Show 698, September 26, 2026: Chef Anthony Greco, Regional Corporate Executive Chef, Porto’s Bakery

Posted on September 28, 2026 by Adam Bell

Chef Anthony Greco is a Corporate Regional Chef for Porto’s Bakery and culinary leader based in Los Angeles, known for building high-performing teams and strengthening kitchen systems through innovation, training, and mentorship. With a background spanning luxury hospitality and high-volume production environments, he focuses on elevating quality, developing future leaders, and creating operational consistency that protects the guest experience.

Chef Anthony oversees the uber-busy Porto’s Bakeries in Northridge, West Covina and Buena Park.

Chef Anthony’s creation for Saturday night is Havana Banana with caramelized banana jam, brown sugar pastry cream, Guittard Soleil d’Or Whipped Ganache with a butter rum toffee sauce. Porto’s also geberously supplied a little gift box of Porto’s goodies for the attendees to take home and enjoy the next morning.

September 26: Live from Manhattan Beach Food + Wine at the Westdrift Manhattan Beach – An Autograph Collection Hotel

Posted on September 24, 2026 by Adam Bell

Podcasts

Hour One: Sherry Yard, Tercero Wines, Ben Robinson
Hour Two: Porto’s Bakery, Jute Coastal Bar & Kitchen, Aaron Sanchez, Culinary Careers Program

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Sherry Yard, Desserts by the Yard, Manhattan Beach
Segment Three: Winemaker Larry Schaffer with Tercero Wines, Los Olivos, CA
Segment Four: Chef Ben Robinson, Ft. Lauderdale. Bravo’s Below Deck and Below Deck Down Under
Segment Five: Chef Anthony Greco, Regional Corporate Executive Chef, Porto’s Bakery
Segment Six: Executive Chef Jose Baca, Westdrift Manhattan Beach and Jute Coastal Bar & Kitchen
Segment Seven: Chef Aaron Sanchez, Johnny Sanchez, L’Auberge Casino Resort, Lake Charles, LA & Food Network’s Restaurant Impossible – Last Call
Segment Eight: Lisa Fontanesi, National Program Director, Culinary Careers Program (C-CAP)

We’re live from Westdrift Manhattan Beach – An Autograph Collection Hotel to celebrate the Saturday night finale of the 3^rd Annual Manhattan Beach Food & Wine festival. Westdrift is hosting the Festival taking over the entire spacious grounds of the property. We’re chatting with a handful of the acclaimed celebrity chefs participating from both out-of-town as well as Greater Los Angeles.

“Festival Founder & Producer Shelby Russell and Culinary Curator & Host Chef Neal Fraser are responsible for the return of the 3rd Annual Manhattan Beach Food & Wine, Southern California’s premier luxury coastal culinary festival. Taking place on Friday, September 25, 2026, and Saturday, September 26, 2026, the eagerly anticipated two-night celebration introduces an All-Star Chef Lineup and debut at its exciting new home, westdrift Manhattan Beach, an Autograph Collection Hotel.”

Set against the stunning coastal backdrop of one of America’s most beautiful cities, Manhattan Beach Food & Wine is a spectacular wo-night strolling culinary extravaganza with two Grand Tasting Celebrations on Friday, September 25, 2026, and Saturday, September 26, 2026. Each evening brings together the industry’s top tastemakers and culinary and beverage connoisseurs to celebrate an all-star lineup of the best chefs and restaurants each night, illustrious wineries, premier spirits, handcrafted cocktails, craft breweries, curated selection of non-alcoholic beverages, live entertainment, and much more.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Sherry Yard holding up cookies and next to an inflatable shark

Multiple James Beard Award-winning Chef Sherry Yard operates Bakery by The Yard in Manhattan Beach.

For Saturday night at Manhattan Beach Food & Wine she is offering “My Mini Pies.”

Larry Schaffer of Tercero Wines at Manhattan Beach Food and Wine

“Larry Schaffer, the founder and winemaker of tercero wines went back to school later in life to pursue his passion, taking classes at community colleges with kids who literally could have been his kids, and then received his MS in Viticulture and Enology from UC Davis. He moved to the Santa Barbara County wine region, and that is where he has remained since 2005, starting on the winemaking team at Fess Parker Winery and then eventually branching off to start and run tercero wines. Larry is especially adept not only at winemaking but at explaining the process in a very user-friendly manner.”

Visit his tasting room in picturesque Los Olivos to see for yourself or sample his wines tonight at Manhattan Beach Food & Wine.

“Celebrity Chef Ben Robinson is accomplished on both land and sea. He worked under Italian master chefs in Florence and gained an apprenticeship at three-Michelin Star restaurant The Fat Duck, based in the United Kingdom. Ben was a head chef on yachts for over ten years, including the largest sailing yacht in the world.”

