The 2025 – 2026 season of Glorya Kaufman Presents Dance with the Music Center kicks off with Five-time Tony® Award-nominated director and choreographer Camille A. Brown’s West Coast premiere of I AM at the Ahmanson Theatre for three performances only: 7:30pm on evenings of Friday 9/12, and Saturday 9/13, and a Sunday 2pm matinee on 9/14. The company is known for blending visceral movement into stories and inviting socio-political dialogue about race, culture, and identity.
Drawing inspiration from a narrative within HBO’s Lovecraft Country and the pulse of the film Drumline, the work features original live music, interweaving of African diasporic dance ranging from Modern, Hip hop, African, Ballet, and Tap to tell stories that connect history with contemporary culture. Strongly character-based, it expresses each topic by building from little movie-like moments that blend theater, poetry, visual art, and music of all genres into powerful storytelling and celebration of cultural identity, joy and resilience.
Founded in 2006, the CBDC company has performed at major national and international venues, including The Joyce Theater, The John F. Kennedy Center for the Performing Arts, Lincoln Center Out of Doors, American Dance Festival, New York City Center’s Fall for Dance Festival, Celebrate Brooklyn. In 2014, CABD received the Bessie Award for Outstanding Production for “Mr. TOL E. RAncE.”
The Music Center’s 2025/2026 Dance Season is Dedicated to the Memory of Glorya Kaufman.
For more information and tickets, please visit https://www.musiccenter.org/
The upcoming second annual Manhattan Beach Food & Wine Festival, the two-night strolling culinary extravaganza will feature an Opening Night Celebration on Friday, September 12th, 2025, and a Grand Tasting on Saturday, September 13th, 2025.
Both evenings will feature an all-star lineup of 23 of the best chefs and restaurants, wineries, premier spirits, handcrafted cocktails, craft breweries, non-alcoholic beverages, and live entertainment.
Chef talent lineup announced to date includes a lineup of 46 top chefs, with more expected to be announced soon. They include:
Event Host Chef Neal Fraser: Redbird, Vibiana– Downtown Los Angeles, CA
The festival will be held at Manhattan Village in a 40,000-square-foot outdoor space located at the end of the Veterans Parkway Greenbelt Path, a beautiful landscaped trail that runs through Manhattan Beach to Hermosa Beach. Manhattan Village will offer complimentary parking, allowing guests an easy walk to the event,. Guests are also encouraged to use Lyft rideshare services.
Manhattan Beach Food & Wine will benefit the Culinary Careers Program (C•CAP). Long co-chaired by chef Marcus Samuelsson, C•CAP is a workforce development nonprofit that provides underserved teens pathways to pursue careers in the restaurant and hospitality industry. Annually, C•CAP provides culinary, job and life skills in 186 schools across the United States.
Festival tickets are on sale now, with regular admission from 7:00 pm to 10:00 pm, and a Delta VIP Early Entry Pass from 6:00 pm to 7:00 pm.
The 2nd Annual Manhattan Beach Food & Wine, a two-night strolling culinary extravaganza will feature an opening night celebration on Friday, September 12th, 2025, and Grand Tasting on Saturday, September 13th 2025 with an all-star lineup of 40 top chefs.
With the dates approaching soon, event organizers hosted a preview event at the Westridge Hotel in Manhattan Beach on August 21, 6pm. Restaurants participating in the food festival showed up to share the excitement and provide a sneak peak into the upcoming extravaganza of tastes and indulgences.
During the formal presentation the organizers mused on how the event got started. Shelby Russell stood in a nearby parking lot and conceived of this event. Sherry yard recalled how she traveled to food events all over the world and wondered, why not here? “I live right down the street and I could walk here.”
The rest, as they say, is history. Already in its second year, the event is set to feature twice as many chefs and beverage participants.
The 2nd Annual Manhattan Beach Food & Wine is a 21+ event. Event tickets are now on sale, with Regular Admission 7:00 pm to 10:00 pm each evening, as well as a Delta VIP Early Entry Pass from 6:00 pm on.
Guests are encouraged to utilize Lyft rideshare services as the event serves alcoholic beverages. Walking to the event is encouraged, with complimentary parking also available at Manhattan Village.
