Mountain Views News, Sierra Madre Edition [Pasadena] Saturday, March 25, 2017

MVNews this week:  Page A:9



Mountain Views-News Saturday, March 25, 2017 


My search for California Cabernet wines in the $10 
range continues. It seems like a reasonable request, 
considering that there are hundreds of wineries in 
California. They say that life is a cabaret; I’d like to 
add cabernet to the mix. The 2012 Toasted Head 
is from the Yolo region(great area for Tomatoes), 
which covers Mendocino to Sonoma and Napa, 
and this is where R.H. Philips Vineyards calls 
home. The area has a relatively mild climate with 
predictable heating and cooling. The 2012 season 
in Mendocino County turn out to be a very good 
year - so good that Toasted Head didn’t have to 
source too many of its grapes. I found the taste 
to be soft, even pleasant, with likeable tannins and 
hint of spice, and appreciated the cedary notes from 
the oak aging. The rich fruit and the bear on the 
label might detour some, but for $10 it’s a winner, 
and if you’re a fan of old world reds, you’ll like this 
red. Feel free to put it in a brown paper bag when 
going to a tasting party - I promise that your friends 
will enjoy it. No matter the cost of wine if you like it, 
enjoy it and share with friends. This cab is ready to 
drink now. It’s a perfect BBQ wine. Roast up some 
sweet peppers or BBQ shrimp, or take it to a drive 
in movie. Yum !!! 

When someone uses the term “old world” with 
regard to wine, they are referring to wines made 
in countries that are considered the birthplaces of 
wine, basically Europe and the Middle East. It’s 
usually a bit lower in alcohol content, in this case 
at 13.5%

Dills Score

Each week I will give you my Dills Score. I start 
with a base of 50 points, and add points for value. 
For this wine, I added 8 points for color, 8 points 
for aroma or “nose”, 8 points for taste, 8 points 
for finish, and 9 points for my overall impression, 
which includes my value rating.

Total Score 89 

Retails for $15.00, on sale for around $10 at area 

Follow me on twitter kingofcuisine and make sure 
you listen to my radio show every Sunday at 5 

TABLE FOR TWO by Peter Dills


Check your calendar, call 
your friends and book your 


So many of you have asked and the 
time has finally come, so shall we have some cooking 
classes? Those of you who have attended before are 
aware that more of a cooking class, it is a fun eating 
session we are talking about, and I am sure that for 
the foreseeable future all the scheduled suggestions 
will have a lot of fun stories and tales of India!

 Check your calendar, call a few friends, and book 
your evening, these are the dates and themes:

Friday, March 31

All secrets and myths to pasta cooking shall be revealed!

6:30 pm

 Friday, April 7

What is a Risotto after-all!


6:30 pm,

 Friday, April 14

“Expensive” EVOO is for Special dishes only, for the rest we can use the cheap version, right?

 6:30 pm,

 Friday, April 21

What do we do with that expensive Saffron?



 Friday, April 28

Mastering cooking vegetables to perfection, why do they taste so differently at Contessa, come and see for 


6.30, pm


$50.00 (+S.T)

All Classes held at Contessa Collections

380 S. Lake Ave #111 Pasadena Ca - 91101

 Please call 626-793-7761 to reserve your spot.

Pre-payments required, availability is limited, thank you.

 At Contessa you will learn the value of ancient grains, of real food, of passion and traditions!





2/3 cup orange marmalade 

1/3 cup rice vinegar 

1/3 cup soy sauce 

1 teaspoon minced garlic 

1 teaspoon grated fresh ginger 

2 teaspoons dried onion flakes 

1 teaspoon sesame oil 

1 teaspoon olive oil 

1 pinch chili pepper flakes 


2 1/2 lbs fresh salmon fillets, washed and towel dried 

fresh sliced scallions ( to garnish) 


In a ziplock gallon size bag add first 8 ingredients. 

Seal and mush with hand till blended. 

Add Salmon and marinate for 1 hour. 

Heat grill to medium high. 

Mountain Views News 80 W Sierra Madre Blvd. No. 327 Sierra Madre, Ca. 91024 Office: 626.355.2737 Fax: 626.609.3285 Email: Website: