Last month, we learned about making hot honey from a long-time employee, Brian R., as a foray into hot sauces and fermentation. Today, Brian comes to us with a simple way to make a hot sauce to keep in your fridge that will add flavor to a variety of your favorite foods. Brian’s favorite use? Breakfast!
For some time my children and I have been trying to create a breakfast hot sauce. We’ve had a few failures but after some trial and error, we have landed on the right formula. This is the recipe I will be sharing with you today!
This recipe involves lacto-fermentation. You may be wondering, “What is lacto-fermentation”? Lacto-fermentation is the process by which bacteria break down the sugar in foods and form lactic acid. While lactic acid acts as a preservation method of food, it’s also key to creating flavor profiles you find in foods such as kimchi, sauerkraut, and kombucha.
Things you will need:
one 12-ounce mason jar or jar with a rubber seal and latch that can be burped twice a day, OR, a fermentation kit*
one red onion
two cloves of garlic
*Fermentation kits are easily accessible and relatively inexpensive!
Make sure your hot sauce vessel is clean. Wash it with warm soapy water and dry with a towel.
Rinse off your tomatoes and habaneros to get any unwanted residue that could throw off your fermentation.
Quarter the tomato and dice half the red onion. Peel the two cloves of garlic and half the habaneros. (You can de-seed the habaneros if you’re concerned about the level of heat.)
Start to fill your jar. I like to do half of the onions on the bottom then I add the garlic, habaneros, tomatoes, and then top it off with the remaining onions. You may have too much veg and it won’t all fit depending on the size of your vegetables. If that’s the case just fill it with even amounts almost up to the lip of the jar. Make sure to leave a little room for air, about a half-inch.
Add a teaspoon of salt and then fill it with water until all the vegetable mixture is submerged, remembering to leave a half-inch of air. I use less salt than most, so adjust accordingly to your tastes.
Now put the tops on. Or, if you’re using a jar, latch the lid. Store in a dark place that is between 55 and 75 degrees. If you are working with a fermentation kit, leave it for 7 to 9 days before processing the vegetables. If you are using a jar, burp it once or twice a day by unlatching the jar and moving the lid open and closed to let the built-up pressure release.
After 7 to 9 days take the jar out of storage. Open and remove the small film of mold off the top. Place the contents of the jar in a blender and blend them until they are smooth. Pour the now blended veg into a wire mesh colander over a bowl. With a spatula work the remaining veg through the screen.
Funnel the hot sauce into your bottle or its vessel and refrigerate. Let the flavors marry for a couple of days. After two days, you should have a super delicious hot sauce! I love to use it for breakfast eggs, skillets, and more.
This savory cheesecake is perfect when sliced relatively thin as an appetizer, but also works well for lunch or even as an entrée. Fans of our Northern Bagel will be familiar with its creamy, lightly salmony flavors.
4 Tbsp melted butter
1 large egg white
1 ½ cups crushed bagel chips
24oz cream cheese (bring to room temperature before mixing)
2. In a small bowl, combine melted butter, bagel chips, and egg white. Press the mixture into the bottom of a 10-inch spring-form pan. Bake for 8 minutes. Remove from the oven to cool, and adjust the oven to 250°F.
3. In a mixing bowl fitted with a paddle attachment, blend the cheese, sour cream, cornstarch, and salt until combined. Mix in the eggs. Remove the bowl from the mixer and fold in the smoked fish and chives. Pour mixture into the cooled crust.
4. Bake at 250°F for 1 hour, then turn off the oven and let sit in the oven (don’t open the door during this process) for an additional hour. Cool on a rack for at least 4 hours. Carefully un-mold (you may want to run a knife around the edge first) and refrigerate until ready to serve.
Tip: The flavor of the smoked salmon is more apparent as the cheesecake warms up after refrigeration, so you may wish to allow your slices to warm up a little before serving.
