Wednesday Fellowship Supper

dinner

Executive Chef Stephen Scott begins

Wednesday Fellowship Dinner returns Jan. 16 from 5 to 7 pm in Mullin Life Center with a new caterer, executive chef Stephen Scott (see below). 

Prices are $8 for age 13 and older, $5 for ages 5-12, and free for age 4 and younger with a paying adult. The family maximum is $25. Tickets are not sold at the door.

Stop by the Welcome Center to buy tickets, or contact our receptionist: receptionist(at)fpcgreensboro.org or 336-478-4799. The Welcome Center is open from 8:30 am to 3 pm Monday through Thursday and 8:30 am to noon Friday. Be sure to order tickets by noon on the Monday prior to that Wednesday's meal.

Dinner menus

See pricing info above. All dinners will have a children’s alternative of chicken fingers, cheese quesadillas or spaghetti with tomato sauce. 

Wednesday, Jan. 16:

Mixed greens with homemade balsamic & ranch dressings
Authentic lasagna
Fresh vegetable medley
Homemade brownie with salted caramel sauce & candied pecans
Sweet & unsweet tea & lemonade 

Wednesday, Jan. 23:

Caesar salad 
Homemade beef stew  
Buttered noodles 
Fresh steamed broccoli  
Chocolate mousse   
Sweet & unsweet tea & lemonade  

Wednesday, Jan. 30:

Chickpea and tuna salad   
Shepherd’s Pie
Fresh green beans 
Apple crumble  
Sweet & unsweet tea & lemonade  

Wednesday, Feb. 6:

Cucumber, tomato, red onion salad with a homemade vinaigrette  
Rigatoni with a homemade sausage and pepper ragu 
Ricotta cheesecake 
Sweet & unsweet tea & lemonade   

Wednesday, Feb. 13:

Chopped salad  
Fennel encrusted pork loin with fresh rosemary sauce  
Mashed potatoes 
Fresh green beans 
Chocolate polenta tart 
Sweet & unsweet tea & lemonade    

Wednesday, Feb. 20:   

Mixed greens with homemade with balsamic & ranch dressings 
Penne pasta with Bolognese sauce 
“Not Your Mother’s” Strawberry Shortcake 
Sweet & unsweet tea & lemonade 

Wednesday, Feb. 27:

Farro salad with seasonal vegetables and goat cheese with sherry 
Chicken Parmesan 
“Not Your Mother’s” spaghetti and tomato sauce 
Hazelnut cake 
Sweet & unsweet tea & lemonade 

Wednesday, March 6:

Standard salad with Italian dressing and ranch on the side  
Selection of various pizzas 
Cake with chocolate icing 
Sweet & unsweet tea & lemonade 

Wednesday, March 13:

Salad with green beans, bacon, shallots & mushrooms 
Chili with corn chips 
Buttered rice Seasonal fruit with white chocolate crema 
Sweet & unsweet tea & lemonade 

Wednesday, March 20:

Mixed greens with homemade balsamic & ranch dressings 
Authentic vegetable lasagna 
Fresh vegetable medley 
Homemade brownie with salted caramel sauce & candied pecans  
Sweet & unsweet tea & lemonade 

Wednesday, March 27:

Caesar salad 
Meat loaf 
Roasted potatoes 
Fresh steamed broccoli 
Chocolate mousse 
Sweet & unsweet tea & lemonade 

Wednesday, April 3:

Mixed greens with homemade balsamic & ranch dressings  
Chicken and quinoa gratin 
Fresh green beans 
Apple crumble 
Sweet & unsweet tea & lemonade  

Wednesday, April 10:

Cucumber, tomato, red onion salad with a homemade vinaigrette 
Spaghetti with meatballs 
Ricotta cheesecake 
Sweet & unsweet tea & lemonade 

Wednesday, April 17:

Chopped salad 
Roasted chicken 
Mashed potatoes 
Fresh green beans 
Chocolate polenta tart 
Sweet & unsweet tea & lemonade  

Wednesday, May 8:

Mixed greens with homemade balsamic & ranch dressings  
Authentic lasagna 
“Not Your Mothers” strawberry shortcake 
Sweet & unsweet tea & lemonade 

Wednesday, May 15:

Farro salad with seasonal vegetables and goat cheese with sherry 
Baked pork cutlet 
“Not Your Mother’s” spaghetti and tomato sauce 
Hazelnut cake 
Sweet & unsweet tea & lemonade 

 

 

About the chef

Stephen ScottExecutive Chef Stephen Scott has worked at several award-winning restaurants, including as executive sous chef at Al Dente in Washington, D.C. He has a special affinity for Italian cuisine, and his opening menu at FPC will be lasagna with a mixed green salad, fresh vegetable medley, and brownies with salted caramel sauce & candied pecans.