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by Brian Clarey

Cupcakes are out — at least according to a Wall Street Journal article published last week that heralded the crash of the market in places like New York and Los Angeles.. If history is any indication, they should be popular around here for five more years.

Over at BB&T Ballpark, NC barbecue is still very much in style. Dickey’s Barbecue Pit will be selling chopped brisket and pulled pork at Dash games all summer long.

The Greensboro Science Center will nave a café run by the Fresh Market, opening later this spring.

According to the Triad Business Journal, the joint once known as the Kopper Kitchen in downtown Winston- Salem will house a microbrewery, Small Batch Beer Co., in the fall.

And Chipotle debuts a high-end margarita made with Patrón tequila and fresh juices at most of its restaurants nationwide.

On Wednesday, join me at the Greensboro Dishcrawl, a downtown walking tour of four eateries. Just a few tickets are left at dishcrawl.com/ downtowngreensboro.

On Thursday, the Interactive Resource Center holds a wine and cheese fundraiser for its garden project at 5:30 p.m. at the IRC in Greensboro. Find out more by e-mailing Kathy Latham at kblatham@aol.com. And there’s a wine tasting at the Greensboro Highwoods Boulevard Fresh Market to benefit the United Arts Council at 8 p.m.

Friday is Greenhouse Vegetable Day, formerly known as Free Tomato Sandwich Day, at the Piedmont Triad Farmers Market beginning at 11 a.m. And the Fresh Market on Lawndale Avenue holds a cooking demo at 4 p.m. featuring beef tenderloin and bleucheese bruschetta.

It’s Beer Lover’s Weekend at the O. Henry Hotel and Green Valley Grill, with a Highland beer dinner on Friday night and a Cooking With Beer class on Saturday afternoon. Book it at 336.854.2000.

And on Monday, the Greensboro Cultural Arts Center holds Taste of the Town, a benefit featuring more than a dozen local restaurateurs, at 5:30 p.m. The event’s proceeds go to the Weaver High School Theater Department.

One more? I’ve just learned there’s such a thing as a Greek Mac, sold in McDonald’s restaurants in Greece, with beef, red onion and yogurt sauce on a pita. That’s almost enough to make me go back to a Mickey D’s.

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