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	<title>DishBliss</title>
	<link>http://dish-bliss.com</link>
	<description>a food &#38; flavor trends blog</description>
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		<title>Food Trucks Keep Rolling Along</title>
		<description><![CDATA[I am a huge fan of food trucks, and if you are a regular reader, you will have read many comments about the amazing food that is pouring from this segment of the food industry.  Food trucks are becoming main stream in a few markets, especially Portland, Los Angeles, and Austin.  These markets are  becoming [...]]]></description>
		<link>http://dish-bliss.com/2012/02/07/food-trucks-keep-rolling-along/</link>
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		<title>Big Bite Sandwiches</title>
		<description><![CDATA[Lately I’ve had sandwiches on my mind, seems like every meal includes a sandwich!  While all of the sources of these delicious meals are very unique and different, I wanted to share a few of them, as they all showcase several food trends that are happening right now in the industry. First up, Way South [...]]]></description>
		<link>http://dish-bliss.com/2012/01/24/big-bite-sandwiches/</link>
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		<title>Worlds of Innovation</title>
		<description><![CDATA[In early November, I attended the Worlds of Flavor conference at the Culinary Institute of America in St. Helena, CA.  It is a premier event that always fills me full of inspiration and new ideas, and makes me want to travel the world! This year’s theme was “American Menus”, yet there were top chefs from [...]]]></description>
		<link>http://dish-bliss.com/2011/11/21/worlds-of-innovation/</link>
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		<title>Xoco &#8211; Authentic Mexican Street Food</title>
		<description><![CDATA[Rick Bayless has been on the food scene for quite awhile, and with his latest venture, Xoco, he shows he still has plenty of innovation.  Chef Bayless is an expert on Mexican cuisine and takes pride in the authenticity of his dishes.  Chef Bayless owns three eateries in Chicago, the upscale Topolobampo, the more casual [...]]]></description>
		<link>http://dish-bliss.com/2011/10/07/xoco-authentic-mexican-street-food/</link>
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		<title>Worlds of New Experiences</title>
		<description><![CDATA[Worlds of New Experiences What do you know about halo-halo? If you’re anything like me, you’ve probably never heard of it, or know anything about it. Have you ever tried chocolate-covered potato chips? You’ve got to be kidding me, right? Next you’ll tell me Milli Vanilli was really a singer, or Bigfoot is real. The [...]]]></description>
		<link>http://dish-bliss.com/2011/09/20/worlds-of-new-experiences/</link>
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		<title>Food Revolution</title>
		<description><![CDATA[Viva Comida! Now in the midst of what some people are calling the worst depression in our country&#8217;s history, we are privileged, yes privileged, to be in the thick of and many cases taking part in a cultural and food revolution.  Never have organic and all natural products been so commonplace and such a staple [...]]]></description>
		<link>http://dish-bliss.com/2011/07/25/food-revolution/</link>
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		<title>RCA Tradeshow Highlights</title>
		<description><![CDATA[When I first attended the Research Chefs Association show, it was a moment where I had the opportunity to finally meet other chefs in non-traditional roles and share our experiences and tribulations.  Even with the small number of people in attendance that first year, I left invigorated and inspired about a new network of colleagues [...]]]></description>
		<link>http://dish-bliss.com/2011/05/12/rca-tradeshow-highlights/</link>
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		<title>Cooking Over an Open Fire</title>
		<description><![CDATA[S’mores around camp fires and hot dogs roasted on sticks were something we always did around big lakeside bonfires in the summer.  Chips and salsa were pretty common, as were Pop Tarts in the morning, and crackers and cheese later in the day.  However, camping doesn’t have to mean days filled with basic foods like [...]]]></description>
		<link>http://dish-bliss.com/2011/04/05/cooking-over-an-open-fire/</link>
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		<title>Good Ol&#8217; Texas Barbecue</title>
		<description><![CDATA[Finding the best barbecue in Texas is like looking for the best cheese curds in Wisconsin, the best lobster roll in New England, or the best microbrewery in the Northeast.  It’s a he-said, she-said type of debate and what it really boils down to is personal taste.  The one thing nearly all Texas barbecue aficionados [...]]]></description>
		<link>http://dish-bliss.com/2011/03/03/good-ol-texas-barbeque/</link>
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		<title>Pizza Expo 2011</title>
		<description><![CDATA[Just a quick update here: I&#8217;m heading to Las Vegas next week for the annual Pizza Expo show March 1-3. If you&#8217;re heading out there too, be sure to stop by the Paradise booth #655! I&#8217;m looking forward to seeing all the new things the industry is doing with pizza and I&#8217;ll be sure to [...]]]></description>
		<link>http://dish-bliss.com/2011/02/24/pizza-expo-2011/</link>
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