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, 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.
Join Chef Keith Rhodes as he welcomes fall with a tried and true classic menu. We will enjoy a crisp and delicious Caesar Salad, Stuffed Flounder and Robuchon Potatoes. The meal will end on a sweet not with Chef's scrumptious Neapolitan Cake.
The phrase “farm-to-table” has sprouted into a national trend and movement with the advent of farmer’s markets, locavores, and farm-to-table eateries. The more we can obtain our food directly from farms (especially local farms), the more we can grow into a society that places the Earth and community bonds high on our values list. To help you transition into the farm-to-table movement, Emily Lyons has put together a custom menu made of ingredients you can easily get at your local farmer’s market, buy locally in your supermarket or even grow or make yourself.
Join Lisa and learn how to prepare this traditional Latin American meal. Diners will enjoy an appetizer of Jackfruit-Chorizo Stuffed Jalapeños followed by Frijol Negro Tamales, Roasted Acorn Squash and Ensalada Fresca. Coconut Flan with Roasted Pineapple will top off this cena deliciosa! Lisa will also show you how to make one of her favorite salsas, which one lucky diner will take home as a parting gift. (Please note: Price is per duo - please select one seat for two people when reserving. Thank you!)
Join us for an 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!
Local foodies will not want to miss this very special Asian-inspired menu that truly showcases Chef Keith's versatile style! The meal will begin with delicate Crab Spring Rolls and move on to Crispy Duck and Shrimp Fried Rice. Chef Rhodes will take your taste buds full circle with a fusion-style Sweet Potato Pie and 5-Spiced Ice Cream!
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 dishes as we cultivate our minds!
Session I: Pumpkin Bread with two varieties of Homemade Butter
Session II: Apple Crisp with Homemade Whipped Cream
Session III: Butternut & Mascarpone Ravioli
Session IV: Turnip Green & Cheese Dip with Tortilla Chips and Kale & Collard Pesto over Pasta
All classes run from 6:00-8:00 PM. This series is for children 12 years and older.
Emily will be demonstrating how creating quick, healthy, vegan-friendly snacks is fun and easy. Emily will also provide tips on food preparation and storage, so never again will you be stuck without a healthy option! These snacks are for anyone looking for something new and fun, not just the vegan eaters.
Debra Goughnour is going to pizza-party down with us gluten-free style! Deb understands removing gluten from our diets may seem like a difficult and limiting task, but fortunately, she is here to show us how to create the same comfort foods we have always loved without the gluten! Deb will demonstrate constructing gluten-free pizza doughs from scratch, then top them with a vegetable medley, carnelicious meatlovers and finish-up with a dessert pizza. Tasty!
This is the advanced wine education class we have 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 III 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.
Menu to come - Stay tuned!
Nandini is back with another delicious, authentic Indian meal that you can easily make at home. Come enjoy a cooking demonstration and dinner of Roasted Potatoes with Mint, Mango Powder, and Pepper; Nandini's Signature Dish of Shrimp Coconut Curry with Steamed Basmati Rice; and finish with Besan, an Indian Fudge made with Roasted Chick Pea Flour.
Chef Keith Rhodes is bringing the fruits and veggies tonight with a Pan-Asian twist! We will begin with a flavorful Papaya Salad, then move onto authentic Pad Thai Noodles and finish sweetly with Mango Rice Pudding. Your fruits and veggies never tasted so good!
Learn this classic Mother Sauce that is the white cream sauce base of everything from Alfredo to Sausage Gravy to your favorite homemade Macaroni & Cheese. We will work in teams to make a roux, which is the foundation of béchamel, then transform it into an Alfredo sauce to enjoy with some Seared Fresh Local Catch (Sheepshead, Cobia), Pasta, and Veggies. This is a fantastic recipe to know for entertaining, and the easy technique will allow you to create a quick sauce for most any dish. Susan will demonstrate making a Gluten-Free version of the sauce. Dessert will be served. Please tell us if you are gluten-free when reserving so that we can prepare substitutions for you – thank you.
Menu to come - Stay tuned!
