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
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!