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    <loc>http://www.ettabinthecity.com/blog</loc>
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    <lastmod>2015-09-22</lastmod>
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  <url>
    <loc>http://www.ettabinthecity.com/blog/2015/9/22/time-for-a-change</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2015-09-22</lastmod>
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      <image:title>blog - time for a change. - with Chef, in the kitchens of Per Se.</image:title>
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      <image:title>blog - time for a change. - an array of Colgin wines.</image:title>
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      <image:title>blog - time for a change. - menu and table setting at Amex's Per Se dinner.</image:title>
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      <image:title>blog - time for a change.</image:title>
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      <image:title>blog - time for a change. - just expressing an opinion.</image:title>
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      <image:title>blog - time for a change. - sweets.</image:title>
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      <image:title>blog - time for a change. - kitchen tour.</image:title>
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      <image:title>blog - time for a change. - hanging on every last word!!</image:title>
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      <image:title>blog - time for a change. - meeting the fabulous Ann Colgin.</image:title>
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      <image:title>blog - time for a change. - outside of The French Laundry.</image:title>
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      <image:title>blog - time for a change. - the famous blue door.</image:title>
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      <image:title>blog - time for a change.</image:title>
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      <image:title>blog - time for a change. - i can make this!</image:title>
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      <image:title>blog - time for a change. - my favorite dish, pearls &amp; oysters, served first at Per Se &amp; French Laundry.</image:title>
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      <image:title>blog - time for a change. - the lobstah.</image:title>
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      <image:title>blog - time for a change.</image:title>
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      <image:title>blog - time for a change. - and again, with very full bellies.</image:title>
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      <image:title>blog - time for a change. - a peek at the new kitchen under construction.</image:title>
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      <image:title>blog - time for a change. - sense of urgency.</image:title>
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      <image:title>blog - time for a change. - inside the very busy temporary kitchen.</image:title>
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      <image:title>blog - time for a change. - top moment!!</image:title>
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      <image:title>blog - time for a change. - salmon tartare with sweet red onion creme fraiche served in a cornet.</image:title>
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      <image:title>blog - time for a change. - the cornet batter.</image:title>
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    <image:image>
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      <image:title>blog - time for a change. - spreading the cornets.</image:title>
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      <image:title>blog - time for a change. - preparing for the oven.</image:title>
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      <image:title>blog - time for a change. - freshly rolled cornets, leaving me with very sensitive finger tips!</image:title>
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      <image:title>blog - time for a change. - salmon tartare.</image:title>
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      <image:title>blog - time for a change. - cooling cornets, ready to be filled.</image:title>
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      <image:title>blog - time for a change. - prep area.</image:title>
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  </url>
  <url>
    <loc>http://www.ettabinthecity.com/blog/2015/6/15/omakase-oh-mi-gah-zi</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2015-06-16</lastmod>
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      <image:title>blog - omakase, oh-mi-GAH-zi! - two different salmons.</image:title>
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      <image:title>blog - omakase, oh-mi-GAH-zi! - scallop and squid.</image:title>
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      <image:title>blog - omakase, oh-mi-GAH-zi!</image:title>
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      <image:title>blog - omakase, oh-mi-GAH-zi! - mackerel and shad.</image:title>
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      <image:title>blog - omakase, oh-mi-GAH-zi! - cooked shrimp and shrimp with caviar.</image:title>
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      <image:title>blog - omakase, oh-mi-GAH-zi! - yellowtail, king mackerel, and i blanked on the third.  very smokey and delicious!</image:title>
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      <image:title>blog - omakase, oh-mi-GAH-zi! - tuna!  lean and fatty toro.</image:title>
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      <image:title>blog - omakase, oh-mi-GAH-zi! - uni and fish roe.</image:title>
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      <image:title>blog - omakase, oh-mi-GAH-zi! - egg and eel.</image:title>
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      <image:title>blog - omakase, oh-mi-GAH-zi! - a bevy of beverages.</image:title>
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      <image:title>blog - omakase, oh-mi-GAH-zi! - my perfect lil' setup.</image:title>
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      <image:title>blog - omakase, oh-mi-GAH-zi! - the crew ready to dominate.</image:title>
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      <image:title>blog - omakase, oh-mi-GAH-zi! - first taste of egg sushi.</image:title>
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      <image:title>blog - omakase, oh-mi-GAH-zi! - the birthday boy himself (and surprise ending from milk &amp; cookies).</image:title>
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      <image:title>blog - omakase, oh-mi-GAH-zi! - the finishing touch - lychee gelato.</image:title>
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  </url>
  <url>
    <loc>http://www.ettabinthecity.com/blog/2015/6/9/bestofthebest</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2015-06-10</lastmod>
    <image:image>
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      <image:title>blog - best of the best</image:title>
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      <image:title>blog - best of the best</image:title>
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    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/54202386e4b05046224af24d/1433874710458-ICOVDZ1HTA3GAQX6EER4/2014-05-11+00.18.07.jpg</image:loc>
