New recipes

Northwood #2

Northwood #2


Makes 2 Servings

Ingredients

  • 3 tablespoons gold rum

  • 2 tablespoons brandy

  • 1 1/2 tablespoons apple cider

  • 1 teaspoon pure maple syrup (preferably Grade B)

  • 3/4 teaspoon fresh lemon juice

  • Ice cubes

  • 2 thin apple slices

Recipe Preparation

  • Combine first 5 ingredients in cocktail shaker; fill with ice. Cover and shake vigorously until cold. Strain into 2 coupe glasses. Cut slit in each apple slice and attach to rim of each glass.

Recipe by David Moo

,

Photos by Craig Cutler

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Barb Northwood's 'Bring A Plate' Recipes

Cut watermelon crossways into 3cm thick slices. Remove and discard rind. Cut into 3cm cubes.

Combine pistachios, sunflower seeds and coriander in a small bowl.

Finely grate 2 teaspoons of rind from limes. Squeeze 2 tablespoons juice.

To serve, arrange watermelon in the shape of a wreath on a large serving board. Sprinkle with feta, then pistachio mixture. Drizzle with juice. Sprinkle over rind.

TIP Keep chopped watermelon in an airtight container in the fridge. Place pistachio mixture in a snap-lock bag. Assemble salad with the lime just before serving.

Christmas Ham and Cheese Pull-Apart

Serves 8, Prep and Cook: 35 mins

INGREDIENTS:

380g 2-pack crusty baguettes (34cm long)

150g sliced leg ham, off-the-bone

1 ½ cups grated mozzarella (200g)

Spray a 35cm round pizza tray with a perforated base with oil.

Trim ends from baguettes. Cut into 2cm slices. Place slices, cut-side up and side-by-side, on prepared tray. Spray with oil.

Cook in a hot oven (200C) for about 5 minutes, or until crisp. Remove. Stand for 5 minutes.

Meanwhile, cut brie into ½cm wide slices. Cut each slice in half crossways.

Spread sauce over toasted bread. Top with brie then ham. Sprinkle with mozzarella.

Cook in a hot oven (200C) for about 15 minutes, or until golden and cheese is melted.

Serve garnished with micro parsley.

TIP Prepare pull-apart to the end of Step 4, up to one day ahead. Wrap toasted base in plastic wrap. Store at room temperature. Refrigerate brie, covered. Assemble pull-apart just before cooking. Ham can be replaced with cooked turkey or chicken, for a change.

Mediterranean Pasta Salad

Serves 8, Prep and Cook: 25 mins

INGREDIENTS:

180g tub semi-dried tomatoes, marinated in Mediterranean herbs

2 tablespoons lemon juice

1 tablespoon white wine vinegar

2 x 180g tubs marinated artichokes, drained, halved

¾ cup drained roasted red capsicum strips

¾ cup pitted, drained kalamata olives

60g bag baby rocket leaves, coarsely chopped

1 cup fresh basil leaves (25g)

4 green spring onions, thinly sliced

Cook pasta in a stockpot of boiling, salted water until tender. Drain. Rinse under cold water. Drain well.

Meanwhile, drain tomatoes, reserving ¼ cup of the oil in a small jug.

To make dressing, add juice and vinegar to reserved oil. Season with salt and pepper. Whisk well.

Combine pasta with tomatoes, artichokes, capsicum and olives in a large bowl. Mix well.

Just before serving, add rocket, basil, parmesan, onions, pine nuts and dressing. Toss well.

TIP To cook pasta a day ahead, drizzle a little olive oil over cooked, cold rub. Run your hands through to coat pasta to prevent it from sticking. Refrigerate in an airtight container. Make dressing. Keep refrigerated. Prepare remaining ingredients and store separately. Assemble just before serving.

Mango and Raspberry Pavlovas

Serves 8, Prep and Cook: 1 hour, 40 mins

INGREDIENTS:

4 egg whites, at room temperature

1 ½ cups (225g) Dark Choc Melts

600ml tub thickened cream, whipped

2 x 125g punnets fresh raspberries

RASPBERRY COULIS

3 cups frozen raspberries (350g)

2 teaspoons vanilla bean paste

Grease two large oven trays. Trace four x 10cm circles onto each of two large pieces of baking paper. Line prepared trays with baking paper, trace-side down.

