Mail Order season is suddenly upon us. The third-floor DeWitt-Seitz office is already primed for near-optimal success is preparing hundreds of skillfully packed boxes. You know what? This is my first Thing™ this week. Let’s play it again.
Mail Order season is suddenly upon us.
The third-floor DeWitt-Seitz office is already primed for near-optimal success is preparing hundreds of skillfully packed boxes. Any surface that could possibly be repurposed as a work surface is or soon will be.
Storage space is at an all-time premium—we’ve even rented spaces in Proctor, MN and Superior, WI to keep from overburdening our DeWitt-Seitz location.
We’ve brought in seasonal reinforcements, who will be training in on Sunday the 17th, and making our Mail Order Director, Andy’s life way less stressful. It’s a whole thing.
We’ve updated our shipping policies and providers so that we’ll hopefully be turning a profit (albeit small) on each package shipped, rather than losing a little bit of money on each. For our small, family-owned, community-oriented business, this is great news.
We met with our publisher.
On Tuesday, a cohort of those of us involved in producing the first Northern Waters Smokehaus cookbook took a field trip to the University of Minnesota Press‘s office in Minneapolis. We’re honored and excited to be working with the press, and the feeling seems to be mutual. Icing on the cake: the building in which they’re located has very comfortable conference room chairs.
In the wake of that meeting, we’ve developed a plan to methodically comb through the rest of the recipe testing, while polishing the text into something worthy of telling the story of NWS, DeWitt-Seitz Marketplace, and our beloved City and Lake.
While the cookbook itself won’t be hitting shelves any time soon, it’s been 20+ years coming at this point, and it will be a great accomplishment to kick off the next two decades of NWS.
For the uninitiated: RCR is Uplands Cheese Company’s (Dodgeville, WI) Autumn-exclusive, washed rind, raw cow’s milk cheese made with the rich and silky milk that emerges when the cows’ diets shift from Summer pastures to Fall and Winter hay.
The extremely seasonal, small batch cheese is sold in 12oz wheels ($35/wheel) that are intended to be served at room temperature in a single serving. (No worries if you and yours can’t manage that: Just re-package it in its breathable wrap and tuck it in the coldest part of the fridge.)
Maker Andy Hatch has described the cheese as a “savory custard, [which] exudes a very soft, delicate texture with a savory, rich finish likened to cured meat.”
Each wheel of the cheese is hand-wrapped with spruce bark, then aged 60 days before it is shipped off to distributors. For more information on serving—beyond the obvious: serve it on a fine cracker alongside a sparkling or dry white wine—chat with our deli staff.
You don’t want to miss out on this exceptional cheese, and the rest of the delicious offerings—including my personal favorite, the Shepherd’s Way Sogn Tomme—in our grab’n’go case, this holiday season.
The 127th Annual Sandwich Lab is this Sunday night!
On Sunday night at 7 p.m., the best of the best will be assembling to brush up our sandwich-making skills, pitch new sandwich ideas, and just generally have a good time.
Unlike our most recent Sunday night meeting, we’ll be open full business hours (all the way to 6pm) on Sunday. I didn’t realize that there had been so many until we received this official notice from our HR director, Greg:
The global salmon market is currently in flux—with causes and effects that extend outside of the purview of this particular blog post—and as a substantial importer of salmon, we strive to continue to bring you responsibly and sustainably sourced Atlantic salmon.
North Road provides huge (we’re talking five-pound filets!) , beautifully marbled salmon sourced from sustainable farms off the coasts of Norway and Scotland, and within the Faroe Islands. The smoked product is melt-in-your-mouth tender and has taken especially well to our brown sugar & salt cure, resulting in some of the best smoked salmon I’ve had the pleasure of eating, even by our stringent standards—especially with dill seasoning.
Currently, we’re only smoking it in small batches and selling it in our deli, alongside our other smoked salmon options. Next time you stop in the deli, ask for a sample and see for yourself, or just buy a big ol’ slab and show all your friends and family.
Thanks for tuning in!
NEXT WEEK ON 5 THINGS™: More about mail order season, a follow-up on Sandwich Lab, an in-depth look at our new enormous standing mixer (described to me as “something out of War of the Worlds”), and more!
We’ve got a lot to talk about this week. WordPress’s “readability” analysis is going to hate this post, but I hope you can find some joy while reading it. Brace yourself for an especially long-winded 5 Things™. Take care that your limbs don’t fall asleep.
Sandwich Lab—we won’t stop talking about it, but what is it?
*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.
A place where dreams come true. Every Northern Waters Smokehaus employee gets a free shift meal each shift. This is an essential part of the Smokehaus business model: Well-nourished employees who feel valued are likely to work better. Newcomers are encouraged to familiarize themselves with the entire menu, so that is where their meals usually begin; however, there are dreamers and seekers among us. Eventually, there are those who travel through the looking glass, then down the rabbit hole, often there and back again, discovering obscured and forbidden combinations of flavor, and discerning the likes of which are their favorites. Colloquially, we refer to them as pet sandwiches, which is a very tender way to describe something that you obliterate with your mouth and hands, but that’s beside the point. These Seekers of the New Flavor wear their desire paths until they settle upon the True Recipe, and Sandwich Lab is the place where they may enter their creation in a fateful test against the gauntlet of their co-workers’ palates. And among those entrants, only the most Supreme earn their place upon the Sandwich Menu, some for a short time—more on this in a jiffy!—and some for good.
