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5 Things: February 15th, 2019

For one of the slower weeks we’ve had in recent months, and for a week that I spent mostly off-duty as a Smokehauser, I’ve got a lot more than expected to tell you.

For example—and this isn’t even going to be one of the Things™—I just had the opportunity to proofread the introduction to a mock-up chapter for our cookbook proposal, written by our should-be poet general manager, Mary, and it was beautiful. The chapter is titled “Winter”—which is all the teaser you’re getting, for now—and her introduction, in classic Midwestern form, bundles up, grits its teeth, and takes a long, hard stare at and past the blankness and bleakness, to uncover the poetry of our longest season.

Personally, I’d still rather be hibernating, but Mary may have just sown in me the seeds of a new appreciation, and someday, you might get a chance to read what she’s written.

So what about these Things™, eh?

I hear you on that, friends. This week, the Things™ sort of speak for themselves, and I have some pictures, which are worth ~1,000 words, so I’ve also come to consider what I’m even doing here. Why even bother churning out these nouns and verbs, when a brief title and an image would suffice?

Because I care.

Also not one of the Things™. Just thought you’d like to know. Someone cares—me, specifically—about entertaining you. Which may not be much, but may be just enough.

Here’s a Thing™

We’re getting a new sink. I am not certain whether the events that brought this replacement into effect were exciting and explosive, or if we just took the wise path and replaced it before it snapped off, but I can tell you that this sink was hanging on for dear life, and the replacement is welcome.

And another Thing™–Hint: It is not my hand.

We tried grease pencils as a substitute, we tried mindfulness about taking them out of our pockets, we used string to anchor them to their area of use, and time and time again, we were left with unsatisfactory results. Sharpie permanent markers are pricy little buggers, and yet they remain so important to how our business functions. White sharpie on butcher paper is just so legible (ungh!) and ballpoint pens stab holes in our wrap-jobs like it’s their job. But this time, we think we’ve got it right. We have lighter leashes for our markers. Here’s to saving some money on writing utensils this year!

Sockeye Buddies are now available.

I got to taste one fresh out of the smoker, and they are fantastic.

Mmm…sockeye buddies

They’re made up of our wild-caught Smoked Sockeye Salmon, Smoked Atlantic Salmon, lemon juice, brown sugar, salt, pepper, and coriander, contained within a lamb casing.

The sockeye sticks come as part of a push from our owner, Eric, to stock our shop with more grab&go items that showcase our smoked fish and meats.

Meat sticks are a great way to do that, and are always well-received. Currently, we are rocking beef & pork adobada sticks (Big Jims), bacon-cheeseburger sticks (Royale With Cheese), Sockeye Buddies, and, of course, our classic Bison Buddies.

Sockeye Buddies are $3/stick. Big Jims & Royales are $2/stick. At time of press, Bison Buddies are still being sold by weight, at $25.99/lb, but that will be changing to a per-stick price in the next few weeks.

We want to run too many different specials.

So we’re just going to run them all, in a rotation, specifically on Wednesdays and Thursdays.

Wednesday’s special will rotate between the classic Hot Pastrami sandwich, Smoked Ribs, and a Brisket sandwich.
Thursdays will feature a Hot Porketta sandwich, and will be a flex day for various other specials that we want to try out.

Check out our Twitter & Instagram profiles on those mornings to stay in the loop.

A 5 Things sub-list: my five favorite menu signs

So, Thing™ number five, is another list. I promise the recursion ends here. Flo, our powerhouse of paint, our fountain of font, our doodler-in-chief, has done it again and begun revitalizing our epic sandwich menu. Some love it, some don’t love it, some have a hard time reading it and I’m not going to make any assumptions either way about why that is, but regardless of where you stand on it, you will fall, because it is mounted on a wall and gravity.

What follows is my current favorite five menu boards. These are not necessarily my favorite sides or sandwiches, mind you, but they are all damned fine stacks of bread, meat, vegetables, and/or sauces in their own way.

Come check out the signs yourself. Until the next 5 Things™.

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5 Things: February 8th, 2019

UPDATE: CAKE PHOTOS ADDED!!

We’re in the middle of the cruelest month of the year—in terms of weather—but February is a notoriously sweet month as well. Rather than focus on harsh weather, let’s focus on the sugar.

The Sugar Plum Gift Box!