“Born in Oxford, England he attended boarding school when his parents moved to the U.S. He currently resides in South Florida. You may know him from Bravo Television Network as the OG of Below Deck, Below Deck Mediterranean, and Galley Talk. He is featured on Food Network and has multiple demonstrations on the Food Network Kitchen App.”

Chef Ben’s creation for Saturday night is “Blow Torched Wagyu Kirabi.”

Chef Anthony’s creation for Saturday night is Havana Banana with caramelized banana jam, brown sugar pastry cream, Guittard Soleil d’Or Whipped Ganache with a butter rum toffee sauce.

“Aarón Sánchez is an award-winning chef, TV personality, author, and philanthropist. He is the host and executive producer of Talking Sabor (PepsiCo’s first ever streaming series, premiered on Hulu), El Toque de Aarón on Discovery Familia and Hogar de HGTV, served as a longtime judge on FOX’s MasterChef and MasterChef Junior, and is the chef/owner of restaurant Johnny Sánchez in New Orleans. Aarón is the founder of the Aarón Sánchez Impact Fund. He is also a partner and creative director for COCINA Media.”

Saturday night Chef Aaron is presenting Memas Albondigas with Fideos.

Jose Baca of Jute at the Westdrift Manhattan Beach

“Chef Jose Baca brings a deep connection to Peruvian cuisine to his work at Westdrift Manhattan Beach and the Jute Costal Bar & Kitchen, where he serves as Executive Chef. His culinary roots trace back to his Peruvian heritage, with a career focused on refining and modernizing traditional Peruvian flavors.”

For Saturday night Chef Jose is presenting Grouper Ceviche and Mushroom Ceviche (the vegan option.) Both are served with sweet potato puree and crispy onions and micro cilantro.

“Founded in 1990 by culinary educator and cookbook author Richard Grossman, and in partnership with board Co-chair Marcus Samuelsson, Culinary Careers Program (the benefiting charity for Manhattan Beach Food & Wine) is a national workforce development nonprofit dedicated to training and supporting the next generation of food and hospitality leaders.”

“C-CAP serves communities across Arizona, Baltimore, Chicago, Houston, Los Angeles, Miami, New York City, Long Island, Philadelphia, Washington D.C. and Maryland. Their unparalleled network of industry contacts includes renowned chefs, hospitality leaders, restaurants, and hotels.”

“C-CAP’s methodology works, and to date has uplifted close to 400,000 students and awarded $73 million in college scholarships. Many of their alumni are enjoying successful careers at award-winning restaurants and 5-star hotels around the globe.”

Representing C-CAP today is Lisa Fontanesi, the National Program Director.

Podcasts

Hour One: Sherry Yard, Tercero Wines, Ben Robinson
Hour Two: Porto’s Bakery, Jute Coastal Bar & Kitchen, Aaron Sanchez, Culinary Careers Program

Show 677, May 2, 2026: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on May 4, 2026 by Adam Bell

Set for Friday evening, May 15th is the always anticipated Culinary Careers Program’s (C-CAP) 2026 Los Angeles Gala fundraiser saluting an evening of Alumni Culinary Excellence. The evening is celebrating the extraordinary alumni who have called C-CAP Los Angeles home at pivotal moments in their culinary journeys. “Founded in 1990 by culinary educator and cookbook author Richard Grossman, and in partnership with board Co-chair Marcus Samuelsson, Culinary Careers Program is a national workforce development nonprofit dedicated to training and supporting the next generation of food and hospitality leaders.” Representing C-CAP with us is Lisa Fontanesi, the National Program Director, followed by Chef Anthony Greco of Porto’s, a C-CAP Alum and Member of C-CAP’s L.A. Council.

It’s that time of the year where we eagerly break bread with Legends Executive Chef Dennis Radcliffe to chat about what’s new in salivating food and beverage options at Angel Stadium. A returning dessert item that was a smash hit in previous years is the crave-worthy Walk Off Waffles featuring the newly added (and decadent) Dubai Chocolate Strawberry Waffle. (Walk-Off Waffles Section 232, 412, 1st Base Food Court.) Another standout dessert is the Brookie. In the savory area a must-have is the Fried Mortadella Panini along with the Pork Chile Verde Mac & Cheese. Executive Chef for Angel Stadium, Dennis Radcliffe, takes a break from his busy kitchens to join us. He’s accompanied by Chuck Abair, his Executive Sous Chef.

“Created by Chef Rose Previte, Maydan Market is an 10,000-square-foot space inspired by markets from around the world. Designed as a gathering place anchored by a central live-fire hearth, Maydan Market brings diverse gems together under one roof, including Rose’s Middle Eastern restaurant and bar from DC, Maydan, her beloved Compass Rose, as well as various market outposts including Golden Mountain Chicken , Lugya’h by James Beard Award – nominated Poncho’s Tlayudas, and Maléna. Maydan Market also includes Club 104, a rotating residency space, and a Middle Eastern convenience store, Sook, that offers grab and go foods, hard-to-find middle eastern pantry staples and freshly prepared dishes served from the counter. Rooted in the sensory experiences of global marketplaces, Maydan Market encourages guests to wander, taste, and connect. Designed to reflect the cultural and culinary richness of Los Angeles, it offers independent food businesses the opportunity to grow alongside one another in a spirit of discovery, community, and shared tradition.” Chef and Restaurateur Rose Previte joins us to unwrap all that is Maydan Market.

