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Thursday, June 21st, 2012        

On Special            

Mid - American Artisinal Cheese Sampler  

By Jimmy

 

In putting together our artisinal cheese sampler each month, we have enjoyed some amazing cheeses from around the world. However, our current sampler includes some that are just a little more special. Made right here in the Midwest of the United States of America. Right in time for honoring the 4th of July holiday. We proudly display our American heritage and country's cheese making skills, putting together this sampler knowing it was made close to home.

 

Another aspect worth noting is that most of these cheeses are made with vegetarian or microbial rennet and are BGH free, making it vegetarian friendly. BGH or Bovine Growth Hormone is a hormone produced in the cattle that is used in cheese making. They have eliminated BGH for this process.  

 

 
Shepherd's Hope
1. SHEPHERD'S WAY HOPE ORIGINAL
Shepherd's Way Farms sheep milk cheeses are handmade on the Read family farm, just outside Northfield, Minnesota. Each cheese is handcrafted in small batches using pure sheep milk.  Shepards Way Hope is a unique, mild, fresh light cheese with a soft, yet firm texture. It finishes with a smooth, gentle citrus note. Made with vegetarian rennet and is also BGH free. 


 

2. RENY PICOT SAINT ROCCO TRIPLE CREME
Old Europe Cheese located in Benton Michigan has been in the cheese making business for over a decade. Their newest edition is the Saint Rocco Triple Creme. It is a creamy, slightly tangy buttery brie that becomes softer and picks up flavors of the great triple cremes of France. Made from semi ripened cow's milk that is very rich and goes great with crackers or hard breads. It brings a bit of the French countryside to Benton Harbor.




3. LUDWIG KICKAPOO
This cheese is a little more special to us being from Illinois. Ludwig Farmstead Creamery is located on Feathercreek Farm in Fithian, Illinois.  (Located just west of Champaign) It is a 150 acre farm in its fifth generation dating back to 1866. The milk for their cheeses are from blue ribbon, high pedigree, pure red Holstein dairy cattle. Their Kickapoo is a raw cow's milk cheese that is fresh with a pineapple finish similar to the great Italian cheese, Piave. No preservatives nor inhibitors added and it is made with microbial rennet and is BGH free.


 


4. PRAIRIE BREEZE CHEDDAR
Milton Creamery is located in Milton, Iowa. This well aged cheddar has a sweeter flavor than a traditional cheddar with a pleasant sharpness. It is dry and crumbly and made  with vegetarian rennet and is BGH free.





5. CARR VALLEY BILLY BLUE GOAT
Carr Valley Cheese is one of America's finest specialty cheese plants that has locations all over Wisconsin. Their Billy Blue Goat is hand-crafted crumbly with a creamy background blue cheese that carries distinct notes and tang of goat's milk with the zesty blue flavor.
     

Coming Soon....
Have you ever heard of Poutine? 

By Ray

 

Have you ever heard of Poutine? No it is not some slang from the 70s, but something I have seen popping up on menus all over. This dish originated in Canada over the last half century. At first look one might think this is just some gut-busting over hyped truck stop food. Poutine is a simple combination of french fries, cheese curds and gravy. Upon doing a little bit of digging I found out that there are entire websites devoted to the art of "Poutine" and even a new restaurant in Chicago that only serves Poutine. The reason I was drawn to this was, that with our great new french fry, we could make a great Poutine. Our French fries are now cut fresh every day from golden russet potatoes and fried to perfection.  


I really get a kick out of researching a topic like this, and finding recipes and the history of a dish. It is a lot of fun. After taking an informal poll of the foodies around me I found out that only about a quarter of them have heard of this delicacy.  I found websites that are dedicated entirely to that of Poutine. They go on to talk about how the best poutine is actually served in a styrofoam dish to keep the heat in (sorry we cant go that far). Some of the contributors say they love it when they find a surprise layer of cheese curds in the middle of the Poutine. I also heard from several aficionados that the curds are the hardest and most important part of making a good Poutine. The best curd will actually squeak between your teeth. Burger King offers Poutine in it's Canadian operations. Even Emeril Lagasse is serving Poutine.

Coming this week we are dabbling into Poutine. Come try our great new fries served with white cheddar cheese curds and our brown gravy. Hmmmmm.......

I was told about a restaurant in Chicago that specializes in Poutine. I love their slogan, Sometimes you have to be bad to be good baby......  

 

Here is a link to their website -  Bad Happy Poutine   

 

 

A Poutine aficionado's page 

 

Emeril Lagasse's recipe 

Tooting our own Horn!  

Uptown Grill gets a mention in "Midwest Living" magazine.

 

It is always nice to open one of your favorite magazines and see your name right there on page 6. In Midwest Living's July/August edition we were mentioned in an article that tries to combine great hikes with great food. Thank You Midwest Living! 

