Local and Sustainable Ingredients | James Beard Award-Nominated Chef | In-House Brewery | Uncommon Food Pairings

Sample Menu

• Appetizer: horseradish-bacon-cheese spread and house crackers
• Entree: pan-seared duck breast with roasted hazelnuts, house bacon, quince butter, and pomegranate molasses
• Dessert: chocolate malt with liquid peanut butter and chocolate cake

  What to Drink: Sip the beers that get churned out at Hinterland’s Green Bay–based brewery, including seasonal specialties and limited releases. Or, energize with a cup of Luna coffee or Rishi tea.

  
  
  
  
  

  Who’s Cooking: Executive Chef Dan Van Rite, a three-time James Beard Award finalist, prides himself on bold flavors and off-the-wall pairings—many of which are made possible by his utilization of local and seasonal ingredients.

  
  
  
  
  

  Keeping it Fresh

  • Partnerships with fishermen in Honolulu, Seattle, and Portland, Maine give the kitchen access to fresh fish every day.
  • Locally, alliances with small growers and ranchers produce fresh game, hand-foraged mushrooms, and heirloom produce—all of which dictates the contents of the daily menu.

    If You Can’t Make It, Try This: For those a bit north, there’s always the Green Bay location (313 Dousman Street). Stop in and take a Saturday-afternoon tour of the brewery, which makes its home inside a turn-of-the-century meat-packing warehouse.