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Thursday, January 17th, 2013 |
Uptown 2012 Christmas Party (held in 2013)
Celebrating Our 28th Year
By Ray
This past Sunday evening, we held our 28th annual Company  Christmas party. Like many businesses, we hold ours after the holidays. It is just too hectic and busy during the season to do it closer to Christmas. However, that never seems to throw a damper on the festivities. Good drinks, good music, some food and the cast of characters that make up our staff... all make for a really good time. I must say, as I get older, it gets a little harder every year to keep up with my employees.
 This year, we had about 60 attendees and it was held at the Gunsmoke Grill in Cedar Point. We try and mix things up from year to year. The music was provided by Carlo Verucchi, Nick Drummer & Doug Deserf. For posterity sake and to remember this fantastic 2012 crew, we have included a link to the party album. Last year, it was our most clicked newsletter.
Rita and I want thank all of our staff for another great year. You are probably the best crew we have ever had, and maybe the most fun. Merry Christmas!
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Artisanal Cheese Sampler New Cheese Flavors By Jimmy
Just last week, I wrote an article on a few beverage samplers that we have to offer. This week, I would like to promote another great conversation piece offered on our menu: The Artisanal Cheese Sampler. Artisanal cheese is made by hand - usually in small quantities - from the milk of either goats, sheep or cows which have been raised on the same farm where the cheese is made and aged. The flavor of these cheeses are usually quite a bit more complex than those that are mass produced. Although we have offered an artisanal sampler for years now, we tend to change up the different selections each month or so. This week, we have changed all 5 of them to some with amazing flavors from all over the world. Here is a list of what just came in:
 #1: Taleggio This is a semi soft, wash-rind cow's milk cheese from the northern region
of Italy. It does have some strong aromas but overall fairly mild in flavors.
The texture has a melt in your mouth feel with a buttery finish. Pairs well with fruits and crackers.
#2: Coach Farm Triple Cream The idea for Coach Farm originated from the Cahn family (owners of the famous Coach leather bags) in northern New York. The texture is smooth, moist and has a fluffy mouthfeel. It is a mold ripened brie style cheese made from goat's milk. It is dotted with green peppercorns and aged for 4 weeks to create a mildly peppery semi soft cheese.
 #3: Cottonwood River CheddarThis new age cheddar is made from raw cow's milk on the Jason Wiebe Dairy farm in Kansas. Cottonwood River is hormone free and aged for an intense flavor. The full flavor has a slightly sweet note with an almost citrus flavor.
#4: Schweizer GoldThis Alpine Swiss style cheese has a washed natural rind and is  cellar aged for 9 months. This "Swiss Gold," due to the fact that it has a golden hue, is made from raw cow's milk and picks up flavors of custard, fruit and yogurt during its aging process. It finishes with a long, savory yeasty finish. And we certainly can't forget to mention that it originates in the same Swiss hometown as Ray's parents!
 #5: Vermillion River Blue Triple CremeLudwig farms is a "European style, farmstead creamery" located at the head of the Vermillion River in Fithian, Illinois. Their blue triple creme is a semi-soft blue with a moist paste that is aged 2-3 months in a waxed wheel. This is not a crumbly blue cheese, but rather a four-star blue with a tangy, slightly sour, rich flavor. By far the best blue cheese we've had.
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From The Bar Trends for the New Year By Josh
 A difficult task for any restaurant is staying relevant to today's lifestyle and trends, especially in areas like liquor which is constantly changing. Recently, I was shown an article that named the top 20 "what's hot & what's not" drink trends for 2013, in which the most popular predicted trends for 2013 are showcased in different categories.
In the spirits category, the top trend was micro-distilled or artisan liquor. These typically represent small batches of liquor, like whiskey, that are not mass-produced name brands. Our bar offers an extensive selection of small batch liquors that have slowly risen to fame over the last few years with the boom of small distillation.
 In wine, the current trend is non-traditional/less popular wine varietals. On our wine list, you will see we have quite the variety to choose from. Another major behind the bar trend is that of craft beers. Our selection of drafts is one that isn't normally found anywhere else in the area. Our draft tower constantly changes to seasonal brews that usually don't last too long. In contrast of these new trends, the top 10 items for the waning trends puts hard lemonade at the number one spot alongside such items as bacon infused/flavored drinks or garnishes. It also shows that "skinny" or light/reduced calorie beers and drinks are slowly losing interest among the health conscious.  This article also has a survey conducted by the National Restaurant Association (NRA) that 36% of all bar customers are traditional drinkers. In other words, they always order simple drinks, like a draft beer. It also found that 32% of the bar clientele are adventurous and always try new and trendy drinks wherever they go. On the other hand, almost 31% of customers go to old standbys and very rarely order anything bold or new outside of their comfort zone. While we always try to keep up with the current trends of today, our classic styles have never gone away and have survived for over 25 years. So if you're in the mood for an up-to-date drink or a down-to-earth classic, stop in and see us for something that will surely keep you in style.
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Playlist Theater
Past Performer Update
By Ryan
Last September, I saw the Avett Brothers play at Northerly Island Pavillion in Chicago. Northerly Island is just an absolute great venue to see a show, but I walked away thinking to myself that was probably the best live music show I've ever seen. Not only are all of the guys in the band extremely talented, but the way they play their individual instruments is an absolute thing of beauty to watch and listen to. Beyond that, the performance they put on is out of this world. They put on quite an entertaining show worth seeing again and again!
Probably one of the biggest mistakes we've made with the Playlist Theater was turning down an opportunity to have the Avett Brothers play here. The opportunity presented itself a few years ago, but it was on a Saturday night and at that time, we were not comfortable putting on a Saturday night show. Woulda, Shoulda, Coulda!!!!!!!
