Show 667, February 21, 2026: Visit Oceanside with Shae Geary

Posted on February 23, 2026 by Adam Bell

“With sunny skies, fresh ocean breezes, and a vibrant local scene, Oceanside, CA is a year-round destination. No matter the season, there’s always something special to experience.”

“Winter is the perfect opportunity for an Oceanside getaway. The Swell Plates Series showcasing Oceanside’s culinary bounty just concluded. Winter swells attract surfers. Gray whales make their annual migration along the coastline, offering a spectacular sight.”

“Oceanside has been keeping it real since 1888, and that genuine, always original spirit has long made it a haven for artists, makers, and performers. Through its vibrant murals, world-class museums, street markets, historic landmarks, and eclectic live events, Oceanside weaves together stories of our past, present, and future. Art for everybody, that’s Oceanside.”

Travel Oceanside’s Shae Geary joins us to talk about the range of distinctive accommodations, the just-concluded Swell Plates series, the historic Oceanside Pier, Thursday Market Day and the California Surf Museum.

Show 662, January 17, 2026: The Plot, Oceanside, with Restaurateur Jessica Waite

Posted on January 19, 2026 by Adam Bell

Jessica Waite of the Plot Restaurant in Oceanside

“From cozy classics to exciting flavors, The Plot in Oceanside is shaking up plant-based dining with a bold mix of comfort and style. Chefs Davin Waite and Travis Roe are reimagining vegan cuisine and zero waste menu design to celebrate flavor, texture, sustainability, and the magic that comes from sourcing locally and growing their own food.”

“The Plot’s Proprietors Jessica and Chef Davin Waite are dedicated advocates for improving and educating people on our food systems through their expanding culinary efforts, contributing significantly to the sustainability movement in Southern California and beyond. determined to change the culinary landscape, the Waites bring an eco-conscious model to the table with a plant-based, zero-waste approach, focusing on the total utilization of fresh, boundary-bending homegrown ingredients. The Plot is more than just a restaurant – it’s perhaps a movement.”

“Their philosophy is to give veggies the respect they deserve in an imaginative way, and they welcome the challenge of creating stunning and delicious culinary offerings with plants. most importantly, it’s comfort food, in that much of it ties to cultures and childhood memories in a way that people are drawn to.”

The Plot is one of the participating restaurants in the Swell Plates dining series (January 14^th to February 11^th). Their creation is the Banana Peel Torta. “This zero-waste torta transforms banana peels into carnitas and incorporates BBQ sauce made from Jitters’ spent coffee grounds. With avocado seed mole, it embodies Oceanside’s innovative, sustainability-minded culinary community.”

Jessica Waite joins us to unwrap all that is Oceanside’s The Plot.

Show 662, January 17, 2026: The Privateer Coal Fire Pizza, Oceanside, with Restaurateur Sage Anderson

Posted on January 19, 2026 by Adam Bell

“At the Privateer in Oceanside, they take the ultimate care and pride in each of their menu items. The gourmet appetizers, salads, soups, specialty dishes, pizza pies and desserts are made from scratch with the freshest ingredients. The Privateer is not your ordinary, cookie-cutter pizza restaurant. The artisan pizzas are unusually prepared in a coal-fired oven. They create an imaginative menu of delicious lunch and dinner items in a relaxed, organic dining setting.”

The Privateer Coal Fire Pizza & The Privateer Marketplace & Wine Bar is one of the participating restaurants in Oceanside’s Swell Plates series running now through February 11^th. Their menu item is a celebratory libation. “This rum-forward cocktail with Diplomatico Reserva Exclusiva Rum, Tiki Bitters, House Cane Syrup and Orange Peel honors three generations of the Anderson family, whose restaurant legacy spans from The Captain’s Anchorage to today’s Privateer. It’s a tribute to Oceanside’s deep-rooted hospitality and family tradition.”

Joining us is 3^rd Generation Restaurateur Sage Anderson.

