by Brian Clarey

The newest restaurant trend, according to “experts” in the field, is pie — of both the sweet and savory varieties. Pair this with last week’s pronouncement about fried chicken, and it looks like all the nation’s top restaurants will have the same menus as half of the mom-andpop joints in North Carolina.

For more cutting-edge fare, look to Greensboro author Lindy Stein Clark, author of Lindy’s Gluten-Free Goodies, who has opened Lindy’s GF Bakery & More at 2823 Spring Garden Street, just in time for the holidays.

Also, the YMCA’s Camp Weaver is looking for sponsorship dollars for their edible organic garden. Weaver has placed in the Top 5 for Bimbo Bakery’s contest; the winner gets $15,000 for the project. Vote local at www.getingrained. com.

On Thursday, Café Pasta hosts Triad Entertainment Solutions’ Triad Thursdays, with music by jazz band Untitled and local comic Chris Monds. The event begins at 8 p.m. and is free and open to the public.

Also on Thursday is the March of Dimes Signature Chef’s Auction at the Empire Room in Downtown Greensboro, beginning at 6 p.m. More than 20 restaurants will present their signature dishes before a silent auction that includes gifts, travel packages and dinners. For more information contact: Katie Garrett at 336.231.3766 or

Friday the Fresh Market begins its Taste of the Holidays festival, which runs all weekend long. Fresh Market will also be holding wine and food tastings every weekend through November. And the Greensboro-based Fresh Market company just went public, with an IPO of about $20. Congrats!

Saturday is Undercurrent’s Dueling Sommelier Dinner with wine men Patrick Emerson and Pascal Salvadori competing with Chef Michael’s menu. Five courses comes for $85 — call 336.370.1266 for a reservation.

Also on Saturday: the Piedmont Triad Farmers Market Antique Truck Show.

And then Tuesday sees Muscadine Day at Krankies Farmers Market. Those are big, sweet grapes, in case you didn’t know.