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A Practical Guide to NWS: Intro to Catering

Catering at Northern Waters Smokehaus comes in many forms—as simple as an All-Season Atlantic Salmon Fillet on a platter with an assortment of crackers, a pop-up at your venue slinging an item or two tailored to the theme of your event, or enough pulled pork and slaw to feed a small army; or, depending on your needs, as complex as a fully-staffed overnight company retreats or weddings in conjunction with our partner Hemlock Preserve.

Hemlock Preserve barn
Inside the barn

We believe that food has the potential to bring people together and define memories, so our catering service is aimed at those who value delicious, high-quality food and want it to be a part of the collective memory of their event. We use the same thoughtfully-sourced ingredients as you’d find in our deli, and whenever possible we use seasonal and regional produce.

Our service is highly customizable, and from the get-go we will work closely with you, giving you detailed quotes along the way. While we have a number of tried-and-true standard and favorite menus at our fingertips, your input is welcome and encouraged. We love the challenge of crafting an impactful menu based on our customer’s vision.

Marble bench for aesthetic purposes only & unfortunately not included. NWS catering is strictly B.Y.O.M.B.

In 2018, we had the honor of catering the annual gala at the Glensheen mansion. The theme was “Secret Garden: Unlocked,” an allusion to an early 20th-century English children’s novel. The menu—which featured English hand pies with lamb, peas, mint, and potatoes; watercress finger-sandwiches with Devon butter on hausmade pullman white bread; gravlax and scallion cream cheese atop rye crisps; Stilton puffs with pancetta and candied walnuts; cucumber cups with fresh pea soup, crème fraîche, cured herring roe, and pea shoots; a selection of cheese with paired fruits and preserves; and a number of desserts, including lavender macaroons and raspberry trifle pies—was meticulously planned and strategically executed to guarantee that each bite could be enjoyed at peak flavor and freshness.

Various cheeses & paired fruits
Macaroons & trifle pies
Watercress & butter finger sandwiches garnished with pansies

Sue Watt, from Hemlock Preserve, went above and beyond with gorgeous serviceware and memorable decorations. A favorite unexpected decoration was the moss-covered remains of a swinging-bench frame, found in an eroded section of a friend’s lakefront property. The piece suggested such nostalgia and history, it wove itself right into the fabric of the magical, overgrown English garden theme. 

Even if you’re not working with a Glensheen mansion-sized budget, you don’t have to miss out on the variety and quality we can offer.

Antipasto platter
NWS salad

For smaller events, we have short menu of favorite platters, organized and priced around your estimated headcount, available for delivery or in-store pickup. Within this menu we are able to adjust items to accommodate dietary restrictions and specific preferences. For most catering orders that don’t require staffing or extensive planning, we ask for 24-hours’ notice. The more time we have to plan for it, the better.

Mary serving tacos at Hoops Brewing

 

 

 

 

 

 

 

 

 

For events that require minimal staffing, using our pre-planned menus with minimal deviations, a couple weeks to a month of advance notice should suffice. Think rounding out the food offerings at your company holiday party, or a pop-up bratwurst stand at your show. 

Fried chicken is never a bad idea

 

 

 

 

 

 

For larger events and events with large staff & travel requirements, 6 months to a year is ideal. Typically, we try to meet face-to-face with you as soon as possible to ensure a mutual personal connection, with time for several meetings and correspondences along the way. Don’t limit your thinking to food and service alone, alongside Hemlock Preserve, we can take care of the venue, flowers, decorations, and settings too.

The Hemlock Preserve barn is lit
All hands on deck at one of our staff parties

Ultimately, however, the best part about working with us for catering is our staff. We’re an eclectic and eccentric bunch of skilled folks who know that work doesn’t necessarily have to feel like work if you have fun doing it. On on top of all that, we all believe in the importance of the work we do, and we know how to throw a good party. Catering is a chance to show off our skills and abilities that aren’t necessarily apparent in the day-to-day work around the deli.

Catering is nothing new to us, but it is always exciting. Join in on the excitement. See how we can help you make your event a hit.

For catering inquiries, call (218)724-7307 and ask for Hannah, or email us at catering@nwsmokehaus.com

 

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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 at NWS

Days in the deli have slowed down, but life at the Smokehaus have not been boring.

