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Wednesday, February 13th, 2013 |
The Foods of Love Valentine Specials By Ray
 Are you looking to "feel the love" this Valentines Day? Scientifically, the jury is out as to whether there are any foods that can actually enhance your love. There is much conjecture as to what does and what does not have a physical effect on you. Other foods that Aphrodite might like are steeped in myth and fables. Then there are the foods that might have an effect psychologically. That is where our job comes in, a nice romantic dining experience, eating the things that are supposed to make you amorous. Here are some of the things that might help you feel the love, this Thursday (or Wednesday or Friday or Saturday).
 Oysters - Oysters are probably the food most associated with being an aphrodisiac, and most people are aware of their reputation for increasing sexual desire. We serve ours with a mignonette sauce (shallots and Champagne vinegar) that really lets the oyster's flavor come through, but you can have yours with the standard cocktail sauce and lemon if you desire. Raw oysters are best served with a glass of chilled Champagne for truly romantic foreplay.
Steak Tartare - This is a new addition to our Saint Valentine's appetizer menu. I remember when I was growing up in this business, at the Red Door Inn, we served a Steak Tartare. Ste  ak Tartare is made with 100% ground filet mignon, onions, parsley, capers and egg. It is served raw. This is where fable might come in. From the time the Red Door opened in 1970, my father would not serve it to women. The menu even clearly stated it would not be served to women. His reasoning was that European legend said that this dish had such commanding effect on women that he could not ensure the safety of his young busboys. Whether or not there is any truth to this I never really found out. After about 7 or 8 years of never serving it to a woman he was threatened by some arm of the government and he had to acquiesce. After the ban was lifted there was no difference in the well being of the busboy staff. It was also very interesting that there were no more women that wanted to order the dish. 
Lobster - A nicely browned caramelized cold water lobster tail served with drawn butter or a dozen roses. Or both? Guys you have to make the call.
 Chocolate Strawberries, Chocolate Cobbler or Chocolate anything - The chocolate covered berries we serve are every bit as pretty as a rose. The chocolate cobbler that we serve is an amazing hot fudge and walnut browndae of chocolate sludge, baked to order, served hot with Sisler's french vanilla ice cream. By the way, it is a dessert for two.
We will have all of these on the menu plus many other specials for your Valentine's enjoyment all weekend long. Serving lunch thru dinner every day.
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Dining on the Holidays
Extending Valentines Day
By Ryan
Growing up in the restaurant industry has provided many challenges. Every holiday season repeats the same challenge and raises the same question; "When can I celebrate the holiday with my family?" Valentines Day is no different for all of us within this industry. As you grow and work in the restaurant business, you become conditioned to plan your holiday, around the holiday. Each year, we head into the holiday week knowing that we won't be doing anything but working, on the "Big Day." But we do spend time planning what day that week, will be our day. As the seasons go on, it is becoming increasingly more apparent that many  of our customers, friends and family, are in that same boat. Whether it be work, travel or simply time, many things are happening in our daily lives that see us celebrating the holidays, around the holidays. Just because you can't bring your loved one out on Valentines this Thursday, it doesn't mean you've missed your chance. Each year, we notice more and more that while we are very busy on the "Big Day," we have become increasingly busier around the "Big Day." Just this last Saturday, four days before Valentines Day, we had an hour and a half wait list by 6:00pm. We expect more of the same this weekend as more and more people are fitting the holidays into their schedules and not vice versa. In the end, does it really matter what day you show your love OR that you've shown it? Click Here For Your Valentines Reservation
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Jumbo Chocolate Covered Strawberries
By Jimmy
 Valentine's Day is here, which means it's time to order our Jumbo Chocolate Covered Strawberries. These famed berries get more requests than any other dessert we offer. Our tradition began a few years ago when we started preparing them in bulk in honor of Valentine's Day. Not only are they a great after dinner treat for your sweet, but we also have them available as a carry-out purchase, wrapped in an attractive gift box. What a surprise to open and find such a tasty work of art!  Please call and reserve yours today. Strawberries will be available thru Saturday, February 16th. By calling ahead, you will have your order(s) held, and there is no need to worry about that last minute gift.
