“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 one of the participating restaurants in the Swell Plates dining series (January 14th to February 11th). 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.

Kei Concepts (restaurant group) debuted QUA Contemporary Chinese Cuisine last October. “It’s a deeply personal new restaurant from chef and founder Viet Nguyen. Located in Fountain Valley, QUA marks a return to roots— a tribute to family, memory, and the flavors of home.” “For years, I created what people asked for,” says Nguyen. “This time, I’m sharing something from my own life. These are the dishes I grew up eating — meals shared with family, neighbors, and friends. The flavors that shaped me.” Viet Nguyen takes a break from his busy kitchens to join us.

Kei Concepts (restaurant group) debuted QUA Contemporary Chinese Cuisine last October. “It’s a deeply personal new restaurant from chef and founder Viet Nguyen. Located in Fountain Valley, QUA marks a return to roots— a tribute to family, memory, and the flavors of home.” “For years, I created what people asked for,” says Nguyen. “This time, I’m sharing something from my own life. These are the dishes I grew up eating — meals shared with family, neighbors, and friends. The flavors that shaped me.” Viet Nguyen takes a break from his busy kitchens to join us.

“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 11th. 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.”

Joining us is 3rd Generation Restaurateur Sage Anderson.

“The Winery Restaurant & Wine Bar overlooking The Bay in Newport Beach (celebrating its 12th Anniversary this year) is focused on successfully pairing contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience. When Partners JC Clow, William Lewis and Chef Yvon Goetz set out to deliver a culinary experience straight from wine county, little did they know that they would also earn along the way the title of; Restaurateurs of the Year; for their achievements and have their restaurants in Newport Beach and Tustin earn the title of; Restaurant of the Year; multiple times!” The Winery Restaurant and Wine Bar is one of the participating restaurants in the revived Newport Beach Restaurant Week running now until January 25th. On offer is a four-course Dinner (including a Chef’s Seasonal Amuse Bouche) with options for Appetizers, Entrees and Dessert for $65 per guest (not including tax and gratuity.) Representing The Winery is Managing Partner JC Clow.

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. This week Chef Andrew’s continues his informed discussion of “Kitchen Hacks” that actually work from someone who cooks for a living. Picking up the conversation with the practicality of using a bench scraper.

“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 one of the participating restaurants in the Swell Plates dining series (January 14th to February 11th). 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.

Kei Concepts (restaurant group) debuted QUA Contemporary Chinese Cuisine last October. “It’s a deeply personal new restaurant from chef and founder Viet Nguyen. Located in Fountain Valley, QUA marks a return to roots— a tribute to family, memory, and the flavors of home.” “For years, I created what people asked for,” says Nguyen. “This time, I’m sharing something from my own life. These are the dishes I grew up eating — meals shared with family, neighbors, and friends. The flavors that shaped me.” Viet Nguyen takes a break from his busy kitchens to join us.

“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 11th. 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.”

Joining us is 3rd Generation Restaurateur Sage Anderson.

“The Winery Restaurant & Wine Bar overlooking The Bay in Newport Beach (celebrating its 12th Anniversary this year) is focused on successfully pairing contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience. When Partners JC Clow, William Lewis and Chef Yvon Goetz set out to deliver a culinary experience straight from wine county, little did they know that they would also earn along the way the title of; Restaurateurs of the Year; for their achievements and have their restaurants in Newport Beach and Tustin earn the title of; Restaurant of the Year; multiple times!” The Winery Restaurant and Wine Bar is one of the participating restaurants in the revived Newport Beach Restaurant Week running now until January 25th. On offer is a four-course Dinner (including a Chef’s Seasonal Amuse Bouche) with options for Appetizers, Entrees and Dessert for $65 per guest (not including tax and gratuity.) Representing The Winery is Managing Partner JC Clow.

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. This week Chef Andrew’s continues his informed discussion of “Kitchen Hacks” that actually work from someone who cooks for a living. Picking up the conversation with the practicality of using a bench scraper.

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

“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 14th to February 11th). 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.

“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 14th to February 11th). “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 continues with us unwrapping all that is Oceanside’s The Plot.

Kei Concepts (OC-based restaurant group) debuted QUA Contemporary Chinese Cuisine last October. “It’s a deeply personal new restaurant from chef and founder Viet Nguyen. Located in Fountain Valley, QUA marks a return to roots— a tribute to family, memory, and the flavors of home.”

“For years, I created what people asked for,” says Nguyen. “This time, I’m sharing something from my own life. These are the dishes I grew up eating — meals shared with family, neighbors, and friends. The flavors that shaped me.”

“At the heart of QUA is Nguyen’s grandmother, Vũ Thị Lan, who raised ten children on her own after fleeing Northern Vietnam during a time of upheaval. She built a life from scratch in Saigon — feeding her family with simple, nourishing meals that were always filled with love. Before QUA was a restaurant, it was her kitchen. Her values — resilience, warmth, and care — form the foundation of QUA, where food is shared, stories are passed on, and community is built around the table.”

Viet Nguyen takes a break from his busy kitchens to join us.

Kei Concepts debuted QUA Contemporary Chinese Cuisine last October. “It’s a deeply personal new restaurant from chef and founder Viet Nguyen. Located in Fountain Valley, QUA marks a return to roots— a tribute to family, memory, and the flavors of home.”

“For years, I created what people asked for,” says Nguyen. “This time, I’m sharing something from my own life. These are the dishes I grew up eating — meals shared with family, neighbors, and friends. The flavors that shaped me.”

“At the heart of QUA is Nguyen’s grandmother, Vũ Thị Lan, who raised ten children on her own after fleeing Northern Vietnam during a time of upheaval. She built a life from scratch in Saigon — feeding her family with simple, nourishing meals that were always filled with love. Before QUA was a restaurant, it was her kitchen. Her values — resilience, warmth, and care — form the foundation of QUA, where food is shared, stories are passed on, and community is built around the table.”

“QUA draws inspiration from Chợ Lớn, Saigon’s historic Chinatown, where generations of Cantonese, Teochew, Hokkien/Fujian, Hakka, and Hainanese immigrants shaped the local cuisine. Meals are served banquet-style — meant to be passed, shared, and talked over.”

Viet Nguyen takes another break from his busy kitchens to continue with us.

“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 11th. 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 3rd Generation Restaurateur Sage Anderson.

“The Winery Restaurant & Wine Bar overlooking The Bay in Newport Beach (celebrating its 12th Anniversary this year) is focused on successfully pairing contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience. When Partners JC Clow, William Lewis and Chef Yvon Goetz set out to deliver a culinary experience straight from wine county, little did they know that they would also earn the title of; Restaurateurs of the Year; for their achievements and have their restaurants in Newport Beach and Tustin earn the title of; Restaurant of the Year; multiple times!”

The Winery Restaurant and Wine Bar is one of the participating restaurants in the revived Newport Beach Restaurant Week running now until January 25th. On offer is a four-course Dinner (including a Chef’s Seasonal Amuse Bouche) with options for Appetizers, Entrees and Dessert for $65 per guest (not including tax and gratuity.)

Representing The Winery is Managing Partner JC Clow.

This week Chef Andrew’s continues his discussion of useful “Kitchen Hacks” that actually work from someone who cooks for a living. Picking up with the practicality of using a bench scraper. Most “kitchen hacks” online are nonsense. If a trick only works once, makes more dishes, or exists just for clicks, it’s not a hack, it’s simply a distraction. What Chef Andrew mentions are small, routine habits chefs use every day because they work, save time and reduce waste.”