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Glensheen Gala: Unlocked

We’re catering a mansion party and we want to invite you!

THE 5TH GLENSHEEN GALA: UNLOCKED

Focusing on Glensheens’s twelve acre estate and gorgeous gardens, this year’s theme is Secret Garden Party. Gala guests will have the opportunity to explore the grounds, newly opened spaces, and, of course, the mansion.

SATURDAY, 8-18-18  |  7PM – 10PM

Cost: $100 per person

Time travel to Duluth’s best lake party and enjoy the revelry throughout our historic, 12-acre estate. We’re unlocking the mansion for Gala guests to experience what’s behind closed doors.

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5 Things- Partners in Crime

We don’t actually commit crimes, so cool it! Unless you consider the delicious products that we produce out of our tiny space here in Canal Park’s Dewitt Seitz building to be criminally good? Understandable! But I would posit that it would be a crime NOT to enjoy our amazing, hand-made delicacies and to nourish your loved ones with them. Perhaps it is YOU who is skirting legality? Don’t worry. Your secret is safe with us. If you can live with what you’ve done, so be it.

So, now that we’ve established that it’s completely legal for us to delight your palate with smoky and savory treats. But what happens when we partner with other fantastic businesses to bring you new ways to enjoy our products? Could this possibly be legal? Is it even ethical to bring this much pleasure and happiness to people in our community? Do we have any sense of propriety at all? We don’t know. But if you want to dive into this ethical quandary yourself, here’s a list of a few of our partners in the community who are not only doing wonderful things on their own, but also doing wonderful things with our products. We’re incredibly lucky to live in a community in which people take immense pride in the work that they do, and we feel honored that they think highly enough of us to include us in their schemes.

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The New Scenic Cafe– Owner and Executive Chef Scott Graden took over operations at this by now legendary North Shore restaurant in 1999. Graden and crew quickly garnered a reputation for doing upscale food that was approachable, but undeniably elevated. The region really had never really seen a restaurant that combined The New Scenic’s funky and bohemian space with food that was far-thinking and forward-reaching. Nestled just North of Duluth on Highway 61, the Scenic offers breathtaking views of Lake Superior, as well as carefully appointed outdoor spaces for special events or just to relax with a drink. They even have a yurt! Graden and our own Eric Goerdt have been friends for years, and their mutual admiration/friendly rivalry have taken food at both of our establishments to new heights. The New Scenic has featured several of the Smokehaus’ production items, from our German-style bratwurst to smoked whitefish- and whatever Graden does with our outstanding products elevates them considerably. The menu at The New Scenic is ever changing and seasonally geared, but there are some items so good that they make the menu year-round. One of my personal favorites, the Tuna Sashimi Taco, has been on the menu for several years, but still seems fresh and innovative. The New Scenic is at the head of the pack for a Duluth fine dining experience, and is not to be missed.

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Lake Superior Beach Club– This is the newest venture dreamed up by the staff at Duluth’s Glensheen Mansion. Lake Superior Beach Club will be just east of the existing pier, and this area will have lawn games, board games on picnic tables, menus for food delivery (hint hint) and a cash bar with beer and wine. Glensheen is partnering with Northern Waters Smokehaus for a special event this summer (can’t reveal too many details just yet) and hopefully continuing on into the infinite future. Whether you are meeting new friends at the long community table, enjoying a bonfire (the only place that you can have a fire on the beach in Duluth), or walking the estate to take in the gardens- this pristine spot right on the shores of Lake Superior is not to be missed. If the spectacular sunset that I saw there last night is any indication, this spot will soon be jumpin’ for the rest of the summer.

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Zeitgeist Arts Cafe– Here’s an insider tip: Chef Taylor Peterson, Head Chef at Zeitgeist, used to be the chef at the Smokehaus’ short-lived Northern Waters Restaurant. Taylor also spent several years in the heart of the Smokehaus’ production crew, cranking out the delicious sundries that fuel our sandwich empire. Chef Taylor specializes in classic fare with a twist, but never denigrates his menus into the played-out ‘modern comfort food’ trap. Taylor is a master at execution who demands top-quality ingredients, and his time here at the Smokehaus is credited with informing his palate, along with bringing his culinary creativity to new heights.  You can find a smattering of Smokehaus products throughout Zeitgeist’s menu (a few of which may have migrated from Northern Waters Restaurant’s menu), but the place that they really shine is in their weekend brunch menu. Smokehaus Mexican Chorizo really sings in the sublime Chorizo and Eggs; with pickled red onion, cilantro, crispy tortilla and beans & rice. With a full and carefully appointed bar at your disposal and a menu of  forward-thinking yet classic dishes, you can really make brunch a worthy occasion. But, no matter the time of day you dine at  Zeitgeist, the order of the day is always great ingredients prepared simply.

