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January 13, 2010
Around the Industry
Priciest Foods .....and why they cost so much.
by Jenny Heagy

It's amazing the delicacies nature can produce, and what's even more amazing is how much humans will pay to eat them! Some of the most expensive foods are also the most ridiculous. For anyone who has seen the movie "Bucket List" I am sure that you are familiar with the Kopi Luwak coffee that is made from digested coffee beans and most everyone knows what a good caviar or champagne goes for.  Here are a few familiar and not so familiar of the priciest foods available.

truffleMore expensive than any other food, let alone any other fungus, the white truffle stands at the top of the expensive-food chain. These gems are so expensive because of their rarity and because truffle hunters rely on luck and pigs to find them. White truffles can cost up to $2,700 per pound.


goddess teaThe name of this tea means "Iron Goddess of Mercy" -- a name befitting the most expensive tea in the world. Found in China, this type of Oolong can cost up to $15 cup and $3000 per kilo! This tea is so expensive because its flavor increases with repeated brewing.


saffronIt takes an entire football field of saffron flowers to provide a pound of the spice, making saffron the most delicate and expensive spice out there. Saffron is found in most grocery stores and although it is expensive, only a few strands are needed to make a yummy saffron risotto.


moose cheeseHere's another strange one. Cheese made from moose milk can cost up to $500/lb! This milk is so expensive because it only comes from specialized moose farms in Sweden.

On Special
Wagyu Burger
by Kris

wagyu burgerThere are all kinds of stories about these imperial cattle from Japan that are massaged, fed on beer and then sold at astronomical prices in Tokyo's top restaurants.  These are not just folklore. The Japanese have devoted  extraordinary care and attention to the rearing of this unusual breed of cattle, focusing on the quality rather than the quantity of their beef. The result is the 'caviar of beef'.

Wagyu meat has taken the US by storm, with New Yorkers begging for Wagyu burgers. New York's famous steak-house, Old Homestead in Manhattan now serves Wagyu burgers at a whopping price of  $41. (Not on our menu!)

Wagyu refers to several breeds of cattle genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat as well as more
omega-3 and omega-6 fatty acids than typical beef.

Wagyu meat is striking because of its wonderful marbling which results in a never-before-experienced succulence that sends the taste buds reeling. The fat in the meat has more monounsaturated fats and melts at room temperature which makes Wagyu beef suitable as part of a lower-cholesterol diet.  Latest research from Pennsylvania State University shows that Wagyu beef can actually help to reduce cholesterol levels.

We are serving our Wagyu Burger on a Challa roll with Salemville Bleu cheese, caramelized onions, fresh fried sweet potato chips and spicy ketchup. 
Snow Days
La Salle Street Crews
by Kris

snow plow whteI just wanted to take a moment to say "Thank You" to the LaSalle street crew.   Living  "across the pond" in Putnam County and driving into work every day I have the opportunity to see the condition of streets in several communities after a snow storm.  I have to say that LaSalle is the best at getting out quickly and keeping the streets the clearest.  I know that by saying this I have not made many friends in the "other" communities, however, it is a fact.  Many times this is a major factor in our decision making process on snow days.  As we stated in last weeks newsletter we make every effort to stay open no matter what the weather brings. 

The condition of our streets has a major impact on our business, if people cannot get to us it doesn't do us any good to open.  I am sure that I speak for all of the other merchants in downtown LaSalle when I say that we can always count on the LaSalle crew to take care of the situation.  Kudos guys, keep up the good work.

Around the Valley
Eagle Watch Weekend
by Jimmy
eaglesThe Illinois River Valley has become home to numerous bald eagles during the cold winter months. Although on the endangered species list from 1967 until 1995, more and more of these birds seem to find their way every year to our area to build nests in the trees and prey on fish in the Illinois River near Starved Rock.  So much, that the Illinois Audobon Society hosts an annual Eagle Watch weekend on January 23rd and 24th from 9:00 a.m. to 5 p.m. It includes lectures and exhibits at the Starved Rock lodge on these and other birds of prey.

Guests are invited to view from the Veranda, the riverfront, Eagle Cliff and The Illinois Waterway visitor center to best catch a glimpse of our nations bird. Last year alone, more than 70 eagles were spotted on this weekend.

Plan a trip to the Starved Rock area to catch a glimpse of them in their winter retreat and then come join us for lunch or dinner.
At the Bar
Foodie Fight

foodie fightAs many of you know we have trivia cards at the bar called "Foodie Fight".  We have been doing this for almost a  year and many of our regulars are getting pretty good at it.  So we thought that we would put out a challenge. 

Each week in the newsletter we will ask 3 questions from the Foodie Fight cards.  The first person to email us (see link below) the correct answers to all three questions will receive a complimentary free lunch.  The winner has to have the correct answer for all three questions, no exceptions.  The following week we will publish the correct answers and the winner from the previous week.  So come on in and have a drink, study the cards, test each other and have fun.    Good Luck!

This weeks questions are...

1. What cookbook did Peg Bracken publish in 1960 that was welcomed by dual-career families as a remedy for kitchen guilt?

2. Where on your tongue -the tip, center or back - will flavors have the least intensity.

3. What beloved baking oven was inspired by New York City pretzel vendors and debuted in 1963 in the colors turquoise and yellow?

foodiefight@uptowngrill.com

Fine Print...
You must be the first person to respond with all three correct answers.
The response must go to the email address in the above link.
You must reply within 24 hours from the time the newsletter is published.

Industry Trends
Fried Chicken Finding It's Way Into The City
by Ryan
 
When dining in the Illinois Valley, almost every restaurant you dine at will have fried chicken as a choice on their menu. It's as common around here as cold weather in January. But, in other states and other areas fried chicken is not nearly as common. Which, for all of us that havefried chicken grown up eating fried chicken all of our lives, can be pretty hard to believe.
 
I have an Aunt that lives in San Diego and she can't wait to come back to the Illinois Valley area for some good ol' tavern fried chicken. Believe it or not, you just can't find it on a menu in the San Diego area. So, I was surprised to read in this article, that not only have fried chicken nights started to take off in Chicago, but some places in the city can get $20 a plate for fried chicken! Some restaurants have even gone as far as pairing the fried chicken with champagne. Try doing that next time you bring home that 1/4 light fried chicken.
 
On Our Special
Malpaque Oysters on the Half Shell
Stuffed Roasted Poblano Pepper
Wagyu Beef Burger
Panini - Genoa Salami, Roasted Red Peppers, Provolone Cheese and Pesto Aioli 
Chicken, Brie and Watercress Salad
Broiled Prawns with Roasted Red Pepper Cous Cous
Grilled Escolare
Braised Lamb Shank with Cannellini Beans and Sauteed Broccolini
Smoked Sausage and Roasted Vegetable Penne
Butter Garlic Infused Chicken Breasts
Maple Glazed Carrots
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