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.
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 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!
Spring through summer is an exciting time in local agriculture: it’s the California Avocado season! This year is even more so because at about 375 million pounds, the crop is expected to be the most robust since 2020.
Although the season lasts only late March or early April through late summer, it is enormously important to the roughly 3,000 families who farm the land from San Diego to Monterey because after months of work, they now gear up to pick the fruits of their labor.
It is also important to us consumers: California avocados are fresh and local. Grown close to home, they move from grove to grocer to table within days, minimizing carbon emissions from transportation. The avocado is a nutritional powerhouse, with 1/3 of a medium fruit providing nearly 20 vitamins minerals and phytonutrients packed in good heart healthy fat. Not to mention, the fruit has a rare knack to transform an array of dishes from being ordinary and mundane to becoming extraordinary and gourmet. Clearly, its time to celebrate the California season, and what better way to do so than an avocado grove tour?
Our tour met up at our base hotel in Thousand Oaks to walk over to local resto Pearl District for an avocado forward dinner. On the menu was Ahi Crudo with California Avocado, Meyer Lemon Vinaigrette, Pickled Kumquats; Chilled California Avocado and Shrimp Vietnamese-Style Ceviche; Pan Roasted Halibut with California Avocado and White Miso Salsa; Grilled Prime Filet Mignon with California Avocado and Potato Hash; Spicy Vegetable Fried Rice with Local Veggies and California Avocado. Dessert was a decadent California Avocado Tiramisu with Berry Coulis.
Next day after breakfast, we shuttled over to family owned Camlam Farms in the hills of Camarillo. With over 1,000 acres in production and 300 acres dedicated to avocados, the farm has history goes back to the 1876 Rancho Calleguas land grant. John Lamb has led operations for over 30 years and served on the California Avocado Commission board with brothers and long-time stewards Robert III and David Lamb, and sixth-generation grower and next-gen leader Maureen Cottingham. The family is a pioneer of high-density planting and sustainable irrigation and works with universities to host rootstock trials for continued innovation. One such trial led to the Lamb Hass, a premium variety gaining global recognition.
A people mover ride toured us through groves of a number of different avocado varieties including Lamb Hass, Gem and the most well-known, Hass. We learned their differences and their different needs. We also learnt about their irrigation and temperature control for frost prevention. And we learned about the bees and pollination. We tried our hand at harvesting, and my big lesson was to leave a bit of the stem on the fruit to prevent it from ripening too fast.
Then there was a guacamole competition with some surprising ingredients like mango, pepitas, bacon, jam and dragon fruit. We split into teams for a showdown for prizes for various categories like most creative, most scoop-worthy, etc
By now we had worked up an appetite and were ready for lunch by the orchard’s peaceful reservoir. Hosting farm visitors to the farm over the years, the family has become expert at grilling, so lunch featured pork ribs, tri-tip and chicken grilled onsite by the Lamb Family. The proteins were accompanied by – you guessed it – avocado forward sides. There was Farmers’ Market Green Salad with Sliced California Avocado and Roasted Beets, Baby Gem Lettuce and California Avocado Salad with Spiced Chickpeas and Goat Cheese; Grilled California Avocado, Corn, Quinoa and Mango; Lemon and Herb Risotto Cakes with California Avocado Crema. Dessert was Lamb Family Lemon Tart and California Avocado Brownies.
After lunch it was time to relax with the multi-generation Lamb family for a Q&A and farming stories. Maureen’s young son whom we had previously met as he rode his horse now flitted in and out of the area on his bicycle.
After a bit of rest back at the hotel, the group walked over to another local eatery Crawford’s to network and say farewell at one last avocado-forward reception.
Photo Credit: Nicholas Gingold | Craft Media Solutions
To honor firefighters, first responders, and community heroes for their efforts during the recent wildfires, Chefs ❤️ LA hosted a fundraiser at Lawry’s The Prime Rib Beverly Hills on Thursday, February 27, 2025.
Brad Metzger, President of Brad Metzger Restaurant Solutions and Founder/Producer of LA Chef Con, and Jacqui Leanza, Managing Partner of Brad Metzger Restaurant Solutions joined Tiffany Stith, COO of Lawry’s Restaurants, Inc., and Ryan Wilson, CEO of Lawry’s Restaurants to put the event together.
The line up of L.A.’s top chefs included Curtis Stone, Michael Cimarusti, Suzanne Goin, Nyesha Arrington who all volunteered their time and talent pro bono.
The evening was hosted by Somebody Feed Phil creator Phil Rosenthal, Nine-time James Beard Award-Winning journalist Ruth Reichl, Los Angeles Times food columnist Jenn Harris, Brad Metzger, Jacqui Leanza, and auctioneer Billy Harris.
The VIP Michelin Experience Hour featured eight Michelin Chef Tastings and an elegant Eight-Course Tasting Menu for 262 guests.
