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by Brian Clarey

The big culinary news this week is Cinco de Mayo, which happens on Saturday. Celebrate at your favorite taquería, why don’t you? Or you can always go to Moe’s, they of the Seinfeldian burritos. This year, all eight Triad Moe’s locations will be giving away free “Cinco de Moe’s” T-shirts to the first 100 customers.

In other franchise news, Burger King is going cage free with their eggs and pork products, which should up the price of said items just a bit. And Carvel is going retro with its chain of soft-serve ice cream stores, redesigning them to look like they did in the chain’s 1970s heyday. Fudgie the Whale, anyone?

If you prefer your sugar in alcohol form, stop by any of the Triad’s three Total Wine & More locations for free samples of beer, wine and cocktails all weekend long.

Greensboro’s Whole Foods Market celebrates Cinco de Mayo one day early, on Friday, with a vague “celebration of Mexican culture and heritage.” Attendees are advised to “grab your sombrero.”

Earth Fare in Greensboro holds a Spring Women’s Wellness Event on Saturday beginning at noon and featuring samples, demos, wellness talks and a raffle.

On Sunday, the Seersucker Chef debuts a line of Southern-themes gourmet delights at the South Elm Urban Market in downtown Greensboro. Sauces include Seersucker Ketchup, barbecue and Comeback Sauce, touted as the unofficial

condiment of Mississippi. Hummus flavors include black-eyed pea and boiled peanut. Cocktail biscuits are stuffed with country ham and Creole mustard. Will there be pimiento cheese? Damn right there will be pimiento cheese.

The Seersucker Chef, AKA Jody Morphis, is perhaps better known as the proprietor of Fincastle’s Diner in Greensboro.

And a quick heads-up to our readers:

Next Sunday — not this Sunday — is Mother’s Day. If you are planning to take out that special mother in your life, be advised that you need to make a reservation toots suite. I’ve received press releases so far from Undercurrent in Greensboro and Mozelle’s Fresh Southern Bistro in Winston-Salem, both of which will be

open on May 12. I’ll keep you posted as announcements come in.

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