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5 Ways We Save On Waste

Improving sustainability and reducing food waste should be a goal of any restaurant (or deli), and with the proper planning and creative thinking, isn’t terribly difficult to accomplish.

In your home kitchen, you’ve surely found that certain undesirable or inedible parts of food—carcasses, stems, papery vegetable skins, et cetera—make some of the best broths and stocks, and the burnt bits clinging to the pan are the basis of the most flavorful sauces. And of course organic material properly handled eventually yields nutrient-rich soil. One can extrapolate this philosophy to many areas of food production and life in general.

We need to move away from the idea that the unaesthetic, or not immediately necessary, parts of food are bad, or “waste,” or in some capacity destined for the trash. Today, let’s look at the ways we at NWS make the most of our food production. We’re not a perfect example of sustainability and optimization in food production, but we’re always looking for ways to innovate and improve.

Crostini/Croutons.

Bread—it’s gotta be fresh, right? For a sandwich, we wholeheartedly agree with you. That’s why we methodically cycle through frozen loaves of our haus-baked Pullman rye and white bread loaves, and bake off hero rolls and haus-baked ciabattas steadily throughout the day.

But sometimes there’s a slow few days, or too many heroes and ciabattas for a slow evening. Sometimes the closers like to bring a few rolls home, but relying on that just isn’t sufficient.

The solution was simple—throw them into freezer-ready bags, and let them dry out in the deep freeze. The moisture-sapped bread, though somewhat tedious to cut through, is primed for making crostini and croutons. 

Cut them to the appropriate size and shape, spread them out in a single layer on a sheet pan, dress them with olive oil, garlic powder, coarse salt, and dry thyme. Bake at 350°F for 10-15 minutes (know thine oven!) rotating the pan once at the halfway mark. Guess what: You’ve got crostini (or croutons!)

Smoked Salmon Pâté.

We could make our smoked salmon pâté exclusively with whole pieces of smoked salmon. That would be fine—in fact, it would be good. It would also mean we’d need to order and process twice as much fish.

Somewhere along the line we found an elegant solution to this problem. We prep Cajun, Traditional, and Black Pepper & Coriander smoked salmon daily for our sandwich line. Only the finest slices of that smoked salmon end up in sandwich portions.

(An adjacent category is the salmon that, during the kippering process, just becomes overwhelmingly moist and practically falls off the skin. This salmon is great for eating, but doesn’t look as nice as a gift, or on a platter, or as we’re placing it on the scale to weigh it.)

This is more for ease of use on our end of things than it is for the customers receiving the sandwiches. It all tastes roughly the same, and some would even argue that the seasoned belly-fat scraps taste a little bit better. 

That’s why they end up in the pâté. The “scraps” of “waste” from prep are oily and have a steeper ratio of seasoning to meat, and most importantly, they’re not going in the garbage. Additionally, we have the flexibility of making smoked salmon pâté on a daily basis (if need be) without needing to take salmon out of our fish case.

By the way, our debut cookbook, which is currently in development, will feature a recipe for making NWS Smoked Salmon Pâté from a single chunk of Traditional Smoked Atlantic Salmon, so you can take matters into your own hands!

Snack Stick Ends.

The main problem with selling our non-fish snack sticks (Bison Buddies, Big Jims, and Royales With Cheese) by unit price ($3/per, $2/per, and $2/per respectively) is the need to make those units a consistent side. This means we cut about 1/2” off of each stick. These ends get vacuum sealed and tossed in the deep freeze. To combat this mountain of cured meat nubs, we’ve implemented a handful of plans. 

1.) When we have cheese curds, we package cheese curds and meat nubs and sell them out of the Grab & Go case. 

2.) Sometimes we just package meat nubs with each other and sell them out of the Grab & Go case. 

3.) Frequently, Patricia will have an awesome pasty idea that utilizes some of the meat nubs, and I bet you can guess where we sell them.

4.) And, of course, they make great fodder for sample platters in the deli. 

Dip Sauce.

The zesty three-pepper sauce we serve alongside our Big Dipper sandwich is not only delicious—it is also very clever. Preservative liquids may not make the tastiest beverages, but they’re basically water, salt (sometimes sugar), vinegar, and seasonings, so they can easily be repurposed. 

Our Royale With Cheese snack sticks include pickle juice in the recipe to emulate the pickle slices on a bacon-cheeseburger. The dip sauce contains a sacred/secret ratio of the following—liquid from the roasted red pepper can, liquid from the pepperoncini (pickled sweet yellow peppers) tub, and a healthy dose of sriracha.

