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	<title>Wine Inquirer &#187; AJ&#8217;s Fine Foods</title>
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		<title>Jim Seder Discovers a Surprise in an Unlikely Place</title>
		<link>http://www.wineinquirer.com/2011/01/jim-seder-discovers-a-surprise-in-an-unlikely-place/</link>
		<comments>http://www.wineinquirer.com/2011/01/jim-seder-discovers-a-surprise-in-an-unlikely-place/#comments</comments>
		<pubDate>Tue, 04 Jan 2011 00:39:41 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[AJ's Fine Foods]]></category>
		<category><![CDATA[Williams Sonoma]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=4449</guid>
		<description><![CDATA[I was on a food shopping mission at our local Safeway a couple of weeks back to gather up some goods for a dish that my wife was going to prepare, Italian pot roast, from the Williams Sonoma Italian Recipe Book (www.williamsonoma.com).   They carry a great line of recipe books from nearly every corner of [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Three Storied Estates&#8217; Entry Level Wines</title>
		<link>http://www.wineinquirer.com/2010/12/three-storied-estates-entry-level-wines/</link>
		<comments>http://www.wineinquirer.com/2010/12/three-storied-estates-entry-level-wines/#comments</comments>
		<pubDate>Tue, 28 Dec 2010 19:20:40 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Best Of The Best]]></category>
		<category><![CDATA[AJ's Fine Foods]]></category>
		<category><![CDATA[Chapoutier]]></category>
		<category><![CDATA[Chateau Beaucastel]]></category>
		<category><![CDATA[Cotes du Rhone]]></category>
		<category><![CDATA[Domaine de Beaurenard]]></category>
		<category><![CDATA[Domaine de la Janasse]]></category>
		<category><![CDATA[Falanghina]]></category>
		<category><![CDATA[Guigal]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=4406</guid>
		<description><![CDATA[ While it’s always a treat to experience a storied wine from a producer such as Guigal, Chapoutier, Antinori, Beaucastel or Beaurenard, to mention just a few, most of us can’t afford to open one of those gems daily (at least I can’t).  So it’s always a treat for me when they offer an entry [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Sneaking in a Summertime Delight Plus a Winner Brunello</title>
		<link>http://www.wineinquirer.com/2010/11/sneaking-in-a-summertime-delight-plus-a-winner-brunello/</link>
		<comments>http://www.wineinquirer.com/2010/11/sneaking-in-a-summertime-delight-plus-a-winner-brunello/#comments</comments>
		<pubDate>Wed, 10 Nov 2010 18:00:20 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Best Of The Best]]></category>
		<category><![CDATA[AJ's Fine Foods]]></category>
		<category><![CDATA[Brunello]]></category>
		<category><![CDATA[Priorat]]></category>
		<category><![CDATA[Riesling]]></category>
		<category><![CDATA[Rose]]></category>
		<category><![CDATA[Total Wines]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=4065</guid>
		<description><![CDATA[ While we have finally broken the back of late summer heat (it’s 45 degrees as I write this), my wife cooked up a dish recently that just begged for a Rose.  It was homemade tomato soup and a melted cheese sandwich constructed with homemade brioche, a blend of Maytag blue cheese and Manchego and [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2010/11/sneaking-in-a-summertime-delight-plus-a-winner-brunello/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Dreaming of Baja (Chicken)</title>
		<link>http://www.wineinquirer.com/2010/09/dreaming-of-baja-chicken/</link>
		<comments>http://www.wineinquirer.com/2010/09/dreaming-of-baja-chicken/#comments</comments>
		<pubDate>Thu, 30 Sep 2010 16:16:38 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Fine Dining]]></category>
		<category><![CDATA[AJ]]></category>
		<category><![CDATA[AJ's Fine Foods]]></category>
		<category><![CDATA[Chardonnay]]></category>
		<category><![CDATA[Pinot Blanc]]></category>
		<category><![CDATA[Pinot Gris]]></category>
		<category><![CDATA[Viognier]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=3598</guid>
		<description><![CDATA[A while back, I stumbled across a dish that’s very easy to prepare and tastes as if it came out the chef’s oven……………It’s Baja chicken.  I’ll post the recipe on our Recipe Book section as well. 
