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5 Things: February 1st, 2019

This year already feels like it’s going by too quickly. Welcome to the first 5 Things of February.

  1. We closed early due to cold!We consider ourselves a pretty hearty bunch around here, but unsafe conditions and general lack of business due to the -100°F or whatever windchill (cold stories are not dissimilar to fishing stories), had us closing down the shop at 1pm on Wednesday.Generally, we try our best to be here for you in all forms of weather, but there comes a point where risking frozen appendages and cars breaking down in parking lots far from home just isn’t worth it.
  2. Experiments with snack sticks! 
    Adobada spices
    partial Sockeye Buddy recipe

    Bison buddies are one of our most popular items. People love snack sticks, it turns out. Presently, we have a lot of time on our hands, and a lot of space in our coolers, so the smokers are going buck wild in development. Today they’re smoking Beef & Bacon Adobada Buddies and Sockeye Salmon Buddies tomorrow. Next week, rumor has it they’ll be throwing together Bacon Cheeseburger Buddies. And I don’t think they have any plans of slowing down. They’re going to keep churning out these new flavor creations until something—please forgive me—sticks.

  3. Porketta special and soup/chowder specials!
    Northern Waters Restaurant Lake Superior Lake Trout Chowder w/ Brule River Brown & Rainbow Trout Roe

    We switched up our Thursday daily special this week. Using the same roll as our hot pastrami special, we topped it with thick-cut hot porketta, sliced cabbage, and fennel-garlic-herb aioli. We’re going to be running this special again, so if you’re sore about missing the first round, come down next Thursday.On Monday, we brought a favorite Northern Waters Restaurant recipe to our deli and offered Lake Superior Lake Trout chowder. The frigid weather seems to call for hot soup, so for the foreseeable future we’ll be offering $8 bowl/biscuit specials on Mondays, then $4 cups and $6 bowls until the week’s batch is gone.

    Porketta Stack – Thick-cut porketta, thin-sliced cabbage, and fennel-garlic-herb aioli on a roll. Available on Thursdays for the foreseeable future.

    On top of all that, it seems like every week there are new treats to try around here, whether they be cookies, meat sticks, soups, sandwich specials, sides or sauces.

    To stay on top of our daily experiments, follow us on Twitter, Instagram, and Facebook.

  4. Last week of the Breakfast Club!The first installment of our Sandwich Lab monthly specials is nearing its end. The Breakfast Club, a Clubhaus variant described by its creator as “unctuous and balanced,” will be available through the weekend, and relinquishes its spot on our menu for the next installation in the Sandwich Lab series: The Wagner.While the Breakfast Club might yet make future appearances in our deli, we will undoubtedly pretend to forget about it after Sunday. If you haven’t tried it yet, don’t let the opportunity slip. I’ve heard this Sunday is supposed to be “warm,” and a great day to try something new.
  5. Sugar Plum & Hey Sweetie gift boxes!V-Day is just around the corner, and we’ve got some special gift boxes designed especially for the lovers out there. These boxes are also available for pick-up and delivery in town.“Hey Sweetie!” — $48 + standard shipping. From the product page:
    Let us help you appreciate your sweetie. A little goes a long way. That’s what we’ve learned. Little moments, small gestures grandly received, extraordinary or mundane, they all make up the choreography of your sweet life as two. Send something made slowly, with love and appreciation for the process. Our “Hey, Sweetie” box includes Smoked Lake Superior Lake Trout, Black Pepper & Coriander Smoked Salmon, regional cheese and Croccantini crackers.

    Sugar Plum — $50 + nonperishable shipping. From the product page:

    Our favorites packed together for your delight and convenience. This box features our own Hausmade delicacies, as well as local favorites, for your loved one.
    Here is a lovely photo of an unboxed Hey, Sweetie box
    And here is an adequate photo of a Sugar Plum box, taken by Yours Truly, and not by our skilled visual media team.

    Gosh! That last one was a little vague. Let me tell you a bit more. The Sugar Plum comes with Dark Chocolate Malted Milk Balls & Sugar Plums from Hepzibah’s Sweet Shoppe, Fabbri Amarena cherries, Rosemary Croccantini crackers, and a salamini, all packed up in one of our red Smokehaus totes.

