10

FOOD - DRINK - FUN

Mountain View News Saturday, May 10, 2025

THE TASTING ROOM


CHILL. VIBRANT. CHARITY. 
VALUE. 

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

The hot weather is back this weekend. I have got a white 
wine that will chill you off. Best of all it tastes fantastic.

The 2023 Lucy Pico Blanco is from one of my favorite 
winemakers – Jeff Pisoni – his brother Mark is the vineyard 
manager, and together they are producing some 
gorgeous wines up in the Monterey Bay area. 

This vintage is a blend of 86% Pinot Gris 
and 14% Pinot Blanc. The grapes are fermented 
in neutral French oak barrels 
to keep the fruit fresh and pure. There’s 
aromas of stone fruit, melon, and citrus. 
Upon tasting, you get tropical perfumed 
notes, pineapple, and bright acidity. This 
wine is made for a hot day, but it’s also delicious 
in any type of weather. 

For every bottle sold of the Pico Blanco, 
$1 goes to the Monterey Bay Aquarium 
for ocean conservancy. The Pisoni family 
produces limited quantities of Lucy 
wines. They craft wines with attention 
to detail, they farm sustainably, and they 
treat their vineyard crew with utmost respect 
and care. I am proud to support the 
Pisoni family, and I urge you to support 
family run wineries such as Lucy. 

The 2023 Lucy Pico Blanco Monterey 
County is available at The Bottle Shop for 
$19.99. Say you saw it in the Mountain 
Views News and get the MVN special price of $18.00. The special price is good through May 
16th. 

Please keep in mind all those who have suffered and are trying to rebuild from the Eaton Fire. 
Visit DenaMadreStrong.com to learn how you can continue to help those impacted by the Eaton 
Fire. 

Until next time – Salud!

Scan the QRCode to sign up for our newsletter. 


THE FRONTRUNNER – A NEW CHAPTER AT 
THE TRACK (JUST IN TIME FOR MOTHER’S 
DAY)

The FrontRunner Restaurant at Santa Anita has a new menu. You might be tempted 
to say, “Meh, what’s the big deal?” But let me tell you—what really impresses me about 
any restaurant is when they’re willing to change, to try something new. Too many 
places get stuck in their old ways. Not here.

And with Mother’s Day weekend upon us, this just might be the perfect time to give 
it a try.

For longtime Dills Discovery devotees, don’t panic—the crab cake is still on the menu. 
Sure, like everything else, the price has crept up a bit. But hey, we’re dining at the Den 
of the Sport of Kings—what did you expect, a dollar menu?

Here’s a fun fact you can share with Mom while sipping something bubbly: the FrontRunner 
bar is the longest bar west of the Mississippi River. Yep. Stretching as far as 
the eye can see—and service? Always dependable and honest. Gabe, Wendy, Jorge... I 
honestly couldn’t pick a favorite if I tried. They’re all aces.

Now, about that new menu. I tried the fettuccine with sautéed scallops. It’s listed with 
pesto, but mine came with a lighter touch—which was actually just right. And the Crab 
Louie Salad? A well-balanced mix of fresh greens, a respectable amount of crab, and 
plenty of Louie dressing to make it sing. A steak? You BET the Tomahawk will feed the 
whole right side of the table.

Pizzas remain a reliable bet. And if your mom has a sweet tooth? They’re serving local 
legend Fosselman’s Ice Cream. That alone is worth the trip—trust me.

So take a tip—from a guy who’s been around the paddock a few times: whether it’s 
Mother’s Day brunch or just a Sunday at the track, the FrontRunner in Arcadia is more 
than a meal—it’s an experience. Make a reservation, treat Mom to valet parking, and 
enjoy the elevated view with your elevated meal.

Santa Anita Race Track – Enter from Baldwin or use the valet on The Huntington 
Drive side.

Heard my podcast? It recently hit #2 on iTunes! Just search “Peter Dills” and give it a 
listen.


THE ORIGINAL 
BOSTON CREAM PIE

ALL THINGS 

By Jeff Brown 


THE EARTHING MOVEMENT 
refers to the potential positive effects of 
direct physical contact with the Earth's 
surface (e.g., walking barefoot on grass, 
soil, or sand). 

