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| Lent Special |
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Mixed Grill Trio by Ryan |  During lent we
are offering a mixed grill seafood trio.
The trio consists of 4oz
portions of
Salmon with basil cream sauce,
Whitefish Parmesan with lemon caper butter
Lobster with drawn butter
All of this for under $20.
Great food doesn't always have to be expensive! |
Behind the Bar
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New Additions to the Our Wine List by Jimmy |  The time had come to review our wine list and find which areas we needed additions. With that came another of our infamous Saturday night wine tastings. This past tasting, we sampled some amazing wines. Our outline for choosing wines includes: - Number of wines on our list
- Ratio of reds vs whites
- Origin
- Ratings
- Pricing
Listed below are the "new" wines on our list. Some of which have
scored high ratings in Wine Spectator or Wine Enthusiast. We feel these
are all great wines for you to try the next time you are in.
Wines by both glass or bottle.....
Leese- Fitch Chardonnay, California , 07 - Leese- Fitch is part of the wine company "TOG" (The Other Guys). They are members of the renowned Sebastiani wine family. This wine label is named after Jacob Leese and Henry Fitch, brothers-in-law to General Mariano Vallejo, the founder of the town of Sonoma.
J.H Selbach Reisling, Mosel River Valley, 08- The Mosel River Valley is located in Germany. This river valley is renowned for its perfect growing conditions for the reisling grape. Selbach pronounced "Sell-Bach" is claimed by the German government to be a "True German Reisling". You find it rare that a government would get involved in wine and labeling it for their country. 
The following wines are available only by the bottle. However remember, if
there is any portion of the bottle left. We have "wine doggie bags" to
take the unfinished portion home.
Barnard Griffin Fume Blanc, Columbia Valley, 08- pronounced "Foo-may". Fume blanc is synonymous to Sauvignon Blanc. During the 1970's sauvignon blancs were receiving a bad rap because they were overly sweet and lacked texture. Robert Mondavi, another renowned wine family, decided to change the wine a bit in making it less sweet. With the change, he chose the name Fume Blanc. Barnard Griffin is a small winery located in Columbia Valley, Washington. We may add this to our glass list as a special summer wine.
Leitz Dragonstone Reisling, Germany, 08- pronounced "lights" This wine was rated by Robert Parker as one of the Worlds Greatest Wine Values receiving 90 points.
Fuente Elvira Verdejo, Spain, 07 - This Spanish wine pronounced "vair- day- yo" is being found more and more in Tapas style restaurants. It is a medium to full bodied white wine. In doing a little research about this type of grape, I found the following interesting. These grapes are usually harvested at night. The grapes enter the cellar at lower temperatures, resulting in less oxidation or browning of the juice.
Oberon Cabernet Sauvignon, Napa, 07 - pronounced just like the beer "oh-brr-on" however not affiliated at all. Napa Valley produces very good cabernets. This wine was rated Best California Cabernet under $20.00 by the New York Times.
Leese-Fitch Pinot Noir, California, 08- from the same winery as the chardonnay above. We felt this California pinot noir was excellent for the price. Thus adding a less expensive pinot noir for those to choose from. Quality is still very good though.
 Cycles Falcon Zinfandel, California, 06 - This was added pretty much because our zinfandel selection was lacking. Cycles winery has this logo to the right. It portrays a nude woman on a bicycle. The winery has come under great pressure to change this logo. Believe it or not, the wine is actually banned in the state of Alabama over this issue because they say it is pornographic.
Cortijo Tinto Rioja, Spain, 08 - pronounced "core-tee-yo" "ree-oh-ha" A rioja is to Spain as pinot noir is to the US. It is not a cheap wine. It takes special care to grow this grape and it is hard to find any that are affordable to pour by the glass that are good. It received Robert Parker as one of the Worlds Greatest Wine Values receiving 89 points.
Glatzer Blaufrankisch, Austria, 07 - pronounced "glat-zer" Please do not confuse this with a wine that we have currently on the list Glaetzer Bishop Shiraz- They are not the same company. Also, I would like to point out that this is from AUSTRIA, not Australia. This is pronounced "blough-frank- ish". This wine is for those people looking for interesting red wines. It is a medium bodied red wine with a lot of spice. Our salesman says you get a cross of a sangiovese with a pinot noir. |
| In The Industry |
Life lessons from working in a restaurant
By Ryan
Those of us that have ever spent time working in a restaurant are all too familiar with the phrase, "Everyone should work in a restaurant for at least two weeks!" The reasons behind this are tenfold and those of us that have experienced it, know every single reason why. There are many great experiences and lessons that one can take away from spending time in the restaurant industry. One of the great things about it is building relationships with customers and employees. Getting to know people on a first name basis, their spouses names, their children, their friends, their likes and dislikes. Especially in a small town where you see your customers outside of the restaurant and are simply able to say hello and where your employees become your friends.
