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Food & Drink ISSUE

TH E FL AVO R O F LO N G BE ACH: STEEPED IN CU LTU RE, RO OTED IN CO M MU N IT Y O C TO B E R 2 02 6

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LIFESTYLE LETTER

Savoring Long Beach, One Story at a Time

October 2026 PUBLISHER

Atira Rodriguez | atira.rodriguez@citylifestyle.com E D I TO R

Stephanie Perez | stephanie.perez@citylifestyle.com

Grab a fork — this October edition of Long Beach City Lifestyle is a full plate! We start at Fuego, the reimagined waterfront lounge at The Maya, where a multimillion-dollar renovation has created a modern Latin-inspired space for handcrafted cocktails, shareable plates and skyline views. Then we head to Axiom Productions, where co-founders Qiana and Ian Mafnas turn events like the Long Beach BBQ Festival into lucrative platforms for small vendors and spaces for people to gather to enjoy good food, music and community. From there, we spotlight Long Beach Community Table, where founder Kristen Cox and her team distribute more than 40,000 pounds of groceries and fresh produce each week to over 6,000 residents facing food insecurity. Her philosophy is simple but powerful: food is freedom, and easing that one burden ripples outward into stronger, healthier households across the city. Next, we visit Sweet Indulgence, where cupcake artist Britney Stone has pivoted from custom orders to hands-on workshops, teaching people of all ages the art of buttercream florals and the confidence to recreate them at home. We also highlight Latino Restaurant Week Long Beach City, returning for its third year this month. Presented by Affluent Hispanic Philanthropies, the weeklong event celebrates Latino-owned kitchens across the city — from Taco Shore’s family-built legacy in Belmont Shore to Tarantella on 4th’s Mexican-influenced Italian fare — we honor not only the food, but the leadership behind each restaurant’s contribution to the city’s culinary identity. And because no Food & Drink issue is complete without something special to make at home, we’re closing with a recipe from Andrea Cruz of Hungry Drea Creations: a Fall Harvest Salad — featuring roasted delicata squash — that captures the season perfectly. Whether you’re planning a night out, a weekend experience or a way to give back, this issue is a reminder that Long Beach’s food scene is really a community scene — built by families, dreamers and neighbors who show up for each other one dish at a time.

STAF F P H OTO G R AP H E R

Nirav Solanki | mail@niravsolanki.com CONTRIBUTING WRITER

Andrea Cruz C O N T R I B U T I N G P H OTO G R AP H E R

Nicole Long

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Rachel Kolich LAYOUT DESIGNER Adam Finley QUALITY CONTROL SPECIALIST Hannah Leimkuhler

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/LO N G BE AC H

inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

28 Featured

20 28

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

Food as Freedom

Long Beach Community Table helps residents facing food insecurity find community and move forward together

Celebrating Cuisine, Culture and Community Latino Restaurant Week returns, bringing Long Beach’s vibrant Latino culinary scene to the forefront

From Treats to Buttercream Blooms

Lifestyle Letter

City Scene

Business Monthly

Hot Spot FOOD + BEVERAGE

Giving Back LOCAL SERVICES

Must See FOOD + BEVERAGE

Local Limelight LIFE + CULTURE

Artist’s Palette FOOD + BEVERAGE

How To FOOD + BEVERAGE

Culinary Creations FOOD + BEVERAGE

Events

Long Beach cupcake artist Britney Stone is offers cupcake decorating workshops and one-on-one lessons

On the Cover Decadent chocolate cupcakes crowned with beautiful buttercream blooms, crafted by Long Beach cupcake artist Britney Stone. Photography: Nirav Solanki

With City Lifestyle’s co-branded print + digital packages, your business captures attention wherever our community is looking. Build unmatched local credibility on the page, and drive immediate action online. Ready to double your local reach? Contact your local publisher by scanning below.

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OCTOBER 2026

city scene WHERE NEIGHBORS CAN SEE AND BE SEEN

7 6

Long Beach Area Chamber of Commerce 135th Annual Gala, June 25th | 1: Sean K. McFerson, managing partner and Guy Nicio, partner, accepted the Destination Tomorrow Award for Windes. 2: Windes, Long Beach’s largest accounting firm, is celebrating 100 years of service to the community. 3: Long Beach Area Chamber of Commerce outgoing Chair Heather Summers and incoming Chair Chris Reese. 4: The Fairmont Breakers Long Beach team, with the hotel making an appearance in the background. 5: Celeste Wilson, government affairs manager, Long Beach Are Chamber of Commerce. 6: Don Temple Storage owner Sumer Temple (center) together with friends at her sponsored table. 7: Chamber President/CEO Jeremy Harris takes selfie with Candice Wood, executive director of donor engagement at MemorialCare Memorial Center Foundation. Photography by Nicole Long

