Memberships are open to all adults for

$25.00 per person

for the 2017 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, 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!




Wednesday, August 22nd @ 6:30 PM Wednesday is Italian Day with Annemarie !$55

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.

This evening, Annemarie will finish the summer season with a wonderful dinner.  The dinner will begin with Boursin Cheese and Mushroom Bruschetta.  The main course will be Shrimp and Gnocchi with a Garlic - Parmesan Cream Sauce.  Dessert will be Tiramisu Cheesecake!  Decadent!



Capacity: 16 Guests

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Thursday, August 23rd @ 6:30 PM Wine Pairing Event with SLO Down Winery and Dave Anderson of Taste the Olive and Vine $80

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.
Wine is included with this event.

We are very excited to host a collaborative Wine Pairing Event this evening with Winemaker Brandon Allen of SLO Down Winery and Chef Dave Anderson of Taste the Olive and Vine!!!  The four course tasting menu will be:


Hawaiian Tuna Poke served with Broken Dreams (2015) - Chardonnay

Asian Meatballs served with Slo Down Wines, Stand Out (2013) - Cabernet Sauvignon

Slow-Braised Asian Short-Ribs served with Sexual Chocolate (2015) - Red Blend

Chocolate Truffles served with Love Hammer ( 2014) - Cabernet Sauvignon


Director of Important Stuff and Slutty Winemaker

My name is Brandon Allen and when I was five years old I knew exactly what I wanted to be. A fire truck. Anyway, when I was a freshman in college, I made my first barrel of wine. Everything after that is a blur. The more wine I made, the better it got. At least that's what my friends with rail-whisky-proven palates told me. Four years later, I was finally ready to commit to something: dropping out. Armed with eight grand of unspent student loan money, I started Slo Down Wines. In the first year, I made 93 cases of Sexual Chocolate, a wine named after my love of Mad Libs. That was 2008. Today, Slo Down represents every dreamer who's ever dreamed a dream and then did something completely different than that dream which then became their dream.

Taste the Olive and Vine is a fantastic Wine Bar opening in a new location near you very soon! We are very excited to have Dave Anderson in our kitchen for the first time!


Capacity: 24 Guests

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Sunday, August 26th from 12-2 PM All about Gnocchi with Julia Castellano and Isabella Gano $55

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.

Julia and Isabella will finish off our summer session by making homemade Gnocchi.  Guests will enjoy a very interactive class in which they will make and eat their own traditional Gnocchi as well as Sweet Potato Gnocchi.  A full menu with sauces, accoutrements etc.,  will soon follow.  Gnocchi- making is a wonderful skill to master as we head into the Fall season.  There are 12 seats for this class.  As always, register early to save your spot!



Capacity: 12 Guests

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Tuesday, August 28th @ 6:30 PM End Of The Summer VIP Wine Pairing with Chef Keith Rhodes of Catch and Wine Expert Mike Summerlin $100

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.
Wine is included with this event.

Tonight finishes our Summer Season 2018 with a very special evening!  Chef Keith Rhodes from Catch Restaurant will be hosting a Wine Paring Dinner with Wine Expert Mike Summerlin from Port City Wine Education.  The evening will begin with complimentary champagne upon arrival and Chef Rhodes' selection of Passed Appetizers.  All guests will then proceed to the dining room where they will enjoy a 5 course dinner paired with perfect wine selections.  The menu will be:


Jumbo Lump Crab Cocktail

Baked Cedar Island Oysters on the Half- Shell

Lobster Bisque & Smoked Caviar

Smoked Beef Tenderloin with Grilled Jumbo Shrimp

Kristen's Key Lime Tart

This event will fill quickly.  Reserve Now!

Capacity: 32 Guests

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Tuesday, September 4th @ 6:30 PM Fall Wine Pairing Dinner Series with Gwen Gulliksen and Mike Summerlin: Spanish Wines and Tapas $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 Fall with their monthly Wine Pairing Dinners. This session will be a little different than previous pairings.  There will be 5 small plate offerings paired with perfect wines at each event.  The theme of this evening will be Spanish Wines and Tapas.  The menu for the evening will be:


First Course

Pan con Tomate with Spanish Cheese & Eggplant Roulade

 

Second Course

Chorizo-Filled Dates Wrapped in Bacon

 

Third Course

Melon & Ham with Gastrique Drizzle & Fresh Mint

 

Fourth Course

Sautéed Shrimp with Romesco Sauce

 

Fourth Course

Lamb Meatballs with Garlicky Roasted Potatoes

 

Fifth Course

Almond Cake with Raspberry Sorbet & Orange Glaze




Image result for spanish vineyards
Capacity: 20 Guests

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Wednesday, September 5th @ 6:30 PM Fall Wine Series, Session I with Mike Summerlin of Port City Wine Education: European Cheese and Wine Pairing $30

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 the Fall Wine Education  Series with wine expert, Mike Summerlin of Port City Wine Education! Mike will begin the Fall Series with a European Cheese and Wine Pairing. This session will focus on Cheeses from various regions of Europe including Ireland and England. Mike will pair wines perfectly with the Artisan Cheese selected.  This is always a very popular class, so reserve your seat early!! 


