SoCal Restaurant Show

“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.”

“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 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.”

Restaurateur Roxana Pavel stays with us.

“CordeValle, the celebrated 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.”

“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.” CordeValle Winery’s Tasting Room reopens on January 21st after their Winter break. The easiest way to buy the CordeValle wines is via their Website, at the Tasting Room in San Martin or as a member of one of their Wine Clubs

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.

“CordeValle, the celebrated 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.”

“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.” CordeValle Winery’s Tasting Room reopens on January 21st after their Winter break.

The easiest way to buy the CordeValle wines is via their Webside, at the Tasting Room in San Martin or as a member of one of their Wine Clubs.

Steve Driscoll rejoins us uncorking 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.”

Chef Tara graciously shares the recipes for Cacio e Pepe and Tiramisu from Vegana Italiana with us.

“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 (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.”

Chef Tara graciously shares the recipes for Cacio e Pepe and Tiramisu from Vegana Italiana with us.

Pizza crafted 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. It's also a welcome blueprint for making premium pizza in the home kitchen.

“Stepping onto MOHI Farm in Morgan Hill, CA feels like finding a peaceful oasis in the heart of a vibrant community. Nestled among the allure of Morgan Hill’s rich agricultural history, MOHI Farm is where farm-to-table dining, thoughtful event hosting, and a passion for fresh, local ingredients come together. Whether attending a special event, sharing a meal with family, or hosting your dream celebration, MOHI Farm offers warmth, style, and authenticity in every corner.” Also showcased are the local Leal Vineyards wines, an affiliated operation. Executive Chef Lance Ramburst takes a break from his busy kitchen to join us.

Anne Marie Panoringan is Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist, TASTE and a host of other well-respected and noteworthy publications. Anne Marie joins us in-studio for her final visit of 2025 to discuss her work as Food Columnist for Culture OC and highlight her current columns. Of course, more tasty Orange County morsels will be part of the conversation including a recent column (November 26, 2025) highlighting her favorite spots in the OC for fried chicken. There are a few surprises…Anne Marie earlier in the Month was on a cruise of the Mexican Riveria aboard the Royal Princess. She will talk about that experience.

Anne Marie Panoringan is Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist, TASTE and a host of other well-respected and noteworthy publications. Anne Marie joins us in-studio for her final visit of 2025 to discuss her work as Food Columnist for Culture OC and highlight her current columns. Of course, more tasty Orange County morsels will be part of the conversation including a recent column (November 26, 2025) highlighting her favorite spots in the OC for fried chicken. There are a few surprises…Anne Marie earlier in the Month was on a cruise of the Mexican River aboard the Royal Princess. She will talk about that experience.

“Former aspiring professional surfer-turned-chef Craig Hopson (an Aussie native) is behind this California-kissed French-Australian neighborhood bistro in Mar Vista, Electric Bleu, for special nights and every night. The menu changes frequently. After working at storied kitchens around the world including Guy Savoy and Le Cirque, Hopson flexes his French training in dishes like steak au poivre with green peppercorn cognac sauce while also nodding to his Perth hometown in sides like electric fries with chicken salt (a favorite Aussie condiment).” There’s also a $59 four-course tasting menu option available with a premium wine or sake pairing. In an accommodation to the neighborhood’s 4-legged guests there is a dog-friendly patio on the Woodgreen St. side of Electric Bleu. Craig Hopson takes a break from his busy dinner prep to join us.

For our concluding segment, 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. Chef Andrew looks back on the many concerns of restaurants this year and then looks ahead to the future challenges of 2026. Is there reason for optimism?

Whatever you’re celebrating the happiest of Happy Holidays from the “SoCal Restaurant Show” on AM 830 KLAA radio. Time (almost) to unwrap 2026.

A tip of the toque to Chef James Trees, Timeless Hospitality, Eric Gladstone and Rio Las Vegas for graciously hosting our live show last Saturday from High Steaks at Rio Las Vegas located in the Masquerade Tower 50 floors above the Vegas Strip. We hope to be invited back in 2026!

“Stepping onto MOHI Farm in Morgan Hill, CA feels like finding a peaceful oasis in the heart of a vibrant community. Nestled among the allure of Morgan Hill’s rich agricultural history, MOHI Farm is where farm-to-table dining, thoughtful event hosting, and a passion for fresh, local ingredients come together. Whether attending a special event, sharing a meal with family, or hosting your dream celebration, MOHI Farm offers warmth, style, and authenticity in every corner.” Also showcased are the local Leal Vineyards wines, an affiliated operation. Executive Chef Lance Ramburst takes a break from his busy kitchen to join us.

Anne Marie Panoringan is Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist, TASTE and a host of other well-respected and noteworthy publications. Anne Marie joins us in-studio for her final visit of 2025 to discuss her work as Food Columnist for Culture OC and highlight her current columns. Of course, more tasty Orange County morsels will be part of the conversation including a recent column (November 26, 2025) highlighting her favorite spots in the OC for fried chicken. There are a few surprises…Anne Marie earlier in the Month was on a cruise of the Mexican Riviera aboard the Royal Princess. She will talk about that experience.

“Former aspiring professional surfer-turned-chef Craig Hopson (an Aussie native) is behind this California-kissed French-Australian neighborhood bistro in Mar Vista, Electric Bleu, for special nights and every night. The menu changes frequently. After working at storied kitchens around the world including Guy Savoy and Le Cirque, Hopson flexes his French training in dishes like steak au poivre with green peppercorn cognac sauce while also nodding to his Perth hometown in sides like electric fries with chicken salt (a favorite Aussie condiment).” There’s also a $59 four-course tasting menu option available with a premium wine or sake pairing. In an accommodation to the neighborhood’s 4-legged guests there is a dog-friendly patio on the Woodgreen St. side of Electric Bleu. Craig Hopson takes a break from his busy dinner prep 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. Chef Andrew looks back on the many concerns of restaurants this year and then looks ahead to the future challenges of 2026. Is there reason for optimism?

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

“MOHI Farm, the vision of proprietor Frank Leal, is committed to celebrating Morgan Hill's agricultural heritage while appealing to the refined tastes of today's health-conscious urban community. Their commitment lies in reducing waste through sustainable practices in sourcing, food preparation, and design.”

“MOHI Farm prides itself on procuring the freshest, most abundant ingredients directly from local farmers including the four-acre MOHI Ranch. The menu (Breakfast, Lunch & Dinner) is a reflection of the seasons, dynamically changing with each harvest to showcase the vibrant flavors of the region's bounty in every culinary creation.”

“Stepping onto MOHI Farm in Morgan Hill feels like finding a peaceful oasis in the heart of a vibrant community. Nestled among the allure of Morgan Hill’s rich agricultural history, MOHI Farm is where farm-to-table dining, thoughtful event hosting, and a passion for fresh, local ingredients come together. Whether attending a special event, sharing a meal with family, or hosting your dream celebration, MOHI Farm offers warmth, style, and authenticity in every corner.”

Also featured are the local Leal Vineyards wines, an affiliated operation.

Executive Chef Lance Ramburst takes a break from his busy kitchen to join us.