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 savory, house-baked bagel chips with smoked salmon and a smear, and, later in the evening, “My Mini Pies.”
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 3rd 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!
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, 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 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’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.
“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.
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)
Chef Sherry Yard is a multiple James Beard Award winner. She is the proprietor of Bakery by the Yard in Manhattan Beach and is also a long-time resident. Sherry, among many other accomplishments, is the author of the award-winning cookbooks, Desserts by the Yard and Secrets of Baking. For Opening Night of Manhattan Beach Food & Wine she hosted a standout gourmet cookie and sweets booth.
Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris and “Ask the Chef” with Co-Host Chef Andrew Gruel
Segment Two: Celebrity Chef Sherry Yard, Bakery by the Yard, Manhattan Beach
Segment Three: Celebrity Chef Chris Cosentino, KOAST, Wailea Maui, Hawaii and the podcast – “How the Sausage is Made with Chris Cosentino.”
Segment Four: Winemaker Larry Schaffer, Tercero Wines, Los Olivos, Santa Barbara County
Segment Five: Lisa Fontanesi, Los Angeles Director, Culinary Careers Program (C•CAP)
Segment Six: Brendan Collins, Executive Chef, BOA Steakhouse
Segment Seven: Chris Feldmeier, Executive Chef, Love & Salt, Manhattan Beach
Segment Eight: Swietlana Cahill, General Manager, Westdrift Manhattan Beach, An Autograph Collection Hotel by Marriott
Andy Harris, Executive Producer and Co-Host previews the show.
We’ve live from the Westdrift Manhattan Beach, An Autograph Collection Hotel, the official Hotel of the 2nd Annual Manhattan Beach Food & Wine.
Tonight is the 2nd, and concluding, night of the Festival. “This evening at Manhattan Village again brings together the industry’s top tastemakers and culinary enthusiasts and beverage connoisseurs to celebrate an all-star lineup of 23 of the best chefs and restaurateurs, illustrious wineries, premier spirits, handcrafted cocktails, craft breweries, a curated selection of non-alcoholic beverages, the BeachLife DJ Music Stage and lots more.” This morning we’ll meet some of the celebrated chefs and winemakers participating in tonight’s festivities.
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, abbreviated and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.
We’ll talk more about this next week but, today, an introduction to the California Restaurant Association’s recently launched “What The Fork!” campaign.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
Chef Sherry Yard is a multiple James Beard Award winner. She is the proprietor of Bakery by the Yard in Manhattan Beach and is also a long-time resident. Sherry is the author of the award-winning cookbooks, Desserts by the Yard and Secrets of Baking.
Since we last spoke with Celebrity Chef Chris Cosentino he has launched his eagerly anticipated restaurant on Maui, KOAST. He also is the host of the podcast, “How the Sausage is Made with Chris Cosentino.”
Tonight at Manhattan Beach Food & Wine he is serving Surf & Turf with Westholme Wagyu Tartare and Charred Octopus & Smoked Octopus with XO sauce.
“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.
“The Culinary Careers Program (C•CAP), the charitable beneficiary of Manhattan Beach Food & Wine, is a national workforce development nonprofit dedicated to training and supporting the next generation of food and hospitality leaders. They provide culinary arts education, job skills, apprenticeships, scholarships, and career opportunities to under-resourced high school students and adults.”
C•CAP students are working in each restaurant booth this evening at Manhattan Beach Food & Wine assisting the executive chefs from the participating restaurants.
C•CAP’s long-time Los Angeles Director, Lisa Fontanesi, joins us.
Chef Brendan Collins is perhaps best known in Los Angeles as the Chef-Owner of celebrated restaurants Waterloo & City, Larry’s, Fia, and Market Tavern where he intertwined his British culinary background with California’s bountiful produce, seducing a lively clientele. Collins’ early background includes accolades and Michelin Stars spanning from London’s Oxo Tower Restaurant to Josiah Citrin’s Melisse in Los Angeles.
“Now at BOA Steakhouse with locations in West Hollywood, Santa Monica, Manhattan Beach and Austin, Collins’ reputation for deft execution, rich flavors, and playful dishes perfect for gathering, promises to elaborate on proprietors’ Lee Maen and Philip Cummins’s vision for the concept.” A Las Vegas location is on the horizon.