Then, there's the other side of it. Being in this business is a lot of work, a lot of hours and it can be a strain on one's personal life. Add in the "nightmare customer" (as it's referred to in restaurant lingo) scenario's and the high stress level of working during a rush while taking care of 20 people and dealing with some less than cooperative co-workers at any given time, it's enough to put one over the edge. Precisely the reason that approximately 250,000 restaurant workers a year put in their "two-week" notice.
 There are articles and books all over that recall the experiences of bartenders or waiters and most of these books are accurate depictions of what it truly is like. I highly recommend reading any of them. There are stories that are told that you couldn't possibly believe as true..........but if you've never worked in a restaurant, you'd be surprised! Through it all, you are forced to learn how to deal with people, how to manage your skills and how to work well with others. I found a list of traits that one waiter said he learned from his time working in the restaurant industry and felt that all were pretty much spot on. Below I shared my comments on where I stood with the authors thoughts.
1.) Organization: I think we have a wonderful staff that handles themselves well in most any situation. Amen!
2.) Time Management: Absolutely, without a doubt!
3.) Teamwork: It won't be 20 minutes here, our staff makes every effort not to allow this, but he is on to something. You want to serve 300 degree plates, don't anger the cook.
4.) Problem Solving: Sometimes you just do what you need to get through it and sort out all the rest later.
5.) Multi-tasking: Again, our servers won't get more than 6-7 tables, we'll stop seating at that point, but multi-tasking is key and I've witnessed the tears.
6.) People Skills: A little extreme, but specific servers are requested all the time.
7.) Conflict Resolution: I've learned that quite brutally, some are just better than others at this.
8.) Sales and Promotions: Anytime someone orders Vodka and is not asked "which kind," a mistake is being made for everyone involved.
9.) Cash-Handling: The things they don't know at times can be mind boggling, but they all know this one!
10.) Basic Accounting: I think this teaches responsibility first and foremost. If you screw up, it's on you. Nobody is going to come and bail you out.
11.) Staff Scheduling: This isn't the easiest thing to do, but with a little juggling, most any situation can be handled. Our staff is very accommodating.
12.) Perseverance: Just like the favorite saying of Joseph Kennedy, father of John F. Kennedy............"When the going gets tough, the tough get going!"
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| Around the Food Industry |
By Jimmy
 Doesn't it seem that every year you grow your garden, you always have an abundance of tomatoes within a months time? They all seem to ripen around the same time and you have more than you know what to do with. Some people make spaghetti or pizza sauce, some can them, but it just seems that so many of them fall off the plant, rot and are thrown a way. Today, you would wish you had them. Believe it or not, the United States is now facing a tomato shortage at this time of year. The cold weather in Florida and the constant rain in the California growing areas have kept the pickers out of the fields. The high demand with low supply has caused a desperate situation. The crops have inconsistent sizes, quality problems and lack of numbers. The packing companies have not seen a shortage of this magnitude since 1990. To compare, last year they were 68 cents per pound and a few weeks ago they were $1.35 per pound. Double! Some restaurants in bigger cities are only putting tomatoes on their sandwiches upon request.
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| Food at the Movie |
Oscar Parties, 82nd Academy Awards, Sunday, March 7, 2010.
By Kris
As in any celebration, there is always the food and drink that makes the event. Oscar night is no different. Of course Oscar night is at the top of the "food chain" in presentation, creativity, ingredients and taste. On both coasts there are many parties and events on Oscar night. Here are the highlights from the Official Academy Awards parties from both coasts. 
West CoastFor the 16th consecutive year, master chef Wolfgang Puck has been selected by the Academy of Motion Picture Arts and Sciences to create the menu for the Governors Ball."The Governors Ball is a celebration of artistry and achieving your dreams," said Puck. "Our art is on the plate for everyone to savor and enjoy. We cast star-quality ingredients and keep the focus on flavor." Wolfgang Puck Catering will serve the Academy's 1,500 Ball guests, which will include Oscar winners, nominees, presenters and telecast participants.The menu created by Puck includes a new twist on classic entrées, signature dishes such as smoked salmon Oscars, and the chef's garden spring vegetable salad as well as pastry chef Sherry Yard's gold-dusted chocolate Oscars.
Tray Passed Hors d'Oeuvres............
Tempura Shrimp and Lobster
Mini Kobe Burgers with Aged Cheddar Remoulade
Wasabi Pea Crusted Crab Cake with Mando and Thai Basil
Smoked Salmon Pizza with Caviar and Dill Creme
Black Truffle & Ricotta Cheese Pizza
Vegetable Spring Rolls with Sweet & Spicy Dipping Sauce
Chicken Pot Stickers with Ginger Black Vinegar Dipping Sauce
Dinner............
House Smoked Salmon, Potato Galette, Creme Fraiche and Baby Greens with Butler-passed Warm Brioche
Chicken Pot Pie with Yukon Gold Potatoes, Baby Heirloom Vegetables and Homemade Pastry Crust
Dessert......
