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


Sun., Sept. 6th at 2:00pm Hands-On Training: Sweet & Savory Griddle Cakes 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.
This event includes a full meal.

Use the best non-GMO grains you can find and make your griddle cakes from scratch for healthy indulgences!  Learn to make whole-foods     version of Classic Pancake Mix to keep in your pantry, make your own instant buttermilk for them, and serve them with Fresh Made 20-Minute Blueberry Compote. Bacon Corn Cakes with Cranberry Molasses Butter, and Potato Onion Cakes stacked with crisp Pancetta and Poached Eggs round out our delicious menu. Come hungry for an early supper!

 

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Thurs., Sept. 10th, 6-8pm Wine Pairing Series—Wines by the Glass, Complimentary Hors d’Oeuvres PLEASE CALL TO RESERVE!

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.
Wine is included with this event.

Join us for our twice-monthly wine pairing, during which we feature three special wine finds from around the world, each paired with a small bite.  Sample our featured wines, then purchase a glass or bottle of your favorite, or a half-glass flight of all three.  The hors d’oeuvres are complimentary with your wine purchase, and take the recipes home to recreate at your next dinner party!  Wine prices range from $8 to $15 per glass; from $15 to $25 per half-glass flight; and from $18-$50 per bottle.   

Reservations are not necessary but a phone call or email are appreciated to ensure we have enough food on hand. 
NOTE:  Reserving here will prompt for a credit card; please call us as there is no event fee.  Thank you!

Check our Facebook page for details on each event’s featured wines and pairings a few days prior.  Pairings held the 2nd & 4th Thursdays of each month.  www.facebook.com/CFFWC

 

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Fri., Sept. 11th at 6:30pm Date Night: Napa Wine Country 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.

We are dreaming of a long, communal table on the edge of the vineyard, basking in cool breezes and late-day sun, enjoying a meal with friends.  Help us prepare this fabulous meal of Grilled Figs with Cream Sherry Sauce, Local Chévre, Greens, and Pancetta Lardons; Pecan Crusted Lamb Chops with Roasted Pumpkin, Wilted Kale, and Merlot Gastrique; and  individual Plum Tarts a la Mode.  We will have Napa wines paired to the menu open for your purchase, of course.  Join us!

 

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Sat., Sept. 12th at 2:00pm Fresh From Your Food Processor (F3) with Susan Boyles $30

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.

Susan is showing you how to make some fabulous flavors to breathe life into any meal with the press of a button!  Start by  learning to make a fabulous Green Fruit Smoothie to enjoy during class.  Then learn about the correct ratios to create Pestos, which we will show you 3 ways:           3-Herb (dairy-free); Green Pea; and Sun Dried Tomato (dairy and nut free).  Finally, we will make Aioli 2 ways:  Lemon Thyme, and Roasted Garlic (both dairy and nut free).  All of these concoctions keep well in the refrigerator and can be used as dressings, spreads, dips, or sauces.  A dollop of flavor is never more than a step away!  Try all of the creations on rice  noodles or grilled vegetables.  

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Tues., Sept. 15th at 6:30pm At the Chef’s Table with Chef Keith Rhodes of Catch Restaurant $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 an evening of food and fun with the Proprietor and Chef of Catch Restaurant, and Catch the 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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Sun., Sept. 20th at 2:00pm Hands-On-Training: Perfect Crab Cakes 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.

Take the best local crab meat you can find and turn it into amazing cakes that are delicate and moist inside, while crunchy on the outside.  Practice preparing and cooking the cakes.  Serve them with a lightly dressed green salad with fresh lemon tarragon vinaigrette, which we will also learn to make.  Enjoy the spoils of the lesson with a sample of our featured wine.

 

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Sep. 23rd - Oct. 14th, 2015 at 6:30pm - 4 Consecutive Wednesdays Cooking from the Soul $200

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.

4 Sessions * 4 Weeks * 4 Fantastic Meals

A lifetime of delicious creations to come!

Recipes are to good cooking what training wheels are to a child riding a bike: a safety net, a beginning. Becoming a good cook comes from experiencing the food, from tasting every ingredient, from honing your instincts about how to treat the food, and from practice. It’s familial, regional, cultural, and very, very personal.