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Grassroots Gourmet- Located in Minneapolis’ Midtown Neighborhood (and right inside of the Midtown Global Market (!), a deep discussion topic for another time), Grassroots Gourmet has the distinction of being the first place in the Twin Cities Metro area that offered Smokehaus products to our rabid (and rapidly growing) fan base there. Grassroots Gourmet is a locally sourced grocery store and deli with grab and go lunch items, ranging from fresh produce to preserved items. I can tell you from experience that the selection in their cases is a revelation in local cheese- and what a locality to draw from!  The quantity (and quality) of Minnesotan, Wisconsin and Iowan cheese in the last 5 years has absolutely exploded, and Grass Roots patrons definitely benefit from this. We have been humbled by the amount of people in the Twin Cities that have let us know how happy they are to buy our smoked salmon so close to their home. It feels great to know that people a couple of hours south can enjoy a taste of the North Shore whenever they want to. Even if you’re not getting Smokehaus salmon at the market, you will be sure to find something locally sourced and loved with which to make any meal truly special.

Brew Dogs– Is there anyplace in the US that is experiencing a bigger explosion of local breweries than Minnesota? Not only is there a new place opening up seemingly every month, but the quality of the beer being produced is really second to none. Duluth is no exception, with the amazing Hoops and Earth Rider (technically across the bridge in WI, but whatever) opening just within the last year, along with market powerhouses Bent Paddle and Castle Danger, the niche-and-loving-it Blacklist Brewing downtown and the far flung Lake Superior Brewing simultaneously holding court in West End while also holding down the distinction of being Minnesota’s oldest microbrewery. I’m a beer loving man through and through, tried and true, so you can imagine what a paradise this is for someone like me. But what could make sucking down cold suds even better? Snacks! NWS is at the forefront of delivering smoked fish, charcuterie, cheese, sandwiches… whatever you would like, to select breweries. The only criteria is that they have to be close enough to make delivery feasible AND they have to make delicious beer. All of these breweries currently make delicious beer, but proximity-wise Lake Superior Brewing, Hoops Brewing, Bent Paddle, Earth Rider and Blacklist make the cut. Beer heads from all over are raving about these breweries, so if you’re in Duluth and are hungry and thirsty, you could be completely dialed with a one stop shop.

 

 

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The Cajun Finn Scavenger Hunt

We’ve been selling smoked fish, meats, salumi, and sandwiches out of our little DeWitt Seitz location for so long that some regulars call us an institution (thanks, y’all). However, our company was actually founded in 1998 on separate banks of Lake Superior almost single-handedly by co-owner Eric Goerdt.

For the month of July we will be doing a Duluth-wide (within our delivery range) Scavenger Hunt.
Every week in July we will be giving out 5 CLUES (for a total of 20 clues). Each clue will guide you to a CAJUN FINN magnet. You will be able to redeem the Cajun Finn magnet for a FREE Cajun Finn sandwich in-store (or another sandwich of your choice).

FIRST WEEK: Outdoor Adventure

Day 1: To cross I-35 on foot or bike, or to find your ticket to a free Smokehaus Sandwich, follow this path, nearby the harbor and some rail road tracks.  Found by Brian.

SECOND WEEK: Tourist Trap!

THIRD WEEK: Friends of the Smokehaus

FOURTH WEEK: Canal Park

 

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5 Things- Summer lives in Duluth!

Orange is the new “AAAACK”! 

This past week was a pretty interesting one- we survived Grandma’s marathon and then our city was visited  by a man known as Commander-in-Chief. We also managed to smoke meat and fish, dry-cure salumi and make sandwiches for the hungry masses, so we had that going for us, which is nice. I could tell you the tales of about a million things from this week, but I will just start with 5 things.

1.The President of the United States of America was in Duluth.  That’s right, the POTUS was in town to hold a rally. Someone from Rolling Stone Magazine wrote a rather infamous (at least by Duluth standards) article about the rally, which was beautifully rebutted by our Mayor Emily Larson here. 

 

2. All the Hoopla that you can handle. Our pals over at Hoops Brewing here in Canal Park are already celebrating their 1 year Anniversary! It’s hard to believe, but it is not hard to believe that Hoops has become a brewing institution in our fair city, because Head Brewer and proprieter Dave Hoops is truly at the top of his game. Beer fans from around the region are flocking to Hoops not only because of  the quality of their product, but also the sheer variety that they offer. Hoops has done a great job showing dedication to the classic styles that can be so tricky to nail, but also lots of fun and innovative brews that keep rabid Beerheads coming back for more. Hoop-La is the aptly named event this weekend to celebrate this momentous anniversary. Look for great food, music,  games, and also just a lot of fun to be had. Hoops has been a great partner to Northern Waters Smokehaus for even longer than Hoops Brewing has existed, and we couldn’t be happier for their success. We also really like drinking Keller Pils there after work. Get there!