Having your creation up on the menu at a beloved deli feels good. The current permanent-menu sandwiches that came from this recent NWS tradition are the Cedar’s Secret, the Pork Lion, the Purple Range, the Hardhat, and the Adisalad—a rare salad entry that became the most recent Lab’s only permanent-menu addition.
A place where heretical beliefs are crushed! Sometimes—most often with our toasted sandwiches—steps in the preparation of sandwiches give way to shortcuts discovered in trying times, like the midst of an especially grueling 5-hour Summer rush; or to alternate arrangements of ingredients, like a Cajun Finn where all the vegetable elements are below the Cajun Smoked Salmon (the horror!). Imprecise amounts of condiments can make or break the overall experience of a sandwich. There’s a million-and-one things our sandwich makers have to juggle in their, ultimately and tragically limited, human brains while churning out those stacks of bread, meat, cheese, sauce and veg, and sometimes things just go astray.
Until Sandwich Lab, whereupon these heretical ideals are brought to heel, though not without the opportunity for fair trial. While a select panel of experts prepares its own case in the name of getting us back on course, there is also opportunity to determine if the old way really is the right way. A few examples of changes brought forth by Sandwich Lab include shifting the Big Dipper from a cold sandwich on a square roll, cut in thirds, to a hot sandwich on a hero roll, cut in fourths; and the admittedly very-involved multi-cycle toasting of ingredients—first separately, then stacked together—of the ’06.
A fun time. This blog is really playing up the drama of Sandwich Lab, but ultimately, it’s mostly a lot of laughter and snacking, with some demonstrations going on throughout the time. It’s a paid meeting and it’s only mandatory to those of us embroiled in the sandwich arts.
Now that we’ve gotten that out of the way, let’s get to these Things™, which will be a mixture of stone cold statistics and subjective observations.
A recap of Sandwich Lab 2019.
The dates of the nine monthlong specials had somewhat arbitrary beginnings and endings, based roughly around the first Monday of each month. For the sake of this retrospective, we’ll just note the month in which each ran. For the sake of your time, I’ll just include brief notes for each sandwich.
Probably my favorite of the sandwich lab specials, and that’s including my own contribution to the cycle. This is a very sauce-driven sandwich, including mayo, mustard and sriracha. While Turkey & Pastrami were the two meat options, the secret third option—Black Pepper & Coriander Atlantic Salmon—also made for a great savory & spicy sandwich.
Before this sandwich entered our lives, I had never really thought of cream cheese as a dipping sauce. After this sandwich, the recipe of which called for “A side of cream cheese, for dippin’,” I now recognize it as such. Smokehaus sandwiches with multiple meats are few and far between, so Turkey & Salami-mix as a double protein was certainly a treat. Hip-hop trio Salt’n’Pepa—after the DJ of which this sandwich was named—also toured this Spring, so the name was an apt tribute, mostly by accident.
So many Smokehaus products lend themselves easily to Bloody Mary construction. Originally, the plan for this sandwich was to have Bison Buddies as the main protein, however, due to prohibitive food costs and fluctuations in bison availability, we settled on our Beef & Pork Summer Sausage and Smoked Pancetta.
The early Sandwich Lab specials received a ton of marketing support (before we realized that it wouldn’t be sustainable in the busy months and dropped the hilarious video/audio clips), and the Bloody Mary got some of the best: breaking mirrors, smoke, and a reference to Stanley Kubrick’s cinematic butchering of The Shining (seriously, read the book).
This sandwich’s downfall was an ongoing struggle with the “bloody mary mixer” sauce, which was often unavailable, due to other prepping priorities. Its upside was its beautiful mess personality.
Michael brought this sandwich from a small coffee shop and deli in Sedona, AZ. Its name comes from the Australian owner, whose voice and accent is stuck in Michael’s head even to this day, whenever he smashes an avocado. The Wallaby marked the Smokehaus’s first-ever inclusion of avocado on the menu, and the sandwich itself was on the low-end of our price range. Additionally, it was a vegan sandwich, which is still new territory to a lot of our customer base—hence our recommended inclusion (for a slight upcharge) of Smoked Pancetta.
Our sincere apologies if associating the proud people of Australia with wallabies is at all insensitive. The name played into a Rocko’s Modern Life marketing sub-theme, and we thought it was cute.
The marketing of this sandwich was a bit erratic. The name comes from one of Sebastian’s nicknames, his suggested marketing notes were to include cats, because he loves cats, and it’s a great sandwich that elides the best parts of a handful of our other fish sandwiches—the Cajun Finn, the Sitka Sushi, and the Great Summer Caper—into one sleek package. All things considered, the Sebu-chan was available at the beginning of our busy Summer season, and it was a fish sandwich, [WHICH HAS PROVEN TO BE A SUCCESSFUL MODEL ON ITS OWN], so it sold quite a few units, and we received no bad reviews. I’d call this Sandwich Lab Special a success.
