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.

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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.

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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.

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Show 253, December 23, 2017: Restaurateur Donato Poto, il Pesce Cucina and Best Girl

Donato PotoGreatly respected restaurateur Donato Poto, in partnership with Chef Michael Cimarusti, is responsible for the L.A. fine dining treasure, Providence, as well as the more casual Connie & Ted’s (with restaurateur Craig Nickoloff) in West Hollywood. It’s been a busy few weeks for them as they have launched il Pesce Cucina in Eataly in Westfield Century City as well as Best Girl, a 3-meal-a-day restaurant in The Ace Hotel in Downtown Los Angeles.

Headed up by acclaimed L.A. restaurant Providence, Il Pesce Cucina is Eataly’s fish market-inspired restaurant. For more than a decade, the team led by Chef Michael Cimarusti and Donato Poto has worked to elevate the standards of modern American seafood restaurants. At Eataly, Providence highlights the delicious varieties of California’s wild fish in their menus. All of the fresh seafood is responsibly sourced, with a particular focus on wild-caught and raw options that promise to satisfy every taste.

For now tables (including patio seating with prime views of the Hollywood Hills and Century City) are available on a first-come, first-served basis; il Pesce Cucina does not accept reservations. If you’re going to be doing some shopping at Eataly a good tip is put your name in at il Pesce first.

“Providence, a restaurant with two Michelin stars, has defined a new standard of seafood cuisine in America. Led by Chef Michael Cimarusti and co-owner Donato Poto, this signature L.A. restaurant found its roots in the search for sustainable fish, wild caught and of the finest quality. Ingredients are treated with the greatest respect and technique, with the goal of bringing the freshest seafood flavors to your table. Eataly partners with Providence at Il Pesce Cucina because we believe in the same emphasis on ingredients and search for quality.”

We’ll get the full, mouthwatering briefing from Donato.

 

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Show 106, January 17, 2015: Show Preview with Producer & Co-Host Andy Harris

Andy Harris at the KLAA StudiosProducer and Co-Host Andy Harris is going solo in the host chair this morning. Now a preview of today’s rich (but mostly guilt-free) show

Chef Anthony Jacquet of the Whisper Restaurant and Lounge at The Grove in Los Angeles was one of three talented North American Chefs to be chosen by the Taiwan Tourism to participate in Taste Taiwan 2014. The lucky chefs were hosted to an exclusive eight-day culinary adventure to Taiwan. Chef Anthony was inspired to then create a dish from his trip which is highlighted on The Whisper menu as a special for this month. Diners who enjoy this dish also have the chance to win roundtrip airfare to Taiwan on EVA Air.. Chef Anthony returns with an update.

Maison Giraud in Pacific Palisades opened its doors in 2011. The unpretentious restaurant and bakery reflect the life and experiences of master French Chef Alain Giraud (ex-Michel Richard’s Citrus.) Chef Giraud welcomes his guests to dine on fine French food in a friendly, family setting. You can see him every Wednesday morning shopping at The Santa Monica Farmers Market where he is a long-time fixture. Giraud arrived in Los Angeles in 1988 and joined Michel Richard at Citrus as Chef de Cuisine. Together they elevated Citrus to the ranks of the country’s most celebrated restaurants. Chef Alain is our guest.

Troy Johnson is San Diego Magazine’s colorfully opinionated Food Critic and Editor-at Large. Troy joins us to discuss his recent cover story on “Baja. The Best Food, Wine, Beer, Music, And More.” Johnson will also update us on what’s on the horizon of significance in San Diego dining for 2015.

The Museum of the American Cocktail (MOTAC), Golden State of Cocktails, and Dewar’s present “King Cocktail in Story and Song: Dale DeGroff in Conversation with Philip Dobard,” a very special edition of Touring the Cocktail: MOTAC Los Angeles. The presentation is set for Wednesday evening, January 28th at 6:30 p.m. at Casey’s Irish Pub in Downtown Los Angeles. Dale DeGroff is a central figure in the craft cocktail revolution of the last 25 years. Philip Dobard is Vice President of the SoFAB Institute, home of The Museum of the American Cocktail. Both Dale DeGroff and Philip Dobard join us to preview the intriguing “King Cocktail in Story and Song.”

