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| Around the Music World
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In Memory Of
by Kris
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As involved as we are in the music world, we felt
that we would be remiss if we did not do something to honor the
passing of two men who have both been very influential, each in their
own way, to the music world. Les Paul and Jim Dickinson passed away
within 2 days of each other this past week.
Les Paul
For me Les Paul has been a household name, I guess that comes from
being a "boomer" However, many of my co-workers looked at me with
confusion when I mentioned his passing. Questions of "Who is Les Paul?"
flew all around me. Granted this comes from a group that are at an age where they could be my grandchildren (that hurt just to say it) but for
someone who has had the influence that he has had on the music world,
not to have his name even recognized by this generation is sad to say
the least. In an effort to keep this as brief as possible I thought that I would just
hit on a few of the highlights of his life...
1941: invents the first solidbody electric guitar.
1947: The technique of multitracking is introduced to the world when
Les Paul releases his first eight-track recordings.
1952: Significantly for
the future of rock and roll, the release of the the
gold-top solid body electric guitar that bears his name. Gibson's Les
Paul Standard went on to become one of the most popular of all models
of electric guitar.
1954: Les Paul commissions Ampex to build the first eight-track tape
recorder. It features a head, designed by Paul, that can record or play
back tracks. Paul's "Sel-Sync" design
becomes the industry standard for 30 years.
1978: inducted into the Grammy Hall of Fame.
1988: inducted into the Rock and Roll Hall
of Fame
2005: inducted into the National Inventors Hall of Fame.
2007: A film documentary entitled "Chasing Sound: Les Paul at 90"
debuts.
2008: Les Paul is honored as the 2008 American Music Master,
part of the Rock and
Roll Hall of Fame and Museum's annual series.
The list of musicians associated with the Gibson Les Paul include Jeff
Beck, Eric Clapton,
Chet Atkins, Duane Allman, Mike Bloomfield, Eddie Van Halen,
Jimmy Page and many others. Led Zeppelin's Jimmy Page once wrote of
Paul, "He's the
man who started everything. He's just a genius." While sharing a stage
with Paul, Eddie Van Halen
once told him, "Without the things you've done, I wouldn't be able to
do half the things I do."
Les Paul and Chet Atkins on Guitar
Jim
Dickinson 
Dickinson recorded what has been called the last great record on the Sun
label,
"Cadillac Man" playing piano
and singing lead. In the late 1960s, Dickinson joined with fellow Memphis
musicians and became known as the "Dixie Flyers." They contracted
to ATLANTIC RECORDS as the house band backing such artists as Aretha
Franklin, Sam & Dave, Jerry Jeff Walker, and Carmen McCrae.
Dickinson also played piano on The Rolling Stones' hit Wild
Horses.
In the 1970s he became known as a producer.
He has produced Willy DeVille, Green
on Red, Mojo Nixon, The Replacements, Tav Falco's Panther Burns, and Screamin' Jay Hawkins, among many
others. He has also worked with Ry
Cooder
and Big Star. Dickinson played on Bob Dylan's TIME OUT OF MIND, 1998's
Grammy winning Record of the Year. - Bob
Dylan said ,"If you've got Dickinson, you don't need anybody else."
He toured with Arlo Guthrie after recording "City of New
Orleans."
Dickinson spent the '70s and '80s developing the notorious and
mysterious Mudboy and the Neutrons, Memphis super group,collaborating
with Ry Cooder on motion picture scoring (PARIS, TEXAS; THE BORDER,
CROSSROADS, THE LONG RIDERS), and touring Europe twice with Ry Cooder
and Jim Keltner.
Honored
by local NARAS chapter with the Board of Director's Governor's
Award in 1992, Jim Dickinson won Producer of the Year seven times
before retiring his name from the competition.
Jim Dickinson also produced Amy LaVere who will be performing here on
August 28th. Click the link below to see an interview with Dickinson
about Amy.
Jim Dickinson on Amy LaVere
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| The Business
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Independents vs Chains - 85% to 12% in 40 Years
by Ray
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 Over my many years in the restaurant
business here in the Illinois Valley I have had customers repeatedly ask me "what
is so special about this community?" I would usually supply an inquisitive look
and they would proceed. "How come there are some many good restaurants
here?" They would proceed and spout something like "I travel on
business and there is no other communities of your size that has the independent
restaurant and hospitality choices that yours does." Although many people
that live here would disagree, I really believe this to be true. We have so many
great small independent family and ethnic restaurants. You could also apply
this to many other type independent businesses in our area.
Almost every independent
business person has to someday face competition from a chain or franchise.
Recently another chain broke ground that will compete with us for your "meal
away from home" dollars. We won't mention them because they already have such an advantage
over us independents in name recognition, marketing campaigns and buying power
that they don't need any help.