Today’s post comes from Brian, a long time Smokehaus employee of nearly seven years. Head down to the prep room and you’ll find Brian expertly preparing haus-made ingredients for our sandwiches with his eyes practically closed, he knows it so well. An inquisitive character, come at Brian with any number of of topics and leave the prep room with your brain hurting because of the knowledge dropped. Outside of the Smokehaus, you can find Brian dabbling in sound design, reading voraciously, hanging with his kids, and of course, fermenting things.
Here at the Smokehaus, we are constantly looking for ways to improve the techniques and processes to bring the best product to our community and customers around the country. We also like to experiment at home. I love to make homemade hot sauces.
One of the key components of hot sauce is how to extract the heat from the peppers and control how hot a sauce is going to be. I had struggled to have a consistent outcome until my co-worker Brandt (our lead Smoker) suggested I learn the process of making hot honey. Experimenting with hot honey has taught me how much heat to expect at the end of this process as I experiment with different peppers. This will help me create better hot sauces. I now use hot honey instead of brown sugar for my sweetener while cooking. So without further ado, here is a simple breakdown of how to make hot honey:
Step One: Take a large pot and fill it a little over halfway with water. Bring to a rolling boil.
Step Two: Place a metal bowl containing the desired amount of honey over the boiling water.
Step Three: Drop in a few sliced peppers of your choosing into the honey. Taste as it releases its capsaicin until you reach your desired heat level. Then pull the pepper out and let the honey cool. Now you have hot honey and can add it to your cooking!
Try it on variety of foods. It’s a great addition to any dish that you want a hit of sweet heat! Here are a few suggestions:
Improving sustainability and reducing food waste should be a goal of any restaurant (or deli), and with the proper planning and creative thinking, isn’t terribly difficult to accomplish.
In your home kitchen, you’ve surely found that certain undesirable or inedible parts of food—carcasses, stems, papery vegetable skins, et cetera—make some of the best broths and stocks, and the burnt bits clinging to the pan are the basis of the most flavorful sauces. And of course organic material properly handled eventually yields nutrient-rich soil. One can extrapolate this philosophy to many areas of food production and life in general.
We need to move away from the idea that the unaesthetic, or not immediately necessary, parts of food are bad, or “waste,” or in some capacity destined for the trash. Today, let’s look at the ways we at NWS make the most of our food production. We’re not a perfect example of sustainability and optimization in food production, but we’re always looking for ways to innovate and improve.
Bread—it’s gotta be fresh, right? For a sandwich, we wholeheartedly agree with you. That’s why we methodically cycle through frozen loaves of our haus-baked Pullman rye and white bread loaves, and bake off hero rolls and haus-baked ciabattas steadily throughout the day.
But sometimes there’s a slow few days, or too many heroes and ciabattas for a slow evening. Sometimes the closers like to bring a few rolls home, but relying on that just isn’t sufficient.
The solution was simple—throw them into freezer-ready bags, and let them dry out in the deep freeze. The moisture-sapped bread, though somewhat tedious to cut through, is primed for making crostini and croutons.
Cut them to the appropriate size and shape, spread them out in a single layer on a sheet pan, dress them with olive oil, garlic powder, coarse salt, and dry thyme. Bake at 350°F for 10-15 minutes (know thine oven!) rotating the pan once at the halfway mark. Guess what: You’ve got crostini (or croutons!)
Smoked Salmon Pâté.
We could make our smoked salmon pâté exclusively with whole pieces of smoked salmon. That would be fine—in fact, it would be good. It would also mean we’d need to order and process twice as much fish.
Somewhere along the line we found an elegant solution to this problem. We prep Cajun, Traditional, and Black Pepper & Coriander smoked salmon daily for our sandwich line. Only the finest slices of that smoked salmon end up in sandwich portions.
(An adjacent category is the salmon that, during the kippering process, just becomes overwhelmingly moist and practically falls off the skin. This salmon is great for eating, but doesn’t look as nice as a gift, or on a platter, or as we’re placing it on the scale to weigh it.)