Sure, it’s easy enough to just dump such things down the drain, but next time you’re thinking about dumping your kimchi juice, or pickle juice, or what have you, down the drain—think again. There’s seasoning potential with which to experiment.

Fish Skin Dog Treats.

The skin of your smoked fish is not garbage. We used to compost them, but recently we’ve had a change of heart. Pets love fish skins—certain mushers in the area have even come to us asking for fish skins to feed their sled dogs.

However, keeping those skins around in our cooler is poor management of space. Again, the solution is simple: Bake them. You can do this quite easily with your own leftover fish skins.

Preheat your oven to 350°F. Scrape the excess fat and meat off of the fish skins and place them on a baking sheet in a single layer, scale side up. Bake them for 10 minutes, rotating the pan at the halfway point.

After they cool, you’ve got some shelf-stable snacks for your pets. They break into smaller, bite-sized pieces easily, and animals love them.

If your animals have plenty of treats, or if you’re living in an animal-free zone and still want to make the most of your fish skins, just salt them (with coarse sea salt) right out of the oven, while they’re still hot. Now, instead of animal treats, you’ve got a nice little salty snack, or salad topping, or whatever you might want to do with a crispy, salty fish skin.


How do you save on waste in your kitchen? We’d love to know. Leave some love in the comments.

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Product Feature: The Cheese Case

Cheese: The adult form of milk. Whether you’re a casual dabbler in cheese consumption or a hardcore tyrosemiophiliac, to many the olfactory thrill of cheese is irresistible. Though the 500-ish varieties recognized by the International Dairy Federation (and as many as 1,000 by other reckonings) share a common identity, the breadth and vastness of different flavors, textures, and uses of cheeses is challenging to conceptualize succinctly, but I’ll give it a shot. Cheese has personality.

We believe in the power of cheese. In earlier days of NWS, what we now call the Grab & Go Case was known as the Cheese Case. As long as we’ve been operating out of the DeWitt-Seitz Marketplace, we’ve been selling cheese alongside our charcuterie. And not just any cheese.

We believe in small farms and small batches—that terroir is as important as the style of cheese you’re purchasing. If we’re going to sell you cheese, it had better be a unique, curated selection of the finest regional cheeses available.

The real story of cheese at the Smokehaus isn’t just the individual varieties we carry—those (with a few exceptions) are always rotating—but the cheesemakers themselves.

Here’s what you can expect while browsing the cheese in our Grab & Go case.

Our favorite cheesemakers

Shepherd’s Way Farms Nerstrand, MN

Shepherd’s Way Farms’ mission statement elegantly expresses why they’re the kind of company we like to keep:

“At Shepherd’s Way Farms, we believe there is a way to live that combines hard work, creativity, respect for the land and animals, and a focus on family and friends. We believe the small family-based farm still has a place in our society. Everything we do, everything we make, is in pursuit of this goal.”

And the flavor of their farmstead sheep cheeses seals the deal.

From Shepherd’s Way, we regularly carry Hidden Falls and the 2017 1st place Farmstead Sheep Milk American Cheese Society winner, Friesago. From time to time, we get shipments of Shepherd’s Hope and Morcella. Learn more about those cheeses here.

Carr Valley Cheese La Valle, WI

Family-owned Carr Valley Cheese Company has been making high-quality Wisconsin cheeses the old fashioned way for over one-hundred years. Their cheeses are flavorful and accessible, and Sid Cook, their head cheesemaker, is one of the most decorated Master Cheesemakers in North America.

From Carr Valley, we regularly carry the mixed sheep & goat cheese Mobay, and their popular Apple Smoked Cheddar. Learn more about their cheese here.

Redhead CreameryBrooten, MN

Alise Sjostrom (the nominal redhead of the creamery) details the saga of her journey to exquisite cheesemaking in the About Us section of the company’s website (seriously, go read it), but the SparkNotes are as follows:

Making delicious, distinctive, small-batch handmade cheeses was Alise’s destiny.

Our typical Redhead Creamery array includes Lucky Linda Clothbound Cheddar, Little Lucy Brie, and North Fork Whiskey Washed Munster. Learn more about Redhead’s cheeses here.

Jasper Hill FarmGreensboro, VT

Okay, so Jasper Hill Farm doesn’t quite fit the bill of regionally-located cheesemakers, since Vermont is half a country away from us, but sometimes the exception proves the rule, and furthermore, to the New England region, they are a regional cheesemaker.

