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When Selim Oztalay and Denise White posed a question to each other regarding what each would really like to do in life, Oztalay said he'd like to open an ice cream shop. After 22 years in information technology, a field he says was often stressful, he wanted to be in an environment where people are always happy. And he figured there wasn't much of a reason to be grumpy in a shop that serves frozen dessert.

So Oztalay and White opened Gnam Gnam Gelato (3712-K Lawndale Drive; 288-8008; www.gnamgnamgelato.com) in the Fresh Market Shopping Center in Greensboro.

The two were high school friends who grew up in a multi-cultural environment in Germany. Both went on to work in corporate fields, she in financial planning, he in information technology. Through his extensive travels, Oztalay always sought his favorite restaurants, venues that offered small affordable portions that didn't leave him stuffed or with expensive leftovers. It's that kind of intimate, European experience that he brings to table of Gnam Gnam.

The gelato is made right in the shop. It comes in flavors such as mango, Tiramisu, grapefruit, Nutella and even Snickers.

"I like Snickers bars," Oztalay says. "So I developed a gelato flavor for it."

Oztalay explains that gelato, though denser than ice cream, is made with milk rather than cream and so is lower in calories. And the concentrated flavors explode so that a little goes a long way. Gnam Gnam offers one-ounce scoops in four-ounce ($3.25), six-ounce ($4.50) and eight-ounce ($5.75) servings. A serving of a single flavor is acceptable, but a variety of scoops in a single serving are recommended for maximum impact.

The shop incorporates the gelato into other things such as milkshakes, smoothies and coffee, espresso drinks, and even as a topping for an entree like salmon.

Even though the gelato takes center stage, Gnam Gnam opens early and offers a special that includes a breakfast sandwich and 12-ounce coffee for $4.50. A breakfast turnover stuffed with ham, egg and cheese is $3.50. Ask about the daily turnover. And freshly baked pastries are $1.50-$3.50, including flaky French croissants.

A daily soup is offered and Panini-style sandwiches and gyros ($5.50 with chips) include the Gobbler with turkey and avocado, the Monte with ham and turkey, and a veggie.

Gnam Gnam also offers savory and sweet crepes, like those rolled in, you guessed it, gelato.

Gnam offers beer and wine, European sodas and wifi. Hours are 7:30 a.m.-9 p.m. Monday through Thursday, 7:30 a.m.-10 p.m. Friday, 9 a.m.-10 p.m. Saturday and 11 a.m.-8 p.m. Sunday.

Bistro to reopen this spring

When Southern Lights Bistro closed last year, co-owner John Drees bid farewell to the old location, confident he would reopen the restaurant that had retained a loyal following for almost 25 years. Today, Drees is a happy man.

"I'm excited. We've made a turn," says Drees.

After months of speculation, and the possibility of a change in the restaurant's name, Drees announced last week that he will definitely reopen Southern Lights Bistro at 2415 Lawndale Drive, the former home of Roosters Gourmet Market & Gifts.

He says the menu will feature daily fish and chicken items in addition to lots of old favorites like The Reference Burger.

"We'll make all our own soups and desserts. Our own salad dressings," Drees says.

He says he will even add french fries to the menu after years of customer requests.

The restaurant, which was co-owned and co-founded by the late Peter Hamilton, offered an innovative presence in Greensboro's restaurant landscape at the time it opened. But the old location was in need of an upgrade that the owners felt was too expensive. So when the lease came up for renewal, they pulled the plug.

The new location offers a more spacious platform from which the staff can accommodate 85 to 95 patrons, in addition to some patio seating.

Drees hopes Southern Lights will be open by April.

"We're about 40 to 50 percent there."

Seasonal menu items

The Undercurrent (327 Battleground Ave., Greensboro; 370-1266) has added some new seasonal dinner items that include Ginger and Beet Soup, Spinach Salad with Georgia Peanut Dressing, Maryland Style Crab Cake, Grilled Angus Ribeye, Sunflower Seed crusted Rainbow Trout and Riesling Glazed Ashley Farms Half Chicken.