 
I picked up a couple of lean chicken breasts from AJ’s (www.ajsfinefoods.com) .  You can choose from your favorite [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
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		<title>A Powerhouse Lineup to Start…..A Crisp White to Finish</title>
		<link>http://www.wineinquirer.com/2010/06/a-powerhouse-lineup-to-start%e2%80%a6-a-crisp-white-to-finish/</link>
		<comments>http://www.wineinquirer.com/2010/06/a-powerhouse-lineup-to-start%e2%80%a6-a-crisp-white-to-finish/#comments</comments>
		<pubDate>Wed, 30 Jun 2010 01:46:38 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Best Of The Best]]></category>
		<category><![CDATA[AJ's Fine Foods]]></category>
		<category><![CDATA[Barossa Valley]]></category>
		<category><![CDATA[Malbec]]></category>
		<category><![CDATA[Picpoul]]></category>
		<category><![CDATA[Ribera del Duero]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=2951</guid>
		<description><![CDATA[Bodegas Aalto Ribera del Duero, 2004:
 Made entirely from the Tinto Fino grape, thought to be an older clone of the Tempranillo, this is a very well structured wine with muscle at the core from notes of bacon, leather and 15% alcohol, surrounded by beautifully smooth tannins which linger at the end.  Distinct notes of [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2010/06/a-powerhouse-lineup-to-start%e2%80%a6-a-crisp-white-to-finish/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Searching For Merlot</title>
		<link>http://www.wineinquirer.com/2010/06/searching-for-merlot/</link>
		<comments>http://www.wineinquirer.com/2010/06/searching-for-merlot/#comments</comments>
		<pubDate>Fri, 18 Jun 2010 18:20:24 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Wine Finder Value Wine]]></category>
		<category><![CDATA[AJ's Fine Foods]]></category>
		<category><![CDATA[Merlot]]></category>
		<category><![CDATA[Pastiche]]></category>
		<category><![CDATA[Rumrunner]]></category>
		<category><![CDATA[The New Beverage House]]></category>
		<category><![CDATA[Total Wine]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=2853</guid>
		<description><![CDATA[I have not been a big Merlot fan over the last several years, probably because so many tasted the same to me and the pricing was a bit overdone.  Then recently, I enjoyed a couple of Italian Merlots that reacquainted me with how rich and multi-dimensional the varietal can be.  With that in mind, I [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2010/06/searching-for-merlot/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pairing AJ&#8217;s Summer Spectacular Wine With Foods</title>
		<link>http://www.wineinquirer.com/2010/06/pairing-ajs-summer-spectacular-wine-with-foods/</link>
		<comments>http://www.wineinquirer.com/2010/06/pairing-ajs-summer-spectacular-wine-with-foods/#comments</comments>
		<pubDate>Sat, 05 Jun 2010 23:50:40 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Wine & Food Pairing]]></category>
		<category><![CDATA[AJ's Fine Foods]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=2781</guid>
		<description><![CDATA[With AJ’s (www.ajsfinefoods.com)  Fine Foods Summer Wine Spectacular now underway, we thought that it would be useful to examine some of their promotional wines and suggest a food pairing idea or two.  With forty wines, all under $13, of varied styles from so many regions, there’s a wine for everyone’s budget and palate.
Root 1 Sauvignon [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2010/06/pairing-ajs-summer-spectacular-wine-with-foods/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Honey Lime Salmon Kabobs</title>
		<link>http://www.wineinquirer.com/2010/05/honey-lime-salmon-kabobs/</link>
		<comments>http://www.wineinquirer.com/2010/05/honey-lime-salmon-kabobs/#comments</comments>
		<pubDate>Wed, 05 May 2010 20:44:04 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[AJ's Fine Foods]]></category>
		<category><![CDATA[Salmon]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=2515</guid>
		<description><![CDATA[AJ&#8217;s Honey Lime Salmon Kabobs
1 to 1-½ lb. Alska salmon fillets or steaks, skinned and bones removed 
½ cup vegetable oil 
juice of one large lime 
2 tsp. grated lime zest 
2 tbsp. each honey and fresh chopped cilantro 
1 tbsp. fresh grated ginger 
½ tsp. each salt and pepper 
1 each red and green [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2010/05/honey-lime-salmon-kabobs/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Champagne Poached Alaskan Salmon</title>
		<link>http://www.wineinquirer.com/2010/05/champagne-poached-alaskan-salmon/</link>
		<comments>http://www.wineinquirer.com/2010/05/champagne-poached-alaskan-salmon/#comments</comments>
		<pubDate>Wed, 05 May 2010 20:40:36 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[AJ's Fine Foods]]></category>
		<category><![CDATA[Salmon]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=2512</guid>
		<description><![CDATA[AJ&#8217;s Champagne Poached Alaskan Salmon
4 Alaska salmon steaks or fillets (6-8 oz. each), skin and bones removed
2 cups champagne
¼ cup fresh lime juice
4 slices red onion
1 tbsp. capers, optional
4 sprigs fresh tarragon
½ cup honey Dijon mustard
1-½tsp. fresh tarragon, chopped
salt and pepper, to taste
Mix together mustard and chopped tarragon, set aside. Season salmon slightly with salt [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2010/05/champagne-poached-alaskan-salmon/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>A Dinner Made For A Chianti</title>
		<link>http://www.wineinquirer.com/2010/05/a-dinner-made-for-a-chianti/</link>
		<comments>http://www.wineinquirer.com/2010/05/a-dinner-made-for-a-chianti/#comments</comments>
		<pubDate>Mon, 03 May 2010 23:41:36 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Fine Dining]]></category>
		<category><![CDATA[AJ's Fine Foods]]></category>
		<category><![CDATA[Chianti]]></category>
		<category><![CDATA[Chicken Cacciatore]]></category>
		<category><![CDATA[Total Wines]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=2504</guid>
		<description><![CDATA[ We were in the mood for a hearty, slow cooked dinner last night, one of those dishes that fills the kitchen with savory, earthy aromas.  My wife settled on chicken cacciatore.  Once she uttered the words, my palate knew exactly where to go……….Chianti.
We picked up a whole 4 lb chicken from AJ’s and had [...]]]></description>
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		<slash:comments>0</slash:comments>
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