“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.
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!
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.
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!
“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.”
“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.”
“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.
Set for Friday evening, May 15th is the always anticipated Culinary Careers Program’s (C-CAP) 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. “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.
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.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“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.”
“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.”
“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.
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. There is also the salivating featured Hoffy Hot Dog of the Homestand.
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.”
Maydan, oronounced “MY-dahn,” “MAY-dahn,” or “MI-dan,” is a word used throughout the Middle East, Central and South Asia, the Caucasus, Eastern Europe, and North Africa. It means the same thing everywhere: a central public meeting place, often in the middle of a city, a space for people to come together as a community to celebrate. 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) continues his 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.
Andrew Gruel’s Family Cookbook is available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.
“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 actively assisting the executive chefs from the participating restaurants. They actually get “billing” at each restaurant station.
C•CAP’s long-time Los Angeles Director, Lisa Fontanesi, joins us.
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.
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.
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.
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.
“The unusual business model for veteran winemaker Marco Cappelli of Cappelli Wine in Placerville, CA had been taking form in his mind for many years and when a circa 1895 building in the historic district of downtown Placerville came up for sale, he and his wife Belinda knew it was time to give the Tasting Room business a try. While he continues to work for noteworthy local wineries as a distinguished consulting winemaker, he spends much of his day introducing locals to his rotating selection of delicious, hand-crafted small batch and single-vineyard wines priced for everyday drinking.” Patrons even are rewarded with a $2 credit when they return an empty bottle. Marco Cappelli is our guest gently pulling the cork on all that is Cappelli Wine.
“Long Beach Cambodian Restaurant Week (May 18th through 25th) is organized by the United Cambodian Community and supported by Long Beach Food & Beverage, a California registered 501(c)3 non-profit. Long Beach Cambodian Restaurant Week will pay homage to the unique foods of its vast Cambodian community. This event is an opportunity to support local Cambodia Town restaurants during this challenging time while food lovers get to eat, drink, and try new places. Featured eateries will offer a Long Beach Cambodian Restaurant Week special or offer feature $5, $10, $15 and $20 menus at participating Cambodian restaurants and food businesses across the city!”
The well-established Phnom Penh Noodle Shack is, again, a participating restaurant in Long Beach Cambodian Restaurant Week. Second generation proprietor Mo Tan, representing the Tan Family, joins us with what’s on their menu. Shlap Muan, known for their addictive Cambodian accented Chicken Wings, is also a participating restaurant in Long Beach Cambodian Restaurant Week. They also serve at Smorgasburg LA on Sundays in Downtown Los Angeles and just got back from a very warm reception selling their signature spicy Wings at the Stagecoach Music Festival at the Empire Polo Grounds in Indio.
Proprietor Hawk Tea takes a break from his busy fryer to join us.
C•CAP Los Angeles’ (Culinary Careers Program) Annual Gala Benefit Dinner is set for Friday evening, May 16th at Jonathan Club Downtown Los Angeles. This year’s honoree is acclaimed Italian Chef Celestino Drago (Drago Centro), the pioneer of regional Italian fine dining in Los Angeles. Chef Celestino imported Sicilian culinary traditions to the city over 40 years ago. His award-winning, wildly popular restaurants honor his roots, with a modern twist. The evening launches with rooftop libations (including cocktails, premium wine and craft beer) and canapés followed by a sumptuous 4-course, wine-paired Sicilian dinner (with the menu by Celestino Drago) in the Jonathan Club Grand Ballroom. C•CAP Los Angeles annually supports over 7,000 LA area high school students with culinary arts education, job skills training, college scholarships, and career opportunities. C•CAP Los Angeles’ Director, Lisa Fontanesi, joins us with all the Gala details
If you’ve ever flown to Hawaii on Hawaiian Airlines you’ve surely tasted the addictive pineapple shaped, premium shortbread cookies from the Honolulu Cookie Co. “The family-owned business started modestly in 1998 when entrepreneurs Keith and Janet Sung developed a recipe for premium shortbread cookies. As an artist, Keith wanted to develop something unique – a cookie that represented true Hawaiian hospitality. What he created was a line of island-inspired flavors in a signature pineapple shape. The recipe has been refined over the years, but HCC always carry through that dedication to quality ingredients inspired by the flavors of their island home. From their bakery, stores opened throughout Honolulu, particularly in Waikiki, to ensure the hospitality that inspired HCC cookies was delivered to visitors from around the world. Eventually, HCC found homes and opened new locations on Maui, in Las Vegas, and in Guam” Ryan Sung, representing the 2nd generation of proud Family ownership, joins us to tell the story of the Honolulu Cookie Co.
