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5 things volume 2

Volume 2

It’s Friday, and the weekend is just gearing up. Our busy shop season is nearing the end. There is sure to be a bustling shop this weekend and all the shenanigans that go with it, but here’s 5 things that happened this past week, at #thesmokehaus:

  1. As we have probably all forgotten already, Monday was the Solar Eclipse. The country seemed to be a buzz with the impending total eclipse, but NOT HERE IN DULUTH! NOPE! Go figure, a cloudy day here and we were stuck inside making sandwiches, processing meat, prepping food, and packing box after box of bacon. They tell me I will learn to love this “cool” weather in Duluth. They also tell me these 70 boxes that went out this week ain’t nothin’ compared to the holiday mail order season. Eeek! :/

  1. Taylor and Eric make a giant Porketta. We’re talking almost 20 pounds of butterflied pork loin and pork belly smothered in herbs and rolled to perfection. Several hours in the smoker will have that belly caramelized just right. Have you ever seen such beauty? And look at that Porketta! 🙂 This Tuscan-style porketta will be the focal point up our upcoming and final Barn Dinner of the season. We love putting on these events. We get to showcase our skills outside of the Smokehaus, and be creative and innovative. We get to bring people together over food (what we do best).

  1. Jerry made some bread this week (as he does every week). By the numbers: 1 guy, 80 loaves of bread, 1 tiny oven! Impressive, no? Jerry’s evil plan is to be a full time baker for the shop. YAASSSS! Right now he bakes all of this in a 2x2x2 Blodgett oven, a true testament to his commitment and love of bread-making.

  1. Can we talk for a minute about how we all hate packing peanuts? They are the worst! Always sticking themselves to your clothes and hands. We’re practically swimming in them here. But sadly they are a necessary component for shipping. 🙁 These 20 cubic foot bags are just ridiculous. With only 1 very over-used elevator at the DeWitt-Seitz Building, our employees hoisted these prodigious packs of peanuts up 3 flights of public stairs and public stares! A hilarious sight to see. Now they loom and tower over our ever enclosing office space.

  1. And unto us, a Smokehaus baby was born. Well, not exactly to us, but to our dear employee, Woody! We waited with anticipation all last week and as the silly due date came and went. Woody finally took his leave and we all blankly looked at each other wondering how we would know when it finally came. And finally this week, we get to say, “Congrats to the happy couple!”
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Boot in the Barn: A Celebration of the Harvest

Boot in the Barn: A Celebration of the Harvest

September 9th at 5pm 

 

School’s back, winter’s coming, and it’s almost time to tuck in. We are celebrating the bounty of late summer Italian-style with a lavish dinner in a spectacular location, and you’re invited.

Northern Waters Smokehaus is hosting another Barn Dinner in Esko at the beautiful Hemlock Preserve. A private estate that plays hosts to weddings and parties every season, Hemlock includes a large barn dining room, a lavish nook-laden lounge, and views of the Saint Louis Valley.

The $75 tickets grant entrance to the historic barn, where guests will be served cocktails, beer, wine, and spritzers and then receive a 5 course meal celebrating the harvest. The menu will include local seasonal ingredients and is inspired by Italian (specifically Tuscan) cuisine, which parallels Smokehaus food in all the right ways – it celebrates simple ingredients, isn’t afraid to party a little bit, and demands technique in every step.

The meal will include campari cocktails, beer, wine, and non-alcoholic drinks; a pasta course; fire-licked porchetta made with Berkshire pork loin and belly (a very special blend) and stuffed with sage, rosemary, and garlic; a salad course; dessert; hausmade limoncello; and coffee.

Music, as usual, will be provided – just bring yourself, relax, and celebrate the season.

This will be the last public dinner offered by Northern Waters Smokehaus for the year at Hemlock Preserve. You can order tickets online, email or call Mary or Flo at (218) 724-7307 ext 201

 

 

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Special Delivery – Coming to a Brewery Near You

smokehaus apparel bmx jersey 2

Northern Waters Smokehaus is teaming up with local breweries and bars to offer their one-of-a-kind sandwiches and catering  delivery to foodless businesses throughout the Twin Ports.

 

Starting with the 250-seat Hoops Brewery in Canal Park, the Smokehaus delivery mobile and fleet of bikes will deliver Cajun Finns, Pastrami Mommys, and Sitka Sushis all over town to feed hungry bar patrons some classic Duluth cuisine. The small deli and sandwich shop can get pretty congested, so customers hoping to avoid lines and the hustle and bustle of “the shop” can simply hop on their phones, scroll through the full menu online, and be eating a Cold Turkey with extra Crayo and a Jean Jacket (that’s cilantro and Sriracha, FYI) in 45 minutes via delivery.

 

Smokehaus food, painstakingly developed in the basement of the Dewitt Seitz Building for nearly 20 years, is ideal for beer sipping. Rich, slightly smoky, touched with salt, and eminently snackable, Smoked Salmon with Black Pepper and Coriander, Berkshire Pork Loin, Bison Buddies, and Curried Leg of Lamb can all stand up to a generous IPA – both beer and the Smokehaus’s recipes have a rich (mostly) European legacy. With such a delightful crop of talented brewmeisters in the Twin Ports and a delivery department full of energetic Smokehausers, it seems a supreme match for the food-brew-curious and longstanding culinary intelligentsia alike. Smokehaus delivery has been bringing the goods to Duluthians since 2015.

 

First offered through brand-spanking-new Hoops Brewing but soon to hit the bar at The Cedar Lounge and others to be announced.

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5 things that happened this week

Volume 1

Hello folks – there are so many things that happen at #thesmokehaus each week, it’s high time we start sharing a little more of the day to day from our island of food weirdos. Come along for the ride and catch up with 5 things that happened every week. We’ll share on Fridays. It’s not guaranteed to be a revelation or an earth-shattering event, but more of the laughter, food and quirkiness that keeps us coming together every week.

Here’s 5 things that happened at #thesmokehaus this week:

  1. Finished a little bacon project – that’s 120# sliced and packaged for a major order going out next week! People came together to get it done. It’s nice when we come together over bacon.

  1. Made “The Big Meg” on Thursday for lunch. Another sandwich on our “hidden menu” that has existed behind the scenes over the years. This one exists from the mind of a former great, as far as Smokehausers go. Russian dressing, lettuce, tomato, corned beef, red onion, cheddar, chopped pickles – toasted, baby!

  1. Speaking of babies, a baby was not born – Woody and wife have been expecting a baby any day now for the past week. We all come to work each day in hopes the little Smokehaus baby has come. Nope! A big fat, NOPE! Hang in there Kiah!

  1. Some folks go to Hoops – We deliver sandwiches to #HoopsBrewing, and wanted to catch up with our friends over there. It’s nice to tell the people that matter to you that you like them, are here for them, and want to feed them.

  1. Someone calls for mail order smoked eel – Uh, we don’t have smoked eel. FYI, if you thought we had smoked eel, we do not carry smoked eel.

Xoxo

Team Smokehaus