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	<title>Content Is King</title>
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	<link>http://ecgladstone.com</link>
	<description>the homepage of E.C. Gladstone</description>
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		<title>The Holy Grail of &#8220;Pizza Napoletana&#8221;</title>
		<link>http://ecgladstone.com/2012/01/the-holy-grail-of-pizza-napoletana/</link>
		<comments>http://ecgladstone.com/2012/01/the-holy-grail-of-pizza-napoletana/#comments</comments>
		<pubDate>Sat, 07 Jan 2012 03:42:29 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[FOOD + CHEFS]]></category>
		<category><![CDATA[apizza]]></category>
		<category><![CDATA[best pizza]]></category>
		<category><![CDATA[new york pizza]]></category>
		<category><![CDATA[original pizza parlor]]></category>
		<category><![CDATA[Pizza]]></category>
		<category><![CDATA[pizza napoli]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2944</guid>
		<description><![CDATA[Authentic.
Anyone who follows me at all knows this is my (least) favorite word in the food lexicon. “Authentic” is not only in the eye of the beholder (who typically has inaccurate perceptions) but also implies that adhering to an older style lends food some kind of extra “legitimacy.” Of course, any true student of food [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Hollywood Gets Fuku&#8217;ed By Vegas</title>
		<link>http://ecgladstone.com/2011/11/hollywood-gets-fukued-by-vegas/</link>
		<comments>http://ecgladstone.com/2011/11/hollywood-gets-fukued-by-vegas/#comments</comments>
		<pubDate>Fri, 11 Nov 2011 05:47:27 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[FOOD + CHEFS]]></category>
		<category><![CDATA[LAS VEGAS]]></category>
		<category><![CDATA[best burgers la]]></category>
		<category><![CDATA[food trucks]]></category>
		<category><![CDATA[fusion]]></category>
		<category><![CDATA[gourmet burgers]]></category>
		<category><![CDATA[hollywood]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2923</guid>
		<description><![CDATA[Fukuburger is one of the best of the few food trucks in Las Vegas. But for their first restaurant without wheels, they teamed with Harry Morton to open in Hollywood. My report ran in the Las Vegas Weekly, but I couldn&#8217;t resist posting all my food porn from the tasting, too&#8230;
]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Top Ten Food Experiences at Aria, City Center</title>
		<link>http://ecgladstone.com/2011/10/top-ten-food-experiences-at-aria-city-center/</link>
		<comments>http://ecgladstone.com/2011/10/top-ten-food-experiences-at-aria-city-center/#comments</comments>
		<pubDate>Mon, 24 Oct 2011 16:30:43 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[FOOD + CHEFS]]></category>
		<category><![CDATA[LAS VEGAS]]></category>
		<category><![CDATA[Best Vegas Restaurants]]></category>
		<category><![CDATA[Best Vegas Steakhouses]]></category>
		<category><![CDATA[top chef masters]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2897</guid>
		<description><![CDATA[While some might have enjoyed merely rubbing shoulders with Gail Simmons and the many Top Chef &#8220;Cheftestants,&#8221; this past weekend&#8217;s Food + Wine All-Star Weekend was a reminder of one important thing: Aria, City Center is one of the strongest destinations on the Las Vegas Strip for fine dining. Of all the restaurants represented at [...]]]></description>
		<wfw:commentRss>http://ecgladstone.com/2011/10/top-ten-food-experiences-at-aria-city-center/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>About.com Guest Blogs</title>
		<link>http://ecgladstone.com/2011/10/about-com-guest-blogs/</link>
		<comments>http://ecgladstone.com/2011/10/about-com-guest-blogs/#comments</comments>
		<pubDate>Sat, 22 Oct 2011 20:35:39 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[FOOD + CHEFS]]></category>
		<category><![CDATA[LAS VEGAS]]></category>
		<category><![CDATA[about.com]]></category>
		<category><![CDATA[Best Burgers]]></category>
		<category><![CDATA[best pizza vegas]]></category>
