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“5” Things: May 24th 2019

Last Friday, I sure tried to post a 5 Things™ blog. I came in a half-hour early for my deli shift, sat down to post it, and saw nothing but this:

What can you do?

So I kept my laptop open and in-sight all day, on our in-haus WiFi, and my own personal mobile hotspot, and even Lake Avenue Café’s WiFi (thanks, Lake Ave!).

To no avail.

So I headed home, and gave it a shot on my own WiFi.

I gave up on periodically pressing ‘Publish’ at 6pm, and resigned myself to enjoying my weekend, blog be damned.

If you are reading this, this 5 Things™ blog was successfully posted.

This week we had many meetings!

Sunday night, we had a long overdue ALL STAFF MEETING in which we discussed the impending Summer rush, our future in offering beer & wine, plans for our patio, and much more. Afterward, pizza and carbonated beverages were consumed.

Then on Monday night, those of us who will be in a position to sell the aforementioned beer & wine attended a scintillating alcohol service training.

After the alcohol service training, the D&D group entered the Pit of Blood and Fortune in a battle royale that thrust us into direct combat against each other, and ended up imprisoned by an Illithid in the service of a Beholder. That seemed like an adequately depressing place to end after learning the harsh potential consequences of alcohol over-service, so we’ll see what happens next week.

How about some exciting news?

Smoked ribs are back in stock!

Just in time for Memorial Day weekend and the commencement of grilling season! Ribs sell for $10.99/lb in whole (~2 lb) and half racks.

Perfectly seasoned and smoky.

Today we have have racks coming fresh out of the smoker, which really is the best way to have any smoked meats. Place your pickup order over the phone on ChowNow for $9 half racks and $16 whole racks. All the convenience of skipping the deli line, with a little bit of savings on the sale as well. This fresh-smoked rib special will be happening through Monday (Memorial Day) or until we run out.

Order online here

We don’t talk about our ribs that much, outside of pop-ups, so consider this our way-too-late Smoked Ribs Product Launch™. Starting on Memorial Day, smoked ribs will be our Monday special.

Ribs and kimchi is a haus favorite!

Kenspeckle Letterpress shirts are returning soon!

Our classic shirts, long only in-stock in the sizes nobody was looking for, are returning soon, in all sizes! Designed by master printmaker Rick Allen at Kenspeckle Letterpress, these shirts are one of our oldest pieces of inedible brand merchandise, and we’re looking forward to restocking them. Now in softer, more breathable cotton!

Spicy Tales of Charcuterie!


We took our last trip out to Hemlock Preserve!

Not our last trip ever, of course. Just the final installation of our extended/postponed/multiply rescheduled catering photo shoot series.

This particular trip featured two charming friends of NWS in a mock breakfast-picnic-slash-Jay-Cooke-hike scenario.

When we present the final product of these photo shoots, you’re getting the cream of the crop—maybe 15-25 photographs—but a ton of work goes into finding those perfect couple dozen images. Here’s a tribute to all the surprisingly hard work that goes into making dozens of artful plates of food, transporting them between multiple buildings (rain or shine), finding the best light, positioning the plates, capturing their best angles, and so on, and so forth:

Northern Waters Catering news!

Our Northern Waters Catering menu has been in development for the past several months, and I’ve finally begun to put the first draft that hit my desk last week into a solid second draft. It’s only a (brief) matter of time until the menu will be in your hands. While the menu is full of our favorite and most requested dishes, it is not exhaustive of our capabilities.

And now, the crowning segment of this blog.

I am pleased to announce:

So pleased!

Hannah/Northern Waters Catering got a new cooler! It is not only quite stylish and large, but also has wheels and evidently a ruler etched into it! You’ll likely spot it any time we are out around the town, and on our patio this Summer.T

We’re at the halfway point of Sandwich Lab specials!

The Breakfast Club, The Wagner, The Spinderella, The Bloody Mary, and now The Wallaby comprise the first wave of our Sandwich Lab specials.

Sandwich Lab is an annual meeting where we brush up on our sandwich making skills and have the opportunity to share our favorite personal sandwich creations for review by the staff and potential inclusion on the menu. And it is typically a lot of fun. Last year, there were too many good entries to pick just one or two, so we decided to run ten of them as monthlong specials, and add one (the Adisalad) to our permanent menu.

The Adisalad

We’ve begun keeping a running tally of our Sandwich Lab specials and how they’ve sold against total sandwiches sold during their tenure.

Hannah is 66.5% certain that these statistics will factor into future Sandwich Lab discussions.

How many Sandwich Lab creations have you tried? Which was your favorite? Do you have any advice for escaping the clutches of a mind flayer? Let us know in the comments.

