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Good Food & Drink

Mountain Views News Saturday, March 9, 2013

MVNews this week: Page 9

GOOD FOOD & DRINK

Mountain Views News Saturday, March 9, 2013

NOIR FOOD
AND WINE

I love to meet owner(s) that get it!!!
What is it ? The restaurant business
is the hospitality business, OK,
let’s get to the point. Noir is in the
people pleasing business, There
is nothing like a good review to
resurrect the flames of hope in
our fellow human. I am inspired
and encouraged by a positive
movie, concert and yes, restaurant
review. In fact I must admit, off
the record of course, sometimes
I read other restaurant reviews
and they intrigue and compel
me with their experience, that go
and I dine at that restaurant. It
is probably something deeply entrenched about Americana in me that I find my greatest joy and
satisfaction in those small, quaint restaurants that you may drive by a hundred times and never
consider to dine at. There is an empowerment, a romanticism that is very American in owning your
own business. Trying to achieve a lifelong dream through hard work, identification, and rapport
with your customer. The feeling is not uniquely mine but it does feel uniquely American. It is a high
stakes gamble owning a restaurant, as overwhelmingly they fail, so they fact so many continue to
try means that people still believe in the dream, they still trust in America as a laboratory where
experiments succeed. It is rare but once upon a blue moon I run across a natural, a can’t fail prospect.
I will tell you that I have happened upon a restaurant that I rate as almost perfect. Noir Restaurant
is fascinating and fairly new, as I go back each month something new appears, my last visit I noticed
expanded seating. That’s great news because;
this place is becoming very popular.

The sky is the limit and promises of stardom are
not exaggerated, if you would like an alternative
to Bistro 45 or even Parkway Grill, you have a solid and still secretive option nestle in the heart
of the city. The kitchen is adeptly handled by, Chef Claud Beltran. You may remember him from
Maddelines. The front of the restaurant is managed by, Mike Farwell. He is a partner and the cunning
architect of the wine list. The wine list is extensive; and he knows his way around a wine cellar, I
encourage you to consult Mike for his sage recommendations. There are wines available by the bottle
or by the glass. I leisured with a sumptuous glass of Naveran Cava Brut, for ($9). For those that need
to impress, they do offer a NV Ployez-Jacquemart Extra Brut Champagne ($22) a glass, but the
ladder is a better value. Don’t bring your own wine here, as they have many great wines with which
to surprise. My dining partner checked in with thumbs up on the 2007 Syrah Blend at ($12) a glass.
Trust me, I am not doing the wine list justice, it goes on and on.

The Menu I mentioned before is a little reminiscent of Maddelines and that’s great because I enjoy going
there as well. The Flavor is New Orleans meets Paris by way of Los Angeles with a little Mexican Spice.
Wow, hows that for eclectic, someone should be getting frequent flyer miles!! We started our meal with
a bowl of the shrimp and sausage Gumbo ($10) I really enjoyed the Andouille sausage and shrimp
inside. My companion for the evening said it was a better Gumbo then the Cobbler Factories,
that’s a compliment. Our
entrees were all top notch
!!. The seared Prime Hanger
Steak, difficult to imagine
that anyone could do it better,
I will be back for this entrée.
At ($22) this a real value,
The Shrimp Remoulade is
poached with Gulf Shrimp
in a classic sauce, which I
am told is authentic. With
all this attention to detail,
why did I order a hamburger
as well? The question I hear
most from you my devoted
readers/listeners is who has
the best burger in town? I
must say the Farwell Burger
($13) is right there at the top
of my list. On my next visit, I
will try the Wild Boar Stew !!!

Back to my claim that the owner gets it, starting immediately, Noir offers one of the best happy hours
I have seen in Pasadena, from 3:30 PM to 5:30 PM, many wines and snacks are $5, this includes a
very yummy Spanish sangria and cheese and meat plates at $5. I say Yes !!!!

Noir Food and Wine 40 N. Mentor Ave. Pasadena (626) 795-7199 for updates go to their website
www.noirfoodandwine.com. Lunch and Dinner. Please follow my reviews at www.peterdills.com.

CHICKEN AND BROCCOLI
CASSEROLE

INGREDIENTS

3 quarts water

1 (12-ounce) package broccoli florets

4 (6-ounce) skinless, boneless chicken breast
halves

1 (12-ounce) can evaporated fat-free milk

1/4 cup all-purpose flour (about 1 ounce)

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Dash of nutmeg

1 cup fat-free mayonnaise

1/2 cup fat-free sour cream

1/4 cup dry sherry

1 teaspoon Worcestershire sauce

1 (10.75-ounce) can condensed 30%

reduced-sodium 98% fat-free cream of

mushroom soup, undiluted

1 cup (4 ounces) grated fresh Parmesan
cheese, divided

Cooking spray

DIRECTIONS

Preheat oven to 400°.

Bring water to a boil in a large Dutch oven over medium-high heat. Add broccoli, and cook 5 minutes
or until crisp-tender. Transfer broccoli to a large bowl with a slotted spoon. Add chicken to boiling
water; reduce heat, and simmer 15 minutes or until done. Transfer chicken to a cutting board; cool
slightly. Cut chicken into bite-sized pieces, and add chicken to bowl with broccoli.

Combine evaporated milk, flour, salt, pepper, and nutmeg in a saucepan, stirring with a whisk until
smooth. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from
heat. Add mayonnaise, next 4 ingredients (through soup), and 1/2 cup cheese, stirring until well
combined. Add mayonnaise mixture to broccoli mixture; stir gently until combined.

Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining
1/2 cup cheese. Bake at 400° for 50 minutes or until mixture bubbles at the edges and cheese begins
to brown. Remove from oven; let cool on a wire rack 5 minutes.

TABLE FOR TWO by Peter Dills

thechefknows@yahoo.com

Do not forget your mother or grandmother on
Mother’s DayMake your reservation now for the Four Seasons Tea Room75 N. Baldwin Ave., Sierra Madre, CA 91024
RSVP (626) 355-0045
OpenTues - Sat11am - 4pmSundays
open forgroups
of 20
or morePrivate SpaceAvailable
for Bridal &
Baby Showers,
Birthdaysand
Special
Occasions
Space
LimitedSpace Limited
BUMBLE BEE TUNA RECALLED

SAN DIEGO (AP) — Bumble Bee Foods LLC has more than doubled the size of its recall of some of
its 5-ounce canned tuna because of a risk that the fish could become contaminated and spoil.

Bumble Bee said late Thursday that it's now recalling 51,000 cases of canned tuna, up from its original
22,500 cases. Each case contains 24 to 48 cans. The company said that some cans' seals may not
be tight enough. Loose seals could let in germs and spoil the tuna, sickening an eater.

There have been no reports so far of any related illnesses.

The cans were distributed to retailers across the country between Jan. 17 and Wednesday and have
"best by" rates that range from Jan. 14, 2016 through Jan. 18, 2016. The company originally announced
the recall on Wednesday after identifying a problem on a manufacturing line, which has
since been corrected.

The products subject to the recall include Bumble Bee brand and Brunswick brand 5-ounce cans of
chunk white albacore in water and chunk light tuna in water and vegetable oil.

Consumers who think they may have purchased one of the recalled products should dispose of the
canned tuna and contact Bumble Bee for a refund.

Privately held Bumble Bee is based in San Diego.

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.

We’d like to hear from you! What’s on YOUR
Mind?