2018 Taste of PASO

Oddette’s Creole
Kitchen
Good Times Café
"a walk back into the ‘50s"
Oddette Howard opened Miss
Oddette's BBQ Sauces and Catering
opened on April 1, 2003 and serves
authentic Creole/Southern food
and BBQ that is smoked.
“Sometimes with a California
twist like my greens sautéed with
onions, mushrooms and tricolor
bells then steamed to perfect
doneness.”
What's new on the menu for this
season?
Every Friday I offer Fried
Chicken and Waffles. There is a
special each week like Fried
Catfish and Greens, Meatloaf
and Cabbage, Shrimp Etoufee,
Jambalaya, Chicken Creole,
Macaroni and Cheese, RedBeans
and Rice, Smoked Back Ribs with
Potato Salad.
Do you have an entrée that is
considered your signature dish?
At Arroyo Robles the signature
dish is the Fried Chicken and
Waffles.
What ingredients do you source
from local farms or vendors?
Finding locals that make or
grow what I need for my type of
cooking has been a challenge.
I can always count on Spencer's
Fresh Market in Morro Bay for
Andouille Sausage.
Are there any off-menu offerings
our readers can try?
I am small and flexible enough
that people will make requests
and I will add to the list of specials
or make it for them. That's how
Red Beans and Rice got on.
What special ingredient can you
not cook without?
Garlic is not special but essential.
Gumbo File (finely ground
sassafras leaves) and Ground Bay
Leaves are pretty essential. The
most important of all is LOVE!
Are there any specials or events
coming in January you want
people to know about?
Not January but February, we
will be having a Winemaker's
Mardi Gras Celebration with all
the traditional Mardi Gras Cuisine
plus music and fantastic wines.
What keeps your customers
coming back?
All the love I put into the
preparation of every dish!
Al and Dee Anna Knauer
opened Good Times Café on
October 9, 1998.
What is distinctive and special
about your restaurant?
It is a full-service, family-owned
“walk back into the 50s” café.
What's new on the menu for
this season?
Good times has four new
speciality burgers:
• Wake Up Little Suzie: Smoked
Gouda, coffee-rubbed
burger patty, peppered
bacon and a sunny side up
egg and chipotle mayo
• Heartbreak Hotel: A full
order of pastrami on a burger
• Hunka Hunka Burning Love:
Burger topped with two
jalapeño poppers, pepper
jack cheese and bacon
• Betty Bleu: Blue cheese
crumbles with buffalo ranch,
sun-dried tomatoes and bacon
Do you have an entrée that is
considered your signature dish?
Burgers!
Do you cater to any dietary
restrictions: Gluten-free? Vegan?
Low-fat? Sugar-free?
We offer gluten-free buns or you
can go without a bun on your burger.
What ingredients do you source from
local farms or vendors?
Good Times’ produce, bread and
wine are all local.
Are there any off-menu offerings our
readers can try?
Try a Double Dipper: Ranch plus
barbecue sauce, or lavored soft drinks
— get creative. One example is a cherry,
chocolate Dr. Pepper float.
What special ingredient can you not
cook without?
Our homemade seasoning.
What trends do you see growing in
2018?
More people wanting to eat at
“ma and pa” restaurants.
Are there any specials or events coming
in January you want people to know
about?
We are celebrating our 20 th year in
business in 2018.
What keeps your customers coming
back?
Real food, real service and good times!