Savor the Season
Welcome, fall! As the leaves begin to change and the temperatures cool, our cravings shift toward comforting flavors that warm both body and soul. October is one of our most delectable issues of the year, and this month we’re celebrating the foods and drinks that make our city such a delight for the senses. You’re in for a treat, so get ready to savor every bite!
We had the privilege of sitting down with Chef Kevin Cottrell of MACHETE and Yokai to learn all about how he’s reinventing the Greensboro dining scene—and we connected with TC Frazier of Vintage 82, who can help you locate the perfect wine, whether you’re cooking for family or entertaining guests. We’ve also included an incredible cocktail recipe for you to try at home, courtesy of GIA.
For me, the sounds and smells of fall bring back memories of gathering in the living room to watch college football. The table was always full of appetizers— wings, sliders, dips, and all the game-day favorites. My family’s favorite tradition was decking ourselves out in purple and gold and cheering for LSU. Geaux Tigers!
There’s an art to creating a dish that not only satisfies your taste buds but also stirs memories of home. Food has a unique way of connecting us to our past while bringing us together in the present. Whether you’re enjoying a meal out with friends or hosting a cozy dinner at home, these shared moments are what make life flavorful.
Here’s to savoring every bite this fall,
CAITLIN BRAXTON, PUBLISHER
October 2025
PUBLISHER
Caitlin Braxton | caitlin.braxton@citylifestyle.com
EDITOR
Kari Smith | kari.smith@citylifestyle.com
CONTRIBUTING PHOTOGRAPHER
Autumn Hollifield
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city scene
WHERE NEIGHBORS CAN SEE AND BE SEEN
1: Patrons of Grapes & Grains Tavern might be delighted to hear Bob Sanger on piano. 2: West & Co. hosted a fall wreath-making class at Guilford Garden Center. 3: Members of the GMA enjoyed an After Work Network event at DoubleTree by Hilton (Airport). 4: Congrats to the recent graduates of the Greensboro Chamber's Scale to Excel program! 5: WE Connect partnered with Women Powering Honda Business Resource Group for a speed networking event. 6: Monique and Algie Brodnax shared a memorable day at the Wyndham Tournament. 7: Excited fans filled Piedmont Hall for the Greensboro Gargoyles' inaugural season jersey unveiling.
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WEST & CO. GUILFORD
business monthly
Grand Opening: Lash & Blowout Lounge
The team of dedicated stylists and beauty experts at the Lash & Blowout Lounge, newly opened at 2136 Lawndale Dr., are guaranteed to help you look and feel your best. Their curated selection of beauty enhancements, from lash extensions and brow services to blowouts and updos, are designed to enhance your natural beauty in a relaxing and professional environment.
Europe’s Hottest Wellness Trend Is Here
InfraFit is bringing Europe’s most talked about wellness experience to Greensboro. Featured on Selling Sunset and The Real Housewives of Orange County, our award-winning VacuTherm technology (winner of the 2024 Medical Beauty Gold Award for Best Body Shaping Device) blends infrared heat, vacuum therapy, and low-impact movement for visible results. With locations in LA, Miami, Chicago, and Charlotte, we’re excited to introduce a new era of body shaping and recovery to the Triad.
Hockey Is Back in Greensboro
Excitement is building in Greensboro as the Gargoyles prepare for their inaugural season. Hockey fans will pack the Coliseum for the first time in 20 years and be part of history as professional hockey returns to the Gate City. Opening night is October 18 against the Jacksonville Icemen, and tickets are on sale now at www.gargoyleshockey.com ahead of what promises to be an unforgettable first season.
Stacked for Fall
THE SEASON’S BEST SANDWICHES
ARTICLE BY ANGELA BROOCKERD
PHOTOGRAPHY BY JANIE JONES
There’s something deeply satisfying about a well-made sandwich—especially when it comes together with minimal effort but delivers big on flavor. As the season changes and appetites grow heartier, fall is the perfect time to get creative with ingredients tucked between slices of crusty bread or buttery rolls. Whether you’re looking to upgrade your lunch routine, enjoy comforting flavors and bold textures, or impress guests with a no-fuss meal, these easy-to-make sandwiches strike the perfect balance between simple and sensational.
