Yes, we food bloggers like to take pictures of our food. We are the glutenous paparazzi, amateur food stylists, and pork belly shutterbugs. It wasn’t too long ago when even we here at Dig Lounge were taking bad blurry photos in dark restaurants, without any knowledge of white balance and aperture. Over time we taught ourselves how to take better photos but still lacked that polish and flare. Then came Phototasting to the rescue. But you don’t have to be a blogger to enjoy this class. You just have to love food, and photography.

Taking place on July 31st from 2 to 5 pm, Phototasting is a unique opportunity to learn the in’s and out’s of food photography with the guidance of LA bloggers and the gorgeous regional Italian fare by Cube Cafe. Not only will you practice capturing the gastronomical splendor of Cube Café’s menu, but you’ll meet the faces behind Cube.

This workshop offers simple tips for both point-and-shoot and DSLR cameras and is geared toward photography of dishes in restaurants. Through hands-on demonstrations, you will learn elementary elements of exposure, aperture, shutter speed, ISO, and white balance. The interactive presentation will also introduce basic composition and digital post-production techniques.

LA restaurant/food blogger extraordinaires Daily Gluttony and The Kitchy Kitchen will guide attendees through this fun gastro-photo-blogging experience. On the menu: Heirloom Tomato & Fresh Peach Salad with Cube imported Buffalo Mozzarella, 6-year Balsamic & Fruity Olive Oil. Black Truffle Pizza with Mozzarella & Fried Egg; Pancetta-Wrapped Porchetta with Creamy Polenta & Romano Beans; White Nectarine Shortcake with Lemon Verbena & Fresh Cream. Cost of this event is $50 per person. Buy tickets here.

Wine Spectator magazine has released it’s 2010 list of Grand Award winners, honoring restaurants around the globe for it’s extraordinary wine programs. This award, only given out to 75 restaurants around the world, was first established in 1981. Those that made the list in LA… Patina of course, along with Spago and Valentino. Other California restaurants include The WineSeller & Brasserie in San Diego, Addison in Del Mar, Marinus Restaurant in Carmel, The French Laundry, Michael Mina in San Fran with two (Michael Mina and RN74), Restaurant Gary Denko also in SF, and Restaurant 301 in Eureka.

In a runner up category, there were a several in LA that won the standard Wine Spectator Award of Excellence and Best of Awards. Taken into consideration are things like wine strengths, selection, and pricing. With over 70 restaurants winning the nod, some of them included Arnie Morton’s, Bouchon, Cafe Pierre, Chaya, Cut, Drago, XIV, Josie, Mar’sel, Nick & Stef’s, Terroni, and Water Grill. A searchable list can be found here or perused in the August edition of Wine Spectator.

In the print edition, it’s listed out with different color coding to indicate below normal, normal and expensive wine pricing. In some cases it also lists out what kinds of wine they specialize in and corkage prices too. But who wants to bring their own bottle with selections like these? Bookmark it, it’s a great resource for anyone who who loves wine and likes to dine at places with a good selection of vino to choose from.

OK, get ‘em out of your system now. (Que the ball jokes.) But seriously folks… these balls are good. Testicular jokes aside, Great Balls on Tires was originally named after the rockin’ song by Jerry Lee Lewis. G-BOT for short, the truck was founded by friends Clint Peralta, Michael Brombart and Sharron Barshishat. They specialize in, well, balls of all sorts. From “Incrediballs” with kobe beef, bacon and gruyere on toasted brioche to “Ballafel” a middle eastern style chick pea croquette, served with middle eastern salad and a pita.

Be on the look out for guest chef special balls like Michael David’s (former exec chef of Comme Ça) squid and shrimp ball called the Inaugural Ball. Other special balls include something they refer to as an Odd Ball, a changing special for the more adventurous eater. This month’s Odd Ball is a “Balligator”. Deep fried alligator tail served with mango salsa and spicy jerk sauce on a corn tortilla.

A great concept, with endless possibilities. They were out of the Odd Ball on my recent visit, so I opted for the Incrediball. Incredible it was. Perfectly cooked tender kobe beef, smokey bacon and creamy gruyere on a toasted brioche bun with a well flavored garlic aioli. I also tried the IstanBall. Ground chuck spiced with paprika, wrapped in a tortilla, with a savory baba ganoush, shredded lettuce, pickles, fresh tomatoes, sumac (red spice) with a cayenne pepper aioli. The spice was intense, and the burrito messy, but super flavorful.

Balls run from $4.50-$6.50. You can find them at the Long Beach Street Food Festival this weekend, or any day of the week via their web site. Follow them on Twitter here. If you’ve got an idea for a guest ball, hit ‘em up with your idea, you could be the next baller yo.

