This week has gone by in a blur, or maybe it’s just me. Between the unexpectedly busy lunches, self-imposing limited hours on my office days, running out of gas on the freeway and showing up an hour-plus late, and three separate band practices each falling directly after a full day of work, I’m not quite sure where the week went.
But there’s a handful of Things™ to freeze-frame within that blur, so let’s take a brief moment to slow down together.
Bison Buddies are back in stock!
Bison, sourced to our specifications, is expensive. We took a brief break from making Bison Buddies, relying instead on our Royale With Cheese bacon-cheeseburger sticks, Big Jim hatch chili beef sticks, and Smoked Sockeye Salmon Buddies to sate your meat stick cravings, but Bison Buddies are back! All four of our snack sticks will be available all weekend (and beyond) in our deli.
We’ve got whole and half hams for sale!
We have slow-brined, slow-smoked, never frozen, locally sourced and processed whole and half Berkshire hams for $9.99/lb while supplies last. These hams—around 6-8 lbs/half and 12-16 lbs/whole—are perfect for a holiday roast or potluck, and great as leftovers.
This is a first-ever for NWS. Previously, DeWitt-Seitz Marketplace has closed its doors on Easter Sunday, but this year it’s staying open, and so are we. Our deli’s doors will be open from 10 a.m. to 5 p.m. Unless they sell more quickly than anticipated, we’ll have the aforementioned hams for sale.
Speaking of sales: Wild-Caught Smoked Alaskan King Salmon is 20% off until it’s gone.
We launched the @NorthernWatersCatering Instagram account!
Although it has been live for about a month now, we finally feel like it is up-to-snuff, with comprehensive information about our catering philosophy, options, frequently asked questions, and beautiful images taken from actual catering events. Carefully crafted by our creative team, and approved by Catering Captain Hannah, it is, like our catering service itself, set up to expand elegantly in 2019.
For more information about catering, specific inquiries, or quotes, contact Hannah at firstname.lastname@example.org
We launched our Mother’s Day gift box!
Sure, it might be a bit early to announce this, but is showing gratitude to mothers ever out-of-fashion?
This year’s Mother’s Day gift box is simple, elegant, and affordable: A pairing of nourishing smoked sockeye salmon with sweet hausmade boursin cheese, alongside the subtle and steadfast support of Carr’s water crackers.
If the title seems a bit esoteric, don’t worry too much. You have a couple of options: a.) type “explosive cyclogenesis” into your search engine of choice (step a2.) profit), or b.) wait for me to tell you it’s the technical terminology for the so-called “bomb cyclone” ravaging the Midwest.
If you’re still with me, I must confess that the extremely low barometric pressure is affecting my ability to weave the goings-on around the Smokehaus into an interesting narrative roughly describing the week.
Instead of reaching, I’ve decided to share some suggestions with you, based on my own personal experience and taste. Do with these suggestions what you will.
Have a ginger ale with your Slammin’ Gordon.
The Slammin’ Gordon is a fantastic sandwich as presented on the menu, but I rarely make one for myself without adding some pickled ginger. It is sweet and spicy, and it plays very well with the just about everything else in the sandwich, especially the diced cucumber and the horseradish in the salmon pâté.
However, all of our sandwiches are perfect the way they are, so if you’re a purist, why not try a beverage pairing that hits all the same notes? On the sweeter end, we offer Sprecher’s Ginger Ale in our deli. For something spicier, you could check out the selection down the hall from our deli at Blue Heron Trading Company.
The Italiensk pairs exceedingly well with Lemon LaCroix.
Unless you are vegetarian, vegan, or specifically tell me “anything but pork,” I will recommend the Italiensk to you. It always makes my short list of favorite sandwiches when prompted, and it goes well with just about any of our sides.
However, my preferred way to eat an Italiensk is alongside a lemon bubbly water. The sandwich itself is something of a paradox to me: There is enough food there to constitute a full meal, both in variety of ingredients and total caloric value of those ingredients, but it is so delicious and easy to scarf down quickly that eating it on its own leaves me wanting something. My greedy stomach yells at me to stuff more food into it, which sometimes ends up being the case—original kettle chips are my go-to in those moments—but my wise mind knows the truth: I just want to spend more time with my Italiensk.
Queue lemon bubbly water, which serves as a crisp and refreshing interlude between every bite, singing in tight two-part harmony with the basil near the top of the sandwich, and most importantly, extending the quality time I get to spend with one of my favorite Smokehaus sandwiches.
