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Thursday, November 29th, 2012
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Holiday Show Announcement
Gift The Giving Tree
By Ray
 First off, I would like to start by saying that I really like booking a holiday show between Christmas and New Years. People have visitors and guests, and the way the holiday falls this year, many people will still be in town through the weekend. It also makes a great gift for someone that you know, who likes music, and you might want to introduce them to our "Playlist Theater." Also, all of our shows are suitable to bring younger people too. Just like Miles Neilsen was relatively local, so is The Giving Tree Band. They are from the western Chicago suburbs. People have been raving to me about this band for quite some time. They will be somewhat familiar to our area having played locally at several establishments and nearby festivals.
The bio from their website.....
"Led by enigmatic brothers Todd and 'E' Fink, The Giving Tree Band are making their way to the head of a classy class of young American songwriters and performers. The Finks extended their brotherhood to all 7 members and started out with only a collective heart as big as the ocean. They now wield a wide array of instruments from acoustic and electric guitars, slide guitars and banjos to violin, mandolin and pedal steel. A band's band, they all live together, travel together and do everything as one family, harmonizing their voices and lives on and off stage. The Giving Tree Band is not reinventing but simply reuniting rock and roll. With their down-home style, they emphasize the virtue in their fierce virtuosity - playing each note with integrity, each part with humility, each song with honesty and each show with gratitude. The most common word among reviews is 'undeniable' in regards to the chemistry on stage, the energy in the room and the feeling that something special is happening. With a rare combination of stirring musicianship and exemplary songwriting, the GTB wheel is in full spin and, like their heroes before them, it's also on fire."
The tickets are only $15 and you get seven great musicians and a multitude of instruments, so give the gift of music and be a "givingtreehugger" ...purchase your tickets by clicking here.
They have some really great videos so if you are still not convinced, please check these out. They are amazing!
 | | "Circles" |
 | | "Red Leaves" |
 | | "Run Dogs Run" |
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Downtown LaSalle
Miracle on First Street
By Brianne
Downtown LaSalle will be a flurry of activity this Saturday, December 1st as the tradition of "Miracle on First" continues. Festivities run from 8 am to 4 pm and include a wide array of activities, including everyone's favorite: a visit from the jolly fat man in the red suit! In fact, Santa seems to be booked solid for the day making appearances at the following locations: - Lock 16 Visitor Center for breakfast at 8 am and 10 am
- Photos at Santa's House at First & Wright Streets from 11 am to 3 pm
- Photos at Arbys from 11:30 am to 2 pm
- A walk with Santa from the Gathering Place to City Hall beginning at 4 pm
 If anyone can make it to several places at once, it's Santa. Only he knows how to fly around the world in record speed! And if you have time between chasing down our favorite bearded Christmas character, the day is filled with plenty more including a canal market, a craft workshop, hot chocolate, smores & candy canes, a fire truck ride, holiday music, holiday tours, bowling, Christmas movies, tree lighting and more! Just be sure to take a break from all that fun for a bite to eat. The Uptown - aptly located on First Street among the holiday action - is open 11 am to 11 pm Saturday and can accommodate Santa's children of all ages!
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On Special Grouper Cheeks By Josh
 The last time we had grouper cheeks on our menu, it was next to impossible to keep them in stock. For weeks, after we ran out, customers were asking when we were going to get them back or why we didn't have them available as an everyday menu item. So to those of you that read the newsletter, you are the first to know that for a short time only, sauteed grouper cheeks are returning to our daily specials. Unlike Halibut cheeks which are usually taken from the Pacific Northwest, Grouper is usually harvested from the warm waters of the Gulf Coast. This item is not very well known or popular at the retail level. In most grocery stores or other markets, the head of the fish is usually discarded and the fileted fish is usually displayed for sale. Most consumers do not know that this part of the fish is even available and most fisheries require that you call in advance to order this cut. Grouper cheeks are a popular delicacy that is sought after all around the world. Fish cheeks are typically considered the lightest and most tender part of the fish, and they pair well with almost any sauce or seasoning. In order to truly enjoy these soft and delicate flavors, we lightly sautee the grouper cheeks and serve them over angel hair pasta with sauteed asparagus and a white wine garlic herb butter. Here at the Uptown, we cut out the middle man for you. We do not require that you call a week in advance for dinner... although if you'd like too, that's more than welcome! Stop in soon for this light dish that will be sure to leave you feeling cheeky!
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Behind the Bar
The Dry Martini
By Ryan
Whatever happened to the "dry martini?" When did any drink with a specific liquor and two or more fruit juices (or chocolate or caramel) become a martini? I thought a martini was something that could be referred to as "stiff." So is the nature of the bar business today. When a customer asks for a martini list, they expect to see an endless list of choices that include, but are not limited to, fruit or candy flavored martinis. There are plenty of customers that enjoy a drink made in that style... otherwise they wouldn't be as popular as they are.
 But, what about those that want the traditional old-fashioned dry martini? Seems to be you need to look back to the 60's to find anyone who appreciates a true martini. Even when I first started to bartend, I was taught that if a customer ordered a martini, the next words out of my mouth were to be, "Is there any particular type of gin you would like?" Somewhere between then and now, that has all changed. Usually, the first words out of my mouth now are, "Do you prefer vodka or gin?" Most of the time, vodka is the preferred liquor and every once in a great while I get looked at like, "Why are you asking me that? I want gin!" But, those times are rare!
