Random Updates

We have been pretty busy in the kitchen at Hinterland lately.  I figured I'd just post some pictures of what we have been up to.

A nice selection of local cheese!

on location for a private event in Door County

We have added a link for Hample Haven on the side

Hample Haven Farm, a new lamb provider for us

Sweet Grass Farms Carpaccio, sunflower sprouts, and house made pickled chantrelle's.

Porchetta

As I mentioned in the last update, we recently got some suckling pigs from Polka Dot Pastures.  One pig was destined to become pierogi's, the other, porchetta.  The pierogi's are not on the menu yet, so we will save them for another post.  Today, we will share with you the magic of porchetta!

the tied hog

Many times we are asked, "what is your favorite cut of pork?"  The answer is easy, "all of them."  Those crafty Italians realized long ago that if you simply remove the bones from the pig, roll the whole thing up and roast it, no matter what your favorite cut everyone will be happy.

To start Chef Kelly removed the bones from the entire animal.  I took the head and added the cheeks and jowels to the pierogi's.  The tougher muscles were tenderized just a bit.  From here, the pig was seasoned with salt, pepper, and some ground spices.

Kelly then rolled and tied the seasoned pork.  After cooking it slow and low in our conventional ovens, we finished the porchetta in our wood fire oven in order to get a nice hard crust on the outside (and to melt some of that fat).

 after wood fire oven

see the little belly!

 Finally, after a nice long rest (remember, always, always rest your meats!) we cut into the beast and it was glorious!  As you can see from the picture, all of your favorite pig parts are there for your enjoyment!

On the menu we are serving it with a mustard reduction, chantrelle mushrooms, brussels sprouts, neuske's bacon, and an arugula pickled carrot salad.  Chef Amanda even made some soft pretzels to go with it!  Come on in and get some while it's still available!

Polka Dot Pasture Suckling Pig Porchetta

The Taste and Pigs

Chef Kelly plates some Smoked BBQ pork meatballs.

Last night was the annual Taste on Broadway.  Over 30 local restaurants set up shop on Broadway for an evening a food, drink and music.  This year we brought some Cherry Wheat, our new IPA and a whole lot of pork!

We brought 3 items this time.  Earlier in the week we smoked some Sweet Grass Farms pork shoulders, added some veal and ground pork, lots of love, and a healthy glaze of our own BBQ sauce.  We served these beauties with some spicy apple slaw.


We also served some Shrimp and Scallop seviche with corn chips.  This was a big hit on the hot day.

Seviche!

 For dessert we got a case of peaches from our friends at Ledgeview Gardens and roasted them (with an ample amount of bourbon) in our wood fire oven.  Add some pound cake and a little whipped marscapone and you've got yourself a nice little trifle.

Chef Amanda prepares to unleash her desserts upon the masses

The complete product

Finally, we wanted to let you know about another farm we use that is producing great, high quality, all natural pork.  Ken Kahle runs Polka Dot Pastures in Luxemburg (I've added his information in our links section) and in the past we have used his heirloom breed pigs in the restaurant  (the next batch will be ready by winter he tells us).  Last week got a few suckling pigs from him.  We are currently in the process of using these beautiful animals to make Porchetta and some Pierogi's.  Hopefully we will be able to update you on our progress soon!