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FOOD - DRINK -FUN

Mountain Views-News Saturday, April 27, 2024 


THE TASTING ROOM

While Peter's Surfing in Hawaii here's:

NIKKI C’S THE 2023 VISIT

I wrote this article some parts five years ago 
and not much has changed in the past few 
days - trust me friends that is a good thing! 
I stopped by for a martini with Heather and 
ended up with dinner.

Nikki C's, named after the owner’s daughter, is 
a small restaurant which possesses a large appeal. 
Over the years, the restaurant has gathered 
a large faithful following among racetrack 
enthusiasts, local neighbors and a slew of 
regulars from all parts unknown. It offers an 
Italian menu with an old American flair. The 
restaurant is softly lit and has almost a club feel about it. The bar was upgraded with new TVs, and 
many of the patrons find Nikki C's as attractive and satisfying as Cheers did to Norm. Most of the 
regulars eat at the bar, and it appeared to me that they felt as at ease as if they were in their own home 
enjoying a meal.

For this visit I decided to sit in the dining room, which is quaint (or in American-speak “on the small 
side”). I wanted to get a better idea of their selections, so I decided that I would get half-orders of appetizers 
and entrees to try more dishes and get a better idea of what they have to offer. For starters, 
I had the Antipasto salad ($12). It is comprised of a salami, pepperoni and chopped romaine. This is 
one fantastic dish that I will order every time I come to this restaurant. I stuck with appetizers for our 
next course, a combination of Ceviche with shrimp and white fish mayo ($10), a gold medal winner for 
this critic. During the meal I enjoyed a Cadillac Margarita; I missed the ice float, though. Well, that’s 
just how I enjoy it. Okay, entrée time. You have to have lasagna at an Italian restaurant, don't you? 
Nikki C’s brought back a forgotten memory of a place that I went to in Hoboken, NJ on a rainy day. It 
has enough cheese to satisfy any cheese lover and flavor that would make your mama lift her fork approvingly 
($16). My friend and political pundit, Madd Maxx, had the Cioppino Pasadino ($26) that he 
swears is the best in town and has enough shelled fish to feed an army. Our host Nikki got wind that 
there was a big-time food critic in the stable (I asked where?) She brought me a portion of the Tuscan 
Osso Bucco (Pork Shank) - for $26 it will be well worth the full course on my next visit. Since I wasn't 
driving I ended the night with a martini at the bar -- tasty, and at $14 a pop I'll stick around and have 
two. Dessert, I am full!

Nikki C’s 470 S. Rosemead Blvd. Pasadena (626) 792-7437

CHAMPAGNE 
SUBSTITUTE AT A 
FRACTION OF THE 
PRICE.

I’m Gustavo Lira, Tasting Room 
Manager and Wine Buyer at The Bottle 
Shop in Sierra Madre with another 
wine and spirits selection. 

How many of you love to sip 
Champagne but find that the costs 
can add up rather quickly? There’s 
an alternative to Champagne and it’s 
called Cava. Cava is Spain’s version of 
Champagne. It’s made in the Méthode 
Traditionnelle – the same method 
that Champagne is made whereby the 
secondary fermentation takes place in 
the bottle which creates the bubbles. 
The Cava featured today is dry, 
delicious, and comes in under $20. 

The Naveran Brut Cava 2021 is from the 
Denominación de Origen (DO) Penedés region 
just outside Barcelona. This is a “Grower Cava” 
which means that the producer of the wine 
also owns and farms the grapes. The Naveran 
family has been producing Cava since 1901. The 
vineyards are certified organic and are planted at 
an elevation of over 800 feet allowing the grapes 
to retain more natural acidity. This leads to the 
wine being fresher and zestier. The estate grapes 
used in this Cava are unique Spanish grapes - 
Xarello, Macabeo, and Parellada. The wine is 
aged for at least 12 months. 

It hits all the boxes for me – Grower Cava, Estate 
grown, Certified Organic, Vegan, Family run, 
Small Production, and best of all it is friggin’ 
delicious. You get notes of citrus, pear, green 
apple, and Meyer lemon. There’s a subtle hint of 
spice along with mineral notes. The finish is smooth, vibrant, and zesty. There’s no 
sweetness in this wine. Rather, it’s a vivacious and dry wine with balanced acidity.

This Cava can be served before, during, and after a meal. It pairs well with fried foods 
(fried chicken, fried fish, potato chips, even corn dogs!), soft cheeses, fresh fruit, pork, 
chicken, and sushi.

So, if you have Champagne tastes but are on a beer budget, forget the Champagne and 
beer and get this excellent Cava. You can taste it with me Saturday night (April 27) 
at The Bottle Shop Tasting Room along with two other sparkling wines. The tasting 
starts at 5pm and costs $20. Reservations are recommended, walk-ins welcome based 
upon availability. Scan the QRCode to reserve your spot. 

