Mountain Views News     Logo: MVNews     Saturday, November 16, 2013

MVNews this week:  Page A:9



Mountain Views-News Saturday, November 16, 2013 


The tragic hero of our story, Tony, recently went to a Pasadena Restaurant and ordered a glass of 
House Cabernet. He liked the initial selection and proceeded to order another glass. The bill arrived 
and Tony was shocked to discover that each glass of wine was ($14). His night went for a great 
evening to one of disappointment and incredulity. Tony asked me to investigate the practice of mark 
ups at restaurants. Tony also did some research and discovered the same bottle for ($15) at Vons. The 
waiter told Tony it was ($52) to purchase the whole bottle and those they pour five glasses per bottle. 

 I reached out to my many sources in the industry and this is what I found out. Ian Blackburn, founder 
of, said, “That ($14) is common for a good glass of wine and the math works 
out to ($52) for the full bottle at that price.” Many 
chain restaurants use a Libby wine glass that costs 
them a couple of bucks; upscale restaurants will 
use a higher quality glass. My next call was to 
Randy, who owns the Domenico’s restaurant on 
Washington, he tells me that, “His wine purveyors suggest triple the cost of the bottle. Thus if you see 
a bottle for ($30) at your favorite restaurant the rule of the thumb is that they paid ($10) for it.” My 
suggestion to Tony and my readers is it to never let the server blindly pick the wine. Ok, how about 
corkage fees? Most restaurants charge between ($4) to ($15) for this service, yes, they still have to 
open your bottle and clean the glasses. It is unacceptable to bring in a bottle of wine that is already 
listed on the restaurant’s menu. If it is an owner occupied restaurant, often it is a good gesture to let 
the owner sample the wine that you have brought in. The erudite wine broker Eddie Ramirez offers 
this insightful advice, “Always have the wine list when ordering and I do not recommend asking the 
servers for a wine recommendation unless you do not have any issues with the price.” Hope that 
helps, I learned something as well.

So Tony here is a suggestion on a Cabernet that you can purchase 
at most wine shops and supermarkets. 2011 Cabernet Sauvignon 
from the Franciscan Winery, located in Napa Valley, California. The 
wine is made up of 86% Cabernet Juice plus a bit of Merlot, Petite 
Syrah and Cabernet Franc. This is one Cabernet that goes well with a 
steak and it’s priced so reasonably that you can bring it to a backyard 
BBQ, which is exactly how I first discovered this wine! As my friend 
Five Star Sommilier friend George Millotes says, “If it is ready to 
buy it is ready 
to drink.” Being 
a 2011 you can 
opt to decant the 
wine for twenty 
minutes, but my 
opinion is, it’s 
ready to drink 
now! The color 
is a deep garnet; 
you might smell 
red plum or 
cherry. I smelled a hint of berries but flavors 
are definably cherry with a hint of vanilla. This 
reviewer doesn’t swirl his wine, I sip and look for 
a taste of a long finish, and this did just that. 

The following is the scoring method of the Wine Spectator. However, I have added points for Value 
to that equation also. I’m starting with a base of 50 points; I added 5 points for Color, 7 points for 
Aroma or “Nose”, 12 points for Taste, 8 points for Finish, and 8 points for my Overall Impression, 
which includes my Value rating. 

2011 Cabernet Sauvignon from the Franciscan Winery

Final Score: 90

Franciscan Cabernet Retail $25 

Available at Vons and other fine retailers on sale right now $19 range

Listen to Dining w/ Dills Sunday at 5 PM KABC 790 AM


TABLE FOR TWO by Peter Dills


 Kosher salt

12 ounces gemelli, cavatappi or other spiral-shaped pasta

3 tablespoons unsalted butter

1 tablespoon all-purpose flour

1 teaspoon dry mustard

Pinch of cayenne pepper

1 (12-ounce) can evaporated milk

1/2 cup whole milk

3/4 cup shredded yellow sharp cheddar cheese

3/4 cup shredded monterey jack cheese

1/2 cup grated parmesan cheese

1/2 cup panko (Japanese breadcrumbs)

2 tablespoons chopped fresh parsley, chives and/or scallions



Bring a pot of salted water to a boil; add the pasta and cook until al dente, about 8 minutes.

