USDA Changed Pork Guidelines 

By Ryan

The cooking question I always get from friends and family that are not involved in the restaurant industry is, "how do you know when it's done?" I will always answer with, "when it's done!" That seems all too obvious, but when you don't cook all the time, it can be very difficult to decide when "done" is done. When you do it for a living, timers and alarms are only needed when preparing mass quantities. It's just something you get very very good at, to the point that you can almost tell by just looking at the food product.

Then there's pork. When I first began cooking here years ago I remember having to cook pork to 165 degrees before it was considered done. Even at that time, 165 degrees looked over-done to me, but what did I know, I was just 16 years old. Then, more recently that requirement was lowered to 155 degrees. But, even then there would be times we would simply be cooking a pork chop and you go to take the internal temperature, it looks done, but it would still have 10-15 degrees to go and you were left scratching your head as usually a server, head chef, or Ray would be breathing down your neck.

And now, that 155 degree requirement has been lowered to 145 degrees by the USDA and it's been met with many happy reviews. I believe that customers will begin to receive more flavor out of their pork and enjoy a more tender piece of meat. So stop overcooking your pork, don't be afraid of disease, and start to enjoy your meal a little more!

We are featuring a grilled pork filet this week. It is about as tender as a regular beef filet. It just melts in your mouth. Our polenta that comes with it tastes like a homemade polenta. It also has shiitaki mushrooms, black garlic demi glaze, and a sweet corn sautee almost makes the dish impossible to finish.

The attached article from the Chicago Tribune covers the change more thoroughly, but here are a few comments from some of Chicago's Chef's:

Randy Zweiban, executive chef/owner of Province: "It is a good thing and it is important to always know the source of your food. If you are eating pork from a great farm, you can trust it was handled correctly and disease free. I'd trust that way more than a commodity hamburger."

Bernie Laskowski, executive chef of Park Grill: "Good quality pork can and should be handled like beef. I prefer 130 to 140 (degrees) for loin cuts of pork."

Jason McLeod, formerly of RIA, now of Box Tree in San Diego: "Most chefs have been cooking to a lower temperature for many years. I think the younger generation had no idea of why Pork was to be cooked to a certain temperature in the past. Trichinosis programs have been in place for some time with great success nearly eliminating the disease in domestic pigs. I think it could go down to at least to 140."

Chicago Tribune- USDA Changes Guidlines For Cooking Pork 

Deep Fried Alligator 

By Aly

Every time I hear anything about alligator meat, they say that it tastes just like chicken, but there is more to this reptile than one may think. Alligator is a healthier alternative to chicken and pork because it has lower fat and calories, as well as being high in protein. Alligator meat and its consumption is a growing niche and its findings are most prevalent in the southern area of the United States. Interestingly enough, over 30% of all alligator producers' income come from the sale of the meat. Most of the alligators that we see today are used for commercial purposes and are raised on farms. Farm raised means that their diets are controlled and their habitats are maintained as well. Alligator itself is very adaptable to cook with. It can be prepared in a variety of ways such as grilled, sauteed or fried. Like most animals, you can use every part of an alligator, even its feet, which is considered an exotic delicacy in some parts of the world. The most commonly found meat of the alligator used in restaurants is the tail. The tail is considered to be the best section of meat and is said to have the best natural flavors portrayed in the alligator. 

For a while, alligator was on the endangered species list but has since then been removed. The consumption and selling of alligator meat and its hides was banned in the United States. If abundance of the American Alligator products is not by accident, it is because the conservation efforts of agencies and the governments' protection of its natural habitat. The hunting of alligator is also regulated. In order to hunt alligator, you need to have a license and registration in the state in which you hope to hunt. Also, hunters are given a certain amount of tags during the season and will be fined or have their license revoked if they catch more than they are supposed too. One of my favorite shows on television is Swamp People. The show follows alligator (also referred to as 'gator') hunters in the swamps of Lousiana and it shows the dangers and benefits of the day to day hunt. Many of 'gator' hunters on this show come from second and third generation hunters and their families have lived on the bayou their whole lives and it's all they know.
 

I'm excited to unvail that we have alligator on our menu! Our alligator is prepared in a lemon garlic marinade and buttermilk battered and deep fried and paired with a creole sauce. Creole sauce is a tomato based sauce commonly found in Cajun Cuisine. I encourage all of you to come in and try some Gator before we run out!

Click here to watch a clip from the TV show "Swamp People" 

National Accordion Awareness Month 

By Nikki 

I bet you didn't know it's National Accordion Awareness Month. To be honest I didn't even know something like that existed until a few days ago. National Accordion Awareness Month (NAAM) was established in 1989 to help spread the word about the rebirth in popularity in the accordion and to educate people about the instrument. The accordion is a very unique piece. It is played by compressing or expanding bellows while pressing buttons or keys causing valves to open. Once the valves open, it allows air to flow across strips of brass or steel, called reeds, that vibrate inside the body. When I think of an accordian, the piano and the squeezebox immediately comes to my mind. Accordions are made in a large number of different configurations and types though.