With fall officially here and winter on the way, it is the perfect time to get a few new soup and stew recipes into your repertoire. Join Lisa for an afternoon filled with soul satisfying tastes, textures and heady aromas. Even better, all 5 offerings are plant-based and distinctly different. Come hungry and learn how to prepare: Classic Sausage & White Bean Cassoulet, Hearty Chili, Creamy Hungarian Mushroom, Curried Butternut Squash and Silky Split Pea. Be sure and save room for a surprise fall dessert! (If you are GF-please let us know and Lisa will do her best to accommodate you.)
Chef Dean is keeping it local with several small plates. Apple-smoked Masonboro Oysters with Fennel, Pickled Red Onion & Wilmington Bottarga Aioli, followed by Pork Trotters with Persimmon, Brulled Mustard & shaved Fennel. An entree of Crisp Black Sea Bass with Carolina Gold Middlins Risotto, shaved Celery-Kumquat Salad & Pernod Emulsion. Finally, we will enjoy an autumn inspired dessert of Apple Tarte Tatin with Dates and Cardamom Cream.
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.
Chef Keith Rhodes is taking us on a culinary trip around the world tonight! First stop is a traditional Indian dish, Shrimp Pakora. We will then take off for Tiki-Style Fish after which, our last passport stamp will be claimed in Italy with Honey Rose Panna Cotta. Chef can even get you through customs in no time!
No matter what your background, the holidays are about family and food! Sherry will be teaching basic baking techniques in combination with a variety of recipes, both traditional and unique. This session will build upon any budding chef's skills and expand their repertoire.
Session I: Pumpkin Cupcakes with Cream Cheese Icing
Session II: Chocolate Cupcakes with Oreo Whipped Cream Frosting
Session III: Gingerbread People with Decoration
Session IV: Mini Sugar Cookie Fruit Pizza
All classes run from 6:00-8:00 PM. This series is for children 12 years and older.
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.
Grab your bestie or significant other for a cozy evening at TSG’s trattoria. Lisa has planned a delizioso evening and also veganized some of your favorites! Diners can look forward to: Mushroom Crostini with Rosemary Lemon Cashew Cream, Caesar Salad, Eggplant Parmesan, Creamy Lemon-Basil Radiatore & Tiramisu for dessert. (If you are GF-please let us know and Lisa will do her best to accommodate you.)
Linda Issitt is back teaching us to roll all around the world! We will learn the techniques and ingredients used in preparing Chinese, Thai, Vietnamese, Filipino and Southwestern Spring Rolls. Make some for snacking and take a few home!
Learn Susan’s secrets to the best semolina pasta ever, and how to roll it out by hand or using a machine. Help your classmates roll out pasta to enjoy in class, and take your pasta dough home. We’ll make a quick Artichoke Basil Pesto to enjoy with our pasta at the end of class, plus take home the recipes for other quick sauces.
Chef Neff is bringing his braising chops to this class! Crisp Heritage Farms Pork Belly with Heirloom Oats, Pear & Pistachio will kick off our meal. Followed by Braised Beef Short Ribs with Celery Root Puree, Roasted Baby Carrots & Pickled Onion Relish and ending with Chocolate Pecan Pie with Bourbon Anglaise.
This is the advanced wine education class we have 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 IV 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.
Join us as we welcome in the holidays around our communal table! Chef Gwen will be presenting a Caviar Sampler with French Blini & Creme Fraiche followed by Fennel & Pepper Crusted Pork Tenderloin with Pear Chutney, Roasted Brussels Sprouts & Pee Wee Heirloom Potatoes. Finally, we will finish on a sweet note with Persimmon Pudding, Raspberry Sorbet & Dark Chocolate Truffle Sauce. Happy Holidays! (Please note: Price is per duo - please select one seat for two people when reserving. Thank you!)
Gluten-free around the holidays can be a challenge and Deb Goughnour is here to show you how to take it on! We will be sampling a Goat Cheese, Basil & Rosemary Biscotti accompanied by a simple soup, then Pumpkin Pie Spice and Chocolate Espresso Biscotti with a cup of local Carolina Coffee. Gluten-free never looked so good!
