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	<title>Componere Fine Catering</title>
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		<title>SHORT VIDEO PREVIEW OF DISH</title>
		<link>http://www.componerefinecatering.com/short-video-preview-of-dish</link>
		<comments>http://www.componerefinecatering.com/short-video-preview-of-dish#comments</comments>
		<pubDate>Sat, 26 Mar 2011 15:54:12 +0000</pubDate>
		<dc:creator>Ethan Mantle</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.componerefinecatering.com/?p=712</guid>
		<description><![CDATA[http://www.youtube.com/user/ethanmantle?feature=mhum]]></description>
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		<title>Meet Our Gardener</title>
		<link>http://www.componerefinecatering.com/meet-our-gardener</link>
		<comments>http://www.componerefinecatering.com/meet-our-gardener#comments</comments>
		<pubDate>Wed, 04 Aug 2010 01:07:23 +0000</pubDate>
		<dc:creator>Ethan Mantle</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.componerefinecatering.com/?p=349</guid>
		<description><![CDATA[Yes, we finally have someone that knows what they&#8217;re doing.  Rachel Kohn Obut has joined the Componere team as our official gardener and brings with her several years of organic farming experience, including time spent working at the Cromwell Valley CSA, Free Bird Farm, and Common Ground Farm. In addition to managing our garden at Kunde Estate Winery, [...]]]></description>
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		<title>THE INTERNATIONAL CHEFS CONGRESS</title>
		<link>http://www.componerefinecatering.com/the-international-chefs-congress</link>
		<comments>http://www.componerefinecatering.com/the-international-chefs-congress#comments</comments>
		<pubDate>Wed, 25 Nov 2009 01:19:58 +0000</pubDate>
		<dc:creator>Ethan Mantle</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Where I'm eating]]></category>

		<guid isPermaLink="false">http://www.componerefinecatering.com/?p=272</guid>
		<description><![CDATA[  On a return flight from New York recently I felt like a foie gras duck. Componere sous chef Matt Hegel and I had just attended the Star Chef’s International Chefs Congress.  Lunch at the conference each day was from the likes of Le Bernadin and Gordon Ramsey, and each night we dined at a different [...]]]></description>
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		<title>HOW TO START COMPOSTING</title>
		<link>http://www.componerefinecatering.com/how-to-start-composting</link>
		<comments>http://www.componerefinecatering.com/how-to-start-composting#comments</comments>
		<pubDate>Thu, 10 Sep 2009 01:45:11 +0000</pubDate>
		<dc:creator>Ethan Mantle</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.componerefinecatering.com/?p=258</guid>
		<description><![CDATA[Compost is often referred to as &#8220;black gold&#8221; by gardeners for good reason.  Since putting in the Componere organic garden ealier this year we haven&#8217;t fertilized once other than compost and we&#8217;ve had fantastic results.  Up to one-third of the materials that wind up in landfills could be composted. Waste in landfills breaks down anaerobic [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>HOT LINKS (THE NON-EDIBLE KIND)</title>
		<link>http://www.componerefinecatering.com/hot-links-the-non-edible-kind</link>
		<comments>http://www.componerefinecatering.com/hot-links-the-non-edible-kind#comments</comments>
		<pubDate>Wed, 02 Sep 2009 16:59:47 +0000</pubDate>
		<dc:creator>Ethan Mantle</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.componerefinecatering.com/?p=253</guid>
		<description><![CDATA[I try to read a wide variety of articles on food every week.  Below are links to some of the recent highlights: Gourmet magazine spotlights great ice cream shops in the San Francisco Bay Area. The Wall Street Journal writes about Tokyo&#8217;s melt in your mouth deep fried pork cutlets called Tonkatsu. The Boston Globe [...]]]></description>
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		<title>A TALE OF TWO LAS VEGAS MEALS, PART 1</title>
		<link>http://www.componerefinecatering.com/a-tale-of-two-las-vegas-meals-part-1</link>
		<comments>http://www.componerefinecatering.com/a-tale-of-two-las-vegas-meals-part-1#comments</comments>
		<pubDate>Fri, 21 Aug 2009 00:37:01 +0000</pubDate>
		<dc:creator>Ethan Mantle</dc:creator>
				<category><![CDATA[Where I'm eating]]></category>

