by Brian Clarey

Word on the street is that NewBridge Bank Park, home of the Greeensboro Grasshoppers, will be serving both Eastern- and Western-style NC barbecue this season courtesy of the NC BBQ Company. And that a new ice-cream parlor called the Full Scoop is coming to downtown Greensboro. And that a new farmers market in Burlington is looking for vendors — interested parties should contact Kim Draluck at or 336.675.7464.

Anyhoo… on Friday, Undercurrent in Greensboro holds its next Masters Series featuring the food of Paul Bocuse as prepared by Sous Chef Matthew Waterman. The event begins at 6:30 p.m., five courses for $55 a head, and reservations can be had by calling the restaurant at 336.370.1266.

On Saturday, WS Prime Steakhouse features a special menu based on a Santa Fe Railway dining car known as the Chief in conjunction with Reynolda House’s Trains that Passed in the Night exhibit. To learn more visit the website at

Also on Saturday, Raffaldini Vineyards hold a barrel tasting for the first time ever. RSVP by calling 336.835.9463 or email

Over the weekend, Whole Foods Market holds its Giving Grill event, where proceeds from $5 burger sales go to the Whole Planet Foundation. Total Wine & More samples Bordeaux at all three Triad locations. And the Fresh Market samples wine and meat and fish.

On Sunday, High Point’s Total Wine & More holds a Meet the Maker event with Paul Sobon of Sobon Estate in California’s Amador County. Free and open to the public, it begins at 4 p.m.

On Tuesday, Greensboro’s Table 16 holds a wine dinner featuring the wines of Vina Montes, of Chile. Reservations for the dinner, which begins at 6?:30 p.m., can be had by calling the restaurant at 336.279.8525.

Also on Tuesday, Green Drinks Winston- Salem meets at 5:30 p.m. at the Community Arts with guest speaker Henry Fansler, Sierra Club Foothills chair to discuss state parks and “the concept of zero waste.” Snacks and soft drinks will be provided, with a cash bar to keep things social.