This week’s edition of Served kicks off with a fast-food news roundup — because you know you love it.
Subway is looking to tap into the McDonald’s breakfast juggernaut with a morning menu of its own. The deciding factor may be coffee.
Bruegger’s Bagels has announced a revamp of its stores — just like Ruby Tuesday, Burger King, Chili’s and numerous other chains before them.
Among the 12 finalists in the Dunkin’ Donuts Next Donut contest: “Cop Cake,” with chocolate icing and peanut-butter cups, and “Snack-o-Lantern,” a pumpkin cake donut with maple icing and cinnamon chips.
Three area Waffle Houses have closed, making me concerned ab out the future of breakfast.
Also, KFC’s Double Down — the sandwich with chicken instead of bread — just may be a harbinger of innovation in the fast-food industry, according to a recent post on the Fortune magazine website.
Anyway, Wednesday is Administrative Professionals Day. Take your secretary to lunch.
Thursday sees the Edible Landscape class at Whole Foods Market in Winston- Salem At 6 p.m. For $25 a professional will help you plan your garden and you get two plants to start it off. Call 336.722.9233 or visit the customer service desk to register.
Also on Thursday, Greensboro celebrates Earth Day in Center City Park and UNC- TV airs “Views on Food” at 9 p.m.
All weekend long Total Wine & More tastes Argentinian and Chilean wines at all three Triad locations, and the Fresh Market will be grilling up steaks in a weekend-long demo.
Saturday is the big day, with a Taste Fair at Deep Roots Market in Greensboro featuring live music, free massage, fresh and natural foods and activities all day long.
Whole Foods Market gets in step with an Earth Month Fair from noon to 3 p.m. featuring demos, samples and more. It’s Gourd Day at the Piedmont Triad Farmers Market, while the Greensboro Farmers Curb Market celebrates Herb Fest with lots of the healthy green stuff.
And on Saturday night, Noble’s Grill in Winston-Salem once again features dinner and dancing starting at 7 p.m. Call the restaurant at 336.777.8477 for a reservation.