Beat egg whites in the large bowl of an electric mixer until soft peaks form. Gradually add 1 tablespoon of sugar at a time, beating well after each addition until dissolved. Continue to beat for about 3 to 4 minutes, or until thick and glossy. Beat in vinegar and cornflour.

Spoon meringue evenly into each circle on trays. Spread to edges.

Cook in a very slow oven (120C) for about 1 hour, or until dry and crisp. Turn oven off. Cool pavlovas in oven with door ajar for 1 hour. Remove.

Meanwhile, make raspberry coulis. Combine all ingredients in a medium saucepan. Stir over a medium heat until sugar is dissolved. Bring to boil. Gently boil, for about 6 minutes, or until thickened. Remove from heat. Strain over a bowl. Discard seeds. Refrigerate, covered, until serving.

Place chocolate in a medium, heatproof bowl sitting over a saucepan of simmering water, stirring until melted. Remove. Carefully spread over the base of each meringue. Return to trays, chocolate-side up. Stand until set.

To serve, place pavlovas, chocolate-side down, on a serving platter. Top with cream, mangoes and fresh raspberries. Drizzle with coulis, then serve with remaining.

TIP Unfilled pavlovas and coulis can be made up to two days ahead. Keep pavlovas in an airtight container in a cool, dark place and coulis in the fridge. Whip cream and assemble just before serving.


  • Choose a breadfruit that is fully mature (picture of breadfruit below), using a knife cut around the stem and about 1-inch deep and discard.
  • Cut an X along the base of the fruit, this will allow the gas to escape as the breadfruit cooks.
  • Place breadfruit on the stove with the part where the stem was directly over the stove turned on medium-high. Cook until breadfruit starts to char, about 20-30 minutes.
  • Using a pair of oven mittens turn to the side and cook until charred, continue rotating breadfruit until the entire breadfruit is black and when the skin is pressed there is a give and a softened feel.
  • Turn off the stove and remove from the heat onto a cooling rack and allow to cool enough to handle, about 40 minutes.
  • Using oven mittens, peel breadfruit, cut roast breadfruit in half, cut out the core or heart then cut into slices and serve.

Preheat oven 425 degrees F. Follow step 1 and 2 above.

Rub cooking oil over the breadfruit skin. Using parchment paper and or foil, wrap breadfruit securely. I prefer to use parchment paper first then foil.

Place in the oven on the center rack and bake for at least 11/2- 2 hours.

Using oven mittens, remove breadfruit from oven and allow to cool enough where you can handle.

Peel breadfruit, cut roast breadfruit in half, cut out the core or heart then cut into slices and serve.


Northwood Mushrooms

If you’ve cooked even a few of the recipes I’ve shared in the last year and a half you should have a good pile of mushroom stems saved up in your freezer. Now you can turn all those tough stems into yummy mushroom stock!

I made mushroom stock last weekend because we ended up with a pile of sandy mushrooms. Sad! We didn’t want to sell them and we didn’t really want to eat them, so I chopped them up, stems and all, and made stock. I’m sure all the grit went to the bottom of the pot and I strained the stock at the end.

Mushroom Stock

– Mushroom stems (and/or mushroom caps)
– Carrots
– Onions
– Parsley, Thyme
– Salt and pepper

How much of each ingredient depends on how big your pot is. You can fit a lot into a big stock pot. But if you only have a dutch oven (basically a large pot) or a large saucepan, you can scale down to smaller amounts. You want lots of mushrooms/stems and a little carrot, and you probably can’t have too many onions. I had a large stock pot and used 1 big carrot, 2 onions, a big handful of parsley, a healthy clump of thyme, and a ridiculous lot of mushrooms (I probably didn’t need as many as I used).

You can just throw your mushroom stems (and mushrooms too) into the pot raw, but sauteing them in oil first adds a lot of flavor. Whether you saute or not, you want to cut everything up. It doesn’t need to be perfectly sliced, just roughly chopped. And the beauty of stock is, you can use everything! Throw in the carrot top and rooty bottoms, throw in the onion skins, use your onions and carrots even if they’re a bit dried up or gone limp. Saute everything (carrots, onions, mushrooms, herbs) in batches and then toss into your pot.

