Amuse Bouche’

by Brian Clarey

Gobble gobble, my friends, and may your countdown to turkey day be as painless as mine is shaping up to be.

For starters, I will be attending the virtual Thanksgiving workshops offered by Triad organic grocers during this month to shake up my menu.

Earth Fare in Greensboro has been hosting a Taste of Thanksgiving festival every Friday and Saturday in November, beginning at 11 a.m. Earth Fare will also squeeze in a single installment of its culinary series this week, with a demonstration of hearty black bean soup on Tuesday at noon.

Whole Foods in Winston-Salem has its own Taste of Thanksgiving program, though it is open every day, with extended hours as turkey day approaches.

Both stores feature excellent seasonal ingredients, but will also take orders for entire Thanksgiving meals if you feel like literally phoning it in this year.

Add to that list the Green Valley Grill in Greensboro, which is featuring a Thanksgiving To Go program this year. A paltry $185 gets you dinner for six to eight, with a full bird, appropriate side dishes that include a choice between mashed sweet or white potatoes, cornbread or wild mushroom stuffing, and salad dressing options. Call the restaurant at 336.854.2015 or hit up the website,, for more details.

I’ll be cooking a turkey, of course, and there will be all the accoutrements. But as a little bonus this year I’m going to stick with local ingredients as much as possible and I’m going to instill a complete ban on foods from China because my guests are not big on lead and date-rape drugs. That is my obligatory Chinese poison train joke of the week.

Speaking of poison, the McRib is back at area McDonald’s restaurants. And while many feel that this vile combination of shredded mystery meat, soggy bread, smoky ketchup and pickle chips is the stuff of morning chunder, I actually like the Rib and make a point to have one every time it comes ’round.

In local restaurant news, Triad diners will have a new, cool option in the coming months. Fourth Street in Winston-Salem will soon be the venue for an exciting new eatery from the guys who brought us 6th & Vine.

“We don’t have a name for it yet,” says Chuck King, one of the principals. “We’re looking to make it an urban bar and grill. We’re still working on the concept as we speak.”

Look for it in spring 2008.

Also, congratulations are in order for Acropolis Restaurant, which celebrated 40 years in business last month, making it the oldest restaurant in downtown Greensboro. Opa!

Email your food news to Brian Clarey at Editor!