The menu at recently opened Descanso restaurant draws inspiration from the Michoacan region of Mexico, where owner Rob Arellano who grew up in the area. Michoacán’s cuisine is heavily influenced by the region’s abundant resources, such as avocados, which grow year-round in the area; it is also deeply rooted in its indigenous and colonial history, with a strong emphasis on traditional ingredients like corn, beans, and chilies. The restaurant’s menu draws inspiration from traditional family recipes and the vibrant flavors of the region reinterpreted through contemporary technique and premium ingredients.
The restaurant’s beverage program too uses popular street drinks of jamaica, horchata, local botanicals like aloe and agave and cacao blended with regional spirits like tequila and mezcal.
Tuesday, August 19 the restaurant celebrated the rich culinary and beverage heritage of Michoacán with a multi-course dinner. Owner Rob Arellano, Chef Sergio Lopez and bar manager Justin Ybarra were on hand to field and address questions.
The evening kicked off with passed appetizers. There was guacamole with sharp on lime and chiles, and a home made house salsa with smoky with roasted tomatoes and chiles served with tortilla chips and chicharrones. There was also popular street food of bowls of spicy tangy corn kernels.
The first course of the sit down dinner was a ceviche of tropical local sea bass with mango, jicama, Fresno chiles, cucumber, red onion, lime with a mango habanero sauce and micro cilantro. Ceviche with lemon / lime is more common in LA, Arellano pointed out that the mango sauce is not that unusual for the region.
The ceviche paired well with a refreshing Ya No Vuela of Kettle One vodka, fresh kiwi, St Germain apricot liqueur, lemon and rosemary.
The second course featured the Relleno: a roasted Anaheim chili with tatuma squash, corn, sweet peppers, tres quesos, salsa verde, onion, Cotija cheese and micro cilantro on a blue corn tortilla.
The relleno too was different in that it was not the drenched in flour before frying. That omission definitely raised the chili profile.
The relleno was paired with a refreshing cucumber y Sal: El Tesoro Blanco tequila, Chareau Aloe liqueur, Cucumber, cilantro, lime and black sea salt.
The third course was a hearty short rib estofado of braised short rib, guajillo Pinto bean Jus, avocado, spring onion, micro cilantro, radish, serrano pepper, baby carrots and blue corn tortilla.
It was paired with a full bodied Brazo Dulce: Banhez Espadin / Barril mezcal with fruity notes of blackberries, raspberries, Orgeat, honey, lime and mint.
The final course was dessert of Tres Leches de coco: white cake soaked in a sweet coconut milk, fresh whipped cream, toasted coconut flakes and strawberries.
It was paired with an espresso martini of Herradura Ultra, house horchata, cacao Blanc, banana, and espresso cold brew. It was the perfect closing drink.
Guests got to take home a jar of the popular house salsa as souvenirs of the evening.
H&H Bagels has been a New York City institution for over 50 years, offering the quintessential New York bagel, even earning cameos in Seinfeld, Sex and the City, The Office, and more along the way.
H&H prides in using high quality ingredients, starting with unbromated and unbleached flour, and as being all-natural, non-GMO, with no artificial preservatives, and with each bagel providing 13 grams of protein.
This focus on ingredients extends throughout its menu using fresh cracked eggs griddled for every sandwich, whole avocados hand sliced to order, and freshly ground small batch coffee all without microwaves or other short cuts.
After 50 years in New York City, H&H is expanding nationwide, opening recently in Boca Raton and Santa Monica, and has plans for many more in DC, Tampa, Jacksonville, West Palm Beach, Knoxville, Chicago. Its Santa Monica location opened just recently in February, on 710 Montana, right after the fires. Expansion notwithstanding, the dough remains kettle-boiled in New York City water, then baked locally on-site fresh every day.
The bagel shop has featured bagel sandwiches made with eggs and cheese, steak, and sausage, along with its quintessentially New York Nova Salmon with the Works. Now, starting June 18th, it is expanding its offerings with a new lineup of sandwiches using signature sauces, all of which will be available at its Santa Monica location.