This is more for ease of use on our end of things than it is for the customers receiving the sandwiches. It all tastes roughly the same, and some would even argue that the seasoned belly-fat scraps taste a little bit better.
That’s why they end up in the pâté. The “scraps” of “waste” from prep are oily and have a steeper ratio of seasoning to meat, and most importantly, they’re not going in the garbage. Additionally, we have the flexibility of making smoked salmon pâté on a daily basis (if need be) without needing to take salmon out of our fish case.
By the way, our debut cookbook, which is currently in development, will feature a recipe for making NWS Smoked Salmon Pâté from a single chunk of Traditional Smoked Atlantic Salmon, so you can take matters into your own hands!
Snack Stick Ends.
The main problem with selling our non-fish snack sticks (Bison Buddies, Big Jims, and Royales With Cheese) by unit price ($3/per, $2/per, and $2/per respectively) is the need to make those units a consistent side. This means we cut about 1/2” off of each stick. These ends get vacuum sealed and tossed in the deep freeze. To combat this mountain of cured meat nubs, we’ve implemented a handful of plans.
1.) When we have cheese curds, we package cheese curds and meat nubs and sell them out of the Grab & Go case.
2.) Sometimes we just package meat nubs with each other and sell them out of the Grab & Go case.
3.) Frequently, Patricia will have an awesome pasty idea that utilizes some of the meat nubs, and I bet you can guess where we sell them.
4.) And, of course, they make great fodder for sample platters in the deli.
The zesty three-pepper sauce we serve alongside our Big Dipper sandwich is not only delicious—it is also very clever. Preservative liquids may not make the tastiest beverages, but they’re basically water, salt (sometimes sugar), vinegar, and seasonings, so they can easily be repurposed.
Our Royale With Cheese snack sticks include pickle juice in the recipe to emulate the pickle slices on a bacon-cheeseburger. The dip sauce contains a sacred/secret ratio of the following—liquid from the roasted red pepper can, liquid from the pepperoncini (pickled sweet yellow peppers) tub, and a healthy dose of sriracha.
Sure, it’s easy enough to just dump such things down the drain, but next time you’re thinking about dumping your kimchi juice, or pickle juice, or what have you, down the drain—think again. There’s seasoning potential with which to experiment.
Fish Skin Dog Treats.
The skin of your smoked fish is not garbage. We used to compost them, but recently we’ve had a change of heart. Pets love fish skins—certain mushers in the area have even come to us asking for fish skins to feed their sled dogs.
However, keeping those skins around in our cooler is poor management of space. Again, the solution is simple: Bake them. You can do this quite easily with your own leftover fish skins.
Preheat your oven to 350°F. Scrape the excess fat and meat off of the fish skins and place them on a baking sheet in a single layer, scale side up. Bake them for 10 minutes, rotating the pan at the halfway point.
After they cool, you’ve got some shelf-stable snacks for your pets. They break into smaller, bite-sized pieces easily, and animals love them.
If your animals have plenty of treats, or if you’re living in an animal-free zone and still want to make the most of your fish skins, just salt them (with coarse sea salt) right out of the oven, while they’re still hot. Now, instead of animal treats, you’ve got a nice little salty snack, or salad topping, or whatever you might want to do with a crispy, salty fish skin.
How do you save on waste in your kitchen? We’d love to know. Leave some love in the comments.
It’s my favorite time of year to be at work. I’m happy to see the business battling sales records all Summer long, and there is a certain excitement that comes with the furious tide of December mail order days, but I prefer taking life a bit slower.
The post-holidays Winter to early Spring segment of the year is the time when we try new things, be they grab & go items, like cookies, pasta salads, and condiments, or new smoked meat and fish products for our deli cases. Right now, our fish, meat, and grab & go cases are fully-stocked with goodies.
It’s also the time for larger projects, and planning for the aforementioned projects: A break from the routine, and, of course, time for a few more breaths between each movement.
Here’s a few things that happened this week.
Megan cleaned and organized the deep freeze.
