Mountain Views News          Saturday, September 15, 2012

GOOD FOOD & DRINK

9

 Mountain Views News Saturday, September 15, 2012 


BURGER ELECTIONS/FIRST IMPRESSION 
AND SIP-TEMBER

There is a new candidate in the race for the best burger in 
the Pasadena area. It’s called the Hook Burger, but I am not 
hooked. I’m not sure if they are running as an Independent, 
republican or what -- I just can’t endorse this candidate. It’s 
not that they are flip-flopping on issues, or have promised no 
new taxes, or even Vadoo economics. It’s just that the burger 
is palin (oops, plain) and not memorable. I like my burger 
candidates to be fresh and exciting, leaving me wanting more. 
This is just fast food, all dressed up. I give it only three out of 
five stars. If you are in the area, and want an alternative to 
Carls Jr. stop by, otherwise vote for another burger.

Hook Burger 3453 E. Foothill Blvd. Pasadena (626) 351-0011

It’s Sip-Tember !!!

Public invited to taste and vote for their favorite SIP-tember cocktail and enjoy a mini Taste of 
Pasadena

Pasadena, CA- The inaugural SIP-tember: a celebration of the cocktail reaches its dramatic conclusion 
with the Cocktail Bracket Challenge Finale on September 27th at Paseo Colorado at 280 East Colorado 
Boulevard in Pasadena. The four finalist cocktails will be served up in a live competition from 4:00 
pm to 7:00 pm with those in attendance voting to determine Pasadena’s Cocktail of the Year for 2012. 

In addition, attendees at the SIP-tember Bracket Challenge Finale will be able to taste culinary treats 
from Real Food Daily, Menchie’s Frozen Yogurt, El Cholo, Noor Restaurant and Ballroom, California 
Pizza Kitchen, Arclight Cinemas, Toro Sushi and more. 

Cost to attend the SIP-tember bracket challenge, which includes all drink tastings and food, is $15 per 
person. You must be at least 21 years of age to sample the cocktails. 

The SIP-tember cocktail bracket challenge is a six week long competition among Pasadena Chamber 
of Commerce member restaurants and lounges. Competitors are serving drinks that are paired 
against each other in a competition. 64 cocktails, ranging from drinks specially concocted for the 
competition to margaritas and sangria, began the competition that lasts six weeks and culminates in 
the live taste-off of the four drinks that win their bracket. 

Congratulations to those who made it through to the round of 16: Bar 1886 at the Raymond, 
California Pizza Kitchen, El Cholo, El Portal, Gale’s Restaurant, Green Street Restaurant, Magnolia 
Lounge, Ruth’s Chris Steak House, The Tap Room at the Langham and Toro Sushi. 

The Round of 16 competitor cocktails can be seen at www.pasadenarestaurantweek.com. Voting for 
the third round ends at 11:59pm on Tuesday, September 18th. For more info call (626) 795-3355

Listen to Dining with Dills every Saturday Night at 6 PM KABC 790 AM.


ITALIAN STEAK 
& BREAD SALAD

INGREDIENTS

 

 •12 ounce(s) (3/4-in.-thick) sirloin steak 

 •1/2 a 1-lb loaf French bread, split

 • Garlic-flavor cooking spray 

 •1/2 teaspoon(s) salt 

 •1/2 teaspoon(s) pepper 

 •2 cup(s) ripe tomato chunks 

 •2 bag(s) (6 oz each) baby spinach trio (baby spinach, arugula and carrots), 

 or 2 bags (6 oz each) baby spinach

 •1/2 cup(s) sliced onion 

 •1/2 cup(s) crumbled blue cheese 

 •1/2 cup(s) olive oil & vinegar dressing 

DIRECTIONS

 1.Heat outdoor grill or stovetop ridged grill pan. Coat steak and cut surfaces of bread 

 with garlic spray; sprinkle with salt and pepper.

 2.Grill steak, turning once, 6 minutes, or until an instant-read thermometer inserted from 
side to middle registers 155°F. Remove to a cutting board, cover loosely with foil 
and let rest. (Temperature of steak will continue to rise to 160°F for medium doneness.)

 3.Meanwhile, grill bread, cut sides down, 2 minutes, or until lightly toasted.

 4.Cut bread in chunks; thinly slice steak. Combine in a bowl with remaining ingredients; 

 toss to mix.

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.