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by Brian Clarey

Let’s start out this week’s Served column by mourning yet another closed restaurant in Greensboro, Sweet Basil’s, which got padlocked last Tuesday night just before dinner, though word on the street is that it may reopen soon.

And we can celebrate the opening of another Sushi Republic in the Gate City, this one in the FantaCity shopping center, with specials and unique dishes TBA soon.

Time Warner Cable launches a series based out of Charlotte’s Johnson & Wales culinary school airing on the Carolina on Demand channel. Hosted by Chef Carrie Leonard, “Culinary Classroom” focuses on classical culinary techniques.

And Cold Stone Creamery is jumping on the self-serve yogurt craze by adding the feature to many of its stores.

On Thursday it’s Winston-Salem’s Girls on Grapes, beginning at 7 p.m. at Chelsee’s Coffee. Codependents be warned: no kids, no boyfriends, no husbands.

Also on Thursday, Greensboro’s Undercurrent begins its Freedom to Lead business lunch series with Tomi Bryan, president of Leadership Worx and co-author of the book The 5 Keys to the Great Life. Make a reservation or find out more by calling the restaurant at 336.370.1266.

Saturday sees the Triad Youth Jazz Society’s first annual Soul Food Fundraiser at Coffee at the Summit in Greensboro beginning at 11 a.m. for the society to meet its first-quarter fundraising goal of $10,000.

Also on Saturday, the WinterWine Wonderland goes down. I don’t know much about it other than several area wineries are involved, it’s in Reidsville and the price is $20. Find out more by calling 336.349.6969.

Tuesday sees the Big Eat in Winston- Salem, where area restaurants offer signature dishes at half price.

And just for a moment, let’s talk about meat. It seems that the demand for bison — flavorful and lean — has outstripped the supply, so restaurants that use it are trying to encourage ranchers to provide more. Maybe someone should send the memo to Taco Bell, which this week was sued in Alabama after the USDA discovered that it’s taco filling was about 36 percent beef and 64 percent “other.”

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