by Brian Clarey

It’s Easter Week, my friends, which means that you’ve probably already eaten a dozen or so Cadbury eggs and a couple pounds of jellybeans. Nice work!

You can order Easter baskets, by the way, at Greensboro’s Fresh Market for a couple more days now.

But if you’re seeking real sustenance, look no further than the Triad’s vibrant culinary scene.

For example, the Corner Slice opened to much fanfare in Greensboro’s Fisher Park neighborhood — right next to Fisher’s Grill, natch. I’ll be sure to stop by soon.

Bruster’s Real Ice Cream has launched an online photo contest for their Facebook presence, — see this week’s Foodie for more about one of the coolest places in the Triad.

And restaurateur Jim Noble has opened King’s Kitchen in Charlotte, a notfor-profit restaurant — a term which some would say describes the whole industry right now. Find out more at

Also, Burger King has debuted two new breakfast items — a BK Breakfast Bowl with eggs, potatoes, sausage, onions, peppers and cheese, and a $1 sandwich designed to compete with the Egg McMuffin.

Pickings in the restaurants are slim this week, likely due to the holiday and massive consumption of chocolate.

But if you like free wine, head over to any Triad location of Total Wine & More, where they’ll be sampling Cottesbrook Marlborough Sauvignon Blanc, Taft Street Chardonnay RRV, Ramal Road Pinot Noir Carneros and Cuvee du President Vacqueyras. Do me a favor and pick me up some beer while you’re there.

Also on Saturday, the Piedmont Triad Farmers Market opens the season with Easter Egg Day, sponsored by 107.5 WKZL. There will be a egg hunt for children ages 2-9 and plenty more fun. .

For more information call 105.7 KZL at 336.274.8042.

Early next week, on Tuesday to be specific, check out the Sustainable Style Fashion Show at the Magnolia Room in Wake Forest’s Reynolda Hall. “Our goal is for all guests and participants to walk away with a sense that incorporating ecofriendly attributes into one’s daily life is fun and do-able,” sayeth the press release. RSVP at