5 Things That Happened This Week

While Fall is not technically here, we at Northern Waters Smokehaus have decided that it is for us, which seems like a good enough place to begin—

1. Our first pop-up of the season is tonight! Eric and the gang whipped up some tacos that are so dang good we just have to share them with the world—chicken and smoked pork shoulder, slow cooked for six hours with poblano chiles, onion, and juiced whole limes, which are then pulled and “roached” (a NWS neologism for flash roasting) the day of the event (aka today). We’ll be slinging them with fresh salsas at Hoops Brewing from 5-10pm.

2. We have begun storyboarding our Fall product catalog! In our 20th year, we have decided it is high-time to display our fabulous food in a beautiful booklet. Our dutiful design team has really done number on this project, which is nigh complete, and should be hitting the shelves soon, since it’s, y’know, our Fall product catalog.

3. Eric spoke with the Duluth News Tribune! Jana Hollingsworth from the DNT came by and observed Eric in his natural habitat—elbows deep* in the process of preparing tacos—for an upcoming profile in the paper. From what I have heard, it was an boisterous and enlightening conversation, full of colorful language which will probably not make it to print, that will offer readers a first-hand account of the beginnings, trials, tribulations, and ultimately, enduring success of our humble deli. Since they gave me the keys to the blog-Corvette, I’ll speak on behalf of the company and express how honored and humbled we are to be given this opportunity to share a bit of ourselves with the community.

4. We’re hiring again! Seasons come and go, people come and go, but business remains the same. To match demand for our product, we’re hiring in all departments. If you have a commitment to good food, fast-paced teamwork, and inside jokes ranging from absolutely dumb to sidesplittingly hilarious, you’re almost entirely the profile of a Smokehaus employee. Benefits of the job include a free meal each shift, competitive pay rates, healthcare options, friendship, and the opportunity to make loud airhorn noises with your coworkers whenever you happen to congregate in large groups. Bring your resume!

5. We got rid of the standing desk! It just didn’t work out. Who even really likes standing anyway? #couchlife

As always, it has been a pleasure writing at you. Catch you again this time next week.

5 Things That Are Happening At Or Around NWS

Welcome back, dear reader. August has been an exciting month for us here at Northern Waters Smokehaus. We have added fresh faces to our team, said goodbye (see you later? During mail order season? Please, help) to some old friends, sold a whole bunch of tote bags, and generally embraced the end-of-Summer fatigue as a way of life. Here's some insights into what's on our minds this week:

1. Option 1 has commenced!For the month of September, Bunchanan St. will be closed to vehicle traffic and used as a public seating area. This is part of Imagine Duluth 2035's Imagine Canal Park initiative. This initiative also includes a pop-up park at the Lighthouse Lot at the end of Canal Park Drive, and has been implemented to reinvest in Canal Park and it's ability to host "uniquely crafted community-oriented spaces." For more information, check out the press release. 
2. Nighttime delivery is coming to a temporary end.The season is coming to a close: Days are getting shorter, the lunch rush is getting (marginally) slower, and the students—most of our delivery team—are heading back to school. As a result, we’ll be cutting our delivery hours back to 10am-5pm, with a cutoff for new orders at 4:30pm daily. We look forward to seeing you down in our deli during the Autumn evenings, and our evening delivery drivers will see you again next Summer.
3. We signed up for Best of the Wurst!We’re pleased to be taking part in this year’s Best of the Wurst at Sociable Ciderworks. The event promises “all the sausage you can eat” and benefits non-profit Fair Vote MN. We’ll be serving up some NWS charcuterie classics, as well as some new, exciting recipes currently in development. Tickets are available here.
4. We announced our 20th Anniversary party and afterparty.This just in: NWS’s 20th anniversary celebration will be taking place on September 29th at Hoops Brewing. The afterparty, featuring a roster of NWS employee bands, will happen at the Rex Bar in Fitger’s. Our community has done so much for our business, and we are very excited to give back with what should be a very memorable day of proper NWS revelry. We'll be closing our deli early that day so everyone can get in on the fun. More information can be found on the Facebook event page.
5. NWS got their first standing desk.This one speaks for itself. A signature NWS innovation.Thanks for tuning in, friends. See you next week.

5 Things That Happened At NWS (Since The Last 5 Things Post)

It’s been a spicy week at NWS—so spicy, in fact, that I need to immediately soothe it with some cool and smooth Smokehaus anecdotes.

1. We had the best time at the Glensheen Gala! Although prep for the event began early in the week leading up to it, there was still plenty left for the day of the event. Beginning around noon, a small group of the catering team went to Glensheen to set up a beautiful array of tables, decorations, and serveware—shoutout Sue from Hemlock Preserve for bringing her A-game with props and decorations—while the rest of us set ourselves to finishing all the food preparation. I personally spackled about five-hundred squares of pumpernickel with scallion cream cheese for gravlax smørbrød, and shared the tremendous duty of piping boursin into the same number of endives, which we then garnished with sweet peppers. During this process we feasted like royalty on the dismembered crusts of watercress and butter sandwiches. Big bonus for me: This week I encountered endives and watercress for the first time, and I am not sure how I lived so long in the dark.

   Once we arrived with the food and catering gear, we operated at full-speed to set everything up and basically never slowed down the rest of the night. Hundreds of guests poured through our little alcoves loaded with thoughtful questions and kind praise, as we worked like bees, pollinating plates with aromatic cheeses, jams, and fruits; replenishing trays of stilton-pancetta puffs and lamb hand pies; creating delicious desserts in real-time to keep the people well-fed.

   At the end of the night, we were fortunate enough to have some time for individual wandering about the grounds, and got to take in the full spectacle of the Secret Garden Party. Lit paths guiding us along creeks, to courtyard fountains, and gorgeous Lake Superior in the moonlight. It was a full day, and a lovely night of work that at times felt like play.

2. Our design team did a photoshoot at Hemlock Preserve! In addition to a number of future print projects to showcase our product and our business, we are steadily piecing together a product catalog for release in early Autumn. Sue, a wonderful friend and collaborator of our business, and proprietor of the amazing Hemlock Preserve barn-palace-wonderland gave us the perfect location for an epic photoshoot. Thanks, Sue!
   

3. The youths have left us to return to their schooling! Some things that happen at NWS are not so savory, and perhaps a tad bittersweet. During the summertime, we take on a swath of young folk to fill in the gaps in our staff. Then the Summer days dwindle and they return to their sedentary lives of learning and self-improvement, while our prep and delivery department doubles down to keep on top of the orders that continue to come in. Perhaps somewhere in here is a desperate plea—if you’re a highly motivated team-player who would like a hand in the back-end of bringing our particular variety of food joy; if you find your daily zen in washing dishes; or if you would enjoy spending time driving, walking, or biking our food around town and otherwise hanging around our fun and talented staff, consider dropping off a résumé or filling out an application.
4. Blush celebrated their 1st birthday! Prep legend Amy Hazel may spend a lot of time working the grind in our basement, but she and her friends/colleagues also own a wonderful bar/art gallery/music venue called Blush, located downtown on 1st Avenue West. To celebrate their anniversary, they have thrown a weeklong music festival (aptly named Blushfest) which has featured the talents of several NWS staffers and alumni bands, including Moon Dogs, àlamode, RAW SPACE, and Low Forms. The festival continues through Saturday night. Here’s to another year of Blush!
5. Mayu the corgi visited our office! Designer extraordinaire Zac shared his dog-friend with us for the day. What a squeezable little pup-nugget. Zac should definitely bring her back, or there will be consequences.

That’s all for this week. Thanks for tuning in!

5 Things (And A Bonus Thing) That Happened This Week At Northern Waters Smokehaus

First off: sorry, reader. Last week a little too much life and a little too much Blues Fest hit yours truly and I wasn’t able to churn out five things that happened. Additionally, a lot of the excitement around the Smokehaus has been ongoing and pinning down five things that weren’t just a continuation of a previous post or a too-early preview of something upcoming was a tall order. “Excuses, excuses,” you are surely thinking, and you wouldn’t be far from the truth. So, without further ado, here’s some exciting news for y’all.

