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Thursday, March 21st, 2013 |
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12th Annual Spaghetti Dinner
Proceeds Benefit Lighted Way
By Jimmy
 We want to remind everyone that coming Monday, April 8th we will be hosting the annual Lighted Way Spaghetti Dinner here at the Uptown Grill. This will be the 12th year that we have hosted the event, and it is something that we look forward to every year. Keep in mind we will be open for normal business hours from 11am to 3pm but from 4:30 to 8:00 we will be serving spaghetti, fresh baked bread, salad, coffee and cake for a donation of $8.00 per plate. Come one, come all!
What is amazing about this yearly event is that all of your charitable dollars stay local, right in the Illinois Valley for the Lighted Way Foundation located in LaSalle. Lighted Way has been a local private day school that has catered to students with developmental disabilities since 1957, and this is their major yearly benefit. Either dine in or carryout, please come help support this great cause. The proceeds made from the Spaghetti Dinner will be put into the Lighted Way foundation and dispersed to meet the needs of its students.
 For those of you unfamiliar with what your donations go towards, The Lighted Way currently enrolls over 30 students ranging in ages from 3 to 22 years old. These students are taught by certified special education teachers, and additional care is provided by teacher aides. Lighted Way has extensive programs geared towards engaging its students both educationally and therapeutically: music, occupational, physical, speech and language. The Lighted Way teachers also provide their students help to develop skills in the areas of self-help, social, readiness, independent living, motor, perceptual motor, and computer with additional training in physical education, augmentative communication and vocational preparation.
Lighted Way's Symbol is "Light" and they strive to:
- Light the way for students with disabilities
- Instill in each child a sense of self-worth
- Guide students through their educational and therapeutic programs
- Help students be an integral part of their community
- Treat each child with dignity, respecting their individual differences
  
Over the course of the last 12 years, we have served over 25,000 plates of spaghetti and helped raise over $180,000. Each year, we have a very dedicated staff from both Uptown Grill employees and volunteers to those employees and volunteers from the Lighted Way. We always have a great turnout of help dedicated to serving our community. It is always a wonderful night with a packed house serving plate after plate of pasta knowing you're working towards a goal of helping this great cause. We are community coming together to make this such a success. Thank you all for your past help and donations and we look forward to seeing you all again this year!
Blog with us.........How many of you make this an annual tradition? Is it the spaghetti or the dessert you look forward to most?
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From the Bar
Pisco Sour
By Natalie
 Whether you have a curious palate or are just looking to try something new, stop in and try an exotic, refreshing South American staple: The Pisco Sour
Our Pisco Sour uses Capel Chilean Pisco that has a bit of bite to it, mixed with fresh-squeezed lime juice, sugar and egg whites to create a creamy, meringue-like froth atop the finished product. Don't forget a dash of Angostura bitters! Served in a chilled martini glass, all together it produces a balanced creamy, frothy, limey drink with a bang.
In essence, Pisco is technically a brandy, made from distilling fermented grape juice. Its flavor is interesting and somewhat of an acquired taste... smooth, yet potent, with a brandy-like quality that is almost reminiscent to the finish of tequila.
I first learned about the spirit from a group of Chilean friends with whom I've traveled. On special occasions or holidays such as Christmas, it is common for friends to bring over a bottle of Pisco to celebrate. Typical Pisco cocktails include: Piscola (Pisco and Coke), Chilcano (Pisco and Gingerale), and Pisco Sour.
When I first suggested adding Pisco Sour to our specialty listing, Ray mentioned that it was once popular in the 70's. It seems that every classic cocktail resurfaces at some point!
Read more and blog with us.........Find out how this drink got its start!
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Around the Industry
Minimum Wage Hike - Good or Bad?
By Ryan
 During President Obama's State of the Union address, he proposed a federal minimum wage increase to $9 an hour. And in early March, Sen. Tom Harkin, D-Iowa, and Rep. George Miller, D-Calif., joined together to unveil the latest version of a bill designed to raise the federal minimum wage to $10.10, which we will examine further.
Let me start by saying that there certainly isn't anything wrong with workers making more money, and I hate to argue that there might be. If people have more money, it's not a bad thing. However, it's not that simple either. An increase in minimum wage could be perceived or spun as a tax increase. Higher weekly wages means workers and businesses that employ them will pay more taxes. Any percentage of more is more, whether it be labor cost or taxes. From this standpoint, anyone involved in business can understand the concern.
Perhaps the restaurant industry has the most reason for concern. Most of us in this business operate at a pre-tax profit margin of just 4 to 6 percent, and that's why the National Restaurant Association is vehemently opposed to a minimum wage increase.
Just this week they were given the Senate floor to give their reasons for their position.
The $10.10 minimum wage that Senators Harkin and Miller have proposed would be a 39% minimum wage increase. That's right, 39%! That means businesses would pay 39% more in minimum wage over a 3 year period. How many businesses can incur operational costs that drastic in this economy? But it gets worse for us. The largest concern for the restaurant industry would be the proposed $7.07 minimum wage for tipped employees, which is absurdly high for the already highest paid positions within a restaurant. The $10.10 minimum wage, while still a concern for many restaurants (especially chains) won't be such a big hit on independent restaurants like us. Quite honestly, in this business you need to weed out the weak and keep the strong. To keep the strong, you need to keep them ha$$y. Many of the best hourly paid employees are already over that threshold.
However, the $7.07 proposed minimum wage for the tipped employee's is a concern...
Read more and blog with us.........Find out why increased wages could mean increased dining prices. What are your thoughts?