Join us on this culinary journey and open yourself to a world of flavors, textures, and techniques. Explore spices from around the world; learn how to select the best quality, clean ingredients; and experience the joy of cooking without a net!  Learn to cook from the soul and discover you, on a plate.

Our cooking will include meat, seafood, and vegetarian dishes, as well as  pasta and bread-making.  Please inform us of any food allergies when reserving—we will do our best to accommodate them!

 Four Wednesdays in a row

September 23rd—October 14th at 6:30PM

at The Seasoned Gourmet  *  $200 per person

Your Culinary Guide: Susan Boyles 

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Thurs., Sept. 24th, 6-8pm Wine Pairing Series—Wines by the Glass, Complimentary Hors d’Oeuvres PLEASE CALL TO RESERVE

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.
Wine is included with this event.

Join us for our twice-monthly wine pairing, during which we feature three special wine finds from around the world, each paired with a small bite.  Sample our featured wines, then purchase a glass or bottle of your favorite, or a half-glass flight of all three.  The hors d’oeuvres are complimentary with your wine purchase, and take the recipes home to recreate at your next dinner party!  Wine prices range from $8 to $15 per glass; from $15 to $25 per half-glass flight; and from $18-$50 per bottle.  Reservations are not necessary but are appreciated to ensure we have enough food on hand.  Check our Facebook page for details!  Pairings held the 2nd & 4th Thursdays of each month.

 

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Saturday, Sept. 26th at 2:00pm Muffin Meals with Julie Vradelis & Allison Worrell $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.

Join us for this special event with guests Julie & Allison, Coastal North Carolina authors of the cookbook “Muffin Meals” and creators of the companion nonstick Muffin Pans in three brilliantly colored sizes (mini, standard and Jumbo).  Julie & Allison will share the story of how they created their book and all the delicious recipes within, plus demonstrate making several muffin meal creations.  Enjoy generous samples of all their creations, fresh squeezed lemonade, and take home an autographed book and jumbo muffin pan.  Buy some extras for gifts using your Club discount!

 

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Sun., Oct. 4th at 2:00pm Hands-On Training: Great Gratins with 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.

With the holidays approaching, it’s good to have a fresh repertoire of dishes to share for holiday parties and family gatherings.  Get your hands into   making three varieties: Classic Potato & Swiss; Curried Cauliflower & Goat Cheese; and Broccoli & Sharp Cheddar, as Gwen guides you through the do’s and don’ts of great gratins.  Enjoy a generous sample of each and take home a small potato & swiss gratin.

 

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Tues., Oct. 6th at 6:30pm Wine 101 Series Part VI 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 sixth and final 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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Thurs., Oct. 8th, 1st Seating 6:30pm, Second Seating 8:00pm Special Event: Riedel Stemware Tasting & Pre-Sale $25

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.

Fine Wine Training Company is presenting this special educational and purchasing event for those who want to know, “Does the Glass Really Matter?” Your fee includes   3 pieces of stemware to take home— a Chardonnay glass, a Pinot Noir glass, and a Bordeaux (Cabernet/Merlot) glass.  Sample our featured wines in various stemware and experience the difference that the proper glass for the varietal really makes! Pre-purchase the stemware of your choice in sets of 6 or 12 and we’ll put your event fee toward your purchase.  Other stemware and barware options also available for pre-purchase. (NOTE: Availability limited to Riedel Restaurant Collection Glassware only)  6-Pack of any stem $79; 12-Pack of any stem $150 TONIGHT ONLY!

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Fri., Oct. 9th at 6:30pm Date Night: Seafood Holidays 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 delicious fine dining menu and learn how easy it is to recreate at home—it’s perfect for entertaining during the upcoming holidays!  Help us prepare Oysters Rockefeller, Brown Sugar Baked Salmon with Orange Scented Escarole & Wild Rice, and Individual Plum Cakes with Chantilly Cream.  Enjoy this meal with new friends around our communal table, replete with candlelight and music.

 

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Tues., Oct. 13th at 6:30pm At the Chef’s Table with Chef Keith Rhodes of Catch Restaurant $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 an evening of food and fun with the Proprietor and Chef of Catch Restaurant and Catch the 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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Sun. Oct. 18th at 2:00pm Hands-On Training: Knife Skills 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.