1. We have a new mail order director! And gosh is she great. Olivia’s first shift was this previous Monday, down in ye olde sandwich shoppe, just to put her through the wringer and familiarize her with our product and customers right off the bat. She comes to us from a management position at Va Bene, and also spent some time working for Northern Waters Restaurant. The mail order director is a big position to fill and she has had a strong start thus far—infectiously enthusiastic and highly credentialed, you’ll certainly be hearing more about her soon (perhaps a profile blog, perhaps written by me). We’re glad to have Olivia on the team.
2. We have a new floor! Our third-floor office renovation is complete. I have been filling space writing about the new floors, wall, and sink, and I am ready to quit doing that, but expanding our food-prep capabilities is huge for us. For those of you who remember our deli being half the size it currently is—I will never forget bumping shoulders and stepping on toes every thirty seconds for a seven-hour shift—that is kind of how balancing our standard food production, daily prep, mail order packaging, and catering prep has felt. The lack of carpet should also improve our spontaneous company broom ball games.
3. Blues Festival happened! Those of us who work the grind in our deli and on the sandwich line frequently field the question, “is it always this busy?” Yes and no. Here at NWS, we don’t really have off-days or off-seasons—maybe halfway through October through halfway through November, then again in February and March, but that hardly constitutes a season—but some Summer weekends are just crazy. Blues Festival happened to fall on a very beautiful Duluth weekend, and Canal Park was popping from Thursday night all the way through Sunday (and a few hundred hangers-around on Monday who kept us on our toes). Fortunately, Blues Fest attendees are quite the amiable crowd, and these dog days went by mostly without a hitch. Thanks for your enduring patience with us.
4. We have added more haus-made bread to our menu! This one caught me by surprise. While slinging sandwiches on the line, I noticed our white bread was no longer pre-sliced, so I checked in with our diligent baker, Jerry. As it turns out, we are now fully-stocked with his fantastic white bread, and he is baking more every Wednesday. It’s available as a substitution for any sandwich, but is perfectly suited for the Motherlover (our “kids” sandwich) or a grilled cheese—which we have long improvised, but have now officially added to our menu.
5. We finalized the line-up for our 20th Anniversary Party Afterparty! And all of the bands are NWS-affiliated. For those of you who weren’t aware, there is a lot of talent outside of the culinary arts among our staff. We have visual artists, writers, and musicians among us, and it’s definitely a point of pride for the company. More details about the party and the afterparty are forthcoming, and we’re pleased to have a Smokehaus star-studded lineup in place. Both events will be free and open to the public. Stay tuned for an official announcement in the next couple of weeks.

There you have it. Plenty more things have been going on around NWS this week, but I’ll leave you with that. Oh, and since I missed last week, here’s a bonus thing that happened:

Bonus thing 1. Dino Force Five narrowly escapes the Yakfolk Village at Ironslag! At the weekly meeting of our unofficial company D&D campaign, our adventurers had taken on a reconnaissance mission for the dwarves at Citadel Fellbar. In exchange for a lot of gold pieces for successful gathering of information about the return of fire giants to the forge at Ironslag, and a tower built for us if we returned with the head of a fire giant, we headed toward the mountain. In our typically unsubtle fashion, we landed our airship near a thatched village near the summit, and were quickly greeted by several yakfolk who insisted we meet their leader. Long story short, we fell for a trap of hospitality and were nearly drugged into a comatose state. One among us succeeded a constitution saving throw, and quickly consumed a potion of detect thoughts to discover the true intentions of the yakfolk leader. A heated battle ensued which temporarily banished our archer to the astral plane and nearly killed us all, but through clever strategy, very good dice rolls, and again polymorphing our halfling rogue into a Tyrannosaurus Rex, we were able to overcome our foes and escape on our airship. Next week we will collect our gold pieces, and perhaps return more surreptitiously to face the fire giants. (Photo included not from most recent session.)