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Thank You Just Isn't Enough
 Once again we were blessed with a wonderful turnout and support from the community. Each year it amazes us how many people turn out to sit at tables with strangers and eat a plate of spaghetti, all in the name of charity. The best part of all is that we even have kids helping kids. Pictured is nine year old Anna Plankenhorn (Chef Chris Plankenhorn's daughter) dishing spaghetti to help raise funds for The Lighted Way foundation. By the way, it was Anna's birthday and this is how she chose to spend it!
We want to thank everyone that helped again this year to raise another $13,000 for this very special school.
Uptown Staff Volunteers.....
Ryan Anderes
Jimmy Lannen
Chris Plankenhorn
Kris Hall
Rene Anderes
Marsha Klimek
Mary Halberg
Deena Toovey
Trisha Battaglia
Melinda Andreoni
Charis Denler
Jenny Heagy
Crystal Theodore
Danny Miller
Geena Bicochi
Samantha Lenhart
Andy Eiten
Neleena Ziano
Anna Marini
Hillary Sloan
Chuck Messino
Matt Dean
Roger Konczak
Tom Gripe
Macky Harmon
Other Volunteers
Jackie Battaglia
Scott Marenta
Tana Marenta
Brittney Ristau
Karen Lannen
Anna Plankenhorn
Jennifer Soberalski
Cindy Lockridge
Drew and Denise Bernabei
Gib and Michelle Barattini
A special thanks to Jane Duncan Wamhoff and all of the Lighted Way staff and volunteers. As always, a wonderful job.
Several years ago Jane approached us about hosting this annual event and we were very pleased to have been asked and happy to do so. We have always felt that we wanted to direct most of our charitable donation efforts to one local organization. The Lighted Way Foundation fit the bill in every way. It involved children, does not get near the exposure or support that it should and all of the monies raised go directly to the children. The latter issue being the most important to us. Each year we receive a better turn out than the last and we give credit and thanks to everyone involved.
- Ray and Rita
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39 Days Without a Carry-Out Related Accident
 We don't wear hard hats but we try really hard to avoid any carry out related accidents. Let us count
the days. This is a picture from this past Saturday of the board where we track
our mistakes(or accidents). Our record is 109 days. We try and be very specific with our staff
about the steps that go into checking every carry-out to insure order accuracy.
Nothing is more aggravating as when you get home with the order and you find
something is missing or wrong.
We instruct all staff members to take the following steps
1.
When taking the order repeat the whole order back to the customer to make sure it was conveyed
correctly.
2.
While packing, check the kitchen ticket.
3.
Once it comes to the front desk, go over the guest check again as a double check.
4.
When the customer arrives, verbally repeat the order or have the customer review the ticket.
No one is perfect, but we try. - Ray
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Menu Items You Should Get to Know.....
Fresh Oysters
 There is a saying that oysters should not be eaten
in months that don't have an "R" in their name. This saying probably originated
decades ago when oysters would be shipped without adequate refrigeration
techniques, thus spoiling shortly after finding their destination, especially
during the summer months. Due to strict shipping standards today,
this is no longer an issue. We bring in a fresh single source
oyster every week, usually on Thursday or Friday depending upon availability.
All of the oysters we bring in are a single source oyster. This means that they are raised in one location within a specific state or province. The oysters we bring in have
ranged from the eastern shores of the Chesapeake Bay area of Virginia, to the
northern shores of Prince Edward Island, Canada, to the western shores
of the Hood Canal, Washington. It is amazing how each one tastes entirely different from the other. Each picks up it's own distinct characteristics from the place in which they are grown. The taste can range from sweet to salty and the texture from creamy to meaty. Even the shells are distinct in that they may be smooth and flat or deep cupped with many ridges.
Not only do oysters make a delicious appetizer
before dinner or with a few drinks at the bar, they have been found to have
several health benefits. An oyster is filled with protein, carbohydrates, lipids
and vitamins A, B, C, D. Four or five oysters have been found to contain the
daily recommended allowance of iron, copper, iodine, magnesium, calcium,
zinc, manganese and phosphorus.
Stop in today and try some freshly shucked
oysters on the half shell. - Ryan
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UPtown's UPcoming Events
Specials
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
April 12th, Easter Sunday
Serving 11 am to 10 pm
Playlist Theater
April 20th, Doug MacLeod
June 3rd, Terry Evans
June 25th, Bill Kirchen
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Just a couple weeks to
Doug MacLeod
Wed, April 20th
7:30 pm, $12
 Listen Hear
Though
he plays mostly acoustic guitars, MacLeod's
picking and vocals are comparable to Buddy Guy's in their intensity and
raw emotion. His lyrics always seem viscerally personal, whether
addressing affairs of the heart or social and political issues.Over the years, folk-cured bluesman Doug MacLeod's
songwriting, singing and guitar skills have only become even more
profound and personal. The Utrecht Sessions, one of his best CDs is an all originals acoustic set recorded in
just three days last February in one of his favorite European cities,
with added accompaniment from his own tapping Lucchese 1883
boot-encased left foot.
- Kris
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Mon - Thur 11 am to 10pmFri & Sat 11 am to 11 pmSun Noon to 10 pmuptowngrill.com |
Patio Weather
Coming Soon???
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