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Welcome to Cape Fear Food & Wine Club!

The Seasoned Gourmet has been teaching cooking classes for over 20 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 10% discount during classes that you attend. There’s also a special members-only discount wine during events - 15% off 6 or more bottles and 20% off 12 or more bottles.

To reserve a seat in class or to join the Club, click on "reserve now" next to the desired class, or call 910-256-9488, or stop by The Seasoned Gourmet.
 

Now Accepting Reservations!




Sunday, February 24th at 3:00 PM Sunday Supper: Winter Coastal Fare with Susan Dietsch $65

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.

There is not as much variety in local seafood during the cold months. Susan will show you how to create a delicious meal with what’s available. We are learning how to make Fried Oysters with a Spicy Remoulade Sauce, a Tuscan-inspired Seafood Stew that is perfect for cold or rainy days, and an easy Orange-scented Olive Oil Cake.
Gluten- and diary-free.

Image result for fried oysters

Max: 20 people

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Tuesday, February 26th @ 6:30 PM At the Chef's Table with Chef Dean Neff of Pinpoint Restaurant $65

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.

Tonight Chef Dean Neff of Pinpoint Restaurant will be presenting:
Local Fish Baked in Parchment Paper

Menu for the evening:


 
First…
Butterbean hummus with focaccia, pickled red onion, feta, and herbs
 
Second…
Yellowfin Tuna Tartare with cuddlefish aioli and shaved radish with benne crackers
 
Third…
Local Triggerfish in Parchment with mirepoix, olive tapenade, citrus salad and vermouth emulsion
 
Fourth…
Hummingbird Cake with ginger-cream cheese frosting and lemon

 


Reserve your seat soon as this class will fill.


Capacity: 30 Guests

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Thursday, February 28th 6:30 PM Wine Pairing with Chef Carson Jewell and Winemaker Loris Traverso! $90

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.

Please help welcome Chef Carson Jewell to The Seasoned Gourmet as we host Winemaker Loris Traverso.  

Please join for a wonderful evening! 
 

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Sunday, March 3rd 1-3PM Healthy, Delicious Family Dinners on the Table in less than an Hour with Michele Griesmer! $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.
Students will participate in making the items listed in today’s menu.
This event includes a full meal.

Let's get dinner on the table in about an hour!
Today guests will roll up their sleeves and dive into dinner preparation with the expert assistance of Michele Griesmer.  Life is always busy and time is  a precious commodity.  That doesn't mean your meals can't be healthy, delicious and homemade.  The menu for today:

Pork Tenderloin with Potatoes and Mushrooms

Spiced Pork Steaks with Mashed Potatoes and Carrots
 
Chicken Breasts with Mushrooms in Caper  Cream Sauce with Green Beans

Dessert too! In an hour? Let Chef Michele show you how.
Planning, shopping and delicious.
Let's get cooking!



Capacity: 12 Guests

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Tuesday, March 5th @ 6:30 PM Spring Wine Series, Session III with Mike Summerlin of Port City Wine Education $20

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.

Welcome to Session II of our Spring Wine Education Series with Mike Summerlin.  Please keep in mind, Mike's classes encompass different concepts each time, so you don't have to attend a previous class to enjoy the evening!



Capacity: 16 Guests
 

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Wednesday, March 6th @ 6:30 PM Wednesday is Italian Day with Annemarie!! $65

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.

Wednesday is Italian Day with Annemarie!  You are guaranteed a fantastic Italian meal.  Menu for the evening:

Classic Italian Minestrone Soup

Salad with Fresh Basil Dressing

Ravioli bathed in a Creamy Mushroom Sauce

Creamy Italian Limoncello Ricotta Cake


Capacity: 16 Guests

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Thursday, March 7th @ 6:30 PM At the Chef's Table with Chef Sam Cahoon of Savorez $65

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.

Chef Sam Cahoon of SAVOREZ will be joining us this evening.  Experience his twist on Panamanian flavors!  Menu details coming soon!





Capacity: 28 Guests

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Saturday, March 9th at 2:00 pm Pâte à Choux: The One Dough You Need to Know with Susan Dietsch $60

Current CFFWC Club Members may invite non-member guests to attend this class with them; class fees must be paid by all who attend.
Students will participate in making the items listed in today’s menu.
This class includes food to go.