Learn how to hold and hone your knife to prevent injuries and keep the edge sharp.  We will slice, dice, chop, and mince our way to making a delicious Confetti Salad with Japanese Ginger Dressing; Ginger, Lime, and Toasted Sesame Stir Fry with Chicken, Veggies, and Rice Noodles, and a simple fresh fruit dessert.   Please bring a 6” - 8” cook’s or chef’s knife to class (a santoku is acceptable).

 

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Thurs., Oct. 22nd, 6-8pm Wine Pairing Series—Wines by the Glass, Complimentary Hors d’Oeuvres PLEASE CALL TO RESERVE

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.
Wine is included with this event.

Join us for our twice-monthly wine pairing, during which we feature three special wine finds from around the world, each paired with a small bite.  Sample our featured wines, then purchase a glass or bottle of your favorite, or a half-glass flight of all three.  The hors d’oeuvres are complimentary with your wine purchase, and take the recipes home to recreate at your next dinner party!  Wine prices range from $8 to $15 per glass; from $15 to $25 per half-glass flight; and from $18-$50 per bottle.  Reservations are not necessary but are appreciated to ensure we have enough food on hand.  Check our Facebook page for details on each event’s featured wines and pairings a few days prior.  Pairings held the 2nd & 4th Thursdays of each month.

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Sat., Oct. 24th at 2pm Hands-On Training: Stuffed Hors d’Oeuvres with 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.

These classic, elegant bites are your ticket to a cocktail party that will not soon be forgotten!  Get your hands into making Crab-Stuffed Mushrooms, Almond-Stuffed Bacon-Wrapped Dates, and Blue Cheese-Stuffed Swedish Meatballs.  Enjoy them with samples of our featured wines and take home an assortment for later.

 

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Tues., Oct. 27th at 6:30pm The Real Spain with Susan Boyles $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.

Tonight Susan is taking us on a small plates tour of classic regional Spanish dishes that you probably haven’t heard of, but are bursting with authentic flavor.  From Galacia, learn to make the classic Pulpo a la Gallega (Octopus with Potatoes), as well as Broiled Scallops in Tomato Sauce.  Flamenquín—thin pork rolls, layered with Jamón Serrano,  breaded and pan fried—are a delicious Andalusian dish, which we’ll serve with Salsa Española (onion and carrot sauce).  Pato con Peras, Roast Duck with Pears and Garlic, is a fantastic sweet and savory dish from Catalonia that makes a hush fall over your table from its unctiousness.   Finish with an Extremaduran specialty Técula Mécula, the Imperial Almond Tart, so named for Emperor Charles V, who retired there.

 

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Fri., Oct. 30th at 6:30pm The Great Pumpkin Dinner with Susan Boyles $40

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.

We aren’t really into costumes, but we have a few tricks up our sleeves in the kitchen to celebrate the colors and flavors of Halloween.  We’ll start with a first course of Homemade Squid Ink Pasta with Roasted Pumpkin Sauce, Crispy Pancetta, and Curried Pumpkin Seeds.  Then enjoy Slow-Roasted Beef Brisket with Roasted Squash Medley, Persimmon, Julienne Beet Fries, and Pan Jus.  Finish with—what else—Pumpkin Crème Brulee!

 

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Wed., Nov. 4th at 6:30pm Martini & Vine with Susan Boyles $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.

If you enjoy fine wine, fine cocktails, and the best of local ingredients, this special meal is sure to please.  Our first course is a Winter Salad of Sea Island Red Peas, Wilted Hearty Greens, Bacon    Lardons, Local Chévre, Rosemary Garlic Croutons and Warm Roasted Lemon Champagne Vinaigrette.  Next we will learn to make juicy   Martini Chops (Juniper-Brined Double-Cut Pork Chops) with Contratto Vermouth Sauce over Native Blue Corn Grits with Pea Puree—the perfect pairing for a Martini.  Finish with a moist and delicious Benne Cake with Peaches & Vanilla Bean Cream. (Native Heritage grains, seeds, and peas sourced from Anson Mills in Columbia, SC)

 

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Sun. Nov. 8th at 2:00pm Food For Friends: Truffles & Festive Nuts 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.

