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5 Things: August 9th, 2019

There’s a whole bunch of things going on at the tip of Lake Superior this weekend. Before I get into discussing the week and weekend to come, I’d like to remind you that our pickup and delivery services are a great way to skip the line (except August 11th through 13th), and that Cajun-seasoned cheese curds are back in-stock in our grab & go case.

The Festival of Sail arrives this weekend. The tall ships and an enormous rubber duck will begin showing up today, and will remain in our harbor through Tuesday, August 13th. The Festival officially kicks off on Sunday morning, with a grand parade from 9-11 a.m. In previous years, the draw of this event has effectively doubled the population of our city. And that’s not the only festival taking place this weekend. Friday and Saturday, the 31st annual Bayfront Blues Festival will take up residence in—you guessed it—Bayfront Festival Park. The Blues Fest draws around twenty thousand attendees each year, and consistently features high-caliber blues artists from around the world.

Another Sandwich Lab creation debuted in our deli. The Lake Trout Situation is Jacob’s homage to the classic New England lobster roll and the Jersey Shore. Featuring a smoky, sweet lake trout salad, sliced red cabbage, and wasabi mayo atop a slice of buttery, toasted white bread, this sandwich is served open-faced (for hotdog-style consumption) and garnished with cilantro and crispy smoked pancetta crumbles. It’s available for $10+tax in our deli & via delivery.

The Scavenger Hunt continues. The first week, a participant found the magnet within hours—next to the Observation Park dog park. This week, it was found on the second day—on the back of a sign at the Duluth Farmer’s Market. With three weeks to go, and 7 superfluous clues written so far, I have something special planned for next week, so stay on your toes. The next clue comes out on Monday, August 12th. Follow us on our social media pages and check out the rules here to participate.

Patricia is at it again! This time with vegetarian tofu pasties, in addition to her standard array of cookies, crackers, and pasties. Our baking department, which also boasts two skilled breadmakers in Jerry and Adison (whom I don’t praise enough on this blog, as they have supplied all of our rye, white bread, and ciabatta needs through the Summer), have developed a brilliant selection of high-quality hausmade breads and sweets. I don’t ever want to go back to a world before the Smokehaus had dedicated bakers on-staff.

Did someone say “party?”

We’re having a fish fry! The summer season is hardly coming to a close, but we’re already starting to say goodbye to the seasonal hands on deck, and a handful of other coworkers/friends leaving for school, adventures in new cities, and at least one dream job opportunity. So we’re taking an evening to celebrate, this Sunday, with a small gathering for our staff. Fried whitefish, smoked chicken wings, coleslaw, and crinkle-cut fries are on the menu, and my mouth is already watering two days in advance. Hopefully, the Sunday closing staff will be able to make it out of Canal Park! The deli will be open normal hours—10 a.m. to 6 p.m.—on Sunday.


Now that you’ve read this week’s 5 Things™, go out and have a good rest of your day.

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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.