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Ganache Bakery and Cafe (403 N. Elm St., Greensboro; 230-2253) has a new chef, a new attitude and an updated menu.

"It's artistically infused urban cuisine," says Chef Andy Furness, who became the executive chef for Ganache about four weeks ago.

Furness explains that the dishes on the new menu, some of which are new spins on old favorites, are influenced by cuisines from other metropolitan areas such as Chicago, Manhattan and other East Coast cities.

"I've lived in about 18 different cities," says Furness, who graduated from UNCG with a bachelor's degree in forensic anthropology.

But the Delaware native found more satisfaction from cooking, which he has been doing professionally for about 13 years.

"We want to present as much seasonal local fare as we can," Furness says. "We want to keep in line with the Farm to the Fork movement in trying to serve as much local ingredients as we can."

This "American regional seasonal cuisine," as he calls it, includes dishes such as Spinach Gnocchi Carbonara ($16), Cedar Smoked Maple Glazed Salmon ($23) and Whisky Switch Ribs ($27).

The South, particularly New Orleans, continues to maintain a strong presence on the menu with the likes of The Best Shrimp and Grits Downtown ($18) with Old Mill grits, smoked Gouda, jumbo shrimp, Tasso ham and Andouille sausage; Low Country Crab Cakes ($23); and Charleston Whitefish ($24) blackened with Old Mill and Goat Lady Chevre cheese grits.

Some notable appetizers include a Seafood Roulade ($11), The One and Only Newcastle Bread Bowl ($10) with port wine cheese and Newcastle Beer, and a Goat Lady Woodblock ($12) sampler.

Ganache continues to offer its classic cold-cut sandwiches and salads featuring locally grown produce. For fans of the She Crab bisque, it's now She Crab soup.

"It's lump crab with a soup base (seasoned with mace) poured over it and garnished with crab roe. It's more true to Charleston," says Furness, who adds the touch of dipping the serving spoon in butter and then rolling it in Old Bay Seasoning.

For a look at the menu, visit www.ganachebakery.com.

Wingfest planned

Carnivores, start your engines.

A Wingfest will be held from 10 a.m. to 2 p.m. Saturday at the Piedmont Triad Farmers Market, 2914 Sandy Ridge Road in Colfax.

Wing eaters can pit themselves against others in a wing-eating competition during this benefit for the Arc of High Point. Can't stomach that? Then try your cluck for the Best Clucker chicken clucking contest. There will be a Diaper Derby for children ages 1 and younger, live music and food vendors. Admission is free for spectators, $5 for the eating competition.

Call 883-0650, Ext. 230, for more information and to enter competitions.

Celebrate veggies

Celebrate the summer growing season with VeggieFest from 6 a.m. to noon Saturday at the Greensboro Farmers' Curb Market at Lindsay and Yanceyville streets.

The event includes a cooking demonstration on using locally grown vegetables, live music and door prize.

For information, call 373-2402 or visit www.greensboro-nc.gov/leisure.

Restaurant closes

Apparently, Sweet Pea 's Home Cooking has closed.

The phone has been disconnected, and a banner, Gate City Deli and Grill Opening Soon, seems to indicate that the location at 106 N. Westgate Drive in Greensboro is evolving into something new. The new concept could have promise because an outdoor patio appears to have been added. Update pending.

No dinner Saturday

To celebrate and cater the wedding of two of its employees, Solaris (125 Summit Ave., Greensboro) will not be open for dinner Saturday .

Friday fish

Fish on Friday has been linked to faith and just plain ol' habit. Whatever your reason for eating fish on Friday, Coffee at The Summit (623 Summit Ave., Greensboro) is now offering a whiting filet with baked beans and coleslaw from 11 a.m. to 2 p.m. Friday. Supply is limited, so call 965-1548 for your order.

New hours, new flavors

Scoops (5605-A W. Friendly Ave., Greensboro; 299-8744) is now open from noon to 5 p.m. Sunday.

The smoothie and scoop shop in Quaker Village Shopping Center has added three new ice cream flavors: Red Velvet Cake, Peanut Butter Pie and Moose Tracks Mint. You may also have Burn energy drink added to your smoothie.

Scoops is now serving Reuben and grilled-cheese sandwiches, along with some new hot dog toppings.

Scoops is a dog-friendly place offering treats and a drink of water for canine friends.

Italian market closes

Giacomo Santomauro has closed Giacomo's Italian Market on High Point Road in Greensboro.

But fans shouldn't despair. Giacomo's Italian Market (282-2855) remains open at 2109 New Garden Road East in Greensboro. Hours are 11 a.m. to 7 p.m. Tuesday through Friday, 10 a.m. to 6 p.m. Saturday and noon to 5 p.m. Sunday.

Pizza bar offered

Noble's of High Point (101 S. Main St.; 889-3354) is now offering a pizza bar from 5:30 to 7:30 p.m. Wednesday.

The bar accompanies Wine Night and features hand-made pizzas such as Margherita Pizza ($5), Tuna Pizza ($7) and Prosciutto Pizza ($7).

Scholarships awarded

Chick-fil-A has awarded Leadership Scholarships to team members Andre Stewart of the Asheboro franchise, Shinika McGhee of the Burlington Square franchise in Burlington and Shelly Garis of the Eastchester Drive franchise in High Point.

For more information on the scholarship program, visit www.chick-fil-a.com.

Have restaurant news for Short Orders? Contact Carl Wilson at 373-7145 or carl.wilson@news-record.com.