Another entry in the line of successful fish sandwiches that emerged from Sandwich Lab. In terms of percentage of units sold (the category we’ll be using to rate an aspect of the sandwich’s success in a later Thing™) the Schtick was on-par with the rest of the sandwiches, but in terms of how many it actually sold, this one is the winner.
The average (mean) number of units sold overall was 119.222222222, and the Schtick sold 229 units during its tenure. These numbers don’t account for factors such as how slow or fast business was at the time, but they’re still interesting enough to note. The next largest seller of individual units was the Wagner, at 133 sandwiches sold.
Harrison, its creator, is a proponent of bombastic flavor profiles, and this sandwich is no exception. Between pepperoncinis, lemon pepper, and cornichon pickles, this sandwich has a lot of flavor going on.
Jacob accurately assessed our need for a Smoked Lake Trout sandwich, and offered up this NWS spin on a New England Lobster Roll. The hurdle this sandwich had to struggle with was a general shortage of Lake Trout during the month of August. Fortunately, this delicious Lake Trout Salad and Smoked Pancetta sandwich (on our haus-baked Pullman white bread) only sold a modest amount of units—enough that it was worth the effort invested, but was still able to stay within the demand for it.
We took a break from Sandwich Lab specials, in hopes of finding the best local apples for the final sandwich.
Read about last year’s permanent menu addition: The Adisalad.
October is a much better time for apples. By waiting until this month, we were able to a.) get amazing Cortland apples from Washburn, WI (the remainder of which Patricia has been using in apple hand pies. So yum!) and b.) run my sandwich during my favorite month. While I consider this sandwich the Greatest of All Time, hence the name, others did not share my fervor. Points against this sandwich: neither Smoked Andouille (toasted, to boot), chèvre, nor apples are a regular part of our sandwich line. Additionally, the construction of this sandwich is rather involved—the andouille required several cycles in the oven to achieve perfect toastiness.
All things considered, I’ll still be bringing in my own apples and making this sandwich all the time.
Monthlong specials are tough.
Between training the workforce, developing marketing ideas, putting marketing ideas into practice, sourcing ingredients not ordinarily found at NWS, perfecting sauce recipes, keeping new ingredients in-stock, cultivating demand among our customers, and Flo creating detailed and accurate individual signs(!), a lot of resources went into these specials, which deserved more time to shine than we could practically allot them.
This is just to say, the upcoming Sandwich Lab probably won’t turn out the same way. We’re leaving our options open, and making no promises.
These are the actual numbers.
Your blogger is neither a statistics- nor a mathematics-oriented individual, but I have access to one particular set of data which offers a small insight into the relative success of each sandwich: percentage of units sold. Basically, during the Special’s time on the menu, how many were sold versus how many sandwiches/salads were sold overall. Since I don’t have access to the whole year’s data at this time, I won’t be “sharing my work.” You’re just going to have to trust me. Early results seem to be skewed to the nearest percent, while later results are slightly more accurate.
The Breakfast Club: 56 sold / 1%
The Wagner: 132 sold / 3%
The Spinderella: 128 sold / 2%
The Bloody Mary: 117 sold / 2%
The Wallaby: 86 sold / 1%
The Sebu-chan: 110 sold / 1.5%
The Fish Schtick: 229 sold / 1.7%
The Lake Trout Situation: 92 sold / 0.96%
The G.O.A.T.: 100 sold / 1.46%
We find this percentage useful in determining the relative success of the sandwich since each one had a slightly different price (making total sales less useful) and we have definite slow and busy seasons, in which our overall sandwich sales drop and increase drastically. A “fun” “game” you can play with the numbers I’ve given you is to calculate how many sandwiches/salads we sold in a given month. I’ll leave that up to you, and move on, because I’m finishing up this blog on my day off and want to wrap things up.
Sandwich Lab is coming soon.
At our November 3rd All-Staff Meeting, we determined that the next Sandwich Lab will take place on Sunday, November 17th at 7pm. Goals for this Lab: get new employees and veterans on the same page for our entire huge sandwich menu, perhaps find a couple new sandwiches for the board, and begin development of the sandwich whose naming rights we put up for auction on behalf of Friends of the Boundary Waters.Yes, an individual has earned the right to name an as-of-yet-undeveloped smoked fish sandwich, which will be available in our deli during Spring 2020.
I don’t always ask for feedback…
…but when I do, I make a big deal out of it.
If you’ve had any/all of our 2019 Sandwich Lab specials, and you have any critiques/complaints/compliments that you’d like to share with us, or if you think that any of the specials deserves a victory lap or a slot on our permanent menu, shoot me an email at email@example.com
I can’t make any promises about what we’ll do with the information (though if I want to quote you in any future media, I will 100% ask your permission).
Diet season is over. Between the leftover Halloween candy all but the most popular houses are holding onto, and the numerous impending holiday feasts you’ll attend, there’s going to be a lot to eat about these next few months. If you live in the cold North like we do, you can choose to view it as a matter of pragmatism: adding an extra layer of insulation to survive the harsh Winter.
Clearly food is on my mind, so it is convenient that I write for a deli’s blog. Today, I’ll tell you about some new food (and beverage) items at the Smokehaus, and if I run out of new foods to talk about, I’ll just wing it the rest of the way.