Image result for cheeses english and irish

Capacity: 16 Guests

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Thursday, September 6th @ 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!  Keep an eye out for menu updates soon to come!





Capacity: 28 Guests

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Tuesday, September 11th @ 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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Saturday, September 15th 11-1 Pizza from Scratch with Susan Dietsch $55

Students will participate in making the items listed in today’s menu.
This event includes a full meal.
This class includes food to go.

Get your hands into making pizza from scratch, start to finish.
We will begin with a short demonstration of how to make the pizza dough. While that’s proofing, work with some dough that Susan has already proofed to create your own custom individual pizza for lunch. Toppings will include: classic red pizza sauce with pepperoni and mozzarella; black beans, salsa, and Mexican cheese blend; artichoke pesto with spinach and Asiago; or any custom assortment you desire. Salad and fresh fruit will also be served. Then we will roll up our sleeves and make pizza dough to take home, which can be baked that day or frozen.

Please bring a 3-4 qt bowl with a lid in which to take your dough home.





Capacity: 16 Guests

   

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Tuesday, September 18th @ 6:30 PM At the Chef's Table with 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 to begin his Fall Session.  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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Wednesday, September 19th @ 6:30 PM Traditional New England Lobster Bake!!!$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.

Join us for a Traditional New England Lobster Bake!!!!!

Annemarie will be the host for the evening.  The menu will be:

New England Clam Chowder

Steamed Little Neck Clams

1 1/4 lb. Steamed Maine Lobster with butter, butter and more butter

Baked Potatoes with tons of toppings

Fresh Corn on the Cob

Strawberry Dessert



Seats will be limited to 24.  Reserve soon!

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Tuesday, September 25th @ 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!!!  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.  His past classes have been fantastic! Here is the menu for the evening:

Appetizer

Tostadas de Guacamole with Queso Fresco


Entree

Mahi Mahi poblano

Fish- Mahi with Creamy Poblano Sauce - Served with lettuce, cactus slaw, and rice.

Esquite - Corn with homemade mayo, queso fresco and tajin (chili powder)

Dessert
Esquite - Corn with homemade mayo, queso fresco and tajin (chili powder)



Capacity: 24 Guests

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Saturday, September 29th 1-3 PM Make your own Pasta and Sauces 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.

Today guests will break into groups and make delicious homemade pasta with Annemarie!!  While the pasta is drying, guests will work together to make 5 sauces.  The dinners created will be:

Fettuccini with Alfredo Sauce

Penne a la Vodka

Bucatini Puttanesca

Linguini Pesto alla Genovese

Angel hair Aglio e Olio




Capacity: 16 Guests

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Sunday, September 30th 1-3 PM Easy Meals with Beef as the star with Chef Jennifer Wright $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.

Chef Jennifer Wright of Port City Cheesecakes is back with us this afternoon.  She will be host a class utilizing beef to prepare easy, delicious dinners.  In this hands-on class, guests will break into groups and prepare different recipes.  All will enjoy a delicious lunch when all the hard work is done.  Wine will be offered for purchase by the glass or bottle.  The entrees being prepared today will be:

Beef and Lentil Stew
Beef Pot Pie
Chinese Steak Stir-Fry
Beef Bourguignon
Cottage Pie




Capacity: 16 Guests

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Thursday, October 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!  Keep an eye out for menu updates soon to come!





Capacity: 28 Guests

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Saturday, October 6th @ 6:30 PM At the Chef's Table with Chef Nandini Sharma! $60

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.

Guest Chef Nandini Sharma is back for a visit! Her specialty is Indian Cuisine.  We are delighted to have Nandini with us.  Her food is always amazing! The menu for this evening will be:

Appetizer
 onion and potato “pakoras” ( GF V chickpea flour veggie fritters) with spicy cilantro chutney

Main course
 “Chicken Biryani”. Biryani is a baked rice dish with layers of chicken (or lamb) curry, potatoes and spices, garnished with fried onions, mint and boiled eggs. It is traditionally served with “raita” a yogurt and cucumber salad.

