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by Brian Clarey

Starting off this week’s Served column is an announcement: Meatballs are the new bacon. This comes straight from my friend the Dick, who, come to think of it, is actually built like a meatball.

Applebee’s has a new menu of branded Sizzling entrées: Sizzling Double-Barrel Whiskey Sirloins and Sizzling Cajun Steak & Shrimp. Chipotle has been rocking a brown-rice option on its menu. And you know what’s cheaper than a $5 footlong? Two $2 6-inchers. For the month of December, Subway is offering its meatball and cold-cut subs at the reduced price.

PR comes from Honeybaked Hams, reminding us that their recipe is secret, and also that it’s holiday time and you might consider buying one.

And Anton’s in Greensboro has received another shipment of frog legs, which will be prepared, according to a presser, “will be sauteed golden brown and topped with our Provencal Sauce, made up of diced Roma tomatoes, garlic, shallots, white wine, lemon juice and whole butter.” Honestly, I think I could eat tree bark if it was prepared like that. All weekend long, Total Wine & More tastes holiday wines, including Cloud Break Moscato, Fireblock Shiraz, Owl Ridge Cabernet Alexander Valley and Taft Street Chardonnay Russian River Valley at all three Triad locations. And the Grove Winery hosts its Holiday Open House Friday through Sunday, with free mulled wine, gourmet noshes and live music to entice you into giving the Grove for Christmas., On Friday, Greensboro’s Fresh Market holds a cooking demo featuring holiday hors d’oeuvres from 4-7 p.m., which will coincide with a wine tasting of their own. I have no press releases or calendar entries for the rest of the weekend.

Strange.

On Tuesday, Table 16 in Greensboro holds a wine dinner featuring sparking and holiday wines that begins at 6:30 p.m. It’s pricey — $100 a head — but that buys you four courses, live guitar music and the benefoit of rarified company. Call 366.279.8525 for a reservation.

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