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Fall Season
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Indian Summer
by Jim
 A few weeks back we were talking about the dog days of summer. Summer is gone and autumn is in full swing. The leaves have started to turn and just last the other night we had our first frost warning. Boy the seasons change so quickly. Although this summer was one to forget with all the hot humid weather we have had here in the Illinois Valley, we have one more meteorological phenomenon to look forward to, Indian Summer. Indian Summer is characterized by a period of sunny, warm weather after the leaves have started to turn. It follows the onset of frost, but occurs before the first snowfall. Several references make note of the fact that a true Indian Summer can not occur until there has been a killing frost/freeze. It normally lasts from the second week of October until the middle of November. With the first frost last night, I just checked the 10 day forecast and it has clear sunny skies for that entire time. Can we hold onto summer for just a bit longer before we have to head into the bitter cold winter season? I sure hope so.
But where did the term "Indian Summer" come from? The expression has been used for more than two centuries. One reason it may be named is because this is the traditional time period in which North American Indians harvested their crops of squash and corn. Another refers to the term originating from raids on European colonies by Indian war parties; these raids usually ended in autumn, hence the extension to summer-like weather in the fall as an Indian summer. Another explanation may be that the early native Indians chose that time of year as their hunting season. This seems reasonable seeing the fall months are still considered the main hunting season for several animals. Also, the mild and hazy weather encourages the animals out, and the haziness of the air gives the hunter the advantage to sneak up on its prey without being detected. Either way, I'll take an Indian Summer every year and I just hope it lasts until mid December, not only mid November. |
On Our Menu
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Butternut Squash Raviolis
by Nikki
 A special we are now serving is the butternut squash stuffed ravioli with fresh toasted walnuts and browned sage plugra butter. This meal is full of Vitamin A which is very important for your vision, immune function, bone metabolism, skin health, and antioxidant activity. Vitamin A can be found in many foods in fall produce such as pumpkins and squash. Squash isn't considered a fall vegetable though, it is classified into a summer and winter category.
The term "summer" and "winter" for squash are actually very deceptive. "Summer" types are on the market all winter, and "winter" types are on the markets in the late summer and fall, as well as winter. This terminology was never meant to confuse - it just dates back to a time when the seasons were more crucial to man's survival than they are now. "Good keepers" became known as winter vegetables if they would "keep" until December.
Winter squash, which is used in our pasta dish, comes in shapes round and elongated, scalloped and pear-shaped with flesh that ranges from golden-yellow to brilliant orange. Most winter squashes are vine-type plants whose fruits are harvested when fully mature. They take longer to mature than summer squash (3 months or more) and are best harvested once the cool weather of fall sets in. They can be stored for months in a cool basement-hence the name "winter" squash. Don't let the name winter squash crush the fall spirit though, come in and try this dish for $16.50.
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Around the Industry
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California Food Handler Cards
by Ryan
 Last week the state government in California passed Senate Bill 602 which will require all restaurant employees to be trained and certified in all food handling processes. The law will also require every employee to purchase their "food handlers" card which will cost them $15 per person. The cards will be good for 3 years. All employees must pass the state class and have the card within 30 days of being hired. This law includes everyone from cooks to servers to bartenders.
While I don't want to comment on every article we put into our newsletter, it is laws and articles like this that I feel we should, being that laws like this could eventually effect us. It seems as if, at the state or federal level, that government continues to effect business in all industry. To have every employee trained in food safety and food preparation, in theory, is a really good idea. But, honestly it is already done in the training process of every restaurant employee. It would kind of be like hiring a fireman, but not training them how to fight a fire. Obviously, the more knowledgeable a staff is about food safety, the better off everyone is. The California Senate even goes as far as saying that a very large percentage of the public works in a restaurant for at least a little bit of time, but once out of the restaurant industry, the more knowledgeable people are about food safety in the general work force, the safer it will be for the entire public.
There are many things that concern me here. The first is that a very large percentage of restaurant employees in every state are high school or college age employees. And many of these employees are doing this work just to get by or to have some pocket change. You can make them take a course and you can make them pass it, but you can't make them care. Ultimately, food safety requires one's full attention and in a lot of situations, common sense. Hopefully each restaurant has 1 or 2 or more qualified food certified employees to keep an eye on the restaurants procedures. If they don't, they probably won't be around very long.
Also, after 3 years the card is no longer valid. So now, the employee has to go back and retrain and pass the course again and spend another $15 on a food handlers card? And what can change so drastically in 3 years? The $15 card/class is the lowest available option for a food handlers card. There are other classes that can be taken, but the price of the food handlers card increases with the level of class you take. How informative really is this $15 class going to be? Are we just needlessly putting people through the process or are we really training them? And how many kitchen employees that really should be taking the most informative course, elect the minimum $15 state required option because of the price? How long is it before it's required that the hiring restaurant pay for these "food handler" cards?
Overall, I can't argue that this isn't in the best interest of safety. However, I just think that this is a little excessive for government and people that probably haven't spent much time in the restaurant industry to be creating laws for the industry. I'm just not sure that this idea is going to work as it is envisioned.
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Americorps
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Goodbye Anna!
by Nikki
 Anna Marini applied to the Americorps in October of 2009 and had an interview in February of this year. Finally after the long process, in late July she was accepted in. Anna will be based in Denver, Colorado but traveling all over the SouthWest states contributing in "spikes". Spikes are missions they will be doing off of base. These tasks include doing projects such as building houses, tutoring children, all the way to firefighting. She has worked at the Uptown since 2006. She will be leaving for ten months and we will miss her!
