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FOOD - DRINK -FUN

Mountain View News Saturday, June 15, 2024

THE TASTING ROOM


HAPPY FATHER’S DAY

It has been said, that there is no substitute for time. 
Only through its passage can many of life’s experiences 
be fully understood. This Fathers Day I reflect back on 
a lesson of life and a Father that has ceased to teach 
and comfort me. I would like to invite you along for 
a single night with a man that has left this Earthy 
place but dwells eternally within my heart. The article 
below was written and published before his passing.

My Evening with a Restaurant Critic.

My entire life has been an eight course meal. In my 
late teens I had the distinguished position of bagger 
at the local supermarket, and later with references, I 
was able to move to Jurgensen’s Gourmet Grocery. There I was to learn about fine wines, exotic cheeses and my 
kryptonite, dry aged beef. I guess it all started there because at twenty-three I was pretentious about food. For 
many years I thought that was where it all started for me, there in those markets, but I have come to realize 
that I was wrong. For some in life it is the famous baseball player; or possibly a religious figure, for others it is a 
musical master or the profound artist. How many times in life, if ever do you get a chance to sit with those that 
inspire and challenge life with a depth of wisdom? For most they will never get the opportunity. I can claim 
one prize in this life; I have had the opportunity to observe, speak with and lastly follow in the footsteps of one 
person that holds that place for me. They have been labeled “The greatest generation” for a reason. Each day 
another from that stratum of America, “slowly goes into the night.”

Many of you know that my Father Elmer Dills was on TV and radio for twenty-eight years here in Los Angeles. 
I had the opportunity to dine and share with my mentor a few weeks ago. I have been out with my Father at 
least five hundred times but as a fine wine, wisdom increases in its depth and flavor as it ages. 

On this night our adventure took us to Madeleines(since closed) in Pasadena. Seems that my Dad is a regular 
there and lately he’s been a little under the weather. I have heard him say nothing but praise of this place, so 
it’s off to Madelienes. 

“Table for three, please,” on this evening we have, my daughter Lauren (the budding Critic), Pops and Me. 
Whenever I see courteous, well behaved children; I know their parents are invariably going to be respectful 
people. Likewise whenever I get a compliment, I know it goes beyond just me. As we sit to dine, there is no call 
for attention and gratification, just a smooth easy in being in his court. As we talk, I am struck that there is no 
air of condemnation but rather one of deep respect for the people that more often than not get it right in this 
business. My Dad the legendary restaurant critic doesn’t even ask what the ingredients of the dishes are as he 
orders. He doesn’t request to see the sommelier. Is he a restaurant critic, I am waiting for a sign? It is just as 
natural as going to dinner with a group of friends, I think.

The restaurant is quietly attractive, cozy and well spaced. You feel a little smarter here, knowing that Albert 
Einstein often slept upstairs while he was visiting Cal Tech. 

We began with a cheese plate ($9), nice but it could have used less nuts and more of cheese and crackers. My 
Dad is a creature of habit, just like many of us. He orders the Rack of Lamb, “I just loved it,” just like a young 
kid would say. The waiter was kind enough to have it cut for him. Daughter Lauren ordered the Pork Chops 
and gave it two training thumbs up. Now that is a compliment. Not sure if high heels work in this business 
though, as you never know when you may encounter a chef that feels you have leveled capricious discourse 
with your pen on the one hand and possess a frying pan in the other. She will discover soon enough why I wear 
running shoes and a sport coat.

I order the Spencer Steak, of course I am the difficult one, so once we get the steak the way I wanted it cooked, 
it vanishes quickly. 

Back to Dad, the waiter asks, “How was 
the meal” and I know 99% of you when 
asked would give the response, “Fine, 
Thank You.” Nope, the restaurant critic 
said, “The lamb chops were great!!!” 
“And the dessert was?” A shrugged 
of the shoulders told it all. That is 
the honesty and passion that got me 
involved in this business. Today, I still 
work at a restaurant to keep up on the 
trends and I even get a crazy dream 
that I may own one someday. You 
can be sure he will be one of the first 
to give a thumbs up or a shrug of the 
shoulders if I do. 

Happy Fathers Day – I would never 
trade sitting across the table from you 
for anything.

This was a re-print and may just run it 
every year at this time just to remind 
you and all to hold these special days 
near your heart.

My Radio Show is back on AM 830 KLAAA Sundays at 5 PM


GIVE DAD ONE OF THE BEST 
CABS AROUND

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

Happy Father’s Day to all the dads. I will 
be enjoying the weekend with my son. 
He’s on summer break from THE Ohio 
State – Go Bucks! ttun sucks! I hope you 
all will be celebrating with your dad this 
weekend. If you’re wondering what to get 
dear ol’ dad this year, stop into The Bottle 
Shop and get a Cabernet Sauvignon that is super delicious, made by a rockstar 
winemaker, and it comes with a wonderful family history.

The 2017 Ranchos de Ontiveros Cañada De Los Pinos Cabernet Sauvignon 
Santa Ynez Valley is one long name, but it’s a heck of a wine. James Ontiveros is 
the ninth-generation owner – there are now ten generations of Ontiveros – and 
the family story in America started in 1781 when Josef Ontiveros from Sinaloa 
Mexico arrived in Alta California with the Rivera Expedition. On September 
4, 1781, Josef was part of the group of settlers from the San Gabriel Mission 
that founded the City of Los Angeles. Fast forward some years later, and Josef’s 
grandson – Juan Pacifico Ontiveros – was granted the land that is now present-
day Fullerton, Placentia, Brea, and Anaheim. In 1856, Juan Pacifico purchased 
Rancho Tepusquet and named his house Santa Maria after the Virgin Mary. This 
is how present-day Santa 
Maria got its name. 

