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	<title>Comments for Bernardus Kitchen</title>
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	<link>http://bernarduskitchen.com</link>
	<description>From the annals of culinary innovation</description>
	<lastBuildDate>Tue, 23 Oct 2007 00:06:12 +0000</lastBuildDate>
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		<title>Comment on Chef Walk at Earthbound Farm by Italian Cooking &#187; Chef Walk at Earthbound Farm</title>
		<link>http://bernarduskitchen.com/2007/10/22/chef-walk-at-earthbound-farm/comment-page-1/#comment-16</link>
		<dc:creator>Italian Cooking &#187; Chef Walk at Earthbound Farm</dc:creator>
		<pubDate>Tue, 23 Oct 2007 00:06:12 +0000</pubDate>
		<guid isPermaLink="false">http://bernarduskitchen.com/2007/10/22/chef-walk-at-earthbound-farm/#comment-16</guid>
		<description>[...] Food Blog - Best Food Blogs/Gourmet Food Blog wrote an interesting post today on Chef Walk at Earthbound FarmHere&#8217;s a quick excerpt This past Saturday, Chef Cal joined long time friend and Earthbound Farm Manager Mark Marino for &#8230; Walk.   Italian Striped Squash Soup 1 onion – diced / 2 tablespoons extra virgin olive oil / 1 teaspoon salt / fresh ground pepper / 2 cups white wine / 1 Italian striped squash (about 2 lbs.) / 3 cups [...]</description>
		<content:encoded><![CDATA[<p>[...] Food Blog &#8211; Best Food Blogs/Gourmet Food Blog wrote an interesting post today on Chef Walk at Earthbound FarmHere&#8217;s a quick excerpt This past Saturday, Chef Cal joined long time friend and Earthbound Farm Manager Mark Marino for &#8230; Walk.   Italian Striped Squash Soup 1 onion – diced / 2 tablespoons extra virgin olive oil / 1 teaspoon salt / fresh ground pepper / 2 cups white wine / 1 Italian striped squash (about 2 lbs.) / 3 cups [...]</p>
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		<title>Comment on Chef Walk at Earthbound Farm by Chef Walk at Earthbound Farm</title>
		<link>http://bernarduskitchen.com/2007/10/22/chef-walk-at-earthbound-farm/comment-page-1/#comment-15</link>
		<dc:creator>Chef Walk at Earthbound Farm</dc:creator>
		<pubDate>Mon, 22 Oct 2007 22:58:39 +0000</pubDate>
		<guid isPermaLink="false">http://bernarduskitchen.com/2007/10/22/chef-walk-at-earthbound-farm/#comment-15</guid>
		<description>[...] continued at http://bernarduskitchen.com/2007/10/22/chef-walk-at-earthbound-farm/ delivered by conSalsita [...]</description>
		<content:encoded><![CDATA[<p>[...] continued at <a href="http://bernarduskitchen.com/2007/10/22/chef-walk-at-earthbound-farm/" rel="nofollow">http://bernarduskitchen.com/2007/10/22/chef-walk-at-earthbound-farm/</a> delivered by conSalsita [...]</p>
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		<title>Comment on Chef Walk at Earthbound Farm by Chef Walk at Earthbound Farm &#183; Wine Database</title>
		<link>http://bernarduskitchen.com/2007/10/22/chef-walk-at-earthbound-farm/comment-page-1/#comment-14</link>
		<dc:creator>Chef Walk at Earthbound Farm &#183; Wine Database</dc:creator>
		<pubDate>Mon, 22 Oct 2007 22:52:59 +0000</pubDate>
		<guid isPermaLink="false">http://bernarduskitchen.com/2007/10/22/chef-walk-at-earthbound-farm/#comment-14</guid>
		<description>[...] Bernardus Kitchen wrote a fantastic post today on &#8220;Chef Walk at Earthbound Farm&#8221;Here&#8217;s ONLY a quick extract wine / 1 Italian striped squash (about 2 lbs.) / 3 cups chicken stock / 2 cups cream / ¾ cups&#8230; with olive oil until translucent.  Add white wine and salt and pepper to taste.  Reduce by half, then add&#8230;-reggiano cheese / ½ c. white wine 2 cups blue hubbard squash – diced / 1 black truffle (optional&#8230;.  Add rice and stir slowly, after increasing the heat add the wine. Stir over rapid simmer for 2 [...]</description>
		<content:encoded><![CDATA[<p>[...] Bernardus Kitchen wrote a fantastic post today on &#8220;Chef Walk at Earthbound Farm&#8221;Here&#8217;s ONLY a quick extract wine / 1 Italian striped squash (about 2 lbs.) / 3 cups chicken stock / 2 cups cream / ¾ cups&#8230; with olive oil until translucent.  Add white wine and salt and pepper to taste.  Reduce by half, then add&#8230;-reggiano cheese / ½ c. white wine 2 cups blue hubbard squash – diced / 1 black truffle (optional&#8230;.  Add rice and stir slowly, after increasing the heat add the wine. Stir over rapid simmer for 2 [...]</p>
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		<title>Comment on Chef Cal on the Mediterranean Riviera by A Visit to Carmel Valley &#8212; Visite de la vallée de Carmel by La Tartine Gourmande</title>
		<link>http://bernarduskitchen.com/2007/07/02/chef-cal-on-the-mediterranean-riviera/comment-page-1/#comment-13</link>
		<dc:creator>A Visit to Carmel Valley &#8212; Visite de la vallée de Carmel by La Tartine Gourmande</dc:creator>
		<pubDate>Wed, 19 Sep 2007 15:07:07 +0000</pubDate>
		<guid isPermaLink="false">http://bernarduskitchen.com/2007/07/02/chef-cal-on-the-mediterranean-riviera/#comment-13</guid>
		<description>[...] &#8220;You will stay at the Bernardus Lodge. It sits on a winery, and has a spa and a nice pool. You will visit an organic farm, follow Chef Cal Stamenov in a cooking class and discover the Monterey peninsula driving one of our cars,&#8221; Melanie at Mazda told me. [...]</description>
		<content:encoded><![CDATA[<p>[...] &#8220;You will stay at the Bernardus Lodge. It sits on a winery, and has a spa and a nice pool. You will visit an organic farm, follow Chef Cal Stamenov in a cooking class and discover the Monterey peninsula driving one of our cars,&#8221; Melanie at Mazda told me. [...]</p>
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		<title>Comment on Chef Cal on the Mediterranean Riviera by bernarduskitchen</title>
		<link>http://bernarduskitchen.com/2007/07/02/chef-cal-on-the-mediterranean-riviera/comment-page-1/#comment-10</link>
		<dc:creator>bernarduskitchen</dc:creator>
		<pubDate>Thu, 05 Jul 2007 23:11:59 +0000</pubDate>
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		<description>Of course! Enjoy!

