Review: 2026 Concern Foundation Block Party

On July 11, Concern Foundation hosted its 2026 Block Party with a safari theme – Lions & TIgers and Cures at the Paramount Studio backlot. Enjoy my review. This was the organization’s 51st Block party. It was a massive success raising over two million dollars. The food was phenomenal, beverages were plentiful (both alcoholic and non), and thousands of guests indulged in the party atmosphere.

Concern Foundation 2026

This important nonprofit has generated over eighty million dollars from inception (over 58 years ago), and raised the bar on cancer research. In the early days, Concern Foundation set out to fund immunology research which has now become the standard treatment. Thus more and more people are surviving the dreaded disease. Derek Alpert, president of the LA organization paid tribute to co-founder and current Board Chair Jackie Gottlieb at the event. In her honor, Concern Foundation is giving over thirty five thousand dollars to USC Norris Cancer STEM Partnership Program a project dear to Gottlieb’s heart.

Concern Foundation 2026 Block Party

Concern Foundation 2026 Review — *Fogo de Chão staff from the left to the right: Monica Battisti (Sales Manager), Marcos Perez Fernandez (Manager), Valdenir Machado (Area Manager – Southern CA) and Vinicius Amado (Manager);*

Now let’s talk about the Block Party!!! I absolutely loved the theme, while there were massive statures giraffes, elephants, there were also many interactive elements with puppets, photo ops, spa time, some incredible auction items and of course gambling courtesy of Pechanga Casino. The cuisine was stupendous as usual. I often head to the back of events when I first arrive to avoid the crowds, and I am so glad I did, because this is where I found Fogo de Chão.

I have previously tasted the food of this popular Brazilian restaurant, and I knew what I was in for. Hence I headed straight to it. They handed me a plate with various items. Wow – this was fantastic. The Picanha, Fogos’ signature cut, the prime part of the top sirloin was so tender. Also sharing the plate were a divine chicken breast, and who doesn’t love bacon wrapped chicken? Add to that Brazilian-style potato salad and quinoa tabbouleh, and Sweet Drop Peppers, it made for an overall exceptional plate of yummy goodness.

An Incredible Food Journey

*Boneless Chicken Wings & Kungpao Chicken (plant based); Vegetarian Plus by Myrtle Greens; Photo by Richard Bilow*

Now I love a good steak, but I do love an impossible burger. So when I spotted a company called Vegetarian Plus by Myrtle Greens, I was intrigued. Although the bulk of their business is distributing to wholesalers, the company also sells directly to the consumer. Kungpao Chicken with Vietnamese Rice Vermicelli and salad was my favorite, while my husband also liked the boneless chicken wings (yes both items are plant based).

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Rich and I continued to go back and forth between real and plant based meat throughout the night. SITK (Someone’s in the Kitchen) lured us in with Braised Pulled Beef Brisket Slider with BBQ Sauce. The sweet potato fries were a proper companion. I also thought the Urban Street Corn with Avocado Mousse was fabulous.

*Uchi WeHo’s General Manager Dani Yuson and Executive Chef Joel Hammond*

Executive Chef Joel Hammond of Uchi WeHo wowed us with a Dry Aged California Halibut. Chef Hammond paired the fish with melon, which truly made it pop. The flavor combo was superb. My tastebuds were tingling with delight.

I was excited to meet a couple of reps for Zotovich Estate Vineyards & Winery, a family owned business in Lomac CA. I started with the 2025 Zotovich Viognier which was liight and refreshing, with notes of peach. Next I moved on to the 2019 Zotovich Heritage Blend. I absolutely loved this 50/50 mix of Syrah and Grenache. The medium-bodied red was filled with flavor – blueberry, dark currant with a tinge of pepper and a whisper of brine.

At one point, I lost track of my husband as I often do, and then I found him munching on a “glorious lamb chop” (as he called it). This was from Herb Alpert’s Vibrato Grill & Jazz Restaurant who has been involved with Concern Foundation from the very beginning. However he also told me he enjoyed yet another vegetarian option. I was completely shocked, because he eats a lot of meat.

Vegetarian Food at Concern Foundation 2026

Vegan 24 was offering two dishes as well, a noodle dish and a plant based chicken and rice dish. I took his advice and headed over to try these mock chicken dishes and boy was he right – both were excellent. Believe me, my husband and I did eat our share of meat at the event. But the mock meat was pretty impressive.

*Two plant based vegan dishes from 24 Vegan: Photos by Richard Bilow*

I kept trying to stop eating but the food was truly mesmerizing. Chef Frank Ryan Saporito of Wife and the Somm delighted me with a Funghi Valley Mushroom Tartlet. I am a huge fan of mushrooms – this was sooo good. Another favorite came from husband and wife team Chef Michael Reed and Kwini Reed of Poppy + Rose. These two always knock it out of the park with their cuisine samples, and they did not disappoint this time. One bite of the warm chicken and waffle drizzled with maple syrup and my eyes rolled to the back of my head – Yum!

El Portal served up some delicious chicken tostadas, and STK dazzled attendees with a scrumptious Mushroom Arancini. Their second offering was a Jalapeño Pickled Shrimp Cocktail which really hit the spot. FYI I also reviewed STK Steakhouse – see below for the article link.

Best Desserts at Concern Foundation Block Party 2026

*Twin Sisters Sam and Chelsea Miller, owners of Toffee Twins; Photo by Kathy Leonardo*

Finally I decided to switch gears and start eating dessert. Luckily I was right in front of the Toffee Twins Booth. After grabbing a bite and walking away while putting it in my mouth, I stopped. Next, I immediately turned around to try another sweet delicacy, and then another. I met the owners – Sam and Chelsea Miller are twins who have created this amazing business. I tasted each one and they were all so scrumptious.

The Dark Chocolate Sea Salt Toffee was delectable, but the S’Mores Toffee took a close second. They were chewy and so chocolatey. Then I tried the Milk Chocolate Potato Chip Toffee, holy moly! What was that on top, potato chips? No kidding, the potato chips added to the mouthfeel and overall flavor – so good!

Rich also alerted me to pop by Purfect Bakery Cafe which was creating funnel cake type doughy goodness with banana and strawberries drizzled with chocolate syrup. Other fantastic desserts came from Bertha Mae’s Brownies, who I have written about many times, Brique French Toastery, and Delicious Cookies & Milk.

Now that is one incredible food festival. And it is also a great cause. You won’t want to miss this next year, it is one of the BEST! Find out more about Concern Foundation, and donate now to continue the fight against cancer. https://www.concernfoundation.org/

As I mentioned above, here is the STK Steakhouse Review. Visit our Restaurants Wine Reviews Page as well as our Food & Wine Festivals Page for additional articles.