		<category><![CDATA[Cosmopolitan Las Vegas]]></category>
		<category><![CDATA[govegas]]></category>
		<category><![CDATA[secret pizza]]></category>
		<category><![CDATA[top ten burgers]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2888</guid>
		<description><![CDATA[My good friend Zeke Quezada has been the GoVegas Editor for the New York Times&#8217; About.com pretty much as long as anyone can remember. As such, he&#8217;s essentially the single most-read voice on Las Vegas anywhere on the interwebs (in other words, Anywhere, Period), and is remarkably humble about it. Well, humble relative to many [...]]]></description>
		<wfw:commentRss>http://ecgladstone.com/2011/10/about-com-guest-blogs/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Reconquering Downtown Vegas: El Cortez on About.com</title>
		<link>http://ecgladstone.com/2011/10/reconquering-downtown-vegas-el-cortez-on-about-com/</link>
		<comments>http://ecgladstone.com/2011/10/reconquering-downtown-vegas-el-cortez-on-about-com/#comments</comments>
		<pubDate>Sat, 22 Oct 2011 20:11:30 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[LAS VEGAS]]></category>
		<category><![CDATA[best las vegas hotels]]></category>
		<category><![CDATA[Best las vegas restaurants]]></category>
		<category><![CDATA[coin slots]]></category>
		<category><![CDATA[Downtown Las Vegas]]></category>
		<category><![CDATA[Las Vegas Casinos]]></category>
		<category><![CDATA[matzoh ball soup]]></category>
		<category><![CDATA[vintage vegas]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2872</guid>
		<description><![CDATA[While many Downtown Las Vegas Casino Hotels have been slowly updating themselves, the El Cortez&#8211;one of the oldest, in continual operation since the &#8217;40s&#8211;has done a particularly good job of reclaiming past glories while inserting bits of hip modernism. Here&#8217;s my most recent report, as a guest blogger on About.com, as well as some extra [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Wastin&#8217; Away? Hardly: Margaritaville&#8217;s World&#8217;s Largest Marg Party</title>
		<link>http://ecgladstone.com/2011/10/wastin-away-hardly-margaritavilles-worlds-largest-marg-party/</link>
		<comments>http://ecgladstone.com/2011/10/wastin-away-hardly-margaritavilles-worlds-largest-marg-party/#comments</comments>
		<pubDate>Sat, 22 Oct 2011 03:46:33 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[LAS VEGAS]]></category>
		<category><![CDATA[WINE + SPIRITS]]></category>
		<category><![CDATA[Jimmy Buffett]]></category>
		<category><![CDATA[Margarita]]></category>
		<category><![CDATA[Margaritaville]]></category>
		<category><![CDATA[silly costumes]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2866</guid>
		<description><![CDATA[I have to admit, I was a skeptic. I didn&#8217;t think the Margaritaville chain was much more than a gimmick attached to an old song by an old MOR artist. Boy, was I wrong. Margaritaville, clearly, is part of a lifestyle. Last weekend I attended the first of two parties celebrating the opening of the [...]]]></description>
		<wfw:commentRss>http://ecgladstone.com/2011/10/wastin-away-hardly-margaritavilles-worlds-largest-marg-party/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Nick + Stef’s: Can You Beat This Girl’s Meat?</title>
		<link>http://ecgladstone.com/2011/10/nick-stef%e2%80%99s-can-you-beat-this-girl%e2%80%99s-meat/</link>
		<comments>http://ecgladstone.com/2011/10/nick-stef%e2%80%99s-can-you-beat-this-girl%e2%80%99s-meat/#comments</comments>
		<pubDate>Fri, 21 Oct 2011 18:01:05 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[FOOD + CHEFS]]></category>
		<category><![CDATA[WINE + SPIRITS]]></category>
		<category><![CDATA[best steakhouse LA]]></category>
		<category><![CDATA[downtown LA restaurants]]></category>
		<category><![CDATA[hot chefs]]></category>
		<category><![CDATA[Nick & Stef's]]></category>
		<category><![CDATA[Patina]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2848</guid>