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3. Lake Avenue Live features tons of Smokehausers. Our neighbors across the hall here in the Dewitt Seitz building, Lake Avenue Cafe, hold a really fun event each year during Grandma’s Marathon known as Lake Avenue Live. They rent a tent, get great live music, and throw a party for those revelers that are not particularly interested in seeing Smashmouth, Sugar Ray or any of the other  improbable acts that grace the multitude of other events that happen here in Canal Park over the course of Marathon Weekend. Ned, Jeremy, Brian and Amy from the Smokehaus were all part of musical acts featured at the event. Even former Smokehaus employee from a million years ago and current ingenue Haley was in on the action with her band Gramma’s Boyfriend. It was fun as hell, and everyone enjoyed a few drinks and some great music. Hopefully this event continues on into infinity.

 

 

4. Smokehaus got Pride. June is National Pride Month, and we at the Smokehaus wanted to do something in recognition of this special yearly event. NWS has decided to launch a fundraising program starting the first week of July and continuing on until Duluth’s Pride event in August. We contacted our friends at Lutheran Social Services to help us decide where this money could be best utilized. LSS clued us in to the excellent Together for Youth program. The purpose of Together for Youth is to affirm the lives of lesbian, gay, bisexual, transgender, queer, questioning, allied  and intersectional youth, and to assist them in navigating their way through a world in which their lives are often negated or denigrated. This program really speaks to a growing need in our community, and we are so happy to be contributing to the solution. Our mode of fundraising for this is selling a really cool sticker (see below), designed in-house by our creative team. We love the sticker (we have plans to make a poster of it for our shop as well), and many of us here at the Smokehaus are going to buy one for not only the great cause, but just because it looks so cool. NWS has been an official partner to our local Pride event for many years, but since this year is our 20th anniversary, we thought it would be neat to throw even more support to the GLBTQAI community. We know it’s the right thing to do, and it feels really good to do it.

5. “Now I will believe that there are unicorns…” Remember how we were talking up our new hippie leanings a few weeks ago? We began smoking tempeh and tofu in earnest, changing up recipes, figuring out the best holding methods, and so on. It’s been a really important journey for us in terms of being able to serve a previously under served demographic here at the Smokehaus- Vegans. We had a few fits and starts, ended up scrapping the smoked tempeh idea, but ultimately came out with a smoked tofu product that we are excited about. And what’s more, exciting products lead us to the inspiration for exciting new sandwiches! In the spirit of that, let me introduce to you The Tempest: an absolutely delicious vegan sandwich that features our smoked tofu, house made romesco, tomato, cucumber, basil and cilantro; all housed on a stirato roll. This sandwich has a really nice cheesy texture and flavor from the tofu, and a delicious savory quality from the romesco, while the fresh herbs and veg really punch up the flavor on this instant classic of a sandwich. Vegans, vegetarians and omnivores alike are losing their fool minds about The Tempest. I personally think that it’s one of the best sandwiches we’ve invented in quite some time.

 

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HOLD ON!!!! BONUS THING!!!!!! That’s right! This is technically a 6th Thing! Free of charge!  I would be remiss if I did not add that The Smokehaus’ Cajun Finn Scavenger Hunt is starting next week on Monday, July 2nd. Find the secret magnet location, grab the magnet, and win a sandwich! Since it’s our 20th anniversary this year, we’re giving away 20 sandwiches in 20 different locations all throughout the month of July. It will be a rollicking good time, and you might get fed FOR FREE.

Learn more about this really fun event here. 

 

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5 Things- Summer Madness!

Summer officially begins on June 21st, but here at the Smokehaus, it effectively starts Memorial Day Weekend. As the weather warms up, tourists and locals alike naturally gravitate towards Lake Superior, Canal Park and Park Point (along with all of the other incredibly beautiful outdoor spaces in Duluth) to soak up that precious surf and sun.  Memorial day weekend is usually when we start to notice that the lines extend a little further down the hallway at our lunch rush, the summertime SECONDARY lunch rush starts in earnest, and that we have a generally hard time getting in and out of our beloved workplace. Right about now you’ll start to notice that our 5 Things blogs will get away from talking about plans, product development and visioning our business, and will probably shift more towards the nuts and bolts of what we will do in earnest for the next 4 months; sling sandwiches.  We have a minute, though, to talk about some other stuff. Let’s get into it!

