Mountain Views News          Saturday, September 8, 2012

GOOD FOOD & DRINK

9

 Mountain Views News Saturday, September 8, 2012 


FOOD EVENTS FOR THE WEEK OF SEPTEMBER 10TH, 2012

Here are a couple of food events that are 
coming up that you won’t want to miss. 
First is the culinary event at Vons in Pasadena 
this Friday, September 14. I will be on hand 
to pour singer Dave Mathews’ Dreaming 
Tree red and white wines, and Chef Claud 
Beltran from Noir Restaurant will be offering 
up his famous gumbo. Admission is free. As 
a reminder, this is a tasting, and if you like 
what you taste, the wine will be on sale at a 
special price. 

 

Next, speaking of gumbo, you won’t want to 
miss Mumbo Gumbo with Noir Restaurant 
on Sunday, September 16 from 3:00-7:00 
p.m. For more information please call (626) 
234-6081. Mumbo Gumbo tickets are on sale 
now at www.gumbofestpasadena.com, and 
the event will be at the Boston Court Performing Arts Center Backlot in Pasadena. If you 
purchase two tickets and check in with YELP upon arrival, you’ll receive a YELP bag and 
$30 certificate to the Zagat Award winning Noir Food & Wine.

Mark your calendars! Coming on September 18: the 21st Annual “A Taste of Old Pasadena”

The Pasadena-Foothills Association of REALTORS® (PFAR) proudly presents its 21st 
annual “A Taste of Old Pasadena” on Tuesday, September 18, from 5:30 – 9:00 pm.

Sample your way through Old Pasadena’s finest restaurants on a self-guided walking taste 
tour. Tickets are $30 and are available at the Pasadena-Foothills Association of REALTORS® 
at 1060 E. Green Street #100, Pasadena, CA 626-795-2455 or sold the day of the event in 
front of select restaurants.


TRIPLE DIPPED 
FRIED CHICKEN

INGREDIENTS:

3 cups all-purpose flour

1 1/2 tablespoons garlic salt

1 tablespoon ground black pepper

1 tablespoon paprika

1/2 teaspoon poultry seasoning

1 1/3 cups all-purpose flour 

1 teaspoon salt

1/4 teaspoon ground black pepper

2 egg yolks, beaten

1 1/2 cups beer or water

1 quart vegetable oil for frying

1 (3 pound) whole chicken, cut into pieces 

DIRECTIONS:

In one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper, paprika 
and poultry seasoning. In a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 teaspoon pepper, 
egg yolks and beer. You may need to thin with additional beer if the batter is too thick. 


Heat the oil in a deep-fryer to 350 degrees F (175 degrees C). Moisten each piece of chicken with a 
little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix 
once more. 


Carefully place the chicken pieces in the hot oil. Fry for 15 to 18 minutes, or until well browned. 
Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on paper towels 
before serving.

TABLE FOR TWO by Peter Dills

thechefknows@yahoo.com


SIERRA MADRE FARMERS MARKET 

New Hours

The Sierra Madre Farmer’s Market hours have changed to 3:00pm through 7:00pm every 
Wednesday in fall and winter. Vendors include Dry Dock which has fresh and wild caught 
fish, Rustic Loaf with artisan breads, Cutie Pie with fresh pies and much more!

For those interested in being a vendor contact Melissa Farwell with Raw Inspirations at 818-
591-8161 ext. 806.


THIS FOOTBALL SEASON, TAILGATE WITHOUT WORRIES

Tips on How to Avoid Food Poisoning 

 
The official starts of professional, college and high school football seasons are just beginning and many 
Americans are looking forward to the time-honored tradition of tailgating. During these pre-game festivities, 
usually in the stadium parking lot, there is always an abundance of food - from burgers and potato 
salad to sandwiches and desserts.

“Tailgating is as American a tradition as football itself, but foodborne illness can be a game changer if 
proper food handling practices aren’t followed,” said Cheryl Luptowski, Public Information Officer for NSF 
International. “Taking simple precautions can keep you, your friends and family safe and let you concentrate 
on enjoying the game.”

Here are some tips to keep in mind when tailgating:

1. Avoid false starts.

Bringing a meat thermometer to the game will help you avoid taking food off the grill too soon and serving 
it undercooked to your fellow fans. You can’t rely on your eyes alone, so use an NSF-certified food 
thermometer to make sure foods are cooked to the proper minimum internal temperature:

Whole or ground poultry — 165º F 

Ground meats (other than poultry) — 160º F 

Fresh fin fish — 145º F 

Fresh whole (not ground) pork, beef, veal — 145º F with a three-minute rest time 2. 
Put your marinade on the sidelines.

When preparing for the big day, keep your marinade in bounds. If you need some for basting, do not use 
marinade that has come into contact with raw meat. Instead, set aside a small amount of prepared marinade 
in a separate dish and bring it to the game.

3. Play defense.

Take defensive measures to protect you and your family against germs by:

Bringing wet wipes and hand sanitizer to the game. Make sure you sanitize your hands frequently, especially 
after putting raw meat on the grill and before eating. 

Bringing two sets of utensils and dishes if grilling raw meat — one for use with raw foods, the other for 
cooked foods. 

Having a plastic bag handy to store dirty utensils or dishes that have touched raw meats to prevent spreading 
germs in a cooler or in your car after the pre-game meal. 4. 
Prepare for kickoff.

Cooking outside makes it challenging to avoid cross-contamination. Prepare for the big day by packing 
three coolers: one for your raw meats, another with your pre-made foods (e.g. potato salad, vegetables) 
and a third for your beverages. Pack the food at the bottom of the cooler and the ice on top to better insulate 
the food and keep it at a safe temperature of 40° F. As partygoers often open coolers to get drinks, 
pack beverages in a separate cooler to avoid frequent opening of the coolers containing perishable foods.

5. Don’t let your food go into overtime.

While it’s tempting to display your game day food spread, it should not be left out for more than two hours 
(or one hour on days over 90° F) to avoid bacterial growth. Keep perishable foods in coolers to help keep 
them at safe temperatures as long as you can, and don’t take them out until right before it’s time to eat.

6. Create a neutral zone.

Come prepared with trash bags and create a neutral area to dispose of garbage, empty cans or bottles, and 
unwanted leftovers. Keep your tailgating area neat and avoid placing glass bottles on the ground where 
they could be tripped on or broken. When game time is over, throw out your garbage on your way out 
of the stadium if possible rather than leaving it in your car where bacteria can grow and spread to other 
surfaces in your car.

 “Tailgating is a fun way to celebrate before watching your favorite team play, but can be ruined if you don’t 
follow the rules of food safety,” said Luptowski. “These tips will keep food poisoning at bay, and help make 
the pre-game experience a safe and happy one.”

Additional food safety information can be found by visiting http://www.nsf.org/consumer/newsroom/kit_
food_safety.asp or contacting the NSF Consumer Affairs Office at info@nsf.org.