In conjunction with our DeWitt-Seitz Marketplace neighbors, Hepzibah’s Sweet Shoppe, we have assembled an extra-sweet treat for two: The Sugar Plum gift box features dark chocolate malted milk balls & sugar plums from Hepzibah’s, and we supply a stick of salamini, Rosemary Croccantini crackers, and a jar of Fabbri Amarena cherries. All of this comes with a NWS tote bag in which to carry your picnic.

#cute

Make it sweet!

Want to do something special for someone sweet leading up to V-Day? Spread some kindness to someone whom you love, like, or want to show some serious appreciation by sending them a sandwich through our delivery department, and for an extra $2 we’ll Make it Sweet—with a handwritten card and some Swedish Fish tied to the order.
Not to be confused with the “Hey, Sweetie!” gift box.

Patricia’s cookies (and more)!

It might just be my coworkers and I buying all of them (because they are so good), but Patricia’s cookies are continually flying off the shelves.

So far, she has blessed us with carrot cake cookie sandwiches with honey cream cheese, the quadruple-ginger cookies (pictured below), and gluten-free coconut macaroons.

Quadruple-ginger cookies

And this morning, she surprised us again. When I began opening the shop this morning, Patricia was nowhere to be found. Admittedly, I did not put forth much effort to find her. Then, after I disappeared for a minute, I returned and there she was.

I didn’t notice the donuts at first. A few minutes passed before my eyes wandered to the cake pan just a few feet away.

Unexpected Friday special by Patricia

“Patricia, did you make those donuts?”
“Yes.”
“Where?”
“At my house.”
“Why?”
“I thought it might be good to make a Donut Cuban sandwich with the pulled pork.”

Thank you, Patricia, for all you do.

Here’s another surprise by Patricia, available for the first time today:

Ham & Swiss Puff Pastries

Pine Cones & Royale With Cheese!

There’s not much need to pack our deli-cases full of unsliced meats in the Winter. We prefer to focus on sandwich specials and prepared items that highlight our products, so that when the grocery sales pick back up, folks know exactly which smoked meats they want and have some ideas for what to do with them.

But an empty-ish case isn’t great to look at. Our solution? Come up with some “easy” items that customers can pick up and snack on with minimal effort.

When the phrase “meat cone” started getting thrown around, I was thoroughly perplexed, but now I’ve seen the light. In adorable cones made of pine, we’ve assembled little personal charcuterie boards, with salumi, pork loin, Castel Vetrano olives, cheese, and assorted smoked meats (dealer’s choice). It’s sort of like a Salami Basket for one. They’re available in our deli for $8.

Is Somethin’

We’re also on a snack stick kick. Bison Buddies have consistently been a bestseller. If I had a nickel for every time I crushed a customer’s soul by letting them know we’d sold the last Bison Buddies of the day, I would be floating around on a mid-range pontoon boat, drinking cheap sparkling white wine and working one day a week, just to keep a little structure in my life. But here we are.

Last weekend the smokers made Big Jim Buddies—beef and pork adobada sticks made with New Mexican Big Jim chiles. They sold out over the weekend, but the smokers are already making more.

After the Big Jims, there were some early experiments with Sockeye Buddies, which need a bit more tweaking, but will be coming to a Northern Waters Smokehaus near you very soon.

The most recent installment in the Snack Stick Saga is the Royale With Cheese: ground beef, bacon & melted cheese in a lamb casing. If you get the reference, you get the reference, but I think these ingredients speak for themselves. They’re currently in-stock, and we plan on keeping them coming. Never again, we hope, will you have to suffer a NWS shopping experience without Buddies.

Sam’s last day…

This last one’s a tad bittersweet: Our former shop manager, Samantha (or Sam, or Salm, if you have caught the pun on her Dickie’s work shirt) is finally parting ways with us to follow the next great adventure in her life. Sam had been splitting her years between Scagway, Alaska and Duluth, Minnesota for as long as I’ve been at the Smokehaus, then took on the position of front-of-house manager at our briefly lived but beloved Northern Waters Restaurant, before stepping in as our shop manager here at NWS.

Sam is, among other things, hilarious, compassionate, driven, and highly-intelligent, and although I’m going to let her keep her life plans to reveal for herself, I am convinced she’s going to thrive in this next adventure.

Her successor, Leif is thoroughly trained-in and shares all the above qualities, but that’s enough about Leif in this post about Sam.

Sam, if you’re reading this, don’t forget to come visit us from time to time, and bring Brewster.

