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	<title>Plating Up &#187; Maine Restaurants</title>
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		<title>Fore Street Chef Sam Hayward: Pan Roast of Fish and Shellfish</title>
		<link>http://blog.mainefoodandlifestyle.com/2012/01/pan-roast-fish-shellfish.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2012/01/pan-roast-fish-shellfish.html#comments</comments>
		<pubDate>Tue, 24 Jan 2012 18:24:03 +0000</pubDate>
		<dc:creator>Brooke Dojny</dc:creator>
				<category><![CDATA[Blogs & Sites]]></category>
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		<category><![CDATA[Maine Restaurants]]></category>
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		<category><![CDATA[Brooke Dojny]]></category>
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		<category><![CDATA[fish]]></category>
		<category><![CDATA[Pan Roast of Fish and Shellfish]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[shellfish]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=14807</guid>
		<description><![CDATA[At Fore Street, entrée choices change daily and with the seasons, as would be expected from a chef as well-regarded as Sam Hayward. This pan roast of fish and shellfish is another example of why he's earned such praise.]]></description>
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		<title>Michael Salmon&#8217;s Pistachio Pound Cake</title>
		<link>http://blog.mainefoodandlifestyle.com/2012/01/pistachio-pound-cake.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2012/01/pistachio-pound-cake.html#comments</comments>
		<pubDate>Mon, 23 Jan 2012 18:43:04 +0000</pubDate>
		<dc:creator>Michael Salmon</dc:creator>
				<category><![CDATA[Blogs & Sites]]></category>
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		<category><![CDATA[Hartstone Inn Signature Recipes from an Elegant Maine Inn]]></category>
		<category><![CDATA[Michael Salmon]]></category>
		<category><![CDATA[Pistachio Pound Cake]]></category>
		<category><![CDATA[pound cake]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=14798</guid>
		<description><![CDATA[I have made many different pound cakes over the years, but the flavor, color, and texture that the pistachios lend to this cake are incredible.]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Chef Jeff Landry’s Beer-Braised Brisket</title>
		<link>http://blog.mainefoodandlifestyle.com/2012/01/jeff-landry-braised-brisket.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2012/01/jeff-landry-braised-brisket.html#comments</comments>
		<pubDate>Thu, 19 Jan 2012 19:51:01 +0000</pubDate>
		<dc:creator>MF&#38;L Staff</dc:creator>
				<category><![CDATA[Blogs & Sites]]></category>
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		<category><![CDATA[Beer-Braised Brisket]]></category>
		<category><![CDATA[Chef Jeff Landry]]></category>
		<category><![CDATA[Farmer's Table]]></category>
		<category><![CDATA[Portland]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=14753</guid>
		<description><![CDATA[Hearty and packed with flavor, this recipe from Jeff Landry of The Farmer's Table in Portland is one you'll want to try! Jeff also includes directions for making this finished beer-braised brisket into a great breakfast hash.]]></description>
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		<slash:comments>0</slash:comments>
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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>
				<category><![CDATA[Arrows Restaurant]]></category>
		<category><![CDATA[Entertaining]]></category>
		<category><![CDATA[Food and Drink]]></category>
		<category><![CDATA[Local Ingredients]]></category>
		<category><![CDATA[Maine Authors]]></category>
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		<category><![CDATA[Broiled Oysters with Bacon and Herbs]]></category>
		<category><![CDATA[Clark Frasier]]></category>
		<category><![CDATA[cookbook]]></category>
		<category><![CDATA[Maine classics]]></category>
		<category><![CDATA[Maine oysters]]></category>
		<category><![CDATA[Mark Gaier]]></category>
		<category><![CDATA[MC Perkins Cove]]></category>
		<category><![CDATA[oysters]]></category>
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		<category><![CDATA[Summer Winter]]></category>

		<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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		<slash:comments>0</slash:comments>
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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>
				<category><![CDATA[Arrows Restaurant]]></category>
		<category><![CDATA[Books]]></category>
		<category><![CDATA[Entertaining]]></category>
		<category><![CDATA[Food Traditions]]></category>
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		<category><![CDATA[Chilled Oysters on the Half Shell with Herb and Red Wine Sauce]]></category>
		<category><![CDATA[Clark Frasier]]></category>
		<category><![CDATA[cookbook]]></category>
		<category><![CDATA[Maine classics]]></category>
		<category><![CDATA[Maine oysters]]></category>
		<category><![CDATA[Mark Gaier]]></category>
		<category><![CDATA[Ogunquit]]></category>
		<category><![CDATA[oysters]]></category>
		<category><![CDATA[recipe]]></category>

		<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>
		<wfw:commentRss>http://blog.mainefoodandlifestyle.com/2012/01/chilled-oysters-herb-red-wine-sauce.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<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[Lobster Chef Of The Year]]></category>
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		<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>
		<wfw:commentRss>http://blog.mainefoodandlifestyle.com/2011/12/holiday-subscripton-offer-2011.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Hartstone Inn For the Holidays</title>
		<link>http://blog.mainefoodandlifestyle.com/2011/11/hartstone-inn-for-the-holidays.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2011/11/hartstone-inn-for-the-holidays.html#comments</comments>
		<pubDate>Fri, 25 Nov 2011 19:49:52 +0000</pubDate>
		<dc:creator>Melanie Hyatt</dc:creator>
				<category><![CDATA[Blogs & Sites]]></category>
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		<category><![CDATA[Maine Chefs and Restaurants]]></category>
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		<category><![CDATA[Camden]]></category>
		<category><![CDATA[Chef Michael Salmon]]></category>
		<category><![CDATA[Christmas Eve menu 2011]]></category>
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		<category><![CDATA[fine dining]]></category>
		<category><![CDATA[Hartstone Inn]]></category>
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		<category><![CDATA[Thanksgiving menu 2011]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=13976</guid>
		<description><![CDATA[If you are looking for a truly magical dining experience for yourself and those you love this coming holiday season, look no further than Camden's Hartstone Inn. Publisher Jim Bazin, my son, Jacob, and I enjoyed fine dining at its best there for an afternoon seating of Thanksgiving this year.]]></description>
		<wfw:commentRss>http://blog.mainefoodandlifestyle.com/2011/11/hartstone-inn-for-the-holidays.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<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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		<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>
		<wfw:commentRss>http://blog.mainefoodandlifestyle.com/2011/11/potato-wild-mushroom-gratin.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<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[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>
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		<category><![CDATA[recipe]]></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>
		</item>
		<item>
		<title>Michael Salmon&#8217;s Lobster Funchi</title>
		<link>http://blog.mainefoodandlifestyle.com/2011/11/michael-salmons-lobster-funchi.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2011/11/michael-salmons-lobster-funchi.html#comments</comments>
		<pubDate>Wed, 09 Nov 2011 18:03:01 +0000</pubDate>
		<dc:creator>Michael Salmon</dc:creator>
				<category><![CDATA[Blogs & Sites]]></category>
		<category><![CDATA[Food and Drink]]></category>
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		<category><![CDATA[appetizer]]></category>
		<category><![CDATA[Camden]]></category>
		<category><![CDATA[Hartstone Inn]]></category>
		<category><![CDATA[hors d'oeuvres]]></category>
		<category><![CDATA[Lobster Funchi]]></category>
		<category><![CDATA[Michael Salmon]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=13701</guid>
		<description><![CDATA[Inevitably, we all end up with the task of making hors d’oeuvres. My recipe for Funchi Rounds with Maine Lobster and a Dill Aioli combines polenta (called Funchi on the island of Aruba) with our delicate Maine lobster with a spicy aioli accented with fresh dill.  ]]></description>
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