Please Bring back Boar and Castle Sauce

Carol Price: Please, someone, bring back Boar and Castle Sauce
By Carol Price
Tuesday, Feb. 12, 2008 3:00 am

After receiving a call from a dear friend recently, I was saddened to learn that a page has been turned in Greensboro's culinary history book -- "Boar and Castle Sauce" is no longer available.
While the physical site of the restaurant by the same name has been closed for years, devotees such as myself were able to continue buying the popular Castle Sauce at local grocery stores. I no longer live in the Triad but have been able to sometimes purchase this delicacy in specialty stores. I created my own stash that was supplemented by visits from a close friend. She enjoys the stuff as much as I do!
Being a proper Southern lady, she always brings a hostess gift, and I looked forward to receiving Castle Sauce several times a year!
If you're not familiar with the sauce and are wondering if there is a secret ingredient that's created a following of Castle Sauce addicts such as myself, well ... no there isn't. Its allure is a combination of things. Yes, the sauce and tangy taste complement virtually any type of food, including eggs. But most important are the memories that were created with family and friends at "the Castle" that are lovingly recalled each time I see its logo and experience the sauce. Surely there is someone with the ability to purchase and preserve this Greensboro tradition!
I understand there are a couple of former Boar and Castle employees creating a similar sauce in their restaurants; however, as far as I know they do not bottle and distribute their sauces. By writing this column, I hope an interested reader will consider continuing one of our favorite Southern food traditions by purchasing and distributing this regional favorite! You know, New Yorkers have come to appreciate several of our local specialties, and some of them go to extreme lengths to enjoy them.
For example, a FedEx delivery of Kepley's BBQ, five pounds of barbecue, slaw and hush puppies, at a cost of $90-plus, is reasonable for many New Yorkers! The New York Times published an article in 2007 featuring an odd combination (in my mind, at least) with their "Wine and Swine Tour" pairing North Carolina wine with regional barbecue. A new group of foodies who appreciate old classics in new ways! We need you now!
So, if any New Yorkers read this letter and share our interest in preserving local Southern fare, please consider purchasing the rights to manufacture and distribute Boar and Castle Sauce. Target your advertising to those of us in the 50-year-old-plus category, and we'll keep your business alive. It's time to save the sauce!
Hopefully, someone out there will revive the tradition, and Castle Sauce will be available online before summer.
Carol Price lives in Old Fort.