 Dessert
besan” chick-pea flour and almond brittle and home made chai. 










Capacity: 28 Guests

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Tuesday, October 9th @ 6:30 PM Fall Wine Series with Mike Summerlin of Port City Wine Education $15

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 Fall 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, October 10th @ 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.

Annemarie is back this session serving her wonderful Italian dinners.  This evening's menu will be:


Starter
Creamy Tortellini Soup - This is a beautiful tortellini soup with cheesy tortellini, carrots, spinach, a little roux and a splash of cream.

Entrée
Classic Pasta Bolognese with Ground Beef, Pork and Veal over Pappardelle Pasta served with Focaccia Bread

Dessert
Homemade Chocolate Trifle with layers of homemade chocolate mousse, espresso brownie, caramel sauce, chocolate Mascarpone whipped topping and chocolate shavings!!




Capacity: 16 Guests

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Saturday, October 13th @ 6:00 PM 1920S MURDER MYSTERY PARTY !! With Chef Jennifer Wright of Port City Cheesecakes $80

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 1920's 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 the correct guess.   


It’s the height of Prohibition in 1920s Chicago, and there’s a mob war brewing between the South Side Gangsters and the Northern Chicago Mob Outfit. The two ruthless crime leaders Hal Sapone and Beanie O’Dannon have finally reached an agreement on bootlegging practices in Chicago and have decided to pull together resources to undergo a collaborative effort with criminal endeavors.

On the surface, this strategy seems similar to bailing out a sinking ship with tin cups, nevertheless.

 Recently, gangsters from the north and south have been spotted together at various speakeasies throughout Chicago, but the tension in the air is always thick enough to be cut with a knife. However, this newfound relationship between the opposing mob bosses has served, thus far, to inhibit gratuitous bloodshed as in the past. Part of the success of this truce is that both crime bosses have found new dames, thereby intertwining more mutual relationships between the two factions.  

The two gangs have set an official date to meet at Hal Sapone’s Grand Gatsby Speakeasy to resolve all remaining differences.  Will these two underground organizations resolve their disputes or will a massive melee erupt, rekindling the fatal flames between them?  

This is where your story begins.

The menu for the evening will be:

Cocktail Hour
 
shrimp cocktail shooters
deviled eggs 
crudite with dip
cheese, crackers, sausage, pickle/olive tray
brushetta
 
 
 
Appetizer
 
Lobster Bisque 
Classic Caesar Salad 
 

Entree - Choose 1
 
Caprese Chicken with Balsamic Reduction and Sauteed Green Beans 
or

Roasted Beef Tenderloin with Mushrooms & White Cream Sauce with Sauteed Asparagus
 
 
 
Dessert

Individual New York Style Cheesecake 


PLEASE CALL TO RESERVE  - 910-256-9488 - LIMITED SEATING-RESERVE SOON!


Capacity: 18 Guests

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Tuesday, October 16th @ 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

Read More +

Sunday, October 21st @ 3PM Carolina Shrimp and Grits with Susan Dietsch $60

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.

Carolina Shrimp and Grits!!!

Join us for this Carolina coastal supper starting with a composed salad of warm roasted root vegetables, toasted pecans, cool greens, creamy cheese, and a warm bacon vinaigrette. Learn how easy it is to make shrimp stock to create a lovely velouté sauce to accompany local shrimp and native blue corn grits from South Carolina. Finish with pumpkin pots de crème with cinnamon whipped cream and toasted hazelnuts. Recipes are naturally gluten-free; those with dairy sensitivities can be accommodated if you inform us when you reserve.





Capacity: 24 Guests

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Thursday, November 1st @ 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!  Keep an eye out for menu updates soon to come!





Capacity: 28 Guests

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Tuesday, November 6th @ 6:30 PM Fall Wine Pairing Dinner Series with Gwen Gulliksen and Mike Summerlin: Madeleine Kamman Tribute French Dinner $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.

Please join me in honoring Madeleine Kamman, my mentor, teacher and dear friend, who passed away this summer. She was a culinary great and is greatly missed in the culinary world. This dinner is dedicated to her and features her delicious recipes for you to enjoy.




First Course

Madeleine’s Rich Onion Soup

 

Second Course

Provencal Lasagna with Caramelized Ratatouille & Goat Cheese

 

Third Course

Roasted Chicken with Mustard Currant Sauce

Garlic Mashed Potatoes with Hazelnuts & Sage

Etuveéd Red Cabbage

 

Fourth Course

Great Grandmother JJ’s Cheese Tart with Raspberries




Capacity: 20 Guests

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Wednesday, November 7th @ 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.