While I support honest competition,
I almost never patronize chains of any type. Most of the time I don't
like the value, the service, or the originality. My fear is that someday if we
are not careful there will be 8 restaurants, 2 home improvement stores and
maybe 4 other chains throughout our country. I was recently reading a business
article about when you chose an independent business over a chain 3 to 4
times more of your dollars stay in the community. A startling statistic is that in 1970 independent restaurants held 85% of the market share and today they hold only 12%. A major shift in American culture.
Our area has so much to offer.
I hope the Illinois Valley never loses this asset. The next time you spend your
money at an independent really consider the value to you and your community and
not just the bottom line price. When someone asks for a recommendation don't
send them to a chain. Help preserve the fabric of the Illinois Valley.
An article on Chains vs Independents and in interesting summary of the last 40 years
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On Our Menu
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Crab Rangoon
by Jimmy
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 Crab
rangoon is consistently the #1 selling appetizer we have on our menu.
Although the crab rangoon has been around for at least 50 years, ours
originated in 1985 and has been the same recipe ever since. They are hand made
by our staff every day. Here you can see one
of the steps in the process. Egg wontons are stuffed with our secret crab and
cream cheese filling and folded into their signature triangular shape. The
rangoon is a popular appetizer in American
Chinese restaurants. It is not an authentic Chinese dish because cream cheese
is essentially non- existent in actual Chinese cooking. |
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On Special This Week
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Fresh Mozzarella
by Ryan
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 Fresh
mozzarella has been around since 1570, when it was first noted in a cookbook
written by Bartolomea Scappi, a famous Renaissance chef who served in the
Vatican kitchen under Pope Pius the IV and Pius V. Fresh Mozzarella has a
creamy, smooth texture with a mild distinct milk flavor. Shredded
mozzarella or sliced mozzarella from the deli are dryer, less flavorful,
rubbery and are not at all similar to fresh mozzarella.
A
few times throughout the year we take the time to make our own fresh mozzarella
(seen in photo). Since we are entering the time of year when garden
tomatoes start to show, we are currently serving a Caprese Salad.
We serve our Uptown made fresh mozzarella with fresh garden tomatoes,
fresh basil, sea salt, fresh cracked pepper and balsamic vinegar. This is the
ultimate in refreshing summer salads. Available while supplies last.
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Fun Food Facts
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Sap Sago the Oldest Brand Name in the World
by Ray
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Schabziger
or Sap Sago is the one cheese that is a staple, the sixth cheese, on our cheese
sampler. Both of my parents are 100% Swiss and growing up I have fond memories
because this is something we would have pretty regularly.
Sap
Sago is a traditional cheese
exclusively produced in the Canton of Glarus in Switzerland. Schabziger is
made out of the skimmed cow milk and a special kind of herb, blue melilotalso called blue fenugreek. The cones are
then dried for 2 to 6 months. This cheese is almost indestructible even at room
temperature. This resulting cheese is hard, green with a strong flavor and
aroma. It contains less than 3% fat. Schabziger is usually eaten grated, or
mixed with butter to make an herb
spread as it is served on our cheese tray. It has a rich earthy nutty flavor.
Schabziger
was first manufactured by the monks in Glarus, in the 8th century. The exact
specification on how to make this cheese was laid down during a Landsgemeinde in 1463. The cheese also has to bear a stamp of
origin, making it the earliest protected brand. Sap Sago was introduced into New
York pharmacies in the 1800s. The name is a corruption of the word Schabziger
(pronounced similar to "shap-sigeh" in German), though folk etymology has it that
the green herb juice used made to make the cheese was called "sap",
as in tree sap.
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On Our Specials
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Savage Harbour Oysters
Shrooms
Green Goddess Chicken Salad
Caprese Salad
Fusilli Pasta with Baby Squash, Fresh Herbs and Goat Cheese
Applewood Smoked Half Chicken with Rootbeer BBQ Sauce
Maple Glazed Tri Color Carrots
Chocolate Lovin' Spoonful Torte |
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Unadvertised Special - Oyster Bar
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For
your eyes only! In appreciation to you, our customers who subscribe to
our rantings each week, we are offering unadvertised specials. Only
those who receive the UPtown UPdates will be aware of these
special offerings. Each
week we will offer at least one unadvertised special. There is some "fine
print" and they will only be available at certain times. So don't
miss out, treat yourself, you deserve it. Our way of saying "Thanks for
Subscribing."
Fresh Oysters on the Half Shell ... Only $1 each
Fine
print......
All you have to do is go to the bar and order as many as you would like.
Available at the bar only.
Monday, August 24th through Friday, August 28 from 4pm to 6 pm only.
Not available for carry out. |
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Uptown Grill
601 First St.
La Salle, Il 61301
815-224-4545
Mon - Thur 11 am to 10pm - Fri & Sat 11 am to 11 pm
Sun Noon to 10 pm
Uptowngrill.com
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You can read all of our past UPtown UPdates by clicking the link below.
UPtown UPdate Archives |
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