		<description><![CDATA[Hidden amongst the skyscrapers of Downtown LA’s Bunker Hill, Nick + Stef’s was reinventing the modern steakhouse back when most of today’s foodies were obsessing on Olive Garden’s unlimited breadsticks and salad. They may not have been the very first, but when Joachim Splichal’s Patina Group opened N+S in the late ‘90s, most steak joints [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Surviving Hell&#8217;s Kitchen: Nona Sively</title>
		<link>http://ecgladstone.com/2011/10/surviving-hells-kitchen-nona-sively/</link>
		<comments>http://ecgladstone.com/2011/10/surviving-hells-kitchen-nona-sively/#comments</comments>
		<pubDate>Thu, 20 Oct 2011 16:39:10 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[FOOD + CHEFS]]></category>
		<category><![CDATA[best restaurants los angeles]]></category>
		<category><![CDATA[Gordon Ramsay]]></category>
		<category><![CDATA[Hell's Kitchen]]></category>
		<category><![CDATA[JW Marriott]]></category>
		<category><![CDATA[Kerry Simon]]></category>
		<category><![CDATA[LA Live]]></category>
		<category><![CDATA[Nona Sively]]></category>
		<category><![CDATA[Ritz-Carlton]]></category>
		<category><![CDATA[STar Chef]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2841</guid>
		<description><![CDATA[]]></description>
		<wfw:commentRss>http://ecgladstone.com/2011/10/surviving-hells-kitchen-nona-sively/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Giuliana &amp; Bill do L.A.</title>
		<link>http://ecgladstone.com/2011/10/giuliana-bill-do-l-a/</link>
		<comments>http://ecgladstone.com/2011/10/giuliana-bill-do-l-a/#comments</comments>
		<pubDate>Thu, 20 Oct 2011 16:35:52 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[CELEBS + MUSIC + MOVIES]]></category>
		<category><![CDATA[TRAVEL]]></category>
		<category><![CDATA[E! news]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2837</guid>
		<description><![CDATA[Another for Where L.A&#8230;.
]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Wine &amp; Cheese If U Pleez: Beyond The Star Chefs at L A Food+Wine</title>
		<link>http://ecgladstone.com/2011/10/wine-cheese-if-u-pleez-beyond-the-star-chefs-at-l-a-foodwine/</link>
		<comments>http://ecgladstone.com/2011/10/wine-cheese-if-u-pleez-beyond-the-star-chefs-at-l-a-foodwine/#comments</comments>
		<pubDate>Tue, 18 Oct 2011 21:38:05 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[FOOD + CHEFS]]></category>
		<category><![CDATA[WINE + SPIRITS]]></category>
		<category><![CDATA[Dana Cowin]]></category>
		<category><![CDATA[Darius Allyn]]></category>
		<category><![CDATA[Food Wine Magazine]]></category>
		<category><![CDATA[Food+Wine Magazine]]></category>
		<category><![CDATA[Grilled Cheese]]></category>
		<category><![CDATA[humboldt fog]]></category>
		<category><![CDATA[LA Food Fest]]></category>
		<category><![CDATA[LA Restaurants]]></category>
		<category><![CDATA[Laura Werlin]]></category>
		<category><![CDATA[raj parr]]></category>
		<category><![CDATA[William Sherer]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2810</guid>
		<description><![CDATA[The Los Angeles Food &#38; Wine festival (ambitiously declared &#8220;First Annual&#8230;&#8221; I guess they have a crystal ball) was an incredible assemblage of Star Chefs from both LA and elsewhere in the US, modeled after the Pebble Beach and Aspen events organized by much of the same team&#8211;but perhaps bigger than either.
I would love to [...]]]></description>
		<wfw:commentRss>http://ecgladstone.com/2011/10/wine-cheese-if-u-pleez-beyond-the-star-chefs-at-l-a-foodwine/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Dia De La Exprima!</title>
		<link>http://ecgladstone.com/2011/09/dia-de-la-exprima/</link>
		<comments>http://ecgladstone.com/2011/09/dia-de-la-exprima/#comments</comments>
		<pubDate>Thu, 29 Sep 2011 18:00:55 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[WINE + SPIRITS]]></category>
		<category><![CDATA[ribera del duero]]></category>
		<category><![CDATA[spanish]]></category>
		<category><![CDATA[Wine]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2797</guid>
		<description><![CDATA[&#8230; at least, that&#8217;s how I think you say it en Espanol. 

