Somehow it’s suddenly feeling (and looking) a lot like winter around here, which means it’s time to layer up. Luckily, we’ve got you covered!
Owning a hooded sweatshirt is mandatory here in the predictably unpredictable Zenith City. Our new hoodies are available in either a pullover or zip-up style. Featuring our logo on the front and our iconic neon sign design on the back. Never leave home without it! Printed locally by Duluth Screen Printing.
And don’t forget the base layers, our signature “fish” and “pig” t-shirts illustrated by Rick Allen. (They make great gifts! 😘) Printed locally by On the Limit.
Top it all off with a knit beanie hat featuring an embroidered Smokehaus logo. Sure to keep your internal temperature perfectly regulated whether you’re digging your car out from the latest blizzard or sitting next to a campfire out under the stars. Made, once again, by Duluth Screen Printing.
Speaking of gifts, we also have some Smokehaus-y stocking stuffers!
This savory cheesecake is perfect when sliced relatively thin as an appetizer, but also works well for lunch or even as an entrée. Fans of our Northern Bagel will be familiar with its creamy, lightly salmony flavors.
4 Tbsp melted butter
1 large egg white
1 ½ cups crushed bagel chips
24oz cream cheese (bring to room temperature before mixing)
2. In a small bowl, combine melted butter, bagel chips, and egg white. Press the mixture into the bottom of a 10-inch spring-form pan. Bake for 8 minutes. Remove from the oven to cool, and adjust the oven to 250°F.
3. In a mixing bowl fitted with a paddle attachment, blend the cheese, sour cream, cornstarch, and salt until combined. Mix in the eggs. Remove the bowl from the mixer and fold in the smoked fish and chives. Pour mixture into the cooled crust.
4. Bake at 250°F for 1 hour, then turn off the oven and let sit in the oven (don’t open the door during this process) for an additional hour. Cool on a rack for at least 4 hours. Carefully un-mold (you may want to run a knife around the edge first) and refrigerate until ready to serve.
Tip: The flavor of the smoked salmon is more apparent as the cheesecake warms up after refrigeration, so you may wish to allow your slices to warm up a little before serving.
For the safety of our staff and customers, our doors remain closed. Our space is simply too small to socially distance. But good news! We continue to provide everything our little shop offers through no-contact local delivery and no-contact pickups outside our doors. And there’s the added bonus of not having to wait in line! Instead, think of it as a “virtual line.” While you wait, we encourage you to explore all that our beautiful Canal Park location has to offer.
We are incredibly grateful for the amount of support, encouraging words, and positive feedback we have received from our customers. Our love for food has not faded and we are as committed as ever to providing safe, exceptional customer service.
Have any questions about how and where to find your pickup order? Here are a few answers:
How do I place a pickup order?
You can place it online or you can call us at 218-724-7307. We recommend placing your order online for the fastest turnaround.
How do I pay?
Payments are taken as usual online. If you’re calling to place an order, we will take your payment information over the phone.
Can I tip?
Yes! Both online and over the phone. Everyone appreciates it.
How will I know when my order is ready?
If you order online you will receive an email with the pickup time. We will give you an estimate over the phone. When your order is ready it will be placed in our no-contact pickup zone.
Where do I pickup my order?
Our no-contact pickup zone is located just outside our doors. There you will find a rack with your order. Your order will have your name written on the bag.
If you have any questions, please give us a call at 218-724-7307.