Savory Roast Beef with Horseradish Cream
INGREDIENTS
• 2 slices crusty bread (sourdough, ciabatta, French bread)
• 6 oz roast beef
• 2 slices provolone cheese
• 2 tbsp butter (for toasting)
• 2 ½ tbsp mayonnaise
• 1 tbsp horseradish sauce
• 1 tsp Dijon mustard
• Arugula
• Cherry tomato
• Caramelized onions
INSTRUCTIONS
Toast the bread. Butter one side of each slice and toast in a skillet until golden. Heat roast beef briefly in a pan. To make the spread, mix mayo, horseradish sauce, and Dijon. Spread on the toasted bread. Layer roast beef, cheese, and broil briefly to melt. Add arugula, tomato, and caramelized onions if using. Top with the second slice of bread.
Sweet & Spicy Grilled Chicken Sandwich
INGREDIENTS
• 1 grilled chicken breast
• 2 slices pepper jack cheese
• 2 slices cooked bacon
• 1 tbsp fruit jam (fig, raspberry, or jalapeño recommended)
• A handful of fresh arugula
• 3–4 cherry tomatoes (halved)
• 1 tbsp garlic aioli
• 1 brioche bun (toasted)
INSTRUCTIONS
Lightly butter the inside of the bun and toast in a skillet or oven until golden brown. Spread a layer of garlic aioli on the bottom bun. Add the sliced grilled chicken breast. Place the pepper jack cheese over the hot chicken to slightly melt it. Layer on the crispy bacon slices. Add halved cherry tomatoes and a small handful of arugula. Spread the jam on the top bun. Enjoy!
INGREDIENTS
• 3 oz goat cheese
• Fresh arugula
• ¼ cup caramelized onions
• 1 pear, thinly sliced
• Honey, to taste
• Butter for toasting the bread
• Rotisserie chicken breast thinly sliced
• Sourdough bread, buttered (optional)
INSTRUCTIONS
Spread goat cheese on one side of the bread. Top the cheese with arugula, caramelized onions, sliced pears and chicken breast. Drizzle with honey. Top with remaining slice of sourdough bread. Use a griddle or panini press to heat the sandwich.
Honey Glazed Pear & Chicken Sandwich
AMBER WILLIARD Owner, Superior Kitchen & Baths
The Heart of the Home
Designing the perfect kitchen for cooking, hosting, and making memories
ARTICLE BY KARI SMITH
BUILT FOR YOUR LIFESTYLE
Amber says the first step in any consultation is getting to know her client and how they use their space. How many people live there? Do you cook and entertain often? This helps shape layout design and material choices.
FUNCTIONAL LAYOUTS AND SMART STORAGE
A thoughtful layout can maximize cooking efficiency. Amber is strategic with appliance placement and prep areas, working to eliminate bottlenecks. The goal is to ensure that every tool and utensil is within easy reach. “Everybody wants a place for what they own,” says Amber. Some clever storage options can help—everything from mixer lifts and spice pullouts to countertop "garages."
TRENDS FOR THE HOME COOK
Amber has noticed more homeowners opting for larger appliances, such as 36-inch ranges or double ovens. Walk-in pantries and sculleries are also gaining popularity. These “working kitchens” are ideal for households that entertain, as prep work can happen out of sight and food stays warm without crowding or heating the main space.
THE VALUE OF EXPERT HELP
The right kitchen design blends form and function to make every gathering memorable. It should feel like yours and reflect the moments you want your loved ones to remember.
Caitlin turned a magazine into community.
City Lifestyle isn’t just a publication — it’s a pulse. A rhythm of voices, neighbors, and stories woven together by someone who believes in the power of connection. As we expand, we’re looking for people ready to turn care into community. Are you ready to be that spark?
