<?xml version="1.0" encoding="utf-8"?>
<rss version="2.0"><channel><title>Lobster | The Love Network</title><link>http://lobster.love.com</link><language>en-us</language><docs>http://lobster.love.com/rss.xml</docs><description>This blog delivers the latest news about eating and preparing lobster.</description><copyright>AOL LLC. The contents of this feed are available for non-commercial use only.</copyright><generator>Blogsmith | Relegence | AOL LLC.</generator><item><title>A Luxurious Oasis in a Downtown Hotel</title><link>http://t.love.com/273065050</link><description><![CDATA[In the center of the business district of busy White Plains, the Lobby Lounge at the Ritz-Carlton offers a luxurious oasis of serenity. 
Deep armchairs and sofas fill the handsome space and surround a glass-enclosed fireplace  the perfect setting for a leisurely time-out with a light dish or a beverage at any hour of the day. 
The food is first-rate, the service impeccable. 

]]></description><pubDate>Sat, 21 Nov 2009 2:07:55</pubDate></item><item><title>Down the Stairs, Latin With a Twist</title><link>http://t.love.com/273060232</link><description><![CDATA[<img src="http://graphics8.nytimes.com/images/2009/11/22/nyregion/22dinect_CA0/articleLarge.jpg"><br>THERE are no windows at Ola , a Nuevo Latino restaurant that opened quietly about two years ago in Orange, and the place does not look promising from the outside. 
The front door opens onto one of those unfortunate strip malls that line Route 1 south of New Haven. 
But down the stairs  just past the fish tank  it's another world. 

]]></description><pubDate>Sat, 21 Nov 2009 1:37:30</pubDate></item><item><title>A mission to help our fearless fishermen</title><link>http://t.love.com/273059487</link><description><![CDATA[THEY have survived stormy seas, Cod Wars and faced death and injury on a daily basis to ensure we can feed our appetite for fresh fish. 


Now, hardworking fishermen on the East Coast are being offered a helping hand by the Fishermen's Mission, which has appointed an East Riding's auxiliary superintendent. 


The charity aims to stamp out poverty and despair by providing emergency welfare and support to fishing communities 24 hours a day, seven days a week. 

]]></description><pubDate>Sat, 21 Nov 2009 1:30:45</pubDate></item><item><title>Looking for the perfect bagel sandwich</title><link>http://t.love.com/273037139</link><description><![CDATA[<img src="http://cdn.abclocal.go.com/images/wls/cms_exf_2007/resources/lifestyle_community/food/restaurants/5805376_600x338.jpg"><br>Finding the perfect bagel sandwich in Chicago has been an elusive quest. 
Finding one with smoked sturgeon has been even more so. 


Let's begin with the foundation: A perfectly-constructed, boiled-and-baked gem from New York Bagel & Bialy in Lincolnwood. ]]></description><pubDate>Fri, 20 Nov 2009 23:23:18</pubDate></item><item><title>Brinker International Names Wyman Roberts President of Chili's Grill &amp; Bar and On The Border Mexican Grill &amp; Cantina</title><link>http://t.love.com/273029135</link><description><![CDATA[Grill & Bar and On The Border Mexican Grill & Cantina®. 
Roberts formerly served in a dual role as president of the Maggiano's Little Italy brand and Chief Marketing Officer for Brinker. 


"Four years of brand leadership experience at Maggiano's coupled with recent culinary and marketing oversight of the Chili's and On The Border teams have fully prepared Wyman to take over this role," said Doug Brooks, CEO and president of Brinker International. 

]]></description><pubDate>Fri, 20 Nov 2009 22:30:28</pubDate></item><item><title>Dinner, auction to honor chef</title><link>http://t.love.com/272998621</link><description><![CDATA[The 13th annual Bite of the Arts gala, a fundraiser for various University departments that features a three-course meal followed by a silent and live auction, will be hosted in the Cotillion Ballroom Friday at 6:30 pm. 


This year's theme is "LaFete de Lyon: Celebrating Chef Paul Bocuse and his World Class Cuisine." 


Chef Randy Cheramie, associate dean of the John Folse Culinary Institute said the theme was picked in honor of Chef Bocuse, who was one of the first internationally known chefs and is known by some as one of the first celebrity chefs. ]]></description><pubDate>Fri, 20 Nov 2009 19:18:03</pubDate></item><item><title>The Broadmoor's secret recipe for five stars</title><link>http://t.love.com/272979829</link><description><![CDATA[On a recent morning, Bertrand Bouquin, the French-born chef of The Broadmoor's tony Penrose Room, was driving to work when his cell phone rang. 


It was his boss, Chef Siegfried "Sigi" Eisenberger", who was sitting in the office of the president of the resort, Steve Bartolin. 


"You need to get over to Mr. B's office right away," Eisenberger said in a dark tone. 

]]></description><pubDate>Fri, 20 Nov 2009 18:03:53</pubDate></item><item><title>Kitchen Call: Cooking with Mary Ann Esposito</title><link>http://t.love.com/272970972</link><description><![CDATA[For nearly 20 years, Mary Ann Esposito of the PBS cooking series "Ciao Italia" has been the major promoter of Italian cooking in the USA, just as Julia Child was to French cooking.  

Although Mary Ann stands about a foot shorter than Julia, like Julia she's a born educator, always willing to share knowledge and expertise. 
She possesses a constant curiosity about the origins and the nature of foodstuffs, and has a discriminating palate. ]]></description><pubDate>Fri, 20 Nov 2009 17:26:17</pubDate></item><item><title>Does Innovation Belong in That Recipe?</title><link>http://t.love.com/272931228</link><description><![CDATA[<img src="http://user.cloudfront.goodinc.com/community/etling/make-it-up-2.jpg"><br>Cookbooks often read better as literature than as technical lab manuals. 
That shouldn't stop us from reading them, or from improvising our recipes. 


We no longer learn to cook solely from generations-old oral traditions. ]]></description><pubDate>Fri, 20 Nov 2009 15:05:55</pubDate></item></channel></rss>