5 (or so) Reflections on the Summer Scavenger Hunt

The 2nd Annual NWS Summer Scavenger Hunt came to a close on Tuesday, August 27th, shortly after the following clue was published: "Kol's Stand and the Field of the North." This was, in retrospect, a very easy-to-decode clue.

There were five prize-winning magnets hidden this year, as opposed to last year's twenty (in honor of our twentieth anniversary), and that meant that each location had to be more challenging than the previous year. Whether we achieved that goal is debatable—week one, the magnet (hidden nearby Observation Dog Park) was discovered within hours; and week two, the hiding spot—near the Duluth Farmer's Market—was uncovered by Tuesday, probably due to the heavy rain on Monday.

Week three, as an act of—I don't know—vengeance(?), the first clue posted on our social media accounts led to the beginning of an extensive and forking path of clues throughout the Spirit Valley area. Then the first clue IRL went missing, and as the week progressed, we just handed out clues leading further down the path, until the magnet was discovered on Friday—within a block of the first real-world clue.

Personally, I—the Huntmaster—enjoyed that format the best, though with the small amount of time I could dedicate to following participants' engagement, I'm not sure it was successful. Perhaps the amount of time, resources, and effort involved in that week's hunt outweighed the value of the prize. Nevertheless, it was eventually discovered, and I took pleasure in the challenge—I had a starting point in mind, and a vague idea of an ending point, but had to come up with clues and locations to bulk up the middle in real time. So I deem it a partial success.

Week four's magnet was hidden exactly where our social media accounts directed participants, in Gichi-Ode' Akiing park, on the Lakewalk. With the massive construction project happening on Superior Street, it may have been an unappealing spot to check out, or participants may have just been worn-out and jaded from the previous week. However, the popularity of the Lakewalk and the Music in the HART series brought people to the area throughout the week.

That magnet was found on the final day of clues, though the previous week's winner formally requested the ability to "find" it days earlier, since they knew the precise location. We said no, because we have principles, and we remembered to write "one magnet per participant" in the rules and guidelines this year. This particular individual is also a friend and an understanding and tactful individual, so no feelings were hurt. (If you're reading this, Ryan, and your feelings were indeed hurt, I apologize for misrepresenting your emotional state.)

The final week, I got to revisit the neighborhood where I grew up. The neighborhood appears vibrant and well-loved, and my childhood home had been neither burned down nor demolished. It felt good. Except for when I immediately notice that the wooded area behind my childhood home—basically Narnia to me and my friends—is for sale for commercial development. That was a feel-bad moment, but that, I suppose is the price of progress. Let me know if you'd like to contribute to my Kickstarter to purchase it, turn it into my own druid grove, and defend it tooth-and-nail from the onslaught of ceaseless development.

Wow, that was a downer! If you have any thoughts on how to improve our Scavenger Hunt next year, share in the comments, or email me at ned@nwsmokehaus.com

A few bonus things:

For the sake of advertising the business-side of our business, here's a couple of noteworthy Things™:

The best mail order sale of the year ends at 23:59:59 on Labor Day. Or perhaps at 00:00:01 on Tuesday, September 3rd. I really couldn't say. What I can say is the discount code bluecollar gets you % off your pre-shipping cart when ordering online only.

pizza

Patricia made another awesome pizza. This week's combination was smoked Polish sausage, caramelized onions, and basil. Yum. I'm just waiting for her to do something wrong, so I can immediately let you know that she isn't an infallible beacon of culinary hope—but that time has not yet come. If you want to be on the pizza-cutting edge at NWS, check out our deli on Wednesdays. That is typically when the small batch of pizzas hits the shelves.

This is the last weekend to try the Lake Trout Experience. Lake Trout sandwiches are not something we are able to offer year-round, so if you've been waiting for us to make a Lake Trout sandwich, in an official way, and not just a heavily modified Fish Basket that you have to assemble into sandwich form yourself, get it while it's still here. Like all the other Sandwich Lab specials before it, you earn an extra punch on your Sandwich Lover Extraordinaire card, per S.L. special ordered.

As the cartoon pig says, "That's all, folks!"

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5 Things: August 23rd, 2019

Summer isn't over yet, but the morning air is crisper, and the pace of life is slowing down. The tall ships have come and gone, the flood of students is just beginning to trickle into town. Walking past our deli, it may not always appear this way, but life is on the calmer side, at least for a few weeks.

But that doesn't mean life at the Smokehaus is any less interesting.

We have new faces in the deli.