      <image:title>blog - best of the best - from this... 5.10.14  (Photo by Natalie Carter Hyde).</image:title>
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    </image:image>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/54202386e4b05046224af24d/1433874033903-FNMAU642RW5V5WFZ5TGE/2015-05-10+01.24.01.jpg</image:loc>
      <image:title>blog - best of the best - to this.  5.10.15.</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/54202386e4b05046224af24d/1433878386564-XQZ35AJ0ARQHIIQYLWA5/IMG_0744.JPG</image:loc>
      <image:title>blog - best of the best - CHEDDAR. close up of the mini savory black and white cookie with apple.  an ode to the sweet, larger version, which is found nearly everywhere in the city.</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/54202386e4b05046224af24d/1433887796739-SEUGNJ0Z1XO10L1QP7Z4/IMG_0888.JPG</image:loc>
      <image:title>blog - best of the best - MOREL. custard with trout roe and mustard flowers.</image:title>
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      <image:title>blog - best of the best - ENGLISH PEAS. with buffalo yogurt and spring garlic.</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/54202386e4b05046224af24d/1433878388494-TU48NUQ6VKAVZ4KWVN0J/IMG_0884.JPG</image:loc>
      <image:title>blog - best of the best - RADISH. with pike and nasturtium.</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/54202386e4b05046224af24d/1433878242426-1LVB979IKRMF6TTUNQLI/IMG_455560056.JPG</image:loc>
      <image:title>blog - best of the best - HUDSON VALLEY FOIE GRAS.  seared with sorrel, amaranth, and fava beans.</image:title>
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      <image:title>blog - best of the best - EGGS BENEDICT. ham, asparagus, and caviar.</image:title>
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      <image:title>blog - best of the best - the start of the carrot tartare.</image:title>
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      <image:title>blog - best of the best - wine!  see photo box below for more!</image:title>
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      <image:title>blog - best of the best - grinding the carrot.</image:title>
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      <image:title>blog - best of the best - the grinder.</image:title>
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      <image:title>blog - best of the best - tartare accoutrements.</image:title>
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      <image:title>blog - best of the best - workin' my magic.</image:title>
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      <image:title>blog - best of the best - CARROT. tartare with rye bread and condiments.</image:title>
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      <image:title>blog - best of the best - i love playing with food!</image:title>
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      <image:title>blog - best of the best - LOBSTER. butter-poached, with dandelion and ginger.</image:title>
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      <image:title>blog - best of the best - braising the asparagus in... i'm scared to tell you.</image:title>
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      <image:title>blog - best of the best - jk! it's braised in an inflated pig's bladder!</image:title>
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      <image:title>blog - best of the best - ASPARAGUS. braised, with potato and black truffle.</image:title>
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      <image:title>blog - best of the best - presentation of the duck.</image:title>
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      <image:title>blog - best of the best - FINGER LAKES DUCK. dry-aged, with spring onion, rhubarb, and citrus duck jus.</image:title>
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      <image:title>blog - best of the best - VEAL. ramps, bone marrow, jus.</image:title>
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      <image:title>blog - best of the best - a small miscommunication (probably our southern mumble) allowed us to sample the veal, as well!</image:title>
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      <image:title>blog - best of the best - FARMER'S CHEESE. with honey, rhubarb, and citrus duck jus.</image:title>
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      <image:title>blog - best of the best - WHEY. sorbet, yogurt, milk jam and milk.</image:title>
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      <image:title>blog - best of the best - STRAWBERRY. poached, with vanilla and elderflower.</image:title>
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      <image:title>blog - best of the best - PRETZEL. chocolate covered with sea salt.</image:title>
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      <image:title>blog - best of the best - parting gifts.</image:title>
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      <image:title>blog - best of the best - what's in the box?</image:title>
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      <image:title>blog - best of the best - back to where we started?!  no! finishing with CHOCOLATE. a sweet black and white cookie with lemon verbena.</image:title>
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      <image:title>blog - best of the best - parting gift wishing us happy anni!</image:title>
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      <image:title>blog - best of the best - end scene.</image:title>
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      <image:title>blog - best of the best - notice the wax seal on the top of the bottle on the right.</image:title>
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      <image:title>blog - best of the best - heating the tongs.</image:title>
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      <image:title>blog - best of the best - it's getting' hott in herrre!</image:title>
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  <url>
    <loc>http://www.ettabinthecity.com/blog/2015/5/27/viva-la-comida</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2015-05-28</lastmod>
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      <image:title>blog - viva la comida! - corona for the pickup!</image:title>
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      <image:title>blog - viva la comida! - our favorite marg ~ passionfruit.</image:title>
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      <image:title>blog - viva la comida! - shaved ice cart.</image:title>
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      <image:title>blog - viva la comida! - chocolate easter bunny and the view from our back deck.</image:title>
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      <image:title>blog - viva la comida! - bike rides to dinner felt like we were in an episode of the Flintstone's.</image:title>
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      <image:title>blog - viva la comida! - greetings roberto!</image:title>
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  <url>
    <loc>http://www.ettabinthecity.com/blog/2015/4/22/i-need-a-title-1</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2015-04-23</lastmod>
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  <url>
    <loc>http://www.ettabinthecity.com/blog/2015/2/23/hot-stuff</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2015-02-23</lastmod>