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. Beef is back in popularity. Where’s the beef? Chef Andrew explains.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“Chef Celestino brought Sicilian culinary traditions to the city over 40 years ago. His award-winning, wildly popular restaurants honor his roots, with a modern twist.”
The evening launches with rooftop libations (including cocktails, premium wine and craft beer) and canapés followed by a sumptuous 4-course, wine-paired Sicilian dinner (with the menu by Celestino Drago) in the Jonathan Club Grand Ballroom.
“C•CAP Los Angeles annually supports over 7,000 LA area high school students with culinary arts education, job skills training, college scholarships, and career opportunities.”
C•CAP Los Angeles’ Director, Lisa Fontanesijoins us with all the Gala details.
Andy Harris, Executive Producer and Co-host previews the show.
“The unusual business model for veteran winemaker Marco Cappelli of Cappelli Wine in Placerville, CA had been taking form in his mind for many years and when a circa 1895 building in the historic district of downtown Placerville came up for sale, he and his wife Belinda knew it was time to give the Tasting Room business a try. While he continues to work for noteworthy local wineries as a distinguished consulting winemaker, he spends much of his day introducing locals to his rotating selection of delicious, hand-crafted small batch and single-vineyard wines priced for everyday drinking.” Patrons even are rewarded with a $2 credit when they return an empty bottle. Marco Cappelli is our guest gently pulling the cork on all that is Cappelli Wine.
“Long Beach Cambodian Restaurant Week (May 18th through 25th) is organized by the United Cambodian Community and supported by Long Beach Food & Beverage, a California registered 501(c)3 non-profit. Long Beach Cambodian Restaurant Week will pay homage to the unique foods of its vast Cambodian community. This event is an opportunity to support local Cambodia Town restaurants during this challenging time while food lovers get to eat, drink, and try new places. Featured eateries will offer a Long Beach Cambodian Restaurant Week special or offer feature $5, $10, $15 and $20 menus at participating Cambodian restaurants and food businesses across the city!”
The well-established Phnom Penh Noodle Shack is, again, a participating restaurant in Long Beach Cambodian Restaurant Week. Second generation proprietor Mo Tan, representing the Tan Family, joins us with what’s on their menu. Shlap Muan, known for their addictive Cambodian accented Chicken Wings, is also a participating restaurant in Long Beach Cambodian Restaurant Week. They also serve at Smorgasburg LA on Sundays in Downtown Los Angeles and just got back from a very warm reception selling their signature spicy Wings at the Stagecoach Music Festival at the Empire Polo Grounds in Indio.
Proprietor Hawk Tea takes a break from his busy fryer to join us.
C•CAP Los Angeles’ (Culinary Careers Program) Annual Gala Benefit Dinner is set for Friday evening, May 16th at Jonathan Club Downtown Los Angeles. This year honoree is acclaimed Italian Chef Celestino Drago (Drago Centro), the pioneer of regional Italian fine dining in Los Angeles. Chef Celestino Drago is a pioneering leader of regional Italian cuisine in Los Angeles, who brought Sicilian culinary traditions to the city over 40 years ago. His award-winning, wildly popular restaurants honor his roots, with a modern twist. The evening launches with rooftop libations (including cocktails, premium wine and craft beer) and canapés followed by a sumptuous 4-course, wine-paired Sicilian dinner (with the menu by Celestino Drago) in the Jonathan Club Grand Ballroom.
