|
|
|
|
|
|
| Around the Midwest |
Music Lovers Need Daytrotterby RayThe first I ever heard of Daytrotter was after the Everybodyfields
played here. Jill Andrews had set up an early morning session in Rock
Island to record for Daytrotter. Having a gig in Madison that night the
band was not happy about it. After signing up for Daytrotter's email
list I noticed that they had the most amazing assortment of artists passing
through their studios. What really struck me was the quality of the
recordings of their sessions. Their mission is to capture the artists as
they sounded on that day and on that tour, with out over-processing,
over-dubbing and over-thinking. The results are really amazing.
The list of artists includes names like Kris Kristofferson, Carly Simon, Bon Iver and some that have played here at Playlist Theater like Everybody Fields and William Elliot Whitmore.
Daytrotter Sketch of Kristofferson
 | What's even more amazing is that it
is free! I don't know how they do it. Each session includes a bio
on the artist as well as a sketch just as they appeared that day. These recordings are done in Rock
Island while the artist is touring somewhere in
the mid-west. You can listen easily on your computer and with a little
techno savvy you even get them moved over to your MP3 player. If you join
their email list you get an update of who they added to the sessions
that week.
About Daytrotter
|
Around the Industry
|
Food Paparazzi
by Kris
 We are always on the look out for what is the next up and coming food trend in order to keep our menu fresh and stay up with the changing times. However, while doing some research I found that one of the newest "food fads" really has nothing to do with eating the food. It seems that in many metro areas the newest craze is Food Photography. As surprised as I was to come upon this information the first thing that came to mind was .... why? Mostly because we are always taking pictures of food for this newsletter and other marketing venues and it can be the most frustrating process I can think of. Just when you think you have taken the perfect picture that will not only the show great looks of the dish, but also convey the crispness of the lettuce or the moistness of the fish, all hopes are dashed when you actually see the photo on screen. It seems that it is never what you thought it was going to be. Taking a cue from Twitter and
Facebook cultures, serious foodies and casual consumers alike are using
digital technology to document each bite, then sharing or swapping the
pictures online. It seems that with the new "food paparazzi" craze (this is what Chefs have call them) no morsel is too minor. Flickr, the photo-sharing Web site,
has seen the number of pictures tagged as "food" jump from about half a
million in 2008 to more than 6 million today, according to company
officials. In the group "I Ate This" on Flickr's site, nearly
20,000 people have uploaded more than 307,000 images of their latest
meals, from a 7-Eleven hot dog smeared with mustard to the butter dish
at a Michelin three-star restaurant. "I'm sharing my experiences with my friends," said Hong Pham, 33, a
radiologist who runs the food blog Ravenous Couple. "Why shouldn't I
share what inspires me?" Even camera manufacturers are
joining the trend. Nikon, Olympus and Sony sell cameras that offer
"cuisine" or "food" settings, which adjust to enhance colors and
textures on close-ups. I have seen many times when people take a photo of someones' birthday cake or maybe a celebratory cocktail toast, however, we have yet to see this new fad take shape locally. Accordingly, it is not just as simple as taking a photo. It seems that this craze also has it's draw backs. Maitre d's regularly face diners demanding to be moved away from
camera flashes and the sound of firing shutters. Waiters find themselves
tongue-tied as customers thrust voice recorders at them to capture a
recitation of each course. Some chefs have had enough. In many cases, these restaurants have started to put limitations on the paparazzi by allowing only non-flash photography in. Chef's and owners walk a fine line, finding themselves torn between being flattered
by the public's enthusiasm and aggravated over the effect the
picture-taking is having on the restaurant's operations. One customer recently booked a reservation for two but
requested a table for four to accommodate the tripod for his camera. Each
shot takes time, and those delays add up. "I
have people waiting in our lobby for their table, and there's not a
thing we can do about it." one chef commented. Ravenous Couple Blog Page |
| Playlist Theater |
New Show Announcement - Roy Davis, August 13th by Ray This will be Roy's second appearance at Playlist Theater. Last time he was here it was "Roy Davis and the Dregs". He has a new CD being released and a new lineup. "The band is a slightly different lineup. No drums, we're
more of a string band
these days, upright bass, banjo, acoustic, and a multi-instrumentalist
(pedal steel, electric
guitar). It's a cool arrangement for my new tunes." per Roy. Click the link below to see and hear a a video of his new line up and an unreleased tune. Tickets will be on sale Friday May7th at 6 pm. Roy Davis You Tube VideoRoy's My Space |
| More Foraging |
Dandelionsby Ray 
The other day a spring time memory came back to me about how some of the
elders in my life would prepare a dandelion salad on a somewhat regular
basis this time of year. I get a kick out of food heritage. What we ate, why we ate it
and how was it prepared.
