by Brian Clarey

Just as the weather makes turn towards swelter comes news of a restaurant renaissance in downtown Winston-Salem. Last week we spoke of classic cocktail lounge Tate’s, which has already opened. And over on Burke Street, the Old Winston Social Club is serving where the Black Bear used to be. And on the horizon looms Dioli’s Trattoria, on the ground floor of the Stevens Center; Breakfast of Course!, which is like the sequel to Mary’s of Course!; the Grilled Apsaragus, a vegetarian joint which will open in the old Mary’s location; and haute shop Willow’s Bistro on Liberty Street.

The week of culinary happenings begins with Wine Down Wednesday, a weekly soiree at the Greensboro Hilton Garden Inn with half-price wine, music and appetizers beginning at 5:30 p.m.

Thursday sees Grandma’s Greatest Cookje Contest, 2 p.m. at Independence Village retirement community in Winston-Salem. The contest is open to anyone 65 or older, and proceeds this year go to Hospice & Palliative Care Center. See www.ivwinstonsalem. com for more info.

The craft fair runs all weekend long at Piedmont Triad Farmers Market, as well as the heirloom tomato and mozzarella tasting at Greensboro’s EarthFare. While Friday night sees the Center City Summer Supper at Center Coty Park in Greensboro. Mealtime is at 6:30 p.m. For more information call Judy Morton at 336.387.8351.

Also on Friday, Printworks Bistro pairs with the Eastern Music Festival for the second installment of Jazz & Blues at the restaurant featuring the Stephen Anderson Trio beginning at 10 p.m.

On Saturday the Fresh Market will be demonstrating scallops provencale with white-bean salad from 3 to 6 p.m.

Sunday is Dairy Day at the Piedmont Triad Farmers Market; Monday sees a Slow Food Dinner at Noble’s Grill — four courses for $55; call 336.777.8477 for a reservation; Tuesday is Cabbage Day at Krankie’s Farmers Market and Berry Day at the Winston-Salem Downtown Farmers Market.

And for those of you trying to avoid high-fructose corn syrup, which has found its way into almost every item in the grocery store — there’s a recipe for homemade ketchup at