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	<title>Comments on: Filling Up on Filson: The VIP Party for the Pearl&#8217;s Newest Boutique</title>
	<atom:link href="http://blogs.wweek.com/news/2008/11/07/filling-up-on-filson-the-vip-party-for-the-pearls-newest-boutique/feed/" rel="self" type="application/rss+xml" />
	<link>http://blogs.wweek.com/news/2008/11/07/filling-up-on-filson-the-vip-party-for-the-pearls-newest-boutique/</link>
	<description>The Blog Formerly Known As WWire</description>
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		<title>By: Chef Tamara Kay</title>
		<link>http://blogs.wweek.com/news/2008/11/07/filling-up-on-filson-the-vip-party-for-the-pearls-newest-boutique/comment-page-1/#comment-80468</link>
		<dc:creator>Chef Tamara Kay</dc:creator>
		<pubDate>Sat, 15 Nov 2008 18:40:05 +0000</pubDate>
		<guid isPermaLink="false">http://wweek.com/wwire/?p=15798#comment-80468</guid>
		<description>Great to hear you enjoyed the menu from Voila Catering.  We specialize in gourmet food for special events where you expect more than just another cheese platter.  Our custom menu for Filson included:
* Wild Oregon Forest Mushrooms &amp; Tarragon Creme Fraiche Bouchee
* Apple Chutney and Chevre on Roasted Garlic Spread Toasts
* Smoked Trout Mousse in a Cucumber Cup (for the fly fishermen)
* Duck Breast &amp; Pear Spoon with Yellow Curry Coconut Sauce
* Thinly Shaved Beef &amp; Arugula Chiffonade on a Crostini drizzled with Truffle Oil
* Tuille Cookie dipped in Bittersweet Chocolate filled with Frangelico Mascarpone Cheese

We have many more delicious finger foods appropraite for standing receptions at www.voila-catering.com

We welcome Filson and their great outdoor NW products to Portland!</description>
		<content:encoded><![CDATA[<p>Great to hear you enjoyed the menu from Voila Catering.  We specialize in gourmet food for special events where you expect more than just another cheese platter.  Our custom menu for Filson included:<br />
* Wild Oregon Forest Mushrooms &#038; Tarragon Creme Fraiche Bouchee<br />
* Apple Chutney and Chevre on Roasted Garlic Spread Toasts<br />
* Smoked Trout Mousse in a Cucumber Cup (for the fly fishermen)<br />
* Duck Breast &#038; Pear Spoon with Yellow Curry Coconut Sauce<br />
* Thinly Shaved Beef &#038; Arugula Chiffonade on a Crostini drizzled with Truffle Oil<br />
* Tuille Cookie dipped in Bittersweet Chocolate filled with Frangelico Mascarpone Cheese</p>
<p>We have many more delicious finger foods appropraite for standing receptions at <a href="http://www.voila-catering.com" rel="nofollow">http://www.voila-catering.com</a></p>
<p>We welcome Filson and their great outdoor NW products to Portland!</p>
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