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5 Things: February 15th, 2019

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

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

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

So what about these Things™, eh?

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

Because I care.

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

Here’s a Thing™

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

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

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

Sockeye Buddies are now available.

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

Mmm…sockeye buddies

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

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

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

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

We want to run too many different specials.

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

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

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

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

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

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

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

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5 Things: February 8th, 2019

UPDATE: CAKE PHOTOS ADDED!!

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

The Sugar Plum Gift Box!

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

#cute

Make it sweet!

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

Patricia’s cookies (and more)!

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

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

Quadruple-ginger cookies

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

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

Unexpected Friday special by Patricia

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

Thank you, Patricia, for all you do.

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

Ham & Swiss Puff Pastries

Pine Cones & Royale With Cheese!

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

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

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

Is Somethin’

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

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

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

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

Sam’s last day…

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

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

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

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

Sweet, sweet Brewster

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

There you have it. I’m sending you all warm & fuzzy vibes from this 5 Things post. Until next week…
One more photograph of the bacon-cheeseburger buddies we’ve affectionately dubbed “Royale With Cheese”
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Send A Sandwich To Your Sweetie(s)

We’ve had a polar vortex, multiple Snowpocalypse(s), and still have maybe four more months worth of chatting about weather left to go. Maybe you’ve had a snow-angel dig you out, help you carry groceries or give you a ride up the hill.
Say, “Damn! I appreciate you so much for existing and showing extra kindness in this bleak weather. Here’s a sandwich that screams love and gratitude. Thank you.”
This sure-do-appreciate-you season, you can send your sweetie(s) a Northern Waters Sandwich and make it sweet (for + $2).
Our Make it Sweet includes your favorite NWS sandwich neatly wrapped, tied with a bow and Swedish Fish.

2019 Make It Sweet Season is Feb 11- Feb 15th.

XOXO-
SMOKEHAUS

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SANDWICH LAB: THE WAGNER

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 sandwich menu are members of an elite squad known as the Sandwich Lab. These are their stories:


The Wagner is not about subtlety.

The Wagner is about climbing an El Capitan of flavor without ropes or safety gear.

It starts with a hero roll—I’m talking about bread here, but imagine tuck-and-rolling out of a speeding car hurtling toward the cliff’s edge—dressed with mayo and mustard, laden with your choice of smoked turkey or pastrami (heavy as the burden of a life of adventure), decorated with sweet & sour quick pickles, cilantro and sriracha. It ends with you, satisfied, wondering when you can eat another.

The Wagner is now available in our deli and for delivery for $10.75 + tax, and gets you two stamps on your sandwich card. We’ll be making it for a month, then pretending we forgot it ever happened, so don’t miss your chance. Take your palate on a wild ride with the Valkyries and order The Wagner.


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.

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5 Things: February 1st, 2019

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

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

    Adobada spices

    partial Sockeye Buddy recipe

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

  3. Porketta special and soup/chowder specials!

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

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

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

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

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

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

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

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

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

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

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

     

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

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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 That Happened This Week At NWS

  1. A new shop manager!

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

    Leif playing music at our 20th Anniversary Party

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

  2. Winterfest!

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

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

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

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

  3. Hoops pop-up!

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

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


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

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

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

  5. We got a new coffee maker! 

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

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

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

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

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Introducing the Adisalad

 

 

It’s a new year, and we’ve added a new salad to the menu—the Adisalad.

Named after its creator, and pronounced very closely to “add a salad,” this salad completes our trifecta of salads, rounding out the trio in several ways. The Adisalad is a size perfectly positioned between the side salad-sized Ensaladita and the takes-me-two-sittings-to-finish NWS Salad. Depending on how you choose your own salad adventure, it can also be gluten-free and vegan-friendly without any omissions, additions, or substitutions.

The Adisalad is composed of a bed of mixed greens and thinly-sliced cabbage, topped with a pickled vegetable medley, chopped Marcona almonds, fresh sliced cucumber, and your choice of Hausmade kimchi or sauerkraut. This salad needs no dressing, as the moisture from the kimchi/kraut and pickled vegetables combines with the oil from the almonds to create a complex incidental dressing. If you want to have the salad gluten-free and vegan, opt for sauerkraut over kimchi. Personally, I prefer the sauerkraut for its more pronounced flavor, but it is great both ways: with kimchi you get some extra vegetables and spice-heat.

Adison first threw together this salad to give his body some honest-to-goodness fuel. Not only is it an energizing blend of ingredients, but eating it feels like you’ve done something kind for yourself, without sacrificing flavor. Adison felt the salad would highlight the pickling and fermentation processes we have cultivated, so he brought it to our annual Sandwich Lab.

When I have the Adisalad, I like to add pickled ginger for extra spicy-sweetness, and quick pickles if they’re looking especially slippery.

The Adisalad is available in our deli & via delivery for $10+tax and is a delicious pick-me-up at any time of the day.

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5 Things That Happened This Week at NWS

The Breakfast Club. 

On Monday, we launched our Sandwich Lab campaign.

The Breakfast Club is a fresh new take on the Clubhaus, and the first of nine monthlong specials we’ll be running this year. Visit the event page for more details.

The Adisalad.

For those of you resolving to eat healthier this year, we’re with you. So we’re adding a new salad to our menu: The Adisalad. Named after Adison, it’s creator, and inevitably a confusing pun, this salad is something I look forward to every shift. Yes, your dear blogging friend is hooked. We’re in the process of training our staff to make it, but the official launch will be soon. Allow these unedited photos tide you over.

More box liners.


I am full of regret for forgetting to snap a few photos, but on Monday we had an awesome time moving nine(-ish?) boxes of box liners. Each box of liners is about 6′ x 4′ x 3′ (source: my subjective memory) so they are obviously quite maneuverable and really more of a job for one person, but we all chipped in anyway. Here’s a throwback photo of the room in which we store them. It is not so full anymore.

This sky over the canal. 

Sometimes the Sun comes out and makes early winter mornings not so bleak.

 

Kimchi. 

Here’s a visual of the size of a kimchi batch. This pile is just about finished. It will ferment for a week before it is packaged. The Adisalad features our kimchi and sauerkraut.

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Sandwich Lab: 7 Things You Should Know About The Breakfast Club—Number 5 Is Pretty Self-Explanatory

The Breakfast Club is…

  1. …the first of nine sandwiches discovered during Sandwich Lab which will be offered as monthlong specials.

  2. …available through the first week of February.

  3. …haus-smoked turkey & pancetta with red onion, cilantro & cream cheese on a Lake Superior Bakehouse bagel.

  4. …a  delightful variation on the classic Smokehaus Club.

  5. …described by its creator as “unctuous, balanced and pretty self-explanatory.”

  6. …the perfect sandwich to prepare any individual for a long day of detention.

  7. …eligible for “double-stamps” (in-store purchases only).