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The Food & Drink Issue O C TO B E R 2 02 6

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LIFESTYLE LETTER

Gather 'Round

October 2026 PUBLISHER

Caitlin Braxton | caitlin.braxton@citylifestyle.com E D I TO R

Kari Smith | kari.smith@citylifestyle.com

Welcome, fall! As the leaves turn and the air cools, our appetites naturally shift toward comforting flavors that warm both body and soul. October is one of our most delicious issues of the year, celebrating the food and drinks that make our city a true feast for the senses. This month, we chat with the owner of Giacomo’s Italian Market and ask a local wine expert for advice on pairing food and wine. We also meet two women who created a unique dining experience centered on food, culture, and community; introduce you to a flooring professional with a special connection to a beloved downtown lunch spot; and discover how thoughtful kitchen design can make cooking and entertaining even more enjoyable. Food has a way of connecting us to the past while bringing us together in the present. Whether you’re dining out with friends or hosting a cozy meal at home, these shared experiences are what make life so flavorful. Here’s to savoring every bite this fall!

C O N T R I B U T I N G P H OTO G R AP H E R S

Autumn Hollifield, Rodney W. Williams

Corporate Team CEO Steven Schowengerdt

CAITLIN BRAXTON, PUBLISHER @GREENSBOROCITYLIFESTYLE

President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Rachel Otto LAYOUT DESIGNER Meredith Wilson QUALITY CONTROL SPECIALIST Anna Minnick

Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 Greensboro City Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Greensboro area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle

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L I F E ST Y LE LE T T E R

Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Greensboro City Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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S c a n t h e Q R Co d e o r C a l l 2 0 5 -3 9 4 - 8 8 2 1

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/GR E E N S BO R O

inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

12 Featured

14 28

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

An Italian Tradition

Lifestyle Letter

Fresh ingredients and timehonored methods define this beloved Greensboro market

City Scene

Business Monthly

Our Town FOOD + BEVERAGE

Serving Up Smart Design

Home Update HOME + DESIGN

Hosting Tips FOOD + BEVERAGE

Locals Only FOOD + BEVERAGE

Travel Journal FOOD + BEVERAGE

Must See LIFE + CULTURE

Events

Trend Setter FOOD + BEVERAGE

Cabinet IQ creates kitchens designed for cooking, gathering, and everyday living

Where Women and Cultures Connect

An intimate dining series explores the flavors and stories that unite us

On the Cover The Ham Jam is one of many crave-worthy creations from The Bodega in downtown Greensboro. Photography: The Bodega

With City Lifestyle’s co-branded print + digital packages, your business captures attention wherever our community is looking. Build unmatched local credibility on the page, and drive immediate action online. Ready to double your local reach? Contact your local publisher by scanning below.

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1: Even the youngest guests enjoy Sage Mule’s irresistible cinnamon rolls. 2: The Machete team partnered with chefs from Asheville's Neng Jr's for a special collab dinner. 3: MK Designs team and friends enjoyed a Mahjong & Muumuus event at Lewis & Elm. 4: Easy Like Sunday hosted members of Greensboro Chamber of Commerce for a Restaurant Takeover lunch. 5: Friends gather for a fun, hands-on pizza-making class at Cugino Forno. 6: Gals’ night is best enjoyed on the patio at Freeman’s Grub & Pub. 7: Boza Creamery is the perfect stop for an after-school treat.

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C I T Y SC E N E

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From Wash, Dry, & Style to Complete Updos, Blowouts & Bubbles is a blow dry bar with locations in Midtown Greensboro and Winston-Salem. Relax in our beautiful salon while enjoying a delicious glass of bubbly. We think you deserve to pamper yourself regularly! Now under the passionate leadership of NeAva Davis, a licensed cosmetologist, proud Miss North Carolina for America Strong 2025, and dedicated beauty professional with over 10 years of experience.

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OCTOBER 2026

business monthly A R O U N D U P O F N E W S F R O M LO C A L B U S I N E S S E S

Experience Yemeni Coffee Culture Haraz Coffee House is now open at 5824 Samet Drive, Suite 165, in the Palladium Shopping Center. Guests can enjoy Haraz’s full menu of specialty coffee and espresso drinks, including lattes, cappuccinos, macchiatos, cold brew, frappes, and signature Haraz drinks, along with ceremonial matcha, iced refreshers, teas, smoothies, pastries, desserts, and light café offerings. The menu also includes traditional drinks rooted in Yemeni coffee culture, such as Adeni chai, Harazi Mufawar, and Sana’ani-style coffee.

