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<title>Forepaugh's Restaurant News RSS Feed</title><link>http://www.forepaughs.com/rss.html</link><description>Forepaugh's Restaurant News!</description><dc:language>en</dc:language><dc:creator>manager@forepaughs.com</dc:creator><dc:rights>Copyright © 2010 Forepaugh's</dc:rights><dc:date>2011-06-03T12:13:48-05:00</dc:date><admin:generatorAgent rdf:resource="http://www.realmacsoftware.com/" />
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<lastBuildDate>Fri, 03 Jun 2011 12:36:23 -0500</lastBuildDate><atom10:link xmlns:atom10="http://www.w3.org/2005/Atom" rel="self" type="application/rss+xml" href="http://feeds.feedburner.com/ForepaughsRestaurantNewsRssFeed" /><feedburner:info uri="forepaughsrestaurantnewsrssfeed" /><atom10:link xmlns:atom10="http://www.w3.org/2005/Atom" rel="hub" href="http://pubsubhubbub.appspot.com/" /><feedburner:emailServiceId>ForepaughsRestaurantNewsRssFeed</feedburner:emailServiceId><feedburner:feedburnerHostname>http://feedburner.google.com</feedburner:feedburnerHostname><feedburner:feedFlare href="http://add.my.yahoo.com/rss?url=http%3A%2F%2Ffeeds.feedburner.com%2FForepaughsRestaurantNewsRssFeed" src="http://us.i1.yimg.com/us.yimg.com/i/us/my/addtomyyahoo4.gif">Subscribe with My Yahoo!</feedburner:feedFlare><feedburner:feedFlare href="http://www.newsgator.com/ngs/subscriber/subext.aspx?url=http%3A%2F%2Ffeeds.feedburner.com%2FForepaughsRestaurantNewsRssFeed" 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Webwag</feedburner:feedFlare><feedburner:feedFlare href="http://www.podcastready.com/oneclick_bookmark.php?url=http%3A%2F%2Ffeeds.feedburner.com%2FForepaughsRestaurantNewsRssFeed" src="http://www.podcastready.com/images/podcastready_button.gif">Subscribe with Podcast Ready</feedburner:feedFlare><feedburner:feedFlare href="http://www.wikio.com/subscribe?url=http%3A%2F%2Ffeeds.feedburner.com%2FForepaughsRestaurantNewsRssFeed" src="http://www.wikio.com/shared/img/add2wikio.gif">Subscribe with Wikio</feedburner:feedFlare><feedburner:feedFlare href="http://www.dailyrotation.com/index.php?feed=http%3A%2F%2Ffeeds.feedburner.com%2FForepaughsRestaurantNewsRssFeed" src="http://www.dailyrotation.com/rss-dr2.gif">Subscribe with Daily Rotation</feedburner:feedFlare><item><title>Forepaugh's Makes the City's Best-"Best Outdoor Dining Spot" for Minnesota!</title><dc:creator>manager@forepaughs.com</dc:creator><category>None</category><dc:date>2011-06-03T12:13:48-05:00</dc:date><link>http://feedproxy.google.com/~r/ForepaughsRestaurantNewsRssFeed/~3/hyz5Iz4J55s/0aa02074f28486360ca3de12ec2197fc-14.html</link><guid isPermaLink="false">http://www.forepaughs.com/files/0aa02074f28486360ca3de12ec2197fc-14.html#unique-entry-id-14</guid><content:encoded><![CDATA[Everything tastes better with a side of sunshine and a dash of fresh air.   Which is why City's Best has tracked down the best places to dine al fresco from coast to coast.   From beachfront lobster...<br/>
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</div><img src="http://feeds.feedburner.com/~r/ForepaughsRestaurantNewsRssFeed/~4/hyz5Iz4J55s" height="1" width="1"/>]]></content:encoded><feedburner:origLink>http://www.forepaughs.com/files/0aa02074f28486360ca3de12ec2197fc-14.html#unique-entry-id-14</feedburner:origLink></item><item><title>A new way to screen wines at Forepaughs</title><dc:creator>manager@forepaughs.com</dc:creator><category>None</category><dc:date>2011-01-24T14:01:34-06:00</dc:date><link>http://feedproxy.google.com/~r/ForepaughsRestaurantNewsRssFeed/~3/UwktHm-bYx8/ddc1198fafa2a87fa7ff7444ca5c6ebb-13.html</link><guid isPermaLink="false">http://www.forepaughs.com/files/ddc1198fafa2a87fa7ff7444ca5c6ebb-13.html#unique-entry-id-13</guid><content:encoded><![CDATA[Their lists also are more complete (many don't have room on a printed list for that odd bottle or two from an older vintage) and au courant, with vintage updates and the ability to delete wines as...<br/>
