The Economics Behind The Show
With recent talk locally of the economics of concerts I
thought it might be timely to share the economics of our shows. We don't call
ourselves "not for profit" but we basically are.
All of our acts are "National Acts" and very few
live anywhere near us. We could never afford to bring someone here just for a
show. In order to make the economics of a show work. we must try and find
artists traveling near or through LaSalle-Peru. Up until now most of our shows have been
on weeknights, which are generally less expensive. Recently we have been able to
book several shows on Fridays. Many of the artists have told us it is because
the entertainment market and the economy are so bad. Almost all of our 50 or so
shows were booked with a guaranteed minimum payout versus a percentage of the door whichever
is higher. If a show sells out completely we get to keep 20% of the door. Most
shows we cover the minimum, but do not sell out. We also have to supply hotel rooms,
food and drink. As I am sure it is no suprise, some of these artists can really eat and drink. After these expenses, we are almost always in the hole.
It takes about 6 to 8 man-hours to set up and teardown the
shows. We provide a door person and merchandise seller for the evening which
also adds an expense. This does not cover any of the investment we have in
equipment which is considerable. Without having volunteers like Bernie
Victor, Tom Ptak and a host of others we simply could not do it. With this I
hope you can see how almost every show operates in the red.
 So why do we do it? Number one, I think it creates goodwill towards
the Uptown in the community. Number two, I love live music. Number 3, it's
my favorite hobby and I love meeting these artists.
I remember following Pieta Brown around 7 or 8 years ago.
Tom and Bernie and I would see her in a small place in Iowa or Chicago. They would
say to me "if they can do these shows I think we could too". This
is when the light bulb went off that it might be economically feasible. We don't
make any money on the shows but we do see an obvious increase in bar and food sales
which helps to offset our other expenses. Your purchases throughout the
restaurant, the bar, and artist's merchandise all help to make it successful.
We felt the most important thing in getting good acts was to
treat them right, give them a good sound and appreciative, attentive audience. Thanks
for your part in this. In all my concert travels I would think to myself "what makes a
great place to see a show?" I came up with three things. Intimacy; being close enough to see, hear, and feel
the artist. Comfort; being able sit down, be waited on, have a good drink
selection and even get a snack . Selection; having a variety of types of music,
artists that are in different stages of their careers and musicians that are truly
part of the fabric of American music.
This is my favorite "hobby", bringing this art to
the Illinois Valley, and I hope that we can keep doing it for many years to come, even without
a profit. - Thank You - Ray
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The Garmin Forerunner 405
 It has occurred to me that one of the main restaurant topics that we should have been addressing is "healthy foods". In the future we will make that a topic of interest. To start this topic off, I thought that I would share with you one of my favorite tools in trying to maintain a healthy lifestyle.
People
have referred to the iphone as a "life changing device" and it really
is. Technology is truly amazing. If you exercise I would like to share
another one of those "life changing devices". This is the Garmin
Forerunner 405. In the past I have been the type of person that has usually gotten
involved in the first generation of a technology and was usually disappointed.
I believe this model is now in the 3rd of 4th generation. Mine has performed
flawlessly. This system is best used in a combination of watch/GPS, heart rate
monitor, and foot pod.
GPS
- In the old days with my preferred form of exercise, running, the only two things that you could track were distance and time. I felt like I always had to
stick to my pre measured path to gauge my work out. With this I can walk, hike,
bike, run, or kayak and I always know what my pace, distance, location
and change in elevation are. I no longer have to stick to a predetermined course.
Heart
Rate Monitor - I would always think that people I saw wearing a monitor were a little
goofy. When learning how the system works, I find out that heart rate is the
single most important and easiest to measure as related to your conditioning.
You can exercise too hard and actually damage your conditioning or too easy and
not get the maximum effect from your work out. The software used with the watch
helps you to determine your optimum training heart rate using factors like age,
weight, height, and waking heart rate.
Foot
Pod - Obviously the GPS won't function when you are indoors. It is used in
conjunction with the GPS. It is customized to reflect your individual stride
for the sake of measuring distance on a treadmill for example.
