|
|
Thursday, August 30th, 2012 |
Playlist Theater News
Plus Don't Miss Smither
By ray
There are still comfortable seats available for Chris Smither this coming Wednesday September 5th. This will be an all seated show and we will set it up so that every seat will have a table. This is a show that will be meant to be savored and enjoyed. There will be casual cocktail and food service during the show. So if you are not a stander, this show is for you. We also hope to have in place a new major enhancement to our sound system.
Recently Chris Smither posted this video on the front page of his website and it is truly an example of the guitar work he is famous for.
In other news, a recent Playlist alumni has been busy. Alejandro Escovedo and his band have played here twice, May of this year and in March of 2010. As a special treat, foodies and music aficionados next week will get a double dip with Anthony Bourdain being shown around one of the greatest music cities, Austin Texas, by Alejandro. I do not have to tell foodies who Anthony Bourdain is. Those of you that do not know him, this irreverent ex-chef has one of the most interesting shows on the Travel Channel. He visits places around the world to discover authentic, interesting and indigenous foods as well as night life and entertainment. read article for bourdain's season opener Also on August 24th Alejandro was on Jay Leno's Tonight Show. See the link below (sorry about the commercials. Go to the last segment of the show ) How cool is it, that right here in La Salle, 601 First Street, you can see this quality of music? Do you really want to miss a musical icon like Smither? Order Tickets at uptowngrill.com
|
On Special...Time to Get Cheeky!
Grouper Cheeks
By Dalton
Come in today and stuff your cheeks with our cheeks. On special, we are now offering lightly floured grouper cheeks, saut�ed and topped with a lemon parsley plugra butter and reggiano parmesan, served over angel hair pasta with roasted asparagus. The butter adds a nice, flavorful touch to the grouper, while the roasted asparagus makes the whole plate come alive!
Grouper cheeks, like most other fish cheeks, are usually the most forgotten part of the fish. People tend to hear of halibut cheeks, but it's rare that one is familiar with grouper. The photo on the right shows how grouper is skinned and the cheek is removed.
The cheek portion tastes just like the rest of the fish but has a flakier texture - somewhat similar to scallops. Grouper cheeks are considered a delicacy of the sea and rightly so. At the Uptown, we are always trying to keep interesting and delicious things on our menu - this entree accomplishes both.
Stop in and get cheeky while you can! They're going fast, because our cheeks are that good.
|
Around the Industry
Fall Food and Beverage Trends
By Jimmy
I recently read an article in reference to the upcoming autumn season's food and beverage trends in the restaurant industry. A few of them you can already see and others do seem quite interesting. I thought I would share them with you just so you can understand, sometimes, where we are coming from.
The end of summer and beginning of fall not only means a change in temperature - it also brings a change in appetites. Kind of like what the bears do in anticipation of hibernating, we people also tend to look for heartier, more robust and rich foods come this time of year. It gives us that sense of warmth.
This season's culinary and drink trends are going to bring a few changes and some you may see here. Here they are:
No. 1: Local sourcing taken to a new level I guess we hope to continue this current trend that we have already taken on this past year. According to the industry, many restaurants are using local food sources a bit more. I hear that some restaurants across the country have not only grown their own herbs or purchased local farmer's fruits and vegetables, but they have also gone as far as raising their own herd of cattle, owning their own oyster farm or raising their own bee colonies for honey. This may be a little intense, but in this market and with what the economy does to our industry, anything you can do to create interest in your menu is an ongoing job in itself. Unfortunately, you may not see an Anderes farm on the outskirts of LaSalle/Peru, but we do continue to check out our local farmers' markets along with creating business relationships with local farmers to keep things local and fresh. No. 2: Preservation in many forms In efforts to continue to use local, seasonal ingredients, we all know there comes a time where the abundance of a fruit or vegetable seems to almost be "too much." How often do you crave that warm, home grown summer tomato in the middle of January? Chefs are trying to extend the life of some of these products by preserving them. Pickling, with kimchi (spicy, garlicky pickled vegetables seen in Korean cooking), has become increasingly popular.
No. 3: Sweet, spiked dessert drinks As the bar manager, this caught my eye right away and I had to try it. According to national beverage directors and wine merchants, the trend of young adults has been leaning towards very sweet wines. Moscato's have become very popular in bigger cities. There have also been creative ideas of mixing alcohol (wines in particular) with an actual dessert. One that you will for sure see on our next special drink selection is one that I call Chocolate Cherry Noir. The taste is intriguing and makes you want that next spoonful. Pinot Noir wine with fresh cherry juice and chocolate blended with vanilla ice cream. There are also these "milkshake" ideas out there made with white wines or even champagnes.
No. 4: Creative cuts of meat Americans tend not to be very experimental when it comes to the protein they eat, and getting them to go beyond hamburger, beef and pork loins, or a chicken breast can be a challenge. But restaurateurs are giving it a try this fall. This is where you have seen us bring in things like lamb sirloin or pork belly. I guess you just have to trust us... we do this all day, every day, and some of these flavor combinations are amazing!