Show 661, January 10, 2026: Merenda in Oceanside with Proprietors Aaron Crossland and Lauren Crossland-Marr. Participating in Swell Plates

Posted on January 12, 2026 by Adam Bell

Aaron Crossland and Lauren Crossland-Marr of Merenda

“Merenda is a neighborhood wine bar and retail wine shop in south Oceanside. The Kitchen cooks with what’s local to the area and takes cues from the mediterranean, serving mezze-style plates and handmade pasta. The wine list highlights small producers, grower champagne, orange wines and chilled reds that feel right by the coast. Merenda is relaxed, flavorful, and meant to be shared.”

Merenda is one of the participating restaurants in the upcoming 2^nd Annual Swell Plates series in Oceanside running from January 14^th to February 11^th. Merenda’s item is a classic jambon-beurre paired with a responsibly made Grüner Veltliner. “Inspired by everyday rituals highlighted in Oceanside Museum of Art’s Future Rituals, the pairing celebrates simple ingredients and Oceanside’s creative community traditions.”

Owners Aaron Crossland and Lauren Crossland-Marr join us uncorking all that is Merenda Wine Bar.

Show 660, January 3, 2026: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on January 5, 2026 by Adam Bell

“Roxana Pavel’s Allmine is a neighborhood joint tucked near the beach in Oceanside, CA, serving hand crafted food made with locally sourced vegetables and meats, artisanal pizza, local beers and natural wines. It’s all accompanied with aside of smiles and good vibes. Allmine’s menu item for the 2nd Annual Swell Plates series (January 14th to February 11th, 2026) is the Porchetta Appetizer. It’s house-roasted pork belly, crisped to perfection, rolled with herbs and served with pickles, sharp mustard and house focaccia.” We’ll meet proprietress, Roxana Pavel.

“CordeValle, the celebrated and very exclusive Northern California private golf resort in San Martin, acquired the Clos La Chance Winery late last year. It’s an idyllic wine estate neighboring the resort’s 1,700-acre property. With this acquisition, CordeValle ushers in a new chapter with the introduction of CordeValle Winery, reinforcing its commitment to excellence while setting a bold yet approachable vision for the future. Rooted in a passion for exceptional hospitality and craftsmanship, CordeValle Winery is the newest venture from CordeValle, bringing a refined, sense-driven approach to winemaking. Clos La Chance’s winemaker, Steve Driscoll, continues to helm the winemaking operations. Located within the Santa Clara Valley AVA and surrounded by 83 acres of verdant rolling hills and vineyards, CordeValle Winery offers an elevated yet approachable experience that blends the extraordinary beauty of Northern California with impeccable hospitality.” Winemaker Steve Driscoll joins us to uncork all that is CordeValle Winery.

“From the celebrated vegan chef behind West Hollywood’s Pura Vita, Tara Punzone, — the country’s first 100% vegan Italian restaurant and wine bar—comes Vegana Italiana – Traditional Italian the Plant-Based Way (Rodale Books, hardcover, $32.50), an exuberant celebration of old-world Italian flavors made entirely plant-based. In Vegana Italiana, Tara Punzone draws from her rich Brooklyn-Italian heritage and years of culinary expertise to deliver an irresistible collection of over 100 authentic recipes, from craveable pastas like Ravioli Pomodoro and Gnocchi alla Sorrentina to crowd-pleasing classics like Eggplant Parmigiana, Stuffed Artichokes, and Tiramisu—no meat, dairy, or sacrifice required.” Tara Punzone takes a break from her busy kitchens to join us.

For our concluding segment at 11:45 a.m. our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Pizza from top-quality ingredients is definitely a thing. Chef Andrew operated a well-reviewed New Jersey Style pizza joint (Big Parm) in a Food Hall in Tustin that, unfortunately, didn’t survive the after-effects of the pandemic. Chef Andrew talks about the difference between NJ-style pizza and the New York version. As a New Year’s treat he also shares the recipe for his signature pizza dough that for optimum results requires a slow, overnight ferment.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Show 660, January 3, 2026: Allmine in Oceanside with Restaurateur Roxana Pavel

Posted on January 5, 2026 by Adam Bell

“In its past life, the restaurant space that’s now Allmine was a pizza-by-the-slice shop, slinging slice and soda combos to beachgoers. A humble neighborhood necessity, sure, but a destination restaurant it was not. Owner Roxana Pavel had a vision — and years of hospitality experience at major hotels that helped her understand what was essential to great operations and orchestrated the successful transformation.”

