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5 Things: April 26th, 2019

On Monday, we headed to Hemlock Preserve in Esko, MN for a photoshoot.

In pursuit of showing off our catering department, we headed to one of our favorite spots to serve (and photograph) food: Hemlock Preserve.

Although the weather was not in our favor, it was still quite a productive day. To start, we set up base camp in the log cabin. From there, we generated around a dozen curated plates of food to showcase our standard offerings—smoked salmon, cold cuts, dry-cured salumi, and locally-sourced cheese—as well as our versatility—handmade candies, fresh and dried fruits, and artful settings & plating.

The day largely consisted of assembling plates & floral arrangements, getting our feet wet running plates back and forth between the log cabin and the various settings within the barn, and brainstorming ways to utilize the outdoor gathering spaces in future shoots, and eating a bunch of Peanut M&Ms, but our team was able to encapsulate some transcendent moments. The spread of food, once it was all assembled on our signature Douglas fir board, was breathtaking, and to top it off, no one caught a cold, despite the weather.

We’re so excited to be working with Sue at Hemlock Grove. Wandering around the property, you can see the love she puts into this place. Even among the bare remains of a winter that overstayed its welcome and the rigging of ongoing renovations, it is the curated installations of antique signage, furniture, and table settings, the open bureau acting like a frame for vintage camping & outdoors gear, the subtle humor of the “No Gathering Firewood” sign above the woodshed, the seemingly endless hidden shelves of extra glasses & dishes suggesting that there’s always room for one more person to join the party, and the lamps (Oh! The multitude of eclectic and beautiful lamps!) that catch the eye. It’s sort of like a wonderful uncluttered antique marketplace that hosts parties. You could get lost in conversation, get lost in a self-guided tour of the décor, or get lost in Jay Cooke State Park, all with a beverage in one hand and a small plate of food in the other.

Hemlock Preserve, which is situated just far enough from the city to feel like a getaway, and just close enough to make the travel go by  quickly, is situated just on the edge of Jay Cooke State Park—there are trails from the property right into the park—features two elevated yurts (on their own isolated tracts of land), and is an ideal location for all scales of gatherings: an intimate anniversary celebration, a weekend corporate retreat, an elaborate dinner, a family reunion, or a wedding & reception. We at Northern Waters Smokehaus rejoice in any opportunity to collaborate with Sue.

Patricia made smoked brisket and bleu cheese pasties.

If you haven’t stopped in for a Wednesday lunch lately, you may not know that we’ve been rocking a BBQ Brisket Sandwich as our daily special—you can settle for the buttery goodness and BBQ tang of the brisket sandwich alone, or you can go big and add a side of smoked pork & beans and/or hausmade potato salad. But I digress. On days that we have a little bit of the special left over, Patricia swings in and makes pasties. This This week, she whipped up some enormous and delicious pasties with brisket, potato, rutabaga, and crumbled bleu cheese. Look for the day’s variety of pasties in the meat case. We’ll even heat them up for you, if you want to enjoy one in the deli. All varieties of pasties are $10.

On Thursday, we headed back to Hemlock Preserve.

Despite the productivity of our first day, there was more to be done. For instance, we had to get some outdoor shots, and to document the landscape around us. On our second day out in Esko, we had plenty of sun. This meant that Bruno, the 12-year old ball of pug-love who runs the whole operation, joined us in the field. While Bruno oversaw the day’s work, we created several scenes, including two different outdoor picnics, a buffet-style dinner in the barn, and various small plates lounging around the remarkable array of sitting areas. It seems like everywhere you look, there is a place to sit (or stand), take a breather, and spark up a conversation. 

On Friday (today) we went back to Hemlock Preserve once again.

As soon as this 5 Things™ blog is posted, I’m heading down to our deli for an opening shift, so I am not attending this particular field trip. From what I gather, this is a clean-up day.

If I were there, it would be a pet Bruno day as well. I hope they also carry that spirit with them.

Also on Friday (today) we are at the annual Raise the Roof One Roof Community Housing fundraiser.

