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    <loc>https://www.chefnoahstephens.com/blog/2018/7/23/what-where-whos-inspiring-me-now</loc>
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    <lastmod>2018-07-23</lastmod>
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      <image:caption>Photo featured on @merciparis</image:caption>
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      <image:caption>Photo by @foodgays</image:caption>
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      <image:caption>Photo featured on @thenomadhotel</image:caption>
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      <image:caption>Photo featured on @thrivemags, photo by @ari_goes_to_wonderland</image:caption>
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      <image:caption>Photo featured on @aman</image:caption>
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      <image:caption>Photo featured on @davidlebovitz</image:caption>
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    <loc>https://www.chefnoahstephens.com/blog/2018/4/2/authentic-gazpacho</loc>
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    <lastmod>2018-07-02</lastmod>
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      <image:caption>We are always serving a seasonal fruit salad at Vert, and it changes all year long. In the Spring and Summer, we use lots of berries, and cherries. Later in the season we feature ripe melons, stone fruits, and of course Colorado peaches. In the early Fall we have ripe and sweet fresh figs, grapes and pears. Fall is all about apples. We always make vanilla apple sauce that is hand cranked on a food mill. All winter we experiment with savory and sweet citrus salads. Our absolute favorite from last winter included grapefruit. Grapefruit Supremes, kale chiffonade, raw grated golden beets dressed in honey and Korean chili flakes. Yum!</image:caption>
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    <loc>https://www.chefnoahstephens.com/blog/2018/6/18/everyday-basics-the-best-roast-chicken</loc>
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    <lastmod>2018-06-18</lastmod>
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      <image:title>Overt x Vert Kitchen Blog - Everyday Basics: The Best Roast Chicken - Chef's Note:</image:title>
      <image:caption>Save the bones to make stock. I love how Martha Stewart always told people, “always save your bones for stock.” She’s my Julia Child.</image:caption>
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    <loc>https://www.chefnoahstephens.com/blog/2018/6/11/patio-conversations-5ttat</loc>
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    <lastmod>2018-06-14</lastmod>
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    <loc>https://www.chefnoahstephens.com/blog/2018/6/25/my-last-trip-abroad</loc>
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    <lastmod>2018-06-13</lastmod>
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      <image:caption>I love a Club Sandwich! It’s my room service go-to, and they are different all over the world. I actually tend to judge hotels by their club sandwich. If you are in the know at Vert, ask for your BLT with the basil burrata, roast turkey and fried egg.  The Fasano Hotel In Rio, is my favorite to date. They press the bread paper thin and then toast it in butter, then its layered high with all the classic ingredients.</image:caption>
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      <image:title>Overt x Vert Kitchen Blog - Vert Beginnings - Kelly Kyle</image:title>
      <image:caption>A loyal customer from the beginning, Kelly is now the Director of Operations across all brands.</image:caption>
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      <image:title>Welcome Letter from Chef Noah Stephens</image:title>
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      <image:title>Welcome Letter from Chef Noah Stephens</image:title>
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