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	<title>tastingmenu</title>
	
	<link>http://www.tastingmenu.com</link>
	<description>Focused on food.</description>
	<pubDate>Mon, 21 Jul 2008 04:33:25 +0000</pubDate>
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	<language>en</language>
			<atom10:link xmlns:atom10="http://www.w3.org/2005/Atom" rel="self" href="http://feeds.feedburner.com/tastingmenu" type="application/rss+xml" /><feedburner:emailServiceId>164099</feedburner:emailServiceId><feedburner:feedburnerHostname>http://www.feedburner.com</feedburner:feedburnerHostname><feedburner:browserFriendly>This is an XML content feed. It is intended to be viewed in a newsreader or syndicated to another site, subject to copyright and fair use.</feedburner:browserFriendly><item>
		<title>Joule, Seattle, Washington</title>
		<link>http://feeds.feedburner.com/~r/tastingmenu/~3/341179176/</link>
		<comments>http://www.tastingmenu.com/2008/07/20/joule-seattle-washington/#comments</comments>
		<pubDate>Mon, 21 Jul 2008 04:06:02 +0000</pubDate>
		<dc:creator>hillel</dc:creator>
		
		<category><![CDATA[Restaurants]]></category>

		<category><![CDATA[Seattle]]></category>

		<guid isPermaLink="false">http://www.tastingmenu.com/?p=459</guid>
		<description><![CDATA[Joule, Seattle, Washington from tastingmenu on Vimeo.
OK all you armchair Spielbergs&#8230;  This one&#8217;s a bit better. The audio is a little quiet but at least it&#8217;s understandable. Baby steps people. Baby steps. Also&#8230; I think it being shorter keeps it more focused. We&#8217;re learning, comments welcome. 
]]></description>
		<wfw:commentRss>http://www.tastingmenu.com/2008/07/20/joule-seattle-washington/feed/</wfw:commentRss>
		<feedburner:origLink>http://www.tastingmenu.com/2008/07/20/joule-seattle-washington/</feedburner:origLink></item>
		<item>
		<title>Lark, Seattle, Washington</title>
		<link>http://feeds.feedburner.com/~r/tastingmenu/~3/335153767/</link>
		<comments>http://www.tastingmenu.com/2008/07/14/lark-seattle-washington/#comments</comments>
		<pubDate>Mon, 14 Jul 2008 14:44:59 +0000</pubDate>
		<dc:creator>hillel</dc:creator>
		
		<category><![CDATA[Restaurants]]></category>

		<category><![CDATA[Seattle]]></category>

		<category><![CDATA[Video]]></category>

		<guid isPermaLink="false">http://www.tastingmenu.com/?p=458</guid>
		<description><![CDATA[Our first restaurant review video. Poor production quality? Yes. Bad lighting? Check. Awful sound? Definitely. Good food&#8230; actually, yes.
Lark, Seattle, Washington from tastingmenu on Vimeo.
We&#8217;ll work on improving things in future videos.
]]></description>
		<wfw:commentRss>http://www.tastingmenu.com/2008/07/14/lark-seattle-washington/feed/</wfw:commentRss>
		<feedburner:origLink>http://www.tastingmenu.com/2008/07/14/lark-seattle-washington/</feedburner:origLink></item>
		<item>
		<title>Shifting Gears</title>
		<link>http://feeds.feedburner.com/~r/tastingmenu/~3/327486479/</link>
		<comments>http://www.tastingmenu.com/2008/07/05/shifting-gears/#comments</comments>
		<pubDate>Sat, 05 Jul 2008 17:10:33 +0000</pubDate>
		<dc:creator>dana</dc:creator>
		
		<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.tastingmenu.com/?p=457</guid>
		<description><![CDATA[I suppose I should fess up to something.  It&#8217;s not that it&#8217;s a secret, or something I don&#8217;t want to talk about.  It&#8217;s just been a little hard to have to do, and sad to talk about.  I put my notice in at Veil.
It&#8217;s not really a surprising move, to those that know me well.  [...]]]></description>
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		<feedburner:origLink>http://www.tastingmenu.com/2008/07/05/shifting-gears/</feedburner:origLink></item>
		<item>
		<title>Large and in charge</title>
		<link>http://feeds.feedburner.com/~r/tastingmenu/~3/316412396/</link>
		<comments>http://www.tastingmenu.com/2008/06/20/large-and-in-charge/#comments</comments>
		<pubDate>Fri, 20 Jun 2008 19:19:56 +0000</pubDate>
		<dc:creator>dana</dc:creator>
		
		<category><![CDATA[Cooking]]></category>

		<category><![CDATA[Veil]]></category>

		<guid isPermaLink="false">http://www.tastingmenu.com/?p=454</guid>
		<description><![CDATA[Summer pulls everyone this way and that.  I myself have two more out of town trips planned, all the while balancing a schedule of classes to teach, demonstrations, and my 3 jobs.
At Veil, we are running on a skeleton crew with our sous chef working &#8220;off site&#8221; on a yacht for two weeks,  [...]]]></description>
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		<item>
		<title>Queso Fresco</title>
		<link>http://feeds.feedburner.com/~r/tastingmenu/~3/306945092/</link>
		<comments>http://www.tastingmenu.com/2008/06/07/queso-fresco/#comments</comments>
		<pubDate>Sat, 07 Jun 2008 19:41:35 +0000</pubDate>
		<dc:creator>dana</dc:creator>
		
		<category><![CDATA[Cooking]]></category>

		<category><![CDATA[Dessert]]></category>

		<category><![CDATA[Farmers Market Finales]]></category>

		<category><![CDATA[Seattle]]></category>

		<category><![CDATA[Veil]]></category>

		<guid isPermaLink="false">http://www.tastingmenu.com/?p=453</guid>
		<description><![CDATA[I withstood the rain today, meandering through the University farmers market in desparate hopes of a sign of a coming summer, and found it in two baskets of strawberries and a pound of cherries.  The first of the year!
The cherries aren&#8217;t great, and let me tell you they certainly weren&#8217;t cheap!  And I&#8217;ll [...]]]></description>
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		<feedburner:origLink>http://www.tastingmenu.com/2008/06/07/queso-fresco/</feedburner:origLink></item>
		<item>
		<title>The Easy Battle</title>
		<link>http://feeds.feedburner.com/~r/tastingmenu/~3/304748812/</link>
		<comments>http://www.tastingmenu.com/2008/06/04/the-easy-battle/#comments</comments>
		<pubDate>Wed, 04 Jun 2008 19:24:24 +0000</pubDate>
		<dc:creator>dana</dc:creator>
		
		<category><![CDATA[Cakes]]></category>

		<category><![CDATA[Dessert]]></category>

		<guid isPermaLink="false">http://www.tastingmenu.com/?p=452</guid>
		<description><![CDATA[Sometimes I forget myself.  I forget that I am good at what I do, do it every day, and have a solid lump of experience under my belt.
Hmmm&#8230;. that&#8217;s not quite right.
Sometimes I forget you.  I forget that you aren&#8217;t me and don&#8217;t have the experience and daily handling that I do.
I am [...]]]></description>
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		<feedburner:origLink>http://www.tastingmenu.com/2008/06/04/the-easy-battle/</feedburner:origLink></item>
		<item>
		<title>L20</title>
		<link>http://feeds.feedburner.com/~r/tastingmenu/~3/300706077/</link>
		<comments>http://www.tastingmenu.com/2008/05/29/l20/#comments</comments>
		<pubDate>Thu, 29 May 2008 18:14:26 +0000</pubDate>
		<dc:creator>dana</dc:creator>
		
		<category><![CDATA[Interesting]]></category>

		<guid isPermaLink="false">http://www.tastingmenu.com/?p=450</guid>
		<description><![CDATA[I know I haven&#8217;t had a terrible amount to say lately, save a little on one of the easiest Rhubarb preparations I know, and a blurb about cherries I worked with last year.  I&#8217;ve been BUSY!
I have multiple jobs you know.
Veil, I spend 20 hours a week split between two days preparing the desserts.  Then [...]]]></description>
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		<item>
		<title>All Rhubarb, All The Time</title>
		<link>http://feeds.feedburner.com/~r/tastingmenu/~3/299249649/</link>
		<comments>http://www.tastingmenu.com/2008/05/27/all-rhubarb-all-the-time/#comments</comments>
		<pubDate>Tue, 27 May 2008 18:18:42 +0000</pubDate>
		<dc:creator>dana</dc:creator>
		
		<category><![CDATA[Dessert]]></category>

		<category><![CDATA[Ingredients]]></category>

		<category><![CDATA[Seattle]]></category>

		<category><![CDATA[Veil]]></category>

		<guid isPermaLink="false">http://www.tastingmenu.com/?p=449</guid>
		<description><![CDATA[In other parts of the world, fruit is in season.  In places other than Seattle, pastry chefs are working with more than Rhubarb.

But no matter how many sunny Seattle weekends drive a burning desire to work with fruit, nothing but Rhubarb, which technically isn&#8217;t even a fruit, is available to me.
I know, I know. [...]]]></description>
		<wfw:commentRss>http://www.tastingmenu.com/2008/05/27/all-rhubarb-all-the-time/feed/</wfw:commentRss>
		<feedburner:origLink>http://www.tastingmenu.com/2008/05/27/all-rhubarb-all-the-time/</feedburner:origLink></item>
		<item>
		<title>Sour Cherries</title>
		<link>http://feeds.feedburner.com/~r/tastingmenu/~3/288874732/</link>
		<comments>http://www.tastingmenu.com/2008/05/12/sour-cherries/#comments</comments>
		<pubDate>Mon, 12 May 2008 18:50:23 +0000</pubDate>
		<dc:creator>dana</dc:creator>
		
		<category><![CDATA[Cooking]]></category>

		<category><![CDATA[Dessert]]></category>

		<category><![CDATA[Ingredients]]></category>

		<guid isPermaLink="false">http://www.tastingmenu.com/?p=445</guid>
		<description><![CDATA[You may remember last summer, when I staged at WD-50.  What I didn&#8217;t tell you was that I rushed home for cherries.  Not just any cherries, Montmorency sour cherries, picked fresh from a tree in my neighborhood, by one of my favorite people on the planet, Iris.
Iris came over with the cherries, and her parents, [...]]]></description>
		<wfw:commentRss>http://www.tastingmenu.com/2008/05/12/sour-cherries/feed/</wfw:commentRss>
		<feedburner:origLink>http://www.tastingmenu.com/2008/05/12/sour-cherries/</feedburner:origLink></item>
		<item>
		<title>Balthazar, New York City, New York</title>
		<link>http://feeds.feedburner.com/~r/tastingmenu/~3/288815838/</link>
		<comments>http://www.tastingmenu.com/2008/05/12/balthazar-new-york-city-new-york/#comments</comments>
		<pubDate>Mon, 12 May 2008 17:05:54 +0000</pubDate>
		<dc:creator>hillel</dc:creator>
		
		<category><![CDATA[New York]]></category>

		<category><![CDATA[Restaurants]]></category>

		<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.tastingmenu.com/?p=398</guid>
		<description><![CDATA[
Click photo to see entire album.

My love for Balthazar is not a secret. I always question how much of my enjoyment of their food is connected to their warm, well worn, perfect environment. I try so hard to not let things like decor affect my enjoyment of the food, but I admit with Balthazar it&#8217;s [...]]]></description>
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