 

 

What’s ‘On Deck’?  Great question! The answer is more creature comforts. We’ve had a really nice deck right outside our door for the entire time we’ve existed here at The Dewitt Seitz building, and through the years we’ve added more tables and chairs to accommodate our growing number of patrons. Since we don’t have a ton of space in our actual deli, the deck really becomes our dining room for a lot of people. We’ve had it in our minds for a while to put a some of our personality outside of our shop, and the deck offers the perfect canvas. Our amazing team here at The Smokehaus brought the vision to life by buying umbrellas, planters, flowers and furniture, along with creating custom decals to decorate some of the furniture. Our customers have absolutely loved the small but cozy touches that we’ve added, and we’ve even heard rave reviews from our staff. Having a beautiful outdoor space that matches what we do inside the building is just another small step along the way for us in crafting a customer experience that is both memorable and comfortable.

 

 

The Smokehaus just keeps popping up! The businesses that we partner with are extremely important to us. We are so incredibly lucky to have a business partner right here in Canal Park that we not only respect as a business, but is also comprised of our good friends.  Our old pal Dave Hoops has a pretty great (and important in the world of Duluth beer) brewery just about a block away from our Deli. Hoops Brewing also loves great partnerships, which is why they are allowing Northern Waters Smokehaus to curate a pop up restaurant in their taproom on the first Friday of each and every month. We love to draw inspiration for these pop ups from the incredible beers brewed at Hoops, and we’ve done everything from ribs and kimchi to Bison Buddies snack sticks to good old fashioned bratwurst and polish sausage. One thing that we haven’t done much (until the last couple Fridays) was tacos… which seems crazy, right? Our homie TK brought the prerequisite brawursts and accouterments to the party, along with our famous Smokehaus Canrne Adovada tacos. Lo and behold, the tacos were were a huge hit and the first thing to sell out ( pairing brilliantly with Hoops’ Keller Pils ). Catch us each and every month at Hoops for more exciting snacks and, probably, tacos. Speaking of…

Taco Tuesday is maaaaaybe just a little played out. As a concept! Not as a way of life, obviously. But, we recognize that many many places do a riff on Taco Tuesday (including us) and that many of them ripped the concept off from a rather large taco corporation with an inexplicably Anglo-Saxon name purported as their leader (including us). But that doesn’t mean that Taco Tuesday can’t be special, and here at The Smokehaus we do our utmost to make it the best of the best. The aforementioned Carne Adovada tacos from the Hoops popup have always been a staple of our Tuesday special, but we’ve recently really expanded our taco horizons even further. This past Tuesday brought Gringo Tacos. More John than Juan, the Gringo Taco is just like Mom used to make: ground beef (except we grind the beef ourselves), cheddar cheese, iceburg lettuce, tomatoes and salsa (house made). We know that most people get the crispy taco shells that  you toast in the oven, but we weren’t prepared to go quite that far in the name of kitsch, so we decided to offer house-made corn tortillas and soft flour tortillas. Other awesome and even fusion-like flavors of tacos we’ve slung have included Green Curry (a nod to the cuisine of Indian food guru Madhur Jaffrey) and just a plain old (not at all plain OR old) pulled pork taco with simple accompaniments of onion, cilantro and salsa. Got a hankering for a Tuesday taco flavor? Hit us up! We’re trying to change the taco game each week, and we will take any help or suggestions that you have to offer. We feel as though there is always room for collaboration. And tacos. Always tacos.

So Fresh, So Clean- In the past few years, we’ve taken a lot of care in sprucing up and ramping up the functionality of our tiny deli and storefront. Think about it; we had the television show Diners, Drive Ins and Dives show up 8 long years ago, and ever since have been reacting to the astounding amount of business that it has brought our way. Our deli was definitely going through some growing pains trying to accommodate the droves of hungry food tourists beating down our door, but we did it. And we think that we did it pretty well. With all of the big changes that have happened, you often don’t have a moment to contemplate the significance of the small changes. This week, our property manager decided that we were next on the list for a refresh of paint, so we jumped at it! It’s still a work in progress, but we feel that the color scheme that we picked really goes a long way in making the space inviting and calming for not only patrons but our staff as well.  Check out the beginnings here, and come see the final result in person. We think you’ll approve!

Scavenger Hunt- 2018 is the year that we celebrate 20 years of Northern Waters Smokehaus. Knowing what a milestone this is for any business, we decided that we should take the time leading up to our actual anniversary (September) to do some fun stuff for the community that we live in, which coincidentally is the community that supports us so beautifully. Maybe it’s not such a coincidence, but one thing is for certain; we wanted to let Duluth know how much it means to us. More is in the works in the next few months (I won’t get into it here), but we figured we’d start hyping what we think will be a really fun part of our summer- A Scavenger Hunt! In the month of July, we’ll be releasing clues via our social media outlets for a giveaway of 20 (see what we did?) Cajun Finn sandwiches. We chose the Finn because it is not only our most popular sandwich, but we feel our most iconic. Check us out on Facebook, Instagram and Twitter for clues starting July 2nd and win some lunch! Why wouldn’t you?