“Pavel’s team is just as integral to the operation as mozzarella, tomatoes, and flour. From her small but mighty dishwasher to her appropriately mustachioed head chef, Sid Hilarides, they all fall under the banner of “amazing humans,” essential to Pavel’s operation.”

Allmine’s menu item for the 2^nd Annual Swell Plates series (January 14^th to February 11^th, 2026) is the Porchetta Appetizer. “It’s house-roasted pork belly, crisped to perfection, rolled with herbs and served with pickles, sharp mustard and house focaccia.”

We’ll meet proprietress, Roxana Pavel.

January 3: Allmine, CordeValle Winery, Tara Punzone of Pura Vita

Posted on January 1, 2026 by Adam Bell

Podcasts

Hour One: Allmine, CordeValle Winery
Hour Two: CordeValle Winery, Tara Punzone, Andrew Gruel

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Allmine in Oceanside with Restaurateur Roxana Pavel
Segments Four and Five: CordeValle Winery, San Martin, CA with Winemaker Steve Driscoll
Segments Six and Seven: Chef and Restaurateur Tara Punzone, Pura Vita, West Hollywood and Vegana Italiana
Segment Eight: Chef Andrew Gruel (Co-host) of Calico Fish House with “Ask the Chef”

“Roxana Pavel’s Allmine is a neighborhood joint tucked near the beach in Oceanside, CA, serving hand crafted food made with locally sourced vegetables and meats, artisanal pizza, local beers and natural wines. It’s all accompanied with smiles and good vibes. Allmine’s menu item for the 2^nd Annual Swell Plates series (January 14^th to February 11^th, 2026) is the Porchetta Appetizer. It’s house-roasted pork belly, crisped to perfection, rolled with herbs and served with pickles, sharp mustard and house focaccia.” We’ll meet proprietress, Roxana Pavel.

“CordeValle, the celebrated Northern California golf resort in San Martin, acquired the Clos La Chance Winery late last year. It’s an idyllic wine estate neighboring the resort’s 1,700-acre property. With this acquisition, CordeValle ushers in a new chapter with the introduction of CordeValle Winery, reinforcing its commitment to excellence while setting a bold yet approachable vision for the future.

Rooted in a passion for exceptional hospitality and craftsmanship, CordeValle Winery is the newest venture from CordeValle, bringing a refined, sense-driven approach to winemaking. Clos La Chance’s winemaker, Steve Driscoll, continues to helm the winemaking operations. Located within the Santa Clara Valley AVA and surrounded by 83 acres of verdant rolling hills and vineyards, CordeValle Winery offers an elevated yet approachable experience that blends the extraordinary beauty of Northern California with impeccable hospitality.” Winemaker Steve Driscoll joins us to uncork all that is CordeValle Winery.

“From the celebrated vegan chef behind West Hollywood’s Pura Vita, Tara Punzone,—the country’s first 100% vegan Italian restaurant and wine bar—comes Vegana Italiana – Traditional Italian the Plant-Based Way  (Rodale Books, hardcover, $32.50), an exuberant celebration of old-world Italian flavors made entirely plant-based. In Vegana Italiana, Tara Punzone draws from her rich Brooklyn-Italian heritage and years of culinary expertise to deliver an irresistible collection of over 100 authentic recipes, from craveable pastas like Ravioli Pomodoro and Gnocchi alla Sorrentina to crowd-pleasing classics like Eggplant Parmigiana, Stuffed Artichokes, and Tiramisu—no meat, dairy, or sacrifice required.” Tara Punzone takes a break from her busy kitchen to join us.