Very punny, the Great Balls on Tires food truck.

Incrediballs with kobe beef, bacon and gruyere on brioche.

There’s nothing I love more before a day of wine tasting (or the day after wine tasting) than a solid base of greasy spoon bacon, eggs, corned beef and hash. Every wine country destination has their own greasy spoon. You just have to go searching a little. Santa Barbara has the Cajun Kitchen, Napa has Soscol Cafe, and Paso Robles has Hoover’s Beef Palace.

Situated just south of Paso, right off the 101 in the farming community of Tempelton, Hoover’s is the kind of place you would expect to see deep in the heart of America’s cattle country. Not along side central California’s wine country. While diners enjoy satisfying diner favorites, trucks go in out through the back, headed to and from the slaughter house. You’re beef doesn’t get any fresher than this.

A palace of beef. This is a must stop for any breakfast loving meat eater.

On a Sunday morning, the place is busy but not overly packed, it’s easy to find a seat at the bar. The place is buzzing with sounds of chatting dinners, clanking dishes in the kitchen, and seasoned waitresses yelling out orders. Generations upon generations of local rancher and cowboy pictures line the walls in a sort of “Hall of Fame”. Local farmers and wine country visitors alike enjoy daily specials like fresh NY strip steak and eggs, biscuits and gravy, french toast with fresh boysenberries, thick smoked bacon, country fried steak, corned beef hash, and hand made sausage patty that covers half your plate.

It’s the perfect place to take in the countryside, soak up the wine, and dine cheaply with friends, families and locals. Just try not to think about the cows while chowing on your plate of corned beef, who are awaiting their doomed fate right out back.

Well seasoned corned beef, served on hash browns, eggs, and a side of perfectly seasoned pinto beans.

Thick cut smoked bacon and perfect cakes.

Beef doesn't get any fresher than this.

Saddle on up to the bar, have a cup of joe, and get to know the locals.

The venerable Farmers Market at 3rd and Fairfax is bringing back the popular Taste of Farmers Market that debuted last year at the 75th anniversary event. This years event, taking place on July 13 from 5-9pm, will feature bites from over 45 restaurants and grocers of Farmers Market. There are three different price points for this years event. $25 Dine only includes unlimited food. For $30, get unlimited food plus 2 wine/beer tickets. Get the VIP treatment for $50, which includes express entrance to the event, unlimited food, 4 wine/beer tickets, a market cookbook or history book, and tote bag. All packages include a Market saving book with over $100 in coupons to use on future visits. Many of the Farmers Market retailers will also be offering specially priced merchandise for attending customers. Get your tickets now.

What better way to enjoy Top Chef, than to eat the meal you see prepared and judge for yourself, should they stay or go? Water Grill’s own Sous Chef Amanda Baumgarten is a featured contestant on the new season of Top Chef. Starting tonight, Water Grill will have their own weekly “Top Chef” inspired special dish.

Amanda and Water Grill Executive Chef David LeFevre will prepare a special dish inspired by that week’s Top Chef episode and the ingredients Amanda used on the show. This “Top Chef” inspired dish will be available at the restaurant on Wednesday, Thursday and Fridays during dinner for as long as Amanda stays on the show. Prices for each dish will be around $30ish. On the menu for this week will be a Barbecue Rib and Scallop Duo. Follow us on twitter for additional dish announcements.

Plate by Plate is an annual event that features some of LA’s finest restaurants along with a handful of vintners, brewers and distillers. The event benefits the Health Justice Network, a community of collaborative API voices working to advance the right to quality health care and promote the development of community leadership and advocacy.

Taking place on August 14th at the California Science Center, the event will feature tasty bites from JiRaffe, Craft, Roy’s, Gonpachi, The Foundry, Thompson Hotel Bond, Bistro LQ, Café Pinot, One World, The Blvd, Nobu, Mo-Chica, Musha, Starry Kitchen, Susina Bakery, Jamaica’s Cakes, Valerie Confections, Maison Akira, La Cachette Bistro, Jar, Charlie Palmer, Plush Puffs, and Yogurtland.

You can get discount tickets next Wednesday July 7, at a ticket kick-off event at Soi. 7 (518 West 7th Street) in Downtown LA from 6:30-9:30pm. Enjoy complimentary apps (donations accepted), special Plate by Plate cocktails, plus a chance to buy tickets for just $89 to the main event! (Max 4 per person, regular price $125 after the event)

Plate by Plate event in 2009, this years event will feature even better restaurants.