		<guid isPermaLink="false">http://www.componerefinecatering.com/?p=233</guid>
		<description><![CDATA[We recently dined at Joel Robuchon in Las Vegas, the only Michelin three star on the west coast other than the French Laundry. We had high expectations. Our second night in Las Vegas we dined at B &#38; B Ristorante, Mario Batali’s restaurant in the Venetian. We were expecting a decent, casual meal. At both [...]]]></description>
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		<title>THE ROOTS OF CREATIVE GENIUS</title>
		<link>http://www.componerefinecatering.com/217</link>
		<comments>http://www.componerefinecatering.com/217#comments</comments>
		<pubDate>Thu, 13 Aug 2009 20:15:08 +0000</pubDate>
		<dc:creator>Ethan Mantle</dc:creator>
				<category><![CDATA[Creativity]]></category>

		<guid isPermaLink="false">http://www.componerefinecatering.com/?p=217</guid>
		<description><![CDATA[Creativity is indispensable in business, cooking, child rearing and many other facets of life and led me to start reading The Creative Habit by Twyla Tharp. One of the central points of her book is that one needs to work at creativity and must know how to prepare to be creative. There is a process that generates [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>BACK ON THE BLOGGING TRAIN</title>
		<link>http://www.componerefinecatering.com/back-on-the-blogging-train</link>
		<comments>http://www.componerefinecatering.com/back-on-the-blogging-train#comments</comments>
		<pubDate>Tue, 04 Aug 2009 22:38:37 +0000</pubDate>
		<dc:creator>Ethan Mantle</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.componerefinecatering.com/?p=193</guid>
		<description><![CDATA[After taking a couple months off from blogging to work on this new website (not to mention our busiest time of year) I&#8217;m looking forward to getting back into blogging regularly.  Stay tuned!]]></description>
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		<slash:comments>0</slash:comments>
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		<title>THE BEST PRODUCE MARKET IN THE BAY AREA</title>
		<link>http://www.componerefinecatering.com/the-best-produce-market-in-the-bay-area</link>
		<comments>http://www.componerefinecatering.com/the-best-produce-market-in-the-bay-area#comments</comments>
		<pubDate>Fri, 12 Jun 2009 23:21:00 +0000</pubDate>
		<dc:creator>Ethan Mantle</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.componerefinecatering.com/the-best-produce-market-in-the-bay-area</guid>
		<description><![CDATA[Saveur magazine said recently that if Berkeley Bowl Market doesn&#8217;t have the biggest produce selection in America they certainly have the best. Any doubt has been removed with the opening of the second Berkeley Bowl location at 920 Heinz Ave in Berkeley. The problems of congested aisles and clogged parking lots at the original location [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>OAK BACKLASH</title>
		<link>http://www.componerefinecatering.com/oak-backlash</link>
		<comments>http://www.componerefinecatering.com/oak-backlash#comments</comments>
		<pubDate>Wed, 03 Jun 2009 23:20:00 +0000</pubDate>
		<dc:creator>Ethan Mantle</dc:creator>
				<category><![CDATA[Wine]]></category>

		<guid isPermaLink="false">http://www.componerefinecatering.com/oak-backlash</guid>
		<description><![CDATA[Tisa and I tired years ago of the over oaked, buttery Chardonnays that often come out of Napa. What made wine makers think that every Chardonnay needed to be aged in a new oak barrel? The trend now (thankfully) is towards crisp, fresh Chardonnay. Mineral instead of caramel, green apple instead of pineapple, stone instead [...]]]></description>
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