Chef Eric Greenspan of Greenspan’s Grilled Cheese and The Roof on Wilshire is back with us. We’ll get an update on the prime time run of his new series, “Eric Greenspan is Hungry” for the National Geographic Channel which just completed its initial run and is available “On Demand” on cable. Starting on Sunday, Jan. 18th Chef Eric is launching a Greenspan’s Grilled Cheese Pop Up at Westfield Century City through the end of March 2015.In Century City there will also be some exclusive menu items for Greenspan’s first West L.A. outpost.

Dine Newport Beach Restaurant Week returns with a renewed and refreshed format this winter, spanning two weeks of scrumptious dining possibilities from Monday, January 19th to Sunday, February 1st, 2015. Diners have the opportunity to enjoy special price fixed menus at lunch or dinner priced to represent a great value. Some restaurants are offering special Newport Beach Restaurant Week cocktails to pair with their special menus. Polly Peak, Director of Dine Newport Beach (the marketing arm of the Newport Beach Restaurant Association) is with us to preview all the tasty morsels.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

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Show 106, January 17, 2015: Chef Eric Greenspan

Eric GreenspanChef Eric Greenspan of Greenspan’s Grilled Cheese and The Roof on Wilshire is back with us. We’ll get an update on the prime time run of his new series, Eric Greenspan is Hungry for the National Geographic Channel, which just completed its initial run (six episodes) and is available “On Demand” on cable. We’ll also chat about his experience with the six-hour National Geographic series, “Eat – The Story of Food,” aired in 2-hour installments over 3 nights. Chef Eric was prominent in all the episodes.

Starting on Sunday, Jan. 18th Chef Eric is launching a Greenspan’s Grilled Cheese Pop Up at Westfield Century City (2nd level of the Dining Terrace) through the end of March 2015. In Century City there will also be some exclusive menu items for Greenspan’s first West L.A. outpost. Think the Westfield Melt on sourdough with Muenster cheese, red onion, short rib, tomato and garlic aioli.

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January 17: Anthony Jacquet, Alain Giraud, Troy Johnson, Dale DeGroff, Eric Greenspan, Dine Newport Beach Restaurant Week

Podcasts

Segment One: Show Preview with Producer & Co-Host Andy Harris
Segment Two: Anthony Jacquet, Executive Chef, Whisper Restaurant & Lounge
Segment Three: Chef / Proprietor Alain Giraud, Maison Giraud
Segment Four: Troy Johnson, Food Critic, San Diego Magazine Part One
Segment Five: Troy Johnson, Food Critic, San Diego Magazine Part Two
Segment Six: Mixologist Dale DeGroff and Philip Dobard of SoFAB Institute
Segment Seven: Chef Eric Greenspan
Segment Eight: Dine Newport Beach Restaurant Week

Andy Harris at the KLAA StudiosProducer and Co-Host Andy Harris is going solo in the host chair this morning. Now a preview of today’s rich (but mostly guilt-free) show

Chef Anthony Jacquet of the Whisper Restaurant and Lounge at The Grove in Los Angeles was one of three talented North American Chefs to be chosen by the Taiwan Tourism to participate in Taste Taiwan 2014. The lucky chefs were hosted to an exclusive eight-day culinary adventure to Taiwan. Chef Anthony was inspired to then create a dish from his trip which is highlighted on The Whisper menu as a special for this month. Diners who enjoy this dish also have the chance to win roundtrip airfare to Taiwan on EVA Air. Chef Anthony returns with an update.

Maison Giraud in Pacific Palisades opened its doors in 2011. The unpretentious restaurant and bakery reflect the life and experiences of master French Chef Alain Giraud (ex-Michel Richard’s Citrus.) Chef Giraud welcomes his guests to dine on fine French food in a friendly, family setting. You can see him every Wednesday morning shopping at The Santa Monica Farmers Market where he is a long-time fixture. Giraud arrived in Los Angeles in 1988 and joined Michel Richard at Citrus as Chef de Cuisine. Together they elevated Citrus to the ranks of the country’s most celebrated restaurants. Chef Alain is our guest.

Troy Johnson is San Diego Magazine’s colorfully opinionated Food Critic and Editor-at Large. Troy joins us to discuss his recent cover story on “Baja. The Best Food, Wine, Beer, Music, And More.” Johnson will also update us on what’s on the horizon of significance in San Diego dining for 2015.