To give a little history about gin, it was in 1650 when juniper berries were infused with spirits to create "jenever," the forerunner to modern gin. Then in 1813, "dry vermouth" was created in the French area of Marseille by combining different varietals of white grapes. The two would eventually blend very well together.
- 1887: Jerry Thomas's "Bartenders Guide" includes a recipe for a Martinez, "Old Tom" gin, sweet vermouth, maraschino liqueur and bitters.
- 1906: Louis Muckensturm's Louis' Mixed Drinks becomes the first to describe a "Dry Martini" in the English language. Dry gin, french vermouth, curacao and orange bitters. Louis also suggests an olive, wiped of the brine.
- 1933: After ending the 21st amendment of prohibition, it was said that FDR celebrated with his drink of choice: A Dry Martini
- 1934: Gin hits Hollywood! In "The Thin Man," William Powell (starring as Nick Charles) instructs bartenders to have a rhythm to their shaking, "Always have a rhythm to your shaking. Now a Manhattan you shake to fox trot time, a bronz to two-step time. A dry martini you always shake to waltz time."
- 1964: James Bond earns gin a place in the American Film Institute's "Top 100 Quotes in Cinema."
- After 1970: Gin slowly begins to decline in sales and revenue, reaching a point in the 1990's when ordering a martini would more likely land you vodka, than gin.
 Most everything goes in cycles and the liquor industry is starting to see an uptick in gin sales and popularity. Could the drink be making a comeback? Gin connoisseurs like myself sure hope so. Next time you order a martini, try it like James Bond: "A Martini. Shaken, not stirred." After all, it is the world's most influential cocktail.
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Uptown Playlist Theater
We now have tickets available for sale on our website.
Friday, December 28th
Tickets $15
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Friday, February 1st Tickets $30 |
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"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 $7.75 or $2.75 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 $12.75.
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, December 6th will feature our French Onion Burger. Our gourmet half pound burger topped with Swiss cheese, sauteed onion, romaine lettuce, and sliced tomato.
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
artisanal cheese sampler
1. Belletoile Triple Creme (France) 2. Chimay a la Biere
(Belgium) 3. Marieke Gouda (Wisconsin) 4. Cypress
Humboldt Fog (California) 5. Ludwig Farms Vermillion River
Blue (Illinois) 6. Sap Sago (Switzerland) serves 2 to 4
people 19.75
oysters on the half shell
sunberry point oysters from northumberland strait, prince
edward island, canada. small to medium in size with a
medium salt content and a clean finish. served with a
mignonette 11.75
fried calamari with sriracha
fresh fried calamari served in a rice paper bowl with
sriracha 9.75
salad and sandwich
mesculyn salad & panini sandwich combo
soppressata, provolone and roasted red peppers. served
with a mesculyn, walnut and gorgonzola salad. balsamic
vinaigrette dressing 11.25 with cup of soup of the day 12.75
marinated strip steak and salemville bleu cheese salad
char gilled marinated strip steak prepared medium, served
warm with salemville bleu cheese, roasted garlic, grape
tomato, shiitake mushrooms, roasted red peppers, roasted
red potatoes, and red onion over chopped romaine. italian
vinaigrette 15.50
quiche loraine, mesculyn salad and soup combo
housemade quiche with onion, bacon and swiss cheese.
served with mesculyn, walnut and gorgonzola salad and a
cup of soup of the day 13.25
entrees
shrimp dejonghe
classic circa 1960's dish made with gulf shrimp baked in
white wine, garlic, herbs and bread crumb. served with
toasted crostini and a vegetable trio of squash, carrot and
zucchini 18.50
pork new york strip
10 oz. char grilled pork new york strip served with roasted
rosemary red potatoes and sauteed broccolini with white
wine, plugra butter, and crushed red pepper 17.75
bay scallop and spinach radiatore
bay scallops and spinach with toasted pinenuts served in a
white wine cream sauce. served with reggiano parmesan 16.75
broiled fresh cod
10 oz. broiled fresh cod served over sauteed spinach with
mediterranean relish of artichoke hearts, kalamata olive,
caper, roasted red tomato and feta cheese 19.75
dessert
lingonberry brulee
our house made creme brulee mixed with lingonberry 5.75 |
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food specials, drinks, and MORE!
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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 name for a tight-lidded, full sized or mini baking dish also means prostitute in French?
2. What new name for high-fructose corn syrup did the Corn Refiners Association coin in 2010?
3. Who followed a successful run of cooking with Julia to write about a butchery as a metaphor for breaking down and rebuilding her marriage?
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 are foods called that have little or no processing or refinement? ...........
.........whole foods
2. What step helps prevent piecrust from puffing up when it is prebaked before filling?
................docking (pricking it with a tool called a docker or with a fork)
3. Which seafood was not affected by the 2010 BP oil spill in the Gulf of Mexico - shrimp, oysters, red snapper, or salmon? ...............salmon
Last Week's Winner: ...................Karl Ribas
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Uptown Grill
601 First Street | LaSalle, IL 61301 | 815.224.4545
Monday - Thursday: 11am -10pm
Friday - Saturday: 11am - 11pm
Sunday: 12noon - 10pm
uptowngrill.com
Uptown respects your privacy and will not sell or distribute your personal information. |
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