Tonight at Manhattan Beach Food & Wine Chef Brendan is serving BOA Wagyu Cigars.
Chef Christopher Feldmeier of Manhattan Beach’s Love & Salt began cooking as a child when he simply asked his mother to make breakfast. She replied by saying, “I will buy you anything you want to cook, but you are going to make it yourself.” That first breakfast sparked a passion and adoration for cooking, which grew into an undeniable desire to learn more. Feldmeier then began to cook with his grandmother who became his first mentor, and ultimately, his culinary influence.
“In September 2018 and now again in 2024, Feldmeier assumed the role of executive chef at Love & Salt in Manhattan Beach. In this role, Feldmeier works closely with Love & Salt owner Sylvie Gabriele to bring their shared vision for the Italian-inspired menu to life.”
Tonight at Manhattan Beach Food & Wine Chef Chris is preparing Arancini Bolognese and Arancini with Tomato and Basil.
“For travelers seeking an inspired Southern California escape, Westdrift Manhattan Beach, Autograph Collection, (the official Hotel of Manhattan Beach Food & Wine) is a lifestyle hotel that captures the essence of coastal living. Guests can drift into an endless summer with experiences that balance relaxation and connection—from their nine-hole golf course and pickleball to Jute Coastal Bar, where globally inspired flavors meet a beachy, laid-back atmosphere.”
Unlike traditional hotels, Westdrift offers an effortless blend of style, community, and California cool, making every stay feel both elevated and refreshingly local.
Their newly arrived General Manager, Swietlana Cahill, joins us with the overview of the expansive property.
Hour One: Andrew Gruel, Sherry Yard, Chris Cosentino, Tercero Wines
Hour Two: Culinary Careers Program, Brendan Collins, Chris Feldmeier, Westdrift Hotel Manhattan Beach
Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris and “Ask the Chef” with Co-Host Chef Andrew Gruel
Segment Two: Celebrity Chef Sherry Yard, Bakery by the Yard, Manhattan Beach
Segment Three: Celebrity Chef Chris Cosentino, KOAST, Wailea Maui, Hawaii and the podcast – “How the Sausage is Made with Chris Cosentino.”
Segment Four: Winemaker Larry Schaffer, Tercero Wines, Los Olivos, Santa Barbara County
Segment Five: Lisa Fontanesi, Los Angeles Director, Culinary Careers Program (C•CAP)
Segment Six: Brendan Collins, Executive Chef, BOA Steakhouse
Segment Seven: Chris Feldmeier, Executive Chef, Love & Salt, Manhattan Beach
Segment Eight: Swietlana Cahill, General Manager, Westdrift Manhattan Beach, An Autograph Collection Hotel by Marriott
Hour One: Andrew Gruel, Sherry Yard, Chris Cosentino, Tercero Wines
Hour Two: Culinary Careers Program, Brendan Collins, Chris Feldmeier, Westdrift Hotel Manhattan Beach
Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris and “Ask the Chef” with Co-Host Chef Andrew Gruel
Segment Two: Celebrity Chef Sherry Yard, Bakery by the Yard, Manhattan Beach
Segment Three: Celebrity Chef Chris Cosentino, KOAST, Wailea Maui, Hawaii and the podcast – “How the Sausage is Made with Chris Cosentino.”
Segment Four: Winemaker Larry Schaffer, Tercero Wines, Los Olivos, Santa Barbara County
Segment Five: Lisa Fontanesi, Los Angeles Director, Culinary Careers Program (C•CAP)
Segment Six: Brendan Collins, Executive Chef, BOA Steakhouse
Segment Seven: Chris Feldmeier, Executive Chef, Love & Salt, Manhattan Beach
Segment Eight: Swietlana Cahill, General Manager, Westdrift Manhattan Beach, An Autograph Collection Hotel by Marriott
Andy Harris, Executive Producer and Co-Host previews the show.
We’ve live from the Westdrift Manhattan Beach, An Autograph Collection Hotel, the official Hotel of the 2nd Annual Manhattan Beach Food & Wine.
