5 Things: April 5th

On Monday, April 1st, we cut our menu down to just the Cajun Finn. It is our most popular sandwich by a wide margin, so we figured we'd do everyone a favor and eliminate the paralysis that comes from too many good option. Streamlining our sandwich menu received mixed reviews on our social media.

By popular request, we brought everything back. After just one day, we realized that sandwich menu diversity has always been a core part of our identity (at least since we started serving sandwiches, several million minutes before I began working here), and we restored the menu to its full glory, with a new sandwich, to boot——

We added The Bloody Mary to our sandwich menu. Usually all it takes is saying "Bloody Mary sandwich" and people salivate and groan with desire, but for anyone unconvinced, allow me to describe the process by which we make it:

It starts with a Kaiser roll from Johnson's Bakery. For those of you who have spent any time in Duluth and have not checked out Johnson's Bakery: Why not? They have a fantastic assortment of baked goods, including my favorite donuts and quick breads in the area, and NWS uses their rolls for several specials—BBQ Brisket on Wednesdays, Hot Pastrami occasionally on Wednesdays, Hot Porketta on Thursdays, and the Kaiser roll for our MN Pulled Pork on Fridays—and now for our April Sandwich Lab special.

We top the bottom slice of the roll with sliced green olives and dill pickle, then lay a slice of cheddar cheese on each side of the roll. We toast this for a couple of minutes alongside some smoked pancetta. It all gets nice and hot and crispy. Once it's toasted, we throw four thick slices of beef and pork summer sausage over the melted cheese, olives, and pickles, then cover that with the pancetta. The pancetta is doused in a hausmade spicy tomato Bloody Mary sauce, then we finish it off with a cold slice of tomato, thin-cut red onion and a cilantro garnish.

The Bloody Mary costs $12.50+tax. Try it this weekend on our patio with a liquid Bloody Mary from Lake Avenue Café, if you're feeling extra saucy.

Like all of our Sandwich Lab specials, this sandwich is only available for a month. It comes off the menu on May 6th. It also earns you two stamps on your punch card, if you're into that sort of thing.

Perfect for brunch on the patio.

We are popping up all over town. We're taking our small catering game to the next level with regular pop-ups at some of our favorite local watering holes. Our tentative (but nearing on fixed) monthly pop-up schedule looks something like this:

• First Wednesday of the month: Bent Paddle Brewing Co. Taproom 5-8 p.m.

• First Friday of the month: Hoops Brewing Company 5-8 p.m.

• Alternating Thursdays: Cedar Lounge (April 4th) & Duluth Cider (April 11th) 5-8 p.m.

Next Friday, April 12th, we're making a special appearance at the Cedar Lounge from 4-7 p.m.

(Tonight we'll be at Hoops from 5-8 p.m.)

What we're serving is bound to change at some point, but for now we're really vibing on smoked chicken wings, sauced to order with maple sambal, soy ginger, or buffalo, and served with a delicious hausmade bleu cheese dipping sauce.

Our resident pickler/fermenter, TK, threw together some spicy zucchini kimchi for these pop-ups as well, and we keep a grip of smoked sockeye buddies and an assortment of our latest baked goods on hand.

To keep up on our poppings-up, follow us on Facebook, Twitter, and Instagram.

Patricia is just rude. I kid, of course, but she keeps making all of these cookies that make me want to spend all my money. It bears repeating that all of our cookies are available as Box Lunch options.

Her latest creation is a savory potato chip cookie sandwich with a sweet date filling.

She's been making pasties with ingredients from our daily specials as well. So far, she's made MN Pulled Pork and Maple Breakfast Sausage and Gravy (like finger-food biscuits and gravy) varieties. Look for them in our deli this weekend, and ask around if you don't see any.

Forgive me my unskilled smartphone photography.

I'll see you back here for more Things™ next week. Same Thing™ time, same Thing™ place.

5 Things: March 29th

What a week it's been! Spring is finally here. The temperature as I'm writing this is in the mid-forties. The sky is blue and Canal Park is teeming with cars and pedestrians.

Let's take a look at the week here at NWS.

Tonight, we're at the 25th annual Taste at Fitger's event. From the website: "From 6-9 pm, over forty of the area’s finest local restaurants and beverage vendors will be serving up their tastiest culinary masterpieces, beers and most exquisite wines...100% of the proceeds will go to the Second Harvest Northern Lakes Food Bank." Tickets are $45, and you are sure to leave satisfied.

Patio season is here.

We opened up our patio. Not that it was ever really closed, per se. It just consisted mostly of snow piles and had no furniture. Last weekend, in anticipation of warmer weather, we put out a couple of tables and benches. This weekend, we're returning it to its former glory. All of the tables and benches and umbrellas will be there. Lake Avenue Café's liquor license still extends out there, so you can enjoy a local craft brew or cocktail with your Smokehaus digs. You can/should even bring your dog(s).