For our concluding segment at 11:45 a.m. our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Pizza from top-quality ingredients is definitely a thing. Chef Andrew operated a well-reviewed New Jersey Style pizza joint (Big Parm) in a Food Hall in Tustin that, unfortunately, didn’t survive the after-effects of the pandemic. Chef Andrew talks about the difference between NJ-style pizza and the New York version. As a New Year’s treat he also shares the recipe for his signature pizza dough that for optimum results requires a slow, overnight ferment.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

We’ll meet proprietress, Roxana Pavel.

“Rooted in a passion for exceptional hospitality and craftsmanship, CordeValle Winery is the newest venture from CordeValle, bringing a refined, sense-driven approach to winemaking. Clos La Chance’s winemaker, Steve Driscoll, continues to helm the winemaking operations. Located within the Santa Clara Valley AVA and surrounded by 83 acres of verdant rolling hills and vineyards, CordeValle Winery offers an elevated yet approachable experience that blends the extraordinary beauty of Northern California with impeccable hospitality.”

“With curated events, immersive tasting experiences, and a locally inspired culinary program led by new Executive Chef Tom Esparza, the winery invites guests to slow down and savor every detail. This is more than a vineyard, it’s a destination where community, sustainability and heritage converge.”

Steve Driscoll is the Winemaker at CordeValle Winery. “Steve joined the team at Clos La Chance prior to the 2009 Harvest Season. Steve Graduated with a degree in Wine and Viticulture from the University of Cal Poly, San Luis Obispo. After traveling the world, Steve came back to the Central Coast to find himself at what is now CordeValle Winery. Steve has grown within the company and moved up at a rapid pace. His knowledge of the cellar and his passion for producing fine wines is unrivaled, and possibly only matched, by his passion for Metallica and Def Leppard.”

Steve Driscoll joins us to uncork all that is CordeValle Winery.

“From the celebrated vegan chef behind West Hollywood’s Pura Vita, Tara Punzone, — the country’s first 100% vegan Italian restaurant and wine bar — comes Vegana Italiana – Traditional Italian the Plant-Based Way (Rodale Books, hardcover, $32.50), an exuberant celebration of old-world Italian flavors made entirely plant-based.

“In Vegana Italiana, Tara Punzone draws from her rich Brooklyn-Italian heritage and years of culinary expertise to deliver an irresistible collection of over 100 authentic recipes, from craveable pastas like Ravioli Pomodoro and Gnocchi alla Sorrentina to crowd-pleasing classics like Eggplant Parmigiana, Stuffed Artichokes, and Tiramisu — no meat, dairy, or sacrifice required.”

“Tara’s heartfelt journey from a meat-loving Italian kitchen to a plant-based culinary star threads through every page, reminding readers that honoring heritage and choosing a compassionate, sustainable lifestyle can — and should — go hand-in-hand. Whether you’re vegan, veg-curious, or simply looking for unforgettable recipes that happen to be plant-based, Vegana Italiana invites everyone to gather at the table, mangiare, and celebrate.”

“Tara’s debut is a love letter to Italian food, family, and flavor — showing that “vegan” doesn’t mean giving up the dishes you love; it means discovering even more joy in them.”

Tara Punzone takes a break from her busy kitchen to join us.

Chef Andrew Gruel savoring a New Jersey style Pizza

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.

Pizza prepared using quality ingredients is definitely a thing. Chef Andrew operated a well-reviewed New Jersey Style pizza joint (Big Parm) in a Food Hall in Tustin that, unfortunately, didn’t survive the after-effects of the pandemic. Chef Andrew talks about the difference between NJ-style pizza and the New York version. As a New Year’s treat he also shares the recipe for his signature pizza dough that for optimum results requires a slow, overnight ferment.

Andrew Gruel’s Family Cookbook is available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.

Podcasts

Hour One: Allmine, CordeValle Winery
Hour Two: CordeValle Winery, Tara Punzone, Andrew Gruel