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Spaghetti Dinner Recap
Thank You to our Volunteers
By Ray
 When you run or own a business, one of the hardest things to do is to say no. Most of you in this position know it is fiscally impossible to say yes to all the requests you get for donations. That is why for 12 years now, we have been doing this fundraiser for the Lighted Way. I feel it is the best way to utilize our facility and staff to create the most good for our community. There are not many places that could serve well over a thousand meals in a few hours. I also considered when selecting this function, as our main charity event, the fact that all the donations generated stay in our community and are used 100% for true local need.
I also want to thank my staff who are incredibly generous in donating their time. Many of them put in a full eight hour shift to ensure this event goes off with out a hitch. We also have several friends and customers that participate in many ways. Whether it is tossing salad, packing carry outs, dishing spaghetti, or shuttling food... it is appreciated! We generally start a week ahead making sauce with it gradually turning into a frenzy of activity by the time the doors open. We could not do it with out all of you. This year we helped to generate over $13,000 for this school for developmentally disabled children.
The Lighted Way also supplies a huge amount of helpful and enthusiastic volunteers. I always get a kick out of how they react to their one night of the year in the restaurant business. We have already offered to do this again next year as long as you keep turning out.
Here is the list of all of you generous people from the Uptown's end that participate. Thanks! We could not do this with out you:
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Tracy Helmer
Tracey Schmitz
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Dan Konzack
Ani Craig
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Ryan Anderes
Mary Halberg
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Charis Sherman
Geena Biccochi
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Dalton Owen
Chris Plankenhorn
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Jen Love
Brett Witek
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Melinda Holm
Cheryl Rose
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Marsha Klimek
Becky Konzack
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Anna Plankenhorn
Abby Plankenhorn
| Sheila Powell
Roger Konzack | Shelby Straughn
Craig Bartlett | Moriah Feagin
Amy Konzack | Jim Lannen
Ava Lannen | Josh Theisinger
Julie Scott | Mike Reagan
Amy Mareta | Mike Ficek
Rene Ficek | Trisha Lannen
Alex Maysonet | Chuck Messino
Hailey Backes | Chris Plankenhorn
Kim Washelesky | Jeff Boyd
Devin Boyd | Ray Anderes
Rita Anderes | Sysco Chicago | Maze Nails | Kim Parker |
   
Blog with us.........Thank you all for another great year!
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On Special
Blackened Duck Breast
By Josh
 About a year ago, we offered a blackened duck breast entree that was very well received by our patrons. Our recipe originated in the late 80's and early 90's where it was one of the most popular menu items at the Kickapoo Klub. According to Chef Chris Plankenhorn, this sold 10-15 orders per day.
At the Klub, blackened duck was an everyday menu item that even had local competition trying to start their own version of it. We have recently resurrected this classic for a limited time and will offer cajun blackened duck breast as an appetizer.
The difficult part of serving duck is that often people are not familiar with this type of meat. They tend to shy away from spending the money for a whole entree when they are really just curious to try a sample of this off-beat poultry.
Offered as an appetizer, this is the perfect opportunity for newcomers to try something different without the full-on commitment of a dinner. Served with orange hollandaise on the side to balance out the slightly spicy seasoning, it's a perfect opportunity for a guest looking to sample something other than the typical steak, chicken or fish.
For those of you that are unaware, duck is technically classified as poultry and is a predominant player in French cuisine. Duck is much darker and fattier compared to its counterpart, the chicken. Duck meat is primarily taken from the legs and breast rather than the entire bird. With this in mind, duck technically has no "white meat," meaning the taste is going to be stronger than the dark meat of a chicken leg.
Along with this, duck is usually cooked with the fat to give it flavor and has a similar consistency to that of a steak. Unlike chicken - which is trimmed of its fat and can give eaters salmonella poisoning if not fully cooked - duck is usually prepared medium rare to medium. While this may make some eaters weary that poultry is being undercooked, it is in extremely rare cases that anyone has ever been sick from eating duck.
Paired with a glass of red wine and good company, we assure you that this dish is sure to please and offer a new experience for even a weary eater.
Blog with us.........Will this smaller portion entice you to give duck a try? What about those who have had it before?
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From the Bar
Climate Changes Effect on Wine
By Jimmy
 We all know what the drought over the last few years has done to food prices. And with saying that, we have yet to bear the full brunt of these effects at the grocery stores. Those days will come.