One Roof is an institution that gives so much to our community, in terms of creating affordable housing opportunities, educating renters, cultivating neighborhoods, helping first-time home buyers, and much more.

It has been our privilege to take part in their annual fundraiser for many years. Not only do we get to share our food, but we also get to share our passion for it, our stories, and knowledge of the process that goes into making our food, all to a receptive audience (anyone who stops by our table and asks), and in the name of a good cause.

This year we’ll be serving Traditional Atlantic Salmon & Scallion Cream Cheese bites; Hedonist bites (with Country Pâté, onion, cornichon pickles, and a dot of mayo & mustard); and olivada, chevre & pepperoncini bites. The tasting segment of the fundraiser is 6 p.m. to 9 p.m. For more information, check the event page on their website. Olivia, our mail order director, and I will be behind the table. Stop by, enjoy a few bites, and keep us entertained.

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5 Things: April 19th, 2019

This week has gone by in a blur, or maybe it’s just me. Between the unexpectedly busy lunches, self-imposing limited hours on my office days, running out of gas on the freeway and showing up an hour-plus late, and three separate band practices each falling directly after a full day of work, I’m not quite sure where the week went.

But there’s a handful of Things™ to freeze-frame within that blur, so let’s take a brief moment to slow down together.

Bison Buddies are back in stock!

Bison, sourced to our specifications, is expensive. We took a brief break from making Bison Buddies, relying instead on our Royale With Cheese bacon-cheeseburger sticks, Big Jim hatch chili beef sticks, and Smoked Sockeye Salmon Buddies to sate your meat stick cravings, but Bison Buddies are back! All four of our snack sticks will be available all weekend (and beyond) in our deli.

We’ve got whole and half hams for sale!

We have slow-brined, slow-smoked, never frozen, locally sourced and processed whole and half Berkshire hams for $9.99/lb while supplies last. These hams—around 6-8 lbs/half and 12-16 lbs/whole—are perfect for a holiday roast or potluck, and great as leftovers.

Check out some ideas for Smokehaus ham here.

We’ll be open this Sunday!

This is a first-ever for NWS. Previously, DeWitt-Seitz Marketplace has closed its doors on Easter Sunday, but this year it’s staying open, and so are we. Our deli’s doors will be open from 10 a.m. to 5 p.m. Unless they sell more quickly than anticipated, we’ll have the aforementioned hams for sale.

Speaking of sales: Wild-Caught Smoked Alaskan King Salmon is 20% off until it’s gone.

We launched the @NorthernWatersCatering Instagram account!

Although it has been live for about a month now, we finally feel like it is up-to-snuff, with comprehensive information about our catering philosophy, options, frequently asked questions, and beautiful images taken from actual catering events. Carefully crafted by our creative team, and approved by Catering Captain Hannah, it is, like our catering service itself, set up to expand elegantly in 2019.

For more information about catering, specific inquiries, or quotes, contact Hannah at catering@nwsmokehaus.com

We launched our Mother’s Day gift box!

Sure, it might be a bit early to announce this, but is showing gratitude to mothers ever out-of-fashion?

This year’s Mother’s Day gift box is simple, elegant, and affordable: A pairing of nourishing smoked sockeye salmon with sweet hausmade boursin cheese, alongside the subtle and steadfast support of Carr’s water crackers.

This gift box is available here for mail order, and is easily assembled in our deli, if you happen to be in the neighborhood.

AND A BONUS THING™!!

We’ve made a batch of Candied King Salmon & another batch of RedHot Candied King Salmon. It makes a fantastic small snack and would be great on any charcuterie platter. Get it while it’s here!

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Northern Waters Catering on Instagram

@northernwaterscatering

Whether we’re popping up to sell smoked chicken wings at a local watering hole, dropping off a dozen platters of smoked fish, cheese and crackers, or serving cocktails* and several courses alongside table settings and décor, we take pride in our catering at Northern Waters Smokehaus.

