Wednesday Fellowship Supper


With Chef Stephen Scott

Wednesday Fellowship Supper is served each week from 5 to 7 pm in Mullin Life Center by caterer Stephen Scott.

During June, July, and August we will have supper together on the second and third Wednesdays of each month. 

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) 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. You can also buy tickets for a month at a time.

Dinner menus

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

Wednesday June 19 – Asian Cuisine 

Steak Stir Fry with Asian Vegetables
Fried Rice
White Chocolate Mousse

Wednesday July 10 - Fish

Fish and Chips
Cole Slaw
Fresh Fruit with Homemade Cream 

Wednesday July 17 – Soup and Sandwich 

Tomato Basil Soup
Vegetable Minestrone Soup
Chicken and Vegetable Paninis
Cherry Pie

Wednesday Aug. 14 – Louisiana Cuisine

Shrimp & Sausage Jambalaya
Custard Flan with Fresh Fruit

Wednesday Aug. 21 – Country Style 

Country Style Steak
Mash Potatoes with Gravy
Lemon Cake with Chocolate Frosting





Summer Vespers

vespers logo

Our Summer Vespers services meet each Wednesday at 6 pm in the Sanctuary. Each week, a pastor or staff leader will lead a discussion about a minor Biblical character who makes a large impact on our faith. As Rev. Danny Massie said, many of the characters we'll be talking about made "cameo appearances" in the Bible. See more details here.

We will not have Vespers on July 3. On July 10, we will move the service to Memorial Chapel. (We're waiting on a part for the AC system.)

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.