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SANDWICH LAB: The Wallaby

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:


Modern life can be so monotonous. You wake up, probably earlier or later than you intended to; you make yourself the same cup of coffee, or exchange your hard-earned coin and sidelong glances with a glazed-eyed barista to order your same ol’ cup of coffee; you go to work; maybe you catch a happy hour with some acquaintances with whom you’re not sure where you stand, maybe with some close friends with whom you share your day’s gripes; you go home; you think briefly about working on your novel, but then decide you’re not in the right headspace today (just like yesterday, and probably like tomorrow); you fall asleep watching your soaps; you awaken in a cold sweat, for a moment not remembering where you are, then realize you’re in the recliner; you barely find the strength to pull yourself to bed, maybe you didn’t even change your clothes.

But it doesn’t have to be that way.

Life is full of surprising beauty. Life itself could easily be defined as a propensity for change and growth. Life…uh…finds a way. Life can be a hoot, if you choose to see it that way.

Seize opportunities to try something new, like the Wallaby. It’s the Smokehaus’s first-ever avocado sandwich, brought to us by Michael, our coworker who is allergic to avocados. I’ll let that sink in.

Michael brought us the Wallaby because he correctly identified that our customers have been wanting avocado on the line for a while, thought we could increase our vegan-friendly options, and because a sandwich quite a bit like it was the best-selling sandwich at Creekside Coffee in Sedona, AZ, while he worked there. When he makes it, he can recall the owner explaining the sandwich step-by-step in their Australian accent, hence the name.

And speaking of making it, here’s what you can expect when you order the Wallaby. Haus-baked Prince Myshkin rye bread, sliced avocado, juicy tomato slices, locally-sourced ramps, lemon pepper, and a balsamic reduction. It’s a sandwich you’d expect, sure, but if you really attend to it—notice the song & dance of the flavors and textures, relish in the tomato juice dripping down your hands and forearms, imagine the love with which it was made—it could be transcendent.

The Wallaby is available in our deli and via delivery from May 6th through June 3rd for $6 + tax (or $9 + tax with crispy smoked pancetta).


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.
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SANDWICH LAB: The Spinderella

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:


It’s Monday, March 4th. That means our hottest new sandwich (which will be served cold) drops today. Peep the video below.

Press play. Sound “on” for best results.

Salt & Pepper alone do not a taste make. Essential seasonings though they may be, they’re at their best when they are tying-together and highlighting a mix of flavors.

This audacious new Sandwich Lab experiment is known as the Spinderella, and it’s a gustatory tribute to the DJ of the legendary hip-hop outfit Salt’n’Pepa—she who deftly mixes the soundscape that supports the MCs’ rhythms and rhymes. The ‘Wich’s blend of ingredients is eclectic—mayo, mustard, dill pickle, salumi mix, turkey, red onion, and cilantro on a hero roll, with scallion cream cheese (for dippin’)—but elegantly mixed to create something greater than the mere sum of its parts.

If you can’t make it to see Salt’n’Pepa on tour this spring/summer, or to any of DJ Spinderella’s upcoming solo shows, just can’t wait, or even if you can do any or all of those things, stop by our shop and try our culinary tribute to the classic hip-hop trio during the month of March. Each Sandwich Lab special purchased gets you two stamps on your sandwich card.

The Spinderella is available in our deli and via delivery for $13+tax.


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.
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“5” Things: March 1st

Some love the crisp Minnesota winter air.

It can be invigorating (I’ve heard). Jackets piled over sweaters sound cozy (in theory). Perhaps the most salient justification I can come up with is that the contrast of winter makes the balmy air of summer more meaningful.

All I know is that within minutes of touching down in Minnesota after my vacation, I was struck by a terrible cold, which kept me away from work, and still has me feeling like my head is stuck inside a fishbowl. Which wouldn’t really be so bad, if I didn’t want to provide you with a thoughtful 5 Things™ blog this week. Today’s blog is largely based on what sort of information I could gather in about two hours, while maintaining several arm’s lengths of distance between myself and all of my co-workers.

It is said that February is the cruelest month of the year, in terms of weather and temperature. I don’t know if any such things are said about March, but not “the cruelest month of the year” is good news to me.

Other good news this week includes:

A NWS Staff Party! We’re finally having our holiday party, and it is hosted by Pizza Lucé. Others may party more heartily, but nobody gets down quite like the Smokehaus. Our last party was the public 20th Anniversary party we threw back in September 2018, so it’ll be good to get back to basics and have a shindig for the team. I’m crossing all my fingers and toes, and I’m holding my breath as long as I can before the coughing fit is triggered, that I am back in good health in time for this party, since “free” Pizza Lucé pizza is a very exciting proposition.

Regardless of whether I am there, it is sure to be an excellent display of Smokehausers in the wild, gathered around the watering-hole, if we have any urban documentarians in our readership, that’s a free tip.

The Buddy System is not the official name of this new package deal, but that doesn’t mean I don’t think it should be*. Our grab&go case now features six-packs of Buddies—two each of our New Mexican hatch chile Big Jims, the bacon-cheeseburger-in-a-casing goodness of our Royale With Cheese, and the NWS classic, Bison Buddies. These six-packs are on sale for $12 each and make great gifts to yourself or others.

Same general appearance, vastly different flavor profile.

