It’s all About Family at The Cannery
RESTAURANT/MARKET ROOTED IN PAGEL’S FARM-TO-TABLE MISSION
One clear Tuesday morning on Broadway Street in Downtown Green Bay, I met Adrienne Winter and Jamie (Pagel) Witcpalek. Winter is the general manager of The Cannery Market, LLC (“The Cannery”), and Witcpalek is the Vice President of Pagel’s Family Businesses, the family farm behind The Cannery.
“Coffee?” asks Adrienne. Before I could answer, she sizes me up and declares “caramel latte.” (Nailed it.) Adrienne and Jamie’s grace instantly warmed me, as if I have met a few of my closest girlfriends for a koffee klatch.
The Pagel Family Businesses produces most of the beef and cheese products used in The Cannery’s dishes and sold in its market. The rest of the meats, cheeses and produce come from local and statewide producers.
“We want our customers to know where their food comes from. We emphasize traceability in our ingredients as well as the products we carry in the market,” stressed Witcpalek.
In 1946, Carl Pagel (Witcpalek’s grandfather) returned from the war and with a loan from a neighbor, purchased the Pagel family farm in Kewaunee. The original farmstead consisted of eight cows, a couple of hogs and a handful of chickens. John T. Pagel shared his father’s passion and pride for farming and bought the family farm after completing the Farm Short Course at UW-Madison. He believed sustainable agriculture was good for farmers and consumers alike. Currently, Pagel Family Businesses are run by John’s children – Jamie, JJ and Bryan.
When describing how The Cannery came to be, Jamie recounted how her dad was truly an innovator.
“He expanded at the right time and took risks at the right time and wasn’t afraid to take risks,” she said, describing how her family used to bring the peas they grew to the Larsen Canning Co. (the original occupant of The Cannery’s location).
“It is symbolic we continue the tradition by bringing our meat and cheese products to the same location,” Witcpalek said.
Indeed, The Cannery’s logo pays homage to both past and present – the two circles pay tribute to the canning company that originally occupied the building; the pitchfork represents the family farm; and the table fork represents the table.
“My dad believed in educating people about where their food comes from. He was passionate about bringing the farm to the city,” said Witcpalek.
Pagel’s Ponderosa Dairy, LLC (Ponderosa) raises Limousin beef for The Cannery among other venders. “Limousin” is a breed of highly muscled beef cattle.
“People tell us all the time we have the best steak in town, and it’s because of our beef quality,” explained Witcpalek. “The light marbling throughout the tender cut is just mouthwatering.”
The Pagel Family Businesses also produces its own award-winning cheeses used in The Cannery’s dishes and sells several varieties of block and spreadable cheese in their market and at Ron’s Wisconsin Cheese, LLC in Luxemburg (which the Pagel’s also own).
“The reason we do what we do is because we love our animals, our employees, the environment and educating consumers,” Witcpalek says. “My dad has always had a passion for educating the public as to where milk comes from and to create and market products produced from the Ponderosa Family Businesses. As part of that commitment, we host more than 10,000 visitors annually at the Ponderosa.”
“My dad believed in educating people about where their food comes from. He was passionate about bringing the farm to the city,” — Jamie Witcpalek
Her father was well known for his progressive efforts, transparency and the many opportunities to educate the community.
John T. Pagel instituted “Ag Career Days,” a semi-annual event for students in Kewaunee County to learn about careers in the agriculture industry and inspire them to pursue potential future careers in agriculture. The Ponderosa also offers a weeklong summer “boot camp” for students going into eighth grade to get hands-on learning experience at the dairy. (See the Ponderosa’s website [pagelsponderosa.com] for hours, tour times and information on upcoming events).
The design choices made in the restaurant and market harken to The Cannery’s roots on the farm. Much of the accents on the ceiling, tables and bar were created from reclaimed barn wood from the family’s properties. The semi-private dining space on the first level, aptly named “The Silo,” is lined entirely with boards from an antique wooden silo on the Pagel’s property.
Upstairs, The Cannery has an event space that holds about 50 visitors called “The Hayloft,” which Witcpalek and Winter cite as ideal for rehearsal dinners, bridal or baby showers, business luncheons, holiday parties and another intimate event.
Cabinet Creations, a local business in Luxemburg, repurposed the family’s barn wood for the restaurant, Witcpalek says, smiling because it’s another local vendor. “We work to support local business at every step. Dad used to say, ‘Love for your community translates to support of your local businesses and community – if you don’t support them, they will be gone.’”
“My dad believed in educating people about where their food comes from. He was passionate about bringing the farm to the city,” — Jamie Witcpalek
At any given time during the day one can find a variety of patrons. Says Witcpalek, “We often joke we cannot define our regular customer because we are really proud to open our door to everyone. We are a high-end restaurant, but we also desire to be a place where you can bring your kids. We see a lot of families, especially at brunch.” (Brunch is offered on Saturdays and Sundays from 9 a.m.-2 p.m., complete with a seasonally-themed mimosa and fruit bar).
This writer has also enjoyed The Cannery for New Year’s Eve (make your reservations in advance for their special menu).