One more reminder, before we get into the juicy selection of Things™ that await: We’re in the midst of our MN Early Bird mail order sale:
Order now for the holidays and enjoy 15% off any order heading to Minnesota! Smoked turkey, ham, porketta, salmon, and more.
Enter code earlybird19 at checkout and specify when you would like your order to arrive in the order notes. You can use this code on as many individual transactions as you see fit.
This offer is effective through November 14th, 2019. Some boring restrictions may apply.
Since we began carrying beer, wine, cider, and hard seltzer earlier this year, Fulton’s Lonely Blonde has been a customer favorite. But seasons change, and beer menus do too, so once we run out o our stock of Lonely Blonde*, we’ll begin serving Fulton’s Standard Lager, a very sessionable all-malt lager that clocks in at a respectable 4.5% abv and is a perfect fit for the colder part of the year.
Smoked Molasses Cookies.
The newest addition to our lineup of baked goods is a hot topic in this increasingly colder season. Patricia has been talking about smoked molasses cookies since she started working at our deli, and the dream has finally come true. Made with a 50/50 blend of haus-smoked and unsmoked butter, and the perfect amount of haus-smoked molasses, these cookies are a great follow-up to any of our sandwiches, but to me they sound (err…taste?) like a great follow-up to a straightforward sandwich, like the Cold Turkey or Gorilla. They will be regularly available for $2 in the deli, on their own or in a Box Lunch.
Thanksgiving Dinner Pasties.
On Wednesday, I caught Patricia in the middle of baking off a huge tray of bread cubes. When I asked why prep had her making croutons, she gave me the best news I’d received all week, which you can likely guess from the preceding emboldened text: these bread cubes will become stuffing. That stuffing will be combined with Smoked Turkey Breast, gravy, craisins, and root vegetables to form ~*THANKSGIVING DINNER PASTIES*~
Be the first* to know when they’re available. Keep your eyes on our socialmediapages.
Grab Thanksgiving Dinner by the crust and enjoy!
*After Patricia, whomever is working with Patricia, and whomever is available to post the news to our social media feed.
Our All-Staff Meeting is this Sunday at 6pm, and Sandwich Lab is just around the corner.
This seems like it should be two Things™, but it’s happening as one. On Sunday, November 3rd, we’ll be closing our doors at 5 p.m.—just a little bit earlier than usual—for an All-Staff Meeting. Please forgive us in advance if you were planning on stopping into our deli between 5 and 6 p.m. on your way out of town. (Perhaps you could just skip town an hour earlier to beat our closing time. It’s cold and snowing here now—there’s nothing for you anymore.)
And just a few short weeks after, many of us Smokehausers will meet for our annual Sandwich Lab.
Sandwich Lab is an event that emerged a few years back to calibrate our evolving/rotating cast of sandwich makers, to ensure that we’re making sandwiches consistently, and of the utmost quality. The Summer rush is not the ideal scenario in which to learn the subtle art of NWS sandwich-making, and yet that is when so many among us must cut their teeth.
Sandwich Lab also offers us an opportunity to share our favorite personal sandwiches, to have them graded and analyzed (and ideally enjoyed). Last year’s Sandwich Lab featured so many good candidates that we released them as monthly specials, beginning with the Breakfast Club, and ending with the G.O.A.T., which saw its last official day on the menu yesterday.
Who knows what will happen this year(?), but however it goes, it always ends up being fun.
In conjunction with our new-and-improved Happy Hour, we’ve added Smokehaus Sliders to the menu. Monday through Friday 4 p.m. to 7 p.m., 16oz cans of Pabst Blue Ribbon and Hamm’s are $2, and all other craft brews are $1-off.
The sliders feature half-portions of your favorite NWS meats, and butter, on a cute little slider bun, and are available for $3 (or two for $5). HOWEVER, if you can’t make it in between 4 p.m. and 7 p.m., you can still get sliders all day at the low, low cost of $3 for one/$6 for two.
They’re the perfect size for kids of all ages, and those who want to try a variety of our products without breaking belt loops or billfolds.
Thanks for stopping by 5 Things™. We at the Smokehaus hope you have a good rest of your day and stay hydrated. We love you forever.
October has, thus far, been a whirlwind of activity in Duluth and the DeWitt-Seitz Marketplace. The first three weeks of the month held several conventions and conferences—including the Catalyst Content Festival and Duluth’s first-ever cosplay/comic-convention, DuluCon—which brought new and enthusiastic crowds of out-of-towners to our deli each week.
This week we got our reprieve. The lunch rushes were slower, and there was an abundance of time to deep clean the deli.
A cookbook photo shoot.
Smoked fish was on the menu at this shoot, which included smoked salmon and whitefish, green curry lake trout, lake trout chowder, king salmon candy confit, several smoked fish spreads, and more, beautifully plated on colorful kids plates.
You may already be familiar with our photographic style through our various social media platforms, our blog, and our catalog, but we still have a few tricks up our sleeves, and we’re excited for you to see them.
Who’d have guessed(?)—inclement weather.
It’s roughly that time of year, when Canal Park, and furthermore the DeWitt-Seitz Marketplace, locks horns once again with the Big Lake. Canal Park all but closed down, any attempts to repair the destroyed Lakewalk were undone, and a handful of our staff, alongside the ever hardworking Oneida crew, fought the ceaseless tide in our basement with brooms and squeegies.
