“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!
