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| SATURDAY DECEMBER 3 | SUNDAY DECEMBER 4 2016
THE NORTH SHORE WEEKEND
LIFESTYLE & ARTS
NORTH SHORE FOODIE
Fine dining at the butcher shop
Hofherr Meat Company in Northfield is launching an in-store dining concept. PHOTO BY JOEL LERNER.
Hofherr Meat adds ‘Pound & Ounce’ as a pop-up dinner series BY EMILY SPECTRE DAILYNORTHSHORE.COM
I
t’s nearly impossible to miss the farm-to-table trend sweeping the restaurant industry, but Hofherr Meat Company in Northfield is putting its own spin on this concept with the launch of Pound & Ounce, a butcherto-table dinner series. Sean Hofherr, owner of
Hofherr Meat, is teaming up with Chef Jamie Bisioulis in this new venture, which will include weekly Saturday night pop-up meals in the cozy Northfield storefront. “It can go very quickly from a busy day at the shop to this chill vibe, cozy restaurant,” Hofherr told DailyNorthShore.com. Both Hofherr and Bisioulis are veterans in the food industry, having worked in restaurants since they were teenagers. Before opening Hofherr Meats in 2014, Hofherr worked at Keefer’s Restaurant in Chicago and was kitchen director at Stormy’s Tavern in Northfield. Bisioulis is a veteran of the television cooking show Hell ’s Kitchen, hosted by celebrity chef Gordan Ramsay.
Additionally, she has worked as a corporate executive chef for the past nine years and currently consults for various North Shore restaurants, as well as Hofherr Meats. While the pop-up is their first time working together, Hofherr and Bisioulis grew up together in Northfield and have known one another since they were five years old. The new dinner series includes a six-course meal that will change seasonally and rely on locally sourced ingredients. All of the meat will come from the butcher shop, which prides itself in sourcing meats traceable to family farms. Most of the produce is grown in Hofherr’s own garden, located in his backyard across the
on the winter menu include lamb shank, pork cheek ragu and rose poached pear. Hofherr said their goal is to create a convivial atmosphere where all 24 guests feel relaxed and interested in an open discourse about the meal. “The floor is open if people want to raise their hands and ask questions. We really want that discourse,” he said. Hofherr and Bisioulis plan to come out after each course and talk about the dish, explaining why they chose it, how it was prepared and where the ingredients are sourced. street from his butcher shop. But most importantly the duo Bisioulis described the dinners hopes people will have fun with as “elevated comfort food” that the new series. Bisioulis encourare made completely from scratch. ages guests to bring friends or For example, some of the dishes have a nice date night. “We are
having a party,” Hofherr added. While they’ve launched Pound & Ounce as a pop-up dinner series, Hofherr and Bisioulis have their sights on opening a separate restaurant on the North Shore eventually. “This is the first step. We are going to go brick and mortar with this concept,” Hofherr said. The debut pop-up dinner will take place on Saturday, December 10 at 7 p.m. Tickets are $75 per person, inclusive of tax and gratuity. Alcohol is BYOB. Hofherr Meat Company is located at 300 South Happ Road in Northfield. Phone number is 847-441-6328. For more information or to purchase tickets go to www.poundandounce.com.