Gastronomy 101

Brad A. Johnson of Angeleno magazine, and The Tasting Panel 's Anthony Dias Blue are co-hosting the annual Chef's Night Out and Restaurant Awards to honor local chefs and resterauteurs and to celebrate the release of Angeleno 's food issue. The dinner benefits the Children's Institute, an organization that works with children and families affected by violence, abuse, and trauma. Tickets are $150 for the event (food from the featured chefs with wine and spirits pairings), and $250 for VIP tickets which includes access to a special reception and the awards ceremony. The event will be held at the Fairmont Miramar Hotel and Bungalows this Sunday, July 26. The chefs at the event include: David Myers from Sona, Comme Ça and Pizza Ortica Lee Hefter and Thomas Boyce from Spago Lee Hefter and Ari Rosenson from Cut Susan Feniger from Street Anthony Zappola from Craft Brian Moyers from BLT Steak Ray Garcia from FIG Restaurant Santa Monica Warren Schwartz from Westside Tavern Evan

We've been meaning to try Ludobites basically forever. I've never been able to try any of Chef Ludovic Lefebvre's cooking before, and I have to admit I've also had an unshakable albeit tiny crush on him, ever since I laid eyes on this picture: Normally, this is not my type of thing at all - the sort of Fabio-romance-cover-cheesecake genre of handsome, but apparently the idea of a man bringing a fish to me straight out of the ocean that he caught with his bare hands is appealing on some sort of primal level I didn't even know I had. (It helps if you know said man would also be able to prepare it brilliantly after wrestling it from the sea just for you.) Hopefully J is paying attention and perfecting his fish-wrestling skills even as we speak. I had a lot of fun at the restaurant. I like the size of the dishes, which is small so that you may order several things and share, but big enough that you don't have to spend a fortune just to fill yourself up. The dishes w

A recent issue of Gourmet had a bunch of different dinner roll recipes. You don't have to persuade very hard to get me to make bread products. Baking is one of my favorite things to do, and now I have a whole bunch of rolls to try. The first ones I tried were these Parmesan dinner rolls and they came out great. Before I made them, I looked over the comments on Epicurious and I was a little bit hesitant because a bunch of people said that these didn't taste good. To try to counter that, I added some herb salt I have to the top before baking, just to add some extra flavor. However, the flavor on my rolls came out nice, even apart from the addition of the salt. I wonder what kind of cheese the people who complained used. I got a hunk of parmigiano reggiano and grated it myself using my Microplane, which is what the recipe called for. If you didn't use real parm reggiano, or you used the pregrated kind that comes in a powdery-like form, then perhaps that made a difference. I wo