hinterlandkitchen blogspot.com

Hinterland Kitchen

News and notes from the Chef crew at Hinterland Green Bay. Monday, July 30, 2012. A big, fat welcome to the new faces who have joined the Hinterland team in the kitchen. Meet our newest chefs, Charlene and Terry! Friday, February 17, 2012. Belly, in the smoker. A few quick pictures of our bacon process. We got 6 beautiful pork bellies from Ken at Polka Dot Pastures and usually we roast or confit them as an appetizer or component to a dish. With so many bellies we decided to make our own bacon. After smok.
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Hinterland Kitchen

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News and notes from the Chef crew at Hinterland Green Bay. Monday, July 30, 2012. A big, fat welcome to the new faces who have joined the Hinterland team in the kitchen. Meet our newest chefs, Charlene and Terry! Friday, February 17, 2012. Belly, in the smoker. A few quick pictures of our bacon process. We got 6 beautiful pork bellies from Ken at Polka Dot Pastures and usually we roast or confit them as an appetizer or component to a dish. With so many bellies we decided to make our own bacon. After smok.

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This web page hinterlandkitchen.blogspot.com states the following, "News and notes from the Chef crew at Hinterland Green Bay." We saw that the webpage said " Monday, July 30, 2012." It also said " A big, fat welcome to the new faces who have joined the Hinterland team in the kitchen. Meet our newest chefs, Charlene and Terry! Friday, February 17, 2012. Belly, in the smoker. A few quick pictures of our bacon process. We got 6 beautiful pork bellies from Ken at Polka Dot Pastures and usually we roast or confit them as an appetizer or component to a dish. With so many bellies we decided to make our own bacon."

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