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Mountain Views News Saturday, February 28, 2026FOOD & DRINK 77 
Mountain Views News Saturday, February 28, 2026FOOD & DRINK 
YOUR AD COULD BE HERE! 
Call Patricia 626-818-2698
Peter A. Dills 

https://
podlink/1116885432 


AND THE AWARD GOES TO…. 

There was a time — maybe I imagined it — when awardswere handed out because someone actually won something.
A handshake. A plaque. Maybe a rubber chicken dinner.
Today? Awards arrive in your inbox with a rate card attached.
Congratulations! You’ve just been named Best Sushi, BestBurger, Best Patio, Best Lighting, Best Use of Edison Bulbs. Allyou need now is a credit card and a decent headshot. 

Relax. This isn’t a crime. It’s commerce. The annual “Best Of” 
issue is often the most profitable issue of the year. Newspapersneed revenue. Websites need revenue. Everyone needs revenue.
And what better way to generate it than by telling two dozenbusinesses they’re “the best” — then offering them a handsome 
advertising package to celebrate the honor? 

You see that banner flapping in the breeze: “Best Japanese Restaurant in Pasadena!” Maybeit is. Maybe it isn’t. Maybe it’s the restaurant that purchased the deluxe promotional packagethat includes the logo, the window decal, and the social media badge. The award might befree. The publicity isn’t. 

Even stars on the Hollywood Walk of Fame require a hefty sponsorship fee. That terrazzostar doesn’t appear because someone hummed a tune in 1974. There’s an application. There’sa committee. And yes — there’s a check. Again, not illegal. Just business. 

Full disclosure? A few years back I won Best Personality in Pasadena. That’s right. BestPersonality. I’d love to tell you it was a spontaneous outpouring of civic admiration. Truthis, I paid about $200 for the congratulatory ad. Did it make me more charming? Debatable.
Did it make the publication happy? Absolutely. 

Here’s what the decal doesn’t say:
How many people voted?
How many categories were invented?
How many winners declined to advertise? 

Awards today are part trophy, part invoice. 

Now let me balance the scales. My father used to say, once the paint is dry on a new restaurantand there are still long lines out the door, it’s probably onto something. No decal required.
No banner needed. Just demand. 

And social media? Yes, it’s cluttered. But if you look closely, there are breadcrumbs. A photohere. A comment there. A quiet buzz about a pizza worth driving for. Or in my case, whispersabout the best martini in town. The information is out there — if you do your research. 

So what’s my point? 

I’m not exposing a scandal. I’m exposing the hustle. Awards can be deserved. They can beinfluenced. They can be monetized. Usually they’re a little of all three. 

So the next time you see “Best of 2026” plastered across a window, appreciate the marketingeffort. Then go inside and decide for yourself. 

Because no plaque, no sticker, and no sponsored badge can rescue a dry chicken breast. Andthat’s the only award that really matters. Just my Opinion 

thechefknows@yahoo.com 

LEMON GARLIC 
ROASTED CHICKEN 
INGREDIENTS 

For the Chicken: 

– 1 whole chicken (4-5 lbs)
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper 
For the Flavor Base: 
– 4 cloves garlic, minced– 2 lemons 
– 1 tbsp fresh rosemary, chopped
– 1 tsp dried thyme 
INSTRUCTIONS 

1. Preheat your oven to 425°F and position the rack in the middle. 
2. Pat the chicken completely dry with paper towels inside and out. 
3. Rub the olive oil evenly over the entire surface of the chicken. 
4. Season the chicken inside and out with salt and pepper. 
5. Combine minced garlic, rosemary, and thyme in a small bowl. 
6. Cut one lemon in half and squeeze the juice over the chicken. 
7. Rub the garlic-herb mixture evenly under the chicken skin and inside the cavity. 
8. Place the squeezed lemon halves and remaining whole lemon inside the chicken 
cavity. 
9. Truss the chicken legs together with kitchen twine for even cooking. 
10. Place the chicken breast-side up in a roasting pan fitted with a rack. 
11. Roast at 425°F for 15 minutes to crisp the skin. 
12. Reduce oven temperature to 375°F and continue roasting for 60-75 minutes. 
13. Check for doneness when the internal temperature reaches 165°F in the thickest 
part of the thigh. 
14. Remove from oven and let rest for 15 minutes before carving. 
Ultra-crispy skin gives way to incredibly moist, garlic-infused meat with bright 
lemon notes. Serve it carved over creamy polenta or shred the leftovers for next-day 
tacos—this chicken transforms any meal into something special. 

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