Show 524, May 6, 2023: Dr. Shica Little, Dr. Shica’s Bakery

When we last spoke with Dr. Shica Little of Dr. Shica’s Bakery she was operating a mini retail bakery full of deliciousness out of a kiosk at Westfield Culver City. Her decadent “Almost Famous Brownies” were a signature. She was just introducing a companion line of tasty vegan desserts.

Dr. Shica’s Bakery recently exhibited her expanded gourmet line of plant-based vegan desserts at Natural Products Expo West in Anaheim. The expanded line includes indulgent cookies, brownies, cheesecake and lots more. New is a vegan crunchy cookie in lemon, double chocolate chip and birthday cake plus a vegan oatmeal raisin cookie sweetened with fruit.

Dr. Shica’s Bakery is also the Official Cookie Provider of Kevin Hart’s expanding vegan restaurant chain, Hart House. The new Hollywood location officially opens this Weekend.

Dr. Shica joins us with an Almost Famous Brownie plate at the ready.

Show 522, April 22, 2023: Executive Chef Dennis Radcliffe, Legends Hospitality at Angel Stadium Part One

Dennis Radcliffe of Legends Hospitality

What’s a new season of Angels Baseball without a home run of new food items to contemplate and savor. Joining us to make us incredibly hungry is new Executive Chef of Legends Hospitality at Angel Stadium, Dennis Radcliffe.

We’ll be chatting about what’s new in the concession stands, at Brewery X, and the Premium Suites. Angel Stadium also has an in-house pastry chef. Think fresh-baked brownie bites and oversized caramel (Granny Smith) apples!

It’s everything from the Out-of-the-Park Dog to the BX Burger on an OC Baking Co bun at Brewery X.

Also the Barbacoa Burrito and the California Steak Board in the Suites. A whole lot lot of deliciousness at the ready.

Show 512, February 11, 2023: The Vegetarian Reset – 75 Low Carb, Plant-Forward Recipes from Around the World with Author Vasudha Viswanath Part One

Vasudha Viswanath of the Vegetarian Reset

“Is the global transition to “plant-based” headed in the right direction? How sustainable is a plant-based diet if it revolves around refined carbs like bread, rice and noodles, or fake meat, uninspiring salads, and sugary smoothies? The Vegetarian Reset – 75 Low Carb, Plant-Forward Recipes from Around the World by Vasudha Viswanath celebrates a lifestyle where a foodie’s sensibility intersects with eating healthy. It solves the never-ending dilemma that vegetarians face – is life fun when you eat a salad every day or is your health taking a backseat when you eat a big bowl of rice or pasta without enough protein? The Vegetarian Reset has 75 low-carb and high-protein recipes that are rooted in whole foods like vegetables, legumes, spices, and healthy fats.”

Vasudha Viswanath joins us with as slice of her signature Zucchini Bread at the ready.

“In her debut cookbook, Vasudha takes her readers on a little trip around the world, to draw inspiration from an array of traditional cuisines from east to west. Her recipes put vegetables front and center – for example, using riced cauliflower or spiralized vegetables in lieu of white rice or noodles, and creating breads out of less-processed alternatives like chickpea and almond flour. Smoothies are refreshingly savory, and desserts are lightly sweetened with whole fruit. Due to their focus on vegetables, the recipes in this book tend to be moderately low-carb and are predominantly gluten-free. Nutritional facts are provided for each recipe. Moderate amounts of full-fat dairy and eggs are called for in some recipes, but vegan alternatives are often suggested as well.”

There is even an unexpectedly decadent chapter for “Desserts.” Think Hazelnut Brownies sweetened with Mejdool Dates.

Vasudha graciously shares the recipes for Zucchini Bread and Pav Bhaji (Mumbai street food) from The Vegetarian Reset with us.

Show 512, February 11, 2023: The Vegetarian Reset – 75 Low Carb, Plant-Forward Recipes from Around the World with Author Vasudha Viswanath Part Two

Vasudha Viswanath of the Vegetarian Reset

“Is the global transition to “plant-based” headed in the right direction? How sustainable is a plant-based diet if it revolves around refined carbs like bread, rice and noodles, or fake meat, uninspiring salads, and sugary smoothies? The Vegetarian Reset – 75 Low Carb, Plant-Forward Recipes from Around the World by Vasudha Viswanath celebrates a lifestyle where a foodie’s sensibility intersects with eating healthy. It solves the never-ending dilemma that vegetarians face – is life fun when you eat a salad every day or is your health taking a backseat when you eat a big bowl of rice or pasta without enough protein? The Vegetarian Reset has 75 low-carb and high-protein recipes that are rooted in whole foods like vegetables, legumes, spices, and healthy fats.”