No one asked, “Hey, Megan—would you like to clean the deep freeze?” In fact, it was Megan who asked, “Hey, is it cool if I clean the deep freeze?”
Four hours later, it went from a chaotic state—which, for my anxiety’s sake, I don’t have a photo of—to this nice, organized area in which I will still always irrationally fear becoming trapped.
Thank you, Megan!
Work began on our new office.
The plan is to knock down a few walls in our current third floor office, so we can fit another large walk-in cooler in our collective space, leaving only enough room for the mail order office and workstations.
Meanwhile, Rosewater Music has moved their operation to a new location, and we’re taking over that space—conveniently also on the third floor of the DeWitt-Seitz building—to accommodate our creative team, managers, and anyone else who would be displaced.
More details and photos will be coming in the next handful of weeks.
We finally have jerky.
This business may be in its third decade of life, but we haven’t run out of ideas yet.
Jerky is an often-requested item at our deli, and with the success of other take & eat items like our host of snack sticks, and Patricia’s various baked goods, Eric decided it was time to give the people what they wanted.
We’re currently offering three varieties of Smoked Jerky—Umami Tsunami Bison Jerky, Maple Bourbon Bison Jerky, and Sockeye Salmon Jerky—with plans of new varieties to come.
Patricia came up with this delicious new use for our Teriyaki Smoked Tofu, which is now available out of our deli meat case for $8.50/lb.
I could say some more about it, or you could just read the list of ingredients:
The savvy cook will know what to do with this list better than I, but if you’d like to skip all the steps of smoking tofu, preparing the noodles, chopping and grating the ingredients, and more, just stop in and try it.
Patricia is working on a few other pasta salads at the moment, and always up to something new in the bakery. We’ll do our best to inform you as each of these new offerings occurs.
Sandwich Lab Specials return!
This is the preview to the preview: Next week we’ll be announcing the FOUR NEW SANDWICHES coming to our menu from the November 2019 Sandwich Lab.
And two sandwiches from last year’s cycle of monthlong Sandwich Lab Specials join the permanent menu: The Wagner and The Sebu-Chan. Each selected based on their successful sales numbers, as well as their popularity amongst our staff, who voted these the top two.
On top of all that, come March, we’ll be offering two new sandwiches: an as-of-yet unnamed smoked fish sandwich in development, and The Pack Lunch, our sandwich collaboration with our friendly neighbors at Duluth Pack.
2020 is going to be a big year for new options at the Smokehaus.
After all that I’ve said about this being a slow time of year, the news broke to me this morning that there will be two hockey tournaments in town this weekend, so gear up for a busy handful of days in Canal Park.
See you next week, with a bunch of new Product Features, and at least five more Things™.
Instant Pot is a cult! NEXIVM, Heaven’s Gate, heck, even the Branch Davidians had nothing compared to this updated take on a very old (chances are your grandparents and great grandparents swore by them) piece of cooking tech- the pressure cooker. However, this hype is warranted! Unlike the pressure cookers of yore, the Instant Pot has a few other really useful features built in, such as a sauté setting, timed and automated cooking features, and the ability to hold food to serve just to name a few. Since most of us work for a living, having a device that cooks food from scratch in a fraction of the normal time is really appealing, but what that doesn’t tell you is how beautifully the pot cooks things. Waaay better than a crock pot at cooking meat to fork-tender. Waaay better than a rice cooker at cooking toothsome, perfectly defined grains. Waaaay better at giving you collard greens that are soft and full of flavor, but not decimated. Pressure cooking really drives the flavor into your food (with pressure!) and may even make you prefer its outcome over that of, say, a slowly braised roast in the oven. To wit, here are some recipes that you could make with Northern Waters Smokehaus products in your own Instant Pot.
-3 large turnips (save the greens if they have them)
-5 medium sized parsnips
-4 mediums sized red potatoes
-4 large carrots
-Half of a large head of green cabbage (or a small one)
-5 cloves of garlic, peeled
-1 small white onion, sliced
1. Peel all the root vegetables except the potatoes. Cut the rutabaga into larger chunks (about two inches). Leave carrots, potatoes, turnips and parsnips whole. Slice cabbage up into 2 inch wedges (length does not matter). Be sure to save any turnip greens if attached to throw in with the cabbage at the end.
