Amusé Bouche


So much going on in the local culinary scene that I have time for neither stupid jokes nor a swipe or two at the New York Times Dining & Wine section, so let’s get right to it.

The pairing and tasting menus at Undercurrent and Table 16 in Greensboro run through next Tuesday. The tasting menu at Undercurrent includes seared pork tenderloin with red grapefruit coulis, lamb carpaccio and a beet salad with fig molasses. The pairings include fried house-made mozzarella with a proscuitto-lemon salad and basil puree, and tuna with creamed peas and pearl onions and horseradish-parsley puree. Table 16’s Italian pairing menu features, among other items, pan-seared red drum with parmesan and basil marbled risotto and wilted greens.

The Greensboro Children’s Museum hosts Tasty Tuesdays through the month of March with nutritious snacks for kids, and also features food bingo on Tuesdays, Thursdays and Fridays. Call 336.574.2898 for more details.

Fleming’s Prime Steakhouse & Wine Bar has a winter price fixe menu that includes filet Oscar and almond-crusted shrimp and runs through March 24.

Bravo! Cucina Italia, also in Greensboro, is pumping its Easter brunch on March 23 with bistecca Benedict, ricotta-stuffed French toast and omelet Florentine, among other Mediterranean favorites.

More Easter brunch at the Empire Room in Greensboro, with more than 50 items prepared by the Painted Plate. Call 336.230.1588 for prices and scheduling information.

Slow Food Piedmont screens The Gleaners, a French documentary about urban scavenging, on Friday at 7:30 p.m. at the Wherehouse in Winston-Salem. Call 336.722.3016 for information.

Also in the Camel City, Whole Foods Market holds a Greens Event on Saturday at 11 a.m. to discuss these “superfoods.” And all weekend long there will be St. Patrick’s Day celebrations at the store featuring Irish soda breads, Irish cheddar and Guinness gelato.

Not to be outdone, EarthFare in Greensboro pulls off a wine and beer tasting on Friday at 6 p.m. to benefit the Piedmont Wildlife Rehab and also a lesson on “perky pilaf” on Wednesday at noon.

Let’s Dish, one of the crop of make-it-yourself kitchens proliferating lately, offers a Dish ‘n’ Dash special for early spring, wherein the staff at Let’s Dish will assemble your ready-to-heat meals to your specifications for the same price as if you did it yourself. The special runs through March 20. Call 336.540.0222 for more details.

Got room for one more? Manhattan real estate is getting so pricey that even the crowned and bejeweled Burger King can’t afford a squat there. Brother and sister Luan and Elizabeth Sadik say rent for their two Manhattan burgeries cost $9,000 and $18,000, and as such say they can’t afford to run the famed 99-cent menu because it ends up costing us money. Burger King sued the siblings and shuttered their restaurants, and now they are countersuing the Home of the Whopper for not granting them an exemption from selling double-bacon whatevers for a buck.