After last year’s flooding, we took a long, hard look at our drainage systems, and last year’s long, hard look paid off, as the drains in our kitchen put in work as well. One day, Nature will reclaim it all, but until then, we’re grateful for the folks in the trenches.
The Early Bird Sale began on our website.
October 24th through November 14th, you’ll receive 15% off every cart before shipping costs are applied. Yes, that is 15% off of virtually everything we sell online, all for the low, low cost of typing earlybird19into the coupon code box. The offer cannot be combined with other coupons, but the code is reusable for the duration of the sale.
Patricia made smoked molasses cookies!
Since she began working with us, Patricia has been talking about making smoked molasses cookies, and it has finally come to fruition. After one very controversialbatch, which some deemed delicious, and others far too smoky—it broke your blogger’s heart to criticize Patricia’s work for the first time—she has locked in that perfect balance of rich sweetness and smokiness in her latest batch. They’re available in our deli for $2 per cookie, and are an option for your box lunches.
When she’s not hard at work supplying all of our cookies—chocolate chip, ginger, coconut macaroons, carrot cake & cream cheese sandwiches, and now smoked molasses—Patricia still knocks out just shy of a dozen pasties each week, toasty cheddar crackers, and the occasional experiment. What a gem!
We held it down at Duluth Pack’s Ladies Night.
Flo prepared a grip of All-Season fillet platters for the 6th Annual Ladies Night event, and Jacob covered the event, which featured Wild State Cider, a raffle, and plenty of interaction with locals who had somehow never known our deli was right next door. All-in-all, Jacob deemed it one heck of a party and a success for our business.
In conclusion if you have been holding out on a trip to NWS because of the long lines and chaos, there’s no time like the present to stop in. Things should be calm until mid-November, when the holiday fun starts. This is also the last weekend to try the G.O.A.T., our first smoked andouille sandwich, and final 2019 Sandwich Lab special, which leaves our menu November 1st.
This week has been one of triumph, of heartbreak, of new beginnings.
To get the heartbreak out of the way, I misinformed our readers last week, this Monday was not the return of D&D to the Smokehaus. I know you are all super invested in this, so I’m sorry for playing with your emotions like that.
Please accept this photo of assorted battle miniatures as an apology—
And some ketchup exploded in our dry storage. It fell, for unknown reasons, although there is some speculation that our former General Manager Mary’s visit—which eerily coincided with the fall and resulting explosion of the ketchup—dredged up feelings of abandonment from the DeWitt-Seitz ghost.
Messy as it was, it wasn’t an entirely bad occurrence—it inspired a deep clean of the affected area, which was probably due. A good deep-clean is rarely a bad idea.
Now on to the triumph and new beginnings!
We’ve come to the last leg of our 2019 Sandwich Lab Journey! The G.O.A.T. debuted on Wednesday, October 2nd. We’ve sold a grip of them already. For more words on this, check out the announcement post.
We also launched our Fall Wine List. Read more about our new wine offerings here. As someone who most often buys bottles of wine based on the aesthetic value of their labels, I would probably buy at least three of these. In the flavor category, however, these are all winners. TK is dedicated to bringing a unique selection of fine natural wines to the Smokehaus each season, so dedicated grapeheads (that’s what they’re called, right?) should take note.
Next Monday (10/7), we officially launch our New & Improved Happy Hour. Monday through Friday, from 4-7pm, we’re offering $2 Pabst Blue Ribbons and $1-off any craft brews, ciders, and adult-seltzers. Technically, you can grab a happy hour drink at those prices today, we’re just waiting until Monday, October 7th to go crazy on the cross-platform promotion.
Patricia made spicy cheddar crackers using Gochugaru chile flakes, a component of our kimchi recipe that offers a warm spice with fruity and smoky tones—The Smoky Tones is also the name of our in-Haus vocal jazz group, coming eventually to an orchestra hall near you. The heat of these crackers has a slow onset, with a lingering mild burn on the back of the tongue. Patricia is still cranking out plain cheddar crackers for our Study Buddy gift box, but has also been experimenting with bacon cheddar crackers, and now these. If you haven’t yet, give our haus-baked crackers a taste. As long as they keep flying off the shelves, we’ll presumably get more variations on the classic recipe.
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:
The greatest season has arrived, and we’ve got a great Fall sandwich for you: creamy chèvre, smoky and peppery toasted andouille sausage, crispy local apple slices, and lettuce, on a toasted Lake Superior Bakehouse bagel.
Pitched at the Sandwich Lab without a name, it first became known as the Perfect Fall Sandwich. Realizing that was a mouthful to say for a sandwich that should be enjoyed in small, thoughtful, well-chewed bites, it evolved into the G.O.A.T. (the Greatest of All Time. At what? Try it and tell us!). One grandiose name for another, this time a cheesy pun.
This final installment in the 2019 Sandwich Lab series comes to you courtesy of its creator: uh…me! I could go on about the sandwich’s origin story, weaving an epic tale of my frequent lunch-break searches for the Fruit of Knowledge itself (thank you, Canal Park Rocky Mountain Chocolate Factory, for your un-dipped apples), describing the culinary ballet of this food parcel’s individual components, but I don’t want anyone to overthink it.