Add water to the pot to cover all the ingredients and an inch or two over that. Bring the pot to boil and then turn the heat down and let it simmer. You want to simmer for at least a few hours, the longer the better. Skim any foam off the top as its simmering. When you start taste-testing, add salt and pepper to taste.

How do you know when the stock is done? Your carrots will be well cooked and mashable. The water level will have gone down in the pot a couple inches. And you’ll know by the all important taste – is it mushroomy enough? When it’s to your liking, you can strain the stock into canning jars. Freeze the jars to thaw and use when ready, or can them (which saves freezer space).


If livers are not already broiled, spread out the raw livers on a roasting pan and broil in an oven until they are just no longer pink inside.

In a skillet on medium, heat a few Tablespoons of olive oil, and add 1 teaspoon of chicken or duck fat. Saute the mushrooms in oil until soft and caramelized. Add capers, thyme and anchovies and saute for another minute or two, so the flavors have the chance to marry.

Add the sweet red wine, scraping any &ldquogood bits&rdquo on the bottom of the pan. Let the mixture reduce for 2 minutes, and then add the livers to the mixture. Allow the livers to cook in the wine and mushroom mixture for 3-5 minutes, until the sauce has a reduced to half and livers are fully coated.

Allow the livers and sauce to cool for a few minutes, and then add to a food processor along with 1-2 Tbsp of chicken or duck fat. Mix until desired consistently. Fold in lemon zest at the end.


Northwood community one step closer to Northwood Commons project

WEST PALM BEACH, Fla. — Andrew Castardi said the vibrant culture and the possibility of adding to the diverse eateries of Northwood Village are what prompted he and his partner to open up Sirgaes Wood Fire Pizza.

"Business has been very good," he said. "The neighborhood has been good to us, lots of catering with the neighborhood and we just love it here."

Woodfire pizzas and fresh paninis are not the only things being built from scratch in the community. He's aware of the Northwood Commons project and he's excited.

"It's just what this neighborhood needs to revitalize the neighborhood," he said.

Monday, the West Palm Beach Community Redevelopment Agency approved the conceptual design for the Northwood Commons project.

It's a development that will include about 350 apartments as well as offices, shops and possibly a grocery store.

Attorney Brian Seymour represents the developer.

"It is the next hot spot to make something happen and to really have an impact on a community in ways you can't do in most places," he said.

Seymour said there's a little over 3 acres and square footage hasn't been defined. He said the developer is set on working with the community.

"We're going to be meeting with the community," he said. "We're going to be getting input from the community and that may do some things about what design might change, what street trees may look like."

Castardi said the buzz in the neighborhood is that folks are hoping Northwood Commons is a catalyst for more development.


Northwood Mushrooms

I sometimes struggle to think of new recipes for the blog/newsletter which is silly because you can practically put mushrooms in everything. Like say…in deviled eggs!

A friend of ours gave us a few mushroom cookbooks last year and I’ve finally been looking through them. One of them is newer and has some mouth-watering looking recipes. The other one is from the 60s and has some interesting sounding recipes, such as:

  • Cream of wheat mushroom soup
  • Jellied mushroom soup
  • Pushcart Polpetta (??)
  • Flaming mushrooms
  • Dried limas with dried mushrooms

There are a few dishes in the book that actually look okay, like the Mushroom Deviled Eggs. I was dubious, but they are actually quite tasty.

Mushroom Deviled Eggs

6 ounces mushrooms
3 Tbsp finely chopped onion
3-4 Tbsp butter
12 hard-cooked eggs
3 Tbsp mayonnaise
2 Tbsp mustard
2 Tbsp lemon juice
2 tsp salt
¼ tsp white pepper

Make sure you hard-boil your eggs before you start on this recipe so they can be cooled sufficiently to peel and work with.

This recipe works fine with fresh, frozen, or dried mushrooms. If you’re using frozen mushrooms, thaw them for at least an hour before use. Squeeze out some of the extra moisture and pat dry. If you’re using dried mushrooms, soak for at least an hour, or till mushrooms are soft, before using. Squeeze out the extra liquid and pat dry.

