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	<title>Food Gal &#187; Spirits/Cocktails/Beer</title>
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		<title>Chef Richard Reddington&#8217;s New Glam Pizza Joint, Celebrating Taiwanese Beef Noodle Soup &amp; More</title>
		<link>http://www.foodgal.com/2012/02/chef-richard-reddingtons-new-glam-pizza-joint-celebrating-taiwanese-beef-noodle-soup-more/</link>
		<comments>http://www.foodgal.com/2012/02/chef-richard-reddingtons-new-glam-pizza-joint-celebrating-taiwanese-beef-noodle-soup-more/#comments</comments>
		<pubDate>Wed, 01 Feb 2012 13:25:39 +0000</pubDate>
		<dc:creator>foodgal</dc:creator>
				<category><![CDATA[Chefs]]></category>
		<category><![CDATA[Enticing Events]]></category>
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		<category><![CDATA[Pizza]]></category>
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		<category><![CDATA[Spirits/Cocktails/Beer]]></category>
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		<guid isPermaLink="false">http://www.foodgal.com/?p=23575</guid>
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Redd Wood Opens in Yountville
Acclaimed Chef Richard Reddington of Redd in Yountville has opened his latest venture &#8212; Redd Wood, a casual Wine Country pizzeria, located just up the block from his other restaurant.
The chic looking space was created by St. Helena interior designer, Erin Martin of Erin Martin Design. In her first restaurant project [...]]]></description>
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		<slash:comments>4</slash:comments>
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		<title>FigCello is Fig-A-Licious</title>
		<link>http://www.foodgal.com/2011/10/figcello-is-fig-a-licious/</link>
		<comments>http://www.foodgal.com/2011/10/figcello-is-fig-a-licious/#comments</comments>
		<pubDate>Mon, 31 Oct 2011 13:25:08 +0000</pubDate>
		<dc:creator>foodgal</dc:creator>
				<category><![CDATA[Fruit]]></category>
		<category><![CDATA[General]]></category>
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		<category><![CDATA[New Products]]></category>
		<category><![CDATA[Spirits/Cocktails/Beer]]></category>

		<guid isPermaLink="false">http://www.foodgal.com/?p=21865</guid>
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Fig fans are sure to go wild for FigCello di Sonoma.
I know I sure did.
FigCello is one smooth liqueur made from black Mission figs blended with a hint of citrus, various botanicals, and distilled Wine Country grapes.
It&#8217;s the newest product from Sonoma&#8217;s HelloCello, a small artisanal distilled spirits maker. You may know its debut product, [...]]]></description>
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		<slash:comments>8</slash:comments>
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		<title>Cocktails, Sake &amp; More</title>
		<link>http://www.foodgal.com/2011/09/cocktails-sake-more/</link>
		<comments>http://www.foodgal.com/2011/09/cocktails-sake-more/#comments</comments>
		<pubDate>Tue, 20 Sep 2011 13:25:31 +0000</pubDate>
		<dc:creator>foodgal</dc:creator>
				<category><![CDATA[Enticing Events]]></category>
		<category><![CDATA[General]]></category>
		<category><![CDATA[Spirits/Cocktails/Beer]]></category>

		<guid isPermaLink="false">http://www.foodgal.com/?p=21023</guid>
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It&#8217;s Cocktail Time in San Francisco
Boy, is it ever, with the 5th annual &#8220;San Francisco Cocktail Week,&#8221; now through Sept. 25.
Celebrate the city&#8217;s grand cocktail heritage with a range of seminars, dining events and after-parties.
Learn about everything from &#8220;The Science of Taste,&#8221; 3 p.m. to 5 p.m. ($25 in advance or $35 at the door); [...]]]></description>
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		<slash:comments>3</slash:comments>
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		<title>The Buzz on Bar Agricole</title>
		<link>http://www.foodgal.com/2011/08/the-buzz-on-bar-agricole/</link>
		<comments>http://www.foodgal.com/2011/08/the-buzz-on-bar-agricole/#comments</comments>
		<pubDate>Fri, 12 Aug 2011 13:25:56 +0000</pubDate>
		<dc:creator>foodgal</dc:creator>
				<category><![CDATA[Chefs]]></category>
		<category><![CDATA[General]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[Spirits/Cocktails/Beer]]></category>

		<guid isPermaLink="false">http://www.foodgal.com/?p=20300</guid>
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San Francisco&#8217;s Bar Agricole has definitely got it going on.
The winner of this year&#8217;s James Beard Award for &#8220;Outstanding Restaurant Design,&#8221; this one-year-old, South of Market Street establishment fairly exudes coolness behind a fortress-like redwood fence that fronts a spacious courtyard for eating al fresco, and an herb garden for use by the kitchen and [...]]]></description>
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		<slash:comments>13</slash:comments>
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		<title>More Scenes From SF Chefs Food Wine 2011</title>
		<link>http://www.foodgal.com/2011/08/more-scenes-from-sf-chefs-food-wine-2011/</link>
		<comments>http://www.foodgal.com/2011/08/more-scenes-from-sf-chefs-food-wine-2011/#comments</comments>
		<pubDate>Wed, 10 Aug 2011 13:25:12 +0000</pubDate>
		<dc:creator>foodgal</dc:creator>
				<category><![CDATA[Chefs]]></category>
		<category><![CDATA[Enticing Events]]></category>
		<category><![CDATA[General]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[Spirits/Cocktails/Beer]]></category>

		<guid isPermaLink="false">http://www.foodgal.com/?p=20246</guid>
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When it comes to contemporary cooking in the Bay Area, what&#8217;s old is definitely new again.
That was decidedly evident in the &#8220;Culinary Innovation Demos&#8221; at the Westin St. Francis last week, held for culinary industry folks, as part of the third annual SF Chefs Food Wine event.
The demos, hosted by Jim Poris and Beverly Stephen [...]]]></description>
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		<slash:comments>8</slash:comments>
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