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	<title>Plating Up &#187; Arrows Restaurant</title>
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		<title>Broiled Oysters with Bacon and Herbs</title>
		<link>http://blog.mainefoodandlifestyle.com/2012/01/broiled-oysters-bacon-herbs.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2012/01/broiled-oysters-bacon-herbs.html#comments</comments>
		<pubDate>Sun, 15 Jan 2012 19:54:21 +0000</pubDate>
		<dc:creator>Arrows Restaurant</dc:creator>
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		<category><![CDATA[Broiled Oysters with Bacon and Herbs]]></category>
		<category><![CDATA[Clark Frasier]]></category>
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		<category><![CDATA[Maine classics]]></category>
		<category><![CDATA[Maine oysters]]></category>
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		<category><![CDATA[oysters]]></category>
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		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=14597</guid>
		<description><![CDATA[“This dish works as a nice passed appetizer if using small oysters or as a first course with larger, plumper oysters. Two of our favorite food groups—tarragon and bacon—are included here! "---Mark and Clark]]></description>
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		<title>Chilled Oysters on the Half Shell with Herb and Red Wine Sauce</title>
		<link>http://blog.mainefoodandlifestyle.com/2012/01/chilled-oysters-herb-red-wine-sauce.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2012/01/chilled-oysters-herb-red-wine-sauce.html#comments</comments>
		<pubDate>Sun, 08 Jan 2012 19:49:50 +0000</pubDate>
		<dc:creator>Arrows Restaurant</dc:creator>
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		<category><![CDATA[Chilled Oysters on the Half Shell with Herb and Red Wine Sauce]]></category>
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		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=14559</guid>
		<description><![CDATA["Oysters on the half shell are a festive way to start a special dinner or party. Red wine with oysters you say? Absolutely! Just a little bit of this simple, vibrant sauce really brings out their briny flavors.” – Mark Gaier and Clark Frasier, Arrows restaurant, Ogunquit]]></description>
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		<title>Holiday Subscripton Offer 2011</title>
		<link>http://blog.mainefoodandlifestyle.com/2011/12/holiday-subscripton-offer-2011.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2011/12/holiday-subscripton-offer-2011.html#comments</comments>
		<pubDate>Tue, 20 Dec 2011 20:29:38 +0000</pubDate>
		<dc:creator>Melanie Hyatt</dc:creator>
				<category><![CDATA[Arrows Restaurant]]></category>
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		<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[Lobster Chef Of The Year]]></category>
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		<category><![CDATA[Travel]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Holiday 2011]]></category>
		<category><![CDATA[holiday subscription gift offer]]></category>
		<category><![CDATA[Maine Food & Lifestyle magazine]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=14324</guid>
		<description><![CDATA[Give the gift of Maine’s original food magazine, and make someone smile this holiday season!]]></description>
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		<title>Yukon Gold Potato and Wild Mushroom Gratin</title>
		<link>http://blog.mainefoodandlifestyle.com/2011/11/potato-wild-mushroom-gratin.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2011/11/potato-wild-mushroom-gratin.html#comments</comments>
		<pubDate>Sat, 19 Nov 2011 18:24:13 +0000</pubDate>
		<dc:creator>Arrows Restaurant</dc:creator>
				<category><![CDATA[Arrows Restaurant]]></category>
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		<category><![CDATA[holiday recipe]]></category>
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		<category><![CDATA[Yukon Gold Potato and Wild Mushroom Gratin]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=13801</guid>
		<description><![CDATA[This recipe reflects Mark &#038; Clark's love for the forest by incorporating freshly foraged wild mushrooms into a holiday meal.]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Arrows Restaurant: Sweet &amp; Savory Pear Gravy</title>
		<link>http://blog.mainefoodandlifestyle.com/2011/11/sweet-savory-pear-gravy.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2011/11/sweet-savory-pear-gravy.html#comments</comments>
		<pubDate>Thu, 10 Nov 2011 19:08:07 +0000</pubDate>
		<dc:creator>Arrows Restaurant</dc:creator>
				<category><![CDATA[Arrows Restaurant]]></category>
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		<category><![CDATA[Maine Restaurants]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Arrows]]></category>
		<category><![CDATA[Burlington]]></category>
		<category><![CDATA[Clark Frasier]]></category>
		<category><![CDATA[gravy]]></category>
		<category><![CDATA[holiday recipe]]></category>
		<category><![CDATA[MA]]></category>
		<category><![CDATA[Maine Classics cookbook]]></category>
		<category><![CDATA[Mark Gaier]]></category>
		<category><![CDATA[MC Perkins Cove]]></category>
		<category><![CDATA[Ogunquit]]></category>
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		<category><![CDATA[Sweet & Savory Pear Gravy]]></category>
