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5 Things: October 4th, 2019

This week has been one of triumph, of heartbreak, of new beginnings.

To get the heartbreak out of the way, I misinformed our readers last week, this Monday was not the return of D&D to the Smokehaus. I know you are all super invested in this, so I’m sorry for playing with your emotions like that.

Please accept this photo of assorted battle miniatures as an apology—

And some ketchup exploded in our dry storage. It fell, for unknown reasons, although there is some speculation that our former General Manager Mary’s visit—which eerily coincided with the fall and resulting explosion of the ketchup—dredged up feelings of abandonment from the DeWitt-Seitz ghost.

Messy as it was, it wasn’t an entirely bad occurrence—it inspired a deep clean of the affected area, which was probably due. A good deep-clean is rarely a bad idea.

Now on to the triumph and new beginnings!

We’ve come to the last leg of our 2019 Sandwich Lab Journey! The G.O.A.T. debuted on Wednesday, October 2nd. We’ve sold a grip of them already. For more words on this, check out the announcement post.

We also launched our Fall Wine List. Read more about our new wine offerings here. As someone who most often buys bottles of wine based on the aesthetic value of their labels, I would probably buy at least three of these. In the flavor category, however, these are all winners. TK is dedicated to bringing a unique selection of fine natural wines to the Smokehaus each season, so dedicated grapeheads (that’s what they’re called, right?) should take note.

Who made this salad? Whose salad is this?

Next Monday (10/7), we officially launch our New & Improved Happy Hour. Monday through Friday, from 4-7pm, we’re offering $2 Pabst Blue Ribbons and $1-off any craft brews, ciders, and adult-seltzers. Technically, you can grab a happy hour drink at those prices today, we’re just waiting until Monday, October 7th to go crazy on the cross-platform promotion.

Patricia made spicy cheddar crackers using Gochugaru chile flakes, a component of our kimchi recipe that offers a warm spice with fruity and smoky tones—The Smoky Tones is also the name of our in-Haus vocal jazz group, coming eventually to an orchestra hall near you. The heat of these crackers has a slow onset, with a lingering mild burn on the back of the tongue. Patricia is still cranking out plain cheddar crackers for our Study Buddy gift box, but has also been experimenting with bacon cheddar crackers, and now these. If you haven’t yet, give our haus-baked crackers a taste. As long as they keep flying off the shelves, we’ll presumably get more variations on the classic recipe.

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Patricia’s Baked Goods

It’s in our motto—we’re always smoking something—but we’re not just a one-trick pony, and lately, it seems like something is always getting baked.

We have several bakers on staff—which I wouldn’t have been able to say a year ago*—but today we’re showcasing one of our recent hires, Patricia. If you’ve been reading the 5 Things™ blog the past few weeks, there have been several mentions of her work at the Smokehaus. It’s making waves.

Carrot cake cream cheese cookies, peanut butter curry cookies, triple ginger cookies. Ugh.

Patricia has been baking off-and-on for the last fifteen years. At nineteen, she attended a six-month intensive baking course at the Pacific Institute of Culinary Arts in Vancouver, British Columbia, which she described as, “pretty old-school. A lot of old French men yelling at me.” Eventually, she and her brother opened Elfvin’s Bakery, a wholesale bakery in Grand Marais, which they owned and operated for three years before selling it to new owners who rebranded it as the Gunflint Baking Company.

Stack these decadent cookie sandwiches high.

After a move to Duluth and several years of living it up on our end of the North Shore, she arrived at our deli, and immediately brightened it up with her easygoing and upbeat personality—and her baked goods.

Triple- (sometimes quadruple-) ginger cookies.

In addition to cookies, she’s also been heating things up with a variety of savory pastries, including scones using the end-pieces (see: repurposed “waste,” a very exciting for our sustainability-oriented hearts and minds) of the snack sticks that we have begun cutting to exact sizes—Smoked Salmon Buddy & Scallion Cream Cheese Scones and Royale With Cheese Scones, by way of example—and rotating meat & cheese combo puff pastries. At press time, she is plotting Pastrami, Swiss & Red Onion Pastries for tomorrow. Croissants, she informed me, are coming soon, as well as crackers. The anticipation is real.

Sweet peanut butter cookies with a complex chord of curry.

Patricia is brimming with ideas of new pastries and sweet treats to debut in the shop, and we’re grateful for it. As her coworkers, we are the first line of defense in testing these treats for proverbial “poison.” It’s not much, but it’s honest (and delicious) work.

The savory pastries make for a quick and easy light lunch. Non-sandwiched cookies are also an option with your Box Lunch. Enjoy a few more photos of her work. Perhaps stop in and enjoy a few examples of her work in-person.

Scones by Patricia, Cheddar Chive Chorizo Biscuits by Jerry.
This one looks like a map. I like that.
Helpful diagram.

*My baker comment might be taken as fighting words amongst our talented staff. Surely, we have many talented bakers among our coworkers, but only recently have we utilized their talents in a large-scale commercial sense.