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	<title>The Taste of Oregon</title>
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	<link>http://www.thetasteoforegon.com</link>
	<description>Wine, Food, Living — Oregon Style</description>
	<lastBuildDate>Tue, 09 Mar 2010 16:49:18 +0000</lastBuildDate>
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		<title>An Adventure at the Oregon Coast: Tidepool Edibles</title>
		<link>http://www.thetasteoforegon.com/2010/03/08/an-adventure-at-the-oregon-coast-tidepool-edibles/</link>
		<comments>http://www.thetasteoforegon.com/2010/03/08/an-adventure-at-the-oregon-coast-tidepool-edibles/#comments</comments>
		<pubDate>Tue, 09 Mar 2010 02:29:15 +0000</pubDate>
		<dc:creator>VPanichkul</dc:creator>
				<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Cucumbers]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Mussels]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Seaweed]]></category>
		<category><![CDATA[Thai]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=4727</guid>
		<description><![CDATA[Oregon is one of those states where lots of people forage for interesting food. Some forage the forests for wild mushrooms in the fall. Others forage for truffles buried beneath the forest floor, with their truffle-sniffing dogs in tow. Still others forage the many tidal pools at the coast...for what? you might ask. Read on and you'll discover some tasty edibles.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/03/08/an-adventure-at-the-oregon-coast-tidepool-edibles/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
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		<title>Perfect Pairing: Pear and Brie Baked in Pastry</title>
		<link>http://www.thetasteoforegon.com/2010/03/07/perfect-pairing-pear-and-brie-baked-in-pastry/</link>
		<comments>http://www.thetasteoforegon.com/2010/03/07/perfect-pairing-pear-and-brie-baked-in-pastry/#comments</comments>
		<pubDate>Mon, 08 Mar 2010 02:16:18 +0000</pubDate>
		<dc:creator>VPanichkul</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Pear]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=4705</guid>
		<description><![CDATA[Brie and pear make a delicious and classic combination, with a twist of being encased in pastry and baked to golden deliciousness. Is that really a word? Deliciousness? Make it and decide for yourself and be sure to enjoy it with a glass of Oregon pinot gris or riesling!]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/03/07/perfect-pairing-pear-and-brie-baked-in-pastry/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Nominated one of the &#8220;Best Regional Cuisine Blogs&#8221; by Saveur Magazine</title>
		<link>http://www.thetasteoforegon.com/2010/03/01/nominated-one-of-the-best-regional-cuisine-blogs-by-saveur-magazine/</link>
		<comments>http://www.thetasteoforegon.com/2010/03/01/nominated-one-of-the-best-regional-cuisine-blogs-by-saveur-magazine/#comments</comments>
		<pubDate>Tue, 02 Mar 2010 06:20:15 +0000</pubDate>
		<dc:creator>VPanichkul</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=4625</guid>
		<description><![CDATA[This just in ... The Taste of Oregon is one of five food blogs nominated for the "Best Regional Cuisine Blogs" by Saveur Magazine.

As a reader of our blog, you can help us achieve the distinction of being Saveur's Best Regional Cuisine Blog in the magazine's inaugural Best Food Blogs Awards.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/03/01/nominated-one-of-the-best-regional-cuisine-blogs-by-saveur-magazine/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Corny Shrimp Pups</title>
		<link>http://www.thetasteoforegon.com/2010/02/26/corny-shrimp-pups/</link>
		<comments>http://www.thetasteoforegon.com/2010/02/26/corny-shrimp-pups/#comments</comments>
		<pubDate>Sat, 27 Feb 2010 03:03:58 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Kid Friendly]]></category>
		<category><![CDATA[Mustard]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=4261</guid>
		<description><![CDATA[There are numerous claims on who invented and sold the first &#8220;Corny Dog&#8220;. Hot dogs on a stick, dipped in a cornmeal batter and deep-fried have numerous names as well: pogo,   dagwood dog, wobo, pluto pup, mercury mutt. 
