The two visionary brands brought together a thoughtful lineup of celebrity and local culinary talent for Morgan Hill’s third annual celebration
October 30, 2026 (Morgan Hill, CA) — On October 18, more than 500 people gathered in Morgan Hill, California for the third annual MOHI Food & Wine Festival, hosted by Frank Léal, founder of the Morgan Hill based hospitality brand, Léal, in collaboration with renowned Chef Charlie Palmer of Appellation, the groundbreaking culinary-first hotel brand by Palmer and luxury hospitality veteran Christopher Hunsberger. Designed to spotlight Morgan Hill’s vibrant food and wine scene, the event showcased experiences from local restaurants, wineries, breweries, and acclaimed chefs, including Chef Joe Sasto, co-founder of Tantos and Top Chef finalist, Chef Elizabeth Falkner of T’MARO Brands Inc.;,Chef Neal Fraser, co-founder of Redbird LA, Executive Chef Lance Ramhurst of Léal, Chef Shane McAnelly of Dry Creek Kitchen, and Chef Thomas Bellec, Chief Culinary Director of Appellation Hotels.
Central to the event, MOHI Food & Wine is dedicated to investing in the next generation of industry leaders. Proceeds from the annual festival support educational initiatives, hands-on learning experiences and the Léal Agriculture & Hospitality Scholarship Program, which provides resources for students pursuing careers in agriculture, viticulture, culinary arts, hospitality and related fields. This year, a select number of recipients will each receive a $2,500 scholarship to help advance their educational and career goals. The festival also offered 50 students the access to gain practical experience working alongside acclaimed chefs and professionals, helping them build the skills and connections needed to succeed.
Building on the festival’s continued impact, this year’s event generated significant funds to support these efforts, reaffirming its ongoing commitment to cultivating future culinarians, winemakers, restaurateurs and hospitality leaders.
“It’s incredible to see MOHI Food & Wine already in its third year and to witness how the festival continues to bring our community together in support of a meaningful cause,” said Frank Léal, co-founder of Léal. “Each year, we have the opportunity to celebrate the exceptional talent in Morgan Hill while helping create a stronger future for the hospitality industry. The funds raised help provide aspiring culinary professionals with access to the training, resources and pathways they need to succeed. As we continue bringing The MOHI to life, we’re proud to contribute to a collective effort to invest in emerging talent and continue recognizing the lasting impact hospitality can have on our region.”
Guests experienced an immersive afternoon tasting signature bites from acclaimed chefs paired with local wines – such as Chef Joe Sasto’s Italian nachos accompanied by Bricoleur Vineyard’s 2023 Russian River Pinot Noir, Chef Elizabeth Falkner’s carne asada tacos paired with T’Margarita, her reimagined take on the classic margarita, and Chef Neal Fraser’s grilled short rib served with Twyce Tyger’s 2023 Cabernet Franc – along with beer, wine, and cocktail tastings, complemented with time to meet the chefs, winemakers and artisans shaping the region’s dining landscape.
“The third annual MOHI Food & Wine Festival was another wonderful reminder of what makes Morgan Hill such an exciting culinary destination,” said Chef Charlie Palmer, co-founder and CEO of Appellation. “It was a pleasure to bring together acclaimed chefs and winemakers to showcase the distinctive flavors and craftsmanship that define the region’s rich agricultural heritage. What makes this festival especially meaningful is knowing that the funds raised will help open doors for a new generation interested in this industry, providing support as they pursue their education, develop their skills and build careers in a field that thrives on passion and talent.”
Chefs & Pairings
Guests indulged in 16 tastings with wine and cocktail pairings including:
- Chef Charlie Palmer, CEO and Co-Founder of Appellation Hotels and Charlie Palmer Collective
- Chef Joe Sasto, co-founder of Tantos and Top Chef finalist: Italian nachos paired with Léal Cabernet Sauvignon 2024
- Chef Elizabeth Falkner of T’MARO Brands Inc.: Carne asada tacos paired with T’Margarita, a reimagined take on the classic margarita.