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8: Dan Lipton, publisher, Beach Cities Media and Heather Kern, executive director, Belmont Shore Business Association. 9: The Centennial Ballroom at The Westin Long Beach, filled with leaders from across the city. 10: Community philanthropists Mike & Arline Walter. Photography by Nicole Long

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OCTOBER 2026

business monthly A R O U N D U P O F N E W S F R O M LO C A L B U S I N E S S E S

Windes Earns Recognition in Four Best Places to Work Programs Windes, the Long Beach-based accounting firm, was recognized in four Best Places to Work programs in 2026, including national recognition from Accounting Today and regional honors from the Orange County Business Journal, Los Angeles Business Journal and Best Places to Work SoCal. The awards reflect strong leadership, workplace engagement, supportive benefits and a positive employee experience.

Colossus Expands Belmont Shore Location Colossus opened its Belmont Shore restaurant expansion on Jul. 24, adding a full-service dining space after more than five years as a takeout-only business. The restaurant serves brunch daily from 8 a.m. to 3 p.m. and dinner from 4 p.m. to 9 p.m., with an expanded menu. Reservations are available through OpenTable.

YMCA of Greater Long Beach Gymnast Receives National Award Cienna Rydman, a member of the Lakewood Family YMCA Gymnastics Team, received the 2026 Outstanding Athlete Award at the YMCA National Gymnastics Championship in Greensboro, North Carolina, on Jul. 7. The Millikan High School senior was recognized for her athletic achievements, academic excellence, leadership and community involvement. Rydman also received a $2,000 scholarship toward her education at Manhattan University.

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A Taste of Fuego

THE REFRESHED WATERFRONT LOUNGE BRINGS TOGETHER HANDCRAFTED COCKTAILS, FLAVORFUL DISHES AND COASTAL VIEWS ARTICLE AND PHOTOGRAPHY BY STEPHANIE PEREZ

H OT SP OT | FO O D + BEVERAGE

Cocktails, shareable plates and time with loved ones are great ways to unwind after a long day at work or sightseeing in downtown. At Fuego, the waterfront lounge at The Maya, hotel guests and locals can enjoy all three while taking in views of the cityscape and Queen Mary. Following a multimillion-dollar renovation and rebrand, The Maya has a refreshed look and feel, with updates to all 191 guest rooms and several public spaces. Fuego has been reimagined as a modern Latin-inspired lounge and bar experience, bringing people together over shared dishes and handcrafted cocktails.

As part of the rebrand, Fuego hosted a media tasting in July featuring a selection of cocktails crafted by mixologist Preston Crespo and small bites from Executive Chef Luis Torres. Guests sampled a welcome drink along with the Coco Loco, Cielo Morada and El Fresco del Verde while the food was served family-style. Each table received white bean hummus, hamachi crudo, ahi tuna tostadas and branzino a la plancha. “The intent here, with Fuego, is to get a nice elevated bar lounge program,” said Mark Dunton, director of food and beverage. “Not only with our cocktail experiences, but also CONTINUED >

White bean hummus.

“The intent here, with Fuego, is to get a nice elevated bar lounge program.” – Mark Dunton, director of food and beverage.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/LO N G BE AC H

Branzino a la plancha.

Shoreline Spritz.

Ahi tuna tostada.

some of the ideas of elevating the service a little bit, creating this destination.” The updated space features enhanced indoor-outdoor flow, new furnishings, fire pit elements and a relocated entrance into the lounge. Fuego’s offerings also extend into the morning with Cafe de Fuego open from 7 a.m. to 11 a.m. The grab-and-go concept features coffee from Sheldrake Coffee Roasting on Second Street and pastries from Colossus Bakery. The tasting offered a satisfying glimpse of Fuego’s updated food and beverage experience, with plenty more to explore on a future visit.

H OT SP OT | FO O D + BEVERAGE

Mixologist Preston Crespo pours cocktails during a Fuego media event.

Cielo Morado.

Coco Loco.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/LO N G BE AC H

FOOD AS FREEDOM A Long Beach Community Table volunteer packages produce at the organization’s warehouse.

Long Beach Community Table helps residents facing food insecurity find community and move forward together ARTICLE BY STEPHANIE PEREZ | PHOTOGRAPHY BY NIRAV SOLANKI AND PROVIDED BY LONG BEACH COMMUNITY TABLE

G IV IN G BAC K | LO CAL SE RVICE S

Food is essential to daily life, but sometimes unexpected challenges can make it hard to keep enough on the table. After years working with people in crisis, Kristen Cox, founder and executive director of Long Beach Community Table, set out to ensure food was one less thing they would have to worry about.