Greensboro
City Lifestyle
Published
by Caitlin
Loved by Greensboro
Sweater Weather
Try your hand at this autumnal sour, courtesy of GIA
ARTICLE BY KARI SMITH | PHOTOGRAPHY BY AUTUMN HOLLIFIELD
This cocktail crafted by Daniel James Lis, restaurant director at GIA, is far from ordinary.
ingredients:
• 2 fl oz GIA Distillery Turntable Brandy
• 1/2 fl oz lemon juice
• 1/2 fl oz lime juice
• 1/4 fl oz cherry herring
• 1/2 fl oz Rainier cherry brandy syrup
• ½ cup sugar
• 2 tbsp water
• 1 tbsp cherry liqueur
• 1 tbsp brandy
• ½ vanilla bean, split lengthwise
• 1/4 fl oz cinnamon-infused riesling and demerara reduction
• ½ cup demerara sugar
• ¼ cup water
• ¼ cup riesling
• 1 cinnamon stick
• Sage smoke and/or brandied Rainier cherry (optional)
For the GIA Distillery Turntable Brandy:
Purchase or inquire about GIA Distillery Turntable Brandy at your local ABC store or purchase at the GIA Distillery (203 E Murphy Street, Madison, NC, on Fridays from 2-8 p.m. or Saturdays from 12-8 p.m.).
For the Rainier cherry brandy syrup:
Split vanilla bean lengthwise and scrape out seeds. Add seeds and pod to a small saucepan along with sugar and water. Stir until sugar fully dissolves over medium heat. Simmer gently for 2-3 minutes, stirring occasionally, until thickened. Remove from heat and stir in cherry liqueur and brandy. Allow to cool completely and remove vanilla pod. Pour into a clean glass jar and add Rainier cherries to soak. Refrigerate for up to 2 weeks.
For the riesling and demerara reduction:
In a small saucepan, combine sugar and water. Stir until the sugar dissolves over medium heat. Simmer gently for 3-4 minutes, until slightly thickened. Remove from heat and stir in riesling. Allow to cool completely.
For more than 12 years, GIA has proudly been a part of the Greensboro community, dedicated to creating memorable experiences through passionate hospitality. The heartbeat of GIA is their beverage program, featuring an exceptional collection of bourbons, wines and spirits, and designer cocktails.
step one
Combine all ingredients in a cocktail shaker.
Shake hard with ice for 8 seconds.
step three step two 1 2 3
Strain into a fine martini or coupe glass and garnish with sage and a brandied Rainier cherry.
Greensboro’s Quiet Culinary Revolution
TAL BLEVINS AND CHEF KEVIN COTTRELL ARE REDEFINING GREENSBORO DINING
When Greensboro natives Tal Blevins and Chef Kevin Cottrell met in 2017, they couldn’t have known it was the start of one of the city’s most dynamic culinary partnerships. Tal had just returned to the area after working as a journalist in San Francisco for years. Meanwhile, Kevin had earned a reputation for his inventive cooking. Their friendship grew organically. Tal would dine at LaRue and initiate conversations with Chef Kevin. “He gave me feedback,” says Kevin, “no one had ever given me feedback like that before.”
FROM SUPPER CLUBS TO SOMETHING BIGGER
When LaRue closed, Tal had an idea. He was familiar with the pop-up dinner scene in San Francisco and had invested in one that eventually opened a brick and mortar—and he already knew the talent that Kevin brought to the table. Tal wanted to host supper clubs, but he needed a chef. What would Kevin think of the idea?
“…I loved it!” Kevin says.
And that’s how what started as an intimate gathering of 12 quickly grew into a phenomenon. Guests crammed into Tal’s house for multi-course meals that stretched three hours, always a culinary journey full of flavor and conversation. Word spread fast, and soon there were 180 people vying for one of 40 coveted seats at the monthly “supper club.”
