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FOOD - DRINK -FUN

Mountain View News Saturday, July 6, 2024

THE TASTING ROOM


SIERRA DONUTS: A 
HIDDEN GEM ON 
THE BORDER

If you’re a fan of fresh, affordable, and delicious 
donuts, Sierra Donuts in Sierra Madre should be at 
the top of your list. This family-run gem, operated 
by Father Tia and Mom Kathy, Cambodian 
immigrants, exemplifies the American dream. 
Through their dedication and hard work, they’ve 
seen all three of their children graduate from 
college. Despite their blossoming careers, the 
kids still make time to help out on weekends, 
maintaining the family spirit.

Walking into Sierra Donuts feels like stepping back in time. There’s no website, no to-go menus—just 
a simple board with plastic letters naming the donuts. It’s charmingly old school. The aroma of freshly 
made donuts greets you from blocks away, much like the tantalizing smoke from a good BBQ joint.

What to Try

• Bear Claw: A favorite among regulars, it’s a must-try.

• Apple Fritter: Perfectly sweet with a hint of tartness.

• Double Cinnamon: A delightful choice for cinnamon lovers.

A Bit of Donut History

Ever wondered where the donut was invented? Folklore suggests it might have originated on old pirate 
ships where captains would place sugared dough on the spikes of the wheel. While the truth of this tale 
is debatable, what’s certain is the quality and flavor you’ll find at Sierra Donuts.

The true origin of donuts is likely a blend of various cultural influences. Dutch settlers brought 
"olykoeks" (oil cakes) to America, which evolved into the modern donut. Hanson Gregory, a sea captain, 
is credited with creating the donut hole in 1847 to ensure even cooking. Additionally, Middle Eastern 
"zalabiya," Native American frybread, and French beignets all played roles in shaping the donut we 
know and love today.

Local Charm

On any given Sunday, you’ll see the "Glory Days" gang—Ron, Hans, and Manny—talking, sipping 
coffee, and enjoying their donuts. Their camaraderie and stories certainly add to the charm and are 
worth the price of admission.

Final Thoughts

Sierra Donuts is more than just a donut shop; it’s a slice of history and a testament to the hard work and 
dedication of a remarkable family. The donuts are still incredibly affordable, making it easy to indulge 
in these delicious treats regularly. Located at 3837 E Sierra Madre, Pasadena, this place is worth an early 
visit to ensure you don’t miss out on their delicious offerings

*Editors Note: My favorite donut shop! The donuts and the staff are absolutely the best!'

Susan Henderson


DOES SIERRA MADRE HAVE 
A PROPER WINE TASTING 
ROOM?

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

Not too long ago on social media, I saw a 
comment that said Sierra Madre needs a 
“proper” wine tasting room. Of course I 
am biased, but I think Sierra Madre has 
a proper tasting room. It’s the Tasting 
Room at The Bottle Shop. The person 
posting the comment didn’t offer up what 
a proper tasting room should be. Here’s what I think a proper tasting room 
should and shouldn’t be.

A proper tasting room shouldn’t be lazy. By that I mean that the person selecting 
the wines for you to taste shouldn’t get lazy and pick wines that are run of the 
mill or wines that aren’t interesting and delicious. I could easily get lazy and 
pour Meiomi, The Prisoner, Josh, and other wines of that ilk, but you could 
easily do that yourself by closing your eyes and picking anything off the shelf 
at the big chain grocery stores. What you’ll get there are wines that have no 
passion. You’ll get wines made by some corporation churning out a gazillion 
cases of wine. Why drink wine that is “not bad.” Instead, drink a wine that is 
frigging delicious.

A proper tasting room should offer a sense of discovery and adventure. This 
doesn’t mean that all you’ll be tasting are wines with names you can’t pronounce. 
You can discover wines you’ve been drinking for years such as Chardonnay and 
Cabernet Sauvignon and think to yourself – where the hell has this wine been 
all my life? I’ve had so many people come into the Tasting Room and say they 
don’t like Chardonnay and then when they leave, they’re taking 3 bottles of 
Chardonnay home. They were adventurous enough to try a wine they thought 
they didn’t like, and now they have discovered a gem that they can turn others 
onto. 

A proper tasting room should pour wines that have a unique story – here’s two 
that I adore. Cattleya is headed by Bibiana Gonzalez Rave who left Colombia 
to learn winemaking in France. She didn’t speak French, but by the end of 
her first month there, she was fluent in French. Now she is one of America’s 
best winemakers. Paul Lato fled communist Poland and eventually settled 
in California. He slept on friend’s couches since he couldn’t afford rent while 
trying to start his own winery. He never gave up. He followed his bliss. Now, he’s 
another winemaker that I consider one of the best in the business. Each wine has 
its story to tell. I will tell you their stories.

Come see yourself if Sierra Madre has a proper wine tasting room. Join me 
tonight (Saturday July 6th at 5pm) as I pour four interesting white wines that 
will cool you down during this hot weather. One of them is the Salwey Pinot 
Gris from Germany. Bone dry, refreshing, spice notes, and minerality. I think 
you will love this wine and the others. Reservations recommended, but you can 
walk in too. The tasting starts at 5pm.