A volunteer loads boxes of pineapples into a truck.

“What would happen to Long Beach if 5,000 or 6,000 people a week weren’t being fed?” “This is why I work 80, 90 hours a week, because what would happen to Long Beach if 5,000 or 6,000 people a week weren’t being fed,” Kristen said. “It would be mayhem.” Long Beach Community Table, or LBCT, is a 501(c) (3) nonprofit cooperative focused on supporting residents experiencing food and housing insecurity with dignity and compassion. Each week, LBCT distributes more than 40,000 pounds of groceries and fresh produce, along with basic hygiene products and clothing, to more than 6,000 people across the greater Long Beach area, including homeless individuals, low-income families, students, seniors, veterans and homebound residents with disabilities or medical conditions. With groceries covered, families can use that money to pay bills and other expenses. “We like to say food is freedom,” she said. “By alleviating the food problem, we lower stress, which

lowers domestic violence and child abuse or neglect and raises academic scores. It has so many positive impacts because food and water are the things you have to have.” LBCT follows a weekly routine across the city, one Kristen has kept up for years. They visit the same eight Long Beach parks — Grace, DeForest, Drake, Martin Luther King Jr., Silverado, Orizaba, MacArthur and Bixby — at the same time each week. Volunteers also bring food and supplies to six unhoused encampments. On weekends, the program adds homebound deliveries for older adults and people with disabilities or medical conditions who cannot easily leave their homes. The warehouse, located at 151 W. Victoria St., runs four weekly pantry openings on Tuesday and Wednesday evenings, Friday and Saturday. Visitors check in at the lobby, answer a few basic demographic questions with no ID required CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/LO N G BE AC H

People line up at Bixby Park for an LBCT food distribution. Photo provided by Long Beach Community Table.

A volunteer stands alongside tomatoes and bananas at an LBCT food distribution. Photo provided by Long Beach Community Table.

G IV IN G BAC K | LO CAL SE RVICE S

and then mark down the items they need from whiteboards listing the inventory. Volunteers put together the orders, tailoring them to the number of people in each household, and bring them up front once ready. “In the meantime, there’s pleasant conversation going on in here,” she said. “People will sometimes talk about recipes. We’re trying to teach them how to cook whatever food we give them in a nutritious way.” The goal is to make the experience feel as far from a one-way handout as possible. Kristen points out that many of the people who help unload trucks or pack boxes often go home with groceries from the same pantry and, in turn, come back to volunteer again. “Once you’ve been a recipient, you know what it feels like to get a box somebody didn’t put a lot of effort into,” she said. “They generally tend to put more effort into it if they’re also a recipient.” Before starting LBCT, Kristen earned a master’s degree in psychology and spent years working with people who were struggling, including foster youth and low-income families. She later moved into politics for a short time, but eventually decided she could do more by helping people directly. The organization relies on grants and individual donations, but Kristen has seen both sources of funding tighten. As a result, a truck sat broken for weeks because there was not enough money to repair it. “Grants have gotten significantly harder to get, and government grants are almost impossible,” she said. “We’re serving more people, but the money coming in has gone down.” Even with those challenges, the work on the ground continues. The nonprofit not only distributes food but also teaches people how to grow and prepare their own. It has built and maintained urban vegetable gardens in Long Beach and now leans on container and vertical gardening as more residents live in apartments or have limited outdoor space.

“Nobody really deserves to be treated like they’re not a human being. Sometimes people get in better situations than others, but we’re all just people.”

Top: Inside the LBCT warehouse, tables and shelves are stocked with produce and nonperishable goods awaiting distribution. Bottom: Kristen Cox, founder and executive director of LBCT, poses among boxes of produce and donated goods at the organization’s warehouse.

“We’re teaching them how to grow out there and how to do it to get the greatest volume of food out of it,” she said. Looking ahead, Kristen hopes to expand that educational side even more, offering more classes on sustainability and self-sufficiency. “Everything from financial literacy to parenting classes would be great,” she said. “But right now my big focus is on sustainability and teaching people how to survive what’s coming.” LBCT also relies on partners across the region, including food banks, food recovery

programs, farmers markets and other organizations that donate or redirect surplus food. These partnerships move large amounts of produce, groceries and basic supplies into the community each week instead of letting them go to waste. “Nobody really deserves to be treated like they’re not a human being,” she said. “Sometimes people get in better situations than others, but we’re all just people.” To learn more about LBCT’s work or get involved, visit longbeachcommunitytable.com.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/LO N G BE AC H

Raised glasses over Telefèric Barcelona’s iconic Paella Mixta and assorted tapas.

