Mountain Views News          Saturday, March 1, 2014

FOOD & DRINK Mountain Views News Saturday, March 1, 2014 9 FOOD & DRINK Mountain Views News Saturday, March 1, 2014 9 
GOOD GRAPES ARE EASY TO FIND --GHOST BLOCK 

From a 16-acre cabernet vineyard on a knoll in northern Yountville, this wine might be the first

Single Vineyard I’ve written about. (Meaning no outside grapes were used in the production of

wine from this vineyard) Ghost Block Cabernet wine is dark in its prime fruit quality but not

pushed toward frenzied extraction. Instead, it comes across as intense, with smoky scents of black

tea in its oak tannins and a bright, plumy fruit. I recommend you decant this one to enjoy witha great steak. That is exactly how I discoveredthis superior wine, at Houston’s in Pasadena 
for a respectable $85. After the decant it wasenjoyable, although I’d rather have somethingthat we can open and drink a little faster. 

TABLE FOR TWO by Peter Dills 
thechefknows@yahoo.com
I found the 2010 Cabernet at Vons and other wines stores for around $60. The $85 price at
Houston’s does offer white linen table clothes though!! This reviewer has fallen in love with this 
24-month-aged-in-French-Oak-barrel wine. 


Alcohol Content 14.5 and 100% Cabernet Sauvignon Grapes 


Dills Score: 
Each week I will give you my Dills Score. I have added points for value. I’m starting with a base of 
50 points; I added 9 
points for color, 9 
points for aroma or 
“nose”, 9 points for 
taste, 8 points for 
finish, and 8 points 
for my overall 
impression, which 
includes my value 
rating.
I can’t wait until the 
new release comes 
out. All indications 
tell me it’s getting 
better and better. 


 My highest score to date! I did subtract 1 point for the finish. 


Total Score 93 


Retail $75. On Sale, around $60 at most area high-end supermarkets 


Tune into Dining w/Dills Sunday 5 PM on 790KABC Radio 
Email Peter at thechefknows@yahoo.com and you can follow me on Twitter. 



SHEPHERD’S PIE 
INGREDIENTS 

Garlicky Potato Topping:
4 large russet potatoes, peeled and quartered10 whole garlic cloves, peeled1/2 cup sour cream1/4 to 1/2 cup beef broth4 tablespoons butter, softened1/2 teaspoon salt1/2 teaspoon freshly ground black pepperNonstick cooking spray 

FILLING: 

4 slices bacon, cut into thin strips1 tablespoon vegetable oil2 medium onions, chopped1/2 teaspoon salt, plus 1/2 teaspoon1 teaspoon sugar1 pound ground beef2 to 3 medium carrots, roughly chopped, (about 1 cup)
3/4 cups frozen peas, thawed2 garlic cloves, minced2 tablespoons tomato paste1 tablespoon all-purpose flour1 (12-ounce) bottle light or dark beer1/2 cup beef broth1 teaspoon finely minced fresh rosemary leaves1/2 teaspoon freshly ground black pepper1/2 cup grated Swiss or Cheddar2 tablespoons chopped fresh parsley leaves 


PRIVATE PARTIES AT SAVOR THE FLAVOR! 

* Make a DIFFERENCE * Make a MEMORY * Make a CHANGE 
What started out at Savor the Flavor nine years ago as a fundraiser for a third grade class has blossomed 
into the most enjoyable and memorable fundraising evenings. 

Our free private parties are now annual fundraisers for Red Cross, Ronald McDonald House, Ability 
First, Rotary Club, City of Hope, Civic Club, Soroptomist and many more. Whether you want to have 
a couple hours of fun to raise money for a friend going through cancer or you want to support your 
local library – we make it happen. 

Savor the Flavor LLC Private Party FAQ’s -Want to plan your own private party? 