This simple and versatile egg dough made in a sauce pan magically puffs during baking to leave a hollow center that is perfect for delicious fillings. Practice making the dough and using a piping bag to make Gougeres (Gruyere Cheese Puffs), Pull-Apart Ham & Cheese Bread, Vanilla Bean Cream Puffs, and Profiteroles with Boombalatti’s Ice Cream and Chocolate Fudge Sauce. This dough also makes eclairs! Enjoy your creations in class and take some home.





Capacity: 16 Guests

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Sunday, March 10th 1-3:30 PM Kid's St. Patty's Day Celebration! $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.

Celebrate the Luck of the Irish while preparing some delicious food! We will make individual baked GREEN Mac & Cheese Casseroles with green veggies and lots of cheese! Then, we will assemble chocolate mint trifles and devour them before our pot of gold hunt! We’ll have crafts and other fun stuff to do too! 




Capacity: 15 Guests

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Tuesday, March 12th @ 6:30 PM At the Chef's Table with Chef Dean Neff of Pinpoint Restaurant $65

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.

Chef Dean Neff of Pinpoint Restaurant will be joining us this evening.  We are grateful to have him.  The menu for this evening will be announced soon.  Chef Dean's classes fill quickly, reserve early.



Capacity: 30 Guests

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Friday, March 15th @ 6:00 PM Pirate Murder Mystery Dinner!!! $75

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 join us for our Pirate Murder Mystery Dinner!!
 Guests will enjoy an amazing dinner from Chef Jennifer Wright of Port City Cheesecakes while solving a murder!  You will all be given a character assignment before the event. Clues and character packets with all relevant information will be dispersed at the beginning of the event.  Prizes will be awarded for best dressed, best in character and of course....for correctly solving the mystery.
 
The menu for the evening:

Appetizer

Salmagundi

 

Entree - Please select 1

Entree 1: Smoked Style Roasted Turkey Leg with Potatoes, Carrots, & Onions serve with bread.

Entree 2: Lobscouse: Salted Meats and Vegetable Stew (a mariner's fare) traditionally served with crusty bread.

 

Dessert

Rum Cake


Please Call to reserve with Entree Choice.  Wine, Mead and Beer will be available for purchase. 

  

THE CURSE OF THE PARROT ISLAND TREASURE

Captain Jack Blacksparrow has sent word to the pirate crews of the most notorious pirate ships in the Caribbean Sea. Cap’n Jack needs to recruit a pirate crew fit for a journey to seek legendary treasures on Parrot Island. Cap’n Jack has summoned the pirates to the Pillagin’ Pirate Tavern - a land-lubbin’ waterin’ hole owned by the ex-Leader of the Privateers and most dangerous pirate at sea—Sir Henry Barburosa. The pirates are to gather at the Pillagin’ Pirate Tavern to engage in a night of merriment and enjoy a break from vile sea grog and drink the tasty tavern rum. Some pirate crews that are set to attend have depraved histories and Sir Henry has promised to do whatever it takes to keep the scallywags on their best behavior. Captain Jack Blacksparrow is apprehensive about gathering swashbucklers together in the same place, but he does know this—at least one pirate is soon to be the richest pirate in the world. Cap’n Jack believes it will be him. This is where your story begins....




Capacity: 16 Guests

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Saturday, March 16th 1-3PM Hands-On Cupcake Bake-Off with Annemarie!!$65

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.

It's a Cupcake Bake-Off!
Today guests will be working diligently to bake 4 very different, yet delicious, full-sized cupcakes.  When cupcakes are cooled, guests will decorate each of the varieties.  They will then choose 1 each to present to the judges that will be rated on both taste and presentation. Mini versions will be baked to decorate and take home to share.
Light Bites will be served. 

Cupcakes:
Baileys Chocolate Cupcake

 Moscow Mule Cupcake

 Tiramisu Cupcake

 Italian Love Cupcake with a touch of Irish thrown in


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Capacity: 12 Guests

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Sunday, March 17th at 3:00 PM Sunday Supper:Celebrate St. Patty's Day with Susan Dietsch! $65

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 a hearty meal of traditional Irish-inspired fare with music and decorations and a festive atmosphere!  Start with White Cheddar & Kale Colcannon Potato Skins.  Enjoy an entree of Stout-Braised Short Ribs, Roasted Carrots, and Champ with Pan Gravy. Finish with Ballymaloe House Chocolate Carrageen Moss Pudding with Irish Coffee Sauce. Céad míle fáilte (a thousand welcomes)!
Gluten-free.