Did you know...?

-A blue-ribbon panel of experts recently named the accordion as the instrument most likely to put a smile on your face.
-The piano accordion is the official musical instrument of the city of San Francisco and has been since 1990.  

-The accordion is a member of the reed family, not the keyboard family.

-When people think of an accordion, they usually envision that large, black monstrosity with piano keys on one side and about a thousand buttons on the other side. (Like me). However, the accordion family also includes Cajun button boxes, chromatic and diatonic button accordions, the concertina, the bayan, and the bandoneon.

-China is the largest manufacturer and exporter of accordions in the world.

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. 

From Nikki - Bacon and Gorgonzola Meatloaf Sandwich - Meatloaf has always been one of my favorite homemade dinners. The gorgonzola and bacon is tossed into the meatloaf which gives it an amazing taste. It's so fresh and it doesn't taste too juicy or too dry. Served with lettuce and tomato, this gourmet meatloaf is topped with carmalized red onions, and you wont be hungry after you eat this sandwich. We serve it open faced on our housemade dark rye bread.  

From Geena- Sisler's Icecream - At the Uptown, we are known for quite a few of our famous desserts. Many of these desserts are served with a scoop of Sisler's ice cream. The headquarters of the company is in the town of Ohio, Illinois and they have been in business since 1908. We offer vanilla, banana, and mint chocolate. The mint chocolate flavor will sometimes change occasionally. You can order one scoop or a double scoop. Instead of going to a local ice cream parlor, come in for a delicious dessert or eat the ice cream on its own. It will be perfect for a warm summer evening out on the patio.  

From Courtne - Pineapple Margarita - With the dog days of summer close upon us, why not an Uptown Update on a classic hot weather survival libation? Our pineapple margarita not only quenches the thirstiest of palates, but is a fun twist on a usually tart cocktail. Made with tequila, lime juice, and a sweet and sour combo, we add 100% pineapple juice and shake like crazy. Served in our authentic margarita glasses, we rim this sweet and tangy drink in real sugar.The results are not only tasty, but completely satisfying to even the most professional margarita fans. Stop in and try a taste of summer Uptown style! 

appetizers

deep fried alligator

lemon garlic marinated alligator buttermilk battered and deep fried. served with a creole sauce. 8.75

oysters on the half shell

blackberry point oysters from northwest coast of prince edward island, canada. clean, crisp medium to large size. initial mild sweetness with medium to high salty finish. served with a mignonette 10.75

artisanal cheese sampler

1. Castelinhos (Portugal) 2. Pinna Brigante (Italy) 3. Soignon Buche Goat Log (France) 4. Idiazabal, sheep cheese (Navarra-Spain) 5. Life Prov Velours Bleu (France) 6. Sap Sago, Switzerland. serves 2 to 4 people 19.75

salad

wedged boston bibb salad

wedged boston bibb lettuce, vine ripened tomatoes, applewood smoked bacon and fried leeks with salemville bleu cheese dressing 13.50

sandwich

bacon and gorgonzola meatloaf sandwich

housemade bacon and gorgonzola meatloaf topped with caramelized red onions. served open face on black forest rye. 9.75

quiche, mesculyn salad & soup combo
housemade spinach quiche served with our mesculyn, walnut and gorgonzola salad with balsamic vinaigrette dressing and a cup of soup of the day 8.75  

mesculyn salad & panini sandwich combo

turkey, avocado, alfalfa sprouts, and swiss cheese. served with a mesculyn, walnut and gorgonzola salad. balsamic vinaigrette dressing 10.75 with cup of soup of the day 12.25

entrees

orange roughy oscar

broiled orange roughy filet with lump crabmeat, roasted asparagus and hollandaise sauce. served over wehani rice pilaf 21.75

infused chicken

two six ounce butter garlic chicken breasts served with white wine cream sauce and our seasoned rice blend 13.75

grilled pork filet

6 oz. pork filet grilled and served over polenta with a shiitake mushroom and black garlic demi glaze. served with fresh corn, carrots, broccoli, bell peppers, onions and celery sauteed with white wine and sweet plugra butter 16.75

capellini and clams

one pound of whole clams in a lemon, shallot, wine broth tossed with fresh thyme and capellini pasta. 15.75

side

corn sautee

corn, carrots, broccoli, bell peppers, onions and celery sauteed with white wine and sweet plugra butter 5.75

dessert

colonial apple pie

warmed apple pie, served with sisler's french vanilla ice cream 6.25