We attended Angelo Sosa's book signing party at Korin http://korin.com/site/home.html two weeks ago. I did not take any photos. Shame on me. I wasn't in the mood to click, and besides my photos aren't the quality of National Geographic, although many others aren't either.
Angelo is another one of those nice chefs on this planet, and I enjoyed the party immensely. There was food for all types: beef, pork, tuna tartare, and tofu burgers from Angelo's Restaurant Social Eatz http://www.socialeatz.com/
The tuna tartare and tofu burgers were my favorites. I don't eat beef or pork, but I heard that they also were very good. I didn't say yummy. Never will. Actually, Never EVER will say that term. Also, champagne and beer was served to those over 21, of course. In retrospect, I'm sorry that I didn't take any photos. Oh, Well.
Angelo's cookbook, Flavor Exposed, is, by far, another gem to add to my collection. http://www.amazon.com/Flavor-Exposed-Global-Recipes-Earthy/dp/1906868662/ref=sr_1_1?s=books&ie=UTF8&qid=1338636948&sr=1-1
|So True, "The Passion of Cooking Begins in the Heart."|
Angelo says this is one of his favorite ways to start or finish a summer meal. I agree. A perfect finish.
2 cups seeded cubed watermelon, cut into 1 inch cubes2 teaspoons kosher salt
1 tablespoon fresh thyme leaves
3 tablespoons olive oil
1/4 teaspoon freshly ground black pepper
Put watermelon on a sheet pan and sprinkle with salt. Place in the fridge to chill.
Remove watermelon from fridge. Add thyme, olive oil and pepper and toss gently to combine. Serve immediately.