An Evening On The Beach Supports St. Vincent Meals On Wheels

Wednesday, 14 Aug 2013, 9:15:00 AM

Brenton Garen

Campanile LAX Executive Chef Mark Peel (left) and Chef du Cuisine Christopher Eddy cook up chorizo sliders with caramelized onions and whole grain mustard.
Photo by Brenton Garen
Campanile LAX Executive Chef Mark Peel (left) and Chef du Cuisine Christopher Eddy cook up chorizo sliders with caramelized onions and whole grain mustard.

The Jonathan Beach Club in Santa Monica hosted “An Evening on the Beach” Aug. 1 to benefit St. Vincent Meals on Wheels of Los Angeles.

The event featured some of LA’s best chefs. Attendees enjoyed food and wine tastings, specialty cocktails, a live band, and a fire pit to toast marshmallows under the stars.

Proceeds from the event will help provide more than 4000 meals needed to feed home bound seniors and other vulnerable residents across the Los Angeles area every day.

The evening began as part of the 28th annual American Wine and Food Festival in 2010 and is now celebrated as a single event.

“An Evening on the Beach” also hosted a silent auction that included once-in-a-lifetime vacation opportunities, rare wines, art, jewelry, and more.

St. Vincent Meals on Wheels prepares and delivers more than 1.1 million meals each year in Los Angeles. The organization serves anyone in need regardless of age, illness, disability, race, or religion.

The $8.3 million annual expense budget is privately funded.

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