9

FOOD - DRINK -FUN

Mountain View News Saturday, August 17, 2024

MR MANNERS

When it comes to the art of dining, there are rules—
old and simple, like the turning of the tide. Rules 
that should be followed not out of compulsion but 
out of respect, for yourself and those around you. 
These are the kind of rules you remember, like a 
good night in Paris or a long day at sea.

Your napkin, folded in half, should rest on your lap 
the moment you sit down. It waits for nothing—
neither for food nor drink. It is there, ready and 
silent, like a soldier at his post.

If you must leave the table, the napkin, loose and 
easy, lies to the left of your plate. It is never used 
for anything more than a dab at the corners of your 
mouth or your fingertips. For all else, there is the restroom—use it.

At formal dinners, a charger stands guard beneath your plate during the starter, but when the main course 
arrives, it is removed—disappearing as quietly as it appeared.

The forks, knives, and spoons are your tools, set in order like a row of oarsmen—outside to in, one course 
at a time. Forks to the left, knives and spoons to the right. The bread and butter plate sits to the left, waiting 
above the forks, while the water glass, with its cold simplicity, stands above the knives.

When passing food, do so counter-clockwise. And do not eat until everyone is seated, until all have been 
served. It is a matter of honor, a matter of respect.

Nothing belongs on the table except what is meant to be there—food, drink, utensils. Elbows, notebooks, 
and the clutter of life are to be kept at bay, like a good fisherman knows to keep his line clear.

When you cut your food, do it no more than two bites at a time. Bread is to be torn, one bite at a time, and 
buttered with care—not slathered. And never, never season your food until you have tasted it.

A piece of bread can be used to soak up the last of the gravy, but only with a fork—never with your fingers. 
It’s the way of things.

If you must leave the table, place your utensils on the edge of the plate, tips pointing inward in a V, like the 
wings of a bird ready for flight. When you are done, lay them side by side, diagonally across the plate, like 
the mast of a ship brought to harbor.

These are the rules—simple, honest, and clear. They’re not just about how to eat, but about how to live.

Check out my podcast for more restaurant tips and interviews

THE TASTING ROOM


A RED GRAPE MADE INTO 
WHITE WINE

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

Here’s a wine with a unique twist – it’s 
a red grape varietal that is made into a 
white wine. Let me introduce you to El 
Lugar Pinot Noir Blanc, Greengate Ranch 
SLO Coast 2023. It is not Pinot Blanc, 
but rather it is Pinot Noir Blanc. Pinot 
Blanc is a white grape varietal whereas 
Pinot Noir is a red grape varietal. So… 
how does it become a white wine? Pretty 
simple process – the Pinot Noir grapes were pressed off the skins immediately 
to have no color influence. The skins of the grapes give color to the wine, so if 
you remove the grapes immediately from the skins, you will have a white wine. 

Coby Parker-Garcia is the winemaker and owner of 
El Lugar. I have known Coby for several years now 
and I consider him to be one of the best winemakers 
on the Central Coast. He’s located in San Luis 
Obispo, and he makes Chardonnay, Pinot Noir, 
Rosé of Pinot Noir, Pinot Noir Blanc, Syrah, and 
Sauvignon Blanc. This is 100% Pinot Noir which 
was fermented and aged in stainless steel barrels. 
The grapes are sourced from the Greengate Ranch 
& Vineyard located 3 miles from the Pacific Ocean 
near San Luis Obispo. The vineyard is Certified 
Sustainable. 

The wine is a little pale gold with citrus and pear 
aromas. It’s a richer white wine with a bit more 
body since it is a red grape varietal. Lovely apricot, 
orchard fruit, and citrus notes on the palate. The 
finish is juicy and long with some smoky elements 
and spice. This wine pairs well with chicken, pork 
chops, and all things mushroom! Well-made Pinot Noir Blanc is hard to find - 
Coby made only 105 cases of this wine, so get this while you can. It’s absofriggin 
delicious!

The El Lugar Pinot Noir Blanc SLO Coast 2023 is available at The Bottle Shop for 
$39.99. Say you saw it in the Mountain Views News and get it for $35.99 through 
Monday, August 19th. I will be pouring this wine on Thursday and Friday, 
August 22 & 23 at The Tasting Room along with wines from Aaron Jackson. I 
have a “crush” on Aaron and Coby – both are top winemakers who shouldn’t be 
overlooked. I will feature El Lugar Pinot Noir Blanc, El Lugar Spanish Springs 
Vineyard Pinot Noir, Aaron Petite Sirah (the best Petite Sirah around imho), and 
Aaron Spanish Springs Pinot Noir. It’s an incredible lineup from two amazing 
winemakers.

Upcoming at The Tasting Room: Sunday August 18th at 3pm – German White 
Wines; Thursday & Friday August 22 & 23 – El Lugar & Aaron: My Central 
Coast Bromances!

Scan the QRCode to sign up for our newsletter. Until next time – Salud!