AmeriCorps NCCC (National Civilian Community Corps) is a full-time, team-based residential program for men and women age 18-24. The mission of AmeriCorps NCCC is to strengthen communities and develop leaders through direct, team-based national and community service. AmeriCorps NCCC requires an intensive, 10-month commitment. Members serve in teams of eight to twelve and are assigned to projects throughout the region served by their campus. They are trained in CPR, first aid, public safety,and other skills before beginning their first service project.
Anna says, "My ultimate goal is to join the peacecorps, but I thought I should help my own country first. Although I am going to miss the Uptown family, I am excited to go out and make a difference." |
| In October | Fire Prevention Month
by Janette
|  We are continuously changing batteries in everything from ZhuZhu pets to digital
cameras, but how often do we change the batteries in the most important electronic device in our home? That being, our Smoke Detectors. According to FEMA, 4,000 Americans die every year and more than 25,000 people are injured in fires, many of which could be prevented. Every October, I take the time to make sure our home is as safe as possible. October has been labeled as National Fire Prevention month.
It is recommended that you replace the batteries in your smoke alarms once a year. When you replace your batteries, you should test your alarms to make sure they are working properly. If the covers are dusty, vacuum them off. As a reminder of when you changed the batteries, place a small stickers on the battery, with the date that you replaced it. It is recommended to have a smoke detector in every room and in hallways. It is a great idea to have two fire extinguishers in the home.
In the event that a fire should occur, you should have a plan that everyone in the household is aware of. From every room, there should be two ways out. If you have small children in the house, make sure they know how to open a locked window and how to feel for heat under a closed door. Assign someone to call 911. Also, assign someone to help those that may need help escaping, such as children. Decide who will be responsible for getting pets out of the house. Since everyone will not have the same escape route, have a designated meeting place outside of the home. No one wants to believe that a fire could ever happen in their home, but the reality is that fires do happen, and it is best to be prepared. With a few small steps, you can make sure that you and your loved ones have a greater chance of surviving a fire. |
| On Tap |
Goose Island Harvest
by Ryan
New on tap is Goose Island Harvest Ale. With fall upon us, it is the seasons perfect brew. This copper colored ESB (extra special bitter) is made with cascade hops and midwestern malts. Goose Island Harvest Ale has a fruity American hop aroma and a toasty malt character. It is recommended by Goose Island that this beer pairs well with cheddar and gouda. This would make for a nice fall evening on the patio with our current cheese sampler and a couple glasses of this fall brew. |
Around the Industry
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Food Lover Links
by Ray
The bacon backlash- Bacon gone bonkers
When bacon appears in cocktails, mashed potatoes and cupcakes, you know it's time for chefs to find a new trick. Those on the forefront are experimenting with a new wave of flavor boosters, such as smoked salt, mango vinegar, miso paste, dried mushrooms and toasted pumpkin-seed oil.
Read more ; wsj.com
Tax proposals target restaurants around the country - There are only two things that are certain. Death and ........................
Municipalities and restaurant owners suffered together during the downturn, as lower traffic and smaller check averages meant less tax collected. Now, several cities and states are pondering taxes that would take a new bite out of restaurant business, including a proposed highway-improvement tax on drive-through meals in West Virginia.
Read more ; smartblogs.com
The return of the three-martini lunch - It's about time!
Whether as an alleged complement to food or a business lubricant, the boozy lunch is making a comeback. Read more ; businessweek.com
Tracking the Five Big Coffee Trends of 2010 - The return of the French Press?
Coffee in New York keeps getting better and better every day, both at cafés and in restaurants, and with so much new interest in the stuff, a few trends have started to emerge. Here are five of the big ones: Read More ; nyeater.comTap wine takes off - This makes total sense to me!
A growing number of restaurants in New York are picking up on a West Coast trend by offering wine on tap, which can save on costs and keep wine fresh longer . Read More ; nymag.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 
OktoberfestAvailable after 4pm every Tuesday and Thursday in October we will have kassler ripschen (smoked pork chop), eisbien (smoked ham hock) mit sauerkraut, leberkaese (bavarian style meatloaf), knackwurst (mild german garlic sausage), bratwurst (white veal bratwurst), sauerkraut-red cabbage-german potato salad. While supplies last. $15.50
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| On Special This Week | |
White Sicilian Anchovies
Curry Dusted Calamari
Blackberry Point Oysters on the Half Shell
Stone Ground Mustard Steak and Arugula Salad
Wurstsalat
Panini Sandwich with Cuban Marinated Beef, Gouda Cheese and Black Bean Aioli
BBQ Meatloaf Sandwich
Maple Glazed Steelhead Salmon
Butternut Squash Ravioli with Brown Sage Butter
Curried Shrimp and Asian Rice Noodles
Sauteed Broccolini With Asiago Cheese
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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 is a bar or small restaurant that serves simple dishes called in France?
2. What is the name of Germany's traditional dried-fruit-filled Christmas yeast bread?
3. About how many hors d-oeuvres per guest is the rule of thumb when served before a dinner?
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 are known as "black diamonds" and located by pigs and dogs in the Umbria region of Italy? TRUFFLES
2. What queen got her start in Joliet, Illinois? DAIRY QUEEN
3. What thickener will actually thin under conditions of too much heat, vigorous stirring, or a too-long cooking time? CORNSTARCH
Last weeks winner of the free lunch ........ Sandy Falco
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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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