We’re losing focus of the task at hand.

Here’s a little blurb from their website that breaks down what they’re all about.

Jasper Hill is a working dairy farm with an on-site creamery in the Northeast Kingdom of Vermont. An underground aging facility maximizes the potential of cheeses made by the creamery, as well as those made by other local producers. Leftover whey from the cheesemaking process is fed to heritage breed pigs, roaming the woodlands beyond the cows’ pasture.

Jasper Hill cheeses are a recent addition to our deli offerings. While our Jasper Hill selections may vary, we’re especially fond of their Alpha Tolman and Willoughby washed-rind cheese. Learn more about Jasper Hill’s cheese here.

Alemar Cheese CompanyMankato, MN

Alemar Cheese Company are small batch makers of French-inspired soft-ripened and fresh cheeses.

Of Minnesotan-by-way-of-California cheesemaker Keith Adams’s meteoric rise to success, their website has to offer this anecdote:

Two years into production, he entered Bent River in the nation’s largest cheese competition, the American Cheese Society competition, and came in third place for cow’s milk Camembert-style cheese, prompting food critic Dara Moskowitz-Grumdahl to write: “It’s like starting to throw javelins one day, and coming home with an Olympic bronze two years later; it’s unheard of.”

Alemar easily occupies the largest piece of real estate in our Grab & Go case. Staples include their Bent River Camembert and Blue Earth Brie. Regular visitors to the case include the Surly Bender-washed rind Good Thunder, and grape leave-wrapped Sakatah. Alemar’s newcomer St. james Tomme is also looking to be a regular fixture in our deli. Learn more about Alemar’s cheese here.

Caves of FaribaultFaribault, MN

Cave-aged cheese! There’s something a little spooky, a little mysterious, and pretty awesome about the thought. Making use of the MN corn belt region’s natural sandstone gives this cheese a distinctive character.

World champion and master cheesemaker Jeff Wideman, of Maple Leaf Cheese in Monroe, WI sends the amazing Fini cheddar to the caves for affinage (a more involved continuation of the aging process) after two years of conventional aging. The caves accentuate the floral notes in the cheddar, and add earthy tones to the finished product.

Our standard CoF offerings are St. Pete’s Select bleu cheese and Fini sharp cheddar. Learn more about Caves of Faribault’s cheese offerings here.

A few others you can always expect

White cheddar

Whether it’s Milton Creamery’s Prairie Breeze or Sartori Montamoré, we love a good sharp white cheddar, especially those with nice citrusy undertones.

Goat cheese

Montechevre Goat Cheese Medallions, or as we like to call them, Goat2Go are a quick, cheap and easy dose of goat cheese goodness, which is why we always keep a few boxes on-hand. Various other goat cheese offerings come and go with the seasons, and half of the aforementioned Mobay (a customer favorite) is goat cheese.

Aged (yellow) cheddar

In addition to Caves of Faribault’s Fini, we really like Widmer’s 2-Year Cheddar. If we’re not carrying some variety of aged yellow cheddar, something has gone wrong. Ensue panicking.

Widmer’s Brick cheddar spread

Spreadable cheddar cheese—sounds way less classy than the experience entails. This sharp and smoky blend of Brick cheese and white cheddar will please refined palates, but is accessible enough to make everyone in the family happy. The best way to eat it is on a nice buttery cracker, but don’t limit yourself. This stuff is versatile.

Hausmade cheese

More accurately hausmade cheese spreads, but it’s too late for splitting hairs. We’re already here.

NWS Boursin

Cream cheese, butter, lemon zest, and fresh handpicked herbs. This smooth and creamy cheese spread might be tempting to eat by the spoonful, though we recommend it alongside crackers and salmon (or juicy, medium-rare steak medallions). This hausmade cheese is a staple of our catering offerings and the sample platters we put out during business hours.

NWS Pimento

This rich and mildly-spicy cheddar cheese, peppers, and mayonnaise spread makes a mean ham & cheese sandwich, or an excellent dip. Set this out at your family gathering or game day celebration and watch it quickly disappear.

Scallion Cream Cheese

We don’t keep this one in the Grab & Go case, but we can whip up a 4 oz, 8 oz, or 16 oz container of it for you in a jiffy! This cream cheese is the foundation of many of our most popular sandwiches, including the Cajun Finn, Northern Bagel, Great Summer Caper, and the vegetarian Fuzzy Bunny. Smooth and mouthwateringly savory.


