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	<title>Food Gal &#187; Seafood</title>
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		<title>Dungeness Crab Time, A New Indian Restaurant &amp; More</title>
		<link>http://www.foodgal.com/2011/12/dungeness-crab-time-a-new-indian-restaurant-more/</link>
		<comments>http://www.foodgal.com/2011/12/dungeness-crab-time-a-new-indian-restaurant-more/#comments</comments>
		<pubDate>Thu, 29 Dec 2011 13:26:39 +0000</pubDate>
		<dc:creator>foodgal</dc:creator>
				<category><![CDATA[Bakeries]]></category>
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		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://www.foodgal.com/?p=22986</guid>
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Dig Into Dungeness in Half Moon Bay
Hankering for fresh, local Dungeness crab, but don&#8217;t want to cook it, yourself?
Take a pretty drive along the coast to the Half Moon Bay Brewing Company, where Chef Gaston Alfaro is dishing up &#8220;Baked Pesto Infused Dungeness Crab.&#8221;
The crab is poached in a secret blend of spices and a [...]]]></description>
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		<slash:comments>3</slash:comments>
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		<title>Hawaii Part 4: Four Magnificent Meals on Maui</title>
		<link>http://www.foodgal.com/2011/12/hawaii-part-4-four-magnificent-meals-on-maui/</link>
		<comments>http://www.foodgal.com/2011/12/hawaii-part-4-four-magnificent-meals-on-maui/#comments</comments>
		<pubDate>Thu, 01 Dec 2011 13:25:09 +0000</pubDate>
		<dc:creator>foodgal</dc:creator>
				<category><![CDATA[Chefs]]></category>
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		<category><![CDATA[Seafood]]></category>
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		<guid isPermaLink="false">http://www.foodgal.com/?p=22425</guid>
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MAUI, HAWAII &#8212; You&#8217;re probably accustomed to restaurant menus that list the farms where the produce comes from and the ranches that raise the pork and beef starring in the dishes.
But how about a seafood restaurant that lists not only where the fresh fish it serves comes from, but the name of the fisherman who [...]]]></description>
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		<slash:comments>20</slash:comments>
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		<title>Hawaii Part 2: Chefs Who Pioneered Hawaiian-Regional, Fine-Dining Cuisine</title>
		<link>http://www.foodgal.com/2011/11/hawaii-part-2-chefs-who-pioneered-hawaiian-regional-fine-dining-cuisine/</link>
		<comments>http://www.foodgal.com/2011/11/hawaii-part-2-chefs-who-pioneered-hawaiian-regional-fine-dining-cuisine/#comments</comments>
		<pubDate>Tue, 29 Nov 2011 13:25:19 +0000</pubDate>
		<dc:creator>foodgal</dc:creator>
				<category><![CDATA[Chefs]]></category>
		<category><![CDATA[General]]></category>
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		<category><![CDATA[Seafood]]></category>
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HONOLULU, OAHU &#8211;  Alan Wong. Sam Choy. Roy Yamaguchi. George Mavrothalassitis. And Peter Merriman.
Together, they make up a large part of the culinary cognoscente who first put Hawaiian fine-dining on the map. In their hands, the unique ingredients of the islands have been elevated to new heights with sophisticated techniques and glorious ethnic influences.
On a [...]]]></description>
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		<slash:comments>12</slash:comments>
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		<title>Hawaii Part 1: Bright and Early at the Honolulu Fish Auction</title>
		<link>http://www.foodgal.com/2011/11/hawaii-part-1-bright-and-early-at-the-honolulu-fish-auction/</link>
		<comments>http://www.foodgal.com/2011/11/hawaii-part-1-bright-and-early-at-the-honolulu-fish-auction/#comments</comments>
		<pubDate>Mon, 28 Nov 2011 13:25:46 +0000</pubDate>
		<dc:creator>foodgal</dc:creator>
				<category><![CDATA[Chefs]]></category>
		<category><![CDATA[Enticing Events]]></category>
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		<category><![CDATA[Seafood]]></category>
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		<guid isPermaLink="false">http://www.foodgal.com/?p=22156</guid>
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HONOLULU, OAHU &#8212; Long before the sun comes up six days a week, Pier 38 is a frenzy of activity even in deepest darkness.
As early as 1 a.m., fishing vessels that have been 200 miles out in international waters pull into port to unload their formidable fresh catch at the Honolulu Fish Auction, the largest [...]]]></description>
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		<slash:comments>21</slash:comments>
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		<title>Melissa Clark&#8217;s One Dish Wonder</title>
		<link>http://www.foodgal.com/2011/10/melissa-clarks-one-dish-wonder/</link>
		<comments>http://www.foodgal.com/2011/10/melissa-clarks-one-dish-wonder/#comments</comments>
		<pubDate>Thu, 27 Oct 2011 13:26:37 +0000</pubDate>
		<dc:creator>foodgal</dc:creator>
				<category><![CDATA[Fruit]]></category>
		<category><![CDATA[General]]></category>
		<category><![CDATA[Recipes (Savory)]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://www.foodgal.com/?p=21830</guid>
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On time-pressed weeknights, I like nothing better than a one-pot dinner that cooks up in mere minutes and leaves you soulfully satisfied far, far longer.
Melissa Clark&#8217;s &#8220;Sauteed Scallops with Tomatoes and Preserved Lemon&#8221; is such a dish.
It&#8217;s from her new cookbook, &#8220;Cook This Now&#8221; (Hyperion), of which I recently received a review copy. Its 120 [...]]]></description>
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		<slash:comments>18</slash:comments>
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