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	<title>The SunBreak &#187; Oregon coast sea bass</title>
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	<description>Curious Georges in a conversation with Seattle</description>
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		<title>Seattle Dining: Too Much Kitsch, or Not Enough of It?</title>
		<link>http://thesunbreak.com/2013/10/15/seattle-dining-too-much-kitsch-or-not-enough-of-it/</link>
		<comments>http://thesunbreak.com/2013/10/15/seattle-dining-too-much-kitsch-or-not-enough-of-it/#comments</comments>
		<pubDate>Tue, 15 Oct 2013 21:30:45 +0000</pubDate>
		<dc:creator><![CDATA[Rachel Breiwick]]></dc:creator>
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		<category><![CDATA[or Not Enough of It?]]></category>
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		<category><![CDATA[seattle dining]]></category>
		<category><![CDATA[Seattle Dining: Too Much Kitsch]]></category>
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		<category><![CDATA[seattle kitsch]]></category>
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		<description><![CDATA[In the burgeoning food scene that is Seattle 2013, we&#8217;ve already seen a great many thing that can happen on a plate. And lately it seems that chefs everywhere are showing us just how zany they can be with their ingredients &#8212; but is taste getting passed to the back burner? Though some of Seattle&#8217;s food interests &#8230; <a href="/2013/10/15/seattle-dining-too-much-kitsch-or-not-enough-of-it/" class="more-link">Continue reading <span class="screen-reader-text">Seattle Dining: Too Much Kitsch, or Not Enough of It?</span> <span class="meta-nav">&#8594;</span></a><div class="tentblogger-rss-footer"><hr /><p>You are reading an excerpt from  <a href="/?p=898758">Seattle Dining: Too Much Kitsch, or Not Enough of It?</a>.</p><p>The SunBreak supports RSS for you diehard RSS readers out there.</p></div>]]></description>
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