Sausage Saturday!

After loading up on fish tonight ( we got great halibut, artic char, scallops, and swordfish) come on in tomorrow for our German sausage platter. 4 types of authentic German sausage, 3 types of mustard, caraway braised cabbage, and homade soft pretzels. All that's missing is the beer!


- Posted using BlogPress from my iPhone

Hearts of Palm and DVR

Fresh from Hawaii we just received some hearts of palm, and they look good. This vegetable comes from the inner core of certain palm trees, it's high in fiber, low in fat, and aids in digestion.

Also, all of us in the Green Bay kitchen at Hinterland want to congratulate Dan Van Rite (the Executive Chef of the Milwaukee Hinterland) on receiving a James Beard nomination for Best Chef Midwest region. It's a huge honor and it's great that Danny is finally being recognized for his work. Here's the full article.

It's alive!

The bottling line is now operational, luna stout being packaged!






- Posted using BlogPress from my iPhone

Gearing up...

Valentines Day weekend is almost here. We are filling up so if you don't have a reservation yet, hurry!

For this weekend we've brought in sashimi grade tuna, mahi mahi, Hawaiian marlin, halibut, east coast mussels, fresh calamari, organic sweet grass farms beef, kurobuta pork, and cold water lobster!

Sushi Thursday

Thursday is almost here and that means $10 sushi rolls all night long!

Focus on Cheese

We use a lot of cheese at Hinterland (it's Wisconsin!). One of our favorite's is Pleasant Ridge Reserve by Uplands Cheese. At Uplands they only make 1 type of cheese, and this is it. Pleasant Ridge Reserve has won Best in Show from the American Cheese Society in 2001, and 2005. It was also named US champion at the United States Cheese Championship in 2003.

Head on over to their website (we've got a link on the sidebar), you can find information on how it's made, how to store it and even some videos. Best yet, you can order it direct from them.

Commodity Beer

If you haven't seen the movie Food, Inc. go see it now! It does a great job at showcasing why we need to support local, grass feed beef farmers (and organic free range chicken and pork).

The state of beer in America is in a similar situation. Big corporations control nearly every facet of the industry, due to advertising, buying power, and of course special interest groups. What do they do with this power? Just like the cattle industry they use cheap grains in order to produce a cheap product. However, in the beer world things look a little better. The little guy is gaining ground. Grab yourself a case of Hinterland (or least a local micro brew) and watch Beer Wars.

Seafood Watch

Most of you know that the world's oceans are being over fished. What may surprise some is how bad aquaculture is as well. In some instances it is worse then mass produced pork or chicken. Here's a horrifying article about shrimp.

At Hinterland we use wild caught gulf shrimp, a good alternative to the typical tiger shrimp. A useful tool for background information and a list of what fish to avoid is the seafood watch list by the Monterey Bay Aquarium. They even have a free app for the iPhone!

Welcome!

The Chef team at Hinterland Green Bay has decided to make this blog to allow anyone who wants a peak in at what we do. As we develop the site you can expect to find information on products, dishes, beer releases, season changes, and special events. We are also hoping to make it a great resource for information on our local vendors. Many of the resources we have are available to the public and we want to get the word out.

We are committed to using local, sustainable, and fresh ingredients whenever possible and we hope to pass this on to our readers.