L'Etoile de Oscar
Bakes Alaska with Espresso Glace, Guittard L'Etoile du Nord Chocolate Sorbet and Toasted Meringue
Wolf Gang Puck Oscar Video
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 East Coast
82nd Academy Awards New York Oscar Party at the Palace Hotel. The menu was created by GILT Restaurant Executive Chef Justin Bogle and GILT Executive Pastry Chef David Carmichael.
Every one of the 10 dishes was inspired by the 10 nominees for Best Picture.
"Inglourious Basterds" - Hiramasa and Blood Orange Ceviche
Citrus-marinated yellowtail kingfish - served cold, of course ... like revenge!
"A Serious Man" - Matzo Balls With Roasted Chicken Consommé
"Comfort food for the soul" - a dish that could help cure the trials and tribulations in any man's life.
"The Blind Side" - Mississippi-Style Corn Fritters
From the campus of Ole Miss to Baltimore, Hollywood and New York, diners everywhere would be eager to tackle this inspired take on a Southern classic.
"An Education" - ... In Beets - Raw, Roasted and Frozen
Candy Cane Beets, Roasted Golden Beets and a Beet Sorbet
Chef Bogle's salad trifecta featuring three preparations of this not-so-square root.
"The Hurt Locker" - Foie Gras Bomb - Coco-Curry, Passion Fruit, Peanut
A truly explosive dish that mixes sweet and savory - delicious to defuse!
"District 9" - Alaskan Spot Prawns
Saffron Escebeche, Cauliflower, Smoked Raisin, Capers
Culinary artistry meets science fiction fantasy in this zesty "alien" twist on a seafood delicacy.
"Up In the Air" - Long Island Pekin Duck
Watercress, Rutabaga, Kimichi, Puffed Sesame
This high-flying dish will be served on a convenient yet elegant "tray" .. only visually resembles airline food!
"Avatar" - Inverted Blueberry Pie
An out-of-this-world sculpted 3-D visionary construction using blueberry juice, vanilla-scented whipped cream, cinnamon and more.
"Precious" - A Sapphire-Colored Chocolate Truffle
Chef Carmichael adapts his signature chocolate confection for the occasion with a striking new jewel tint and creamy pecan flavor.
"Up" - Raspberry, Passion Fruit and Cassis Pate de Fruit Balloons - Three different colored balloons floating on a pastillage string.
A romantic, lighter-than-air treat to provide the evening's final "lift off."
Photos of Nominee Dishes
So, take in an early movie, maybe even on of the nominees, and then dinner with us. Of course, we won't be serving gold-dusted chocolate Oscars or separate dishes in honor of each nominee, but you will enjoy a great meal while watching the awards with us.
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Win a Free Lunch
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Foodie Fight Free Lunch Contest
by Kris
 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!
In honor of the Oscars, this weeks questions are all based on food in the movies.....
1. In what 1945 movie musical does the character Melissa Frake exclaim, "I've got the most a woman can get in life!" upon winning a blue ribbon for her mincemeat?
2. What film, about a French chef in pre-Soviet Georgia, was nominated for the Academy Award for best Foreign Film in 1966?
3. What 1963 film, starring Albert Finney, is notable for its sensual eating scenes?
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.
Last Week questions and answers....
1. In what
state was the Toll House Inn, where Ruth Wakefield invented the
chocolate chip cookies in 1937, located....... Massachusetts
2. What kind of flour
is used to make the thin East Indian bread called pappadam?.....Lentil
3. What
is schmaltz? .......Rendered
chicken fat
This weeks winner of the free lunch ... James Anderson at 6:42pm
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| Lent Specials |
Guinness Battered Fish and chips $9.75
Homemade Tortelacci $15.50
White Wine Cream Sauce
Fish Tacos $9.75
Soft flour tortilla shells with battered whitefish, red cabbage, fresh mango black bean salsa and avocado lime sour cream.
Fajita Fridays $20
Fajita Fridays will take a little bit of a twist during lent as we will be serving your choice of our usual chicken fajitas or a lent option of shrimp fajitas. As always, Fajitas for two, served with a 64 oz pitcher of margaritas.
Mixed Seafood Grill $19.75
4 ounce lobster tail, whitefish parma, grilled salmon.
Served with a trio of sauces. We will be serving these "Lent Specials" all day, every Friday during lent.
Who said you had to give up all of the good stuff for Lent?
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| On Our Special |
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Stuffed Jalapenos with Crab Meat and Cream Cheese
Pizza Caprese
Tatamagouche Oysters on the Half Shell
Panini - Imported French Madrange Ham with Brie and Honey Mango Spread
Chicken Waldorf Salad
Proscuitto Stuffed Chicken Breast over Fettucini Alfredo
Three Meat Lasagna with Spinach and Goat Cheese
Lobster and Roasted Corn Risotto
Thai Peanut Catfish
Three Way Filet, Applewood Bacon Wrapped Filets of Beef, Pork and Lamb
Honey Dijon Glazed Infused Chicken Breasts
Roasted Cauliflower Parmesan
Margarita Mousse Torte
Chambord Mascarpone Jumbo Cupcake
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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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Alejandro Escovedo
Martin Zellar
