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Jeremy's on the Hill
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Jeremy Manley: The brains behind the outfit! Jeremy, 23, and a Cordon Bleu graduate, has been working with food and cooking since the age of 10. He began his career in the wedding catering industry and quickly advanced. By the age of 13, he was catering weddings for 100 - 250 people. Years of experience and an aptitude for artistry are readily apparent in this young gourmet’s creations. Jeremy’s menu changes frequently in response to seasonal, fresh produce, and local organically grown produce is utilized as much as possible. Jeremy’s numerous fresh sauces are so fantastic, customers comment on the temptation to lick the plate! Only the freshest fish is brought in. Jeremy’s gourmet burgers are simply amazing, utilizing Nebraska beef from Bishers Quality Beef - ground fresh for Jeremy with cuts of filet and prime rib. Jeremy’s Gloopy Bacon Cheeseburger and Haight Ashbury Mushroom Burgers are simply the best burgers you will find. His bison burgers are made from grass fed bison from Star B Ranch, just a few miles from Jeremy’s on the Hill. Speaking of bison, dinner features bison steaks with an amazing demi glace porcini mushroom and red wine sauce and you will find bison onion bratwurst with Jeremy’s paprika sauerkraut on both the lunch and dinner menus. Then there are the crepes - savory chicken breast crepes with a French Comte cheese sauce or dessert crepes with fresh berries or nutella - so many choices. The crème brulee may be Chambord Raspberry, Decadent Chocolate, Earl Grey Lavender or Vanilla. Even the apple pie is made from an all butter crust with fresh apples, topped with vanilla bean ice cream and a special caramel sauce. Jeremy’s big rules in the kitchen: keep it sanitary, never say sorry, and crank up the tunes!
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Jeremy's
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About the Chef himself:
