Welcome back to my blog of many things.
I didn’t quite make it to the research phase of writing this blog this week. Things are busy, so some things take a sideline. Here’s some things off the top of my head.
- The special that started it all!
I acquired this bit of information recently, and it has to be one of my favorites: During preliminary research for a piece about the history of our daily specials, I learned that the first NWS daily special was a polish sausage braised with Frostop root beer and “some [okay] sauerkraut we didn’t make.” I haven’t tried this yet, but when I get to it, I’ll share my findings.
- New sandwiches!
Don’t we have enough sandwiches on our menu already? I don’t know. Probably not. In 2018, our Sandwich Lab was too good, so in 2019, we’re adding 9 sandwiches (and a salad) to our menu, for a limited time only. Sandwiches with names like “The Breakfast Club,” “The Spinderella,” and “The Bloody Mary” will be making their NWS debuts as month-long specials throughout the year. The salad (which I have eaten my last ten shift breaks) will have a permanent slot on the menu. There may be some sort of voting at the end of the year to find a new permanent addition to the menu. Again, I don’t know. We’re kind of playing this by ear and trying to have fun with it. Keep your eyes peeled for upcoming promotion for this year-long event.
- The recipes are being gathered!
We have barely come down from our catalog release high, and we’re already plotting another major endeavor into the printed medium. I cannot say too much, nor would I like to create any unnecessary expectations, but the near future (at the very least geologically speaking) holds an official Northern Waters Smokehaus cookbook. If you can’t hold in your excitement and need something like this in your life now, stop by our shop, pick up some of our complimentary recipe cards, write a few notecards of your own musings, observations, and anecdotes, then cleverly bind the stack with string to create your own Unofficial Northern Waters Smokehaus Cookbook.
- Bison is back!
It’s been back for a while—both as our corned meat of choice (the ’06 with corned bison is unreal), and alongside our beef pastrami—albeit in limited quantities. We source our bison from North American Bison Cooperative. For our pastrami, we’ve switched from the eye of round cut to chuck roll, and in my humble opinion, it was a wonderful decision. The fat marbling and flavor in that large hunk of muscle is phenomenal, and is well-complemented by our haus-baked Prince Myshkin rye.
- Something smells fishy!
If you have noticed that something seems to be afoot, or felt as though you may find a clue around our deli, it may be due to the Cedar Island Conservancy rainbow trout and brown trout we’ve had in our fish case. They’re smoked whole (like we do with whitefish and ciscos) and they’re beautiful to behold and delicious to taste.
Thanks for stopping in. Smell ya later.
Oh, and don’t forget that our new gift cards look awesome and for every $100 worth of gift cards you buy before the end of December, you’ll receive a bonus $20 gift card.