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Introducing the Adisalad

It’s a new year, and we’ve added a new salad to the menu—the Adisalad.

Named after its creator, and pronounced very closely to “add a salad,” this salad completes our trifecta of salads, rounding out the trio in several ways. The Adisalad is a size perfectly positioned between the side salad-sized Ensaladita and the takes-me-two-sittings-to-finish NWS Salad. Depending on how you choose your own salad adventure, it can also be gluten-free and vegan-friendly without any omissions, additions, or substitutions.

The Adisalad is composed of a bed of mixed greens and thinly-sliced cabbage, topped with a pickled vegetable medley, chopped Marcona almonds, fresh sliced cucumber, and your choice of hausmade kimchi or sauerkraut. This salad needs no dressing, as the moisture from the kimchi/kraut and pickled vegetables combines with the oil from the almonds to create a complex incidental dressing. If you want to have the salad gluten-free and vegan, opt for sauerkraut over kimchi. Personally, I prefer the sauerkraut for its more pronounced flavor, but it is great both ways: with kimchi you get some extra vegetables and spice-heat.

Adison first threw this salad to give his body some honest-to-goodness fuel. Not only is it an energizing blend of ingredients, but eating it feels like you’ve done something kind for yourself, without sacrificing flavor. Adison felt the salad would highlight the pickling and fermentation processes we have cultivated, so he brought it to our annual Sandwich Lab.

When I have the Adisalad, I like to add pickled ginger for extra spicy-sweetness, and quick pickles if they’re looking especially slippery.

The Adisalad is available in our deli & via delivery for $10+tax and is a delicious pick-me-up at any time of the day.

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5 Things That Happened This Week at NWS

The Breakfast Club. 

On Monday, we launched our Sandwich Lab campaign.

The Breakfast Club is a fresh new take on the Clubhaus, and the first of nine monthlong specials we’ll be running this year. Visit the event page for more details.

The Adisalad.

For those of you resolving to eat healthier this year, we’re with you. So we’re adding a new salad to our menu: The Adisalad. Named after Adison, it’s creator, and inevitably a confusing pun, this salad is something I look forward to every shift. Yes, your dear blogging friend is hooked. We’re in the process of training our staff to make it, but the official launch will be soon. Allow these unedited photos tide you over.

More box liners.


I am full of regret for forgetting to snap a few photos, but on Monday we had an awesome time moving nine(-ish?) boxes of box liners. Each box of liners is about 6′ x 4′ x 3′ (source: my subjective memory) so they are obviously quite maneuverable and really more of a job for one person, but we all chipped in anyway. Here’s a throwback photo of the room in which we store them. It is not so full anymore.

This sky over the canal. 

Sometimes the Sun comes out and makes early winter mornings not so bleak.

 

Kimchi. 

Here’s a visual of the size of a kimchi batch. This pile is just about finished. It will ferment for a week before it is packaged. The Adisalad features our kimchi and sauerkraut.

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From TK’s Desk: Raclette

Its Alpine cheese season.

Welcome this magnificently melty cow’s milk cheese from Switzerland: Raclette!!

Raclette is the cheese of legend, based on the story of a man from Valais by the name of Leon. One cold day, with food scarce in the open pastures, Leon heated up a piece of cheese on the open fire to ease his hunger and keep warm. He found the melted cheese had a transcendent flavor. It not only complemented other foods – it made a great, satisfying meal for his family. Popular since the Middle Ages, Raclette is still produced with milk from cows that are fed fresh grass in the summer and meadow hay in the winter.

The word raclette stems from the French verb racler, or “to scrape.” This cheese is a staple in the Swiss & French Alpine culinary culture and has to follow strict regulations from the cows to the creamery to the finishing process (the affinage). Each raclette has to have an official quality mark AOP (Appellation d’Origine Protegée) which is reserved for traditional products with long-standing regional origins.

Melt this cheese and serve it on top of anything from bread to cured meats, potatoes, pickles, or just about anything else.

Enjoy raclette with a glass of Alpine wines, such as the Swiss Fendant, French Savoy, rieslings, or pinot gris. Not into wine? Try it with warm tea or other warm beverages.  

Sold in our deli for $23/lb.

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Sandwich Lab: 7 Things You Should Know About The Breakfast Club—Number 5 Is Pretty Self-Explanatory

The Breakfast Club is…

  1. …the first of nine sandwiches discovered during Sandwich Lab which will be offered as monthlong specials.

  2. …available through the first week of February.

  3. …haus-smoked turkey & pancetta with red onion, cilantro & cream cheese on a Lake Superior Bakehouse bagel.

  4. …a  delightful variation on the classic Smokehaus Club.

  5. …described by its creator as “unctuous, balanced and pretty self-explanatory.”

  6. …the perfect sandwich to prepare any individual for a long day of detention.

  7. …eligible for “double-stamps” (in-store purchases only).

 

 

 

 

 

 

 

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Resolutions: A 5 Things™ New Year’s Special

New year, new blog formatting. My New Year’s Resolutions are to incrementally upgrade my blogging skills, and 1080p.

The Intro

Welcome to 2019! There are many exciting announcements ahead this month alone, but we’ve been working so hard lately, that I’m just going to hit you with some fluff. I present to you: New Year’s Resolutions. With my commentary, of course, for clarification and jokes.

The Body

  1. Joe — Joe has been a perennial seasonal employee of the Smokehaus for many years. This was offered to me at the end of his last NWS shift for the season: “I want to learn ‘Never Going Back Again’ on guitar. Oh, and run a marathon.” Joe presented a reasonable, goal-oriented approach to the topic, which is nothing less than I expected of him. We could all learn from Joe. However, I will never run a marathon.
  2. Mary — “Complete the cookbook.” With the Winter product catalog under our belts, she is referring to the as of yet unwritten Northern Waters Smokehaus cookbook that has been haunting our dreams for years. This is very exciting news for me, since it means I’ll have a bunch of writing projects ahead of me and it effortlessly keeps this blog’s deeper marketing purpose on point. When I informed Mary of the latter detail, she seemed reasonably bummed that I wasn’t just concerned about her life and wellbeing. It’s a cold world we live in, Mary.
  3. Greg — “Do more stuff with music. Instead of nothing.” Greg is a local music legend*, so there’s likely a bunch of people hoping he keeps up with this resolution. *command+f conley
  4. Nic — “Wake up every day at six a.m.” Have you? “No. I’m kind of working up to it. Yesterday, I woke up at six-thirty. Today, seven-thirty. So I’m kind of regressing, but I’m trying. The alarm went off at six and I turned it off.” This sort of rambling, rollercoaster ride crash of an answer that toes the line between honest assessment of the shortcomings of such exercises and blatant off-the-cuff lie designed to entertain is precisely the reason I included Nic in my interviews.
  5. Lucy — “What’s the context? What did the others say?” I let her know some of the other responses. She considered: “Consistently produce music: Now that I have the means to, I have no excuse.” This resolution was challenging to punctuate, but I am pleased with my work, and I’m always pleased to hear about people making time for art. What I’m trying to say here is I am pleased.

    Clip art image of guitar requested by Lucy

A Conclusion

So there’s my top five, in no particular order, and based on who happened to be around and open to answering my question.
Here’s some honorable mentions.

  1. Olivia — “I don’t do those.” Hey, I’m in the same boat. Maybe drink more water, but that’s sort of an every day resolution.
  2. Sam — “I don’t really do those. I’m perfect how I am.”That’s the attitude (~*almost*~) all of us should take into 2019!