Amuse Bouche
Fennel Cured Salmon
farm raised white sturgeon caviar, brioche croutons, chervil

Portobello Mushroom Soup
chive crème fraîche 

Daurade 
slow cooked tomato, tangy onion-basil sauce 

Grilled Lamb “Rib-eye”
crispy herbs, goat cheese-potato gratin, garlic-rosemary jus

Lemon Soufflé Tart 
fresh raspberry sorbet, thyme syrup

Carrot Cake Cookies</description>
		<content:encoded><![CDATA[<p>Of course! Enjoy!</p>
<p>Amuse Bouche<br />
Fennel Cured Salmon<br />
farm raised white sturgeon caviar, brioche croutons, chervil</p>
<p>Portobello Mushroom Soup<br />
chive crème fraîche </p>
<p>Daurade<br />
slow cooked tomato, tangy onion-basil sauce </p>
<p>Grilled Lamb “Rib-eye”<br />
crispy herbs, goat cheese-potato gratin, garlic-rosemary jus</p>
<p>Lemon Soufflé Tart<br />
fresh raspberry sorbet, thyme syrup</p>
<p>Carrot Cake Cookies</p>
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		<title>Comment on Chef Cal on the Mediterranean Riviera by gmart</title>
		<link>http://bernarduskitchen.com/2007/07/02/chef-cal-on-the-mediterranean-riviera/comment-page-1/#comment-9</link>
		<dc:creator>gmart</dc:creator>
		<pubDate>Wed, 04 Jul 2007 19:43:53 +0000</pubDate>
		<guid isPermaLink="false">http://bernarduskitchen.com/2007/07/02/chef-cal-on-the-mediterranean-riviera/#comment-9</guid>
		<description>Those lucky cruise guests!  Do you have a menu from the Wine Dinner?</description>
		<content:encoded><![CDATA[<p>Those lucky cruise guests!  Do you have a menu from the Wine Dinner?</p>
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		<title>Comment on Cal&#8217;s 10th Annual Truffle Dinner 2006 by cforest</title>
		<link>http://bernarduskitchen.com/2006/12/08/cals-10th-annual-truffle-dinner/comment-page-1/#comment-2</link>
		<dc:creator>cforest</dc:creator>
		<pubDate>Fri, 08 Dec 2006 20:13:50 +0000</pubDate>
		<guid isPermaLink="false">#comment-2</guid>
		<description>What a great start - and more to come</description>
		<content:encoded><![CDATA[<p>What a great start &#8211; and more to come</p>
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