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	<title>Wine Inquirer &#187; Jonathan&#8217;s Cork</title>
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		<title>Memorial Day Food and Wine Suggested Pairings</title>
		<link>http://www.wineinquirer.com/2011/05/memorial-day-food-and-wine-suggested-pairings/</link>
		<comments>http://www.wineinquirer.com/2011/05/memorial-day-food-and-wine-suggested-pairings/#comments</comments>
		<pubDate>Tue, 24 May 2011 14:00:42 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Wine & Food Pairing]]></category>
		<category><![CDATA[Feast restaurant]]></category>
		<category><![CDATA[grilling]]></category>
		<category><![CDATA[Jonathan's Cork]]></category>
		<category><![CDATA[Memorial Day]]></category>
		<category><![CDATA[Pastiche Restaurant]]></category>
		<category><![CDATA[picnic]]></category>
		<category><![CDATA[Total Wine]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=5583</guid>
		<description><![CDATA[With the Memorial Day weekend rapidly approaching, heralding the beginning of the summer season, many of us will be enjoying the holiday with friends and family by firing up the grill.  Can’t you just smell the dogs, burgers, chicken and corn roasting over the fire?  And don’t forget the shrimp, swordfish, and salmon.  Veggies and [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Jonathan&#8217;s Cork Menu Pairings&#8230;..Two Special Seafood Items</title>
		<link>http://www.wineinquirer.com/2010/06/jonathans-cork-menu-pairings-two-special-seafood-items/</link>
		<comments>http://www.wineinquirer.com/2010/06/jonathans-cork-menu-pairings-two-special-seafood-items/#comments</comments>
		<pubDate>Thu, 24 Jun 2010 21:46:13 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Fine Dining]]></category>
		<category><![CDATA[Jonathan's Cork]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=2927</guid>
		<description><![CDATA[ Jonathan Landeen is renown for his flavorful style of dishes from seafood to ostrich.  This time, Jonathan has suggested that you sample two of his seafood menu items, one a starter and the other an entre.
The first item on the menu is a starter.  It&#8217;s the Crab Cakes made with Blue crab meat combined [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Merry Christmans Plus Holiday Wines For the Table</title>
		<link>http://www.wineinquirer.com/2009/12/holiday-wines-for-the-table/</link>
		<comments>http://www.wineinquirer.com/2009/12/holiday-wines-for-the-table/#comments</comments>
		<pubDate>Wed, 16 Dec 2009 23:44:12 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[AJ's Fine Foods]]></category>
		<category><![CDATA[Elle Country Restaurant]]></category>
		<category><![CDATA[Feast restaurant]]></category>
		<category><![CDATA[Holiday wines]]></category>
		<category><![CDATA[Jonathan's Cork]]></category>
		<category><![CDATA[Pastiche Restaurant]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=1585</guid>
		<description><![CDATA[After what I&#8217;m certain most would agree has been a chaotic year, it&#8217;s more important than ever to focus upon some quality time with family and friends.  So on this Christmas Eve day, let me wish those of you who celebrate this landmark holiday a festive, healthy and safe Christmas surrounded by those who are most meaningful to you.  This is [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2009/12/holiday-wines-for-the-table/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Jonathan&#8217;s Cork Shrimp Bombay</title>
		<link>http://www.wineinquirer.com/2009/11/jonathans-cork-shrimp-bombay/</link>
		<comments>http://www.wineinquirer.com/2009/11/jonathans-cork-shrimp-bombay/#comments</comments>
		<pubDate>Fri, 20 Nov 2009 19:08:02 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Jonathan's Cork]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=1490</guid>
		<description><![CDATA[SHRIMP BOMBAY
24 Shrimp (mediums 16-20 count ) Peeled and deveined
3 T. Minced Shallots
1/2 C. Bombay Gin
2 C. Heavy Cream
1/4 C. Sliced green olives w/ pimentos
3 T. Oil
2 T. flour
1 tsp. Bombay Spice (to taste)** Recipe below
Bombay Spice Blend
(Good on egg dishes and chicken also.)
