of our favorite seafood.  Learn to use a whole, fresh Salmon to make Crispy Salmon Skin Chicharones to serve with Shrimp Ceviche.  Then we will broil the Salmon and serve with Charred Spring Onions and Quick Pickles in a Snap Pea Broth made with the bones, and finished with Citrus Oil.  Finish with a quick Lemon Rosemary Sorbet.  It’s salmon, elevated!

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Wednesday, April 29th @ 6:30pm In Season: A Wine Dinner with Susan Boyles & Mike Summerlin $65

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.
Wine is included with this event.

All-inclusive!  Includes tax, wine, and dinner

We are preparing for the Wilmington Wine & Food Festival this weekend with this all-inclusive event. We will prepare four small plates featuring local, in-season produce and seafood from our area.  Amuse Bouche – NC Osetra Caviar with Crème Fraiche on  Sesame Rice Tuilles; First Course – Nature’s Way Goat Cheese Crepes with Caramelized Fennel & Herbed Bechamel with Arca Nova Vinho Verde; Second Course – Very Verde Salad (assorted garden greens, grilled green onions, candied pepitas, panko-fried mozzarella, fresh green goddess dressing) with Delas Viognier; Third Course: Espresso-Rubbed Grilled Catch of the Day, Roasted Potatoes, Spring Pea Pistou, Lemon Oil, Sea Love Sea Salt with Argyle Pinot Noir; Very Berry Trio – Strawberry Vanilla Bean Pots de Crème, Strawberry Shortcake, and Salted Chocolate Dipped Strawberries with Emilio Lustau Reserva Cream Sherry NV.  

Click here to download event flyer

 


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Friday, May 1st 5:30 – 7:00 PM Wine of the Month Club Quarterly Pairing Event – Wine of the Month Club Members Only

This free event for those participating in the Wine of the Month Club has us pairing three special selections, each with their own hors d’oeuvre that is carefully crafted to show off the best characteristics of the wines.  Stop in between 5:30 and 7:00 PM for this fantastic pairing, a perk of WOTM Club membership!  View Wine of the Month Club information here, or call us for more information.

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Tuesday, May 5th @ 6:30pm Wine 101 Series Part I 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 first 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, May 6th @ 12pm Market Menus: Viva la Verde 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.

Join us for our inaugural offering of this new class format!  Susan is 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.  Susan anticipates the menu having eggs and possibly fish as the proteins, and lots of greens – lettuces, asparagus, broccoli, turnip greens – hence the “verde” theme.  Starter, Entrée, and Dessert included.  Please inform us of any food allergies when reserving – thanks!

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Friday, May 8th @ 6:30pm Date Night: Ad Hoc at Home with Susan Boyles $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.

Tonight we are channeling a master of American cuisine, Chef Thomas Keller of The French Laundry in Napa Valley, CA.  Our seasonal recipes are inspired by his cookbook, “Ad Hoc at Home,” and are brimming with local flavor.  We’ll start with a salad of Baby Greens with Citrus, Honey, and Herbs; make a fantastic and simple entrée of Grilled Catch of the Day (whatever is freshest!) over Asparagus & Tomato-Bacon Stew; and finish with TK’s elegant spin on Blueberry Cobbler – you can have yours a la mode, if you like!

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Saturday, May 9th @ 2:00pm Kitchen Lab: Eggs Benedict 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.

Eggs Benedict brings our Gwen’s inner scientist.  Come to this class and you are sure to leave here with a new skill or two!  Gwen is taking us through the steps of making Hollandaise while discussing the science behind it and how ratios and temperature are so important, including a demonstration of how to fix this sauce when broken.  If you’d like to try your hand at poaching your own egg under Gwen’s tutelage, step into the kitchen!  Then enjoy the fruits of the lesson:  Eggs Benedict and Eggs Florentine – the perfect finish to this tasty lesson!

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Wednesday, May 13th @ 6:30pm Women’s Night Out: Spa Night 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.

Our Women's Night Out is a dinner party, complete with decorations and music to match our theme.  It's Spa Night, so we're creating a soothing environment for you and your friends.  The key to a beautiful exterior is a healthy interior, so we are showing you elegant, satisfying, healthy dishes that treat your body like royalty.  Start with Tennessee Hackleback Caviar with Crème Fraiche on Sweet Potato Cakes; Seared Catch of the Day is perfect atop Zucchini Noodles with Persillade Sauce; learn how easy it is to make Grilled Lobster Tail with Pineapple Pepper Relish and Coconut Jasmine Rice; and finish with a light and delicious Ruby Red Grapefruit Cake.

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Saturday, May 16th @ 11:00am – 2:00pm Hands-On Training: Cake Decorating Basics with Susan Boyles $85

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.

