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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.

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A Practical Guide to Northern Waters Smokehaus: Samples, Part 1

I have been mulling over the concept of a “Practical Guide to the Smokehaus” for a few months now. The task is daunting. It requires a vastness and depth of focus that could end up too vague or underdeveloped, and a precision of information that could lead us to conclusions that are not necessarily earned—a bunch of disconnected data gathered from anecdotes and opinions, leaving everyone wondering “why should I care about this?” As the weaver of this web, I find the task of creating a concise and comprehensive guide to your Northern Waters Smokehaus experience beyond my present resources and abilities. So, a thought occurred to me: I could save myself a great deal of concern over quality of output, I could generate a steady stream of content in digestible morsels, I could use this marketing-based writing as a means to connect with my co-workers and fellow human-beings; I could make it a weekly column, and I could get real answers to a variety of frequently asked questions from my esteemed colleagues. What follows is my first attempt:

“What goes well with this?” “Could you make a sample platter with the best stuff?” “What should I get?”

These are but a few of the daunting questions my co-workers and I engage with every day in the deli. I usually default to asking customers what they tend to like, then customizing my recommendations based on their response and my knowledge of our products. This doesn’t always work out. I am human and sometimes my preferences don’t line up with the customer’s. Sometimes the customer just wants someone else to do the thinking for them (which is very valid, and to which I often relate). And sometimes it is best just to judge by taste.

Today’s topic: The ideal sample-platter. (Note: complex sample platters at Northern Waters Smokehaus will still be made primarily at our employees’ discretion, but you are always welcome to sample individual finished products.)

“What would be on your ideal sample platter?” This is the question I asked my co-workers. Given the time and resources to prepare an inspiring combination of flavors or a greatest hits-style spread to share with our customers, what end result would we see, by each deli employee.

Leif “Pork loin Squealy Dan samples. No, wait. That sounds like a lot of work. I don’t want everyone to come in expecting me to have those prepared,” At this time, I assured him that this is just a thought-experiment, and that he wouldn’t be required to make these, though we discuss whether to make them as sandwiches that are then slivered into samples, individually assembled/toasted open-face sandwich bites, or topped saltine crackers. We also discuss deep-fried saltine crackers—unrelated. “Oh, and I changed my mind: They’d be porketta Squealy Dans.”

Michael — Michael had just finished telling me about why salmon tails are his favorite product we carry, when I sprung this second question on him: “Tails, pancetta, a mix of the salumi, and a Jerry bread [Jerry bakes several of our breads in-haus],” Which kind of Jerry bread? “Definitely the rye.”

Hyland — “Saucisson sec with slices of pear or apple or cucumber. And a really nutty Brie.” Cele: You’re a really nutty brie. “Your mom’s a really nutty Brie,” Cele: No she’s not. She’s a really nutty T—. “I’d also put out castel vetrano olives.”

Cele — “Olivada, chèvre, pork loin, salamini, cajun salmon and black pepper salmon,” Any crackers? “Yea. Ritz. Because we’re fancy.”

Lucy — “Probably ham, pepperoni, saucisson, traditional [salmon] and bread.” Lucy grew up around Northern Waters Smokehaus food, and offered that the glue of this hypothetical sample platter is nostalgia for her childhood. She didn’t say that exactly. I am just trying to paraphrase her poetically.

Jacob — As I described my task, a light brightened behind Jacob’s eyes: “I already know what I’d make. ‘Lutheran Sushi’ — Is that offensive?” For those who don’t already know, Lutheran Sushi is a term which I am not going to research the origin of at this moment, but which I have come to understand as sliced meat, spackled with a binding condiment and wrapped around a pickle spear. When pressed on his preferred variety, he replied, “Pork loin, for sure. With mayo.”

Sam — “Hedonist bites. Saltine crackers spread with a bite of country pâté, a dab of mayo and mustard, a slice of onion, and a cornichon pickle slice. They’re great for tipping people who are on the fence about country pâté or the hedonist.”