 With all of that said, I have been watching and waiting for the Avett Brothers to perform anywhere around here again. In February they do play in Wisconsin, Indiana and Michigan, but what really caught my eye was who they are playing with..................Jill Andrews!
You might remember Jill from the band The Everybodyfields. They also performed here a few years ago and they were a young, amazing act. Jill's voice is still one of the voices that is talked about often as one of the best pure and prettiest musical voices to pass through our Theater. It appears that the band The Everybodyfields is no longer together, but Jill is really beginning to make a name for herself and doing it with - in my opinion - one of the most talented and popular up and coming musical groups out there. Good for her!
It's always pretty cool to see past Playlist Theater performers doing well for themselves. It's fun to have a conversation about a popular artist or when someone asks you, "Have you ever heard of.........so and so?" And to reply with, "yeah they played here at the Uptown," that's pretty cool! We "Coulda" had the Avett Brothers, but we did have Jill Andrews.
See and listen to what Jill has been up to!
 | | Music Video for "A Little Less" |
 | | An Interview with Jill Andrews |
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Uptown Playlist Theater
We now have tickets available for sale on our website.
Tickets $30
Friday, March 1st
Tickets $35
Friday, April 12th
Tickets $30
_____________________
Wednesday, May 15th
Tickets $20
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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.
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.
 Herb Crusted Leg of Lamb,
Saturday Evenings
Available after 4pm every Saturday night we have our sliced leg of lamb with a mint demi glaze served with our daily mashed potato and vegetable side. Sure to be a new favorite! $19.75
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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Burger Me Thursday
Choose any microbrew or bottled beer to accompany a different and
enticing burger, every Thursday, for just $10.
 This Week: January 17
Resolution Burger
Last week, we vowed to revisit this one since you may have missed it the first time around... Start the New Year off right with a healthy black bean burger on whole wheat topped with all your favorite fresh veggies: sprouts, roasted red peppers, cucumbers, tomatoes, zucchini and portobella mushrooms. We'll even skip the fries in favor of a quinoa salad!
 Next Week: January 24
Sausage Burger
Why not tickle your tastebuds with a delicious sausage burger? We top it with melted provolone cheese and sauteed onions with red and green peppers. And don't forget the tasty housemade bun... baked fresh daily! |
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Specials This Week
appetizer
oysters on the half shell
wellfleete oysters from the northeast cost of long island
sound. medium in size with a high salinity and a clean sharp
flavor. served with a mignonette 10.75
artisanal cheese sampler
1. Taleggio (Italy) 2. Coach Farm Triple Cream (New York)
3. Cottonwood River (Kansas) 4. Schweizer Gold
(Switzerland) 5. Vermillion River Blue Triple Creme (Illinois)
6. Sap Sago (Switzerland) serves 2 to 4 people 19.75
crab meat and cream cheese stuffed jalapeno poppers
four lightly battered and deep fried housemade
jalapenos stuffed with crab meat and cream cheese.
served with adobo sauce 8.75
salad and sandwich
roasted lamb & mesculyn flat bread salad
roasted lamb, feta cheese, grape tomato, cucumbers, capers, kalamata olive and mesculyn tossed with balsamic vinegar and olive oil with grilled flat bread.
with tzatziki sauce 13.50
mesculyn salad & panini sandwich combo
oven roasted turkey, white cheddar and roasted red
tomatoes. served with a mesculyn, walnut and gorgonzola
salad. balsamic vinaigrette dressing 11.50
with cup of soup of the day 13.50
housemade chicken salad sandwich
housemade walnut chicken salad, applewood smoked bacon,
cheddar cheese, lettuce and tomato served on seven grain
wheat bread. served with housemade french fries 9.75
marinated new york strip steak sandwich
7 oz. garlic and herb marinated strip steak sandwich
served open face on sourdough bread. topped with lettuce, tomato,
sauteed portobello mushroom and comte cheese. with hand cut
housemade french fries 11.75
sides
green bean almondine with shiitake mushrooms
sauteed french beans, shiitake mushrooms, onions, white
wine and plugra butter with toasted almonds. 5.75
entrees
stuffed chicken breast
breaded boneless chicken breast stuffed with smoked ham,
cheddar cheese and fresh chives. served with our seasoned
rice blend 13.75
broiled walleye filet
10 oz. broiled walleye filet topped with a champagne lemoncream sauce.
served with sauteed french beans, shiitakemushrooms, onions,
white wine and plugra butter with toasted almonds 21.75
herb roasted duck breast
herb roasted duck breast prepared medium with a bbq
hollandaise. served with wehani rice blend and steamed baby
carrots 22.75
pappardelle pasta with imported italian tuna, asparagus, and capers
imported italian tuna, capers, grape tomatoes, asparagus,
garlic, cracked red pepper and parsely tossed with white
wine and olive oil 15.75
dessert
turtle cheesecake
layers of caramel cheesecake and chocolate fudge layered on
a chocolate fudge brownie. topped with pecans 7.75
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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 two-handled pan for cooking rice outdoors is most at home in Spain's Valencia region?
2. What is missing from this list of foods that account for 90% of all food-allergic reactions in the United States: milk, peanuts, tree nuts, wheat, soy, fish, and shellfish?
3. What is the average distance, or food miles, traveled before most U.S. produce reaches its point of sale - 150 miles, 1500 miles, or 2500 miles?
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 is the term for the finishing technique in which nubs of cold butter are whisked into a sauce to add sheen, texture, and flavor? ............mount
2. What move by publisher Conde Nast in 2009 shocked the gastronomical world?
.............closing Gourmet magazine
3. What is added to animal feed in concentrated feeding operations (CAFOs) to prevent disease and boost growth rates? ...................antibiotics
Last Week's Winner: ...................Mark Bernabei
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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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