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5 Things: February 15th, 2019

For one of the slower weeks we’ve had in recent months, and for a week that I spent mostly off-duty as a Smokehauser, I’ve got a lot more than expected to tell you.

For example—and this isn’t even going to be one of the Things™—I just had the opportunity to proofread the introduction to a mock-up chapter for our cookbook proposal, written by our should-be poet general manager, Mary, and it was beautiful. The chapter is titled “Winter”—which is all the teaser you’re getting, for now—and her introduction, in classic Midwestern form, bundles up, grits its teeth, and takes a long, hard stare at and past the blankness and bleakness, to uncover the poetry of our longest season.

Personally, I’d still rather be hibernating, but Mary may have just sown in me the seeds of a new appreciation, and someday, you might get a chance to read what she’s written.

So what about these Things™, eh?

I hear you on that, friends. This week, the Things™ sort of speak for themselves, and I have some pictures, which are worth ~1,000 words, so I’ve also come to consider what I’m even doing here. Why even bother churning out these nouns and verbs, when a brief title and an image would suffice?

Because I care.

Also not one of the Things™. Just thought you’d like to know. Someone cares—me, specifically—about entertaining you. Which may not be much, but may be just enough.

Here’s a Thing™

We’re getting a new sink. I am not certain whether the events that brought this replacement into effect were exciting and explosive, or if we just took the wise path and replaced it before it snapped off, but I can tell you that this sink was hanging on for dear life, and the replacement is welcome.

And another Thing™–Hint: It is not my hand.

We tried grease pencils as a substitute, we tried mindfulness about taking them out of our pockets, we used string to anchor them to their area of use, and time and time again, we were left with unsatisfactory results. Sharpie permanent markers are pricy little buggers, and yet they remain so important to how our business functions. White sharpie on butcher paper is just so legible (ungh!) and ballpoint pens stab holes in our wrap-jobs like it’s their job. But this time, we think we’ve got it right. We have lighter leashes for our markers. Here’s to saving some money on writing utensils this year!

Sockeye Buddies are now available.

I got to taste one fresh out of the smoker, and they are fantastic.

Mmm…sockeye buddies

They’re made up of our wild-caught Smoked Sockeye Salmon, Smoked Atlantic Salmon, lemon juice, brown sugar, salt, pepper, and coriander, contained within a lamb casing.

The sockeye sticks come as part of a push from our owner, Eric, to stock our shop with more grab&go items that showcase our smoked fish and meats.

Meat sticks are a great way to do that, and are always well-received. Currently, we are rocking beef & pork adobada sticks (Big Jims), bacon-cheeseburger sticks (Royale With Cheese), Sockeye Buddies, and, of course, our classic Bison Buddies.

Sockeye Buddies are $3/stick. Big Jims & Royales are $2/stick. At time of press, Bison Buddies are still being sold by weight, at $25.99/lb, but that will be changing to a per-stick price in the next few weeks.

We want to run too many different specials.

So we’re just going to run them all, in a rotation, specifically on Wednesdays and Thursdays.

Wednesday’s special will rotate between the classic Hot Pastrami sandwich, Smoked Ribs, and a Brisket sandwich.
Thursdays will feature a Hot Porketta sandwich, and will be a flex day for various other specials that we want to try out.

Check out our Twitter & Instagram profiles on those mornings to stay in the loop.

A 5 Things sub-list: my five favorite menu signs

So, Thing™ number five, is another list. I promise the recursion ends here. Flo, our powerhouse of paint, our fountain of font, our doodler-in-chief, has done it again and begun revitalizing our epic sandwich menu. Some love it, some don’t love it, some have a hard time reading it and I’m not going to make any assumptions either way about why that is, but regardless of where you stand on it, you will fall, because it is mounted on a wall and gravity.

What follows is my current favorite five menu boards. These are not necessarily my favorite sides or sandwiches, mind you, but they are all damned fine stacks of bread, meat, vegetables, and/or sauces in their own way.

Come check out the signs yourself. Until the next 5 Things™.

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5 Things: February 8th, 2019

UPDATE: CAKE PHOTOS ADDED!!

We’re in the middle of the cruelest month of the year—in terms of weather—but February is a notoriously sweet month as well. Rather than focus on harsh weather, let’s focus on the sugar.

The Sugar Plum Gift Box!

In conjunction with our DeWitt-Seitz Marketplace neighbors, Hepzibah’s Sweet Shoppe, we have assembled an extra-sweet treat for two: The Sugar Plum gift box features dark chocolate malted milk balls & sugar plums from Hepzibah’s, and we supply a stick of salamini, Rosemary Croccantini crackers, and a jar of Fabbri Amarena cherries. All of this comes with a NWS tote bag in which to carry your picnic.

