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Thursday, August 2nd, 2012        

On Special

Caprese Salad

By Jimmy

  
caprese saladLast week's newsletter featured an article about heirloom tomatoes. The tomato is America's most popular home garden crop, and every garden needs to have a tomato plant or 2, 5, or 10 of them. But did you know, for many years tomatoes were considered poisonous and were grown solely for their ornamental value? After further research, it has been found they are rich in vitamins A and C, low in calories, and have been linked to the prevention of many forms of cancer. Eat them up!

Like I said last week, we have formed a business relationship with a local gardener that has brought in some of his crop. It always seems once they start ripening, they all come at once. Fortunately, we have not hit that point yet... the season is just beginning and we are begging for them. With the abundance of these seasonal delicacies, how does the saying go?  "Get them while you can." 

As I had also mentioned previously, there are many other interesting specials we feature this time of year. The Insalata Caprese is a simple salad from the Italian region of Campania that is usually served as an appetizer. It is made with sliced fresh mozzarella, tomato, salt and olive oil. The caprese salad has become a common dish made with fresh tomatoes. However, what truly makes this dish is a non-refrigerated garden tomato and fresh pulled mozzarella.  And I mean fresh. Fresh as in pulled that day, fresh.  In house.  Right here from the hands of Uptown cooks.

  gulf coast fishermen Fresh mozzarella has been around since 1570, when it was first noted in a cookbook written by Bartolomea Scappi, a famous Renaissance chef. Fresh mozzarella has a creamy, smooth texture with a mild distinct milk flavor. Shredded mozzarella or sliced mozzarella from the deli are dryer, less flavorful, rubbery and are not at all similar to fresh mozzarella. This is where we take the extra steps to ensure that we use the freshest ingredients possible to bring this dish together. Come taste what Chef Chris has pulled this week - our version of the Caprese Salad. Fresh mozzarella, garden tomatoes, basil, sea salt, cracked pepper, extra virgin olive oil and balsamic cream.

This dish is amazing! Available while supplies last.
 
 

Banging the Drum for Music to the Core II
Drum & Bugle Corp Competition 

By Ray

 

drum & bugle corpsI just wanted to take a minute and share what I thought was a truly special local event that did not get a lot of press. Monday night, with great weather under a perfect clear sky and a rising full moon, I had the chance to go see Music to the Core II, Drum & Bugle Corps Competition at Hall High School's football stadium. I was kind of dragged there, but I have to admit within the first few seconds I was taken by how good these kids were. The sounds were big, and visuals covered most of the field. For most of the evening I had a really hard time figuring out which way I wanted to look.

This event featured 580 student musicians from Texas, Iowa, Canada, New Hampshire and California. They were housed and fed by local volunteers at local high schools. 

Hopefully it will be back next year. I strongly urge you to see this extra sensory delight. Kudos to Deb Ladgenski and Bob Zeglis for organizing the program and also to the many volunteers and sponsors.

Music to the Core II 
Click To Watch Video
 

Industry News

Soda Ban

By Ryan

 

An area of hot debate - the ban on sugary soft drinks - has been circulating around a sector of our industry recently. Most of this stems from a recent proposal in New York City to ban any soda over 16 ounces. But the real reason for this proposal (and others similar to it around the country) is a reaction to the problem of obesity amongst the American public, especially our youth. Soda is being blamed for a lot of the obesity problems that we have today. Many nutritionists condemn soda as "sugar water" and are trying to teach people that too much sugar is extremely unhealthy for one's diet.
 
Soda is not the most healthy beverage of choice. That much is clear. But, aren't there many other items available to us that are much more unhealthy than soda? And that's where I have problem with the ban and the notion that soda is the big reason we have such a problem with obesity in our country. Certainly, I would not promote drinking a 6-pack of soda a day or even allow my child to have 3 or 4 sodas during one dinner at a restaurant. Anything in moderation won't harm you, but it's when products are abused that you run into trouble.

The larger issue's here: A.) the lack of education that many American's have in regard to their health and B.) the lack of physical exercise. Many nutritionists are now making the effort to inform the public that there are healthier alternatives than soda... it seems every time I open a magazine, there are articles discussing the effects of too much sugar, most notably from soda. So that's one part of it. The other is that quite honestly, as a society, we are just lazy and only getting lazier. As recently as 15-20 years ago we didn't have all these gadgets that kept our attention at a desk or in our own homes. Today, with our 50" flat screen LCD high definition TV's, Facebook and the Internet, the iPhone and game consoles such as the Nintendo WII, you just don't see people - especially kids - outside playing or getting the necessary exercise to burn off the sugary calories that they take in. Everyone is stuck indoors with social media and other items. It seems exercise has been removed from the lifestyle of many Americans.

jon stewartSo when any level of government gets involved in a problem and lays blame on one particular item, when they think a soda ban is the beginning to the end of a problem, I can only roll my eyes. There are larger issues at play. Usually when issues such as this arise in the mainstream media, issues that I find to be somewhat comical, I turn to Jon Stewart for his take on that matter. He usually, while with his comedic twist, puts the whole thing into some sort of strange perspective. And I thought that while this was in the news and current, that I would share his rant from "The Daily Show" when he first learned about the ban on sugary soft drinks.