A Fresh Approach to Hair Forme Studio is a private hair studio offering personalized hair services in a relaxed, one-on-one setting. Services include precision haircuts, dimensional color, highlights, balayage, and customized color services, with each appointment tailored to the individual client. Located in Greensboro, Forme Studio was created for those who appreciate beautiful, effortless hair and a more personal salon experience. Follow along at @formestudionc.

Sustainably Chic Located at 5803-J Hunt Club Road, Rekindled is an upscale secondhand store with a strong commitment to sustainability and community. This woman-owned, family-operated business proudly supports local nonprofits and small businesses. Visit the store Tuesday through Saturday from 10 a.m. to 6 p.m.

Want to be featured? G E T I N T O U C H AT C I T Y L I F E S T Y L E . C O M / G R E E N S B O R O

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A N I TA L I A N T R A DI T ION FRESH INGREDIENTS AND TIME-HONORED METHODS DEFINE THIS BELOVED GREENSBORO MARKET

ARTICLE BY KARI SMITH PHOTOGRAPHY BY AUTUMN HOLLIFIELD

Giacomo Santomauro and his daughter represent the next generation of a cherished family tradition.

O UR TOWN | FO O D + BEV E RAGE

For some, food is more than sustenance. It offers comfort, expresses love, and provides a connection to culture. That spirit can be felt throughout Giacomo’s Italian Market. Owner Giacomo Santomauro is the youngest of three sons born to first-generation Italian immigrants who settled in New York and built a life on Long Island. Raised in his family’s restaurants and butcher shop, Giacomo fondly remembers his father rolling pasta, his mother adding the filling, and he and his brothers sealing each piece. Through these experiences, he not only learned a trade but also developed a deep pride in his family’s culinary heritage.

Giacomo and his wife, Laura, moved to North Carolina in the late 1990s when he began a career as a firefighter. Soon after, Giacomo realized he missed the independence and fulfillment of running a business. The couple found a vacant storefront on High Point Road and opened an Italian market by hobbling together secondhand deli cases and some of his father’s old equipment. For the first year, Giacomo balanced the market with his firefighting career, maintaining a grueling schedule. After working a 24-hour shift at the firehouse — where he also served as the cook — he would head to the market to make sausage, prepare bread, and clean the store. The demanding hours were difficult to sustain, but the market was attracting a loyal following. Giacomo opened San Giuseppe Salami Co. in an Elon facility to produce the specialty meats sold at the market. Later, he opened a second market at the corner of Battleground Avenue and New Garden Road, ultimately making it the market’s sole location. Nearly every meat served at Giacomo’s is made in-house, including salami, soppressata, pastrami, deli chicken, and pancetta. Prosciutto and mortadella are imported from Italy because, as Giacomo says, he could not improve upon the originals. He and his team also prepare meatballs from freshly ground beef and pork, produce fresh pasta, and grate cheese directly from the wheel. Giacomo’s Italian Market is a Greensboro treasure built on fresh ingredients, old world traditions, and a strong work ethic passed down through generations. “We are a true authentic Italian market. Hands down. It’s not just the name. It’s not the décor. It’s the true authenticity of what we do,” Giacomo shares proudly.

That sense of tradition also shapes the culture behind the counter. Several employees have been with Giacomo’s for a decade or longer, including one who has worked there since the High Point Road days. Giacomo works alongside his team and treats his employees like family. Meanwhile his own family is always close by: Laura continues to manage the bookkeeping and administrative work, their son works at the market, and their daughter helps with social media. After more than two decades in business, Giacomo remains grateful to the community that embraced his family and their food. "This is my passion," he states with conviction. As Giacomo looks to the future, the market remains grounded in a timeless belief: “The food around the table is what makes the family stick together.” Visit Giacomo's Italian Market at 2109 New Garden Road in Greensboro.