Are you still with us? This has been merely a cursory look at our cheese options, with just a little bit of our cheese-buying philosophy, but we hope it has piqued your interest.

Where you get your cheese is important. Happy, well-treated animals yield better milk, and thoughtful, passionately-made cheeses beat out mass-produced cheese product any day.

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5 Things: February 14th, 2020

Welcome back to 5 Things™! We have so much to tell you about.

Everyone is sick, injured, or on vacation.

Business slows down in the post-holiday winter season. This makes it an excellent time for our staff to plan vacations, and most who do have no trouble getting that time-off approved.

But what happens during all those overlapping vacations when the remaining folks start dropping due to midwinter illness and injuries?

This is the photo I use when I’m not sure what kind of photo I should use.

Apparently, we handle it just fine. The 3rd-floor office-dwellers swoop in to run deliveries. The delivery and deli staff chip in to make sure prep is complete on time. The sandwich makers flip that switch that turns them from sandwich-making humans into sandwich-making machines.

This is a public shoutout to our staff, who rock even in the most barebones arrangements!

Turkey jerky is now available.

We’re at the height of our experimentation phase, and I’m loving it. The latest in our line of jerky is made with Ferndale Farms turkey, seasoned with Tamari soy sauce, maple syrup, and Sambal Oelek. It’s simple in execution, but has great complexity in its flavor.

It’s just a little bit sweet at first, with a growing heat that gently lights up your whole mouth, and while that is setting, the smoky flavor and the inimitable taste of turkey set in—it’s a comparable experience to the pleasure of eating the Cedar’s Secret sandwich. It’s just tough enough to trigger your carnivorous tearing and gnawing instincts, but easily chewed.

But as much as I have to say about it, you’re just going to have to find out for yourself.

The smoked Ferndale Farms turkey jerky is available for $16/half-pound in our deli. Why price it by the half-pound? Because a half-pound goes a long way!

Smoked salmon jerky is a success!

People are loving our sockeye jerky. Even during this slower time of the year, the batches we make are selling out at a steady pace, and we’ve received glowing reviews from the folks who have sampled and/or purchased it. Do yourself a favor and—at the very least—ask us for a sample next time you’re in. We’re steadily upgrading our jerky production equipment as we go, so it now comes in larger, more even strips, but here’s some eye candy of the early sockeye jerky.

Our sockeye jerky is seasoned with fresh ginger, fresh garlic, lemon juice, Tamari soy sauce, Sambal Oelek chili paste and Shio Koji. Yum.

Smoked sockeye jerky is available in our deli for $20/half pound.

NWS smoked fish coming to Coastal Seafoods!

Twin Cities and Metro Area folks, this news is directed right at you: Coastal Seafoods, in Minneapolis and St. Paul, will be carrying a selection of our Smoked Atlantic Salmon—Traditional, Dill, Black Pepper & Coriander, and All-Season Fillets!

Our excitement over this is two-fold: First, we’re happy to extend our influence to the Twin Cities, and second, we’re really into what Coastal Seafoods is doing.

There’s probably a few more folds and facets to our excitement—including the Minneapolis location’s proximity to United Noodles, another of our favorite food markets—but let’s not go overboard.

If you’re reading this blog on the day it was published, definitely call either location to check on availability, but it should be in stock as of this weekend.

Lola, the hibiscus, is thriving!

Lola—who was only recently named—joined the cast of DeWitt-Seitz marketplace characters in Summer 2018, flowering beautifully on our patio seating area. After that, however, all bets were off: Duluth’s climate is not ideal for hibiscus, hardy as they are.

We all rooted for Lola as she continued to struggle through the following year-and-some-change, but it wasn’t until Flo began rigorous, regimented care of our dear hibiscus—naming her in the process—that she truly began to thrive.

Now Lola is spritzed with water three times a week, and has a prime sunlight location in our office, which will only improve in our new office.


Happy Valentine’s Day! We love you forever!

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5 Things: All Things Traditional

All of February, we’re running a 10%-off mail order sale on all Smoked Traditional Atlantic Salmon products, including A Hygge Box.

Instead of regaling the release of four new sandwiches, and the return of two sandwiches, or blathering about the ongoing emptying of our office, we’ll let this week be a self-guided tour. Follow the links to explore the world of Smoked Traditional Atlantic Salmon—an item that consistently hangs at the top of our bestsellers list.


