Faith Chapel Wesleyan | Faith Chapel Wesleyan
14869
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Church By The River
  • Sunday Service – 9 am

    June, July, August
  • Sunday Morning LIFE group – 10:30 am

  • Café opens @ 10

  • Second Saturday Prayer – 9 am (second Saturday of each month)

  • Riverside Community LIFE Groups

    Sunday – 9 am
    Wednesday – 7 pm (6:30 dinner)
  • Empowered (Middle School/High School)

    Wednesday 7 pm
  • Sunday Safari “Kids Exploring the Nature of God”

    Kid’s Church 10:30 am
  • Riverside Crafting Club

    3rd Saturday of each month 9-5 pm
  • Sunday Morning Service – 10:30am

  • Café opens @ 10

  • Second Saturday Prayer – 9am (second Saturday of each month)

  • Riverside Community LIFE Groups

    Sunday – 9am
    Wednesday – 7 pm (6:30 dinner)
  • Empowered (Middle School/High School)

    Wednesday 7 pm
  • Sunday Safari “Kids Exploring the Nature of God”

    Kid’s Church 10:30am
  • Riverside Crafting Club

    3rd Saturday of each month 9-5 pm
  • Sunday Morning Service – 10:30am

  • Café opens @ 10

  • Second Saturday Prayer – 9am (second Saturday of each month)

  • Riverside Community LIFE Groups

    Sunday – 9am
    Wednesday – 7 pm (6:30 dinner)
  • Empowered (Middle School/High School)

    Wednesday 7 pm
  • Sunday Safari “Kids Exploring the Nature of God”

    Kid’s Church 10:30am
  • Riverside Crafting Club

    3rd Saturday of each month 9-5 pm

Pastor Bonnie Eastlack

From Phillies to Faith Chapel

 

Pastor Bonnie Eastlack comes to FCW from South Jersey. In the past few years, God has called her into full-time ministry, particularly to Hunterdon County, New Jersey. She spent most of her career as a Corporate Trainer, and 25 years working for the Philadelphia Phillies.

 

Bonnie comes from a family of Ministers. Her Father was a Wesleyan Pastor, and her 5 older brothers are in full-time ministry as well.

Faith Chapel Wesleyan is a Christian Community Church.
Our service is a blend of traditional and contemporary worship.
All are Welcome! Come as you are…
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Avocado Gazpacho

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  Gnocchetti Sardi & Pistachio

  Broccoli Rabe Tomato

 Soppressata Black Olive

  Tomato Confit

  White Cheddar

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Asparagus Salad

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  Gnocchetti Sardi & Pistachio

  Broccoli Rabe Tomato

 Soppressata Black Olive

  Tomato Confit

  White Cheddar

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Delmonico Steak

Lorem ipsum dolor sit amet, feugiat delicata isis liberavisse id cumisit.

  Gnocchetti Sardi & Pistachio

  Broccoli Rabe Tomato

 Soppressata Black Olive

  Tomato Confit

  White Cheddar

578

CUSTOMER COUNT

998

DISHES SERVED

365

WORKING DAYS

99

EXPERT REVIEWS

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Lobster Newburg

In a large saucepan, toast the coriander seeds and black peppercorns over moderate heat, shaking the pan, until they are fragrant, about 1 minute. Remove the saucepan from the heat and let the spices cool slightly. Add the water, palm sugar, fish sauce, garlic, 8 of the kaffir lime leaves and the 1/4 cup of salt to the saucepan.

Goan Egg Curry

In a large saucepan, toast the coriander seeds and black peppercorns over moderate heat, shaking the pan, until they are fragrant, about 1 minute. Remove the saucepan from the heat and let the spices cool slightly. Add the water, palm sugar, fish sauce, garlic, 8 of the kaffir lime leaves and the 1/4 cup of salt to the saucepan.

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REVIEWS
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The Best International Dishes

In a large saucepan, toast the coriander seeds and black peppercorns over moderate heat, shaking the pan, until they are fragrant, about 1 minute. Remove the saucepan from the heat and let the spices cool slightly. Add the water, palm sugar, fish sauce, garlic, 8 of the kaffir lime leaves and the 1/4 cup of salt to the saucepan.

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Asian Kitchen Specialties

In a large saucepan, toast the coriander seeds and black peppercorns over moderate heat, shaking the pan, until they are fragrant, about 1 minute. Remove the saucepan from the heat and let the spices cool slightly. Add the water, palm sugar, fish sauce, garlic, 8 of the kaffir lime leaves and the 1/4 cup of salt to the saucepan.

PRESS
Chef Rob Hanzer perfectly cooks chickens in a giant rotisserie
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Smoked Salmon

In a large saucepan, toast the coriander seeds and black peppercorns over moderate heat, shaking the pan, until they are fragrant, about 1 minute. Remove the saucepan from the heat and let the spices cool slightly. Add the water, palm sugar, fish sauce, garlic, 8 of the kaffir lime leaves and the 1/4 cup of salt to the saucepan.

Cappon Magro

In a large saucepan, toast the coriander seeds and black peppercorns over moderate heat, shaking the pan, until they are fragrant, about 1 minute. Remove the saucepan from the heat and let the spices cool slightly. Add the water, palm sugar, fish sauce, garlic, 8 of the kaffir lime leaves and the 1/4 cup of salt to the saucepan.

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