Remove stems from mushrooms and mince the caps. Heat butter in a skillet on medium-high heat. Sauté the onions and mushrooms for about 4 minutes, until onions are caramelized and mushrooms are starting to get crispy. Set aside.

Cut the eggs in half and remove the yolks. Mash the yolks with the mayonnaise, mustard, lemon juice, salt, and white pepper. Work the eggs into a smooth paste. Add the mushroom-onion mixture and mix well.

Fill the egg white halves with the mixture. You can spoon the mixture in, use a pastry bag with a large star tip, or cut the corner out of a plastic baggie and use that.


Published 10:18 am Thursday, October 29, 2015

Jill Ehrhardt, owner of Fat Jill’s, a bakery in Northwood, holds a peanut butter cupcake. Ehrhardt sold 400 cupcakes in her first Wind Down Wednesday event. – Micah Bader/Albert Lea Tribune

Baking goods for special events has become a passion for one Northwood woman.

Jill Ehrhardt, owner of Fat Jill’s, a bakery in Northwood, began the business after she left her job as a bookkeeper on Aug. 1, 2013.

Her first job was to cater a dessert for a wedding.

“I was like, am I ready for this?” Ehrhardt said. “Then I looked at a few wedding cakes and thought I could do it.”

After she catered her first wedding, word spread over social media.

“It kind of went crazy from there,” she said while laughing.

She was approached to do a booth for Wind Down Wednesday this summer, where she said she made and sold 400 cupcakes her first event. She and her daughter, Kati Davis, sold 695 cupcakes at the last rained-out Wind Down Wednesday.

Fat Jill’s makes cakes, cupcakes, muffins, cookies, Scandinavian items, rosettes, krum kaka, chocolate covered pretzels, fudge with or without nuts, and peppermint almond bark.

She is planning on having custom cookie orders available for the holiday season and advised people to pre-order through her before Dec. 15. She said she bakes Scandinavian items for the holiday season and more traditional cookies.

She said she started baking at age 9 for 4-H, and her grandma was an amazing baker. She aims to bring her experience into every baked good she makes.

“That’s the feeling I want people to have when they bite into a cookie, ‘That’s what Grandma used to make,’” Ehrhardt said. “It’s more than just food, it’s an emotional connection.”

Davis and Sandy Trainer, Jill’s mother, occasionally help her make the cupcakes.

Tegan Cotter, Sandy’s niece, also helps with the operation.

Everything is custom-ordered in the business and you must call ahead, Ehrardt said.

She said there are slow and busy weeks.

“It’s really feast or famine,” Ehrhardt said. “It’s either super busy or dead.”

Ehrhardt said she is also working on making pies and other seasonal items.

She recalled making a chocolate and gummy worm Spiderman cake for a child who was battling cancer. She said she made the cake for free and the child passed away in May.

“People remember that,” she said. “It may not seem important to some people, but it’s important to me.”

She places a lot of responsibility on making birthday cakes.

“If I know I am making a birthday cake it’s huge,” she said. “I am responsible for making or breaking a kid’s birthday, that’s huge.”

Ehrhardt is a recovering alcoholic and she said that becoming sober has become a life lesson she has incorporated into the business.

“The whole recovery process gave me the feeling that I overcame that and there’s nothing I can’t do,” she said.

People must pre-order to buy baked goods from Fat Jill’s. For an order of three-dozen or less of cupcakes, Ehrhardt advises giving her a couple days’ notice for four to 10 dozen, she says she needs a couple weeks’ notice and for anything over 10 dozen, four weeks notice.

People are advised to let her know as soon as possible if they would like to have her cater a wedding.

Ehrhardt has goals for her business.

“I’d like to be the go-to person, where people say if they want really good cupcakes they’ll come to me,” Ehrhardt said. “I want to build really good relationships so that can be the deal.”

Ehrhardt ships around 12 to 14 dozen cookies to the Eastern Washington University Football team’s offensive line each year through a friend who has a son on the team.

She will be traveling to Colorado later this year to attend a game.

In her spare time, Ehrhardt enjoys crocheting, spending time with her kids and watching high school sports.

She has a husband, David, and three daughters.