For Kevin, these dinners were a chance to test ideas and proof concepts. For Tal, they were a way to create the kind of dining experience he’d seen thrive in San Francisco. Together, they realized they had the foundation for something special. “I had always wanted to own a restaurant,” Tal admits, “and the right chef found me.”
LAUNCHING MACHETE
MACHETE officially opened its doors in late February 2020. The concept was a deliberate shift from the city’s more traditional fine-dining scene. MACHETE is sleek yet warm, upscale
ARTICLE BY KARI SMITH | PHOTOGRAPHY BY AUTUMN HOLLIFIELD
yet relaxed. Here, diners are encouraged to ask questions and feel at ease while savoring creative, seasonal small plates. “We want to push the misconception that chefdriven restaurants are intimidating,” Kevin explains. “You can enjoy elevated food in a fun, comfortable space.”
Despite the challenges of launching during the pandemic, the restaurant flourished. MACHETE was named a semifinalist for the James Beard Award for Best New Restaurant in 2022, a recognition that Tal describes as “simultaneously surprising and reinvigorating.” For Kevin, it was very validating. It was proof that their bold idea had real momentum.
A PHILOSOPHY OF FLAVOR
The heart of MACHETE is an ingredient-driven approach. Every element is chosen with care and intention, whether sourced from local farms or across the globe. Dishes are designed to trigger nostalgia or surprise—a memory of a childhood dinner or an entirely new flavor. As Tal puts it, they are “farm-to-table, but the farm might be in Argentina.”
The restaurant’s chef’s tasting events push creativity further, offering immersive multi-course dining experiences. Each menu is communal in spirit but meticulously crafted, blending international influences with Southern roots.
ENTER YOKAI
Building on MACHETE’s success, Tal and Kevin introduced a second concept in 2023: Yokai, an Asian-inspired gastropub. Named for supernatural spirits of Japanese folklore, the concept grew from MACHETE’s ramen nights and themed dinners, where long lines proved there was appetite for something new.
Yokai brings a playful, late-night energy to Greensboro’s dining scene. It borrows from izakayas, casual Japanese pubs where workers gather after hours. The atmosphere is lively, the pricing approachable, and the food every bit as thoughtful as MACHETE’s, though with less intensive preparation. Today, Yokai complements its older sibling while carving its own path.
“We want to push the misconception that chef-driven restaurants are intimidating. You can enjoy elevated food in a fun, comfortable space.”
“Every element is chosen with care and intention , whether sourced from
local farms or across the globe.
Dishes are designed to
trigger
nostalgia
or
surprise. As Tal puts it, ‘We’re farm-to-table, but the farm might be in Argentina.’”
LOOKING AHEAD
Both restaurants now anchor a growing culinary community in Greensboro. Tal and Kevin aren’t just focused on their own success— they’re committed to helping other chefs and restaurateurs thrive, often collaborating through pop-ups and other events.
It’s hard not to wonder what’s next for this visionary duo. “We have so many ideas,” Tal says coyly. But for now, their focus is on nurturing what they’ve built while continuing to surprise and delight diners. One thing is certain: In their hands, Greensboro’s dining scene has never felt more vibrant.
Visit MACHETE at 600 C Battleground Ave. and Yokai at 501 N Greene St.
YOUR FRIENDLY NEIGHBORHOOD “Grape Pusher”
ARTICLE BY KARI SMITH | PHOTOGRAPHY BY AUTUMN HOLLIFIELD
When TC Frazier got his first job bussing tables at a restaurant at age 14, he never imagined the catalyst that would be for his future career. Born and raised in North Carolina, where sweet tea and Coca-Cola are part of the cultural fabric, TC began his hospitality journey with the simple goal of earning enough money to buy his first car. As a young teen, he quickly learned that the more you know about a product, the more confidently you can share it. “Everybody wants a guide,” TC says, and in hospitality, that guidance is everything.
