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SATURDAY MAY 28 | SUNDAY MAY 29 2016
SUNDAY BREAKFAST ILLUSTRATION BY BARRY BLITT
Hockey mom is ready for a major shift — off the ice. P30
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SPORTS
Loyola Academy's Aidan Ritzenthaler clears a height to win a sectional pole vault title. P23
SOCIAL SCENE
Supporters of the Lake Forest High School Foundation enjoyed a day of friends and fundraising. P16 FOLLOW US:
NO. 190 | A JWC MEDIA PUBLICATION
NEWS
Memorial Day Weekend Events
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emorial Day Weekend is the official kick-off to summer! Here is a listing of parades, ceremonies, events, and services going on along the North Shore. Have a wonderful weekend and remember, Memorial Day is a day to honor those who have died while serving this great nation. WINNETKA: Memorial Day Parade and Ceremony The Winnetka Park District and the Village of Winnetka invite residents to the annual Memorial Day Parade on Monday, May 30. The Parade begins at 10 a.m. on the corner of Glendale and Elm, and ends with a ceremony at the Village Green. In case of rain, an indoor ceremony will be held in the auditorium at the Skokie School. WILMETTE: Memorial Day Parade The Memorial Day Parade will take place on Monday, May 30 beginning at 10:30 a.m. at St. Joseph’s, head east along Lake Avenue, south on Park, and east on Central and will end at the intersection of Continued on PG 12
SECRETS OF THE BBQ BY NORTH SHORE BUTCHERS BY EMILY SPECTRE DAILYNORTHSHORE.COM
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eading into Memorial Day weekend some people look forward to the pool opening, others head down to the beach if it’s warm. But for many, it’s all about food. While Memorial Day marks the unofficial start to summer, it is also marks the beginning of grill season. Sure, people grill year-round these days. But nothing says summer like firing up the grill and entertaining in the backyard. Let’s face it, grilling in the winter just isn’t the same. But cooking over an open flame can present challenges. The North Shore Weekend spoke with local butchers from all over the North Shore who shared expert advice on all things meat-related. “We always give people tips. The biggest tip is to pay attention,” said Gail Ferrari of North Shore Meats & Deli in Wilmette. Sean Hofherr, owner of Hofherr Meat Co. in Northfield, recommended having everything on hand — the French call this mise en place. The idea is that you’ve got everything ready before you fire up the grill so that you don’t need to keep running into the house to get something. Hofherr keeps a sturdy grill brush on hand to keep the grill clean and prevent flair-ups, a nonstick grill spray, spring-loaded tongs with a long handle and basting sauce. And don’t forget the cold beer. He also makes sure that he has a plate to move the meat to in the event of a flair-up. Domenic Poeta, owner of Poetas Food Market in High-
Sean Hofherr with Porterhouse and Ribs at Hofherr Meats in Northfield. PHOTOGRAPHY BY JOEL LERNER
wood recommended not grilling too high, and also advised against closing the grill lid and forgetting about it. He likes to check the grill every minute or so. Hofherr’s rule of thumb is close the lid if the cut of meat is thicker than the palm of your hand — if it is thinner, keep the lid open and be attentive. But what’s the best cut of meat to buy? What to grill depends on various factors, such as how many
people are coming, whether you want to cook the food ahead a time and personal taste. That said, each shop has its own favorites and can recommend unconventional cuts of meat most customers may never have heard of. Joe Spero, owner of Al’s Meat Market in Wilmette, recommended a bone-in sirloin. He said the cut is typically two to four inches thick, great for larger groups and has a lot of
flavor. Spero is a minimalist when it comes to flavor — he recommends a hot grill, and salt and pepper. Hofherr recommended a cut called the sirloin flap, which is similar in texture to a skirt steak, but has bigger bang for the buck and a robust, beefy flavor. Hofherr said the sirloin flap tends to be leaner than a skirt steak, which comes from the diaphragm, and recommended marinating in
advance. Dave Zier, owner of Zier’s Prime Meats & Poultry in Wilmette, recommended a flat iron steak, which looks like a flank but has more marbling and doesn’t need to be marinated. “It’s about the beefiest and most flavorful cut,” he said. But Zier also had a lot of great things to say about pork. He sells Continued on PG 12
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