Soft molasses cookies

1/2 cup of softened butter

2 1/4 teaspoons of baking soda

2 1/4 teaspoons of ground ginger

11/2 teaspoons of ground cloves

1 1/2 teaspoons of ground cinnamon

In a large mixing bowl cream together butter, Crisco and sugar until light and fluffy. Beat in molasses and eggs set mixture aside. In another bowl combine flour, salt, soda, ginger, cloves and cinnamon. Blend thoroughly with a wire whisk. Gradually add flour mixture to creamed mixture until dough is smooth. Roll dough into 1 1/2-inch balls. Dip tops in sugar place 2 1/2 inches apart on a greased cookie sheet. Bake at 350 degrees for 11 minutes. Do not over bake. Cool on a wire rack and store in a tightly-covered container.

1 teaspoon soda (mixed in sour salt)

vanilla extract, if needed

4 cups flour (more or less)

Mix sugar and lard. Add eggs beat well. Add rest of ingredients. Use enough flour to make stiff dough. Let stand in refrigerator overnight. Roll thin. Cut with a large cookie cutter. Sprinkle with sugar. Ehrhardt advises refrigerating the dough before baking. Bake at 375 degrees until done, about 8 to 10 minutes. My mother, Peder Hendrikson, would sometimes cook raisins or dates and put between two cookies for a special filled cookie.

1 tablespoon white vinegar

Six tablespoons margarine

Four to five large marshmallows, cut up

Mix and bake in a greased 8-inch round pan for 30 to 35 minutes at 350 degrees. For frosting boil sugar, margarine and milk for one minute. Stir in chocolate chips and margarine, stirring until smooth. Cool slightly and spread on cake.

See this and other stories in the November/December issue of Albert Lea magazine now available. Ginger Molasses Cookies – Micah Bader/Albert Lea Tribune Jill Ehrhardt, owner of Fat Jill’s, a bakery in Northwood, holds a peanut butter cupcake. Ehrhardt sold 400 cupcakes in her first Wind Down Wednesday event. – Micah Bader/Albert Lea Tribune
Fat Jill’s makes a variety of foods, cakes, cupcakes, muffins, cookies, Scandinavian items, rosettes, krum kaka, chocolate covered pretzels, fudge with or without nuts, and peppermint almond bark. – Micah Bader/Albert Lea Tribune Cupcake with white frosting – Micah Bader/Albert Lea Tribune

About Sam Wilmes

Sam Wilmes covers crime, courts and government for the Albert Lea Tribune.


2021 Wolf Creek 890 Specifications:

The 2021 Wolf Creek 890 is a hard side, non-slide, wet bath truck camper made for short or long bed trucks. The interior floor length of the Wolf Creek 890 is 9’1” and the interior height is 6’6”. The Wolf Creek 890 has a 31 gallon fresh tank, 6 gallon water heater, 32 gallon grey tank, and 30 gallon black tank. It can accommodate two batteries and has two twenty-pound propane tanks.

The base weight of the Wolf Creek 890 is 2,284 pounds without the Wolf Pack package. The base MSRP for the Wolf Creek 890 is $25,034. Click here to request a free Wolf Creek brochure.

Above: All photography in this article was provided by Northwood Manufacturing.

When Northwood launched the Wolf Creek line in 2011, the mission was to offer lighter and more affordable non-slide truck campers. Has the Wolf Creek mission focus changed or expanded in nine years?

Lance: While we have made incredible improvements to the products, the core mission for Wolf Creek has not changed. As you stated, it remains our lighter-weight, more affordable, non-slide truck camper line. That focus has been a huge success for us.

What has changed is the marketplace. Since the introduction of Wolf Creek, more people have become interested in overland travel and off-grid camping. That market existed when we launched Wolf Creek in 2011, but it has strengthened and grown significantly over recent years.

As lighter-weight, non-slide campers, Wolf Creek is especially well suited to off-road and off-grid travel. From the ground up, Wolf Creek truck campers are built to be exceptionally rugged, versatile, and fully-functional – all while offering a high degree of comfort. That’s what the overland and off-grid market is looking for.

In contrast, Arctic Fox continues to be our leading product line for customers looking not only for exacting durable construction but also for the ultimate slide-out floor plans, features, and luxury. If that’s what you’re looking for, Arctic Fox is unbeatable.

