J.JENKINS WINERY AND JEREMY'S ON THE HILL: 3-COURSE WINE PAIRING DINNER- FRIDAY, MARCH 29

March 21, 2013 (Julian/Wynola) – A three-course wine pairing dinner will be served up Friday, March 29 at Jeremy’s on the Hill, featuring exquisite bottles from J. Jenkins Winery. Jeremy’s is located at 4354 Highway 78, Wynola; five minutes west from downtown Julian. Dinner begins at 7:00 p.m.

“We have several great wineries here in the back country and pairing these great wines with seasonal food is one of my favorite things to do,” said Chef Jeremy.  Jeremy’s on the Hill specializes in farm-to-table cuisine and features many local breweries and wineries at the restaurant. Chef Jeremy Manley, 26, and a Cordon Bleu graduate, has been working with food and cooking since the age of ten.

Below outlines the sumptuous menu for the evening:

First Course:

Cooks Ranch pork belly seasoned with fennel seed spice rub over a white bean-mustard seed purée and topped with a petite apple-fennel salad,

& J.Jenkins Winery- Viognier 2012

Second Course:

Grass-fed lamb tasting- 3 ways, featuring ribs, medallion and bacon. Carrot purée, turnips, local braised greens and grape juice gelee,

& J.Jenkins Winery- Pinot Noir 2010

Third Course:

Caramelized Fuji apples and churro with cinnamon-sugar, brandied caramel and chocolate biscotti,

& J.Jenkins Winery- Pommier

Call (760)765-1587 to make your reservation.  The cost is $39 for one person or $76 for two plus tax and gratuity.

The inspiration for J. Jenkins Winery was born thirty plus years ago after Jim Jenkins visited the wine country of California while serving his internship at UCSD. The dream was kept alive with amateur winemaking, as he practiced Pediatrics in San Diego. During that time, he was closely associated with the San Diego Amateur Winemaking Society and attended enology courses at UC Davis. He retired from Pediatrics after 28 years of practice to pursue his dreams full-time. On July 4, 2003, after five years of frustrating setbacks, the first bottle of J. Jenkins wine was sold.

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, diners will enjoy the freshest seafood, organic pork, free-range, organic grass-fed beef 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 the 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, L.A. Times, Bison World, Julian News, Julian Journal, The Ramona Sentinel and the San Diego Reader.

For more special event information and what’s new at Jeremy’s, log on to:  http://www.jeremysonthehill.com. Contact:  Teresa Manley, 760-419-6721; jeremysonthehill@yahoo.com.