Today we are getting our hands messy making treats that are perfect for holiday entertaining and gift giving.  Linda is showing us how to make Chocolate Truffles 3 Ways and Sweet & Spicy Nuts 3 Ways, including Maple Walnuts, Praline Pecans, and  Sugar and Spice  Nuts, which we will layer into mason jars,  The staff will show you some bow tying techniques and other ideas for dressing up your food gifts.  Take home a quart jar of nuts and a box of six truffles.

 

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Tues., Nov. 10th at 6:30pm At the Chef’s Table with Chef Keith Rhodes of Catch Restaurant $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 an evening of food and fun with the Proprietor and Chef of Catch Restaurant and Catch the 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 +

Thurs., Nov. 12th, 6-8pm Wine Pairing Series—Wines by the Glass, Complimentary Hors d’Oeuvres PLEASE CALL TO RESERVE

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.
Wine is included with this event.

Join us for our twice-monthly wine pairing, during which we feature three special wine finds from around the world, each paired with a small bite.  Sample our featured wines, then purchase a glass or bottle of your favorite, or a half-glass flight of all three.  The hors d’oeuvres are complimentary with your wine purchase, and take the recipes home to recreate at your next dinner party!  Wine prices range from $8 to $15 per glass; from $15 to $25 per half-glass flight; and from $18-$50 per bottle.  Reservations are not necessary but are appreciated to ensure we have enough food on hand.  Check our Facebook page for details on each event’s featured wines and pairings a few days prior.  Pairings held the 2nd & 4th Thursdays of each month.

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Fri., Nov. 13th at 6:30pm Date Night: Joyeux Nöel 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.
Students will participate in making the items listed in today’s menu.
This event includes a full meal.

This lovely meal will have you dreaming of spending the holidays in the French Countryside!  Help us prepare Seafood-Filled Brittany Crepes for our first course;  Chapon aux Marron (roast chicken or capon with chestnuts), Wild Mushrooms & Potato Puree, and our sweet finish of Gateau a l'huile d'olive (olive oil cake with orange reduction & dark chocolate drizzle).  Then sit down at our  communal table and enjoy the company of your new friends.  This menu might just become your new holiday tradition!

 

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Sat. Nov. 14th at 12:00pm Food for Friends: Chutney 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.

Join Gwen for this hands-on class in which you will learn to make both    cranberry and pear chutneys.  Using a time-tested  European method, you will prepare and preserve these delicious gifts without a canner or pressure cooker.  Take a half pint of each home along with the recipes, and the staff will show you some ideas for dressing up your jars for gift giving.

 

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Wed., Nov. 18th at 6:30pm A Class-y Event: Thanksgiving Feast 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.

Join us at our communal dinner table for a delicious, fresh feast featuring locally raised Bourbon Red Heritage Turkey from Humble Roots Farm, along with some delicious sides featuring traditional ingredients prepared in fresh, delicious ways.  Come dine and give thanks with your Club friends!  Take the recipes home, as always.  Wine, beer, soda, and sparkling water available for purchase. 

 

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Sat Nov. 21st at 2:00pm Food for Friends: Breakfast Breads with 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.

Come to class and get your hands into making edible gifts for friends an family!  These beautiful loaves freeze well, so you can make extra to defrost whenever company is coming.  Gwen is sharing her favorite recipes for The Best Banana Bread; Perfect Pumpkin Bread; and Delicious Date Bread.  Take a loaf of one flavor home, and sample all of them with coffee or tea during class.

 

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Sun. Nov. 28th at 2:00pm Hands-On Training: Pizza from Scratch $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.

Pizza is a go-to easy meal when family and friends gather, and we’ll show you how to make it easy to do at home from scratch!  Get your hands all the way into this lesson and take your dough home.  We will experiment with all-purpose, bread, and “00” flour so that you can experience the difference and pick your favorite pizza flour.  We’ll make a Classic Red Pizza Sauce, a Garlic Paste, and an Artichoke Pesto for our bases.  Choose from an array of toppings and cheeses to enjoy your own custom pizza, and take the dough you make home.  Please bring a 3-4 quart bowl (with lid, if available) with you for transporting your dough home.

