The 22^ND ANNUAL GREAT CHEFS  OF LOS  ANGELES was held on a beautiful day at CBS Studios.

The chefs that were specially honored were Gino Angellini and Govind Armstong. Angellini is the head chef at Angellini Osteria and La Tersa . Osteria has been open since October 2001. Govind Armstong is the chef at Table 8 which is currently closed but will re open at a bigger and better location shortly. Armstrong hasworked with many of the best chefs over the years. He started out Spago in its early years. Then he went to work for Mark Peel and Nancy Silverton atCampanile, after which he worked with Susan Feniger and Sue Milliken at the City Restaurant.  Finally, he landed at Joachin Splichal’s Pinot Restaurant. He has had many TV appearances and has won many Awards.

Chef Angellini received the chef of honor award for his support of the Kidney Foundation  

over the years. He was at Rex Restaurant in downtown LA for many years. Then he went  

on to open Vincente Restaurant in Brentwood.  

The Artisan Salt Company has a selection of different sea salts from different locations with different flavors. It is an easy way to improve many dishes--a different salt. They say “ Experience the multitude of textures, colors and flavors of authentic artisan salts from around the world. Artisan Salt Company certifies both the origin and quality of all their premium sea salts.”

Some of the tasty samples included:

A great smoky hamburger from Henry’s Oklahoma Style Smokehouse BBQ.

A delicate sautéed thin sliced eggplant with a delicious red sauce from Angelini

Anglotti and Squash from Simon Dolonky of Blvd. 16

Celestino Drago featured his delicious Mushroom Soup

Yoji Tajima of Sushi House Unico featured hand rolled delicious Sushi.

Some of the goals of the Kidney Foundation are: 

1) To promote Kidney Transplants and organ donation

2) To promote the early detection of Kidney disease.