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Thursday, January 31st, 2013        

Super Sunday
Hours and Specials
By Brianne

 

Whether you're looking to pre-game, or you're in need of a quick halftime fix, the Uptown has got the ticket this Super Bowl Sunday.  We will feature an "instant replay" on our Super Bowl Burger.  It's featured this week as our Thursday "Burger Me" special (check out the full description below), and it's sure to be a crowd pleaser... so much, that we've vowed to serve it up on Sunday as well!
  
No matter which brother you're cheering for, make plans to stop out and join us. We'll have the game on:
  
Sunday, February 3rd
12noon - 10pm
  
On Special
Gnocci and Pesto
By Josh

 

This week on special, we have gnocchi mixed with house-made pesto. Gnocchi is an Italian pasta that is typically made from potato and is most closely related to a dumpling. This type of pasta is soft like a dumpling and typically mixed with a lighter style of sauce since most gnocchi is served before dinner with soups or as an appetizer.

While we are not featuring this dish as an appetizer, we are pairing it with a house-made white wine and pesto sauce that turns it into a star-studded entree. Pesto is an Italian sauce consisting of basil, garlic, pine nuts, olive oil and reggiano cheese to give it a slightly salty and sharp finish. The pesto is used just enough to cover the gnocchi, but not drown it in a sea of sauce.

This is a perfect dish for the health conscience and will not leave you feeling weighted down afterward. Pair it with a glass of white wine, and this dish is perfect for any night of the week!
In the News
Quinoa, The Mother Grain
By Ryan

 

Click to view a video on
"The Mother Grain"
Quinoa, long referred to by the Inca Indians as "The Mother Grain," is the chief crop of the South American Andes region which contains countries such as Bolivia and Peru. Quinoa is an absolutely massive crop that has been plentiful in the region since.....the time of the Incas. Recently however, the demand for quinoa around the world has driven the price of quinoa so high that most Bolivians and Peruvians can no longer afford their native product. The price of quinoa in these areas is now more expensive than chicken! The cost of quinoa has almost tripled in the last 5 years. And "foodies" around the world are coming under blame.
  
Why the concern over quinoa prices? For one, quinoa is about the most protein dense grain there is in the world and many of these people from Bolivia and Peru, essentially live off of it. Bolivia for example, is already a nation where 50% of the children 6 months to 5 years of age suffer from malnutrition and 54 out of 1,000 die during childhood. For their own food to become more unaffordable is not a good thing. And two, without quinoa these people have to turn to some type of food source, and it almost certainly has become one that is not as healthy as quinoa. It essentially is changing a culture's diet.
  
While I'm not sure that foodies are solely to blame for the ever-rising cost of quinoa, it is very interesting to read how the global demand of a product so greatly affects not only the cost of a region's product, but also their diet. It's also why the Food and Agriculture Organization of the United Nations has declared 2013 the International Year of Quinoa! With their main goal to halve world hunger by 2015.
  
Around the Industry
Drought Effect, the worst is yet to come...
By Jimmy

 

You would think after the rain we just had the last few days, how could we be in a drought? Well that rain did not even put a dent in the problem. The lack of precipitation in 2012 caused roughly 80% of the United States to experience the worst drought in 50+ years, and it is by no means over. In fact, about 61% of the nation is still under severe drought conditions.

Although it was nice to enjoy that 68-degree weather the other afternoon and to also not have to deal with snow removal and hazardous traveling conditions this year due to the lack of a significant snowfall, (hope I did not speak too soon) it will come back to bite us one way or another. Lack of rain and warmer temperatures continue as we wind our way through the seasons. The talk of drought conditions affecting food prices began late last summer, but the worst is yet to come. 



The 2012 drought not only ruined crops like corn, wheat and soybean but also caused farmers to cut back on the number of livestock they raised. These commodity prices were driven so high, feeding their livestock became far too expensive to keep so many around. We have all heard of the shortage of beef, chicken and pork that is bound to happen here in 2013. The time is coming.


As if that's not enough, now comes the situations on our nation's rivers. The Mississippi River is in danger of being shut down in certain areas due to low water levels. Farm suppliers are now going to have to find alternative ways to ship their product, thus increasing costs even more. What else can this economy endure? With prices this high, consumers continue to be conservative in spending. With the demand low because of high prices, the farmers stop producing as much. The ripple effect then leads to food processors not hiring. Will it ever end? The answer is still no. Although some areas have seen relief from the drought, the impact of what happened last year is still yet to come.


Things to keep an eye on:

  • Beef will most likely begin to rise through the first half of this year. Depleted herds will start to make an impact on pricing.
  • Chicken prices will also increase due to the farmers cost increases on grain for feed.
  • Although vegetables prices actually dropped in 2012, do not expect the same in 2013. Due to situations like a California freeze, items such as lettuce and broccoli have tripled in price.
  • With all these increases, will anything not be affected? Actually this year, the predictions are that fish and other seafood inflation will not be near as much as other items.
In the News
Price Your Milk
By Ryan

This story happened in Louisiana just this week, and when you think about it... it's really hard to believe! A Louisiana grocery store called Fresh Market has a Tuesday milk special in which they offer skim, 1%, 2%, or whole milk for $2.99 with a limit of 4 per customer. Quite a deal, especially when at the time, the average price for a gallon of milk in the Baton Rouge area ranged from $4 to $6.89. 

When the State Agriculture and Forestry department caught wind of the sale, they sent a representative to check things out. When they found the tip to be true, they put a stop to this store's milk sale. This really happened. The state told the grocery store they cannot sell their milk at that price. There is apparently a state law which dictates that retailers must sell milk no cheaper than at 6% over their cost.


Mike Strain, the commissioner for the State Agriculture and Forestry department, said the regulations are in place to keep milk prices as low as possible. Which is perfectly understandable so that dairy farmers get their fair share at the wholesale level. But, if $2.99 is too cheap to sell milk, it would seem to me that this law doesn't quite work as intended. Which leads to the larger question - of which many of us will have an opinion. Is it right, in any state, for government to tell any retailer what they can and can not sell their goods for? Could you imagine owning your own store and being told what to sell your goods for? Goods that you had purchased with your own money!
  
  

Uptown Playlist Theater

 
We now have tickets available for sale on our website.
Please purchase tickets either online by clicking here or in person only. 
       
                  
  
 Wainwright III

Friday, February 1st
Tickets $30

 

SOLD OUT!!!

 

  
                     
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Friday, February 15th
Tickets $25
  
  (Less than 6 tickets left!)
  
  
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Friday, March 1st
Tickets $35
 
SOLD OUT!!!
  
                                                             
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Friday, April 12th
Tickets $30
  
(Less than 4 tickets left!)
  
  
  
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Wednesday, May 15th
Tickets $20
  
  
  
  

"Not Your Everyday Specials"

 

  steak diane

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 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 $7.75 or $2.75 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 $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.  

   

 

leg of lambHerb 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! 


Burger Me Thursday

 

Choose any microbrew or bottled beer to accompany a different and

enticing burger, every Thursday, for just $10.

 

 

  

This Week:  January 31

Super Bowl Burger

 

It's not quite hot wings for this year's Super Bowl, but it is a ground buffalo chicken burger. We ground fresh chicken and form it into a burger patty, cover it in spicy buffalo wing sauce and top it with creamy gorgonzola sauce. Served with french fries and celery on the side.

 

 

country fried burgerNext Week:  February 7 

Country Fried Hamburger  

 

You certainly won't go home hungry with this one!  We lightly batter and fry our beef patty before topping it with a helping of mashed 'taters and homemade sausage gravy.  Pair it with your favorite microbrew, and you're set!

 

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

 

fried four cheese stuffed pasta purses

lightly breaded and deep fried four cheese stuffed pasta

purses. served with bolognaise sauce 8.75

  
salad and sandwich
 
mesculyn salad & panini sandwich combo

black forest ham, brie cheese, arugula and lingonberry jam.

served with a mesculyn, walnut and gorgonzola salad.

balsamic vinaigrette dressing 11.50 with cup of soup of the day 13.50

 

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

  

filet and lobster surf and turf

6 oz. filet and 6 oz. broiled south african lobster tail with

drawn butter. served with horseradish and scallion

mashed potatoes and sauteed french beans, shiitake

mushrooms, onions, white wine and plugra butter with

toasted almonds 49.75

 

pretzel crusted rainbow trout

10 oz. pan fried pretzel crusted rainbow trout with stone

ground mustard cream sauce. served with sauteed french

beans, shiitake mushrooms, 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

 

 atlantic salmon risotto
 atlantic salmon, corn, and peas in a garlic, rosemary and

white wine sauce with arborio rice and reggiano parmesan

cheese 17.75

 

stuffed chicken breast

breaded boneless chicken breast stuffed with chorizo

sausage and roasted del caribe cheese. served with our

seasoned rice blend 13.75

 

dessert

    

fresh berry tart 

mascarpone layered inside a tart shell topped with fresh

blueberries, raspberries, strawberries and whipped cream  6.50

 

lemon tart

creamy lemon filling with a buttery shortbread crust topped

with fresh lemon and whipped cream  6.50

 

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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 compact grill has a Japanese name meaning "fire bowl" and is usually made of cast iron with two adjustable grill grates?
 
2.  Who wrote "Short-Cut Cooking: America's Favorite Mom Helps You Get Dinner on the Table Fast," a companion to her 1998 public TV series?

3.  Which portion of the shoulder primal cut of pork is Boston butt - top or bottom? 

 

E-mail your answers to: foodiefight@uptowngrill.com

 

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 used to describe a cooking liquid with bubbles breaking through the edge of its surface - gentle boil, simmer, or poach? ......................simmer
  
2. What is the marketing makeover name for goosefish? ................monkfish

3. What does the trade acronym HMR stand for, used in discussing the competition between restaurants and food retailers for consumer food dollars? .............home meal replacement
      
Last Week's Winner: ...................Linda Puchalski
 

Uptown Grill

601 First Street  |  LaSalle, IL 61301  |  815.224.4545

 

Monday - Thursday: 11am -10pm

Friday - Saturday: 11am - 11pm

Sunday: 12noon - 10pm

 

 

uptowngrill.com 

 

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