Vasudha Viswanath continues with us with a slice of her signature Zucchini Bread at the ready.

“In her debut cookbook, Vasudha takes her readers on a little trip around the world, to draw inspiration from an array of traditional cuisines from east to west. Her recipes put vegetables front and center – for example, using riced cauliflower or spiralized vegetables in lieu of white rice or noodles, and creating breads out of less-processed alternatives like chickpea and almond flour. Smoothies are refreshingly savory, and desserts are lightly sweetened with whole fruit. Due to their focus on vegetables, the recipes in this book tend to be moderately low-carb and are predominantly gluten-free. Nutritional facts are provided for each recipe. Moderate amounts of full-fat dairy and eggs are called for in some recipes, but vegan alternatives are often suggested as well.”

There is even an unexpectedly decant chapter for “Desserts.” Think Hazelnut Brownies sweetened with Mejdool Dates.

“Vasudha Viswanath is the founder of We Ate Well, a community for foodies that focuses on eating mindfully and sustainably on a vegetarian diet. She has been a lifelong vegetarian and passionate home cook. Her journey into eating healthy started with a doctor’s note about her elevated blood sugar after a routine physical. She transformed the way she cooks to cut out excessive starch and sugar and has never felt better. After spending over a decade on Wall Street where she specialized in technology and business strategy, Vasudha left her career in finance to write a cookbook and create We Ate Well. She grew up in Bangalore, India and now lives in New York City with her husband and daughter.”

Vasudha graciously shares the recipes for Zucchini Bread and Pav Bhaji (Mumbai street food) from The Vegetarian Reset with us.

Show 431, June 26, 2021: Dr. Shica Little, Dr. Shica’s Bakery, Westfield Culver City Part One

Doctor Shica Little of Dr Shica's Bakery

Dr. Shica Little, known to many as “Southern Sweet Maker to the Stars” as she channels her love of baking and her Southern upbringing into her signature Southern sweets and custom creations, is now showcasing her Southern hospitality at her first official Dr. Shica’s Bakery retail bakery location at Westfield Culver City which opened last month. Her irresistible treats are brownies, cookies, cakes and custom creations.”

“Dr. Shica has always enjoyed her small bakery business as a fun side project in hopes that one day it would grow beyond her home kitchen. When the COVID-19 pandemic hit in March of 2020, Dr. Shica, a Doctor of Education and college professor in the educational services industry was laid off from her corporate job and she knew right then that it was time to turn her dream into a reality, so she created Dr. Shica’s Bakery online in Los Angeles.”

“Delivering comfort in a Bakery Box became Dr. Shica’s sole mission as everyone was trying their best to adjust to life in lockdown. Dr. Shica also discovered that growing a small business during a pandemic is chock-full of challenges and Dr Shica’s Bakery was faced with operational restrictions, slow supply lines, and a customer base with a much less disposable income, but Dr. Shica and her small team continued to push forward to overcome these challenges and they continued to deliver her delicious Southern sweets all-across the country during a most challenging time.”

“This past year Dr. Shica started selling her Red Velvet Cake (her mom’s special recipe) and her Brownies at a pop-up shop in a soul food restaurant on Melrose Avenue in Hollywood. This gained the attention of several Hollywood executives who instantly became huge fans of Dr. Shica’s Desserts, especially her brownies, giving them their name: Almost Famous Brownies. Word started spreading quickly and Dr. Shica began delivering her Bakery Boxes all over the city.”

“She then got a call from Oprah Magazine as they had heard about her desserts and Oprah and Gayle loved her cookies, and Dr. Shica’s Bakery was in the top three on Oprah’s Favorite Things out of 15,000 entries. She was then featured as a Black small business owner on GMA, and her Gourmet Dessert Boxes were featured on Tory Johnson’s ‘Deals and Steals, bringing a tremendous amount of visibility and recognition to Dr. Shica’s Bakery just after its inception.”

“Dr. Shica’s Bakery creates gourmet, Southern-style desserts using only the freshest premium ingredients. Dr. Shica also knew she wanted to expand her baked goods to meet the growing demand for vegan treats, so she developed and is introducing a new line of mouth-watering, plant-based Vegan Desserts that satisfy those sweet cravings and allow her plant-based customers to maintain their vegan lifestyles all while continuing to indulge and enjoy.”

