Tuesday, October 25th  

Halloween Fun In Downtown LaSalle 

Trick or Treat 

By Nikki

This upcoming Saturday, October 29th, downtown LaSalle will be providing a few hours of fun here on first street. Come downtown and have an un-boo-lievable afternoon with your children. Don't let them eat too much candy so you can stop in for a snack or dessert!  

11:00 am - Costume parade will line-up at Knights of Columbus parking lot. (209 Gooding St.) 

Old Vine Wine   

New Wine By The Glass  

By Ryan

As I learn more and more about wine, regions, and varietals not only does the entire process become more interesting, I am now able to choose wines based upon the regions and varietals that I personally enjoy. For example, if I was to choose a white wine I would choose an oaked chardonnay and for red wine I would choose an old vine Red Zinfandel from the Lodi Valley in California. Coincidentally, we now offer an old vine red zinfandel by the glass.

The wine we offer now is the Klinker Brick Old Vine Zinfandel from the Lodi region of California. The Lodi region is known as the "zinfandel capital of the world." But, what makes a wine an old vine wine? This was something I was able to experience side by side when in the Napa Valley region a few years ago. The taste difference between an old vine wine and a young vine wine is glaring. To be able to describe the exact differences in flavor is not something I am knowledgeable enough about wine to describe in the proper terms, but it was quite the experience.

The term "old vine" is not something regulated within the wine industry so the term is used loosely. Similarly, the term "reserve" has become so much overused in the wine industry, that this term has become somewhat meaningless. However, "old vine" is still treated with respect amongst winemakers. It means these vines have been cared for over many years, the wine IS old and that's good! The age that vines need to be, to be described as old, is again, loosely determined. Mainly, if the vines are 50-80 years old or more, the wine taken from those grapes can be described as an "old vine" wine. But in some places like Washington, 30 years can signify an "old vine" wine. Again, there is no specific age for this term. It is solely determined by the winemakers themselves.

The old vine plants are somewhat of a gnarly mangled mess which contributes to their low yield. The other defining factor of old vine wines is the climate. This is why these plants and the Lodi region are able to work so perfectly together. The growing season in Lodi is longer and drier than most regions. The grapes are able to hang longer on the vine, which allows the grapes to balance the pH and acid. Also the deep sandy soil allows the vines to grow deep and absorb moisture from lower in the ground. Little water is needed for old vine wines, if needed at all. It's amazing how the different types of soil help to give the different wines their characteristics, but that's an entire other article.  

Old vines are "low yielding" basically meaning good for the grapes, but bad for a vineyards bottom line. This is why you might find a higher price tag associated with bottles termed "old vine." The alcohol level of these wines can easily top 15% and tend to have more texture and deliver more of an herb flavor. They also tend to release more intense sugars, color and concentration of flavor. To me, there is just something aesthetically pleasing about opening a bottle of wine that came from grapes planted over 50, 60, 80, 100 years ago. I suggest that if you haven't tried an old vine red zinfandel, especially from the Lodi region of California, opportunity is now knocking at your door.

 

Around the Industry 

Where's the Beef? 

By Jim

The reason behind our newsletter is not only to help promote the Uptown Grill, it is also here to inform everyone what is going on in the restaurant industry. Some facts and figures become quite interesting on how they affect our business daily. While reading a recent news article, I see that Americans may soon be asking, "where's the beef?". Further news came out that the Texas drought is shrinking the American cattle supply. Texas is the leading producer of cattle and has had one of the driest periods since at least 1895. So far this year, an estimated $5.2 billion farm losses have been attributed to this drought. According to livestock economists, it will affect the available cattle for not only the next few months but even the next few years. While pastures were drying up back in the summer, farmers were forced to sell their cattle at lower weights and lower prices. The market was then saturated with beef at a lower cost. This increase in supply, only increased demand because of the value.

As it is in every industry, it all boils down to supply and demand. The low prices caused high demand not only at home here in the U.S., but overseas as well. In fact, exports were up 31% over last year. While the demand has been high, the supply is now low because ranchers are reducing their herds because of this drought. Total head of cattle in the US is lower than it has been in nearly four decades. They just don't have the green pastures to let them feed off the land. This will in turn lead to more price increases. Wholesale beef prices are up 21% in the past year alone. This is the most of any major food group. In a time where every dollar is stretched as far as it can, this is just another hit for the consumer. Along with all other price increases, including fuel surcharges even with the lower gas prices, it is very hard to take on all of these costs without charging ourselves. We have not raised any prices on our beef in over a year. Typically, in the next month or so, the price of beef normally rises, however, this has nothing to do with that. This is based just on the shortage. Who knows what it will be in the next month. Ribeyes alone have gone up 10-15% in recent weeks. In this dynamic industrial climate, this jump takes quite a hit.

