Mountain Views News          Saturday, October 12, 2013

Mountain Views News 80 W Sierra Madre Blvd. No. 327 Sierra Madre, Ca. 91024 Office: 626.355.2737 Fax: 626.609.3285 Email: editor@mtnviewsnews.com Website: www.mtnviewsnews.com

A9

FOOD & DRINK

Mountain Views-News Saturday, October 12, 2013 


SANTA ANITA IS OPEN DINING OPTIONS

Santa Anita is up and running, and I have a had the pleasure to make it out already a few days for this 
current meet. I can honestly say that the Front Runner restaurant offers top-notch food; many have 
tried to feed the masses but really come up short a la Dodger Stadium, Staples Center and the Rose 
Bowl. Not that I don’t enjoy a $7 Hot Dog, but there so many levels of enjoyment when dining at the 
Race Track, sure you can go to the concession stand at get a dog and a beer, but I recommend going 
to one of the many carving stations and get one of arguably the best sandwiches this side of the 405 
Freeway. Roast Beef, Corned Beef, Turkey and Ham all sliced in front of you and under $10(more in 
frontrunner) and you can get it your way, Rye Bread? Sure they have it, pickles a must, I got mine with 
just the mustard. Nothing beats getting a sandwich and a beer and sitting in the Club House with an 
unobstructed view of the San Gabriel Mountains 
and of course the ponies running in front of you.

Feeling like a big shot, still want the killer views? 
I have the answer at the Front Runner, prices are 
still very reasonable for some top notch food, alas I am a creature of habit so it is always order the 
“Real Deal” Chesapeake Lump Crab Cakes ($29/75) breaded with a pankow crust and really enough 
crab for two to share, I have gone to a dozen or so “seafood houses” in the San Gabriel Valley that serve 
crab cakes for $10 and let me give you a tip, pay more and be happy. For you steak fans , my partner 
“Marty” enjoyed the his cut of beef, Grilled Angus New York Striploin

Rauatoutille of eggplant, vegetables and herbs, butter, sour cream, scallions, cheddar roasted 
mushroom jus ($29.75). I started with the Creamy Clam Chowder ($8.25) the menu said famous , so 
I had to have that , right? No room for desserts, but the server, said that all the were made on premise 
and next time I will try one! Tip: My hi-roller friend Carl D. swears that the Pepperoni pizza ($13.75) 
is one of the best in town.

The Best for last , the view from the Frontrunner is a true postcard, and the bar, I am told is the longest 
bar west of the Mississippi. There is a true “cool buzz” when hanging around the Front Runner, if 
you just want to hang out at the aforementioned 
bar with a bowl of clam chowder or dine-in you 
can’t go wrong with either pick. Keep in mind 
the Dining Room does get busy on special Race 
days, not only do I recommend an advance 
reservation, please bring a little patience with 
you.

As always prices are subject to change, light 
dress code. Parking is additional.

Call (626) 574-race for reservations closed on 
Monday and Tuesdays.

Listen to Dining w/Dills every Sunday 5 PM 790 
KABC follow me on facebook

TEX-MEX BLACK BEAN 
SOUP

TABLE FOR TWO by Peter Dills

thechefknows@yahoo.com

INGREDIENTS

 1 tablespoon(s) olive oil 

 1 medium onion, chopped 

 1 green bell pepper, cut into 1/4-inch pieces 

 Kosher salt 

 Pepper 

 1 tablespoon(s) chopped chipotle in adobo sauce 

 1 can(s) (15-ounce) black beans, rinsed 

 1 can(s) (15-ounce) refried black beans 

 2 cup(s) low-sodium vegetable broth 

 1 avocado, diced 

 1/2 cup(s) refrigerated fresh salsa 

 1/4 cup(s) lowfat sour cream 

 Fresh cilantro, for serving 

DIRECTIONS

1.Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and green pepper, season 
with 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally, for 5 minutes. 
Stir in the chipotle and adobo.

2.Stir in the beans, refried beans, and vegetable broth and bring to a boil. Reduce heat and simmer 
for 2 minutes.

3.Divide the soup among 4 bowls and top with the avocado, salsa, sour cream, and cilantro, if desired.


We’d like to hear from you! 

What’s on YOUR Mind?

Contact us at: editor@mtnviewsnews.com or www.facebook.
com/mountainviewsnews AND 

Twitter: @mtnviewsnews