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      <image:title>blog - hot stuff - sauces on the fire.</image:title>
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      <image:title>blog - hot stuff - just a taste...</image:title>
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      <image:title>blog - hot stuff - trying to keep up!</image:title>
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    <loc>http://www.ettabinthecity.com/blog/2015/1/29/follow-the-bone</loc>
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    <lastmod>2015-01-29</lastmod>
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      <image:title>blog - follow the bone</image:title>
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      <image:title>blog - follow the bone - proper fish storage: store as they swim.</image:title>
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      <image:title>blog - follow the bone - tools: chef's knife, flexible boning knife, tweezer thingies for pin bones, and steel for sharpening.</image:title>
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      <image:title>blog - follow the bone - my clean station (before...).</image:title>
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      <image:title>blog - follow the bone - salmon.</image:title>
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      <image:title>blog - follow the bone - scraping the remnants of the filet for tartare.</image:title>
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      <image:title>blog - follow the bone - removing the pin bones.</image:title>
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      <image:title>blog - follow the bone - moving on through the round fish.</image:title>
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      <image:title>blog - follow the bone - my bass.</image:title>
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      <image:title>blog - follow the bone - after the knife.</image:title>
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      <image:title>blog - follow the bone - the undesirables.</image:title>
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      <image:title>blog - follow the bone - mackeral.</image:title>
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      <image:title>blog - follow the bone - after.</image:title>
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      <image:title>blog - follow the bone - something fishy going on...</image:title>
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      <image:title>blog - follow the bone - fish in a fish!! who knew?!</image:title>
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      <image:title>blog - follow the bone - the belly is a real biatch.</image:title>
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      <image:title>blog - follow the bone - squid!!  headless squid!!</image:title>
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      <image:title>blog - follow the bone - calamari.</image:title>
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      <image:title>blog - follow the bone - my lobstah.</image:title>
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      <image:title>blog - follow the bone - right through the head!</image:title>
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      <image:title>blog - follow the bone - in pieces.  knife right the head!</image:title>
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      <image:title>blog - follow the bone - boiling away.</image:title>
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      <image:title>blog - follow the bone - lobster meat cooling.</image:title>
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      <image:title>blog - follow the bone - shellfish smorgasbord.</image:title>
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      <image:title>blog - follow the bone - the base for our shellfish stew.</image:title>
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      <image:title>blog - follow the bone - the stew!</image:title>
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      <image:title>blog - follow the bone - necks, gizzards, breasts, oh my!</image:title>
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      <image:title>blog - follow the bone - learning to french the bone.</image:title>
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      <image:title>blog - follow the bone - preparing clarified duck fat.</image:title>
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      <image:title>blog - follow the bone - if it quacks like a duck...</image:title>
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      <image:title>blog - follow the bone - my little guy!</image:title>
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      <image:title>blog - follow the bone - the chicken dance.</image:title>
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      <image:title>blog - follow the bone - learning to properly truss a bird.</image:title>
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      <image:title>blog - follow the bone - the suprème starting.</image:title>
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      <image:title>blog - follow the bone - stock pots ready to receive.</image:title>
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      <image:title>blog - follow the bone - duck confit starting.</image:title>
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      <image:title>blog - follow the bone - first strain of one of the stocks.</image:title>
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      <image:title>blog - follow the bone - where's the beef?</image:title>
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      <image:title>blog - follow the bone - vealllll-licious!</image:title>
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      <image:title>blog - follow the bone - follow the bone.</image:title>
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      <image:title>blog - follow the bone - meat!</image:title>
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      <image:title>blog - follow the bone - frenching; rabbit innards and saddle in the forefront.</image:title>
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      <image:title>blog - follow the bone - leg of lamb.</image:title>
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      <image:title>blog - follow the bone - start of the hip joint.  follow the bone!</image:title>
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      <image:title>blog - follow the bone - my sweet lil' lamb.</image:title>
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  <url>
    <loc>http://www.ettabinthecity.com/blog/2015/1/14/new-year-new-you-and-culinary-student-too</loc>
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    <lastmod>2015-01-15</lastmod>
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    <loc>http://www.ettabinthecity.com/blog/2014/12/25/merry-merry</loc>
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    <lastmod>2014-12-25</lastmod>
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    <loc>http://www.ettabinthecity.com/blog/2014/11/26/a-family-feeding-frenzy</loc>
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    <lastmod>2014-11-27</lastmod>
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    <loc>http://www.ettabinthecity.com/blog/2014/11/3/a-visit-to-the-windy-city</loc>
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