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	<title>Chef Crush &#187; bordelaise</title>
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		<title>Eli @ Castagna</title>
		<link>http://chefcrush.com/archives/240</link>
		<comments>http://chefcrush.com/archives/240#comments</comments>
		<pubDate>Mon, 10 Nov 2008 21:49:11 +0000</pubDate>
		<dc:creator>chefcrush</dc:creator>
				<category><![CDATA[Chef Crushes]]></category>
		<category><![CDATA[bordelaise]]></category>
		<category><![CDATA[Castagna]]></category>
		<category><![CDATA[chanterelle]]></category>
		<category><![CDATA[chef crush]]></category>
		<category><![CDATA[corn]]></category>
		<category><![CDATA[creme fraiche]]></category>
		<category><![CDATA[Eli]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[Portland]]></category>
		<category><![CDATA[potatoes]]></category>
		<category><![CDATA[restaurants]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[steak]]></category>

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		<description><![CDATA[ELI @ @ Castagna (503) 231-9959 1758 SE Hawthorne Boulevard, Portland, Oregon, 97214 Why he&#8217;s dreamy: We&#8217;re partial to the coquettish corn soup garnished with chanterelle mushrooms and creme fraiche as a starter, but you basically can&#8217;t go wrong with anything on this menu, especially the highbrow steak bordelaise with shoestring potatoes. What is it [...]]]></description>
			<content:encoded><![CDATA[<p><a href="http://chefcrush.com/wp-content/uploads/2008/11/elicastagna.jpg" target="_blank"><img src="http://chefcrush.com/wp-content/uploads/2008/11/elicastagna.jpg" alt="" title="Eli @ Castagna" width="400" height="300" class="alignnone size-full wp-image-241" /></a></p>
<p><strong>ELI</strong> @ @ <a href="http://castagnarestaurant.com/index.php" target="_blank">Castagna</a> (503) 231-9959<br />
1758 SE Hawthorne Boulevard, Portland, Oregon, 97214</p>
<p><strong>Why he&#8217;s dreamy:</strong><br />
We&#8217;re partial to the coquettish corn soup garnished with chanterelle mushrooms and creme fraiche as a starter, but you basically can&#8217;t go wrong with anything on this menu, especially the highbrow steak bordelaise with shoestring potatoes.  What is it with tattooed, shaved-head studlies being such fantastic chefs?  Plus, that fiscally fabulous three course meal for $30 makes us swoon every time. </p>
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