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 .

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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!




Tuesday, February 21st at 6:30 PM 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.

Chef Keith creates all his dishes using the freshest, in-season, local products available. Because Chef Keith relies on the freshest available product so a pre-set menu is difficult to generate. In that light, Chef Keith determines the evening's fare within 24 - 48 hours of the event. His menus are personal, inventive and delicious. You know that you can anticipate a delicious meal when you arrive. If you have ANY food allergies, please let us know upon making a reservation. We will notify Chef and he will accommodate you accordingly!
Capacity 28.

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Sunday, February 26th at 6:30PM Oscar-Worthy Hors d'Oeuvres with Michele Griesmer $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.

Grab a friend, and join us for a night of fashion & fun! We’ll be live-streaming the Oscar Red Carpet this Sunday as we sip on glasses of champagne and enjoy a menu of Bruschetta, Spanakatiropita, Bleu Cheese Stuffed Meatballs in Pancho Sauce, and of course, some delectable desserts!
Capacity 28.

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Tuesday, February 28th at 11:00 AM Hands-On Techniques with Gwen Gulliksen $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 event includes a full meal.

In this afternoon session, we will be preparing Pepper Steak, Pommes Frites and Sauteed Veggies with the knowledge and expertise of Chef Gwen. Each participant will make their own and enjoy it as their lunch at TSG.
Capacity 12.

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Tuesday, March 7th at 6:30PM Wine 301 Part II of V 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.

As we advance into Wine 301 we can expect each class to be more interactive than the last. We will be learning how to properly pair our wines to the variety of tastes we experience in our meals. Mike will help us understand the process of blending wine varieties to see what works and what doesn’t. Sample an array of wines during each session. 
Capacity 16.

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Thursday, March 9th at 6:30 PM Healthy & Quick Dinners with Michele Griesmer $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.

Michele will be teaching us tips & tricks to creating healthy and nutritious dinners in an hour or less. *Stay tuned for full menu details!*
Capacity 20.

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Tuesday, March 14th at 6:30 PM At the Chef’s Table with Chef Dean Neff of Pinpoint 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.

As we are just shy of the first day of Spring, Dean is eagerly emphasizing this in his wonderfully prepared menu. Begin with an Oyster-Parsnip Stew with fennel cream and herbs. He will then demonstrate pasta carbonara with Benton’s country ham, peas and Urfa. Then enjoy simple roasted chicken thighs with potatoes, ramps and wild mushrooms. Last but certainly not least, we will finish the night with strawberries and toasted elderflower sabayon over angel food cake with anise hyssop.
Capacity 28.

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Tuesday, March 14th at 11:00 AM Hands-On Techniques with Gwen Gulliksen $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.

In this afternoon session, we will be preparing Coq au Vin with the knowledge and expertise of Chef Gwen. Each participant will learn and prep their own full meal to take home as dinner for a family of four.
Capacity 12.

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Sunday, March 19th @ 12:00 PM Sunday Brunch 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.

Join Chef Gwen as she teaches us how to master the art of making perfect biscuits. Sample Southern Buttermilk, Classic Butter and British Cream biscuits with delicious toppings before getting hands-on to create your own.  Enjoy complimentary locally roasted Carolina Coffee.  Mimosas and Wine will be available for purchase. Bring a friend and enjoy this crafty brunch together!
Capacity 12.

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Tuesday, March 21st at 6:30 PM 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.

Chef Keith creates all his dishes using the freshest, in-season, local products available. Because Chef Keith relies on the freshest available product so a pre-set menu is difficult to generate. In that light, Chef Keith determines the evening's fare within 24 - 48 hours of the event. His menus are personal, inventive and delicious. You know that you can anticipate a delicious meal when you arrive. If you have ANY food allergies, please let us know upon making a reservation. We will notify Chef and he will accommodate you accordingly!
Capacity 28.

Read More +

Saturday, March 25th at 2:00 PM Cheesecake Perfection 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.

