Temporary memberships are available for $5 per person and are good for 30 days from date of purchase.
Please call The Seasoned Gourmet at 910-256-9488 or stop by to join the club or reserve a seat in class.
Club Members and their guests must make reservations to attend classes and events unless otherwise noted. Advance payment is required to reserve your space in cooking classes, dinners, and certain special events. Wine classes, member celebrations, book signings, and demonstrations are pay-at-the-door, though reservations are still requested to ensure adequate seating. Please see Club Policies and Member Information for full details.
The club accepts Cash, Check, Debit, Visa, Mastercard and Discover when registering for events.
Gift Certificates available! Call 910-256-9488 .
The Seasoned Gourmet has been teaching cooking classes for over 15 years. The ever-growing interest in all things food and wine led to the forming of the Cape Fear Food & Wine Club, back in July of 2011, to continue serving the needs of home cooks, foodies, and wine lovers living in and visiting the Wilmington area. We offer many unique events for members and their guests, including cooking classes, wine pairing classes, premium wine dinners, and free members-only events throughout the year.
Members also get to enjoy exclusive discounts from our host, The Seasoned Gourmet. Enjoy a 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.
Congrats, you have passed the 101 exam and are moving up. (Just kidding! You can take this class without a prerequisite!) To begin, we will enjoy warm Miso Soup with Carrots and Daikon and cool Seafood Salad. Once your tastebuds have awakened, we will begin rolling Vegetable Sushi, Sushi Rolls with Tuna and Salmon and Dragon Rolls with Tempura Shrimp. Doraya (mini-pancakes filled with bean paste) will gild the lily and send you home on a sweet note.
Learn to prepare and then enjoy a lighter holiday meal with Courtney Matheson. We will begin with Ginger-Orange Cranberry Sauce topped Bruschetta, followed by an entree of Quinoa-Stuffed Acorn Squash and finish with Sweet Potato Pudding with Flax Granola topping.
Learn this classic Mother Sauce plus a variation or two. Velouté is a velvety, stock-based sauce that can be made with beef/veal, fish, or chicken stock. Susan will demonstrate how to make this sauce, and discuss how she makes healthy bone broths that are the core of Velouté. Learn to make velvety Velouté and it’s derivative, Poulette Sauce, using chicken bone broth. We will serve our sauces with Roasted Organic Herbed Espellette Chicken, Garlicky Sautéed Asparagus, and Rustic Root Vegetable Mash. Dessert will be served.