Mountain Views News          Saturday, December 20, 2014

8

FOOD AND DRINK

Mountain View News Saturday, December 20, 2014


BEST BURGER AND SPARKLING WINE TIPS 

My favorite burger experience is Slater�s 50/50, not only do they make arguably the best burger in 
town, the whole experience is one I look forward to. I have been there three times and Slater�s has 
delivered each and every time. What is a 50/50? It�s a burger made of half ground beef and half bacon. 
On my most recent visit I opted to go all beef. I ordered from the Design It Yourself menu where you 
pick the size of the burger (from 1/3 lb to 1 a full pound), bread, cheese, toppings, and sauce. I got the 
1/3-lb burger on the thick sliced rye bread with pickle chips and roasted red peppers, accompanied by 
a Munich Pilsner beer -- this kid was in heaven. This burger is truly one that I would go out for and 
save the time of firing up the BBQ. On this visit I also enjoyed the fried dill pickle chips. The only 
item that isn�t five stars is the french fries. Before you think I�m going soft here, the fries do come with 
a tangy Slater Ketchup that is good, but with all the work they have done on the burger, a freshly cut 
order of fries probably would have made me think 
I was at Spagos. 

The beer selection is vast, with your choice of 
pilsners, lagers, ales, many names you know, and 
others that you should get to know. Too many 
gastropubs offer beer I have never heard of -- I 
get the idea, but I just might be in the mood for a 
Pabst!!! 

The service at the bar, where I usually do my best 
eating, was top notch. Bartender George greeted 
us with a handshake and a hello and asked if it was 
our first time at Slater�s. He explained the process 
and even asked what type of beer we liked. Nice 
touch George! You get high marks for service! 
Prices for beer are in the $6 range, burgers from $9 
and up. I will return for a 50/50 soon and another 
Pilsner, please. The Bar has ample room to dine or 
just have a beer, and features more than 
10 big screens for your sporting pleasure. 

Slater�s 50/50 61 N. Raymond Ave. 
Pasadena (626) 765-9700

Close Second: The Hook on Foothill 
Blvd. for $6 you can beat it and the beer 
prices are very reasonable

Next Week My New Years resolutions. 
Be sure to tune into my radio show on 
Sundays at 12 Noon AM 830 KLAA and 
check out all my weeks food photos at 
www.peterdillstumblr.com 

WHITE CHEDDAR 

MAC AND CHEESE

TABLE FOR TWO by Peter Dills

thechefknows@yahoo.com


INGREDIENTS 

1 pound farfalle pasta 

2 tablespoons unsalted butter 

2 tablespoons all-purpose flour 

2 cups milk 

1/2 teaspoon salt 

1/4 teaspoon black pepper 

1/4 teaspoon ground nutmeg 

1 pound white cheddar cheese, shredded (about 4 cups) 

1 package (10 ounces) frozen peas, thawed 

1/2 pound finely diced smoked ham (such as Cumberland Gap)

DIRECTIONS 

1. Heat oven to 350 degrees . Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray. Cook pasta 
in lightly salted water following package directions, about 12 minutes. Drain. 

2. While pasta is cooking, melt butter in a medium-size, heavy-bottomed saucepan (not nonstick) 
over medium heat. Stir in flour until well blended; cook 1 minute. Whisk in 1 cup of milk and cook, 
whisking continuously, until smooth. Whisk in remaining 1 cup milk and continue to cook, whisking 
until thickened and smooth, about 5 minutes. Remove from heat; stir in salt, pepper and nutmeg. Whisk 
in 2 cups of the cheese until smooth. 

3. In a large bowl, mix together the pasta, cheese sauce and 1 cup of the remaining cheese. Stir in the 
peas and ham. Pour into prepared baking dish. Scatter remaining 1 cup cheese evenly over the top. 

4. Bake at 350 degrees for 30 minutes or until bubbly. Remove from oven; allow to cool 10 minutes. May 
be served warm or at room temperature.