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	<title>Cellar and Table</title>
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	<description>Tasty things in a glass and on a plate.</description>
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		<title>Cellar and Table</title>
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		<title>A Porcine Thought &#8230;</title>
		<link>http://cellarandtable.wordpress.com/2011/05/02/a-porcine-thought/</link>
		<comments>http://cellarandtable.wordpress.com/2011/05/02/a-porcine-thought/#comments</comments>
		<pubDate>Mon, 02 May 2011 21:58:39 +0000</pubDate>
		<dc:creator>futronic</dc:creator>
				<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Food @ Home]]></category>

		<guid isPermaLink="false">http://cellarandtable.wordpress.com/?p=491</guid>
		<description><![CDATA[Is the idea of sauteing eggplant in the fat rendered from searing a pork roast considered brilliance or lunacy? Discuss. Update: It was pure brilliance! The result: Filed under: Dinner, Food @ Home<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=cellarandtable.wordpress.com&amp;blog=8754844&amp;post=491&amp;subd=cellarandtable&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>1</slash:comments>
	
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			<media:title type="html">futronic</media:title>
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			<media:title type="html">Roast pork, roast potatoes with thyme, eggplant sauted in rendered pork fat</media:title>
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		<title>Barolo Dinner</title>
		<link>http://cellarandtable.wordpress.com/2011/04/24/barolo-dinner/</link>
		<comments>http://cellarandtable.wordpress.com/2011/04/24/barolo-dinner/#comments</comments>
		<pubDate>Sun, 24 Apr 2011 21:31:34 +0000</pubDate>
		<dc:creator>futronic</dc:creator>
				<category><![CDATA[Italian]]></category>
		<category><![CDATA[Piedmont]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[barolo]]></category>

		<guid isPermaLink="false">http://cellarandtable.wordpress.com/?p=472</guid>
		<description><![CDATA[A group of fellow wine lovers recently gathered at Paese Restaurant in Toronto to drink some delicious Nebbiolo &#8211; Barolo, specifically. A selection of a half dozen bottles ranging from 1996-2000 were put together to contrast and compare and determine how they were evolving. It was very interesting to compare vintages that are generally deemed [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=cellarandtable.wordpress.com&amp;blog=8754844&amp;post=472&amp;subd=cellarandtable&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>2</slash:comments>
	
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			<media:title type="html">futronic</media:title>
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			<media:title type="html">Pizza with roasted mushrooms, thyme, fontina, and truffle oil</media:title>
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			<media:title type="html">Potato cavatelli, wild boar ragu, green olives, shaved pecorino</media:title>
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			<media:title type="html">Chicken saltimbocca with sage, prosciutto, buttermilk mashed potatoes, and chicken pan jus</media:title>
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		<title>2000 Marchesi di Barolo Barbaresco Riserva Grande Annata</title>
		<link>http://cellarandtable.wordpress.com/2011/03/31/2000-marchesi-di-barolo-barbaresco-riserva-grande-annata/</link>
		<comments>http://cellarandtable.wordpress.com/2011/03/31/2000-marchesi-di-barolo-barbaresco-riserva-grande-annata/#comments</comments>
		<pubDate>Thu, 31 Mar 2011 23:17:20 +0000</pubDate>
		<dc:creator>futronic</dc:creator>
				<category><![CDATA[Italian]]></category>
		<category><![CDATA[Piedmont]]></category>
		<category><![CDATA[Wine]]></category>
		<category><![CDATA[barolo]]></category>

		<guid isPermaLink="false">http://cellarandtable.wordpress.com/?p=466</guid>
		<description><![CDATA[I was in the mood for a nice Nebbiolo yesterday and thought it was time to check in on the 2000 Marchesi di Barolo Barbaresco Riserva Grande Annata. Marchesi di Barolo is a historically significant producer in the Langhe that reaches back to the 19th century. Although the winery changed hands most recently in 2006, [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=cellarandtable.wordpress.com&amp;blog=8754844&amp;post=466&amp;subd=cellarandtable&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<title>2007 Ciacci Piccolomini d&#8217;Aragona Ateo</title>
		<link>http://cellarandtable.wordpress.com/2011/02/06/2007-ciacci-piccolomini-daragona-ateo/</link>
		<comments>http://cellarandtable.wordpress.com/2011/02/06/2007-ciacci-piccolomini-daragona-ateo/#comments</comments>
		<pubDate>Sun, 06 Feb 2011 13:07:56 +0000</pubDate>
		<dc:creator>futronic</dc:creator>
				<category><![CDATA[Italian]]></category>
		<category><![CDATA[Tuscany]]></category>
		<category><![CDATA[Wine]]></category>
		<category><![CDATA[ciacci]]></category>

		<guid isPermaLink="false">http://cellarandtable.wordpress.com/?p=461</guid>
		<description><![CDATA[A producer of consistently high quality, Ciacci Piccolomini d&#8217;Aragona is always on my radar. Thankfully, their wines have been more regularly available in our market over the past year or so. In a slight change of direction starting with the 2007 vintage, Ateo now only consists of Cabernet Sauvignon and Merlot; the Sangiovese redirected to [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=cellarandtable.wordpress.com&amp;blog=8754844&amp;post=461&amp;subd=cellarandtable&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>2</slash:comments>
	
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			<media:title type="html">futronic</media:title>
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		<title>2006 Feudi della Medusa Vermentino di Sardegna Albithia Bianco</title>
		<link>http://cellarandtable.wordpress.com/2011/01/31/2006-feudi-della-medusa-vermentino-di-sardegna-albithia-bianco/</link>
		<comments>http://cellarandtable.wordpress.com/2011/01/31/2006-feudi-della-medusa-vermentino-di-sardegna-albithia-bianco/#comments</comments>
		<pubDate>Tue, 01 Feb 2011 00:26:33 +0000</pubDate>
		<dc:creator>futronic</dc:creator>
				<category><![CDATA[Italian]]></category>
		<category><![CDATA[Sardinia]]></category>
		<category><![CDATA[Wine]]></category>
		<category><![CDATA[vermentino]]></category>

		<guid isPermaLink="false">http://cellarandtable.wordpress.com/?p=458</guid>
		<description><![CDATA[2006 Feudi della Medusa Vermentino di Sardegna Albithia Bianco &#8211; Italy, Sardinia, Vermentino di Sardegna Light-medium straw colour. Pretty nose of wet stone, lime, acacia flowers, apricots, and a slight hint of honey. I&#8217;m really surprised by the weight and texture of this Vermentino, as Galloni&#8217;s review notes that it&#8217;s aged solely in steel. Replays [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=cellarandtable.wordpress.com&amp;blog=8754844&amp;post=458&amp;subd=cellarandtable&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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