spring
April 28th, 2011
On with the Seasons

April Showers Bring May Flowers 

By Jimmy

 

Rain rain, go away. How about it? I just checked the next 10 days on the weather forecast and there is a chance of rain, 7 out of the next 10. I fully appreciate the rain for all the farmers that need it in order to start their growing season, however, after a winter that just has not seemed to go away, I would be much happier when all of the rain goes with it. A few weeks back, we had a splurge of warmer weather with some drier days that tried to get us out of the cabin fever for good for the season but the cooler temperatures and the rain that quickly folllowed have kept us away from a lot of our early spring activities. According to the weather report, our average is usually 3.6" of precipitation for April and we have already had 5.14". They even say May is traditionally a wetter month here in the Illinois Valley than April is. I don't know if I can take more of it. We need bright sunny days, warm weather, green grass and the colorful flowers. It has been too long.

april showers bring may flowersI guess you could call it on the bright side, but the old saying goes, "April Showers bring May Flowers" and I can't wait. We have all heard this rhyme before. It can actually be traced back to 1557 where Thomas Tusser, an English poet, wrote a short writing that consisted of the lines, "Sweet April showers, do spring may flowers". It was part of a collection he titled Five Hundred Points to Good Husbandry. Hmmm.....Apparently there is meaning behind these words. A meaning we could all use in our everyday life. This short rhyme refers to a lesson in patience. Many of life's greatest things come to those that wait and being patient and happy through the dark and damp days of April will allow you to take in the sights and smells of May. I guess it gives us something to look forward to each year and reminds us to be patient, it will come. Who am I to think we can change it.  

 

Mother's Day

Someone has to Work 

By Ryan 

 

rosesMother's Day is around the corner and because of that I wanted to share some inside perspective of how mothers in this business handle the day that is supposed to be theirs. I searched the internet to find out how Mother's Day was started because there is always a story behind how these holidays begin. There is much more to the story, but I found that Anna Jarvis, over 150 years ago, organized a day to raise awareness of poor health conditions in her community, a cause she believed would be best advocated by mothers. She called it, "Mother's Work Day." Oddly enough, that's exactly what we, "in the business" have been been calling it for years!

Personally, I've been groomed to work these holidays, where it's to the point that it's hard for me to grasp the magnitude and importance of the day. I know that's not an admirable trait, but by the time the weekend ends on Sunday night, all I want to do is go to bed. While most everyone else is enjoying their weekend or having a family dinner on Sunday, we in the restaurant business are giving the last bit of energy that we can muster. This is what my family does on Mother's Day. We work! And to show my own Mother my appreciation for her.........I put her on the schedule! On my wife's side of the family (a family that has not been around the restaurant industry their whole lives) well, they certainly understand and accept why I'm not around, but they wonder why I can't get just a little bit more time away on such holidays, especially Mother's Day. It really is an interesting contrast. And now, this will be the first Mother's Day that I will be able tell and show my wife what a wonderful Mother she is.

happy mothers daySo all of this got me thinking, what type of toll does this holiday take on other families within the business? I started to ask our staff that has been doing this for several years, what it's like for them and how many Mother's Day's in a row they have worked. The answers surprised me. Some, like Marsha, have worked as many as 40 years in a row on Mother's Day! Wow! Most, like Mary and Trace and Sheila, don't ever remember having a Mother's Day off. Again, it's what they do, they work on the busiest restaurant day of the year. There was one person, who in their 30 plus years in the business received a Mother's Day off, and that was Melinda. Why? Well, she had her daughter Tiffany on May 1st, just a few days before Mother's Day and work told her to stay home. So that's what it takes to get off on Mother's Day........have a baby! What a simple solution.

Overall, I was surprised to hear the Mother's say that this really wasn't a burden. Sure, they missed their kids, but they would just have a family dinner the day before, the day after or on the shift they weren't working on Sunday. They understand what is going on at the restaurants they work. The one similarity in all their stories was that their children understood and made the best of the weekend when they could. It was their own Mother's that wanted them to be around a little more. Their Mother's were the ones that wanted to see them the most. In all of their planning for the day, the most important thing for them was that they had time to stop and see THEIR Mother. No matter how busy or tired they were, they made sure, they made the time! Fortunately for me, I get to see my Mother at work! At the end of the day, I admire all of our staff that comes to work with smiles on their faces. It would be easy to wish they were somewhere else.

 

Behind the Bar

Strawberry Mojito 

By Nikki 

strawberry mojito

 

 

Mojitos are known as the Cuban margarita. It is the national drink of Cuba and is made with  white rum, sugar, lime juice, sparkling water and mint. In Cuba, spearmint is the type of mint variety used in this drink. I do notice that mojitos are actually very popular, no matter what the season is. Today while I was at work, I heard a bartender ask the correct way to make a strawberry mojito. I was curious considering I am not familiar with many drinks, nor how to make them. This drink looked delicious! I thought it looked ten times better than our normal mojitos. It's made like normal, only the strawberry puree was added, it was garnished with a fresh strawberry and it was ready to go. The girls tried it and said it was absolutely amazing. Come in and try this drink out, and if you're not a fan of rum, our bar has plenty of other options for your drink of choice.  