To say it’s a good Fall sandwich would be an understatement.
Try it today (10/2) through the end of the month in our deli, via pickup, or delivered for $9.50+tax, and earn an extra punch on your Sandwich Lover Extraordinaire card.
This concludes the 2019 cycle of Sandwich Lab Specials.
WHAT IS SANDWICH LAB?
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, THE PHOEBE, 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.
This may be an unpopular opinion, but I’m ready for September to step aside and make way for October: the best time of the year. There’s a whole lot of good things coming to Northern Waters Smokehaus in October. Let’s take a look, shall we?
The G.O.A.T. arrives on October 2nd. Yes, next Wednesday you’ll be able to feast upon this toasted bagel, dressed in creamy chèvre, toasted Smoked Andouille Sausage slices, local apple slices, and crispy lettuce for $9.50+tax. Catch me eating The G.O.A.T. during every one of my lunch breaks.
Enjoy these photographs of The G.O.A.T.
Next week, our new wine list hits the deli. Keep your eyes on our social media platforms for updates and product profiles.
Are you a creative, yet unpretentious eater? Or a college student on a budget with a knack for maximizing flavor? Do you enjoy zhuzhing-up a grocery store frozen pizza with special ingredients; instant ramen, with a little bit of extra love from the produce section? So do we. And we’re glad to work at a place like Northern Waters Smokehaus, where there’s plenty of potently flavorful ingredients to bring to our home kitchens.
That’s why we’re launching #NWSMadeItFancy — the hashtag dedicated to documenting your culinary ingenuity under the influence of Northern Waters Smokehaus. Playing the game is simple: grab some NWS ingredients, find creative uses for them in your favorite “un-fancy” foods—frozen pizza, instant ramen, macaroni and cheese, instant stuffing, cornbread mix, you name it—document it, and share it with the aforementioned hashtag, and…profit?
We’ll be keeping an eye on the hashtag and sharing our favorites. Join in with our staff and followers to create a whole lot of fun community content, featuring your favorite items from our deli. Will you be famous? No promises. Will you make our followers feel happy and inspired? It’s probable!
Glensheen gave us a ton of basil! Imagine a literal ton of basil. That would be a very large pile of basil. Back to business: At the end of the season, the folks at Glensheen have a ton of produce and not much to do with it, so they donate it to the community. Basil tastes great, but it doesn’t exactly feed people, so it isn’t high on the priority list for the handful of local organizations feeding the marginalized populations of our community. We’re grateful to make use of this windfall, and look forward to providing you with the finest Glensheen-tinged Italiensks, Silence of the Lambwiches—that’s how you pluralize it: you’re welcome—and Spring Rolls.
There’s a ton of otherexciting Things™ coming up this Autumn at NWS, but I need to hold onto some content for future 5 Thingses—there’s another useful pluralization for you. So I’ll leave you with the best news I’ve heard all week—Our DM is returning from vacation, and D&D starts again this Monday! Back to Waterdeep, and into the Undermountain—home of the Mad Mage—we go. Will we return? Who could know? Prepare yourselves for session-recaps for which you never asked, and tidbits of the hijinks of the Midnight Axe, which will have doubled its ranks. That sounds like easily double the hijinks.
Before my words become quiet and meaningless As wind in dry grass
This is the way the blog ends Not with a bang but a whimper
This week has been quite a ride, with Eric and a handful of others attending the Fortune Fish and Gourmet Expo on Monday, bringing back a whole heck of a lot of chocolate “samples,” which made a great Tuesday morning “breakfast”; a ton of huge delivery and pickup orders throughout the week (on Thursday, they made 130 box lunches by 11am in the basement); and a number of us took sick days this week—hopefully the days off do the trick and the illness ends there—so we were playing with a smaller team this week. And the ride isn’t over. This weekend, we’ll be catering the wedding of a beloved former coworker. Who says all the fun has to stay in Summer?
Last week, I mentioned that five of the top seven bestselling sandwiches at our deli are fish sandwiches, and since I’m approaching this week’s blog somewhat fatigued from making dozens of each of those fish sandwiches respectively this workweek, I have opted to tell you a little bit about each of them, in no particular order.
The Cajun Finn
The sandwich: Haus-baked ciabatta roll, scallion cream cheese, Cajun Smoked Atlantic Salmon, pepperoncini, roasted red pepper, lettuce.
There is not much to say about the Cajun Finn that hasn’t already been said. As a sandwich that easily outpaces the combined sales of half of the other sandwiches on our menu, it doesn’t really need any further advertising. I mean, our marketing department still occasionally invests some time into telling you about it—heck, I’m doing it right now—but the rolling snowball that became an avalanche that is this sandwich became that way primarily through word-of-mouth, both literally, and via its generous inclusion in peoples’ blog posts and social media chatter. A large percentage of our online reviews contain its name, sometimes even the negative reviews leave space for a caveat about the Cajun Finn being our saving grace (apologies to those reviewers for whatever happened to go wrong—likely our wait time on a busy day—but we’re glad you enjoyed the sandwich nonetheless).
