Mountain Views News          Saturday, July 13, 2013

10

FOOD & DRINK

 Mountain Views News Saturday, July 13, 2013 


CONSUMER BEWARE

I have done it, and I’m sure you may have or the person picking up the bill on any recent night on the 
town someone has - just popping down the credit card without checking the bill. I did it recently, and 
it wasn’t till it was time to sign the credit card slip for lunch that the bill seemed a bit high. I asked the 
waiter for a copy of the bill/statement, and it included a pork cutlet for $17. Wrong. We had pasta. 
The waiter gladly took it the manager who had to approve the void the item on the check. Hey, times 
are tough so I decided that I better keep my eyes open a little better. Sure enough the next night I 
ordered two beers and was charged for three. I brought this to the attention of the bartender, and 
without hesitation I was rebilled for the correct 
amount. My daughter is now past the age limit 
for ordering from the kids menus, but many 
restaurants are now offering free meals for kids 
with purchase of an adult entrée - a perfect way for the server to forget that once-a-week special. I am 
not accusing anyone of padding the bill, but where on earth did the pork cutlet come from? Did you 
know that most restaurants automatically add the gratuity to your bill when the party has more than 
six people? Yes, 18% is typically added to your bill with parties that large. My sources and informal 
survey suggest that servers often don’t volunteer that they have already added the tip. I agree with 
the policy of adding the tip, but the server should mention to you that the tip is already included, or 
it should be printed on the menu.

Reservations? Sure, restaurants have plenty of rules about reservations. Some restaurants won’t accept 
reservations for small parties. One common restaurant trick is that they will take half reservations 
and half walk-ins; if it’s a popular restaurant they are saving tables for the walk in crowd. I like that. 
Even with a reservation I strongly recommend that before you get into your car to call the restaurant 
to confirm and let them know you are on the way. Have special needs? Birthday, food allergies, kids, 
or elderly folks? Let the restaurant know in advance. Always keep your time on time -- if you have 
made reservations for 2 PM and have 16 guests, be aware that the restaurant might require that all 
guests be present before seating you. I know this one is hard to swallow, but often they will only allow 
20 minutes to hold your table and give it away. 

Hope all of this helps!!! If you have any tips, grapes or gripes please let me know.

Contact me at thechefknows@yahoo.com

Dining w/Dills every Sunday afternoon at 5 PM KABC Radio

Beer Tasting at the Vons on Sierra Madre and Colorado Sunday July 21st 1 PM. Featured beer is 
Singha

Save the date… or better yet, purchase your tickets now for Taste of Arcadia! Tickets will be $70 at the 
door but for the next week $50, now that’s a deal!! Contact number: (626) 447-2159

Description: Over 40 restaurants wineries, breweries, this year business expo too!

CHICKEN BREASTS 
WITH BALSAMIC 

VINEGAR AND GARLIC

TABLE FOR TWO by Peter Dills

thechefknows@yahoo.com

INGREDIENTS:

4 skinless, boneless chicken breasts

salt and pepper to taste

3/4 pound fresh mushrooms, sliced

2 tablespoons all-purpose flour

2 tablespoons olive oil

6 cloves garlic 

1/4 cup balsamic vinegar

3/4 cup chicken broth

1 bay leaf

1/4 teaspoon dried thyme

1 tablespoon butter

DIRECTIONS:

1. Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season 
the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil 
in a skillet over medium high heat and saute the chicken until it is nicely browned on one 
side (about 3 minutes).

2. Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. 
Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 
minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over 
medium low heat for 10 minutes, turning occasionally.

3. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue 
simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl 
in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture 
over the chicken and serve.


SIERRA MADRE FARMERS MARKET 

 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.