Newspaper Archive of
The Julian News
Julian , California
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May 20, 2015     The Julian News
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May 20, 2015
 

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6 The Julian News Back Country Restaurant, Brewery a Winery Guide May 20, 2015 I Lake Cuyamaca 0000Cuyamaca Lake Restaurant OPEN Everyday 6:00AM to 8:00PM t Closed Thanksgiving and Christmas Day TRADITIONAL , , ,.. 5027 Highway 79 760 e 765.070 Julian II OPEN MONDAY Z- 6PM , WEDNESDAY & THURSDAY z.7 PM FRIDAY & SATURDAY I1:30 AM- 8 PM SUNDAY 11:30 AM- 6 PM [CLOSED TUESDAY] OFFERING - TASTERS, PINTS AND 3ZUZ OR 640Z . JUGS OF BEER TO-dO DOO FIiIENDLY PATIO 1485 HOLLOW GLEN ROAD LOCATED ,JUST I/Z MILE EAST OF DOWNTOWN OFF HIGHWAY T8 PHONS 76046S-BEER [Z337] VISIT US ONLINE AT: WWW.NIUKELBEERCO.CObl Julian s Day fleas-May .000000-Jufian & 760 765 0832  ;-'f'2124 qfiird Street Tog Free 866 765 0852 one block off Main Street um.ju[iantea.com 10 am- 4 pm Thursday through Monday Tuesda and Wednesdag Pancakes. French Toast fret Bacon.Sausage.Ham Variety Of Fresh Fruits o Kids $8  Dairy Goodies, etc. tation - Cooked before youv eyes Wynola Open 7 Days a Week Serving Lunch and Dinner : Farm to Table School Program Fundraiser: Penne Pasta with our Marinara Sauce and Caesar Salad just $15 ($1o goes to the school program!). Music with CoCo Brown Take Out Tuesda: Any Grass fed beef burger for $1o (to go only) or make it Taeo Tuesdau with Halibut tacos with our special chipotle aioli, avocado butter and pineapple Pico de Gallo just $4.95 each! Wine Wednesdag: No corking fee on bottles of local wine (limit 2) Thursdag: $5 Nickel Brewing pints and Fried Chicken for $12.95! : Chefs Whim Three Course Meal Special for Two just $55 by reservation only. Limited to 4 tables " Julian Julian Homemade Apple Pies Phone Open Orders 7 days Welcome a week 765 ULIAN Julian Julian I '-Poncho Villa's'00 Authentic _ / Mexican E00.00dl & Pizza Drive-Thru Service--"_}/. I forTo-Go Orders i "Y Coleman Creek Center -I cem oS_eo What_is NtW! oegsfinb''rg"  Beer & Wine I [ _ NEW Faces to Meet, 1 1:3Oa.m. - 8:3Op.m. Available / 760 765-1810 Ws00%aSpTgara I Julian Julian Soups and salads II Burgers and fries I BBQ chicken and I ribs I Chicken pot pies I Steaks and fish Take out orders 760-765-2265 Dine In or Takeout Wine and Beer See our menu at www.romanosrestaurantjulian.com NOW OPEN 7 DAYS/WEEK Julian/Santa Ysabel Fresh, Seasonal, Outstanding Local Farm to Table Cuisine Steaks #Seafood #Burgers #Gluten Free and Vegetarian Options Private Banquet Room and Meeting Space 76o.765.587 Ifl ;o 4354 Highway 78 BetweenSantaYsabelandJulian www:jeremysonthehill.com NOW SERVING MEXICAN FOOD TWO locations to serve you: Julian Santa Ysabel [ 2225 Main Street 21976 Hwy. 79 (760) 765-2449 (760) 765-2400 ._ www.julianpie.com J Julian 8 Wynola PiZ Julian Shaded, I dog f.e.dlpa, io OPEN DAILY FE wiri .I W_Weekdays - 5am to 5ish Weekends - 7am to 5ish MORE THAN JUST GREAT PlZZM Sdua{aU %rladayd llam - 8:00pm llam - 9:00pm ENTERTAINMENT EVERY Friday & Saturday 6-9 AWARD WINNING THIN CRUST WOOD-FIRED PIZZA Every Sat & Sun afternoon- BBQ/Grill Specials "From Scratch" Salads, Soups, Desserts (760) 765-1004 3 miles west of Julian on Hwy. 78/79 Dine Inside, Outside Take Out Conferenee Faeilities Over 35 varieties of bee,', ale and bard cider _2 NOW Open at 5am WEEKDAYS k 1. ENTERTAINERS: What was Irving Berlin's name at birth? 2. MOVIES: How old in years was Yoda when he died in "Return of the Jedi"? 3. ACRONYMS: What does the first "A" in NASA stand for? 4. GENERAL KNOWLEDGE: Which pro baseball team calls Citi Field its home?" 5. TELEVISION: Who played the bumbling Sgt. Schultz on TV' s aHogan's Heroes"? 6. LITERATURE: Who wrote the children's book "The Tale of Benjamin Bunny"? cntinued on page 14 Asparagusl Is Perfect For Spring Recipes Nothing says spring is here like a beautiful bunch of crisp asparagus. While asparagus is available year-round, it's much better when purchased locally. Asparagus is easy to select and prepare, and comes in a variety of vibrant colors, including green, violet, purple and white. It is commercially available fresh, frozen and canned. The stalks range in size from colossal to small. Different types and colors IL m Only a Short ride from downtown Julian Gateway To AH Of The Back Country Comer of 78 & 79 Grous Please Call 7{ 765 3495 Ample Parking RV Trailer Motorcycle Daily Lunch Specials Daily Dinner Specials 10:00 and New Years Day ).9, Tasfinglq /e) :N' and Pknk: Area  I': 150 Julian Orchard Drive .... (z miles oa o ou,an on Farmer Road) of asparagus can be used without any noticeable difference in taste, so mix and match colors and sizes for visual interest. Asparagus should be crisp and firm, not limp or wrinkled, with tightly closed tips. Dull colors and ridges in the stems are an indication of a lack of freshness. The stalks should not be limp or dry at the cut and be of uniform thickness. If you're planning to use the asparagus on the same day, rinse the stalks under cool water and pat dry with a paper towel. Smaller stalks can be broken or cut at the point where the stem naturally snaps. Peeling the end of thicker stalks with a paring knife or a vegetable peeler removeS any woody stems and can be done up to 2 hours before cooking. Place the prepared asparagus in a plastic bag in the refrigerator to stay crisp until ready to cook. Never wash or soak fresh asparagus before storing. If the asparagus is bound with a rubber band, remove it, as it will pinch and bruise the stalks. Asparagus can be stored for up to two days if the stalks are trimmed and placed upright in a jar with about an inch of water in the bottom. Cover the asparagus with a plastic bag and store in the refrigerator. Asparagus cooks in minutes and can be prepared steamed or boiled in the microwave or oven. It tastes delicious hot or cold, and it also freezes well if blanched first in hot water. Asparagus is a nutritional powerhouse. One-half cup of cooked asparagus contains significant amounts of folic acid, vitamin C, potassium and beta- carotene. It's also a heart-healthy food, and a natural diuretic. This versatile vegetable works well as a room-temperature appetizer, blended into a soup, continued on page 14 i*