a m u s e BOUCHE

by Brian Clarey

At harvest time, early settlers to this area spent the shortened days drying and pickling their bounty to last through the cold winter months. I realize that I’ve drawn a moratorium on the autumnal lede, but it actually applies here — this weekend the High Point Museum ( will hold demonstrations of these flagging arts featuring costumed interpreters until 4 p.m. It’s a freebie, so drop on by. But the culinary weekend begins on Friday this week, with a morning fish fry at DH Griffin Wrecking Co. to which every single sitting member of the Greensboro City Council has been invited. Not sure if the general public is welcome, but because any gathering of Greensboro City Council members, hush puppies or no, is susceptible to open meetings law, I’m pretty sure members of the media can wrangle entry. Also on Friday, Earth Fare in Greensboro holds a Fall Fest Beer & Wine Tasting beginning at 6 p.m. The key phrases here are “five bucks” and “all you can handle,” though, really it’s unbecoming to be drunk in a grocery store. EarthFare continues its weekend with a jack-o-lantern contest on Saturday morning, 11 a.m. The winner, which will be announced at the Oct. 25 Halloween Harvest event — you must be present to win, will receive a giant Thanksgiving feast that includes turkey, trimmings and pies. For more information call Meggan Reagan at 336.369.0190. Sunday sees the Triad area Fall Pottery Festival at the Greensboro Farmers Curb Market on Yanceyville Street. Some 80 potters will show their wares amid the apples and root vegetables. Pick up some squash while you’re there. And on Tuesday, the Press Wine Café holds another David & Michael Wine Dinner built around Earthquake Petit Syrah from Lodi, Calif. Which, according to the announcement, is “a huge wine filled with blueberries and mocha.” Check out the website, A few more items on the menu: Fleming’s Prime Steakhouse & Wine Bar in Greensboro unveiled its Taste of Fall Menu, a three-course prixe fixe deal with three enticing entrees to choose from: steak Diane, pork osso bucco or swordfish Peperonata. It runs through Jan. 5, and you can call the restaurant at 336.294.7790. Café Pasta in Greensboro will feature a prime rib special through next Monday, promising a slab of the good beef, mashed potatoes and mixed vegetables as long as supplies last. Call 336.272.1305. And Greensboro’s Proximity Hotel & Print Works Bistro has earned a platinum LEEDS certification from the US Green Building Council based on it high performance and energy efficiency. The hotel and adjoining restaurant are the very first hospitality structures to obtain this highest LEED certification.