Posted on

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.
Posted on

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.
Posted on

5 Things: June 21st, 2019

Brace yourselves!

It’s Grandma’s Marathon weekend.

The weekend when the population of Duluth quadruples or quintuples (or something like that) and the place where it is most apparent is in Canal Park.

This 5 Things™ post is all about what to expect if you’re planning an excursion to the area this weekend.

Saturday of Grandma’s weekend is a historically chill day at NWS. I could list all of the reasons that I think factor into this, but the bottom line is that marathon Saturday is a great time to stop in for a weekend Smokehaus lunch. I can’t promise there won’t be a line, but it is typically much shorter wait on race day. That is, unless everyone reads this blog and gets the same idea. I can promise we’ll have our full beer and wine selection, and at least 90% of our sandwich menu, available.

We are shutting down delivery on Saturday. Between the vehicle- and foot-traffic, the parking spots that fill up as soon as a car leaves them, and the five-billion (or so) extra people in town who might pass through our doors, it isn’t a weekend conducive with delivery. We do our best to double-down and provide top-notch service from our DeWitt-Seitz Marketplace headquarters.

With that said—

There is a way to bypass our line (regardless of length) on this hectic weekend, and that is to place a pick-up order. Call us at (218)724-7307 (ext. 1) or place an order online—through our website, under the “Local Delivery” then “Order Online” tabs, or the ChowNow app.

When you show up, you have our permission to enter through the door with the big, red “Exit” sign hanging above it, and let an available employee know that you’re here to pick up “[your name here]’s order” of “[whatever it is you ordered].” If it isn’t already waiting behind out sandwich line, we’ll make a quick call downstairs to run it up.

If you’re not running in—or affiliated with anyone running in—the race, you may feel like avoiding the rigmarole altogether, but it doesn’t necessarily have to be that way. Making your way down to Canal Park can be a totally pleasant experience, so long as you know that parking will be a challenge. Grandma’s takes over one parking lot with their tents, and Lake Avenue Café has tents set up in the DeWitt-Seitz Marketplace parking lot. There are a number of paid parking lots, around Canal Park and downtown, and metered spots on South Lake Ave. Here’s the marathon’s route map:

Download or keep a tab open of that map here.

There’s two big concerts going on in the area. This is my favorite reason to head down to Canal Park during marathon weekend.

The line-up for the Grandma’s tent is available here.

Our neighbors at Lake Avenue Café also put on a great weekend of entertainment, food and drink. Check out this line-up:

It’s like a who’s-who of Twin Ports music, with some exceptional out-of-towners rounding out the nights. If you haven’t heard them or seen them live, GGOOLLDD is a band that has some great tunes and puts on an excellent show.


That just about covers the five Things™ I wanted to discuss with you. Wherever you may be this weekend, whatever you may be doing, I hope you stay safe and hydrated. If you’re in the Canal Park area, be patient with your fellow humans and plan ahead—giving yourself that extra fifteen-to-thirty minutes can make a huge difference in finding a parking spot and avoiding unwanted stress.

Posted on

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.
Posted on

5 Things: April 26th, 2019

On Monday, we headed to Hemlock Preserve in Esko, MN for a photoshoot.

In pursuit of showing off our catering department, we headed to one of our favorite spots to serve (and photograph) food: Hemlock Preserve.

Although the weather was not in our favor, it was still quite a productive day. To start, we set up base camp in the log cabin. From there, we generated around a dozen curated plates of food to showcase our standard offerings—smoked salmon, cold cuts, dry-cured salumi, and locally-sourced cheese—as well as our versatility—handmade candies, fresh and dried fruits, and artful settings & plating.

The day largely consisted of assembling plates & floral arrangements, getting our feet wet running plates back and forth between the log cabin and the various settings within the barn, and brainstorming ways to utilize the outdoor gathering spaces in future shoots, and eating a bunch of Peanut M&Ms, but our team was able to encapsulate some transcendent moments. The spread of food, once it was all assembled on our signature Douglas fir board, was breathtaking, and to top it off, no one caught a cold, despite the weather.

