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Thursday, August 9th, 2012 |
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On Special
Burrata, Calimyrna Fig and Arugula
By Jimmy
On special this week, we are featuring an interesting appetizer made with fresh figs and burrata mozzarella. The balance between these two ingredients is what makes this dish amazing. What is this burrata that I speak of? Burrata is a fresh Italian cheese, made from mozzarella and cream. The name "burrata" means "butte red" in Italian and is usually served fresh, at room temperature. The outer shell is solid mozzarella while the inside contains both mozzarella and cream. This gives it a unique, soft texture. The cheese has a rich, buttery flavor, and retains its fresh milkiness.
Now mix this flavor with that of a fresh calimyrna fig, arugula, some balsamic cream and a touch of honey. A calimyrna fig is an extremely perishable fig that originated in California and is a special breed of fig derived from one of Turkey. It has as golden skin with a nut-like flavor that is both high in fiber and calcium. 
Finally, we top everything off with a touch of toasted pecans... an ingredient we hope needs no explanation! While the name of this delicious dish may not exactly roll off your tongue, it's a food fusion that's well worth the try. Stop in this week - your taste buds will thank you!
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Uptown Playlist Theater
Notes on Chuck Prophet's "Standing" Show
By Ray
This past spring when Nicholas Tremulis was here to accompany Willie Nile, I was asking him about advice he might have for future entertainers. (Nicholas is a mainstay of the Chicago live music scene and has his own show on WXRT.) He proceeded to give me a few ideas but then went on to say that what we, as in the Uptown are doing, seems to be the new trend and told me not to change a thing. What he is finding lately... when city people go out to see music, they like to stay put. No driving, no parking. Just music and relaxing.
 He went on to say there are few places that have been springing up where you can spend the entire evening - from cocktails, to dinner, to music. He was very excited to see a new place opening in Chicago called City Winery. The music "booker" is the same person that booked for the Old Town School for many years. This past week there was an article in the Sun-Times about City Winery and it's grand opening. I can't wait to see a show here.
 After Nicholas tells me not to "change a thing" I was very nervous about "changing everything" and doing our first standing show. Last week, we had Chuck Prophet here with his full band and our first standing show. We did have about 60 seats on the stage perimeter as well as a dozen tables for setting things down. The reaction we got from those in attendance - especially the more mobile individuals - was overall very positive.
Some people are standers, some are sitters and some are both. We will cast no judgements. Going forward, depending on the act, I think there are more in our future. We will specify when each show goes on sale if they are standing or seated. All shows presently on sale are seated shows. But stay tuned - we have 2 new shows to announce this week that will definitely be standing shows......
Check out the Sun-Times article about City Winery!
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Industry News
Drought and Beef: Recipe for Future Disaster
By Ryan
This summer, so far, seems to be one of the most consistently hot and dry summers that I can ever remember. With some relief in sight on the 10-day forecast, now seems to be a good time to review what the effects of this summer's drought might have had on our industry.
 Compared to some of the same periods one year ago, less than 40% of the corn crop has been qualified as "good to excellent." That's down over 25% from just last year. The results will yield higher feed costs for farmers and higher food costs due to shortages in dairy, poultry, and beef. The lack of rain this summer, as we all know, has severely damaged the corn crop in the Midwest. The drought has brought prices - that heading into the summer were expected to be around $5 per bushel - up to well over $7 per bushel. From the outside, a $2 per bushel price difference doesn't seem that much... but at that price, farmers will drastically cut back production since corn is the major feed for several industries including poultry, hogs, dairy cows, and even cattle.
 This drought in the midwest coupled with last year's drought in Texas - which caused cattle farmers down there to cut their herds down to manageable sizes - spells bad news for much of our industry through what now looks like 2015. The results of this should yield an increase in turkey and chicken prices first, with pork prices (due to a well established pork supply) not rising until late spring 2013.
The real bad news comes in the form of beef. Essentially, the beef supply is not expected to have any chance of increasing until the year 2016. To go along with short supplies of U.S. beef, rising world incomes have meant that U.S. exports of beef have been increasing. All of these factors put together means record prices for wholesale beef will be seen before the end of this year......and again in 2013......and again in 2014......and again in 2015.......Unless you love to pay for beef, may we suggest you learn how to love pork!
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Uptown Playlist Theater
Click here to see a music video for ___________________________________________________  Ray Wylie Hubbard Thursday, October 25th
Tickets $25 
Miles Nielsen & The Rusted Hearts Wednesday, November 21st Tickets $20
Please purchase tickets in person or online only. |
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"Not Your Everyday Specials"
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 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
Every week we have a new burger creation that we serve all day with any beer in house for only $10.00! Thursday, August 16th will feature our Black 'n Blue Burger. Blackened hamburger topped with melted salemville bleu cheese, lettuce and tomato.
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
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 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!
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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
rocky shore oysters from prince edward island, canada. these crisp,
meaty oysters are medium in size with a high salinity, earthy
and savory tone. 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
grilled pizza caprese
grilled crackerbread pizza layered with pesto, fresh garden
tomatoes, roasted garlic, fresh mozzarella and topped with
chiffonade of basil 9.75
fresh figs with burrata mozzarella
fresh burrata mozzarella, pecan, fresh fig, honey, arugula, and balsamic cream 10.25
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
grilled marlin steak
10 oz. marlin steak grilled and topped with a soy wasabi
butter. served with wehani rice and fresh sugar snap peas
sauteed in a sesame soy glaze 19.75
vegetable lasagna with zucchini and goat cheese
portobello mushroom, yellow squash, cauliflower, swiss chard and zucchini baked lasagna with goat, cottage, mozzarella and parmesan cheeses.
topped with an artichoke tomato pesto sauce 12.75
side
sesame soy glazed sugar snap peas
fresh sugar snap peas sauteed in a sesame soy glaze 5.75
dessert
our housemade cheesecake with pecans, chocolate and
caramel in a graham cracker crumb crust 5.75
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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 type of chicken is less tender than a roasting chicken and is often used to make soups and stocks?
2. What cut of fish is a whole side removed from the central vertebrae?
3. What is the phrase for switching grass-fed cattle to a grain-based diet before slaughter?
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 knife is designed for controlled cutting, such as peeling and trimming, with it's 2 to 4 inch blade? ..................a paring knife
2. What does the acronym COOL stand for on a food label? ...............country of origin labeling
3. What is the process called that involves acclimating seedlings to outdoor conditions before they are planted? ................hardening off
Last Week's Winner: .....................Cindy Tripp
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Uptown Grill
601 First Street | LaSalle, IL 61301 | 815.224.4545
Monday - Thursday: 11am -10pm
Friday - Saturday: 11am - 11pm
Sunday: 12pm - 10pm
uptowngrill.com
Uptown respects your privacy and will not sell or distribute your personal information. |
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