In other news: Yesterday, your friendly neighborhood blogger had his first bite of The Pack Lunch—the premier sandwich of our upcoming collaborative relationship with our own friendly neighbors at Duluth Pack—and it is really good! Haus rye, with horseradish mayo, a quarter-pound of Corned Bison, cornichon pickles, red onion, maple syrup, and lettuce comprise this perfect trailside sandwich, which will be launched alongside an awesome new Duluth Pack-designed Smokehaus tote bag. Expect a launch date sometime shortly after the ides of March.

In similar fashion, an as-of-yet unnamed smoked fish sandwich will be arriving around the same time. A lovely supporter of the Boundary Waters won the naming rights in the Friends of the Boundary Waters auction last year. We can’t wait to see what sort of name they come up with!

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Sandwich Lab: Returning Sandwiches—The Wagner and the Sebu-Chan

In 2019, we shared nine unique Sandwich Lab creations with you, as monthlong specials. In November, when the Lab reconvened, everyone in attendance ranked those nine sandwiches—after which, the rankings were compared by the sales percentages of each sandwich in what I like to imagine was a highly scientific process.

After all the results were calculated, there were two outliers—sandwiches that excelled in the eyes of our staff just as much as in their popularity amongst our patrons.

So we thought, “Hey! Let’s bring them back for a victory lap.”

I present to you: The Wagner and The Sebu-Chan, with brief commentary from their creators.

The Wagner

Read the full-story here.

Leif says: “The Wagner is a very saucy sandwich in every way! It’s kind of a condiment explosion.”

Ned says: “Try it with Black Pepper & Coriander salmon for extra style-points.”

The Wagner with Beef Pastrami—not pictured: the Wagner with Smoked Turkey

The Sebu-Chan

Read the full story here.

Sebastian says: “I don’t know what to say about it, just make something up!”

Ned says: “Share a bite of the gravlax with your cat! Cat’s can have a little cured salmon* as a treat.”

*Your blogger advises against sharing the onion and scallion cream cheese with your cat due to their toxicity to cats, and against sharing the cucumber because cats are terrified of them.


The Wagner and The Sebu-Chan rejoin our menu Monday, February 3rd, alongside the four new Sandwich Lab specials: Alþings Considered, the Salmon Melt, the Sorta-Torta, and the Catbus. Are you excited? We sure are!

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5 Things: January 31st, 2020

Here we are, already one-twelfth of the way through 2020. It’s going by so quickly. Let’s not tarry: Here’s a snapshot of our week:

Eric’s been out of town (and will be for a bit longer).

Beyond being a great boss/leader/guru, Eric is a family man. While he’s been down in Iowa, helping out with family things, we’ve been doing our best to just hold it together. Eric, if you’re reading this, we miss you!

In his element; in his favorite shirt.

We’re rearranging our sandwich menu.

The sandwich menu is verging on out of control—and we’re adding eight sandwiches to it within the next two months, including six next week. With that in-mind, our amazing illustrator and creative director, Flo, has been out of the (extremely distracting) office all week, re-hand-painting (and color-coding) a large portion of the menu.

The Smokehaus wouldn’t be the same without Flo’s amazing eye for food-styling, design and illustration. Thank you, Flo, for everything you do!

A few Flo fishes

Hannah and Andy have been emptying out the 3rd-floor office.

All the walls on the left hand side (pictured below) are coming down, and being replaced with more cooler space—and maybe a desk for Andy—while the rest of us cram into the new office space, at least until the renovation is complete and equilibrium is attainable.

Here’s a short pictorial tribute to this office:

Walkie-talkie codenames.

Apologies to everyone else who has to live with us in the DeWitt-Seitz Marketplace—we are the weirdos walking around the building with walkie-talkies, making up codenames like “Cougar,” “Meltdown!,” “1225,” and “Hot Snake,” to communicate with each other while we transition between office spaces.

If you run into us in a crowded elevator, it’s okay to look away and pretend we’re not there. We understand.

Codename: Leify Greenz

Sub-list: What I would bring to the game day celebration.

Maybe you love the sport and maybe you just love the food—Either way, enjoying time with friends and family is never a bad thing. You’re spending your time on a deli and smokehouse’s blog, so you likely have a decent handle on setting up a snack table, but you might be looking for something special (or easy—or both) to take your game day snack table to the next level. Well, we’ve got options.

