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NWS HAS A NEW LOYALTY PROGRAM!

Good news, everyone! We’ve finally depleted our inventory of sandwich cards, which means we’ve rolled out our NEW LOYALTY PROGRAM! One free sandwich/salad per ten sandwiches/salads was a pretty sweet deal, but we wanted to shake things up, so we devised a new system to give you more rewards, more frequently.

Introducing the Sandwich Lover Extraordinaire card:

The former sandwich card worked as follows: Each sandwich/salad you purchase earned you one stamp on the card.* Ten stamps earned you one free sandwich/salad.

The new program works as follows: Twenty-one little fish; eighteen red, three blue. Each sandwich/salad you purchase earns you one hole punched red fish. Every six punches along the way, you earn earn the rights to a new prize, which can be redeemed immediately, or at your leisure. When you redeem your reward, we’ll punch a hole in the respective blue fish.

Once you have purchased 18 sandwiches/salads, you’ll have earned all three perks along the way. Maybe you used them as you got them, maybe you redeem all three at once after purchasing that eighteenth sandwich/salad. Maybe you redeem all three at once the next time you come in, or maybe you redeem them individually the next three times you come in. It’s entirely up to you.

We will still honor completed “old” sandwich cards!

If you have filled out a ten-stamped sandwich card during the course of our previous loyalty program, you still get that free sandwich—and the stamps of any incomplete sandwich cards are transferrable to the new loyalty card.

So, what are the prizes?!

After six punches: One free snack stick (“buddy”), based on availability. Whether it’s a Big Jim hatch chile beef stick, a Royale With Cheese bacon-cheeseburger stick, a Smokehaus classic Bison Buddy, or a Smoked Salmon Buddy, you’re in for a treat.

After twelve punches: One free sandwich/salad. We’ve got a handful of options.

After eighteen punches: One free half-pound chunk of Smoked Atlantic Salmon—traditional, cajun, dill, or black pepper & coriander.

Why are you waiting? Start a Sandwich Lover Extraordinaire card today and begin reaping the rewards!

*Sandwich Lab specials—such as the Lake Trout Situation we’re currently running—earn you two punches per unit purchased.

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SANDWICH LAB: The Lake Trout Situation

IN THE DELICATESSEN SCENE, NEVER SHAKING UP YOUR SANDWICH MENU IS CONSIDERED ESPECIALLY HEINOUS. AT NORTHERN WATERS SMOKEHAUS, THE DEDICATED DELI EMPLOYEES WHO INNOVATE ON THE SANDWICH MENU ARE MEMBERS OF AN ELITE SQUAD KNOWN AS THE SANDWICH LAB. THESE ARE THEIR STORIES:


Jacob’s Lake Trout Situation

Like a flavor flash-mob, this sandwich is incoming to shake up your everyday life. 

A minute ago the Smoked Lake Superior Lake Trout was hanging around some lemons and scallions, having an impassioned conversation; but the crispy Smoked Pancetta, wasabi mayo, cucumbers, cilantro and thin-sliced cabbage were just scrolling on their phones, minding their business. Next thing you know, the buttered, toasted, white bread shows up, and suddenly the courtyard (where I imagine this is all happening) comes alive, and onlookers are astounded as these seemingly separate entities come together in a meticulously choreographed song-and-dance.

Meticulously choreographed.

Yes, it has been choreographed, and meticulously. Abs are out and fists are pumping. This Situation of a sandwich required extensive development, but has turned into something quite special. Inspired by the Jersey Shore and classic New England Lobster rolls, with that particular NWS flair, this just might be the smoked lake trout sandwich we’ve been waiting our whole lives for.

Try it during the month of August, and receive not only a scintillating gustatory experience, but two stamps on your sandwich card. This is the cutting-edge of Smokehaus sandwiches. The Lake Trout Situation costs $10 + tax.


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: July 19th, 2019

We’re in the dog days of summer—or we might not be—and life at NWS is heating up. Our first Thing™ offers an option for cooling down:

We’ve got White Claw!

I still haven’t tried it*, but this low-calorie, gluten-free, slightly boozy seltzer water has become iconic of Summer 2019. One-hundred percent of planned beach expeditions I have attended this year have featured a cooler half full of White Claw cans. It’s reported to be refreshing and taste quite good. I may or may not have “liked” a meme featuring a can of Hidden Valley Ranch White Claw this morning on the ‘Gram.

