Hanna Whitefish Cake & Bittersweet Chocolate Cake
When Executive Chef Carrie Trogan took over the kitchen at Hanna from proprietor Jim Milliman (also of Hatties fame) she had some pretty big shoes to fill. But Chef Carrie took a different approach: She decided to bring her own shoes and create a name for herself. Along with new proprietor Rob Giffer (long-time manager for Milliman at Hatties and Hanna) Chef Carrie has taken the popular downtown eatery into a different culinary direction.
She has energized the menu with her creativity by blending local favorites with classic recipes. For example, her Whitefish Cake is a play on crab cakes.
Everyone has a crab cake -- I wanted to give it a different look and to use whitefish, she says. The Whitefish Cake has been a big hit, especially with visitors to the area. The presentation is impressive and the chunks of whitefish blended with smoked corn, smoked portabella, sautéed and roasted, make for a tasty gastronomic experience and a welcome change from the traditional planked, broiled or blackened whitefish.
Chef Carrie finishes off the Whitefish Cake with a topping of watercress and apple slaw and places the cake on a bed of rice and greens and serves it with a roasted red pepper sauce. This entrée or appetizer pairs nicely with several wines from the wine list that Rob Giffer has carefully crafted from a variety of unique boutique wineries from around the world.