For our concluding segment at 11:45 a.m. our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. For the first time in years commercial salmon fishing off the coast of California is again permissible. It’s a short window. Chef Andrew explains the potential impact. Also some tips/strategies for successful Mother’s Day Dining.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Show 677, May 2, 2026: Culinary Careers Program (C-CAP) L.A. Annual Gala Preview with Lisa Fontanesi, National Program Director

Posted on May 4, 2026 by Adam Bell

Lisa Fontanesi of Culinary Careers Program at Manhattan Beach Food and Wine

Set for Friday evening, May 15^th is the Culinary Careers Program’s 2026 Los Angeles Gala fundraiser celebrating an evening of Alumni Culinary Excellence.

“The evening is celebrating the extraordinary alumni who have called C-CAP Los Angeles home at pivotal moments in their culinary journeys.

The night begins with rooftop cocktail hour at Sunset followed by a elegant multi-course, premium wine-paired seated dinner and program, in the historic Jonathan Club’s Grand ballroom. The Jonathan Club is an exclusive, members-only private club where the 1932 L.A. Olympics were born.”

Designing the sumptuous repast are an all-star lineup of C-CAP alumni chefs including “Top Chef” alum Amar Santana of Vaca, Anthony Greco of Porto’s and Lasheeda Perry, Food Network Star and known as the Queen of Flavor. Celebrity Chefs Mary Sue Milliken and Susan Feniger of Border Grill fame are the evening’s hosts.

“Founded in 1990 by culinary educator and cookbook author Richard Grossman, and in partnership with board Co-chair Marcus Samuelsson, Culinary Careers Program is a national workforce development nonprofit dedicated to training and supporting the next generation of food and hospitality leaders.”

Representing C-CAP today is Lisa Fontanesi, the National Program Director.

Show 677, May 2, 2026: Culinary Careers Program (C-CAP) L.A. Annual Gala Preview with C-CAP Alum Chef Anthony Greco of Porto’s

Posted on May 4, 2026 by Adam Bell

Set for Friday evening, May 15^th is the Culinary Careers Program’s 2026 Los Angeles Gala fundraiser celebrating an evening of Alumni Culinary Excellence. The evening is saluting the extraordinary alumni who have called C-CAP Los Angeles home at pivotal moments in their culinary journeys.

Representing C-CAP now is Chef Anthony Greco of Porto’s, a C-CAP Alum and Member of C-CAP’s L.A. Council.

Show 292, September 29, 2018: C-CAP’s “4 Chefs 4 Kids Benefit” at Jonathan Club Preview with Executive Chef Jason McClain

Posted on October 1, 2018 by Adam Bell

The Careers through Culinary Arts Program (C-CAP) is hosting their 4 Chefs 4 Kids Harvest Dinner Benefit at Jonathan Club on Thursday evening, October 18^th. Jonathan Club’s Executive Chef Jason McClain is the Host Chef along with courses prepared by talented culinarians including Tony Esnault (Church & State,) Sally Camacho Mueller (Tesse,) and Suzanne Tracht (Jar.)

C-CAP LA Alum, Mixologist Anthony Greco, will be preparing a exclusive specialty cocktail for the pre-Dinner Cocktail Reception featuring passed hors d’oeuvres from Jonathan Club’s Chef Jason McClain. It’s then a mouthwatering, four-course dinner paired with premium wines selected by Jonathan Club’s Sommelier.

Celebrity Chef Susan Feniger of Border Grill fame is the Special Guest Auctioneer.

Chef Jason McClain takes a break from his busy kitchens and rooftop vegetable garden to provide the Benefit’s enticing details.

Show 7: November 24, 2012: Eric Boardman

Posted on November 28, 2012 by Adam Bell

Food TV Producer and Culinary Personality Eric Boardman who is also an Advisory Board Member for Careers through Culinary Arts Program – Los Angeles.

Eric was the Host & Master of Ceremonies for C-CAP’s “Just Dessert Challenge” on Nov. 17th at The Art Institute of California-Los Angeles as part of the “Getting Our Just Desserts” Benefit. The competition pitted five C-CAP graduates against each other in an intense “Chopped” –like competition. There was a mystery basket of five ingredients and the alums had two hours to create a standout dish using all of those ingredients. After an intense deliberation on the part of the judges panel (including Keith Roberts, the Executive Chef at the Loews Santa Monica Beach Hotel) Anthony Greco took the crown. Anthony currently works in the kitchen of The Four Seasons Hotel Los Angeles at Beverly Hills.