Tonight is the 2nd, and concluding, night of the Festival. “This evening at Manhattan Village again brings together the industry’s top tastemakers and culinary enthusiasts and beverage connoisseurs to celebrate an all-star lineup of 23 of the best chefs and restaurateurs, illustrious wineries, premier spirits, handcrafted cocktails, craft breweries, a curated selection of non-alcoholic beverages, the BeachLife DJ Music Stage and lots more.” This morning we’ll meet some of the celebrated chefs and winemakers participating in tonight’s festivities.
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, abbreviated and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.
We’ll talk more about this next week but, today, an introduction to the California Restaurant Association’s recently launched “What The Fork!” campaign.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
Chef Sherry Yard is a multiple James Beard Award winner. She is the proprietor of Bakery by the Yard in Manhattan Beach and is also a long-time resident. Sherry is the author of the award-winning cookbooks, Desserts by the Yard and Secrets of Baking.
Since we last spoke with Celebrity Chef Chris Cosentino he has launched his eagerly anticipated restaurant on Maui, KOAST. He also is the host of the podcast, “How the Sausage is Made with Chris Cosentino.”
Tonight at Manhattan Beach Food & Wine he is serving Surf & Turf with Westholme Wagyu Tartare and Charred Octopus & Smoked Octopus with XO sauce.
“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.
“The Culinary Careers Program (C•CAP), the charitable beneficiary of Manhattan Beach Food & Wine, is a national workforce development nonprofit dedicated to training and supporting the next generation of food and hospitality leaders. They provide culinary arts education, job skills, apprenticeships, scholarships, and career opportunities to under-resourced high school students and adults.”
C•CAP students are working in each restaurant booth this evening at Manhattan Beach Food & Wine assisting the executive chefs from the participating restaurants.
C•CAP’s long-time Los Angeles Director, Lisa Fontanesi, joins us.
Chef Brendan Collins is perhaps best known in Los Angeles as the Chef-Owner of celebrated restaurants Waterloo & City, Larry’s, Fia, and Market Tavern where he intertwined his British culinary background with California’s bountiful produce, seducing a lively clientele. Collins’ early background includes accolades and Michelin Stars spanning from London’s Oxo Tower Restaurant to Josiah Citrin’s Melisse in Los Angeles.
“Now at BOA Steakhouse with locations in West Hollywood, Santa Monica, Manhattan Beach and Austin, Collins’ reputation for deft execution, rich flavors, and playful dishes perfect for gathering, promises to elaborate on proprietors’ Lee Maen and Philip Cummins’s vision for the concept.” A Las Vegas location is on the horizon.
Tonight at Manhattan Beach Food & Wine Chef Brendan is serving BOA Wagyu Cigars.
Chef Christopher Feldmeier of Manhattan Beach’s Love & Salt began cooking as a child when he simply asked his mother to make breakfast. She replied by saying, “I will buy you anything you want to cook, but you are going to make it yourself.” That first breakfast sparked a passion and adoration for cooking, which grew into an undeniable desire to learn more. Feldmeier then began to cook with his grandmother who became his first mentor, and ultimately, his culinary influence.
“In September 2018 and now again in 2024, Feldmeier assumed the role of executive chef at Love & Salt in Manhattan Beach. In this role, Feldmeier works closely with Love & Salt owner Sylvie Gabriele to bring their shared vision for the Italian-inspired menu to life.”
Tonight at Manhattan Beach Food & Wine Chef Chris is preparing Arancini Bolognese and Arancini with Tomato and Basil.
“For travelers seeking an inspired Southern California escape, Westdrift Manhattan Beach, Autograph Collection, (the official Hotel of Manhattan Beach Food & Wine) is a lifestyle hotel that captures the essence of coastal living. Guests can drift into an endless summer with experiences that balance relaxation and connection—from their nine-hole golf course and pickleball to Jute Coastal Bar, where globally inspired flavors meet a beachy, laid-back atmosphere.”
Unlike traditional hotels, Westdrift offers an effortless blend of style, community, and California cool, making every stay feel both elevated and refreshingly local.
Their newly arrived General Manager, Swietlana Cahill, joins us with the overview of the expansive property.