Faces.

For those keeping score, over the past few weeks we've steadily mentioned that we're hiring, and as a result, we already have a handful of new staff training in. I'd caution the world to be patient with and/or kind to them, since they are new and the pace of our little deli can be overwhelming, but they're already performing like seasoned veterans.

Labor Day Mail Order Sale.

Labor Daybor

Beginning August 26th, we're running a mail order special: 20% off your cart (online only) when you enter the discount code bluecollar. The sale runs through Labor Day (9/2). However, if you want your food to arrive in time for Labor Day weekend celebrations, place your order by Tuesday, August 27th—those orders will be shipped on Wednesday (8/28) and arrive by Friday (8/30). Otherwise, you can schedule your shipping date for whenever you'd like. Pro-tip: this is the best mail order sale of the year, so if you know exactly what you want to order for Fall and Winter holidays, this is a good time to do it.

Speaking of Mail Order, here's our updated holiday shipping schedule: [Outdated link removed - Ed.]

Bookmark this page as an easy reference when ordering for holidays, and you'll be guaranteed to get your orders at the perfect interval for gifting or entertaining. Become the master of your own destiny; know for yourself exactly when to place orders, and when to have them shipped for best results.

Monday night D&D returns to The Midnight Axe.

Images unrelated.

The Summer season of our unofficial office Dungeons and Dragons crew is coming to a close with a short adventure tying us back into our ongoing campaign, right before our DM heads on an extended vacation, leaving us to fend for ourselves.

This Summer, we set our main campaign to the side, in order to focus on a handful of smaller, unconnected adventures. Not only did this allow each of us to test out a number of character ideas, and novel settings, but it also gave us time to miss our main characters, as distance does indeed make the heart grow fonder.

"The Midnight Axe" is the name—generated by rolling percentile dice against a chart of fantasy party names—of our primary party. When we're not embroiled in a scavenger hunt for a cache of money embezzled long ago from the treasury of the Manhattan-esque city of Waterdeep, and avoiding/averting the frequent pitfalls of gangs whose rivalry we earned incidentally, we're just trying to earn a mostly-honest living running a tavern called The Malt Solstice. However, some way or another, we've gained some notoriety as adventurers—and it's drawn some public interest.

In our session on Monday, Harrison (our Dungeon Master) presented each of us with three characters (shout out to Harrison for developing fifteen character concepts in a single weekend) who are looking, for one reason or another, to join our ranks. This coming session, we'll be embarking on a mission with our chosen secondary characters to discover their strengths, and how they'll fit into our adventuring party. Perhaps they'll join us on the front lines, perhaps they'll stick around headquarters and craft potions nonstop, perhaps they'll alternate between venturing into the Undermountain (where our campaign has us heading) and providing security at the Malt Solstice. Only time will tell.

Character biographies forthcoming.

Patricia's corner.

Let's get personal.

Let's get one thing straight: Any week that there are not five immediately obvious other Things™ to talk about, Patricia is going to get a nod. Ever since she moved to full-time baking, we've become accustomed to carrying an assortment of cookies—chocolate chip, ginger, peanut butter curry, carrot cake cookie sandwiches with honey cream cheese, coconut macaroons (which are gluten-free*), and most recently chocolate walnut flourless cookies (also gluten-free**)—pasties, cheddar crackers, savory scones, and even personal pizzas. This week's pizza featured smoked bacon, blackberries, and chèvre, and her pizza sauce, in general, is composed of the odds-and-ends bits of tomato from the morning's prep.

That's honestly one of the best things about Patricia's approach to baking for NWS—by utilizing more parts of the foods we use, we generate substantially less waste as a business, which improves our model of sustainability (not to mention profitability) overall, and in the process, we end up with these delicious, fan-favorite items in our deli

*/**: It's worth noting that these are not baked in a completely gluten-free environment. In terms of ingredients, they are entirely gluten-free, but those at serious risk should be aware of the chance of cross-contamination.

I got to observe production of Country Pâté.

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Observe.

Compiling recipes for the cookbook is great fun, but not without its challenges. In addition to needing to massively scale down some recipes—we're operating under the assumption you'll never need to make one-hundred pounds of Smoked Whitefish at home—other recipes in our own workbooks lack, well, instruction.

Country pâté, for example, is just a list of ingredients, which our skilled production crew understands how to massage—eh, grind—into the savory loaves we all love. Brandt happened to catch me during a fresh air break yesterday to let me know he was making it.