“Reinventing her family’s recipes, Dr. Shica brings old favorites into the modern era featuring desserts with the taste of home and the sophistication of a gourmet bakery, including Signature Sweets such as Dr. Shica’s CookiesSprinkle Delight, Hot Chocolate, Gigi’s Chocolate Chip, Vegan Chocolate Chunk, Lemon Drop, Red Velvet; CakeDebra’s Red Velvet Cake; BrowniesAlmost Famous Brownies; full line of Vegan DessertsVegan Almost Famous Brownies, Vegan Cookies, Vegan Red Velvet Cake, and Signature Boxes including Dr. Shica’s Spring Gift Box, Gourmet Dessert Box, Vegan Gourmet Dessert Boxes, and Traditional and Vegan Birthday Boxes. Also, not to be missed are Dr. Shica’s Custom Creations as Dr. Shica’s Bakery will bring joy to any celebration and if you dream it, they will make it!”

Dr. Shica joins us with whisk in hand.

Show 431, June 26, 2021: Dr. Shica Little, Dr. Shica’s Bakery, Westfield Culver City Part Two

Doctor Shica Little of Dr Shica's Bakery

Dr. Shica Little, known to many as “Southern Sweet Maker to the Stars” as she channels her love of baking and her Southern upbringing into her signature Southern sweets and custom creations, is now showcasing her Southern hospitality at her first official Dr. Shica’s Bakery retail bakery location at Westfield Culver City which opened last month. Her irresistible treats are brownies, cookies, cakes and custom creations.”

“Dr. Shica has always enjoyed her small bakery business as a fun side project in hopes that one day it would grow beyond her home kitchen. When the COVID-19 pandemic hit in March of 2020, Dr. Shica, a Doctor of Education and college professor in the educational services industry was laid off from her corporate job and she knew right then that it was time to turn her dream into a reality, so she created Dr. Shica’s Bakery online in Los Angeles.”

“Dr. Shica’s Bakery creates gourmet, Southern-style desserts using only the freshest premium ingredients. Dr. Shica also knew she wanted to expand her baked goods to meet the growing demand for vegan treats, so she developed and is introducing a new line of mouth-watering, plant-based Vegan Desserts that satisfy those sweet cravings and allow her plant-based customers to maintain their vegan lifestyles all while continuing to indulge and enjoy.”

“Reinventing her family’s recipes, Dr. Shica brings old favorites into the modern era featuring desserts with the taste of home and the sophistication of a gourmet bakery, including Signature Sweets such as Dr. Shica’s CookiesSprinkle Delight, Hot Chocolate, Gigi’s Chocolate Chip, Vegan Chocolate Chunk, Lemon Drop, Red Velvet; CakeDebra’s Red Velvet Cake; BrowniesAlmost Famous Brownies; full line of Vegan DessertsVegan Almost Famous Brownies, Vegan Cookies, Vegan Red Velvet Cake, and Signature Boxes including Dr. Shica’s Spring Gift Box, Gourmet Dessert Box, Vegan Gourmet Dessert Boxes, and Traditional and Vegan Birthday Boxes. Also, not to be missed are Dr. Shica’s Custom Creations as Dr. Shica’s Bakery will bring joy to any celebration and if you dream it, they will make it!”

Dr. Shica joins us with whisk in hand.

Show 424, May 8, 2021: Brandon Weimer, Founder, Brandini Toffee, Palm Springs Part One

Brandon Weimer of Brandini Toffee

“In 2006, a young toffee-maker (based in the greater Palm Springs area,) Brandon Weimer, and family friend were presented an opportunity to go on a class trip to Italy during their sophomore year of high school. Challenged by their parents to earn half the cost of their trip, they accepted, and Brandini Toffee was born.”

“With unwavering optimism, they sold their toffee to family, friends and the community. Within a few months the two surpassed their funding goals and enjoyed a well-earned trip to Europe. Since then, the company has grown into a business committed to quality and community.”

“Founded in the Palm Springs area, Brandini Toffee is enjoyed by chocolate-lovers and toffee aficionados around the world, and is the first toffee company to receive the coveted gold sofi Award from the Specialty Food Association. The family owned business has become a featured favorite on Oprah Winfrey’s O List, The Martha Stewart Show, The Food Network and Brandini Toffee has even been served to a President of the United States.”

“The company is dedicated to handcrafted toffee created with premium, preservatives-free and GMO-free ingredients.” Brandini Toffee also crafts Toffee Popcorn and Cashew Almond Toffee Popcorn. Ice cream treats include a Toffee Milkshake and a Dark Chocolate, Hand-Dipped Toffee Ice Cream Bar (with vanilla or chocolate ice cream.) There is also an exclusive Toffee Brownie.

“This is the recipe that has led to four Brandini store locations, a fast-growing wholesale segment, and shipments world-wide.” The newest store location (and the first outside of the greater Palm Springs area) is in Westfield Century City.

Founder Brandon Weimer joins us.

