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Restaurant: The Dilly Deli Owner: Kelsey Mehelich, at left Location: 903 N. Wenatchee Ave., Wenatchee Hours: Seasonal hours are 10 a.m. to 4 p.m. Monday through Friday and 11 a.m. to 4 p.m. on Saturday during fall and winter; During spring and summer, hours are 10 a.m. to 6 p.m. Monday through Friday and 11 a.m. to 4 p.m. on Saturday Phone: 888-0064 On the Web: Find The Dilly Deli on Facebook Restaurant description: “Homemade” is Dilly Deli’s middle name. From its fresh-roasted turkey and roast beef to the soups made from scratch, everything at the restaurant is made with the customer’s health in mind. The Dilly Deli’s eight-foot salad bar contains fresh local produce in the summer, and homemade pasta and potato salads all year around. The restaurant also serves some gluten-free breads.

Your medical records are just a click away As a patient of Wenatchee Valley Medical Center, you will soon be able to view your medical records online. Our new and secure patient portal provides greater flexibility and more direct access to your health information than ever before. Starting April 16th, sign-up at https://mychart.wvmedical.com or ask your doctor or nurse about MyChart at your next visit.

Design by WVMC :: MyChart® Epic Systems Corp.

Garlic and herb aioli ingredients (can be made up to a week in advance and stored in refrigerator): 3 garlic cloves, chopped 1 large egg 1 tablespoon freshly squeezed lemon juice 1 tablespoon chopped fresh herbs (tarragon, sage, basil, cilantro, etc.) 1/2 teaspoon salt 2 turns freshly ground black pepper 1/2 cup olive oil Combine garlic, egg, lemon juice, fresh herbs of your choice, salt and pepper in a food processor or blender and purée. Add the oil in a slow, steady stream and continue to process until the mixture has formed a thick emulsion. Yield: 2 sandwiches F May / June 2012

Foothills

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Foothills Magazine May-Jun 2012  

The premier lifestyle magazine for North Central Washington

Foothills Magazine May-Jun 2012  

The premier lifestyle magazine for North Central Washington

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