C•CAP Los Angeles annually supports over 7,000 LA area high school students with culinary arts education, job skills training, college scholarships, and career opportunities. C•CAP Los Angeles’ Director, Lisa Fontanesi, joins us with all the Gala details.
If you’ve ever flown to Hawaii on Hawaiian Airlines you’ve surely tasted the addictive pineapple shaped, premium shortbread cookies from the Honolulu Cookie Co. “The family-owned business started modestly in 1998 when entrepreneurs Keith and Janet Sung developed a recipe for premium shortbread cookies. As an artist, Keith wanted to develop something unique – a cookie that represented true Hawaiian hospitality. What he created was a line of island-inspired flavors in a signature pineapple shape. The recipe has been refined over the years, but HCC always carry through that dedication to quality ingredients inspired by the flavors of their island home. From their bakery, stores opened throughout Honolulu, particularly in Waikiki, to ensure the hospitality that inspired HCC cookies was delivered to visitors from around the world. Eventually, HCC found homes and opened new locations on Maui, in Las Vegas, and in Guam.” Ryan Sung, representing the 2nd generation of proud Family ownership, joins us to tell the story of the Honolulu Cookie Co.
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. Beef is back in popularity. Where’s the beef? Chef Andrew explains.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“Veteran El Dorado County, CA Winemaker Marco Cappelli’s choice to get into the wine business was not pre-ordained; his Italian-born parents were teetotalers and his childhood home was not in Napa or Sonoma, but Carmel-by-the-Sea, an area known more for windswept rocky shores and white sand beaches than wine production. The path to an eventual career in winemaking started in a more roundabout and serendipitous way.”
“After a wonderful and life-changing 20 months in Europe, making wine at various wineries in Tuscany and learning the remarkable complexity of sweet wine production in Sauternes, he returned to California to look for a steady job. At this point in his life, fate intervened; through a dear friend he was introduced to Andre Tchelistcheff, the bedrock of California winemaking and mentor to many fortunate young winemakers. This was 1987. Andre was helping a start-up winery in Oakville / Rutherford owned by entrepreneur, bon vivant and nonpareil good person Clarke Swanson. At Swanson Vineyards Clarke and Marco together made many wonderful wines and even more wonderful memories. After 17 years working with Swanson, he left Napa in 2004 for the quiet wilderness of the Sierra Foothills to begin a new chapter in his life.”
“Believing he could make a modest living growing grapes, Marco purchased a 42-acre parcel in the Fair Play AVA of El Dorado County with a little house, a great view and 14 acres of Zinfandel, Syrah, Petite Sirah and Roussanne. He quickly realized, however, that the hardscrabble life of a Fair Play grape-grower was no way to make a living, even a modest one, so he turned to what he knew best and started working with local vineyards and wineries. With time he grew to understand and appreciate the rugged terroir, sleek and focused wines, and adventurous spirit of the locals.”
“The business model for Cappelli Wine had been taking form in his mind for many years and when a circa 1895 building in the historic district of downtown Placerville came up for sale, he and his wife Belinda knew it was time to give the business a try. While he continues to work for local wineries, he spends much of his day introducing locals to his rotating selection of delicious, hand-crafted small batch and single-vineyard wines priced for everyday drinking.” Patrons even are rewarded with a $2 credit when they return an empty bottle.
Marco Cappelli is our guest gently pulling the cork on all that is Cappelli Wine.
“This event is an opportunity to support local Cambodia Town restaurants during this challenging time while food lovers get to eat, drink, and try new places. Featured eateries will offer a Long Beach Cambodian Restaurant Week special or offer feature $5, $10, $15 and $20 menus at participating Cambodian restaurants and food businesses across the city!”
