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Uptown Holiday Hours
|  Christmas Eve- 11am-2pm
Christmas Day- Closed!
New Years Eve- 4pm-10pm
New Years Day- 4pm-10pm
Doors open at 8am for gift card sales
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| Twas the Lunch Before Christmas
By Ray
 Probably very few of you have been here on Christmas Eve lunch. By law we have to close Christmas Eve, not that I would consider being open. I am not sure what the law says about Christmas Day but I am not interested in opening so it makes no difference. Either way we started being open for Christmas Eve lunch our first year.
For us, just opening for lunch is not profitable. By the time every thing gets set up it is almost time to start cleaning up. Lunches are not that lucrative. We have always done it mainly to promote holiday cheer and Uptown good will. Some years we are full with a short waiting list but most we are not. I can think of several customers that I think have been here on Christmas Eve for every one of our 25 years. Most of the staff remains the same year over year. It is really a pretty fun day to work.
We serve until 2 pm sharp and then I get the cooks some beers while they finish getting things battened down. All the employees then get to participate in some Christmas cheer. I usually have some friends come down for a "very important meeting". We start a pool for exactly what time that last poor soul comes in for the last gift certificate of the never ending holiday season. Usually it is right around 3:45. We all tip our glasses and head home.
In the old days locking up on Christmas Eve was a major relief. December is our busiest month. I would be at work for about 95% of the sales and responsible for every last little bit of it. Being closed the the next day and half meant I was about to get 36 hours off with friends and family and most important no employees. Bah Humbug. It was always a strange feeling getting ready to put the key in the door on Christmas Eve. There is a song we have had on our Christmas playlist since day one. It is Willie Nelson's Christmas Blues from the album Pretty Paper. I listen to this song and I think about all the Christmas cheer we have spread through out the holiday season. The snow is coming down. It is silent outside. Everyone is gone. Now it finally feels like Christmas. Thank You it has been a pleasure serving you and yours again this year. Merry Christmas. |
On Our Banquet Menu
| Cold Smoked Salmon
By Ryan
 One of the items we offer in our banquet room that a lot of our customers probably are not familiar with is our cold smoked salmon. This is a 10# smoked salmon that we serve with cream cheese, capers, red onion and egg. The taste is easily as good as it looks. The salmon is cold smoked and while the idea of a cold salmon can turn some people off, those that enjoy seafood as much as I do will truly enjoy this appetizer. This is available on our banquet menu for any event that you might have here whether it be birthday or anniversary parties, rehearsal dinners or even company Christmas parties.
 | | Smokehouse |
Cold smoking is a process that does not cook the fish, thus resulting in a light delicate texture. There are some smoke houses that aim for a real "oaky" flavor by leaving the salmon exposed to long periods of smoke from oak chips. The more common industrial production tends to use less exposure to smoke and a blander style, using cheaper woods. Cold smoking salmon was introduced in the late 19th century in Eastern Europe, more so as a way to preserve salmon. There have been many methods of cold smoking salmon that were tried in the early stages, but the method which used small amounts of salt and hints of smoke is what became most popular and also known as the "London Cure." Give this salmon a try on your next event here. |
Last Minute Gifts, Something Different to do in the Illinois Valley
| Glass Blowing
By Jimmy
 Interested in doing something different in the Illinois Valley, starting a new hobby or even looking for that last minute Christmas Gift for that person that has just about everything? Well after checking out this site, the art of glassblowing looks pretty interesting. It is neat how one can design and create so many unusual things by inflating molten glass. I am sure there is a ton of schooling that is involved in understanding all of the properties, techniques and steps but I think it would be very cool to watch. Starting with a molten blob of glass and slowly inflating it with air into such different shapes is truly an art. Well, I am not sure if everyone knows, but we have a glassblowing studio right here in the Illinois Valley. Starved Rock Hot Glass is located in downtown Ottawa and Laura Johnson, owner and glass artist, specializes in original handblown art glass and jewelry. After graduating from college this past May, Laura has brought her experience back to her hometown and is sharing her work and teachings with anyone and everyone interested.
If you are interested in checking it out, demonstrations are given daily.
Here is a link to her website Starved Rock Hot Glass
Last minute Christmas Gifts
If you would like to take a class about glass blowing, classes are available at Illinois Valley Community College.