 

gulf coast fishermen

 

Uptown Playlist Theater


CP Chuck Prophet
Wednesday, August 1st
Tickets $25
This Show Is Standing Room Only

Click Here For Tickets
  
___________________________________________________



Wednesday, September 5th
Tickets $25

Click Here For Tickets

Click here to see a music video for  

 


We now have tickets available for sale on our website at uptowngrill.com 
Please purchase tickets in person or online only. 

 

"Not Your Everyday Specials"

 

 steak diane

Monday Nights, Steak Diane

 

Every Monday after 4 pm, we will be serving Steak Diane for $15.75. This will be just like the Red Door Inn. With Victor's stamp of approval.

 

 

 

fish tacos 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. 

 

 

weinerschnitzel  

 

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

 

Burger Me Thursday    

 

Every week we have a new burger creation that we serve all day with any beer in house for only $10.00! Thursday, June 28th will feature the portobello mushroom, caramelized onion and swiss cheese burger. 

 

 

 

seafood trio

 

Friday Nights, Seafood Mixed Grill

 

4 oz. grilled lobster tail with drawn butter, 4 oz. tilapia filet with crab meat stuffing, and 4 oz. whitefish parmesan with lemon caper butter. All for only $19.75

 

 

   

surf your turf  

Friday Nights, Surf Your Turf

  

Friday nights we offer a 4oz lobster tail that you can add to any steak on our menu for only $5.38! This means that you will pay what we pay for the lobster and not a penny more! 

 

 

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.  

   

 

slow roasted pork loin Slow Roasted Boneless Pork Loin,

Saturday Evenings

 

Available after 4pm every Saturday night we have slow roasted boneless pork loin with a bourbon demi glaze. 10oz sliced pork loin served with our daily mashed potato and vegetable side

 

 

 

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! 


Specials This Week 

 

appetizer

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

southwestern scallop ceviche
mexican dry bay scallops tossed with lime, cilantro,
shallots, roasted corn and fresh avocado served with freshly fried
 cumin tortilla chips 10.75

salad and sandwich

mesculyn salad & panini sandwich combo
cuban marinated pork, smoked gouda cheese and black bean aioli.
 served with a mesculyn, walnut and gorgonzola salad. balsamic
vinaigrette dressing 11.25  with cup of soup of the day 12.75

black bean veggie burger
topped with sprouts, lettuce, tomato, and cucumber on a fresh
baked kaiser roll. served with housemade fresh cut french fries    8.75

fried chicken salad
fried chicken breast over a bed of spinach with cashews,
hard boiled egg, pineapple, alfalfa sprouts, roasted red peppers,
white asparagus, tomato, cucumbers and roasted beets.
raspberry honey vinaigrette  12.50

entrees

applewood smoked baby back ribs
1 1/2 pounds of applewood smoked baby back ribs
served with roasted chipotle corn on the cobb  24.75

french onion filet
8 oz. center cut charbroiled filet atop a bed of roasted
garlic smashed potatoes, topped with swiss cheese and
french onion sauce. served with roasted asparagus  24.75

filet of sole with lemon parsley buerre blanc
pan fried filet of sole with a lemon parsley buerre blanc.
served with swiss chard, red pepper flakes and broccolini sauteed
with white wine and plugra butter  19.75

gorgonzola stuffed ravioli and white wine cream sauce
ravioli stuffed with gorgonzola cheese and topped with a
white wine cream sauce  15.50

stuffed chicken breast
lightly breaded and fried chicken breast stuffed
with prosciutto and comte cheese. served with white
wine cream sauce and our rice blend  13.75

dessert

affogato al cafe
traditional italian espresso dessert made
with vanilla ice cream  4.75 

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Foodie Fight

foodiefight
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 are the most common item found at farmers markets in Iowa in October?

2.  What is the fictional berry on the lickable, fruit flavored wallpaper in Willy Wonka and the Chocolate Factory?

3. What video cooking series introduced in 2010 was hosted by White House chefs and guest chefs to demonstrate how to make healthy, affordable famly dinners?


E-mail 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 up to 3 times a year.

 

Last weeks questions and answers...
 
1. True or False........Depression can lead to increased chocolate consumption?..............True

2.  What is the cooking term for the act of lightly coating a food with a dry ingredient such as flour before frying?................Dredging

3. What is the telltale sign that a hard-boiled egg has been cooked too long or at too high a temperature?...................Yolk turns a greenish-grey


Last week's winner..................... Robin Sienkiewicz

Uptown Grill

601 First St.

La Salle, IL 61301

815-224-4545

 

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Friday - Saturday

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Sunday

12PM - 10PM

 

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