It showcased seven signature dishes from culinary icons including William Bradley, Josiah Citrin, Michael Cimarusti, Jordan Kahn, Niki Nakayama & Carole Lida-Nakayama, Jon Yao, and Curtis Stone, along with Astrea Caviar, six premium wines, and three craft cocktails that included Chef Michael Voltaggio’s Marcado 28 Tequila and Chef Elizabeth Falkner’s T’MARO Amaro.
Chef Daniel Boulud and his team prepared a delicate Mushroom Consommé to substitute for their Lobster Bisque for those with shellfish allergies, while Chef Suzanne Goin crafted an alternative to her signature salad for guests with pork or dairy restrictions.
The all-star lineup of chefs included Daniel Boulud, Jonathan Waxman, Ludovic Lefebvre, Nyesha Arrington, Suzanne Goin, Tiffany Dela Pena, Timothy Cardenas, Burt Bakman, Jeremy Fox, Katianna & John Hong, Andreas Roller, Clemence de Lutz + Sherry Yard.
Billy Harris led the Live Auction offering unique experiences that included: New York Culinary Getaway, a luxury NYC experience with stays at 1 Hotel, exclusive dinners at Le Bernardin and Peter Luger, and an insider’s tour with Andrew Friedman, Ultimate LA Taco & Tequila Experience, a private taco crawl with Bill Esparza and Chef Michael Voltaggio, Wynn Las Vegas Luxury Package, a premier getaway with top-tier accommodations and exclusive tastings from Wynn’s celebrated chefs, Michelin-Starred San Diego Culinary Getaway, a four-night stay at the newly reimagined Lafayette Hotel with exclusive tastings at Addison, Juniper & Ivy, and more, Los Angeles Luxury Staycation with oceanfront stays at Casa del Mar and Shutters, with VIP dining experiences at Funke, Bestia, Lulu, and Majordomo.
Los Angeles Deputy Fire Chief Jaime Moore, CAL FIRE Division Chief Anthony Jones, CAL FIRE Prevention Specialist Chloe Castillo, U.S. Army Veteran, CAL FIRE Division Chief Matthew Edmiston, and Ventura County Fire Andy Vansciver attended as Guests of Honor.
Co-Event Producer Jacqui Leanza managed the development of the CHEFS ❤️ LA website, managed the ticketing platform, addressed dietary restrictions and allergies, and oversaw charity and sponsor relations.
All event VIP Tickets as well as Dinner Tickets sold out within fifteen minutes on Saturday, February 1st, underscoring the public’s desire to support wildfire relief.
The evening’s Live Auction alone raised over $104,000. The evening’s final tally exceeded over $850,000. All proceeds benefited World Central Kitchen and Restaurants Care, which provides critical support to hospitality workers affected by the wildfires.
For more information, and to donate or find ways to support World Central Kitchen or Restaurants Care, please visit www.WCK.org or www.RestaurantsCare.org
The upcoming Manhattan Beach Food & Wine Festival kicked off with a preview event at the Westdrift Manhattan Beach hotel on Monday September 30, 6:30pm.
Participating chefs and wineries shared their excitement with a preview of their Festival offerings. The featured delicacies included an heirloom tomato salad, a mushroom crostini, carne asada on a homemade tortilla, breaded pork and shortrib on Romesco sauce, a tuna poke from the Strand House, and a gingery, more Japanese take on the same dish served in a cone from Wolfgang Puck catering.
Desserts included meringues, macaroons and assorted chocolates flavored with botanicals like rose and lavender. Of course, there were plenty of libations from wineries, distilleries and non-alocolic beverages to wash it all down.
The inaugural Manhattan Beach Food & Wine Festival is planned as a spectacular two-night strolling culinary extravaganza with an Opening Night celebration on Friday October 11, and a Grand Tasting on Saturday October 12. The festival will showcase the industry’s top tastemakers and connoisseurs to celebrate an all-star lineup of chefs, restaurants, wineries, spirits, cocktails, breweries, and non-alcoholic beverages, along with live entertainment.
The culinary extravaganza will feature a lineup of 50 of the Best Chefs representing not only the local cities of Manhattan Beach, Hermosa Beach, El Segundo, Los Angeles, but state-wide from Solvang, Palm Springs, San Francisco and beyond – from across North America, from Denver, New York, New Orleans, Vancouver, and Mexico.
The venue is a 40,000-square-foot outdoor space in Manhattan Village located at the end of the Veterans Parkway Greenbelt Path. The venue features a beautifully landscaped trail that runs through Manhattan Beach to Hermosa Beach.
British Columbia is a major producer of high quality seafood, harvesting over 100 seafood species; local Santa Monica Seafood supplies it to restaurants throughout LA and Orange County. BC seafood represents over half of Canada’s aquaculture production, and it is so important to BC’s economy that the month of June has been designated as BC Seafood Month by provincial proclamation