Catering is a space in which we are able to refine what we already do well—making delicious, memorable food—and challenge ourselves. While we have plenty of tried and true dishes and hors d’oeuvres at our disposal, we pride ourselves in rising to the occasion for just about any style of food our customers request.

But these words on a screen hardly do our catering department justice. Even sporadic posts on our company’s Facebook, Twitter, and Instagram pages barely hold a flame to the magic and artistry that comes alongside NWS catering.

So we wondered, why not create a space strictly for our catering department?

And when we could find no reason, we set out working on @northernwaterscatering (hereafter NWC) on Instagram. Complete with story highlights outlining everything one should know about NWC, answers to frequently asked questions, contact information, and, of course, high-quality images of dishes and venues that look even better in person, we hope this page is a welcome supplement to our website’s catering page, and ideally a one-stop shop for any catering-curious customers.

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5 Things: Explosive Cyclogenesis Edition

Welcome back to the 5 Things™ series.

If the title seems a bit esoteric, don’t worry too much. You have a couple of options: a.) type “explosive cyclogenesis” into your search engine of choice (step a2.) profit), or b.) wait for me to tell you it’s the technical terminology for the so-called “bomb cyclone” ravaging the Midwest.

If you’re still with me, I must confess that the extremely low barometric pressure is affecting my ability to weave the goings-on around the Smokehaus into an interesting narrative roughly describing the week.

Instead of reaching, I’ve decided to share some suggestions with you, based on my own personal experience and taste. Do with these suggestions what you will.

Have a ginger ale with your Slammin’ Gordon.

The Slammin’ Gordon is a fantastic sandwich as presented on the menu, but I rarely make one for myself without adding some pickled ginger. It is sweet and spicy, and it plays very well with the just about everything else in the sandwich, especially the diced cucumber and the horseradish in the salmon pâté.

However, all of our sandwiches are perfect the way they are, so if you’re a purist, why not try a beverage pairing that hits all the same notes? On the sweeter end, we offer Sprecher’s Ginger Ale in our deli. For something spicier, you could check out the selection down the hall from our deli at Blue Heron Trading Company.

The Italiensk pairs exceedingly well with Lemon LaCroix.

Unless you are vegetarian, vegan, or specifically tell me “anything but pork,” I will recommend the Italiensk to you. It always makes my short list of favorite sandwiches when prompted, and it goes well with just about any of our sides.

However, my preferred way to eat an Italiensk is alongside a lemon bubbly water. The sandwich itself is something of a paradox to me: There is enough food there to constitute a full meal, both in variety of ingredients and total caloric value of those ingredients, but it is so delicious and easy to scarf down quickly that eating it on its own leaves me wanting something. My greedy stomach yells at me to stuff more food into it, which sometimes ends up being the case—original kettle chips are my go-to in those moments—but my wise mind knows the truth: I just want to spend more time with my Italiensk.

Queue lemon bubbly water, which serves as a crisp and refreshing interlude between every bite, singing in tight two-part harmony with the basil near the top of the sandwich, and most importantly, extending the quality time I get to spend with one of my favorite Smokehaus sandwiches.

If you’re feeling bold, ask us for a single extra basil leaf on the side, tear it up with your bare hands, and put the basil confetti in your bubbly water. The benefits are twofold: an extra aromatic zip in your drink, and your hands will smell like basil, which is a great way to smell.

The Pork Lion makes me crave cola.

The Pork Lion is still a relatively young sandwich at NWS. It’s a hero roll with smoked pork loin, tomato, cumin slaw, lettuce, cilantro, mayo and red pepper flakes.

I’m no expert on cola flavoring, but I’m fairly certain at least two of the above flavors are present to some degree in most cola recipes.

Don’t overthink it, just try it. We usually have Coca-Cola and Diet Coke on hand.

The Motherlover deserves some extra love.

Arguably our most basic sandwich—white bread, mayo, lettuce, protein—the Motherlover begs for personal experimentation. It is almost the BYO sandwich we will never put on our menu.