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</div><img src="http://feeds.feedburner.com/~r/ForepaughsRestaurantNewsRssFeed/~4/UwktHm-bYx8" height="1" width="1"/>]]></content:encoded><feedburner:origLink>http://www.forepaughs.com/files/ddc1198fafa2a87fa7ff7444ca5c6ebb-13.html#unique-entry-id-13</feedburner:origLink></item><item><title>Chef Donald Gozalez at the Minnesota State Fair for Minnesota Cooks 2010!</title><dc:creator>manager@forepaughs.com</dc:creator><category>None</category><dc:date>2010-09-01T11:17:29-05:00</dc:date><link>http://feedproxy.google.com/~r/ForepaughsRestaurantNewsRssFeed/~3/p4sM-WAIHAI/8ec2d86f5b8b78a7ce8ad7b727cb0644-12.html</link><guid isPermaLink="false">http://www.forepaughs.com/files/8ec2d86f5b8b78a7ce8ad7b727cb0644-12.html#unique-entry-id-12</guid><content:encoded><![CDATA[Despite a deep love for cheese curds, corn dogs, and other fair foods, hands down the pinnacle of this food lover's State Fair eating occurs at Minnesota Cooks. ...  The event, organized into eight...<br/>
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</div><img src="http://feeds.feedburner.com/~r/ForepaughsRestaurantNewsRssFeed/~4/p4sM-WAIHAI" height="1" width="1"/>]]></content:encoded><feedburner:origLink>http://www.forepaughs.com/files/8ec2d86f5b8b78a7ce8ad7b727cb0644-12.html#unique-entry-id-12</feedburner:origLink></item><item><title>Chefs At Home - Donald Gonzalez of Forepaugh's in St. Paul</title><dc:creator>manager@forepaughs.com</dc:creator><category>None</category><dc:date>2010-07-15T09:37:39-05:00</dc:date><link>http://feedproxy.google.com/~r/ForepaughsRestaurantNewsRssFeed/~3/i-PZEtAiiuI/68fe9fff0e97125acd7f1083ffceb4df-11.html</link><guid isPermaLink="false">http://www.forepaughs.com/files/68fe9fff0e97125acd7f1083ffceb4df-11.html#unique-entry-id-11</guid><content:encoded><![CDATA[I spend so much time at the restaurant, that the time I have when I&rsquo;m not at it is time spent with my kids and my family. 

...The kids might be going nuts, but she just seems to know that I...<br/>
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</div><img src="http://feeds.feedburner.com/~r/ForepaughsRestaurantNewsRssFeed/~4/i-PZEtAiiuI" height="1" width="1"/>]]></content:encoded><feedburner:origLink>http://www.forepaughs.com/files/68fe9fff0e97125acd7f1083ffceb4df-11.html#unique-entry-id-11</feedburner:origLink></item><item><title>MN Cooks Natura Farms &amp; Forepaugh’s Restaurant</title><dc:creator>manager@forepaughs.com</dc:creator><category>None</category><dc:date>2010-06-20T11:35:14-05:00</dc:date><link>http://feedproxy.google.com/~r/ForepaughsRestaurantNewsRssFeed/~3/HVnGs8NZw64/297cd965c833d34f834c14b89c3c11f5-10.html</link><guid isPermaLink="false">http://www.forepaughs.com/files/297cd965c833d34f834c14b89c3c11f5-10.html#unique-entry-id-10</guid><content:encoded><![CDATA[This is the first in a series of episodes featuring a chef and farmer relationship highlighted at the 8th annual Minnesota Cooks event, which will take place at the State Fair on Tuesday, August...<br/>
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</div><img src="http://feeds.feedburner.com/~r/ForepaughsRestaurantNewsRssFeed/~4/HVnGs8NZw64" height="1" width="1"/>]]></content:encoded><feedburner:origLink>http://www.forepaughs.com/files/297cd965c833d34f834c14b89c3c11f5-10.html#unique-entry-id-10</feedburner:origLink></item><item><title>TwinCities.com Restaurant News: What's coming up at Forepaugh's? A downsized downstairs menu</title><dc:creator>manager@forepaughs.com</dc:creator><dc:subject>Forepaugh's Restaurant News</dc:subject><dc:date>2010-02-24T08:40:52-06:00</dc:date><link>http://feedproxy.google.com/~r/ForepaughsRestaurantNewsRssFeed/~3/MVxvsdAjN2I/3b252768eae16cb393b089e426e7817c-9.html</link><guid isPermaLink="false">http://www.forepaughs.com/files/3b252768eae16cb393b089e426e7817c-9.html#unique-entry-id-9</guid><content:encoded><![CDATA[First, there was the popular TV series "Upstairs, Downstairs," portraying the British class system in the Victorian era &mdash; upstairs were the rich, privileged family members; downstairs were the...<br/>
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</div><img src="http://feeds.feedburner.com/~r/ForepaughsRestaurantNewsRssFeed/~4/MVxvsdAjN2I" height="1" width="1"/>]]></content:encoded><feedburner:origLink>http://www.forepaughs.com/files/3b252768eae16cb393b089e426e7817c-9.html#unique-entry-id-9</feedburner:origLink></item><item><title>Forepaugh's dishes up Sunday Brunch</title><dc:creator>manager@forepaughs.com</dc:creator><dc:subject>Forepaugh's Restaurant News</dc:subject><dc:date>2009-08-11T10:37:42-05:00</dc:date><link>http://feedproxy.google.com/~r/ForepaughsRestaurantNewsRssFeed/~3/955ADQcGNHY/8619cfc2b979ca7c1b944767db577dcc-8.html</link><guid isPermaLink="false">http://www.forepaughs.com/files/8619cfc2b979ca7c1b944767db577dcc-8.html#unique-entry-id-8</guid><content:encoded><![CDATA[4C Fresh Cilantro -- chopped/packed tight/cleaned well/ use top half of the cilantro (note: do not use the coarse bottom stems)