James Ontiveros is the 
owner of Ranchos de 
Ontiveros along with 
two other wine labels 
called Alta Maria, and 
Native 9. Justin Willett 
is the winemaker – he’s 
a rockstar to me and I 
consider him one of the best winemakers in the area – he did a magnificent job 
with this Cabernet Sauvignon. The wine spent over 20 months in French oak. 
Notes of dark cherries, herbs, smoked meats, and cacao are present from start to 
finish. The alcohol is really restrained, and the tannins are fine and smooth. This 
is a big wine that is light on its feet. I can imagine this Cabernet Sauvignon with 
a Santa Maria grilled tri-tip or a big ribeye steak. 

Treat your Dad to this very special wine, and then make a toast to his father, and 
to all the other generations of dads that came before them. Happy Father’s Day!

This wine is available at The Bottle Shop for $69.99. Mention you saw the wine 
in the Mountain Views News and get it for $65.00!

Coming up at The Tasting Room – 6/20 & 6/21 Island Wines from Around the 
World. You’re your best Island attire! Reservations are recommended, walk-ins 
welcome based upon availability. Scan the QRCode to sign up for our newsletter 
with more details. 

Come meet me at The Buccaneer Lounge on Thursday, June 20th at the Sierra 
Madre Chamber of Commerce Mixer. I will be there from 5pm to 6pm pouring 
a refreshing Rosé out on the patio. Stop by and say hello! 

Until next time – Salud!


CHICKEN PICCATA 
MEATBALLS

ALL THINGS 

By Jeff Brown 

FATHERS!

[Fatherhood is] the greatest thing that could ever happen. You can’t explain it 
until it happens; it’s like telling somebody what water feels like before they’ve 
ever swam in it.” —Michael Bublé

“The strongest, toughest men all have compassion. They’re not heartless and 
cold. You have to be man enough to have compassion — to care about people 
and about your children.” – Denzel Washington

“My father gave me the greatest gift anyone could give another person: he 
believed in me.” —Jim Valvano

“I never knew how much I loved your daddy until I saw how much he loved 
you.” —Unknown

“A father is the one friend upon whom we can always rely. In the hour of need, 
when all else fails, we remember him upon whose knees we sat when children, 
and who soothed our sorrows; and even though he may be unable to assist us, 
his mere presence serves to comfort and strengthen us.” —Émile Gaboriau

“When my father didn't have my hand, he had my back.” — Linda Poindexter

“A father carries pictures where his money used to be.” —Steve Martin

“You gotta love dads. At my wedding, when I tripped on my wedding dress 
and fell flat on my face, Dad said, “Don’t worry, you’ll do better next time.”” 
—Melanie White

“Nothing has brought me more peace and content in life than simply being a 
good husband and father.” —Frank Abagnale

“The greatest thing a father can do for his children is love their mother.” —
Anjaneth Garcia Untalan

“A grandfather is someone with silver in his hair and gold in his heart.” 
—Unknown

"Dad, I'm sorry for all the gray hairs I've caused... but hey, at least you're not 
bald!" - Unknown

"Dad, thanks for showing me that awkward phases are just part of growing 
up... even if you're still going through yours." - Unknown

“My wife is so analytical with raising kids, and I am not. My feeling is if they 
turn out good, then that means I was a good daddy and put a lot of effort into 
it. If they turn out bad, it means they took after her side of the family.” 

—Jeff Foxworthy

“I have a Father's Day every day.” Dennis Bank

INGREDIENTS

• 1 lb. ground chicken

• 1/2 cup panko breadcrumbs

• 2 Tbsp. grated pecorino Romano cheese

• 1 tsp. dried Italian seasoning

• 1/2 tsp. kosher salt

• 1/4 tsp. black pepper

• 1 large garlic clove, grated on a Microplane

• 1 large egg, lightly beaten

• 2 Tbsp. olive oil

• 1 medium shallot (1 1/4 oz.), minced

• 2/3 cup unsalted chicken stock

• 1/4 cup fresh lemon juice

• 3 Tbsp. drained capers

• 3 Tbsp. cold butter, cut into small pieces

• 2 Tbsp. chopped fresh parsley (optional)

DIRECTIONS

1. Make chicken meatballs:

Place chicken in a large bowl. Add breadcrumbs, cheese, Italian seasoning, salt, pepper, garlic, 
and egg; mix well with hands. Divide mixture into 16 equal portions, shaping each into a ball.

2. Cook meatballs:

Heat oil in a large cast-iron skillet over medium. Add meatballs to pan; cook 10 minutes, 
browning on all sides. Remove meatballs from pan (they won’t be completely done).

3. Make sauce:

Add shallots to pan; cook 2 minutes, stirring frequently. Add stock, lemon juice, capers, and 
meatballs to pan; cook until liquid reduces slightly and center of meatballs register 165°F on a 
thermometer. Remove pan from heat. Gradually add butter to pan, stirring into sauce. 

Sprinkle with parsley, if desired.

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