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 11th 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.
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
Cook Pigs Ranch Brisket with Crispy Brussels Sprouts, Garbanzo
Beans and Local Apple Slaw
Julian Hard Cider Apple Pie
Cook Pigs Ranch Pork Loin Medallion, Dijon Mustard Sauce, Braised
Red Cabbage and Local Apple Slaw
Golden Coast Mead Savage Bois
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