For marginal price increases per ingredient, you can add whatever the heck you want to this sandwich, and it’s probably going to taste good, but my personal favorite addition involves bending the rules of what is considered right and proper by the majority of parents and guardians: You get to play with your food.

Here’s the trick: purchase the sandwich and a bag of kettle chips (whatever your favorite flavor is). When you get them, remove the top piece of bread and move the lettuce to the side. Place whatever amount of the chips you find appealing on top of the protein—I usually use about a third of the bag. Replace the lettuce and the bread and smush the newly reformed sandwich together.

Really enjoy the crunching of the chips under your might. It’s part of the experience. Then continue to enjoy the crunch and flavor enhancement in every bite.

Having a Northern Bagel? Get a Duluth Coffee Company Cold Press.

This one comes with a special caveat—don’t enjoy them at the same time.

I’m trying to help you optimize your brain function here. Salmon is brain food. The Northern Bagel is a great way to start your day, a perfect pick-me-up for lunch, and even good in the evening. If you’re trying to kick your brain function into gear, enjoy it with a tall glass of hydrogen-dioxide.

Give your body a half-hour to begin processing all those awesome fatty acids—I am not a nutritionist, so this is more of a loose guideline than any sort of educated instruction—and cleanse your palate of the lingering smoked salmon and scallion taste, then crack open the cold press (which is available all around Duluth, but conveniently in our deli) and sip it slowly.

When the cold press hits you, every light will shine a bit brighter and the words and thoughts and feelings flowing through you may cause an overwhelming urge to finally finish your novel. Do that, or at least channel that exuberance into whatever the rest of your day holds. The fatty acids from the salmon have your back.

If you prefer a gentler caffeine buzz, and a flavor that pairs better with scallion cream cheese and smoked salmon, try one of our Honest Tea options. We carry lemon black tea and green tea.

Don’t forget to drink that glass of water.

One Thing™ that happened this week.

In preparation for our Summer and Fall catering seasons, we’re working with our longtime friend Sue Watt at Hemlock Preserve to market what we believe is a perfect venue for a Smokehaus-catered soirée—the aforementioned Hemlock Preserve.

A photo of Hemlock Preserve’s barn taken during greener days.
Inside the barn.

On Monday morning, Hannah, Flo and I traveled out to Esko to visit Sue, pick through some linens and table settings, absorb some stories about the renovations going on throughout the property (including the new log cabins, the raised-platform yurts, and the eclectic decorations), and scout photo opportunities.

We had a great time, and are looking forward to our upcoming photo shoots. Here are some of my favorite smartphone camera photos in the meantime.

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Cheese Wiz: Morcella

I have been waiting for this cheese & this moment since last spring…. Let me cordially invite your life into the life of foraged perfection – Morcella.

Handmade by our great friends at Shepherd’s Way Farms, Morcella is a seasonal, soft-ripened sheep milk cheese with local morel mushrooms. Made in small batches with only spring and summer milk, Morcella is a creamy, earthy cheese with a mottled bloomy rind. Like the morel mushrooms it is named for, Morcella is only around for a limited time… this is seriously something you do not want to go with out.

From Penterman Farms out of Thorp, Wisconsin, I introduce Marieke Gouda. This gouda is classified as a “young” gouda and is aged in the traditional Dutch fashion. Aged only for 2-4 months, this cheese made from raw cow’s milk, salt, enzymes, and cultures.  

Creamy, buttery and mild with slightly sweet notes. Pair with peach preserves and toasted almonds, buttery Chardonnay or any farmhouse ale.

Expert, licensed cheesemaker, Marieke Penterman and her team, handcraft traditional Dutch Goudas using the time-tested, Old World, cheesemaking methods Marieke brought with her when she emigrated from the Netherlands. Marieke transforms farmstead-fresh, raw, cow’s milk from her family farm into award-winning cheese, which is then carefully cured on imported Dutch pine planks in temperature and humidity-controlled aging cellars.

Back by popular demand – CHEESE CURDS!

