Mountain Views News          Saturday, May 21, 2016

8

FOOD AND DRINK

Mountain Views-News Saturday, May 21, 2016 


WINEGLASS

I grew up in a waste not want not house hold, 
it meant eat what you have and you can always 
have more. Not a bad deal I’d say. My drink of 
choice when going out to restaurants is bubbles, 
champagne or sparkling wine. Remember it 
can only be called champagne if the grapes were 
grown in the region of Champagne France. 

 There is wonderful eatery in Pasadena called 
“Pop”, and they specialize in (drum roll) 
sparkling wines and champagnes. They seem 
to be doing quite well with “mouse*” crowd, 
the story here is under different ownership 
a few years back they were open Wednesday 
through Sunday, I asked the bartender/
sommelier Raphael what they did with 
the opened bottles of sparkling wine? He 
said they poured out in the sink; I shook 
and quivered at such a thought. We made 
a deal on the spot that I could come in 
on any Sunday night and for $15 (friends 
included) drink what otherwise would be 
thrown away. Pop has changed hands since 
this great event but it got me to think about 
the wine that is sitting in your favorite 
restaurants refrigerator, how long has it 
been sitting there? As far as sparkling 
wines, there should still be a “pop” when your 
server takes off the “stopper” if you aren’t sure 
simply grab a utensil and see if you can stir up 
some bubbles. White wines and red will stay 
fresh a day or two longer, but here is my tried 
and true suggestion. And not once have I had 
a no or a roll of the eyes. Simply ask the server 
when the bottle was opened and if they aren’t 
sure ask for a fresh bottle. The mark up on 
wines by the glass is in the restaurants favor, all 
you are doing is evening the odds. 

 There are a handful of restaurants that sell 
splits of sparkling wines, you get about a glass 
and a half from a split, though I don’ t and can’t 
recommend them there are no corks -- they are 
screw tops. Sparkling wine with a screw top? 
Dom Perignon would turn over in his grave. 
Wine by the glass? Check out the Parkway Grill 
in Pasadena , I promise that there will be no 
eye rolling and they do rotate their wines by the 
glass program often. 

Save the Date: The Taste of Duarte is 
Wednesday May 25th.

Listen to Dining with Dills Sunday at 5PM 
KLAA AM 830.

TABLE FOR TWO by Peter Dills

thechefknows@yahoo.com


Julie’s Favorite Family Recipes

WHOLE FOODS BUTTERNUT SQUASH BISQUE 

WITH GINGER & ORANGE ZEST

Ingredients
1 tablespoon olive oil or butter
2 pounds butternut squash, peeled and diced into 1-inch chunks
3 large carrots, chopped
1 medium onion, chopped
1 tablespoon minced fresh ginger (1-inch piece)
2 quarts vegetable stock or cold water
1/8 cup grated orange zest
1 bunch parsley, chopped
pinch of ground nutmeg
1/2 teaspoon sea salt
Ground pepper, to taste


Directions
Heat olive oil or butter over medium heat in a large sauce pot. Sauté squash, carrots, onion, and ginger 
for 3 minutes, until they are lightly browned. Add stock and orange zest, and bring to a boil. Lower to a 
simmer and cook uncovered for 35 to 40 minutes, until vegetables are tender. Add parsley, nutmeg, and 
salt and pepper. Purée soup with a hand held immersion blender or in a food processor until smooth 
and creamy.


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