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Our Newest Staff Member Has Arrived!
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Emersyn Rose Anderes
by Ray
 After a lengthy delay, especially for Alexis Anderes, we would like to
announce the addition of the newest member of our staff.
Emersyn
Rose Anderes arrived at 11:24am Tuesday, July 27th. She weighed in at 8 pounds, 8 ounces and is 21 inches long.
Emersyn is the
beginning of the next generation on both the
Barto and Anderes sides of our family.
Congratulations
Ryan and Alexis!
Two very proud Great Grandpas!
Four generations of the Barto Family.
Four generations of the Anderes Family.
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More Family UPdates
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Rene Anderes
by Ray
 I would also like to
announce the first member of our family with letters after their name. On June 11th our daughter Rene recently graduated after a
year long internship at the University of Iowa to complete her
registered dietitian certification. She
is currently studying for the exam that will allow her to add the letters R.D.
(Registered Dietitian) after her name. How
many
restaurants have a registered dietitian in the fold?  Rene will be
working locally as she has accepted a position at
Illinois Valley Community Hospital as a Clinical Dietitian.  It
was a big week for Rene. She and boyfriend Mike Ficek are big outdoor activists. They are pictured here on a bike outing in Lake Tahoe. After graduation she and Mike took a hike
through the back country of Yosemite National Park.  After hiking up the
famed "cables" Mike took advantage of the moment (and the view) and
proposed. They were engaged on the top of Half Dome. We are
proud to
welcome Mike as yet another addition to the family.
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New Parents and Grandparents
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Congratulations Ryan and Alexis and Ray and Rita
by Kris
 New Parents
We all welcome both Ryan and Alexis to parenthood, where the scales constantly tip ever so slightly between pain and pleasure. There's that cute little grin that she'll give you, but your not quite sure if she's smiling at you because she loves you or if she's laughing at you because she just filled her diaper.
The sleepless nights when you sit and rock her while she cries for some mysterious reason that you can't figure out, but then the perfect moment when she finally falls asleep and it's just you and her alone in your own little world.
Cherish it all, because one day you'll blink and she'll be grabbing the car keys on her way out the door and you'll wonder " how the heck did that happen?"
New Grandparents
Well, the inevitable has
happened! Ray and Rita are now proud grandparents. Even though they
were dragged kicking and screaming into the "Grandparent Club" they could
not be more happy or proud. It's been 24 hours now and Ray still can't
wipe the smile off of his face and we are all taking advantage of his
current demeanor!
As a veteran grandparent, I just wanted to welcome
them to the club. Being a grandparent is similar to being the CEO of AIG! You get huge bonuses without having any responsibilities. You get to spoil them rotten and send them home. Dad says no, Grandpa will take care of it. Christmas time really changes. Sorry Ryan and Alexis, but all that great stuff you used to get, now goes to Emersyn. Get ready because you're in for the ride of your life. Remember, the best part of parenthood is being a grandparent. Enjoy!
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Red Door UPdates
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Reunion
By Ray
 With
the expectancy of his new great-granddaughter this week my father
made an appearance in town.
 This
past Monday many of his long time
employees from the Red
Door Inn got together for a reunion and to sample our Monday night Steak
Diane Special. I
was very nervous
since we are selling this as "Victor Approved and I wanted to make it
official.  Kurt Boche made a personal appearance (minus his signature lederhosen) sang, played guitar and
worked his magic.  Many long time (and short time) employees and friends gathered to reminisce and
a great time was had
by all. |
Around the Valley
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The Animal Whisperer
By Ray
I am a dog lover! To me there are some breeds that have an amazing,
almost human like, quality. I recently saw these pictures in the Bureau County Republican
and felt like I had to share them. Zoey belongs to Kate Sargeson of Lake Thunderbird.
She submitted several pictures of her
8-year-old Belgian German Shepard. Zoey has a hobby of bringing home
friends. Besides her deer, ground hog
and racoon friends pictured here, she also likes squirrels and owls.