  I grew up enjoying a yearly fix of Fletcher&#8217;s Corny Dogs at the [...]]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/02/26/corny-shrimp-pups/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>A Fetching Dinner for Seven Brides Brewing at Silver Grille Café in Silverton</title>
		<link>http://www.thetasteoforegon.com/2010/02/26/a-fetching-dinner-for-seven-brides-brewing-at-silver-grill-cafe-in-silverton/</link>
		<comments>http://www.thetasteoforegon.com/2010/02/26/a-fetching-dinner-for-seven-brides-brewing-at-silver-grill-cafe-in-silverton/#comments</comments>
		<pubDate>Fri, 26 Feb 2010 23:15:49 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Duck]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[People]]></category>
		<category><![CDATA[Salad Dressing]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=4060</guid>
		<description><![CDATA[It was a bubbly night at the Silver Grille Café in Silverton, Oregon on January 30, 2010. Friends, fans and family of Seven Brides Brewing gathered for a much-anticipated six-course dinner created by Chef Jeff Nizlek, who expertly paired each of his courses with a different brew. Carefully chilled kegs of six of the Seven [...]]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/02/26/a-fetching-dinner-for-seven-brides-brewing-at-silver-grill-cafe-in-silverton/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Coq au Riesling with Hazelnut Spaetzle</title>
		<link>http://www.thetasteoforegon.com/2010/02/25/coq-au-riesling-with-hazelnut-spaetzle/</link>
		<comments>http://www.thetasteoforegon.com/2010/02/25/coq-au-riesling-with-hazelnut-spaetzle/#comments</comments>
		<pubDate>Thu, 25 Feb 2010 08:03:16 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Poultry]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Dumpling/Spaetzle]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Wine]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=4324</guid>
		<description><![CDATA[Coq au Vin or rooster in wine is surely one of the oldest recipes in existence. Roosters to eat can be hard to come by as they have a job to do on the farm. Even retired roosters are rare and I imagine that most of them ended their earthly days as the star of [...]]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/02/25/coq-au-riesling-with-hazelnut-spaetzle/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Wake up to Dungeness Eggs Benedict and you won&#8217;t feel crabby all day</title>
		<link>http://www.thetasteoforegon.com/2010/02/22/wake-up-to-dungeness-eggs-benedict-and-you-wont-feel-crabby-all-day/</link>
		<comments>http://www.thetasteoforegon.com/2010/02/22/wake-up-to-dungeness-eggs-benedict-and-you-wont-feel-crabby-all-day/#comments</comments>
		<pubDate>Tue, 23 Feb 2010 04:12:13 +0000</pubDate>
		<dc:creator>VPanichkul</dc:creator>
				<category><![CDATA[Brunch/Breakfast]]></category>
		<category><![CDATA[Dungeness Crab]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=4344</guid>
		<description><![CDATA[I looked at the pile of crab meat that was left over from the enchiladas our good friend and dinner guest Steve Martin was helping me assemble, and was wondering what to do with it when he suggested, &#8220;Why not Dungeness Crab Eggs Benedict?&#8221; I hadn&#8217;t ever thought of having crab for breakfast before, but [...]]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/02/22/wake-up-to-dungeness-eggs-benedict-and-you-wont-feel-crabby-all-day/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Dungeness Crab Enchiladas</title>
		<link>http://www.thetasteoforegon.com/2010/02/22/dungeness-crab-enchiladas/</link>
		<comments>http://www.thetasteoforegon.com/2010/02/22/dungeness-crab-enchiladas/#comments</comments>
		<pubDate>Tue, 23 Feb 2010 04:07:15 +0000</pubDate>
		<dc:creator>VPanichkul</dc:creator>
				<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Beans]]></category>
		<category><![CDATA[Dungeness Crab]]></category>
		<category><![CDATA[Enchiladas]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Mexican]]></category>
		<category><![CDATA[Queso Fresco]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=4337</guid>
		<description><![CDATA[Being an avid outdoorsman has one drawback: Sometimes I have too much bounty from the activities I enjoy — fishing, clamming and crabbing. To keep the family from getting bored, I draw on another favorite activity — creative cooking.




Fishing, clamming and crabbing at the seashore in Oregon can be a tricky thing. First, you have to [...]]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/02/22/dungeness-crab-enchiladas/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Smoked Seafood Platter</title>
		<link>http://www.thetasteoforegon.com/2010/02/08/smoked-seafood-platter/</link>
		<comments>http://www.thetasteoforegon.com/2010/02/08/smoked-seafood-platter/#comments</comments>
		<pubDate>Tue, 09 Feb 2010 01:45:52 +0000</pubDate>
		<dc:creator>VPanichkul</dc:creator>
				<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Mussels]]></category>
		<category><![CDATA[Oysters]]></category>
		<category><![CDATA[Shrimp]]></category>
		<category><![CDATA[Trout]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=4231</guid>
		<description><![CDATA[For those of you who don&#8217;t get excited by raw seafood, smoked is a refreshing way to serve a variety of seafood that makes an easy and beautiful dinner presentation. 
When Charles and I went to Paris many years ago, I remember the  displays outside the restaurants, with fish, oysters, clams and shrimp arranged in beautiful [...]]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/02/08/smoked-seafood-platter/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Stuffed Bell Pepper with Saffron Rice, Lentils, Shrimp and Bacon</title>
		<link>http://www.thetasteoforegon.com/2010/02/07/stuffed-bell-pepper-with-saffron-rice-lentils-shrimp-and-bacon/</link>
		<comments>http://www.thetasteoforegon.com/2010/02/07/stuffed-bell-pepper-with-saffron-rice-lentils-shrimp-and-bacon/#comments</comments>
		<pubDate>Mon, 08 Feb 2010 04:29:42 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Vegetable]]></category>
		<category><![CDATA[Bell Pepper]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Kid Friendly]]></category>
		<category><![CDATA[Legumes]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=4157</guid>
		<description><![CDATA[Stuffed bell peppers are one of the most beautiful ways of presenting a simple, savory entrée. Many fruits and vegetables are suitable for use as serving vessels, as are some shellfish.  
Bell peppers come in a variety of colors, from the common green to reds, yellows, orange and purple. All of these are sweet [...]]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/02/07/stuffed-bell-pepper-with-saffron-rice-lentils-shrimp-and-bacon/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
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