May 9, 2013 Page 5 mimosas VALENTINO S♥ylon $199 Pizza, Pasta & More one Sundays “A Taste of Brooklyn” AvailableNow OpenCateringEl Segundo FREE kid’s meal* 1 LARGE 16” PIZZA 2 MEDIUM 14” PIZZA KID’S NIGHT ROCK BREAKFAST FUN with one topping with one topping Tuesday Nights 4pm to 8pm Saturday-Sunday 9am to 1pm $1199 $1599 *with purchase of 1 adult entree Mimosas • Our Famous Bloody Mary Bar Plus Tax. Extra toppings additional cost. No substitutions, please. Plus Tax. Extra toppings additional cost. No substitutions, please. THE THE Please mention coupon when ordering. One per customer. Please mention coupon when ordering. One per customer.Expires 5/23/13Expires 5/23/13 TAVERN on Main on Main Seating 150 S Sepulveda Blvd. Sundays 976 Aviation Blvd.Now OpenMANHATTAN BEACHEL SEGUNDOAmpleTAVERN 310-426-9494 310-318-5959 123 Main Street, El Segundo • 310.322.3645 123 Main Street, El Segundo • 310.322.3645 www.thetavernonmain.com www.thetavernonmain.com DELIVERY IN LIMITED AREA AT BOTH LOCATIONS $2 Beers Tuesday and Wednesday nights Dine In Take Out Catering and Free Home Delivery 310-335-0066 202 A. East Imperial Ave. El Segundo, CA 90245 LARGE PIZZA with 1 topping $1099 Plus Tax • Limited Time T he weather is warming up, and at the farmers market I saw some organic dried Bing cherries and thought what a great and how to bang them salad they would make. by Chef Shafer When I was working in Austria, during the opera season, we had a wonderful spinach salad with a warm poached egg on top. This was at an after opera café. In Austria, eggs are served more in the evening than they are served at breakfast. This salad always made me hunger for the wonderful strolling plazas in Vienna. If you ever get a chance to go to Austria, take a walk through the city and you will fall in love with it like I did. The Chef Hotel Bristol Spinach Salad Serves 4 ¼ cup finely chopped red onions ¼ cup olive oil ½ cup raw pine nuts ½ cup dried berries ¼ cup rice vinegar 2 pound bag washed spinach 4 eggs for poaching 4 cups water for poaching 2 tablespoons white vinegar for poaching water Place water in a pot with the vinegar and bring to a slow boil. When ready, add the eggs and cook for 1 to 2 min. Or till cooked to your liking. Sauté the onions in the olive oil in a hot sauté pan. Add the pine nuts and the cherries. Remove from the fire. Add the vinegar. In a large bowl pour the mixture over the spinach and toss together. Separate into portions and top with the warm poached eggs.
Lawndale 05_09_13
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