Autographed copies of Chef/Owner Henry Sinkus’s books are available in the restaurant.
The books can also be purchased from Amazon.com and Barnes & Noble.
Henry’s new book “100 Venison Recipes, From Down Home to Uptown” will be available this summer.
|
|
Sports Afield magazine has published thousands of venison recipes over the last 110 years. This book is a collection of over 100 that were originally submitted to the magazine by its readers. The recipes have been chosen and edited by Henry Sinkus Pine Baron's owner/chef. He has tested, tasted, and sometimes improved these recipes to produce a unique compilation of outstanding venison cuisine.
|
|
|
The Northwoods spreads from coast to coast (Maine to Washington) featuring indigenous ingredients from mussels to mushrooms, venison to salmon. |
| The Northwoods Table is the first book to concentrate on this regional cuisine. |
Hunters Wild Game Stew with
Baked Pumpkin
|
Mousseline of Morels, Yellow Squash, Fiddlehead Fern and Roasted Pepper |
 |
|
Salmon Roulade |
The recipes consist of many foods found in the northern tier of the United States, some wild and some
cultivated. |
|
When combined with classic cooking techniques and new, exotic, imported ingredients, these ingredients give birth to what
we call "Northwoods Cuisine". |
Fresh Berry Napolean |