TASTE OF ‘DENA RETURNS TO THE 
ALTADENA LIBRARIES

 Get ready for an unforgettable evening of culinary

delights, soulful melodies, and community spirit as 
the Altadena Library Foundation proudly presents the 
Taste of ‘Dena on Saturday, Sept. 28.

Back for its seventh year, Taste of ‘Dena is the 
foundation’s annual fundraising event to celebrate the 
Altadena Library District. Guests will enjoy delicious 
regional fare, wine tasting, live music from local jazz 
band Kira & The Major 3, and a silent auction while 
supporting the district and its continuing efforts to 
bring people and ideas together. 

This year, the foundation also honors the lifetime 
achievements of William “Bill” J. and Brenda L. 
Galloway for their service to the community.

“We are so excited to give Altadena residents an 
opportunity to pay tribute to the Galloway family 
at this year’s Taste of ‘Dena,” says Veronica Jones, 
community activist and chair of the event. “We are 
forever grateful for Bill and Brenda, who spent decades 
improving educational opportunities and literacy rates in our community.”

Longtime residents of Pasadena, Calif., the Galloways are widely respected for their involvement in countless 
organizations and their unwavering commitment to education. They endowed the beautiful Galloway Plaza 
at Pasadena City College (PCC) and established the Bill & Brenda Galloway Endowment for Education with 
the Pasadena Community Foundation. Both Galloways served on the boards of community groups, including 
the PCC Foundation, Pasadena Playhouse, and Pasadena YMCA, and received honors from local and national 
organizations. Together, they have made an indelible impact on their community and the people around them.

Since its inception 98 years ago, the Altadena Library District has provided the community with a vast array 
of library services, innovative resources, and engaging programs. Last year, the district hosted more than 675 
events attended by 18,000 people, circulated almost 207,000 physical items, and welcomed over 123,000 visitors 
to its two libraries. And in April, the district started a new phase of its commitment with the expansion and 
renovation of the Bob LucasMemorial Library. The project will take about a year, and once the branch reopens, 
the district will move forward with its renovation of the Main Library to ensure both facilities are updated, 
upgraded, accessible, and inspiring for future generations of Altadena residents.

“Our past events have been really fun gatherings of like-minded people who support our two local libraries,” 
says Mark Mariscal, president of the Altadena Library Foundation Board of Directors. “Given how much our 
libraries partner with community businesses and nonprofits, people are amazed to find out that our district is 
totally independent from the L.A. County library system. We invite anyone who’s been to a program or worked 
with our libraries to join us for this year’s Taste of ‘Dena.”

The Altadena Library Foundation has supported and strengthened the mission and resources of

the Altadena Libraries through fundraising and advocacy since 2009. 

Join the Altadena Library Foundation in supporting and celebrating the Altadena Libraries on

Saturday, Sept. 28, 2024, at 6 p.m. at the Altadena Main Library, 600 E. Mariposa St. Become an

event sponsor or purchase tickets at www.AltadenaLibraryFoundation.org.


ALL THINGS 

By Jeff Brown 

THE NATURAL BLISS OF BEING

by Jackson Peterson 

 

The author designed his book to be a transformative 
journey that conclusively reveals one's 
own "enlightened self-nature" directly, leaving 
no room for doubt or uncertainty. For those 
who are serious about self-realization, this 
book offers explanations, insights and practical 
methods that can easily be applied without 
prior knowledge or experience with meditation 
or Eastern practices.

 The key teachings originate in the Tibetan 
wisdom tradition known as the "The Great Perfection", but are inclusive of 
other traditions such as Zen, that offer insights and methods into discovering 
our True Nature immediately and directly, not after months or years of study, 
meditation and practice. The author also studied deeply the teachings of the 
Sufis in Kashmir, India which revealed the wisdom of the Heart and Love.. The 
approach shared is very direct and capable of revealing immediate benefits.

 The overall goal is the acquisition of a completely new perspective on life that 
is grounded in spontaneity, freedom, joy and unconditional love for the benefit 
of oneself and others.The journey includes delving into the nature of thought, 
mind and ego-self to learn how we create our own suffering. From there we 
are introduced to our own inner jewel of enlightened awareness and knowingness 
that has always been present but never or rarely noticed. We then learn 
methods of how to broaden the "recognition" and how to stabilize and integrate 
this wisdom awareness into all aspects of our lives. Finally we are introduced 
to the nature of our spiritual Heart the seat of unconditional love and True Being. 
We learn how we are all just "one life", and with this recognition we find 
joy for ourselves and love for all beings. As a result his travels to meet actual 
masters who were themselves accomplished in this path, took him to India, 
China, Nepal, etc.

This book represents the essence of those teachings yet are presented in a completely 
generic and unique approach that anyone can benefit from. The author 
shares: "It is my hope that seekers of all types may find the realization of their 
goals fulfilled through the reading and application of the teachings as offered 
in this book and are able to realize the immediate presence of the Natural Bliss 
of Being for themselves as I have, and realize: 'Relishing and celebrating life's 
journey is the realization of Enlightenment itself!'

His talks can be found on Youtube


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