CELEBRATING CUISINE, CULTURE AND COMMUNITY Latino Restaurant Week returns, bringing Long Beach’s vibrant Latino culinary scene to the forefront

ARTICLE BY ATIRA RODRIGUEZ PHOTOGRAPHY PROVIDED BY BRANDING IS SOCIAL

M UST SE E | FO O D + BEVERAGE

Foodies snap photos as they share Telefèric Barcelona’s Paella Mixta, served in it’s own paellera.

Long Beach’s dynamic culinary landscape is fueled by rich heritage, bold innovation and an unwavering spirit of community. Returning for its third edition from Oct. 5–11, Latino Restaurant Week Long Beach City is a premier celebration of the chefs, restaurateurs and culinary traditions shaping our local food culture.

Zarapé Cocina & Cantina’s Poblano Lamb Chops, seared to perfetion.

Coinciding with Hispanic Heritage Month, this week-long event, presented by Affluent Hispanic Philanthropies through its Chefs in Philanthropy Program, invites residents and visitors to experience curated menus, signature dishes and immersive dining experiences across the city. “Latino Restaurant Week Long Beach City is more than a celebration of food. It is about the people behind the dishes, the chefs, families and entrepreneurs whose stories represent the heart of Long Beach’s Latino culinary community,” said Roberto Carlos Lemus and José Díaz Romero, co-founders of Affluent Hispanic Philanthropies. From elevated waterfront dining to beloved neighborhood spots, Long Beach’s Latino culinary scene reflects a beautiful tapestry of cultural influences from across the diaspora, connecting us all through a shared love of great food.

TELEFÈRIC BARCELONA: AUTHENTIC SPANISH GASTRONOMY BY THE WATERFRONT

Cuisine: Spanish Leadership: Chef Oscar Cabezas, Culinary Director Bringing the rich culinary traditions of Spain to 2nd & PCH, Telefèric Barcelona delivers an authentic Catalan dining experience along the waterfront. Founded by the Padrosa family and helmed by Culinary Director Chef Oscar Cabezas, the restaurant is celebrated for its

bustling energy, curated Spanish wines and meticulous attention to regional flavors. Guests can enjoy an array of artfully plated pintxos, handcrafted tapas, and traditional paellas loaded with fresh seafood and savory ingredients. Telefèric Barcelona effortlessly merges European flair with coastal Long Beach charm, making it an essential stop for those seeking authentic Spanish hospitality and vibrant communal dining during Latino Restaurant Week. Location: 6420 Pacific Coast Hwy, Suite 160 Instagram: @telefericbarcelona

ZARAPÉ COCINA & CANTINA: INNOVATIVE MEXI-MEDI FUSION IN BELMONT SHORE

Cuisine: Mexi-Medi Fusion Leadership: Onesimo Mendez and Stefano Mozher, Co-owners Located in the heart of Belmont Shore, Zarapé Cocina & Cantina is a scratch kitchen revolutionizing local dining through its signature “Mexi-Medi” cuisine. Co-owned by Onesimo Mendez and culinary innovator Stefano Mozher, Zarapé brings together authentic Mexican recipes with Mediterranean culinary techniques. The flavor-driven menu highlights regional traditions from Oaxaca, Jalisco, Puebla and Veracruz, elevated by subtle European touches and fresh, made-to-order ingredients. CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/LO N G BE AC H

Tarantella On 4th’s classic, creamy Cacio e Pepe.

To complement the kitchen’s creative dishes, Zarapé’s full cantina serves handcrafted cocktails, European wines and top-shelf tequilas, providing a contemporary atmosphere where culinary innovation meets rich cultural heritage on every plate. Location: 4702 2nd St. Instagram: @zarapecocinacantina

Complete with a cozy dining room and a charming backyard patio, this neighborhood gem serves timeless pasta dishes, fresh seafood and rich sauces, creating a warm, distinct dining experience that honors both Mediterranean and Mexican traditions. Location: 2120 E 4th St. Instagram: @tarantellaon4th

TARANTELLA ON 4TH: OVER THREE DECADES OF ITALIAN FARE ROOTED IN MEXICAN HERITAGE

TACO SHORE: A STORY OF FAMILY, PERSEVERANCE AND AUTHENTIC MEXICAN CUISINE

Cuisine: Italian Leadership: Carlos Canales and Chef Cornelio Ramos, Co-owners Nestled in Long Beach’s Retro Row, Tarantella on 4th offers an inviting retreat built on authentic Italian and Mediterranean flavors. Founded by Carlos Canales, Chef Cornelio Ramos, and Nelly Reyes, alongside Megan Canales, the restaurant reflects more than 30 years of culinary mastery. What makes Tarantella on 4th truly unique is the union of classic Italian culinary technique with the owners’ proud Mexican heritage.