The Museum of the American Cocktail (MOTAC), Golden State of Cocktails, and Dewar’s present “King Cocktail in Story and Song: Dale DeGroff in Conversation with Philip Dobard,” a very special edition of Touring the Cocktail : MOTAC Los Angeles. The presentation is set for Wednesday evening, January 28th at 6:30 p.m. at Casey’s Irish Pub in Downtown Los Angeles. Dale DeGroff is a central figure in the craft cocktail revolution of the last 25 years. Philip Dobard is Vice President of the SoFAB Institute, home of The Museum of the American Cocktail. Both Dale DeGroff and Philip Dobard join us to preview the intriguing “King Cocktail in Story and Song.”

Chef Eric Greenspan of Greenspan’s Grilled Cheese and The Roof on Wilshire is back with us. We’ll get an update on the prime time run of his new series, “Eric Greenspan is Hungry” for the National Geographic Channel which just completed its initial run and is available “On Demand” on cable. Starting on Sunday, Jan. 18th Chef Eric is launching a Greenspan’s Grilled Cheese Pop Up at Westfield Century City through the end of March 2015.In Century City there will also be some exclusive menu items for Greenspan’s first West L.A. outpost.

Dine Newport Beach Restaurant Week returns with a renewed and refreshed format this winter, spanning two weeks of scrumptious dining possibilities from Monday, January 19th to Sunday, February 1st, 2015. Diners have the opportunity to enjoy special price fixed menus at lunch or dinner priced to represent a great value. Some restaurants are offering special Newport Beach Restaurant Week cocktails to pair with their special menus. Polly Peak, Director of Dine Newport Beach (the marketing arm of the Newport Beach Restaurant Association) is with us to preview all the tasty morsels.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Anthony JacquetChef Anthony Jacquet of the Whisper Restaurant and Lounge at The Grove in Los Angeles was one of three talented North American Chefs to be selected by Taiwan Tourism to participate in Taste Taiwan 2014. The lucky chefs were hosted to an exclusive eight-day culinary adventure to Taiwan.

Chef Anthony was inspired to then create a dish from his trip which is highlighted on The Whisper menu as a special for this month. It’s a Berkshire Pork Belly Bun with housemade hoisin sauce, pickled Fresno peppers, five-spice candied peanuts, and a fried quail egg.

Diners who enjoy this dish at Whisper Lounge this month also have the chance to win roundtrip airfare to Taiwan on EVA Air.

The chefs’ eight-day tour of Taiwan was filmed and edited into an informative 30-minute documentary. The documentary follows the on-the-go chefs as they indulge in Taiwan’s finest restaurants and experience the island’s fresh produce markets and street foods, among other culinary adventures.

Chef Anthony returns with an update.

Alain GiraudMaison Giraud in Pacific Palisades opened its doors in 2011. The unpretentious restaurant and bakery reflect the life and experiences of master French Chef Alain Giraud (ex-Michel Richard’s Citrus.) Chef Giraud welcomes his guests to dine on fine French food in a friendly, family setting.

You can see him every Wednesday morning shopping at The Santa Monica Farmers Market where he is a long-time and familiar fixture. Giraud arrived in Los Angeles in 1988 and joined Michel Richard at Citrus as Chef de Cuisine. Together they elevated Citrus to the ranks of the country’s most celebrated restaurants.

Since then Alain has been the executive chef at Lavande, a fondly remembered French Provencal restaurant at the Loews Santa Monica Beach Hotel. He was the opening executive chef in 2002 at the high profile and much written-about Bastide on Melrose Place in West Hollywood. Before opening Maison Giraud, Alain was the opening executive chef at Anisette, an ambitious French brasserie located in the landmark Clocktower Building in Santa Monica.

Maison Giraud hosts a gourmet oyster bar on the first Thursday of each month conducted by Master Ecailler Christophe Happillion. On the fourth Thursday of each month is the Four Star Dinner (7-courses) showcasing the talents of a prominent Guest Chef.

Foie gras is back on the menu at Maison Giraud.

Chef Alain Giraud is our guest.

Troy JohnsonTroy Johnson is San Diego Magazine’s colorfully opinionated Food Critic and Editor-at Large. He also pens the San Diego Food News Blog available on San Diego Magazine’s Website. You also know him as a regular judge on Food Network’s Guy’s Grocery Games now in Season 2.