Hour One: Andrew Gruel, Sherry Yard, Chris Cosentino, Tercero Wines
Hour Two: Culinary Careers Program, Brendan Collins, Chris Feldmeier, Westdrift Hotel Manhattan Beach
Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris and “Ask the Chef” with Co-Host Chef Andrew Gruel
Segment Two: Celebrity Chef Sherry Yard, Bakery by the Yard, Manhattan Beach
Segment Three: Celebrity Chef Chris Cosentino, KOAST, Wailea Maui, Hawaii and the podcast – “How the Sausage is Made with Chris Cosentino.”
Segment Four: Winemaker Larry Schaffer, Tercero Wines, Los Olivos, Santa Barbara County
Segment Five: Lisa Fontanesi, Los Angeles Director, Culinary Careers Program (C•CAP)
Segment Six: Brendan Collins, Executive Chef, BOA Steakhouse
Segment Seven: Chris Feldmeier, Executive Chef, Love & Salt, Manhattan Beach
Segment Eight: Swietlana Cahill, General Manager, Westdrift Manhattan Beach, An Autograph Collection Hotel by Marriott
“Brooklyn-born Sherry Yard of Bakery by the Yard is a nationally acclaimed chef, restaurateur, cookbook author, teacher and presenter, who has spent her extensive career making a mark as a disruptor in the hospitality industry. Her innovative and uncompromising approach has garnered three James Beard Awards and an induction into their Who’s Who of Food & Beverage in America. She has received accolades from renowned publications such as Bon Appétit Magazine, Food + Wine and became affectionately known by the media as “L.A.’s Sweetheart”, both for her bubbly personality and her incomparably creative fresh from the farm desserts.”
“Her esteemed career has included working with the Wolfgang Puck empire for nearly 20 years, encompassing the crafting of masterful breads, creating menus, and opening new restaurants while simultaneously mentoring an entire generation of chefs in kitchens from Singapore to Santa Monica. Her pastry creations became staples at events such as the Academy Awards Governor’s Ball, the Grammy Awards, and the Emmy Awards, where she could be spotted in her iconic pink chef’s jacket in support of breast cancer awareness. Yard is the author of two award-winning cookbooks, and today is working on her third”.
Bakery by the Yard’s delectable baked goods are available as a pop-up by advance order for pickup in Manhattan Beach on Saturday mornings. Special orders welcomed, too. Chef Sherry is one of the featured chefs for the inaugural Manhattan Beach Food & Wine Festival benefiting the Careers through Culinary Arts Program (C-CAP) on the evenings of October 11th and 12th in Manhattan Beach.
Chef Sherry joins us with here trusty whisk at the ready.
Segments One and Two: Show Introduction and Interview with John Stubbs, Jewel of the South, New Orleans
Segments Three and Four: Sherry Yard, Culinary Personality, Chef, Restaurateur and Cookbook Author
Andy Harris, Executive Producer and Co-host previews the show.
We’re graciously stepping aside for Angels Baseball at 11:00 a.m. (in Toronto versus the Blue Jays) so were getting right to it this morning.
“Jewel of the South, the 2024 recipient of the prestigious James Beard Award for Outstanding Bar, is a classic New Orleans tavern, reimagined. The Proprietors are in this business because they love hospitality. The Owners love to host, love to serve, and mostly love the power of hospitality to bring people together to celebrate, commiserate, and communicate. No matter where you are from or where you are going, Jewel of the South looks forward to creating a memorable experience with guests in their home.”
“Cocktails, food, and wine at Jewel are prepared and presented with intention and precision. Their award-winning cocktail program is steeped in history, showcasing classic techniques with innovative, seasonal flavors. The food program seeks out unique products that deliver delicious nourishment for their guests, such as a broad range of caviars, whole vegetables, and diverse animal proteins. The menu changes regularly. Jewel’s wine program features classic labels, cult favorites, and new talent, limited to the best value available for wine that should be consumed tonight.”
“Jewel of the South is owned by partners Chris Hannah, Victoria Espinel, and John Stubbs. Hannah directs Jewel’s award-winning cocktail program and is a daily presence at 1026 Saint Louis Street. The culinary program is led by Chef Philip Whitmarsh. Paul Greagoff is the General Manager.” John Stubbs joins us to share the recipe for success that Jewel of the South represents.