We rearranged our shop. Don't worry. It's nothing too drastic, though anyone who has been a repeat customer with us over the past decade knows that our shop has undergone some radical changes. This new shift is meant to highlight our inedible merchandise. T-Shirts, hats, totes, etc. Before, it was just tucked away almost out of sight, but now it is a fixture of our deli. We love seeing folks in our gear.

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There are more Box Lunch cookie options. In addition to Lake Superior Bakehouse Chocolate Chip cookies, you can now opt for a Peanut Butter Curry cookie, Ginger cookie, or whatever flavor-of-the-month cookie Patricia may have come up with for no additional charge, or a Carrot Cake Cookie Sandwich with Honey Cream Cheese for an extra dollar.

This is the last weekend to eat the Spinderella. Turkey, salami mix, mayo, mustard, dill pickle, onion, and cilantro on a hero roll, with a side of scallion cream cheese for dippin'. This Sandwich Lab special has been quite popular during its run, and like the rest of the Sandwich Lab specials, gets you double stamps on your punch card. Catch it while you can. We're not going to Push It much longer. Beginning April 2nd, we're offering a new Sandwich Lab creation, the Bloody Mary, just in time for patio brunch season.

Last week's 5 Things™ was a disaster. It quickly devolved into another "I am not sure what to write about, so I'm going to write about not knowing what to write about" post, and as a result, it failed to launch, but it had some great images. Here they are, without explanation:

What was Liv doing?!

As this 5 Things™ post comes to a close, I'd like to share my favorite photo of our Friday special, the Minnesota Pulled Pork. It is my favorite because it reminds me of a Kraken breaching the water's surface to ruin your day. Open your mind, then squint at it a bit, and let me know afterward if my imagination is too unhinged.

A Practical Guide to NWS: Intro to Catering

Catering at Northern Waters Smokehaus comes in many forms—as simple as an All-Season Atlantic Salmon Fillet on a platter with an assortment of crackers, a pop-up at your venue slinging an item or two tailored to the theme of your event, or enough pulled pork and slaw to feed a small army; or, depending on your needs, as complex as a fully-staffed overnight company retreats or weddings in conjunction with our partner Hemlock Preserve.

Hemlock Preserve barn

Inside the barn

We believe that food has the potential to bring people together and define memories, so our catering service is aimed at those who value delicious, high-quality food and want it to be a part of the collective memory of their event. We use the same thoughtfully-sourced ingredients as you’d find in our deli, and whenever possible we use seasonal and regional produce.

Our service is highly customizable, and from the get-go we will work closely with you, giving you detailed quotes along the way. While we have a number of tried-and-true standard and favorite menus at our fingertips, your input is welcome and encouraged. We love the challenge of crafting an impactful menu based on our customer’s vision.

Marble bench for aesthetic purposes only & unfortunately not included. NWS catering is strictly B.Y.O.M.B.

In 2018, we had the honor of catering the annual gala at the Glensheen mansion. The theme was “Secret Garden: Unlocked,” an allusion to an early 20th-century English children’s novel. The menu—which featured English hand pies with lamb, peas, mint, and potatoes; watercress finger-sandwiches with Devon butter on hausmade pullman white bread; gravlax and scallion cream cheese atop rye crisps; Stilton puffs with pancetta and candied walnuts; cucumber cups with fresh pea soup, crème fraîche, cured herring roe, and pea shoots; a selection of cheese with paired fruits and preserves; and a number of desserts, including lavender macaroons and raspberry trifle pies—was meticulously planned and strategically executed to guarantee that each bite could be enjoyed at peak flavor and freshness.

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Sue Watt, from Hemlock Preserve, went above and beyond with gorgeous serviceware and memorable decorations. A favorite unexpected decoration was the moss-covered remains of a swinging-bench frame, found in an eroded section of a friend’s lakefront property. The piece suggested such nostalgia and history, it wove itself right into the fabric of the magical, overgrown English garden theme. 

Even if you’re not working with a Glensheen mansion-sized budget, you don’t have to miss out on the variety and quality we can offer.

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For smaller events, we have short menu of favorite platters, organized and priced around your estimated headcount, available for delivery or in-store pickup. Within this menu we are able to adjust items to accommodate dietary restrictions and specific preferences. For most catering orders that don’t require staffing or extensive planning, we ask for 24-hours’ notice. The more time we have to plan for it, the better.

Mary serving tacos at Hoops Brewing

For events that require minimal staffing, using our pre-planned menus with minimal deviations, a couple weeks to a month of advance notice should suffice. Think rounding out the food offerings at your company holiday party, or a pop-up bratwurst stand at your show. 

Fried chicken is never a bad idea

For larger events and events with large staff & travel requirements, 6 months to a year is ideal. Typically, we try to meet face-to-face with you as soon as possible to ensure a mutual personal connection, with time for several meetings and correspondences along the way. Don’t limit your thinking to food and service alone, alongside Hemlock Preserve, we can take care of the venue, flowers, decorations, and settings too.