Sweet, sweet Brewster

To offset the bitter in this bittersweet cocktail, and accentuate the sweet, Mary got an ice cream cake from DQ to honor the occasion. The cake photo is coming. We won’t leave you hanging.

There you have it. I’m sending you all warm & fuzzy vibes from this 5 Things post. Until next week…
One more photograph of the bacon-cheeseburger buddies we’ve affectionately dubbed “Royale With Cheese”
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5 Things: February 1st, 2019

This year already feels like it’s going by too quickly. Welcome to the first 5 Things of February.

  1. We closed early due to cold!We consider ourselves a pretty hearty bunch around here, but unsafe conditions and general lack of business due to the -100°F or whatever windchill (cold stories are not dissimilar to fishing stories), had us closing down the shop at 1pm on Wednesday.Generally, we try our best to be here for you in all forms of weather, but there comes a point where risking frozen appendages and cars breaking down in parking lots far from home just isn’t worth it.
  2. Experiments with snack sticks! 

    Adobada spices

    partial Sockeye Buddy recipe

    Bison buddies are one of our most popular items. People love snack sticks, it turns out. Presently, we have a lot of time on our hands, and a lot of space in our coolers, so the smokers are going buck wild in development. Today they’re smoking Beef & Bacon Adobada Buddies and Sockeye Salmon Buddies tomorrow. Next week, rumor has it they’ll be throwing together Bacon Cheeseburger Buddies. And I don’t think they have any plans of slowing down. They’re going to keep churning out these new flavor creations until something—please forgive me—sticks.

  3. Porketta special and soup/chowder specials!

    Northern Waters Restaurant Lake Superior Lake Trout Chowder w/ Brule River Brown & Rainbow Trout Roe

    We switched up our Thursday daily special this week. Using the same roll as our hot pastrami special, we topped it with thick-cut hot porketta, sliced cabbage, and fennel-garlic-herb aioli. We’re going to be running this special again, so if you’re sore about missing the first round, come down next Thursday.On Monday, we brought a favorite Northern Waters Restaurant recipe to our deli and offered Lake Superior Lake Trout chowder. The frigid weather seems to call for hot soup, so for the foreseeable future we’ll be offering $8 bowl/biscuit specials on Mondays, then $4 cups and $6 bowls until the week’s batch is gone.

    Porketta Stack – Thick-cut porketta, thin-sliced cabbage, and fennel-garlic-herb aioli on a roll. Available on Thursdays for the foreseeable future.

    On top of all that, it seems like every week there are new treats to try around here, whether they be cookies, meat sticks, soups, sandwich specials, sides or sauces.

    To stay on top of our daily experiments, follow us on Twitter, Instagram, and Facebook.

  4. Last week of the Breakfast Club!The first installment of our Sandwich Lab monthly specials is nearing its end. The Breakfast Club, a Clubhaus variant described by its creator as “unctuous and balanced,” will be available through the weekend, and relinquishes its spot on our menu for the next installation in the Sandwich Lab series: The Wagner.While the Breakfast Club might yet make future appearances in our deli, we will undoubtedly pretend to forget about it after Sunday. If you haven’t tried it yet, don’t let the opportunity slip. I’ve heard this Sunday is supposed to be “warm,” and a great day to try something new.
  5. Sugar Plum & Hey Sweetie gift boxes!V-Day is just around the corner, and we’ve got some special gift boxes designed especially for the lovers out there. These boxes are also available for pick-up and delivery in town.“Hey Sweetie!” — $48 + standard shipping. From the product page:
    Let us help you appreciate your sweetie. A little goes a long way. That’s what we’ve learned. Little moments, small gestures grandly received, extraordinary or mundane, they all make up the choreography of your sweet life as two. Send something made slowly, with love and appreciation for the process. Our “Hey, Sweetie” box includes Smoked Lake Superior Lake Trout, Black Pepper & Coriander Smoked Salmon, regional cheese and Croccantini crackers.

    Sugar Plum — $50 + nonperishable shipping. From the product page:

    Our favorites packed together for your delight and convenience. This box features our own Hausmade delicacies, as well as local favorites, for your loved one.

    Here is a lovely photo of an unboxed Hey, Sweetie box

    And here is an adequate photo of a Sugar Plum box, taken by Yours Truly, and not by our skilled visual media team.

    Gosh! That last one was a little vague. Let me tell you a bit more. The Sugar Plum comes with Dark Chocolate Malted Milk Balls & Sugar Plums from Hepzibah’s Sweet Shoppe, Fabbri Amarena cherries, Rosemary Croccantini crackers, and a salamini, all packed up in one of our red Smokehaus totes.