This wine is available at The Bottle Shop for $19.99. Mention you saw the wine in the 
Mountain Views News and get it for $18.99

Until next time – Salud!

Upcoming Wine Tastings – (Saturday April 27 
at 5pm) Sparkling Saturday Night! 


CHILI- COOK OFF ENTRY FORM 
Name ___________________________________________ 
(Individual/Organization) 
Address ___________________________________________ 
City State Zip ______________________________________ 
Day Phone _______________ E-Mail _______________________ 
E-Mail Registration to: judywm@webb-martin.com 
All interested parties are required to complete and submit a signed copy of the rules and 
registration form by May 1, 2024. Onsite registration will not be accepted. The Event 
will be limited to 20 entries on a first come, first registered basis. Registration 
includes admission for 2. 
Awards for: 
Judges Choice Award – Professional and Amateurs 
People’s Choice Award - Professional and Amateurs 
Sierra Madre Kiwanis Club Cook Off Rules 
1. Official signed chili cook-off registration forms must be received by May 1, 2024 On-site registration NOT allowed. 
2. ALL ENTRANTS & HANDLERS MUST SHOW PROOF OF VACCINATION. 
3. Each entrant shall be responsible for bringing the necessary containers and utensils to serve their chili. Bowls and spoons 
for eating will be provided by Kiwanis. Entrants shall bring their own condiments, i.e., onions, sour cream, etc. 
4. Set Up Time is 5:00 . You must be ready to serve your heated chili promptly at 6:00. Judging will begin promptly at 6. 
5. Entrants are encouraged to decorate their area with the appropriate ‘themed’ decoration and wear the appropriate attire. 
6. Sierra Madre Kiwanis Club will provide the table assignment, testing cups, spoons and bowls for the public, and ballots for 
the People’s Choice competition. 
7. Chili must be prepared in advance and brought on site the day of the cook-off. Each cook must prepare 1-2 gallons of Chili 
to be judged by the public. 
8. All meat and poultry must be obtained from USDA approved sources. A placard listing the ingredients, chicken, peppers, 
etc., will be placed in front of each entry so that the public is aware of anything they may be allergic to. 
9. The chili container may be a crock pot, electric roaster, steaming tray or camp stove that is able to maintain the chili at a 
temperature of 140 degrees or higher. 
10. The competition will begin promptly at 6 and end promptly at 7:30. Entrants may continue to serve after that time, but all 
judging will be over by 7:30. 
11. No bare hand contact with food is allowed. Hand washing facilities are available in the Lodge. All servers must wear 
rubber gloves and face masks. 
12. No smoking, eating or drinking will be allowed by people handling food. All personal belongings must be stored in a 
designated area away from food, equipment, utensils, etc. 
Signature______________________________________ Date_________________ 
MUSHROOM TACOS WITH 
CHARRED-CORN SALSA

*EDITOR'S NOTE: I am a hope to die meat eater, however, I 
recently spent a week with my Colorado brother who had 
given up meat for Lent. So for 5 days, breakfast, lunch and 
dinner, I ate a purely vegan diet AND LOVED IT! So, as they 
say, "Don't Knock It 'Til You Triy It! 

INGREDIENTS

6 tablespoons vegetable oil

1 teaspoon grated lime zest and 2 tablespoons fresh juice

4 teaspoons chipotle-in-adobo sauce

1 pound portobello mushrooms (3 to 4), cut into ½-inch planks

Kosher salt and freshly ground pepper

1 cup finely chopped white onion (½ large)

½ cup sour cream

2 ears corn, shucked

8 corn tortillas

Cilantro sprigs, for serving

DIRECTIONS

Heat grill to medium-high. In a small bowl, whisk together 5 tablespoons oil, 1 tablespoon lime juice, 
and 2 teaspoons chipotle sauce; brush mixture onto both sides of mushrooms. Season generously with 
salt. In a large bowl, stir together lime zest, remaining 1 tablespoon lime juice, and onion; season with 
salt and pepper. In another small bowl, combine remaining 2 teaspoons chipotle sauce, sour cream, and 
1 tablespoon water; season with salt.

Grill mushrooms, flipping once, until charred in places, 3 to 4 minutes a side; transfer to a plate. Grill 
corn, turning occasionally, until charred, 6 minutes. Cut kernels off cobs; stir into onion mixture with 
remaining 1 tablespoon oil. Season with salt and pepper. Grill tortillas, flipping once, 30 seconds. Top 
tortillas with sourcream mixture, mushrooms, corn salsa, and cilantro; serve.


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