But did you know that according to some predictions, overall climate changes are going to eventually alter the wine industry? I recently read an article where a study has predicted that by 2050, most common areas suited for grape growing around the world will see anywhere from a 25 to 75 percent reduction in their annual crops, and it will become more expensive to grow grapes in these regions due to global warming. This can be a sensitive subject, but if some of these global warming predictions are true, then this is what they are predicting will happen.
These studies predict in California alone, where the state accounts for over two-thirds of the United States wine production, it could see a 70% reduction by 2050. This is not limited to our country. This global warming will have a world-wide effect. Chile will see a 25% decrease while Australia could see as high as 75%. It varies from region to region. The effect comes from the rising temperatures and the changing amounts of rainfall each year. As we have seen, it seems to have become less and less, plus hotter and drier. Although the weather is hard to predict in itself, especially looking over the next 50 years, the patterns are beginning to form...
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Around the Industry
Lion Meat from Illinois
By Ryan
An article headlined, "Why is Illinois in an uproar over lion meat" really caught my attention. Three questions immediately crossed my mind.
1) Why would anyone want to eat lion meat
2) I thought lion's were or were close to being an endangered species, so how could this be allowed
3) Illinois?
 The headline seemed really strange to me, so I continued and found out some things I had no idea about. For starters, there are restaurants which have served exotic meat. Many of those have served lion on their menu at one point or another. One of the most notable was a restaurant in Arizona that had served Lion meat, as a promotion, during the last World Cup, which was hosted in South Africa. Most would associate South Africa with the "King of the Jungle."
And why is an Illinois Representative presenting a bill to the Illinois General Assembly that would make it illegal to possess, breed, buy or sell lions for the sale of meat? The two things just seem so far apart to me that it seems nonsensical to even discuss it. However, Illinois and lion meat are much more closely related than any of us probably even know.
Read more and blog with us.........discover where in Illinois the lion meat was coming from. And please weigh in...would you even consider eating this exotic meat, or are you as shocked as us to discover it's even an option?
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Uptown Playlist Theater
We now have tickets available for sale on our website.
Tonight @ 7:30
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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, "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.
 Next Week: April 18
Fried Chicken 'n Waffle Burger
Where's the beef? This week we will trade the burger and bun for a chicken tenderloin, waffle, maple syrup and applewood smoked bacon combo instead. Yes, we are testing the waters with this latest trend. So give it a try...... all the cool kids are doing 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
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 11.75
blackened duck breast
cajun blackened duck breast served with an orange
hollandaise 8.25
smoked provolone cheese wedges
hand breaded and deep fried smoked provolone cheese
wedges. served with bolognese sauce 7.75
salad and sandwich
mesculyn salad & panini sandwich combo
mortadella, roasted red peppers and provolone cheese.
served with a mesculyn, walnut and gorgonzola salad.
balsamic vinaigrette dressing 11.50 with cup of soup of the day 13.50
waldorf salad
our version of this classic includes grilled chicken, granny
smith apples, golden raisins, celery, red pepper, dried
cherry, walnuts, grapes and kiwi tossed in a honey yogurt
dressing. served over chopped boston bibb lettuce 13.50
entrees
potato gnocchi with pesto
potato gnocchi sauteed with housemade pesto sauce with
white wine and pine nuts. topped with fresh reggiano
parmesan cheese 14.75
broiled halibut with artichoke and tomato broth
10 oz. broiled halibut served over tomato and artichoke
broth. served with tomato crown and grilled asparagus 31.75
garlic and herb marinated top sirloin
12 oz. marinated top sirloin char grilled, sliced and topped with a
chimmichurri sauce. served with roasted asparagus
and fingerling potatoes. 19.75
filet and prawns
6 oz filet char grilled with prawns broiled in garlic herb
butter. served with a tomato crown and steamed broccoli
topped with white cheddar cheese 29.75
salmon and roasted corn risotto
atlantic salmon, roasted corn and peas sauteed with shallot,
garlic, white wine and arborio rice. reggiano parmesan 16.75
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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"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. True or False. A product that is 95% or more organic may be labeled organic and forgo the USDA organic seal.
2. What is the world's most widely consumed red meat?
3. What does a lacto-ovo vegetarian eat in addition to dairy and vegetables?
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 type of pineapple will prevent a gelatin dish from setting - fresh or canned?
..............fresh
2. What is the acronym for foods that come from plants that have had their DNA changed with the addition of genes from other plants or animals? ..............GMO
3. What food journal, referred to as The New Yorker for foodies, celebrated the completion of its first decade in 2010? ..................Gastronomica
Last Week's Winner: ...................Jim Anderson |
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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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