 

 

Get here in the Summer! Also, get here in the rest of the year. Duluth is beautiful, and it makes us really happy to share it with the people who appreciate it. See you soon!

 

 

 

 

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Turkey and Fennel Recipe

Ingredients:

1 whole Smoked Turkey Breast
2 Bulbs Fennel
1 Yellow Onion
2 Tablespoons Olive Oil
1.5 Cups Dry White Wine (such as Sauvignon Blanc)

Method:

  • Preheat Oven at 325 degrees.
  • If there is skin on the turkey, peel it off. You can shred and fry this in oil and sprinkle on a salador discard – up to you.
  • Dice veggies and sauté with oil in a large coated (or not coated) cast iron Dutch oven until
    fragrant and translucent. Add Turkey Breast and wine, cover, and put in the oven for 60
    minutes.
  • Check the turkey at this point – it should have an internal temperature of at least 140 and should
    be tender to the touch. If so, uncover and roast at 350 degrees for 15 minutes.
  • Remove turkey to a cutting board. Let rest for 5 minutes and then carve or chunk and place
    back in the Dutch oven to soak up residual sauce and veggie flavors. Serve with fresh buttered
    pasta, crispy potatoes, or on crusty bread with fresh butter and/or provolone.

 

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Tubesteak Boogie

Tubesteaks are fresh and in season! Wait… what the heck are tubesteaks??? Well, it’s what my grandfather called sausages for supper to make us think we were eating steak. Though Northern Waters Smokehaus is most known for our smoked fish and meats, we are always stocked full of haus-pumped and tied fresh sausages – and in my personal opinion, our fresh sausages are some of our best products. So, pull out the grill, invite friends over, and put the beverages on ice- It’s tubesteak time. Totally tubular, brah!

Hailing from a family of Germanic and Czech heritage, holidays were a bounty of glistening sausages, savory smoked meats, and sauerkraut. Here at the Smokehaus, our fearless leader Eric Goerdt has taken his own culinary traditions and pumped them into a mouthwatering spectrum of fresh sausage flavors. Sweet maple syrup, spicy jalapeños, savory italian notes, & sweet apples are just a few of  the amazing flavors that lend to the relishing quality of our sausages. Seriously, if you haven’t tried any of our handcrafted and flavorful fresh sausages, you need to come down to our deli and pick up a pack! Or, if you live out of town, check out our website and order ‘The Fresh Pack’; we’ll send any combination of our best-selling fresh sausages right to your door! Not sure what we have to offer? School is in session! All of the delicious fresh sausages described here are available for order online in The Fresh Pack, and of course, in our Canal Park deli.

Starting with my personal favorite, our Classic German Brat is a perfect harmony of flavors – we’re talking veal, Berkshire pork, whole milk, and spices that make you long for a heaping pile of sauerkraut and mustard. This sausage is what all other German-style brats strive to be, and the attention to detail that we spend on our products really shines through in this instant classic.

 

So, we all know that beer and sausages are undeniably perfect together. So in the spirit of friendship, we created a beer brat, coined The Big Friendly; made with fresh ground Berkshire pork, Smokehaus bacon, our secret spices, and that classically sweet Minnesota brew, Grain Belt Premium. The Big Friendly is the perfect tubular vessel for accoutrements such as (of course) mustard, pickled relish, sauteed onions (deglazed with beer, obviously), or dare I even utter the word… ketchup. To each their own, I guess.


One of our most versatile sausages, The Italian, will make you scream  “MIA MADRE QUELLA SALSICCIA!”… or you can just say “Damn! That’s good.”  This sausage features Berkshire pork, salt, pepper, cayenne, crushed pepper, garlic, dried parsley, coriander, fennel seed, & bay leaves. But what makes it so versatile? Well, with this sausage you could definitely keep steady and put it on a soft white brat bun, but why stop there when it’s plump with so many flavors? Do yourself a favor and buy a pack of Italian sub rolls and top it with spicy giardiniera. YUM. Feel like eating with a fork and a knife? Rough chop and cook these sausages with your favorite red sauce to serve over a delicious plate of noodles.


One great aspect of living in the Midwest is having 4 distinct seasons. Autumn in Minnesota brings apple season, thus inspiring us to capture that tart yet sweet flavor in our outstanding Apple Brat. Made with delicious dehydrated apples, organic apple cider, freshly ground Berkshire pork, salt, nutmeg, allspice, ginger, caraway, marjoram, pepper, and cinnamon, this sausage absolutely sings when topped with delicious sauerkraut. With a perfect balance of sweet and sour flavor, we recommend enjoying this seasonal taste year-round!

