#HIGHLAND PARK MARKET TENDERLOIN COOKED SKIN#

Mango, sushi ebi, cucumber, avocado, asparagus, lettuce and rolled up served with a sweet and spicy sauce.ĭeep fried sliced salmon, served with a light spicy sauce. Deep fried combination of cabbage, celery, onion, carrot, black mushroom and garlic wrapped in pastry.ĭeep fried soft shell crab, served with pondu sauce.

Fresh Thai soft crepes filled with cucumbers, bean sprouts, tofu and scrambled eggs, topped with plum sauce and green onions.

#HIGHLAND PARK MARKET TENDERLOIN COOKED SKIN#

Steamed shrimp dumpling served with a special Thai vinegar and soy sauce, its a very country style stuff.ĭelicately fried shrimps, wrapped with spring roll skin served with special home made sauce, pineapple and shredded carrots.Īsian pancake made of dough and egg, served with a side of malaysian Chicken Curry. Chicken tender marinated with light herbs and coconut milk, served with our own deliciouspeanut sauce, complimented with cucumber salad. If so, details will be posted in the store or on the shop’s Facebook page.Dole 100% Pineapple juice NOT from concentrate.Ħ chicken skewers. The Ferraris may plan a going-away event as the final day approaches. We built a reputation and don’t want the name to go on with how particular we’ve been about everything.” “You do whatever has to be done when it’s family,” she said. She said the store name and family name are intertwined. The detail and passion put forth by the Ferraris is a primary reason they did not entertain selling NorShore Meats to a new owner, Gail Ferrari said. … It’s really been my pleasure to shop at NorShore Meats.” “Customer service has always been outstanding! No matter how busy they are they have time to chat. “They have let me know exactly how much to purchase and often have told me I’m getting too much. “They all are so friendly and kind,” Fabrizio said in a message to The Record. The unassuming entryway to NorShore Meats off Ridge Road in Wilmette.įor about 20 years, Shelly Fabrizio, of Wilmette, has been a customer of NorShore Meats.Įach visit, Fabrizio enjoys a warm welcome and of course, goes home with quality product - sometimes too much of it.

“The hard part is you are not just saying goodbye to somebody you see now and then, these are people who have been shopping with us forever.” “Part of what is really sad (about closing) is so many of our customers aren’t just customers, they’ve become friends,” Gail Ferrari said. So much so that the shop’s storeroom became known for its conversations as much as its cold cuts. On a summer Saturday, you could grab NorShore’s homemade potato salad or on any night, the ready-to-cook meatload or pepper steak made things a little easier for local families.Īnd for their efforts, the Ferraris gained a loyal following. “We bend over backward to do whatever the customer wants.” “I think how particular we’ve been about always getting the best product available and freshness and service,” Gail Ferrari said about the keys to success. NorShore kept it simple through the years, butchering and selling quality steaks, pork, poultry and more in a clean and friendly environment. Mike (left) and Ed Ferrari have worked at their shop, NorShore Meats, for more than 40 years. The siblings purchased the store and building upon Archie’s death in 1993, Gail Ferrari said.

It was once a grocery store, which then turned into a butcher shop owned by the Borre family.Īfter Borre’s butcher shop went under in the 1960s, one of its employees, Archie Ferrari, bought the building and opened NorShore Meats in 1964.Īrchie’s children - Gail, Ed and Mike - began working at the shop at different points in the 1970s. According to Gail Ferrari, the building at 421 Ridge Road has served meats and more for a century.

Highland park market tenderloin cooked