The weather’s beautiful — Have you noticed? — and the Triad culinary scene seems to be responding with a light week of food-related fun. Probably for the best. It gives us time to cut our lawns before checking out all the fine patio and al fresco dining that will carry us through the summer.
On Wednesday, Mozelle’s Fresh Southern Bistro in Winston-Salem breaks out a fivecourse wine dinner featuring vintages from Junius Lindsay Vineyard beginning at 7 p.m. The sidewalk dining section is open for the season. And a new seasonal menu will be coming out on Thursday. This is cause for excitement — Mozelle’s is the bomb. Find out more at the website, www. mozelles.com.
On Friday, Greensboro’s Undercurrent answers with a Fantastic Farmers Dinner, featuring cuisine based on the products of local farmers and food artisans. Courses include an oyster-based amuse bouche, cider-g;=lazed chicken, braised pork belly and lamb with Brussels sprouts. Sounds freakin’ awesome. Make a reservation at 336.370.1266.
Also on Friday, Greensboro’s Lawndale Fresh Market holds a cooking demo featuring prepare “Crepes: Savory & Sweet” as we prepare Provencal chicken crepes with hollandaise sauce and decadent chocolate strawberry crepes from 4-7 p.m.
All weekend long at Total Wine & More’s three Triad locations, they’ll be tasting coffee-flavored tequila. Seriously.
Saturday is the day of the Greensboro Farmers Curb Market EggDelicious event. Just in time for Easter, the press release describes it as “egg-ucation day filled with clucky gastronomic adventures to better acquaint market goers with the egg-laying members of our community.” So, yeah, chickens and eggs. No telling which will come first.
On Sunday, the Greensboro Farmers Curb Market holds its annual Spring Arts & Crafts Show featuring work from local artists and artisans running from 11 a.m.-5 p.m.
Room for more? Have you tried the Taco Bell taco with the orange Dorito shell? The synergistic item is supposedly reinvigorating the tacomaker after multiple salmonella scares and that lawsuit about the fake beef. Sooner, or later, I guess, I’ll end up getting one. How bad could it possibly be?