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by Brian Clarey

This week’s Served starts off with a somber note: the Kopper Kitchen of downtown Winston-Salem, that vintage lunch counter loaded with urban street cred, has close its doors for good after decades of service.

But Dewey’s Bakery opens a new concern, CAKE, in Hanes Mall. Layer cakes, coffee cakes and cupcakes will anchor the merchandise, with gifts and other goods as well.

On Thursday, Temple Emanuel in Greensboro hosts Environmental Movie Night with a 7 p.m. screening of The Vanishing of the Bees, a documentary about the startling development among the world’s foremost pollinators. Admission is free and open to the public.

It’s First Friday in the Triad this week, and Greensboro’s Elsewhere celebrates with a PICNIC — that’s Partners in City, Neighbors in Community — at 6 p.m. A $5-$20 donation gets you a picnic basket with food from local businesses like Vintage 301 and Table 16. Picnic spots will be set up throughout the museum and in a Natty Greene’s beer garden out back, surrey rides, live music and more.

Saturday sees the area farmers markets getting into the game. The Piedmont Triad Farmers Market hosts the Triad Chili Cookoff beginning at 10 a.m. Call Pat Gibson at 336.716.2321 for more information. And the Greensboro Farmers Curb Market, along with the Herbal Thyme Guild, holds Herb Fest with displays and exhibits.

Sunday is Mother’s Day, a great day for brunch with Mom. Noble’s Grill in Winston-Salem serves brunch from 11 a.m.-2:30 p.m. and dinner at 5:30 p.m. Make a reservation at 336.777.8477.

Undercurrent Restaurant may — may — have a few slots left for their Sunday brunch. Call 336.370.1266. Worth a shot.

And the Grove Winery hosts a Mother’s Day Wine and Chocolate Tasting all weekend long. This is a great Plan B. Call 336.584.4060 or visit the website at www.grovewinery.com to find out more.

Then Tuesday sees a full-on Cobblestone Farmers Market, with Mooney’s Mediterranean Café handling the cooking demo, a free knife and tool sharpening, and live music. Featured products are green onions and spring garlic.

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