 Playlist Theater.
Is this really a show you want to miss?
Jim Lauderdale
Wed, March 11th
Awards.....
- Grammy for Bluegrass Album of the Year 2002
- Grammy for Bluegrass Album of the Year 2008
- Americana Music Award's Artist of the year 2002
- Americana Music Award's Song of the year in 2002
- Americana Music Award's Album of the year 2003
Collaborations (this is the short list)....
- Dwight Yoakam
- Lucinda Williams
- Rosie Flores
- Freedy Johnston
- Nick Lowe
- Hootie & the Blowfish
- Johnny Cash
- Merle Haggard
- Rodney Crowell
- Ralph Stanley
Has written for (again, the short list)....
- George Strait
- Patty Loveless
- Vince Gill
- Mark Chesnutt
- Kathy Mattea
- George Jones
- Dwight Yoakam
Kris |
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Wine Corner
How We Choose Wines
It can be a
lot fun picking wines for the wine list, especially the tasting part!
But without an outline or a set of criteria it can get pretty
confusing. This is how we go about it.
Quantity.....We try and keep about 80 wines on our list.
Mix..... We keep about equal numbers of each with maybe a little
more weight on the whites in the summer and reds in the winter.
Reds..... Are divided into 4 main categories, with equal emphasis on each one. Cabernet, Merlot, Pinot Noir, "Other Varietals"
Whites..... Just like the reds, 4 main categories, with equal emphasis
on each one. Chardonnay, Sauvignon Blanc, Pinot Grigio, "Other
Varietals"
Origination.....We look for the greatest values where ever we can find
them. In the early days we were mostly American wines. Today some of
the best values are from areas like New Zealand, Australia, Argentina,
Chile and Spain
Ratings..... Ratings are nice but they are not the entire story. We tend to lean towards exceptional vintners. For most of our bottle
selections there are less than 1000 cases produced.
Pricing..... We are always looking for value. When we buy for the glass
list we can buy 20 or 30 cases at time and get some good deals.
Recently we have been able to sell several 90+ rated wines on our glass
list. As far as bottle only selections, we set a limit on what we can
charge for a bottle on our list. The selections at the upper end are
all very reputable and quality wines. We have over twenty 90+ rated
wines on our list
Glass wines..... We can keep 8 fresh and rotated. Be careful at places
that have more. Also when comparing pricing we sell a very generous 4
glasses to a bottle. Most places get 5 or 6 out of a bottle.
Tasting.....The fun part. We will only put something on our list after
doing a tasting. We deal with three smaller "wine only" distributors.
Generally we will do two tastings a year with each of them. One for the
summer and one for the winter. We try and fill any holes in that we feel
we have in the list. About six of us will sit around taste, swirl,
swill and put our cumulative 12 cents in.
Trends.....Malbecs, Syrahs, Torrentes, Viogniers are gaining favor
among younger wine drinkers that like to experiment. These different
varietals are becoming increasing seasonal dependant. Certain regions
are becoming the standard bearers for their varietal, Marlborough in
New Zealand for Sauvignon Blanc, the Willamette Valley in Oregon for
Pinot Noir and Mendoza in Argentina for Malbec.
You can click on the following links to learn more on Robert Parker's Wine Advocate and the Wine Spectator rating system.
http://www.erobertparker.com/
http://www.winespectator.com/Wine/Home/
Jimmy/Ray |
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Behind the Bar
Port, the Classic Dessert Wine
Port has been the long standing choice for an after dinner or "dessert" wine. It is typically a sweet red wine. It generally is richer, heavier, and possesses a higher alcohol content than most other wine. This is caused by the addition of distilled grape spirits (similar to brandy) which stop the fermentation before all of the sugar is converted to alcohol. The result is usually a wine of 19.5% or 20% alcohol.
Grapes grown for port are characterized by their small, dense fruit. This produces more concentrated and long lasting flavor, which is perfect for a long aging.
There are two broad categories of port wine: those aged in sealed glass bottles, with no exposure to air and those aged in wooden barrels, with small amounts of oxygen exposure. The former will cause the wine to lose it's color very slowly and produce a smoother and less tannic taste. The latter allows the wine to lose color at a faster pace. If red grapes are used, in time, the red color fades into a tawny color. These are known as tawny ports. These will also lose volume which causes it to be more intense.
We invite you to experience some of our ports.... - Grahams 10 year old
- Cockburns Anno 1997
- Cockburns Special Reserve
- Sandeman Ruby Port
- Sandeman Tawny 20 year old
- Churchill Tawny 10 year old
- Taylor Fladgale Fine Ruby
- Taylor Fladgale Fine Tawny
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UPtown's UPcoming Events
Specials for Every Friday in Lent - Fried Oyster Po' Boy
- Fish Tacos
- O'Hara's Battered Fish and chips
- Homemade Tortelacci with White Wine Cream Sauce
- Mixed Seafood Grill - Lobster, Grilled Salmon, Whitefish Parma
- Broiled Lobster Tail - 10oz
Remember to add a 4 ounce lobster tail to any of your steak selections for only $6.00. Available every day.
March 17th, Corned Beef and Cabbage
March 30th Lighted Way Spaghetti Dinner
Playlist Theater
March 11th, Jim Lauderdale
April 20th, Doug MacLeod
June 3rd, Terry Evans
June 25th, Bill Kirchen
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 Behind the Kitchen Doors
Infusion
The
traditional way to marinate anything is to place it into a pan or
container, add your spices and seasonings and wait for hours as the juices and
flavors slowly seep into your product. In commercial applications there is a more
effective and efficient method called vacuum tumbling. Several years ago we purchased
a small tumbler that can do about 20 pounds of product at a time.
In
theory this is how it works. The product to be marinated is mixed with a liquid
and a flavoring and placed in an air tight container. The air is removed from
the container creating a vacuum and pulling the marinade into the product.
After the vacuum is established the product is tumbled thus allowing even more
marinade to seep in. Tumbling can add as much as 20% to the weight of the product
which is nice, but not the main reason do this. We tumble because of the
moisture and flavor it adds to the product.
We
use this process mainly for our infused chicken breasts but have also infused
beef, pork and even vegetables. The marinades consist of a variety of
flavors and seasonings along with vinegar, oils, wines, and stocks.
Ryan |
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White Chocolate Macadamia Nut Cookies
Yes, they're back! We start with large chunks of premium white chocolate and whole macadamia nuts and bake them fresh each morning. That's what makes these jumbo cookies the real treat. Don't miss them, you never know when they'll dissappear again.Kris |
OPEN EVERY DAY
Mon - Thur 11 am to 10pmFri & Sat 11 am to 11 pm
Sun Noon to 10 pm
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