by Brian Clarey

It’s the week after Thanksgiving, and the pickings in the Triad culinary scene are about as slim as they are on that turkey carcass you’ve got stashed somewhere in your fridge. If you’re wondering what to do with it, boil it down for broth, add some chopped celery, onion and carrot, maybe a little barley, noodles or rice, and you’ve got a soup!

Anton’s in Greensboro has among its list of weekly specials, the fish formerly known as the Patagonian toothfish but is now known as the more appetizingly named Chilean sea bass, grilled and topped with crab imperial.

It’s a good time of year for North Carolina’s bumper crop of sweet potatoes, which are in season here all year round. Our state produces 41 percent of the country’s harvest annually, worth about $195 million — not exactly small potatoes there.

And it’s a bad time for people who have been using Starbucks’ bathrooms in New York City without purchasing coffee — baristas at some Manhattan stores closed off public restroom access during the Occupy Wall Street protests, though company officials quickly liberated the bathrooms for all people.

In other news, according to the US Congress, pizza is now a vegetable… sort of.

Thursday sees Green Drinks Winston- Salem’s Holiday Social at the Old Winston Social Club beginning at 7 p.m. Register at

On Friday, the Sweet Shop in downtown Greensboro, trucking in pound cakes, breads, pies, cobblers and hot drinks, among other delicacies, holds Sweet Swing for the Holidays featuring vocalist Brenda Bey beginning at 7:30 p.m.

On Saturday, Whole Foods Market in Winston-Salem holds Yum! A Catering Event from 1-4 p.m. featuring samples of the grocer’s hors d’oeuvres and party platters. And Safe Haven Equine Rescue & Retirement holds its Holiday Bonfire & Chili Dinner fundraiser benefiting the rescue horses of SHERR at 6 p.m. The event is hosted by Gimme Me Shelter Safe Haven Farm at 245 Cedar Ridge Lane in High Point. Tickets are $10 and can be purchased at the event or online at www.