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	<title>Conjuring Food</title>
	<link>http://www.conjuringfood.com</link>
	<description>Inspirations and Experimentations from the Kitchen</description>
	<lastBuildDate>Mon, 26 Oct 2009 06:21:40 +0000</lastBuildDate>
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		<title>This Is Love</title>
		<description><![CDATA[Why do we put in 14 hour days next to a hot flame? Why do we peel mushrooms for hours at a time? Why do we put up with the burns and cuts and go on like nothing ever happened?  This is why.  For a truly transforming experience.  For making sure that the ingredient on [...]]]></description>
		<link>http://www.conjuringfood.com/2009/10/25/this-is-love/</link>
			</item>
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		<title>A New Town</title>
		<description><![CDATA[Moving can be quite exciting.  Especially when it is across the country.  Chicago is an incredible city and I am very excited for all that it has to offer.  My first day at Alinea is Friday.
“The world is a book and those who do not travel read only one page.” 
- St. Augustine
]]></description>
		<link>http://www.conjuringfood.com/2009/09/02/a-new-town/</link>
			</item>
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		<title>Dinner 8-15-09</title>
		<description><![CDATA[]]></description>
		<link>http://www.conjuringfood.com/2009/08/24/dinner-8-15-09/</link>
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		<title>Last Night</title>
		<description><![CDATA[I would like to thank all who came to the dinner last night.  Without you it would not have been possible.  I would also like to thank Chef Ken, Chef Luke, Chef Ela, and Chef Lauren for working so hard to make sure that it all came together perfectly.  We are working on getting the [...]]]></description>
		<link>http://www.conjuringfood.com/2009/08/16/last-night/</link>
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		<title>Conjuring a Dinner</title>
		<description><![CDATA[Conjuring Food Dinner
9 course tasting
 
Portland, OR
Saturday, August 15th
please contact for details
]]></description>
		<link>http://www.conjuringfood.com/2009/07/20/conjuring-a-dinner/</link>
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		<title>It&#8217;s Good to Slow Down</title>
		<description><![CDATA[In this case it&#8217;s pork shoulder braised for nine hours.  Fork tender, juicy deliciousness.
]]></description>
		<link>http://www.conjuringfood.com/2009/07/18/its-good-to-slow-down/</link>
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		<title>Alinea</title>
		<description><![CDATA[First off I would like to apologize for not posting in a while.  Life has been coming from all directions and I must say it has been quite fun; unfortunately, the blog got set aside for the last couple of weeks. 
I just got back from an incredible stage at Alinea.  Over the weekend I learned a [...]]]></description>
		<link>http://www.conjuringfood.com/2009/07/13/alinea/</link>
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		<title>Potato-Smoked Salmon Belly</title>
		<description><![CDATA[Many people trim and discard salmon belly not realizing that it is the fattiest and tastiest part of the fish.  In fact, I had quite a bit of trouble getting my hands on some belly this week.    After spending the weekend refining the potato smoking technique, I decided to potato-smoke some salmon belly and it turned [...]]]></description>
		<link>http://www.conjuringfood.com/2009/06/22/potato-smoked-salmon-belly/</link>
			</item>
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		<title>Garlic Scapes</title>
		<description><![CDATA[Garlic scapes, when cooked, have a very mild garlic flavor with a texture and taste comparable to asparagus.  They can also be served raw and pack a much spicier punch this way.  The whole stalk can be eaten and they are cooked the same way one would cook asparagus.
]]></description>
		<link>http://www.conjuringfood.com/2009/06/21/garlic-scapes/</link>
			</item>
	<item>
		<title>Potato Smoke (the idea)</title>
		<description><![CDATA[ 
The idea is to take potatoes, dehydrate them, and use the &#8220;chips&#8221; as a kindle for smoking.  The thought came from a smoked salmon and potato dish that I had. Why not use the potato to smoke the salmon? Will the flavor of potato come through?
Today I took some Yukon Gold Potatoes and made the the dehydrated [...]]]></description>
		<link>http://www.conjuringfood.com/2009/06/18/potato-smoke-the-idea/</link>
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