Eichten’s Hidden Acres cheese curds are sold in 8oz containers for ONLY $4!

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5 Things: April 5th

On Monday, April 1st, we cut our menu down to just the Cajun Finn. It is our most popular sandwich by a wide margin, so we figured we’d do everyone a favor and eliminate the paralysis that comes from too many good option. Streamlining our sandwich menu received mixed reviews on our social media.

By popular request, we brought everything back. After just one day, we realized that sandwich menu diversity has always been a core part of our identity (at least since we started serving sandwiches, several million minutes before I began working here), and we restored the menu to its full glory, with a new sandwich, to boot——

We added The Bloody Mary to our sandwich menu. Usually all it takes is saying “Bloody Mary sandwich” and people salivate and groan with desire, but for anyone unconvinced, allow me to describe the process by which we make it:

It starts with a Kaiser roll from Johnson’s Bakery. For those of you who have spent any time in Duluth and have not checked out Johnson’s Bakery: Why not? They have a fantastic assortment of baked goods, including my favorite donuts and quick breads in the area, and NWS uses their rolls for several specials—BBQ Brisket on Wednesdays, Hot Pastrami occasionally on Wednesdays, Hot Porketta on Thursdays, and the Kaiser roll for our MN Pulled Pork on Fridays—and now for our April Sandwich Lab special.

We top the bottom slice of the roll with sliced green olives and dill pickle, then lay a slice of cheddar cheese on each side of the roll. We toast this for a couple of minutes alongside some smoked pancetta. It all gets nice and hot and crispy. Once it’s toasted, we throw four thick slices of beef and pork summer sausage over the melted cheese, olives, and pickles, then cover that with the pancetta. The pancetta is doused in a hausmade spicy tomato Bloody Mary sauce, then we finish it off with a cold slice of tomato, thin-cut red onion and a cilantro garnish.

The Bloody Mary costs $12.50+tax. Try it this weekend on our patio with a liquid Bloody Mary from Lake Avenue Café, if you’re feeling extra saucy.

Like all of our Sandwich Lab specials, this sandwich is only available for a month. It comes off the menu on May 6th. It also earns you two stamps on your punch card, if you’re into that sort of thing.

Perfect for brunch on the patio.

We are popping up all over town. We’re taking our small catering game to the next level with regular pop-ups at some of our favorite local watering holes. Our tentative (but nearing on fixed) monthly pop-up schedule looks something like this:

  • First Wednesday of the month: Bent Paddle Brewing Co. Taproom 5-8 p.m.
  • First Friday of the month: Hoops Brewing Company 5-8 p.m.
  • Alternating Thursdays: Cedar Lounge (April 4th) & Duluth Cider (April 11th) 5-8 p.m.

Next Friday, April 12th, we’re making a special appearance at the Cedar Lounge from 4-7 p.m.

(Tonight we’ll be at Hoops from 5-8 p.m.)

What we’re serving is bound to change at some point, but for now we’re really vibing on smoked chicken wings, sauced to order with maple sambal, soy ginger, or buffalo, and served with a delicious hausmade bleu cheese dipping sauce.

Our resident pickler/fermenter, TK, threw together some spicy zucchini kimchi for these pop-ups as well, and we keep a grip of smoked sockeye buddies and an assortment of our latest baked goods on hand.

To keep up on our poppings-up, follow us on Facebook, Twitter, and Instagram.

Patricia is just rude. I kid, of course, but she keeps making all of these cookies that make me want to spend all my money. It bears repeating that all of our cookies are available as Box Lunch options.

Her latest creation is a savory potato chip cookie sandwich with a sweet date filling.

She’s been making pasties with ingredients from our daily specials as well. So far, she’s made MN Pulled Pork and Maple Breakfast Sausage and Gravy (like finger-food biscuits and gravy) varieties. Look for them in our deli this weekend, and ask around if you don’t see any.

Forgive me my unskilled smartphone photography.

I’ll see you back here for more Things™ next week. Same Thing™ time, same Thing™ place.

