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Employee Addition
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Regina Heuer
by Kylene
 As many of you know, a couple weeks ago, the Uptown family bid farewell to Kris Hall, after almost twenty-five years of loyal service and utter devotion to her position as office manager and banquet coordinator. Her resignation opened up a position to which, we at the Uptown, would like to welcome Regina Heuer as our new banquet and office manager
Regina began her career in the restaurant industry as a young girl, as her parents owned three restaurants in the Rockford area. One of these businesses was successful for twenty years. While attending school as an adolescent, she worked on the weekends at the family business, doing everything from dishes to hostessing and waitressing. Her father laid the foundation for Regina. She mentions that she watched her father work long, hard, and dedicated hours and as a result became rather successful in an industry which can be not so accommodating.
As Regina furthered her education, she continued to work in the food and beverage industry. She moved to Peru in 1995 and began working at the Red Door for Victor Anderes, Ray's father. She was employed at the Red Door until Victor sold the building in 2004. "I thought that I knew it all, but boy was I ever wrong," says Regina. She notes that Victor's expertise in the restaurant business was like no other. "He never settled for second best," she adds. Victor helped structure Regina into becoming the leader she is today.
After working for the Red Door for nine years, Regina started her employment at the Grand Bear Resort in Utica when they opened in 2005. She started on the ground floor and within two years she worked her way up to the management position. Due to economic conditions her department closed. She decided to take a year off from the work force to complete her education. Today, she is the newest member of our management team here at the Uptown. It is with great pleasure that we welcome her to the family.
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On Special
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Tuna Poke
by Ryan
 One of the fun things about working in the restaurant industry is
creating or dealing with interesting foods. This week I learned a little
bit about poke, pronounced "PO-KEH," a Hawaiian cuisine that literally
means to slice or cube. A true Hawaiian poke consists of sashimi grade
ahi tuna, hawaiian sea salt,
soy sauce, kukui nut, sesame
oil, limukohu seaweed and hawaiian chile pepper. There are many
variations to the Hawaiian poke, such as the one on our menu this week
which includes sashimi grade tuna, ginger, cashews, daikon, mesculyn
greens, soy sauce and wasabi served with house-made sesame brittle.
Hawaiians
have eaten poke for centuries, but it really wasn't
commercialized until the 1970's. There is a huge poke festival on the
big island of Hawaii that was started in 1992 by master chef Sam Choy.
Over the years the event has turned from a simple poke recipe contest
into a festival with cooking classes, separate divisions for the poke
recipe contest, a golf
tournament with cash and prizes given away that exceed $15,000.
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Playlist Theater Show Updates
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Griffin House and Johnny Aby Ryan
 Well, Griffin House sold out, and he sold out in 2 days
without us having to advertise the show anywhere but this newsletter. We
were nervous with the show being our first ever Sunday night show, but
our fans didn't let us down. We have already started a Griffin House waiting
list for tickets.  Opening for Griffin this time around will
be Tyler James. He
is a 27 year old artist, born on the West Coast and raised in a small
Iowa town. He seems to have a
very strong head on his shoulders. When asked about his new record he
said, "I'm part of a restless generation known
more for its apathy than for
its voice. My songs are about the struggle to find my own
truth." Tyler
has said his influences include Paul Simon and Rainer Maria Rilke. His new album, It Took The Fire, is said to be one
part Classic 70's and one part Memphis soul. Growing up he said he found a
Dylan tape in his sisters pick-up truck and that it, "changed
everything!" Griffin always travels with superb musical
talent, and after listening to Tyler, it's evident he will not
disappoint. Watch a Tyler James Video - YouTubeTo learn
more about Tyler click here - Tyler James Our other October show is Johnny A on Friday, October
15th. This show promises to be, if anything, different from what you
might be accustomed to at the Playlist Theater. This
will be our first instrumental show. 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. Gibson
guitars introduced the Johnny A. Signature Model in 2003,
designed from the ground up per Johnny's specs. Gibson has only done
this for three artists in their history including B.B King and Les Paul. Johnny A and his trio will be
performing a three piece set. The trio that will be performing here is the one featured in this video. Watch Johnny
A and his Trio - YouTubeBorn in Salem, Mass., Johnny's passion for rock, blues
and pop songs
eventually pushed him to learn how to read music. He began
playing for, and with several bands, doing what many musicians do --
make other musicians look good. Desperate to be recognized, he decided
to write his own songs. In his intent, Johnny looked to do what all
great writers aspire to do -- translate their life experience in such a
manner as to have as many people as possible understand him. Johnny's
break
came one October afternoon while appearing on a lunchtime "in studio
concert." The session was one of the most rocking ever and the
switchboard
was lit up big time. This was just the beginning. Keeping in mind that
he doesn't sing a note, all of his musical influences and inspirations
come alive just through the strings of his guitar.
