June 29, 2014 (Julian) – In the historic gold rush town of Julian, the 4th of July starts with a parade and American Legion barbecue. Guests are invited to finish up a day in the mountains at Jeremy’s on the Hill, where a Backcountry wine pairing dinner will be held featuring organic, local produce from Sage Mountain Farms and wines from Shadow Mountain Vineyards and Sierra Roble Winery and Vineyard, both in Warner Springs. The event begins at 5:30 p.m. and tickets are $44 per person, plus tax and gratuity.
“We really enjoy hosting these dinners as it gives customers the opportunity to interact with the Wine Makers and ask questions about the wine,” said Chef Jeremy. Here is the menu Chef Jeremy has prepared for this pairing:
Cucumber-Watermelon Salad with Toasted Coconut Flakes, Local Honey & Fresh Mint
Shadow Mountain Vineyards Grenache Rose 2012
Shelton Farms Organic Fried chicken with Green Peppercorn-Cognac Sauce, Organic Buttermilk Mashed Potatoes and Grilled Asparagus with Gorgonzola
Sierra Roble Winery and Vineyard Puesta Del Sol 2010
Heirloom Tomato Terrine with Sage Mountain Farms Gourmet Organic Salad Blend, Red Wine-Sage Vinaigrette, Shaved Garden Vegetables and House Made Croutons
Sierra Roble Winery and Vineyard Anna's Cuvée 2010
Blackberry Cobbler with Caramel Sauce, French Vanilla Bean Ice Cream and Chocolate "Cigarette" Cookie
Shadow Mountain Vineyards Port of Syrah N/V
“The Fourth of July is a very special time in Julian and what better way to end the day then with a fantastic four course wine pairing event,” said Chef Jeremy Manley.
Since 2007, Jeremy’s on the Hill features farm to table cuisine with a menu that changes frequently in response to seasonal fresh produce and local organically grown produce. Besides the amazing produce from local farmers, you will enjoy the freshest seafood, organic pork, free range, organic grass fed beef and bison, and one of the finest wine and beer lists in East County. With recipes published in Bison World Magazine, Chef Jeremy’s bison meatloaf is a local favorite. Chef Jeremy is a featured Chef on Big Blend Magazine, contributes recipes and is often a guest on Big Blend Magazine's radio show, Eat, Drink and be Merry and is highly recognized in both San Diego and Los Angeles areas, with publicized reviews in Edible San Diego, Ranch and Coast Magazine, Dining Out Magazine, The San Diegan, Travel World News, The Desert Sun, LA Times, Bison World, Julian News, Julian Journal, The Ramona Sentinel and the San Diego Reader.
You can make your reservations today by calling Jeremy’s on the Hill at 760-765-1587.