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5 Things – Volume 7

Keeping the fire alive – Volume 7!

 

1 / A Really Fishy Photo! We took this photo of our traditional smoked salmon and we think it’s pretty neat! Mmmmm…Hold up while we break for a snack…

2 / Catering Extravaganzas  1: Sue is the owner of the Hemlock Preserve in Esko and we catered her daughters wedding last Saturday. It was crazy humid in the barn but we managed to work fast and pull through for a feast of epic proportions. Photo recap!

2: On Sunday we went to the Oldenberg House in Carlton for a wedding showcase. Food was served, food was eaten and we all had a blast! This historic building is right on the edge of Jay Cooke State Park and is lined with an abundance of rock formations, greenery and other natural goodies to take your breath away. Check them out for bed and breakfast services, special events, jazz dinners, live music, and much more. Thanks for having us!

3 / Restaurant Bits & Bites 

1. We are running an Heirloom tomato and chèvre salad special with fruits from the tomato growing experts over at Hammarlund. I overheard them talking to Eric (The Owner) about the different varieties of tomatoes and the flavor differences. The green striped ones are the all around favorite, the yellow ones are fruitier + sweeter and the dark red ones are kind of like a roma, but with more flavor. We running this with honey-dressed Boucheron chèvre, a balsamic reduction, and Maldon salt flake. Stop in and try one before it’s gone!

2. We have a new side! This couscous salad is delicious and beautiful.

4 / Basement Anthems The delivery and prep department needs music to stay sane. The work they do is incredibly fast paced, super detailed, and downright chaotic. They add to this insanity by BLASTING their music at full volume with no remorse for any nearby ears. In fact, they recently upgraded their stereo system by pooling tips because the old one wasn’t loud enough. Kudos on the teamwork y’all! This week it just so happened that Propagandhi’s new album dropped and it has been on repeat ever since. I asked Jeremy for a few words about it and his response was “Can I say it’s f***ing rippin’?”

5 / Insider Tip!  There were three employee wedding anniversaries this week! On the 27th, Stephen and Robin celebrated their 3 year and Woody and Kiah celebrated their 1 year. On the 28th Mary and Greg celebrated their 7 year! Many more to come, but don’t worry, we won’t post about them next year….. <3

 

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5 Things Volume 6

5 Things Volume 6

Fish, meat, bread, boxes – yes, these are just some of the staples of the Smokehaus. While we churn through a lot of sandwiches, shipments, spices and slices, we’re still inspired and we’re endlessly proud to hold ourselves to high standards in tradition, quality and uniqueness.  Here’s 5 things that happened this week!

#1. A batch (a catch?) of wild-caught Alaskan King Salmon made its way to the smoker. If you’re on our website looking to get these choice chunks shipped right to your doorstep, check out The Royal Pound. The fish is caught by local fisherman Dave Rogotzke. Read more about these salmon over on Dave’s website. Don’t you love the color of the fish??

wild king salmon

#2. We’re catering a wedding this Saturday! Lots of prep has been taking place, including these miniature meatballs rolled by TK one by one.. by one.. by one… until  you get to 300. These meatballs are being made for a soup – fun, right? Plus, crostini! I personally never met a crostini I didn’t like. Jerry and Addison sliced these one by one.. by one.. by one… until you get to 400? 450? Lots. Just lots.

meatballscrostini

#3. We received our order of new boxes for Mail Order. We’re in the process of changing insulation from styrofoam to a more earth-friendly box liner (it’s biodegradable, and compostable), and have had to adjust our box sizes a little bit. Our new small box now has our logo printed on it again! New font (we love fonts around here), and the adorable fish bundle has become the official logo of our Mail Order business. Pretty cute for a box, no?

mail order box

#3. This week down in the shop, we’ve had King Collars for sale. These can look intimidating to some, but to others they are pure magic. Buttery, flakey, and full of Omega-3s, you need to set your palate for adventure, and get on down to the Smokehaus while supplies last. ($19.99/lb) They’re smoked! Of course.

king salmon collars

#5. We ran out of our truly popular pepperoni earlier this week. It happens when you are making everything by hand. But rest assured, that salami case will be chock-full again soon. Check back with us in a couple weeks for a freshly harvested batch of dry-cured pepperoni. And in the meantime, the chorizo is just killer right now.

pepperoni

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5 Things Volume 5

Volume 5 – Les Sgo!

#1 / Boot in the Barn was a success! The folks came, The cooks cooked and the staff worked really hard. We are really proud of everyone involved!

#2 / Beer in hand – Sandwich in Mouth The Cedar lounge is one of our favorites places to catch a drink and relax. Starting this week you will find ultra fancy, co-branded menus throughout the establishment! That’s right, you can order a sandwich straight to your bar stool at the Cedar Lounge. We think you’ll love the way our sandwiches taste with a cold one.

#3 / The Future Holds New… Photographs! Our creative crew (Stephen & Flo) took a trip to Mary’s (GM) house to scout locations for our new product photos. The abundance of trinkets, textures and materials was inspiring and we can’t wait to get cracking on this dream project.

