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amuse bouche

by Brian Clarey

amuse bouche

Crazy foodstuffs happening on the national front this week, including some shocking fast-food news for all you grease monkeys out there.

Burger King continues a long tradition of playing second fiddle to crappy burger giant McDonald’s by adding a $1 double cheeseburger to its menu. BK’s burger is, as always, flame broiled and is reputed to contain a quarter of a pound of beef — before cooking, that is.

And KFC is getting sued by the Physicians Committee for Responsible Medicine because they claim the Colonel’s new grilled chicken contains PhIP, a known carcinogen that can occur when meat is grilled, without posting a warning label.

The Dixie Classic Fair rolls out on Friday, featuring all manner of festival foods including fried candy, bread soup bowls, elephant ears and the ubiquitous turkey legs.

Seriously, those things are everywhere. There will also be a Malt-O-Meal cooking contest, which dovetails nicely with the opening of the Malt-O-Meal plant in Asheboro.

Harris Teeter begins its first-ever online video recipe contest, with a Nov. 23 deadline. The rules are simple: Record yourself making your favorite recipe and send it in. At stake is $2,500 in cash or $500 in Teeter gift certificates. For more info see recipecontest.harristeeter. com.

The Madison Park Café in Greensboro celebrates its one-year anniversary with the inclusion of chateaubriand on the menu. The dish, comprised of thinly sliced roasted beef with Bearnaise, is pretty freakin’ awesome.

Moving on, the slate of foodie events this week is as thin as… as thins as a slice of chateaubriand, as a matter of fact.

Wednesday sees a vegetarian cooking class at Greensboro’s EarthFare at 6 p.m. featuring Community Coordinator Mackenzie Logan. Register by calling 336.369.0190.

Also on Wednesday, Vintage 301 in Greensboro’s Southside neighborhood busts out a Southern Beer Dinner which will feature foods and beers from our beloved South.

E-mail Chef Ben Sullivan at chef@vintage301. com for more details.

On Thursday, Slow Food Piedmont points out the Piedmont Environmental Alliance Garden to Table Dinner at Beta Verde in Winston-Salem. See the website at www.peanc. org or call 336.403.8840 for more information.

And on Friday, the Grove Winery celebrates the release of its award-winning Grove Rosé with a pizza party. See the website at www. grovewinery.com for more details.

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