The Sitka Sushi: my first favorite Smokehaus sandwich and number-one recommendation. The name and contents are a nod to Eric’s time in Sitka, Alaska. Formerly, we made it with ginger- and lemon-cured Alaskan Sockeye gravlax, which was deeply flavorful, but a little tough and unwieldy. Recently we have switched over to a softer, more buttery, traditional Scandinavian style of gravlax, made with Atlantic salmon, but the sandwich still packs a punch.
Imagine a rich musical chord, composed of interwoven consonances (cabbage and gravlax, bread and oil, cucumber) and dissonances (wasabi mayo and sriracha, cilantro and pickled ginger), rolled from the bass up the highest note, then sustained, with hidden, aleatoric melodies discovering themselves and chiming out all the while. Then, transpose that chord into a flavor pallet, and imagine every bite—thoroughly savored—as a new re-rolling of that chord.
When I began working at Northern Waters Smokehaus, there was a sandwich called the Salmon Garden. Within days (it seemed), the sign for that sandwich had two vowels scribbled over, and became the Salmon Gordon. A few months passed, and then we had the Slammin’ Gordon on our hands, and everyone just pretended like nothing happened. Here ends the very incomplete, abridged history of the sandwich formerly known as the Salmon Garden.
Smoked Salmon Pâté is delightful, due in part to the blend of our haus Salmon seasonings—dill, cajun, black pepper & coriander—working as a team to bring you this flavor, which is rounded out with garlic, lemon juice and horseradish. So if you spread it on our most decadent bread option—not only is the naan incredibly soft and pillowy, but also quite buttery—something good is bound to happen. The veggies and greens give enough of a nod to health-consciousness that it doesn’t just feel like dessert.
The Northern Bagel
The sandwich: Lake Superior Bakehouse bagel, scallion cream cheese, Traditional Smoked Atlantic Salmon or gravlax.
This sandwich is great because it its simplicity of form belies its complexity of flavor. Lake Superior Bakehouse Bagels are so good you could probably just take a bite out of an uncut, un-toasted one and have a decent time. Add to that the sweetness and pungency of Traditional Smoked Atlantic Salmon, or buttery, spice-infused gravlax, and round it off with the earthy umami of scallion cream cheese, and your mouth and olfactory system have some serious flavors to sort out. Furthermore, it reads as a breakfast sandwich, eats like lunch, and isn’t half bad at the end of the day either.
The sandwich: Lake Superior Bakehouse bagel, scallion cream cheese, capers, Black Pepper & Coriander Smoked Atlantic Salmon, red onion, tomato, lettuce.
I have to say—delicious as this sandwich is, I still remain skeptical of it. For starters, it’s a very seasonal name, and yet—it persists on our board, due to sales. Secondly, it is a very tall stack of ingredients, which are very delicious together, but once stacked and cut in half, like to fall over—which is fine if presentation is unimportant, but ultimately a challenge in the middle of a rush. Still, this is a fantastic stack of ingredients. It’s the mature version of the Northern Bagel.
Happy Friday the 13th, everyone. Duluth has been either raining or cold and dreary all week, and it shows no signs of letting up. EatingWell magazine dropped by for a follow-up photo shoot for an interview with Eric, and caught some iconic Duluth weather—a little bit of Mother Nature’s drama to frame our products. And this weekend we’re heading down to the Metro area to showcase our wares for Classic Provisions.
School is back in session! Duluth’s semi-permanent student population has entrenched itself, just as the final pushes of midweek tourism have come to a close. In honor of the students, and as an easy solution for the parents and guardians still hoping to send love and support, we’ve come up with the Study Buddy gift box. Fuel those late night night study sessions with a six-pack of select snack sticks, hausmade cheddar crackers, and haus-seasoned cheese curds.
The first week of September was supposed to see the launch of our final Sandwich Lab 2019 special, the G.O.A.T., but we’ve decided to push it back until the end of September to improve our options for locally-sourced apples. The G.O.A.T. is toasted strips of Smoked Andouille Sausage, creamy chèvre, apple slices, and lettuce, on a toasted Lake Superior Bakehouse bagel.
We have a cute merchandise area in our deli. This isn’t necessarily new, but it just might be newsworthy. Our storefront changes all the time, and our inedible swag often goes unnoticed. For those without the luxury of seeing the merch stand in-person, here’s our growing merch page on our website.
5 of our top 7 best-selling sandwiches are fish sandwiches. The official ranking, at the time of writing is:
#1 Cajun Finn #2 Cold Turkey #3 Northern Bagel #4 Sitka Sushi #5 Great Summer Caper #6 Pastrami Mommy #7 Slammin’ Gordon
This probably merits a closer look, for an in-depth analysis of our fish sandwiches next week.
Summer isn’t over yet, but the morning air is crisper, and the pace of life is slowing down. The tall ships have come and gone, the flood of students is just beginning to trickle into town. Walking past our deli, it may not always appear this way, but life is on the calmer side, at least for a few weeks.
But that doesn’t mean life at the Smokehaus is any less interesting.
We have new faces in the deli.
For those keeping score, over the past few weeks we’ve steadily mentioned that we’re hiring, and as a result, we already have a handful of new staff training in. I’d caution the world to be patient with and/or kind to them, since they are new and the pace of our little deli can be overwhelming, but they’re already performing like seasoned veterans.
