16 Sep Please The Palate Pick of the Week: An Evening on the Beach

The number of food and wine events that take place are numerous. And most of these events support worthwhile causes. But there are a few food and wine events that stand out above the others and one of them is An Evening on the Beach. After all, when you have your bare feet in the sand as you enjoy good food, good wine and good cocktails all for a good cause, then you have a night of good fun. And that is why this week’s Please The Palate pick of the week is the annual event An Evening on the Beach.

As it still feels likes summer, An Evening on the Beach is the perfect event for a summer evening. The 8th annual event returned to the Jonathan Beach Club in Santa Monica where two dozen restaurants, more than a dozen wineries and a handful of spirits were joined by 700 guests, everyone with their feet in the sand.

The benefactor of An Evening on the Beach is St. Vincent Meals on Wheels of Los Angeles, which is celebrating their 40th Anniversary this year. With the mission “no senior goes hungry”, St Vincent Meals on Wheels prepares daily meals for seniors and has provided more then 27 million meals to seniors over their four decades.

Some of LA’s greatest chefs where at the event, including Mark Peel, Michal Wexler, Gino Angelini and Evan Funke, among others, serving a variety of dishes, such as oysters, lobster rolls, gnocchi, duck quesadillas, porchetta and more!

Oyster and Caviar, Yuzu, Espelletee Oil, Puffed Tapioca, Siverian Caviar by Chef Carlos Cabrera of Petrossian

Oysters by Mark Peel at Prawn Coastal

Smoked Fish Salad, Tobiko and Radish with Whole Grain Sourdough by Chef Micah Wexler of Wexler’s Deli

Smoked Duck and Grilled Corn Quesadillas with Tequila Lime Sauce by Frank Ostini of Hitching Post

Ricotta Gnocchi Arrabiata, Parmigiano Reggiano and Basil by Chef Craig Towe of Sotto

Creekstone Sirloin with Caramelized Corn Salad, Wild Arugul, Mustard Vinaigrette & Spicy Chimichurri by Chefk Hilary Henderson of CUT BH

Bombette Pugliese by Chef Evan Funke of Felix Trattoria

Banana Nut Griddle Cakes with Chili Crusted Pork Shoulder by Chef Chris Phelps of Salt’s Cure

Porchetta, Lasagna Verde and Farro Salad by Chef Gino Angelini of Angelini Osteria

No matter what side of the table people were on, everyone was smiling!

with Chef Mark Peel

With Gray Hartely of Hitching Post Wines

Dan Fredman with Trombetta, Uvaggio and Catena Wines

Murray Proska with Dr Loosen Wines

Jim Palmer of Malibu Vineyards

As we enjoyed a beautiful evening in the sand, we watched the sunset and by dark, everyone was dancing to the energetic beats of the live music.

I look forward to An Evening on the Beach every year. There is just such a magical feeling to being dressed up but barefoot in the sand as the ocean breeze blows and the rhythm of the music makes you dance as you walk around filling up on tasty food and wine and cocktails. Without a doubt, a perfect night and undoubtedly the Please The Palate pick of the week.