Wednesday Worship, Study, and Fellowship

vespers logoVespers & Bible Study

Our Wednesday Vespers services meet each Wednesday at 6 pm in Memorial Chapel. See more details here.

Our current Bible study -- from 6:30 to 7:30 pm each Wednesday in Blair Hagan Room behind the chapel -- explores Dietrich Bonhoeffer's classic, The Cost of Discipleship, based on Matthew 5-7. All ages are welcome; arrange child care 48 hours in advance: lwitherspoon(at) 

Dinner with Chef Stephen Scott

5 – 6:30 pm, Mullin Life Center

All menus include sweet & unsweet tea, lemonade, and children’s option of chicken fingers, cheese quesadillas, or spaghetti with tomato sauce.

Sign up & pay: With the receptionist in the Welcome Center,, or 336-478-4799. Prices:

  • By end of day Mondays: $8/adult, $5/ child, $25 family max.
  • Tuesday with receptionist or Wednesday at the door: $10/adult, $7/child, $30 family max.

Dinner menus

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

Sept. 11: Taco shells with beef, lettuce, tomatoes, cheese & fixings, brownies with caramel sauce

Sept. 18: Shrimp and grits, cheesecake with strawberries

Sept. 25: Fried chicken breast, mashed potatoes, sautéed corn, white chocolate mousse

Oct. 2: Sausage, peppers, onions & buttered noodles, chopped salad, tiramisu

Oct. 9: Chicken marsala, broccoli, mixed green salad, chocolate cake

Oct. 16: Lasagna, salad, apple crumble

Oct. 23: Roasted pork loin & apples, roasted potatoes, green beans,chocolate mousse

Oct. 30: Fried chicken, mac & cheese, mixed vegetables, pecan pie

Nov. 6: Turkey breast,mashed potatoes & stuffing, vegetables, apple pie

Nov. 13: Beef stew, rice, chopped salad, apple crumbleNov. 20: Meatloaf, roasted potatoes, mixed salad, bread pudding

Nov. 27: Chef Stephen Scott will offer a complete Thanksgiving meal for pick up only. Meals will begin for families of 2, 3, 4, 5, 6, and up. Details & prices coming soon.




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.