Spring

Halibut, morels, fiddleheads, and ramps!!!


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Sweet grass

We got some Sweet Grass Farms ribeyes and strip steaks at hinterland this week. Check out the marbling!


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Belly

We love our pork at Hinterland. Just a few minutes ago we pulled this belly out. It was lovingly poached in it's own fat until fall apart tender.


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Morels!

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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!


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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!






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