Cristina Callejo, of Bodegas Felix Callejo, just sent these pix of the crush starting yesterday at their winery in Ribera Del Duero, Spain (Burgos, to be more specific). &#8220;Extraordinary quality grapes!&#8221; says Cristina. No doubt. Ribera is one of my favorite wine regions [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Too Much Is Never Enough: Indulge LA</title>
		<link>http://ecgladstone.com/2011/09/too-much-is-never-enough-indulge-la/</link>
		<comments>http://ecgladstone.com/2011/09/too-much-is-never-enough-indulge-la/#comments</comments>
		<pubDate>Wed, 28 Sep 2011 16:22:51 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[FOOD + CHEFS]]></category>
		<category><![CDATA[WINE + SPIRITS]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2746</guid>
		<description><![CDATA[Most food festivals tend to emphasize the savory over the sweet, but Indulge Los Angeles flipped the script, focusing on chocolates, pastries and beverage pairings. With two world-class pattissiers demonstrating, as well as the winner of Food Network&#8217;s Cupcake Wars, the event benefitting St. Jude Children&#8217;s Hospital (tix only $35!), it was pretty impossible to [...]]]></description>
		<wfw:commentRss>http://ecgladstone.com/2011/09/too-much-is-never-enough-indulge-la/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Quelle Surprise: The 2011 SFIWC Winners &amp; Vinturi</title>
		<link>http://ecgladstone.com/2011/09/quelle-surprise-the-2011-sfiwc-winners-vinturi/</link>
		<comments>http://ecgladstone.com/2011/09/quelle-surprise-the-2011-sfiwc-winners-vinturi/#comments</comments>
		<pubDate>Sun, 25 Sep 2011 17:06:45 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[WINE + SPIRITS]]></category>
		<category><![CDATA[Aerator]]></category>
		<category><![CDATA[California Wine]]></category>
		<category><![CDATA[Decanter]]></category>
		<category><![CDATA[Red Wine]]></category>
		<category><![CDATA[White Wine]]></category>
		<category><![CDATA[wine tasting]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2731</guid>
		<description><![CDATA[
This week, The Tasting Panel Tour 2011 came to Los Angeles, so naturally I had to be there. Even as an Editor for the magazine, I don&#8217;t always get a chance to taste every single bottle that&#8217;s reviewed, or wins the affiliated San Francisco International Wine and Spirits Competitions, so even for me, the Tour [...]]]></description>
		<wfw:commentRss>http://ecgladstone.com/2011/09/quelle-surprise-the-2011-sfiwc-winners-vinturi/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Blood Into Wine: 90+ Cine du Vin</title>
		<link>http://ecgladstone.com/2011/09/blood-into-wine-90-cine-du-vin/</link>
		<comments>http://ecgladstone.com/2011/09/blood-into-wine-90-cine-du-vin/#comments</comments>
		<pubDate>Sat, 17 Sep 2011 20:16:42 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[CELEBS + MUSIC + MOVIES]]></category>
		<category><![CDATA[WINE + SPIRITS]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2718</guid>
		<description><![CDATA[
I sat and stared at this DVD for several months before finally watching it, and even though I have no excuse, I know exactly why. The film is a documentary about Tool/A Perfect Circle singer Maynard James Keenan’s foray into winemaking, and while I have no prejudices against career changes (Kurt Russell is making interesting [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chip Frenzy</title>
		<link>http://ecgladstone.com/2011/08/chip-frenzy/</link>
		<comments>http://ecgladstone.com/2011/08/chip-frenzy/#comments</comments>
		<pubDate>Sat, 27 Aug 2011 19:35:24 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[FOOD + CHEFS]]></category>
		<category><![CDATA[dinosaur bbq]]></category>