Capacity: 20 Guests

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Tuesday, March 19th @ 6:30 PM At the Chef's Table with Chef Keith Rhodes of Catch Restaurant $65

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.

Chef Keith Rhodes returns this evening with what will be a wonderfully, fresh and delicious menu chosen by the Chef himself.  Because he relies on the freshest products available, he lets us know the menu within 24-48 hours of service.   Chef Rhodes has a very busy schedule and we are lucky to have him!  If you have any food allergies, please let us know upon registration and we will do our best to accommodate your needs.
Capacity: 30 Guests

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Thursday, March 21st @ 6:30 PM Spring Wine Pairing Dinner Series with Gwen Gulliksen and Mike Summerlin: Session 3 - Chardonnay $70

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.

Chef Gwen Gulliksen and wine expert Mike Summerlin are returning this Spring with their monthly Wine Pairing Dinners.  This Season, Mike and Gwen will focus each pairing on one varietal.  Mike has selected Chardonnay as this month's theme.  The menu for the evening:

NIBBLE
 
Mini Crab Cakes with Avocado Aioli
 
 
 
FIRST COURSE
 
Creamy Spring Vegetable Risotto
 
(peas, baby carrot, spring onion)
 
 
 
MAINE COURSE
 
Roasted Catch of the Day with Caramelized Leeks & Fennel with Fresh Herb Butter
 
 
 
DESSERT
 
Vanilla Cake with Vanilla Butter Cream and Vanilla Ice Cream

 

Capacity: 20 Guests

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Friday, March 22nd 6:30 PM Hands-On Pork 3 Ways with Annemarie! $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.
Students will participate in making the items listed in today’s menu.
This event includes a full meal.

This evening, guests will be making three different pork entrees with the expert guidance of Annemarie.  The menu for the evening:

Pork Milanese

Tender Baked Pork Chops in a rich Marsala Demi-Glace 

Pork Tenderloin Stroganoff with Pappardelle Pasta

Thyme-Scented Applesauce



Capacity: 12 Guests

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Saturday, March 23rd 5-7:30PM Kid's Spring Cooking Class with Ashley Wixon: Session III. Italian Day!!! $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.

Italian Day. Learn how to make all of Chef Ashley's favorite Italian dishes. 

-Tortellini Soup with Veggies

- Mini Eggplant Parmesan Stacks

- Baked Spaghetti Nests with Marinara

Students will also learn about PLATING, and everyone will compete to see who can present their spaghetti nests the best. From choosing your actual plate to decorating your food, you'll be put to the test just like the Chefs on Chopped! In addition, students will also learn about kitchen gadgets such as the Mandoline, Microplane, and all types of graters.



Capacity: 15 Guests

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Sunday, March 24th 11-1 Preparing a Healthy Taco Bar with Tish Vincent of Lotus and Lentils $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.
Students will participate in making the items listed in today’s menu.
This event includes a full meal.

Today guests will make a  delicious Taco Bar! Tish Vincent of Lotus and Lentils is back with us today to begin the New Year a little healthier. Tish and guests will be making a Vegan filling , pickled onions, mango/pineapple salsa and guacamole if time allows.  Guests will have the option of corn tortillas or lettuce wraps for a low carb option.  This is a hands-on event, so for those of you who want to dive right in and cook, this is for you!


 

Capacity: 14 Guests

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Tuesday, March 26th @6:30 PM At the Chef's Table with Chef Bud Taylor of the Bistro at Topsail! $65

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.

 Chef Bud Taylor of The Bistro at Topsail is back with us during our Spring Session!  Chef Bud has quickly become a favorite!  Menu details soon to come!  Keep an eye out for updates.



 Capacity: 30 Guests

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Tuesday, April 2nd @ 6:30 PM Spring Wine Series, Session IV with Mike Summerlin of Port City Wine Education $20

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.

Welcome to Session II of our Spring Wine Education Series with Mike Summerlin.  Please keep in mind, Mike's classes encompass different concepts each time, so you don't have to attend a previous class to enjoy the evening!



Capacity: 16 Guests
 

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Wednesday, April 3rd @ 6:30 PM Wednesday is Italian Day with Annemarie!! $65

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.

