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On Our Menu
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Genuine Louisiana Redfish
by Ray
 I find it interesting how different events and trends effect what we
eat. Back in 1985 one of the trends that started was a method of cooking
called blackening. The fish that started the trend was redfish. I was
already familiar with redfish, also called red drum (not to be confused
with the movie "The Shining"), as we had served it before. It was
definitely on the low end of the fish scale (again no pun intended), as
far as price and reputation. Redfish is not a white meat and has an
oily flesh which lends it's flavor well to blackening, both the cooking
method and the seasoning. A match made in heaven. Back then we put our
own special blackening season together and started selling blackened
redfish. It was a big hit. So much so we had received a letter from the
editor of Gourmet magazine
inquiring about our seasoning recipe. One of their readers had requested
it. We still use the same blackening
seasoning to this day.
 Redfish was such hit in restaurants
the price skyrocketed and in less than a year went up 300%. If we would
have continued to sell it, it would have been the most expensive item on
the menu. This is an example of how we get stuck between a rock and
hard place. The price of a species of fish after it is "discovered"
usually means it become too pricey for us to sell. Chilean sea bass used to
6$ a pound, now it is 25$ Halibut used to be 5$ a pound now it is 20$.
We did not want to stop blackening because I was always pretty proud of
our recipe. Over time we had switched to using several different types of fish
for blackening but none of them I thought we are good as the original
redfish.
Well things have come full circle. We have just made a
great buy on genuine Louisiana Redfish. Whether it is because of
the gulf oil spill and peoples perceptions or just the economy I don't
know. The quality and consistency are as good as I have ever seen, even
dating back to 1985. You'all come on down and get some you hear! It
will also help the the seafood trade on the Gulf Coast. We know they could use some
help.
Blackening Redfish - Our very first cooking video
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Playlist Theater UPdates
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New Bookings
by Kris, Nikki, Kylene
Johnny A. Friday, October 15th $15advance/$18door
 This will be our first instrumental show here at the Uptown Playlist Theater. For those of you who are unfamiliar with Johnny A., he has one of the most eloquent voices in modern music - and he
doesn't sing a note. Instead, he channels joy, love, humor, sadness...
every aspect of the human experience, through his guitar.
His instrumental accomplishments have led to the fact that Gibson guitars introduced
the Johnny A. Signature Model
in 2003, designed from the ground up per Johnny's specs. This was the
first time in 40 years Gibson had done so for an artist and it has
become one of the company's most successful and popular models. Johnny
A.'s Signature Model is featured on Gibson.com as one of the top Five
Iconic Guitars and "sweetest
rides" in the Gibson Shop, along with Signature B.B. King and
Les Paul models.
"Creating an artist signature model guitar is not something we take
lightly. But sometimes a player comes along who is not only a musical
innovator and artist of the highest-caliber, but has innovative ideas
about designing a totally new instrument. And that's Johnny, who just
knocked us off our feet."- Rick Gembar, Gibson Guitars Senior VP
He has shared the stage with B.B. King, Les Paul, Jeff Beck,
JJ Cale, Etta James, Dr. John, Joe Satriani, Peter Frampton, Steve Vai,
George Thorogood, Eric Johnson, Joe Bonamassa, Huey Lewis and the News,
Sonny Landreth, Robben Ford, Monte Montgomery, Duke Robillard and Coco
Montoya, among others. He
eventually chose to become a sideman, playing with such artists as
Bobby
Whitlock, Mingo
Lewis, and J.
Geils Band frontman Peter
Wolf.
"I've never had a guitar lesson, so my approach is entirely natural", Johnny notes. His technique allows him to accent certain notes within
his chords or during a melody line in the same way a traditional soul
singer can push a note to a grittier or higher range for emotional
effect.
One can find Johnny A performing music from many genres including Jazz, Pop/Rock, Instrumental
Rock, Country Blues, and Contemporary
Blues. This is an appropriate follow-up show coming only one week after Lasalle's "Jazz'n the Street" festival.
Wichita Lineman Video
Oh Yeah
Griffin House, Sunday, October 3rd $20
 Yes he's back! This will be our first Sunday night show ever. Griffin will be appearing at Park West in Chicago that Friday night and here on Sunday. Pretty cool, from Park West straight to the Uptown!
As many times as Griffin has been here, there really is no need to explain much about him. As always the show will sell out fast. Because of that, tickets are going on sale immediately. However, we are not taking phone orders until Friday morning for both shows. Immediate sales will be in-person only.
At
Griffin's last
performance here at our Playlist Theater, he debuted his new song "Head
For The Hills" which has been released on video. The video premiered on
"Larry King Live" on June 28th. It's pretty cool that something that
is getting this much media attention was first played here in our little
venue!
There is some pretty cool
stuff happening for Griffin House. Just a few years ago when he started
performing here not many people knew who he was. It's great to have
been part of something when it starts to get this much attention.