		<category><![CDATA[laura scudder]]></category>
		<category><![CDATA[martin's potato chips]]></category>
		<category><![CDATA[saratoga chips]]></category>
		<category><![CDATA[terrell potato chips]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2703</guid>
		<description><![CDATA[Ever wondered how we got the potato chip? Like many great innovations, it was created in anger, according to one story, by Chef George &#8220;Speck&#8221; Crum at Moon&#8217;s Lake House in Saratoga Springs, New York. Speck, in 1853, was irritated by a diner (allegedly Corneilus Vanderbilt, who was a regular) that kept sending back his [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Revisiting the West Memphis Three</title>
		<link>http://ecgladstone.com/2011/08/revisiting-the-west-memphis-three/</link>
		<comments>http://ecgladstone.com/2011/08/revisiting-the-west-memphis-three/#comments</comments>
		<pubDate>Sat, 20 Aug 2011 03:09:08 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[CELEBS + MUSIC + MOVIES]]></category>
		<category><![CDATA[Sundance]]></category>
		<category><![CDATA[West Memphis Three]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2697</guid>
		<description><![CDATA[The recent release of the West Memphis three brought back memories for me. Back before my current career focus, I wrote a vanguard independent film column for Alternative Press magazine. One of the edgy, controversial films I was happy to champion was Paradise Lost, the documentary about the West Memphis Three that brought their story [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>A Career High</title>
		<link>http://ecgladstone.com/2011/08/a-career-high/</link>
		<comments>http://ecgladstone.com/2011/08/a-career-high/#comments</comments>
		<pubDate>Tue, 16 Aug 2011 08:56:12 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Bordeaux]]></category>
		<category><![CDATA[Caber]]></category>
		<category><![CDATA[Cabernet Sauvignon]]></category>
		<category><![CDATA[Comedy Central]]></category>
		<category><![CDATA[Decanter]]></category>
		<category><![CDATA[Jon Stewart]]></category>
		<category><![CDATA[Puligny]]></category>
		<category><![CDATA[Rothschild]]></category>
		<category><![CDATA[Screaming Eagle]]></category>
		<category><![CDATA[Steve Olsen]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2689</guid>
		<description><![CDATA[
]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Sexy, Savory, Sophisticated Santa Barbara</title>
		<link>http://ecgladstone.com/2011/08/sexy-savory-sophisticated-santa-barbara/</link>
		<comments>http://ecgladstone.com/2011/08/sexy-savory-sophisticated-santa-barbara/#comments</comments>
		<pubDate>Tue, 09 Aug 2011 02:23:41 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[TRAVEL]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2659</guid>
		<description><![CDATA[Somehow I managed to stay away from Santa Barbara–a quick 90 minutes north of Los Angeles–long enough for it to grow some very interesting contours. They all talk about the &#8216;Sideways&#8217; effect, but I think it&#8217;s more than that. Great wines, great vistas, great people. Here&#8217;s my story for 360 West, and a few personal [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>The Bliss of Chablis</title>
		<link>http://ecgladstone.com/2011/08/the-bliss-of-chablis/</link>
		<comments>http://ecgladstone.com/2011/08/the-bliss-of-chablis/#comments</comments>
		<pubDate>Fri, 05 Aug 2011 02:41:07 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[WINE + SPIRITS]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2677</guid>
		<description><![CDATA[
Being that this Friday is National Oyster Day, it seemed like a good time to talk about what almost everyone considers the best wine for pairing with oysters, Chablis.