     

    They’ll probably update that product page while I’m working in the deli today. Don’t @ me.

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5 Things

5 things that happened this week at Northern Waters Smokehaus

Is it cold where you’re reading this? It’s very cold where I am writing it. Let’s just go ahead and make that a sub-theme for the week. Coldness. Sure, there’ll be other stuff too, but it’s easier to write about your passions, and I am passionate about warmth. If you’re like me, you’re in luck.

  1. We have winter hats!Whether you call it a beanie, toque, stocking cap, or watch cap, it keeps your head warm and it looks cool. I purchased one of these hats for research purposes, and my experience wearing it so far has been favorable. The hat feels and looks good, and kept my head properly warm in 1º Fahrenheit weather. We’ve dabbled here and there in other apparel, but this is our first winter hat, and we found a great company to work with. Brist Custom Apparel & Design is committed to “creating sustainable supply chains. By committing to quick turnaround times and low minimum orders [they] reduce excess waste allowing [them] to focus on high customization and private label design while at the same time giving companies what they need when they need it.”Making great food is our first priority and our primary market, so working with a textile company that can work with our specific needs and is committed to sustainability is a win all around.The hats are available in our shop, with your pickup or delivery order, and via mail-order for $24. You’ve let us warm your heart with our food, now let us keep you warm with our hats.
  2. Delivery has been busy!I’m not necessarily saying the cold weather is to blame (or to thank), but while our deli hasn’t had a noteworthy lunch rush all week, the basement (where our prep/pickup/delivery department is hidden) has been ploughing through large tickets at high speeds. It seems like many folks around town are trying their best to avoid leaving the comfort of their homes and offices. I do not blame them.The 10-day forecast is looking bleak, so here’s your reminder that we deliver all your favorite sandwiches & salads (groceries & apparel too) with no delivery charge (though it is very kind and very acceptable to tip your delivery driver) from 10am-5pm daily, and you can place your order over the phone @ 218-724-7307 (ext. 1) or online at our website (I’d link you, but you’re already here—check our homepage and follow the lead of the image below).
  3. We catered the gubernatorial inauguration! More precisely, we were selected alongside a number of other awesome vendors to provide food for the event. For the event, we assembled a crack squad of our staff to develop a couple of meaningful culinary treats that showcase our heritage and our commitment to exploring the flavor palate.They ended up settling on bison Wellingtons with fromage fort (“strong cheese,” a blend of cheeses with white wine, garlic, & other spices) & mushroom powder, and potato crisps topped with whitefish pâté,* radish sprouts, & brown/rainbow trout roe (from the Brule River).
    We are honored to have been selected, and hope anyone who got a chance to try our hors d’oeuvres enjoyed them.*Whitefish pâté is available in our deli, etc. for $5 per 8 oz. tub for the foreseeable future, and coming from someone who doesn’t especially favor whitefish, it is delicious.

  4. We participated in Food for Thought! Any opportunity we have to give back to our community is an affirmation of what our company stands for. Last night, we took part in Fond Du Lac Tribal and Community College Foundation’s Food for Thought event, which is an annual food tasting event to raise scholarship funds for deserving students.We brought Finnish rye crackers topped with greek yogurt, dill, lake trout and Brule River brown/rainbow trout roe. More information about the event can be found here. Keep an eye out for this event next year!
  5. We are hiring in the deli!If you have ever wanted to be a member of our team, right now is an opportunity to fulfill that dream. Exciting life changes have our shop manager leaving us at the end of the month, and a new shop manager stepping up around the same time, so we have an opening in our deli staff. We offer a competitive pay rate, benefits for those who stick around, and a lot of opportunities to pick up additional responsibilities. As an employee of five-ish years, I can confirm that life around here is never boring and often quite compelling, and you’ll get the strong impression that your employer cares about you (because they do!). If this sounds good to you, drop off a résumé at our deli.

That’s all, folks. Stay warm out there—unless you’re already somewhere warm. In that case, hydrate and regulate your body temperature accordingly.