Now, when the the spice gods created the jalapeño, it was written that salty pork was destined to find the jalapeño. With that understanding here at the Smokehaus, we created a monster! Smokehaus bacon, freshly ground Berkshire pork, jalapeños, and spices are forced together (through a sausage stuffer of course) to create the one and only Jalapeño Bacon Brat. This brat is the perfect balance of salt, pork, and spice. When cooking, I prefer to cook these on the grill and let them get a little crispy. The crunchy & snappy casings compliment the spicy jalapeños and succulent salty pork.

While we still have jalapeños and salty pork on our minds, we are going to venture out of hog casings and into the world of uncased sausages to talk about a spicy fresh ground sausage with inspiration derived from the amazing culinary traditions of Mexico. Let me please introduce to you our Chorizo Fresco. Made with Berkshire pork cheeks, tongues, hearts, and other organs, red wine vinegar, salt, ground Mexican chilies and jalapeños. Our ground chorizo explodes in your mouth and mind with vibrant and savory flavors. This chorizo is sold both online and in our deli in one pound packages and we guarantee that it will take your tacos and burritos to that next serious level of delicious and savory complexity.Pro tip: we also wholesale our chorizo! Find it in the Classic Provisions catalog or call us to inquire.


Let’s take a serious minute to talk about breakfast. We’ve all been told that breakfast is the most important meal of the day, yet we often skip breakfast or eat things like a simple banana. Is this because we simply don’t take breakfast seriously or don’t have time to cook a delicious breakfast? Maybe. But if this next product passes your lips, you will never want to make excuses to skip breakfast again. Please, allow me to introduce one of my very favorite Smokehaus products, THE MAPLE BREAKFAST SAUSAGE. Allow me to state that this breakfast sausage is the best breakfast sausage you or I will ever taste again. I’m f*****g serious. Made with Berkshire pork, salt, pepper, crushed red pepper, sage, marjoram, cayenne, maple syrup, and honey, these little sausages with satisfy you beyond your wildest breakfast fantasies. Cook them up in a skillet with your basic breakfast, chop them up and add a bunch to your biscuits and gravy, incorporate them into a breakfast burrito or breakfast sandwich, or be the true glutton you really are and fry up and eat the whole pack (about 8 per pack or 1 lb’s worth) by yourself. You deserve it!

So there you have it! We hope that this Smokehaus fresh-sausage primer has given you something to think about when planning your next meal (or not even planning it and deciding on the fly). We will also leave you with a friendly reminder: these tasty tubular treats can also be enjoyed on the first Friday of the every month this summer at HOOPS Brewing here in Canal Park for our Summer Pop-Up Restaurant (call or look to our social media for specific times and details). And if you’re ever having a severe case of the Mondays, stop in to our Deli and try our Smoker’s Choice Sausage Special (Served 11am until they are gone), served on a Haus-made potato rosemary bun with all the necessary accoutrements provided. We look forward to seeing you!

Prost!  

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5 Things- Word to your mom

It’s been yet another crazy week here at the Smokehaus.

We’re a bit beside ourselves trying to figure out what the weather is going to do, and what our place within that ultimately is, but no matter what, the big Smokehaus wheel keeps turning and churning out great products. In this edition of 5 Things, we talk about what we’re doing, how we’re doing it, and how we let everyone know.

Hippie Takeover!!! Ok, so there’s this thing where your company is so immersed in their own world and culture that they forget about the world at large, right? Well, we at The Smokehaus are no different. Our main focus since inception was to make quality products that no one else in our region, and very few in the United States, could match. Upon our start, we were really in a league of our own- largely because literally no one else was producing fine charcuterie and smoked fish to the high standard that we were. Our founder, Eric, has a real and palpable passion for food, and he is able to not only convey that to others, but find the people who have that same very real feeling to work beside him. So, love of food informs all that we do, and one thing we now know is that there are a lot of people out there who have this same love of food, but cannot or will not eat gluten or animal products. Which is why we have taken on the task of producing a delicious substitute for meat, so that anyone with any dietary needs can enjoy one of our signature sandwiches. We started off by trying to smoke both firm tofu and tempeh. We’re still learning! Our staff had mixed opinions, but we agreed that we were on to something! Everyone who works for us brings a wealth of food knowledge to the table, and so by our constant collaboration we feel as though we will eventually produce something that is really special. So, we will update you with our progress in the weeks to come, and until we nail it we will just keep trying these delicious experiments.