My recommendations, based on what we currently have in-stock:

All-Season Fillet

Let’s face it: smoked salmon is what we’re known for. The All-Season is our ultimate party favor—all the flavors so no-one feels left out; easy to prep (we’ve even got card with helpful instructions in our deli); food for fingers, forks, or your favorite crackers. One fillet is probably enough for everyone at the party to get a chance to enjoy it.

Salumi

Thin-sliced dry-cured meat—packs a lot of flavor into each bite and goes a long way. Right now we have Salamini, Saucisson Sec, and Spanish-style Chorizo in spades.

Snack Sticks

Whether you keep them full-length or cut them up into itty-bits, these snack sticks are guaranteed to please, for any palate—Bison Buddies have a little bit of kick, Big Jims remind me of ground beef and taco seasoning browning on the stovetop, Royale With Cheese are a bacon-cheeseburger in a stick, and Smoked Salmon Sticks are made with delicious sockeye salmon and tied together with buttery goodness.

The Usual Suspects

Two delicious hausmade cheese spreads and an exquisite salmon spread—just dip in your knife or cracker, then place immediately in mouth.

Cheese Spread

Honestly, our entire cheese selection is a fairly safe bet, but this spreadable cheddar is guaranteed to appeal to everyone.


That’s all for now! See you next week. If you’re still itching for more NWS content to imbibe, check out this week’s series of Sandwich Lab blogs.

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Sandwich Lab: The Catbus and The Sorta-Torta

The two Sandwich Lab specials we’ll be talking about today share a common thread—attempts at encapsulating favorite food experiences using the ingredients readily available at our deli. One to a savory Japanese pancake, the other to a staple of Mexican lunch menus.

Emma and Patricia have each come up with creations that blend components we’ve had all along into sandwiches that stand out from our other offerings. Without further ado, let’s take a closer look at The Catbus and The Sorta-Torta.

The Catbus

The Catbus is an okonomiyaki-inspired sandwich that’s named after an iconic Studio Ghibli character, and as such, it is pure Smokehaus sandwich menu in intention and execution: an attempt to recreate a favorite food experience with ingredients we have on-hand, paired with a pop-cultural reference for a name.

Okonomiyaki, a savory Japanese pancake sometimes referred to as “Japanese pizza,” translates to “grilled as you like it.” Haus-baked Prince Myshkin rye bread, toasted alongside red onion and kimchi, dressed with mayo and sriracha, and garnished with cilantro is undeniably how we like it: simple, savory (prepare to come face-to-face with the subtle power of fish sauce), and just a little spicy.

The Catbus joins our menu on Monday, February 3rd, alongside Alᚦings Considered, the Sorta-Torta, and the Salmon Melt.

The Sorta-Torta

The Sorta-Torta is a bright new addition to our sandwich menu. Between the slices of Spanish-style Chorizo, fresh jalapeño, sriracha, and black pepper, there’s plenty of spice to wake up your taste buds, with hausmade cumin slaw, mayo and cheddar cheese to balance the scale.

This sandwich is like no other on our menu, and that’s just how Patricia planned it.

Spending many of her years on this planet in the Twin Cities, around plenty of places that offered fantastic tortas, she wanted to see what she could use around the Smokehaus to recreate that experience. A few standard torta ingredients are absent or remixed—aficionados will notice the lack of refried beans, and choosing a hero roll over pan francés—hence, the “sorta,” but there’s no need to dwell on what this sandwich isn’t, because it’s tasty as heck.

The Sorta-Torta joins our menu on Monday, February 3rd, alongside Alᚦings Considered, the Catbus, and the Salmon Melt.


Thanks for tuning-in yet again to this series about the upcoming additions to our sandwich menu. We hope you are too—whether you’ll be visiting our deli tomorrow or in a few months, they’ll be here for you.

We’re so dang excited to share all these new sandwiches with you next week, but let’s not forget about the returning favorites from last year’s Sandwich Lab cycle—the Wagner and the Sebu-Chan

WHAT IS SANDWICH LAB?

A STORY PILFERED FROM PAST BLOGS.

*Bum bum*

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:

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, 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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Sandwich Lab: Alþings Considered and The Salmon Melt

Sandwich Lab Specials are back! Rather than running monthlong specials like last year, we’re going to bring all the new sandwiches to you at the same time, and keep them around for a while longer. Each one of our sandwiches eventually develops some degree of cult-following, and we want to give these staff-favorite newbies the same opportunity.