		<category><![CDATA[Thanksgiving recipe]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=13710</guid>
		<description><![CDATA[For the holiday season, James Beard Award-winning Chefs Mark Gaier and Clark Frasier have created a savory and sweet Pear Gravy. A twist on a traditional Thanksgiving favorite, the recipe features pear juice, a touch of dark rum, and fresh marjoram. Mark &#038; Clark like to pair this recipe from their recently released Maine Classics cookbook with their Herb-Brined Turkey.]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Maine Sweet Clams with Risotto and Arugula</title>
		<link>http://blog.mainefoodandlifestyle.com/2011/08/maine-clams-risotto-arugula.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2011/08/maine-clams-risotto-arugula.html#comments</comments>
		<pubDate>Thu, 18 Aug 2011 16:54:39 +0000</pubDate>
		<dc:creator>Arrows Restaurant</dc:creator>
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		<category><![CDATA[Maine Sweet Clams with Risotto and Arugula]]></category>
		<category><![CDATA[Ogunquit]]></category>
		<category><![CDATA[risotto]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=12471</guid>
		<description><![CDATA[One of our favorite greens to grow is arugula, which is so versatile---delicious warm or chilled. Its sharp, peppery flavor complements the sweet, briny taste of Maine clams.]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Arrows Summer Salad</title>
		<link>http://blog.mainefoodandlifestyle.com/2011/07/arrows-summer-salad.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2011/07/arrows-summer-salad.html#comments</comments>
		<pubDate>Tue, 05 Jul 2011 16:13:58 +0000</pubDate>
		<dc:creator>Arrows Restaurant</dc:creator>
				<category><![CDATA[Arrows Restaurant]]></category>
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		<category><![CDATA[cookbook]]></category>
		<category><![CDATA[Ogunquit]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[summer salad]]></category>
		<category><![CDATA[White Balsamic Vinaigrette with Orange Sections]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=11673</guid>
		<description><![CDATA[A light, flavorful, and good-for-you summer salad!]]></description>
		<wfw:commentRss>http://blog.mainefoodandlifestyle.com/2011/07/arrows-summer-salad.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Grilled Quail with Rhubarb Compote</title>
		<link>http://blog.mainefoodandlifestyle.com/2011/06/grilled-quail-with-rhubarb-compote.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2011/06/grilled-quail-with-rhubarb-compote.html#comments</comments>
		<pubDate>Wed, 01 Jun 2011 19:39:07 +0000</pubDate>
		<dc:creator>Arrows Restaurant</dc:creator>
				<category><![CDATA[Arrows Restaurant]]></category>
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		<category><![CDATA[Grilled Quail with Rhubarb Compote]]></category>
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		<category><![CDATA[rhubarb compote]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=11172</guid>
		<description><![CDATA[Rhubarb is one of the first crops of spring, when it usually appears in dessert pies, often with strawberries. This recipe features it in a savory dish to complement grilled quail.]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Lemongrass and Lemon Roasted Chicken</title>
		<link>http://blog.mainefoodandlifestyle.com/2011/05/lemongrass-chicken.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2011/05/lemongrass-chicken.html#comments</comments>
		<pubDate>Mon, 09 May 2011 16:05:49 +0000</pubDate>
		<dc:creator>Arrows Restaurant</dc:creator>
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		<category><![CDATA[kaffir lime leaves]]></category>
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		<category><![CDATA[Lemongrass and Lemon Roasted Chicken]]></category>
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		<category><![CDATA[The Arrows Cookbook]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=10948</guid>
		<description><![CDATA[Lemongrass is typically used in savory dishes, and this chicken dish featuring it is easy to prepare and perfect.]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Spring Lamb Loin with Rosemary</title>
		<link>http://blog.mainefoodandlifestyle.com/2011/04/spring-lamb-rosemary.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2011/04/spring-lamb-rosemary.html#comments</comments>
		<pubDate>Wed, 20 Apr 2011 19:20:16 +0000</pubDate>
		<dc:creator>Arrows Restaurant</dc:creator>
				<category><![CDATA[Arrows Restaurant]]></category>
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		<category><![CDATA[Arrows]]></category>
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		<category><![CDATA[lamb]]></category>
		<category><![CDATA[Ogunquit]]></category>
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		<category><![CDATA[rosemary]]></category>
		<category><![CDATA[Spring Lamb Loin with Rosemary]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=10558</guid>
		<description><![CDATA[The strong, piney taste of rosemary goes well with lamb. It's also one of those herbs, like oregano and marjoram, that you can dig up in the fall and move indoors for the winter. Then you'll have it fresh in the spring, when lamb is at its best.]]></description>
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