In the spirit of not making my co-workers bear the entire burden of producing content, I’ll give my take on the week’s subject at the end:

Ned — “I sure hope we continue carrying our Sogn Tomme cheese,” This is my inner-monologue. “I had no idea what it was before we started selling it,” It’s a fatty, crumbly sheep’s milk cheese. “But I sure enjoyed the time I served it with smoked Alaskan King Salmon and blueberries, drizzled in honey, atop Carr’s water crackers.” This inner monologue is extrapolated from my frenzied mental short-hand.

From here on out, y’all can expect these practical guides on a variety of subjects, returning to some topics (like this) to eventually document all of my co-workers’ suggestions, and musing on new ideas as they occur. Hopefully, you’ll receive sagely advice from myself and my co-workers to guide you through your NWS experience, inspire you to try something new, or enhance your old favorites.

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“5” Things

Welcome back. We’re gathered here to address some things. There are more than five this week, since I realized halfway into a drive to Chicago that I hadn’t yet drafted the 5 Things™ post last Friday.

  1. Fall hours! For those who have not yet stopped in for a late-evening sandwich to be met with closed doors, we have moved to our Winter hours: 10am-8pm Monday through Saturday, still 10am-6pm Sunday.
  2. Our “library” is up and running! What is more important: Knowledge or Imagination? I don’t have a conclusive answer, but here at Northern Waters Smokehaus we be
    lieve in a combination of both. Our recipes and business practices are rooted in tradition, but cultivated by that special something that only we, as individuals, can bring to the table. I’m supposed to be talking about a bookshelf here. Bookshelves are exciting enough, easy enough to understand their purpose, but the worlds they can contain are infinite and wonderful and complicated and complex. I think, in a way, that Northern Waters Smokehaus is like a well-stocked bookcase. I’m losing track of this metaphor. Here are some photographs.

  3. Coach visited us! John, aka Coach, a gosh-darn Smokehaus legend, came into town for a friend’s wedding, and we had the joy of serving him and his our Hot Pastrami special. In addition to years of dedicated service and top-notch joking, Coach was also an early tester of our mail order Sandwich Kit initiative after his time at NWS. Thanks for being you, Coach.
  4. We placed an order for 3,000 boxes! Mail Order season is a wild world, and it is almost upon us. To the uninitiated, three thousand boxes likely sounds like a lot. It turns out, the uninitiated are absolutely correct, as it doesn’t take a genius to recognize the masochism to which we subject ourselves each winter. Our boxes come from All Boxes Direct, and are additionally packaged with recycled denim insulation (we add a Jean Jacket to every order).
  5. The Hygge Collection is available! I took a semester of Norwegian in college, but I still struggle with the pronunciation of this word. Fortunately, I’m a pretty good Googler, so I found out the word is Danish and denotes a sense of coziness and comfortable conviviality with feelings of contentment and well-being. This collaborative Dewitt-Seitz Marketplace picnic basket—featuring products from NWS, Hepzibah’s Sweet Shoppe, Blue Heron Trading Company, and Amazing Grace Bakery & Café—might bring a little hygge to you or someone you hold dear.
  6. We’re getting another slicer! It’s no secret that a huge part of our business’s success is our mail order market, but we’re not just slinging whole hams, porkettas, and turkey breasts. Previously, a good portion of the M.O. department’s days would be spent on one or both of the slicers downstairs, but now they will never have to leave the comfort of their very hygge office—even to slice their meats.
  7. The afternoons & evenings have slowed down (temporarily)! Obviously we’re grateful that our business experiences a bunch of endlessly busy days, but from time to time it is enjoyable for those of us on the ground floor to have some shifts to unwind, mess around and convince the restaurant across the hall to deep fry a couple of maple sage turkey & cottage bacon Monte Cristos, tell stories, share favorite music, and give curious customers a little extra attention. It might surprise you, but many humans seek personal enrichment and rewarding experiences, even on the clock. Smokehausers are artists, intellectuals, parents, activists, comedians, scientists, and just genuinely good people, and during the slow season, we have the opportunity to cultivate our own personalities within the context of our workplace.
  8. Sandwich Lab is coming up soon! I’ll write more about this in a future post, but plans are already being laid and sandwich experiments are being refined for our new tradition, the Sandwich Lab, in which we re-learn and re-analyze our techniques, pitch and vote on new potential menu items, and eat a lot of food, and which will be held this year on November 6th. We’ll be closing the shop a little early that day, so we have some space to innovate.