We received our first shipment of Grapefruit White Claw this week. Lightly-flavored effervescent beverages (affectionately known as “day beers”) are a longtime staple of life at NWS—a former deli manager once challenged herself to drink twelve cans of LaCroix in a shift, and the grapefruit and lime varieties of Topo Chico sparkling water have become a fast favorite for staff and patrons alike—so it follows quite naturally that our early forays into hard beverages would include what I am now exclusively calling “nighttime day beers” in my head.

*By the time this blog is posted, I may have consumed at least one can of White Claw.**

**Leif and I drank our first nighttime day beers together on the patio after work.

Heirloom tomato season is in full effect!

Every July, we purchase a beautiful bounty of locally-grown heirloom tomatoes from Hammarlund Nursery in Esko, MN. Ken Hammarlund himself brings us dozens of pounds of these delectable tomatoes in weekly increments when the season is in full-swing.

These ‘matos are not only exceptional on the palate, but also come in beautiful colors—bright greens, yellows, and purples, and swirls of all three—so they are remarkably pleasant to prep for the day.

If you’ve ever been on-the-fence about sandwiches with tomatoes, July into the first few weeks of August is a great time to try them.

Waiting for your order on the patio is easier than ever!

We love our small storefront and our home in DeWitt-Seitz Marketplace, but it’s not without its shortcomings. The hallway we share with Lake Avenue Café can become crowded whenever the sandwich queue is even a little backed up.

“Stick around. We’ll call your name when your food is ready,” was essentially the script. Those who wanted to establish themselves at a table on the patio were also given the annoying task of periodically sending an emissary inside to check on the status of their food.

But this has all changed now that we have added a public address system to our patio. We’ll default to calling out names un-amplified in the deli, but if no one comes running, we’ll double-down on the PA.

Grab that spot outside, catch some extra rays of sunshine, experience a bit of leisure while we make your order.

A little bit of Smokehaus lore.

Research and development for our first cookbook has provided a wellspring of insights into the growth of the Smokehaus. A bunch of these tidbits will make their way into the pages of the book, and some of them are going to pop into the 5 Things™ blog now and again.

During a rapid-fire meeting Tuesday morning on our patio, the topic of our salmon seasonings came up. Dill is a no-brainer when it comes to salmon, and a blend of black pepper and coriander bears a strong resemblance to another popular preparation of meat, but what of cajun seasoning?

Our cajun-seasoned smoked Atlantic salmon is a fairly popular item of its own, but unless you arrived at this web address accidentally and have no idea how you got here or how to navigate away from this page, you have probably heard of the Cajun Finn. The sandwich that outsells half of the rest of our menu. 40% of the sentence “I’ll have a Cajun Finn,” which is sometimes 40% of all words said by an individual ordering as part of a group.

Cajun-seasoned smoked salmon, it turns out, was an experiment with a current trend that ended up wildly successful.

Paraphrasing Eric: “People were putting cajun seasoning on everything, so we tried the same thing with smoked salmon, and people loved it.”

That’s a pretty wild innovation to just stumble into, and serendipitous. Who knows where the Smokehaus would be without the cult success of the Cajun Finn? I like to imagine the excellent quality of our food would have carried us to similar heights, but it’s impossible to say.

Two new product features on our blog!

They put me to work this week—alongside work on the cookbook, a handful of press releases, and some updates of our online swag descriptions, I also whipped up a couple of posts about our selection of natural wines with suggested food pairings, and an often overlooked menu item, the fish basket. Since you’re already here, think about checking them out.

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SANDWICH LAB: The Fish Schtick

IN THE DELICATESSEN SCENE, NEVER SHAKING UP YOUR SANDWICH MENU IS CONSIDERED ESPECIALLY HEINOUS. AT NORTHERN WATERS SMOKEHAUS, THE DEDICATED DELI EMPLOYEES WHO INNOVATE ON THE SANDWICH MENU ARE MEMBERS OF AN ELITE SQUAD KNOWN AS THE SANDWICH LAB. THESE ARE THEIR STORIES:


The Fish Schtick

Remember fish sticks? Breaded some-kind-of-whitefish, fried, frozen, reheated (perhaps in a microwave, or for the more patient among us, in the oven) and dipped in tartar sauce. Simple, delicious, nostalgic.

I sure do. I ate so many of those things in my youth that I had to take an extended break from fish.

Now imagine that experience, but more sophisticated, and with 100-percent less burnout. That’s what we’re channeling with The Fish Schtick.

Mayonnaise, lemon pepper, tomato, cornichon pickles, and lettuce on a Haus ciabatta roll form the flavor-framework of this sandwich, and our brown sugar-brined and perfectly-smoked Traditional Atlantic Salmon fills out the body.