 

 

 

Just a Friendly Reminder

Administrative Professionals Week 

 

graphic

 

 

 

Administrative Professionals Week will end April 30th. You have just a few more days to honor and appreciate your employees. Purchase a gift card to treat your workers to a delicious lunch or dinner. We are making it easy on you too, just click the link below to order some online! 

 

Click here to order gift cards!   

 

 

 

 

 

Things to Try This Week
thing to try
Here are three things picked by our staff, the people who know our menus the best, that they think stand out from the more than 500 items you will find on our food and drink menu.


dill
From Aly
- Buttermilk Dill DressingThis week I would like to recommend you try our Buttermilk Dill dressing. All of our dressings are made here from scratch using fresh ingredients. Our Buttermilk Dill dressing is my personal favorite and truly is an Uptown menu staple. Dill weed is a perennial herb, originated in Eastern Europe.Archeologists have found evidence of dill's earliest cultivation in Switzerland during the late Neolithic (Stone Age) period. We use the fern-like leaves of the dill plant to make our dressing and use fresh buttermilk to get the creamy buttery flavor and texture that we all know and love. If you haven't had our Buttermilk Dill dressing already I encourage you to come in and give it a try, especially if you are ranch dressing lover. P.S all of our dressings are available by the jar for $6.00 that way you can enjoy Uptown Grill anytime!




chocolate mousse torteFrom Nikki - Chocolate Mousse Torte - Please try to tell me that the chocolate mousse torte does not look delicious? At the Uptown, we do make many things from scratch, and I believe our dessert is one of the most delicious things that Chef Chris will whip together. On our specials right now, we are featuring a piece of this amazing dessert served with raspberry sauce, fresh raspberries and the chocolate shavings. This dessert tastes so moist and has a fluffy texture it feels like it will just melt as soon as it hits your mouth. My favorite part though is mixing the raspberries in the dab of whip cream we put on the side. Try it out!


gus sodasFrom Jimmy - GUS sodas are back!We have just recently brought GUS Sodas back to our drink menu. What is a GUS soda? It is one of the first sodas made for adults. Grown up sodas (GUS) are 100% natural juice made with no preservatives or caffeine, a hint of carbonation and lightly sweetened with pure cane sugar. It contains all of that good flavor with none of the additives that as adults, we need to stay away from. The flavors we offer are Dry Cranberry Lime, Dry Pomegranate, Star Ruby Grapefruit and Grape Black Currant. The grape is my favorite, just like when I was a kid. Give one of these a try the next time your in. It could be one of your new favorite drinks.
Not Your "Everyday" Specials
steak dianeMonday 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.



 
weinerstzleWienerschnitzel Wednesday

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.
 


seaefood trio
Friday Nights, Seafood Mixed Grill


4 oz broiled lobster tail with drawn butter, 4 oz cod filet
with basil cream, and 4 oz whitefish parmesan with lemon caper butter. All for only $19.75


  


Prime Rib, Friday and SaturdayPrime Rib Evening

Available 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


fajitas
Sunday, All Day, 
Sizzling Fajita and Margaritas

You get a chicken fajita with a 64 ounce pitcher of margaritas, serves 2 for $20!


On Special This Week
Malpeque Oysters on the Half Shell from Western Shores of Malpeque Bay, Canada

Fresh Mozzarella and Roasted Yellow Tomato Salad

Panini Sandwich Combo- Raisin River Ham, Stoned Ground Mustard and Emmentaler Cheese.
Served with Walnut, Mesculyn and Gorgonzola Salad.

Nicoise Salad

Broiled Walleye with Lemon Walnut Crust

Herb Roasted Duck Breast with Cherry Jus

Butter Garlic Infused Chicken Breasts

Salmon Risotto

Parmesan and Garlic Roasted Cauliflower

Housemade Cherry Pie

Chocolate Mousse Torte

Win A Free Lunch
Foodie Fight Contest 

 

foodie fight
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 ground corn, whose name means "dough" in Spanish, is used to make tortillas and tamales?

2. Where is the male guest of honor seated at the table?

3. Who reigns over a valley with an apprentice, Sprout, and says "Ho, ho, ho.. Give peas a chance"?


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 weeks questions and answers...

1. What was invented in Los Angeles, by Japanese chefs in the 1970s, for those squeamish about eating raw fish? THE CALIFORNIA ROLL

2. What is the name of a pizza turnover that means "trouser leg" in Italian?  CALZONE

3. What is the teaspoon measurement for a "dash" in a bar recipe?   1/16 TEASPOON


Last weeks winner of the free lunch ....... Debbie Wackerline

Email Policy
Uptown respects your privacy and will not sell or distribute your personal information.

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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