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Perhaps the Bible's Galatians 5:22-23 says it all: "...the fruit of the Spirit is love, joy, peace, patience, kindness, goodness, faithfulness, gentleness and self-control." That's the philosophy behind Passion Fruit (318 S. Elm St.; 379-9161), a new wine shop and boutique in downtown Greensboro.

And it's been owner Tigress McDaniel's guiding mantra through her years of college, corporate jobs and entrepreneurial endeavors.

"There's an old saying that a birthmark determines your destiny," McDaniel says.

"I don't know if it's true but I was born with a birthmark that looks like grapes," she says as she points to a dark area above her foot that appears to be a grape cluster.

But it was more a love of the outdoors and the environment that led her into degrees in environmental science and agricultural education and economics from N.C. A&T University.

This former ranger for the Department of the Interior and watershed management employee at the Department of Energy's Savannah River Office eventually became interested in viticulture, particularly North Carolina's growing wine industry.

"I want to change the myths about North Carolina wine," McDaniel says, adding that many think of North Carolina wine as being too sweet or subpar. "I want to educate people about North Carolina wine."

So she opened Passion Fruit and offers wines from North Carolina wineries such as Iron Gate, Rock of Ages, Uwharrie, Allison Oaks and Benny Parsons.

Each month, she features a selection of wines, and every Saturday holds an all-day tasting with comment sheets.

"Its an opportunity for you to voice your opinion in a less intimidating setting," McDaniel says.

With low lighting, local art, cushioned chairs clustered around small tables and soft jazz and R&B, the ambiance of Passion Fruit couldn't be more relaxing.

Passion Fruit offers entertainment almost nightly, including live jazz, spoken word and poetry and a monthly Casino Night. Some evening, patrons might even catch McDaniel performing vocals. Not only is she vocalist, but she is also a choreographer and a writer.

For a list of events, visit www.queenofalltradesinc.com.

On Tuesday through Saturday nights, orders can be placed for menu items from Minj Grill a few doors up the street. Pound cake and other treats by Margaret Elaine Designs, which will soon open a retail shop further down Elm Street, and bottled water are also available.

Passion Fruit sells wine paraphernalia and wine-themed items, music and books, art and jewelry.

Hours are noon to 10 p.m. Sunday, 7 to 10 p.m. Monday, noon to 10 p.m. Tuesday, noon to 11 p.m. Wednesday, noon to midnight Thursday, noon to 1 a.m. Friday and Saturday.

Vietnamese sandwich shop opens

Banh mi Saigon Vietnamese Sandwiches (3808 High Point Road, Greensboro; 856-7667) is serving traditional sandwiches on freshly-baked baguettes.

Sandwiches include the classic Saigon style with pate, slices of Vietnamese ham and pork; barbecue beef, chicken or pork with scallion oil and lemon fish sauce; a meatball and a rotisserie chicken. There's also steamed or fried pork rolls. Sandwiches are around $3 and come with soy sauce, cilantro, onions, cucumbers and pickled daikon.

Banh mi Saigon also offers bubble tea in a variety of exotic flavors and a selection of Vietnamese canned drinks.

The shop will soon offer baked goods, including pastries and cakes.

Hours are 8 a.m. to 8 p.m. daily.

Burger and shake chain opens in Burlington

Andy's Burgers, Shakes and Fries (584-8488) has opened at 3127 Garden Road, Suite C, at Huffman Mill Plaza in Burlington.

Andy's is known for its retro malt shop ambiance and a selection of burgers (including a shrimp burger), cheese steaks, wings and shakes and floats made with frozen custard.

Andy's is also the home of the Big "A" Burger Challenge. Eat a six-patty burger with trimmings, fries and drink and get the meal for free. Otherwise, it's $21.99.

Hours are 11 a.m. to 9 p.m. Sunday through Thursday and 11 a.m. to 10 p.m. Friday and Saturday.

Wine dinner benefits breast cancer research

Mary Hansen, vintner of Oregon's Arber Brook Vineyards, will host a wine dinner to benefit Friends of an Earlier Breast Cancer Test.

The dinner is 6 p.m. July 15 at The Undercurrent (327 Battleground Ave., Greensboro), and owner Ben Roberts and Chef Michael Harkenreader have created a three-course menu for the event. Cost is $65 and includes tax, gratuity and donation.

A portion of the proceeds from Arbor Brook wine sales from this event will also go to Friends of an Earlier Breast Cancer Test.

Reservations are available at www.earlier.org.

Menu vies for state's best

Recently, three Triad restaurants were chosen by The Goodness Grows in North Carolina Program and Our State magazine as finalists in the Best Dish in North Carolina Restaurant Competition.

Restaurants that enter the statewide competition, which recognizes efforts to incorporate North Carolina products and ingredients into their meals, must feature and promote a special menu for four consecutive weeks.

One of the contendors, Ganache Restaurant and Bakery (403 N. Elm St., Greensboro; 230-2253; www.ganachebakery.com) is serving its menu through July 15. The four-course menu features a Mojito, Three-Bean Vegetable Minestrone, Chestnut Crusted Black Bass and Strawberry Napoleon.

The menu is served Tuesday through Saturday evenings and items are available a la carte or as a complete meal for $40.

Lunch delivery offered

Riva's Trattoria (257 N. Greene St., Greensboro) is offering lunch delivery to a limited area of downtown Greensboro.

Call 334-9989 before 11 a.m. and your order will be delivered by noon.

For a look at Riva's new lunch menu, visit www.rivastrattoria.com.

Vegetarian offerings

Jibaro Latin Café (401 Tate St., Greensboro; 273-9788; www.jibarolatincafe.com) is offering some vegetarian options that includes the restaurant's signature plaintain sandwich served with yuca al mojo topped with grilled vegetables.

Jibaro also offers vegetarian patelillos, stuff fried pastries, and veggie wrap with a choice of rice and beans or grilled vegetables. A veggie platter includes rice, beans and side items such as fried sweet or green plantains, yucca fries and a side salad.

Contact Carl Wilson at 373-7145 or carl.wilson@news-record.com