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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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SANDWICH LAB: The G.O.A.T.

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 greatest season has arrived, and we’ve got a great Fall sandwich for you: creamy chèvre, smoky and peppery toasted andouille sausage, crispy local apple slices, and lettuce, on a toasted Lake Superior Bakehouse bagel.

Pitched at the Sandwich Lab without a name, it first became known as the Perfect Fall Sandwich. Realizing that was a mouthful to say for a sandwich that should be enjoyed in small, thoughtful, well-chewed bites, it evolved into the G.O.A.T. (the Greatest of All Time. At what? Try it and tell us!). One grandiose name for another, this time a cheesy pun.

This final installment in the 2019 Sandwich Lab series comes to you courtesy of its creator: uh…me! I could go on about the sandwich’s origin story, weaving an epic tale of my frequent lunch-break searches for the Fruit of Knowledge itself (thank you, Canal Park Rocky Mountain Chocolate Factory, for your un-dipped apples), describing the culinary ballet of this food parcel’s individual components, but I don’t want anyone to overthink it.

To say it’s a good Fall sandwich would be an understatement.

Try it today (10/2) through the end of the month in our deli, via pickup, or delivered for $9.50+tax, and earn an extra punch on your Sandwich Lover Extraordinaire card.

This concludes the 2019 cycle of Sandwich Lab Specials.


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.