“Brooklyn-born Sherry Yard of Bakery by the Yard is a nationally acclaimed chef, restaurateur, cookbook author, teacher and presenter, who has spent her extensive career making a mark as a disruptor in the hospitality industry. Her innovative and uncompromising approach has garnered three James Beard Awards and an induction into their Who’s Who of Food & Beverage in America. She has received accolades from renowned publications such as Bon Appétit Magazine, Food + Wine and became affectionately known by the media as “L.A.’s Sweetheart”, both for her bubbly personality and her incomparably creative fresh from the farm desserts.” Sherry joins us with her trusty rolling pin at the ready.
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) returns on August 31st. with a timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“Jewel of the South, the 2024 recipient of the prestigious James Beard Award for Outstanding Bar, is a classic New Orleans tavern, reimagined. The Proprietors are in this business because they love hospitality. The Owners love to host, love to serve, and mostly love the power of hospitality to bring people together to celebrate, commiserate, and communicate. No matter where you are from or where you are going, Jewel of the South looks forward to creating a memorable experience with guests in their home.”
“Cocktails, food, and wine at Jewel are prepared and presented with intention and precision. Their award-winning cocktail program is steeped in history, showcasing classic techniques with innovative, seasonal flavors. The food program seeks out unique products that deliver delicious nourishment for their guests, such as a broad range of caviars, whole vegetables, and diverse animal proteins. The menu changes regularly. Jewel’s wine program features classic labels, cult favorites, and new talent, limited to the best value available for wine that should be consumed tonight.”
“Jewel of the South is owned by partners Chris Hannah, Victoria Espinel, and John Stubbs, Hannah directs Jewel’s award-winning cocktail program and is a daily presence at 1026 Saint Louis Street. The culinary program is led by Chef Philip Whitmarsh. Paul Greagoff is the General Manager.” John Stubbs continues with us to sharing all that is Jewel of the South in the French Quarter.
“Brooklyn-born Sherry Yard of Bakery by the Yard is a nationally acclaimed chef, restaurateur, cookbook author, teacher and presenter, who has spent her extensive career making a mark as a disruptor in the hospitality industry. Her innovative and uncompromising approach has garnered three James Beard Awards and an induction into their Who’s Who of Food & Beverage in America. She has received accolades from renowned publications such as Bon Appétit Magazine, Food + Wine and became affectionately known by the media as “L.A.’s Sweetheart”, both for her bubbly personality and her incomparably creative fresh from the farm desserts.”
“Her esteemed career has included working with the Wolfgang Puck empire for nearly 20 years, encompassing the crafting of masterful breads, creating menus, and opening new restaurants while simultaneously mentoring an entire generation of chefs in kitchens from Singapore to Santa Monica. Her pastry creations became staples at events such as the Academy Awards Governor’s Ball, the Grammy Awards, and the Emmy Awards, where she could be spotted in her iconic pink chef’s jacket in support of breast cancer awareness. Yard is the author of two award-winning cookbooks, and today is working on her third”.
Bakery by the Yard’s delectable baked goods are available as a pop-up by advance order for pickup in Manhattan Beach on Saturday mornings. Special orders welcomed, too. Chef Sherry is one of the featured chefs for the inaugural Manhattan Beach Food & Wine Festival on the evenings of October 11th and 12th in Manhattan Beach.
Chef Sherry joins us with here trusty whisk at the ready.
Segments One and Two: Show Introduction and Interview with John Stubbs, Jewel of the South, New Orleans
Segments Three and Four: Sherry Yard, Culinary Personality, Chef, Restaurateur and Cookbook Author
“Located a block south of Sunset Boulevard at the corner of Cahuenga Blvd. and De Longpre Ave. in the heart of Los Angeles’ iconic Hollywood enclave, The Godfrey Hotel Hollywood is the first Oxford Capital Hotel to launch on the West Coast. Exuding the energy of Hollywood, this art-centric hotel paired with its immersive interior design set the stage for an ideal city setting for leisure and dining. The ground floor features a SoCal-centric restaurant and bar, ALK(About Last Knife), offering an elevated menu featuring a wide selection of plant-based options, as well as premium fish and meat dishes utilizing California’s bright and fresh seasonal produce under the direction of Chef Steven Blackburn. Perched on top of the hotel, I|O Rooftop features the largest public rooftop venue in Hollywood, spanning over 12,000 square feet. It seamlessly blends indoor and outdoor spaces, offering two bars, lite bites and a glittering pool for the quintessential sun-soaked Southern California experience.” Joining us to highlight the dining options at The Godfrey Hotel Hollywood are Chef Steven Blackburn and Director of Restaurants Matthew Nathanson.