If you’re feeling bold, ask us for a single extra basil leaf on the side, tear it up with your bare hands, and put the basil confetti in your bubbly water. The benefits are twofold: an extra aromatic zip in your drink, and your hands will smell like basil, which is a great way to smell.
The Pork Lion makes me crave cola.
The Pork Lion is still a relatively young sandwich at NWS. It’s a hero roll with smoked pork loin, tomato, cumin slaw, lettuce, cilantro, mayo and red pepper flakes.
I’m no expert on cola flavoring, but I’m fairly certain at least two of the above flavors are present to some degree in most cola recipes.
Don’t overthink it, just try it. We usually have Coca-Cola and Diet Coke on hand.
The Motherlover deserves some extra love.
Arguably our most basic sandwich—white bread, mayo, lettuce, protein—the Motherlover begs for personal experimentation. It is almost the BYO sandwich we will never put on our menu.
For marginal price increases per ingredient, you can add whatever the heck you want to this sandwich, and it’s probably going to taste good, but my personal favorite addition involves bending the rules of what is considered right and proper by the majority of parents and guardians: You get to play with your food.
Here’s the trick: purchase the sandwich and a bag of kettle chips (whatever your favorite flavor is). When you get them, remove the top piece of bread and move the lettuce to the side. Place whatever amount of the chips you find appealing on top of the protein—I usually use about a third of the bag. Replace the lettuce and the bread and smush the newly reformed sandwich together.
Really enjoy the crunching of the chips under your might. It’s part of the experience. Then continue to enjoy the crunch and flavor enhancement in every bite.
This one comes with a special caveat—don’t enjoy them at the same time.
I’m trying to help you optimize your brain function here. Salmon is brain food. The Northern Bagel is a great way to start your day, a perfect pick-me-up for lunch, and even good in the evening. If you’re trying to kick your brain function into gear, enjoy it with a tall glass of hydrogen-dioxide.
Give your body a half-hour to begin processing all those awesome fatty acids—I am not a nutritionist, so this is more of a loose guideline than any sort of educated instruction—and cleanse your palate of the lingering smoked salmon and scallion taste, then crack open the cold press (which is available all around Duluth, but conveniently in our deli) and sip it slowly.
When the cold press hits you, every light will shine a bit brighter and the words and thoughts and feelings flowing through you may cause an overwhelming urge to finally finish your novel. Do that, or at least channel that exuberance into whatever the rest of your day holds. The fatty acids from the salmon have your back.
If you prefer a gentler caffeine buzz, and a flavor that pairs better with scallion cream cheese and smoked salmon, try one of our Honest Tea options. We carry lemon black tea and green tea.
Don’t forget to drink that glass of water.
One Thing™ that happened this week.
In preparation for our Summer and Fall catering seasons, we’re working with our longtime friend Sue Watt at Hemlock Preserve to market what we believe is a perfect venue for a Smokehaus-catered soirée—the aforementioned Hemlock Preserve.
On Monday morning, Hannah, Flo and I traveled out to Esko to visit Sue, pick through some linens and table settings, absorb some stories about the renovations going on throughout the property (including the new log cabins, the raised-platform yurts, and the eclectic decorations), and scout photo opportunities.
We had a great time, and are looking forward to our upcoming photo shoots. Here are some of my favorite smartphone camera photos in the meantime.
What a week it’s been! Spring is finally here. The temperature as I’m writing this is in the mid-forties. The sky is blue and Canal Park is teeming with cars and pedestrians.
Let’s take a look at the week here at NWS.
Tonight, we’re at the 25th annual Taste at Fitger’s event. From the website: “From 6-9 pm, over forty of the area’s finest local restaurants and beverage vendors will be serving up their tastiest culinary masterpieces, beers and most exquisite wines…100% of the proceeds will go to the Second Harvest Northern Lakes Food Bank.” Tickets are $45, and you are sure to leave satisfied.
We opened up our patio. Not that it was ever really closed, per se. It just consisted mostly of snow piles and had no furniture. Last weekend, in anticipation of warmer weather, we put out a couple of tables and benches. This weekend, we’re returning it to its former glory. All of the tables and benches and umbrellas will be there. Lake Avenue Café’s liquor license still extends out there, so you can enjoy a local craft brew or cocktail with your Smokehaus digs. You can/should even bring your dog(s).
We rearranged our shop. Don’t worry. It’s nothing too drastic, though anyone who has been a repeat customer with us over the past decade knows that our shop has undergone some radical changes. This new shift is meant to highlight our inedible merchandise. T-Shirts, hats, totes, etc. Before, it was just tucked away almost out of sight, but now it is a fixture of our deli. We love seeing folks in our gear.