Previously he also wrote and hosted Food Network’s “Crave.” This was a fast-moving food and travel show.

Troy joins us to discuss his recent cover story on “Baja. The Best Food, Wine, Beer, Music, And More.” Johnson will also update us on what’s on the horizon of significance in San Diego dining for 2015.

Is foie gras now returning to San Diego area restaurants as it is in Los Angeles and Orange County? We’ll get Johnson’s thoughts on foie gras.

Dale DeGroffThe Museum of the American Cocktail (MOTAC), Golden State of Cocktails, and Dewar’s present “King Cocktail in Story and Song: Dale DeGroff in Conversation with Philip Dobard,” a very special edition of Touring the Cocktail: MOTAC Los Angeles. The presentation is set for Wednesday evening, January 28th at 6:30 p.m. at Casey’s Irish Pub in Downtown Los Angeles.

Dale DeGroff is a central figure in the craft cocktail revolution of the last 25 years. Hear how Dale became “King Cocktail,” how he went from L.A’s Hotel Bel-Air to New York’s Rainbow Room, why he and a group of like-minded craft cocktail pioneers established MOTAC, and colorful tales of events along the way.

Philip Dobard is Vice President of the SoFAB Institute, home of The Museum of the American Cocktail.

Enjoy classic standards performed live by Dale and Philip and sip signature cocktails featuring Dewar’s True Scotch and prepared from recipes by MOTAC Advisory Board members Julian Cox, Josh Goldman, Michael Neff, and Lesley Jacobs Solmonson. Admission includes a selection of gourmet appetizers courtesy of Casey’s Irish Pub.

Both Dale DeGroff and Philip Dobard join us to preview the intriguing “King Cocktail in Story and Song.”

Eric GreenspanChef Eric Greenspan of Greenspan’s Grilled Cheese and The Roof on Wilshire is back with us. We’ll get an update on the prime time run of his new series, Eric Greenspan is Hungry for the National Geographic Channel, which just completed its initial run (six episodes) and is available “On Demand” on cable. We’ll also chat about his experience with the six-hour National Geographic series, “Eat – The Story of Food,” aired in 2-hour installments over 3 nights. Chef Eric was prominent in all the episodes.

Starting on Sunday, Jan. 18th Chef Eric is launching a Greenspan’s Grilled Cheese Pop Up at Westfield Century City (2nd level of the Dining Terrace) through the end of March 2015. In Century City there will also be some exclusive menu items for Greenspan’s first West L.A. outpost. Think the Westfield Melt on sourdough with Muenster cheese, red onion, short rib, tomato and garlic aioli.

Dine Newport Beach Restaurant WeekDine Newport Beach Restaurant Week returns with a renewed and refreshed format this winter, spanning two weeks of scrumptious dining possibilities from Monday, January 19th to Sunday, February 1st, 2015. Diners have the opportunity to enjoy special price fixed menus at lunch or dinner priced to represent a great value. Some restaurants are offering special Newport Beach Restaurant Week cocktails to pair with their special menus.

New price points on menus available to offer something for everyone and every occasion. Lunch – $10, $15, $20, and $25. Dinner – $20, $30, $40, and $50.

“Newport Beach Restaurant Week will showcase a variety of unique dining experiences and cuisines ranging from American favorites to authentic ethnic fare and formal fine dining to hip and sandy-feet -casual,” notes Polly Peak, Director of Dine Newport Beach.

Polly Peak, Director of Dine Newport Beach (the marketing arm of the Newport Beach Restaurant Association) is with us to preview all the tasty morsels.

Podcasts

Segment One: Show Preview with Producer & Co-Host Andy Harris
Segment Two: Anthony Jacquet, Executive Chef, Whisper Restaurant & Lounge
Segment Three: Chef / Proprietor Alain Giraud, Maison Giraud
Segment Four: Troy Johnson, Food Critic, San Diego Magazine Part One
Segment Five: Troy Johnson, Food Critic, San Diego Magazine Part Two
Segment Six: Mixologist Dale DeGroff and Philip Dobard of SoFAB Institute
Segment Seven: Chef Eric Greenspan
Segment Eight: Dine Newport Beach Restaurant Week