Mountain Views News          Saturday, May 31, 2014

Mountain Views-News Saturday, May 31, 2014 
7FOOD & DRINK FOOD & DRINK 
STAG’S LEAP AND SANTA ANITA GOES UNCORKED 

Long before there was Bristol Farms, Whole Foods, and Gelson’s there was Jurgensen’s Grocery stores, 
started years ago by Pasadena Resident Harold Jurgensen, where the “upper crust” did their shopping. 
I know this because long before it was popular for foods to be “organic” and “sustainable” I worked 
there for many years delivering groceries to the service entrances of many local mansions. During 
this time, I learned a lot about aged beef, caviar, produce, and wine -- I remember names like Château 
Montelena, Edna Valley, and Stag’s Leap. These days, Jurgensen’s is long gone, but Stag’s Leap is 
still producing excellent varieties of wine including a 2010 Cabernet Sauvignon that is worth an 
investment. 

TABLE FOR TWO by Peter Dills 
thechefknows@yahoo.com
Stag’s Leap Winery was founded in the late 1880’s 
and makes it’s home in the Napa Valley. They made 
their way through Prohibition to become one of 
the oldest and most respected wineries, not only in 
California but the entire world. Rich ruby in color, 

their 2010 Napa Valley Cabernet Sauvignon has hints of red fruit and spice. This 2010 is ready to enjoy 
now, but has a promise for years of cellar age. Remember last week’s wine term “aging potential”? 
Blend: 86% Cabernet Sauvignon, 10% Merlot, 2% Cabernet Franc, 2% Malbec. Single Source. 

Dills Score 90 
Retail $50, I found it on sale for $40. Tip: If you search the grocery store aisle and find a Nine 
Points Cab, it’s the 
same vintner under 
a different label and 
only 2/3 the price. 

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 


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Call Patricia at 626-818-2698 Today!
SMOKED STUFFED 
CHICKEN W/RANCH 
VEGETABLES 
INGREDIENTS: 

1 large roasting chicken (5-6 pounds)
1½ teaspoons kosher salt, divided1½ teaspoons freshly ground black pepper, divided2 tablespoons KC Masterpiece® Barbecue Seasoning4 large garlic cloves, quartered1 cup chopped red onion1 cup sliced zucchini
½ cup diced red bell pepper
½ cup diced celery
½ cup cherry tomatoes, halved2 tablespoons olive oil3 tablespoons Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix4 medium red potatoes, chopped1 cup KC Masterpiece® Barbecue Sauce Original 

DIRECTIONS: 

Light grill using Kingsford® Charcoal with Sure Fire Grooves®. Rinse inside and outside of chicken. Seasoninside with salt and pepper. Season outside with barbecue seasoning. 
Place garlic and all vegetables, except potatoes, into a bowl and drizzle with olive oil. Sprinkle vegetables

with dressing mix, salt and pepper; mix together. 
Stuff cavity of cHicken with half of vegetable mixture. Place chicken in shallow baking dish. 
Mix potatoes with remaining vegetables. Place onto pieces of foil; fold sides over and seal tightly, forming

small cooking pockets. Poke a few holes top of pocket.

 Mound coals on one side of grill. Place chicken on side of grill without coals; grill. Baste outside ofchicken with barbecue sauce every hour of cooking. Grill for 3 hours until internal temperature ofchicken reaches 165°F.

 After 2 hours, place foil pouch with potato-vegetable mixture on grill. Remove from grill with chicken. 

SATURDAY JUNE 7th & SUNDAY JUNE 8thSIERRA MADRE


GRAND OPENING!