Annemarie has a treat in store for you this evening!  Look at this menu!

Starter
Creamy White Bean and Sausage Soup

Entrée
Veal Saltimbocca - tender pieces of Veal pounded thin, stuffed with Prosciutto and Sage leaves, rolled and sauteed until tender.  Veal will be be presented on a bed of Fettuccine and garnished with a rich Mushroom-Veal Demi-Glace.   

Dessert
Decadent Tiramisu Trifle



Capacity: 16 Guests

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Thursday, November 8th @ 6:30 PM Fall Wine Series with Mike Summerlin of Port City Wine Education $15

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 III of our Fall 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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Friday, November 9, 2018 at 6:30 PM A Class-y Organic Thanksgiving 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.

Happy Thanksgiving!!!!

Join us for this event that is a dinner party with the perks of a cooking class! Mingle with Susan in the kitchen or talk with your mates over a glass of wine, enjoy a delicious meal, and take the recipes home to inspire new holiday traditions. Begin with some appetizers plus bread and compound butters served family-style. Then enjoy Sage-Brined Roast Turkey, Herbed Antebellum Yellow Cornbread Dressing, Sage Hasselback Yukon Gold Potatoes, Turkey Gravy, and Cranberry Orange Hazelnut Chutney for our entrée. Say bye-bye to your usual holiday pie when you try the delicious Mile High Sweet Potato Meringue Pie Susan is serving for dessert. Come hungry! Recipes are naturally gluten-free.





Capacity: 24 Guests

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Tuesday, November 13th @ 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

Read More +

Tuesday, November 20th @ 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 this Fall 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.  His past classes have been fantastic!  Menu details to be announced soon!



Capacity: 24 Guests

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Tuesday, November 27th @ 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 for his third presentation during our Fall Session.  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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Sunday, December 2, 2018 at 2:00pm Festive Gluten-Free Treats with Susan Dietsch $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 class includes food to go.

Happy Holidays!!!!!

We will work in teams to create some beautiful gluten-free cookies that are perfect for sharing this holiday season, as well as a delicious breakfast muffin. Menu to be announced – stay tuned!




Capacity: 16 Guests

 

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Tuesday, December 4th @ 6:30 PM. Fall Wine Series with Mike Summerlin of Port City Wine Education $15

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 IV of our Fall 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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Thursday, December 6th @ 6:30 PM At the Chef's Table with Chef Sam Cahoon of Savorez $70 Happy Holidays!!!

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.  This will be his holiday dinner! Experience his twist on Panamanian flavors!  Keep an eye out for menu updates soon to come!





Capacity: 28 Guests

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Friday, December 7th @ 6:30 PM Holiday Wine Pairing Dinner Series with Gwen Gulliksen and Mike Summerlin: Global Holiday Dinner $75

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.

Gwen, Mike and The Seasoned Gourmet want to celebrate the holidays with you this evening!  Each of the courses represent a holiday specialty from a different region.  We hope you enjoy this amazing pairing and have a fantastic holiday season!

Menu:

First Course

Mexican Turkey Picadillo Tamales

 

Second Course

Scandinavian Creamy Potato Bake

 

Third Course

Italian Feast of the Seven Fishes Ciappino

 

Fourth Course

Romanian Stuffed Cabbage Rolls

 

Fifth Course

French Bûche de Noel






Capacity: 20 Guests

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Tuesday, December 11th @ 6:30 PM At the Chef's Table with Chef Keith Rhodes of Catch Restaurant $70 Happy Holidays!

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.

This evening will be Chef Rhodes Holiday Dinner!! 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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Friday, December 28th @ 6:30 PM New Year Dinner with Annemarie! $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.

Celebrate the New Year  with us!!!!  Annemarie has planned the perfect dinner to welcome 2019!

Starter
Tortellini sauteed with baby peas and prosciutto dressed in a nutmeg cream topped with Grated Parmesan

Entree
Beef Tenderloin 'Rosa de Parma - Whole Beef Tenderloin butterflied and stuffed with Prosciutto and Parmigiano-Reggiano, rolled, tied and rubbed with Sage, Rosemary and Garlic.  The masterpiece is roasted to perfection for a memorable holiday celebration.  Entree served with Potato and Vegetable Du Jour

Dessert
Italian Love Cake with Mint Ganache and Chocolate Mascarpone Whipped Topping



Capacity: 16 Guests

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