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.