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On Special
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Tiramisu
by Ryan
 Tiramisu is one of the most popular Italian desserts. It is essentially a
cake made with coffee, egg
yolk, cocoa, liquor and mascarpone. Usually the dessert is
served in a square cake form. Tiramisu seems like such an age old
tradition, yet there is little evidence of the dessert prior to 1983.
There are claims that the first mention of tiramisu can be linked to a
document in Treviso,
Italy by Guiseppe Di Clemente in 1971. Whatever the claims, it is
agreed that tiramisu is a relatively recent culinary treat.
Lady fingers are a similar to a light sweet sponge cake and shaped
like a
large finger. They are traditionally used in french cuisine and have
been around since the 15th
century when they were created to mark a
visit from the French King.
We decided to put our twist on this
classic Italian dessert. Our batter is poured into a mini trifle glass
and is surrounded by tiny lady
finger biscuits. The lady fingers have been soaked with kahlua
and vanilla. We top our tiramisu with cocoa powder, chocolate shavings
and a black and white chocolate stick.
This is on our menu as this weeks special dessert.
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Around the Industry
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Food Lover Linksby Ray Bar owner's sense of whimsy leads to Twinkie drink - Jimmy is now working on a drink that uses a ho-hoThe
owners of Ward III in New York's TriBeCa neighborhood subscribe to a
school of cocktail thought that prizes whimsy over tradition, writes
Frank Bruni. The bar's
drink menu is broken into ingredient categories
that let guests design their own libations, a concept that sometimes
results in less-than-palatable combinations, such as a recent experiment
involving a Twinkie. Read more ; nytimes.comIn the
kitchen, a life of danger - oh boy! how we know!Burns
and cuts are among the most common -- and the most painful -- parts of
working in a busy restaurant kitchen, writes line cook Scarlett
Lindeman. While restaurant owners have to take major accidents and
illnesses seriously, career kitchen staffers quickly learn to tough out
the smaller daily injuries and get back to the serious business of
cooking. Read more; atlantic.comCalifornia
court rules against restaurants in cancer-warning lawsuit - I think we need a warning sign about
warning signs A
California
appellate court reversed a 2009 decision and ruled against
restaurants in a case brought by a physicians group over allegations
that the chicken-grilling process at several large chains adds a
cancer-causing chemical to the food. The decision stems from a 2008
lawsuit filed by the group against McDonald's,
TGI Friday's, Applebee's,
Chick-fil-A, Chili's and Outback Steakhouse; the action claimed that
state law requires the eateries to post signs warning customers about
the possible presence of the chemical.
Small
towns seek to maintain charm with chain-restaurant bans - This can add to a communities image,
but is it legal?
Springdale,
Utah, population 500, is the latest picturesque town to pass an
ordinance banning "formula" restaurants. Officials in Springdale echo
leaders in small towns across the country that have enacted similar bans
on chain eateries in an effort to maintain the charms that please
residents and lure tourists. Opponents say the laws are
unconstitutional, including an investor group that has filed a lawsuit
to win the right to open Springdale's first Subway. Read more; usatoday
The
10 best new restaurants in America - Always an interesting piece
Bon Appetit says these 10 spots -- from casual places with communal table to high-end, white-tablecloth affairs -- prove that the American restaurant scene is alive and well, and more delicious than ever. Read more; bonappetit magazineChicago
Tribune examines the 10 worst restaurant names- What's in a name?The
Chicago Tribune
has compiled a list of the 10 worst restaurant names in
the country, ranging from the awkward to the unappetizing. The article
explains the story behind the names and some notable reactions. Read more; chicago tribune |
| 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.
 Wienerschnitzel
Every Wednesday after 4pm, we will be serving authentic German
Wienerschnitzel. Served with roasted asparagus, speatzle and veal demi glaze it is
only $11.75.
 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 | |
Lamb Lollipops
Gooseberry Bay Oysters on the Half Shell
Caprese Salad
Grilled Romaine and Jerk Shrimp Salad
Panini Sandwich with Prime Rib, Fontina, Sauteed Red Onion and Crimini Mushrooms
Mexican Club
Sauteed Halibut Cheeks Over Anglehair Pasta
Prawns, Scallops and Crab Cake Combo Platter
Grilled Mako Shark with Pineapple Chutney
Grilled Escolare Steak Served With a Roasted Red Pepper Butter and Sauteed Spinach
Osso Buco over Flageolet Beans with a Sweet Vermouth Veal Demi Glaze
Sauteed Swiss Chard
Lemon Berry Mascarpone Cake
Tiramisu
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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 herb, essential to bernaise sauce, has long, narrow, smooth, dark green leaves and a sweet flavor of spicy licorice?
2. Where on your tongue -the tip, center, or back-will bitter flavors be the most intense?
3. What kind of shank is used to prepare Italian osso buco?
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 vegetable is
known as the "pie plant"? Rhubarb
2. What is a tastevin? A wine-tasting cup (worn by sommeliers on a chain or ribbon around the neck)
3. What rustic French
dessert is traditionally made with a cake or pudding-like batter topped
with cherries? Clafouti
Last weeks winner of the free lunch ... Jimmie Aranda
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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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