Labor Day Mail Order Sale.
Beginning August 26th, we’re running a mail order special: 20% off your cart (online only) when you enter the discount code bluecollar. The sale runs through Labor Day (9/2). However, if you want your food to arrive in time for Labor Day weekend celebrations, place your order by Tuesday, August 27th—those orders will be shipped on Wednesday (8/28) and arrive by Friday (8/30). Otherwise, you can schedule your shipping date for whenever you’d like. Pro-tip: this is the best mail order sale of the year, so if you know exactly what you want to order for Fall and Winter holidays, this is a good time to do it.
Bookmark this page as an easy reference when ordering for holidays, and you’ll be guaranteed to get your orders at the perfect interval for gifting or entertaining. Become the master of your own destiny; know for yourself exactly when to place orders, and when to have them shipped for best results.
Monday night D&D returns to The Midnight Axe.
The Summer season of our unofficial office Dungeons and Dragons crew is coming to a close with a short adventure tying us back into our ongoing campaign, right before our DM heads on an extended vacation, leaving us to fend for ourselves.
This Summer, we set our main campaign to the side, in order to focus on a handful of smaller, unconnected adventures. Not only did this allow each of us to test out a number of character ideas, and novel settings, but it also gave us time to miss our main characters, as distance does indeed make the heart grow fonder.
“The Midnight Axe” is the name—generated by rolling percentile dice against a chart of fantasy party names—of our primary party. When we’re not embroiled in a scavenger hunt for a cache of money embezzled long ago from the treasury of the Manhattan-esque city of Waterdeep, and avoiding/averting the frequent pitfalls of gangs whose rivalry we earned incidentally, we’re just trying to earn a mostly-honest living running a tavern called The Malt Solstice. However, some way or another, we’ve gained some notoriety as adventurers—and it’s drawn some public interest.
In our session on Monday, Harrison (our Dungeon Master) presented each of us with three characters (shout out to Harrison for developing fifteen character concepts in a single weekend) who are looking, for one reason or another, to join our ranks. This coming session, we’ll be embarking on a mission with our chosen secondary characters to discover their strengths, and how they’ll fit into our adventuring party. Perhaps they’ll join us on the front lines, perhaps they’ll stick around headquarters and craft potions nonstop, perhaps they’ll alternate between venturing into the Undermountain (where our campaign has us heading) and providing security at the Malt Solstice. Only time will tell.
Character biographies forthcoming.
Let’s get one thing straight: Any week that there are not five immediately obvious other Things™ to talk about, Patricia is going to get a nod. Ever since she moved to full-time baking, we’ve become accustomed to carrying an assortment of cookies—chocolate chip, ginger, peanut butter curry, carrot cake cookie sandwiches with honey cream cheese, coconut macaroons (which are gluten-free*), and most recently chocolate walnut flourless cookies (also gluten-free**)—pasties, cheddar crackers, savory scones, and even personal pizzas. This week’s pizza featured smoked bacon, blackberries, and chèvre, and her pizza sauce, in general, is composed of the odds-and-ends bits of tomato from the morning’s prep.
That’s honestly one of the best things about Patricia’s approach to baking for NWS—by utilizing more parts of the foods we use, we generate substantially less waste as a business, which improves our model of sustainability (not to mention profitability) overall, and in the process, we end up with these delicious, fan-favorite items in our deli
*/**: It’s worth noting that these are not baked in a completely gluten-free environment. In terms of ingredients, they are entirely gluten-free, but those at serious risk should be aware of the chance of cross-contamination.
I got to observe production of Country Pâté.
Compiling recipes for the cookbook is great fun, but not without its challenges. In addition to needing to massively scale down some recipes—we’re operating under the assumption you’ll never need to make one-hundred pounds of Smoked Whitefish at home—other recipes in our own workbooks lack, well, instruction.
Country pâté, for example, is just a list of ingredients, which our skilled production crew understands how to massage—eh, grind—into the savory loaves we all love. Brandt happened to catch me during a fresh air break yesterday to let me know he was making it.
Seeing that static list of ingredients—browned bacon and onion; Berkshire liver, pork and back fat; brandy; cure; rosemary and thyme; etc.—ground once and then half again (to achieve the preferred inconsistent consistency), mixed with what could reasonably pass as TLC, and packaged to chill overnight before being packed into loaf pans and slow-cooked, was enlightening, and proof that someone needs to write down those steps, because there’s a lot of them. If not for our own benefit, certainly for the book.
Once again, I’d like to give a public shout-out to the smokers for the sheer volume of high-quality product they consistently churn out.
I’ve done it again. Yesterday, I stared at my week’s notes and wondered, “which five Things™ am I going to write about? Are there five Things™ that may intrigue or inspire our readership(?),” and here I am, writing Thing™ six-and-a-half. I hope you’re happy.
We hope to see you in our deli this weekend—whether you wait in line, or skip the line via pickup —or your name and address in our delivery system. If you’re going to be near Canal Park/Downtown, make sure you bring ear protection, because the Tribute Fest will be rocking hard.
Stay tuned in the next handful of weeks for some new sandwich options—including your blogger’s own contribution to the Sandwich Lab specials—and exciting collaborations.