There are more Box Lunch cookie options. In addition to Lake Superior Bakehouse Chocolate Chip cookies, you can now opt for a Peanut Butter Curry cookie, Ginger cookie, or whatever flavor-of-the-month cookie Patricia may have come up with for no additional charge, or a Carrot Cake Cookie Sandwich with Honey Cream Cheese for an extra dollar.
This is the last weekend to eat the Spinderella. Turkey, salami mix, mayo, mustard, dill pickle, onion, and cilantro on a hero roll, with a side of scallion cream cheese for dippin’. This Sandwich Lab special has been quite popular during its run, and like the rest of the Sandwich Lab specials, gets you double stamps on your punch card. Catch it while you can. We’re not going to Push It much longer. Beginning April 2nd, we’re offering a new Sandwich Lab creation, the Bloody Mary, just in time for patio brunch season.
Last week’s 5 Things™ was a disaster. It quickly devolved into another “I am not sure what to write about, so I’m going to write about not knowing what to write about” post, and as a result, it failed to launch, but it had some great images. Here they are, without explanation:
As this 5 Things™ post comes to a close, I’d like to share my favorite photo of our Friday special, the Minnesota Pulled Pork. It is my favorite because it reminds me of a Kraken breaching the water’s surface to ruin your day. Open your mind, then squint at it a bit, and let me know afterward if my imagination is too unhinged.
Glad to see you. The sun is shining where I’m writing, and this week had several discrete events worthy of the title “Thing™.” Let us not tarry long on introductions, but hasten to the investigation of these Things™.
A couple of auspicious visits:
Northern Waters Smokehaus is pretty well accustomed to high-status visits. We’ve had the privilege of appearing on a few national cablenetwork programs in the past decade, and while I’m not going to name-drop, there are a number of well-known individuals with local roots who join the masses and wait in line for our food when they happen into town.
Secretly, many of us behind the counter recognize them and get excited when they stop into the shop, but, consummate professionals that we are, we play it cool.
This week, however, I couldn’t contain myself. I was working my first deli shift in what felt like several weeks, so my filter of professional boundaries was perhaps off-kilter, when I received a call from my dear friend, Flo, in the marketing department. The Pitchfork Music Festival had just announced its line-up, which featured, among other exciting acts, local global music legends, Low.
Flo and I have attended the festival together on more than one occasion, so I was excited to hear that the lineup had been announced, but I was doubly-excited to see none other than a member of Low—and co-creator of our famous Cajun Finn sandwich—waiting for a sandwich from our deli. This individual’s identity will be kept vague, since I didn’t ask permission to tell this story in a public forum, and even beloved artists deserve privacy, but they were quite understanding and played-along generously when I held the phone to my chest and shouted,
“Hey, you’re playing Pitchfork [Music Festival](?),”
and again, slightly louder, when they didn’t hear the first time.
It was a moment that has subsequently been described to me as “very Duluth.” And that is the story of how I finally lost my cool and shouted details about someone’s life to them while on-the-clock.
Listen to my favorite Low record below:
Another visit came from someone who, like it or not, has chosen a path that puts them right in the public eye: the 41st Governor of Minnesota, Tim Walz. Truth be told, I probably would not have known about this had I not chosen to unburden the office’s Wi-Fi, and blog out of the deli.
As I typed away in a corner of our small seating area, Minnesota’s public servant-in-chief enjoyed a sandwich—maybe a salad, I didn’t ask—behind me. It wasn’t until the hunger hit me, and I stepped behind the sandwich line to make myself some lunch, that he revealed himself.
Yes, I participated in an electoral process that prominently featured him, but I did not recognize him less than five feet away from me. Is this a tale of his humility, or of my obliviousness, or of something else altogether? The jury is out. The jury, in fact, has neither been consulted, nor even informed of the known facts.
He thanked us for the delicious food, introduced himself to us, and engaged with a few customers who overheard him. The details get hazy from there. Honestly, I checked out at that point because preparing my lunch was of greater urgency to me at that time.
I’m not going to take any political stances on the company blog, fear not, except that being kind and showing gratitude to service industry employees is good praxis.
A pop-up and a new event:
On Wednesday, we had a pop-up at Bent Paddle Brewing Company’s tap room in the Lincoln Park Craft District. Such pop-ups are pretty old-hat by now. NWS setting up shop for a night at a local tap room wouldn’t be much to write about—rather, I and others have written about it so many times that it seems unfair to count that among the Things™—however, we debuted a new item at this pop-up: The Haus-ki, our very tangential take on the Chicago dog. More about the Haus-ki, and our new Happy Hour, which is when we’ll be selling it, is available here.
