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	<title>Chef Crush &#187; bearnaise sauce</title>
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		<title>Jason @ Carafe</title>
		<link>http://chefcrush.com/archives/42</link>
		<comments>http://chefcrush.com/archives/42#comments</comments>
		<pubDate>Sat, 28 Jun 2008 23:06:50 +0000</pubDate>
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				<category><![CDATA[Chef Crushes]]></category>
		<category><![CDATA[bearnaise sauce]]></category>
		<category><![CDATA[Carafe]]></category>
		<category><![CDATA[chef crush]]></category>
		<category><![CDATA[croque monsieur]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[hanger steak]]></category>
		<category><![CDATA[Jason]]></category>
		<category><![CDATA[pommes frites]]></category>
		<category><![CDATA[Portland]]></category>
		<category><![CDATA[wine]]></category>

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		<description><![CDATA[JASON @ Carafe (503) 248-0004 200 SW Market Street, Portland, Oregon, 97201 Why he&#8217;s dreamy: Seared hanger steak with bearnaise sauce and pommes frites that make us Crush Girls want to hop the next flight to Paris. We go weak in the knees for the miraculously light-enough-to-still-be-frisky croque monsieur sandwich, and all those wines by [...]]]></description>
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<p><strong>JASON</strong> @ <a href="http://www.carafebistro.com/" target="_blank">Carafe</a> (503) 248-0004<br />
200 SW Market Street, Portland, Oregon, 97201</p>
<p><strong>Why he&#8217;s dreamy:</strong><br />
Seared hanger steak with bearnaise sauce and pommes frites that make us Crush Girls want to hop the next flight to Paris.  We go weak in the knees for the miraculously light-enough-to-still-be-frisky croque monsieur sandwich, and all those wines by the 1/4, 1/2, or full Liter only enchance the charm of his Cheshire cat grin.  Vive la France!</p>
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