That’s all for this week. I hope none of you lost sleep last week over the missed post. I had sustained no debilitating injuries that kept me from writing, just a bunch of gigs in a row that distracted my simple mind. I’m 99.9% sure I’ll be back here with more Things™ next week, same-ish time.

Oh, and about that Monte Cristo: We made it on our haus-made white bread with swiss and cheddar cheese, and they covered it with French toast batter and graham cracker crumbles before they fried it. We enjoyed it, at their request, with our crayo. The marketing meeting notes inform me our delicious crayo—delicious is an understatement, by the way—will be part of an upcoming mail-order special, so stay tuned for more updates about that.

And finally, Happy Halloweekend, ya ghouls!

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5 Things™ First Week of October Edition

October is here. It’s my favorite month of the year. Despite the gloomy forecasts every day so far, I’m still pleasantly surprised by the gradual slowing-down of life, the turning of the trees, and the shifting priorities around the Smokehaus. And on top of all that, our company D&D cohort is back on track to the primary campaign, and had an excitement-laden October 1st session that leveled us up. I’ll leave the details up to your imagination, but thanks to a dragonborn paladin, an Aussie-accented dwarf bard, a tabaxi arcane archer, and an efreet trapped in the physical form of an iron golem who lives to serve those who know his true name (and as such, ended up doing a lot of damage for both sides), the fire giant nation is less a king and queen, and Faerun is a little bit safer. Now, on to the five things that I came here to write—

  1. We have yet another new floor! This is becoming a bit of a theme, isn’t it. While it seems like our business has no ceilings, we have plenty of floors, and we’re trying to remove the carpet from all of them, to further increase our workable, food-safe areas. This has led to a lot of comically-placed desks, and really more heavy-lifting than any of us signed on for. All’s well that ends well, however, and the floors are turning out beautifully. Enjoy some smartphone photographs.
  2. Our party and afterparty were a blast! Truth be told, I’m a bit socially anxious, so I didn’t last long at the party, but from the moment the party officially began, there was a line wrapped around Hoops Brewing to cash in on our panoply of free food. About forty-five minutes in, Eric had to run over to the Smokehaus to re-up the All Season Fillet stock. A few unsuspecting Hoops patrons were even overheard saying, “we should really hire them to cater [our upcoming event].” Everybody won, it seems. The afterparty, which featured several Smokehaus-affiliated bands, was also a blast. Folks bought a grip of raffle tickets for Together for Youth, and good times were had by all.
  3. We attended the Minnesota Hospitality Expo! Ever seeking to be more hospitable to our awesome customers (and coworkers), we sent a battalion of desk-jockeys*, owners, and managers to the Minnesota Hospitality Expo. Ari Weinzweig, co-owner and founding partner of the legendary Zingerman’s, was the keynote speaker, and I know Eric and the others have taken a lot of inspiration from the ethos of that business. If I had been there myself, I could perhaps tell you more about their experience and lessons learned, but suffice it to say that you can expect a lot of it to be put into practice in our own business. Stop by (or continue to stop by) in the next few months to enjoy an extra-specially hospitable Northern Waters Smokehaus.
    *(See: awesome H.R. legend, Greg, and design aficionado, Flo.)
  4. Eric made prepped chorizo with Nick! For the first time in a long, undisclosed amount of time, Eric rolled up his sleeves for the task of Spanish-style Chorizo prep with smoker Nick. While photographing part of the process, I was able to glean some terse, very Eric-style lessons about our history, the tricks of the trade for cultivating various wursts and salumi, and what processes we use to give ourselves an edge over your standard mass-produced meat products. Eric is a gem and a true expert of his craft, and alongside Nick’s skilled hands, they made quick work of processing the chorizo. That reminds me: Do you know why the scarecrow became world-renowned? Because it was outstanding in its field.
  5. Our offices are forever evolving! I know, I know! I have already mentioned the floors being redone, but more importantly, I want you to know about the new jungle corner that has taken hold of our marketing and design office. These plants came from our patio, but the encroaching cold weather had made them very sad. We took them inside, and put them by a window, and now they are alive and well and doing their part to purify our air. Thanks, plants!
    Reduce – Reuse – Recycle – Rihanna