Some cookbook content fun:
This morning, a handful of the marketing & design staff are taking a break from their typical workday to prepare for a photo-shoot. It should be no secret that we have dreams of releasing a cookbook in the near future, and though we have a wealth of photography related to our business and products, there will never be enough.
This particular photo-shoot pertains to producing a porketta in a backyard smoking apparatus. Today’s tasks are a lot of shoveling, creating the mise en scene for the shoot, and rolling the porketta. Tomorrow, we’ll be enacting and documenting the rest of the process. It’s supposed to snow tomorrow, which could undermine our work, or result in some pretty cool action shots.
Volumes could and will be written about the impact that our recently-establish Baking Department has had on our business, but I’ll keep it brief:
Jerry’s White Bread, Prince Myshkin Rye, Chorizo-Cheddar-Chive Biscuits, Rosemary Potato Rolls, and Ciabattas have further increased our pride of ownership in the food we make. I’ve always liked the bread we’ve used at NWS, and there are certainly some baked items we’re still buying from outside vendors, but being able to say, “on a hausmade [bread of whatever variety]” feels good, and to top it off, it is high-quality product they’re baking down there.
If you’ve noticed some bright yellow pasty-looking items during your recent forays into our shop, and been confused or intrigued, those are Lucy’s Jamaican Hand-Pies, made with our fresh chorizo, and yes, they are a very delicious, filling, easy to eat (with one hand!) item that you should definitely not pass up.
And, of course, what would a 5 Things™ post be without a shoutout to Patricia, who used up all of the Royale With Cheese trimmings we’ve accumulated—since we began cutting our Buddies to a specific cost rather than selling them by weight—to make savory bacon-cheeseburger snack stick and tomato scones.
We have a new sink! The other one was falling off the wall from years of overuse.
Time: Mondays through Thursdays, 5 to 7 pm, beginning Monday, March 11th.
Place: Northern Waters Smokehaus Deli→
Details: One of our new Royale With Cheese bacon-cheeseburger sticks, toasted and topped with mustard, celery salt, tomatoes, pickles, and pepperoncini on a hausmade ciabatta roll with your choice of a bag of chips or a can of LaCroix. $6+tax. Only available in-store. Friendship and goodwill in abundance, for you to carry into the rest of the world. Probably good music.
The Haus-ki is here.
We debuted our spin on the Chicago dog last night at Bent Paddle Brewing Company’s tap room, but this dog is too good to save for pop-ups alone, so we’re bringing it to you four days a week, live from our deli.
True happiness may come from within, but a Haus-ki couldn’t hurt.
We’re teaming this dog up with your choice the usual suspects—
—alongside the standard NWS accoutrements. For only $6 ($6.38 after tax)! There’s not much more to say than this is a tasty treat for a hot deal.
Whether you want to stay a while to socialize, or just long enough to grab a dog, join us, and let’s be happy together.
Generously brought to Minnesota’s Iron Range by Italian immigrants, this boneless pork roast is a showstopper. Talk to any authentic Italian and they’ll tell you exactly how their grandma makes it—and how yours should too. There are endless varieties of porchetta, but ours has gained some serious recognition. High praises from longtime Iron Rangers and multiple features in Bon Appetit are among those regards.
It would be a crime to deprive you of our Berkshire Porketta, so for the month of March we’re sharing it with loyal customers like you! All of March, if you spend $150 you’ll receive one free Porketta Steak! Just fill up your cart with $150 worth of Smokehaus goodies and follow the checkout process to proceed.
Some Boring Details
Free Porketta Steak Offer valid for orders of $150 or more using the pop-up box on the check-out page. Must click YES! in box to receive the free Porketta Steak. Offer valid through the month of March and expires 3/30 at 11:59pm.
Exclusion Offer is limited to stock on hand; offer is nontransferable and is not redeemable for cash. This offer is extended to our MAIL ORDER customers. The free Porketta Steak offer is not valid for customers of our other departments (Canal Park Deli, Delivery, Pick Up or Catering). – Questions? Contact a Smokehauser at email@example.com or call us (218) 724-7307
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.
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.
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.
“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:
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.
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.
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…
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.
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.
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.
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.
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.
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.
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.
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 firstname.lastname@example.org
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.
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.
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.
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.
Carrot cake cookies!
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.
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:
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.