     

    They’ll probably update that product page while I’m working in the deli today. Don’t @ me.

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5 Things That Happened This Week At NWS

  1. A new shop manager!

    Our current deli manager, Sam, will soon be leaving us to pursue a new and exciting chapter of her life. While she will be dearly missed, we are pleased that Leif will be stepping up to fill her shoes. Leif has been with us for around four years, and has previously demonstrated his mettle as an assistant deli manager. He is one of the funniest people I know, and I’m looking forward to this new era under his iron rule.

    Leif playing music at our 20th Anniversary Party

    Oh, and by the way—Leif and another Smokehaus team alumnus, Sonja Bjordal (from Feeding Leroy) are sharing the stage tomorrow night (January 26th) at Sir Benedict’s Tavern on the Lake. There is no cover charge, and music starts at 9pm.

  2. Winterfest!

    The Minnesota Craft Brewers’ Guild has invited us to participate in their Winterfest event today (January 25th) at 7pm at Union Depot in St. Paul. From the Winterfest page:

    “Minnesota’s craft breweries are partnering with more than 20 restaurants to pair high-end beers with high-class bites at the 2019 Winterfest craft beer festival. The Minnesota Craft Brewers Guild event gives craft beer fans a one-of-a-kind new format to enjoy the beers they love alongside specifically designed small plates to highlight the state’s craft beer industry and top chefs.”

    So, yea. As always, we’re honored that people think so well of us and what we’re doing up here in Duluth. We’re bringing some wild tacos to Winterfest. Picture this: Fried potato shell, topped with porketta, fennel, onion, haus-made hot-sauce, and lemon vinaigrette. I am jealous of all of those who get to taste this, rather than simply write about it.

    Tickets for the event are still available. $90/person, or $50/sober driver (food & non-alcoholic beverages included). I imagine no one will leave unsatisfied.

  3. Hoops pop-up!

    It feels like it has been forever, but we’re back on our pop-up game. Tonight, from 5 until we run out of food, we’ll be serving up brats at Hoops Brewing. On the menu, we have Italian sausage with roasted red peppers and onion and beer brats with sauerkraut, with potato salad and creamy Koolslaw available as sides.
  4. Carrot cake cookies!

    This was the best I could do with the resources available, but it still looks pretty tasty, no?


    Patricia, a new member of our team, has been blowing our minds with a variety of cookies and pastries, and we threw a dozen of them in the grab & go case this week: carrot cake cookie sandwiches with honey cream cheese.

    They went fast, but I doubt this is the last we’ll see of them. See, part of the vetting process is that we all have to test them. And, um, we’re going to want to test them again pretty soon here, I’d imagine.

    Basically, here is your reminder that stopping into our deli and seeing what kind of new flavor-of-the-day/week/month specials and deals we have for you is not a terrible idea. We’re always coming up with something new.

  5. We got a new coffee maker! 

    It turns out that when a large part of your business is conducted through FedEx, they want to hook you up with cool stuff. We had a lot of what I heard colloquially referred to as “FedEx Points” and a perennial problem of our high-quality Duluth Coffee Company coffee turning out as burnt, acidic death water.So we cashed in those FEPs and nabbed this new robot friend on the left:

    Left to right: box of scratch paper pads, new coffee maker (lovingly named “Leonardo DaCapresso”), old coffee maker, deep-freeze

    After we “Office Space” the old one, we’ll have all of that extra room for coffee accoutrement, or donut platters or whatever else they come up with.

Here we are again, at the end of our 5 Things. I hope you feel better informed about life around the Smokehaus, or that you’re at least mildly entertained.

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5 Things

5 things that happened this week at Northern Waters Smokehaus

Is it cold where you’re reading this? It’s very cold where I am writing it. Let’s just go ahead and make that a sub-theme for the week. Coldness. Sure, there’ll be other stuff too, but it’s easier to write about your passions, and I am passionate about warmth. If you’re like me, you’re in luck.

