Buzz Bites: From doughnuts topped with marshmallow cereal to seafood options for Lent – The Daily Progress

This week’s Buzz Bites include the Duck of the Irish, some inspiration for the next generation of cooks, a new barbecue stop and a fresh supply of peanut butter for Virginia’s food banks.

Lucky doughnuts

If you find yourself eating more of a favorite leprechaun-themed cereal this time of year, here’s a new way to keep that breakfast vibe going strong all day. Duck Donuts is serving up its Lucky Duck Assortment through Sunday, and the St. Patrick’s Day collection includes doughnuts served with vanilla-flavored green icing and marshmallow cereal topping, blueberry doughnuts with powdered sugar, and green-hued vanilla-iced doughnuts sprinkled with coconut flakes.

If you’re a fan of the doughnut shop’s toffee crunch topping selections and Winter Roast coffee, you’ll want to load up before the end of the month; March 31 is the last day. Get all the details at

Kids in the Kitchen

The Junior League of Charlottesville is back with another annual exploration of healthy eating and entertaining exercise options. Kids in the Kitchen, set for 9 a.m. to 1 p.m. Saturday at Boys and Girls Club at 1000-B Cherry Ave., helps young people find the fun in making smart food choices and get a head start on avoiding lifestyle-related illnesses. There will be fitness demonstrations, seminars, and plenty of hands-on activities. Free.

More Moe’s

Moe’s Original Bar B Que has opened a second Charlottesville location. Head to 200 W. Water St. for dine-in, take-out and catered barbecue and sides. To learn more, visit or dial (434) 202-2288.

Peanut butter sandwiches for everyone

The Virginia Peanut Growers Association donated two pallets of peanut butter — that’s 2,880 jars — to the commonwealth’s seven regional food banks to kick off the observance of March as National Peanut Month. Peanut Proud has kicked in an additional 13 pallets — make that 18,720 jars — to make sure the versatile plant-based protein spread is on pantry shelves everywhere.

Mark your calendars

Starting April 6, Williams Sonoma at The Shops at Stonefield and Madison’s Hawk Hollow Greenhouse & Farm will be joining forces again this year to offer fresh produce, chefs’ demonstrations and a variety of artisan-crafted food products.

From 11 a.m. to 3 p.m. Saturdays from April until early fall, look for a farmers’ market that’ll put fresh local foods in the spotlight.

In April and May, look for vegetable and tomato plants, as well as radishes, spring onions and greens. May’s offerings will include strawberries and hanging baskets.

June will bring an assortment of squash, cucumbers, tomatoes and blueberries, while July is known for peaches. August’s early apples, nectarines, sweet corn and cantaloupe will be followed by September’s apples, fall squash and pumpkins.

Look for more apples and pumpkins in October, as well as fall greens and sweet potatoes. November’s offerings will include more apples and the first winter squashes.

A toast to the winners

When Horton Vineyards took home the coveted Governor’s Cup for its 2016 Petit Manseng, the good news got even better for fans of local wines. Eight of the top 12 wines in the 2019 Governor’s Cup Case came from the Monticello Wine Trail.

In addition to Horton’s winning entry, the case includes Barboursville Vineyards’ 2017 Vermentino Reserve, Early Mountain Vineyards’ 2016 Eluvium, King Family Vineyards’ 2016 Mountain Plains and 2016 Meritage and Virginia WineWorks’ 2016 Michael Shaps Petit Manseng, 2016 Michael Shaps Raisin d’Etre White and 2015 Michael Shaps Tannat

Rounding out the Governor’s Cup Case are Glen Manor Vineyards’ 2016 Cabernet Franc, Paradise Springs Winery’ 2015 Meritage and Virginia WineWorks’ 2016 Hamlet Vineyards Eltham and 2014 Upper Shirley Zachariah.

Meal deal — and Lent

Bonefish Grill is serving its OMG (Ocean Mixed Grill) meal, which offers dinner for two for $49 through April 19.

The meal starts with Bang Bang Shrimp and includes your choice of fresh house salad or Caesar salad; potatoes au gratin, jasmine rice or seasonal vegetables; and either fresh wood-grilled Atlantic salmon, Caribbean cobia, shrimp and scallop skewers or the local restaurant’s Neighborhood Catch entree.

And if you’re looking for new meal ideas for Lent, Bonefish Grill will offer its Fish Frydays each week throughout the season featuring the Angler’s Catch — crispy, hand-battered, tempura-style cod served with sea scallops and shrimp on a bed of French fries with homemade coleslaw, tartar sauce and cocktail sauce.

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