Top Potential Benefits of Touching the 
Earth

1. Improved Sleep Quality

• Grounding may help regulate 
cortisol levels (a stress hormone), 
promoting a healthier sleep cycle and 
deeper rest.

 2. Reduced Inflammation

• Some studies suggest that physical 
contact with the Earth can decrease 
chronic inflammation, a key contributor 
to many diseases.

3. Lower Stress and Anxiety

• Grounding appears to calm the nervous system, reducing stress and inducing a sense 
of calm and well-being.

 4. Better Blood Flow and Circulation

• Contact with the Earth's electrons may improve blood viscosity, which could support 
heart health.

5. Antioxidant Effect

• The Earth’s negative charge may help neutralize free radicals in the body, acting as a 
natural antioxidant.

6. Enhanced Mood and Mental Clarity

• Many people report feeling more balanced, focused, and emotionally grounded after 
spending time in direct contact with nature.

7. Pain Reduction

• Some small clinical trials have shown reductions in chronic pain (such as from arthritis 
or fibromyalgia) after regular grounding practices.

Scientific Status

• While some peer-reviewed studies support these effects, the scientific community 
remains cautious, and more large-scale, rigorous research is needed.

• The practice is considered safe, simple, and low-cost, with no known harmful side 
effects.

The Earthing Movie or Down To Earth on Prime or Youtube is an award winning documentary 
that reveals the scientific phenomenon of how we can heal our bodies by doing the 
simplest thing that a person can do-standing barefoot on the earth. 

INGREDIENTS

Sponge Cake

7 eggs, separated

8 oz. sugar

1 cup flour

1 oz. melted butter

Pastry Cream

1 tbsp. butter

2 cups milk

2 cups light cream

1/2 cup sugar

3 1/2 tbsp. cornstarch

6 eggs

1 tsp. dark rum

Icing

5 oz. fondant for white icing

6 oz. fondant for chocolate icing

3 oz. semi-sweet chocolate, melted

Substitution for Fondant Icing:

Chocolate Icing

6 oz semi-sweet chocolate, melted

2 oz. warm water

White Icing

1 cup sugar (confectioner’s sugar 
recommended)

1 tsp. corn syrup

1 tsp. water

INSTRUCTIONS

Sponge Cake Preparation:

Separate egg yolks and whites into two 
separate bowls.

Add ½ of the sugar to each bowl and beat 
both until peaked.

Once stiff, fold the whites into the yolk 
mixture.

Gradually add flour, mixing with a wooden 
spatula.

Incorporate the melted butter.

Pour this batter into a 10-inch greased cake 
pan.

Bake at 350°F for about 20 minutes or until 
spongy and golden.

Remove from the oven and let it cool 
completely.

Pastry Cream Preparation:

In a saucepan, bring butter, milk, and light 
cream to a boil.

In a separate bowl, combine sugar, cornstarch, 
and eggs, whipping until ribbons form.

Once the cream mixture reaches boiling, 
whisk in the egg mixture.

Cook until boiling and continue for an 
additional minute.

Transfer to a bowl, covering the surface with 
plastic wrap.

Chill preferably overnight. When ready to 
use, whisk to smooth and add dark rum.

Assembling the Cake:

Level the top of the sponge cake using a 
slicing knife, then slice it into two layers.

Spread the flavored pastry cream on one 
layer.

Place the second layer on top.

Use a small amount of pastry cream to coat 
the sides of the cake for almond adhesion.

Preparing Chocolate and White Fondant 
Icing:

 Chocolate Fondant: Warm 6 oz. of white 
fondant over boiling water to about 105°F. 
Mix in the melted chocolate. Thin it with 
water to achieve a spreadable consistency.

 White Fondant: Warm 5 oz. of white 
fondant over boiling water to about 105°F. 
If necessary, thin with water. Transfer to a 
piping bag fitted with a 1/8-inch tip.

Alternate Chocolate Icing: Melt the chocolate 
and combine it with warm water. Warm the 
mixture to 105°F, adjusting consistency with 
water for easy piping.

Decorating the Cake:

Apply a thin layer of chocolate fondant or 
icing on top of the cake.

Immediately create spiral patterns using the 
white fondant or icing, starting from the 
center.

Using a paring knife, score the white lines, 
pulling from the center outward to the edge.

Spread the cake’s sides with reserved pastry 
cream and press toasted almonds onto the 
sides.

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