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	<title>LunaCafe &#187; Northwest</title>
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	<link>http://thelunacafe.com</link>
	<description>... a spirited celebration of regional food and culinary craft, season by season, with original recipes by Susan S. Bradley</description>
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		<title>Eat. Seattle. Mistral Kitchen.</title>
		<link>http://thelunacafe.com/eat-seattle-mistral-kitchen/</link>
		<comments>http://thelunacafe.com/eat-seattle-mistral-kitchen/#comments</comments>
		<pubDate>Sun, 25 Apr 2010 02:36:39 +0000</pubDate>
		<dc:creator>Susan S. Bradley</dc:creator>
				<category><![CDATA[Dining]]></category>
		<category><![CDATA[Seattle]]></category>
		<category><![CDATA[Chef William Belickis]]></category>
		<category><![CDATA[dining out]]></category>
		<category><![CDATA[Mistral Kitchen]]></category>
		<category><![CDATA[Northwest]]></category>
		<category><![CDATA[Pastry Chef Neil Robertson]]></category>
		<category><![CDATA[Seattle Restaurants]]></category>

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		<description><![CDATA[You are looking at perhaps the most delectable pork belly in the world. No, the universe. According to one of the amiable chefs behind the kitchen bar from which MauiJim and I were watching the action, it was cooked sous-vide at 145 degrees--for TWO DAYS.

You won’t, however, find this mentioned on the menu. I only suspected it after the fatty portion of the pork belly melted on my palate like warm butter. Then I asked. If I had been paying better attention, the plastic pouch from which the chef removed the portion of pork belly would have been an immediate give-away.
]]></description>
			<content:encoded><![CDATA[
			
				
			
		
MISTRAL KITCHEN (Seattle, South Lake Union)
You are looking at perhaps the most delectable pork belly in the world. No, the universe. According to one of the amiable chefs behind the kitchen bar from which MauiJim and I were watching the action, it was cooked sous-vide at 145 degrees&#8211;for TWO DAYS.
You won’t, however, find this mentioned [...]]]></content:encoded>
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		<slash:comments>1</slash:comments>
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		<title>Roasted Fall Vegetable Salad with Warm Goat Cheese &amp; Honey Mustard Vinaigrette</title>
		<link>http://thelunacafe.com/roasted-fall-vegetable-salad-with-warm-goat-cheese-honey-mustard-vinaigrette/</link>
		<comments>http://thelunacafe.com/roasted-fall-vegetable-salad-with-warm-goat-cheese-honey-mustard-vinaigrette/#comments</comments>
		<pubDate>Sun, 01 Nov 2009 03:23:02 +0000</pubDate>
		<dc:creator>Susan S. Bradley</dc:creator>
				<category><![CDATA[Autumn Leaves]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[butternut squash]]></category>
		<category><![CDATA[chevre]]></category>
		<category><![CDATA[Fall]]></category>
		<category><![CDATA[goat cheese]]></category>
		<category><![CDATA[Northwest]]></category>
		<category><![CDATA[Potatoes]]></category>
		<category><![CDATA[red bell peppers]]></category>
		<category><![CDATA[roasted vegetables]]></category>
		<category><![CDATA[salad]]></category>

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		<description><![CDATA[We are in love with full-meal salads in the OtherWorldly Kitchen, and I scramble every week to come up with a couple of new and memorable offerings. However, it’s challenging to make a salad an entire meal if seafood, poultry, or meat is not included.

