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On Special This Week |
Green Goddess Saladby Ray Some classics never go out of style. I remember in the early70s, when I
was twelve years old making the Green Goddess dressing at the Red Door Inn.
This predecessor to Ranch
dressing with it's creamy texture and herby flavor was one of the
favorites that gradually fell from favor and has almost disappeared.
Recently it seems like it has been making a come back. This week we are
offering a Green Goddess
salad with freshly grilled chicken breast, warm fresh baked croutons,
kalamata olives, celery and grape tomatoes all tossed with romaine, napa cabbage and Green Goddess dressing.
A little
history about this classic
salad dressing. It
is credited as having been created by
a Scotsman,William Archer (1856-1924) as a tribute to an English actor, George Arliss (1868-1946),
who was appearing in San
Francisco in a stage play entitled "The Green Goddess". Arliss, a prominent stage star, was staying at The Palace Hotel during the run of the play in 1923. In preparation for a banquet in Arliss's honor, the
Executive Chef of the hotel, Philippe Roemer, created a totally
original salad dressing with an assortment of finely chopped green herbs
which subtly suggest the name of the play. The dressing, especially
delicious with the seafood for
which San Francisco is famous, is regarded as the hotel's signature
salad dressing and for decades has been served in the hotel's
magnificent Garden Court Restaurant.
Today it is most often served with
the Dungeness Crab Salad
and is the number one selling item at lunch time at the Garden Court. It has also
been adopted by cooks all over the world who enjoy its distinctive
flavor and intriguing name. Arliss went on to
repeat his performance in a film version of the play and received an
Academy Award nomination for the role. In a rarity in Hollywood
history, he lost to himself in another role that same year (1930) when
he played the legendary British prime minister, Benjamin Disraeli.
The
original - or classic -- recipe for the salad dressing always includes
the following ingredients in
one form or another: anchovies, mayonnaise, vinegar, green onion,
garlic, parsley, tarragon and chives. Sometimes the anchovies are in
the form of anchovy paste,
and often the tarragon flavor comes from tarragon vinegar. Some cooks
add sour cream,
others substitute yogurt. It is now often prepared in a blender or food
processor. Sometimes it is served as a dressing for steamed
artichokes or as a sauce over broiled fish. |
Secretary's Week, Almost over! |
Still time for Lunch or a Gift Card
by Kris It seems to be the the norm these days to procrastinate on these Hallmark Holidays. However, don't stress, there's still time to treat your right hand assistant to lunch. You know, it's a week long holiday after all. Make your reservations now or just click the link below to purchase a gift card on line. It can't be any easier than that. Order Uptown Gift Cards Here |
Behind the Bar |
Leinenkugels Berry Weissby Jimmy After a 2 year absence from our beer list, Berry Weiss is
back on tap! I recently had a few customers that frequently dine here,
come to me asking if we would ever bring this unique, fruity, summer
favorite back to our beer list. I had come to think that not many people
were still interested in this beer because not long ago they started to
produce it year round. I thought everyone had gotten their fill of it,
and it was no longer interesting. You have to admit (or again it may
just be me) it seems to have gotten sweeter than in the original few
years it was produced. I guess nothing says the spring/summer season is
upon on like Berry
Weiss on draft.
Although being produced year round,
we will stick with only featuring it in the warmer months, so come on in and get it. The
refreshing, fruity favor with its distinct red color has made it famous.
Berry
Weiss has been brewed at Jacob Leinenkugel's Brewery in Chippewa
Falls, Wisconsin, using pale and wheat malts, cluster hops and flavored
with loganberry, elderberry and blackberries since 1994. The origin of the name
Wisconsin is Ojibwan. To the Ojibwa, Wisconsin means the gathering of
waters. It was the waters of the Chippewa River, Duncan Creek and the
Big Eddy Springs where Jacob built his brewery in 1867. It took 125
years and five generations of Leinenkugels to get to this refreshing
summer treat. |
Playlist Theater |
Jeffrey Foucault Show UPdateby RayAndy Friedman and Anna Marini, Uptown Hostess
 | Jeffrey Foucault with
Andy Friedman played to a sold out house this past Friday. Now
I realize Andy might not be every ones cup of tea with his sharp,
caustic, & retrospective lyrics. Referred to as the hillbilly Leonard Cohen, his newest
CD "Taken Man" was listed by the Associated Press as one of the 6 most
overlooked CDs of 2009 along side Chuck Prophet and Tom Waits. He also told us that he never
even picked up a guitar until 4 years ago. It sounds like Andy has many
different artistic projects in the works along with a future tour with
Jim Avett, the father of the one of my favorites, The Avett Brothers. Andy also
sold prints from illustrations he has done for the New Yorker and
several other major publications. Jeffrey was very happy with our
listening room and
especially with the audience, many times telling us that there just are
not many places like ours left. He also paid me one of the nicest
compliments I have yet to receive while he was on stage. It was very
interesting to hear about some of his musical evolution and of the Carpe
in Fort Atkinson Wisconsin Andy and Jeffrey did perform several
songs together but my favorite, "I
Don't Want to Die Like Andy
Kaufman" was not amongst them. I lobbied pretty hard to
get Redbird (Jeffrey Foucault, Kristy Delmhorst, and Peter Mulvey) here for a Christmas show being
they all come home for the holidays. Hopefully, we can work one out. Andy
and Jeffrey have been close personal friends for quite some time. It
sure seemed like they had a good time. |
More Foraging |
False Morelsby Ray "There are old mushroom eaters and there are bold mushroom
eaters, but there are no old bold mushroom
eaters"Most morels are easily identified but there
are several "false" varieties. I have never come across any of these
but here are a couple of links to videos to help mushroom hunters
distinguish these varieties. I guess it is the next best thing to having an