 

hippie takeover 5 things

Word to ya Mother! We know that you love your Momma. We love our own Mommas as well, and have our own traditions in which we celebrate them each year. True to form, our owner Eric has a pretty unique food tradition with his Mom (with whom he credits kindling his love of all things culinary). Spring in Northern MN/WI/MI has always meant the annual running of the smelt. If you’re not familiar, smelt are a little sardine-like fish that are actually an invasive species to the Great Lakes, but one that those in the know really love. The tradition for fishing these little guys is to go to one of the many large tributary rivers of the Great Lakes and wade out near the mouth. There is a specialized net called a seine that kind of looks like a volleyball net which two people stretch out beneath the water. In a carefully orchestrated maneuver they will haul the net up on to shore, hopefully full of these little fish-stick fishes. The smelt are de-headed and gutted (usually with a pair of scissors and your thumb) and then lightly dredged in flour or battered and then deep-fried. The big smelt you can easily peel the backbone and little bones out and eat it like a fish stick (avoid the very end tail fin). The smaller smelt you can just crunch down bones and all (I kind of like the bones). They’re something that you can really only get fresh in parts of the Great Lakes region and definitely something that is not available in Iowa where Eric is from and where his Mother still lives. Eric’s Mom loves these little morsels, and every year Eric either cooks her some or ships them to her door. It’s such a cool and uniquely Northern thing to do that we have others considering this type of celebratory feast. The timing is perfect and the fish is suprisingly good, so why not give it a shot?

smelt 5 things

Beer And Food Are Great Partners! So, we know that craft beer has been absolutely exploding in our home state of Minnesota in the last 5 years (Not literally. Overcarbonated?), and we feel like one of the champions and great contributors to that would be The Growler Magazine. If you haven’t seen copies of this mag lying around your finer liquor stores it could mean that they have all been swooped up by those in the know who want to be even more in the know about the world of beer and it’s culture. The Growler has great contributing artists and writers who all share the common goal of educating and celebrating Minnesota (and beyond) beer, along with anything (food, culture, lifestyle) that goes with it. Luckily, The Growler has given our business great ink over the years, and it is readily apparent that the folks that work there truly love our food. In the spirit of that, The Growler came to our Canal Park offices to talk to our owner Eric and our General Manager Mary. Everyone sat down with some sandwiches and had a great lunchtime discussion about the history of The Smokehaus from inception to the present-day, with heavy emphasis on the thing at the heart of our success- our culture. The mutual admiration of our two entities was apparent, and our bond has been irrevocably established. We hope to collaborate in the future, at least on eating great food and drinking great beer, but who knows? The sky is the limit with two businesses that feel such great passion for what they do.

 

growler 5 things

Save your bottles in the 218! Since our business is directly dependent on the pristine waters of Lake Superior, we consider ourselves stewards of the environment maybe more than others normally would. We also are a business comprised of people who love the outdoors and love all of the satisfaction and serenity that our favorite body of water provides us. We try to make small and large decisions that impact how we interact with the environment around us, and we always try to make as little of a footprint as possible. To that end, we decided to splurge and get a bottle filling station in our deli. Any one of our customers and really anyone in the building can fill up for free in a reusable container, thus saving on plastic water bottles. The station even counts how many bottles you have saved! One of our deli superstars Ned snapped this most opportune photo in celebration of not only what we’re saving on plastic, but also the area code in which we reside. It’s the little things that you do every day that make a difference, and we are ever on the hunt for that next little thing that we can do to preserve not only our pristine environment, but the lifestyle that we live within it.

 

water station 5 things

Smokehaus Walk With Me. Our creative team has been on their grind lately! We have started to realize that our reach as a business is getting further and further, and that we need to respond and evolve along with the needs of our customers and in turn our own needs. Our first foray into a filmed commercial came at the hands of Jacob, a rising superstar in our Creative Department. You may notice that this commercial pays homage to one of those cult-classic weirdo television shows that is loved by only a few, but with a rabid devotion. This commercial is currently running at the local art house movie theater Zinema 2, and on our YouTube channel. We absolutely love it, and we think that you will too.

PICKUP & DELIVERY / TWIN PORTS

Did you know the Smokehaus does pickup & delivery? With beach season fast approaching, nobody has time for lines!

Posted by Northern Waters Smokehaus on Wednesday, May 9, 2018

 

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5 Ways The Smokehaus is Homegroaning

Homegrown Music Festival is a special time of year for Duluth, it’s like a yearly ritual where locals can party away seasonal depression and put the bitter cold behind us. Here are 5 ways the Smokehaus celebrates during Homegrown.

Amy Hazel (Performing with Secret Badass) by K.Prazlowicz

 

 

1 – Officially with music – The Smokehaus is full of folks who play music, so naturally we’ve got a pretty good representation in the Homegrown lineup! Here’s a list of the fine humans playing the festival, and the projects they play in

Brian Ring – Lion or Gazelle, Amy HZL

Amy Hazel – Secret Badass, Amy HZL

Cedar – Moondogs

Pete Biasi – RAW SPACE, The Ball Slashers

Jacob Swanson – Rick McLean, Heaven’s Gate Away Team

Ned Netzel – Prone, Àlamode, Yester

Jeremy Ehlert – Red Mountain

Kate Harrison – Homegrown Poetry Showcase

Greg Cougar Conley – Amy Abts

 

2- Unofficially with music – Since there’s so much fun to be had this time of year, Homegrown is just not enough to contain our needs and  satisfy the masses. This is why several of our musicians are playing music during Homegrown, but not as part of the fest.

