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by Brian Clarey

What’s new in the triad culinary scene?

Glad you asked — in fact there are quite a lot of noteworthy news items and events that are dropping, as the kids say, this week.

First up, Condé Nast publication Gourmet magazine is closing after 68 years. Shed a tear, foodies, as Gourmet was the epicurean bible for so many generations.

Dewey’s Bakery has opened a new location at Harper Hill Commons Shopping Center on Country Club Road in Winston- Salem, where they promise to be serving the Frozen Pink Lemonade Cake Drink.

Not to be outdone, DQ has rolled out its pumpkin Blizzard.

Speaking of pumpkins, you can see the largest one ever grown at the Dixie Classic Fair in Winston-Salem this weekend.

And Kernel Kustard, a really awesome hot dog and frozen-custard concept out of Winston-Salem, has opened its second location in the Nissen Building on 4 th Street in downtown Winston-Salem.

More Camel City news: Whole Foods Market has introduced two new flavors for fall at its gelato bar: pumpkin spice gelato and sweet potato sorbet.

Meanwhile in Greensboro, Undercurrent releases its October tasting menu featuring, among other items, black-eyed pea and tasso soup, house-smoked mozzarella and pork tenderloin with blue-cheese potato dumplings and tomato-basil ragout.

The Madison Park features on its menu this weekend salmon gravlax and Double Dip Chocolate Layer Cake.

And EarthFare is raffling off Vitamin Code Grow Bone Systems as part of its national bone campaign. Stop by the Greensboro store to purchase a ticket; the drawing is on Saturday at 10 a.m.

On Thursday, Camel City Café holds a pre-Halloween wine tasting at 6:30 p.m., while the Grove Winery holds a tasting at the Orchard House in Summerfield.

Saturday sees a demo at the Fresh Market in Greensboro at 3 p.m. featuring chicken thighs with malbec-plum glaze. The Piedmont Triad Farmers Market holds its annual craft fair all weekend long.

The following Wednesday, YES! Weekly sponsors a cooking class emphasizing the recipes and techniques of Julia Child at the Stocked Pot & Co. Dishes include lobster thermidor and coquilles St. Jacques a la Provencale, beginning at 6:30 p.m. Call 336.499.5844 to register, or visit the website at www.thestockedpot.com.

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