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Things to Try This Week
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Here are three things our staff (the people who know our menus the best) has picked that they think stands out from the more than 500 items you will find on our food and drink menu.
 From Ray - Liquor List - The thing I would like to recommend this week is not an item but a list. During the holidays many of us like to try a libation that is a little out of our normal routine. I think you need to check out our Liquor List. Of all the places I have been and all the menus I have perused I do not think I have ever seen a better list anywhere. Every so often when I don't feel like my usual wine or beer, I will turn to the list. Sometimes it might be a port, an aperitif or a single malt scotch served on the rocks with a twist. Lately I have been consumed with Small Batch Bourbons served neat with just a splash of water. One could also close your eyes and point. Either way check out our list of hundreds. You will know when you see it. If not we have someone that can guide you. Cheers! Ho Ho Ho
 From Jimmy - Smoked Salmon Quesadilla - I am a sucker for smoked salmon. I love the stuff and whenever I am at a seafood buffet, I can't get enough. This week we have done something a little different with it and it is great. Just think, another way to eat smoked salmon. We have filled a 6 inch tortilla with that wonderful smokey flavor, added some roasted red tomatoes, balanced it with a light ricotta salata and finished it with a peppery arugula green crunch. Ricotta Salata is an aged ricotta cheese that has a mild, nutty, slightly salty flavor. Two of these quesadillas for $8.50. I have already had it twice this week.
 From Ryan - Kamiakin Red Wine - Our featured special wine by the glass this winter is the Sheridan Vineyard '08 Kamiakin Red Wine. This wine is a blend of 60% cabernet, 30% merlot and 10% cab franc. This blend is rich with plum, cherry and chocolate flavors with a roasted smoky finish. The Sheridan Vineyard is regarded as one of the best vineyards in the Yakima Valley. Yakima is also considered one of the best wine regions in the state of Washington, producing some amazing wines at some smaller vineyards. It is named after the Yakima Indian tribe and the Kamiakin wine is named for the Indian Chief. |
Uptown Playlist Theater
| Upcoming Shows
April 15th Bill Kirchen will be our last show at the Uptown Playlist theater, don't miss out on the final acts. Tickets are on sale now for all shows. Concert tickets make great gifts for those music lover's in your life. But don't wait until it is too late, buy your tickets today to make sure you will be able to attend.
| | Click the picture to watch an Arthur Lee video |
Arthur Lee Land
Tuesday
December 28th, 2010
Tickets Available Now! $15
If there's a show you would want to bring your children to, this would be a perfect fit. Arthur Lee Land combines the eclectic influences of Folk Rock, World Beat and Bluegrass to create a new genre he calls: "Afrograss Folk Rock". Based out of Fairfield, Iowa, Arthur is renown for his stunning one-man performances. Through his exquisite expression of joy and musical mastery in the Art of Live-Looping. "Live Looping" is when the musician creates his own background by recording bits of him playing during the music, and he has them looping as long as he needs them or repeating whenever he calls them back.
| | Click the picture to watch a Paul Cebar video |
Paul Cebar Friday
January 7th, 2011
Tickets Available Now! $18 advanced/$20 door
Paul Cebar is a songwriter, singer, guitarist, and bandleader from Milwaukee, Wisconsin, who has a penchant for African, Latin American and Caribbean music. He recently played here in September of 2009. Cebar began performing in coffeehouses on the local folk scene in the mid-1970s. His repertoire consisted in large part of rhythm and blues and jump blues songs, played solo on his guitar.
| | Click the picture to watch a Samantha Crain video |
Samantha Crain Friday
January 28th, 2011
Tickets Available Now! $15 advanced/$18 door
Samantha Crain is from Shawnee, Oklahoma and is of Choctaw heritage. Shawnee is a town whose remote location influenced her quirky, earthy interpretation of folk music. She often played as part of the Ramseur Records band, Samantha Crain and the Midnight Shivers. Although inspired by the sounds of her father's music collection, including Bob Dylan and the Grateful Dead, an adolescent Crain took even greater solace in the music of her home state, from the rootsy Americana of Woody Guthrie to the sonic experiments of the Flaming Lips.