Meanwhile, melt 1 tablespoon butter in a saucepan over medium heat. Add the flour, mustard and 
cayenne and stir with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, 
about 1 minute. Whisk in both milks and 1/2 teaspoon salt and simmer, whisking occasionally, until 
slightly thickened and creamy, 6 to 7 minutes. Add the cheddar and jack cheeses and all but 2 tablespoons 
of the parmesan and whisk until melted; keep warm.

Combine the panko, herbs and/or scallions, 1 tablespoon butter and the remaining parmesan in a 
microwave-safe bowl and microwave until the butter melts, about 1 minute; toss.

Drain the pasta, reserving about 1 cup cooking water, and return to the pot. Toss with the remaining 
1 tablespoon butter, then stir in the cheese sauce, adding the reserved cooking water if needed. Season 
with salt and top with the breadcrumb mixture.

RICH Johnson 


 The following piece is clever and funny. And like most cleverness, 
it has its basis in truth. The writer is Martin A. Armstrong. I strongly 
recommend his website, “” 

 I hope you enjoy reading it and passing it on.

 “The new element is Governmentium (Gv). It has one neutron, 25 assistant neutrons, 88 
deputy neutrons and 198 assistant deputy neutrons giving it an atomic mass of 312.

 These 312 particles are held together by forces called morons which are surrounded by 
vast quantities of lefton-like particles called peons. Since Governmentium has no electrons or 
protons, it is inert. However, it can be detected because it impedes every reaction with which it 
comes into contact.

 Even a tiny amount of Governmentium causes a reaction which normally takes only a few 
days to complete to four years or more to finish or resolve. 

 Governmentium has a normal half-life of 2- 6 years. It does not decay but instead undergoes 
a reorganization, in which a portion of the assistant neutrons and deputy neutrons exchange 
places. In fact, Governmentium’s mass will actually increase over time since each reorganisation 
will cause more morons to become neutrons, forming isodopes. 

 This characteristic of moron promotion leads some scientists to believe that Governmentium 
is formed whenever morons reach a critical point of concentration.

 When catalysed with money, Governmentium becomes Administratium, an element that 
radiates just as much energy as Governmentium since it has half as many peons but twice as 
many morons. Vast sums of money are consumed in the exchange, yet no other by-products 
are produced.”


 Other fictitious funny elements include: Unobtainium, Veryrarium, Tedium, Belgium, 
Linoleum, Geranium and my favorite: Delirium (also the local pub in Sierra Madre).

 Did you see last week’s cover of Time Magazine? The image on the cover was the silhouetted 
profile of Governor Chris Christie’s from the neck up. The caption on the cover was “The 
Elephant in the Room.” Though the expression was offensive to a large group of people (a 
magazine the stature of the Time should know better), the triple entendre was very clever. 
First, “the elephant” referred to Governor Christie as the big winner in last week’s election and 
how he is the front runner in the 2016 presidential season. The elephant entendre also made 
reference to him as a member of the Grand Ole’ Party, (the elephant is the image associated with 
Republicans). And, of course, third the elephant is a reference to his size, though he has lost 70 
pounds so far. To his credit, this is how Governor Christie reacted to the magazine cover while 
on the George Stephanopoulos Show, “You know, if I’m bothered by jokes about my weight, it’s 
time for me to curl up into a fetal position and go home, okay?” Yay Chris Christie!!

 Let me plug our radio show again. It’s the Barry, Rich and Lisa show. You can find it on the 
internet in several places:,,, and 
Please listen to us and give us your feedback. 

We’d like to hear from you! 

What’s on YOUR Mind?

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

Twitter: @mtnviewsnews