Our current deli manager, Sam, will soon be leaving us to pursue a new and exciting chapter of her life. While she will be dearly missed, we are pleased that Leif will be stepping up to fill her shoes. Leif has been with us for around four years, and has previously demonstrated his mettle as an assistant deli manager. He is one of the funniest people I know, and I’m looking forward to this new era under his iron rule.
Oh, and by the way—Leif and another Smokehaus team alumnus, Sonja Bjordal (from Feeding Leroy) are sharing the stage tomorrow night (January 26th) at Sir Benedict’s Tavern on the Lake. There is no cover charge, and music starts at 9pm.
The Minnesota Craft Brewers’ Guild has invited us to participate in their Winterfest event today (January 25th) at 7pm at Union Depot in St. Paul. From the Winterfest page:
“Minnesota’s craft breweries are partnering with more than 20 restaurants to pair high-end beers with high-class bites at the 2019 Winterfest craft beer festival. The Minnesota Craft Brewers Guild event gives craft beer fans a one-of-a-kind new format to enjoy the beers they love alongside specifically designed small plates to highlight the state’s craft beer industry and top chefs.”
So, yea. As always, we’re honored that people think so well of us and what we’re doing up here in Duluth. We’re bringing some wild tacos to Winterfest. Picture this: Fried potato shell, topped with porketta, fennel, onion, haus-made hot-sauce, and lemon vinaigrette. I am jealous of all of those who get to taste this, rather than simply write about it.
Tickets for the event are still available. $90/person, or $50/sober driver (food & non-alcoholic beverages included). I imagine no one will leave unsatisfied.
It feels like it has been forever, but we’re back on our pop-up game. Tonight, from 5 until we run out of food, we’ll be serving up brats at Hoops Brewing. On the menu, we have Italian sausage with roasted red peppers and onion and beer brats with sauerkraut, with potato salad and creamy Koolslaw available as sides.
Carrot cake cookies!
Patricia, a new member of our team, has been blowing our minds with a variety of cookies and pastries, and we threw a dozen of them in the grab & go case this week: carrot cake cookie sandwiches with honey cream cheese.
They went fast, but I doubt this is the last we’ll see of them. See, part of the vetting process is that we all have to test them. And, um, we’re going to want to test them again pretty soon here, I’d imagine.
Basically, here is your reminder that stopping into our deli and seeing what kind of new flavor-of-the-day/week/month specials and deals we have for you is not a terrible idea. We’re always coming up with something new.
We got a new coffee maker!
It turns out that when a large part of your business is conducted through FedEx, they want to hook you up with cool stuff. We had a lot of what I heard colloquially referred to as “FedEx Points” and a perennial problem of our high-quality Duluth Coffee Company coffee turning out as burnt, acidic death water.So we cashed in those FEPs and nabbed this new robot friend on the left:
After we “Office Space” the old one, we’ll have all of that extra room for coffee accoutrement, or donut platters or whatever else they come up with.
Here we are again, at the end of our 5 Things. I hope you feel better informed about life around the Smokehaus, or that you’re at least mildly entertained.
As Summer pushes onward toward its inevitable end, Northern Waters Smokehaus finds itself embroiled in growing pains and the joy of new beginnings. A lot has been happening around here in the past week—continuations of capital improvements, commencements of new bargains, and the laying of plans for special occasions.
Before my preamble becomes too amble-y, let’s get to our five things:
We have a sink upstairs! This may not sound as exciting as I have made it out to be, but it’s a significant step in the renovation of our third-floor office. For some time we have wanted to expand our food prep capabilities, and that dream is well on its way to being a reality. Next week we’re tearing out the carpet, and then it’s Food Safe City in this joint! Aside from the chaos of remodeling a jam-packed office—who can’t enjoy a little chaos from time to time?—the only drawback is that we’re taking a brief pause on mail orders. Mail order will be on hiatus August 6th-9th due to temporary lack of space.
Totes! We have new tote bags for sale and a special deal running throughout the month of August. It totes slipped our minds to let you know earlier, but here it is:
When you buy a tote, at time of purchase you get 20% off every item you can fit in that tote. Sandwiches, smoked fish, cheese, tube meats, posters, crackers, beverages, olives, slaws—I could go on,but I believe you get the gist—are all 20% off, so long as you can fit them in your tote bag. Please note, you’ll be buying the tote itself at full price, and the sale is limited to one full tote of discounted goods per customer.
Last pop-up of the Summer! Tonight (Friday) we’ll be at Hoops Brewing slinging tacos from 5pm until they’re gone. The tacos will be tasty and the salsas will be fresh.
Business is good…sometimes too good. Thanks to you, our awesome customers, we have been regularly selling out of a bunch of our inventory. This is a double-edged sword, of course, as our business is thriving, sometimes at the expense of our customers being able to get their favorite items. A frozen Berkshire ham that arrives at our store takes two weeks to become the delicious smoked ham in our deli case, and our salumi cures for up to a month.Ciscos are fantastic when we have them, but I still haven’t quite figured out when they’re in-season. Production doesn’t really ever slow down for us, and we do our best to keep our little deli fully stocked. So shoutout to you, dear customers, for keeping us on our feet, but please bear with us if you ever catch us without your favorite item. If you’re curious, you can check in with us to see if and when we’ll have a particular item in stock.
Bread joys and woes. Our beloved baker, Jerry, has been steadily honing his craft in our kitchen. All of our rye bread is now made in-haus, as well as the rosemary potato rolls upon which we serve our Monday smokers’ choice special. White bread and stiratos are in the works, but not quite ready for mass-production. Baking bread is truly an art-form, and one we are glad to be adding to our establishment. We recently purchased a new (much larger) oven to bake said bread, though it hasn’t been a perfectly smooth ride thus far. There have been a few technical issues with the oven over the past week that have put a hitch in our production. Fortunately, Jerry is a gosh-darn workhorse, and has us stocked on rye and potato rolls for weeks to come.So there you have it. It’s been a pretty exciting ride around these parts. Thanks for bearing with us in the long lines, and for your patience with us during our growth spurt. You, and our love of good food, are the reason we’re here.
Stay tuned for exciting updates in the near future. Planning for our 20th Anniversary party is ongoing and we’ll be making announcements soon. Unless I decide to write another blog post in the meantime, I’ll see you next week.