M UST SE E | FO O D + BEVERAGE

Cuisine: Mexican Leadership: Jenny Cuevas, Owner Taco Shore is more than a neighborhood restaurant; it stands as a testament to hard work, family dedication and community connection. Owner Jenny Cuevas began her journey as a hostess at Taco Surf, learning every facet of the business before turning her dream into reality and purchasing the restaurant in 2013. Supported by family and friends, Jenny strives to inspire her children and team through perseverance and passion.

Taco Shore’s Taco Al Pastor features a slow-simmered pork shoulder cooked with traditional Mexican spices, citrus juices, and sweet pineapple.

“Latino Restaurant Week Long Beach City is more than a celebration of food. It is about the people behind the dishes, the chefs, families and entrepreneurs whose stories represent the heart of Long Beach’s Latino culinary community.”

Taco Shore prioritizes freshness and quality in every dish, selecting premium ingredients for its traditional Mexican fare and craft beverages. Guests are welcomed like family, enjoying an authentic, flavor-packed dining experience in Belmont Shore. Location: 5316 2nd St. Instagram: @tacoshorelb

A NIGHT OF FOOD, CULTURE, AND CONNECTION: THE KICK-OFF SOIRÉE

The festivities officially launch with the Latino Restaurant Week Kick-Off Event on Thursday, Oct. 1 at the Onni East Village Courtyard in downtown Long Beach. With more than 300 guests, this exclusive sunset soirée brings together community leaders, chefs and food enthusiasts to celebrate Latino heritage through exceptional food tastings, craft drinks, cultural activations and live music. Beyond the vibrant atmosphere, ticket proceeds directly support community-focused programming by Affluent Hispanic Philanthropies, making it an unforgettable evening of culinary excellence, culture and charitable impact. Date: Thursday, Oct. 1 Time: 5:30 p.m. – 9:00 p.m. Venue: Onni East Village Courtyard Address: 333 E Broadway Age Requirement: 21+ event Ticket Costs: $75 presale general admission | $100 event day general admission Tickets & Info: latinorestaurantweeklbc.com or via Instagram @latinorestaurantweeklbc

José Díaz Romero (left) and Roberto Carlos Lemus, founders of Affluent Hispanic Philanthropies, the 501(c)(3) nonprofit that presents Latino Restaurant Week.

ABOUT LATINO RESTAURANT WEEK & AFFLUENT HISPANIC PHILANTHROPIES

Presented by Affluent Hispanic Philanthropies through its Chefs in Philanthropy Program, Latino Restaurant Week Long Beach City is an annual culinary celebration highlighting Latino-owned restaurants. Produced by Branding is Social and powered by Exquisitamente, the initiative fosters cultural appreciation, economic empowerment, tourism and community engagement. Founded in 2017 by Roberto Carlos Lemus and José Díaz Romero, Affluent Hispanic Philanthropies is a 501(c)(3) nonprofit organization dedicated to inspiring philanthropy through integrity, compassion and cultural leadership. Learn more at latinorestaurantweeklbc. com and affluenthispanic.org. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/LO N G BE AC H

creating experiences with impact Family-run Axiom Productions turns Long Beach events into spaces that bring people together and strengthen community The recipe for a successful event is simple: food, music and great company. At Axiom Productions events, music fills the air, people move from booth to booth and small vendors meet new customers. Together, these elements create experiences that connect the community and support local businesses. Co-founders Qiana and Ian Mafnas plan their events around small vendors. Hearing how much a single event can help with bills and family expenses pushes them to stay open to new ideas. “There’s not any straight path,” Qiana said. “We just develop relationships along the way, and then a person will say, ‘Oh, it would be great if there was this,’ and we’re like, ‘Well, let’s do it.’” Those conversations have already turned into a lineup of events stretching into next year. A comment about a dessert festival led to the Long Beach Sugar & Spice Holiday Festival, a new sweets-focused event debuting this December. When more than 500 bands submitted to play at this year’s Long Beach BBQ Festival, they created Long Beach Amplify, a battle of the bands. Now, they are also planning Roots, Rock, Reggae Festival, Long Beach Latin Fest and Long Beach Wing Fest for next year, each designed to bring people together and give local vendors another place to work.

