|
|
|
|
|
|
Goodbye to Kris Hall
|
We Will Miss You Kris
by Ray
 I have been procrastinating about writing this article for some time. In
July, Kris Hall, the queen buzzard, told me that she was leaving the
flock. We have been very busy training people around here to replace her
in the many things that she did. Knowing someone like you do
after working with them for almost 25 years, she does not want any
articles written about her. She also does not want any long goodbyes. With
this her last week, I could not let it go by with out an
acknowledgment of all she has done for us.
It was 1985, and we had been open for about 7 months. She was hired the day after the Bears won the Super Bowl
and the day the space shuttle blew up. She almost got away from us
because the person that took her application thought she was a bit on
the "cocky side". I have always
believed in "hiring the personality" and during her interview. she
was a personality. Little did I know she would turn into one of my
longest, most trustworthy, and dearest employees.
As the
business grew so did Kris. When I opened my second place, she helped to
run the first one. She was a willing and helpful participant in all of
the major projects over the years, the re-modelings, the
re-configurations and the re-location. We went through computerization,
point of sales systems, learning the office and graphic arts. She made
schedules, booked banquets, did payroll, and was the person that took on
this newsletter. Whatever I threw her way she was not just adequate,
she excelled. It did not matter how much she knew because someone with
her drive can do anything.
Kris was always the one that was
dedicated to doing things the way they were supposed to be done. She was
always firm in her approach but fair at the same time. Some employees liked her, some hated her, but they all respected her. Every
business needs someone near the top like her. Sometimes she would be
the bad cop and other times it was me. I hope Ryan and Jimmy can
appreciate now and into the future how much this means.
She was
the one I gave the keys to when I left on vacation for the first time
and took the reigns when I had my first regular day off. I even had
people ask me if she was the owner. Sometimes they asked if she was my
wife. And sometimes we did fight like man and wife. I think she walked out
on me a couple of times and I even walked out on her once until I
remembered that I owned the place. That is what happens in a restaurant.
The great people get past it.
She was part of my family. The kids
would come down after school when they were little and she would help
crack the homework whip. She helped to guide them through the dangerous years and
turned them into not just good employees but good people as well. She was
at weddings funerals, births and all things in between.
Through the tough times she always had a way of knowing what to say and
when to say it.
Kris has been very busy with a project. My hope is that she will share with all of readers what that is. I
will always help her in anyway I can. Today I happened to notice the
clock in my office. It is one of those things
you look at every day and never pay much attention to. I think the
battery has been dead now for about three years. When I left the Red
Door Inn the employees gave it to me. It says "Times change and we with
time, but not in the ways of friendship". Good Luck Kris. You will
always be part of the Uptown's soul.
By the way Kris, I knew you would never make 25 years.
With respect and admiration, your ex boss. Ray
|
Letters to Kris Hall
|
She Wore Many Hats
by Jimmy
 Kris was very much like a mother to me here at
the Uptown. Both her and Marsha, I will always look to as such. From
homecoming dances to just last week bringing home my 2nd child, they
have been through a lot with me during the past 16 years. I remember
as a young dishwasher spending more time going to Kris as my boss than
Ray. She just seemed to be the one that was running the place. As I
grew up in this business, I was fortunate enough to start my management
career learning from Kris. I am not sure she knew what she was getting
into with me working along side her. I was a 21 year old just coming out
of college, not ever working in the management role. I had always either been a cook
or bartender. What a difference it was taking on that
responsibility. Like Ray mentioned, she was always firm in her approach
but fair at the same time. I made many mistakes over the years and she
was always there to let me know what she thought and what I should have
done in any given situation. Sometimes I did not know if I would ever
get it right, but I looked up to her and always learned from her. To
this day, I try to model my role as manager with characteristics learned
from her. I try to be fair but stern in expecting what needs to be
done out of my employees.
Over the years, I have seen her wear
many hats. Ray mentioned just a few of the jobs that were done around
here by her. Each and every one of them are very important to the daily
operation of this restaurant. She did them and she did them well. Even
if it took sometimes 15 hour days, she made sure the job was done. She
was a very loyal and reliable employee. It is a position that we will
never be able to replace. It will now be
broken up amongst 2, 3 or even more. I too, have shared a lot of
laughs, arguments, tears, and stress over the years while working with
her. I had hoped I could have had her around here for a few more years
to help Ryan and I learn more. I fully appreciate all that she has done.