...Now add the chopped cilantro and ground coriander and toss in the...<br/>
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<a href="http://feeds.feedburner.com/~ff/ForepaughsRestaurantNewsRssFeed?a=955ADQcGNHY:ToKUjRHEB2M:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/ForepaughsRestaurantNewsRssFeed?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/ForepaughsRestaurantNewsRssFeed?a=955ADQcGNHY:ToKUjRHEB2M:-BTjWOF_DHI"><img src="http://feeds.feedburner.com/~ff/ForepaughsRestaurantNewsRssFeed?i=955ADQcGNHY:ToKUjRHEB2M:-BTjWOF_DHI" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/ForepaughsRestaurantNewsRssFeed?a=955ADQcGNHY:ToKUjRHEB2M:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/ForepaughsRestaurantNewsRssFeed?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/ForepaughsRestaurantNewsRssFeed?a=955ADQcGNHY:ToKUjRHEB2M:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/ForepaughsRestaurantNewsRssFeed?i=955ADQcGNHY:ToKUjRHEB2M:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/ForepaughsRestaurantNewsRssFeed?a=955ADQcGNHY:ToKUjRHEB2M:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/ForepaughsRestaurantNewsRssFeed?d=qj6IDK7rITs" border="0"></img></a>
</div><img src="http://feeds.feedburner.com/~r/ForepaughsRestaurantNewsRssFeed/~4/955ADQcGNHY" height="1" width="1"/>]]></content:encoded><feedburner:origLink>http://www.forepaughs.com/files/8619cfc2b979ca7c1b944767db577dcc-8.html#unique-entry-id-8</feedburner:origLink></item><item><title>Some Twin Cities chefs have rediscovered the fine art of charcuterie</title><dc:creator>manager@forepaughs.com</dc:creator><dc:subject>Forepaugh's Restaurant News</dc:subject><dc:date>2009-07-08T09:13:13-05:00</dc:date><link>http://feedproxy.google.com/~r/ForepaughsRestaurantNewsRssFeed/~3/efi5vAKedGc/c272c9d527eb5cf4827c6d2212b4b7e9-7.html</link><guid isPermaLink="false">http://www.forepaughs.com/files/c272c9d527eb5cf4827c6d2212b4b7e9-7.html#unique-entry-id-7</guid><content:encoded><![CDATA[While the art of preserving and curing meats has long been a standard practice at butcher shops and on family farms, these chefs are taking the specialty to a new level.


"You can make things as...<br/>
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<a href="http://feeds.feedburner.com/~ff/ForepaughsRestaurantNewsRssFeed?a=efi5vAKedGc:HK2mhUHNz9g:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/ForepaughsRestaurantNewsRssFeed?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/ForepaughsRestaurantNewsRssFeed?a=efi5vAKedGc:HK2mhUHNz9g:-BTjWOF_DHI"><img src="http://feeds.feedburner.com/~ff/ForepaughsRestaurantNewsRssFeed?i=efi5vAKedGc:HK2mhUHNz9g:-BTjWOF_DHI" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/ForepaughsRestaurantNewsRssFeed?a=efi5vAKedGc:HK2mhUHNz9g:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/ForepaughsRestaurantNewsRssFeed?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/ForepaughsRestaurantNewsRssFeed?a=efi5vAKedGc:HK2mhUHNz9g:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/ForepaughsRestaurantNewsRssFeed?i=efi5vAKedGc:HK2mhUHNz9g:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/ForepaughsRestaurantNewsRssFeed?a=efi5vAKedGc:HK2mhUHNz9g:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/ForepaughsRestaurantNewsRssFeed?d=qj6IDK7rITs" border="0"></img></a>
</div><img src="http://feeds.feedburner.com/~r/ForepaughsRestaurantNewsRssFeed/~4/efi5vAKedGc" height="1" width="1"/>]]></content:encoded><feedburner:origLink>http://www.forepaughs.com/files/c272c9d527eb5cf4827c6d2212b4b7e9-7.html#unique-entry-id-7</feedburner:origLink></item><item><title>Q-and-A with chef Donald Gonzalez</title><dc:creator>manager@forepaughs.com</dc:creator><dc:subject>Forepaugh's Restaurant News</dc:subject><dc:date>2008-11-05T12:28:23-06:00</dc:date><link>http://feedproxy.google.com/~r/ForepaughsRestaurantNewsRssFeed/~3/fHnHDJjTv1U/3c9605f2716f03ccf7dba066ee08ab98-6.html</link><guid isPermaLink="false">http://www.forepaughs.com/files/3c9605f2716f03ccf7dba066ee08ab98-6.html#unique-entry-id-6</guid><content:encoded><![CDATA[I've worked in several kitchens, including Lulu in San Francisco; French Laundry in Napa Valley, Calif.; and Waldorf Astoria in New York. 