It’s not deep-fried and it doesn’t come from a bag in your freezer, but it still hits like a blast from the past, and that’s the way Harrison (the sandwich’s inventor) planned it.

Beginning on Wednesday, July 3rd and running through Monday, August 5th, the Fish Schtick will be available for your consumption, and I strongly recommend you jump on this opportunity. Not only is this sandwich surprisingly delicious, but each one earns you two stamps on your loyalty card.


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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SANDWICH LAB: The Sebu-Chan

IN THE DELICATESSEN SCENE, NEVER SHAKING UP YOUR SANDWICH MENU IS CONSIDERED ESPECIALLY HEINOUS. AT NORTHERN WATERS SMOKEHAUS, THE DEDICATED DELI EMPLOYEES WHO INNOVATE ON THE SANDWICH MENU ARE MEMBERS OF AN ELITE SQUAD KNOWN AS THE SANDWICH LAB. THESE ARE THEIR STORIES:


The Sebu-Chan is an inspired reimagining of a classic NWS-style sandwich—composed of scallion cream cheese, gravlax, cucumber, tomato, onion, cilantro, lettuce, and sriracha on a hausmade ciabatta—but I’d invite you to think about it more poetically:

The Sebu-Chan, named for its creator, Sebastian—based on a nickname—is inspired by his love of cats. Like a cat, it is playful and bright, but it has a bite. It’s a perfect sandwich to showcase our delicious, buttery gravlax.

It’s whimsical in design—like a rainbow strawberry pop-tart cat flying through space at high speeds to the beat of its own song—but every bite is dead serious delicious sandwich artistry. Like a cat, it is quite pretty to look at, and you might find yourself suddenly compelled to squeeze the heck out of it/take a big bite out of it. It’s called “cute aggression,” and it is totally normal. Fortunately, this is not your pet, so that would be totally okay and appropriate.

The Sebu-Chan will be available in our deli, and via pickup and delivery, Wednesday, June 5th through Sunday, June 30th for $10.25 and like all Sandwich Lab creations, it gets you double stamps on your loyalty card.


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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SANDWICH LAB: The Wallaby

IN THE DELICATESSEN SCENE, NEVER SHAKING UP YOUR SANDWICH MENU IS CONSIDERED ESPECIALLY HEINOUS. AT NORTHERN WATERS SMOKEHAUS, THE DEDICATED DELI EMPLOYEES WHO INNOVATE ON THE SANDWICH MENU ARE MEMBERS OF AN ELITE SQUAD KNOWN AS THE SANDWICH LAB. THESE ARE THEIR STORIES:


Modern life can be so monotonous. You wake up, probably earlier or later than you intended to; you make yourself the same cup of coffee, or exchange your hard-earned coin and sidelong glances with a glazed-eyed barista to order your same ol’ cup of coffee; you go to work; maybe you catch a happy hour with some acquaintances with whom you’re not sure where you stand, maybe with some close friends with whom you share your day’s gripes; you go home; you think briefly about working on your novel, but then decide you’re not in the right headspace today (just like yesterday, and probably like tomorrow); you fall asleep watching your soaps; you awaken in a cold sweat, for a moment not remembering where you are, then realize you’re in the recliner; you barely find the strength to pull yourself to bed, maybe you didn’t even change your clothes.

But it doesn’t have to be that way.

Life is full of surprising beauty. Life itself could easily be defined as a propensity for change and growth. Life…uh…finds a way. Life can be a hoot, if you choose to see it that way.

Seize opportunities to try something new, like the Wallaby. It’s the Smokehaus’s first-ever avocado sandwich, brought to us by Michael, our coworker who is allergic to avocados. I’ll let that sink in.

Michael brought us the Wallaby because he correctly identified that our customers have been wanting avocado on the line for a while, thought we could increase our vegan-friendly options, and because a sandwich quite a bit like it was the best-selling sandwich at Creekside Coffee in Sedona, AZ, while he worked there. When he makes it, he can recall the owner explaining the sandwich step-by-step in their Australian accent, hence the name.

And speaking of making it, here’s what you can expect when you order the Wallaby. Haus-baked Prince Myshkin rye bread, sliced avocado, juicy tomato slices, locally-sourced ramps, lemon pepper, and a balsamic reduction. It’s a sandwich you’d expect, sure, but if you really attend to it—notice the song & dance of the flavors and textures, relish in the tomato juice dripping down your hands and forearms, imagine the love with which it was made—it could be transcendent.

The Wallaby is available in our deli and via delivery from May 6th through June 3rd for $6 + tax (or $9 + tax with crispy smoked pancetta).


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: May 3rd, 2019

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.

We’re going to bloody miss this one.

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.

Workplace drama.

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.

I’m gone one day and this happens.

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.

Bonus Things™.

Mother’s Day is coming up soon and we have a great Mother’s Day Box at a nice price. It features our Smoked Sockeye Salmon and Hausmade Boursin Cheese.


Happy Homegrown.

Bruno says, “Happy Homegrown from Hemlock Preserve!”
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SANDWICH LAB: The Spinderella

IN THE DELICATESSEN SCENE, NEVER SHAKING UP YOUR SANDWICH MENU IS CONSIDERED ESPECIALLY HEINOUS. AT NORTHERN WATERS SMOKEHAUS, THE DEDICATED DELI EMPLOYEES WHO INNOVATE ON THE SANDWICH MENU ARE MEMBERS OF AN ELITE SQUAD KNOWN AS THE SANDWICH LAB. THESE ARE THEIR STORIES:


It’s Monday, March 4th. That means our hottest new sandwich (which will be served cold) drops today. Peep the video below.

Press play. Sound “on” for best results.

Salt & Pepper alone do not a taste make. Essential seasonings though they may be, they’re at their best when they are tying-together and highlighting a mix of flavors.

This audacious new Sandwich Lab experiment is known as the Spinderella, and it’s a gustatory tribute to the DJ of the legendary hip-hop outfit Salt’n’Pepa—she who deftly mixes the soundscape that supports the MCs’ rhythms and rhymes. The ‘Wich’s blend of ingredients is eclectic—mayo, mustard, dill pickle, salumi mix, turkey, red onion, and cilantro on a hero roll, with scallion cream cheese (for dippin’)—but elegantly mixed to create something greater than the mere sum of its parts.

If you can’t make it to see Salt’n’Pepa on tour this spring/summer, or to any of DJ Spinderella’s upcoming solo shows, just can’t wait, or even if you can do any or all of those things, stop by our shop and try our culinary tribute to the classic hip-hop trio during the month of March. Each Sandwich Lab special purchased gets you two stamps on your sandwich card.

The Spinderella is available in our deli and via delivery for $13+tax.


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 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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5 Things That Happened at NWS

Days in the deli have slowed down, but life at the Smokehaus have not been boring.

  1. We’re making a whole lot of food! This week our production team roasted 500 lbs of porketta, prepared 120 each of pepperoni and saucisson sec for curing, and started 480 lbs of ham on a 5-7 day brine cycle. A great deal of that meat already has a home among our mail order queue, and what’s left of it will likely fly off our shelves by the end of December’s month-long grocery rush in the shop. Pigs fly at Northern Waters Smokehaus.
  2. Sandwich Lab! I already leaked one Sandwich Lab secret here, so I’m going to hold tight to the juicier details, but once all of the voting, calculating and deliberating is complete, y’all may be in for some fantastically mouthwatering experiences at our little deli.
  3. Our Winter catalog is complete! I had previously lied and referred to it as a Fall/Winter catalog and a Fall catalog. Whoops. Regardless, it is out and it looks great. Watching the design and marketing teams develop it was really cool. So much care and attention to detail went into presenting our awesome food and history to you. I am super proud of my coworkers. NWS cookbook, here we come! Catalogs are available upon request.
  4. Hidden Falls cheese is in season! Hidden Falls is a creamy sheep’s and cow’s milk cheese from Shepherd’s Way Farms in Nerstrand, MN. It has citrus and wildflower qualities present in its flavor, and notes of woodsy mushrooms. Accompany it with honey and seasonal fruit, or pair it with our salumi, but whatever you do, do it quickly. Hidden Falls is only available between October and December.
  5. It’s our birthday month! Northern Waters Smokehaus is a Scorpio. Actually, our birthday might even be today. I’m like 90% certain it falls between November 8th and 12th. I really need to step up my research game. We have had a pretty great year as a company. We’ve had a segment filmed for the Travel Channel, we have an awesome staff, the books show growth from last year, we released our first official product catalog, we threw a sweet party/afterparty combo in September, and we have felt a ton of love from our community, our regulars, the tourists (food- and otherwise), and our online network. Eric, Lynn  and the rest of us are so darned proud of this 20-year old deli and we are so darned proud of them. Thank you, reader, customer, friend, for supporting this business.

That last sentence was a better closer than this one is.