TC continued honing his skills and gaining experience in the industry, everywhere from college bars to fine-dining establishments, and eventually moved to Boone in 2005, where he became Beverage Director at the prestigious Chetolah Resort. The role meant serving an affluent clientele, but it also gave him his “aha moment” with wine— understanding why certain bottles are more valuable or sought after. The years there deepened his culinary knowledge and cemented his belief that wine is “bottled art you can consume” and, as TC sees it, the perfect intersection of geography, history, and culture.
By 2010, life brought TC to Greensboro and he stepped into the wholesale wine world, connecting with buyers at
restaurants and country clubs. TC’s network grew significantly, and he quickly gained a local following for his expertise and special subset of skills. Plain and simple, TC knew wine. He passed the Society of Wine Educators’ rigorous 100-question exam, becoming a Certified Specialist of Wine. And, eventually, he built an extensive contact list and kept a running folder of wine ideas and offerings. His monthly email grew to more than a thousand subscribers, all driven by word-of-mouth— still his favorite form of advertising.
When the pandemic hit, it sped up a plan that had been quietly taking shape in TC’s mind. Vintage 82 arose from this unique time of opportunity. Named after his birth year and one of the most celebrated Bordeaux vintages of the 20th century, his wine concierge business blends his industry connections with a deeply personal approach. Need to source a specific bottle of wine? “I can text a guy and find it,” TC says. He has access to 40 different wholesale vendors, compared to the handful that most restaurants and wine bars use. TC is truly a self-described “wine bounty hunter,” sourcing bottles for everyone from seasoned collectors to first-time buyers. Whether you need two bottles for a dinner party or ten cases for an event, TC’s a valuable resource, and he gives the same time and attention to each and every customer.
“Wine is bottled art you can consume, and the perfect intersection of geography, history, and culture.”
His business model is lean—no flashy storefront, just a 400-square-foot office at Revolution Mill and the flexibility to host tastings at the art gallery there at the Mill, or any event space or home where someone’s willing to host him. Events are intimate, educational, and rarely feature the same group of guests twice. Education is at the heart of what he does. Instead of intimidating wine novices, he asks leading questions about food preferences, style, and mood, building a “character profile” to match clients with the perfect bottle. “No other agricultural product is grown with this diversity,” he says. And while big-box stores and online retailers can deliver wine, he believes people still put a premium on a human connection.
When asked his favorite wine, his answer is simple: “Whatever’s in my glass at the time.”
Whether it’s a crisp Vinho Verde, an Oregon pinot noir, or a rare French varietal, what matters most is the pairing—a good wine, a good meal, and good company. For TC, Vintage 82 isn’t about selling the most wine—it’s about building lasting relationships and staying present for his two young children. “Wine’s always there,” he says, “but the people you share it with, that’s the real reward.”
Learn more about Vintage82 at: https://vintage82wine.com/
2 3 4 5
bakeries
Because sometimes you just need a treat
ARTICLE BY KARI SMITH
1. MAXIE B'S BAKERY & DESSERT CAFE 2403 Battleground Avenue, Greensboro, NC 27408
2. FIG & OLIVE CAFE 4507 West Market St., Greensboro, NC 27410
3. DOLCE & AMARO ARTISAN ITALIAN BAKERY 1310 Westover Terrace #110, Greensboro, NC 27408
4. BLACK MAGNOLIA SOUTHERN PATISSERIE 1162 Revolution Mill Drive, Greensboro, NC 27405
5. DELICIOUS BAKERY 1209 Battleground Avenue, Greensboro, NC 27408
Tyler Nosek Broker-in-Charge
Cathy Nosek Founder/ Owner
Bringing Joy
Back into the Kitchen
Chef Dennis Prescott Talks Falling in Love with Feeding People and the Connection
Food Creates
Whether you know him from the Netflix hit Restaurants on the Edge or from his absolutely mouth-watering food photos as @dennistheprescott on the ‘gram, this former-musician turned internationally-renowned Chef is an amazingly talented, thoughtful, and globe-trotting force to be reckoned with.
When it comes to inspiration for creating experiences around food and your community, as well as creating travel bucket lists to some of the world’s most unique and delicious destinations off the beaten path, Chef ‘Dennis The Prescott’ is a culinary change maker whose feed you’ll want to feast on.