 

 

Greg Cougar Conley – Wino WI (Unofficial show at Red Herring Lounge)

Pete Biasi & Jeremy Ehlert – Low Forms (Soup Before Supe)

 

 

 

 

 

 

 

 

 

3 – With Food – The Smokehaus had a pop-up at Hoops Brewing for the Mayor’s proclamation and to make sure everyone had a good base before the festival started. We had a great time kicking off the fest! We’ll be there on Friday, May 4th as well with Polish 

and German Brats. Come and get it!

 

 

 

 

 

 

 

4 – With Art – Beyond music, the Smokehaus is filled with visual artists as well as Pøve Collective co-owners Taylor Kline and Flo Matamoros. The Prøve Collective is now showing “The 20th Anniversary Homegrown Illustration Show” which features twenty different artist-rendered caricatures, depicting the region’s cultural luminaries dressed as the Homegrown Chicken mascot. The show will be up until May 18th, so stop in and check it out!

 

 

 

 

 

 

 

 

5 – With attendance! While we’ve got Smokehausers playing a lot music, there’s also plenty of us who like to make it out to as many shows as we can.It’s a long week but we’ve got several seasoned professionals who manage to make it out every night and even make it to work throughout the week!

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5 things-Sandwich and a side please

Let’s talk sandwiches, sides and Purple and Rain this week.

It’s no secret that we love experimentation, change, and eating at the Smokehaus. That’s why our menu is ever evolving and revolving. Which is actually sort of tricky since our main sandwich board is all HAND-DRAWN – isn’t it a masterpiece?

smokehaus

So this week some important decisions were made, so that you all can eat more fan-favorite sandwiches and of course sides. A side-note on sides. Let’s be honest, sides can make or break a meal. Did you have a side of bacon with your eggs this morning? Perhaps a side of warm berry compote with your whole wheat french toast? A side of garlicky lemon broccolini with your duck roast? And then there’s lunch. Our bread and butter. Our sides have come a long way! Have you tried our Hausmade potato salad with pancetta and egg? It rounds out lunch-time, just perfectly.

So, here’s 5 things that happened in our small deli this week:

#1 The Thursday special, the Clubhaus (drooling now) has made its way on to our permanent menu! Congratulations Clubhaus! That crispy combo of pancetta and smoked turkey can now be eaten at all hours of the day, 7 days week. Thank the good lord. And,… in its place on Thursday comes the CBLT! Crunchy cottage bacon, lettuce, tomato on Hausmade Rye. It’s the classic combo done Smokehaus-style of course. Order yours with a side of creamy crunchy coleslaw.

smokehaus clubhaus

#2 So, now to the sides. Like I said, sides bring a certain level of satisfaction to every meal. Now, we can assist in your side planning by offering our Pancetta & Egg Potato Salad and our Creamy Slaw (Koolsla, we’re calling it) in our Grab ‘n’ Go area. Obviously, mayo is a factor in these traditional salads, and we use only the best, and most delicious, Duke’s.

smokehaus sides

#3 A certain special sandwich was been resurrected this week by popular demand. Yes, the Purple Range is BACK, baby. It just couldn’t be wiped away, thrown aside, or forgotten about. And customers just couldn’t stop ordering it. For some it’s always sounded like a sort of funny combination, but once you try it, you’re likely to change your tune.

smokehaus sandwiches

#4 Thing number 4 (not sandwich related). Posters have been hung in our front deli windows – check ’em out next time your in line. We’d be remiss if we didn’t let y’all know about all the ways to get our food. Our shop is ground zero of course, but our other departments are popping off in a pretty amazing way. We ship nationwide (shipped to every single state last year!), we deliver ALL of our products locally, and we cater events from small meetings to full blown Viking weddings. Think about it for your next fun thing… we’re here to feed you.

smokehaus catering

#5 And what’s a blog post if we don’t talk about weather. I’m still trying to determine if people talk about weather here more than the west coast, or if it’s just the fact that I personally have talked about weather more here since I’ve moved back. At any rate, we seem to have turned a corner (at long last) from the long winter into the great warming of spring. Temperatures sky-rocketed into the upper 50s/low 60s this week. Our beanie-less heads finally felt the warmth of the sun and the wind through our hair. And then today, it rained. A sure sign of the abundance and growth of spring and summer to come.

duluth rain