I will admit, I’ve never been a big fan of Chablis. Part of that is probably because a huge amount of boring white wines from around the [...]]]></description>
		<wfw:commentRss>http://ecgladstone.com/2011/08/the-bliss-of-chablis/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>No Baloney, Abalone!</title>
		<link>http://ecgladstone.com/2011/08/no-baloney-abalone/</link>
		<comments>http://ecgladstone.com/2011/08/no-baloney-abalone/#comments</comments>
		<pubDate>Thu, 04 Aug 2011 02:47:06 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[FOOD + CHEFS]]></category>
		<category><![CDATA[TRAVEL]]></category>
		<category><![CDATA[farm fishing]]></category>
		<category><![CDATA[halibut]]></category>
		<category><![CDATA[sustainable]]></category>
		<category><![CDATA[Sustainable Seafood]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2406</guid>
		<description><![CDATA[As I've said before, it's never a bad idea to know your food  sources. During a recent trip to Santa Barbara, I got to make a fascinating side-visit to a moderate-sized abalone and halibut farm just north of town, poetically called The Cultured Abalone. For those who may be most accustomed to seeing it on Asian menus, abalone is a actually a type of snail (called abulon in Latin countries, ear-shells or mutton-fish in Australia, ormer in Great Britain, and venus-ears in South Africa) that lives in a half-shell which is a popular source of mother-of-pearl. Abalone meat might be easiest described as somewhere between scallop and clam, as it can be bigger like the former but firmer like the latter. If cooked right, it's not chewy but tender and mild.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Belly up to the Counter at Scarpetta BH</title>
		<link>http://ecgladstone.com/2011/08/belly-up-to-the-counter-at-scarpetta-bh/</link>
		<comments>http://ecgladstone.com/2011/08/belly-up-to-the-counter-at-scarpetta-bh/#comments</comments>
		<pubDate>Wed, 03 Aug 2011 02:12:04 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[FOOD + CHEFS]]></category>
		<category><![CDATA[best italian los angeles]]></category>
		<category><![CDATA[celebrity chef]]></category>
		<category><![CDATA[Chef's Table]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2641</guid>
		<description><![CDATA[Like many star chef restaurants, nearly all the outlets of Scott Conant’s ever-expanding Scarpetta empire—including Miami, Toronto and Las Vegas—offer luxe kitchen-adjacent “Chef’s Table” dining rooms. And Scarpetta Beverly Hills, located within the Montage hotel, is no different. As a matter of fact, on the night I visit, comedian George Lopez, Los Angeles Mayor Antonio Villaraigosa, and a trio of women are enjoying the one here. But Scarpetta B.H. has another dining option that’s not only unique to all of Conant’s restaurants, but also most fine dining establishments: a counter actually in the kitchen.]]></description>
		<wfw:commentRss>http://ecgladstone.com/2011/08/belly-up-to-the-counter-at-scarpetta-bh/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Berry Interesting: A Visit To Driscoll&#8217;s</title>
		<link>http://ecgladstone.com/2011/08/berry-interesting-a-visit-to-driscolls/</link>
		<comments>http://ecgladstone.com/2011/08/berry-interesting-a-visit-to-driscolls/#comments</comments>
		<pubDate>Tue, 02 Aug 2011 02:27:58 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[FOOD + CHEFS]]></category>
		<category><![CDATA[farm-to-table]]></category>
		<category><![CDATA[farmer's markets]]></category>
		<category><![CDATA[locavore]]></category>
		<category><![CDATA[organic]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2622</guid>
		<description><![CDATA[Whether you write about food or just enjoy it, knowing your sources is never a bad idea. So when the opportunity arose to visit the Watsonville, CA ranch where Driscoll’s Berries conducts their research, I was thrilled to accept.]]></description>
		<wfw:commentRss>http://ecgladstone.com/2011/08/berry-interesting-a-visit-to-driscolls/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Aureole Wine Lounge: A Secret In Plain Sight</title>
		<link>http://ecgladstone.com/2011/07/aureole-wine-lounge-a-secret-in-plain-sight/</link>
		<comments>http://ecgladstone.com/2011/07/aureole-wine-lounge-a-secret-in-plain-sight/#comments</comments>
		<pubDate>Mon, 01 Aug 2011 02:37:09 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[FOOD + CHEFS]]></category>
		<category><![CDATA[LAS VEGAS]]></category>
		<category><![CDATA[Aureole]]></category>
		<category><![CDATA[best barbecue vegas]]></category>
		<category><![CDATA[best bbq]]></category>
		<category><![CDATA[best restaurants Las Vegas]]></category>
		<category><![CDATA[charlie palmer]]></category>
		<category><![CDATA[cheap eats las vegas]]></category>
		<category><![CDATA[mandalay bay]]></category>
		<category><![CDATA[mgm resorts]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2603</guid>
