Sandwich Lab: Returning Sandwiches—The Wagner and the Sebu-Chan

January 31, 2020

In 2019, we shared nine unique Sandwich Lab creations with you, as monthlong specials. In November, when the Lab reconvened, everyone in attendance ranked those nine sandwiches—after which, the rankings were compared by the sales percentages of each sandwich in what I like to imagine was a highly scientific process.

After all the results were calculated, there were two outliers—sandwiches that excelled in the eyes of our staff just as much as in their popularity amongst our patrons.

So we thought, "Hey! Let's bring them back for a victory lap."

I present to you: The Wagner and The Sebu-Chan, with brief commentary from their creators.

The Wagner

Read the full-story here.

Leif says: "The Wagner is a very saucy sandwich in every way! It's kind of a condiment explosion."

Ned says: "Try it with Black Pepper & Coriander salmon for extra style-points."

The Wagner with Beef Pastrami—not pictured: the Wagner with Smoked Turkey

The Sebu-Chan

Read the full story here.

Sebastian says: "I don't know what to say about it, just make something up!"

Ned says: "Share a bite of the gravlax with your cat! Cat's can have a little cured salmon* as a treat."

*Your blogger advises against sharing the onion and scallion cream cheese with your cat due to their toxicity to cats, and against sharing the cucumber because cats are terrified of them.

The Wagner and The Sebu-Chan rejoin our menu Monday, February 3rd, alongside the four new Sandwich Lab specials: Alþings Considered, the Salmon Melt, the Sorta-Torta, and the Catbus. Are you excited? We sure are!

5 Things: January 31st, 2020

January 31, 2020

Here we are, already one-twelfth of the way through 2020. It's going by so quickly. Let's not tarry: Here's a snapshot of our week:

Eric's been out of town (and will be for a bit longer).

Beyond being a great boss/leader/guru, Eric is a family man. While he's been down in Iowa, helping out with family things, we've been doing our best to just hold it together. Eric, if you're reading this, we miss you!

In his element; in his favorite shirt.

We're rearranging our sandwich menu.

The sandwich menu is verging on out of control—and we're adding eight sandwiches to it within the next two months, including six next week. With that in-mind, our amazing illustrator and creative director, Flo, has been out of the (extremely distracting) office all week, re-hand-painting (and color-coding) a large portion of the menu.

The Smokehaus wouldn't be the same without Flo's amazing eye for food-styling, design and illustration. Thank you, Flo, for everything you do!

A few Flo fishes

Hannah and Andy have been emptying out the 3rd-floor office.

All the walls on the left hand side (pictured below) are coming down, and being replaced with more cooler space—and maybe a desk for Andy—while the rest of us cram into the new office space, at least until the renovation is complete and equilibrium is attainable.

Here's a short pictorial tribute to this office:

Walkie-talkie codenames.

Apologies to everyone else who has to live with us in the DeWitt-Seitz Marketplace—we are the weirdos walking around the building with walkie-talkies, making up codenames like "Cougar," "Meltdown!," "1225," and "Hot Snake," to communicate with each other while we transition between office spaces.

If you run into us in a crowded elevator, it's okay to look away and pretend we're not there. We understand.

Codename: Leify Greenz

Sub-list: What I would bring to the game day celebration.

Maybe you love the sport and maybe you just love the food—Either way, enjoying time with friends and family is never a bad thing. You're spending your time on a deli and smokehouse's blog, so you likely have a decent handle on setting up a snack table, but you might be looking for something special (or easy—or both) to take your game day snack table to the next level. Well, we've got options.

My recommendations, based on what we currently have in-stock:

All-Season Fillet

Let's face it: smoked salmon is what we're known for. The All-Season is our ultimate party favor—all the flavors so no-one feels left out; easy to prep (we've even got card with helpful instructions in our deli); food for fingers, forks, or your favorite crackers. One fillet is probably enough for everyone at the party to get a chance to enjoy it.

Salumi

Thin-sliced dry-cured meat—packs a lot of flavor into each bite and goes a long way. Right now we have Salamini, Saucisson Sec, and Spanish-style Chorizo in spades.

Snack Sticks

Whether you keep them full-length or cut them up into itty-bits, these snack sticks are guaranteed to please, for any palate—Bison Buddies have a little bit of kick, Big Jims remind me of ground beef and taco seasoning browning on the stovetop, Royale With Cheese are a bacon-cheeseburger in a stick, and Smoked Salmon Sticks are made with delicious sockeye salmon and tied together with buttery goodness.

The Usual Suspects

Two delicious hausmade cheese spreads and an exquisite salmon spread—just dip in your knife or cracker, then place immediately in mouth.

Cheese Spread

Honestly, our entire cheese selection is a fairly safe bet, but this spreadable cheddar is guaranteed to appeal to everyone.

That's all for now! See you next week. If you're still itching for more NWS content to imbibe, check out this week's series of Sandwich Lab blogs.

Sandwich Lab: The Catbus and The Sorta-Torta

January 30, 2020

The two Sandwich Lab specials we'll be talking about today share a common thread—attempts at encapsulating favorite food experiences using the ingredients readily available at our deli. One to a savory Japanese pancake, the other to a staple of Mexican lunch menus.

Emma and Patricia have each come up with creations that blend components we've had all along into sandwiches that stand out from our other offerings. Without further ado, let's take a closer look at The Catbus and The Sorta-Torta.

The Catbus

The Catbus is an okonomiyaki-inspired sandwich that's named after an iconic Studio Ghibli character, and as such, it is pure Smokehaus sandwich menu in intention and execution: an attempt to recreate a favorite food experience with ingredients we have on-hand, paired with a pop-cultural reference for a name.

