I was recently treated to an amazing meal at McCormick & Schmick’s as part of a blogger appreciation evening. And I gotta say it’s this blogger who really should be telling Mc & Schmick’s just how much I appreciated that wonderful meal.

Because we were wined and dined on nine amazing courses (plus an amuse bouche!) as well as sake and 7 appropriate and thoughtfully paired wines!

There was so much to enjoy about the evening, including the company of other LA area bloggers – some of whom I had met before as well as several new friends too. So again, my appreciation goes out to the restaurant because meeting my web-based, food-obsessed kindred is always a great way to spend the evening in my opinion.

However what I am most appreciative about is the learning experience the evening presented for me. Yes, I said learning. I doubt they considered that this to be an educational affair, but it certainly was for me. I was introduced to a new fish, one I had never enjoyed before. The fish was part of the second course, which was a trio of creative sashimi tastes.

One of the selections was called Kono Kampachi Sashimi with Avocado and Truffle. It was a luscious fatty fish served with fresh avocado slices simply dressed with a drizzle of soy sauce and a few aromatic drops of truffle oil. I must say– truffles and fish is a new experience for me. So I filed that information away, and made the trek home– fat and happy!

Ho Ho Ho. Merry Christmas!

Today from the Hollywood Farmers Market I bring you Christmas in July. What I mean to say is I bring you a visit from Santa Claus, in the form of a melon. A super sweet Santa Claus melon.

I love summer melon, even when it has a ridiculously wintery name like Santa Claus. Melon replaces dessert many nights in this house during the summer. However if I am entertaining I might serve it as a palate cleanser after the meal, but before dessert. I almost always include a bit of melon in our Hollywood Bowl Picnics too.

I also enjoy the presentation of melon. Some people peel them so well, it’s a pleasure to watch them work. My peeling technique is a bit clumsy so I typically prep my melons behind closed doors. But I am working on my skills, and there is always next summer. Who knows, melon peeling tableside could become a tradition here as well.

Santa Claus melons are in a group of melons (like cantaloupe and honeydew) that are known as muskmelons. They probably originated in Asia Minor and were cultivated by the ancient Egyptians, Greeks, and Romans. Muskmelons, along with squash, pumpkins, watermelon, and cucumbers fall into the very large genus Cucumis. The familial resemblance is obvious so I won’t bore you with more on their similarities.

It’s summer, it’s hot. Certain foods just aren’t as appealing now as they are when there is a chill in the air. That’s just a fact of life. In fact I can safely say it is a rule. But don’t blame me I don’t make the rules. But I do enforce them. So turn off the oven and step away from the deep fryer.

Expect lighter, cooler dishes out of me for a while. L.A. has got the heat turned up and I am changing the way we eat until this swelter breaks.

Starting with today's pasta. Swordfish Stuffed Pasta Shells with Fresh Tomato & Herb Sauce. These shells are stuffed with a summery blend of swordfish, arugula and herbs. It's a light and flavorful dish served at room temperature, or even slightly chilled.

Typicallly stuffed pastas are served baked, often in a heavy or creamy sauce. But that ain't gonna happen in my kitchen anytime soon. There is no heavy sauce involved here, in fact the tomatoes in this recipe are not cooked at all. Making this is a great summertime meal. It can be made ahead in the morning before the heat of the day forces you out of the kitchen. It can sit in the fridge, next to the wine– waiting until dinner.