		<description><![CDATA[Some things in Las Vegas have a way of hiding in plain sight. Aureole Wine Lounge is a fine example of this. Late last year, the Charlie Palmer restaurant in Mandalay Bay decided to update it’s rather austere entrance last year, opening up a huge window to their famous wine tower and dining room; it was a great idea, and arguably overdue, the first real change to the restaurant since it opened in the late ‘90s. At the same time, they also thought to gather some energy from the casino floor by creating a small “wine lounge” in front of the window, with a few select wines by the glass, and some small bites to accompany them.]]></description>
		<wfw:commentRss>http://ecgladstone.com/2011/07/aureole-wine-lounge-a-secret-in-plain-sight/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Wurstküche: German For &#8216;Kiss My Weiner&#8217;</title>
		<link>http://ecgladstone.com/2011/07/wurstkuche-german-for-kiss-my-weiner/</link>
		<comments>http://ecgladstone.com/2011/07/wurstkuche-german-for-kiss-my-weiner/#comments</comments>
		<pubDate>Sun, 31 Jul 2011 00:23:04 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[FOOD + CHEFS]]></category>
		<category><![CDATA[craft beer]]></category>
		<category><![CDATA[downtown LA]]></category>
		<category><![CDATA[hot la restaurants]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2566</guid>
		<description><![CDATA[As I write this, there are 2653 reviews of Wurstküche on Yelp (and a 4+ stars average), so I&#8217;m well aware that I&#8217;m a day late and a donut short (as my daughter likes to say) on this one. But it&#8217;s been a long time since a venue bugged the F out of me inspired [...]]]></description>
		<wfw:commentRss>http://ecgladstone.com/2011/07/wurstkuche-german-for-kiss-my-weiner/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Ping Pang Pong: More Bounce To The Ounce</title>
		<link>http://ecgladstone.com/2011/07/ping-pang-pong-more-bounce-to-the-ounce/</link>
		<comments>http://ecgladstone.com/2011/07/ping-pang-pong-more-bounce-to-the-ounce/#comments</comments>
		<pubDate>Sat, 30 Jul 2011 02:51:23 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[FOOD + CHEFS]]></category>
		<category><![CDATA[LAS VEGAS]]></category>
		<category><![CDATA[best asian food]]></category>
		<category><![CDATA[best casino restaurants]]></category>
		<category><![CDATA[best chinese restaurant]]></category>
		<category><![CDATA[best dim sum]]></category>
		<category><![CDATA[Best Vegas Restaurants]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2586</guid>
		<description><![CDATA[Sometimes when you run a steady, sturdy ship it&#8217;s easy to get overlooked relative to newer, flashier restaurants with more marketing money. Such might be the case for Ping Pang Pong, perhaps one of the few perennial winners of the Las Vegas Review-Journal&#8217;s &#8220;Best Of Vegas&#8221; that actually deserves it. Both local and national critics [...]]]></description>
		<wfw:commentRss>http://ecgladstone.com/2011/07/ping-pang-pong-more-bounce-to-the-ounce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Eating With Your Eyes: The Ultimate Food Porn at The Bazaar</title>
		<link>http://ecgladstone.com/2011/07/eating-with-your-eyes-the-ultimate-food-porn-at-the-bazaar/</link>
		<comments>http://ecgladstone.com/2011/07/eating-with-your-eyes-the-ultimate-food-porn-at-the-bazaar/#comments</comments>
		<pubDate>Fri, 29 Jul 2011 02:37:55 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[FOOD + CHEFS]]></category>
		<category><![CDATA[WINE + SPIRITS]]></category>
		<category><![CDATA[Best Los Angeles Restaurants]]></category>
		<category><![CDATA[Jaleo]]></category>
		<category><![CDATA[Jose Andres]]></category>
		<category><![CDATA[Sam Nazarian]]></category>
		<category><![CDATA[SBE]]></category>
		<category><![CDATA[SLS Hotel]]></category>
		<category><![CDATA[tapas]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2529</guid>
		<description><![CDATA[I’ll be honest. The first time I ate at The Bazaar by Jose Andres, I didn’t get it. It was very soon after the restaurant’s opening, my friends and I knew nothing about the restaurant other than that it was something new and different, and the waitstaff were not only ill-trained, but unable to give [...]]]></description>
		<wfw:commentRss>http://ecgladstone.com/2011/07/eating-with-your-eyes-the-ultimate-food-porn-at-the-bazaar/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Riedel Glassware: A Clear Difference</title>
		<link>http://ecgladstone.com/2011/07/riedel-glassware-a-clear-difference/</link>
		<comments>http://ecgladstone.com/2011/07/riedel-glassware-a-clear-difference/#comments</comments>
		<pubDate>Thu, 28 Jul 2011 00:17:54 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[WINE + SPIRITS]]></category>
		<category><![CDATA[e.c. gladstone]]></category>
		<category><![CDATA[vinum]]></category>
		<category><![CDATA[wine glasses]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2516</guid>
		<description><![CDATA[
What’s in a glass? Some people, such as the wine shop that recently “tasted” wines for me in small Dixie cups, would assume not much. Others, like me, might recognize that a wine or cocktail will taste a little different in glass, crystal or plastic.