“Single mother Maggie McCreath couldn’t decide which was worse: the fact that her only son (not yet twenty-one) was off to war in Iraq for the second time (late 2006) or the fact that they had only five days to prepare. Even more frightening, she knew that he would be part of the Surge and, as a paratrooper in the 82nd Division of the Army, the tip of the Spear. What she did not know—what she couldn’t even bear to consider—was how this deployment would end, both for her son and for his brothers in arms, whom she had come to know and love as her own. So she turned to the one pastime that had always brought her solace: baking.” Maggie’s heartfelt experience is chronicled in 52 Weeks of Cookies – How One Mom Refused To Be Beaten By Her Son’s Deployment. It’s a recipe book for a variety of incredible cookies as well as an engaging memoir.
The newly opened Bakery By the Yard in El Segundo is an elevated neighborhood bakery imagined by James Beard Award Winning Chef, cookbook author and Food TV personality (ABC’s “Great American Baking Show”) Sherry Yard. “Chef Sherry brings together farmers market ingredients, along with her award-winning recipes, to inspire the palates of all who visit. Whether it’s large-scale events, custom catering, or VIP cooking classes with Sherry + Friends, Bakery By the Yard offers something for everyone.” Look for Sherry in late March on Food Network’s upcoming “The Julia Show” (a new competition series) hosted by Chef Antonia Lafaso.
Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. The “Big Game” is at SoFi on Sunday, February 13th. Chef Andrew has some thoughts about “Big Game” snacks beyond the usual chips and guacamole.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
The newly opened Bakery By the Yard in El Segundo is an elevated neighborhood bakery imagined by James Beard Award Winning Chef, cookbook author and Food TV personality (ABC’s “Great American Baking Show”) Sherry Yard. “Chef Sherry brings together farmers market ingredients, along with her award -winning recipes, to inspire the palates of all who visit. Whether it’s large scale events, custom catering, or cooking classes with Sherry + Friends, Bakery By the Yard offers something for everyone.”
VIP classes range from a Galentine’s Day Class to a Chocolate Lovers’ Class.
Look for Chef Sherry in late March on Food Network’s (and Discovery +) upcoming “The Julia Show” (a new competition series) hosted by Chef Antonia Lafaso.
Sherry Yard is our guest to tempt us with the best of both Bakery By the Yard and Pantry By the Yard.
The newly opened Bakery By the Yard in El Segundo is an elevated neighborhood bakery imagined by James Beard Award Winning Chef, cookbook author and Food TV personality (ABC’s “Great American Baking Show”) Sherry Yard. “Chef Sherry brings together farmers market ingredients, along with her award -winning recipes, to inspire the palates of all who visit. Whether it’s large scale events, custom catering, or cooking classes with Sherry + Friends, Bakery By the Yard offers something for everyone.”
VIP classes range from a Galentine’s Day Class to a Chocolate Lovers’ Class.
Look for Chef Sherry in late March on Food Network’s (and Discovery +) upcoming “The Julia Show” (a new competition series) hosted by Chef Antonia Lafaso.
Sherry Yard continues to further tempt us with the edible delights of Bakery By the Yard.
Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Steven Blackburn and Director of Restaurants Matthew Nathanson, Godfrey Hotel Hollywood Part One
Segment Three: Chef Steven Blackburn and Director of Restaurants Matthew Nathanson, Godfrey Hotel Hollywood Part Two
Segment Four: Maggie McCreath, Author & Home Baker – 52 Weeks of Cookies – How One Mom Refused To Be Beaten By Her Son’s Deployment Part One
Segment Five: Maggie McCreath, Author & Home Baker – 52 Weeks of Cookies – How One Mom Refused To Be Beaten By Her Son’s Deployment Part Two
Segment Six: Chef Sherry Yard of Bakery By the Yard, El Segundo Part One
Segment Seven: Chef Sherry Yard of Bakery By the Yard, El Segundo Part Two
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”
We’re previewing the show with Executive Producer & Co-Host Andy Harris.
