Jewell's on Main in Warsaw
Chef realizes longtime dream of bringing fine cuisine to his hometown
JUSTIN MYLOR is a certified chef de cuisine and the owner of Jewell’s on Main, along with his wife, Rena. He prepared meals for governors, senators, and other dignitaries during his impressive career before he opened his popular restaurant at 100 E. Main St. in Warsaw.
Mylor, a Gallatin County native, grew up with grandparents who owned several restaurants. He began his formal career while at Western Kentucky University, working as sous-chef at Bowling Green Country Club. Later, he served as regional executive chef for ARAMARK Higher Education Division for 10 years. Eventually, he realized his dream of opening Jewell’s on Main, named after his grandmother Jewell.
Patrons of Kentucky Speedway especially enjoy the restaurant’s location close to the track and its delicious cuisine.
Appetizers include popular items such as fried green tomatoes, chicken quesadillas, crab cakes, bayou shrimp, and frog legs. Make a meal of one of Jewell’s sumptuous salads, such as the Greek salad, also available with chicken or grilled salmon.
Visitors who crave a sandwich can try the grilled pork tenderloin on sourdough or the veggie delight with grilled portabella mushrooms and feta cheese on grilled pita bread.
Family favorites include shrimp and grits, glazed meatloaf, and Jewell’s hot brown. Pasta dishes can also be found along with an assortment of steaks, fish, and chicken entrees. Summer hours are 11 a.m.-9 p.m., Tuesday-Thursday; 11 a.m.-
10 p.m., Friday; and 1-10 p.m., Saturday. Call Jewell’s at (859) 567-1793 or go online to www.jewellsonmain.com.
MAIN CROSS SALAD
1 C spring mix
1 1⁄2 C romaine lettuce, chopped
1 1⁄2 C iceberg lettuce, chopped
1 C cubed cantaloupe
1 C cubed honeydew
1 C cubed pineapple
1 C sliced strawberries
1 sliced Granny Smith (green) apple
1⁄2 C dried cranberries
1⁄2 C chopped pecans
12 oz chicken breast, grilled with blackening seasoning
Combine spring mix and lettuces. Layer 1 C lettuce mixture with 1⁄4 C of each fruit, add about 3 slices of Granny Smith apples. Lightly dust salad with cranberries and pecans. Top with 3 oz of thinly sliced blackened chicken breast, and serve with honey poppy seed dressing. Serves 4.
Honey Poppy Seed Dressing
1 C mayonnaise
1⁄4 C honey
1⁄8 C red wine vinegar
1⁄4 C milk
1 tsp poppy seeds
Mix well and serve with salad. Makes
RED WEDDING PUNCH
1 1⁄2 C sugar
4 C cranberry juice
3 C pineapple juice
2 C orange juice
2 qts ginger ale
1 qt raspberry sherbet
Combine sugar and juices. Fill a ring mold with mixture. Freeze. When ready to serve, pour ginger ale and add sherbet to bowl. Remove mold; float ice ring in punch. Makes 35 servings.
Submitted by DONNA EVANS, Tollesboro, Fleming-Mason Energy Cooperative, who writes: “This recipe is one of my favorites from What’s Cooking in Lewis County? The Homemakers Bicentennial Cookbook, Kentucky 1976. I often substitute sugar-free juices and diet ginger ale for diabetics in my family.”
Submit your own recipe to our READER RECIPE column.