“Long Beach Cambodian Restaurant Week is a medium to bring everyone together, from all walks of life, to showcase the city’s exciting Cambodian food scene.”
The well-established Phnom Penh Noodle Shack is, again, a participating restaurant in Long Beach Cambodian Restaurant Week. Second generation proprietor Mo Tan, representing the Tan Family, joins us with what’s on their menu.
C•CAP Los Angeles’ (Culinary Careers Program) Annual Gala Benefit Dinner is set for Friday evening, May 16th at Jonathan Club Downtown Los Angeles. This year honoree is acclaimed Italian Chef Celestino Drago (Drago Centro), the pioneer of regional Italian fine dining in Los Angeles.
Chef Celestino Drago is a pioneering leader of regional Italian cuisine in Los Angeles, who brought Sicilian culinary traditions to the city over 40 years ago. His award-winning, wildly popular restaurants honor his roots, with a modern twist.
The evening launches with rooftop libations (including cocktails, premium wine and craft beer) and canapés followed by a sumptuous 4-course, wine-paired Sicilian dinner (with the menu by Celestino Drago) in the Jonathan Club Grand Ballroom.
“C•CAP Los Angeles annually supports over 7,000 LA area high school students with culinary arts education, job skills training, college scholarships, and career opportunities.”
C•CAP Los Angeles’ Director, Lisa Fontanesijoins us with all the Gala details.
If you’ve ever flown to Hawaii on Hawaiian Airlines you’ve surely tasted the addictive pineapple shaped, premium shortbread cookies from the Honolulu Cookie Co. “The family-owned business started modestly in 1998 when entrepreneurs Keith and Janet Sung developed a recipe for premium shortbread cookies. As an artist, Keith wanted to develop something unique – a cookie that represented true Hawaiian hospitality. What he created was a line of island-inspired flavors in a signature pineapple shape. The recipe has been refined over the years, but HCC always carry through that dedication to quality ingredients inspired by the flavors of their island home.”
“Each progression is informed by a commitment to sharing the best experience of a Hawaiian vacation. The cookie collection packages are designed to delight, and the stores are eager to share the Aloha spirit, but it all begins with the cookies. The finest ingredients are selected to make their unique pineapple-shaped cookies to be shared with friends and fans around the world.”
“Pineapples are the international symbol of hospitality. In fact, HCC’s iconic cookie shape was originally chosen for this reason. Their cookies are designed to be given as gifts, a way to celebrate a meeting of old friends or new acquaintances by sharing something sweet.”
Ryan Sung, representing the 2nd generation of proud Family ownership, joins us to tell the story of the Honolulu Cookie Co.
“Long Beach Cambodian Restaurant Week (May 18th through 25th) is organized by the United Cambodian Community and supported by Long Beach Food & Beverage, a California registered 501(c)3 non-profit. Long Beach Cambodian Restaurant Week will pay homage to the unique foods of its vast Cambodian community.”
“This event is an opportunity to support local Cambodia Town restaurants during this challenging time while food lovers get to eat, drink, and try new places. Featured eateries will offer a Long Beach Cambodian Restaurant Week special or offer feature $5, $10, $15 and $20 menus at participating Cambodian restaurants and food businesses across the city!”
“Long Beach Cambodian Restaurant Week is a medium to bring everyone together, from all walks of life, to showcase the city’s exciting Cambodian food scene.”
Shlap Muan, known for their addictive Cambodian accented Chicken Wings, is a participating restaurant in Long Beach Cambodian Restaurant Week. They also serve at Smorgasburg LA on Sundays and just got back from a very warm reception selling their Wings at the Stagecoach Music Festival at the Empire Polo Grounds in Indio.
Proprietor Hawk Tea takes a break from his busy fryer to join us.
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.
Beef is regaining its former popularity. Where’s the beef? Chef Andrew explains.
Andrew Gruel’s Family Cookbook (newly published) is also available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.
