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When the salad course arrived, one diner's salad was stuffed in an empty can bearing a label for peas (she doesn't like peas) and another diner's salad was in flames (he doesn't like raw vegetables).

It was then that the eight participants of this dinner hosted by Ganache (403 N. Elm St., Greensboro; 230-2253; www.ganachebakery.com) realized the evening held more than they bargained for. And for good reason. The event was the brainchild of Ganache's new executive chef, Andy Furness, executive sous chef Jeremy Joy, cook Bob Smith and mixologist "Buffalo" Ken Fronczek.

You see, in addition to their gig at Ganache, Furness, Smith and Fronczek are stand-up comedians. Joy isn't without his own wry sense of humor.

The comedy dinner was presented to eight members of The Young Team, a local mortgage company, after the company placed the high for bid the nine-course package with Champagne toast at the Signature Chefs Auction, a benefit for the March of Dimes held in November. The dinner was "guest specific," meaning the courses were served eight different ways.

"It was mentioned that some folks were picky eaters," says chef Furness. "So I decided to write a questionnaire to let me know what they don't like."

Most of the questions were straightforward, getting an idea of people's likes and dislikes and any food allergies. But Furness couldn't resist throwing in a couple of comedic curve balls toward the end, such as "Yes or no, Do you like relish or Spandex?" and "Yes or no, Have you ever been to a quilting workshop or a mathlete?"

The result were dishes including purple potatoes (eight different ways), a soup course with large gelatin numerals (for the mathletes), a ranch dressing-themed course (Furness calls it "Greensboro gravy"), green Gumbylike characters made of flexible fondit (pegged to the question regarding Spandex), a chocolate-covered veal mousse garnished with chocolate-covered bacon (for the hard-core carnivore in the group) and even a custard infused with the nicotine and flavor of a Romeo Juliet cigar.

"I made four of those," Furness says, anticipating that others would want to try the custard. It was a hit.

Although some of the dishes don't sound that appetizing, the Ganache chefs kept everything to gourmet standards. There was lots of sharing among the diners.

"Everybody was really into it," says Furness.

"Jeremy Joy got involved in the whole hunting bit," Furness says of the meat course introduced by a stand-up routine on hunting -- a favorite recreation for Joy. "He cooks in camo shorts."

Mixologist Ken Fronczek created a unique blend of California red wines for the occasion. Bob Smith, in tights, started things off with some warm-up stretches. All in all, the evening was unforgettable.

"It was awesome," says Karen Zendels, co-owner of The Young Team. "It was the most innovative dinner I've been to."

"It was not your standard fine dining experience," says Jana Garrett, a client concierge with The Young Team. "It was dining and entertainment."

Mark Smith, who owns Ganache with wife Dee, says it is generally better to do a preset menu for dinners, but he is encouraged by the success of the guest-specific concept.

"The whole idea is for it to be fun," he says. "We want people to enjoy it."

Furness, Smith and Fronczek are taking their act on the road. The three will perform a New Year's Eve show at 10 p.m. tonight at Vintage 301 (301 Martin Luther King Jr. Drive, Greensboro). Admission is $10. Call 333-3190.

New Year's Eve offerings

Speaking of Ganache, the restaurant is offering a four-course New Year's Eve dinner for $74. Call 230-2253.

Before the comedy show at Vintage 301, the restaurant is offering a four-course early bird dinner from 5 to 9 p.m. Cost is $30.

Call 333-3190.

Elsewhere around town tonight, there's no shortage of New Year's Eve celebration options.

Solaris Tapas Restaurant and Bar (125 Summit Ave., Greensboro; 378-0198) is accepting reservations for 5 to 10 p.m. and is offering some specials.

The Undercurrent (327 Battleground Ave., Greensboro; 370-1266) is accepting reservations for 5:30 to 10 p.m. and manager Klaude Stankoski will wow diners by opening Champagne bottles with a saber at midnight.

The Undercurrent's sister restaurant, Table 16 (600 S. Elm St., Greensboro), is offering a New Year's Eve menu from 5:30 to 10 p.m., featuring Black-eyed Pea and Collard Green Soup ($8), Veal Sweetbreads and Pomegranate ($13), Prince Edward Isle Mussels and Pepper Ham ($20), Kobe Sirloin and Chimmichiurri ($32) and Fudge Sour Cream Toffee Cake ($10).

Wine pairings will be offered for a nominal fee.

Bistro Sofia (616 Dolley Madison Road, Greensboro; 855-1313) is offering a special menu that includes Frog legs a la Meuniere ($9), Southern Fried Crispy Quail ($10), Seared Shetland Island Salmon Fillet ($27) and Pumpkin Ravioli ($21).

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