Mountain Views News          Saturday, May 10, 2014

Mountain Views-News Saturday, May 10, 2014 
9FOOD & DRINK Mountain Views-News Saturday, May 10, 2014 
9FOOD & DRINK 
FOOD FRENZY NOW IN SESSION 

Mark your calendars and make plans to attend a fabulous event this Thursday in San Marino... 
the 16th Annual “Evening at the Huntington” Library, Art Collections and Botanical Gardens on 
Thursday, May 15, 2OL4, from 5:00-7:30 p.m. 

This event is sponsored by the San Marino Chamber of Commerce. You can enjoy the ambiance 
TABLE FOR TWO by Peter Dills 
thechefknows@yahoo.com 
of the Brown Garden while sampling gourmet fare and fine wine and beverages provided by local 

area restaurants and merchants. Visit the “Lost and 
Found: Secrets of Archimedes” currently on view 
in the Boone Gallery. Back by popular demand, 
special guest, the “King of Cuisine”, Mr. Peter Dills. 
Come enjoy live music, raffle prizes and a silent auction. Pre-paid reservations are S25 per person 
until May 12th and $35 a person at the door. Reservations can be made online through Paypal at 
www”sanmarinochantberqqrn or call the Chamber office at (626) 286-LO22. “Like” the Chamber’s 
Facebook page for a chance to win a free ticket!!! 

Beer lovers rejoice! Meet me at Vons 2355 E. Colorado Blvd. Pasadena Saturday May 17th at 11 AM to 
2 PM , we celebrate American Craft Beer Month Free adults only. Karl Strauss is this weeks featured 
sud. 

Chili Cook –Off 

Sierra Madre Kiwanis Chili Cook-Off is just days away!! I judged last year and I was absolutely 
impressed with the 
quality of entrants. 
My idea of a true 
chili is one that has 
no beans, but I have 
a feeling that there 
will be all sorts 
of entrants that 
I will state “This 
is Chili?”…. See 
everyone Saturday 
Night at the Sierra 
Madre Room 611 E. 
Sierra Madre Blvd. 
Sierra Madre. 
Saturday May 17th. And decide for yourself; is this the stuff that legends are made from? For more 
info call (626) 355-8333 


We’d like to hear from you! 
What’s on YOUR Mind? 
Contact us at: editor@mtnviewsnews.com or www.facebook. 
com/mountainviewsnews ANDTwitter: @mtnviewsnews 
GREEK CHICKEN 
PASTA 
INGREDIENTS: 

1 pound uncooked pasta 

1 tablespoon olive oil 

2 cloves garlic, crushed 

1/2 cup chopped red onion 

1 pound skinless, boneless chicken breast meat - cut into bite-size pieces 

1 (14 ounce) can marinated artichoke hearts, drained and chopped 

1 large tomato, chopped 

1/2 cup crumbled feta cheese 

3 tablespoons chopped fresh parsley 

2 tablespoons lemon juice 

2 teaspoons dried oregano 

salt and pepper to taste 

2 lemons, wedged, for garnish 

DIRECTIONS: 

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 
minutes, or until al dente; drain. 

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, 

and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no 

longer pink and the juices run clear, about 5 to 6 minutes. 

Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, 
lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. 

Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges. 

SAVOR THE FLAVOR! 

A SAUCE FOR ALL SEASONS 


We have come a 
long way from 
the days when we 
would put a simple 
can of broth or 
tomato sauce in our 
chicken or crock pot 
for seasoning. 

Today, there are 
so many easy and 
readymade options 
for sauces, with 
a wide variety of 
tastes and origins to 
delight your palate. 

Here are just a few of 
the latest sauces that 
incorporate spices 
and ingredients 
from all over the world that will certainly add a new and fun dimension to any dish or even for 

dipping a great piece of sourdough. 

• 
Chimichurri - A zesty blend of Cilantro, Garlic and Chili that is the National Steak Sauce ofArgentina. It is delicious on any red meat, poultry and makes a wonderful marinade. 
• 
Peri Peri -A zingy mixture of African Birds Eye Chilies and Lemon make up this spicyblend for a true Portuguese Grilled Chicken. 
• 
Biryani – An exotic combination of Sherry Wine Vinegar, Sultana Raisins and Coconutadded to Basmati Rice, a south asian favorite, makes the perfect side dish. 
• 
Tikki Masala – This robust Indian sauce enjoyed worldwide will take your taste buds to a newlevel with the flavors of Fire Roasted Tomatoes, Ginger, Cream and Lime. Makes a fantastic addition 
to chicken or even pasta. 
• 
Chipotle Sauce – The smoked and dried Jalapeno pepper is so versatile and is used in so many 
various ways, such as Roasted Raspberry Chipotle or Chipotle Lime BBQ Sauces, your meatballs orshrimp will never be the same. This is a Tex-Mex staple! 
• 
Harissa – A flavorful Tunisian blend of Peppers, Herbs and Olive Oil make a captivatingaroma that kicks up everything from roasted potatoes to scrambled eggs. 
• 
Sriracha – A multipurpose sauce from Thailand made from Sun ripened chilies, Garlic, Sugarand Vinegar that adds special zest to your soups, burgers and even cocktails. Great for dippingseafood too. The embattled local maker of this sauce may be forced out of Irwindale – Oh No! 
• 
Truffle Sauce – Considered a culinary delicacy, this rare and aromatic mushroom sauce canbe used in a multitude of ways on meat, salads, risotto or macaroni and cheese. 
We encourage you to experiment with these sauces and use them in any way that you like – there are 
no rules and we are always interested to know how you made them your own. 

These are only a handful of the options that are available to you. We carry a wide variety of sauces for 
all of your cooking and grilling needs at the shop – we are sure you would love to try the Pineapple 
Sake Teriyaki Marinade, the Jamaican Jerk Sauce, the Pomegranate Grille Sauce or the Garlic Caper 
Piccata Sauce. 

Is your mouth watering yet?