Smoked Salmon Buddies are the real deal as well. The smokers assure me the recipe—which includes a blend of Atlantic and Sockeye salmon as well as ginger and coriander (a couple of my favorite flavors)—is perfected. The Salmon Buds are available from our fish case for $3/stick.

Patricia continues to innovate with her cookies and pastries. This week, she took cues from authentic Jewish delis and whipped up a small batch of deli rolls: mini puff-pastries stuffed with turkey, pastrami and mustard, and topped with sesame seeds. This blog will almost always be posted on Friday, and yet so many of these exciting new small-batch items hit our shelves on Thursdays.

Heed this suggestion: if you want to be on the cutting-edge of new NWS specials and experiments, don’t wait for the announcement—just stop on in (or check our Twitter, Instagram and Facebook pages) and ask if there’s anything new and exciting to try.

On the cookie front, she basically hit my flavor preferences right on the nose with peanut butter & curry cookies. Thank you, Patricia.

Speaking of special things:

This is the last weekend that we’re serving the Sandwich Lab experiment known as The Wagner.

The Wagner is one heck of a sandwich. For those who haven’t tried it yet, it is your choice of Maple-Sage Smoked Turkey or Smoked Pastrami atop a mayonnaise-, Misty Mountain Mustard-, and sriracha-adorned hero roll, and topped with healthy portions of sweet’n’sour quick pickles and cilantro. This sandwich has the sauce, and if you’re keeping track of your sandwiches, it and the other monthly Sandwich Lab specials get you two stamps.

Catch it while you can. Sunday’s the last day.

Beginning Monday, March 4th, we’ll be serving up the next Sandwich Lab special: The Spinderella. Official announcement forthcoming.

I think, after like 8 Things™, that it is time for me to go back to sleep. It’s been real. I hope you grace us with your presence in the deli, or order some delivery/mail order so we can grace you with ours.

*It occurs to me we have used this name in a Homegrown Music Festival-related campaign. Please forgive any confusion I may have caused.

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SANDWICH LAB: THE WAGNER

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 sandwich menu are members of an elite squad known as the Sandwich Lab. These are their stories:


The Wagner is not about subtlety.

The Wagner is about climbing an El Capitan of flavor without ropes or safety gear.

It starts with a hero roll—I’m talking about bread here, but imagine tuck-and-rolling out of a speeding car hurtling toward the cliff’s edge—dressed with mayo and mustard, laden with your choice of smoked turkey or pastrami (heavy as the burden of a life of adventure), decorated with sweet & sour quick pickles, cilantro and sriracha. It ends with you, satisfied, wondering when you can eat another.

The Wagner is now available in our deli and for delivery for $10.75 + tax, and gets you two stamps on your sandwich card. We’ll be making it for a month, then pretending we forgot it ever happened, so don’t miss your chance. Take your palate on a wild ride with the Valkyries and order The Wagner.


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.

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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 That Happened at NWS

Days in the deli have slowed down, but life at the Smokehaus have not been boring.

  1. We’re making a whole lot of food! This week our production team roasted 500 lbs of porketta, prepared 120 each of pepperoni and saucisson sec for curing, and started 480 lbs of ham on a 5-7 day brine cycle. A great deal of that meat already has a home among our mail order queue, and what’s left of it will likely fly off our shelves by the end of December’s month-long grocery rush in the shop. Pigs fly at Northern Waters Smokehaus.
  2. Sandwich Lab! I already leaked one Sandwich Lab secret here, so I’m going to hold tight to the juicier details, but once all of the voting, calculating and deliberating is complete, y’all may be in for some fantastically mouthwatering experiences at our little deli.
  3. Our Winter catalog is complete! I had previously lied and referred to it as a Fall/Winter catalog and a Fall catalog. Whoops. Regardless, it is out and it looks great. Watching the design and marketing teams develop it was really cool. So much care and attention to detail went into presenting our awesome food and history to you. I am super proud of my coworkers. NWS cookbook, here we come! Catalogs are available upon request.
  4. Hidden Falls cheese is in season! Hidden Falls is a creamy sheep’s and cow’s milk cheese from Shepherd’s Way Farms in Nerstrand, MN. It has citrus and wildflower qualities present in its flavor, and notes of woodsy mushrooms. Accompany it with honey and seasonal fruit, or pair it with our salumi, but whatever you do, do it quickly. Hidden Falls is only available between October and December.
  5. It’s our birthday month! Northern Waters Smokehaus is a Scorpio. Actually, our birthday might even be today. I’m like 90% certain it falls between November 8th and 12th. I really need to step up my research game. We have had a pretty great year as a company. We’ve had a segment filmed for the Travel Channel, we have an awesome staff, the books show growth from last year, we released our first official product catalog, we threw a sweet party/afterparty combo in September, and we have felt a ton of love from our community, our regulars, the tourists (food- and otherwise), and our online network. Eric, Lynn  and the rest of us are so darned proud of this 20-year old deli and we are so darned proud of them. Thank you, reader, customer, friend, for supporting this business.

That last sentence was a better closer than this one is.