  1. We’re making a whole lot of food! This week our production team roasted 500 lbs of porketta, prepared 120 each of pepperoni and saucisson sec for curing, and started 480 lbs of ham on a 5-7 day brine cycle. A great deal of that meat already has a home among our mail order queue, and what’s left of it will likely fly off our shelves by the end of December’s month-long grocery rush in the shop. Pigs fly at Northern Waters Smokehaus.
  2. Sandwich Lab! I already leaked one Sandwich Lab secret here, so I’m going to hold tight to the juicier details, but once all of the voting, calculating and deliberating is complete, y’all may be in for some fantastically mouthwatering experiences at our little deli.
  3. Our Winter catalog is complete! I had previously lied and referred to it as a Fall/Winter catalog and a Fall catalog. Whoops. Regardless, it is out and it looks great. Watching the design and marketing teams develop it was really cool. So much care and attention to detail went into presenting our awesome food and history to you. I am super proud of my coworkers. NWS cookbook, here we come! Catalogs are available upon request.
  4. Hidden Falls cheese is in season! Hidden Falls is a creamy sheep’s and cow’s milk cheese from Shepherd’s Way Farms in Nerstrand, MN. It has citrus and wildflower qualities present in its flavor, and notes of woodsy mushrooms. Accompany it with honey and seasonal fruit, or pair it with our salumi, but whatever you do, do it quickly. Hidden Falls is only available between October and December.
  5. It’s our birthday month! Northern Waters Smokehaus is a Scorpio. Actually, our birthday might even be today. I’m like 90% certain it falls between November 8th and 12th. I really need to step up my research game. We have had a pretty great year as a company. We’ve had a segment filmed for the Travel Channel, we have an awesome staff, the books show growth from last year, we released our first official product catalog, we threw a sweet party/afterparty combo in September, and we have felt a ton of love from our community, our regulars, the tourists (food- and otherwise), and our online network. Eric, Lynn  and the rest of us are so darned proud of this 20-year old deli and we are so darned proud of them. Thank you, reader, customer, friend, for supporting this business.

That last sentence was a better closer than this one is.

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In Remembrance of 5 Things Past; or, Searching for Lost Things

Happy Friday, everyone (and Happy Birthday, Eric Goerdt!), though I’m writing this on a Wednesday, since tomorrow/yesterday is/was my birthday, and I’m really trying to take some time for myself, for once.

Mother Superior is angry.

I’m here, in the past of your current present, at Amazing Grace Bakery and Café, at 7am, sipping on dark roasted coffee, slowly picking apart a chocolate espresso muffin which we’ll call my birthday cake (I don’t particularly enjoy cake–hold your pitchforks, please! Preferences are allowed), watching a red-tailed black shark bully or maybe just play tag with the rest of the aquarium; and you’re existing sometime in my new future, reading this blog post, thinking where is Ned going with this, is this setting of the scene really necessary for a blog post about five things that happened this week at Northern Waters Smokehaus; though you might have had a realization like I have, on occasion, that often some of these five things of which I write happened on another week, or are happening over a span of time that includes previous weeks, this selfsame moment, and will continue on into the future weeks, and furthermore that reading a piece of written language often involves a detachment of oneself from the standard temporal flow in which we have entrenched ourselves; and that, in reality, every week we have found ourselves in this wibbly-wobbly, time-wimey ebb-and-flow of thoughts expressed and received.

(I realize in this moment, after having written that sentence, that I must go back and change a number of those commas to semicolons.)

Folks, it’s my birthday week, so I’m not holding back. You’re going to get the trains of thought that I normally reserve for the quiet aloneness of floating downward from the waking world into the valley of dreams—yes, for me, it’s a valley; and last night there was a robin hatchling for whom I tried and failed to find some seed, dice that I mistook for my own that belonged to my very disappointed therapist, and thousands of resplendently beautiful and terrifying spiders in that valley—and in some ways, you already have.

What was I going on about? Oh, yes—
Here are the five things we came up with to share with you. Hopefully nothing too noteworthy or exciting has happened, because it is out of my hands.

