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	<title>Food Gal &#187; Thomas Keller/French Laundry/Et Al</title>
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		<title>Randall Grahm Chinese New Year Banquet &amp; More in the New Year</title>
		<link>http://www.foodgal.com/2012/01/randall-grahm-chinese-new-year-banque-more-in-the-new-year/</link>
		<comments>http://www.foodgal.com/2012/01/randall-grahm-chinese-new-year-banque-more-in-the-new-year/#comments</comments>
		<pubDate>Wed, 04 Jan 2012 13:25:18 +0000</pubDate>
		<dc:creator>foodgal</dc:creator>
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Chinese New Year Banquet at the Cellar Door in Santa Cruz
Winemaker provocateur and bon vivant Randall Grahm, founder of Bonny Doon Vineyard, is joining forces with Alexander Ong, executive chef of San Francisco&#8217;s Betelnut, for what promises to be one memorable Chinese New Year banquet, 5 p.m. Jan. 29.
The feast, in honor of the &#8220;Year [...]]]></description>
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		<title>A Visit to the New Ad Hoc Addendum</title>
		<link>http://www.foodgal.com/2011/08/a-visit-to-the-new-ad-hoc-addendum/</link>
		<comments>http://www.foodgal.com/2011/08/a-visit-to-the-new-ad-hoc-addendum/#comments</comments>
		<pubDate>Tue, 30 Aug 2011 13:25:17 +0000</pubDate>
		<dc:creator>foodgal</dc:creator>
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If you&#8217;ve lamented never being able to make it to Ad Hoc in Yountville for one of its famous fried chicken nights, you&#8217;re now in luck.
The newest addition to Chef Thomas Keller&#8217;s gourmet empire is Ad Hoc Addendum, a take-out operation, where you can enjoy the fried chicken, 11 a.m. to 2 p.m. Thursdays through [...]]]></description>
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		<slash:comments>13</slash:comments>
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		<title>The Brilliance of Benu</title>
		<link>http://www.foodgal.com/2011/05/the-brilliance-of-benu/</link>
		<comments>http://www.foodgal.com/2011/05/the-brilliance-of-benu/#comments</comments>
		<pubDate>Fri, 06 May 2011 13:26:16 +0000</pubDate>
		<dc:creator>foodgal</dc:creator>
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When a former chef de cuisine of the French Laundry leaves to open his own restaurant, it&#8217;s a big deal.
When his former mentor, Thomas Keller, thinks so highly of him as to invest in that new restaurant &#8212; the only one Keller has ever poured funds into that wasn&#8217;t one of his own &#8212; it&#8217;s [...]]]></description>
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		<slash:comments>24</slash:comments>
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		<title>Etoile&#8217;s Perry Hoffman &#8212; A Chef To Watch in the Future</title>
		<link>http://www.foodgal.com/2011/04/etoiles-perry-hoffman-a-chef-to-watch-in-the-future/</link>
		<comments>http://www.foodgal.com/2011/04/etoiles-perry-hoffman-a-chef-to-watch-in-the-future/#comments</comments>
		<pubDate>Wed, 27 Apr 2011 13:26:13 +0000</pubDate>
		<dc:creator>foodgal</dc:creator>
				<category><![CDATA[Chefs]]></category>
		<category><![CDATA[Fruit]]></category>
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		<category><![CDATA[More Food Gal -- In Other Publications]]></category>
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Perry Hoffman, executive chef of Etoile at Domaine Chandon in Yountville, has quite the pedigree.
His grandparents, Sally and Don Schmitt, were the original owners of the French Laundry in Yountville, who turned a dilapidated building into a destination restaurant in 1978, before selling it in 1993 to a then down-on-his-luck chef named Thomas Keller.
At age [...]]]></description>
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		<slash:comments>10</slash:comments>
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		<title>Take Five with Chef Grant Achatz, on His New Memoir Chronicling His Brave Battle Against Tongue Cancer</title>
		<link>http://www.foodgal.com/2011/02/take-five-with-chef-grant-achatz-on-his-new-memoir-chronicling-his-brave-and-battle-against-tongue-cancer/</link>
		<comments>http://www.foodgal.com/2011/02/take-five-with-chef-grant-achatz-on-his-new-memoir-chronicling-his-brave-and-battle-against-tongue-cancer/#comments</comments>
		<pubDate>Tue, 22 Feb 2011 13:26:06 +0000</pubDate>
		<dc:creator>foodgal</dc:creator>
				<category><![CDATA["Take Five'' Q&A]]></category>
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Next is the prophetic name of the new restaurant expected to open this spring in Chicago by acclaimed chef, Grant Achatz, of the James Beard Award-winning, Michelin three-starred Alinea.
Like his first Chicago ground-breaking sanctum to molecular gastronomy, Next also will challenge and provoke the defiinition of what a restaurant is by completely reinventing itself every [...]]]></description>
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