Hopefully this gives you an idea on what's happening in the food and beverage industry for this upcoming season! Because - as you know - just like the latest fashion trend, things change quickly, and you just have to try to keep up!
|
Pardon Our Dust
Downtown La Salle Street Repair
By ray
The last few weeks our downtown has been undergoing a facelift. Phyllis Diller (may she rest in peace) meet Gisele Bundchen. While it has been painful, I am sure it will be worth it. We will hopefully have a picture of the end results next week.
We at the Uptown are supportive and appreciative. We have come a long way baby!
Over the last 2 days, for obvious reasons, we have had to remove the side walk tables. We hope to have them back in service tonight. The street will be a little torn up, only a little bit, until the middle of next week when all the bandages should come off.
THANK YOU LASALLE! The best place in the Illinois Valley to build a business.
|
Uptown Playlist Theater
Click here to see a music video for ___________________________________________________ Thursday, September 13 & Friday, September 14 Tickets $20
___________________________________________________ Thursday, October 25th Tickets $25 Wednesday, November 21st Tickets $20
Please purchase tickets in person or online only. |
"Not Your Everyday Specials"
Monday Nights, Steak Diane
Every Monday after 4 pm, we will be serving Steak Diane for $17.75. 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, September 6th will feature our Char Pit Burger. Combine your beef patty with swiss cheese and a handful of shredded iceburg lettuce. Top that with a dash of thousand island dressing... voila!
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!
|
Specials This Week
appetizer
artisanal cheese sampler
1. Shepherd's Way (Minnesota) 2. Reny Picot Saint Rocco
Triple Creme (Michigan) 3. Ludwig Kickapoo (Illinois)
4. Senorio De Montelarreina Manchego (Spain)
5. Carr Valley Billy Blue Goat (Wisconsin) 6. Sap Sago (Switzerland)
serves 2 to 4 people 19.75
northwestern prince edward island oysters on the half shell
blackberry point oysters from the northwestern coast of prince edward island, canada. medium size, salty and rich. served with a mignonette 10.75
grilled pizza caprese
grilled crackerbread pizza layered with pesto, fresh plum tomatoes,
roasted garlic, fresh mozzarella and topped with chiffonade of basil 9.75
oysters rockefeller
six oysters on the half shell filled with cream spinach,
bacon, onion and parmesan cheese 9.75
salad and sandwich
mesculyn salad & panini sandwich combo
cuban marinated pork, smoked gouda cheese and black bean aioli.
balsamic vinaigrette. 11.25 with soup of the day 12.75
strip steak sandwich
strip steak served with tillamook cheddar cheese, sauteed
mushrooms, lettuce and tomato. served open face on
sourdough with fresh cut housemade fries 11.75
italian beef sandwich
shaved and seasoned prime rib topped with sauteed peppers, onions
and provolone cheese. served on an italian roll with housemade fries 10.75
asian chicken chop salad
grilled chicken breast, snap peas, peanuts, chive, mandarin
orange, baby corn, water chestnuts and red peppers tossed
with chopped mint, basil, cilantro, napa cabbage, bok choy
and fried wontons. tahini soy vinaigrette 13.50
entrees
pancetta, roasted tomato and arugula over bowtie pasta
pancetta, arugula, roasted red and yellow tomato sauteed
with white wine. served over bowtie pasta topped with shaved
reggiano parmesan 15.50
keta salmon with mustard and sesame oil
keta salmon with mustard and sesame oil crusted with
toasted sesame seed. served with red quinoa and fresh
sugar snap peas sauteed in a sesame soy glaze 19.75
sauteed grouper cheeks lightly floured grouper cheeks sauteed and topped with a lemon parsley
plugra butter and reggiano parmesan. served over angelhair pasta
with roasted asparagus 19.75
dessert
traditional italian espresso dessert.
vanilla ice cream drenched with espresso 4.75
salted vanilla caramel crunch cake
buttery vanilla-flecked pudding cake layered with salted
caramel and creamy custard with a graham cracker crust 7.75
salemville blue cheese and mission fig cheesecake
housemade cheesecake on ladyfinger crust with salemville blue
cheese, poached pear, mission fig and port wine glaze, and
marcona almond 6.75
|
"Like" us on Facebook and be the first to know about
food specials, drinks, and MORE!
|
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 kind of browning develops complex flavors in coffee beans, grilled meats and bread crust?
2. What is the purpose of using vinegar in a pie dough recipe?
3. On average, Americans spend less time per day preparing food than it takes to watch a half hour TV cooking show. ....How many minutes?
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. How many pounds of cow's milk does it take to make 1 pound of cheese?
................10 lbs.
2. What is a clue to telling whether a chickens eggs will be white or browned shelled?
...................... color of their earlobes
3. What was Wilbur Scoville measuring in 1912 with his Scoville Organoleptic Test?
....................... Determining the relative spiciness of a hot pepper
Last Week's Winner: ....................Ray Bailey
|
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. |
|
|
|
|