pA:7, v8.33 — Food & Drink — Mountain Views News

Food & Drink

Mountain Views News Saturday, August 16, 2014

MVNews this week: Page A:7

FOOD AND DRINK

Mountain Views-News Saturday, August 16, 2014

ZELO PULLS OFF PIZZA WITH REAL ZEAL

If you have been around the Pasadena area long enough you might remember

The Pasadena Pizza Cook-off, it was an event that I was involved with for many years; in the
beginning it was a contest to see who had the best pizza in the area. After a few years we softened
the rules and tried to give everyone an award. Many restaurants wouldn’t compete if they didn’t
win. Imagine that!!! I got so caught up in Pizza ; I dubbed by car the Pizazar. And even subscribed
to Pizza Today Magazine.

Yes, I love Pizza!!! There are some good ones
in the area, Tarnatinos, Domenicos and
Avanti Café. Shoot me a letter if I failed to
mention yours. But, there is this restaurant
on Foothill Blvd. in the City Of Arcadia that might just be a contender as well. Zelo restaurant
“Zelo meaning Zeal” is an unassuming stop on Foothill Blvd. Owner Mike Freeman hails from
Northern California and has brought his recipe for the Pizza Pie down here to share with us
Angelinos. Perfect for our upcoming Taste of Arcadia on September 22nd.

For those new to my style I try to give you four or five dishes at each
stop that I enjoyed and hopefully you’ll try as well. I love those
restaurant discoveries that you and I drive by hundreds of times and
you tell yourself I have to check that place out one of these days.
Well, Zelo is that place. What do you get when you cross one part
cornmeal and four parts flour? I have the answer it is the crust and
heart and soul of the Zelo Pizza. All the pizza is deep dish. On
any given day Steve will put together 12 different pizza specials.
Pizzas come half, three slices, for ($11) and ($21) for a whole pizza
that’s six slices you could compare that to a medium size that your
kids order at….gulp, Dominos. Yep $21 for a medium Pizza, but
there is plenty of toppings and fillings to get you full real quick.
Okay my recommendations. On the menu I love the four cheese…
mozzarella, fontina, provolone and parmesan. Off the special,
again one of the rotating specials, we had the Sicilian Pizza, this one
is loaded with pepperoni, tomatoes and three different cheeses. The Pizzas are truly unique here.
Now not to be overshadowed are the salads, two in particular. The Beet salad at (7.50) is there #1
seller, I have had it and enjoyed it, but for this review and for the same price we shared the creamy
Asparagus salad, leaf lettuce topped with stalks of asparagus, the lettuce gets balsamic vinaigrette
and the asparagus gets creamy dressing. I would return just for the salads they are that good. I find
that the menu is just a guide
her at Zelo, go for a special.
In the pasta mood? sure they
have plenty of pastas in the $10
range, Calzone, and plenty of
vegetarian dishes highlighted
by a Lasagna for ($11). Beer
and wine available, corkage fee
is $8.

What you need to know: Zelo
is very laid back with large
appeal, patio seating and is
very busy on weekend nights.
All pizzas are deep dish,
parking can be limited, because its street parking, you can order the pizza half baked to finish at
home. Open Tuesday Through Sunday. Friday and Saturdays open till 10 PM. 328 E. Foothill Blvd.
Arcadia (626) 358-8298

Absolutely loved Rich Johnson’s article on Old School Eatery, should I go with Rich?

Have a favorite pizza place? E mail to thechefknows@yahoo.com , watch Dining with Dills every
Sunday Night Charter Cable, program note. I am now on 7 PM KLAA AM 830 Radio on Sundays

CHICKEN AND RICE CASSEROLE

TABLE FOR TWO by Peter Dills

thechefknows@yahoo.com

INGREDIENTS

Cooking spray

1 cup chopped onion

1 (8-ounce) bone-in chicken breast half, skinned

1/2 teaspoon black pepper, divided

1 (14-ounce) can fat-free, less-sodium chicken broth

1 tablespoon butter

1 (8-ounce) zucchini, halved lengthwise and thinly sliced

1 (8-ounce) yellow squash, halved lengthwise and thinly sliced

2 cups cooked long-grain white rice

1 teaspoon minced fresh rosemary

1 1/2 tablespoons all-purpose flour

1 1/2 cups 2% reduced-fat milk

1/2 cup (2 ounces) grated fresh pecorino Romano cheese, divided

1/4 teaspoon salt

DIRECTIONS

1. Preheat oven to 350°.

2. Heat a large saucepan over medium-high heat. Lightly coat pan with cooking spray. Add onion to
pan; sauté 5 minutes, stirring occasionally. Sprinkle chicken with 1/4 teaspoon pepper; add chicken,
meaty side down, to pan. Cook 6 minutes or until browned; turn chicken over. Add broth to pan.
Reduce heat, cover, and simmer 15 minutes or until chicken is done. Remove chicken from pan,
reserving broth in pan. Let chicken stand 10 minutes. Remove chicken from bones; shred. Discard
bones. Place chicken in a large bowl.

3. Bring broth to a boil; cook, uncovered, until reduced to 1/2 cup (about 10 minutes). Add broth
mixture to chicken. Melt butter in pan over medium-high heat. Add squash to pan; sauté 3 minutes
or until lightly browned, stirring frequently. Add squash mixture, rice, and minced rosemary to the
chicken mixture, and toss gently to combine.

4. Place flour in a medium saucepan over medium heat. Gradually add milk, stirring until smooth;
bring to a boil. Cook 1 minute or until thick, stirring constantly with a whisk. Remove from heat; let
stand 30 seconds. Add 1/4 cup cheese; stir with a whisk until smooth. Add remaining 1/4 teaspoon
pepper, milk mixture, and salt to chicken mixture; stir to combine. Spoon chicken mixture into
a broiler-safe 8-inch ceramic baking dish coated with cooking spray. Sprinkle remaining 1/4 cup
cheese over rice mixture; bake at 350° for 20 minutes or until thoroughly heated. Remove casserole
from oven.

5. Preheat broiler.

6. Broil casserole 5 minutes or until golden.

We’d like to hear from you!

What’s on YOUR Mind?

Mountain Views News 80 W Sierra Madre Blvd. No. 327 Sierra Madre, Ca. 91024 Office: 626.355.2737 Fax: 626.609.3285 Email: editor@mtnviewsnews.com Website: www.mtnviewsnews.com