Wednesday is Italian Day with Annemarie!  You are guaranteed a fantastic Italian meal.  Menu for the evening:

Gnocchi, White Bean and Spinach Appetizer

Grilled Vegetable Salad with Poppyseed Dressing

Italian Beef Tenderloin Tips with a Creamy Roasted Garlic and Spinach Orzo and Vegetable Du Jour

Strawberry Tiramisu


Capacity: 16 Guests

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Thursday, April 4th @ 6:30 PM At the Chef's Table with Chef Sam Cahoon of Savorez $65

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.

Chef Sam Cahoon of SAVOREZ will be joining us this evening.  Experience his twist on Panamanian flavors!  Menu details coming soon!





Capacity: 28 Guests

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Friday, April 5th 5-7:30 PM Kid’s Easter Truffles & Pot Pie! $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 make delicate and delicious chocolate truffles. You will assemble your completed desserts in a box to bring home to your family and friends. We will also make individual vegetarian pot pies with homemade crust! Yum!!!



Capacity: 15 Guests

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Sunday, April 7th 1-3 PM Hands-On Easter Brunch Class with Annemarie! $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.
Students will participate in making the items listed in today’s menu.
This event includes a full meal.

This afternoon guests will make a beautiful brunch perfect for the Easter holiday.  Annemarie has selected menu items that presented together, will make for a wonderful meal.  These items would also work well if you need something delicious to offer as a hostess gift.   The menu for the afternoon:

Hash Brown Egg Nests  

 Bloody Mary Burger Sliders

Sour Cream Coffee Cake

 Candied Bacon

French Onion Soup Bites



Capacity: 12 Guests

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Tuesday, April 9th @ 6:30 PM At the Chef's Table with Chef Keith Rhodes of Catch Restaurant $65

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.

Chef Keith Rhodes returns this evening with what will be a wonderfully, fresh and delicious menu chosen by the Chef himself.  Because he relies on the freshest products available, he lets us know the menu within 24-48 hours of service.   Chef Rhodes has a very busy schedule and we are lucky to have him!  If you have any food allergies, please let us know upon registration and we will do our best to accommodate your needs.
Capacity: 30 Guests

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Thursday, April 11th @ 6:30 PM Pet Day with Ashley Wixon! $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.

Today is National Pet Day!! Join us in celebrating our furry loved ones by learning how to make wholesome treats and food with real ingredients. For Pet day, we will make several recipes for your furry friends! There will be plenty of treats and food to take home to your loved ones, in addition to a few human snacks too!




Capacity: 15 Guests

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Saturday, April 13th 5-7:30PM Kid's Spring Cooking Class with Ashley Wixon: Session IV. Nailed It! Bake-off! $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.

"Nailed It!" Bake-Off.
Compete to make the best replica of Chef Ashley's design. Contestants will make a pan of cupcakes and their own batch of buttercream, choosing their flavors from a pantry of baking ingredients. Then, they will assemble the frosted cupcakes into a flower design that will be revealed on the day of class. We will use a projector to keep the design up during the competition, and we'll also provide baking tips along the way. Before the judges devour your creations we will take pictures so you can always remember what you made. Leftover cupcakes can be taken home, too!  




Capacity: 15 Guests

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Sunday, April 14th 1-3 PM Croissants -A Labor of Love with Michele Griesmer! $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.
Students will participate in making the items listed in today’s menu.
This event includes a full meal.
This class includes food to go.

Croissants...........

Those flaky melt in your mouth French pastries.
Let Chef Michele unlock their secrets, the classic French way and the short cuts.  Today Chef Michele will serve guests Ham and Cheese Croissants and Chocolate Croissants. Guests will then make their own Classic Croissants to
 take home. There will be plenty to share with family and friends.
Come taste, smell, and enjoy!




Capacity: 12 Guests

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April 15-April 18 from 1-4 PM Kid's Spring Break Cooking Camp with Chef Ashley $150

This class includes a generous sampling of the menu items prepared in class
Current CFFWC Club Members may invite non-member guests to attend this class with them; class fees must be paid by all who attend.
Students will participate in making the items listed in today’s menu.

This week Chef Ashley will be with us for our Spring Break Kid's Camp!!!
 

Pricing 
$150 per week
 Membership Fee (In parent’s name)
  
We will contact you for additional info such as child's name, age, and allergies.
Capacity 14.

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Tuesday, April 16th @ 6:30 PM At the Chef's Table with Chef Bud Taylor of the Bistro at Topsail! $65

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.

