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	<title>Salty Seattle &#187; Dine</title>
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	<description>Foodie Fashionista and conscious omnivore who loves slow food, modern gastronomy, making salt, bacon-curing and sous vide at home, with wine, in stilettos.</description>
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		<title>Confessions of a Foodie: Homemade- How Far is Too Far?</title>
		<link>http://www.saltyseattle.com/2011/11/confessions-of-a-foodie-homemade-how-far-is-too-far/</link>
		<comments>http://www.saltyseattle.com/2011/11/confessions-of-a-foodie-homemade-how-far-is-too-far/#comments</comments>
		<pubDate>Wed, 23 Nov 2011 22:09:17 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Dine]]></category>
		<category><![CDATA[Experience]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Seattle-ing]]></category>
		<category><![CDATA[Sweet]]></category>
		<category><![CDATA[cream cheese]]></category>
		<category><![CDATA[cultured butter]]></category>
		<category><![CDATA[foodie]]></category>
		<category><![CDATA[foodie thanksgiving]]></category>
		<category><![CDATA[homemade]]></category>
		<category><![CDATA[homemade butter]]></category>
		<category><![CDATA[homemade buttermilk]]></category>
		<category><![CDATA[homemade cream cheese]]></category>
		<category><![CDATA[pumpkin puree]]></category>
		<category><![CDATA[sourdough]]></category>
		<category><![CDATA[spatchcock turkey]]></category>
		<category><![CDATA[thanksgiving]]></category>
		<category><![CDATA[turkey]]></category>
		<category><![CDATA[what is homemade]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=4986</guid>
		<description><![CDATA[I’ve done it now. Gotten myself in too deep and forgotten a step- now it’s too late! Will my guests realize the cream cheese is store-bought? Should I feign illness and beg-off when it’s really that I’m ashamed of serving something that is not homemade, even if it’s only a condiment? A few days ago [...]]]></description>
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		<slash:comments>38</slash:comments>
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		<title>Cook and Dine with James Beard Award-Winning Chef Thierry Rautureau</title>
		<link>http://www.saltyseattle.com/2011/09/cook-and-dine-with-james-beard-award-winning-chef-thierry-rautureau/</link>
		<comments>http://www.saltyseattle.com/2011/09/cook-and-dine-with-james-beard-award-winning-chef-thierry-rautureau/#comments</comments>
		<pubDate>Mon, 12 Sep 2011 19:41:26 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Dine]]></category>
		<category><![CDATA[Experience]]></category>
		<category><![CDATA[Seattle-ing]]></category>
		<category><![CDATA[brunch]]></category>
		<category><![CDATA[free cooking lesson]]></category>
		<category><![CDATA[gilt]]></category>
		<category><![CDATA[gilt city seattle]]></category>
		<category><![CDATA[giveaway]]></category>
		<category><![CDATA[rovers]]></category>
		<category><![CDATA[the chef in the hat]]></category>
		<category><![CDATA[thierry rautureau]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=4536</guid>
		<description><![CDATA[*contest winner is Krista Phipps, comment #20 Fresh off the heels of the most brilliant food and adventure weekend in Portland, Oregon, I&#8217;m back in the saddle. And by saddle I mean bed, because Oregon chewed me up and spat me out like a piece of too-tough tentacle. And I liked it. I can&#8217;t wait [...]]]></description>
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		<slash:comments>35</slash:comments>
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		<title>Eat Your Wears: a Locavore Fascinator is MadCap Fun</title>
		<link>http://www.saltyseattle.com/2011/05/eat-your-wears-a-locavore-fascinator-is-madcap-fun/</link>
		<comments>http://www.saltyseattle.com/2011/05/eat-your-wears-a-locavore-fascinator-is-madcap-fun/#comments</comments>
		<pubDate>Mon, 16 May 2011 20:59:59 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Dine]]></category>
		<category><![CDATA[Experience]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Seattle-ing]]></category>
		<category><![CDATA[beet greens]]></category>
		<category><![CDATA[beet stems]]></category>
		<category><![CDATA[bok choy]]></category>
		<category><![CDATA[edible fascinator]]></category>
		<category><![CDATA[edible hat]]></category>
		<category><![CDATA[fascinator]]></category>
		<category><![CDATA[fiddleheads]]></category>
		<category><![CDATA[locavore fascinator]]></category>
		<category><![CDATA[morels]]></category>
		<category><![CDATA[new potatoes]]></category>
		<category><![CDATA[ostrich egg]]></category>
		<category><![CDATA[philip treacy]]></category>
		<category><![CDATA[quail]]></category>
		<category><![CDATA[the royal wedding]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=3939</guid>
		<description><![CDATA[Summer is coming and with it, a full dance card. The weekends are filling up fast and the lingering question in our minds burning hotter than VD in a jacuzzi is “what on earth should I wear to all these parties?” Well, my pretties, you can stop fretting in your fiddleheads because I’ve got you [...]]]></description>