“Located a block south of Sunset Boulevard at the corner of Cahuenga Blvd. and De Longpre Ave. in the heart of Los Angeles’ iconic Hollywood enclave, The Godfrey Hotel Hollywood is the first Oxford Capital Hotel to launch on the West Coast. Exuding the energy of Hollywood, this art-centric hotel paired with its immersive interior design set the stage for an ideal city setting for leisure and dining. The ground floor features a SoCal-centric restaurant and bar, ALK (About Last Knife), offering an elevated menu featuring a wide selection of plant-based options, as well as premium fish and meat dishes utilizing California’s bright and fresh seasonal produce under the direction of Chef Steven Blackburn. Perched on top of the hotel, I|O Rooftop features thelargest public rooftop venue in Hollywood, spanning over 12,000 square feet. It seamlessly blends indoor and outdoor spaces, offering two bars, lite bites and a glittering pool for the quintessential sun-soaked Southern California experience.” Joining us to highlight the dining options at The Godfrey Hotel Hollywood are Chef Steven Blackburn and Director of Restaurants Matthew Nathanson.
“Single mother Maggie McCreath couldn’t decide which was worse: the fact that her only son (not yet twenty-one) was off to war in Iraq for the second time or the fact that they had only five days to prepare. Even more frightening, she knew that he would be part of the Surge and, as a paratrooper in the 82nd Division of the Army, the tip of the Spear. What she did not know — what she couldn’t even bear to consider — was how this deployment would end, both for her son and for his brothers in arms, whom she had come to know and love as her own. So she turned to the one pastime that had always brought her solace: baking.” Maggie’s heartfelt experience is chronicled in 52 Weeks of Cookies – How One Mom Refused To Be Beaten By Her Son’s Deployment. It’s a recipe book for incredible cookies as well as an engaging memoir.
The newly opened Bakery By the Yard in El Segundo is an elevated neighborhood bakery imagined by James Beard Award Winning Chef, cookbook author and Food TV personality (ABC’s “Great American Baking Show”) Sherry Yard. “Chef Sherry brings together farmers market ingredients, along with her award-winning recipes, to inspire the palates of all who visit. Whether it’s large scale events, custom catering, or cooking classes with Sherry + Friends, Bakery By the Yard offers something for everyone.” About to launch nearby is Chef Sherry’s Pantry By the Yard. It’s a take away restaurant and her neighborhood kitchen. Pantry’s food is farmers market fresh and guaranteed delicious!
Chef Sherry Yard joins us with rolling pin securely in hand.
Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. The “Big Game” is at SoFi on Sunday, February 13th. Chef Andrew has some thoughts about “Big Game” snacks beyond the usual chips and guacamole. Also some practical advice on Valentine’s Day dining.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“Located a block south of Sunset Boulevard at the corner of Cahuenga Blvd. and De Longpre Ave. in the heart of Los Angeles’ iconic Hollywood enclave, The Godfrey Hotel Hollywood is the first Oxford Capital Hotel to launch on the West Coast. Exuding the energy of Hollywood, this art-centric hotel paired with its immersive interior design set the stage for an ideal city setting for leisure and dining.”
“The ground floor features a SoCal-centric restaurant and bar, ALK(About Last Knife), offering an elevated menu featuring a wide selection of plant-based options, as well as premium fish and meat dishes utilizing California’s bright and fresh seasonal produce under the direction of Chef Steven Blackburn. ALK serves Breakfast, Lunch, Dinner and Weekend Brunch.”
“Perched on top of the hotel, I|O Rooftop features the largest public rooftop venue in Hollywood, spanning over 12,000 square feet. It seamlessly blends indoor and outdoor spaces, offering two bars and a glittering pool for the quintessential sun-soaked Southern California experience. Guests and locals alike can mingle while enjoying light bites and specialty cocktails, with postcard views of Hollywood, Century City, and Downtown LA skylines, as well as the iconic Hollywood Sign. An on-site Sushi Chef is there preparing hand rolls, nigiri and sashimi Tuesdays through Saturday from 4 to 10:00 p.m.”
Joining us to highlight the dining options at The Godfrey Hotel Hollywood are Chef Steven Blackburn and Director of Restaurants Matthew Nathanson.