Set
the watch next to your computer once a week and it will suck all the data out
of it. This data automatically is graphed side by side. You see what the hills
do to your heart rate, how much time you spent in your optimum training range
or the relation of pace to heart rate. It constantly tracks 40 different types
of data. Click on a tab and Google Earth will show you everywhere your watch
has been.
You
can probably find this system for under 300$. They have made the watch much
more compact than previous models with it being maybe 25% larger than an
average running watch. I am only scratching the surface of what this watch can
do and how it can help to change your health. - Ray
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Premium Tequila
 I know
when I hear tequila, I think of salt, Cuervo 1800, lime, shudder
and wince as I look up at a friend yelling "Happy Birthday". I
have never really thought of tequila as a spirit that was meant to sip on while sitting back and relaxing. For me, it was always a punishment. In recent years,
people are choosing more and more to take in the flavors of tequila, similar to the way a fine scotch is served ... neat, straight up with no ice. Since 2002, sales of
ultra-premium tequilas have increased by 28%.
Tequila
is made primarily in the area surrounding the city of Tequila, Mexico where the
soil is particularly well suited for growing the blue agave plant.
There are 5 categories of tequila.
Blanco
- (or silver) is
clear, un-aged and bottled immediately after distillation.
Oro
- (or gold)
is blanco tequila blended with aged tequilas and often with caramel coloring as
to resemble aged tequila.
Reposado - is aged less than a
year in oak barrels.
Anejo - is aged a minimum of
1 year but no more than 3 in oak barrels.
Extra Anejo -
is aged a minimum of 3 years in oak barrels.
Blanco
is harsher with the bold flavors of the distilled agave, while reposado and
aņejo are smoother, subtler, and more complex. As with other spirits that are
aged in casks, tequila takes on the flavors of the wood, while the harshness of
the alcohol mellows.
We
carry the widest variety of ultra- premium tequilas in the area. Cazadores Reposado Corralejo Reposado El Mayor Reposado El Corazon Reposado Patron, both Anejo and Blanco Don Julio, both Anejo and Blanco Chinaco, both Gold and Blanco. Sauza Commemorative Hornitos Herradura Blanco Try
something new and sip on a tequila, drinking a little at a time
instead of "shooting" it. You'll be surprised how mellow it can be. - Jimmy
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- Conway Cup Oysters
- Shrooms
- BLT Chop Salad
- Grilled Mahi Mahi with Strawberry Mango Chutney
- Inside Out Salmon Ravioli
- Applewood Smoked Half Chicken with Rootbeer BBQ Sauce
- Maple Glazed Tri Color Carrots
- White Chocolate Raspberry Mousse Torte
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Grape Vine Smoked Half Chicken with Rootbeer BBQ Sauce
Yes, grapevines are real wood with trunks that reach up to seven inches
in diameter. They burn down to chunky embers that send up a nutty,
slightly sweet smoke. Aficionados like the subtler notes added to the
food - less overpowering than those lent by hickory or mesquite. Alternatively, one can add
grapevine chips, plain or soaked in wine, beer, tea or fruit juices, to
a charcoal or gas fire. On our menu this week is a
Half chicken, smoked with wild grape vine chips and roasted with a rootbeer bbq sauce. |
Moon Report

The Full Sturgeon Moon - Wednesday August 5th 7:55 PM
Full moon
names date back to Native Americans. The tribes kept track of the seasons by giving distinctive names
to each recurring full moon. Their names were applied to the entire month in
which each occurred. There was some variation in the moon names, but in
general, the same ones were current throughout the tribes.
European
settlers followed that custom and created some of their own names. Since the
lunar month is only 29 days long on the average, the full Moon dates shift from
year to year.
The fishing
tribes are given credit for the naming of this month's moon, since sturgeon, a
large fish of the Great Lakes and other major bodies of water, were most readily caught during
this month.
A few tribes
knew it as the Full Red Moon because, as the moon rises, it appears reddish
through a sultry haze.
It
was also called the Green Corn Moon or Grain Moon.
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