Linda Issitt will be sharing her secrets to the perfect cheesecake! You will observe as she makes the basic batter, then you will each prepare you own. Enjoy your delicious cheesecake with complimentary fresh-brewed Carolina Coffee. *Stay tuned for additional menu details!*
Capacity 12.

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Tuesday, March 28th at 11:00 AM Hands-On Techniques with Gwen Gulliksen $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.

In this afternoon session, we will be preparing Provencal Pork Loin & Ratatouille with the knowledge and expertise of Chef Gwen. Each participant will learn and prep their own full meal to take home as dinner for a family of four.
Capacity 12.

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Saturday, April 1st at 5:00 PM Krazy About Kabobs! With Nandini Sharma $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.

Nandini is back and ready to grill! She will be whipping us up a full menu, including a to be determined spring appetizer, chicken tikka kabobs, a vegetarian option of cauliflower kabobs, black daal, roti and a special dessert! Help Nandini prepare some of the ingredients then watch as she brings it all together!
Capacity 28.

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Saturday, April 2nd at 2:00 PM BBQ Sauces and Rubs 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.

If you can’t decide which Barbeque style is better: Carolina, Memphis or Kansas City, come and try all three! Chef Gwen will talk you through her favorite grilling techniques while you are making your rubs and sauces to take home. Have your friends/family try each style and see which they like best!
Capacity 12.

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Tuesday, April 4th at 6:30 PM 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.

Chef Keith creates all his dishes using the freshest, in-season, local products available. Because Chef Keith relies on the freshest available product so a pre-set menu is difficult to generate. In that light, Chef Keith determines the evening's fare within 24 - 48 hours of the event. His menus are personal, inventive and delicious. You know that you can anticipate a delicious meal when you arrive. If you have ANY food allergies, please let us know upon making a reservation. We will notify Chef and he will accommodate you accordingly!
Capacity 28.

Read More +

Sunday, April 9th at 12:00 PM Sunday Brunch with Courtney Matheson $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.

What better time to enjoy eggs 3-ways than our last Spring Sunday Brunch! Courtney will be teaching us how to master our morning dishes with an emphasis on Farmers market produce. We will be serving complimentary Carolina Coffee, while Mimosa’s and Wine will be available for purchase. *Stay tuned for additional menu details!*
Capacity 12.

Read More +

Tuesday, April 11th at 6:30 PM Wine 301 Part III of V with Mike Summerlin of Port City Wine Education $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.

As we advance into Wine 301 we can expect each class to be more interactive than the last. We will be learning how to properly pair our wines to the variety of tastes we experience in our meals. Mike will help us understand the process of blending wine varieties to see what works and what doesn’t. Sample an array of wines during each session. 
Capacity 16.

Read More +

Tuesday, April 18th at 11:00 AM Hands-On Techniques with Gwen Gulliksen $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 event includes a full meal.

In this afternoon session, we will be preparing Seared Fish with Beurre Blanc, Rice and Sauteed Veggies with the knowledge and expertise of Chef Gwen. Each participant will learn and prep their own enjoy it as their lunch at TSG.
Capacity 12.

Read More +

Tuesday, April 25th at 6:30 PM 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.

Chef Keith creates all his dishes using the freshest, in-season, local products available. Because Chef Keith relies on the freshest available product so a pre-set menu is difficult to generate. In that light, Chef Keith determines the evening's fare within 24 - 48 hours of the event. His menus are personal, inventive and delicious. You know that you can anticipate a delicious meal when you arrive. If you have ANY food allergies, please let us know upon making a reservation. We will notify Chef and he will accommodate you accordingly!
Capacity 28.

Read More +

Sunday, April 30th at 2:00 PM The Ultimate Apple Pie 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.

If you love pie but quiver at the thought of making the crust, then this is the class for you! Join us as Chef Gwen takes the fear out of pie all while teaching you how to make the perfect Apple Pie. You’ll make your own from scratch to take home and boast (I mean share with) your friends and family! 
Capacity 12.

Read More +
 
 
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