I tried to research some of the history behind
this and I started to realize that it was not ethnic, but most of where
this dish came from must have been necessity. Some of it might have been
because of the depression, some from lack of refrigerated shipping and
some of it might just be because it was the first fresh thing you could
go out and pick in the spring after the winter months of eating canned and dried
goods. With all of the food options we have available to us today it
becomes very easy to forget about simple foods like this.
My memory of dandelions are a soft textured lettuce with a very
slight bitterness served with a lemony light vinaigrette and chopped
egg. My research brought me to many different recipes. I also happened
across a a video of a 94 year old woman showing how she would prepare
them (see link below). This is right up my alley.
Dandelions are
a leaf crop. They are highly nutritious, high in vitamin
A,
vitamin C, and iron, as well as many other vitamins and minerals.
Dandelions are higher in potassium than bananas.
They are
perhaps one of the most nutritious vegetables you can eat..... or
drink.
Speaking of drink, dandelion tea or "coffee" is a beverage enjoyed
by many.
In addition, the list of medicinal ails treated with dandelions is
rather
large and broad to say nothing of dandelion wine.
Gathering your own
salad is such a lovely way of connecting to the
natural world. Pick several handfuls of those spring
dandelion greens from an unfertilized lawn for free. Those narrow,
jagged green leaves that grow from the ground in a circular pattern
around the stem of the dandelion are the greens. The tiny ones
taste better and are easier to chew. They are best before the flowers
bloom.
We have some organic dandelions on order
for this week so please watch for our specials
Dandelion Video
|
Around The Valley
| High School Proms
By Jimmy
 The weekends during the end of April into early May are Senior Proms
for our area high schools. This day has
become the most anticipated event amongst teenagers. From the moment
they reach high school, girls are talking about the big day four years down
the road. We all remember our senior proms. Doesn't it seem like it was
just yesterday? Times have changed over the course of the years that
have transformed this day into an extravagant high school experience. Although
proms today are a fashionable, glamorous integral part of the high
school experience with everything from stretch limos, live bands, kings
and queens and most importantly the dress, they have not always been
this elaborate. The word prom is short for promenade. Promenade means
the beginning to an immensely important
social event. Historians
believe proms may have existed at colleges as early as the late 1800s. A journal
entry from a male student at Amherst College in 1894 was found
referencing an
invitation to a prom at the neighboring Smith College for
women. Early proms were a time of firsts; the first adult social
event for teenagers,
the first time taking the family car , the first real
dress-up affair, and so forth. It was a fancy description for an
ordinary senior class dance. Over time, high school proms have emerged
from the popularity of upper-class balls in high society
where girls in white dresses and white gloves would be proudly
escorted into a grand hall for their official introduction to the social
dating scene. The 1950's saw the transition from high school
gymnasiums to fancy hotel ball rooms or country club settings. With the
high profile, came increased competition
amongst teens. The all want to have the best dress, the best mode of
transportation, and the best looking date. Competition for the
prom
court also intensified, as the designation of "prom queen" became an
important distinction of popularity. In a way, prom became the pinnacle
event of a high school student's life. Today, many parents spend
more than $500 on the dress, accessories and hair. It has gotten out of
control. I don't want to know what it will be like 13 years down the
road when my daughter attends her senior prom. I am sure,
across the street, the Tri- City Frock shop (as seen displaying dresses
in photo above) has been busy the the last few months with girls
looking for that special dress. I know hair salons in downtown La Salle
such as Studio 718, Lucious Moi, Hairs What's Happening and Exposures
will be quite a stressful place this Saturday. Although,
with students now attending dinners and dances at local halls and
country clubs instead of dining with us, we usually have a few hosts,
bussers
or
dishwashers each year that stop in prior to prom, just to show us how nicely
dressed they can be. We hope all seniors have fun and be safe this
weekend. Your senior prom will be a night you will always
remember. |
| On Our Special | |
Baynes Sound Oysters on the Half Shell
Seared Tuna
Panini - Herb Roasted Leg of Lamb, Kalamata Olive Tapenade, Feta Cheese Spread
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
Fresh Strawberries with Sugar Glazed Mascarpone
|
Win a Free Lunch
|
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. How many bubbles does the average bottle of Champagne contain?
2. What creamy sauce was created in 1654 by a fishery investor to make dried cod taste better to a snubbing French palate?
3. What did an inflexible diner waitress refuse to hold from Jack Nicholson's sandwich order in "Five Easy Pieces"?
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. As of 2006, how many
countries are McDonald's restaurants located in? 118
2. What country
has a tradition of all-male, private gastronomic societies that cook
some of the country's finest dishes? Spain
3. What Joey Dee song,
named for an herb, started a 1960's dance craze? Peppermint Twist
This weeks winner of the free lunch ...
|
|
|
|
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
|
You can read all of our past UPtown UPdates by clicking the link below.
UPtown UPdate Archives |
|
|
Email Policy
|
Uptown respects your privacy and will not sell or distribute your personal information.
|
|
|
|