This workshop is designed for those who want to learn how to level, fill, crumb coat, frost, and decorate cakes with a piping bag.  We will use a basic buttercream frosting and cakes that we bake the day before to take you through every detail of this process.  Students will take home their decorated cake, along with an offset spatula, set of decorating tips, and a reusable pastry bag.  A light lunch will be served (pasta, grilled fish, vegetables) during class.  Come prepared to work and learn – wear comfortable shoes.  Class is expected to last about 3.5 hours, including lunch.

 

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Sunday, May 17th @ 2:00pm Hands-On Training: French Macarons with Susan Boyles $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.

These delicious little cookie sandwiches are wildly popular and easy to make at home once you learn the technique.  Come to class to learn to make then from start to finish, practicing your piping technique under Susan’s tutelage and learning to make a variety of fillings.  These classic French delights happen to be gluten-free, but don’t tell anyone and they will never know!  Take your piping bag and tips home with you.

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Tuesday, May 19th @ 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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Thursday, May 21st @ 6:30pm Wine 201 Series Part I 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 first class of a Six-Part Series that will meet once per month from May through October.  This series is best suited to those who have attended Mike’s introductory series, or who have a solid foundation of wine knowledge.  Mike will lead us through an in-depth exploration of the world of wine, including wine making styles, regional traditions, and interesting facts from the world of wine.  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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Sunday, May 24th @ 2pm Kitchen Lab: Perfect Steak with Susan Boyles $35

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.

Step into our kitchen laboratory and help us conduct cooking experiments that will fortify your kitchen IQ.  Today we are sacrificing a perfectly good steak to demonstrate the wrong way to grill a steak, discuss what happens to the meat on a cellular level, and talk about the nitty gritty details of how to perfect the technique at home.  Don’t worry, we will grill a steak the right way, too, so that you can compare.  Menu: Grass-Fed Ribeye Steaks, Organic Grill-Baked Potatoes, Seasonal Salad with Vinaigrette.

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Tuesday, May 26th @ 6:30pm Fresh Asian Fusion with Simon Arnold $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.

Simon is showing us some new summer dishes using fresh, local ingredients in modern ways.  Start with Shishito Miso Yakitori (grilled Japanese sweet peppers on skewers).  Then learn to make Marinated Local White Fish (Snapper, Grouper, or similar) with Frisee Salad & Cured Egg Yolk.  Finish by learning to make Roasted Mission Figs with Tawny Port Broth, served over local Chevre Ice Cream with a sip of Port to wash it down. We can’t wait! 

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Saturday, May 30th @ 2:00pm Hands-On Training: Jam Session 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.

We are taking advantage of the fresh, local berries before they are gone by making some jams!  Gwen will show you an old European method to jam making without a wax seal or a pressure cooker.  Get your hands into preparing the fruit, adding sugar, thickening, and filling the jars.  Take home a half-pint each of Strawberry and Blueberry Jam made in class.  Sample the jams on assorted breads.

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Tuesday, June 2nd @ 6:30pm Wine 101 Series Part II 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 second 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.   

Read More +

Wednesday, June 3rd @ 12pm Market Menus: Salt & Pepper Stir Fry 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 second 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.  Susan plans to focus on the judicious use of assorted salts and peppers to coax the best flavor from our seasonal bounty while learning to stir fry seasonal veggies to perfection, such as Bok Choy, Snow Peas, Radishes, Summer Squash, or other crisp veggies that are in season right now.  She anticipates the use of local beef as the protein, and composing a sweet finish of plums or early peaches.  Starter, Entrée, and Dessert included.  Please inform us of any food allergies when reserving – thanks!

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Sunday, June 7th @ 2pm Kitchen Lab: Mother Sauces, Part 1 with Susan Boyles $45

This class includes a generous sampling of the menu items prepared in class
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.

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 Béchamel & Hollandaise Sauces, and learn to transform the Béchamel into a Mustard Sauce and a Cheese Sauce.   We will experiment with making the Hollandaise in a double boiler and in a food processor to compare the methods.  Menu: Grilled Seasonal Vegetables & Shrimp Hollandaise; Macaroni & Cheese; Roasted Chicken with Mustard Sauce

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Tuesday, June 9th @ 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, June 12th @ 6:30pm Date Night: Sizzling Southwest with Susan Boyles $90 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.

Get your hands involved in helping us prepare a delicious menu inspired by Southwestern US flavors.  Help us prepare Jalapeno Rellenos, a cross between chili rellenos and jalapeno poppers; enjoy Susan’s favorite marinated Grilled Chili Lime Chicken served atop a cool Black Bean & Avocado Salad with Lime-Cilantro Vinaigrette and Sweet Corn Cakes.  Finish with Churros and Cinnamon Chocolate Sauce – yum!

