Mountain Views News     Logo: MVNews     Saturday, January 26, 2013

MVNews this week:  Page 9



 Mountain Views News Saturday, January 26, 2013 


I am fully aware that times are tough and when you are going to spend your hard earned 
dough, you want to feel that you got your monies worth. I thought about changing the 
name of the article to my money says, what do you think? I digress.


Beckham Grill has been around since 1977, originally named after owner Bob Beckham, 
it was known as Bechkam Place. There are new owners but the management remains the 
same. The restaurant by today’s standards is “Old School,” its not a dark restaurant but 
shows in a cozy and faintly lit. The Bar, or “The Crown Room,” as it is familiarly known, 
is illuminated by the burst of a fireplace. There’s an old Car decorating the outside, and a 
1960s English style Telephone Booth starts you on a journey. Often I come to Beckham to 
sit in the bar by the fireplace, a soothing respite. Beckham Grill has an item which seems 
simple enough in the description, but I don’t know of any other restaurant in Pasadena that 
serves it... Smoked Norwegian Salmon with Capers ($10.95). Seriously, I could order a 
double and have that alone for dinner, it’s 
that good. That may not be your cup of tea, 
so, maybe you are here for meat? Roasted 
Prime Ribs of Beef is the specialty, always has 
been and I suspect always will be. Prices are 
($26.90 to $32.95) for the Crown Cut, on my visit I ordered the End Cut at ($27.50). All the 
aforementioned items come with Yorkshire pudding, creamed Corn and creamed spinach. 

The menu is skillfully represented with fish, meat, duck, steak and salad. My dinner 
companion Mike Bingley from Charter Cable had the Duck for ($21.50), he gave it two 
thumbs up. No room for dessert on this visit, but next time for sure. 


If it’s a drink by the 
fireplace or a game 
of darts with some 
special friends, 
you may want 
to consider “Old 
School” dining. 
On Tuesday 
Nights all entrees 
are discounted at 
least 20%. Bloody 

Full Bar and Valet 

Beckham Grill 
77 W. Walnut 
Pasadena. (626) 



1 pound ground beef

1/2 onion, chopped

1 (32 ounce) can tomato juice

2 (15 ounce) cans pinto beans, rinsed and drained

2 (10 ounce) cans diced tomatoes with green chile peppers

1 (15.25 ounce) can whole kernel corn, drained (optional)

1 (4 ounce) can chopped green chiles, drained

1 (1 pound) loaf processed cheese food (such as Velveeta®), cubed 


1. Heat a large skillet over medium-high heat and stir in the ground beef and onion. Cook 
and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard 
any excess grease.

2. Stir the tomato juice, pinto beans, diced tomatoes, and green chiles into the skillet. Bring 
to a simmer, then stir in the processed cheese food until melted, about 5 minutes.

TABLE FOR TWO by Peter Dills


SIERRA MADRE GROCERY COMPANY is excited to introduce two new Bruschetta flavors to our 
product line; Rustic Roasted Vegetable Bruschetta and Fruit 'n Fire Salsa! Our salsa recipes are naturally 
low in sodium and some are gluten free. The company will NOW use Olive Oil! Additionally, 
we are taking the peanuts out of our Sweet 'n Spicy Mountain Trail Mix to make the product more 
allergen friendly. 

Opening in early 2010 Sierra Madre Grocery Company has been growing as a specialty food company 
to gourmet food stores, supermarkets and wineries. We are on the shelf in many of the San Gabriel 
Valley Albertson's, Claro's Italian Markets and both of the San Antonio Wineries in Los Angeles and 
Ontario. The company aims to increase the distribution of quality selections along with helping to 
cultivate new relationships in 2013. 

The current product line consists of Roasted Garlic and Olive Bruschetta Salsa, Black Bean & Corn 
Salsa Madre, Sweet & Spicy Mountain Trail Mix, Sierra Seasoning Rub, Four Cheese & Olive Crisps, 
Sierra Flatbread & Caramelized Onion & Garlic Spread.


Cooking at the Arboretum

301 North Baldwin Avenue, Arcadia 91007

$50 Arboretum members / $60 non-members

Reservations Required: Please call 626.821.4623

Steven Mary, Executive Chef of CATAL (a Patina Group Restaurant in Downtown Disney)

Wednesday, February 6, 2013


Through the years, Steven Mary has been an active and giving participant in many of the Arboretum’s 
programs, and in particular has served as a role model and chef for all the children in our Roots and 
Shoots Children’s program. In addition, he has delighted many adults with his delicious and innovative 
classes here. In between all of his Arboretum volunteering, he has also been a chef under Craig 
Strong at the Ritz Carlton/Langham Hotel, Executive Chef of Pinot Bistro in the valley, and is now 
Executive Chef of CATAL in Downtown Disney. Call now for reservations as this class fills quickly, 
and is limited in size. Chef’s menu includes: 

Coq Au Vin 

Tuscan Cabbage

Roasted Root Vegetables

Cauliflower “Risotto”, Preserved Lemon, Blistered Grapes

Lavender Panna Cotta, Blackberry Caramel

Sponsored by CATAL Restaurant, part of the Patina Restaurant Group 

Happy Valentine’s DayCelebrate Love and Friendship in the perfect cup of tea. In a romantic, peaceful setting.
RSVP (626) 355-004575 N. Baldwin Ave., Sierra Madre, CA 91024 
OpenTues - Sat11am - 4pmSundays 
open forgroups 
of 20 
or morePrivate SpaceAvailable 
for Bridal & 
Baby Showers, 
We’d like to hear from you! 

What’s on YOUR Mind?

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