Mountain Views News     Logo: MVNews     Saturday, September 17, 2011

MVNews this week:  Page 10



 Mountain Views News Saturday, September 17, 2011 


A new restaurant to me is like a baby and I 
feel the world is enriched in each new birth. 
Just like a proud Father I brag about the great 
new restaurants that I discover. You would 
be amazed at what a spectacular new restaurant 
will do to people. I hear people discussing 
new restaurants every morning, and of 
course they turn to me. “Peter, have you been 
to that place over on such and such a street? 
It’s the greatest place ever!” 

Of course the person always punctuates their 
new find as “the greatest place ever.” Each 
morning I am told that the greatest place is 
being erected in cities all around me. I wish 
I had a larger appetite! So, most of the time I 
am forced to answer is in a flat, no. I haven’t 
been there yet. Now they know they have 
got me where they want me and they further 
press upon me that I have missed a miracle 
in their eyes. As they added, “Really, you 
haven’t been there yet!” 

They offer with their experience as hallow. 
Finally, when they have broke me, I counter 
with my one bullet response. I can’t check out 
every single new restaurant but I wouldn’t 
want to miss the greatest restaurant ever, so 
I will go there and we can compare notes. 
Once upon a day there was an unstated but 
well-known race between papers to ink the 
newest restaurants in their pages. With the 
Internet of today the fever has subsided for 
the trophy of a new restaurant. One that has 
been blogged many times before a newspaper 
is onto the story.

As I was getting my haircut last week my 
stylist asked if I had been to this great restaurant, 
Lemonade? “No,” I replied, “but let’s go, 
I’m starving.”

The place is part lemonade stand and part 
grade-school cafeteria. Come at lunchtime, 
secure a tray and slide it across the counter 
as you examine your options. Unlike those 
early years, though, you'll actually want to 
build a meal from what you see under the 
glass. Here you will spy a Grilled Cheese 
with Ham and Quince on Pumpernickel. 
Which could work with a Snap Pea and 
Edamame Salad and the addition of a Lemon 
Meringue Pie. With numerous vegetable 
options, salads, braises and stews, there is 
no shortage of enticing items to fill your 

I could see by the lunchtime crowd, Pasadena’s 
finest have already discovered this 
upscale Cafeteria. I love clean restaurants, 
and if this were an automobile commercial 
I would sermonize about the clean elegance 
and the comfy interior, but this is a first impression 
piece, and I prefer a couple visits 
before I award medals. In my eyes, they were 
out of the gate in good order.

The menu ranges from soups ($4.50) to 
braises ($10), salads ($7), Land & Sea ($6) 
and sandwiches ($9). Plus all of the sides under 
the marketplace. We had the Tender beef 
sandwich with horseradish aioli with argula 
on a soft Panini. Plus the turkey, pickled onion, 
avocado on nine-grain bread. Honestly, 
I got it without the spread, and it was a touch 
dry. Now I know that you might say, because 
I ordered it that way, but I have been to three 
other sandwich shops of late and the flavor 
was still there with out the spread. I ordered 
the Butter lettuce salad with champagne vinaigrette 
and a pink grapefruit, nice touch!!

I love that many dishes are offered al carte 
with a nominal split fee. I will return to 
make this review complete. I can’t wait for 
that home-style lemonade.

Lemonade 146 S. Lake Ave. Pasadena (626) 
3047700 Lunch and Dinner

Join me Sat and Sun. 7 PM on Charter Cable 

TABLE FOR TWO by Peter Dills

1045 East Green Street Pasadena, CA 91106 | 626.796.1100END OF SUMMER SALE!!!! 
(ends 09-20)
Unique, Personalized Events & Celebrations 
Contact us for a FREE Consultation & Quote Sue Cook 626.253.1323 


(NAPSI)—To add a subtle touch of sweetness 
to your next get-together, consider treating your 
guests to tasty Hawaiian bread. 

The family-owned company best known for its 
line of Original Recipe Hawaiian Sweet Bread, 
King’s Hawaiian wants to help party hosts add 
some “Aloha Spirit” to their party menus. 

Slightly sweeter than ordinary bread, Hawaiian 
bread and rolls can serve as a terrific side to many 
meals and the main ingredient in recipes, such as: 

• Filling King’s Hawaiian Rolls with egg salad—they’re easy to hold while mingling with 
your guests.

• Serving up your favorite dip in a hollowed out King’s Hawaiian Round Bread—the leftover 
bread makes for great dipping. 

• Adding deli meat to King’s Hawaiian Snacker Mini Sub Rolls—it’s a quick way to amp up 
any sandwich.

You can also serve “Carne Asada Sweet and Spicy Sandwiches,” which feature thinly sliced 
marinated and grilled skirt steak on King’s Hawaiian Sandwich Buns, topped with guacamole 
and salsa. 


Serves: 4

1 Tbsp. carne asada spice blend

2 Tbsp. soy sauce

2 Tbsp. olive oil

1 lb. skirt steak 

4 limes, juiced and divided

2 ripe avocados, peeled and seeded

¼ cup fresh cilantro, chopped

1 Jalapeño chile, seeded and diced

½ cup prepared salsa 

4 King’s Hawaiian Sandwich Buns

1. Place spice blend, soy sauce and olive oil in a medium bowl and whisk to combine. 

2. Add steak to bowl, tossing to coat. 

3. Cover bowl and refrigerate for at least 1 hour or up to 12 hours. 

4. Preheat grill, or place a grill pan over high heat. 

5. Remove steak from marinade and grill for about 5 minutes per side, until cooked through. 

6. Mash avocados in a bowl and add chopped cilantro, chile and half of the lime juice to 
make guacamole. Set aside. 

7. Transfer steak to a cutting board and thinly slice. Sprinkle remaining lime juice over steak. 

8. Divide steak on King’s Hawaiian Sandwich Buns and top with guacamole and salsa. Cover 
with roll tops and serve. 

For more family-favorite recipes, visit the King’s Hawaiian Bakery website at www.kingshawaiian.