Okonomiyaki, a savory Japanese pancake sometimes referred to as "Japanese pizza," translates to "grilled as you like it." Haus-baked Prince Myshkin rye bread, toasted alongside red onion and kimchi, dressed with mayo and sriracha, and garnished with cilantro is undeniably how we like it: simple, savory (prepare to come face-to-face with the subtle power of fish sauce), and just a little spicy.

The Catbus joins our menu on Monday, February 3rd, alongside Alᚦings Considered, the Sorta-Torta, and the Salmon Melt.

The Sorta-Torta

The Sorta-Torta is a bright new addition to our sandwich menu. Between the slices of Spanish-style Chorizo, fresh jalapeño, sriracha, and black pepper, there's plenty of spice to wake up your taste buds, with hausmade cumin slaw, mayo and cheddar cheese to balance the scale.

This sandwich is like no other on our menu, and that's just how Patricia planned it.

Spending many of her years on this planet in the Twin Cities, around plenty of places that offered fantastic tortas, she wanted to see what she could use around the Smokehaus to recreate that experience. A few standard torta ingredients are absent or remixed—aficionados will notice the lack of refried beans, and choosing a hero roll over pan francés—hence, the "sorta," but there's no need to dwell on what this sandwich isn't, because it's tasty as heck.

The Sorta-Torta joins our menu on Monday, February 3rd, alongside Alᚦings Considered, the Catbus, and the Salmon Melt.

Thanks for tuning-in yet again to this series about the upcoming additions to our sandwich menu. We hope you are too—whether you'll be visiting our deli tomorrow or in a few months, they'll be here for you.

We're so dang excited to share all these new sandwiches with you next week, but let's not forget about the returning favorites from last year's Sandwich Lab cycle—the Wagner and the Sebu-Chan

WHAT IS SANDWICH LAB?

A STORY PILFERED FROM PAST BLOGS.

*Bum bum*

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:

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, 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.

Sandwich Lab: Alþings Considered and The Salmon Melt

January 29, 2020

Sandwich Lab Specials are back! Rather than running monthlong specials like last year, we're going to bring all the new sandwiches to you at the same time, and keep them around for a while longer. Each one of our sandwiches eventually develops some degree of cult-following, and we want to give these staff-favorite newbies the same opportunity.

Today, we'll be talking about two sandwiches that share something in common with each other, and with our most successful sandwich model: fish sandwiches. This is the first installment in a series of blogs about the eight sandwiches set to grace our menu before summer,including six new sandwiches—four from the most recent Sandwich Lab, and two collaborations—and two returning favorites from last year's Sandwich Lab.

Not your average matpakke.

Alþings Considered is based on the open-faced sandwiches Andrew beheld at his bestemor's 90th birthday in Stavagner, Norway: rye bread, brushed with cream cheese and topped with gravlax, capers, lemon slices, fresh dill, and other fixings.

After Andrew joined the Smokehaus team, he began trying to recapture the majesty of de smørbrødene, finding the necessary ingredients readily available on our sandwich line and in the prep kitchen.

Andrew's take on this sandwich begins with two slices of our haus-baked Prince Myshkin rye bread, a few generous swipes of scallion cream cheese, capers, Atlantic salmon gravlax, tomato slices, hausmade quick pickles, and a hausmade Nordic slaw developed just for this sandwich, featuring thinly-sliced cabbage, radish, and lemon, dressed with vinegar and dill.

At the very least, this smørbrød is a reminder that gravlax is amazing. At best, well, you'll just have to try it for yourself and find out.

And what about that name? How are you meant to pronounce that non-Roman character? I'll spare you the cursory lingu istic and historical lessons, and skip ahead to the answer—it's a voiceless dental non-sibilant fricative consonant. If that's not helpful, think of NPR. If that's still not helpful, there are some clues in this paragraph for you to follow in pursuit of the origin of this name.

Alþings Considered joins our menu on Monday, February 3rd, alongside the Catbus, the Sorta-Torta, and the Salmon Melt.

Speaking of the Salmon Melt

TK, our beloved inventory expert and wine connoisseur, sought to fill an obvious gap on our menu.

In TK's words, "The tuna melt is one of the best deli sandwiches ever." While we've never been a tuna joint, we have something that compares quite favorably to the average tuna salad: Smoked Salmon Pâté.

TK's Salmon Melt is a essentially a classic tuna melt, with a hearty portion of our Smoked Salmon Pâté substituted for the tuna salad: Two slices of buttered haus-baked Pullman white bread, toasted alongside cheddar cheese-topped salmon pâté, assembled with a chunky dill pickle/red onion/celery relish.

The Salmon Melt gives our Smoked Salmon Pâté—which itself features the bright and exciting blend of such flavors as lemon juice, horseradish, Cajun seasoning, dill, scallions, and parsley—another context in which to shine, and in unexpected circumstances: served hot.

The Salmon Melt joins our menu on Monday, February 3rd, alongside the Catbus, the Sorta-Torta, and the aforementioned Alᚦings Considered.

Thanks for tuning in to this latest series of product features. Scandinavian fans, please forgive my sloppy attempts at Norwegian linguistic and cultural analysis: I took one semester of Norwegian at St. Olaf College, and my best friend moved to Norway a decade ago—we're just pretending that makes me qualified.

For more information about Sandwich Lab, please read the copy-pasted details below:

What is Sandwich Lab?

A story pilfered from past blogs.