Thanks for tuning in. Have a great week, or if you never return to the 5 Things™ blog, a great life.

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5 Things That Happened This Week At NWS

Perhaps you’re a regular reader of this blog, or perhaps this is your first time. Either way, I’ll begin by saying that, by and large, most weeks at NWS end up being very similar—we work the grind. Exciting stuff happens around here so often that the extraordinary ends up feeling pretty ordinary. As such, I usually default to some sort of cheekiness in my introductions to this blog. It livens up the writing process for me. However, I’ve had a realization that some of these seemingly mundane happenings in my workplace might actually be more interesting than I had previously realized, and that maybe I take for granted working one of the coolest jobs I have had/one of the coolest jobs to be had. So, with that, here’s five things that are either pretty rad, or that I’m going to spin into radness, that happened on or around this week.

  1. We got a new POS! For the uninitiated, that’s point-of-sale, not piece of [excrement], though sometimes technology feels like that, doesn’t it? Xevious Stevenson, our awesome Client Success Manager (nabbed that title from his business card, since it seems very fitting, considering the work he put in on our transition day) spent a very full workday installing the system, fielding our plentiful (excessive?) questions, reprogramming the system to our specifications, and cracking jokes alongside us as if he had been a part of our team for years. Transitioning to the new system happened on a very busy Thursday, so we’re grateful to our customers for bearing with us. Our hope is this new system allows us to fully integrate all of our departments seamlessly, to limit the confusion between our several distinct departments we have recently come to know. As a nearly five-year employee, I have been amazed every year by our continuous growth and success. Hard work and commitment to quality appears to pay off, friends.
  2. We have new employees! I’m not sure how shy they are yet, so I’m not going to start dropping names to the masses, but it seems like we’re hiring the cream of the crop. New coworkers are great, because they tend to have very positive outlooks on what a jaded, bitter old soul like me considers tedious work. All jokes asidecough*where’s the joke?*cough—it’s great to have more hands on deck, because the workload has not slowed down for us here at Northern Waters. It’s also always exciting to add to the wall of heights.
  3. We have a tomato surplus! Inventory/ordering/production is a challenging speculative enterprise. Sometimes you’re slotted in a tight barrel of tomato-heavy salads, sauces, and sandwiches, and the next week you realize the weekend crew was totally skunked, and now there’s twelve full racks of tomatoes and nowhere to put half of them. Yes, I just googled surfing slang, and no, there will be no glossary at the back of the book. Anyway, I was very amused by my coworkers’ reactions when the order came in on Monday, doubling our tomato supply. Today, the prep department has been hard at work on a 160-sandwich pickup order, so hopefully that puts a dent in the inventory. And if it doesn’t, I’m crossing my fingers for the return of Meatball Mondays at NWS. Relevant to the topic, here’s a favorite song of mine. The only thing that’s wrong with it is its <2 minute duration.
  4. Olivia sliced a ton of bacon and was pretty excited about it! To be honest, there’s a few people I’ve met in my life who probably dream about slicing and handling this much bacon, so her excitement doesn’t surprise me. This is part of the Sisyphean preparation for the infamous Mail-Order Season, which never really ends, but has vague terminal points in the middle of November and the beginning of January. Back to the bacon—she even provided me with a photograph. Enjoy.
  5. We are on the cusp of two awesome weekends! As I have previously mentioned, this weekend we are heading down to Best of the Wurst, hosted by Sociable Ciderworks. That in itself is pretty cool, but I have no doubts the following weekend is going to top it. On September 29th, at Hoops Brewing and then at Rex Bar, we are throwing a big ol’ public hootenanny to celebrate twenty years of smoking something (mostly fish and meats). There will be free food (provided by us), free beer (provided by us in conjunction  with Hoops), and free music (provided by bands featuring members of our team—curated by myself, Greg the H.R. wizard, and dynamic design duo Jacob and Zac). We’ll be closing the shop’s doors at 4pm, so that all of our employees can party down with you. I didn’t know Eric when he began this business, but just a few moments of interacting him will give you an insight into how proud he is of this little deli.