We’re so excited to be working with Sue at Hemlock Grove. Wandering around the property, you can see the love she puts into this place. Even among the bare remains of a winter that overstayed its welcome and the rigging of ongoing renovations, it is the curated installations of antique signage, furniture, and table settings, the open bureau acting like a frame for vintage camping & outdoors gear, the subtle humor of the “No Gathering Firewood” sign above the woodshed, the seemingly endless hidden shelves of extra glasses & dishes suggesting that there’s always room for one more person to join the party, and the lamps (Oh! The multitude of eclectic and beautiful lamps!) that catch the eye. It’s sort of like a wonderful uncluttered antique marketplace that hosts parties. You could get lost in conversation, get lost in a self-guided tour of the décor, or get lost in Jay Cooke State Park, all with a beverage in one hand and a small plate of food in the other.

Hemlock Preserve, which is situated just far enough from the city to feel like a getaway, and just close enough to make the travel go by  quickly, is situated just on the edge of Jay Cooke State Park—there are trails from the property right into the park—features two elevated yurts (on their own isolated tracts of land), and is an ideal location for all scales of gatherings: an intimate anniversary celebration, a weekend corporate retreat, an elaborate dinner, a family reunion, or a wedding & reception. We at Northern Waters Smokehaus rejoice in any opportunity to collaborate with Sue.

Patricia made smoked brisket and bleu cheese pasties.

If you haven’t stopped in for a Wednesday lunch lately, you may not know that we’ve been rocking a BBQ Brisket Sandwich as our daily special—you can settle for the buttery goodness and BBQ tang of the brisket sandwich alone, or you can go big and add a side of smoked pork & beans and/or hausmade potato salad. But I digress. On days that we have a little bit of the special left over, Patricia swings in and makes pasties. This This week, she whipped up some enormous and delicious pasties with brisket, potato, rutabaga, and crumbled bleu cheese. Look for the day’s variety of pasties in the meat case. We’ll even heat them up for you, if you want to enjoy one in the deli. All varieties of pasties are $10.

On Thursday, we headed back to Hemlock Preserve.

Despite the productivity of our first day, there was more to be done. For instance, we had to get some outdoor shots, and to document the landscape around us. On our second day out in Esko, we had plenty of sun. This meant that Bruno, the 12-year old ball of pug-love who runs the whole operation, joined us in the field. While Bruno oversaw the day’s work, we created several scenes, including two different outdoor picnics, a buffet-style dinner in the barn, and various small plates lounging around the remarkable array of sitting areas. It seems like everywhere you look, there is a place to sit (or stand), take a breather, and spark up a conversation. 

On Friday (today) we went back to Hemlock Preserve once again.

As soon as this 5 Things™ blog is posted, I’m heading down to our deli for an opening shift, so I am not attending this particular field trip. From what I gather, this is a clean-up day.

If I were there, it would be a pet Bruno day as well. I hope they also carry that spirit with them.

Also on Friday (today) we are at the annual Raise the Roof One Roof Community Housing fundraiser.

One Roof is an institution that gives so much to our community, in terms of creating affordable housing opportunities, educating renters, cultivating neighborhoods, helping first-time home buyers, and much more.

It has been our privilege to take part in their annual fundraiser for many years. Not only do we get to share our food, but we also get to share our passion for it, our stories, and knowledge of the process that goes into making our food, all to a receptive audience (anyone who stops by our table and asks), and in the name of a good cause.

This year we’ll be serving Traditional Atlantic Salmon & Scallion Cream Cheese bites; Hedonist bites (with Country Pâté, onion, cornichon pickles, and a dot of mayo & mustard); and olivada, chevre & pepperoncini bites. The tasting segment of the fundraiser is 6 p.m. to 9 p.m. For more information, check the event page on their website. Olivia, our mail order director, and I will be behind the table. Stop by, enjoy a few bites, and keep us entertained.

Posted on

SANDWICH LAB: The Bloody Mary

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:


You’re inside a house. Everything around you is cast in shadow, and cold seeps through the cracked windows. You see a flight of stairs take a right turn, disappearing into foreboding darkness. You creep up the stairs and find yourself in a hallway. A faint glow radiates under a door at the end of the hallway, and soon you are in front of it. There’s a thumping sound so close that you cannot determine whether it is, in fact your heartbeat, or some ominous being right behind you. As you reach for the door handle, you realize you’ve been holding a brass chamberstick with an unlit red candle.

