The Cold Turkey is our second most popular sandwich, after the unstoppable Cajun Finn and just ahead of the Northern Bagel (both of which we also offer as kits!). It’s not only a showcase for our maple-sage smoked turkey (obvy.), but our signature crayo spread. (We mix together walnuts, garlic, and dried cranberries with southern-style smooth and creamy Duke’s mayo.) Add on a couple slices of Swiss and a stack of fresh greens (held inside our Haus-baked ciabatta) and you have yourself a double handful of sweet and savory perfection.
Want to take something great even further? It is possible. Add your own “Jean Jacket.” That’s Sriracha and cilantro, if you’re not already in the know. The added punch of spice and brightness will open up a whole new world of flavor possibilities.
Today I feel as though a veil has been lifted from my eyes. As I wandered the three levels of NWS HQ, observing and probing my co-workers with questions about the tasks at their hands, I realized that the small company I began working for nearly five years ago, and the small spaces I have haunted for the same amount of time are expansive and dynamic and chaotic enough that they can still surprise me. Today, I’d like to talk about my impressions and interactions while floating about pestering my co-workers, then hit you with some good ol’ advertisement. Let’s go floor by floor:
3rd floor: I entered the office and immediately saw two new faces hard at work. I haven’t even caught their names yet, they were so embroiled in their work, digging out items from the deep freeze, vacuum-sealing chunks of salmon, and taping shut fully packed boxes. The mail order department processed 87 orders this week alone, and they are still just at the foot of the mountain that is our holiday mail order season.
The surroundings toe the line of order and chaos. Zip-tied bundles of flattened boxes are piled high in canted and zigzagging stacks top a labyrinthine arrangement of shelves. The wall of product label sticker spools is functional, if disorganized.
This week, twenty pallets of recycled denim box-liners were delivered to DeWitt-Seitz and our off-site storage area. 4ish- by 3ish- by 6ish-foot boxes of them are stacked in the office, and various corners of the floor. We have even requisitioned a room down a winding path of hallways that I had not travelled before I began researching this week’s blog to stack our boxes and liners, which is filled to the ceiling/skylight.
This is not my first Winter here. I know what to expect. It still struggle to imagine the extent of the activity that will occur in this small office suite over the next month-point-five.
1st floor: Upon entering the deli, I was asked to join a mini-band. Unsure exactly what that entailed, I withheld my decision and awaited their explanation. A mini-band, it turns out, is a band of individuals of any size which specializes in small instruments: mandolin, “tiny drums,” jaw harp, ukulele, kazoo etc. I was recruited as the hypothetical toy piano specialist. We probably would have had a song written within minutes had a line of customers not appeared. The future of the band is unclear, but it feels good to be exposed to these sorts of ideas on a regular basis.
Loading dock: Pine bough is easily one of the best scents in the entirety of olfactory stimulus, and this week is the transition time into Winter decorations at DeWitt-Seitz Marketplace, so walking through the loading dock behind our shop (a roughly one-hundred times a day occurrence) has gone from mundane task to repeated entanglement with the Sublime. Right outside of our backdoor there is a stack of wreaths. I hope they hold off on hanging those wreaths a few days longer at least, because I don’t want to be the weird guy sniffing them once they have been hung.
Basement: When I made it down to the basement, the production team was setting up to handle a massive volume of cabbage. In less than two hours, they told me, they’d have begun the pickling of 150 lbs of sauerkraut. Three of them divided up into one cleaner and two cutters.
In my assumed mode of fascination, I asked, “what do cutters do?”
“They cut,” was the curt response. “Would you like to know what the cleaners do,” they followed up.
“They cut too.”
After a good laugh at my foolishness, I learned that before the cabbage is cut, salted and left to pickle, the heads are thoroughly cleaned so that there are no contaminants in the mix or on the cutting boards. Sauerkraut pickles for a month before it hits our shelves and sandwich line. Our kimchi ferments for a week before we package it.
Also in the basement, I found the mop closet still under construction, and snapped a photo.
There are many lessons to be learned in the smokehouse proper, as the folks working down there have countless hours of hands-on experience creating the amazing food we sell.
I also found a few purple tomatoes among the heirlooms. Purple is my favorite color, so this pleased me.
Good ol’ advertisin’: There is a new mail order porketta option available this season. Previously, our porketta was available online in whole 4 lbs increments. Now it is available in 3 and 4 lbs increments. This is great for those who are shopping with a budget, or simply don’t have quite as many mouths to feed. Our porketta has been featured in Bon Appetit magazine and has been featured on many of my daily sandwich creations lately. It is simple to work with but highly versatile, made with the highest quality berkshire pork, seasoned to perfection and slow-roasted in the smoker.For a very limited time, we have smoked ciscos in stock. If you’ve been craving them, stop in this weekend, because they go fast.
One final note before you go: Monday, November 19th is the last day of our mail-order turkey special. Any purchase of a whole turkey breast made by Monday will come with a free 8oz tub of crayo.