Q: What is a private party?
A: After store hours Savor the Flavor opens its doors to you and your guests for a free, fun filled 
evening that includes champagne & wine, lots of award winning appetizers and desserts as well as 
a presentation on who and what won “The Best Of ” from the International Fancy Food Shows and 
Gift Shows. 
Q: Who can have a private party?
A: Anyone who wants to enjoy good food and be privy to what is hot in the food and gift industry. 
Q: How much do they cost?
A: There is no cost to you. 
Q: Are there any benefits to hosting a private party?
A: We will donate 10% back to the organization of your choice. 
Q: When can you have a private party?
A: We host parties all year long. November and December sell out so please call early to reserve 
your date. 
Q: How do I book a private party?
A: Call and tell us the date you would like to have the party. We will email you an invitation for you 
to send to your guests. 
Q: What does Savor the Flavor provide?
A: - An email invitation for you to send to your guests. 
- All the food and beverages. 
- A 10 minute presentation on what made the “A” list for foods, gifts and gadgets. Be the first to 
find out what was the International Award winning cookie, soup, snack, gadget of the year! 
- 10% giveback from sales to the organization of your choice. 
Q: What do we need from you?
A: - A date to reserve 
- How many guests will be attending (Contact us 2 days before the day of your event. Minimum 
15 – Maximum 30 guests. Must be at least 21 years of age to attend) 
- Name of organization you would like to give back to. 
What does Savor get out of this? Yes, it is expensive for us to provide employees, the wine and food. 
But we have developed so many new customers, most of whom have become great friends. They 
love the store and return throughout the year. That is just as important as the wonderful memories 
each party leaves behind and the great feeling we get by being part of an activity that supports the 
community. 

Savor the Flavor LLC 11 Kersting Court (626)355-5153 www.savortheflavor.net 

DIRECTIONS 

Prepare potato topping: In a large saucepan add the potatoes and garlic and cover with cold water. 
Bring to a boil over medium heat and cook, uncovered, until the potatoes are fork-tender, about 15 
to 20 minutes. Drain. Transfer the potatoes and garlic to a large bowl. Add the sour cream, 1/4 cup 
of the broth, butter, salt and pepper, and beat on low speed with a hand mixer until the potatoes are 
light and fluffy, about 1 to 2 minutes. If the mixture is too dry, add the remaining 1/4 cup broth. Do 
not overmix. Cover and set aside. 

Preheat the oven to 350 degrees F. Spray a 10-inch round baking dish with nonstick spray. 

Prepare filling: Heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally 
until browned and almost crisp, about 7 to 8 minutes. With a slotted spoon, transfer the bacon to a 
plate; set aside. 

Add the oil to the drippings in the skillet and put over medium heat. Add the onions and 1/2 
teaspoon of salt, and cook, stirring occasionally, until the onions are very soft and just beginning 
to brown, about 10 minutes. Sprinkle in the sugar, and cook, stirring occasionally, until the onions 
begin to caramelize, about 3 minutes. Stir in the beef and cook, stirring occasionally, over medium-
high heat, until the beef begins to brown, about 7 minutes. Add the carrots, peas, and garlic and 
cook, stirring, until the vegetables begin to soften, about 5 minutes. Stir in the tomato paste and 
flour and cook, stirring, until well blended, about 2 minutes. Add the beer, bring to a boil and boil 
for 3 minutes. Cook, stirring with a wooden spoon, and scraping up the browned bits from the 
bottom of the pan, about 2 minutes Add the cooked bacon, the broth, rosemary, 1/2 teaspoon of 
salt, and the pepper, and bring to a boil. Reduce the heat and simmer, uncovered, until the sauce 
thickens, about 15 minutes. 

Spoon the meat mixture into the prepared baking dish. Spread the potato topping evenly over the 
beef mixture. Bake until the filling is hot, the topping is lightly browned and the edges are bubbly, 
about 35 minutes. Remove from the oven and sprinkle with the cheese. Return to the oven and bake 
for 10 more minutes. Let rest out of the oven for 10 minutes before serving. Sprinkle with parsley 
and serve. 

Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/shepherds-pie-recipe.print.
html?oc=linkback