Good Food & Drink
Mountain Views News Saturday, November 20, 2010
Mountain Views News 80 W Sierra Madre Blvd. No. 327 Sierra Madre, Ca. 91024 Office: 626.355.2737 Fax: 626.609.3285 Email: firstname.lastname@example.org Website: www.mtnviewsnews.com GOOD FOOD & DRINK 8 Mountain Views News Saturday, November 20, 2010 Eat Well! The Raymond Restaurant There is so much history here in our San Gabriel Valley. if you dig deeply enough you probably could learn something new every day about our area. One of my favorite watering holes, Lucky Baldwin’s, was named after a chap named ‘Lucky’ Baldwin who was instrumental in starting the Santa Anita race track; the Huntington Hotel, Hospital and Gardens all named after Henry Huntington, a railroad tycoon. Ahh - but what about the Raymond restaurant on Fair Oaks on the border of Pasadena / South Pasadena? Well, in 1886, Bostonian native Walter Raymond came to Pasadena and built The Raymond Hotel - a fabulous sunny destination for Easterners looking to escape harsh winter weather. On Easter Sunday in 1895, sparks from a chimney ignited the roof and the entire hotel burned to the ground in only 40 minutes. Undaunted, Mr. Raymond built an even grander hotel with 300 rooms, along with a charming caretaker’s cottage. In the early years, Walter and his wife often stayed in the cottage when it wasn’t occupied by special guests. Gracious hosts, the Raymond’s entertained celebrities such as Charlie Chaplin, Tom Mix, and Buster Keaton, who visited and filmed in Pasadena in the roaring 1920s. Sadly, in 1931, the Raymond Hotel was toppled by the Great Depression and the party was over. The hotel was razed to make room for residential development, and Walter and his wife moved into the cottage, where they lived until 1934. The caretaker’s cottage is now The Raymond Restaurant, and the timeless charm and spirit of this lovely space can be enjoyed by all. I have known the owners the very personable Rob & Leslie Levy for years. They bought the Raymond some four years ago. Their goal is great food and a revolutionary cocktail menu here in the Pasadena area. Just recently I attended the grand re-opening of the bar at The Raymond. It’s name? The “1886.” Of course drinks were flowing and, as I watched the bartenders make the drinks, I felt I was watching doctors perform surgery. General Manager Chris Mangandi gave me a quick tour of the bar. He promised me that they will revolutionize the state of cocktails here in Pasadena. Special thanks go to bartender Marcos Tello, who gave me the history lesson of the bar and the now closed and long gone Raymond hotel - definitely an interesting story. Each of the bartenders you meet at the new 1886 is highly skilled in their art and each has a great story on its history. So, come thirsty and soak in some knowledge as you enjoy your cocktail. In summary, the bar 1886 will be a starting and stopping point for eager foodies and drink connoisseurs. The Raymond Restaurant is one of the best, and will continue to evolve and please past and new guest alike. Check it out ! 1886, the Raymond Restaurant, 1250 South Fair Oaks, Pasadena, (626) 441-3136 Email me your thoughts: thechefknows@ yahoo.com. Charter Cable Channel 101 on Saturday Nights at 7 PM, and my radio show at 9 PM on Saturday Night KABC Talk Radio 790. THE CHEF KNOWS Cafe 322 - 322 W. Sierra Madre Blvd. - Sierra Madre. CA Phone (626) 836-5414 Fax: (626) 836-5787 We bake all of our offered baked goods, right here in our kitchen so that you can share with your family and friends something that is both delicious and made with care and love – which is what we all look for, especially this time of year! Our apple pies are made from organic apples that are brought in from a farm called Riley’s, at Los Rios Rancho in Yucaipa. Three types of apples go into the creation of our specialty pies, Granny Smith, Jonagold and Rome Beauty or Winesap. Each pie is crowned with a crumble topping, which makes for a much lighter pie. We offer our signature apple pies in both regular, and sugar free. But, apples pies are just the beginning of our homemade selections. On the pie front, we also carry a pumpkin and a regular or sugar free peach/berry pie. The Bean Town bakery case also offers an assortment of delectable bars, including pumpkin, fudge brownie and a low