“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.
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)
“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. She is very visible around the property greeting guests and supportively interacting with the Staff.
Sweitlana was delayed in traffic getting to the Hotel. It’s live radio… Be patient as Andy talks about Westdrift Manhattan Beach pending Ms. Cahill’s om-air arrival.
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
The Westdrift Manhattan Beach, an Autograph Collection Hotel, is the official hotel of Manhattan Beach Food & Wine.
The expansive 26-acre property with a 9-hole, par 3 golf course and pickleball courts is a boutique hotel for travelers of all callings and Westdrift Manhattan Beach delivers the sophistication of a true-blue East Coast classic blended with the laid-back vibe of coastal California.
“Modern decor and sophisticated amenities combine to create Westdrift’s intimate guest spaces, sumptuously adorned for comfort with the rolling golf course views and sparkling city lights in view for that added touch of luxury.”
“Jute Coastal Bar & Kitchen, Westdrift’s signature restaurant for Breakfast, Lunch and Dinner, is an indoor-outdoor enclave that features a fresh, creative and communal-focused dining experience.”
“Jute’s signature cocktails, craft beer, and wines from private labels will whisk you away on an experience slated to elevate the already vibrant Manhattan Beach culinary scene. Calling upon talents of local mixologists to evolve their ever-changing cocktail menu, Westdrift’s Mixology Lab is always testing new ingredients and innovative techniques using seasonal ingredients.”
Westdrift’s Jim McCafferty, Director of Catering & Events is our guide to all the luxe amenities of Westdrift Manhattan Beach.