Enter the indispensible log of mild goat cheese. It’s always on hand in my kitchen, because it lends itself to so many dishes. I wouldn’t want to be without it.
]]></description>
			<content:encoded><![CDATA[
			
				
			
		

We are in love with full-meal salads in the OtherWorldly Kitchen, and I scramble every week to come up with a couple of new and memorable offerings. However, it’s challenging to make a dinner salad  if seafood, poultry, or meat is not included.
Enter the indispensible log of mild goat cheese. It’s always on hand in my [...]]]></content:encoded>
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		<slash:comments>18</slash:comments>
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		<title>Quintessential Mac &amp; Cheese Roundup 2009</title>
		<link>http://thelunacafe.com/quintessential-mac-cheese-roundup-2009/</link>
		<comments>http://thelunacafe.com/quintessential-mac-cheese-roundup-2009/#comments</comments>
		<pubDate>Sat, 17 Oct 2009 23:11:58 +0000</pubDate>
		<dc:creator>Susan S. Bradley</dc:creator>
				<category><![CDATA[Dining]]></category>
		<category><![CDATA[Boston]]></category>
		<category><![CDATA[mac & cheese]]></category>
		<category><![CDATA[mac and cheese]]></category>
		<category><![CDATA[macaroni and cheese]]></category>
		<category><![CDATA[Northwest]]></category>
		<category><![CDATA[Northwest restaurants]]></category>
		<category><![CDATA[Scottsdale]]></category>
		<category><![CDATA[Seattle. Portland]]></category>

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		<description><![CDATA[When I posted our first Quintessential Mac &#038; Cheese Roundup in 2008, I was certain we would soon run out of restaurants that served Mac &#038; Cheese, and then the idea of a yearly roundup would be a thing of the past. Well, either I was way wrong about the number of restaurants that serve Mac &#038; Cheese or an increasing number of restaurants have recently added the divine macaroni to their menus. Either way, there now seems to be no danger of running out of stellar renditions of this most delicious dish. My ooey-gooey-cheesy cup runneth over!]]></description>
			<content:encoded><![CDATA[
			
				
			
		

 West 5: Astral Mac &amp; Cheese
When I posted our first Quintessential Mac &amp; Cheese Roundup in 2008, I was certain we would soon run out of restaurants that served Mac &amp; Cheese, and then the idea of a yearly roundup would be a thing of the past. Well, either I was way wrong about the number of [...]]]></content:encoded>
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		<slash:comments>11</slash:comments>
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		<title>Caramelized Pear Salad with Gorgonzola, Candied Spiced Walnuts &amp; Spicy Orange Vinaigrette</title>
		<link>http://thelunacafe.com/caramelized-pear-salad-with-gorgonzola-candied-spiced-walnuts-spicy-orange-vinaigrette/</link>
		<comments>http://thelunacafe.com/caramelized-pear-salad-with-gorgonzola-candied-spiced-walnuts-spicy-orange-vinaigrette/#comments</comments>
		<pubDate>Sun, 11 Oct 2009 22:05:10 +0000</pubDate>
		<dc:creator>Susan S. Bradley</dc:creator>
				<category><![CDATA[Autumn Leaves]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[autumn]]></category>
		<category><![CDATA[candied walnuts]]></category>
		<category><![CDATA[caramelization]]></category>
		<category><![CDATA[chile peppers]]></category>
		<category><![CDATA[Fall]]></category>
		<category><![CDATA[Northwest]]></category>
		<category><![CDATA[oranges]]></category>
		<category><![CDATA[pears]]></category>
		<category><![CDATA[salad]]></category>

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		<description><![CDATA[Pears have a flavor affinity with creamy blue cheeses, such as Cambozola, Gorgonzola, Stilton, and Roquefort, as well as with balsamic vinegar, red wine, oranges, toasted walnuts, and the caramelization technique. I’m exploring these marvelous affinities this fall as new-season local pears fill the farmers markets.

If you are interested likewise in exploring the wide range of possible flavor affinities with pears as the star, I highly recommend The Flavor Bible by Karen Page and Andrew Dornenburg. I use the lists in this book constantly to push myself into new directions.]]></description>
			<content:encoded><![CDATA[
			
				
			
		

Pears have a flavor affinity with creamy blue cheeses, such as Cambozola, Gorgonzola, Stilton, and Roquefort, as well as with balsamic vinegar, red wine, oranges, toasted walnuts, and the caramelization technique. I’m exploring these marvelous affinities this fall as new-season local pears fill the farmers markets.

If you are interested likewise in exploring the wide range [...]]]></content:encoded>
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