Today, we’ll be talking about two sandwiches that share something in common with each other, and with our most successful sandwich model: fish sandwiches. This is the first installment in a series of blogs about the eight sandwiches set to grace our menu before summer, including six new sandwiches—four from the most recent Sandwich Lab, and two collaborations—and two returning favorites from last year’s Sandwich Lab.

Not your average matpakke.

Alþings Considered is based on the open-faced sandwiches Andrew beheld at his bestemor‘s 90th birthday in Stavagner, Norway: rye bread, brushed with cream cheese and topped with gravlax, capers, lemon slices, fresh dill, and other fixings.

After Andrew joined the Smokehaus team, he began trying to recapture the majesty of de smørbrødene, finding the necessary ingredients readily available on our sandwich line and in the prep kitchen.

Andrew’s take on this sandwich begins with two slices of our haus-baked Prince Myshkin rye bread, a few generous swipes of scallion cream cheese, capers, Atlantic salmon gravlax, tomato slices, hausmade quick pickles, and a hausmade Nordic slaw developed just for this sandwich, featuring thinly-sliced cabbage, radish, and lemon, dressed with vinegar and dill.

At the very least, this smørbrød is a reminder that gravlax is amazing. At best, well, you’ll just have to try it for yourself and find out.

And what about that name? How are you meant to pronounce that non-Roman character? I’ll spare you the cursory linguistic and historical lessons, and skip ahead to the answer—it’s a voiceless dental non-sibilant fricative consonant. If that’s not helpful, think of NPR. If that’s still not helpful, there are some clues in this paragraph for you to follow in pursuit of the origin of this name.

Alþings Considered joins our menu on Monday, February 3rd, alongside the Catbus, the Sorta-Torta, and the Salmon Melt.

Speaking of the Salmon Melt

TK, our beloved inventory expert and wine connoisseur, sought to fill an obvious gap on our menu.

In TK’s words, “The tuna melt is one of the best deli sandwiches ever.” While we’ve never been a tuna joint, we have something that compares quite favorably to the average tuna salad: Smoked Salmon Pâté.

TK’s Salmon Melt is a essentially a classic tuna melt, with a hearty portion of our Smoked Salmon Pâté substituted for the tuna salad: Two slices of buttered haus-baked Pullman white bread, toasted alongside cheddar cheese-topped salmon pâté, assembled with a chunky dill pickle/red onion/celery relish.

The Salmon Melt gives our Smoked Salmon Pâté—which itself features the bright and exciting blend of such flavors as lemon juice, horseradish, Cajun seasoning, dill, scallions, and parsley—another context in which to shine, and in unexpected circumstances: served hot.

The Salmon Melt joins our menu on Monday, February 3rd, alongside the Catbus, the Sorta-Torta, and the aforementioned Alᚦings Considered.


Thanks for tuning in to this latest series of product features. Scandinavian fans, please forgive my sloppy attempts at Norwegian linguistic and cultural analysis: I took one semester of Norwegian at St. Olaf College, and my best friend moved to Norway a decade ago—we’re just pretending that makes me qualified.

For more information about Sandwich Lab, please read the copy-pasted details below:

What is Sandwich Lab?

A story pilfered from past blogs.

*Bum bum*

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:

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, 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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5 Things: January 24th, 2020

It’s my favorite time of year to be at work. I’m happy to see the business battling sales records all Summer long, and there is a certain excitement that comes with the furious tide of December mail order days, but I prefer taking life a bit slower.

The post-holidays Winter to early Spring segment of the year is the time when we try new things, be they grab & go items, like cookies, pasta salads, and condiments, or new smoked meat and fish products for our deli cases. Right now, our fish, meat, and grab & go cases are fully-stocked with goodies.

It’s also the time for larger projects, and planning for the aforementioned projects: A break from the routine, and, of course, time for a few more breaths between each movement.

Here’s a few things that happened this week.

Megan cleaned and organized the deep freeze.

No one asked, “Hey, Megan—would you like to clean the deep freeze?” In fact, it was Megan who asked, “Hey, is it cool if I clean the deep freeze?”

Four hours later, it went from a chaotic state—which, for my anxiety’s sake, I don’t have a photo of—to this nice, organized area in which I will still always irrationally fear becoming trapped.

This is much better.

Thank you, Megan!

Work began on our new office.

The plan is to knock down a few walls in our current third floor office, so we can fit another large walk-in cooler in our collective space, leaving only enough room for the mail order office and workstations.

Meanwhile, Rosewater Music has moved their operation to a new location, and we’re taking over that space—conveniently also on the third floor of the DeWitt-Seitz building—to accommodate our creative team, managers, and anyone else who would be displaced.

