The third annual Manhattan Beach Food & Wine event held September 25 and 26, 2026, at the Westdrift Hotel brought together an impressive lineup of celebrated chefs, inventive dishes and crave-worthy cocktails, wine and beer for a weekend of culinary indulgence. With so many tempting offerings, narrowing down my favorites was not easy.
A handful of memorable bites and sips stood out:
Chef Joel Hammond of Uchi West Hollywood delivered my favorite of the evening. I’m not ashamed to say I returned for seconds (and maybe thirds): bluefin tuna aged for seven days, dressed in a tropical sauce combining coconut milk, pineapple juice, fish sauce and Thai chilies. Grilled pineapple, toasted peanuts and a drizzle of marigold oil completed the dish, bringing together sweet, spicy and savory flavors in perfect harmony.
Conveniently situated beside Uchi’s booth, Sake High introduced guests to offerings from a 300-year-old Japanese brewery with a decidedly modern sensibility. They hold DJ events and unconventional omakase, hoping to draw a younger crowd to the sake scene. Nearby, Wismettac Asian Foods poured a Homare strawberry nigori sake that was out of this world. Creamy, fruity and delightfully unexpected, it was one of my favorite discoveries of the weekend.
Filipino-born chef Lord Maynard Llera of Kuya Lord, winner of the 2024 James Beard Award for Best Chef: California, showcased his culinary creativity with grilled tofu and mushrooms in a Filipino Green Goddess dressing. Topped with pickled red Fresno chilies, pickled shallots, fried garlic and toasted sesame seeds, the dish delivered layers of flavor in every bite.
Chef Shaun Dry of Manhattan Beach favorite Rock’N Fish served what may have been the best lobster roll I’ve ever tasted. Accompanied by a miniature housemade Navy Grog cocktail made with gold rum, sweet Hawaiian dark rum and tropical fruit juices, the pairing was a standout.
Acclaimed Los Angeles chef Neal Fraser of Redbird grilled up New Zealand lamb chops atop creamy Parmesan polenta with pistachio salsa verde. Rich, savory and utterly satisfying. Yes, I went back for seconds of this as well.
Celebrated French chef Ludo Lefebvre of Petit Trois, a pioneer of Los Angeles’ pop-up dining scene, offered crispy rice tapioca with Parmesan and piment d’Espelette, the prized red pepper from France’s Basque region. Meanwhile, local favorite David LeFevre of Manhattan Beach Post tempted guests with his honey-dipped fried chicken, proving that sometimes the simplest pleasures are the most irresistible.
Chef Brendan Collins of BOA Steakhouse brought a playful touch with his BOA Cigars, accompanied by black garlic yuzu emulsion and truffle chili crisp. A clever presentation with bold flavors to match.
Speaking of unexpected indulgences, despite growing up in Miami, I’d never done a bump. Of caviar, that is. A glamorous, bedazzled woman in a sweeping black gown from Vibe Caviar offered me a dollop of the delicacy to lick straight off my hand. My first caviar bump, and hopefully not my last.
Also, making a splash over the weekend was Below Deck’s Chef Ben Robinson, who served blowtorched Wagyu Kirabi atop cauliflower purée, accompanied by black truffle, pickled daikon and mango.
And to finish off the evening with something sweet, The Wife’s Mini Dessert Bar, presented by Christy Lucchese of Wife & the Somm, delivered scrumptious chocolate ganache cupcakes alongside a selection of other decadent treats.
Beyond the fabulous food and festive atmosphere, Manhattan Beach Food & Wine also supported the Culinary Careers Program (C-CAP), a nonprofit dedicated to helping young people pursue careers in the culinary and hospitality industries. Students from the program assisted chefs at their tasting stations throughout the festival, gaining hands-on experience alongside some of the industry’s most accomplished culinary talents. A fitting reminder that while the weekend celebrated today’s culinary stars, it also focused on lifting up the next generation.