The new offerings include:
Southwest Turkey – Oven roasted turkey, crispy bacon, fresh avocado, pepper jack cheese, and spicy Southwest sauce
Roast Turkey Ranch – Oven roasted turkey, crispy bacon, fresh avocado, provolone cheese, and buttermilk ranchHot Honey Ham & Cheddar – Smoked ham, cheddar cheese, red onion, Dijon mustard, and hot honey
BBQ Beef & Cheddar – Top-round roast beef, crispy bacon, cheddar cheese, red onion, and BBQ sauce
Spicy Sausage, Egg & Cheese – Savory sausage patties, fresh cracked and griddled eggs, pepper jack cheese, jalapeño cream cheese, and Southwest sauce
Build-Your-Own – Your choice of meat, cheese, and sauce with lettuce, tomato, and onion (additional items cost extra)
All of these offerings will be available at its Santa Monica location at H&H Bagels 710 Montana Ave, Santa Monica, CA 90403.
For more info and on-line ordering, please visit HHbagels.com
St. Vincent Meals on Wheels will once again host its fourth annual Hollywood Under the Stars gala fundraiser at the Paramount Pictures lot on Saturday June 21, 6:30p.m.
The evening kicks off with a champagne and cocktail VIP Hour in the iconic Paramount Theater hosted by longtime Circle of Angels donors and 2024 Special Honorees Ian McShane and Gwen Humble-McShane featuring bites crafted by VIP Angel Chef Hosts Giuseppe Gentile and Francesco Zimone from Florence Osteria & Piano Bar and L’Antica Pizzeria da Michele.
Then, nearly a dozen celebrated Angeleno chefs and pâtissiers will showcase a chef-curated tasting menu from 2025 Culinary Angels, who include Chefs Mihir Lad (Arth Bar + Kitchen), Nika Shoemaker-Machado (Georgia’s Restaurant), John Sungkamee (Thai Emporium), Armando Quiroz (City Club LA), and Noah Clark (BOX Chicken). Desserts will be provided by this year’s Sweet Angels Saffy’s, Bertha Mae’s Brownie Co., Lark Cake Shop, and Marsatta Chocolate.
A brief formal presentation at approximately 8:00 pm will highlight the depth and breadth of services provided to seniors in LA County by St. Vincent Meals on Wheels.
Nelly Llanos-Kilroy will be honored with the St. Vincent Meals on Wheels Crystal Angel of Service Award in recognition of her decades of unwavering support for the organization and exemplifying the spirit of community at St. Vincent Meals on Wheels.
Guests continue the celebration with signature cocktails and dancing under the stars to the lively sounds of a 10-piece live band the de Bois All Stars.
Longtime donor and volunteer Rick Llanos will be back as the Honorary Host of Hollywood Under the Stars 2025. Rick’s connection to St. Vincent Meals on Wheels spans generations, beginning in his childhood when his mother, Nelly, and her close friend Kathy Kilroy collaborated with SVMOW’s founder, Sister Alice Marie, in the 1970s. Together, Rick, Nelly, and their family continue to actively support SVMOW by participating in events and sharing the organization’s incredible achievements.
St. Vincent Meals on Wheels supports those who are homebound and vulnerable throughout LA County, preparing and delivering food to those in need. These services are particularly in need during emergencies like the recent fires in LA. The need for fundraising and the support of donors is currently heightened by the cutbacks in federal funding even as Los Angeles County is experiencing the fastest-growing population of seniors facing food and housing insecurities.
Corporate and community sponsors include Kroger, the Society of St. Vincent de Paul; individual supporters like Rick Llanos and Nelly Llanos-Kilroy; and media sponsor Times Direct.
With Paramount Pictures as the venue for the evening, guests are encouraged to dress recalling the nostalgia for Old Hollywood. Although tables will be reserved, guests are encouraged to mingle and visit all the restaurant stations and bars.
For more information and tickets to Hollywood Under the Stars, please visit: www.svmow.org/hollywood
The 22nd season of Glorya Kaufman Presents Dance at The Music Center will conclude its 2024-2025 season with one of the most recognized pieces in the classical canon – the iconic Swan Lake. The performance by Boston Ballet June 26–29 marks the company’s long-awaited debut at the Music Center.