People have different goals for what they want to do with their truck campers. They have different travel and camping lifestyles in mind. For some, Wolf Creek is the right answer. For others, it’s Arctic Fox. Both brands are strong sellers for Northwood Manufacturing.

The last all-new Wolf Creek model announcement was the Wolf Creek 840 in 2014. With the proven success of the Wolf Creek brand, why haven’t we seen a new Wolf Creek model in six years?

Lance: Demand for all of Northwood Manufacturing’s products has maxed our production capabilities for years now. That means our production space and time is always at a premium.

When you’re sold out months into the future, it can be difficult to find the required resources to develop a new floor plan and prototype. When the models you’re already building are so successful it is sometimes difficult to justify delaying the production of current, pre-sold products by engaging in the prototype process.

That stated, we love designing new campers and building prototypes. The process is also an opportunity to improve our existing models as we challenge assumptions and try new ideas. Even during the development of the new Wolf Creek 890, we found fresh ideas to improve our Wolf Creek and Arctic Fox lines. That’s exciting.

To get back to your question, it’s really about capacity. Our Product Development group has one facility and serves all of our brands and product categories travel trailers, fifth wheels, toy haulers, and truck campers. We’re always working on something, but it’s not always a truck camper.

We also need to make sure that what we bring to market is truly a grand slam floor plan that people will love. New models need to be well-researched and address a true need in the marketplace within that specific brand. It can be a tall order.

It’s important to point out that Wolf Creek campers have come a very long way since 2011. If you put a 2011 Wolf Creek 850 next to a 2021 Wolf Creek 850, they are vastly different.

There certainly have been a lot of model year updates to improve the Wolf Creek line. Before this announcement, the two Wolf Creek models have been the 840 and the 850. Are these two floor plans continuing into 2021, or is the new 890 replacing one of these two models?

Lance: The new Wolf Creek 890 is being added to the product line. It’s not replacing the existing 840 or 850. Those two models have been and will continue to be solid performers. The new 890 gives Wolf Creek customers a third floor plan to choose from.

How did the Wolf Creek 890 get started at Northwood?

Tony: Donald Cochran, our Chief Sales Officer, after doing hours of research, talking with dealers and customers alike, sent out an email detailing what he wanted in the next Wolf Creek. From there we drafted an initial floor plan and sent it to our product development group. That’s where the prototype was designed and many decisions were made.

Above: The full booth dinette and rear panoramic view. Click on the photo above to enlarge it.

The 890 appears to have a similar floor plan to the existing 840. What are the key differences between these two Wolf Creek models?

Lance: There are several key differences between those two floor plans. The 890 features a full 180-degree panoramic view in the rear, a tremendous amount of continuous kitchen counter space, a traditional full-booth dinette with a Dream Dinette table system, and a passenger’s side wet bath.

Of all those features, what I believe people will notice first and foremost is the huge amount of kitchen counter space, and the full-booth, face-to-face dinette. These two features are unlike anything in the other Wolf Creek models and are key to the 890’s success. When you see the 890 in person, the difference will be clear.

The Wolf Creek 890 also appears to be a cousin of the Arctic Fox 865. Was the 865 part of the design process for the 890, or does the 890 have a different origin?

Lance: The Wolf Creek 890 and Arctic Fox 865 do share a similar floor plan concept, but the Wolf Creek 890 is through-and-through a Wolf Creek. This new model was carefully researched and uniquely designed to address a need in the Wolf Creek product line-up.

Above: The cabover in the Wolf Creek 890. Click on the photo above to enlarge it.

After the first prototype was completed, did Northwood make adjustments to the 890?

Lance: There always are changes during development. One of the more impactful changes was the addition of the Dream Dinette table system. When converted into a bed, the Dream Dinette is perfect for a couple or a small family. Mom and dad in the cabover, and kid or kids in the dinette.

A huge advantage of Northwood’s approach to new models is our independence. We don’t have to pass our designs, ideas, and decisions through a nebulous corporate structure. The leadership team is on-site and engaged in the process. If we approve an idea while sitting in a prototype – like the Dream Dinette in the 890 – it happens. That’s an important way our campers get continuously better.

It’s been a while since we have talked about how Wolf Creek models are built. Tell us how Wolf Creek is framed and laminated, and how it differs from Arctic Fox.