So, there you have it. Count ‘em up, because you just got six things (and some slick anecdotes) for the price of five. That’s what they call extra value. See you at next week’s five things blog, unless my in-progress exposé on bison pastrami, or the first installation upcoming Practical Guide to Northern Waters Smokehaus series hits the web first, or if you come in and talk to me while I’m working in the deli. Anything is possible if you follow your dreams.

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5 Things That Happened This Week

As Summer pushes onward toward its inevitable end, Northern Waters Smokehaus finds itself embroiled in growing pains and the joy of new beginnings. A lot has been happening around here in the past week—continuations of capital improvements, commencements of new bargains, and the laying of plans for special occasions.

Before my preamble becomes too amble-y, let’s get to our five things:

  1. We have a sink upstairs! This may not sound as exciting as I have made it out to be, but it’s a significant step in the renovation of our third-floor office. For some time we have wanted to expand our food prep capabilities, and that dream is well on its way to being a reality. Next week we’re tearing out the carpet, and then it’s Food Safe City in this joint! Aside from the chaos of remodeling a jam-packed office—who can’t enjoy a little chaos from time to time?—the only drawback is that we’re taking a brief pause on mail orders. Mail order will be on hiatus August 6th-9th due to temporary lack of space.
  2. Totes! We have new tote bags for sale and a special deal running throughout the month of August. It totes slipped our minds to let you know earlier, but here it is:
    When you buy a tote, at time of purchase you get 20% off every item you can fit in that tote. Sandwiches, smoked fish, cheese, tube meats, posters, crackers, beverages, olives, slaws—I could go on,but I believe you get the gist—are all 20% off, so long as you can fit them in your tote bag. Please note, you’ll be buying the tote itself at full price, and the sale is limited to one full tote of discounted goods per customer.
  3. Last pop-up of the Summer! Tonight (Friday) we’ll be at Hoops Brewing slinging tacos from 5pm until they’re gone. The tacos will be tasty and the salsas will be fresh.
  4. Business is good…sometimes too good. Thanks to you, our awesome customers, we have been regularly selling out of a bunch of our inventory. This is a double-edged sword, of course, as our business is thriving, sometimes at the expense of our customers being able to get their favorite items. A frozen Berkshire ham that arrives at our store takes two weeks to become the delicious smoked ham in our deli case, and our salumi cures for up to a month.  Ciscos are fantastic when we have them, but I still haven’t quite figured out when they’re in-season. Production doesn’t really ever slow down for us, and we do our best to keep our little deli fully stocked. So shoutout to you, dear customers, for keeping us on our feet, but please bear with us if you ever catch us without your favorite item. If you’re curious, you can check in with us to see if and when we’ll have a particular item in stock.
  5. Bread joys and woes. Our beloved baker, Jerry, has been steadily honing his craft in our kitchen. All of our rye bread is now made in-haus, as well as the rosemary potato rolls upon which we serve our Monday smokers’ choice special. White bread and stiratos are in the works, but not quite ready for mass-production. Baking bread is truly an art-form, and one we are glad to be adding to our establishment. We recently purchased a new (much larger) oven to bake said bread, though it hasn’t been a perfectly smooth ride thus far. There have been a few technical issues with the oven over the past week that have put a hitch in our production. Fortunately, Jerry is a gosh-darn workhorse, and has us stocked on rye and potato rolls for weeks to come.So there you have it. It’s been a pretty exciting ride around these parts. Thanks for bearing with us in the long lines, and for your patience with us during our growth spurt. You, and our love of good food, are the reason we’re here.

