Mountain Views News          Saturday, May 4, 2013

10

GOOD FOOD & DRINK

 Mountain Views News Saturday, May 4, 2013 


BASEBALL METAPHORS IN A CULINARY WORLD

 If you have been following my articles here in the hometown newspaper The Mountain View News 
you know that I love crab cakes, and recently I have fallen in love with Slater’s 50/50 (sorry Big 
Daddy’s - I have been cheating on you, but I do miss you). Last week I persuaded food blogger 
Howard Meyers to meet me at Slater’s. I have been there four times and as far as my success, they 
were batting a big 1000.00 percent with me as I have enjoyed sitting at the bar and watching the 
game, sampling what brew I wanted and talking to the Cicerones (fancy name for a bartender who 
knows his beer). On this day we sat in the main room, and while our server was full of energy things 
just didn’t seem in the groove. A few apologies 
are okay, but once he engaged us in the 7th 
inning of our meal he wouldn’t stop. I was a little 
disappointed with my burger, and maybe 

I had built up my blogger friend’s expectations too high, but he kind of shrugged his shoulders 
after the meal and said it was just okay, that they didn’t hit it out of the park, but he felt the beer list 
was a homerun. So I am now officially 4-for-5 at Slaters 50/50, a sweet batting average of .800, my 
Angel/Dodgers Fans, and with both the Angels and Dodgers playing sub-.500 baseball I’ll take .800 
anytime, I’ll be back !!

Save these dates:

Saturday May 11 - Sierra Madre Chili Cook-off

 Join me judging the best chili in the foothills at the 
Sierra Madre Kiwanis Club at its 3rd Annual Boot 
Skootin’ Chili Cook Off! Become a Member For A Day!

The Sierra Madre Room 611 E. Sierra Madre Blvd. 
Sierra Madre, Ca.

6-9 pm

Free Line Dancing Instruction

Great Food Great Fun

Full No Host Bar

Silent Auction

Opportunity Drawing

Tickets $25

Call 626-355-2335 or 626-355-0757

Thursday May 16 - The Annual San Marino Chamber 
of Commerce event.

 The San Marino Chamber of Commerce is once 
again hosting the annual ‘Evening at the Huntington’ 
on Thursday, May 16th from 5:00-7:30p.m. in the 
beautiful gardens of the Huntington Library. This is the 15th year the Huntington Library will open 
its gates after hours to Chamber members and their guests.

This year’s event, a special celebration in honor of San Marino’s Centennial, will include the viewing 
of the newest exhibit in the Boone Gallery, “When They Were Wild: Recapturing California’s 
Wildflower Heritage”. Pictured here is Spiraea douglasii, or Rose Spiraea, from the exhibition. 

Live Music by The Maestros ~ Raffle Prizes ~ Silent Auction

$25 per person until May 10th. $35 per person at the door.

Email me at thechefknows@yahoo.com, Plus check out my updated fan page www.peterdills.com

STRAWBERRY 

CUSTARD PIE

TABLE FOR TWO by Peter Dills

thechefknows@yahoo.com

INGREDIENTS

•4-1/2 cups sugar

•3/4 cup cornstarch

•4-1/2 cups cold water

•3 packages (3 ounces each) strawberry gelatin

•1 tablespoon lemon juice

•6 packages (3 ounces each) cook-and-serve vanilla pudding mix

•6 pastry shells (9 inches), baked

•3 pounds fresh strawberries, halved

•Whipped cream, optional

DIRECTIONS

•In a large saucepan, combine sugar and cornstarch; gradually stir in

 water until smooth. Bring to a boil; cook and stir for 2 minutes or

 until thickened. Remove from the heat. Stir in gelatin and lemon

 juice until gelatin is dissolved. Cool to room temperature. 

•Prepare pudding mixes according to package directions. Pour into

 pastry shells. Top with strawberries. Carefully spoon gelatin

 mixture over berries. Refrigerate until set. Garnish with whipped

 cream if desired. Yield: 6 pies (8 servings each). 


SIERRA BRIGANTI…REVISITED by Deanne Davis

The weather’s getting nicer and the patios at Sierra Briganti are drawing more and more folks in to 
enjoy a leisurely lunch; a glass of wine or two and a plate of Bruschetta al Pomodoro; or a delightful 
dinner featuring an exciting “speciale del giorno”. Your reporter has been in several times to enjoy 
the sunshine and the Insalate de Salmone, bringing along friends who are now inviting their 
friends!

Being a compleat Sierra Briganti fan, I thought I’d drop in for a chat with the Top Chef, David 
Moreno. The word that comes up the most in David’s conversation about the menu is “fresh!”

David, Zach Abeyta and Nanni Mastromatteo, partners in Sierra Briganti decided together that a 
smaller menu of extremely fresh and brilliantly executed dishes is preferable to dozens of selections. 
And, of course, that “fresh” thing is at the top of the list for each dish.

David has been in the restaurant business 
for the last twenty plus years, starting 
at the bottom; yep, dishwasher, at a 
high-end restaurant in Beverly Hills and 
learning every aspect of the kitchen. 
David is originally from Sonora, Mexico 
arriving in California in 1990. He has 
lent his talents to six or so southland 
spots, including Bella Cucina in 
Hollywood. A Pasadena resident, David 
and his wife have three children, 23, 18 
and 14.

When I asked David if he had a dream 
for the future, he said it was Sierra 
Briganti. Needless to say, he loves to 
cook, loves to bring new dishes to taste. Currently, blueberry pasta with chicken tortellini is one of 
the specials patrons are requesting again and again. Incidentally, all the pasta, ravioli, and tortellini 
are handmade right there in the Sierra Briganti kitchen and again, “fresh” makes a huge difference.

The most popular items currently are the Insalate de Salmone and the Panini Caprese at lunch 
and the daily special dishes. David, Zach and Nanni plan to offer more specials on a daily basis, 
depending, of course, on what is “freshest!”

All the desserts are also homemade and, having experienced the Bread Pudding, I can only say if 
the rest of them are as heavenly as that is, the desserts are flying out of the kitchen! Next time in, 
I’m trying the Cannoli and then the Pana cotta, with two forks and a good friend, of course.

The wine list is excellent and Zach has been sampling some exquisite new white wines to add, now 
that warmer weather is on the way.

The décor and ambience at Sierra Briganti are charming, restful to the eye, and welcoming as 
can be. The wait staff is professional and the view is beyond description of our own personal 
mountains. And here’s a little good news in the making: Pizza is coming! That’s right, pizza baked 
in a stone pizza oven will soon be a delightful new menu item!

Next time you plan to dine out, select Sierra Briganti! You’ll be so glad you did. Sierra Briganti is 
at 120 W. Sierra Madre Blvd., Sierra Madre 91024. 626-355-3700. Lunch daily 11:30-2:30p.m. and 
dinner daily 5-9 p.m. Weekends open till at least 9:30, or longer if everyone is having a fantastic 
time!

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
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.