Mountain Views News          Saturday, October 27, 2012

GOOD FOOD & DRINK

10

 Mountain Views-News Saturday, October 27, 2012 


VALLEY DINING

Welcome to the Foothills of the San Gabriel Mountains and 
the palace where Champions are crowned. The prince and 
pauper share the equal chance of treasures on this day if only 
luck will reign. Outside the activity of the Equine Olympics 
in those quiet moments of ticket shuffling you may hear the 
engraved words of a distant legends who answer by the names 
of Seabiscuit, Sulky Sullivan and John Henry, as the ghosts of 
four-legged giants never die. 

I will confess that I have a proclivity of sponsoring horse that 
detest the spotlight of the camera. But I’ve ridden enough 
benches, chairs and stools from an apprentice to a journeyman 
to offer tips of a different kind. So come celebrate or drown a 
sorrow or two at some of my favorite restaurants.

Panda Inn is the place where you may find John Sheriffs or Laffit Pincay digesting the enterprise of 
the day. Panda Inn is fixed with a loaded bar and enough space to stretch your Racing Form. The 
broad menu offers a classis Orange Flavored Chicken, the spirit warming Won Ton Soup and the 
vogue Chicken Wraps. Beware of Gus’s daily double, the two handed Mai Tai pour. 

3488 E. Foothill Blvd. Pasadena (626) 793-7300

Robin’s Wood Fire BBQ is tucked away on a vista 
of upper Rosemead Blvd and like a live long shot 
it produces yelps of sheer rapture. Known for 
ribs that tussle in a Southern Pride the Beef Ribs 
perfume in the animated scents of hickory and rubs. The tri-tip sandwich melts as ice cream in your 
mouth. A Full Bar as colorful as a jockey’s silks.

Open for lunch service or dinner 395 N. Rosemead Pasadena (626) 351-8885. 

If you have to have a knife in your hand the steaks at the The Derby Restaurant are a front running 
winner. A delicious cut of Choice or Prime is offered at this Racing and Restaurant Institution. After 
the excitement of the meal take a few minutes of exploration and marvel at the historic old pictures, 
trophies, jockey boots and historic ribbons. The owners tell me that George Woolf himself made the 
Derby his home away from home in the early 1930’s and became a partner in the restaurant in 1938. 

233 E. Huntington Dr. Arcadia (626) 447-2430

If you have something different in mind, Din Tai Fung is the place for you. The San Gabriel Valley has 
a large Asian population and this restaurant has many of those transplants huddling in line for their 
famed Dumplings. I recommend a sampling of the Dumplings and I especially like the Xiao Long 
Bao (a dumpling packed with minced pork). Fresh Crab Meat is a perfect topping for this irresistible 
blanket wrapped treasure.

1088 S. Baldwin Ave. Arcadia (626) 446-8588

The diminutive Restaurant that keeps getting a large buzz is Noir Restaurant on N. Mentor in 
Pasadena. Located adjacent to the Ice House Comedy Shop. Noir was recently named as the top 
newcomer to Los Angeles by Zagat Magazine. Shake the night up with a sea of Gumbo or a New 
York Strip Steak coupled with the Duck Horn Wine. Music is performed nightly. 40 N. Mentor Ave. 
Pasadena (626) 795-7199

The place where winning photos dress the walls and first place entrees fill the tables is Nikki C’s. Only 
a few minutes from the Race Track it has been a retreat for all those that love the company of friends 
for years. The Ciaopino is riddled with seafood, including: always-fresh mussels, scallops and crab 
legs. Nikki C’s is a single on all of my tickets.470 S. Rosemead Blvd. Pasadena (626) 792-7437

Peter Dills Hosts a one Hour radio Show on KABC AM 790 and TV Show on Charter cable Channel 
101 on Sunday Evenings at 101, he can be reached through his website www.peterdills.com


SPOOKY SHORT 
RIBS

INGREDIENTS

• 7 pounds beef short ribs (bone in) 

• 1/2 pound slab bacon (cut into large dice) 

• 4 medium carrots (peeled and cut into 2-inch pieces) 

• 2 medium parsnips (peeled and cut into 2-inch pieces) 

• 1 medium yellow onion (large diced) 

• 5 garlic cloves (smashed and peeled) 

• 2 teaspoons coriander seeds 

• 2 bay leaves (fresh or dried) 

• 2 cups apple cider 

• 1 (12 ounce) bottles of wheat beer 

• 10 sprigs fresh thyme 

• 2 quart water 

• 1 cup fresh mint leaves (torn) 

• 2 lemons (zested) 

• kosher salt 

Season the short ribs liberally with kosher salt. Let the ribs come to room temperature. 

Preheat oven to 350 degrees F. 

 In a large Dutch oven, cook the bacon over medium heat until slightly crispy. Remove the bacon and 
set aside, leaving the drippings in the Dutch oven. Dry the short ribs with paper towels and begin to 
brown in the bacon fat, approximately 2 minutes per side. Work in batches so as not to overcrowd the 
pan. When browned on all sides, remove the short ribs from the pot and set aside. 

 Add to the pot the carrots, onion, garlic, parsnips and a pinch of salt and cook until the vegetables 
begin to caramelize, about 4 minutes. Add the coriander seeds and bay leaves and cook for another 
minute. Deglaze the pot with the beer and apple cider, scraping up the browned bits on the bottom of 
the pot with a wooden spoon. This gives the dish more depth and richness. Add the thyme and bring 
to a simmer. 

 Return the short ribs to the pot along with the cooked bacon and enough water to cover the meat. 
The braising liquid will reduce considerably while in the oven. Cover the pot and put in the oven. 
Cook until the meat is tender, 3 to 4 hours, basting every hour. Remove from the oven and skim off 
the excess fat. 

 Carefully move the short ribs to a large platter. Spoon the vegetables and sauce on top, discard the 
bay leaves and thyme, and garnish with the mint and lemon zest. 

This recipe from Michael Symon of ABC’s The Chew

TABLE FOR TWO by Peter Dills

thechefknows@yahoo.com


SIERRA MADRE FARMERS MARKET 

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.