Reservations for these strawberries are recommended for both dine in and carryout orders.
Prices for both options are as follows. Give us a call at 815-224-4545.
Single Berry: $3.00 | Pack of 2: $6.00 | Pack of 4: $12.00
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Around the Industry
Defining "Freshness"
By Josh
 I came across an article that explains the new connotation for the word "fresh" when used in terms of food. With marketing and advertising for large fast food chains, the word "fresh" has steered away from the meaning of something that is relatively new, to that of something being "healthy." For example, McDonald's recently started promoting their salads as "yummy, fresh, freedom in a bowl." When people read fresh salad, they think it's a healthy alternative to what McDonald's typically offers. But when this salad is topped with all the extras of chicken, dressing, and other toppings, most of these meals have the same caloric value as that of their cheeseburgers and fries.
This same marketing style goes hand in hand with the popular burrito tex-mex Chipotle chain. Chipotle advertises their food as super fresh and cooked in the restaurant, but does not have any different nutritional value than that of a Taco Bell meal. Americans fall for the hype of this "fresh" craze because of the connotations that it provides. When we think of fresh, we think of "superior" to most anything else. This in turn leads us to believe that fresh is healthier and better for us, which in most cases is not true. While these large markets are trying to find ways to keep consumers coming back for more, in the end they're still getting the same processed food from before, just packaged differently.
 As a local restaurant, we do not abide by these new fashions of telling people something is "fresh and healthy" but instead serving processed foods. With shipments coming in 2-3 days a week, we are able to truly provide a "fresh" meal and specials that are constantly changing so that no product gets old and "sits around." Don't buy into the marketing schemes of large companies that look to con-volute the two separate meanings of fresh and healthy. Instead stop in and see us where we are able to give you an experience that truly defines "fresh and healthy" without the necessity to process any of our meals.
From the tuna burger to our hand-cut french fries, we've got something for everyone (and even some splurge items for when a "wholesome" meal just won't do the trick)!
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Around the Industry
Maker's Mark Shortage?
By Jimmy
 If you have been following our newsletters over the course of the last year, you may remember an article or two from me regarding bourbons and whiskeys and what we have to offer. From bringing in several new brands to add to our already extensive list of small batch bourbons and whiskeys to even putting together a bourbon sampler, it seems bourbon has really taken off in recent years. In fact, just in 2012 alone, sales increased by 5% and bourbon now accounts for more than 35% of all spirit sales. This is a growing transition from a time when vodka was leading the way.
I recently came across an interesting article that involves one of the bigger, more popular brands you always find out there, Maker's Mark. The distinctive bottle with the famous red wax seal (see how it's dipped in the video below) just recently announced that it is reducing its alcohol content in an effort to keep up with production of its famous bourbon whiskey. Really? Yes, you heard it. Their thought is that their bourbon with less alcohol is "better than not having any at all." Apparently, rising demand from both here in the U.S. and internationally (Germany, Australia and Japan), the company can not keep up. Their answer is that they could stretch the supply by making it less strong?
 | | Wax Dipping |
Maker's Mark is aged in charred oak barrels for at least six years. I for one, disagree with this plan. Everything you read about some of the great distillers in both our country and across the world is how the history of their recipe has remained unchanged for decades, or even sometimes hundreds of years. It involves the same ingredients and processes that the founders themselves created many years before. The history is what makes them what they are. It is what it is. You can't change a historic recipe. Doing so always has its consequences.
You may remember a similar situation a few years back with Knob Creek. With a minimum age of 9 years, it too ran into a shortage. It's answer was if "we can not make it the way it has always been intended, you will have to wait. We are not disturbing its aging process to sell an inferior product." This is the way it should be. Although the distiller insists the taste is consistent to what it has been since the beginning, I just hope watering down their product in order to hopefully increase profit margin, does not affect them in a negative way.