We are heading out to the bayou tonight with Chef Keith Rhodes with a Louisiana inspired menu. Chef will start us off with Crawfish Étouffée then inspire with an entree of traditional Gumbo Z'Herbes and Basmati Rice. Finally, we will enjoy a Pecan Tart to satisfy that sweet spot!
Ahhh…the holidays can be tough for those on a plant-based diet as well as those with friends and family who have chosen that path. As someone who has handled such situations for decades, Lisa has some excellent alternatives for you to try that are bound to streamline your upcoming gatherings. From appetizers to show stopping sides, entrees and desserts-we encourage you to join this longtime vegan hostess. In addition to ideas and recipes for Thanksgiving and Christmas, Lisa will also share her Lucky New Year’s Day menu-Take it from us, this Southern chef has a way with collard greens and black-eyed peas!
Theme to be announced!
Holiday appetizers are just around the corner and Courtney Matheson is here to show you how to make a variety of these tempting creations in this hands-on class!
Today we are making Tomato Sauce two ways: the French way espoused by Escoffier and referred to as one of the five Mother Sauces, and the Italian way with which most of us are acquainted. While both of them can be long processes when traditional methods are followed, we will use some short cuts to make quick and tasty work of them. Enjoy the French version with Seared Fish and Veggies, and the Italian version with what else – pasta! Dessert will be served. (Note: gluten-free and vegetarian substitutes available – please inform us when reserving.)
The holidays are a time for family to reunite. Keeping this in mind, Chef Gwen has prepared a menu of recipes revered by our European ancestors. We will enjoy an appetizer of European Cheeses and Crusty Bread, then Gwen will demonstrate how to prepare Norwegian Gravlox with Buttered Lefse, followed by a meal of Slavic Cabbage Rolls with French Gratin Potatoes. Finally, we will finish our European tour with Classic English Berry Trifle. Prost! (Please note: Price is per duo - please select one seat for two people when reserving. Thank you!)
Want to make sure you can still enjoy a holiday treat after you have gone gluten-free? Deb Goughnour's class will be perfect for you! We will learn to make gluten-free holiday cookies, which we will decorate to take home, and sample Red Velvet gluten-free cupcakes with a cup of local Carolina Coffee. No more confusing mixes, Deb will give us straightforward recipes on how to create our own holiday goodies from scratch!
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 while Susan makes you a Cheese Soufflé to enjoy with some fresh fruit. Then you will get your hands into making Chocolate Soufflés. Yes, you can do it at home! Gluten Free, Dairy Free, Paleo
We will be ringing in the holidays Chef Keith Rhodes style! Beginning with a luscious Kale Caesar Salad followed by decadent Blackened Swordfish and Crab Gravy. Holiday Cookies will finalize this meal and send us off with a little more of the holiday cheer!
Congrats, you have passed the 101 exam and are moving up. (Just kidding! You can take this class without a prerequisite!) To begin, we will enjoy warm Miso Soup with Carrots and Daikon and cool Seafood Salad. Once your tastebuds have awakened, we will begin rolling Vegetable Sushi, Sushi Rolls with Tuna and Salmon and Dragon Rolls with Tempura Shrimp. Doraya (mini-pancakes filled with bean paste) will gild the lily and send you home on a sweet note.
Theme to be announced!
Learn to prepare and then enjoy a lighter holiday meal with Courtney Matheson. We will begin with Ginger-Orange Cranberry Sauce topped Bruschetta, followed by an entree of Quinoa-Stuffed Acorn Squash and finish with Sweet Potato Pudding with Flax Granola topping.
Learn this classic Mother Sauce plus a variation or two. Velouté is a velvety, stock-based sauce that can be made with beef/veal, fish, or chicken stock. Susan will demonstrate how to make this sauce, and discuss how she makes healthy bone broths that are the core of Velouté. Learn to make velvety Velouté and it’s derivative, Poulette Sauce, using chicken bone broth. We will serve our sauces with Roasted Organic Herbed Espellette Chicken, Garlicky Sautéed Asparagus, and Rustic Root Vegetable Mash. Dessert will be served.