<?xml-stylesheet type="text/xsl" href="https://stage.guildsomm.com/cfs-file/__key/system/syndication/rss.xsl" media="screen"?><rss version="2.0" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:slash="http://purl.org/rss/1.0/modules/slash/" xmlns:wfw="http://wellformedweb.org/CommentAPI/"><channel><title>Encounters With The Surreal At This Summer&amp;#39;s Aspen Classic</title><link>/public_content/features/articles/b/steven_grubbs/posts/encounters-with-the-surreal-at-this-summer-39-s-aspen-classic</link><description>A few months ago, perhaps on a random whim, Ray Isle of Food &amp;amp; Wine Magazine invited me to be one of the five sommeliers pouring for the Reserve Tasting tent of Food &amp;amp; Wine’s Aspen Classic, the pinnacle of that organization’s various summer fests. I took</description><dc:language>en-US</dc:language><generator>Telligent Community 13 Non-Production</generator><item><title>RE: Encounters With The Surreal At This Summer&amp;#39;s Aspen Classic</title><link>https://stage.guildsomm.com/public_content/features/articles/b/steven_grubbs/posts/encounters-with-the-surreal-at-this-summer-39-s-aspen-classic</link><pubDate>Fri, 23 Aug 2013 13:25:03 GMT</pubDate><guid isPermaLink="false">8277e151-5ba9-4335-93f0-6f497ffb8dc4:b1fe5469-cbdd-4f10-bb54-d4f26ff3b47b</guid><dc:creator>user2198</dc:creator><slash:comments>0</slash:comments><description>&lt;p&gt;Good read. &lt;/p&gt;
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