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serving up smart design Cabinet IQ creates kitchens designed for cooking, gathering, and everyday living The kitchen is perhaps the most important room in a house. More than a place to cook, it’s the heart of the home: a warm, welcoming space where people naturally gather to share food, enjoy conversation, and make memories. Gary Zonitch, owner of Cabinet IQ of Greensboro, knows kitchens inside and out. For the majority of his career, he oversaw restaurant construction for McDonald’s, managing projects across a territory stretching from Raleigh to Miami. Today, he draws on that extensive construction experience to help homeowners navigate kitchen remodeling projects. Cabinet IQ helps homeowners with kitchen remodeling projects and provides design services, as well as countertops, storage solutions, and end-to-end cabinet design and installation. Kitchen remodeling can sometimes seem like an overwhelming undertaking, but Cabinet IQ aims to make it a smooth, coordinated process allowing homeowners to feel confident and at ease. For Cabinet IQ , every remodeling project begins with understanding how homeowners cook, entertain, and live in their space. The team conducts a detailed needs assessment before recommending any finishes or features. They visit the home, open cabinets, drawers, and pantries, and ask questions that

ARTICLE BY KARI SMITH PHOTOGRAPHY BY RODNEY W. WILLIAMS AND CABINET IQ

H OM E U P DAT E | HO M E + D E SIGN

reveal how the household functions. Does the homeowner love to bake or grill? Are mornings hectic? Do they host large parties or intimate gatherings? Is this a forever home that should accommodate aging or health needs? “We focus on what’s most important for how they live and use the space,” Gary explains. For frequent cooks, it’s essential to have an effective layout. Details like cabinet placement, walkway widths, and the relationship between the sink, dishwasher, trash receptacle, refrigerator, and range can all influence how easy it is to prepare and serve meals. Even a homeowner’s height and dominant hand can help determine the most comfortable design. Cabinet IQ can also personalize storage. Utensil and baking-sheet pullouts, spice organizers, divided drawers for pots and lids, and lift mechanisms for heavy stand mixers keep frequently used items close at hand. Pantry improvements such as base cabinets, drawers, custom shelving, or a butler’s pantry can further reduce kitchen clutter.

When it comes to countertop selection, there’s more to the decision beyond choosing an appealing color. Every material has care requirements, so Cabinet IQ helps homeowners weigh factors such as durability, maintenance, and stain resistance. Gary stays informed of the latest innovations so he can guide customers in selecting what makes sense for their use. The kitchen island often becomes the center of activity, especially for families and for those who like to entertain. Cabinet IQ focuses on achieving proper spacing to help guests gather without disrupting the cook’s work zone. They can tailor the seating, storage, and prep sink to the household’s habits. When space is limited, Gary might suggest built-in benches or a separate seating nook to offer another welcoming solution. Although attractive finishes may draw the eye, the most successful kitchens begin with a functional layout. Cabinet IQ remains involved from the initial design through professional installation, guiding homeowners through what can otherwise feel like an overwhelming process. After all, guests naturally gravitate toward the kitchen. With thoughtful planning, it can welcome them in without disrupting the cook’s workflow. For more information, call Cabinet IQ of Greensboro at 336485-4395 or visit them at www.cabinetiq.com/greensboro.

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ARTICLE BY KARI SMITH | PHOTOGRAPHY BY AUTUMN HOLLIFIELD

Pairing Food and Wine Wine expert TC Frazier shares his insights for finding the perfect match

What are the most important factors to consider when pairing wine with food?

It really comes down to the preparation and general flavors versus the actual protein or side dishes. Salt generally softens the tannins in wine. That's why a fatty ribeye goes so well with a Cabernet Sauvignon. Sugar intensifies, so a dessert course or certain cheeses with higher sugar content are best paired with something that's not as tannic. Conversely, spice intensifies tannins, so an off-dry Riesling pairs well with spicy items.

How much truth is there to the "rule" of pairing white wine with chicken and fish and red wine with red meat? That is such a black-and-white statement and I feel we learn more living in the "gray." I've had some of the best pieces of tuna and salmon with Pinot Noir (red), and I believe items like skirt steak or lamb go fantastically with a Viognier (white). It really comes down to the preparation.

H OST IN G T IP S | FO O D + BE VE RAGE

Chicken with a cream sauce and pasta goes great with white wine, but chicken over a charcoal grill with grilled mushrooms, onions, and peppers might go better with a Zinfandel or Merlot. Duck breast or pork go fantastically with lighter body reds, while brisket can work perfectly with a full-body Chardonnay.

Are there certain wines that are especially versatile across different cuisines? Beaujolais is usually my go-to. I also recommend a sparkling or rosé. People often consider rosé a spring and summer wine, but I find it to be very versatile with flavors during the fall and winter months.

Best advice?

I have found many great pairings while going against the grain and just trying things. Don't overthink it or follow trends. Take a leap of faith. Learn more about TC and Vintage 82 at www.vintage82wine.com.