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NWS Delivery Update

Hungry for NWS, but stuck at home/the office/the beach, or hesitant to head into Canal Park? Try our delivery service!

Check the link above for more detailed information on our renovated delivery service. What follows is the most important details.

Our in-haus delivery team delivers our full menu, including apparel and grocery orders within a limited range daily from 10 a.m. to 3 p.m.*

And we’ve recently teamed up with Food Dudes Delivery to extend our delivery hours and range! Food Dudes delivers our sandwiches and sides 11 a.m. to 7:30 p.m. daily.

Minimum delivery cost is $15, and we apply a $3.50 delivery fee. Food Dudes assesses a separate delivery fee. The delivery fees do not stack.

*Some exceptions, such as catering and sandwich platter orders, may apply. If you have any questions, call us at (218) 724-7307 during regular delivery hours and see how we can help.

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SANDWICH LAB: The Bloody Mary

IN THE DELICATESSEN SCENE, NEVER SHAKING UP YOUR SANDWICH MENU IS CONSIDERED ESPECIALLY HEINOUS. AT NORTHERN WATERS SMOKEHAUS, THE DEDICATED DELI EMPLOYEES WHO INNOVATE ON THE SANDWICH MENU ARE MEMBERS OF AN ELITE SQUAD KNOWN AS THE SANDWICH LAB. THESE ARE THEIR STORIES:


You’re inside a house. Everything around you is cast in shadow, and cold seeps through the cracked windows. You see a flight of stairs take a right turn, disappearing into foreboding darkness. You creep up the stairs and find yourself in a hallway. A faint glow radiates under a door at the end of the hallway, and soon you are in front of it. There’s a thumping sound so close that you cannot determine whether it is, in fact your heartbeat, or some ominous being right behind you. As you reach for the door handle, you realize you’ve been holding a brass chamberstick with an unlit red candle.

You find yourself in a room bare of furniture, save for a single mirror—about exactly your height—standing in the center. Hickory chips cover the floor and a string hangs from a light above the mirror.

You close the door and turn off the lights. The candle’s wick ignites in a tiny fireball, barely illuminating the mirror, yet offering no salvation from the pervasive darkness. You look in the mirror and whisper, “crispy pancetta and summer sausage” three times.

“crispy pancetta and summer sausage, crispy pancetta and summer sausage, crispy pancetta and summer sausage”

In the mirror, you see of a spectral image yourself, but it is not your reflection. You’re standing at a counter, handing money to someone you don’t know, but no!, you’re here in this room with the wood chips on the floor.

Your heart begins to race and your palms grow sweaty, your knees weak, your arms heavy, and suddenly it seems impossible to keep a grip on the candle holder any longer and the flames are igniting the hickory at your feet, and then the room is entirely ablaze. You are choking on a thick simulacrum of air as you are smoked alive.

In the mirror, you see someone handing you a sandwich, and then you see yourself holding the sandwich: summer sausage, crispy pancetta, cheddar, tomato, olives, pickles, onion, and cilantro, dripping hausmade Bloody Mary mix and assembled on a toasted kaiser roll.

You gasp for any semblance of breathable air. You close your eyes, and hold them shut. A floating sensation calms you momentarily, until the final terror sets in. The smoke is taking you and you will not face the end with your eye closed.

When you open your eyes. You’re standing in a brightly lit deli. A throng of people buzzes around you—laughter, conversation, audible groans of culinary pleasure. The house, the stairs, the hallway, the mirror, the candlestick, and the great conflagration were all in your head, and you were simply waiting for your Bloody Mary, the latest NWS Sandwich Lab special. You take in a deep, sudden breath, but the crowd hardly takes notice.

The Hunger must have gotten to you.

Bloody good.

The Bloody Mary costs $12.50 plus tax and is available in our deli now through May 6th.


