AS LOCAL AS IT GETS: FARM TO TABLE DINNER SEPT. 11

Jeremy’s on the Hill feast to feature Cook Pigs Ranch, Julian Hard Cider and Golden Coast Meade on menu

August 29, 2015 (Julian)--Chef Jeremy Manley at Jeremy’s on the Hill has created another multi course feast featuring local produce, proteins and beverages on Friday, September 11^th at 6:45pm.

“It is so important to know where you food is coming from and to support our local ranchers and farmers,” said Chef Jeremy, whose restaurant just outside of Julian has won critical acclaim.  “It’s not only the right thing to do, it is the delicious, most flavorful thing to do,” continued Chef Jeremy.  “Farm to plate doesn’t get any more real than keeping things within a ten mile radius, supporting local purveyors and local Chefs,” continued Krys Cook from Cook Pigs Ranch.

Cook Pigs Ranch is a family-owned business, which is focused entirely on raising heritage pigs in a humane and sustainable environment. Cook Pigs Ranch has been in operation since 2012. Their pigs live in large outdoor pens, where they are allowed to roam and pasture as desired. They also have large and comfortable shelters and barns for sleeping, colder weather, and for maternity wards.

Since 2007, Jeremy’s on the Hill has featured farm to table cuisine featuring local organically grown produce and proteins.   Besides the amazing produce from local farmers, you will enjoy the freshest seafood, organic local heritage pork, grass fed bison and 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 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, the San Diego Reader and East County Magazine.

You can make your reservations by calling Jeremy’s on the Hill at 760-765-1587 or logging on to www.jeremysonthehill.com.   For the menu, scroll down.

MENU

"Charcuterie"

Cook Pigs Ranch Pig Ear Terrine with Pig Puffs, Local Apple Jam, Smoked

Moody Blues Blue Cheese, Wynola Road Blackberries and Spiced Pecans

Julian Hard Cider/Gold Coast Mead "Cyser"

"To Bread or Not to Bread"?

Cook Pigs Ranch Bahn Mi Slider with Coconut Sticky Rice,

Carrot Purée and Eight Minute Egg

Golden Coast Mead Orange Blossom

"Cochon Amuse"

Cook Pigs Ranch Brisket with Crispy Brussels Sprouts, Garbanzo             

Beans and Local Apple Slaw

Julian Hard Cider Apple Pie

"Les Entree"

Cook Pigs Ranch Pork Loin Medallion, Dijon Mustard Sauce, Braised

Red Cabbage and Local Apple Slaw

Golden Coast Mead Savage Bois

"A Dessert"

Cook Pigs Ranch Candied Bacon-Local Apple Compote with Julian Hard

CiderHarvest Apple Caramel Sauce and Vanilla Bean Ice Cream

Julian Hard Cider Harvest Apple

 For Reservations, call 760.765.1587            www.jeremysonthehill.com

Just $75 per person tax and gratuity included

4354 Highway 78, 3 miles from downtown Julian and 3 miles from Santa Ysabel in Wynola