  1. Birthdays! October is a birthday-heavy month for us. I’m sure to miss one, in addition to me and Eric, we also have Nic, Jeremy, and Jacob finishing their lap around the Sun this month. What else is there to say? A birthday is really just like any other day, except certain people might treat you a little differently if you’re friends on electronic social media and they happen to notice your name next to a birthday cake icon. For a fun time, try wishing everyone you encounter at the Smokehaus this month a happy belated birthday. You can wish someone a belated happy birthday all but one day of the year and be right on the money. Them’s good odds.
  2. We’re going to The Wedding Fair! This year, we have refocused no insignificant sum of our energy into the catering side of our business. From weddings upon weddings, to the Glensheen gala, to Best of the Wurst, and so many pop-ups—not to mention (but hey, here I am mentioning it) our 20th Anniversary Party—we have had a heck of a year outside the charming confines of our deli storefront. The Wedding Fair, this Sunday (October 14th) at the Minneapolis Convention Center, is an exciting opportunity for us, since it will put us face-to-face with a large audience that potentially isn’t already following our business, and perhaps has never heard of us. We’re bringing a modest sampling of what we can offer—ham and pimiento bites, salmon and scallion cream cheese bites, a sweet brochure whipped up by our design team—and preparing ourselves to discuss virtually anything anybody wants to talk about (related to our food and catering services). Those who have experienced events we’ve catered know that our culinary skills extend far beyond what we offer in the deli.
  3. We got a new power outlet! Another installment in the Series of Capital Improvements. We needed more power, and we got it. Bonus Thing™: We’ve cleared out the design/mail order office in preparation for what I believe is our final reflooring of the capital improvements season. Perhaps whomever I can convince to edit this post post-reflooring will supply a photo of the new floor, and if they don’t, this is a fun and awkward sentence for you to have read.

    Check out that new outlet on the left!
  4. We smoked chickens! This past weekend, we catered Hoops Brewing’s Okoberfest celebration, and as Eric just informed me is traditional for Oktoberfest, we served smoked chicken alongside our brats and sauerkraut. If you’re bummed that you missed out on this opportunity, don’t worry: The chicken was evidently so good that we’re working to bring it onto our menu in the near future, as a half-chicken basket special for two.
  5. Hummus! Our prep team made eight quarts of smoked poblano and ancho hummus, just to see how it would turn out. We had an extensive tasting session at our weekly Dungeons & Dragons gathering, and I can say that the hummus turned out quite well. It has a very gentle bite and rich, smoky undertones, and pairs extremely well with fragments of hot naan, and a cold pilsner lager. There is still some room for perfecting the recipe, but soon enough it will be available from our grab-and-go case and might make its way onto our sandwich line—perhaps as a vegan substitute for the cream cheese on our Fuzzy Bunny sandwich.

That’s all for this week. This has been a wild Wednesday, which you’re reading about on Friday, with high-speed winds, a murderous Lake Superior battering the shore and flooding large segments of our basement and forcing our delivery/prep department home, and somehow still a steady stream of customers—who must love to suffer in the cold wetness of it all—gracing our shop with their presence. I’ll catch you, dear reader, next week as I pull a similar write-early-in-the-week-so-I-can-take-Friday-off stunt. Hopefully—and totally within my control—with fewer trips through my self-created wormhole, because I have re-read this piece a dozen times, and am still not sure where or when I have ended up.

#imaginecanalparkunderwater
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Glensheen Gala: Unlocked

We’re catering a mansion party and we want to invite you!

THE 5TH GLENSHEEN GALA: UNLOCKED

Focusing on Glensheens’s twelve acre estate and gorgeous gardens, this year’s theme is Secret Garden Party. Gala guests will have the opportunity to explore the grounds, newly opened spaces, and, of course, the mansion.

SATURDAY, 8-18-18  |  7PM – 10PM

Cost: $100 per person

Time travel to Duluth’s best lake party and enjoy the revelry throughout our historic, 12-acre estate. We’re unlocking the mansion for Gala guests to experience what’s behind closed doors.

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We’re Going To The Super Bowl!

In a mere week and a half, our amazing catering crew are going to pack two vans, four coolers, our 6-foot-long Douglas fir serving board, and around 100 pounds of smoked goodness and head to Minneapolis to cater (along with several other folks) the Official Super Bowl Tailgate Party. It’s the biggest crowd we’ve ever catered, but we feel like all our years of catering have been great training for an event like the Superbowl.

We were thrilled to get an email from a company that organizes the Superbowl village vendors: it was a huge logistical challenge but in typical Smokehaus fashion we rapidly decided to do it and figure out how later. I filled out the application, answered some follow-up questions, and left it on the horizon for the better part of December. To participate, we would need to essentially staff a condensed version of our already-condensed deli in Duluth: sandwich coolers, prep areas, abridged menus, and (most troublingly) a staff who a) could find an affordable place to stay in the Twin Cities for a week during the Superbowl inundation and b) would not leave a hole in the schedule with their absence.