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/GR E E N S BO R O

A LONGTIME LOVE FOR CINCY’S CONNECTS RUSS DUNN’S PAST AND PRESENT

CINCY’S: A LASTING LUNCHTIME LEGACY ARTICLE BY KARI SMITH PHOTOGRAPHY BY AUTUMN HOLLIFIELD

LOCA LS ON LY | FO O D + BE VE RAGE

When you think about the places in Greensboro that mean the most to you, what comes to mind? Perhaps these are the places where you celebrated life’s milestones, began a friendship, or shared a memorable meal. For Greensboro native Russ Dunn, his mind goes right to Cincy’s Downtown. Growing up, Russ was always drawn to the arts and gravitated toward music. Around the time he graduated from high school, Russ got into bluegrass music and played with several bands. They performed wherever they could, from the old Blind Tiger to restaurants, house parties, and other local venues. “I wanted to do it for a living because I’m so in love with that kind of music,” he says. Traditional work shifts didn’t align well with his musician schedule but Russ found the perfect fit with Cincy’s Downtown. The restaurant is a lunchtime institution, serving Cincinnati-style chili since 1986. There, he could work weekdays from 11 a.m. to 2:30 p.m. and have his evenings free to perform. At the time, the restaurant was run by three women whom Russ remembers as kind, caring, and generous. “They were such wonderful people, and they saw my value,” he says. Russ formed relationships with regular customers, often learning their orders by heart. “I think everyone should wait tables,” he says. “It helps people learn empathy and understanding and kindness.” He even created his own secret menu item, the “Russ dog”: one or two hot dogs served on buns with garlic butter, chili, cheese and a little Texas Pete. Eventually, Russ parted ways with Cincy’s as he settled down, started a family, and began a full-time career. He devoted his time to working in janitorial management, starting a carpet cleaning business, and eventually entering the flooring industry. In April 2026, Russ joined Floor Coverings International of Greater Greensboro as a design associate. The company serves Greensboro, Burlington, and Mebane with a mobile showroom containing approximately 3,000 samples. By bringing carefully selected options directly to each appointment, Russ can help clients make decisions without feeling overwhelmed by an expansive showroom. “Music will always be a part of my life,” Russ says. “But being a good husband, a good dad, and a flooring specialist is my calling right now.” Even though Cincy’s is now a part of his past, Russ still visits often. The warm service and familiar conversations always beckon him back. It was a great workplace during his music years, a convenient lunch spot when his life went in other directions, and now a familiar destination to return to. “Cincy’s has always brought me home.”

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/GR E E N S BO R O

Elevate Your Events With Beautifully Crafted Grazing Displays

Photography: Abigail Jackson

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/GR E E N S BO R O

SIP, SWIRL, AND SAVOR YOUR WAY THROUGH YOUNTVILLE, THE CULINARY HEART OF NAPA

DESTINATION DELICIOUS Looking for a once-in-a-lifetime epicurean experience? Yountville, which is nestled into Napa County with vineyards in every direction, is a treasure trove of foodie greatness at every turn. Here is how to take a bite out of it all.

ARTICLE BY ALISON BAILIN BATZ

T R AV E L J OU R N A L | FO OD + BE VE RAGE

RH YOUNTVILLE RESTAURANT The flashy, splashy RH Yountville is hard to miss as it takes up nearly a full block along Yountville’s ultra-walkable downtown. The Restoration Hardwareowned property is a wine, food, and shopping mecca comprised of five separate experiences—an indoor/ outdoor restaurant with a glass roof surrounded by 100-year-old olive trees and adorned with dramatic crystal chandeliers; a two-story wine-tasting space with its own share of crystal chandeliers and a sleek limestone bar; a limited-production wine center; an espresso bar; and a boutique design gallery grander in scale than even its ever-so-lavish sister property at the Scottsdale Quarter in Scottsdale. Award-winning chef Brendan Sodikoff leads the kitchen, sourcing seasonal ingredients from nearby farms and using them as inspiration for both whimsical, shareable, and New American fare, as well as twists on comfort-food classics. His team allows vegetables to shine right along with proteins, making it the perfect place for all diets. There are at least 40 wines by the glass on the menu at any given time, many from neighboring wineries. The expertly trained staff has pairing suggestions—be they wine, craft beer, or craft cocktails—for each dish, offering recommendations based on guests’ palates and preferences over trends and their personal tastes. RH.com/yountville/restaurant