Chef Bud Taylor of The Bistro at Topsail is back with us during our Spring Session!  Chef Bud has quickly become a favorite!  Menu details soon to come!  Keep an eye out for updates.


 Capacity: 30 Guests

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Thursday, April 18th @ 6:30 PM At the Chef's Table with Chef Ramon Villasenor of Los Portales and Tequila Comida and Cantina $65

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.

Chef Ramon is back for his second visit during our Spring session.  We are so excited to have him!  He recently opened his second restaurant, Tequila Comida and Cantina and is a very busy man.  He found time to come back and visit. Chef Ramon serves fresh, delicious, absolutely authentic Mexican Cuisine.  Menu details released soon!


 



Capacity: 24 Guests

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Tuesday, April 23rd @ 6:30 PM At the Chef's Table with Chef Dean Neff of Pinpoint Restaurant $65

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.

Chef Dean Neff of Pinpoint Restaurant will be joining us this evening.  We are grateful to have him.  The menu for this evening will be announced soon.  Chef Dean's classes fill quickly, reserve early.



Capacity: 30 Guests

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Thursday, April 25th @ 6:30 PM Spring Wine Pairing Dinner Series with Gwen Gulliksen and Mike Summerlin: Session 4 - Sauvignon Blanc $70

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.

Chef Gwen Gulliksen and wine expert Mike Summerlin are returning this Spring with their monthly Wine Pairing Dinners.  This Season, Mike and Gwen will focus each pairing on one varietal.  Mike has selected Sauvignon Blanc as this month's theme.  The menu for the evening:

NIBBLE
 
Mushroom Yakitori with Japanese Dipping Sauce
 
 
 
FIRST COURSE
 
Carrot-Ginger Soup with Whipped Cream & Spring Green Onion
 
 
 
MAIN COURSE
 
Basil Pesto Rotelli with Butter Poached Shrimp & Crusty Baguette
 
 
 
DESSERT
 
Fresh NC Strawberries with Gingered Sabayonne

 

Capacity: 20 Guests

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Friday, April 26th @ 6:30 PM Hands-On Soup Class and Birthday with Annemarie! $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.
Students will participate in making the items listed in today’s menu.
This event includes a full meal.

This evening Annemarie Clark will be with us presenting a Hands-On Soup and Garnish Class......and will be celebrating her birthday!!! Guests will make their own soups to enjoy throughout the class and have plenty to bring home.  Annemarie will be providing salad, bread and birthday cake to accompany the meal.    The menu for the evening:

Vichyssoise 

Asparagus Bisque

Italian Wedding Soup

Tortellini Soup en Brodo








Please bring to-go containers to transport your soups home.

Capacity: 12 Guests



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Saturday, April 27th 11-1 Buddha Bowls with Tish Vincent of Lotus and Lentils! $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.
Students will participate in making the items listed in today’s menu.
This event includes a full meal.

Tish Vincent finishes our Spring session with a bang!  Today guests will learn about, and create,  Buddha Bowls!   Buddha Bowls are all - encompassing meals that typically start with plant-based components like grains, roasted veggies, nuts etc. and builds from there.  There are a tons of combinations to try including plenty of savory dressings that finish the bowl. Tish will help guests fill their bowl with nutrients, make it a satisfying meal and most importantly, taste delicious!

Related image


Capacity: 14 Guests

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Sunday, April 28th at 3:00 pm Sunday Supper with Susan Dietsch – menu TBA $65

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.

Keep an eye out for menu, coming soon!!!



Capacity: 20 Guests

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Monday, June 24th-Thursday, June 27th 1-4 PM Kid's Summer Camp 2019 - Week 1 $150 plus membership

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.

Yay!! Summer Camp is back!!
Week 1 - Reserve Early as Camps fill quickly


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Monday, July 15th - Thursday, July 18th 1-4 PM Kid's Summer Camp 2019 - Week 2 $150 plus membership

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.

Yay!! Summer Camp is back!!
Week 2 - Reserve Early as Camps fill quickly


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Monday, July 29th - Thursday, August 1st 1-4 PM Kid's Summer Camp 2019 - Week 3 $150 plus membership

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.

Yay!! Summer Camp is back!!
Week 3 - Reserve Early as Camps fill quickly


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Monday, August 5th - Thursday, August 8th 1-4PM Kid's Summer Camp 2019 - Week 4 $150 plus membership

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.

Yay!! Summer Camp is back!!
Week 4 - Reserve Early as Camps fill quickly


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