You were a pleasure to work for and with, Kris. I will always use what I have
learned from you. Thank You and I wish you well.
|
On Our Menu
|
Lamb Lollipops
by Kylene and Nikki
 This week on our menu we are featuring lamb lollipops as an appetizer. This appetizer includes three french trimmed lamb rib chops, served over an arugula salad with quinoa and balsalmic vinaigrette. These delictible little chops are seasoned with cracked black pepper, extra virgin olive oil, and grilled to perfection. While there is only a limited supply, this special should run for the rest of the week, so be sure to come in and try this awesome dish while it lasts.
|
At The Bar
|
Basil Rum Shakeup
by Kylene
 We are featuring a new cocktail this month which is our Basil Rum Shakeup. This refreshing drink is made with fresh basil mixed with Bacardi lite rum and our housemade lemon shakeup. This combination of basil and fresh squeezed lemon juice makes for a cool refreshing summer cocktail.
The recipe is as follows:
-3 or 4 nice, fresh basil leaves
-muddle to bring out the basil flavor
-add 2 oz. of Bacardi lite rum
-2 heaping spoons of bar foamer sugar
-fill 3/4 of a 14oz. glass with water
-shake (hence the shake-up)
-pour over ice
-garnish with a fresh basil sprig and lemon
|
Around Downtown
|
Men's Emporium
by Kylene
 After
being vacant for the past several years, the former LaSalle National
Bank building at 105 Marquette Street will once again lay claim to a
thriving downtown enterprise. The Men's Emporium has recently opened their doors to the public. Business hours will be Monday through Friday from 9a.m.-5p.m., and on Saturdays from 9a.m.-4p.m.
Employees Marianne Cosimi and Kathy Walter are the friendly faces behind the doors of this inviting new shop for men. Marianne was with the Emporium for Men on Fourth Street in Peru for 18 years. You can also see Teri Bochtler at the store one day a week as she was also at the Peru location for 10 years. Customers will find many similarities to the Peru store and those similarities are completely on purpose. The idea behind this was to stay true to the brands that their customers know and have grown used to seeing over the years. I think that the hands on customer service at the Men's Emporium is what will separate them from the rest. The friendly women at the store mentioned to me that they take pride in that they have come to remember not only the faces of their regular customers, but also their sizes, their personal style, and also what they have bought in the past whether it may be a suit or a just pair of jeans. No matter what the sale, their customers can look forward to pretty much having their very own personal shopper to help them make the right fashion choices.
Inside the Men's Emporium, one can find quality name brand clothing, including suits by Hart Shaffner and Marx and many more. HSN is a Chicago based clothing company that has been manufacturing fine quality men's suits since 1911. This spring, the store will be featuring a new sportswear line by Joseph Abboud in affiliation with HSN, not to mention their awesome selection of Maui Jim polarized sunglasses for both men and women. With both
regular and french cuffed shirts available, one can include some color in a fall and winter wardrobe with a Thomas Dean sweater or button down shirt. No two ties are the same at the Men's Emporium as HSN and Ted Baker offer an exquisite line of men's ties. Some other
popular brands include Tommy Bahama, Austin Reed, Alex Cannon, Cutter
& Buck, True Grit, Thomas Dean, Golden Bear, Enro, and other premium brands. In addition to specialty clothing,
Men's Emporium will showcase a wide selection of fine cigars.
Being
that the Men's Emporium building is over 100 years old, it was important for the
designers to keep the integrity of the building while remodeling because the building itself is part of the history of downtown LaSalle. One
would have to see this impressive remodel for themselves to appreciate
exactly what that integrity involves. For example, all of the tables and
countertops have been refurbished to serve as shelving and storage for
the clothing. The dressing rooms were actually the safety deposit box
rooms and the old vault doors are kept open for customers to have a look
inside. I thought that this was pretty neat, as the vault was the
first thing that I noticed during my first visit to the store. A large mural
of LaSalle and Marquette serves as the focal point inside the store,
which I found to be rather interesting as it offers historical value to
the business as well. All of the photos inside the Emporium are also
historical of the LaSalle-Peru area. The original marble was cleaned
and polished and adds a very unique and sheek look. I just loved the
feel of the store from the moment that I walked in that it was designed to look somewhat like a
"men's club." I have to say that my visit to the Men's Emporium was
nothing less than pleasant with it's classy, cool look and very warm
welcome. The impressive restoration alone of this historical building
offers something for men that other men's stores do not and that is
ambiance. This new business, in my opinion, greatly contributes to making the downtown area nothing less than inviting. This fall, be sure to plan a day of shopping downtown and dining at Uptown.