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Bread & Cookie Samples
Try Before You Buy
By Josh
Our hosts and hostesses always love to see the faces of customers as they walk past our dessert case and see the rows of cookies, brownies, and breads. We all get a kick out of the many customers whose eyes get bigger and their mouths start to water... almost like kids in a candy store! Plus, it never fails that when we place the breads in the case, it fogs up from the steam still coming off the loaves that have just come out of the ovens!
Because we know how tempting these baked treats can be (and because we proudly bake them here each and every morning), we couldn't keep them to ourselves. As a result, we recently began putting free samples of each bread - sourdough or foccacia - and a free sample of chocolate chip cookie chunks at our front desk. We're positive that once you take a bite of one of our fresh baked goods you won't be able to leave without one!
Cookies are only $1 and bread is only $5 a loaf!
While everything in our dessert case is for sale, customers may have a difficult time deciding on what they want or may be unfamiliar with a new product. So, we decided to help you out a little with your decision dilemma. Please do take a sample, and see for yourself!
Our sourdough is a traditional loaf that could rival the best of any others and our foccacia has a different topping that is constantly changing to provide something fresh and original. Not like anything you would find in a large supermarket.
And certainly you can't go wrong with a chocolate chip cookie! Try one out today!
Blog with us.........Which baked good makes your mouth water?
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Easter Sunday Specials
Reservations now available by calling 224.4545
Open all day Easter Sunday | March 31st
Easters Specials Starting at $12.75
The entrees listed below will be served with tri-colored maple glazed carrots and smashed red potatoes. Check back with us, as we may decide to add a few more to our already stellar line-up:
Brown Sugar & Mustard Glazed Boneless Ham
bourbon raisin demi glaze 12.75
Grouper Oscar
asparagus, lump crab and bearnaise sauce 12.75
Roasted Boneless Pork Loin
bourbon peppercorn sauce 12.75
sliced, rosemary mint demi glaze 15.75
garlic buttered chicken with vegetables
served in a white wine cream sauce over linguini 14.75
slow roasted, served with au jus and mushrooms
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Lent Specials
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 9.75
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 17.75
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Uptown Playlist Theater
We now have tickets available for sale on our website.
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, "The Oscars"
Take your pick of a New York strip, grouper, veal, chicken or portabello mushroom... then top it with asparagus, lump crab and bearnaise sauce. Award-winning! $12.75
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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: March 21
Umami Burger
It was jokingly suggested that we dub this the "Your Mama" Burger given the similarity in pronunciation. But we serve kids of all ages and opted to keep it clean! Umami, a Japanese word referring to a savory, meaty taste is key to this week's burger. We top our beef patty with umami ketchup, shiitake mushrooms, carmelized onion, roasted tomatoes and a parmesan crisp. Go ahead, delight your senses!
 Next Week: March 28
Eggs Benedict Burger
With Easter around the corner, we decided a burger for the occasion would be an egg-cellent idea! We forgo our typical bun for an english muffin. The beef patty stays the same, but we top it with a poached egg and hollandaise sauce Available one day only... so hop to it!
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Specials This Week
appetizer
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
oysters on the half shell
east beach blonde oysters from ninigret pond rhode island.
medium in size with a very high salinity and a clean sweet
finish. with mignonette sauce 11.75
sesame soy glazed chicken wings
six sesame soy glazed chicken wings. served with a honey
lime sesame dipping sauce 7.50
salad and sandwich
mesculyn salad & panini sandwich combo
hickory smoked ham, tillamook cheddar and stone ground
mustard. served with a mesculyn, walnut and gorgonzola
salad. balsamic vinaigrette dressing 11.50 with cup of soup
of the day 13.50
roasted lamb, feta and watermelon salad
roasted lamb, feta cheese, watermelon, grape tomato and
cucumber served over arugula and mesculyn greens. served
with a mint vinaigrette dressing 13.50
entrees
chicken kiev
8 oz. chicken breast baked with a chive butter. served with
cous cous and tri colored carrots with shallots in a light
maple glaze. 14.75
garlic and herb crusted rainbow trout
10 oz. rainbow trout broiled and topped with a garlic
and fresh herb crust. served with tri colored carrots with
shallots in a light maple glaze 19.75
pan seared chilean sea bass
8 oz. pan seared chilean sea bass served over sauteed
spinach and topped with a toasted macadmia nut, granny
smith apple and dried fig chutney. 29.75
applewood smoked bacon wrapped pork filet
three 4 oz. applewood smoked bacon wrapped pork
filet char grilled and served over a wild mushroom
bourdelaise sauce. served with roasted fingerling potatoes
and green bean almondine. 18.75
lobster mac n cheese
maine lobster meat and fusilli pasta baked with tillamook
cheddar and mascarpone saffron cream sauce. crusted with
parmesan cheese and served with roasted asparagus. 22.75
dessert
godiva double chocolate cheesecake
rich godiva cheesecake with chunks of creamy milk chocolate.
topped with chocolate mousse, chocolate ganache and
chocolate whipped cream 8.25
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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. Which is bok choi - #19 or #20?
2. What name was used for gardens planted in support of World War I?
3. Which was America's most popular meat in 2008 - beef, pork or chicken?
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 days must a raw-milk cheese age to be sold in the United States - 30, 60 or 90 days? ................60 days
2. True or False: A Fair Trade Certification is granted on the sole basis of providing a fair price for the farmer. ............false
3. What is the culinary term for a mixture that must be cajoled into blending, such as mayonnaise, made by blending uncooked egg and oil? ...............emulsion
Last Week's Winner: ...................Tony & Donna Sorcic |
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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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