TASTING ROOM TREATS Yountville’s many wineries and vineyards toss out tradition—bellying up to a bar for a flight of wine with crackers to cleanse the palate or a basic meat and cheese board—in favor of interactive foodie fun when it comes to its tastings. RH Yountville. Photo courtesy RH Yountville

Handwritten Wines, for example, offers a Breadand-Butter Experience. During the 90-minute seated event, guests can enjoy white truffle potato chips and Bouchon Bakery baguettes, along with multiple mouthwatering artisan butters. The butters are handmade to complement five of the winery’s most awarded varietals that are made on the Napa Valley hillside and most coveted vineyard blocks. HandWrittenWines.com

Priest Ranch, which is next door to Handwritten, boasts a Bacon and Wine Tasting. A must if you love meat and wine, the 90-minute experience marries four wines with its own bacon, each of which has been flavored with everything from honey to harissa to Italian herbs to bring out distinct notes in the wine. PriestRanchWines.com

Silver Trident Winery, across the two-lane street from Priest Ranch and Handwritten—so a one-minute walk— is home to what it calls the Potato Chip Extravaganza. True to its name, those who book this crunch-tastic tasting are treated to five types of potato chips, each sourced from a small producer. Each chip comes with a glass of wine to accompany it. The combination will take your taste buds on a magical mystery tour of flavor. SilverTridentWinery.com

JCB Tasting Salon, approximately 300 feet from Silver Trident, is home to a Caviar and Sparkling Wine Pairing. This dive into the ultimate in decadence pairs four high-end sparkling wines with four distinct artisanal caviars. Prepare for bubbly effervescence and over-the-top indulgence. JCBcollection.com

Chandon is nearly a mile from the others, but well worth the three-minute drive. During its ambitious Epicurean Experience, chef Juan Cabrera highlights the beauty of bubbles by pairing his favorites with five precisely plated works of culinary art. Chandon.com

Baldacci Family Vineyards sits at the intersection of Yountville and Stag’s Leap, and its Perfect Pairings program is just that. The nibble-heavy experience explores the science of how wine and food amplify each other, and even offers suggestions of what to pair with your personal favorite bites and sips. BaldacciVineyards.com

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Potato Chip Pairing at Silver Trident Winery

T R AV E L J OU R N A L | FO OD + BE VE RAGE

ROMANTIC RESORT RESTAURANTS As one might imagine, all the accommodations in the region drip luxury, but Hotel Yountville, Bardessono Hotel and Spa, and North Block Hotel stand out, thanks in great part to their dining options.

Hotel Yountville, just steps from more than a dozen tasting rooms and boutiques and built using river rocks from the nearby Napa River, has elegance to spare—and that extends to Heritage Oak, its signature eatery. Guests in the know always arrive prior to their reservations for killer craft cocktails (and adult popsicles!) at the Y Bar before being seated for elevated comfort food infused with wine country sophistication. HotelYountville.com

Bardessono Hotel and Spa is approximately two blocks from Hotel Yountville. The striking, sprawling LEED Platinum Certified property, situated within its own vineyard, is committed to providing a lavish experience for guests and diners within a sustainable environment. Its world-renowned Lucy Restaurant & Bar—named for the Bardessono family’s matriarch—serves up craveable farm-to-fork dishes with global flair, using ingredients from the hotel’s orchards, on-site certified organic farming garden, and similarly minded farms and purveyors across the region. Bonus: The dog-friendly restaurant also has a menu for pups. Bardessono.com

North Block Hotel, which is nearly next door to RH Yountville, features all things wood-fired and wonderful at its primarily al fresco Restaurant at North Block. Beyond the gorgeous grilled main dishes, North Block is a happy hour hot spot thanks to its daily Oyster Hour, where fresh oysters are just $1, as well as a local craft beer selection and seasonally changing menu of scrumptious sourdough pizzas. NorthBlockHotel.com

A selection of options at Lucy Restaurant & Bar at Bardessono Hotel and Spa

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CELEB CHEF SUPPER CLUB No gourmet guide to Yountville would be complete without some stargazing. Many of the world’s most celebrated celebrity chefs sharpen their knives and showcase their skills in Yountville.

