Mountain Views News     Logo: MVNews     Saturday, October 1, 2016

MVNews this week:  Page A:8



Mountain Views-News Saturday, October 1, 2016 

Julie’s Favorite Family Recipes


A friend in the wine business says that selling wine 
to restaurants and supermarkets is like “hand-to-
hand combat”. I guess what he means is there is 
a lot of competition. Wines lists have certainly 
evolved in the past twenty years. The happy hour 
scene in the San Gabriel Valley has really heated up. 
It used to be that McCormick and Schmick’s was 
the only game in town for upscale surroundings 
and low prices. Although the time of the $1.99 
burgers and $3 beer is long gone, there are four 
restaurants in a one-mile radius that are fighting 
for your last dollar with some pretty impressive 
wine/beer selections.

 First, how did the happy hour 
first come into our lives? It was an 
old Navy term - the sailors would 
get a break from their daily activities 
and drink beer and fight on the 
ship. Drinking on the ship was 
soon outlawed and the “happy” part 
went away. During Prohibition, 
adults would meet in speakeasies or 
friends’ homes before going out to 
dinner. Since it was illegal, alcohol 
could not be served in restaurants, 
so friends would say, “let’s meet for 
happy hour”. It took some forty 
years for restaurants and bars to 
catch on with drinks and food 
specials, though some states, to this 
day have banned the term “happy hour”. 

 Sip and share at Del Frisco’s from 4 PM to 
6:30 PM. Their menu has what is called “food to 
fight over”, including deviled eggs, pork nachos 
and waygu corn dogs, a nice selection of wines 
(including a Josh Cellars Cab that will go well any 
other appetizers). What I like is that they have 
all of their tap beers for $5, and all sip and share 
items are reasonably priced at $6. Get the White 
Sangria, a perfect drink for summer, plus it comes 
with a popsicle! I wish they had a bit more food 
to fight over, but the price is right. 55 S. Lake Ave 
Pasadena. Various locations

 Paul Martins’, also on South Lake, starts at 3 PM 
and has $5 beers and wines from $5 to $9. If you get 
the burger for $15, they throw in the beer gratis. 
The educated Guess Cabernet ($13) is a stand-out. 
455 S. Lake Pasadena. Various locations

 As far the food, Ruths Chris gets the nod over 
the others. Their Swizzle and Stir menu is $9 and 
includes a steak sandwich that is the bargain of 
all bargains. Happy hour includes selected mixed 
drinks and wines by the glass. 369 E. Colorado 
Blvd. Pasadena. Various locations

Alexander’s, located at the aforementioned 
McCormick’s old spot, offers their Social Hour. 
This is definitely a business hour with no shortage 
of incredible eats at more of a white linen price, but 
still a reduced price point. Try the Waygu Burger 
($16) and the Imperial Waygu Pastrami ($22) 
which goes great with Simmone Brut $8. If draft 
beer is your style, try Anderson Valley ale ($4). 
Stop here Monday through Friday 5 PM-6:30PM. 
199 N. Los Robles Pasadena

 A wide choice of prices for my Happy Hour 
Round Up.

 Be safe. Don’t drink and drive. Did I miss a 
spot? Listen in to Dining with Dills on AM 830 
KLAA on Sundays at 5 PM, and tune into PBS on 
Thursday nights at 7:30 PM



For the pasta

6 to 8 oz Rotini or Fusilli pasta

1 tsp extra virgin oil

8 sage leaves, choppeds

1 to 1.5 tsp fresh thyme leaves or . tsp dried thyme

2 cloves of garlic, minced

1 to 2 Tbsp tomato paste

. cup pumpkin puree or use sweet potato puree

. cup non dairy milk like coconut or almond

. tsp salt

black pepper to taste

For the topping

1 tsp extra virgin olive oil

6 fresh sage leaves, julienned

2 to 3 Tbsp breadcrumbs or coarsely ground cashews or pumpkin seeds

a generous pinch of salt and pepper


Cook the pasta according to instructions. Drain and keep aside.

In a large skillet, heat oil at medium low heat. Add Sage, thyme and garlic and cook until garlic and herbs 
change color slightly. Stir frequently to avoid burning. At this point you can add in veggies or mushrooms 
and cook until golden.

Add tomato paste and pumpkin and mix in. Add milk, salt and pepper and mix in. Bring to a boil. Taste 
and adjust salt.

Add cooked pasta, toss well. Cover and take off heat. Let sit for a few minutes.

Make the topping

In a small skillet, add oil and heat at medium. Add sage and cook for half a minute. Add breadcrumbs or 
coarsely chopped nuts and cook until golden and toasted. Add salt and pepper and mix in. Use to garnish 
the pasta generously. You can also sprinkle some pepita parm or other nut based parm.

TABLE FOR TWO by Peter Dills

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