You find yourself in a room bare of furniture, save for a single mirror—about exactly your height—standing in the center. Hickory chips cover the floor and a string hangs from a light above the mirror.

You close the door and turn off the lights. The candle’s wick ignites in a tiny fireball, barely illuminating the mirror, yet offering no salvation from the pervasive darkness. You look in the mirror and whisper, “crispy pancetta and summer sausage” three times.

“crispy pancetta and summer sausage, crispy pancetta and summer sausage, crispy pancetta and summer sausage”

In the mirror, you see of a spectral image yourself, but it is not your reflection. You’re standing at a counter, handing money to someone you don’t know, but no!, you’re here in this room with the wood chips on the floor.

Your heart begins to race and your palms grow sweaty, your knees weak, your arms heavy, and suddenly it seems impossible to keep a grip on the candle holder any longer and the flames are igniting the hickory at your feet, and then the room is entirely ablaze. You are choking on a thick simulacrum of air as you are smoked alive.

In the mirror, you see someone handing you a sandwich, and then you see yourself holding the sandwich: summer sausage, crispy pancetta, cheddar, tomato, olives, pickles, onion, and cilantro, dripping hausmade Bloody Mary mix and assembled on a toasted kaiser roll.

You gasp for any semblance of breathable air. You close your eyes, and hold them shut. A floating sensation calms you momentarily, until the final terror sets in. The smoke is taking you and you will not face the end with your eye closed.

When you open your eyes. You’re standing in a brightly lit deli. A throng of people buzzes around you—laughter, conversation, audible groans of culinary pleasure. The house, the stairs, the hallway, the mirror, the candlestick, and the great conflagration were all in your head, and you were simply waiting for your Bloody Mary, the latest NWS Sandwich Lab special. You take in a deep, sudden breath, but the crowd hardly takes notice.

The Hunger must have gotten to you.

Bloody good.

The Bloody Mary costs $12.50 plus tax and is available in our deli now through May 6th.


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.
Posted on

5 Things: March 29th

What a week it’s been! Spring is finally here. The temperature as I’m writing this is in the mid-forties. The sky is blue and Canal Park is teeming with cars and pedestrians.

Let’s take a look at the week here at NWS.

Tonight, we’re at the 25th annual Taste at Fitger’s event. From the website: “From 6-9 pm, over forty of the area’s finest local restaurants and beverage vendors will be serving up their tastiest culinary masterpieces, beers and most exquisite wines…100% of the proceeds will go to the Second Harvest Northern Lakes Food Bank.” Tickets are $45, and you are sure to leave satisfied.

Patio season is here.

We opened up our patio. Not that it was ever really closed, per se. It just consisted mostly of snow piles and had no furniture. Last weekend, in anticipation of warmer weather, we put out a couple of tables and benches. This weekend, we’re returning it to its former glory. All of the tables and benches and umbrellas will be there. Lake Avenue Café’s liquor license still extends out there, so you can enjoy a local craft brew or cocktail with your Smokehaus digs. You can/should even bring your dog(s).

We rearranged our shop. Don’t worry. It’s nothing too drastic, though anyone who has been a repeat customer with us over the past decade knows that our shop has undergone some radical changes. This new shift is meant to highlight our inedible merchandise. T-Shirts, hats, totes, etc. Before, it was just tucked away almost out of sight, but now it is a fixture of our deli. We love seeing folks in our gear.

There are more Box Lunch cookie options. In addition to Lake Superior Bakehouse Chocolate Chip cookies, you can now opt for a Peanut Butter Curry cookie, Ginger cookie, or whatever flavor-of-the-month cookie Patricia may have come up with for no additional charge, or a Carrot Cake Cookie Sandwich with Honey Cream Cheese for an extra dollar.