fat fruit option. Our carrot cake and various cheesecakes are a local favorite, and one must not forget the infamous chocolate layer cake which has a “to die for” reputation – you have to taste it to believe it! Did we mention the cupcakes? The red velvet and chocolate are fan favorites, and baked daily. But this time of year our kitchen gets a’buzz creating Bean Town’s themed holiday cupcakes. They go fast and you don’t want to miss them, so be sure to order now! We also carry a complete line of cookies. Our daily variety consists of chocolate chip, chocolate chip pecan, peanut butter, oatmeal and every kids’ favorite, M&M’s®. We are taking orders now for the holidays! Please place your holiday orders early. BEANTOWN 45 N. Baldwin Ave. Sierra Madre Bean Town brings you a taste of home to your holidays. HAVE A HOLIDAY DESSERT PARTY WITH A PEPPERMINT TWIST (NAPSI)-An easy way to entertain during the holidays is to have a dessert party. It’s great for the host because the time needed to make and serve dessert and beverages is much less than when a whole meal is planned. And guests almost always have time to make one last stop for something sweet, no matter what else is happening on a particular evening. Here are a few hints to make your dessert party a little sweeter: • Think red, white and pink instead of the usual red and green when coming up with decorations and recipes to serve family and friends. Tuck candy canes of various sizes in centerpieces and vases for an unexpected bit of fun. • Save time and trouble for yourself by preparing the desserts ahead of time. That way, you too can enjoy the party and spend time with your guests. • Serve the perfect holiday pair-frosty peppermint just tastes like the holidays and creamy chocolate is always popular. Combining the two can be even more delightful when you put out a pair of decadent desserts such as these made with Dreyer’s or Edy’s Slow Churned Peppermint Light Ice Cream. With half the fat and one-third fewer calories than regular ice cream, no one has to leave feeling like a bowl full of jelly. Upside-Down Peppermint Ice Cream Cake 1 box chocolate cake mix ••• can chocolate frosting 1 container Dreyer’s/Edy’s Slow Churned Peppermint Light Ice Cream Peppermint candies or candy canes Make two 9-inch cakes according to the package directions; cool completely. Remove from pan and cut the rounded top off one of the cakes to make one even layer. Wrap and freeze the second cake for later use. Soften ice cream at room temperature for 5•10 minutes. Wash pans and dry completely. Line them with plastic wrap or parchment. Carefully spread the ice cream in the pan using the entire container. Freeze for one hour or until very firm. Remove from freezer and spread the frosting over the ice cream and put the trimmed cake over the frosting. Cover tightly and freeze overnight. To serve, let frozen cake sit at room temperature for about 5 minutes. Unwrap and invert cake onto serving dish. Remove plastic wrap or parchment from the ice cream. Sprinkle crumbled pieces of peppermint candies over top of cake. Serve slices with whipped cream and garnish with candy canes, if desired. Peppermint Ice Cream Lollipops 1 container Dreyer’s/Edy’s Slow Churned Peppermint Light Ice Cream Lollipop sticks 4 oz bittersweet chocolate or chocolate chips 4 oz white chocolate or white chocolate chips 2 tablespoons vegetable shortening Holiday sprinkles and candies Place a plate or other flat surface lined with parchment paper in the freezer for 15 minutes. Make round scoops of ice cream and place on parchment. Put a lollipop stick in each scoop of ice cream and freeze for 1 hour or up to 24 hours. When you are ready to dip the lollipops, melt chocolate and 1 tablespoon shortening in a bowl in the microwave. Use 20-second intervals until smooth. (Should take 40•60 seconds and no longer. Do not scorch the chocolate.) Let sit while repeating the process to melt the white chocolate and 1 tablespoon of shortening in the microwave until smooth. Place different sprinkles in separate small bowls. Dip each lollipop halfway into the chocolate and dip into sprinkles. Immediately put back into freezer to set. Repeat with remaining ice cream. Freeze completely before serving. For more holiday ice cream dessert ideas and recipes, visit www.icecream.com.