Black Pig

08/21/2026

Meet Robbie Hurrie

For 14 years, Robbie has been an integral part of the Black Pig family. As the owner’s eldest son, he’s truly grown up in the restaurant—and he’s done it all. From washing dishes and cooking to bartending, bussing, and serving, Robbie has worked every position and learned every side of the business.

Now, we’re excited to see him step into his newest chapter as our Event Manager! His years of experience, dedication, and love for the restaurant make him the perfect person to help bring unforgettable events to life.

When he’s not at the Black Pig, you can usually find Robbie hiking the trails or playing cards with friends.

08/20/2026

08/13/2026

✨MEET EMILY! ✨
If you’ve ever planned a wedding or special event at The Berkshire & Black Pig Restaurant, chances are you’ve had the pleasure of working with Emily Keil, our Senior Sales & Event Manager!
Emily is a graduate of Concordia University Wisconsin, where she earned her degree in Event Coordinating. With a true passion for weddings and events, Emily loves helping couples bring their vision to life, from the first planning conversation to the big day itself. Emily has been part of The Berkshire & Black Pig family since early 2019, and her experience, attention to detail, and genuine care for our couples make her such an important part of our team.

08/10/2026

The kind of dish that needs no introduction.

Iberico Pork Pluma — beautifully marbled, incredibly tender, and packed with rich, savory flavor. One bite and you understand why this cut is so special. 🐖✨

08/07/2026

If you’ve ever enjoyed a meal at Black Pig or celebrated a special occasion at The Berkshire, you’ve experienced the vision of Chef/Owner Rob Hurrie.

A graduate of Kendall College with decades of hospitality experience, Rob has built Black Pig around a simple philosophy: exceptional food, genuine hospitality, and creating spaces where people love to gather. Whether he’s developing a new menu, mentoring the team, or welcoming guests into the restaurant, his passion for bringing people together is at the heart of everything we do.

Outside the restaurant, Rob’s appreciation for hospitality extends well beyond the kitchen. He enjoys traveling to wine regions, exploring vineyards, discovering small producers, and finding inspiration through the stories behind every bottle. Pair that with an unwavering enthusiasm for the Dave Matthews Band (some might even call it an obsession), and you’ve got a pretty good recipe for his ideal day—great food, great wine, great music, and even better company.

07/31/2026

From vineyard to wine glass 🍇🍾

Our Bar Manager, Michael Kraig Beeck, recently explored the beauty of Calistoga and visited the iconic Domaine Carneros Winery, immersing himself in the craftsmanship, passion, and history behind exceptional wines. Experiences like these inspire our beverage program and help us bring even more thoughtfully selected wines to your table.

Here’s to lifelong learning, unforgettable pours, and sharing the best of wine country with our guests. Cheers! 🥂

07/30/2026

Meet Michael Beeck, our Beverage Manager at Black Pig! Michael has been part of the Black Pig family on and off since 2013, bringing a passion for hospitality, thoughtfully curated wine, bourbon, and cocktail programs, and a genuine love for creating memorable guest experiences. When he’s not at the restaurant, you might find him tending his garden, performing as a bassist, or giving back to the community through music. His career has taken him around the world with Broadway touring productions across North America, the Middle East, and Southeast Asia, experiences that continue to inspire his approach to hospitality and connection. Closer to home, Michael is the founder of Community Playlist, a nonprofit cabaret series that brings local performers together to raise money for fellow nonprofit organizations, proving that music, food, and community can all make a meaningful difference. Whether he’s recommending the perfect bottle of wine, introducing a new cocktail, or sharing a story from the road, Michael is always happy to welcome you to Black Pig. First photo credits to Whitney Moraels The Sheboygan Collective

06/25/2026

We’re honored to share that Black Pig has once again been recognized with Wine Spectator’s Best of Award of Excellence, marking our third consecutive year receiving this distinction.

While the award celebrates our wine program, it reflects something much larger: our commitment to the entire food and beverage experience. From a thoughtfully curated wine list to an ever-evolving cocktail program and a carefully sourced bourbon collection, every part of what we do is designed to complement the conversation happening at the table.

We believe great hospitality begins with intention. Every bottle, spirit, ingredient, and pairing is selected with purpose, and we approach our beverage program with the same seriousness, curiosity, and integrity that our culinary team brings to the kitchen.

To our guests: thank you for trusting us with your celebrations, date nights, business dinners, and Tuesday evenings alike. We appreciate the conversations, questions, recommendations, and shared discoveries that make this program what it is.

Here’s to continuing the dialogue, exploring new flavors, and raising a glass together.

Cheers to Year Three. 🥂 🥃

06/04/2026

Introducing our new Brown Sugar Pavlova - a delicate crisp meringue with a soft marshmallow center, finished with seasonal fruit. The rich caramel notes of brown sugar make every bite irresistibly light and indulgent.

05/07/2026

You had us at Pork Chop!
Today’s feature….serious flavor 🐖