The restaurant is also offering some new daily lunch specials.

Wine dinner and classes

Print Works Bistro (702 Green Valley Road, Greensboro; www.printworksbistro.com) at the Proximity Hotel has some events planned starting with a five-course Efeste Wine Dinner with wine maker Brennon Leighton on Jan. 27. Cost is $69.

On Feb. 6, Chef Leigh Hesling will share recipes, answer questions and relate stories about food and cooking during a cooking class. Cost is $69 and includes a three-course meal and glass of wine.

And on Feb. 12, the restaurant presents a Build-Your-Bordeaux Wine Blending Dinner featuring wines from Trinchero Family Estates. Cost for the dinner, led by sommelier Julia Schiavone and Tim Hinckley of Trinchero, is $69.

For reservations to any of these events, call 478-9126.

Make your own treats

Learn to scoop and roll your own truffles for that special Valentine during a class from 3 to 4:30 p.m. Saturday at Spring Garden Bakery and Coffeehouse (1932 Spring Garden St., Greensboro). Cost is $16.95 and includes ingredients and packaging.

Or learn about the latest confection craze, Desserts on a Stick, from 3 to 4:30 p.m. Jan. 30. Cost is $19.95.

And the bakery will again offer Valentine Cookie Decorating from 11 a.m. to 1 p.m. Feb. 13. Cost is $1 per cookie.

Call 272-8199 for information.

Restaurant gives back with free meals

A Thomasville barbecue restaurant is offering free meals from 5 to 8 p.m. each Tuesday.

Jed's BBQ (709 National Highway) in Thomasville is offering a free meal to each person who walks in the door until there's nothing left.

Jed's owners Rodney and Wendy Martin started offering free meals on Tuesday nights three weeks ago. Realizing that times are tough all over, the Martins decided to give back to the community. They say their faith guided them in the decision to designate Tuesday night as Donation Night.

The number of diners has grown into the hundreds in the three weeks the Martins have been offering the Tuesday night meals. They rely on a team of volunteers coordinated by Lance Wright, a friend and manager for the gospel quartet Salvation Sound. The members of the quartet are among the volunteers.

Wright says the response has been staggering.

"We want people to know they are not alone. That people are special and someone cares. That God cares," says Wright.

The restaurant plans to continue the Tuesday night tradition until it is no longer possible.

Learn Thai cooking

Learn about Thai cooking during a free class offered at 3:30 p.m. Saturday at Taste of Thai (1500 Mill St., Greensboro).

Additional classes will be held on the fourth Saturday of each month. For information, call 273-1318.

Learn about nonprofit

Perhaps you've heard of Wine to Water, a nonprofit organization created by former Greensboro resident Dickson "Doc" Hendley. Through wine-tasting events and wine sales, Hendley, a former bartender, helps provide and implement clean drinking water systems to impoverished countries. He was named one of CNN's top 10 heroes of 2009.

Annie Clawson, vice-president of Wine to Water (http://winetowater.org/) will talk about the organization and Hendley's efforts from 5 to 7 p.m. Thursday at The New York Butcher Shoppe (3606-L N. Elm St.; 288-8900; www.nybutcher.net), an upscale retailer of prime meats and wines at the Lake Jeanette Commons shopping center in north Greensboro. The event is free.

Notable specials

Liberty Oak (100 W. Washington St., Greensboro; 273-7057; www.libertyoakrestaurant.com) is offering half-priced appetizers, like Baked Brie, and desserts from 3 to 6 p.m. Monday through Friday.

Ganache Restaurant and Bakery (403 N. Elm St., Greensboro; 230-2253; www.ganachebakery.com) is now serving brunch from 9 a.m. to 3 p.m. on Saturday. The restaurant continues to offer Sunday brunch from 10 a.m. to 3 p.m.

Contact Carl Wilson at 373-7145 or carl.wilson@news-record.com