Mountain Views News          Saturday, November 15, 2014

7

FOOD AND DRINK

Mountain Views-News Saturday, November 15, 2014 


TO BRING OR NOT TO BRING YOUR OWN WINE?

Recently I dined at a very upscale restaurant in Beverly Hills and became friendly with the owner, he 
told me that he flies from coast to coast monthly to take care of his restaurants in New York City, being 
the curious sort that I am, I asked my new friend what is the biggest difference in NYC patrons to that 
of us Angelinos, without hesitation he said that we ”Hometown folk” make no hesitation about bring in 
our own wine into restaurants, in New York City it is frowned upon but he has learned to accept it as a 
part of doing business here in Los Angeles. He said that his food costs for a steak can run up as much of 
40%, but he can triple the price of a bottle and more for a wine by the glass.

My friend Robert Simon owner of Bistro 45 and A/K/A Bistro describes it this way

There a two school of thoughts restaurants that take a casual look at their wine list and those restaurants 
that you can and should trust to have a great $30 
bottle of wine or a $300 bottle of wine. If you trust 
the restaurant order from their menu, if it’s a special 
occasion then bring a bottle and buy a bottle.

For me I contend that corkage is generally meant as 
a courtesy for customers looking to savor a special 
bottle. Unfortunately, this isn’t often what customers 
do. Instead, people will bring bad wine or argue 
over the fee... Here are a few of my tips on this, first, 
call the restaurant about their policy, though I’d feel 
more comfortable taking a bottle to a restaurant that 
I am considered a regular at. Second, Bring only a 
bottle that is not on their menu, if it is, ok, bring one 
and buy one of theirs. Third, though the restaurant 
sommelier is almost a thing of the past, ask the 
owner/manager if they’d like a taste. Lastly Number 
Four, if they have waived the fee or if the corkage is 
reasonable you must tip as if you bought the wine at 
the restaurant

Considering how much I eat out, I don’t bring wines 
to restaurants that often. Sometimes it’s easier not to do all the work. There is, however, one place where 
I wish I could always bring wine: weddings. 

Notes: I have a new Blog please check it out http://superchilipete.tumblr.com

Listen to Dining with Dills on KLAA 830 AM Radio on Sundays at 2 PM

Email me diningwithdills@gmail.com

CHICKEN BARLEY SOUP

TABLE FOR TWO by Peter Dills

thechefknows@yahoo.com

INGREDIENTS 

1 tablespoon extra-virgin olive oil 

1/2 cup finely chopped onion 

1/2 cup finely chopped celery 

2 cloves garlic, divided 

6 cups reduced-sodium chicken broth 

1 large bone-in chicken breast, (10-12 ounces), skin removed, trimmed 

1/3 cup pearl barley 

1 15 ounce can diced tomatoes 

1 cup trimmed and diagonally sliced asparagus, (1/4 inch thick) 

1 cup fresh or thawed frozen peas 

1/2 teaspoon coarse salt 

Freshly ground pepper, to taste 

1/2 cup lightly packed torn fresh basil leaves 

1 strip orange zest, (1/2 by 2 inches)

DIRECTIONS 

1. Heat oil in a large saucepan over medium heat; add onion and celery and cook, stirring, until 
beginning to soften, 2 to 4 minutes. Grate or finely chop 1 clove garlic; add to the pan and cook, 
stirring, until fragrant, about 1 minute. Add broth, chicken and barley. Bring to a gentle simmer. 
Cover and cook over low heat until the chicken is cooked through, about 20 minutes. Transfer the 
chicken to a plate with a slotted spoon. Return the broth to a simmer and cook until the barley is 
tender, 20 to 30 minutes. 

2. Meanwhile, shred the chicken or cut into bite-size pieces; discard the bone. 

3. When the barley is done, add the chicken, tomatoes and juice, asparagus, peas, salt and a grinding 
of pepper; return to a simmer. Cover and cook over low heat until the asparagus is tender, about 5 
minutes more. 

4. Coarsely chop the remaining garlic clove. Gather basil, orange zest and the garlic and finely chop 
together. Ladle the soup into bowls and sprinkle each serving with a generous pinch of the basil 
mixture.Tip: 

1. MAKE AHEAD TIP: Prepare through Step 3, cover and refrigerate for up to 2 days. Reheat the 
soup, thin with broth if desired and finish with Step 4 just before serving.


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