More details and photos will be coming in the next handful of weeks.

We finally have jerky.

This business may be in its third decade of life, but we haven’t run out of ideas yet.

Jerky is an often-requested item at our deli, and with the success of other take & eat items like our host of snack sticks, and Patricia’s various baked goods, Eric decided it was time to give the people what they wanted.

We’re currently offering three varieties of Smoked Jerky—Umami Tsunami Bison Jerky, Maple Bourbon Bison Jerky, and Sockeye Salmon Jerky—with plans of new varieties to come.

Learn more about our Smoked Jerky here.

Soba Noodle Salad.

Patricia came up with this delicious new use for our Teriyaki Smoked Tofu, which is now available out of our deli meat case for $8.50/lb.

I could say some more about it, or you could just read the list of ingredients:

The savvy cook will know what to do with this list better than I, but if you’d like to skip all the steps of smoking tofu, preparing the noodles, chopping and grating the ingredients, and more, just stop in and try it.

Patricia is working on a few other pasta salads at the moment, and always up to something new in the bakery. We’ll do our best to inform you as each of these new offerings occurs.

Sandwich Lab Specials return!

This is the preview to the preview: Next week we’ll be announcing the FOUR NEW SANDWICHES coming to our menu from the November 2019 Sandwich Lab.

And two sandwiches from last year’s cycle of monthlong Sandwich Lab Specials join the permanent menu: The Wagner and The Sebu-Chan. Each selected based on their successful sales numbers, as well as their popularity amongst our staff, who voted these the top two.

On top of all that, come March, we’ll be offering two new sandwiches: an as-of-yet unnamed smoked fish sandwich in development, and The Pack Lunch, our sandwich collaboration with our friendly neighbors at Duluth Pack.

2020 is going to be a big year for new options at the Smokehaus.


After all that I’ve said about this being a slow time of year, the news broke to me this morning that there will be two hockey tournaments in town this weekend, so gear up for a busy handful of days in Canal Park.

See you next week, with a bunch of new Product Features, and at least five more Things™.

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Product Feature: Smoked Jerky

“Do you have any jerky?”

The above has been a common refrain while acquainting our customers with the deli cases. And now we can finally answer in the affirmative.

Jerky is here! Our beloved owner, Eric, always eager to listen to what the people want, then give them a better version than they expected, spent some serious one-on-one time with his home smoker developing these recipes, and is finally ready to present his work to the world!

Right now, we’re offering three flavors of Haus-smoked jerky, with plans to grow that list. Like all products at NWS, our jerky is made with the highest-quality—locally-sourced where applicable—meats, perfectly seasoned and processed by skilled hands.

Let’s take a closer look at each of the flavors:

Maple Bourbon Bison Jerky

Sometimes simple is better.

Our Smoked Maple Bourbon Bison Jerky follows that philosophy, letting mouthwatering strands of North American Bison Eye of Round speak for themselves, with just the right amount of maple syrup and bourbon, and a healthy dose of salt and pepper.

Maple Bourbon Bison Jerky is available in our deli for $19 1/2lb

Umami Tsunami Bison Jerky

Ride the savory wave!

Experience another side of bison, packed with a palate-awakening blend of flavors—Tamari, Worcestershire sauce, Sambal, Shio Koji, ketchup, and, of course, black pepper—and smoke-finished to perfection.

And it’s fun to say aloud.

Umami Tsunami Bison Jerky is available in our deli for $19 1/2lb

Wild Sockeye Salmon Jerky

Our savory-sweet Wild Sockeye Salmon Jerky will make your mouth water!

Flavored with a blend of ingredients that will remind longtime Smokehaus fans of our old sockeye gravlax—fresh ginger, fresh garlic, and lemon juice—and tied-together with sugar, and the potent umami combo of Sambal Oelek and Shio Koji, this sockeye salmon jerky is destined to be a hit.

There’s nothing fishy about it, except the Wild Sockeye flavor you love.

Wild Sockeye Salmon Jerky is available in our deli for $20 1/2lb


Our smoked jerky is a perfect answer to hunger right out of the deli case, or saved for later on. It’s smoked and dehydrated, so you can take it with you on the trails, on a plane, or in the car. We’ve priced it out to sell by weight, and rest assured, even a quarter-pound goes a long way.

Expect more flavors coming soon. Rumor has it Eric’s got Turkey Jerky on his mind.