Page 10 - Leisure Living Magazine: May 2021 Edition

Chef Julian Helsper
Continued from page 9
for lakeshore foodies. Taste buds are first popped by starters like Pork Belly Bites, Mexican Street Corn, Tuna Ceviche and Mezcal Queso. Fresh dinner salads and homemade soups precede a mix of “something for everyone” entrees that in- clude Birria tacos, a best-selling sauteed Walleye filet, and well-marbled prime USDA steaks. Des- serts from scratch, starring Julian’s own cheese- cake, cap the dining experience.
“What sets JJ’s Table and Bar apart from other eateries is our menu and how we execute it”, em- phasizes Julian. “Fresh ingredients, good quali- ty, and then making a great-tasting dish from a no-compromise standpoint makes all of the dif- ference.”
Julian also cites his kitchen and serving staff as being “beyond invaluable” to the restaurant’s success. “I couldn’t ask more of them. Each day, they provide ideas, concepts and ways to improve JJ’s.”
Looking back at his culinary journey, Julian remembers cooking as a young child for his fam- ily and friends, eventually cooking for as many as 10+ guests. He continued to cook for others in college, where he also started his first personal bar. “It was on a shelf in the kitchen,” Julian explains. “Now, my home bar holds over 200 unique bot- tles. It’s where I create and test all of my drinks.”
Through the years, cooking classes and exten- sive travel have fanned the flames of Julian’s love affair with food. “I love food. I love everything about it. My biggest inspiration for creating great dishes has been time spent in the Yucatan, where
JJ’s Old Fashion made with applewood smoked Elijah Craig, finished with angostura and black walnut bitters.
I ate everything in sight.”
These days, as owner of his own restaurant,
Julian plays many roles—chef, server, host, dish- washer, bartender, accountant and most recently, contractor. He will be overseeing the soon-to- come expansion of JJ’s that features a fireplace and more outdoor seating. Julian’s favorite role, how- ever, is acted out behind the bar, doing what he loves most—crafting drinks with a WOW factor.
Leisure Living Opening
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And that evening, Jim from Bellevue called to say that he had already read LLM “cover to cover” and just wanted to say thanks and compliment us.
Only two days after mailing, Tracey from Port Clinton said: “Woo Hoo! It was a good edition for Marblehead! There was a feature on Lee and Cynthia Walker on page six and desserts from The Galley on the cover!”
In fact, my father who lives in Florida and a friend in California both told me that they received their editions within a week of mailing.
So a big Thank You goes out to the tireless USPS employees at the local post offices who help us to
reach you!
The JJ’s Table and Bar Margarita
“Everything is better with salt in it, including our perfect margarita. Making over a hundred a day isn’t uncommon.”
1.5 oz Corralejo Blanco .75 oz Fresh lime juice .5oz Cointreau
.25oz Agave syrup
5 drops salt solution (1 part water, 1 part salt, dissolved)
Shake and strain over ice. Rim if desired with Tajin and kosher salt mixed 50/50.
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10 |LeisureLiving May 2021
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