Travel Recommendations for Foodies
“Slovenia borders Italy and Croatia, which is to say there are a lot of shared values in and around food; they have really great cheese, dairy, beef, pasta, but very few tourists, hardly any. So if you love Italy, that kind of specific travel and food experience, particularly Northern Italy, because you can see the Alps from where they are. It’s picture perfect, a beautiful place, and also where orange wine is from.”
Dennis also highly recommends Costa Rica, Hawaii and Finland.
“Most people love the idea of travel, but we tend to pick the same places when we travel, and there is nothing wrong with that, they are amazing for a reason, but when you get off the beaten path a little bit, you learn the difference between vacation and travel.”
realty report
TUESDAYS
Wine Education Series
Lewis & Elm | 6:00 PM
Lewis & Elm is known for its diverse selection of wines, cheeses, and light seasonal fare in a cozy atmosphere. Expand your vino knowledge and palate by attending one of their wine education series tastings, offered Tuesdays at their 600 S. Elm Street location. Each week focuses on a different grape, region, or concept. Reservations required: https://lewisandelm.ecwid.com/
THURSDAYS
Cocktails and Jazz
O.Henry Hotel Social Lobby | 6:00 PM
Visit the O.Henry Hotel lobby on Thursday evenings this month to be charmed by covers from the Great American Songbook, jazz classics, and swing courtesy of the O.Henry Trio: Dave Fox (piano), Neill Clegg (saxophone, clarinet, and flute), and Matt Kendrick (double bass). The trio is joined by a different guest vocalist each week.
OCTOBER 4TH
Cinderella by the World Ballet Company
Carolina Theatre | 3:00 PM
Sure to delight guests of any age, this Broadway-style production blends humor, romance, and the timeless beauty of classic ballet. The World Ballet Company cast includes 40 international dancers and more than 150 gorgeous hand-sewn costumes on an exquisite hand-crafted set. Ticket info: https://carolinatheatre.com/event/cinderella-world-ballet-company/
OCTOBER 4TH
Light the Night
Greensboro Grasshoppers Stadium | 5:30 PM
Support the Leukemia & Lymphoma Society (LLS) by bringing light to the darkness of cancer. This fundraising event is a way to celebrate, honor, and remember those touched by blood cancer, while helping to fund research to find cures and ensure access to treatments. Learn more: https://www.lightthenight.org/events/triad
OCTOBER 4TH - 5TH AND 11TH - 12TH
Parade of Homes
Various
Whether you’re looking for your next home, seeking renovation ideas, or simply enjoy seeing beautifully designed spaces, you won’t want to miss the Greensboro Builders Association Fall Parade of Homes. New this year, the parade of homes is combined with the Tour of Remodeled Homes, which means you can tour both new construction and professionally remodeled homes. More info: https://www. greensborobuilders.org/home-tours/parade-of-homes/
OCTOBER 9TH
"Road Trip Recipes" Cooking Class
Culinary U of the Triad | 6:00 PM
Adults and teens age 15 and up are welcome to join this fun cooking class at the Culinary U of the Triad's studio at 1709 Fleming Rd. Attendees of the October class will learn how to make Los Angeles Cobb salad, Memphis BBQ meatballs, Maryland-style mini crab cakes, and Mississippi mud pie. Registration required: https://www.culinaryutriad.com/adult-teen-cooking-classes/
Want to be featured?
GET IN TOUCH AT CITYLIFESTYLE.COM/GREENSBORO
OCTOBER 11TH
Bur-Mil Park Fall Fest 2025
Bur-Mil Park | 10:00 AM
Bring the whole family to enjoy craft vendors and local artisans, food trucks, games and activities for all ages, hayrides, and face-painting. This free outdoor event runs 10 a.m. to 3 p.m. Welcome the fall season in this beautiful public park located at 5834 Bur-Mil Club Rd.