  1. We have winter hats!Whether you call it a beanie, toque, stocking cap, or watch cap, it keeps your head warm and it looks cool. I purchased one of these hats for research purposes, and my experience wearing it so far has been favorable. The hat feels and looks good, and kept my head properly warm in 1º Fahrenheit weather. We’ve dabbled here and there in other apparel, but this is our first winter hat, and we found a great company to work with. Brist Custom Apparel & Design is committed to “creating sustainable supply chains. By committing to quick turnaround times and low minimum orders [they] reduce excess waste allowing [them] to focus on high customization and private label design while at the same time giving companies what they need when they need it.”Making great food is our first priority and our primary market, so working with a textile company that can work with our specific needs and is committed to sustainability is a win all around.The hats are available in our shop, with your pickup or delivery order, and via mail-order for $24. You’ve let us warm your heart with our food, now let us keep you warm with our hats.
  2. Delivery has been busy!I’m not necessarily saying the cold weather is to blame (or to thank), but while our deli hasn’t had a noteworthy lunch rush all week, the basement (where our prep/pickup/delivery department is hidden) has been ploughing through large tickets at high speeds. It seems like many folks around town are trying their best to avoid leaving the comfort of their homes and offices. I do not blame them.The 10-day forecast is looking bleak, so here’s your reminder that we deliver all your favorite sandwiches & salads (groceries & apparel too) with no delivery charge (though it is very kind and very acceptable to tip your delivery driver) from 10am-5pm daily, and you can place your order over the phone @ 218-724-7307 (ext. 1) or online at our website (I’d link you, but you’re already here—check our homepage and follow the lead of the image below).
  3. We catered the gubernatorial inauguration! More precisely, we were selected alongside a number of other awesome vendors to provide food for the event. For the event, we assembled a crack squad of our staff to develop a couple of meaningful culinary treats that showcase our heritage and our commitment to exploring the flavor palate.They ended up settling on bison Wellingtons with fromage fort (“strong cheese,” a blend of cheeses with white wine, garlic, & other spices) & mushroom powder, and potato crisps topped with whitefish pâté,* radish sprouts, & brown/rainbow trout roe (from the Brule River).
    We are honored to have been selected, and hope anyone who got a chance to try our hors d’oeuvres enjoyed them.*Whitefish pâté is available in our deli, etc. for $5 per 8 oz. tub for the foreseeable future, and coming from someone who doesn’t especially favor whitefish, it is delicious.

  4. We participated in Food for Thought! Any opportunity we have to give back to our community is an affirmation of what our company stands for. Last night, we took part in Fond Du Lac Tribal and Community College Foundation’s Food for Thought event, which is an annual food tasting event to raise scholarship funds for deserving students.We brought Finnish rye crackers topped with greek yogurt, dill, lake trout and Brule River brown/rainbow trout roe. More information about the event can be found here. Keep an eye out for this event next year!
  5. We are hiring in the deli!If you have ever wanted to be a member of our team, right now is an opportunity to fulfill that dream. Exciting life changes have our shop manager leaving us at the end of the month, and a new shop manager stepping up around the same time, so we have an opening in our deli staff. We offer a competitive pay rate, benefits for those who stick around, and a lot of opportunities to pick up additional responsibilities. As an employee of five-ish years, I can confirm that life around here is never boring and often quite compelling, and you’ll get the strong impression that your employer cares about you (because they do!). If this sounds good to you, drop off a résumé at our deli.

That’s all, folks. Stay warm out there—unless you’re already somewhere warm. In that case, hydrate and regulate your body temperature accordingly.

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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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5 Things December 7th

Today’s post will be a serious one. We’re already a week into December and there’s already been a post about “x things pertaining to mail order” on our blog, but the 5 Things™ this week are still going to pertain to mail ordering our products during the month of December. There’s so much to cover.

  1. Cutoffs for holidays!
    This is all I want in my stocking this year. Full-length jeans that have been turned into short jeans. Free the calf. I am kidding, and apologetic. This was supposed to be a serious post.What I’m really talking about is cutoffs for shipping our products based on holidays which affect shipping or might be your reason for ordering in the first place.
    Here are some relevant dates & times and how they pertain to shipping:Tuesday, December 18th @ noon: Cutoff for placing orders to be shipped nationwide before Christmas.
    Wednesday, December 19th @ noon: Cutoff for placing orders to be shipped within Minnesota before Christmas.Wednesday, December 19th: Last day of regular shipping before Christmas.
    Thursday, December 20th: Last day of MN-only shipping before Christmas. At this point, it is overnight shipping (not flat-rate) only for any last-minute nationwide orders.

    Wednesday, December 26th: Last day of regular shipping nationwide before the end of the year.
    Thursday, December 27th: Last day of MN-only shipping before the end of the year. Last day of overnight shipping nationwide.