Shrinking Beef Supply Spurs Record Prices as Sales Decline

Get Ready For Winter!  

By Anna   

"Burger Me" Thursday 

Burger and a Beer for only 10 Bucks!  

"Spanglish Burger"   

Three Things to Try

By Jim - Escargot Stuffed Button Mushrooms- An Uptown twist to a traditional French dish using the famous Red Door Inn dijon butter. This may be the ultimate trio of ingredients - a white wine and fresh herb butter, mushrooms and baked snails. For this week's featured appetizer, we have stuffed five jumbo button mushrooms with snails and baked them in a dijon butter that you may have had years ago at the Red Door in their classic Shrimp Dijon. The butter is what makes this dish. Chef Chris Plankenhorn came across an old recipe and remembered how good this dish was and used its main ingredient. Escargot in a mushroom while using the famous butter is an appetizer that you need to try. Don't miss this special, it is truly one of a kind. Furthermore, in talking to Chris, he says you may see the Shrimp Dijon on special in the not so distant future. Can't wait to give that a try.

By Nikki - Poached Pear and Salemville Bleu Cheese Salad - This week our special salad has a poached bosc pear, called the "aristocrat of pears" stuffed with salemville bleu cheese. It was probably one of the freshest and best tasting things I have tried in a while. It is served over a bed of mixed greens and arugula with grape tomatoes, sugared pecans, dried cherries, figs and apricots. It's very vibrant and crunchy, not to mention delicious. Make sure you get a good taste of the mouth watering cherry vinaigrette that comes with it.


By Andrew - Tiramisu Martini - When cool weather starts to set in, we usually start to think of some richer, more dessert style drink specials.  We do several martinis that have been inspired by desserts.  One that I like to often revisit is our tiramisu martini.  Made with Absolut Vanilla, Kahlua, amaretto and cream, I won't say this drink tastes exactly like the tiramisu dessert that we sometimes offer on special here, but it is reminiscent.  We dust the martini with cocoa powder and serve it ice cold in a frosted martini glass.  It's a great after dinner drink.  Give it a try on your next time in.

"Not Your Everyday Specials"

Monday Nights, Steak Diane

Every Monday after 4 pm, we will be serving Steak Diane for $14.75. This will be just like the Red Door Inn. With Victor's stamp of approval.

Fish Taco Tuesdays

Every Tuesday, we will be serving fish tacos. The taco includes panko breaded tilapia, red cabbage, chipotle mayonnaise, and a mango pineapple black bean salsa. They will be served with corn chips and adobo sauce. Available for dine in and carryout. 3 for $6.75 or 2.50 each. 

Wienerschnitzel 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.

Burger Me Thursday - "Spanglish Burger"

Each week we change our bizarre burger and serve it all day with any beer in house for only $10.00! This Thursday, October 27th, we will be offering our gourmet half pound burger topped with roasted del caribe cheese, caramelized red onion jam, and fried corn tortilla chips. It is de-lish!

Friday Nights, Seafood Mixed Grill

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

Prime Rib, Friday and Saturday 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 or 16oz. 

Boneless Pork Loin, Saturday Nights

Saturday night after 4pm we will be serving a slow roasted boneless pork loin. It will be served with our mashed potato of the day, our special vegetable of the week and a bourbon demi glaze. All for $16.75  

Sunday, All Day, Sizzling Fajita and Margaritas

You get a chicken fajita with a 64 ounce pitcher of margaritas, perfect for a relaxing Sunday! Serves 2 for $20!

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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 is the cooking term for dissolving cooked "bits" stuck on the bottom of a pan by adding a liquid and stirring over a stovetop burner? 

2.  In what Chicago restaurant could you eat your menu or watch your food cook on the plate in a polymer box? 

3.  What British stove was invented in 1922 as a "heat storage cooker," using radiant, not conduction, heat? 

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 seeds are used to make Mexican pepitas?  PUMPKIN SEEDS 

2.  What DC restaurant caters to high-profile politicians by employing an in-house security force?  CAFÉ MILANO 

3.  What does the Wheaton Shucking Machine use to open 60 oysters per minute?  INFRARED LIGHT 

Last weeks winner of the free lunch  .......  Linda Puchalski 

Uptown Grill

601 First St.

La Salle, IL 61301

815-224-4545

Monday - Thursday

11AM -10PM

Friday - Saturday

11 AM - 11PM

Sunday

12PM - 10PM

uptowngrill.com 

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