Archives

Served

by Brian Clarey

served

Perhaps you’ve noticed that Burger King has shut down all of its locations for remodeling. The redesign, which a company Chairman and CEO John Chidsey says will be “more contemporary, edgy, futuristic,” will feature rotating red flame chandeliers and TV-screen menus.

Meanwhile Taco Bell is not responding to food-blog reports that franchises are selling cupcakes and have installed juice bars in southern California.

Do you care that Sammy Hagar has opened a restaurant in Mill Valley, Calif.?

Locally, Greensboro’s Sweet Temptations turns five years old, and the Chop House Grille in Burlington has closed as the company restructures by shuttering its Chop House Grille restaurants, turning the one remaining Chop House Grille in High Point into a straight-up Chop House.

On Wednesday, BestHealth in the Hanes Mall features the program Vegetarian Fare at 6 p.m.

On Thursday, Whole Foods Market picks up the vegetarian banner at 6 p.m. with a vegetarian cooking class featuring crostini with white-bean pate and broccoli and carrot roast with wine pairings. The class is sold out, but you could always show up and hope for no-shows.

Over in Greensboro on Friday, the Undercurrent pairs up with Piedmont Land Conservancy for a pre-concert, three-course wine dinner before Land Jam. Dinner starts at 6 p.m. and reservations can be had by calling 336.370.1266..

Also on Friday, Greensboro’s Total Wine & More holds a Meet the Expert wine tasting with Bobby Kacher, regional manager for Robert Kacher Selections, which begins at 4 p.m. and is free.

Saturday is Harvest Day at Old Salem Museums & Gardens, with crafts, entertainment and a focus on grains, which will likely mean some awesome bread.

On Sunday, Crisis Control Ministry will be holding CROP walks in Winston-Salem, Kernersville and Clemmons. Find out more at www.cropwalkonline.org.

And on Tuesday, Winston-Salem’s Stocked Pot & Co. begins anew its cooking class series Back to Basics 101, running through Nov. 17 and starts at 6:30 p.m. For more information call 336.499.5844 or see the website at www.thestockedpot.com.

Share: