All flat-rate continental shipping outside the Midwest is now $58. The secret is out—nationwide, people have recognized the excellent quality of our smoked fish and meats. For as long as we have been able to, we’ve offered the lowest possible flat-rate shipping prices we could—often less than the true cost of shipping the packages. The reality is, we’re not a large corporation, with shipping centers nationwide; we’re a small, family-owned company in the Midwest. In order to keep shipping our products coast to coast, we’ve adjusted our shipping rates to reflect the distance and means by which they must travel. As of October 14th, 2019 our flat-rate shipping rates are as follows:
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.
We’re running a mail order special—receive 20% off your cart Monday, August 26th through Monday, September 2nd (Labor Day), when you enter the discount code bluecollar at checkout—to ensure that you can treat yourself at the best rate possible.
Receive 20% off store-wide. Discount does not apply to shipping cost.
Coupon code can not be used multiple times.
Offer is limited to stock on hand; offer is non-transferable and is not redeemable for cash.
Coupon code may not be combined wth any other discount, offer or coupon code.
Coupon code applies to our online Mail Order shop.
Coupon code is valid from 8/26- 9/02.
This coupon code can not be used for the purchase of online e-gift certificates or in-store gift cards.
5 Things™ is back from vacation. I had the best steak of my life (please pound your steaks thin and marinate them overnight before you ever consider cooking them), my very first experience with escargot, watched a Chicago-sized storm cloud travel over Chicago from a balcony at the epicenter of the cloudburst, and even got a wicked sunburn at a crowded beach, but didn’t manage to churn out a blog. Hopefully you just went about your lives and didn’t miss it too much.
Here’s a handful of things that I’ve learned about life at NWS since I’ve returned.
Andy has stepped into his role as Mail Order director.
I already knew about this one, but you may not have. Shipping our hand-crafted products around the nation is part of the foundation of our business, but the department has been without a leader for a couple months. In practice, perhaps you didn’t even notice, due to our staff’s ability to fill in the gaps.
We interviewed several candidates within our existing staff, and selected Andy to guide the future of this department. Training in as the director of this massive endeavor—December is one of our most profitable months, and that is in large part due to mail order—is no small, short, or easy task, so we wish Andy the best.
Tyler has evolved into his delivery/pickup assistant manager-form.
Tyler, who once told me he didn’t want any responsibility beyond being a good dishwasher—I’m paraphrasing—has now taken on more responsibility, seemingly of his own accord.
The delivery/pickup department, which has been going through its own evolution lately—simultaneously contracting its in-haus delivery hours and range, and expanding its hours and range through third-party delivery services Food Dudes and Bite Squad—welcomes Tyler’s affable leadership.
The Fish Schtick.
“Sandwich Lab” may be one of the most-oft repeated phrases in my blogging life. This month’s Sandwich Lab special (temporary addition to the sandwich menu) is a curious sandwich called the Fish Schtick.
Assembled on a haus ciabatta roll, it is composed of Traditional Smoked Atlantic Salmon, tomato, cornichon pickle, lettuce, mayo, and lemon pepper. It has a bright, complex, yet cohesive harmony of flavors tied together by the smoky goodness of our salmon.
The Fish Schtick accounts for about 2% of our sandwich sales during its time on the menu, which is nothing to shake a schtick at.
The months ahead will feature a Lake Superior Lake Trout-salad sandwich, and a smoked Andouille sausage, chevre, and green apple sandwich. Stay hungry, because all of these Sandwich Lab specials get you two stamps on your sandwich card. Now that’s value!
We have the hardest working production crew in town!
Okay, this may not be strictly true—I didn’t do any research—but hear me out: I checked in with our team of roughly five smokers about their life in the basement, and found out that they’ve been putting in hours—working double shifts, sometimes triples, and the occasional overnight—but that was only after some prying on my part.
Their first answer to my inquiry about life in the basement: “It’s pretty chill!”
How’s that for a winning attitude? This is the energy we need to take with us into the rest of 2019.
We had a span of 11 days that would have blown my mind when I started at NWS.
And I was on vacation the whole time.
When I began working at our humble deli, there was tangible excitement any time our daily sales were above $5,000. I’m pretty sure $9,000 in sales would have merited a pizza party, popping Champagne corks (or vigorously-shaken LaCroix cans), and maybe even some light screaming.
While I was out of town, our average daily sales were closing in on $10,000, even on days that we closed early, due to holidays and our Sunday hours. For eleven days.
A lot of Things™ happened this week at NWS. Here’s a handful of them.
Wine joined our beverage list.
We’re officially selling beer and wine in our deli. This is huge news for us, as people love to have a beer or a glass of wine—which we’ll be selling by the glass, or by the bottle with the option of corking it to-go—with a meal.
As soon as we received our buyer’s license, we had pallets of beer from our neighbors at Hoops at our door, ready to sell. Our other vendors quickly followed suit, and we were fully-stocked on beer by the evening.
The wine orders operate on a different schedule, so we went through the weekend without it, but as of yesterday, our wine selection has arrived.
Each of our options falls into the category natural wines, or wines farmed organically and made without adding or removing anything during the fermentation . Like the production of our salumi, this is an ancient tradition. While I haven’t yet had a chance to try our wine selection (it’s only been a day—chill), TK has assured us each of them has something special to offer, and will pair well with just about any item on our menu.
The Spring Roll joined our sandwich menu.
Composed of smoked teriyaki tofu, cabbage, cucumber, pickled vegetables, lettuce, Marcona almonds, basil, cilantro, sriracha and sesame oil with rice vinegar all wrapped up in a naan (or on a hero roll, if you’re ISO a vegan option), this sandwich tickles the tongue, and is taking over a menu slot for The Tempest.
Patricia, who comes in at 5 a.m. to bake cookies and pasties before working in the deli, is an absolutely unstoppable force of creativity with food. Within weeks of her tenure at NWS, she already had folks abuzz about the prototype to this sandwich. Just a few short months later, it has arrived on the sandwich board. At the time, we were making variants with pork loin, gravlax, tofu and even skipping the prepped protein altogether—all of which had their strengths, and are available as substitutions for essential carnivores—but we’ve landed on tofu.
One final note on the Spring Roll: Unlike most of our sandwiches—which are best consumed immediately, or at least within the day if you—there is a strong undercurrent amongst our staff that the sandwich is best eaten after a short wait, or even chilled.
I usually can’t wait that long, but it is worth noting: this is a great picnic sandwich, for that reason.
Michael left for Bonnaroo.
Our co-worker Michael—who typically arrives at work with a ukulele in his hands and a song in his heart—left Tuesday to make his way to Tennessee for Bonnaroo Music Festival.
In addition to catching not one, but two Phish sets, he’s also decided he wants to be the Duluth, MN Bonnaroo Street Team. It sounds a lot more labor intensive than it actually is—he’s just taking a selection from several local breweries, and some NWS “buddies” & swag to the annual Craft Beer Exchange—but it is still awesome that he’s chosen to represent our city.
While I doubt most or any of our readership is currently in Great Stage Park, TN, at the festival, or reading this post in time if they are, check our Instagram later today to see how NWS’s first trip to Bonnaroo is going.
Final round of interviews for our Mail Order director position.
If you didn’t know that we’ve been operating sans-Mail Order Director for an undisclosed temporal span, that’s a good thing and doesn’t surprise me. Our team has a knack for filling-in the cracks when they appear. The marketing & media team have taken over the mail order phone calls, an we needed only list the job internally to find a handful of candidates.
The interview process came to a close this week, and next week, we should have a new director in-place. We’re only six months out from the wild, wild West that is late-November through the end of the year in mail order, so they’ll have a lot on their plate to manage in a short span of time.
Thank you for your patience in the meantime. Our mail order clientele are awesome, and a fundamental aspect of our success as a business, so not having someone specifically in-place to handle that job is not a state in which we ever hope to stay for long.
They asked me if I wanted to lead another scavenger hunt.
Last July, we hid twenty sandwiches-worth of magnets around town in honor of our Twentieth Anniversary. With the exception of a few very thoughtful responses I received, the campaign went over well.
This year, we’ll be doing things a little bit differently. The stakes will be higher, it’s going to be more challenging, and it’s going to happen slightly later in the Summer (personal reasons, don’t worry about it), but believe me when I say I’m very excited to get any willing participants into the outdoors, getting their hands dirty—maybe literally—in pursuit of free NWS grub & swag.
Stay tuned for details in the very near future. Until next time, I am Ned, and these have been five things that happened this week at NWS.
It’s a big week in town: Homegrown Music Festival is in full-effect.
But this isn’t a music blog, so let’s stay on-track.
A changing of the guard.
Another month has gone by, and that means it’s time for a new Sandwich Lab special. On Monday, May 6th, the warm, buttery aroma and savory goodness of the Bloody Mary is leaving our deli to make way for our first ever avocado sandwich, the Wallaby.
Enjoy some different angles of the Wallaby.
Framed with our haus-baked Prince Myshkin rye, the Wallaby also features fresh tomato slices, ramps, lemon pepper, and a balsamic reduction.
Ironically brought to our collective attention by Michael, who is allergic to avocados, the sandwich is inspired by the best-selling sandwich at Creekside Coffee in Sedona, AZ, where he worked for a time.
The Wallaby’s run will span from May 6th to June 3rd.
Beer and wine.
If all goes as planned—which seems to be the case—come Summer, we’ll be licensed to serve beer and wine. This is big news for us. As a company forever growing in our hearts, expanding our business to accommodate such a popular commodity can only be a good thing. While nothing is set in stone, the conversation has revolved around a curated selection of beer in cans and boxed wines.
We hope you’ll join us on our patio this Summer and enjoy an appropriate amount of buzz with your sandwich.
We packaged 150 lbs of smoked bacon.
In individual pounds, to boot!
An online food retail service—which I’m not going to name, since I believe there is an amount of surprise/secrecy implied—has selected our smoked bacon to be a part of its monthly subscription box that may or may not be called “The Best of the Best.” We’re honored that our bacon has been recognized as such, just as we’re stoked every time anyone tells us (or their friends) that one of our offerings is their favorite.
Lamb taco pasties.
Tuesday’s tacos were in a class of their own. Taylor whipped up some Lamb Birria—an adobo sauce originating in Jalisco, Mexico, traditionally served in a soup form, but adopted as a style of taco—which we served on corn soft-shells with pickled red onion, cotija cheese, cilantro, and salsa verde. This savory and mildly spicy delight blends guajillo chiles, ancho chiles, garlic, cinnamon, Mexican oregano and bay leaf, and slow-cooks all those flavors into tender shredded lamb shank.
Patricia, never missing a beat, apportioned some of the special for a limited run of pasties.
Yes, imagine all of the above ingredients packaged together inside a folded and rolled masa pastry, available to be heated in our deli, or taken home and prepared on your own time.
If you love or even casually enjoy stuffed pastries, check our meat case when you stop in for the latest pasty selection.
Work. I don’t know who invented work, but I’d like to have a word with them. It typically makes up anywhere from a quarter to just over a third of the hours in the day—unless I’m really out of touch with whom is reading this blog—and oftentimes you’re seeing the same rotation of people when you work. It’s sort of like a family. Needless to say, things can get a bit tense, and even blow up, as they did in this case.
When I sat down at Leif’s desk—which is my favorite place to write the 5 Things™ blog, due not only to the fantastic natural light and eclectic decorations, but equally to the risk of needing to move all of my mess when Leif needs to write a schedule or print a sign—I was appalled, though not surprised to find this remnant of an interpersonal clash.
Please remember that every person you meet and each of your coworkers is following their own personal path, and struggling with all of their own issues which are not only valid, but also impossible to fully comprehend unless that person is you, and even then those struggles may not be fully comprehensible. Look for the goodness in others and be a mirror to reflect back that goodness. And lay off the demerits.
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 firstname.lastname@example.org 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…
This year already feels like it’s going by too quickly. Welcome to the first 5 Things of February.
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.
Experiments with snack sticks!
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.
Porketta special and soup/chowder specials!
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.
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.
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.
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.
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.
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.
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.
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.