Mountain Views News          Saturday, June 25, 2011

10

GOOD FOOD & DRINK

 Mountain Views News Saturday, June 25, 2011 


BUBBLES FOR A GREAT CAUSE AND DINNER FOR TWO

ATTENTION VONS SHOPPERS: After 11 months of construction, the Pasadena Vons on 
Colorado and Sierra Madre will be opening its doors this week. I’ll be helping celebrate the 
grand opening of my neighborhood Vons at a wine tasting next Wednesday, June 29 from 
6 to 9pm at the store to benefit City of Hope . The event will include wine tasting, gourmet 
food sampling, live entertainment and more. Tickets can be purchased at the door for $25 
and all proceeds will benefit research, treatment and education center dedicated to preventing 
and curing cancer. Hope to see you there! 2355 E. Colorado Blvd. Pasadena.. Call (626) 
449-4110 for directions

Gales Revisited

One of the most common questions that I get on a weekly basis is, “peter , what is your 
favorite restaurant”?. Well, my friends that is 
one tough question. What type of Cuisine? 
Price Point? Occasion? With Father’s day fast 
approaching I decided to leave that question to my dearly departed Father, the True King 
of The LA restaurant Scene. I know he loved Gladstone’s in the 80’s, and in the 90’s it was 
Patina, and then closer to home he loved Burger Continental, heck they even named a 
sandwich after him. But his favorite over the past few years had to be Gale’s Restaurant, 
and I think I have to put my name on that dotted line as well. Why? Great food ? Of course 
some of the best Italian Food in town, dozens of daily specials plus fresh I mean fresh produce, 
that is all locally grown and sustainable Fish. Just a few reason why, but let’s talk about 
the team that runs the show at Gale’s Husband Rene Chila and well… of course Gale Kohl, 
when I am at Gale’s either Gale or René is there, if one isn’t there they are out selecting a fish 
at the market or delivery food for a party or at a charity event. If both of them are there then 
as they say double the pleasure, long days at a restaurant can be tiresome but, it never shows 
with these dedicated warriors. I mentioned the family affair, Terri Kohl , 

Gale’s sister-in-law is involved plus niece Karyn has moved up the ranks as a hostess and 
nephew Matt works on the website. You know Gale’s 
brother, Jerry, he runs the Brighton Accessories stores.

The food is Northern Italian, and the kitchen is run ably 
but Chef Fausto Tinelli, if you are in the mood for Lasagna, 
pizza and my favorite Spaghetti and meatballs and wide 
selection of wine then you will absolute love Gale’s, somehow 
these in name simple dishes, I have found truly come 
to life here at Gales’ . Some of my suggestions for two 
I would start off with the Mussels in White Sauce ($14), 
a true house favorite, another dish worth trying and you 
won’t see it on every menu is the warm roasted olives ($8) 
, sometimes I just go to Gale’s and order them at the bar 
and with a nice cold glass of bubbly. I mentioned that the 
fished purchased all sustainable, so ask your server for the 
fresh Fish of the day, but I can recommend the Zuppe di 
Pesce, yes it’s a seafood soup with salmon, halibut, clams, 
mussels, and big shrimp ($20) another meal in to itself. I 
didn’t have it for this review, but my facebook fan Peter 
Fields says , the Tuscan Steak is a must. For you Pasta Fans, 
Gale’s really excels here, try the Portabello Ravioli ($17) a 
real winner, I tried to get Chef Fausto to give me the ingredients, 
but he held the recipe like a two year old child. Finally dessert, you might have a 
harder time picking the dessert then you will the entrée, but again ask your server for that 
days delight.

All two thumbs up !!!

Gales Restaurant the prices are right !! 452 S. Fair Oaks Pasadena (626) 432-6705. Please 
check on hours and updates through the website www.galesrestaurant.com. Please listen to 
Dining with Dills this Sunday at 6 PM on KABC Talk Radio 790 AM

TABLE FOR TWO by Peter Dills


Safety Tips To Help You Avoid Barbecue Blunders

(NAPSI)—Warmer weather is often the signal 
for backyard chefs to heat up the grill for a 
barbecue. Unfortunately, that’s when the risk of 
food poisoning often heats up as well. 

The good news is that grill masters can help 
keep their family and friends safe by following a 
few tips from the Home Food Safety program. The 
program is a collaborative effort of the American 
Dietetic Association and ConAgra Foods.

“Whether it’s a picnic, barbecue or potluck, it’s 
important to apply the same home food safety 
techniques to help keep you and your guests safe 
from food-borne illness,” said registered dietitian 
and ADA Spokesperson Jim White.

• Before firing up the coals, scrub the grill, 
utensils and coolers with hot, soapy water. Set 
aside plates and utensils to handle raw foods 
and another set for cooked foods since cross-
contamination tops the list of food safety concerns 
during the grilling season. Always wash utensils in 
warm, soapy water between uses. 

• Plan ahead so you are able to wash your hands 
before, during and after handling foods outside. 
According to White, it’s important to wash your 
hands in warm, soapy water for at least 20 seconds 
and keep a bottle of hand sanitizer or pack of 
moist towelettes nearby when soap and water are 
not readily available.

• When preparing favorites, such as steak and 
chicken, remember to use different brushes to 
baste raw and cooked meats, and boil any leftover 
marinade before using it to season cooked meats. 
“A food thermometer is the only way to ensure 
food has been cooked to the proper temperature,” 
White said. “It is not safe to rely on color or 
firmness or wait for the juices to run clear.” 

• Stock coolers with plenty of ice and a 
refrigerator thermometer to ensure foods are 
stored below 40 degrees Fahrenheit. 

• Don’t let foods stay unrefrigerated for more 
than two hours, or one hour in hot weather (90 
degrees Fahrenheit or above). 

The Home Food Safety program is dedicated to 
raising consumer awareness about the seriousness 
of food-borne illness and providing solutions for 
easily and safely handling food. 

For a downloadable chart of safe minimum 
internal temperatures for all your barbecue 
favorites, visit www.homefoodsafety.org.


What’s Cooking from Sierra Madre Grocery Company

http://www.sierramadregroceryco.com

Roasted Garlic & Olive Pasta Salad

8 cups pasta (such as rotini or bowtie) cooked, cooled 

1 can (15 oz) Corn, drained and rinsed 

1 can (15 oz) Black Beans, drained and rinsed 

1 Red Bell Pepper, diced 1/4•• 

1 Yellow Bell Pepper, diced •••” 

1 cup Mayonnaise 

1 cup Sour Cream 

2 cups (1 jar) Sierra Madre Grocery Company Roasted Garlic & Olive Bruschetta Salsa 

1 Tbsp Red Wine Vinegar 

Directions:

For dressing, combine mayonnaise, sour cream, Sierra Madre Grocery Company Bruschetta Salsa 
and red wine vinegar. Whisk until thoroughly incorporated

In a larger bowl, combine cooked pasta, corn, black beans and diced bell peppers

Toss with dressing to coat

Season to taste with Salt & Pepper

Chill & Serve

Garnish with fresh cilantro


Mountain Views News 80 W Sierra Madre Blvd. No. 327 Sierra Madre, Ca. 91024 Office: 626.355.2737 Fax: 626.609.3285 Email: editor@mtnviewsnews.com Website: www.mtnviewsnews.com