Swan Lake tells the story of Princess Odette, who is cursed by the sorcerer Von Rothbart to be a swan during the day and a woman at night, and only true love can break the spell. Prince Siegfried, captivated by her beauty, pledges his eternal love, but the sorcerer tricks Siegfried into breaking his vow leading to her tragic fate by conjuring an illusion of Odette.
This timeless story of love, betrayal, deceit and sacrifice in a world of sorcery and romance is set to Tchaikovsky’s soaring score. The second act, originally choreographed by Lev Ivanov, is widely considered one of the finest pieces of classical choreography ever created for the corps de ballet.
Boston Ballet’s artistic director Mikko Nissinen and the company’s adaption of Tchaikovsky’s masterpiece dazzles with stunning audiovisuals highlighting Robert Perdziola’s impeccable set and costume designs, and amplifying the emotional rendering and technical precision of the company’s dancers. The performance will be accompanied by a live orchestra conducted by Boston Ballet music director Mischa Santora.
Boston Ballet’s has been performing to international acclaim since 1963 and has cultivated a compelling and dynamic collection of classical, neo-classical and contemporary repertoire.
Artistic director Mikko Nissinen has been defining the company’s image since 2001. Born in Finland, Nissinen trained at The Finnish National Ballet School in Helsinki and the Kirov Ballet School. He danced professionally with The Finnish National Ballet, Dutch National Ballet, Basel Ballet and San Francisco Ballet where he was a principal dancer for a decade. Nissinen is committed to developing the art form and the future of dance and actively promotes progressive new works and creations.
Boston Ballet’s Los Angeles stop will extend its visit beyond the Music Center stage to lead a free outdoor movement workshop on Saturday, June 28, 10:00 a.m.–11:00 am, on Jerry Moss Plaza at The Music Center on Saturday June 28, 10:00 a.m to 11:00 a.m. Taught by two of the company’s artists, Associate Director of Boston Ballet Joan Boada and Principal Dancer Chyrstyn Mariah Fentroy, the free special workshop ‘Plié & Play: A Swan Lake–Inspired Movement Workshop’ is open to the public and will explore the elegance and expression of ballet and the joy of movement in a fun, accessible way. No dance experience or special attire is needed; participants of all ages are encouraged to wear comfortable clothes and be ready to move. For more information and tickets, please visit musiccenter.org/bostonballet or call (213) 972-0711.
The Mushroom Council is touring the nation this spring to spotlight the flavor, versatility and sustainability of fresh mushrooms and the dedication of farmers who help bring this superfood from farm to plate.
The Los Angeles stop of the gourmet roadshow celebrated all things mushroom at a cocktail reception at Century City Italian specialty market Eataly’s Terra Rooftop Restaurant & Lounge on Monday, June 2, 7 pm.
The event launched the restaurant’s month-long Mushroom Monday promotion featuring a mushroom-forward tasting menu of signature dishes and mushroom infused cocktails created by Eataly’s chefs.
Passed appetizers included spiedinos of Cremini mushrooms and cippolini with balsamic. There was fritto of crispy tempura oyster mushroom with thyme aioli. Pizza alla palla featured roasted cremini and button mushrooms with mozzarella and provolone.
Mushroom tasting stations displayed Insalata Spinaci with baby spinach and roasted shiitake mushrooms with sherry vinaigrette and parmigiano. A housemade casarecce pasta featured a mixed mushroom ragù with fresh herbs and Grana Padano. A gnocchi with sausage and oyster mushroom ragù was topped with pecorino romano. Portabella mushrooms were grilled with rosemary oil. A Double R Ranch striploin steak featured maitake compound butter.
Two signature cocktails included Beech, Please! – a white beech mushroom–infused Botanist gin, Campari, Baldoria Umami vermouth. Shroom Service featured Japanese whiskey, shiitake mushroom cordial and soda.
Table displays featured a gamut of mushrooms.
The formal presentation featured remarks by a Mushroom Council spokeswoman and Eataly’s culinary team.
If you hadn’t had your fill of mushrooms yet, there was a gift bag on your way out, with – you guessed it – more mushrooms to cook at home!
