Sadly, summer is coming to a close. But before it goes away, here’s an ultra fresh and local summer food and wine pairing for you to consider. Throw an end-of-the-season party for all your friends and reminisce about your summer escapades with this tasty recipe furnished by Chef Jeremy Manley of Jeremy’s on the Hill located near Julian, CA.
A group of eight wine lovers headed off on a road trip of their own to Jeremy’s for an Occasional Wine Council meeting. The group celebrated their final summer meeting with the following local food & wine pairings at Jeremy’s on the Hill. Jeremy’s is the key to experiencing the trendy, fresh Julian culinary scene.
Blistered jalapeno stuffed with homemade Hunters Sausage (pork from local Cook Pigs Ranch), served on top of Jeremy's Festival of Radish Salad (all local produce). Paired with Turtle Rock Ridge Grenache Blanc (from Ramona).
Heirloom Tomato Salad with grilled Eggplant, Red Onion, sea salt and Balsamic reduction (local produce). Paired with Hawk Watch Syrah (from Warner Springs). This pairing garnered a first place nod by the group.
House made Sage Pasta with Summer Vegetable Ratatouille (locally grown veggies), house cured Pancetta. Paired with La Serenissima Cab Franc (Warner Springs). This pairing was a close second.
Strawberry Shortcake with peach preserves, oregano, mint. Paired with Menghini Winery's Julian Gold (Julian).
Compliments of Chef Jeremy Manley
Jeremy's on the Hill
4354 Highway 78, Santa Ysabel, CA
1 carrot cubed
1 red onion small diced
1 yellow squash, cubed, leave on the skin for color
1 zucchini, cubed, leave the skin on for color
1 eggplant, leave the skin on for color
1 ear of corn, shaved
2 tomatoes, cubed, leave the skins on for color
A sprig of basil, julienned
Bacon fat, 1 ounce (maybe more if your pan gets dry)
Salt to taste
Cracked white pepper to taste
1 teaspoon lemon zest
1 hot pan over high flame
Place your bacon in a hot pan.
Once the fat begins so slide over the pan evenly, add your carrots and red onion. Allow to cook for 2-3 minutes so the vegetables can soften slightly.
Then, add the yellow squash, zucchini and eggplant. Again, allow to cook for an additional 2 minutes.
Then, add your corn and tomatoes.
Continue to toss and stir the vegetables. Add your salt, pepper, lemon zest, and basil.
Turn off your burner. Place your ratatouille in a serving bowl.