...We just opened in July (under new ownership) and are...<br/>
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</div><img src="http://feeds.feedburner.com/~r/ForepaughsRestaurantNewsRssFeed/~4/fHnHDJjTv1U" height="1" width="1"/>]]></content:encoded><feedburner:origLink>http://www.forepaughs.com/files/3c9605f2716f03ccf7dba066ee08ab98-6.html#unique-entry-id-6</feedburner:origLink></item><item><title>Forepaugh's gets tres sexy menu makeover</title><dc:creator>manager@forepaughs.com</dc:creator><dc:subject>Forepaugh's Restaurant News</dc:subject><dc:date>2008-10-06T11:33:26-05:00</dc:date><link>http://feedproxy.google.com/~r/ForepaughsRestaurantNewsRssFeed/~3/DCue3R44hCI/d238acc9da821f6115e58d1866b7fd34-5.html</link><guid isPermaLink="false">http://www.forepaughs.com/files/d238acc9da821f6115e58d1866b7fd34-5.html#unique-entry-id-5</guid><content:encoded><![CDATA[I thought the gravy-topped French fries and cheese curds of the poutine might be a little out of place with cloth napkins and outsize stemware, but when the dish arrived, I found it had been gussied...<br/>
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</div><img src="http://feeds.feedburner.com/~r/ForepaughsRestaurantNewsRssFeed/~4/DCue3R44hCI" height="1" width="1"/>]]></content:encoded><feedburner:origLink>http://www.forepaughs.com/files/d238acc9da821f6115e58d1866b7fd34-5.html#unique-entry-id-5</feedburner:origLink></item><item><title>Forepaugh's-New American Cuisine in a Grand, Old Victorian Setting</title><dc:creator>manager@forepaughs.com</dc:creator><dc:subject>Forepaugh's Restaurant News</dc:subject><dc:date>2008-08-27T11:13:46-05:00</dc:date><link>http://feedproxy.google.com/~r/ForepaughsRestaurantNewsRssFeed/~3/f7MYBXtiRaI/5db322109ab3ad2f9e94a478f1c3d3b7-4.html</link><guid isPermaLink="false">http://www.forepaughs.com/files/5db322109ab3ad2f9e94a478f1c3d3b7-4.html#unique-entry-id-4</guid><content:encoded><![CDATA[Lined with built-in wooden wine racks backlit to illuminate each bottle, even Chef Ramsey of Hell's Kitchen would be speechless at&nbsp;one oversized, round table in the center awaiting guests, a...<br/>
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</div><img src="http://feeds.feedburner.com/~r/ForepaughsRestaurantNewsRssFeed/~4/f7MYBXtiRaI" height="1" width="1"/>]]></content:encoded><feedburner:origLink>http://www.forepaughs.com/files/5db322109ab3ad2f9e94a478f1c3d3b7-4.html#unique-entry-id-4</feedburner:origLink></item><item><title>StarTribune.com - A Forepaugh's that refreshes</title><dc:creator>manager@forepaughs.com</dc:creator><dc:subject>Forepaugh's Restaurant News</dc:subject><dc:date>2008-08-13T14:34:00-05:00</dc:date><link>http://feedproxy.google.com/~r/ForepaughsRestaurantNewsRssFeed/~3/k-AjkIbUlaw/fb6ee35d79a909c14c860ad39d881b6f-3.html</link><guid isPermaLink="false">http://www.forepaughs.com/files/fb6ee35d79a909c14c860ad39d881b6f-3.html#unique-entry-id-3</guid><content:encoded><![CDATA[A new look for an Irvine Park landmark As we poked our heads into one sumptuously appointed room after another at the newly renewed Forepaugh's, my friend summarized it best: "A lot of hot lunches...<br/>
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