ARTICLE BY STEPHANIE PEREZ PHOTOGRAPHY PROVIDED BY AXIOM PRODUCTIONS

LOCA L LIM E LIGH T | L I FE + CU LT U RE

“Our ultimate goal is literally to empower small businesses to make money, to feed their families and to watch the community have a great time,” Ian said. One of the first ways they tried to do that was through Axiom Kitchen, their barbecue pop-up and catering operation, and the Long Beach BBQ Festival. They held the first festival as a birthday party for Axiom Kitchen at Trademark Brewery, and about 800 people showed up. By the fourth annual event earlier this year, more than 13,000 attendees filled Rainbow Lagoon Park, showing how quickly it had grown. “People think we’re making all kinds of money, but realistically, we’re really not,” Ian said. “It’s a heart-driven job.” They come from a background in human services, with Qiana working in mental health and Ian in homeless services, which is why they want their events to help people. “We like to cook, but our heart is in human services,” she said. The Mafnas family, including Axiom Productions co-founders Ian and Qiana Mafnas.

Ian Mafnas poses with brisket at a previous Long Beach BBQ Festival.

The heart behind their work is shaped not only by their professional backgrounds but also by the story of their son, Noah, who passed away in 2018. “He would always tell me, ‘Mom, why don’t you do this for yourself? You work so hard for other people,’” Qiana said. Those words helped inspire Axiom Kitchen and, in 2023, the creation of NoahS’s Arc Foundation in his memory. NoahS’s Arc Foundation focuses on single-parent families, transitional-age youth and people experiencing homelessness or at risk in Long Beach. The nonprofit is small and privately funded, connecting people to support services. “We’ve been fundraising to get a lot of programs started,” she said. One of the main ways they fundraise is through the barbecue festival, which now doubles as a fundraiser for NoahS’s Arc Foundation. The new Sugar & Spice Holiday Festival will also include clothing and toy drives in partnership with The Hood Santa and NoahS’s Arc Foundation. “If we can help one person, we’re happy,” Qiana said. “That’s what we’re doing.” Behind the scenes, turning ideas into events takes careful planning and logistics. Qiana and Ian handle permits and health inspections, decide how many restrooms and handwashing stations they need and sign contracts for fencing and refrigeration. They also plan the layout so it works for vendors and meets health and safety regulations. “What people see is the result of us going over it a million times,” she said. “This is the 20th revision of the site map.” CONTINUED >

Smoked barbecue ribs served with baked beans and pickles.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/LO N G BE AC H

Upcoming Events: LONG BEACH AMPLIFY Nov. 6–7, 13–14 and 21, 2026 A battle-of-the-bands-style competition featuring artists across genres, with local performers competing for cash, bragging rights and a performance slot at the next year’s Long Beach BBQ Festival.

LONG BEACH SUGAR & SPICE HOLIDAY FESTIVAL

A bird’s-eye view captures the crowds and vendors at the Long Beach BBQ Festival.

On festival weekends, they walk tens of thousands of steps a day, solving problems, checking in with vendors and squeezing in a meal, if at all. Qiana said people don’t realize how hard it is to pull everything off. “We had to take a loan out for the second year that we did it,” she said. “We paid it back the third year.” Qiana and Ian say their eight children, who all help in some way, make it possible to pull everything off. “We wouldn’t be able to do it without them,” Qiana said. Their youngest started out making shakes and small items and now, at 16, helps expedite and plate food. At this year’s Long Beach BBQ Festival, the kids wore “chaos coordinator” shirts as they checked on vendors and helped solve problems. The family-run effort reflects the community they are building in Long Beach. Ian describes it as a big city with a small town vibe, where everybody seems to know everybody. “We just love it,” he said. “We love being able to bring community together.”

LOCA L LIM E LIGH T | L I FE + CU LT U RE

Dec. 19, 2026 Dessert-focused holiday event in downtown Long Beach featuring local vendors, live entertainment and a donation drive for clothing, shoes, blankets and toys, in partnership with The Hood Santa and Noah’s Arc Foundation.

LONG BEACH BLACK RESTAURANT WEEK Jan. 23–31, 2027 Citywide celebration of Blackowned restaurants featuring special menus, signature dishes and limited-time collaborations at participating spots across Long Beach. For more events and information, visit axiomproductionsllc.com.

