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a m u s e BOUCHE

by Brian Clarey

Sno-Cone, anyone? Ha! Just kidding. Seriously, though, this last winter bash is playing havoc with the agricultural cycle, killing off the last of the apples and entombing the sweet potatoes under frozen ground. Still, things in the Triad culinary scene move apace. BB&T Field, where the Wake Forest Demon Deacons football team roams, has opened a new concession, the Deacon Tower Grill, a sit-down restaurant with appetizers, pizzas and entrees. The restaurant will be open on game days and also on special occasions, like Mother’s Day. Wrenchel Stokes, Craig Conroy, Mike Conroy and Timothy Strickland are moving forward with plans to turn the old mill near the corner of Lee and South Elm streets into an upscale restaurant right there on the Norfolk-Southern Line. It is to be called Sidetrax, and, according to its owners, will feature a “Southern eclectic” menu. And downtown Greensboro gem Liberty Oak has changed hands. Walter Fancourt has sold his restaurant to Eddie Gramisci, of New York Pizza, and Scott Rudolph. Rumors about the sale price abound. On Wednesday, get your Irish on with a Kerry Gold Irish cheese tasting at EarthFare in Greensboro at noon. “There’s a reason our Aged Cheddar tastes like heaven,” sayeth the press release. “It’s made by monks.” Except it’s not, not anymore. Also on Wednesday, Slow Food Piedmont points to a 3 p.m. meeting at the Guilford County Agricultural Center at 3309 Burlington Road to plan community gardens for the county. Thursday sees a wine dinner at Table 16 that pairs wines from Di Aire Vineyards in California’s Sierra foothills. More information is available by calling the restaurant at 336.279.8525. Ask about the degustation menu. Friday at 4 p.m. sees a tasting of Pepper Dog Salsa at EarthFare. Pepper Dog is made in North Carolina, in Apex, and you know they’ve made it because they have a Facebook fan page. On Saturday, Greensboro’s Fresh Market holds its first March cooking demonstration — they will be held every Saturday this month. This week’s installation features lamb au poivre with spring pea orzo. Check for times at the website, www.freshmarket.com. And On Tuesday, March 10, Whole Foods Market in Winston-Salem gets into its St. Patrick’s Day groove with a traditional Irish food: free corned beef. Corned beef, generally speaking, is a brisket cut which is marinated in brine and spices like coarse salt, whole peppercorns, caraway seeds and the like. Basically, it is pickled, and the curing gives the beef an incredible texture and color. The free tasting will be gong on all day. Everybody knows that corned beef goes with cabbage and red potatoes in traditional Irish cuisine. But corned beef is also a Jewish delicacy — at least in New York it is — and I like mine sliced thin and stacked high on rye bread with hot mustard, sauerkraut and Swiss.

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