OCTOBER 11TH
NC A&T Homecoming Game
Truist Stadium | 1:00 PM
Get ready for the "Greatest Homecoming on Earth"! This legendary celebration that brings together students, alumni, and the community will culminate in a matchup between the Aggies and the South Carolina State Bulldogs. This year marks the 99th homecoming celebration.
OCTOBER 18TH
The Gargoyles Opening Night
First Horizon Coliseum | 7:00 PM
The Greensboro Gargoyles, proud ECHL affiliate of the NHL’s Carolina Hurricanes and the AHL’s Chicago Wolves, will open their inaugural season at home against the Jacksonville Icemen on October 18. The matchup kicks off their 72-game regular season schedule (36 home, 36 away). Don't miss out on this historic first season. More info: https://gargoyleshockey.com/.
OCTOBER 18TH
Men Can Cook 2025
Piedmont Hall | 5:30 PM
This fundraiser by the Women's Resource Center of Greensboro showcases community chefs as well as local home cooks who graciously donate their time and talents at this tasting event. Guests can also enjoy live music; a photo booth; and curated tastings of local smallbatch, hand-crafted wines, beers, ciders, meads, and distilled spirits. Ticket info: https://womenscentergso.org/men-can-cook/
OCTOBER 19TH
15th Annual Touch-A-Truck
Volvo Group Campus | 11:00 AM
Touch-A-Truck is the Junior League of Greensboro’s signature, family-friendly event, now in its 15th year! Kids of all ages can explore and enjoy vehicles, interactive activities, food, entertainment, and a sensory hour. Funds raised support their mission and go directly back into the community through nonprofit partnerships and training initiatives. Purchase tickets online or at the door: https://greensboro. jl.org/events/touch-a-truck-2025/
OCTOBER 25TH
Ghoulash! Halloween Festival
Center City Park | 2:30 PM
The Greensboro Youth Council in partnership with Greensboro Downtown Parks Inc. invites you to this annual festival which features vendors, music, games, food, candy stations, and more! Primarily geared toward children age 12 and under, the event runs 2:30 p.m. to 5:30 p.m. at Center City Park and LeBauer Park, with some activities taking place in the Greensboro Cultural Center.
ARTICLE BY MEL BOBAN
How To Stay Festive And Healthy? Sure Thing
Halloween is typically filled to the brim with salt, sugar and carbs. It can be hard to stay on the nutrition wagon during spooky season, but there are plenty of fun ways to add a festive spin to favorite healthy dishes.
pumpkin FRUIT BOWL
With luck finding a melon or watermelon at the store, simply carve it like a jack-o-lantern and make the mouth large enough to have other sliced fruit emerging, such as cut pineapple, sliced grapes and apple chunks. Along the side, peel mini oranges and add a green stem to mimic pumpkins.
spooky CHARCUTERIE
These fan favorite boards can easily be kept healthy with some additions. Make any treat spooky with edible eyeballs. Adding them to a small snack such as mini bell peppers or grapes and strawberries is a fun way to stay on theme without sacrificing a healthy streak. Eyeball salami rolls also can be added, starting first with a green olive in the center, surrounded by a roll of mozzarella cheese and then surrounded by salami or even prosciutto.
stuffed PEPPERS
This fall staple easily can be incorporated into a fall gathering or Halloween night by carving jacko-lantern faces in orange peppers, and resuming a favorite recipe from there. Serving bread on the side? Use a skull or pumpkin shaped cookie cutter to re-shape it.
ghostly DIP
Hummus and pitas can be made scary in no time. Use a ghost shaped cookie cutter to shape pita bread, lightly toast and serve with red pepper hummus, which is usually orange in color.
jack-o-lantern VEGGIE TRAY
The easiest bet for a quick and healthy Halloween treat? You can’t go wrong with a veggie tray shaped like a jack-o-lantern. Use baby carrots as the base, and cucumber or celery to shape the mouth and stem. The eyes? Two round bowls of veggie dip.
HOME RENOVATION Expert