| | Click the picture above to watch Fred Eaglesmith on David Letterman |
Fred Eaglesmith
Thursday
February 10, 2011
Tickets Available Now! $20
Fred Eaglesmith and the Flying Squirrels is a show you want to be here for. Country-folk singer/songwriter Fred J. Eaglesmith was one of nine children born to a farming family in rural southern Ontario. Eaglesmith gradually became an underground favorite in his native Canada during a relentless touring schedule with bassist Ralph Schipper and mandolinist Willie P. Bennett. Eaglesmith won a Juno Award for Best Roots and Traditional Album - Solo, is a winner of the Canadian Independent Music Award, and was a finalist in the 2006 International Songwriting Competition for his song, "Alcohol and Pills."
 | | Click the picture to watch a Spampinato Brothers video |
The Spampinato Brothers
Friday
March 4th, 2011
Tickets Available Now! $15 advanced/$18 door
Joey Spampinato is a founding member of NRBQ, the only band to appear at the Berlin Jazz festival, the New York Folk Festival, and the Grand Ole Opry in the same year! About 25 years after NRBQ's formation, Joey had welcomed his brother Johnny into the band. Joey and Johnny now are doing what they knew they should always have been doing, recording and performing music together as the Spampinato Brothers. Joining them, Aaron Spade plays the guitar and Jay Cournoyer is on the drums.
| | Click the picture to watch a Bill Kirchen video |
Bill Kirchen
Friday
April 15th, 2011
Tickets Available Now! $18 advanced/$20 door
Some of you may already know, but Bill Kirchen will be the last show at the Playlist Theater! Famous for his indelible Telecaster sound on "Hot Rod Lincoln," his 1972 Top 10 hit with Commander Cody, Kirchen has been everywhere since he first became known during the mid-'60s. He was a founding member of the legendary Commander Cody and His Lost Planet Airmen, he's released eight critically acclaimed solo albums, he's toured internationally with Nick Lowe and has performed with the likes of Doug Sahm, Gene Vincent, Elvis Costello, Dan Hicks, Emmylou Harris and Link Wray. Be sure not to miss the last show here at the Uptown Grill.
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| Not Your "Everyday" Specials |
 Monday Nights, Steak DianeEvery 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 WednesdayEvery Wednesday after 4pm, we will be serving authentic German Wienerschnitzel. Served with roasted asparagus, spaetzel and veal demi glaze it is only $11.75.  Friday Nights, Seafood Mixed Grill
4 oz broiled lobster tail with drawn butter, 4 oz salmon filet
with basil cream, and 4 ozwhitefish parmesan with lemon caper butter. All for only $19.75
Prime Rib, Friday and Saturday EveningAvailable 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 alto shaam. It is served with au jus, mushrooms and your choice of side dish. Available in 12oz $19.75 or 16oz $22.75 A Lamb Lovers Delight, Saturday NightsEvery Saturday night after 4pm we will be serving slow roasted 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
Sunday, All Day, Sizzling Fajita and MargaritasYou get a chicken fajita with a 64 ounce pitcher of margaritas, serving 2 for $20!
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| On Special This Week | |
"Inside Out" Grilled Cheese
Quilcene Oysters on the Half Shell from the Hood Canal in Washington State. Served With Mignonette
Smoked Salmon Quesadillas
Roasted Lamb and Arugula Flat Bread Salad
Panini Sandwich with Madrange Ham and Aged Gruyere Cheese
Broiled Prawns with Scallion Cous Cous
Broiled Red Snapper with Roasted Red Pepper Butter
Veal, Pork and Beef Meatballs served over Strozapretti in a Roasted Tomato Cream Sauce
Sauteed Vegetable Trio
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| Win a Free Lunch | |
Foodie Fight Free Lunch Contest
Each week in the newsletter we will ask three 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 lunch. The winner has to have the exact answer for all three 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 grain were Purdue University scientists working on when they discovered that leaky hulls cause "old maids"?
2. What do you remove when a British recipe instructs you to remove the pips?
3. What crop is grown in the United States only on a single plantation?
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's questions and answers...
1. What is the term for securing poultry or meat with string to hold its shape? TRUSSING
2. What is the cooking term for a mixture of melted fat and flour used as a thickening agent, and depending on color, a flavor agent? ROUX
3. How long should a half-pound of cheese be out of the refrigerator to maximize flavor before serving- 15 to 30 minutes, 30 to 45 minutes, or 45 to 60 minutes? 45-60 MINUTES
Last weeks winner of the free lunch ....... Curt Sesto
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Email Policy
| | Uptown respects your privacy and will not sell or distribute your personal information. |
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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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