A near and dear Smokehaus tradition: the Pancetta and Egg Pizza
First off, the method in which you cook it is everything for this pizza, we’ll get to the recipe later… We cook this pizza at our staff parties in a wood-fired oven at our boss’ house, and if you’re not familiar with those, they reach a much hotter temp than a conventional oven. The intense heat and the fact that you’re cooking the pizza right on the ‘deck’ of the oven, which is lined with firebricks and gets really hot, is the way that we can put this pizza together from all raw ingredients and still have it cook uniformly. If you have a wood fired pizza oven, this is the optimum way.
A Weber grill with lump charcoal and a ceramic tile or firebricks is probably the second best way to achieve these results. If using that method, I would light up a chimney of lump (don’t use briquettes, they don’t get hot enough) and once they’re ready, make a rim around the perimeter of the grill with them (if you have an extra firebrick or two that will fit in the center on the bottom between the coals, that will help retain even more heat). Then place your grate as you would to grill normally and place firebricks or tile on top and in the center. Try to leave the lid on with the vents slightly open to keep the heat in and oxygen flowing until it’s time to cook. If you use a laser thermometer, you would want the cooking surface to be around 700 degrees F give or take 50 degrees.
With two of the methods I describe here you will need to build your pizza directly on a pizza peel or an inverted sheet pan. You will want there to be quite a bit of cornmeal under the dough in order to let it slide off easily onto the cooking surface, and try to build it close to the edge of the pan or peel for optimum sliding. In the wood fired oven our pizzas are cooked in less than 3 minutes, so figure a few more minutes on the weber. You could also build your pizza directly on a sheet pan and just cook it on that, but it is not optimum.
If you’re using your kitchen oven, you will want to crank it up as high as it goes and hopefully use a pizza stone or ceramic tile in it and again ease the pizza from the peel or pan onto the stone. Quick vibration while simultaneously sliding the pizza off is the best method. It’s a little tricky, but you can figure it out with a little practice. If you’re using your home oven, it definitely won’t approach 700 degrees, so the cooking time will be hard to determine. You just have to look at it and decide. I would guess at least 10-15 minutes at 500 degrees.
Also, if you’re using the oven, it probably would work better to at least par-cook the pancetta on a sheet pan before topping the pizza with it. You want it to be a little rendered but floppy enough that you can make a nice little nest for the eggs. I would not recommend par cooking the crust, because actually the egg is the last part of the pizza to cook. Hopefully you like a runny egg (recommended by me!) because it would take a long time to cook the pizza so that the eggs are cooked through. Nothing is impossible, though!
So, here’s the basic recipe:
The dough (about one pizza, or a softball sized ball of dough) can be any you choose… They’re all pretty similar, but I would recommend using 00 flour if you can. Otherwise AP flour will work just fine. Here’s a basic recipe if you don’t have one:
—10 ounces flour (two cups)
—6 ounces water (if it’s warm the yeast will work faster, if it’s really really hot you can kill the yeast)
—Big pinch of yeast (1/2 teaspoon)
—2 big pinches salt (1 teaspoon )
Well before you want your pizza (at least two hours and up to a week), combine the flour, water, yeast, salt. Mix and kneed the dough till it’s smooth and elastic, about ten mintues (this is easiest to do by hand because there’s so little of it). A standing mixer works, too.
Put it in a bowl, cover it and leave it alone for at least 2 or 3 hours or up to a week (a finger indentation should not bounce back but nor should the dough be slack with air, but for pizza this isn’t really critical).
Once you have your dough ready, I recommend hand stretching it rather than rolling it out (but either way works). Hand stretching preserves the gasses in the dough better, I think, so you get big chewy air bubbles. To hand stretch, just basically take the dough, flatten it a little and then grab it by an edge and let gravity stretch it while you turn it.
Once your dough is stretched thin enough, place it on the corn meal coated peel or pan.
We use a mixture of minced garlic and olive oil on the crust. Not too much, just a couple of spoonfuls drizzled on it. Then top with mozzarella or provolone SPARINGLY (as with all pizzas, you can’t put large amounts of toppings on it or it makes it soggy). Finally, curve your pancetta into four little nests atop the pizza, then carefully crack an egg into each of the nests. This should contain them pretty well, but some may spill out and that’s ok.
Another party favorite of ours is a pizza topped with the olive oil mixture, some thin slices of our smoked pork loin, and pepperoncini. Our dry cured salamis are also killer on any pizza, if you haven’t tried them. Our staff pizza parties are pretty epic with just the range of potential toppings that we produce here.
Also, when I’m doing this, I always make extra pizzas (not the one with the egg, I don’t think it would work too well) and wrap them up and freeze them. They are the best frozen pizzas you will ever have, especially when kissed with fire!