Coming up at The Tasting Room – 7/12 Wines Made by Immigrants. Join me in 
the Tasting Room or from the comfort of your own home as I welcome Bibiana 
Gonzalez Rave of Cattleya Wines, and Rob Casey of Paul Lato Wines for a special 
online tasting. Reservations are recommended, walk-ins welcome based upon 
availability. Scan the QRCode to sign up for our newsletter with more details. 

Until next time – Salud!


CHICKEN AND SAUSAGE PAELLA


INGREDIENTS

1 tablespoon olive oil 

1 whole chicken, cut into 8 pieces, or 4 legs and 4 thighs 

Salt and pepper 

16 ounces sausage (chorizo or kielbasa) cut into half-moon slices 

1 small onion, finely chopped 

1 red bell pepper, finely chopped 

2 garlic cloves, chopped 

2 cups medium-grain rice 

1/2 teaspoon cumin 

1/2 teaspoon salt 

Pinch of saffron 

1 cup seeded and chopped tomato 

4 cups chicken stock 

1/2 cup frozen peas 

DIRECTIONS

Heat the oven to 400°. In a large skillet, heat the oil over medium-high heat. Season the chicken with 
salt and pepper, then place it in the skillet to brown, about 4 to 5 minutes a side. If needed, work in 
batches so the skillet isn't overcrowded.

Transfer the browned chicken to a plate. Add the sausage to the pan and sauté it until lightly browned, 
about 3 to 4 minutes. Transfer the sausage to the plate with the chicken.

Drain all but 1 tablespoon of fat from the pan. Lower the heat to medium, then add the onion, red 
pepper, and garlic. Cook, stirring occasionally, until the vegetables are tender, about 6 minutes. Add 
the rice, cumin, salt, and saffron. Stir to coat the rice and cook for about 1 minute.

Transfer the rice and vegetable mixture to an oiled 9- by 13-inch baking dish. Arrange the chicken 
and sausage on the rice and scatter the tomato over the top. Place the pan on the center oven rack and 
carefully pour the chicken stock over the meat and rice. Bake for 25 minutes.

Sprinkle the peas on top and cook until the liquid has been absorbed, another 10 to 15 minutes. Let 
the paella cool for at least 10 minutes before servings. Serves 8.

ALL THINGS 

By Jeff Brown 

 
BECOMING EARTH: HOW OUR 
PLANET CAME TO LIFE by Ferris Jabr

When you think about Earth, you might think of a giant rock, 
floating around in space, making laps around the sun. A rock 
that just happens to have critters, plants, and people crawling 
around its surface. 

A new book by Ferris Jabr called Becoming Earth: How Our 
Planet Came to Life argues otherwise: Life doesn’t just exist on Earth, but life is Earth, 
and the Earth itself is alive. 

Becoming Earth takes readers on adventures across the world to learn how life has 
transformed the Earth, from changing the color of the sky to reshaping the continents. 

One of humanity’s oldest beliefs is that our world is alive. Though once ridiculed by 
some scientists, the idea of Earth as a vast interconnected living system has gained 
acceptance in recent decades. We, and all living things, are more than inhabitants of 
Earth—we are Earth, an outgrowth of its structure and an engine of its evolution. 
Life and its environment have co-evolved for billions of years, transforming a lump of 
orbiting rock into a cosmic oasis—a planet that breathes, metabolizes, and regulates 
its climate.

Acclaimed science writer Jabr reveals a radical new vision of Earth where lush forests 
spew water, pollen, and bacteria to summon rain; giant animals engineer the very 
landscapes they roam; microbes chew rock to shape continents; and microscopic 
plankton, some as glittering as carved jewels, remake the air and sea.

Humans are one of the most extreme examples of life transforming Earth. Through 
fossil fuel consumption, agriculture, and pollution, we have altered more layers of 
the planet in less time than any other species, pushing Earth into a crisis. But we are 
also uniquely able to understand and protect the planet’s wondrous ecology and self-
stabilizing processes. Jabr introduces us to a diverse cast of fascinating people who 
have devoted themselves to this vital work.

Becoming Earth is an exhilarating journey through the hidden workings of our 
planetary symphony—its players, its instruments, and the music of life that emerges—
and an invitation to reexamine our place in it. How well we play our part will determine 
what kind of Earth our descendants inherit for millennia to come. A vivid account of 
a major shift in how we understand Earth, from an exceptionally talented new voice. 
Earth is not simply an inanimate planet on which life evolved, but rather a planet that 
came to life.

Roscoe’s House of Chicken ‘N Waffles Closes 
in Pasadena

 
In an abrupt move and without 
explanation, Roscoe’s House of Chicken ‘N 
Waffles on Lake Ave. closed, permanently 
–Their last day was Sunday June 22.

 A sign on the building at 830 N Lake 
Ave. read, “Pasadena, Thank you for 30 
wonderful years!” 

 The sign also said they are looking for an 
upgraded new location in the Pasadena 
area.

 Over the years residents have noted that the area around Roscoe’s has four other chicken restaurants, 
calling it. “chicken row.” Next door to Roscoe’s is KFC and a Chick-fil-A that opened exactly a year a go 
on June 22.

 The popular waffle house has six other locations including, Hollywood, Anaheim, La Brea, Los Angeles, 
Long Beach and Inglewood. 

 Roscoe’s had filed for bankruptcy in 2015 after having to pay $3.2 million in a lawsuit. 

 For more information visit: roscoeschickenandwaffles.com.


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