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Saturday, June 13th @ 12:00pm Kitchen Lab: Skewered! with Susan Boyles $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.

Kabobs, Brochette, Spiedini, Anticuchos, Pinchos, Shashlik, Kofta, Satay, Yakitori, Souvlaki – whatever you call them, nearly every region of the world cooks and serves food on a skewer.  It is a popular method for street vendors, as it requires no plate or utensils to be enjoyed.   This grilling class has us focused on perfecting skewered foods, adding flavors from around the world, and serving them up in style in your own backyard!  We will prepare, assemble, and cook a variety of international skewers, including:  Lebanese Lamb Kofta; Tuscan Beef, Bread, and Tomato Spiedini; Spanish Pork, Pepper, & Onion Pinchos; French Rosemary Chicken & Potato Brochettes; and Thai Shrimp Satay with Garlic Peanut Sauce.  Please note:  in case of inclement weather, we will use our stove-top grill instead of our outdoor grill.

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Wednesday, June 17th @ 6:30pm Women’s Night Out: Big Fat Greek Dinner Party with Chef Gwen Gulliksen $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.

Join us for this celebration of the Greek Isles.  We are dressing our tables for the occasion and putting on the Greek music to get us in the mood for this delicious meal!  Enjoy a complimentary Minty White Wine Spritzers upon arrival, then feast on four small plates of big flavor including:  Spanakopita; Tomato, Cucumber & Red Onion Salad; Garlic Shrimp with Orzo, Feta & Spinach; and Roasted Peaches with Honey & Yogurt.  Wine, beer, soda, and sparkling waters available for purchase.

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Thursday, June 18th @ 6:30pm Wine 201 Series Part II 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 second class of a Six-Part Series that will meet once per month from May through October.  This series is best suited to those who have attended Mike’s introductory series, or who have a solid foundation of wine knowledge.  Mike will lead us through an in-depth exploration of the world of wine, including wine making styles, regional traditions, and interesting facts from the world of wine.  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.   

Read More +

Saturday, June 20th @ 2:00pm Hands-On Training: Biscuit Heaven 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.

Do you love flaky biscuits?  Then you must come to this class to master making them at home!  Gwen will show you three ways to make the dough – Buttermilk, Butter, and Cream flavors – and as if that isn’t enough, she’s serving them to you three ways, too!  Enjoy a Ham & Fried Apple Biscuit, a Sausage & Cheese Biscuit, and one with a slathering of Gwen’s Homemade Lemon Curd.  YUM!  Take home an assortment of biscuits and a Wire Pastry Blender from HIC.

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Tuesday, June 23rd @ 6:30pm España Tradicional 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.

Come to class for a taste of some traditional Spanish dishes that you can easily make at home.  Susan is making some Pan de Horno (traditional Spanish bread) and serving it with Roasted Red Pepper Sauce along side Ensalada de Naranjes (orange, onion & fennel salad).  Then she’s making Paella de Mariscos with local shellfish in the huge Paella Pan over the whole cooktop.  Finish with a classic Crema Catalana.  Olé!

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Saturday, June 27th @ 2:00pm Kitchen Lab: Mastering Custards with Susan Boyles $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.

Get your hands into making custards two ways:  Stovetop in a double boiler; and in the oven in a Bain Marie.  Learn to make Cocoa Cappucino Crème Brulee in the oven and a Traditional Banana Pudding on the stove.  Practice making the sugar crust on the crème brulee with a torch.  Enjoy the crème brulee at the end of class, and take your Banana Pudding home.

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Tuesday, June 30th @ 6:30pm Modern Southern Fusion 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 has merged ingredients from the Caribbean, the Mediterranean, and right here at home to create this delicious menu.  Start with Tostones (twice-fried plantains) as the base for North Carolina Sturgeon Caviar with Coriander Cream.  Learn to make Pine Nut Ravioli with Patty Pan Squash Seeds, Squash Sauce, and Botarga.  Finish by learning the technique to a Sage Bread Pudding with Pears & Oranges with Red Wine Ice Cream.

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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.  

Read More +

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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Thursday, July 16th @ 6:30pm Wine 201 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.  This series is best suited to those who have attended Mike’s introductory series, or who have a solid foundation of wine knowledge.  Mike will lead us through an in-depth exploration of the world of wine, including wine making styles, regional traditions, and interesting facts from the world of wine.  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.   

Read More +

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.

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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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Thursday, August 20th @ 6:30pm Wine 201 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.  This series is best suited to those who have attended Mike’s introductory series, or who have a solid foundation of wine knowledge.  Mike will lead us through an in-depth exploration of the world of wine, including wine making styles, regional traditions, and interesting facts from the world of wine.  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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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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