Wednesday Worship, Study, and Fellowship
Vespers & 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)fpcgreensboro.org.
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, email@example.com, 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.
See pricing info above. Most dinners will have a children’s alternative of chicken fingers, cheese quesadillas or spaghetti with tomato sauce.
Nov. 6: Turkey breast,mashed potatoes & stuffing, vegetables, apple pie
Nov. 13: Beef stew, rice, chopped salad, apple crumble
Nov. 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. Turn in order forms by Nov. 20.
About the chef
Executive 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.