Mountain Views News          Saturday, November 22, 2014

7

FOOD AND DRINK

Mountain Views-News Saturday, November 22, 2014 


BECKHAM GRILL IN PASADENA ONE LAST TIME

There are rumors swirling around that one of my favorite restaurants in Pasadena is about to 
announce a Swan Song. I hear it on good authority that the land has been sold and that a hotel is 
going up. So one last visit to Beckham Grill, it started many years ago(1977) by Bob Beckham, 
originally named Beckham’s Place. I am fully aware that the holidays are approaching and when 
you are going to spend your hard earned dough, you want to feel that you got your monies worth. 

 

Beckham Grill has been around since 1977, originally named after owner Bob Beckham, it was known 
as Bechkam Place. The management team led by Ed “ “ is the best around. The restaurant by today’s 
standards is “Old School,” its not a dark restaurant but shows in a cozy and faintly lit. The Bar, or “The 
Crown Room,” as it is familiarly known, is illuminated by the burst of a fireplace. There’s an old Car 
decorating the outside, and a 1960s English style Telephone Booth starts you on a journey. Often I 
come to Beckham to sit in the bar by the fireplace, a 
soothing respite. Beckham Grill has an item which 
seems simple enough in the description, but I don’t 
know of any other restaurant in Pasadena that 
serves it... Smoked Norwegian Salmon with Capers 
($9.50). Seriously, I could order a double and 
have that alone for dinner, it’s that good. That may 
not be your cup of tea, so, maybe you are here for 
meat? Roasted Prime Ribs of Beef is the specialty, 
always has been and I suspect always will be. Prices 
are ($23.50 to $32.95) for the Crown Cut, on 
my visit I ordered the End Cut at ($26.75). All 
the aforementioned items come with Yorkshire 
pudding, creamed Corn and creamed spinach. 

The menu is skillfully represented with fish, meat, 
duck, steak and salad. My dinner companion 
Mike Bingley from Charter Cable had the Duck 
for ($19.95), he gave it two thumbs up. No room 
for dessert on this visit, but next time for sure. 

 

If it’s a drink by the fireplace or a 
game of darts with some special 
friends, you may want to consider 
“Old School” dining one last 
time. Full Bar and Valet Parking

Beckham Grill 77 W. Walnut 
Pasadena. (626) 796-3399

Listen to Dining with Dills on 
The Radio, AM 830 KLAA on 
Sundays at 11 AM. 

Follow my blog www.
superchilipete.tumblr.com

AUNT CATHERINE’S 

CORN PUDDING

TABLE FOR TWO by Peter Dills

thechefknows@yahoo.com

I almost listed this as My recipe, but then I remembered that I actually got this recipe from my dad’s 
sister and my favorite Aunt Catherine. For whatever reason, we only had this on Thanksgiving and 
you had to be quick if you wanted a serving. One pass around the table and that was it. (The same 
can be said for my household today. Susan Henderson)

INGREDIENTS

12 to 13 ears fresh corn, husks removed

1/4 cup sugar

3 tablespoons all-purpose flour

2 teaspoons baking powder

1 1/2 teaspoons salt

Pepper to taste. (You can spice it up with a little Cayenne pepper instead).

6 large eggs

2 cups evaporated milk (I use Half and Half instead but either is good)

1/2 cup butter, melted

DIRECTIONS

Preheat oven to 350°. Get a 13 x 9 baking dish and grease the sides with butter or butter flavored 
cooking spray - my Aunt did not tell me that! 

Cut corn off the cobs into a large bowl (about 6 cups). You can substitute frozen corn if you like but 
canned corn really is only to be used if there is a blizzard and you can get to the grocery store. In a 
separate bowl or measuring cup , mix sugar, flour and baking powder together. 

Next, whisk eggs until smooth then gradually add milk or half and half and butter in a large bowl. Pour 
the sugar mixture into the bowl with the egss and continue whisking. Make certain the mixture is 
smooth and then stir in the corn. Abandon the whisk, use a wooden spoon and stir the mixture so that 
the corn is distruted evenly. Pour mixture into prepared baking dish and bake at 350° or until you can 
stick a cake tester in it and it comes out clean. Let it stand about 5 minutes before serving.

GET MORE FAVORITE THANKSGIVING RECIPES FROM THE 
STAFF AND FRIENDS OF THE MOUNTAIN VIEWS NEWS ON 
PAGE B9.

HAPPY THANKSGIVING 
EVERYONE!


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