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Lent Specials - Starting Today, Ash Wednesday
Fish and Chips
deep fried harp beer battered whitefish served with fresh fried "chips," tartar sauce, malt vinegar and housemade coleslaw 9.75
Fish Tacos
three soft flour tortillas filled with panko crusted tilapia, red cabbage, chipotle mayonnaise and mango pineapple black bean salsa 11.75
Tortellacci
locally handmade spinach filled tortellacci in a white wine cream sauce. with freshly grated reggiano parmesan 15.50
Orange Roughy En Papillote
10 oz. orange roughy filet baked with spinach, baby zucchini, baby carrots and roasted red potatoes in parchment paper with a lemon tarragon sauce 19.75
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Uptown Playlist Theater
We now have tickets available for sale on our website.
Friday, February 15th
Tickets $25
______________________
Friday, March 1st
Tickets $35
Friday, April 12th
Tickets $30
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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: February 14
No "Burger Me"
Due to the Valentine's holiday and our full menu of tasty romantic treats (see listing below), our "Burger Me" is taking a vacation on the 14th. Join us the following Thursday as we return with one of our great burger concoctions!  Next Week: February 21 The "Studd"-ed Burger We wouldn't dare do this to you on Valentines Day so we waited a week. We hope you appreciate that. A half pound uptown burger studded with whole garlic cloves and topped with melted Salemville blue cheese, fried leeks, lettuce and tomato. served with any microbrew for only $10.00
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Valentine's Day Specials
starters
smoked salmon quesadillas
two 6 inch tortillas filled with smoked salmon, black beans,
lettuce, tomatoes, roasted red peppers and del caribe cheese.
served with house made salsa and sour cream
steak tartare
prepared raw and made with 100% ground filet mignon, onions,
parsley, capers and egg. served with cornichons
and freshly baked foccaccia toasts
salad
grilled romaine and shrimp salad
grilled head of romaine topped with skewered and grilled shrimp
with roasted fennel, celery, leeks, red tomatoes and hard boiled eggs.
served with a smoky tomato vinaigrette.
entrees
filet rene
steamed fresh artichoke with an 8 ounce center cut
beef tenderloin with fresh vegetables
and a bearnaise sauce
herb crusted leg of lamb
sliced leg of lamb with a mint demi glaze
served with tri color maple glazed carrots and roasted garlic and
rosemary smashed red potatoes.
filet and lobster
6 oz. filet and 6 oz. grilled south african lobster tail with drawn butter.
served with tri color maple glazed carrots and roasted garlic and
rosemary smashed red potatoes.
prime rib and lobster
8 oz. prime rib and a 6 oz. grilled south african lobster tail with drawn butter.
served with tri color maple glazed carrots and roasted garlic and
rosemary smashed red potatoes.
slow roasted boneless pork loin
12 oz. sliced boneless pork loin topped with a bourbon demi glaze.
served with tri color maple glazed carrots and roasted garlic and
rosemary smashed red potatoes.
orange roughy etouffee
broiled 10 oz. orange roughy filet with an etouffee sauce.
served with a long grain wild rice blend and tri color maple glazed carrots
pasta primavera
asparagus, broccoli, sundried tomatoes, bell peppers,
mushrooms, zucchini, squash and garlic buttered chicken
served in a white wine cream sauce over linguini
side
tri color maple glazed carrots
tri color carrots and shallots sauteed in a light maple glazes
dessert
jumbo chocolate covered strawberries
extra large stemmed strawberries distinctively decorated for the holiday.
also available packaged in attractive gift boxes for carryout
turtle cheesecake
layers of caramel cheesecake and chocolate fudge layered on
a chocolate fudge brownie and topped with pecans.
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"Like" us on Facebook and be the first to know about
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 does a baking sheet have that is missing from a cookie sheet?
2. Which rice is cooked with more water because of relative differences in the molecular makeup of the rice starches... long-grain or short-grain rice?
3. Which are you most likely to find at an Iowa farmers' market in August - lettuce, corn, or peas?
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. True or False: Kashi, Boca Foods, and Naked Juice have declined buyout offers from mega food corporations seeking to tap the organics market. .........false
2. Who is Marion Nestle - heir to the world's largest food company, author of "What to Eat," or US commissioner of Food and Drugs? .......author of "What to Eat"
3. What kind of icing is made with egg whites and also goes by the name of decorator's icing? .......royal icing
Last Week's Winner: ...................Sandy Falco |
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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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