by Brian Clarey

What are you doing to make the most of the summer months? Riva’s Trattoria in Greensboro is opening up for lunch — or, re-opening, I should say. The sidewalk tables are out, and a limited takeout menu is available as well as a new supply of Italian summer wines. Check the website,, for more information.

And My Three Sons Gourmet, operating out of the Nussbaum business incubator in Greensboro, is selling its line of pimiento cheeses at local Harris Teeter and Whole Foods Market stores.

On Thursday, head out to Mayodan for the grand opening of the Pavilion at Autumn Creek Vineyards, beginning at 5:30 p.m. with the Storytellers Band and the release of the Dan River Red signature cupcake. See for more.

On Friday, Undercurrent Restaurant in Greensboro holds a Master’s Dinner featuring the work of James Beard. See the website,, to make a reservation.

All weekend long, sample free wines at the Fresh Market or at any Total Wine & More location. Then, on Saturday, Total Wine & More features Wines & Beers for Grillin’ & Chillin’. Get you some of that.

Saturday is also Wingfest at the Piedmont Triad Farmers Market. It’s Veggie Day at the Greensboro Farmers Curb Market. And Whole Foods Market in Winston-Salem celebrates the splendor of pollination with tastes of local honey and a screening of the trailer for Queen of the Sun.

Monday is the 14th annual Taste of Greensboro, a celebration of the city’s culinary scene from the Guilford County Hotel/Motel Association. It starts at 5:30 p.m. at the Greensboro Embassy Suites, and tickets can be had by calling 336.378.6465 or visiting

Tuesday, Winston-Salem’s Cobblestone Farmers Market has cut flowers as its featured product with flower arranging by Stephaie Karadzhov of Karadzhova’s Specialty Cuts, a cooking demo my market Chef Greg Waddell and Mock Orange Bikes at the community table.