 

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Tues., Dec. 1st at 6:30pm At the Chef’s Table with Chef Keith Rhodes of Catch Restaurant $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 an evening of food and fun with the Proprietor and Chef of Catch Restaurant and Catch the 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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Sat. Dec. 5th at 12pm Cookin’ with ‘Billy Bob’ & Susan $20

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.

You need big flavor, and you’re short on time.  We have the solution!  Come get yer learnin’ on with Dave ‘Billy Bob’ Bettendorf from Still There Shine Sauce and our own Susan Boyles as they show you myriad ways to use Still There Shine Sauces to make your meals shine. Salads, Sandwiches, and Suppers—even your Holiday turkey—we have it all covered!   Enjoy generous samples of all items prepared, and take recipes and a jar of your favorite flavor home with you.

 

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Sun. Dec. 6th at 2:00pm Food for Friends: Cheese Straws 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.

Learn how to make classic Southern Cheese Straws just in time for the holidays!  When it comes to making cheese straws, cheddar is better!  We will learn to make Classic Cheddar Cheese Straws,  and two variations:  Rosemary Cheddar, and Hot Cheddar Straws.  Put them out for snacking at all your holiday parties, or give them as gifts.  Take a small assortment of cheese straws home.

 

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Tues., Dec. 8th at 6:30pm-8:00pm Members-Only Holiday Party—Free PLEASE CALL TO RESERVE

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.
Only CFFWC Members may attend this event. No guests, please!
Wine is included with this event.

Join us for this annual event featuring heavy hors d’oeuvres and wine compliments of the Club.  Take the recipes home, as always.  Stock up on your favorite wines with 15% off 6 bottles, 20% off 12 or more bottles, mix and match.  Members may bring a +1 for this event.  Please call to reserve.  Thank you!

 

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Thurs., Dec. 10th, 6-8pm Wine Pairing Series—Wines by the Glass, Complimentary Hors d’Oeuvres PLEASE CALL TO RESERVE

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.
Wine is included with this event.

Join us for our twice-monthly wine  pairing, during which we feature three special wine finds from around the world, each paired with a small bite.  Sample our featured wines, then purchase a glass or bottle of your favorite, or a half-glass flight of all three.  The hors d’oeuvres are complimentary with your wine purchase, and take the recipes home to recreate at your next dinner party!  Wine prices range from $8 to $15 per glass; from $15 to $25 per half-glass flight; and from $18-$50 per bottle.  Reservations are not necessary but are appreciated to ensure we have enough food on hand.  Check our Facebook page for details on each event’s featured wines and pairings a few days prior. Pairings held the 2nd & 4th Thursdays of each month.

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Fri., Dec. 11th at 6:30pm Date Night: New Year’s at Home with Susan Boyles $100 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.
Students will participate in making the items listed in today’s menu.
This event includes a full meal.

Put the kids to bed early and have some snacks so you can enjoy this special    dinner a bit later, whether you are having company or it’s just the two of you.    The trick to holiday meals is make them special, but make them easy.  We have that for you here in this Asian-inspired meal, starting with a fantastic plate of Shrimp Three Ways (Chilled with Roasted Red Pepper Sauce, Blackened Cajun Grilled, and  Lemon Butter Poached).  Your entrée of Vietnamese Caramel Chicken (Ga Kho) with Seared Bok Choy and Coconut Sticky Rice will be a phenomenal hit.  Finish with a fantastic Coconut Tapioca Pudding with Mango & Lime—this ain’t your Mama’s tapioca!  Make most of it ahead and have it on the table in 30  minutes or less. 

 

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Sat. Dec. 12th at 12:00pm Food for Friends: Fudge 3 Ways with Gwen Gulliksen $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.

Fudge, Everybody Loves It!  Gwen will show you 3 basic flavors that are easy to make and can be customized with the addition of nuts, seeds, chocolate chips, or even pretzel bits!  Get your hands into making Classic Chocolate Fudge, Peanut Butter Fudge, and White Chocolate Fudge.  Take home an assorted box and ideas for ways to package the fudge for giving.

 

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