Come meet the Franks, sip some punch and munch on Frank’s famous meatball parm from the Kogi truck at the Bar this Tuesday, June 29th from 8-11pm. Frankies Spumantino is Brooklyn’s brick-walled Italian American comfort food favorite. The cookbook is filled with easy on the home cook small bites including Cremini Mushroom and Truffle Oil Crostini to entrees like Cavatelli with Hot Sausage & Browned Butter. The Kogi truck will be on hand, dishing out Frankies famous meatball parm along with music spun by The Lonesome Cowboy.

If you are a fan of Top Chef you’ve no doubt seen the season opener where LA’s own Amanda Baumgarten, Sous Chef of Water Grill in Downtown Los Angeles, is one of the staring contestants. Baumgarten’s resume is impressive. After training at Le Cordon Bleu in London, she has worked at several restaurants in LA including Melisse, Patina, and Ford’s Filling Station before arriving at Water Grill. Dig Lounge attended a screening last week of the season opener, and all lips were mum on whether the local chef came out on top. But what did speak for themselves, were the dishes for the night.

The dinner consisting of 3 courses with dessert (not to mention an unlimited supply of chilled Malaspina Oysters with green apple mignonette) was a combined effort by Amanda and Executive Chef David LeFevre. Amanda’s first dish, similar to the one she created for the elimination round, was a Tai Snapper Sashimi with Green Tea and Blood Orange.

Her second dish was a Maryland Soft-Shell Crab with Grilled Sweet Corn and Bacon Tomato Vinaigrette. The crispy crab, sweet corn spiced with cumin and rich and smokey bacon tomato vinaigrette was a perfect balance of texture and flavor, worthy of any Top Chef competition. Maybe this dish will make the show too, only time will tell.

Not to be outdone, Exec Chef LeFevre created a sort of deconstructed salmon Egg Benedict. With in season Columbia River King Salmon with Poached Jidori Egg (served over a Sautéed White Corn Grit Cake), Asparagus, and Mustard Dill Sauce.

They’re gonna be doing special Top Chef events all season long. Watch this blog or our twitter feed for updates.

Amanda's first course, looks and tastes much better than it did on the show!

Maryland Soft Shell Crab with Grilled Sweet Corn and Bacon Tomato Vinaigrette (my apologies for the out of focus shot.)

Columbia River King Salmon with Poached Jidori Egg, Asparagus, and Mustard Dill Sauce

Malaspina Oysters were served from the raw bar.

Get to know Amanda, Sous Chef at Water Grill

I first posted this story a little over a year ago. I thought I would bring it back, as it’s the perfect recipe to celebrate the Summer Solstice in LA. Grand Central Market is one of those hidden gems in LA. Cheap eats, produce, spices, nuts, and just about everything you could imagine. It’s a perfect recession buster, massive tacos for two bucks, bowls of Asian noodles and pitas with fresh shwarma for under five. It’s the perfect place to pick up the ingredients for a Salsa Verde. That bright green, tart, spicy salsa perfect for pork and chicken tacos, or with fresh tortilla chips for your Cinco de Mayo party.

Cheap produce at Grand Central Market.

The sum of all ingredients, with chips, is less than five dollars. A pound and a half of tomatillos, cilantro, lime, white onion, serrano peppers, and garlic. It’s simple to make, and more fresh than anything you’ll ever get at the grocery store. When choosing your tomatillos, make sure the insides are free of pests and bruises by peeling back the outer husk. Below is the recipe I use from Rouxbe. In the recipe below, I’ve omitted the avocado to increase it’s shelf life. For a more mild salsa, you can substitute jalapeno for serrano peppers, or cut back on the amount of serrano you use.

Refreshing, slightly tart, and muy spicy.

Salsa Verde

- 1 1/4 lb tomatillos (approx. 10-12)
- 2 serrano peppers
- 1 to 2 cloves garlic
- 1/2 to 1 large white onion
- 1/2 bunch cilantro
-1 tsp Kosher salt
- fresh lime juice (optional)

Peel and wash the tomatillos, and then place into a pot along with the serrano peppers. Cover with cold water and bring to a simmer. Peel and roughly chop the garlic and cilantro, and then finely dice the onion.

Cook the tomatillos until they turn a golden yellow color (about 30 min). You may have to push them down with a strainer to obtain even coloring. Once the tomatillos start to split, remove everything from the water.

Place the garlic into the blender. Cut off any stems from the serrano peppers and add them to the blender. Once the tomatillos are cool enough to handle, remove any large cores. Don’t remove these prior to cooking or they’ll become water-logged. Add the tomatillos and salt to the blender, and pulse just a few times. If you still see big chunks of chilies, pulse a couple more times.

Pour into a bowl and add the onion and cilantro. Mix and taste for seasoning. Depending on the tartness of the tomatillos, you may want to add a squeeze of lime juice. It can be stored in the refrigerator for at least a week and can even be frozen.

Prepare with a plate of fresh chips from La Adelita Panaderia.