  2. A note about receiving orders!
    Although “end of the day” for many businesses is somewhere around 5pm, for UPS deliveries, it is 9pm. How might this affect you? Let me break it down:•Orders placed with us before noon on a given day will be shipped out the next day.
    •Shipped orders arrive two shipping days later. (Orders shipped on Tuesday arrive on Thursday; orders shipped on Wednesday arrive on Friday).
    •Orders arrive based on UPS delivery schedules, which means anytime between X am and 9 pm. Unfortunately, we are unable to guarantee specific delivery times for our standard shipping orders.Say you want an All Season Fillet for your holiday party on Wednesday, December 19th, hypothetically speaking, at 7pm. If your order were shipped out on Monday, December 17th, it could arrive on Wednesday at 5pm, but it could also arrive as late as 9pm. Your party was probably still a hit, but the All Season Fillet arrived too late.The best way to circumvent this requires just a little bit of planning ahead: Have the order delivered the week prior.

    Imagine the same scenario, shipped ahead of time: You place your order at 11:55 am on Tuesday, December 11th. It is shipped on Wednesday, the 12th. It arrives Friday, the 14th—perhaps at a convenient time, but perhaps at 9 pm. You refrigerate your All Season all weekend, and into the next week. On the Wednesday, the 19th, at 6 pm, you lay out a gorgeous array of edible art, centered around our fillet and your party guests rave to their friends and family about the delicious food at the holiday party for months to come.

    TL;DR All of this more succinctly here.

  3. Keep up with the latest deals!
    Sign up for our newsletter. Any online or mail order deals will be tied to a coupon code, and our newsletter is the first place to receive those codes.When you subscribe to our newsletter, you will immediately receive a code for 15% off any order. Active subscribers (those of you who regularly open those newsletter links) receive additional deal offers. There’s a form to sign up for our email newsletter located at the bottom of our website homepage.

  4. A note about our staff!
    December is a hectic month around Northern Waters Smokehaus. The sheer volume of production that goes in our facilities, the sometimes Summerlike lines of patrons rounding out their holiday gift shopping, and the hundreds of orders that ship out each week between Monday and Wednesday. Sometimes it can all feel like a blur.If some error does occur with your order, or you aren’t totally satisfied with our product or service, let us know, be patient with us, and we’ll do what we can to make sure you are. We’re all in this together. Like High School Musical, but with more smoked fish.

    porketta
    here’s a lovely photograph of our porketta, to ease your weary eyes from this wall of text.

    5. We have been included in a number of holiday gift guides!Thank you, everyone who included us in their gift guides! Check them out below.

    Twin Cities Business Magazine 2018 Corporate Gift Guide

    Hemispheres Eat, Drink, & Be Merry

    City Pages Ultimate Minnesota Gift Guide For Foodies

Happy Friday, friends. Until next time.

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5 Things: December

December is the most exciting month (IMHO) to be at Northern Waters Smokehaus. Our mail order department swells with seasonal employees and processes hundreds of boxes each week; the smokers might process several hundred pounds of porketta or atlantic salmon in the same time; the line to our deli might look like a Summer day, if not for the heavy clothing; our deli staff has had a month to catch our breath and are in top form. December is a good month for our business.

Before we begin, a few tips for the busy month:

Skip the line, order delivery/pickup. Delivery and pickup hours are 10am-5pm daily. We deliver sandwiches as well as groceries and gift boxes. You can order online or over the phone, but online is easiest.
Place your mail orders early. This ensures that we have what you want in stock. In the late Fall, we incentivize early orders. Basically, as with most things, it is better to plan ahead.

Now, five more things for you.

  1. Catalog Launch Party! We finally did it! We assembled a highly-skilled team and created our first official product catalog, which some have called “beautiful” and others have remarked “looks like it was made by professionals,” which only stings a little bit, because we are so dang proud of ourselves. The catalog contains lovely descriptions of a large swath of the products we carry, charming anecdotes about life at Northern Waters Smokehaus, insights into the guiding principles and philosophy of our business, and abundant visual splendors. Oh, and prices. Sure, it’s a product catalog, but it is also something more than that, and we really hope you enjoy it. If you want to pick up or peruse one, stop into our deli and ask us.In honor of the catalog’s release, we put together a small gathering in our office on Wednesday night. I missed the first hour, but hear it was shoulder to shoulder. By the end it was almost entirely Smokehaus employees, just lingering and enjoying an opportunity to hang out off-the-clock and eat packing peanuts. This week, I learned that the packing peanuts we use for mail orders are basically popcorn.

