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Amuse Bouché

by Brian Clarey

Occasionally I encounter a recipe or product in my ongoing culinary journey that I feel obligated to share with my readers. This one almost didn’t make it to the list, because in the short time I have been acquainted with this particular product I have developed an addict’s mentality toward it, and the fewer people who know about it, the more there is for me. But I’m a professional, so here goes:

I’m talking about Ben & Jerry’s crème brulee ice cream.

It is so freakin’ good – a custardy vanilla ice cream base with crisply browned particles of sugar suspended within. I won’t lie: Last week I ate a whole pint in one sitting.

Moving on….

Winston-Salem’s Whole Foods Market hosts a store tour by BestHealth dietician Dayle Fuentes on Wednesday at 11 a.m. Registration is required at 336.722.9233 or by e-mailing Jessica.glasscoe@wholefoods.com. Then on Saturday at 10 a.m. the market will hold a Counter Culture Coffee Cupping in which $10 will get you breakfast pastry and a bag of beans to take home. At 11 a.m. on the same day Whole Body will host a Be Good Heart Health seminar that is free ad open to the public.

Greensboro’s Earth Fare joins the fray with two installments of their culinary series: on Wednesday at noon a lesson in broccoli and cauliflower sauté, and on Friday at 7 p.m. instruction in sautéed chicken with balsamic pan sauce. In between, on Thursday at 6:30 p.m., The Art of Well Being hosts a free seminar on hypnosis.

Also on Thursday Slow Food Piedmont will screen The Power of Community, a film about Cuba, oil and the Soviet regime in the 1990s. It takes place at 6:30 p.m. at the Weatherspoon Art Gallery on UNCG’s campus in Greensboro. For more info, e-mail Sarah Dorsey at sbdorsey@uncg.edu or call 336.334.5610.

Bravo! Cucina Italiana in Greensboro unleashes new menu items inspired by Italy’s Emilia-Romagna region. The dishes, far too numerous to list here, include regional ingredients like “Prosciutto di Parma, Parmigiano-Reggianno cheese, Balsamic vinegar, earthy mushrooms and truffle oils and an array of pastas,” according to a press release. I may have to get out there and check it out.

Undercurrent in Greensboro continues their Tuesday night tasting menu. Hit their website, undercurrentrestaurant.com, for updates on the menu.

And according to the Grove Winery website, grovewinery.com, the vineyard will hold a HRWT Progressive Dining Event on Saturday night. Unfortunately no other information is available about the event on the site, and phone calls were not returned in time for publication. Give ’em a buzz at 336.584.4060 to find out the skinny.

E-mail your food news to editor@yesweekly.com.

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