by Brian Clarey

Snow is bad for business — particularly the restaurant business, which by nature generally requires that customers actually come in the doors.

Let’s hope it didn’t put a damper on downtown Winston-Salem’s Big Eat, that fabulous Tuesday night special where great restaurants offer half-price discounts on signature items. This week we’ll look at two more. Mooney’s Mediterranean Café serves up a Tawook platter, consisting of grilled chicken over rice with hummus and a small salad, while 6th & Vine busts up ahi tuna with a miso curry cream sauce.

And while the snow falls, there is lots of Triad food news to catch up on.

Bill’s Pizza Pub in Greensboro and Oak Ridge began serving breakfast Mondays through Fridays, and the Oak Ridge location on Highway 68 will be serving Sunday brunch.

Ganache Café & Bakery in downtown Greensboro has cancelled its weekday breakfast service, but will be beefing up the weekend brunch menu.

Refs in Greensboro has partnered with some local schools and churches and will donate a portion of profits taken Sundays through Tuesdays each week for the rest of the year. Find out more at

The Greensboro Children’s Museum’s Edible Schoolyard has named Charlie Headington, UNCG professor and founder of Slow Food Piedmont, as director.

Hayble’s Hearth is opening a second location on High Point Road. More details to come.

Sweet Temptations in Greensboro has launched its Passover Menu, featuring flourless chocolate cake, chocolate-dipped strawberries, strawberry shortcake, lemon mousse cheesecake and coconut macaroons. To order call 336.254.7219 or visit the website at And we have just two culinary events of note this week. On Wednesday, Yum Yum’s in Greensboro has partnered with Greensboro College students to present Hot Dogs for Haiti. Fifteen percent of every dog sold between 10 a.m. and 10 p.m. goes to earthquake relief efforts. Too bad they’re not more current because I could have made a great Chile dog joke here.

And then on Friday, the Brewer’s Kettle in High Point holds a beer tasting. I have no details, save for the fact that it is free and open to the public. Find out more at www.