Tickets on sale NOW!For more info on
Johnny A Click Here - Johnny A |
At the Bar
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Hofbrauhaus Munchen Oktoberfest
by Jimmy
 Coming this week on draft is Hofbrauhaus Munchen Oktoberfest beer.
Hofbrauhaus is a state owned brewery that is located in the heart of Munich, Germany. It is
one of the six original Oktoberfest
breweries, dating back to the late 1500's. Oktoberfest is a 16 day
event beginning on September 18th and lasting until the first week of
October. It is the world's largest fair and one of the best festivals in Germany.
Every year over 6 million visitors from all over the world go to Munich
to drink beer, eat sausage and join together in song. Oktoberfest is
famous for its beers in heavy steins, but there is more to the Bavarian
festival; link arms with locals, swing to the Oompha of Bavarian bands,
admire traditional costumes, enjoy hearty food, and get a good helping
of German
hospitality.
Hofbrauhaus is a traditional deep-golden lager with a
creamy malt taste and mild sweetness, finishing with hints of
liquorice and wild honey.
Over the course of the next few weeks, watch for our Oktoberfest meal.
It is always the Illinois Valley's most authentic German fare.
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On Special
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White Sicilian Anchovy
by Kylene
 The newest addition to our appetizer menu, which will be available this
week, is our imported White Sicilian Anchovy dish. Seasoned with fresh cracked black pepper and extra virgin olive oil,
these delectable little treats will be drizzled with aged balsamic
vinegar and served with capers and a lightly pan seared lemon.
Many people do not care much for the traditional anchovy because they have a
pre-misconception of the salty, brown, hairy, oil-packed little guys
that you would find in the canned fish aisle at the grocery store. White
anchovies entail a whole different flavor profile. Although
significantly less salty than processed anchovies, they have been
filleted. This means that they are not hairy. Furthermore, they are not
dessicated by
being packed in salt and oil. Instead, white anchovies are packed in
white wine vinegar and olive oil, which gives them a pleasantly acidic
flavor and, being boneless, they have a texture similar to a soft canned
trout or even pickled herring.
Anchovies, by the way, are very
good for you as they are full of omega 3 fatty acids. Another benefit from eating smaller fish is that they typically have
lower levels of mercury contamination, because predatory fish gain
mercury from they food they eat, in addition to the waters in which they
swim. Also, because they are
small and reproduce rapidly, anchovies are a smart choice if you are
concerned with overfishing
So, I think that we should all give anchovies another
chance. I strongly recommend that you give these typically unlovable
little things an opportunity to prove their worth. You never know what
you may learn about
yourself. I have a feeling that these white Sicilian anchovies will
turn many anchovy haters into anchovy lovers. They are absolutely
delicious!
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Around the Industry
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Food Lover Links by Ray
 Chef serves up Asian carp to save rivers -
How long will it be before you see it on our menu?