Bistro Jeanty

Bottega Napa Valley

French Laundry helped put the region on the map. The prix fixe spot—named by Anthony Bourdain as the best restaurant in the world—is one of the only restaurants to hold three Michelin stars. Every dish tells a story, and every visit is unique. Founder Thomas Keller is a veteran of several Food Network shows, a staple of talk shows, and a guest judge on Top Chef. FrenchLaundry.com

Mustards Grill, a casual, yet elegant spot, is known for American fare and is named to honor Napa’s yellow mustard flowers that provide vital nutrients to the vines. The restaurant is covered in them, save for the space carved out for its organic garden. Its founder is bestselling cookbook author and Top Chef: Masters contender Cynthia Pawlcyn. MustardsGrill.com

Bottega Napa Valley excels at bold Italian flavors in a dizzyingly delicious setting complete with dreamy stone fireplaces and glass chandeliers. Emmy® award-winning chef Michael Chiarello helms Bottega, always seeking to authentically connect guests with the flavors from his family’s roots in Southern Italy. BottegaNapaValley.com

Bistro Jeanty brings the French countryside to Yountville. The brainchild of Michelin star and James Beard Award-winner Philippe Jeanty, the bistro has been a Napa staple since 1998. Today, Philippe’s daughter Camille continues his legacy, creating each menu as an homage to her father’s favorite childhood food memories from his native France, and diners taste the love in every bite. BistroJeanty.com

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WHERE WOMEN AND Cultures Connect

AN INTIMATE DINING SERIES EXPLORES FLAVORS AND STORIES THAT UNITE ARTICLE BY KARI SMITH | PHOTOGRAPHY BY NANCY SIDELINGER HERRING

M UST SE E | L I FE + C ULTU RE

For Ling Sue Withers and Tina Firesheets, food has always been about more than what is served on the plate. It is a pathway to culture, memory, storytelling, and connection — an idea at the heart of disCOURSE, the intimate dining series they created for women. The seeds for the idea were unknowingly planted long ago when the pair first met as students at UNC Greensboro. Their friendship began, fittingly, over food. Ling Sue had earned a reputation for her cooking. “You didn’t want to miss a chance to go to her apartment when she was cooking, and everyone knew I liked to eat,” Tina recalls with a laugh. After graduation, their lives took them in different directions. Tina built a career as a writer, reporting for a local newspaper, running a lifestyle magazine, and later working at an advertising agency. Her favorite assignments often involved food — from interviewing chefs to attending special dining events. Ling Sue, who studied design, worked in desktop publishing before moving to the Washington, D.C., area and later Taiwan. After returning to Greensboro, she built a career in promotional products while also organizing festivals and cultural events. Tina and Ling Sue eventually reconnected and rediscovered their shared fascination with exploring the world through food. “We love food. We’re obsessive about it. And we both explore cultures through food,” says Tina. The idea for disCOURSE began taking shape in 2023 after Tina introduced Ling Sue to the story of a Raleigh-based chef from West Africa. Separated from her family through adoption and raised in an abusive household, the chef had once associated cooking with forced labor. Later, restaurant work helped her reconnect with her identity and cultural heritage. CONTINUED >

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The story deeply moved both women. What began as an effort to bring the chef to Greensboro for one special gathering soon developed into a dining series highlighting female chefs and food entrepreneurs from diverse backgrounds. disCOURSE launched in January 2024. Its name is both a nod to the courses of a meal and a reflection of its greater purpose: encouraging meaningful discourse among women. Each gathering combines food, storytelling, and conversation, with details tailored to the featured chef’s cuisine, culture, and personal journey. Rather than recreating an experience guests could have at a restaurant, Tina and Ling Sue aim to offer something immersive. An event might include a chef interview, conversation cards, a recorded personal story, a cooking demonstration, or a hands-on lesson. Guests may sample kimchi alongside sausages created by a Korean American butcher, learn to roll dumplings, or taste cardamom-based Indian ice creams paired with the foods that inspired them. There is limited seating for each event, which helps preserve the intimacy that allows genuine relationships to form. Guests range in age from their 20s to their 70s, and many return regularly, resuming conversations and friendships begun at previous gatherings.

