Jubelt's Jottings

FALLFEST AND THE BLOG

by Jean Jubelt on 09/27/13

I have been wanting to show you a behind the scenes look at Jubelt's. However, I've run in to a few snags with this program and posting pictures. I will probably be relocating my blog at a future date.

Next weekend is our annual FallFest. This will be our fifth year of offering a whole lot of bakery goods made with apple or pumpkin. Two years ago we added some German restaurant and bakery to make it a mini Oktoberfest! My personal favorite is the whole apple dumpling. We use locally grown apples from Broom's Orchard, add some cinnamon brown sugar, and butter and wrap our homemade pie dough around it.

For an almost complete list of the menu, check Facebook or the "FallFest" button under the navigation menu. Have a great weekend!

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WHAT'S NEW AT THE STORE - GLUTEN FREE - OUR FOOD PREPARATION

by Jean Jubelt on 08/02/13

As of today, we have available a gluten free roll for your deli sandwiches, burgers, chicken sandwiches, and more. We have had a number of requests - if this item is well received, we will continue to carry it.

We want to accommodate specials diets whenever possible. Over time, I have tried to offer an increased number of "healthy" options. We have available Promise reduced-fat margarine, no sugar added jam and no sugar added breakfast syrup. The "grill butter" we use is trans-fat free; if you want your meal prepared with no butter, please let us know. Our wheat bread and wheat bun are whole wheat items. We fry in canola oil. We have reduced fat, cholesterol free mayo available for your sandwiches. This low fat mayo is used to make our harvest chicken salad, which has fruit and nuts.

We roast our deli meats ourselves: turkey breast, ham, and roast beef. We cook the chicken breasts we use to make our chicken salads. We make our own potato salad, cole slaw, chicken salads, quiche, and soups. We slice our own vegetables, meats, & cheeses.

We bread our fried chicken breasts, pork tenderloins, and Alaskan whitefish ourselves. The Alaskan whitefish is actually from Alaska, not China.

We try to minimize the use of processed foods as much as possible. If you have a question about how an item is prepared, or the ingedients, please feel free to ask. However, during certain times, such as the evenings, that information might not be readily available. If possible, you may want to consider calling ahead to inquire about ingredients or preparation.

Most of our bakery items are made from scratch from basic ingredients like you would use at home. Our puff pastry items are trans-fat free.

We do not currently offer any "no sugar added" items outside of Thanksgiving and Christmas. However, we hope to change that in the coming months.

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Congratulations!

by Jean Jubelt on 08/01/13

Allie Virga, Jubelt's employee, had her baby today: Parker, 7 lbs, 7 oz. Congratulations to Allie, Cody and big brother Levi! Allie has been at Jubelt's approximately 5 years on and off. Don't know if we'll be seeing Allie again at the bakery, as she will definitely have her hands full!

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DINNER SPECIALS AND MORE

by Jean Jubelt on 07/31/13

We have restarted our dinner specials and I have posted them on Facebook. For the most part, they are the old favorites that our customers depend on: Turkey Pot Pie, Spaghetti with Meat Sauce, Hamburger Pie, Meatloaf, Handbreaded Alaskan Whitefish or Griled Tilapia. On Tuesday, we have two grilled sandwiches, the Cuban and Grilled Chicken Caesar Flatbread.

My apologies for not offering our specials for a few months! We had lost one of our cooks, and it has taken awhile to get a new one trained. Of course, our dinner specials are all made from scratch.

Once the weather turns, which may be earlier than usual, we will make ham and bean soup with corn muffins. We will also probably offer a roast turkey with stuffing special on some Wednesdays, instead of turkey pot pie.

Is there any other soup you would like to see? Cream of Tomato Soup? Corn Chowder? Any others?

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The New Menu

by Jean Jubelt on 07/29/13

I started redoing the menu in January. It turns out, customers were eating differently in the first quarter than they are now, so I redid it approximately 100 times! I think the new menu is easier to read, and more focused. As the business continues to grow, I've been making a concerted effort not to drive the kitchen staff over the deep end. If we took one of your favorites off, we will do our best to accommodate you!

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