    Stay tuned for exciting updates in the near future. Planning for our 20th Anniversary party is ongoing and we’ll be making announcements soon. Unless I decide to write another blog post in the meantime, I’ll see you next week.

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A Brief History of Northern Waters Smokehaus

1998 Eric and Lynn Goerdt, having met and married in Sitka Alaska, found Northern Waters Smokehaus in Superior Wisconsin. Eric had been experimenting with the craft of smoked fish for many years at this point – he used to smoke fish and meats in his homestate of Iowa, even – but perfected his unique kippering style in Alaska.

Eric initially smoked fish in small batches out of a business incubator (The Superior Business Center) and sold exclusively via mail order and to wholesale clients such as Allouez Marine (run by Jim Banks and Bill Rogers), The Park Bench, and Twin Ports Brewery (now Thirsty Pagan Brewery).

2001 – 2002 Eric and Lynn open a retail location in the Dewitt Seitz building. Offering smoked fish, picnic bags, crackers, olive oils, balsamic vinegars, and a world-class cheese case, the store was a hit for gourmands. Two sandwich prototypes were offered: a bagel with cream cheese (no toaster, Lender-style bagel, plain cream cheese, and a scoop of flaked smoked salmon) and a salmon wrap (salmon pate, diced peppers and cucumber in a vinaigrette, wrapped in a giant tortilla). Employee Count: 7

2003 The smokehouse moves production to the basement of Dewitt Seitz. The move to Minnesota enables the Smokehaus to start producing meat products and sell them in the retail area. Early examples include Polish, andouille, and ham.

2004 A small sandwich menu is developed – The Gorilla, Cajun Finn, and Pastrami Mommy are all offered, as is the Dewitt Setzer (for $4!). It’s a year of trial and error – many free sandwiches are given, meat and fish are sliced to order, there isn’t a sandwich line, and orders aren’t even written on tickets.

2005 The idea of the special is introduced – featuring a Polish sausage on Mondays, bison brisket on Wednesdays, and a gigantic bison burrito on Tuesdays. Mail order continues to be the busiest time for the Smokehaus, with December offering one third of the overall yearly revenue of the company.

2006-2009 The sandwich menu begins to take off. After many years, the Duluth News Tribune runs a story on our sandwiches and we start to see a spike in business, with the spike going off the charts when the Star Tribune writes a glowing essay about the business. The first Tall Ships event also lends a dramatic amount of business to the Smokehaus. Innovations include: moving the cheese case to accommodate a sandwich line, writing sandwich orders down for sandwich makers, developing portions of protein, making prep and stock lists, and hiring extra people to work during busy times.

Other developments include:

  • Boxed lunches and platters are also offered at this time, and Eric makes deliveries.
  • Mail order becomes an orphaned department, moving to many locations during December and staffed by smokers, Eric, and deli staff alike.
  • Catering begins to take off, with salmon platters and cheese boards custom-built by customer request.
  • Eric begins to experiment with dry-cured salami, enters the Salamini in a contest sponsored by Seattle’s esteemed deli Salumi, and wins first place in the professional challenge.

2010 A defining year for the Smokehaus. National exposure from Food Network’s Diners, Drive-Ins, and Dives gives the company a huge boost – sales of sandwiches, salumi, and whitefish (the products featured on the show) are up 50%. The staff doubles, and the triage formation assumes the position for the next several years.

2011 Working fast and furious!

2012 We are forced to prep after-hours in the Smokehaus!

2013 We renovate the former Taste of Saigon storage space into a prep/delivery room and rent out the third floor office, where we foolishly plan on lavishly entertaining (instead, it becomes storage for mail order and dry stock).

2014 We put a massive freezer on the third floor and begin to renovate the Smokehouse.

2015 The shop undergoes a major renovation, bumping into the loading dock, removing the sinks, and separating the sandwich line from the deli line.