This is the last weekend to eat the Spinderella. Turkey, salami mix, mayo, mustard, dill pickle, onion, and cilantro on a hero roll, with a side of scallion cream cheese for dippin’. This Sandwich Lab special has been quite popular during its run, and like the rest of the Sandwich Lab specials, gets you double stamps on your punch card. Catch it while you can. We’re not going to Push It much longer. Beginning April 2nd, we’re offering a new Sandwich Lab creation, the Bloody Mary, just in time for patio brunch season.

Last week’s 5 Things™ was a disaster. It quickly devolved into another “I am not sure what to write about, so I’m going to write about not knowing what to write about” post, and as a result, it failed to launch, but it had some great images. Here they are, without explanation:

What was Liv doing?!

As this 5 Things™ post comes to a close, I’d like to share my favorite photo of our Friday special, the Minnesota Pulled Pork. It is my favorite because it reminds me of a Kraken breaching the water’s surface to ruin your day. Open your mind, then squint at it a bit, and let me know afterward if my imagination is too unhinged.

Posted on

5 Things: March 15th

This week, though still classically slow-season Smokehaus, was full of excitement.

1- For starters, we launched our first official NWS Happy Hour, which runs Mondays through Thursdays from 5-7pm and features our new Chicago-ish Haus-ki Dog. Happy Hour specials and hours may change seasonally, but we’re excited about our current lineup.

2- Many of our employees have skills and backstories worth highlighting, if only there were enough hours in the day to interview and write about all of them. But we’re making a start. In honor of her swift and popularly-heralded rise to NWS excellence through phenomenal baked goods, we published a profile of new deli employee & baker, Patricia.

3- Our cookbook dreams are coming to fruition. While specific details aren’t yet available, we’ve been producing a ton of content. Our vision is intact, we’ve already produced a mock-up of an entire chapter, and last weekend we took care of one how-to photo shoot about porketta.

Enjoy some behind-the-scenes photos while you wait for the finished product.

4- Tonight (March 15th) we’ll be popped-up at Hoops Brewing, selling smoked chicken wings, sauced to order with a variety of Northern Waters Restaurant sauces—maple sambal, soy ginger, and hausmade buffalo, to be specific. NWR may no longer exist with us on the Material Plane, but its legacy survives through the Smokehaus.

As far as I know, smoked chicken wings are a rarity in the Twin Ports, not to mention our particular variety, which are brined, “dried” to help form the crispy outer layer, kippered, then hit with a lot of smoke to finish them off.

5- I know the weather comes up frequently, but the battle between dwindling Winter and impending Spring rages on, and alongside the standard freezing rain, we also had a day of one of my favorite weather phenomena: creepy, heavy fog. Inevitably, we’ll get a blizzard in mid-April, but for now, it appears the thaw is on its way.

Here are some more photos by Jacob in our media department, in lieu of pretty words. See you here again next week.

Posted on

Announcing: Smokehaus Happy Hour

Hey!

Time: Mondays through Thursdays, 5 to 7 pm, beginning Monday, March 11th.

Place: Northern Waters Smokehaus Deli→

Details: One of our new Royale With Cheese bacon-cheeseburger sticks, toasted and topped with mustard, celery salt, tomatoes, pickles, and pepperoncini on a hausmade ciabatta roll with your choice of a bag of chips or a can of LaCroix. $6+tax. Only available in-store. Friendship and goodwill in abundance, for you to carry into the rest of the world. Probably good music.

The Haus-ki is here.

We debuted our spin on the Chicago dog last night at Bent Paddle Brewing Company’s tap room, but this dog is too good to save for pop-ups alone, so we’re bringing it to you four days a week, live from our deli.

The Haus-ki.

True happiness may come from within, but a Haus-ki couldn’t hurt.

We’re teaming this dog up with your choice the usual suspects—

—alongside the standard NWS accoutrements. For only $6 ($6.38 after tax)! There’s not much more to say than this is a tasty treat for a hot deal.

Whether you want to stay a while to socialize, or just long enough to grab a dog, join us, and let’s be happy together.

The first NWS Happy Hour is Monday, March 11th from 5 to 7pm. In the spirit of food bringing people together, this happy hour deal will not be available via delivery. We hope to see you there.

Posted on

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.