#cute

Make it sweet!

Want to do something special for someone sweet leading up to V-Day? Spread some kindness to someone whom you love, like, or want to show some serious appreciation by sending them a sandwich through our delivery department, and for an extra $2 we’ll Make it Sweet—with a handwritten card and some Swedish Fish tied to the order.
Not to be confused with the “Hey, Sweetie!” gift box.

Patricia’s cookies (and more)!

It might just be my coworkers and I buying all of them (because they are so good), but Patricia’s cookies are continually flying off the shelves.

So far, she has blessed us with carrot cake cookie sandwiches with honey cream cheese, the quadruple-ginger cookies (pictured below), and gluten-free coconut macaroons.

Quadruple-ginger cookies

And this morning, she surprised us again. When I began opening the shop this morning, Patricia was nowhere to be found. Admittedly, I did not put forth much effort to find her. Then, after I disappeared for a minute, I returned and there she was.

I didn’t notice the donuts at first. A few minutes passed before my eyes wandered to the cake pan just a few feet away.

Unexpected Friday special by Patricia

“Patricia, did you make those donuts?”
“Yes.”
“Where?”
“At my house.”
“Why?”
“I thought it might be good to make a Donut Cuban sandwich with the pulled pork.”

Thank you, Patricia, for all you do.

Here’s another surprise by Patricia, available for the first time today:

Ham & Swiss Puff Pastries

Pine Cones & Royale With Cheese!

There’s not much need to pack our deli-cases full of unsliced meats in the Winter. We prefer to focus on sandwich specials and prepared items that highlight our products, so that when the grocery sales pick back up, folks know exactly which smoked meats they want and have some ideas for what to do with them.

But an empty-ish case isn’t great to look at. Our solution? Come up with some “easy” items that customers can pick up and snack on with minimal effort.

When the phrase “meat cone” started getting thrown around, I was thoroughly perplexed, but now I’ve seen the light. In adorable cones made of pine, we’ve assembled little personal charcuterie boards, with salumi, pork loin, Castel Vetrano olives, cheese, and assorted smoked meats (dealer’s choice). It’s sort of like a Salami Basket for one. They’re available in our deli for $8.

Is Somethin’

We’re also on a snack stick kick. Bison Buddies have consistently been a bestseller. If I had a nickel for every time I crushed a customer’s soul by letting them know we’d sold the last Bison Buddies of the day, I would be floating around on a mid-range pontoon boat, drinking cheap sparkling white wine and working one day a week, just to keep a little structure in my life. But here we are.

Last weekend the smokers made Big Jim Buddies—beef and pork adobada sticks made with New Mexican Big Jim chiles. They sold out over the weekend, but the smokers are already making more.

After the Big Jims, there were some early experiments with Sockeye Buddies, which need a bit more tweaking, but will be coming to a Northern Waters Smokehaus near you very soon.

The most recent installment in the Snack Stick Saga is the Royale With Cheese: ground beef, bacon & melted cheese in a lamb casing. If you get the reference, you get the reference, but I think these ingredients speak for themselves. They’re currently in-stock, and we plan on keeping them coming. Never again, we hope, will you have to suffer a NWS shopping experience without Buddies.

Sam’s last day…

This last one’s a tad bittersweet: Our former shop manager, Samantha (or Sam, or Salm, if you have caught the pun on her Dickie’s work shirt) is finally parting ways with us to follow the next great adventure in her life. Sam had been splitting her years between Scagway, Alaska and Duluth, Minnesota for as long as I’ve been at the Smokehaus, then took on the position of front-of-house manager at our briefly lived but beloved Northern Waters Restaurant, before stepping in as our shop manager here at NWS.

Sam is, among other things, hilarious, compassionate, driven, and highly-intelligent, and although I’m going to let her keep her life plans to reveal for herself, I am convinced she’s going to thrive in this next adventure.

Her successor, Leif is thoroughly trained-in and shares all the above qualities, but that’s enough about Leif in this post about Sam.

Sam, if you’re reading this, don’t forget to come visit us from time to time, and bring Brewster.

Sweet, sweet Brewster

To offset the bitter in this bittersweet cocktail, and accentuate the sweet, Mary got an ice cream cake from DQ to honor the occasion. The cake photo is coming. We won’t leave you hanging.

There you have it. I’m sending you all warm & fuzzy vibes from this 5 Things post. Until next week…
One more photograph of the bacon-cheeseburger buddies we’ve affectionately dubbed “Royale With Cheese”