The Hemlock Preserve barn is lit

All hands on deck at one of our staff parties

Ultimately, however, the best part about working with us for catering is our staff. We’re an eclectic and eccentric bunch of skilled folks who know that work doesn’t necessarily have to feel like work if you have fun doing it. On on top of all that, we all believe in the importance of the work we do, and we know how to throw a good party. Catering is a chance to show off our skills and abilities that aren’t necessarily apparent in the day-to-day work around the deli.

Catering is nothing new to us, but it is always exciting. Join in on the excitement. See how we can help you make your event a hit.

For catering inquiries, call (218)724-7307 and ask for Hannah, or email us at catering@nwsmokehaus.com

5 Things

5 things that happened this week at Northern Waters Smokehaus

Is it cold where you’re reading this? It’s very cold where I am writing it. Let’s just go ahead and make that a sub-theme for the week. Coldness. Sure, there’ll be other stuff too, but it’s easier to write about your passions, and I am passionate about warmth. If you’re like me, you’re in luck.

1. We have winter hats!
   Whether you call it a beanie, toque, stocking cap, or watch cap, it keeps your head warm and it looks cool. I purchased one of these hats for research purposes, and my experience wearing it so far has been favorable. The hat feels and looks good, and kept my head properly warm in 1º Fahrenheit weather. We’ve dabbled here and there in other apparel, but this is our first winter hat, and we found a great company to work with. Brist Custom Apparel & Design is committed to “creating sustainable supply chains. By committing to quick turnaround times and low minimum orders [they] reduce excess waste allowing [them] to focus on high customization and private label design while at the same time giving companies what they need when they need it.”Making great food is our first priority and our primary market, so working with a textile company that can work with our specific needs and is committed to sustainability is a win all around. The hats are available in our shop, with your pickup or delivery order, and via mail-order for $24. You’ve let us warm your heart with our food, now let us keep you warm with our hats.

2. Delivery has been busy!
   I’m not necessarily saying the cold weather is to blame (or to thank), but while our deli hasn’t had a noteworthy lunch rush all week, the basement (where our prep/pickup/delivery department is hidden) has been ploughing through large tickets at high speeds. It seems like many folks around town are trying their best to avoid leaving the comfort of their homes and offices. I do not blame them.The 10-day forecast is looking bleak, so here’s your reminder that we deliver all your favorite sandwiches & salads (groceries & apparel too) with no delivery charge (though it is very kind and very acceptable to tip your delivery driver) from 10am-5pm daily, and you can place your order over the phone @ 218-724-7307 (ext. 1) or online at our website (I’d link you, but you’re already here).

3. We catered the gubernatorial inauguration!
   More precisely, we were selected alongside a number of other awesome vendors to provide food for the event. For the event, we assembled a crack squad of our staff to develop a couple of meaningful culinary treats that showcase our heritage and our commitment to exploring the flavor palate.They ended up settling on bison Wellingtons with fromage fort (“strong cheese,” a blend of cheeses with white wine, garlic, & other spices) & mushroom powder, and potato crisps topped with whitefish pâté,* radish sprouts, & brown/rainbow trout roe (from the Brule River).We are honored to have been selected, and hope anyone who got a chance to try our hors d'oeuvres enjoyed them. *Whitefish pâté is available in our deli, etc. for $5 per 8 oz. tub for the foreseeable future, and coming from someone who doesn’t especially favor whitefish, it is delicious.

4. We are hiring in the deli!
   If you have ever wanted to be a member of our team, right now is an opportunity to fulfill that dream. Exciting life changes have our shop manager leaving us at the end of the month, and a new shop manager stepping up around the same time, so we have an opening in our deli staff. We offer a competitive pay rate, benefits for those who stick around, and a lot of opportunities to pick up additional responsibilities. As an employee of five-ish years, I can confirm that life around here is never boring and often quite compelling, and you’ll get the strong impression that your employer cares about you (because they do!). If this sounds good to you, drop off a résumé at our deli.

4. We participated in Food for Thought!
   Any opportunity we have to give back to our community is an affirmation of what our company stands for. Last night, we took part in Fond Du Lac Tribal and Community College Foundation’s Food for Thought event, which is an annual food tasting event to raise scholarship funds for deserving students.We brought Finnish rye crackers topped with greek yogurt, dill, lake trout and Brule River brown/rainbow trout roe. More information about the event can be found here. Keep an eye out for this event next year!
5. We are hiring in the deli!
   If you have ever wanted to be a member of our team, right now is an opportunity to fulfill that dream. Exciting life changes have our shop manager leaving us at the end of the month, and a new shop manager stepping up around the same time, so we have an opening in our deli staff. We offer a competitive pay rate, benefits for those who stick around, and a lot of opportunities to pick up additional responsibilities. As an employee of five-ish years, I can confirm that life around here is never boring and often quite compelling, and you’ll get the strong impression that your employer cares about you (because they do!). If this sounds good to you, drop off a résumé at our deli.

That's all, folks. Stay warm out there—unless you're already somewhere warm. In that case, hydrate and regulate your body temperature accordingly.