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Around the Food Industry
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Kale
By Jimmy
 Kale has been proclaimed the "King of
Greens". Kale is
a leafy form of cabbage that is either green or purple in color
and where the central leaves do not form a head. It is considered to be
closer to wild cabbage than most domesticated forms. You may soon find it
somewhere on our menu. Why did it get the label as the "King"? Well, it
is celebrated among the produce world by farmers and chefs alike. Kale
is easy to grow, very versatile and durable. It can be used in
vegetarian dishes or in classic Old World recipes. Kale is available throughout the year. Starting from early spring
all the way up until about mid winter, these greens can tolerate both
heat and frost. They say it actually tastes sweeter and more flavorful
after being exposed to a frost. Most of you may have only experienced
kale in its rubbery stage as a garnish to a main course, as to dress up
the plate. However, there are many different ways to prepare kale into
flavorful texture to the actual meal. Briefly cooked, it can assume
nearly every nationality. Up until the Middle Ages, it was one of the
most common green vegetables in all of Europe.
Here are a few
suggestions:
A dressing of sesame oil, soy sauce and sesame seeds
over kale falls along the lines of a Japanese dish.
Garlic, lemon olive oil make kale more
Italian antipasto.
Braise kale until tender and serve with a splash
of balsamic vinegar with grape
tomatoes.
Caldo
Verde, a hearty classic Portugese soup
with kale, paprika and spicy sausage.
In Ireland, kale is mixed
with mashed potatoes to make the traditional dish Colcannon.
As you
can see, there are many things that can be done with kale. It is good
for you too. It is considered to be a highly nutritious vegetable with
powerful antioxidant properties and considered to be an
ant-inflammatory. It contains generous amounts of vitamins C and K and
is rich in calcium.
More and more restaurants are finding ways
to use this versatile, durable product. Just wait, you will probably
find us using it in some form or another soon.
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| Not Your "Everyday" Specials |
 Friday Nights, Seafood Mixed Grill
It
includes
a 4 oz lobster tail with
drawn butter, 4 oz salmon filet with basil
cream and 4 oz whitefish parmesan with lemon caper
butter. All for only $19.75
Monday Nights, Steak Diane
Every Monday after 4 pm, we will be serving Steak Diane for $13.75. This will be just like the Red Door Inn. With Victor's stamp of approval.
 Sunday, All Day,
Sizzling Sunday Fajita and Margaritas
You
get a chicken
fajita for two with a 64 ounce pitcher of margaritas for only $20! Imagine this on a Sunday afternoon on the patio or at a sidewalk table
with the sunshine and a nice breeze! No, your not in Cabo, but it sure
feels like it!
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| On Our Special | |
Tatamagouche Oysters on the Half Shell
Panko Breaded Fried Zucchini
Almond and Roasted Red Pepper Hummus for Two
Panini Sandwich with Raisin River Ham, White Cheddar Cheese and Caramelized Onions
BBQ Meatloaf Sandwich
Smokey Salemville Blue Cheese and Heirloom Tomatoes with Wedged Butter Lettuce
10 oz Lobster Tail with Chipotle Dill Corn on the Cob
Grilled Mahi Mahi with a Dried Cherry and Toasted Pecan Crust
Breaded Boneless Chicken Breast Stuffed with Raisin River Ham and Fontina Cheese
Spicy Shrimp, Arugula, Fava Beans and Whole Wheat Spaghetti
Steamed Broccoli with Tillamook Cheddar Cheese
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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. What restaurant is the setting for the I Love Lucy episode "L.A. at Last, " where starstruck Lucy embarrasses herself by gawking at actor William Holden?
2. What Spanish dish is traditionally cooked outdoors, over a fire, in a wide, shallow, two-handled pan?
3. What square-shaped, long-strand pasta is traditionally cut on a frame strung with wire, like a guitar?
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.
Participants are eligible to win a limit of 3 times a year.
Last Week questions and answers....
1. What candies, at a
very low humidity, spark in the dark when broken? Wintergreen Necco wafers or Lifesavers
2.
How many guests will a 9-by-13 inch cake serve? 12 Servings
3. What Irish dramatist
and Nobel Prize winner said, "there is no love sincerer than the love
of food"? George Bernard Shaw
Last weeks winner of the free lunch ... Fred and Gina Steele
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| Playlist Theater | |
Tickets on sale now.
Upcoming Shows
 Roy Davis
Friday
August 13th
Tickets on sale now
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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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