Mountain Views News          Saturday, October 11, 2014

7

FOOD AND DRINK

Mountain Views-News Saturday, October 11, 2014 


DINING AT THE TRACK

Many of you have asked me why such an interest in 
horse racing? Was your dad a gambler? Quite the 
opposite he was happy with 3% interest at the bank, 
remember those days? It all started over 30 years ago 
when I was a driver for Jurgensen’s Grocery stores, my 
territory was East Pasadena and Arcadia and on racing 
days I’d stop by the infield to make my $5 bets. My bets 
haven’t increased that much but my love for the track 
continues on.

 Oh my friends, times are a changing at ‘The Great 
Race Place”, I’m not talking about a fresh coat of paint, 
I am talking gourmet food. Don’t worry, the track still 
has the out of this world carving stations with those 
delicious trimmed sandwiches and yes you can have 
a hot dog, but new Food and Beverage Manager Todd 
DeSilva has told me that even if you aren’t a horse racing 
fan you will enjoy the food faire at the track, Santa Anita 
aims to be a “foodie” destination. I stopped him and 
I said, “what no Clocker’s Corner for breakfast”? Todd 
assured me there will be Clocker’s Corner, The Front 
Runner, Turf Terrace everything you love at the track 
just better!!! I have always said that Executive Chef 
Eric Maranowski makes some of the best Crab Cakes in 
Southern California, they are only available in the Front 
Runner, I might have to change my seat locale, recently 
as last week I had the Cubano sandwich and it was as 
good as the famous Porto’s Restaurant sandwich, now 
those are real winners!! One more thing I like about 
the Front Runner-Fossleman’s Ice Cream the real deal 
imported all the way from Alhambra. 

Todd DeSilva mentioned that racing is usually in the 
afternoons and that this means visitors are at the track 
right after lunch and right before dinner, he sees a need 
for finger foods, passing trays and Spanish Tapas, which 
makes sense to me. Now let’s get real here, a lot of hard 
core gamblers are there to play the ponies and to have 
a stiff drink. The track is looking at drink recipes that 
visitors will consider “drinks for the table” -these drinks 
will offer track signature drinks like the “Macho Mary” 
in a larger format (pitchers) to add value to the tables 
experience, and everyone knows a horseplayer loves 
a value play! And with the Breeders Cup coming up 
quickly I can think of 100,000 taste testers.

If luxury is in your program, consider these two options. 
The Chandelier Room is open on weekends, is full of 
elegance, yes they even let me in with my shiny shoes 
and tie on. This room offers signature trays passed and 
live entertainment. Now if you want to impress your 
guests or stay away from the crowds I suggest the Luxury 
suites, stay for a day or the whole season. They serve 
Seasonal food selections plus cocktail and bar service.

 
I make my home at the Turf Terrace for me it’s the best 
vantage point and has plenty of energy with full service. 
The menu is a California Bistro theme including a Jidori 
Organic Chicken dish, which is out of this world, for 
you burger lovers a half pound angus cheeseburger, 
my buddy Carl D. always orders the Caesar Salad with 
Chicken, he must know he is at the track everyday!! 
Oh and for starters check out the Shrimp Cocktail, 
it’s Mexican Gulf Shrimp served with a Bloody Mary 
cocktail sauce. I have been to many swanky restaurants 
and hotels and the prices for wine and cocktails is very 
reasonable.- seating has been expanded to accommodate 
large crowds. 

Dining Program Turf Terrace California Bistro Theme. 
Salads, sandwiches, fish, chicken. Appetizers range 
from $7 to $17. Front Runner Fresh Seasonal Dishes 
Sandwiches $14 dollar range Entrees $24 to $29 range 
Club House Mezz Sushi and carved sandwiches $8 and 
up

Live Racing is Thursday through Sunday 

Visit their website for exact prices and menu items. 
www.santaanita.com 

Join me this Sunday at 2 PM for my radio show on 
KLAA AM 830

LOADED 

BAKED POTATOES


TABLE FOR TWO by Peter Dills

thechefknows@yahoo.com

INGREDIENTS

4 medium russet potatoes

8 ounces ground beef, 

1 cup broccoli florets, finely chopped

1 cup water

1 cup shredded Cheddar cheese, divided

1/2 cup sour cream

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

3 green onions sliced

DIRECTIONS

1. Pierce potatoes all over with a fork. Place in the microwave and cook on Medium, turning once or 
twice, until the potatoes are soft, about 20 minutes. (Or use the “potato setting” on your microwave 
and cook according to the manufacturer’s directions.)

2. Meanwhile, brown meat in a large skillet over medium-high heat, stirring often, about 3 minutes. 
Transfer to a large bowl. Increase heat to high, add broccoli and water to the pan, cover, and cook until 
tender, 4 to 5 minutes. Drain the broccoli; add to the meat.

3. Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop out the 
insides into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup Cheddar, sour 
cream, salt and pepper to the potato insides and mash with a fork or potato masher. Add scallions and 
the potato mixture to the broccoli and meat; stir to combine.

4. Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup 
cheese. Microwave on High until the filling is hot and the cheese is melted, 2 to 4 minutes.


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