Amuse Bouche

by Brian Clarey

Howdy folks… lots to talk about and not much space in which to do it. Prime eating season has begun, starting with this past weekend’s big candy gorging and rolling straight through to New Year’s Day. Hang on. Best Health in Winston-Salem’s Hanes Mall holds a seminar on Wednesday at 6 p.m. entitled Healthy Thanksgiving Meal Ideas. Registered dietitian Amy Fanjoy demonstrated recipes and gives samples. Thursday sees the Foggy Ridge Apple Hard Cider and Cheese Tasting/Apple Dinner at Sweet Basil’s in Greensboro. It goes like this: four courses, paired with hard ciders and each featuring apples as an ingredient. It begins at 7 p.m. and reservations ca be made at 336.632.3070. On Friday, Best Health hosts Chef Nikki Miller in a symposium on empty-nester cooking. It begins at noon and is free and open to the public. On Saturday, Earth Fare begins its weekendlong Taste of Thanksgiving event starting at 1 p.m. Sample all their Thanksgiving dishes from turkey, fixings and desserts and then try to think of one good reason not to order your whole Thanksgiving meal here. And much is ado in the Triad culinary scene this week. Dewey’s Bakery has opened holiday stores in Greensboro at Friendly Center, the Shoppes at Wendover Village and Four Seasons Town Centre. Another location is up at Southside Square in Kernersville. Big ups for the Moravian sugar cake. Sur la Table in Greensboro’s Shops at Friendly Center has a wide array of Thanksgiving cooking and serving itens that will make your turkey cooking a breeze. The must-haves on my list this year include the glass gravy boat (with ladle), the multi-tier oven rack and the electric corkscrew. Winston-Salem’s Caffe Prada has been nominated for Green Business of the Year by the Piedmont Environmental Alliance in recognition of its contributions to making the community more sustainable. Harris Teeter has begun its annual Harvest Feast Food Drive. Shoppers can buy $5 and $20 donation cards, which will be distributed to area food banks. Last year the grocer raised more than $156,000 in gift cards. Additionally, the company plans to feed 15,000 needy people this Thanksgiving. The Green Valley Grill in Greensboro has a new fall menu loaded with autumnal goodies. I’m going to go with Chef Leigh Hesling’s favorite: a bacon-wrapped pork shank with carmelized vegetables over polenta. Other highlights include toasted hazelnut, mushroom and green pea faro in rich broth; garlic and pinenut encrusted lamb loin and phyllo dough cigars filled with sharp cheeses. One more: Progresso Soups issued a recall of its Progresso Hearty Tomato Soup. It’s not loaded with melamine or anything — they just forgot to list the allergenic ingredients of egg, milk and soy. Call the General Mills consumer hotline at 800.200.9377 if you have a beef.