Witcpalek also emphasized The Cannery’s pick-up options offering nourishing, locally-sourced weeknight meal options working moms and busy families can feel good about.
“You can order a meal ahead of time from us, and you can trace it back to the farm. You know it was made from local ingredients. You know it is going to be nourishing and delicious for your family. It is homemade and fresh,” Witcpalek says.
“We get a lot of out-of-town visitors looking for a one-stop-shop to experience Wisconsin flavors,” Winter said.
“We offer good food, a good time and we are so blessed for our many out-of-town visitors,” Witcpalek adds.
Lest you think they cater to Bears fans, The Cannery offers a classic Wisconsin fish fry with local fish (usually of the Great Lakes variety), battered in Green Bay’s Titletown beer, perfectly paired with your choice of a regular or seasonal old fashioned.
“Our bar and kitchen menu changes seasonally to use seasonal ingredients,” Witcpalek says, citing their emphasis on “garden to glass” in their cocktail offerings.
The Cannery has four lead chefs who conduct a quarterly “taste off” for Cannery employees. Somewhere around 50 employees sit down together to taste the new various seasonal dishes.
“It is definitely a team effort,” says Witcpalek on the process of finalizing their seasonal menus. “Customer favorites are retained, but we also remain open to supporting the creativity of our employees with new menu options.”
This collaborative process is emblematic of how Cannery employees are considered family. “Our family has a lot of passion for what we do, and something our employees share,” Witcpalek says. “Our employees not only create amazing dishes in the kitchen, they sing … really, they ALL sing. We could probably start a band called The Can Fam! We have a wonderful time with our Christmas party karaoke,” Witcpalek says with a smile.
Witcpalek and Winter’s passion for their work is evidence that they, too, share the same creativity. They bounced no less than five new ideas during our coffee talk.
The Pagel Platter contains an assortment of family favorites. Contributed photo
“My family cares; that care flows to the employees, who then put that love into every meal,” says Witcpalek.
At the time of this writing, The Cannery had yet to finalize their winter menu, but did offer a few samples, including the “Chef’s Choice” cheese board. They also offer a “Pagel Platter,” which is the Pagel family’s favorite assortment of Ponderosa Dairy Products farmstead cheeses. This cheese board contains four cheeses (including one rattlesnake cheddar with an ideal level of heat); chocolate-dusted almonds; grapes; olives; and crostini with strawberry jam that lit up my mouth like a red Christmas bulb.
They will carry an olive medley, prepared with an olive, oil and balsamic base, mozzarella pearls, roasted red peppers and sun-dried tomatoes, all seasoned with fresh herbs. The Cannery also offers a tea board that would pair nicely with their cozy fireplace on a blustery winter day. Jamie encouraged me to try their beet salad, which is the perfect balance of spicy arugula, earthy roasted beets, goat cheese, avocado and a sprinkling of pistachios for extra crunch. Watch The Cannery’s events page on their website and social media for the launch of their winter menu for the restaurant and bar.
“Even our bottomless mimosa and fruit bar at brunch gets a seasonal twist,” says Witcpalek. For fall, they had a caramel apple-themed mimosa bar. For their winter bar, “Cranberry?” Winter asks. “Hazelnut?” Witcpalek muses. “Watch our social media pages for what lies ahead this winter,” Witcpalek encouraged.
The Cannery enjoys participating in community events and giving back to local service organizations, like the homeless shelter or the Boys and Girls Club.
“The lighting ceremony downtown is always a wonderful event, and we are planning on participating in a holiday window-painting contest with other businesses on Broadway,” Winter says.
In addition to their winter menus and holiday events, The Cannery’s curated market is perfect for assembling holiday gifts. Its market is stocked year-round with locally-sourced produce, meats, Wisconsin cheeses and artisan products like natural dryer balls, candles, fudge, chocolates, homemade dog treats, hot chocolate, Wisconsin craft brews, Door County wines, coffee (Collectivo and a Cannery-brand roast), locally-made Packers gear and various other natural bath and body products.
“We would be happy to help you put together gift baskets,” Winter says. “We carry homemade and local products you cannot find in other stores and offer the same traceability we emphasize on the restaurant side of things,” says Witcpalek. “Larsen Canning was a local platform for area farmers, including the Pagel family, to sell produce. We take pride in carrying on the tradition for local artisans’ products,” Winter said.
The Cannery has “a little secret for folks to look forward to which will be unveiled soon,” Witcpalek says, her eyes sparkling. She hinted they have a remodeling project in the works that will enable large or extended families to be able to enjoy dining out together.
“Family meals have been such a huge part of our family’s tradition, and especially as our culture grows and changes, it is important to carry on and share those traditions.”
Witcpalek radiates an infallible love for carrying on her family’s legacy, particularly the legacies left by her late dad and husband. The palpable passion with which she approaches The Cannery shows how much she cherishes being able to honor her loved ones by carrying on Pagel family traditions and her dad’s work of “bringing the farm to the city.”
The beet salad offers a balance of spicy arugula, earthy roasted beets, goat cheese, avocado and a sprinkling of pistachios for extra crunch. Contributed photo
