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	<title>Componere Fine Catering &#187; Cooking</title>
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		<title>THE FLAVORS OF JAPAN</title>
		<link>http://www.componerefinecatering.com/the-flavors-of-japan</link>
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		<pubDate>Tue, 14 Apr 2009 22:15:00 +0000</pubDate>
		<dc:creator>Ethan Mantle</dc:creator>
				<category><![CDATA[Cooking]]></category>

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		<description><![CDATA[The Japanese Ministry of Agriculture recently sponsored a free, invitation-only conference at Greystone in Saint Helena. The purpose was to educate &#8220;influencers&#8221; in the food world about various Japanese products, especially Wagyu beef. Lunch alone was worth the trip. After an introduction from the Consul‐General of Japan, and some cooking demos, we feasted on an [...]]]></description>
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		<title>COOKING WITH FIRE</title>
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		<pubDate>Sat, 07 Mar 2009 22:27:00 +0000</pubDate>
		<dc:creator>Ethan Mantle</dc:creator>
				<category><![CDATA[Cooking]]></category>
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		<category><![CDATA[Home cooking]]></category>

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		<description><![CDATA[The ancient, almost primordial techniques of spit roasting and grilling are among my favorite ways to cook, both at home and for Componere Fine Catering (especially for Wine Country events). Many Spaniards will tell you the best, most authentic paella is cooked over an open fire. It picks up a bit of smokiness and develops [...]]]></description>
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