Click Here To Read Article On Behalf of the NRA 


 

Uptown Playlist Theater



 

Wednesday, September 5th
Tickets $25
 

Click Here For Tickets

Click here to see a music video for  

 

 

 

___________________________________________________ 

 

 

Ray Wylie Hubbard Ray Wylie Hubbard

  

Thursday, October 25th
Tickets $25
 
Click Here For Tickets

Click here to see a music video for 

"Drunken Poet's Dream" 

 
 
 ___________________________________________________

 

 
Miles Nielsen & The Rusted Hearts

 

Wednesday, November 21st
Tickets $20

 

 
 
   
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 meBurger 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, August 9th will feature our Caprese Burger. All the fixin's of our caprese salad listed above - add the burger and bun!  Enjoy the fresh mozzarella and home grown tomatoes while you can!

 

   

 

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
 
midwest artisanal cheese sampler
1. Shepherd's Way (Minnesota)  2. Reny Picot Saint Rocco
Triple Creme (Michigan)  3. Ludwig Kickapoo (Illinois)
4. Prairie Breeze Cheddar (Iowa)  5. Carr Valley Billy Blue Goat
(Wisconsin)  6. Sap Sago (Switzerland) serves 2 to 4 people   19.75

 

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  

   

belgian beer battered fresh garden zucchini
belgian beer battered fresh locally grown garden zucchini
sticks, served with a roaster garlic aioli   7.75

 

traditional poutine

hand-cut french fries, white cheddar cheese curds and

gravy  5.75

   

salad and sandwich

mesculyn salad & panini sandwich combo
rosmarino ham, comte cheese, arugula and tomato. served with a mesculyn, walnut and gorgonzola salad. balsamic vinaigrette dressing. 11.25  with soup of the day 12.75 

  

caprese salad

fresh locally grown garden tomatoes, housemade fresh

mozzarella, basil, balsamic cream, olive oil and cracked black

pepper   7.75

 

heirloom tomato salad
  nyagous, yellow plum, azoychka and black prince tomatoes

topped with extra virgin olive oil, sea salt and splash of

balsamic cream. these heirloom tomatoes are organically

grown in sandwich, illinois   7.75

 

 entrees 

 

 sauteed shrimp, fresh peas and portobello mushrooms over spaghetti

sauteed shrimp, fresh peas, plum tomatoes, portobello and

button mushrooms in a garlic herb broth served over

spaghetti. topped with reggiano parmesan 17.50

 

applewood smoked bacon wrapped sirloin steak and sauteed oyster mushrooms

10 oz. bacon wrapped sirloin steak served with roasted red

potatoes, sauteed oyster mushrooms and garlic roasted

cauliflower topped with parmesan  19.75

 

filet of sole with lemon parsley buerre blanc 

pan fried filet of sole with a lemon parsley buerre blanc.

served with uptown seasoned rice blend and garlic roasted

cauliflower topped with parmesan  19.75

 

side

 

parmesan and garlic roasted cauliflower

fresh cauliflower roasted with garlic and parmesan  5.75

 

dessert

chocolate lovin' spooncake 

deep rich double chocolate fudge topped with shaved

chocolate and ganache   6.75

 

bruleed cheesecake

housemade cheesecake topped with caramelized sugar and

served with whipped cream and caramel sauce  6.25

 

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Foodie Fight

foodiefightEach 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 knife is designed for controlled cutting, such as peeling and trimming, with it's 2 to 4 inch blade?

2.  What does the acronym COOL stand for on a food label?

3.  What is the process called that involves acclimating seedlings to outdoor conditions before they are planted?
 
E-mail your answers to: [email protected]

 

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 Week's Questions & Answers:

 

1. What Japanese soup is made from a dashi stock? .............. miso

 

2. What farm animal can be called a doe, buck, kid, wether, billy or nanny?
....................... goat 

 

3. What sun exposure is recommended for a food garden? ...................south
 
Last Week's Winner: .....................Robin Sienkienwicz

Uptown Grill

601 First Street  |  LaSalle, IL 61301  |  815.224.4545

 

Monday - Thursday: 11am -10pm

Friday - Saturday: 11am - 11pm

Sunday: 12pm - 10pm

 

 

uptowngrill.com 

 

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