Georg Riedel, on the other hand, will tell you that even [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Vintner Grill: A Semi-Secret Summerlin Stalwart</title>
		<link>http://ecgladstone.com/2011/07/vintner-grill-a-semi-secret-summerlin-stalwart/</link>
		<comments>http://ecgladstone.com/2011/07/vintner-grill-a-semi-secret-summerlin-stalwart/#comments</comments>
		<pubDate>Wed, 27 Jul 2011 02:19:47 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[FOOD + CHEFS]]></category>
		<category><![CDATA[LAS VEGAS]]></category>
		<category><![CDATA[beef stroganoff]]></category>
		<category><![CDATA[Best las vegas restaurants]]></category>
		<category><![CDATA[charcuterie]]></category>
		<category><![CDATA[off-Strip dining]]></category>
		<category><![CDATA[osso bucco]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2505</guid>
		<description><![CDATA[I'll be honest: in years of covering the Vegas dining scene, I've really only experienced a couple handfuls of restaurants off-Strip (or more specifically, outside a casino resort) worth writing about. Granted, that is probably on par with what you might expect of an average Southwest city even if it didn't have a foodie-frustrating overload of fine dining right in the middle of it. But particularly in Vegas, most anyone with serious chef talent is going to want to be on the Strip. That's where most of the money is, easy or hard.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Could Jelly Beans Save Us?</title>
		<link>http://ecgladstone.com/2011/07/could-jelly-beans-save-us/</link>
		<comments>http://ecgladstone.com/2011/07/could-jelly-beans-save-us/#comments</comments>
		<pubDate>Tue, 26 Jul 2011 03:18:03 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[FOOD + CHEFS]]></category>
		<category><![CDATA[açai berry]]></category>
		<category><![CDATA[antioxidant]]></category>
		<category><![CDATA[fruit snacks]]></category>
		<category><![CDATA[jelly beans]]></category>
		<category><![CDATA[pomegranate]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2498</guid>
		<description><![CDATA[Am I the only one who&#8217;s noticed in recent months that Jelly Belly, the California gourmet candy company that President Reagan first launched to stardom, has been dabbling in the health food arena?
Crazy, right? How could jelly beans possibly be a health food? But here&#8217;s the evidence: &#8220;Superfruit&#8221; Jelly Bellys, made with &#8220;real fruit,&#8221; &#8220;naturally [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Getting Reacquainted with Social House</title>
		<link>http://ecgladstone.com/2011/07/getting-reacquainted-with-social-house/</link>
		<comments>http://ecgladstone.com/2011/07/getting-reacquainted-with-social-house/#comments</comments>
		<pubDate>Mon, 25 Jul 2011 03:39:26 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[FOOD + CHEFS]]></category>
		<category><![CDATA[LAS VEGAS]]></category>
		<category><![CDATA[asian fusion]]></category>
		<category><![CDATA[best japanese vegas]]></category>
		<category><![CDATA[best sushi vegas]]></category>
		<category><![CDATA[Best Vegas Restaurants]]></category>
		<category><![CDATA[city center restaurants]]></category>
		<category><![CDATA[pure management]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2460</guid>
		<description><![CDATA[Social House is easily the strongest culinary destination in Crystals, and one of the Strip’s most creatively approachable, ingredient-driven Japanese restaurants. No, it does not necessarily compete with the most adventuresome Japanese eateries in town, such as Spring Mountain’s Iburiya Raku and Ichiza, but this is a more relaxed, lavish, internationally-appealing experience, with strong quality and technique. The kitchen understands how to balance salty, sweet, sour and bitter with crispy, crunchy and soft textures for mouth-pleasing bites. That talent is all too rare.]]></description>
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		<slash:comments>0</slash:comments>
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