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        <title><![CDATA[Private Clubs - Food & Drink]]></title>
        <description><![CDATA[New trends in cuisine, wine, and spirits -- plus delicious recipes]]></description>
        <link>http://www.privateclubs.com/</link>
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        <ttl>60</ttl><pubDate>Fri, 22 Jul 2011 15:49:37 GMT</pubDate><lastBuildDate>Fri, 22 Jul 2011 15:49:37 GMT</lastBuildDate><item><title><![CDATA[Veggie Meals]]></title><description><![CDATA[Suddenly, vegetables seem to be getting all the love. It's true - forward-thinking celebrity chefs such as Mario Batali have turned their attention to vegetarian options by showcasing pristine produce. There's even a national movement called Meatless Monday, an initiative by some restaurants and schools to improve health and reduce our carbon footprint.]]></description><link>http://www.privateclubs.com/article.php?name=veggiemeals</link><guid>http://www.privateclubs.com/article.php?name=veggiemeals</guid><pubDate>Fri, 22 Jul 2011 15:49:37 GMT</pubDate></item><item><title><![CDATA[Tequilas Rising]]></title><description><![CDATA[&ldquo;I don&rsquo;t like tequila,&rdquo; says a woman on my flight to Guadalajara. &ldquo;But the good stuff . . . &rdquo; she says, hand fluttering happily above her heart, &ldquo;oh my.&rdquo;]]></description><link>http://www.privateclubs.com/article.php?name=tequilasrising</link><guid>http://www.privateclubs.com/article.php?name=tequilasrising</guid><pubDate>Fri, 22 Jul 2011 15:49:37 GMT</pubDate></item><item><title><![CDATA[Tangy Tacos]]></title><description><![CDATA[Tacos are hot. Although this universal symbol of Mexican food dates back to the Aztecs around 3000 B.C., lately the taco has gained stature in the foodie world. Thanks to the Los Angeles-based food trucks that introduced Korean-inspired tacos, the taco trend combines nontraditional fillings with culinary twists. Whether exploring Baja-inspired seafood tacos, experimenting with Asian-fusion flavors, or dressing up Southwestern tacos with fresh relishes and ancho cream garnishes, high-end stuffed tortilla shells are fertile ground for creativity.]]></description><link>http://www.privateclubs.com/article.php?name=tangytacos</link><guid>http://www.privateclubs.com/article.php?name=tangytacos</guid><pubDate>Fri, 22 Jul 2011 15:49:37 GMT</pubDate></item><item><title><![CDATA[Dining Capital]]></title><description><![CDATA[For decades, Washington, D.C.'s restaurants specialized in extremes, either lofty temples of French and Continental gastronomy or modest ethnic joints that reflected the diverse immigrant population of the nation's capital. But in the last couple of years, D.C.'s dining scene has filled out fetchingly in the middle, as a new generation of chefs and restaurateurs infuse their businesses with the kind of daring and imagination typically seen in cities like New York and LA. A major reason, from a purely bipartisan standpoint: Barack and Michelle Obama's frequent date nights give D.C.'s restaurants more visibility - and more inspiration to excel.]]></description><link>http://www.privateclubs.com/article.php?name=diningcapital</link><guid>http://www.privateclubs.com/article.php?name=diningcapital</guid><pubDate>Fri, 22 Jul 2011 15:49:37 GMT</pubDate></item><item><title><![CDATA[Singular Sensations]]></title><description><![CDATA[Sipping yet another cabernet or chardonnay, good as they may be, might make you wonder about the other taste sensations out there. Go ahead, mix up your world a bit and pop the cork on wines you have never heard of, and that deliver singular appeal. Each of these five taste-pleasers is produced primarily (or totally) in one country, and each rates as an excellent example of its kind.]]></description><link>http://www.privateclubs.com/article.php?name=singularsensations</link><guid>http://www.privateclubs.com/article.php?name=singularsensations</guid><pubDate>Fri, 22 Jul 2011 15:49:37 GMT</pubDate></item><item><title><![CDATA[Spiking Cognac]]></title><description><![CDATA[]]></description><link>http://www.privateclubs.com/article.php?name=spikingcognac</link><guid>http://www.privateclubs.com/article.php?name=spikingcognac</guid><pubDate>Fri, 22 Jul 2011 15:49:37 GMT</pubDate></item><item><title><![CDATA[One-Dish Wonders]]></title><description><![CDATA[]]></description><link>http://www.privateclubs.com/article.php?name=onedishwonders</link><guid>http://www.privateclubs.com/article.php?name=onedishwonders</guid><pubDate>Fri, 22 Jul 2011 15:49:37 GMT</pubDate></item><item><title><![CDATA[Brawny Boys]]></title><description><![CDATA[People who loathe liquor often love liqueurs. These drinks tend to mask the sharp tang of alcohol by draping it with sugar and cloying, one-note flavorings, with the resulting product tasting like something it's not. Point of fact: a new liqueur called - and I'm not making this up - "Adult Chocolate Milk."]]></description><link>http://www.privateclubs.com/article.php?name=brawnyboys</link><guid>http://www.privateclubs.com/article.php?name=brawnyboys</guid><pubDate>Fri, 22 Jul 2011 15:49:37 GMT</pubDate></item><item><title><![CDATA[Naturally Good]]></title><description><![CDATA[Everybody's going green these days, but what does that mean in the heady realm of cocktails and spirits? Just like with the "slow food" and healthy eating trends, the world of organic spirits emphasizes quality over quantity. Sure, many top organic distillers want to make the world a better place, but for the armchair drinker, it all boils down to taste. Here, four of the best new organic sips that passed our taste test.]]></description><link>http://www.privateclubs.com/article.php?name=naturallygood</link><guid>http://www.privateclubs.com/article.php?name=naturallygood</guid><pubDate>Fri, 22 Jul 2011 15:49:37 GMT</pubDate></item></channel></rss>