|
At the UPtown
|
Your Very Own House Account
by Ryan
 A service we have that we feel we don't utilize enough is our house account feature. When
you have a house account with us there are several things we do that
can benefit you. We will send you a statement at the end of each month
and we can include copies of all your bills if you so desire. How
our house account feature works is, once approved, your server will
bring your ticket to you at the end of your meal and we have you legibly
sign your name on the ticket. You can also leave your server a tip in
the same manner you would a credit card. How nice would it be to take a
group of friends or business clients out for a meal and have the
prestige of signing the ticket at the table in front of everyone. Over the course of the last several months the rates the credit card companies
are charging for interchange swipe
fees is approaching 3%. This is one of the highest costs we incur each
month and it just continues to rise. Cash receipts continue to decline
to near 30% and credit card receipts
account for nearly 70% of all our business transactions. Some
restaurants are going as far as not accepting credit cards and
installing ATM machines
in their restaurants for customers to retrieve cash. If there is a way
to avoid not accepting credit cards and decreasing this cost, opening a
house account to businesses and regular customers, such as those
receiving this newsletter, it's an obvious avenue for us to explore. If
there is any interest in starting a house account with us, just ask for
a
house account credit application, we will have you fill one out with
all of your pertinent information and get an account set-up for you. We
can bring you the bill, sign your ticket and be on your way. You don't
even have to wait for us to bring you back that copy of your credit card receipt.
NY post article about restaurants that have stopped accepting credit cards. Read More ; nypost.com
How much money do interchange swipe fees really generate? Read More ; truecostofcredit
Would you dine at a restaurant that did not accept credit cards. Take the vote. Read More ; eatocracy.cnn.com
|
|
Dog Days of Summer
by Jimmy
 I am sure that everyone has heard the term the "dog days of summer". Yes, we use this term quite a bit around this time of year to refer to the hot, hot days near the end of the summer season.
Each day seems to drag on and you just can't wait for the fall. But
where exactly did this term come from? According to the dictionary, the
dog days are the hottest, most sultry days of summer.
They usually fall from the beginning of July through the first few
weeks of September. It is also defined as a time period that is very hot
or stagnant or marked by dull lack of progress. This year I can
definitely say we all had to feel it. From mid-July through late August this year, we experienced just that. I don't know about all of you but this
summer I really did not feel like doing anything outside, unless it
had to
do with being in the water. It was so hot and humid, it made you want
to stay indoors in the cool air conditioning. It even felt that way as early as 8 or 9 A.M. I give respect to those people that have to work in this heat outdoors.
The
name comes from ancient Roman belief that Sirius, also called the Dog
Star, in close proximity to the sun was responsible for the hot weather.
They considered Sirius to be the "Dog Star" because it is the brightest star in the constellation Canis Major, or Large Dog. Sirius is also the brightest star in the night sky. In fact, it is so bright that the ancient Romans thought
that the earth received heat from it. The time of year when this
star rises and sets in conjunction with the sun is the hottest part of
the summer. In turn, the heat radiating from the sun is doubled.
Although I would much rather have nice warm weather than a snowy day in January, I think that I can speak for us all when saying I'm looking forward to welcoming the fall season.
|
Around the Industry
|
Food Lover Linksby Ray How Anthony Bourdain -- and a sandwich -- saved a struggling Chicago eatery - Check out what Anthony Bourdain calls the best sandwich in America, and it is in Chicago.Chicago's
Silver Palm restaurant was on the verge of closing when celebrity chef
Anthony Bourdain discovered the diner and fell in love with a massive
sandwich created by Dan Palm. Bourdain's televised swoon over the Three
Little Pigs sandwich -- a deep-fried breaded pork cutlet, smoked ham,
bacon and melted Gruyere cheese, topped with two fried eggs and served
on a brioche bun -- began paying off in new business the next day. The
TV attention not only saved the Silver Palm but also made it possible
for the Palm brothers to open a new Chicago bar. Read More ; chicagotribune.comU.S. restaurants starved for business - Almost all of them are independentsThe number of restaurants operating nationwide
dropped this year for the first time in more than a decade, a survey
shows, with California accounting for almost a third of the losses. Read more ; latimes.comArtisan butchers perfect nose-to-tail trade - Artisans butchers?Some
foodies question whether the word "artisan" has been overused when
applied to butchers, rendering the term meaningless, writes food blogger
Michael Ruhlman. Still, those in the trade know the word applies to
butchers who constantly hone their craft along with their knives, and
find ways to make creative use of most if not all of the animals they
turn into food. Read more ; ruhlman.com
Food stylists aim for more realistic photos - How do they get that food to look so good?