#4 / Happy Mistakes Our restaurant (Northern Waters Restaurant) makes ice cream from scratch. But what do you get when you burn the base for this sweet treat? Cream Brûlée ice cream! It’s quickly becoming one of our favorite flavors, although the curry is pretty dang tasty…. Nothing like a good happy mistake!

#5 / Our Bread’s First Voyage Our Baker Jerry has been cranking out loaf after loaf of his delicious rye bread for our deli and we are loving it! Although the loaves are living the good life in Canal Park I could tell they were feeling a little antsy and longed for a bigger taste of the world. Low and behold they took the grand voyage to Woodland Ave. and became a permanent addition to our restaurant’s Reuben (The Thursday and sometimes Friday special). This sandwich is truly a legend in the making and now it’s one step closer.

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5 Things Volume 4

Volume 4

The backpack kids are back in town. School is back in session and with a new season comes its ups and downs.

  1. Our co-workers have less time for us! Some of our really hilarious and youthful souls are back in the world of academia. Study hard: Cedar, Asher, Keira, Jake, Cy, Cal, Ian, Kjell, Lucy and Thomas. On a very, very exciting note- Penti (our summer spunky basement daredevil) is studying abroad in India and we wish him all the luck and encouragement on his grand adventure overseas.

Pictured above is the Mr. Deli Manager TK — not going back to school — who’s been keeping his nose in books while researching more and more about fermentation but that’s for another 5 things.

 

2. We have been joined by a local jean-vest-wearing-rockstar Jacob. When he’s not slaying sandwiches, Jacob’s a multi-media working artist in Duluth. He makes short films, shoots video and plays in several bands in town. Welcome to the island of food weirdos!

Ok… So if you add the look, the knife and the t-shirt… You might get the wrong impression of him. He’s actually an incredible sweetheart. We just wanted him to be fierce for the internet. 

 

3. Earlier this summer our assistant manager JT (read: Coach) took a leap of faith and moved across the country to Montana. We were heartbroken to lose him as he brought in a stellar sense of humor to the workplace, but we knew that he had a different scenery calling his name. So since we’re in the middle of testing our new sandwich kit, we sent JT the first four person Cajun Finn Kit! Reports say it arrived safely and made for a sentimental meal with a piece of home. We miss you, JT!!!

This could be you. Stay tuned as we will announce the Cajun Finn Kit this fall!!

 

Barn dinner. Barn dinner. Barn dinner. Those two words have been on everyone’s mind for the last month here at the Smokehaus! So we are happy that tomorrow is finally the day that we will be sharing and making a wonderful experience with 50 guests and co-workers. Eric Goerdt sure knows how to throw a damn party!

4. Stephen and Mary made Mozzarella from scratch for our antipasto platters that we are serving at “Boot in the Barn” this Saturday at Hemlock Preserve. To make Mozzarella you have to bring up your curd mixture to 105 F. There was talk about double gloves, hot hands and other phrases that confirms that love and labor went into the making of the Mozzarella. 

 

5. Three large Porchettas will be smoked, roasted and fire licked as the main event for our “Boot in the Barn” dinner. This week Eric and TK rolled Berkshire pork loin and bellies together. Each Porchetta was massaged and slathered with white wine, lemon, rosemary, sage, garlic and olive oil and will be cooked until tender-perfection. Each Porchetta weighs about 20 lbs!!!! That’s a lot of mouth-watering Berkshire pork.

 

Excuse our raw image, processing isn’t always glamorous but the outcomes are worth the mess. 
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5 Things Volume 3

Volume 3

It’s the last official Friday of the summer! We’ve been honking right along, despite the competition (or welcome reprieve) of the State Fair, with catering, special events, and delivery.

  1. We cranked out 67 BEAUTIFUL raviolo for our Boot in the Barn Feast on September 9th. Eric’s special pasta recipe is stuffed with Bayfield sheep’s milk ricotta, Parmigiano Reggiano, Minnesota sweet corn, leeks, and love. 
  2. Stephen finished the Cedar Lounge menu – making this cozy Superior watering hole even more unique: it’s the only place in Superior we will be providing regular delivery!
  3. Northern Waters Restaurant has been offering a Burbot Po’ Boy sandwich – based on the New Orleans original but adapted for the Northwoods, it’s a must-try! 
  4. Ken Hammerlund, mystical vegetable genius (aka our tomato guy), appeared with his own blend hot sauce. We’ve been working on our own recipe, and his zesty, veggie-infused concoction is a great inspiration.
  5. Woody’s brand new baby boy has robbed him from our basement! Jeremy has been holding down the prep room nonetheless, even as the sandwich cooler has been on the fritz, employees have called in sick, and delivery has exploded! Thanks, Jerbaby Boi.
  6. BONUS: Boot in the Barn planning is revving up. We’ve selected a remarkable amount of crystal, travertine, bronze, and silver to make a Medici marvel. Ci vediamo li!