■ If tomato ketchup is your condiment of choice, or if you are a big fan of Heinz products, you may be interested in The Heinz Tomato Ketchup Cookbook (Wiley, $12.95) by Paul Hartley.
This slim volume of 40 recipes is a bit too wide to fit in most Christmas stockings, but it makes for a nice little gift.
The book does contain a short and sweet timeline of Heinz history, including the 1876 introduction of Heinz ketchup, but generally does little in the way of self-promotion besides a few vintage ad photos.
Recipes include the expected, such as shrimp cocktail sauce and barbecue sauce. But they also include some relatively sophisticated dishes that use ketchup only as an accent ingredient. These include lamb and mint burgers with salsa, Moroccan fish tagine and grilled halibut with tomato and dill butter.
Hartley finds inspiration around the world: in Asia, with red Thai duck curry; Greece, with vegetarian moussaka; and Italy, with clam and tomato gnocchi.
Olde World Meat offers an old-fashioned butcher shop
■ Olde World Meat Market has opened at 166 Millers Creek Drive Suite B. It is just off N.C. 150 near the intersection with Hickory Tree Road in southern Forsyth County.
The store has a full-service butcher shop and more. "People can come in and get just one steak, or one pork chop," said Sharon Sink, one of the owners.
Sink owns the business with her sister Teresa Neal and father, Joe Gallimore. The also run Midway Meats Inc. in Midway, which sells wholesale to restaurants.
Olde World Meat also sells deli meats and cheeses, seafood and fresh bread from The Bread Man, a nearby bakery.
Olde World Meat Market is open from 8 a.m. to 6 p.m. Monday to Wednesday, 8 a.m. to 8 p.m. Thursday and Friday, and 8 a.m. to noon Saturday.
Sink said that Midway Meats did sell retail but her family wanted a location with more traffic and visibility.
"I just wanted to see the old-fashioned butcher shop come back," she said.
For more information, call 602-2021 or visit www.oldeworldmeatmarket.com.
Chef at Bleu to re-create his James Beard meal
■ John Tharp, the chef of Bleu Restaurant & Bar, will re-create the menu, with small modifications, he prepared at the James Beard House this summer.
Tharp will prepare and serve the six-course menu at 6 p.m. Tuesday for $55 a person at Bleu.
In July, Tharp became the second Winston-Salem chef, after Fabian Botta, to be invited to New York's legendary James Beard House.
The six-course menu includes a different wine with each course. It starts with three appetizers: fried shrimp and grits, Virginia ham and cheddar on a buttermilk biscuit, and North Carolina barbecue with pickled cabbage.
Next comes three soups: she-crab, peanut, and sweet-potato and black-eyed pea.
The menu also includes truffle-glazed veal leg, soft-shell crab dusted with ground black-eyed peas, a salad with three dressings, heirloom tomato sorbet, and Southern spice cake with buttermilk ice cream.
Bleu is at 3425 Frontis St. For more information or a reservation, call 760-2026.
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