“There’s something magical that happens when women can commune together without men,” Tina says. Creating a women-centered space also allows disCOURSE to highlight talented female chefs from a predominantly male-dominated industry. The pair’s complementary strengths help bring each experience to life. Tina describes Ling Sue as both meticulous and deeply creative, crediting her with the events’ thoughtful details and striking tablescapes. Ling Sue, in turn, calls Tina the heart of disCOURSE, and someone who draws out the best in the chefs and people they meet. The series has grown and continued thanks to supportive venues, private donors, and community partners. Occasionally, sponsors step in to allow women to attend who might not otherwise be able to participate. Still, Tina and Ling Sue are intentional about expansion. As working mothers with careers and family responsibilities, they do not host events simply to maintain a schedule. Each one must feel meaningful. Their hope is to continue disCOURSE for as long as possible, introducing women to unexpected flavors while uncovering the histories, memories, and traditions behind them. Because at these tables, a meal is never only a meal. It is an invitation to listen, share, and discover the common threads that connect us all. Follow discourse dining @discoursedining or on www.discoursefareforthesoul.substack.com.

“The name is both a nod to the courses of a meal and a reflection of its greater purpose: encouraging meaningful discourse among women.”

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OCTOBER 2026

events A SELECTION OF UPCOMING LO C A L E V E N T S

OCTOBER 8TH

Family Room’s Royal Ball Elm & Bain | 6:00 PM

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The Royal Ball is an elegant evening of dinner, drinks, dancing, and inspiring stories of impact, all in support of babies, children, and teens in foster care. Learn more about the event and secure your tickets at www.familyroom-bloom. kindful.com/e/royal-ball-2026-tickets. OCTOBER 11TH

Play With Purpose: Growing Healthy Futures Miriam P. Brenner Children’s Museum | 1:00 PM

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This new annual, family-centered community event is designed to educate, engage, and activate the community around food insecurity and nutrition access. In support of the Junior League of Greensboro’s Greensboro EATS initiative, Play With Purpose is a free event that brings together families, nonprofit organizations, healthcare professionals, educators, and volunteers in a highly interactive environment. Learn more: www.tinyurl. com/JLGPlayWithPurpose2026. OCTOBER 15TH

Singalong Broadway Tanger Center | 7:30 PM

ProCoverExteriors.com | 336-676-4201 3402 W. Wendover Ave, Suite D, Greensboro, NC 27407 32

EVE N TS

If you love musical theatre and showtunes, this is your moment to shine. Fans of all ages will enjoy this fullblown, high-energy Broadway party where you are the star. Join us and prepare to sing your heart out to iconic showstoppers from all of your favorite Broadway musicals. Get tickets at the Box Office or at Ticketmaster.com.

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OC TOBE R 1 7 T H

Men Can Cook Piedmont Hall | 5:30 PM Support the Women’s Resource Center’s signature fundraising event, bringing together local chefs, community leaders, and supporters for an evening of exceptional food, entertainment, and friendly competition. More than just a culinary event, it raises vital funds to empower women through programs that promote financial stability, career success, personal well-being, and self-sufficiency. More info: wwww.womenscentergso. org/men-can-cook. OC TOBE R 2 4 T H

“Spooky Season” Cooking Class Culinary U of the Triad | 10:30 AM Register the young chef in your life for a fun Halloween-themed cooking class, where they’ll learn first-hand how to make Rice Krispie “brains,” mummy wrap pasta, cheesy bread bones, and sparkling apple cider. More info: www.culinaryutriad.com. OC TOBE R 2 4 T H

Ghoulash! Halloween Festival Center City Park and LeBauer Park | 2:30 PM Enjoy this annual festival featuring fall and Halloween-themed activities led by the Greensboro Youth Council (GYC) in partnership with Greensboro Downtown Parks Inc. This family-friendly event offers game booths, arts and crafts, bounce house and inflatables, and roaming performers. $5 entry per child. More info: www. tinyurl.com/Ghoulash2026.

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Editor's Picks: 5 Delicious Downtown Stops WHERE TO EAT, SIP, AND SAVOR ALL DAY

St art t he Day at C he z G e n ès e Take a Lunch Bre ak at The Bode ga

616 S Elm Street Enjoy French-inspired fare and favorites such as pancakes, crêpes, avocado toast, quiche, and more.

313 S Greene Street, Suite 100 Choose from signature sandwiches, fresh salads, and classic sides such as macaroni and potato salad to enjoy on the patio or on the go.

Get You r Caffe ine Fix at Nor th e rn Roots 300 S Elm Street Sip specialty coffee brewed with beans from Vignette Coffee Roasters in a bright, cozy atmosphere.

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End the Day D e licio us ly at S avor the Mome n t

327 Battleground Avenue A Discover seasonal dishes featuring fresh ingredients, artful plating, and refined ambiance.

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