WHAT IS SANDWICH LAB?
AT NORTHERN WATERS SMOKEHAUS, OUR WORK IS PLAYING WITH FOOD. THAT MEANS SOMETIMES, IN THE LINE OF DUTY, WE STUMBLE UPON AN AMAZING COMBINATION OF INGREDIENTS THAT EVOLVES OVER SEVERAL SHIFT-MEALS INTO A NOTEWORTHY NEW SANDWICH. OTHER TIMES WE UNCOVER A MORE EFFICIENT WAY TO BUILD A SANDWICH, OR WE SWAP AN INGREDIENT ON A CURRENT MENU ITEM.SANDWICH LAB IS AN ANNUAL GATHERING OF OUR STAFF TO REFINE OUR SANDWICH-LINE SKILLS, TO COME TO AGREEMENT ON ANY CONTROVERSIES, AND—THE BEST PART—TO INTRODUCE OUR PET SANDWICHES TO THE GREATER SMOKEHAUS COMMUNITY.
NOTABLE SANDWICH LAB FINDINGS FROM PREVIOUS YEARS INCLUDE THE CEDARS’S SECRET, THE PURPLE RANGE, THE PHOEBE, AND THE PORK LION. LAST YEAR’S SANDWICH LAB HAD SO MANY GOOD SANDWICHES THAT WE COULDN’T DECIDE ON JUST ONE OR TWO TO ADD TO THE MENU, SO WE DECIDED TO GIVE THEM ALL A CHANCE TO SHINE, AS MONTH-LONG SPECIALS.
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An Important Announcement About the Future of Northern Waters Smokehaus

Over the past year, we at Northern Waters Smokehaus have taken a serious look at our history and our present business model, as a way to plan for our future success.

At the beginning, we were just a small smoked fish shop somewhere in Superior, WI. After a great deal of hand-wringing, Eric gave in and came up with a few new options to satiate the customers who craved something more. Eventually the demand for something new built up again and Eric yielded, as he did again and again, and finally arrived at something beginning to look like the diverse lineup of products we offer. Frankly, it has gotten out of hand.

Before I get too far ahead of myself, we will still be offering a wide assortment of smoked fish & meats, cheese, olives, etc.

Sandwiches were originally just a marketing ploy. A chunk of baguette, cut and butter-spackled, is a perfect vessel upon which to sample out a few slices of saucisson sec. But, as the old saying goes, if you give a customer a sample sandwich, they’re going to want a sandwich menu.

And just like the smoked meats, the demand grew and grew, and so did the menu.

Offering a dazzlingly wide variety of options on our sandwich menu eventually became a point of pride. Silly protein-related puns turned into top-down designs of new sandwiches. Sometimes an employee would slap together a few random ingredients, obsess about it, start calling it a particular name over and over until it forcibly caught on. Sandwiches even came to folks in dreams, which is a sentence I never imagined I’d be able to write in a professional setting.

So we put them on the menu, gave them glorious painstakingly crafted signage, memorized how to make them, recommended them and observed people’s reactions to the clever names…then sighed as they ordered—yet again—the Cajun Finn sandwich.

cajun finn

The Cajun Finn: Scallion cream cheese, cajun-seasoned smoked Atlantic salmon, pepperoncinis, roasted red peppers, and lettuce on a ciabatta roll. Sure, it’s good. It may even be great. Heck, it’s probably exceptional. But every time?

In its nearly two decades of existence, the Cajun Finn has earned a cult-like following, and has become nearly synonymous with the name Northern Waters Smokehaus.

We’ve listened to the people, and are giving them what they want. So, without further ado, effective today, we are truncating our sandwich menu, and only offering the Cajun Finn. In the wise words of one employee, “choice is really just a burden.”

This is it.

Gone are the days of struggling to find a spot on the sandwich line to make a Hedonist, a Sitka Sushi, or a Northern Bagel. Gone are the days of the right-hand sandwich maker joking, “time to ride ‘the Finn Train,'” because, from here on out, it’s all Finn Train all day.

Our updated sandwich menu

We hope to see you soon for a sandwich. Try the Cajun Finn! It’s the only option.