    The catalog is also available as a PDF
  2. Waterdeep! Well, we’ve done it. Dino-Force Five has saved Faerûn from the terror of the giants and gone it’s separate ways. I wasn’t sure if our weekly D&D sessions merited another Thing™, but the end of one campaign and the beginning of another feels noteworthy enough, and our group has added on two new members. The new cast of characters is an ex-cop half-orc barbarian with anger issues, a rock gnome rogue and a wood-elf druid who have been BFFs for about a hundred years and who specialize in cultivating, refining and distributing herbal *ahem* medicine throughout the city, an eladrin wizard who is a friendly rival to the druid, and mysterious and gregarious tiefling bard who aims to please but seems to have a hidden agenda all residing in the coastal city of Waterdeep,. The scenario seems to be leading toward a heist, but for now I am suspending all assumptions. We meet most Monday nights in the Smokehaus office, though realistically we’re going to have to relocate while the mail order department utilizes that space.
  3. Terrine! Smoked duck breast terrines will be available in our grab&go case this weekend. A terrine is a layered preparation of meat/vegetable/fruit/et cetera contained within aspic or another gelatinous solution. Our smoked duck terrines are set with duck confit, red wine cranberry jam (with hints of anise, clove and black pepper) and sliced candied orange as a garnish, set with agar-agar. The flavor is reminiscent of a holiday meal. Serve alongside dry red wine, a very soft cheese (like Rush Creek Reserve) and a nice crusty bread or cracker.

    Sorry, I didn’t have a photo of the smoked duck terrines.
  4. Winter Village! This weekend, we’ll be at the Glensheen Winter Village, selling salumi, cheese, and cracker bento boxes, salumi, swag (t-shirts, posters, stickers, and such), and gift certificates. The Winter Village is a magical event, and one of three of its ilk going on in the area, alongside the Julebyen in Knife River and the Washington Artists’ Co-op craft sale. I am told there will also be llamas and a sauna on the premises at Glensheen. We’ll be running a gift certificate special in the month of December: buy $100 worth of gift cards, and get a bonus $20 gift card. Once, I helped a customer purchase $900 of gift cards, and receive $180 in bonus gift cards. It felt epic.Also in December: If you have purchased one of our tote bags, bring it with when you come to our shop in December and receive 10% off your order, all month long. If you don’t have a tote already, purchase one and receive 10% off your order. We’ll be running tote specials in the future.
    smokehaus tote bag
  5. Record-breaking Pigs In Space!!! We had a successful Cyber Monday here at Northern Waters Smokehaus. Our second annual Pigs In Space promotion left us with 75 new orders to fill. Pigs in Space, for those who just walked into the room, is our promotion run every Monday-after-the-fourth-Thursday-in-November which offers free shipping on online orders over $150.

 

 

That’s all, folks. Happy Friday.

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5 Things: Extra Concise Edition

I hope all of you had a great time being thankful and eating turkey. I just got over a day-long bout of stomach flu that precluded me from such festivities, and I am still quite disoriented, but the work we’re doing here is important, so I must go on.

Looking outside felt like being inside a snow globe this day.

Alright. Here we go. Five things—

Smokehaus smear campaign! The election season is over, but our smear campaign continues. Through November, any delivery or pickup order of $100 or more comes with a free Spread the Love platter (boursin cheese or salmon pâté).

We shipped out 85 orders on Monday! That’s a lot of boxes, especially this early in the mail order season. We sent out a lot of holiday hams.

Final days of our MN Early Bird Special! Ends this Sunday, November 25th, at 11:59:59 PM. 15% off orders to be shipped within Minnesota. This special applies to orders placed before this date. Shipping date is still up to you.

Cyber Monday: Pigs in Space! Just as our early bird special ends, our Cyber Monday special begins. Pigs in Space begins at 12am on Monday, November 26th and ends at 11:59:59pm — Free shipping for online orders of $150 or more. One day only; online orders only.

I need a fifth thing! This tower of boxes is a thing.
This is the first time my readability assessment has been “Good,” so perhaps groggy, reserved Ned is onto something.

Until we meet again.

