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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 Table Cookbook

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

Hunters Wild Game Stew with
Baked Pumpkin

 

Mousseline of Morels, Yellow Squash, Fiddlehead Fern and Roasted Pepper
Mousseline of Morels, Yellow Squash, Fiddlehead Fern and Roasted Pepper

Salmon Roulade

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
Fresh Berry Napolean

 

    Manitowish Waters, WI 54545      715.543.8464
pinebarons@centurytel.net


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