Mountain Views News          Saturday, August 11, 2012

GOOD FOOD & DRINK

10

 Mountain Views News Saturday August 11, 2012 


JULIA CHILD AND PETER 
DILLS' WORLDS COLLIDE

How is that for a catchy headline. Actually it is well know that 
Julia Child did spend many years in Pasadena, and my friends 
at the Pasadena Chamber of Commerce are having a celebration. 
America’s first culinary celebrity to be toasted at restaurants 
throughout Pasadena as a kick-off for SIP-tember cocktail 
bracket challenge.

Pasadena’s restaurants and lounges invite everyone to come 
to Pasadena and enjoy a citywide cocktail party on August 15, 
2012, to celebrate the 100thanniversary of the birth of America’s 
first culinary celebrity, Pasadena’s own Julia Child. Some of 
the venues will be hosting Julia Child costume contests and other special offerings.

Special events are being held at several participating venues.

Toro Sushi Bar Lounge will host a Julia Child Costume Contest, with the winner receiving a gift 
certificate.

300 Pasadena is celebrating with a 1950s-themed 
party and will also host a Julia Child Costume 
Contest.

Ruth’s Chris Steak House is holding a SIP-tember kick-off party in the lounge with happy hour specials 
on food and drink, including their four SIP-tember entry cocktails.

Vertical Wine Bistro is featuring a special Julia Child menu throughout August, featuring some of her 
signature dishes.

POP Champagne and Dessert Bar is preparing a special Julia Child menu for the week leading up to 
the Julia Child Cocktail Party.

a/k/a an American Bistro chef James Lambrinos is preparing a special fixed price menu with Julia 
Child favorites.

Bistro 45 chef Stephen Lona is preparing a special Julia Child-inspired fixed price menu.

In addition to the SIP-tember cocktail entry from the Tap Room, the Langham Huntington Hotel is 
featuring a special Julia Child menu in the Royce dining room at the luxury hotel.

Everyone is encouraged to dress for a 1950s, 1960s or 1970s era cocktail party, or dress like Julia Child 
or Peter Dills, and to celebrate responsibly. Patrons are invited to take part in a simultaneous toast 
to Julia Child at 7pm. The full list of participants can be found atwww.pasadenarestaurantweek.com.

The Julia Child Citywide Cocktail Party will kick-off the SIP-tember cocktail bracket challenge, a six 
week long celebration of the cocktail in Pasadena. From August 15ththrough September 27th, local 
restaurants will serve cocktails that will be paired against each other in a competition. 64 cocktails, 
ranging from drinks specially concocted for the competition to margaritas and sangria, will begin the 
competition that will last six weeks and culminate in a live taste-off of the four drinks that win their 
bracket.

SIP-tember and citywide Julia Child cocktail party participants include a/k/a: an American Bistro, 
Magnolia Lounge, Bar Celona, POP Champagne and Dessert Bar, the Tap Room at the Langham 
Huntington Hotel, Vertical Wine Bistro, California Pizza Kitchen, El Portal, Gale’s, ix-tapa, Green 
Street Restaurant, El Cholo, Japon Bistro, Villa Sorriso, Market on Holly, Bar 1886 at The Raymond, 
New York Deli, 300 Pasadena, Ruth’s Chris Steak House and Toro Sushi.

Cocktail pairings for the SIP-tember Bracket Challenge were announced on August 2nd. Voting will 
be open on August 15th at www.pasadenarestaurantweek.com.

The Pasadena celebration of Julia Child’s birthday is being organized by the Pasadena Chamber of 
Commerce with our participating restaurants. SIP-tember is collaboration between the Pasadena 
Chamber of Commerce and our local member restaurants with support from Merrill Lynch/Bank of 
America and the City of Pasadena. The Citywide Julia Child Cocktail Party is part of JC100, a nationwide 
tribute to Julia Child on the 100th anniversary of her birth.

Listen to my radio show every Saturday Night at 6 PM on KABC Radio 790 AM email me thechefknows@
yahoo.com


CURRIED CASHEW CHICKEN 
STIR-FRY

INGREDIENTS

1 pound boneless, skinless chicken breasts, cubed slightly larger than 1inch

2 teaspoons curry powder, divided use

1/4 teaspoon salt, divided use

1 tablespoon lemon juice

6 tablespoons low-sugar apricot preserves

3 teaspoons canola oil, divided use

1 clove garlic, minced

1 (15-ounce) bag fresh snap peas (or 4 cups)

2 medium carrots, peeled and cut into strips

1/2 medium red onion, cut into strips

1/4 cup chopped cashews

DIRECTIONS

 

Coat the chicken with 1 teaspoon curry powder and 1/8 teaspoon salt. Set aside. Mix together the 
remaining 1 teaspoon curry powder, 1/8 teaspoon salt, lemon juice, preserves and 3/4 cup water in a 
small bowl and set aside.

 

Add 2 teaspoons oil to a large non-stick skillet and place over medium-high heat. Add the chicken 
and cook 4 to 5 minutes or until browned and almost cooked through. Remove the chicken, cover 
and set aside.

 

Add the remaining teaspoon of oil and the garlic to the skillet. Add the snap peas, carrots and red 
onion and stir-fry for 1 minute. Add 1/4 cup water, cover and steam for 3 minutes. Return the 
chicken and sauce to the skillet, stir and heat briefly while tossing the chicken and vegetables with 
the sauce. Transfer the curried chicken to a serving dish, sprinkle with cashews and serve.

 

Makes 4 servings, 1 1/2 cups each.

TABLE FOR TWO by Peter Dills

thechefknows@yahoo.com