“Single mother Maggie McCreath couldn’t decide which was worse: the fact that her only son (not yet twenty-one) was off to war in Iraq for the second time or the fact that they had only five days to prepare. Even more frightening, she knew that he would be part of the Surge and, as a paratrooper in the 82nd Division of the Army, the tip of the Spear. What she did not know—what she couldn’t even bear to consider—was how this deployment would end, both for her son and for his brothers in arms, whom she had come to know and love as her own. So she turned to the one pastime that had always brought her solace: baking.”
“Filled with delicious, original cookie recipes (all shipable), 52 Weeks of Cookies recounts a mom’s unique methods of coping during her son’s deployment. With plenty of sugar cookies but no sugarcoating, 52 Weeks of Cookies is an honest, uplifting story of family love during a crisis, with all the fear, grief, laughter, gratitude, and joy that come with it.”
“Maggie McCreath the author of 52 Weeks of Cookies – How One Mom Refused To Be Beaten By Her Son’s Deployment is a single mom with two grown kids. She received a degree in Computer Science from George Mason University, and has worked in the field for over thirty years. Her life has always revolved around her family. Her kids began as her pride and joy, and have grown into her best friends and confidants.”
“Her daughter Haley is the oldest. She has a degree in Journalism from Virginia Commonwealth University; however, after working for a national news organization in Washington, DC, for four years, she determined that way of life was not for her. She currently works for a pub managing the bar and producing local radio commercials in mid-western Virginia.”
“Her son, Buddy, enlisted in the Army during his senior year of High School and became Airborne directly after boot camp. He has served with the Airborne Corps up until January 2015 when he began Warrant Officer Candidate School. After successfully completing the school work, he is now flying Boeing AH-64 Apache helicopters.”
“Though Maggie’s interest in the military strengthened with her son’s enlistment, her fondness for the military and those who serve began years earlier. Her father served during World War II, and she has spent a large portion of her adult life in direct support of the military. This includes the fifteen years she worked for the Joint Staff at the Pentagon, with an additional five years working for the Pentagon at an off-site facility. On September 11, 2001, though Maggie was not at the Pentagon, she was at an off-site location working in direct support of its mission. The events of 9/11 not only catapulted her to the position she holds now, but have undoubtedly shaped her family’s lives as well.”
The newly opened Bakery By the Yard in El Segundo is an elevated neighborhood bakery imagined by James Beard Award Winning Chef, cookbook author and Food TV personality (ABC’s “Great American Baking Show”) Sherry Yard. “Chef Sherry brings together farmers market ingredients, along with her award -winning recipes, to inspire the palates of all who visit. Whether it’s large scale events, custom catering, or cooking classes with Sherry + Friends, Bakery By the Yard offers something for everyone.”
About to launch nearby is Chef Sherry’s Pantry By the Yard. “It’s a take away restaurant and her neighborhood kitchen. Pantry’s food is farmers market fresh and guaranteed delicious!”
“Sherry will be cooking up hot sandwiches, soups, salads, warm chocolate chips cookies, other fine foods plus, of course, more incredible sweets. Coffee and morning pastries will be served and in the evening daily entree specials!”
Sherry Yard is our guest to tempt us with the best of both Bakery By the Yard and Pantry By the Yard.
Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.
The “Big Game” is at SoFi in Inglewood on Sunday, February 13th. Chef Andrew has some thoughts about “Big Game” snacks beyond the usual chips and guacamole. Also some practical advice on Valentine’s Day dining.
Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Steven Blackburn and Director of Restaurants Matthew Nathanson, Godfrey Hotel Hollywood Part One
Segment Three: Chef Steven Blackburn and Director of Restaurants Matthew Nathanson, Godfrey Hotel Hollywood Part Two
Segment Four: Maggie McCreath, Author & Home Baker – 52 Weeks of Cookies – How One Mom Refused To Be Beaten By Her Son’s Deployment Part One
Segment Five: Maggie McCreath, Author & Home Baker – 52 Weeks of Cookies – How One Mom Refused To Be Beaten By Her Son’s Deployment Part Two
Segment Six: Chef Sherry Yard of Bakery By the Yard, El Segundo Part One
Segment Seven: Chef Sherry Yard of Bakery By the Yard, El Segundo Part Two
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”