Mountain Views News     Logo: MVNews     Saturday, October 6, 2012

MVNews this week:  Page 7



 Mountain Views News Saturday, October 6, 2012 


Santa Anita Park is up and running, and I have already had the 
pleasure to make it out a for this current meet. Many have tried 
to feed the masses but have come up short -- Dodger Stadium, 
Staples Center, the Rose Bowl – so I can honestly say that 
Front Runner (Santa Anita Park’s restaurant and bar) offers 
top-notch food. Not that I don’t enjoy a $7 hot dog at Dodger 
Stadium, but there are so many more levels of enjoyment when 
dining at the race track. Sure, you can go to the concession 
stand and get a dog and a beer, but I recommend going to 
one of the many carving stations and getting one of arguably 
the best sandwiches this side of the 405 freeway. Roast Beef, 
Corned Beef, Turkey, and Ham all sliced in front of you, under 
$9, where you can get it your way. Rye Bread? Sure, they have 
it. Pickles are a must? You got it! I got mine with just mustard. 
Nothing beats getting a sandwich and beer and sitting in the Club House with an unobstructed view 
of the San Gabriel Mountains… and of course the ponies running in front of you.

Feeling like a big shot and still want the killer 
views? I have your answer at Front Runner. 
Prices here are still very reasonable for some top 
notch food and the kitchen is in great hands with 
Executive Chef Maranowski and Chef Mike Davis. I am a creature of habit so I always order the 
“real deal” Chesapeake Lump Crab Cakes ($27.75) breaded with a panko crust, and really enough 
crab for two to share. I have gone to a dozen or so “seafood houses” in the San Gabriel Valley 
that serve crab cakes for $10, and let me give you a tip: pay more and be happy. I started with 
the Creamy Clam Chowder ($8.25; the menu said famous , so I had to have that, right?) For you 
steak fans, my partner, Marty, enjoyed his Grilled Angus New York Striploin with ratatouille of 
eggplant, vegetables and herbs, butter, sour cream, scallions, and cheddar roasted mushrooms at 
just ($29.75). I had no room for dessert, but the server said that all were made on the premises, so 
next time I will try one! Tip: My hi-roller friend Carl D. swears that the pepperoni pizza ($13.25) 
is one of the best in town. Chef shared with me that when dad is in town he too is a creature of 
habit and orders the Lamb Osso Buco, and one thing I know is that fathers always know best.

Saving the best for last, the 
view from Front Runner is a 
true postcard. And the bar, 
I am told, is the longest bar 
west of the Mississippi. There 
is a true “cool buzz” when 
hanging around Front Runner. 
If you just want to hang out at 
the aforementioned bar with 
a bowl of clam chowder, or 
dine-in you can’t go wrong 
with either pick. Keep in 
mind the dining room does 
get busy on special race days, 
so not only do I recommend 
an advance reservation, but 
please bring a little patience 
with you.

As always prices are subject to 
change, light dress code. Parking and admission are additional.

Please tune into Dining with Dills on KABC Radio and watch live at 7 PM on Charter 101 on 
Saturday evenings.



¦1 1/2 lbs. beef shoulder top boneless blade steaks or flat iron steaks (I use top sirloin)

¦1 Tbs. canola oil

¦2 C. chopped onions

¦1 C. chopped green sweet peppers

¦4 garlic cloves, minced

¦2 15 oz. cans kidney beans or pinto beans or black beans, rinsed and drained (I mixed kidney 
and pintos)

¦1-2 tsp. chopped chipotle chilies in adobo

¦1 15 oz. can tomato sauce

¦1 15 oz. can diced tomatoes, undrained

¦1/2 C. water

¦4 Tbs. chili powder

¦1 tsp. dried basil, crushed

¦12 tsp. black pepper

¦shredded cheddar cheese optional

¦sour cream optional

¦chopped onions or scallions optional

¦avocados, slices optional


Cut beef into 34 cubes. In a 4 quart Dutch oven, brown meat, half at a time, in 1 Tbs. hot cooking oil. 
Remove meat, reserving drippings in pan. Cook onion, sweet pepper and garlic in drippings until 
tender drain fat. Return meat to Dutch oven. Stir in chipotle chili peppers in adobo sauce. Stir in 
beans, tomatoes, tomato sauce, water, chili powder, basil and black pepper. Bring to boiling reduce 
heat. Simmer, covered, about 1 hour or until the meat is tender.

TABLE FOR TWO by Peter Dills


New Hours

The Sierra Madre Farmer’s Market hours have changed to 3:00pm through 8:00pm 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.