 Happy 50th Birthday Ray
See, 50 isn't all bad. It won't qualify you for
the NFL Draft, but it will throw you into the mix for over 50 softball leagues, forward golf tees and that
often-discussed card for AARP, which fittingly sounds like a
yelping dog. While 50 is the end of a half a century of living,
it's the start of something new- staying young while
you're getting old. Ray seems to have figured that one out. He celebrated his 50th by running the Catalina Island Marathon! (As you can see in the photo, a beautiful day and an awsome view.) That coupled with his other activities like skiing, kayaking, curling and the ever present music hobby, it seems to be having the "fountain of youth" effect. Although it has not stopped the hair from turning gray or needing the "cheater" glasses that so many of us do, it seems to have turned him into a 50-year-old who looks 40, feels like 24 and sometimes acts 18. Here's to the next 50 Ray!
Kris |
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Behind the Bar
Infused Alcohol
If you have often wondered what's in those jars on the back bar let me fill you in. It's called an
infusion. Simply put, an infusion is naturally flavored liquor. It can be made with
vodka, gin, rum, tequila or whatever you like, and from all different kinds of fruits,
vegetables and herbs. It's a very easy process that rewards you with
fresh and exotic flavors. First,
you start with a clean, airtight container. Then choose your favorite spirit
and a fresh fruit, vegetable or herb. Be creative! Next, clean and cut
the fruit into smaller pieces, and place them into the jar. Fill with
your alcohol of choice, drowning all of the ingredients, and cover.
Store for a few days in a cool, dark area to let the flavors seep from
the ingredients to the alcohol just like tea. We make a few infusions each week. This week we are featuring
Pineapple Infused Absolut Vodka and Cucumber Infused Tanqueray Gin. Mix it
anyway you like. Ask your server for details. - Jimmy
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Behind the Kitchen Doors
Imported Products
Capicolla, Mortodello, Manchengo, Jarlsberg, Tahini, Tandori, Chevre. This may be allot of gibberish to some of you. To us, it means that went that extra step to bring in some of the best products that we can. In our efforts to do this, we work with a couple of European import houses. Each week we order items that take the "average" to the "excellent" Instead of salami we have Sopressata, instead of parmesan we have Reggiano Parmesan. It may cost a little more, it may take a little longer, we may put forward a little extra effort, but in the end we feel that you, our customers, are worth it. Enjoy! -Kris
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Uptown respects your privacy and will not sell or distribute your personal information.
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UPtown's UPcoming Events
Specials for Every Friday in Lent - Fried Oyster Po' Boy $8.75
- Fish Tacos $6.75 to $11.50
- O'Hara's Battered Fish and chips $10.75
- Homemade Tortelacci with White Wine Cream Sauce $13.50
- Mixed Seafood Grill - Lobster, Grilled Salmon, Whitefish Parma $19.75
- Broiled Lobster Tail - 10oz $29.75
Remember to add a 4 ounce lobster tail to any of your steak selections for only $6.00. Available every day.
March 30th Lighted Way Spaghetti Dinner
Playlist Theater
April 20th, Doug MacLeod
June 3rd, Terry Evans
June 25th, Bill Kirchen
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Flooding in the Illinois Valley
Once again the Illinois River has reached beyond it's banks and turned some of the area roads into streams, some of which could even be considered rapids. For several days it took an extra 30 minutes to get where you were going due to closures and detours. In the long run, we can all be thankful that it was not worse. An inconvenience, as opposed to a disaster. As you can see in this picture of Lock 14 it will be a huge clean up project. However, even with that, the Heritage Corridor says that the Canal Boat will sail on time this summer. More details on that in a future newsletter. - Kris
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OPEN EVERY DAY
Mon - Thur 11 am to 10pmFri & Sat 11 am to 11 pm
Sun Noon to 10 pm
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