Lance: The two lines are built in similar ways. Wolf Creek and Arctic Fox feature one-piece laminated walls, aluminum superstructure framing, solid core anchor blocking and aluminum floor trusses.

Tony: That’s correct. A Wolf Creek’s side and rear walls are framed and laminated with 3/4-inch welded aluminum. That compares with 1.5-inch welded aluminum in our Arctic Fox line. The resulting Wolf Creek wall is 3/4-inch thinner than an Arctic Fox wall.

The difference in thickness is one way we reduce weight from the Wolf Creek line while maintaining outstanding structural integrity.

The Wolf Creek’s roof is another beast entirely. Wolf Creek campers get a 1.5-inch flat roof. Like the side walls, the roof is aluminum-framed and laminated. The result is a strong, full walk-on roof.

Arctic Fox campers get Cathedral Arch ceiling construction which is almost entirely made from up to 5-inch thick closed-cell foam with wood framing and vacuum lamination. The result is an incredibly strong full-walk-on roof with tremendous insulation qualities.

Wolf Creek models are shorter with smaller basements than the Arctic Fox line. That’s one reason why the holding tanks in a Wolf Creek have a little less capacity. Weight is a critical consideration with every build facet of Wolf Creek.

Tell us about the cabinetry and countertops in the Wolf Creek 890. Any changes to Wolf Creek’s interior for 2021?

Lance: The Wolf Creek, like all Northwood products, feature hardwood cabinet doors and drawer fronts with steel roller bearing drawer glides along with face frame constructed cabinets. New for 2021, all Wolf Creek models utilize custom, one-piece formed countertops and dinette tables.

Tony: It should be pointed out that Wolf Creek and Arctic Fox cabinetry is very similar. The cabinetry for both brands is built by the same shop with the same techniques and materials. We do make some changes to save weight in the Wolf Creek cabinetry, but nothing that sacrifices quality or strength. It’s all top-notch.

What type of windows are standard on the Wolf Creek 890?

Lance: All Wolf Creek truck campers come standard with tinted, single-pane safety glass windows. Thermal pane windows are an option as well.

For weight savings, was there any thought to using acrylic windows?

Lance: When surveyed, our dealer and customer base have again and again stated they prefer glass windows to lighter acrylic, both for their configurations and venting styles.

Is the Wolf Creek 890 a basement model?

Lance: Yes it is. Like all Northwood pickup campers, the Wolf Creek 890 is a basement model. The basement height is 9-1/4” tall.

Tony: The basement on all Wolf Creek models have the same height. In fact, all Wolf Creek campers are the same overall height. Keeping to dimension standards within the model line helps with production efficiency, cost control, and overall quality.

At 32-gallons grey and 30-gallons black, the holding tanks are significantly bigger than the Wolf Creek 840 or 850. How did you balance the demand for more holding tank capacity against concerns for model weight and truck compatibility?

Lance: We always try to employ the largest holding tanks each model will allow. The 890 has a bit more floor space and so we were able to utilize slightly larger tanks.

Tony: Determining the size of the holding tanks is like solving a puzzle. You have so much space – length, width, and height. The tanks need to drain here and vent there. What can I achieve to make that happen? How much space is there to work with?

Tank size also impacts the overall functionality of the camper. During the design phase, space considerations and functionality are more of a guiding focus than the resulting weight. We really focus on quality, function, and versatility.

For the Wolf Creek 890 prototype, we had to adjust the black and grey tank sizes for production requirements. Specifically, our design did not give the production team enough space around the tank for installation. We made a few changes to make the tanks more production-friendly – problem solved.

What do you want customers to know about the 890?

Tony: I am really excited about the full-booth dinette in the 890. I am more of a more traditional dinette fan. The 890 has that traditional face-to-face dinette and it’s a real stand-out to me.

Another positive for the 890 is the amount of storage on tap. The designers were very successful in providing both more comfortable seating and better storage. And if that doesn’t tip the scales, the incredible amount of kitchen counter space most certainly will. I think a lot of customers will choose the 890 for these benefits.

Did you design a new wet bath for the 890, or is it one from another model?

