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	<title>Comments on: Wine. Dine. Donate. with Mark Franz</title>
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	<link>http://blogs.kqed.org/bayareabites/2007/05/23/wine-dine-donate-with-mark-franz/</link>
	<description>Culinary Rants &#38; Raves from Bay Area Foodies and Professionals</description>
	<pubDate>Sun, 22 Nov 2009 13:57:20 +0000</pubDate>
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		<title>By: Amy Sherman</title>
		<link>http://blogs.kqed.org/bayareabites/2007/05/23/wine-dine-donate-with-mark-franz/#comment-1673</link>
		<dc:creator>Amy Sherman</dc:creator>
		<pubDate>Thu, 24 May 2007 17:06:00 +0000</pubDate>
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		<description>The restaurant interior is often described as an "underwater fantasy". It's very pretty and elegant and as Mark Franz says, almost but not quite over the top. The food is definitely in the French vein. ...</description>
		<content:encoded><![CDATA[The restaurant interior is often described as an "underwater fantasy". It's very pretty and elegant and as Mark Franz says, almost but not quite over the top. The food is definitely in the French vein. ...]]></content:encoded>
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		<title>By: Anne</title>
		<link>http://blogs.kqed.org/bayareabites/2007/05/23/wine-dine-donate-with-mark-franz/#comment-1672</link>
		<dc:creator>Anne</dc:creator>
		<pubDate>Thu, 24 May 2007 02:53:00 +0000</pubDate>
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		<description>i wish i were across the country right now because i'm always curious as to what "upscale but not pretentious" entails. i'm guessing it's 5% decor, 5% staff attitude, and 90% food. macaroni &#038; cheese ...</description>
		<content:encoded><![CDATA[i wish i were across the country right now because i'm always curious as to what "upscale but not pretentious" entails. i'm guessing it's 5% decor, 5% staff attitude, and 90% food. macaroni &#038; cheese ...]]></content:encoded>
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