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Dan Van Rite (Milwaukee, Wisconsin)

2012 has proved to be a banner year for Hinterland’s Executive Chef, Dan Van Rite.  In addition to receiving his a nomination for Best New Chef in the Midwest from The James Beard Foundation for the second year in a row, the restaurant has enjoyed a great deal of success among locals, tourists and critics alike. 

Taking a multicultural approach to cooking and eating, Van Rite aims to create bold flavors and uncommon pairings in every dish.  While many chefs have embraced the idea of supporting small vendors by getting as many ingredients as possible from specific farmers, Van Rite takes it one step further by partnering with fishermen in Honolulu, Seattle and Portland, Maine.  These partnerships allow Van Rite and his team to procure fresh fish as often and twice a day – something that not many Midwest restaurants can say. 

After a year of traveling around the country, the U of W graduate settled back in his home state of Wisconsin to create a seafood-focused menu for Hinterland. 

Must-try signature dishes from Chef Dan Van Rite include Wood-Fired Grilled Sturgeon (served with Parisienne Gnocchi, Cauliflower, Wild Mushrooms, Grilled Ramps and Nettle Cream) and Seared “Rare” Hawaiin Bigeye Tuna (served with Roasted Sunchokes, Haricot Vert, Piquillo Pepeprs, Olives and a Tomato-Caper Hollandaise sauce.)




   Who's Who: V-W-X-Y-Z    |    Valladolid, Marcela    |    Van Rite, Dan    |    Vivenzio, Sara    |    Vogel, Mark    |    Wait, Pearl B. and May Davis    |    Webster, Mark    |    White, Martha    |    Wilhelm IV, Duke    |    Williams, Jesse    |    Wiseman, Shelley    |    Woodman, Stewart    |    Wormer, John Van    |    Wrigley, William Jr.    |   Wyeth, Nathaniel    |    Zola, Emile   
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