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		<slash:comments>26</slash:comments>
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		<title>Man of the Millenium? Nathan Myhrvold and His &#8220;Modernist Cuisine&#8221;</title>
		<link>http://www.saltyseattle.com/2011/04/man-of-the-millenium-nathan-myhrvold-and-his-modernist-cuisine/</link>
		<comments>http://www.saltyseattle.com/2011/04/man-of-the-millenium-nathan-myhrvold-and-his-modernist-cuisine/#comments</comments>
		<pubDate>Tue, 19 Apr 2011 00:28:59 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Dine]]></category>
		<category><![CDATA[Experience]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Seattle-ing]]></category>
		<category><![CDATA[Sweet]]></category>
		<category><![CDATA[Traveling]]></category>
		<category><![CDATA[ballistics gelatin recipe]]></category>
		<category><![CDATA[caramel]]></category>
		<category><![CDATA[centrifuge]]></category>
		<category><![CDATA[centrifuged broth]]></category>
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		<category><![CDATA[cocoa with sea urchin]]></category>
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		<category><![CDATA[custard chart]]></category>
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		<category><![CDATA[malaria research]]></category>
		<category><![CDATA[maxime bilet]]></category>
		<category><![CDATA[microwave jerky]]></category>
		<category><![CDATA[modernist cuisine]]></category>
		<category><![CDATA[nathan myhrvold]]></category>
		<category><![CDATA[pasteurization project]]></category>
		<category><![CDATA[ramp jus]]></category>
		<category><![CDATA[ramps]]></category>
		<category><![CDATA[rare beef broth]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[roto-evaporator]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[sous vide marrow]]></category>
		<category><![CDATA[willy wonka]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=3736</guid>
		<description><![CDATA[The book that launched a thousand one-eyed salutes in the pants of food geeks across the globe was the literal elephant in the room during dinner at the Intellectual Ventures Laboratory (IVL). This lab nee motorcycle machine shop is where every parametric recipe and epic image present in Modernist Cuisine was developed, created, tested, replicated [...]]]></description>
		<wfw:commentRss>http://www.saltyseattle.com/2011/04/man-of-the-millenium-nathan-myhrvold-and-his-modernist-cuisine/feed/</wfw:commentRss>
		<slash:comments>15</slash:comments>
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		<title>Tropical Sailing Adventure with Fine Wine &amp; a Top Chef</title>
		<link>http://www.saltyseattle.com/2011/01/tropical-sailing-adventure-with-fine-wine-a-top-chef/</link>
		<comments>http://www.saltyseattle.com/2011/01/tropical-sailing-adventure-with-fine-wine-a-top-chef/#comments</comments>
		<pubDate>Wed, 12 Jan 2011 00:36:08 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Dine]]></category>
		<category><![CDATA[Experience]]></category>
		<category><![CDATA[Seattle-ing]]></category>
		<category><![CDATA[Stay]]></category>
		<category><![CDATA[Traveling]]></category>
		<category><![CDATA[barbados]]></category>
		<category><![CDATA[bordeaux blends]]></category>
		<category><![CDATA[cabernet]]></category>
		<category><![CDATA[caribbean]]></category>
		<category><![CDATA[chappellet]]></category>
		<category><![CDATA[chef jason wilson]]></category>
		<category><![CDATA[Chris Upchurch]]></category>
		<category><![CDATA[crush]]></category>
		<category><![CDATA[DeLille]]></category>
		<category><![CDATA[delille cellars]]></category>
		<category><![CDATA[fine food and wine cruise]]></category>
		<category><![CDATA[fine food and wine tour]]></category>
		<category><![CDATA[Greg Lill]]></category>
		<category><![CDATA[iles des saints]]></category>
		<category><![CDATA[jason wilson]]></category>
		<category><![CDATA[Jay Soloff]]></category>
		<category><![CDATA[jonathan baltuch]]></category>
		<category><![CDATA[lori baltuch]]></category>
		<category><![CDATA[mayreau]]></category>
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		<category><![CDATA[sailing adventure]]></category>
		<category><![CDATA[st barts]]></category>
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		<category><![CDATA[tropical wine destination]]></category>
		<category><![CDATA[wine]]></category>
		<category><![CDATA[wine cruise]]></category>
		<category><![CDATA[winery]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=2864</guid>
		<description><![CDATA[You are in the doghouse. You need a way to dig yourself out, but no amount of jewelry, flowers or chocolates seems to be working this time. Here’s your solution- trust me, your lover will eternally remember this Valentine’s Day gift as the best s/he’s ever gotten: Picture yourself in a boat on a river [...]]]></description>
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		<slash:comments>17</slash:comments>
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