2. Crank up your Instant Pot’s sauté setting to high. Once preheated, add 2 Tablespoons of butter or oil and sear off the meat on all sides.
3. Once the meat is seared, add the sliced onion, garlic, and about a cup of liquid to the pot (water, wine or beer are nice), close the lid and commence to pressure cooking on the high setting. You will want to adjust your cook time to meet the texture that you prefer: 20-30 minutes for a yielding-but-still-has-bite-to-it meat, 30-45 minutes for falling apart tenderness. The cooking times are somewhat vague by design, as the musculature of the meat and a few other factors will contribute to how long it takes. The nice thing is that if you err on the side of less time, it is very easy to throw it back in for a little longer if It’s not soft enough.
4. Once you have the meat cooked to your liking, remove it from the pot and into a roasting pan in the oven at 170 degrees. Add all the vegetables to the pot except for the cabbage and potatoes. You may want to add a little more (up to a cup) of liquid to the pot if it seems scant. Pressure cook on high for 5 minutes. Add the cabbage and potatoes and pressure cook for 5 more minutes.
5. Using a slotted spoon, remove the vegetables from the pot and nest around the meat in your roasting pan in the oven. Remove meat from roasting pan to a cutting board for slicing. Taste the cooking liquid and adjust for salt.
To serve family style: On a large platter (or even in your roasting pan) place vegetables in a ring around the outside, place sliced meat in the middle, and douse with several ladles of the cooking liquid.
To plate individually: Same thing, but smaller.
Serve with horseradish sauce and stone ground mustard. Don’t forget to make hash with the leftovers!
-3 bundles (about 3lbs) of collard greens, mustard greens, turnip greens, kale or any combination of these and sturdy leafy greens
-2 tablespoons red miso
-2 teaspoons soy sauce
-2 Tablespoons butter
-1 packet Goya Sazon Cilantro and Achiote seasoning
-1 Cup warm water
-1 ham bone or small chunk of ham (optional)
-Salt to taste
1. Pick the greens- Before you start this step, set your Instant Pot to the high sauté setting. Remove the stems from the greens. You can do so by flipping the green over to its underside, folding the sides of the leaf to the center and pulling up on the thick part of the stem. Another method which is way slicker but harder to master is to make a small ‘o’ with your thumb and forefinger (think the OK signal) and pull the entire leaf through your ‘o-finger’ stem side first, thus ‘stripping’ the leaf from the stem.
2. Combine miso, soy sauce and warm water
3. Add butter to the pot. Once melted and getting bubbly, add greens and sauté until they are all coated and wilting down.
4. Throw it in the pot- Combine all the ingredients in your instant pot and set it to pressure cook on high for 30-40 minutes, depending on how well cooked you would like them. 30 minutes should yield a tender green, 40 minutes a very soft and falling apart green.
3. Season- This is the part of cooking greens that people often screw up. You absolutely should never salt your greens before they are done cooking. Once they are cooked to your liking, add salt until tasty.
It should be noted that this recipe has an easy vegan workaround- just sub oil for butter and omit the ham-bone. It’s also OK to experiment with some of the variables in this recipe- instead of water use wine or beer, use any kind of meat that you want instead of ham (bacon or chorizo spring to mind), and if you don’t have the Cilantro and Achiote seasoning or the miso or the soy sauce, just omit them and add more salt at the end. Greens taste good!
So, you’ve got yourself a beautiful fillet of smoked salmon, and your guests are scheduled to arrive soon. What next? Time to score that salmon! Here’s a simple way to get the perfect bite-sized portions.
With a serrated knife, cut horizontally along the side of the salmon fillet.
With a serrated knife, cut vertically from top to bottom of the fillet.
Garnish salmon fillet with herb, citrus, & crackers.
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.
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.