"Julek's owner Bogusia purchases produce directly from local farmers and prepared foods from area artisans. Taylor's Sausage in Cave Junction currently custom makes all the sausage links from Bogusia's long held traditional family recipes. They take pride in offering special Polish dishes using 75 percent locally grown vegetables and their meats are always grass fed, free range, hormone & antibiotic free. While sausages are plenty familiar to local diners, other Eastern European specialties haven't been seen in Talent since 2000.

"Bogusia learned the trade at her aunt's establishment near the Baltic Sea in northern Poland. The name honors her father, who died two years ago but loved visiting the Rogue Valley periodically, she says. Julek's menu will reflect the food of Antczak's childhood before convenience items changed the way people dined..
"I believe in very simple dishes, very old dishes," she says. That means goulash, patties, pierogi — dumplings stuffed with potato, meat or cheese — and various preparations of cabbage.
"I will be using a lot of cabbage — fresh cabbage and sour cabbage," says Antczak. 'I'm really focused on doing healthy.'"

Julek's also will serve local wines and Imported Polish beers "I want to know what customers think," she says.
(Excerpts from article run in Mail Tribune by Food Editor Sarah Lemon on September 5, 2012)