Mountain Views News          Saturday, May 24, 2014

Mountain Views-News Saturday, May 24, 2014 
9FOOD & DRINK FOOD & DRINK 
PASO ROBLES 

Paso Robles, Spanish for the “Pass of Oaks” and most commonly pronounced as Paso “Robles” or 
simply referred to as “Paso” by the locals, is located in San Luis Obispo County, half-way between San 
Francisco and L.A. on California’s stunning Central Coast. Paso Robles has 26,000 acres under vine 
and is home to over 200 wineries. The most commonly grown grape is the Cabernet Sauvignon, over 
40% of all juices are “Cab” makes sense with the large swing of climate changes of the area. 

TABLE FOR TWO by Peter Dills 
thechefknows@yahoo.com
My favorite and a rising star from the region is 
JLohr, they have been producing wines from this 
region since 1974, Jerry Lohr started with 280 
acres and now has over 900 acres in Monterey and 
2000 in Paso Robles. 
The 2011 Cabernet Sauvignon Seven Oaks is smooth easy to drink and I should say ready to drink 
for those of you that like to enjoy a glass after work or anytime, for me I would pair this with a hearty 
meat such as spare ribs or even a beef stroganoff. I rather enjoy reds with a meal, never alone. To 
each his own though. 

The quality of the 2011 vintage is apparent in the wine’s density and strong regional expression of black 
cherry and blackberry fruit and soft tannins. I first discovered Jlohr simply by luck, I was in Paso Robles 
on a weekend getaway and invited to go wine tasting. Some 10 years later the secret seems to be out 
on these great Paso Robles wines, but I am ok that the secret has finally gotten out. Is the 2011 Jlohr as 
good as my Jan 25th 
review of Ghost 
Block? No but you 
can get three bottles. 
Enjoy! 

Dills Score 90 

Retail Around 
$21 on sale $15 
wide distribution 
throughout So Cal 

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 8 points for color, 7 points for aroma or “nose”, 8 points 
for taste, 8 points for finish, and 9 points for my overall impression, which includes my value rating.

 
Email Peter at thechefknows@yahoo.com and follow me on Twitter @KINGOFCUISINE 

KIWANIS BOOT SKOOTIN CHILI COOK OFF WAS 
TOO HOT TO TROT! 

Sierra Madre Kiwanis President Susan Henderson, left, congratulates Maria and Brian 
Decker on the Award Winning Chili. Critics Choice second place winner, Amy Putnam 
(far right) also cheers them on. Photo Courtesy Dave Felt 


At their 4th Annual Boot Skootin’ Chili Cook Off, the Sierra Madre Kiwanis Club, welcomed 
‘Members For A Day’ to an evening of fun, food and fundraising.

 Chaired by Kiwanian (and creator of the event) Joe Pergola, attendees adorned their favorite 
western attire and came ready to ‘throw down’. There were five courageous entrants to the cook-off 
and ‘spicy’ seemed to be the word 
of the day.

 Reknowned Food Critic Peter 
Dills returned for the fourth 
consecutive year as the Celebrity 
Judge. Music and Line Dancing 
instruction were provided by 
Henry Duenos. Hats off to Shirley 
Anhalt and Marta Capoccia, who 
were two of the best fancy dancing 
ladies of the evening. 

 There were two categories for 
the contestants, the first being the 
Celebrity Judging by Peter Dills 
and the second was The People’s 
Choice Award where attendees 
picked the winners.

 First time entrants Maria and 
Brian Decker won 1st Place in 
both categories with Brian’s 
Special Recipe. Second Place in 
the Celebrity Category went to 
Amy Putnam for her Railroad 
Chili. Second place for the 
People’s Choice Award was given 
to Fred Thomas. 

Funds from the event will go to the ImagineArt program of Creative Arts for children at Sierra 
Madre Elementary School. 

Celebrity Critic Peter Dills with Connie, a Kiwanis Member 
For A Day 


YOUR AD COULD BE HERE!
Call Patricia at 626-818-2698 Today!
LADY MARMALADE 
CHICKEN SALAD 
INGREDIENTS 

2 boneless, skinless chicken breasts (about 1 pound) 
Extra-virgin olive oil, for drizzling 
Kosher salt and freshly ground pepper 
3 tablespoons orange marmalade 
1 medium shallot, minced 
1 green apple, diced 
1 cup red seedless grapes, halved 
Juice of 1 lime 
1 cup low-fat Greek yogurt, mixed well 
1 tablespoon canola or peanut oil 
1 teaspoon brown mustard seeds or cumin seeds 
1 clove garlic, minced 
2 teaspoons curry powder 
2 tablespoons roasted salted cashews, chopped 
Fresh cilantro leaves, for sprinkling 

DIRECTIONS

 Preheat the oven to 425 degrees F. Line a baking sheet with foil. Put the chicken breasts on the foil 
and drizzle with olive oil. Sprinkle with salt and pepper and rub until coated. Pop the chicken in the 
oven and roast until a thermometer inserted into the thickest part registers 150 degrees F, 15 to 20 
minutes. 

Switch the oven to the broiler setting. Brush 1 tablespoon marmalade on each chicken breast. Broil, 
brushing occasionally with the pan drippings, until the chicken is cooked through and golden, about 
5 minutes. Let cool. 

Meanwhile, build the salad: Toss the shallot, apple, grapes, lime juice, yogurt, 1/2 teaspoon salt and 
the remaining 1 tablespoon marmalade in a large bowl. 

Heat the canola oil in a small skillet over medium heat until shimmering. Add the mustard seeds and 
garlic; cook until the seeds stop popping (cover if they're popping out of the pan). Quickly add the 
curry powder; cook, stirring, 30 seconds, then pour the spiced oil over the yogurt mixture. Stir until 
combined. 

Once the chicken breasts are cool, thinly slice them. Fold into the salad and adjust the salt and pepper. 
Top with the cashews and cilantro. 

148 W. Sierra Madre Blvd. 
Sierra Madre, CA 91024 
626-355-1800 
NOW OPEN!