80 year aunt to go mushroom hunting with. Remember, when in
doubt throw it out! Morel Mushroom InfoFalse Morels |
Yet Another Holiday
| Earth Day By Ray
 Earth Day is here. As a
business owner I fully realize that we, I, have a much larger earthly
footprint than most people. Not only is it responsible citizenry, but it
is also an economic necessity to be "green". With all the political diatribe
and misleading information out there it is really hard for someone
like me to make those responsible decisions. Too often we are
faced with choices that sounds "green", but in every day practice just do
not work. A couple of examples might be the lower water usage toilets
that were mandated by law in the nineties. Ask any male that is my age
how many times more he has to flush and do the math. Or how about
reports that I have read that say it takes a gallon and half of gasoline to make
one gallon of ethanol. One of the choices that directly effects us in the restaurant industry, is
the paper vs plastic argument. While biodegradability is an issue,
everything that I have ever read has said it is cleaner and overall less
harmful to the environment to produce plastic. Where are the truths? I
know enough to know when I don't know enough. It would be really helpful
to a business owner if we had a fair and honestsource that we could refer
to in order to understand the pros and cons of the many environment effecting
decisions we have to make. Unfortunately, I don't know of any. One thing that we do, for both economic and environmental reasons, is to
strictly monitor our utility usage. We input a few
pieces of information each month, like number of days, average
temperature, therms used, electricity used and the cost into a spread
sheet. With this we can figure out if the fluctuations in our utility
costs are because of rate changes or us being more efficient. We also do
this with our water bill. Many times it has helped us to
notice a malfunctioning piece of equipment, water leaks and other
things that do and don't save energy. Several years ago when we had to
replace our roof. We did so with a "green" roof. Our "green" roof was actually a white vinyl one that would
supposedly save 10 to 20 percent off of our air
conditioning costs because of it
reflectivity. A year after that we replaced two of our older air
conditioners with more efficient ones. After the promises of great
increases in efficiency we notice zero savings. (
See link below to our utility usage) Feel free to use this as a
template for your home or business. We are also diligent about
our monthly cleaning of our refrigerator and air conditioning coils. This is probably the
single most import thing you can do to save electricity. Uptown's Utility Spreadsheet |
Menu Items To Get To Know |
Portobello Mushroomsby Jimmy All year long, unlike the morel season that is soon
approaching, the portobello mushroom is a very versatile mushroom we use
on our
menu. We grill it, fry it, sautee it, serve as a sandwich, on top of a
steak, in a fajita or even as a salad topping. The
portobello is simply a full grown crimini mushroom. Once the little brown
crimini grows up to be about 4" - 6" in diameter he is deemed to be a
portobello. They have a characteristic
meaty
texture, that gets better the longer the mushrooms are cooked.
The exact origin of the portobello is still unknown
but here
are a few of the main theories. 1. It was named after Portobello Road
in London which has many high end antique shops and other fashionable
establishments. 2. It was named after a T.V. show called Portobello. 3.
The portobello in Northern Italy is called "cappellone" which means "big
hat". Do any of these make sense to you? If anyone
knows the true meaning, please let me know. In doing a little more research, I found that the
portobello is actually good for you. They are rich in potassium, essential
amino acids, vitamin B and protein. They are also low in
calories and fat free. Next time you are in and want to try something
different, check out our menu. We do quite a bit with it. We recommend
the Grilled Portobello Sandwhich, topped with swiss and asiago cheese with
lettuce, tomato and alfalfa
sprouts on a wheat kaiser
roll. |
Moon Report
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Full Pink Moonby Kris April 28th at 8:18AM Full Pink Moon.This name came from the herb
moss pink, or wild ground phlox, which is one of the earliest widespread
flowers of the spring. Other names for this month's celestial body include the Full Sprouting
Grass Moon, the Egg Moon, and among coastal tribes the Full Fish Moon,
because this was the time that the shad swam upstream to spawn. |
On Our Special |
Peacock Cove Oysters on the Half Shell Pizza Caprese Seared Tuna Panini - Imported Black Forest Ham, Manchego Cheese and Garlic Aioli
Green Goddess Salad Top Sirloin and Sauteed Mushrooms and Jack Daniels Demi Glaze Braised Osso Buco Broiled Great Lakes Whitefish with Lemon Almond Crust
Shrimp, Pea and Mushroom Blend Pasta Creamed Swiss Chard Key Lime Cheese Cake Fresh Strawberries with Sugar Glazed Mascarpone Chocolate Flourless Mousse Torte
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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!
1. As of 2006, how many countries are McDonald's restaurants located in?
2. What country has a tradition of all-male, private gastronomic societies that cook some of the country's finest dishes?
3. What Joey Dee song, named for an herb, started a 1960's dance craze?
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. How many twists does
it usually take to remove the wire cage from a sparkling-wine cork? Six
2.
What New York Times food editor, starting in 1957, established the one
to four star restaurant review scale? Craig Claiborne
3. What university
documents 50 centuries of food and cooking in its Culinary Archives
Museum? Johnson & Wales University, Providence, Rhode Island
This weeks winner of the free lunch ... No Winner
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Playlist Theater |
Tickets on sale now.
Upcoming Shows
Martin Zellar Friday April 30th
SOLD OUT!
Griffin House Friday June 4th
Tickets on Sale Soon - Please don't call us, watch your email box for the first announcement.
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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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