I was in the middle of loosely sorting this out and fielding plenty of interest from all corners of the Smokehaus when we got the congratulatory email, and above all the logistical concerns I knew we were in for a great adventure. About a half an hour after that the second email came in explaining that the first missive was sent by mistake – but congratulations, we were first on the waiting list. Annoyance was mixed with a splash of relief, but every time the Superbowl came up, I felt a little baby kick of rejection.

A few weeks later, Eric was contacted through an old friend from Diners, Drive-Ins, and Dives and was asked to participate in a different Superbowl event: as a caterer at the  2018 Players Tailgate Party. This was a BIG deal – 2,000 people – by far our largest headcount, kitty-corner to a major event in Minnesota, with plenty of opportunities to share our smoked fish, charcuterie, and years of food styling trial and error with a brand new group of customers. We once again assumed the formation, said yes, and figured it out. Staffed, condo’d (thanks to a staffer’s parents), prep listed, and fully stoked, we’re going to the Superbowl(!), and once again, we’re in for a great adventure.

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5 Things- Vol. 11

HAPPY ALMOST HALLOWEEN!

We hope you’re also listening to Werewolf Bar Mitzvah over and over again. If not… maybe you should start??

5 Things: Here We Go

 

1- It’s test time!

We sent out several of our Delivery, Catering and Mail Order and Deli manager(s) to get their Serve Safe Certification on Monday, October 23rd. Here are some highlights from Dungeon-Master and Iron Man, Harry-boi.

Food Safety Class Hour One:
Things I’ve Learned:
-Jeff, our instructor, could shoot a wing off a jet in an A-10 Warthog.
-Allergies are more common now because we’re “…not eating enough boogers”.
-Scrapbooking is for “gals”.

Hmmm… We do not suggest boogers as a source of protein. But to each their own? (read: ew).

2-Purchasing

Mamma Kath is teaching Deli Manager TK how to be the master of inventory. Every week we receive orders from many local and regional vendors. It takes a great finesse and extraordinary organizational skills to keep all departments orders on track. Orders come in, they are put away, laughs are shared with our great delivery drivers and snacks are had.

Shout out to Jodi from Classic Provisions for being the kindest delivery driver ever. 

3- Mail Order Meat Madness

Once the Holidays season begins it’s pretty hard to stay ahead of the game without feeling a little frantic. So we start getting ready earlier in the year in order to be able to send out our 2,000 boxes around Thanksgiving and Christmas season. This week we sliced 63 lb of Turkey, 49 lb of Andouille, 46 lb of Pancetta and 74 lb of Pork Loin!!!!

4- NEW STICKERS!!!

After probably 10+ years of having our oval stickers we upgraded to these sharp circle cuties! Thanks, Stephen!

5- LOOK MORTY

While our oval stickers where in absence, we used a lot of different stickers to keep your fish, meats, salumi and sandwiches from escaping the butcher paper. It was a busy and confusing summer. Cajun Finns were getting marked “German Brats”, “Italian Style” and/or “Whitefish Sausage” and many other items were also (for a bit) mislabeled. So after dealing with weeks and weeks of back and forth emailing with our sticker vendor, we ordered some “just in case” green circles from Uline.
Oh the fun that has been had with these simple and amazing vessels for creativity. Let’s just say someone around the Smokehaus has been drawing Ricks (from the Adult Swim Show Rick & Morty) all over the place.  We hope some of you enjoy the “LOOK MORTY I TURNED MYSELF INTO A DOOR”. 

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5 Things – Volume 7

Keeping the fire alive – Volume 7!

 

1 / A Really Fishy Photo! We took this photo of our traditional smoked salmon and we think it’s pretty neat! Mmmmm…Hold up while we break for a snack…

2 / Catering Extravaganzas  1: Sue is the owner of the Hemlock Preserve in Esko and we catered her daughters wedding last Saturday. It was crazy humid in the barn but we managed to work fast and pull through for a feast of epic proportions. Photo recap!

2: On Sunday we went to the Oldenberg House in Carlton for a wedding showcase. Food was served, food was eaten and we all had a blast! This historic building is right on the edge of Jay Cooke State Park and is lined with an abundance of rock formations, greenery and other natural goodies to take your breath away. Check them out for bed and breakfast services, special events, jazz dinners, live music, and much more. Thanks for having us!