Tony: The 890 features the same wet bath as the 840, but it’s on the opposite side of the floor plan. It’s interesting how moving the wet bath from one side to the other makes a difference in how the camper feels.

Initial 890 information lists the fresh tank at 37-gallons. Does this include the capacity of the water heater, or is the fresh tank itself 37-gallons?

Lance: That includes the 6-gallon gas/electric DSI water heater capacity. By itself, the fresh tank capacity is 31-gallons.

How many batteries does the Wolf Creek 890 have, and where are they located?

Lance: The Wolf Creek 890 has the same battery compartment as the 840 and 850. The compartment will hold two Group-27 RV batteries on the driver’s side sidewall.

Is there a factory option for lithium batteries?

Lance: Not at this time, but we are listening to our dealer and customer base for interest in lithium batteries. As of now, we haven’t heard enough interest in lithium to make it an option, but we are always listening.

What size propane tanks does the Wolf Creek 890 have?

Lance: The 890 shares the same propane tank sizes as used on the 840 and 850. There are two 20-pound, 5-gallon vertical propane tanks that come with the mandatory Wolf Pack option.

Can the optional air conditioner run on a portable 2,000-watt generator?

Lance: A customer should always investigate the amp output versus the amp draw to ensure they are pairing up their generator properly with their coach. That being said, the 890 has been designed so that most, if not all, portable 2,000-watt generators will power a Wolf Creek with an air conditioner.

Tell us about the standard bumper and entry step system for the 2021 Wolf Creek 890.

Lance: All Wolf Creek campers come with the Wolf Pack as a mandatory option. Within the Wolf Pack is the Fox Landing Ready Rear Bumper. This bumper was specifically designed by Northwood and is proprietary to our products.

The Fox Landing Ready Rear Bumper is found on all Arctic Fox campers as well. The bumper has a storage tray suitable for holding a sewer hose or other long items with locking doors on either end.

Additionally, it is set up to accept the Fox Landing Ultimate Back Porch option which has been very popular ever since its introduction.

Are there any new options available for the 2021 Wolf Creek 890?

Lance: Within the Wolf Pack mandatory option, we added a Cold Weather Kit to all the refrigerators. This allows for operation down to ambient temps of 0-degrees Fahrenheit.

We also upgraded the exterior ladder to the Phatt version utilizing a larger diameter, heavier gauge, and powder-coated aluminum. We also added a rearview camera option. These added options are available on all Wolf Creek for 2021.

Additionally, all 2021 Wolf Creek models are receiving upgrades including a 45-watt Zamp Obsidian solar panel, LPG quick disconnect, and custom one-piece formed countertops and dinette tables.

What truck bed length(s) are you targeting for the Wolf Creek 890?

Lance: The 890 is available in both long and short bed versions.

What does the 2021 Wolf Creek 890 weigh with standard build features?

Lance: The dry weight of the Wolf Creek 890 is 2,594-pounds. That includes the mandatory Wolf Pack option package.

Is the center of gravity marked on the side of the camper?

Lance: Yes, it is. All Northwood campers have their center of gravity marked. The center of gravity for the Wolf Creek 890 is 42-inches from the front bulkhead.

What is the MSRP for the 2021 Wolf Creek 890 with standard build features?

Lance: The MSRP for the standard build for the Wolf Creek 890 is $25,034.

What is the warranty for the 2021 Wolf Creek 890?

Lance: All Northwood products including the Wolf Creek, come standard with a one-year warranty from the date of purchase.

When will the 2021 Wolf Creek 890 be available from Northwood dealers?

Lance: Looking at our current production schedule, the first runs of 2021 Wolf Creek 890 campers will be arriving on dealer lots around February 2021.

Is there anything about the 2021 Wolf Creek 890 that you would like to add?

Lance: The Wolf Creek 890 is a great floor plan that we are excited to bring to the marketplace. It is a great complement to the other two popular Wolf Creek models, and we expect it to do well.

Should we be expecting any other new Wolf Creek models in 2021?

Lance: There is nothing currently on the drawing board for Wolf Creek beyond the 890, but we are always researching.

For more information on Wolf Creek Campers, please visit their website at northwoodmfg.com/truck-campers/wolf-creek. Click here to request a free Wolf Creek brochure.

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