- Chef Neal Fraser, co-founder of Redbird LA: Grilled short rib paired with Twyce Tyger 2023 Cabernet Franc
- Executive Chef Lance Ramhurst of Léal: Grilled pork belly paired with Narrative Fermentation Assorted Beer
- Chef Shane McAnelly of Dry Creek Kitchen: Basil marinated prawn paired with 2024 Léal Chardonnay
- Chef Thomas Bellec, Chief Culinary Director of Appellation Hotels: Salmon pastrami paired with Bernardus 2024 Pinot Noir
- Chef Todd Fisher of The Meatery: Spiedini di polpo and Point Reyes Toma Tartufatta sausage paired with Harney Lane Old Vine Zin
- Chef Pablo Mellin of Roy’s at Pebble Beach: Koko surf & turf paired with Farm 2023 Cabernet Sauvignon
- Head Baker and Pastry Chef Chris Castro of MOHI Farm: Croissant al pastor and pumpkin cake paired with Chandon Brut
- Chef Emanuel Vasquez, founder of Cochi’s Kitchen: Grilled swordfish ceviche paired with Brassfield Sauvignon Blanc
- Chef Lynn Giacomini of Point Reyes Cheese: Baked Pt. Reyes Brie paired with Roederer Estate Sparkling Brut
- Chef River Robinson of Bricoleur Vineyards: Blue corn tostada and braised short rib mole paired with Bricoleur 2023 Russian River Pinot Noir
- Chef Abraham Torre of Cordevalle: Jamón serrano cro quetas and pulpo vasco paired with Cordevalle 2025 Reserve
- Region Market in Morgan Hill: Pork chicharron
- Miriam Vega Live Oak High School: Mushroom birria tacos
Participating Wineries and Breweries
Bricoleur Vineyards, Léal Vineyards, Chandon, Bernardus Winery, Brassfield Estate Winery, Harney Lane Vineyards, Twice Tyger, FARM Paso Robles, Flowers Vineyard and Winery, CordeValle Winery, Roederer Estate, and Narrative Fermentation.
New Additions to This Year’s Festival
MOHI Ranch’s adorable mini cows – coined the MOHI Minis – became an unexpected crowd favorite at the festival, bringing an extra dose of charm to the afternoon. Big Green Egg debuted the Live-Fire Lounge by Big Green Egg, a dedicated gathering space for guests to enjoy bites, beverages and the festival atmosphere. All participating chefs also used Big Green Egg’s signature ceramic grills to prepare their dishes.
Sponsors
MOHI Food & Wine Festival would not be possible without its generous sponsors including Big Green Egg Grills, West Coast Community Bank, Performance Foodservice, The Edward Boss Prado Foundation, and more – all of which made this celebration possible.
Frank Léal’s next venture, The MOHI, will debut in 2027 in the heart of downtown Morgan Hill as the destination’s first full-service luxury boutique hotel, in collaboration with Appellation. The property will bring together Léal’s commitment to culinary-driven hospitality with the acclaimed restaurant legacy and decades of innovation of Chef Charlie Palmer. The MOHI will highlight Morgan Hill’s unique gastronomic culture, weaving food and beverage into every aspect of the guest experience, from its design and programming to its dining concepts and community gatherings.
About Léal
Nestled in California’s Central Coast and South Silicon Valley, Léal is a collection of destination experiences defined by land, craft, and a distinct sense of place. Inspired by agriculture and shaped by wine, each property reflects a refined approach to hospitality where vineyards, agriculture, and design exist in quiet harmony. With a background in construction and development, founder Frank Léal approaches hospitality through the lens of an innovator – guided by an instinct for uncovering potential and shaping environments that feel both timeless and deeply connected to their surroundings. Rooted in an uncompromising dedication to quality, the portfolio is defined by award-winning wines, striking natural landscapes, refined cuisine, and elevated accommodations. This vision continues with The MOHI, a new expression of Léal hospitality developed in partnership with Appellation. Here, food, wine, accommodations, and gathering spaces unfold as one—creating a refined and immersive expression of hospitality.
About Appellation
Born from the elegant merger of the culinary and hospitality worlds, Appellation is much more than a typical hotel company. Inspired by its name, this new culinary-first hotel brand brings together the best of local elements in a new way: a hotel collection powered by people, connected by food, and defined by place—all designed to celebrate its destinations’ culture, community, and craftsmanship. The pioneering brand is developed by visionary co-founders Charlie Palmer, one of America’s award-winning chefs and a pioneer in the American hotel-restaurant model, and Christopher Hunsberger, a 30-year veteran of Four Seasons Hotels and Resorts. Appellation can be experienced now in Sonoma County at Appellation Healdsburg – named No. 1 Resort in the Continental United States in Travel + Leisure’s 2026 World’s Best Awards – in the San Joaquin Valley at Appellation Lodi – Wine & Roses Resort and Spa, or discover our forthcoming destinations in Morgan Hill, Calif., Midway, Utah, and beyond.