3 / Restaurant Bits & Bites 

1. We are running an Heirloom tomato and chèvre salad special with fruits from the tomato growing experts over at Hammarlund. I overheard them talking to Eric (The Owner) about the different varieties of tomatoes and the flavor differences. The green striped ones are the all around favorite, the yellow ones are fruitier + sweeter and the dark red ones are kind of like a roma, but with more flavor. We running this with honey-dressed Boucheron chèvre, a balsamic reduction, and Maldon salt flake. Stop in and try one before it’s gone!

2. We have a new side! This couscous salad is delicious and beautiful.

4 / Basement Anthems The delivery and prep department needs music to stay sane. The work they do is incredibly fast paced, super detailed, and downright chaotic. They add to this insanity by BLASTING their music at full volume with no remorse for any nearby ears. In fact, they recently upgraded their stereo system by pooling tips because the old one wasn’t loud enough. Kudos on the teamwork y’all! This week it just so happened that Propagandhi’s new album dropped and it has been on repeat ever since. I asked Jeremy for a few words about it and his response was “Can I say it’s f***ing rippin’?”

5 / Insider Tip!  There were three employee wedding anniversaries this week! On the 27th, Stephen and Robin celebrated their 3 year and Woody and Kiah celebrated their 1 year. On the 28th Mary and Greg celebrated their 7 year! Many more to come, but don’t worry, we won’t post about them next year….. <3

 

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5 Things Volume 5

Volume 5 – Les Sgo!

#1 / Boot in the Barn was a success! The folks came, The cooks cooked and the staff worked really hard. We are really proud of everyone involved!

#2 / Beer in hand – Sandwich in Mouth The Cedar lounge is one of our favorites places to catch a drink and relax. Starting this week you will find ultra fancy, co-branded menus throughout the establishment! That’s right, you can order a sandwich straight to your bar stool at the Cedar Lounge. We think you’ll love the way our sandwiches taste with a cold one.

#3 / The Future Holds New… Photographs! Our creative crew (Stephen & Flo) took a trip to Mary’s (GM) house to scout locations for our new product photos. The abundance of trinkets, textures and materials was inspiring and we can’t wait to get cracking on this dream project.

#4 / Happy Mistakes Our restaurant (Northern Waters Restaurant) makes ice cream from scratch. But what do you get when you burn the base for this sweet treat? Cream Brûlée ice cream! It’s quickly becoming one of our favorite flavors, although the curry is pretty dang tasty…. Nothing like a good happy mistake!

#5 / Our Bread’s First Voyage Our Baker Jerry has been cranking out loaf after loaf of his delicious rye bread for our deli and we are loving it! Although the loaves are living the good life in Canal Park I could tell they were feeling a little antsy and longed for a bigger taste of the world. Low and behold they took the grand voyage to Woodland Ave. and became a permanent addition to our restaurant’s Reuben (The Thursday and sometimes Friday special). This sandwich is truly a legend in the making and now it’s one step closer.

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Boot in the Barn: A Celebration of the Harvest

Boot in the Barn: A Celebration of the Harvest

September 9th at 5pm 

 

School’s back, winter’s coming, and it’s almost time to tuck in. We are celebrating the bounty of late summer Italian-style with a lavish dinner in a spectacular location, and you’re invited.

Northern Waters Smokehaus is hosting another Barn Dinner in Esko at the beautiful Hemlock Preserve. A private estate that plays hosts to weddings and parties every season, Hemlock includes a large barn dining room, a lavish nook-laden lounge, and views of the Saint Louis Valley.

The $75 tickets grant entrance to the historic barn, where guests will be served cocktails, beer, wine, and spritzers and then receive a 5 course meal celebrating the harvest. The menu will include local seasonal ingredients and is inspired by Italian (specifically Tuscan) cuisine, which parallels Smokehaus food in all the right ways – it celebrates simple ingredients, isn’t afraid to party a little bit, and demands technique in every step.

The meal will include campari cocktails, beer, wine, and non-alcoholic drinks; a pasta course; fire-licked porchetta made with Berkshire pork loin and belly (a very special blend) and stuffed with sage, rosemary, and garlic; a salad course; dessert; hausmade limoncello; and coffee.

Music, as usual, will be provided – just bring yourself, relax, and celebrate the season.

This will be the last public dinner offered by Northern Waters Smokehaus for the year at Hemlock Preserve. You can order tickets online, email or call Mary or Flo at (218) 724-7307 ext 201