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/LO N G BE AC H

From Treats for Tots to Buttercream Blooms

Long Beach cupcake artist Britney Stone is centering her business on cupcake decorating workshops and one-on-one lessons ARTICLE BY STEPHANIE PEREZ PHOTOGRAPHY BY NIRAV SOLANKI AND PROVIDED BY SWEET INDULGENCE

A RT IST ’S PA LE T T E | FO OD + BE VE RAGE

At a Sweet Indulgence cupcake decorating workshop, practice sheets are filled with buttercream petals as cupcake artist and teacher Britney Stone guides participants through floral designs. “They work on a practice sheet first,” she said. “They do the design there, then apply it to the cupcake … I walk around the table and see who needs help.” She assists them with piping techniques and angles and also gives positive feedback. “When they do it right, I’m like, ‘That’s a great job,’ or, ‘That was a great idea,’ and seeing their face light up because it looks good,” she said. Workshop participants range from hobby bakers to people looking for a fun activity, including an aunt visiting from out of state who signed up with her niece. She held her first workshop in March at Wrigley Coffee in Long Beach and in August began offering monthly classes at Padekwa Cafe in Lakewood. Britney works with everyone from 8-year-olds at birthday parties to teenagers and adults in workshops, plus one-on-one in-home sessions. She offers both beginner and advanced workshops, with children starting on simple swirls and basic rosettes and adults moving into more detailed floral designs. “I want them to leave knowing what consistency the frosting needs to be, how to hold the piping bag and control how much comes out,” she said. Britney still fulfills limited cupcake orders, working out of Feel Good Kitchen, a shared commercial kitchen in Long Beach. CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/LO N G BE AC H

Before florals became her specialty, her business looked different. Around 2019, she dipped strawberries and decorated Rice Krispies treats, Oreos and cake pops as a way to do something special for her six children. “I had a neighbor, my friend, that was like, ‘You make amazing treats. Why don’t you start selling them?’” she said. “Hers was actually my first order.” A few years later, she saw photos of cupcakes with realistic buttercream blooms on Facebook, particularly the work of a baker named Jane Taylor. Intrigued, Britney set out to teach herself. “I learned how to do it off of online videos, YouTube and Google,” she said. By 2023, those practice runs turned into real orders, and now she is focusing on hosting workshops and sharing her knowledge with others. “I want them to feel accomplished,” she said. “When they go home, I want them to be able to apply what they learned and feel like the class was worth it.” For information on upcoming workshops, including seasonal themes for Halloween, Thanksgiving and Christmas cupcakes, visit sweetindulgence-llc. square.site or find Britney on Instagram at @sweetindulgencelb.

“When they go home, I want them to be able to apply what they learned and feel like the class was worth it.”

A RT IST ’S PA LE T T E | FO OD + BE VE RAGE

GOING GREEN ARTICLE BY NICOLETTE MARTIN

We’re saying goodbye to plastic wrap, Ziploc bags and aluminum foil, and hello to reusable wax food wraps you can wrap around anything your hungry (or full) heart desires.

HOW TO MAKE YOUR OWN REUSABLE WAX FOOD WRAPS IN 4 EASY STEPS SUPPLIES: • • • • •

Beeswax beads Fabric Pinking shears Parchment paper Baking sheet

INSTRUCTIONS: 01. PREHEAT your oven to its lowest setting. 02. CUT FABRIC into desired shapes. Using pinking shears so the fabric doesn’t fray, you can cut your fabric into any shape or size you’d like. Consider what size or shape of food you store the most and use that as a guide. 03. PREP + MELT. Cover your baking sheet with parchment paper and place the cut fabric on top. Sprinkle with beeswax beads and place in the oven to allow beeswax to melt for 5-10 minutes. 04. KEEP IT COOL. Remove fabric from baking sheet (careful, it’s hot!) and allow wax to harden and cool. FOR REUSE, wash in cool water (you don’t want the wax to melt!) with mild dish soap and let air dry. Tutorial adapted from ApartmentTherapy.com. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/LO N G BE AC H

DELICATA SQUASH, POMEGRANATE AND GOAT CHEESE UNITE IN THIS MAPLE-KISSED AUTUMN CLASSIC FROM HUNGRY DREA CREATIONS

FALL’S FAVORITE HARVEST SALAD ARTICLE BY ANDREA CRUZ | PHOTOGRAPHY BY ATIRA RODRIGUEZ AND NIRAV SOLANKI

Looking for a salad with main-character energy? Fall Harvest Salad doesn’t just make an entrance — it steals the show. Created by Andrea Cruz of Hungry Drea Creations, it layers caramelized roasted delicata squash, ruby pomegranate arils and crunchy candied walnuts over a bed of peppery arugula, finished with creamy goat cheese for richness. A maple vinaigrette — balanced with red wine and sherry vinegars, Dijon mustard and just enough maple syrup — ties every element together with the perfect touch of sweetness. Andrea, who built her Long Beach-based catering business from serving small charcuterie boards at home into full-service events across Los Angeles and Orange counties, brings the same eye for beauty and flavor to this salad that she brings to every spread she creates. It’s an easy way to bring a little of that harvest-to-table magic home this season.