Chef Philippe Parola has a passion for creating dishes from fish and other foods that aren't yet commonplace on the plates of U.S. consumers. This time around, he has partnered with an Illinois investor group aimed at popularizing Asian carp, a species whose rapid expansion threatens to choke the state's waterways. The group hopes to open a carp processing plant it says would provide 60 plant jobs, support 20 fishermen and create untold numbers of new restaurant jobs. Read More ; bizjournals.com
Chefs answer the call of the wild -
More about the foraging movement.
A new culinary movement is turning chefs into foragers as they add wild foods to their menus. Under the foraging movement, chefs harvest and prepare foods grown in the wild, such as roots and berries, to take advantage of the purer flavors. Says chef Josh Skenes: "You can't duplicate nature". Read more ; latimes.com
What the Senate's small-business bill means for restaurants -
Is help on the way?
The National Restaurant Association is voicing support for the legislation, saying that it encompasses several pro-business initiatives that would help operators. Read more ; nrn.com
Immigration crackdown steps into the kitchen -
A candid conversation on hiring undocumented workersUntil recently, immigration enforcement had been notoriously lax, with a kind of universal wink at kitchens filled with employees working either off the books or with false documents, government officials and industry experts say. But that is quickly changing, based on the rising number of investigations and the penalties being sought against restaurateurs. Read more ; nytimes.com
French Laundry's gardener advises would-be backyard farmers -
Gardening tips from America's best restaurant Chef Thomas Keller's French Laundry in Yountville, Calif., has made a reputation for its tasting menus that feature produce grown at the eatery's 3-acre spread. Gardener Tucker Taylor reigns over the fields, advising guests who tour the property on how they can create a small piece of the culinary paradise in their own backyards. Read More ; sfgate.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!
 A Lamb Lovers DelightEvery Saturday night after 4pm we will be serving slow roasted herb crusted leg of lamb with mint demi glaze. It will be served with our mashed potato of the day and roasted cauliflower topped with parmesan cheese. $19.50 Prime RibAvailable after 4pm every Friday and Saturday night is our herb crusted prime rib of beef. Our prime rib is slow roasted for several hours in our 1980's alto shaam. It is served with au jus, mushrooms and your choice of side dish.
Available in 12oz $18.75 or 16oz $21.75 |
| On Special This Week | |
White Sicilian Anchovies
Tuna Poke
Blackberry Point Oysters on the Half Shell
Roasted Lamb and Arugula Flat Bread Salad
Panini Sandwich with Madrange Ham, Stone Ground Mustard and Aged Gruyere Cheese
Beef, Lamb, and Pork Tenderloin Trio with Parmesan Crusted Cauliflower and Mashed Potatoes
Salmon and Shiitake Mushroom Risotto
Pan Fried Ruby Trout with Swiss Chard
10oz Lobster with Roasted Cauliflower and Mashed Potatoes
Creamed Swiss Chard
Roasted Beet Salad
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Win a Free Lunch
| Foodie Fight Free Lunch Contest
 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 3 questions will receive a complimentary lunch. The winner has to have the correct answer for all 3 questions, no exceptions! The following week we will publish the correct answers and the winner of the previous week. So come in and have a drink, study the cards, test each other and have fun. Good Luck!
1. What kind of flour is used to make the thin East Indian bread called pappadam?
2. What is the name of the root vegetable that is also known as the "oyster plant" due to its oysterlike flavor?
3. What method of cooking is featured in Brazillian restaurants called churrascarias?
email your answers to 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 Italian high-alcohol, after-dinner drink is made from the residue of pressed grapes? Grappa
2. What dish, often served at high tea, is the English version of the American grilled-cheese sandwich? Rarebit or Welsh rabbit
3. What cow's milk blue cheese is England's "king of cheeses"? Stilton
Last weeks winner of the free lunch ... No winner
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Uptown Playlist Theatre
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Upcoming Shows
Griffin House
Sunday
October 3rd
Tickets Sold Out!
Johnny A
Friday
October 15th
Tickets Available 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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