A
host of food trends, from the ever-growing popularity of culinary TV
shows to the movements toward local, organic and artisan ingredients,
are driving a shift by food stylists and photographers. These days,
carefully assembled shots without a crumb in sight are out, along with
many of the techniques used to create the appearance of perfection,
replaced by natural lighting and "messy" plates. Read more ; online.wsj.com
|
| 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, spaetzel 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!
|
| On Our Special | |
Lamb Lollipops
Gooseberry Bay Oysters on the Half Shell
Caprese Salad
Grilled Romaine and Jerk Shrimp Salad
Panini Sandwich with Manchango and Tillamook Cheddar with Fresh Garden Tomatoes
Mexican Club
Sauteed Halibut Cheeks Over Anglehair Pasta
Prawns, Scallops and Crab Cake Combo Platter
Broiled Escolare Steak Served With a Roasted Red Pepper Butter and Sauteed Spinach
Osso Buco over Flageolet Beans with a Sweet Vermouth Veal Demi Glaze
Roasted Cauliflower
|
Win a Free Lunch
|
Foodie Fight Free Lunch Contest
by Jimmy
 As
many of you know we have had trivia cards at the bar called "Foodie
Fight" for a few years now. We see many customers pick up a card and quiz each other while
having a cocktail or two. We have even seen larger groups getting in on
it and even forming their own game show right at the bar. In the
beginning of 2010, we have even added the "Foodie Fight" to this
newsletter in order to get people more involved with the Uptown. I must
say, it is very interesting to see how many people play, where they are
from and the different answers we get.
Each week in the newsletter we ask 3
questions from the Foodie Fight cards. We (Uptown newsletter writers, managers and Ray) are first quizzed on
the questions in our proofreading session when putting the newsletter
together. There are times even Ray only knows 1 or 2 out of the 3 and he
has been in the restaurant industry for 35 years. (He says he does not
look them up on the Internet though) I have to admit, I am lucky to be
able to answer 1 of them each week we do it.
After the
newsletter gets sent to all of our subscribers, there is usually several
incoming emails with answers within the first 10 minutes. We have a
solid group of 15-20 players each week that I love to see "who gets it
in first". It is almost as if they are waiting for it. I see it as
people looking forward to hear from us and be able to play. Throwing in a
complimentary free lunch gift certificate to the winner, is always an
added incentive is it not? Although we get a lot of early responses,
not all of them include all of the right answers. Sometimes people
submit more than one answer. We determine the correct answers by what it
reads on the card here at the Uptown. There are some gray areas
in how the answers are submitted, but we feel we try to be as fair as
possible. Sometimes there are hours before the correct answer comes in.
There are even times where nobody gets it the first day it is out. I
would say overall we receive about 50 or more answers each week to this
competition.
Another interesting area of the foodie fight is
finding out how far away from LaSalle some people live that subscribe to
our newsletter. We have had winners that live only a few blocks away,
some from Ottawa, Peoria
and even Tuscon, Arizona. I love it that people have stopped in and
dined with us and have become a part of our newsletter family, or those
that have subscribed through reference from a friend because of an
interesting article they may
have read.
I hope others get more involved with the foodie
fight, you never know, you may learn something. I do almost every week.
Otherwise, come on in and have a drink, study the cards, test
each other and have fun. Good Luck!
1. What herb can taste like soap to a person with a particular saliva enzyme?
2. What has contributed to ocean pollution, habitat destruction, and loss of food sources for wild fish?
3. What has the highest sugar content of all vegetables and comes in varieties that are red, purple, white, gold, or striped?
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 herb, essential to bernaise sauce, has long, narrow, smooth, dark green leaves and a sweet flavor of spicy licorice? Terragon
2. Where on your tongue -the tip, center, or back-will bitter flavors be the most intense? The back
3. What kind of shank is used to prepare Italian osso buco? Veal Shank
Last weeks winner of the free lunch ... Brooke Fairchild
|
|
|
|
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.
|
|
|
|
