{"id":2387,"date":"2010-06-16T15:47:59","date_gmt":"2010-06-16T22:47:59","guid":{"rendered":"https:\/\/shescookin.com\/?p=2387"},"modified":"2010-06-21T07:51:29","modified_gmt":"2010-06-21T14:51:29","slug":"this-weeks-obsession-2","status":"publish","type":"post","link":"https:\/\/shescookin.com\/this-weeks-obsession-2\/","title":{"rendered":"This week&#8217;s obsession&#8230;."},"content":{"rendered":"<div id=\"attachment_2389\" style=\"width: 563px\" class=\"wp-caption aligncenter\"><a rel=\"attachment wp-att-2389\" href=\"https:\/\/shescookin.com\/2010\/06\/16\/this-weeks-obsession-2\/dames-carpaccio-2\/\"><img aria-describedby=\"caption-attachment-2389\" loading=\"lazy\" class=\"size-full wp-image-2389\" title=\"Dames Carpaccio\" src=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/06\/Dames-Carpaccio1.jpg?resize=553%2C419&#038;ssl=1\" alt=\"Wagyu Tri-Tip Carpaccio @Haven Gastropub\" width=\"553\" height=\"419\" srcset=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/06\/Dames-Carpaccio1.jpg?w=553&amp;ssl=1 553w, https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/06\/Dames-Carpaccio1.jpg?resize=300%2C227&amp;ssl=1 300w\" sizes=\"(max-width: 553px) 100vw, 553px\" data-recalc-dims=\"1\" \/><\/a><p id=\"caption-attachment-2389\" class=\"wp-caption-text\">Wagyu Tri-Tip Carpaccio @Haven Gastropub<\/p><\/div>\n<p>Delicate is not often the word used to describe beef, but exceptions are the rule at <a href=\"http:\/\/www.havengastropub.com\/\">Haven Gastropub<\/a> in Old Towne Orange. \u00a0Wagyu tri-tip shimmering with truffle oil, topped with a swath of tender microgreens and finished with caperberries and a dash of sea salt. Prepared especially for the Les Dames Escoffier dinner by Chef Greg Daniels. More details forthcoming.<\/p>\n<div style=\"text-align: center;margin: 5px;\"><script type=\"text\/javascript\"><!--\r\ngoogle_ad_client = \"pub-0404035699099814\";\r\ngoogle_alternate_color = \"FFFFFF\";\r\ngoogle_ad_width = 728;\r\ngoogle_ad_height = 90;\r\ngoogle_ad_format = \"728x90_as\";\r\ngoogle_ad_type = \"text_image\";\r\ngoogle_ad_channel =\"\";\r\ngoogle_color_border = \"#F6F25A\";\r\ngoogle_color_link = \"#4DB4F1\";\r\ngoogle_color_bg = \"#FFFFFF\";\r\ngoogle_color_text = \"#000000\";\r\ngoogle_color_url = \"#DC1E2E\";\r\ngoogle_ui_features = \"rc:0\";\r\n\/\/--><\/script>\r\n<script type=\"text\/javascript\"\r\n  src=\"http:\/\/pagead2.googlesyndication.com\/pagead\/show_ads.js\">\r\n<\/script><\/div>","protected":false},"excerpt":{"rendered":"<p>Delicate is not often the word used to describe beef, but exceptions are the rule at Haven Gastropub in Old Towne Orange. \u00a0Wagyu tri-tip shimmering with truffle oil, topped with a swath of tender microgreens and finished with caperberries and a dash of sea salt. Prepared especially for the Les Dames Escoffier dinner by Chef [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","jetpack_post_was_ever_published":false,"jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_options":[]},"categories":[174],"tags":[334],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v19.6 (Yoast SEO v19.13) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>This week&#039;s obsession.... - She&#039;s Cookin&#039; | food and travel<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/shescookin.com\/this-weeks-obsession-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"This week&#039;s obsession....\" \/>\n<meta property=\"og:description\" content=\"Delicate is not often the word used to describe beef, but exceptions are the rule at Haven Gastropub in Old Towne Orange. \u00a0Wagyu tri-tip shimmering with truffle oil, topped with a swath of tender microgreens and finished with caperberries and a dash of sea salt. 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