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10 Things: Mail Order Edition

Mail Order Season has officially begun –for us that means our volume of shipments goes through the roof and this year we’re sending more boxes than ever. A team of about 2 turns into a team of about 10. A once quiet office turns into a loud machine of box making, choice 90s tunes, taping boxes, carefully hand-packing boxes, labeling boxes, and waving at the UPS guy as he takes our boxes into the world. Boxes are crammed in every available place – and we’re restocking hundreds daily. We’re doing everything we can to bring our deli to your doorstep, but there are some things for you to consider during this holiday season.

 

#1. Meats typically ship frozen. When ordering the larger meats, like 7 pound Hams and 4 pound Porkettas, think about the timing of your event. You may need an extra day or two for the meat to thaw before you can lovingly prepare it for your guests.

#2. We do everything we can to get your order to you as quickly as possible, but weather and UPS operational issues are out of our control. Typically, you can receive orders from us pretty quickly. For orders placed by noon Sunday-Tuesday, we ship your order the next day (if product is in stock). For those in Minnesota, we also ship on Thursdays. Food is shipped UPS 2-day so that it arrives cold on your doorstep. From time to time, Mother Nature gets in the way of the 2-day shipping timeline. And every so often UPS experiences technical issues or trucks break down. It’s so unfortunate when this happens, but we’ll be in touch with you, and happily replace an order if it arrives warm, or extend some other nicety depending on your situation. We’re here to help.

#3. Sustainability is very important to us. We understand that shipping our products across the US has a negative impact on the environment. We’re doing our part to help, and we hope you will too. Your cardboard box with our logo on it is recyclable – just make sure to take the packing tape off and dispose of it. All of our boxes are packed with a “Jean Jacket” liner. They’re soft and squishy, and biodegradable! They can be thrown out or you can take the polyfilm off the liner and compost the blue denim fibers inside. As for the ice packs, please reuse if possible. Use them in your lunch box, on a picnic, or keep in your freezer for just the right occasion. If you need to dispose, they are 100% water soluble.

#4. Give us a call when needed. We’re not robots here. We like to think we’re pretty helpful actually. If you have a question regarding an order, just give us a ring. If you’ve got a question about where your package is, also give us ring, we can easily track your package.

#5. Ordering online is the way to go when possible. Our website ordering process is very smooth. And we’re always looking for ways to add new things to the experience. When you order online, you’re more likely to get coupons emailed to you as well! 15% next order? Yes, please!

#6. Use and care of our products is now included in the yellow slip that comes in your box. If you haven’t noticed that bright yellow slip, check it out! Use and care for our products is as follows:

  • Smoked Fish – Fully cooked and ready to eat. Enjoy or freeze within 3 weeks of date on package.
  • Smoked Meats – Fully cooked and ready to eat. Enjoy or freeze within 1 week of receiving.
  • Salumi – Shelf-stable. Best kept in butcher paper, in your cupboard. Discard or eat rind, slice as needed and enjoy within 1 month.
  • Raw Sausages – Not cooked. Cook as desired, ensuring internal temperature reaches 155 degrees. Use or freeze within 1-2 days.

#7. All of our food is hand-made. We are not a factory. We are a small shop. We hand-make all of our products in small batches. The path of the product from raw meat to fully smoked to being packaged up for nationwide shipping is quite a process. We take pride in this process, and we put love and creativity into every step of it.

#8. Many people love to send our food as gifts during the holidays, but don’t send it as surprise! Since the food must remain cold, it’s good to let the recipient know it’s coming. They’ll want to grab that box as soon as it comes and move the food to their refrigerator. It’s also good to point out here, that we don’t require a signature for delivery. It’s important that the food be dropped off and received as soon as possible after drop off. If we required signatures, it’s more likely the transit time could be extended beyond 2-days, and more likely the food would become spoiled.

#9. We vacuum seal most of our smoked fish and meats. We do this for many reasons. It’s a safe way to transport food for shipping and it looks nice too! If the seal breaks during transport, you mustn’t worry, it’s still safe to eat. Only if the food arrives warm should you throw it out, and call us right away.

#10. Check out some of the newly added items in our Mail Order department! We are now selling the a 3 pound Porketta and Smoked Ham Steaks. We also kept our wildly popular Cajun Finn Kit and Northern Bagel Kit. Think of these as the perfect addition to a special occasion, or the creative alternative to a birthday cake! Find these in the “Gifts” section of our website.

Ok, that’s it for now lovely people – those boxes don’t pack themselves! Place those holiday orders soon, and remember we’re always here to help.