3 T. Whole Juniper Berries (Blend in food processor and sift out [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2009/11/jonathans-cork-shrimp-bombay/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>A Tucson Chef Thanksgiving</title>
		<link>http://www.wineinquirer.com/2009/11/a-tucson-chef-thanksgiving/</link>
		<comments>http://www.wineinquirer.com/2009/11/a-tucson-chef-thanksgiving/#comments</comments>
		<pubDate>Wed, 18 Nov 2009 22:01:31 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Wine & Food Pairing]]></category>
		<category><![CDATA[Acacia]]></category>
		<category><![CDATA[Elle]]></category>
		<category><![CDATA[Feast restaurant]]></category>
		<category><![CDATA[Hacienda del Sol]]></category>
		<category><![CDATA[Janos and J-Bar]]></category>
		<category><![CDATA[Jax Kitchen]]></category>
		<category><![CDATA[Jonathan's Cork]]></category>
		<category><![CDATA[Marriott Starr Pass Resort & Spa]]></category>
		<category><![CDATA[Pastiche]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=1479</guid>
		<description><![CDATA[As we approach Thanksgiving 2009, I thought that it would be instructive to check in on several of Tucson’s chefs and ask them what they are doing for the upcoming holiday.  As you might imagine, it varies with many closing their restaurant for the holiday so that they and their employees can share the day [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2009/11/a-tucson-chef-thanksgiving/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Jonathan&#8217;s Cork Stuffed Pork Chops</title>
		<link>http://www.wineinquirer.com/2009/10/jonathans-cork-stuffed-pork-chops/</link>
		<comments>http://www.wineinquirer.com/2009/10/jonathans-cork-stuffed-pork-chops/#comments</comments>
		<pubDate>Tue, 06 Oct 2009 17:39:46 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Jonathan's Cork]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=1269</guid>
		<description><![CDATA[STUFFED PORK CHOPS with Fresh Apple Sauce
Ten -Twelve 12Oz. Bone-in Pork Chop
6 Cups Wheat and Sour Dough Bread diced
2 Cups Onion (chopped)
2 Cups Celery (chopped)
1/4 lb. Butter
1 Cup Pecan pieces
1 Cup Dried Cranberries (chopped)
1/2 C. chicken stock
2 tsp. Salt and 1 tsp.pepper
1/2 C.Apple juice
1/2 C. white wine
1/4 cup Canola oil

Directions:
Sauté onion and celery in butter.  [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2009/10/jonathans-cork-stuffed-pork-chops/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>And That&#8217;s the Way it is&#8230;..</title>
		<link>http://www.wineinquirer.com/2009/10/and-thats-the-way-it-is/</link>
		<comments>http://www.wineinquirer.com/2009/10/and-thats-the-way-it-is/#comments</comments>
		<pubDate>Tue, 06 Oct 2009 03:07:12 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[Acacia]]></category>
		<category><![CDATA[Elle Restaurant]]></category>
		<category><![CDATA[Feast restaurant]]></category>
		<category><![CDATA[Janos and J-Bar]]></category>
		<category><![CDATA[Jax Kitchen]]></category>
		<category><![CDATA[Jonathan's Cork]]></category>
		<category><![CDATA[Tucson Originals]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=1263</guid>
		<description><![CDATA[For those of you in my “generation,” you cannot help but recall the nightly new segment close from the infamous anchor, Walter Cronkite.  After visiting with you in your living room for 30 minutes, sharing the world events of the day, Walter would close with an authoritative “…and that’s the way it is…” followed by [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Jonathan&#8217;s Cork Brisket</title>
		<link>http://www.wineinquirer.com/2009/09/jonathans-cork-brisket/</link>
		<comments>http://www.wineinquirer.com/2009/09/jonathans-cork-brisket/#comments</comments>
		<pubDate>Thu, 24 Sep 2009 20:50:28 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Jonathan's Cork]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=1221</guid>
		<description><![CDATA[Beef Brisket
Serves 6
Ingredients:
3 lb Brisket
6 Medium Carrots Peeled and Cut in Half
3 Medium Onions Peeled
6 Cloves of Garlic Peeled
Canola Oil
Salt and Pepper to Taste
6 Roma Tomatoes Cut in Half and Seeded
1 Bay Leaf
Optional:  Papaya Pulp or 10 Dried Papaya Seeds Crushed
Celery
Directions:
Heat ¼ cup canola oil in a large Dutch oven.  Brown both sides of brisket, [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2009/09/jonathans-cork-brisket/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Book Your Reservation For the Tucson Culinary Festival</title>
		<link>http://www.wineinquirer.com/2009/08/book-your-reservation-for-the-tucson-culinary-festival/</link>
		<comments>http://www.wineinquirer.com/2009/08/book-your-reservation-for-the-tucson-culinary-festival/#comments</comments>
		<pubDate>Fri, 07 Aug 2009 04:29:32 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Wine News]]></category>
		<category><![CDATA[Callaghan Vineyards]]></category>
		<category><![CDATA[Elle]]></category>
		<category><![CDATA[Janos]]></category>
		<category><![CDATA[Jax]]></category>
		<category><![CDATA[Jonathan's Cork]]></category>
		<category><![CDATA[Pastiche]]></category>
		<category><![CDATA[Tucson Culinary Festival]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=982</guid>
		<description><![CDATA[The Tucson Culinary Festival offers the best of food and wine from local restauranteurs.  Come sample top cuisine and wine and meet the Originals.  Speak one on one with Janos of the namesake restaurant, Jonathan Landeen of Jonathan’s Cork, Pat Connors of Pastiche, Jeff Fuld of Elle and Brian Metzger of Jax amongst others.  Sample [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2009/08/book-your-reservation-for-the-tucson-culinary-festival/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Beer Can Chicken From Jonathan&#8217;s Cork</title>
		<link>http://www.wineinquirer.com/2009/06/beer-can-chicken-from-jonathans-cork/</link>
		<comments>http://www.wineinquirer.com/2009/06/beer-can-chicken-from-jonathans-cork/#comments</comments>
		<pubDate>Mon, 15 Jun 2009 17:45:06 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Jonathan's Cork]]></category>
		<category><![CDATA[Zinfandel]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=821</guid>
		<description><![CDATA[Cuisine:  Beer Can Chicken
Preparation:  SET UP YOUR BBQ FOR APPROX. ONE HOUR COVERED COOK AT MEDIUM HEAT
Take 2-4  2 ½ &#8211; 3 lbs chicken, season liberally inside and out with any favorite seasoning blend.
Take 1 16 oz can of beer per chicken.
Chop onion and garlic.
Instructions:  Start your bbq and season the [...]]]></description>
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		<slash:comments>0</slash:comments>
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