FALL HARVEST SALAD Serves 4 – 6 Ingredients Salad:

• 1 delicata squash, halved, seeded and sliced thinly • 5 ounces arugula • 4 ounces pomegranate arils • 1 cup candied walnuts • 5 ounces goat cheese (softened for 30 minutes at room temperature) • Pink Himalayan salt and freshly ground pepper, to taste

Maple Vinaigrette: • 2 tablespoons red wine vinegar • 2 tablespoons sherry vinegar

• 1 tablespoon maple syrup • 2 tablespoons Dijon mustard • Salt and freshly ground pepper, to taste • 1/3 cup extra-virgin olive oil

Instructions Salad:

1. Roast sliced delicata in air fryer or oven at 400 degrees for 10 minutes. 2. Add arugula to salad bowl; season with salt and pepper. 3. Arrange delicata slices evenly over the arugula.

Andrea Cruz | Founder Founded by Andrea Cruz, Hungry Drea Creations began in 2020 with small charcuterie boards crafted for friends and family, growing into a full-service catering brand serving Long Beach, Los Angeles and Orange County. Sourcing locally, Andrea crafts edible works of art that bring elegance, culture and connection to every event. She lives in Long Beach with her husband, “Mr. Hungry,” and pups Daphne and Patches.

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

4. Sprinkle in pomegranate arils, candied walnuts and goat cheese.

Maple Vinaigrette: 1. In a jar with a tight-fitting lid, shake together the vinegars, maple syrup, Dijon and salt and pepper to taste. 2. Add the olive oil and shake again until the dressing is fully emulsified. 3. Taste and adjust maple syrup, salt and pepper, if necessary. Optional: Top with your favorite salad topper, like NaturSource Organic Salad Topper

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/LO N G BE AC H

OCTOBER 2026

events A S E L E C T I O N O F U P C O M I N G LO C A L E V E N T S

O C TOBE R 1 ST

Latino Restaurant Week Kick off Event Onni East Village Courtyard | 5:30 PM The Latino Restaurant Week Long Beach Kick-Off Event takes over the Onni East Village Courtyard on Oct. 1 from 5:30 p.m. to 9 p.m. Enjoy signature dishes, creative cocktails and live music while celebrating Latino culture and heritage. Latino Restaurant Week runs Oct. 5-11, featuring exclusive menus from participating restaurants. O C TOBE R 9 T H

43rd Annual Long Beach Leadership Prayer Breakfast The Westin Long Beach | 7:15 AM The 43rd Annual Long Beach Leadership Prayer Breakfast unites non-profits, city leaders, organizations, churches, neighbors and friends around this year’s theme, “Celebrating Hope.” Keynote speaker AC Green, LA Lakers NBA Champion and Founder of the AC Green Youth Foundation, will share his faith testimony and mentoring mission. The event will also honor Matt & Judy Cullen (Community Leadership Award) and the Long Beach Trauma Intervention Program (Community Impact Award) for their service. O C TOBE R 1 0 T H

Long Beach Symphony: Faces of America at 250 Terrace Theater | 7:30 PM The Long Beach Symphony presents “Faces of America at 250” Oct. 10 at the Terrace Theater, celebrating the nation’s 250th anniversary through music. The program features works by Copland, James P. Johnson and Gershwin, along with “The Star-Spangled Banner,” and includes “Visions of Humanity,” commemorating the 250th anniversary of the Declaration of Independence. O C TOBE R 1 1 T H

Long Beach Beer Lab 9th Anniversary + Oktoberfest Long Beach Beer Lab Backlot | 12:00 PM Long Beach Beer Lab celebrates its ninth anniversary with an Oktoberfest featuring live music, new beer releases, local vendors, food, special merchandise and a stein-holding competition. The all-ages party also features bounce houses, face painting and balloon twisting, making it a day of brews, bites and fun for the whole family. O C TOBE R 2 3 RD

Scarium Family Night Aquarium of the Pacific | 6:30 PM Scarium Family Night brings spooky fun to the Aquarium of the Pacific on Oct. 23 from 6:30 to 9 p.m. Families can enjoy a self-guided scavenger hunt, trick-or-treating, kids activities, photo stations and vampire magician shows. O C TOBE R 2 3 RD – 2 4 TH

Formula Drift: Shoreline Showdown Long Beach Convention & Entertainment Center The Formula Drift Shoreline Showdown returns to Long Beach Oct. 23-24 for the championship finale, where the 2026 title will be decided. Fans can expect high-speed drifting and a weekend of intense competition along the Long Beach waterfront.

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