Show 424, May 8, 2021: Brandon Weimer, Founder, Brandini Toffee, Palm Springs Part Two

Brandon Weimer of Brandini Toffee

“In 2006, a young toffee-maker (based in the greater Palm Springs area,) Brandon Weimer, and family friend were presented an opportunity to go on a class trip to Italy during their sophomore year of high school. Challenged by their parents to earn half the cost of their trip, they accepted, and Brandini Toffee was born.”

“With unwavering optimism, they sold their toffee to family, friends and the community. Within a few months the two surpassed their funding goals and enjoyed a well-earned trip to Europe. Since then, the company has grown into a business committed to quality and community.”

“Founded in the Palm Springs area, Brandini Toffee is enjoyed by chocolate-lovers and toffee aficionados around the world, and is the first toffee company to receive the coveted gold sofi Award from the Specialty Food Association. The family owned business has become a featured favorite on Oprah Winfrey’s O List, The Martha Stewart Show, The Food Network and Brandini Toffee has even been served to a President of the United States.”

“The company is dedicated to handcrafted toffee created with premium, preservatives-free and GMO-free ingredients.” Brandini Toffee also crafts Toffee Popcorn and Cashew Almond Toffee Popcorn. Ice cream treats include a Toffee Milkshake and a Dark Chocolate, Hand-Dipped Toffee Ice Cream Bar (with vanilla or chocolate ice cream.) There is also an exclusive Toffee Brownie.

“This is the recipe that has led to four Brandini store locations, a fast-growing wholesale segment, and shipments world-wide.” The newest store location (and the first outside of the greater Palm Springs area) is in Westfield Century City.

Founder Brandon Weimer joins us.

Show 339, August 31, 2019: Cookie Good’s Co-Founder & Baker, Ross Canter Part Two

Ross Canter of Cookie Good“For years I was a “writer who bakes”. I’d spend my days in coffee shops writing screenplays, tv shows. Each day was an emotional rollercoaster as I struggled to find self-worth while being mocked by blank pages. But, relief came on weekends and holidays when I’d get into the kitchen and make cookies. I love that you can take lots of different, totally unrelated ingredients, mix them together, nurture them just a little bit and come out with something wonderful, edible and delicious. I realized that I rarely got that feeling of complete satisfaction while sitting at my computer and I knew that I wanted to feel “cookie good” more often.”

As luck would have it, Hollywood writers went on strike in 2007 and now, with no source of income, Melanie suggested it was time for a career change. We perfected my cookie & brownie recipes, sent an email out to family and friends and three minutes later we had our first order (in truth, it was for my best friend but I still think it counts). We’ve been baking, shipping, developing new flavors and feeling “cookie good” ever since.” – Ross Canter, Baker & Co-Founder

“Unlike Ross, the baker who writes, I don’t bake or write. But luckily after 25 years of marriage, 23 years of parenting, birthday parties & holidays galore, I can wrap a mean gift so we make a great team in the bakery.”

“On a deeper note, Cookie Good isn’t just about delicious cookies and pretty packaging. It’s about our family’s struggle to find our passion in life and our ability to survive; it’s about our desire to give back and make an impact on this crazy world – and having lived with breast cancer for the past 21 years, surviving is something our family knows a lot about. So in 2007, when presented with a sink or swim situation, we decided to dive in and combine Ross’ passion for baking and my quest to give back in the hope that Cookie Good might somehow make the world a better place – even if it’s just one cookie at a time. Besides supporting many schools and charities year-round, every October we donate proceeds from our cookies to the Breast Cancer Care & Research Fund, an organization that is very close to our hearts.” – Melanie Canter, Co-Founder

New from Cookie Good is Cookie Corn.” “This just might be the best thing you’ve never had before.”

Cookie Good’s Ross Canter continues…

Show 219, April 15, 2017: Pastry Chef Heather Roseborough, Crave Dessert Company, Marina del Rey / Culver City

Heather RoseboroughWhat’s Easter & Passover without some special Holiday sweets? Pastry Chef extraordinaire, Heather Roseborough, is the co-proprietress of the aptly named Crave Dessert Company in Marina del Rey. A selection of incredibly rich brownies and a crowd-pleasing German Chocolate Cake are among her specialties. Handling special orders, with advance notice, are their norm.

Chef Heather was the pastry chef at the original Ford’s Filling Station in Culver City. She also worked in the pastry department at Chef Tom Colicchio’s Craft, Century City

“We offer a wide range of desserts with unique flavors, customizable for a variety of private events and catering.”

“We specialize in small batch baking and offer a variety of house-made delicious desserts. We also love to tailor desserts for whatever your needs are. Stop by and see us, or call / e-mail to inquire about our custom desserts. We offer a large selection of gluten free desserts, too, which taste amazing!”

We’ll meet Pastry Chef Heather and hear about her tempting collection of properly decadent treats.