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Eno fest eats 

Yeah, I know, there's lots of great music at the Festival for the Eno (www.enoriver.org/Festival) this weekend (see "Navigating stages at the Eno festival" for details). But what about snacks?

Maddiey Straubel, the festival's assistant coordinator, assures us there will be all sorts of traditional festival fare (burgers, sausage, ribbon fries), along with offerings from Mediterranean Deli, The Barbecue Joint, LocoPops, Smitty's Ice Cream, Jamaica Jamaica and Larry's Beans, just to name a few. A complete list of vendors and menus will be printed in the festival program. And if that's not enough, Eno-goers are welcome to bring coolers, with the caveat that alcohol is a no-no inside West Point on the Eno, a Durham City Park.

Also in Durham, Noodles & Company is now open at 2608 Erwin Road, on the Duke Medical Center Campus (383-5600, www.noodles.com). The Colorado-based chain "serves a balanced menu of freshly sautéed Asian, Mediterranean and American cuisine," for example, pad thai, whole grain Tuscan linguine, and mac-and-cheese. It also serves soups and salads, with a focus on fresh ingredients.

A second location is under construction in the former Wicked Burrito spot at 214 W. Franklin St. in Chapel Hill, projected to open in early fall. A third Triangle outlet is scheduled to launch in Raleigh at the end of year, at 403 Daniels St.

Rosie's Plate, a fresh food service for people with food restrictions (allergies, intolerances, etc.), is now open in Raleigh (701 N. Person St., 833-0505, www.rosiesplate.com). Entrées, side dishes, salads, soups, snacks, breads and desserts are all prepared in a gluten-, shellfish- and peanut-free kitchen. Rosie's eliminates corn, soy, dairy and eggs whenever possible. The menu changes weekly; last week featured tangy barbecued tempeh and cornmeal-crusted catfish.

The inspiration for Rosie's Plate came from founder-owner Rose Waring's two children, who both had multiple food allergies. Through Rosie's Plate, she hopes to help others who struggle with special diets. Possible future plans include home delivery, cooking classes, support groups and coaching. "Our goal is to offer a holistic approach to food challenges so that all our clients' needs can be met," Waring said in a release.

The Old Granary Restaurant at Fearrington Village (15-501 South, Pittsboro, 542-2121, www.fearrington.com) will host a four-course tomato dinner July 16, featuring the heirloom tomatoes and other organic goodies grown by Joan and Charles Holeman of Flat River Farms (www.flatriverfarms.com). Think, for example, roasted beef ribeye and braised shortrib with tomato polenta, tomato and eggplant gratin, braised artichokes and oxtail cannelloni. (That's just one course!)

To complement the menu prepared by Granary Chef Stephen Amos, Fearrington Sommelier Maximilian Kast has selected wines from North Carolina and Virginia. The event will start with an outdoor reception at 6 p.m. at the Old Granary with an introduction from the Holemans, followed by dinner at 7 p.m. Cost is $65 per person, plus tax and gratuity. Reservations and prepayment are required.

Know about a fun food happening in the Triangle? Send it to Now Serving at food@indyweek.com.

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