Reto's Catering

Attended a recent event catered by Reto's (600 South Elam Avenue, Greensboro NC 27403, 336-274 0499, retoskitchen.com). They did a really good job. Shrimp wrapped in bacon (shrimp tender, bacon crisp), curried chicken salad, other "finger foods" and cookies. I have also enjoyed takeout here.

Chinese Soul Food (new cookbook)

I like Chinese food, but I have never tried to cook in that genre. A new cookbook, by Hsiao-Ching Chou, Chinese Soul Food, makes the prospect less daunting. Chou’s subtitle, “A friendly guide for homemade dumplings, stir-fries, soups, and more,” goes right to the books’ primary appeal for me: dumplings. I usually order dumplings in a Chinese restaurant, and I would be more inclined to cook them at home than any other traditional Chinese dish that I can think of. The instructions for dumpling dough are easy to follow, and the fillings use ingredients that are readily available in grocery stores. He also provides a section on key ingredients, techniques, and equipment. Other, more advanced dishes are profiled as well, and the recipes are easy to follow. Photography is excellent, so you know how the dish is supposed to look. This book makes Chinese cooking accessible, even for a novice like me!

Vegetables

As readers of my restaurant reviews know, I value vegetables. Many Triad restaurants serve afterthoughts, one green and one starch. In good restaurants, these are fresh. But often, vegetable servings show little imagination. Two restaurants represent commendable exceptions: Mark's (616 Dolley Madison Road, Greensboro 27410, 336-387-0410, marksgreensboro.com) and Cafe Pasta (305 State St, Greensboro 27408, 336-272-1308, cafepasta.com). In each case, the "green" is a medley. In a December (2018) review, I described Mark's as "a colorful array of dark green grilled asparagus, Brussels sprouts, haricot vert, broccolini, and spinach, with carrot slivers thrown in." Cafe Pasta takes a similar approach. In each case, the kitchen prepares flavorful potatoes as the frequent starch. At Cafe Pasta, I usually substitute sauteed spinach- made "Ray's way" with garlic, olive oil, lemon, and feta cheese, for potatoes. This gives a very low carb, very flavorful, very healthy vegetable array. These two restaurants, both reasonably priced, show how vegetables ought to be done!

The Undercurrent

The Undercurrent (327 Battleground Avenue, Greensboro, NC 27401, 336-370-1266, undercurrentrestaurant.com) is serving the most sophisticated cuisine in the Triad. Presentations are striking in color and shape, flavors subtle and complex. But Chef-Proprietor Michael Harkenreader does not just pile on more ingredients. He blends and creates. Many entrees are available in small portions at lower prices. Add to that, free corkage on Friday nights, and you have the best value in the Triad.