Seeing that static list of ingredients—browned bacon and onion; Berkshire liver, pork and back fat; brandy; cure; rosemary and thyme; etc.—ground once and then half again (to achieve the preferred inconsistent consistency), mixed with what could reasonably pass as TLC, and packaged to chill overnight before being packed into loaf pans and slow-cooked, was enlightening, and proof that someone needs to write down those steps, because there's a lot of them. If not for our own benefit, certainly for the book.

Once again, I'd like to give a public shout-out to the smokers for the sheer volume of high-quality product they consistently churn out.

I've done it again. Yesterday, I stared at my week's notes and wondered, "which five Things™ am I going to write about? Are there five Things™ that may intrigue or inspire our readership(?)," and here I am, writing Thing™ six-and-a-half. I hope you're happy.

We hope to see you in our deli this weekend—whether you wait in line, or skip the line via pickup —or your name and address in our delivery system. If you're going to be near Canal Park/Downtown, make sure you bring ear protection, because the Tribute Fest will be rocking hard.

Stay tuned in the next handful of weeks for some new sandwich options—including your blogger's own contribution to the Sandwich Lab specials—and exciting collaborations.

Product Feature: Natural Wines

If you hadn't already heard: We have wine, available by the glass or by the bottle (which we can re-cork to take with you). Always seeking to provide you with the highest quality options, we took especial care to bring you a diverse and delicious selection of high-quality natural wines.

Natural wines are those wines produced with grapes grown organically or biodynamically, fermented and transformed into wine without any addition or subtraction of any ingredients. Oftentimes these wines are produced entirely with grapes from a single farm. This method of creation allows biodiversity to thrive within the wine, creating a product that is literally living. They've been called the "un-photoshopped" version of wine.

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In addition to their complex flavor palettes, and the feeling that you are drinking something closer to a work of art than just a mere beverage, another benefit of this process is the absence of additional sulfites.

Sulfites naturally occur in all wines, as a byproduct of fermentation, but many conventional winemakers use additional sulfites to stop the fermentation process and prevent oxidation—however, adding them is not strictly necessary to the winemaking process. Additional sulfites are an element that can leave folks with headaches, or scratchiness of the throat. As much as one-percent of the population may be allergic to sulfites.

The wines we have come from small wineries, with grapes grown in small regions, produced by winemakers who have dedicated themselves to creating wine in its purest and most traditional form. Most importantly, they taste great.

Our wine list will evolve over time, but let's take a look at the wines we currently have on-hand at Northern Waters Smokehaus:


Trollinger (both the grape variety, brought to Germany by the Romans, as well as the name of the wine), is produced by Andi Knauss, who is part of a wine collective called La Boutanche.

Trollinger is a versatile table wine that has moderate acidity, with fruity strawberry, cherry, nutmeg, and subtle smoky notes. 

Trollinger pairs especially well with the Cold Turkey, Cedar's Secret, Hardhat, Big Dipper, and Silence of the Lambwich.

Sold by the glass (BTG) for $7 and by the bottle BTB (1 L) for $42.


Le P’tit Blanc “or Vin Blanc," literally "white wine," comes from producer Clos du Tue-Boeuf.

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The Loire Valley area of western France, from which this wine comes, was planted in the middle ages, and is revered for its organic, biodynamic and natural winemaking. This white is composed of Sauvignon Blanc grapes with a hint of Chardonnay, and has complex flavors of stone fruit, mineral, and citrus.

Enjoy it with the Phoebe, the Pork Lion, and the Northern Bagel. As a white wine, it pairs very naturally with smoked fish and white meats, such as turkey breast, but offers complex flavors that will bring dimension to any pairing.

$7 BTG / $30 BTB


La Grume, Beaujolais-Villages, or "La Grume” is our red wine, produced by Domaine de la Grume.

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This red comes from a tiny winery in central France. The soft and versatile wine is made of 100% Gamay Noir grapes, with a core of blackberry fruit laced with bright cherry and minerality.

Pair this red with The Hardhat, Squealy Dan, or DeWitt-Seitzer, or alongside a charcuterie platter or Salami Basket.

$6 BTG / $23 BTB


Réserve de la Saurine, a rosé by Lauduan Chusclan.

Grown on the gravelly banks of the Ceze River in Southern France, this rosé is made with a blend of Grenache and Cinsault. It is light, crisp and dry with bright crushed berry fruit. 

Try it with our Cajun Finn, Fuzzy Bunny, or Silence of Lambwich.

$5 BTG / $20 BTB

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