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Saturday, July 13th, 2013
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Around the Industry
Where's the Beef... From?
By Jimmy
Government regulations, in recent years, were put in place to give consumers more access to information regarding the where, what, who and how of the food they're buying. However, it seems the last 5 years have seen twice as many new regulations as the last 20. Regarding these issues with food sanitation and safety, the public has the right to know as much information as possible about the food they consume. The latest issue involves labeling the country of origin on all meat products.
 Back in 2009, the USDA passed a law that requires retailers to put the country of origin label (otherwise known as COOL) on all types of food, including meat, fruit and vegetables. This information provides consumers the whereabouts of the food they are purchasing and ultimately consuming.
As you may expect, products having the label "product of the U.S." became the most bought items off the shelves. We all feel being grown, raised and produced in our home country means a better product. Of course, this triggered a decline in Canadian and Mexican imports leading the countries to complain of discrimination to the World Trade Organization. Just this May - yes, another new regulation - the USDA issued a set of rules that requires more detailed labels to be put on meat.
This issue has caused many trade groups to file a lawsuit against the USDA in regard to these labeling regulations. Previous law required a package to say, for example, "Product of U.S. and Canada." Now the new law requires that labels must be more specific, such as, "Born in Canada, raised and slaughtered in the United States."
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By Josh
The chefs in the kitchen are at it again and this time they have delivered something that is slightly off the beaten path of our normal seafood selection. For a short time we will now have 7oz grilled lobster tail on the menu. While you may say to yourself "what's so different about 7oz grilled lobster tail?" kee  p in mind that we are sticking with our summer theme of grilled, light, and healthy. Our chefs are serving it over a plentiful offering of sauteed arugula and grape tomato, surrounded by mini potato gnocchi in saffron butter. While not burdening down the flavor of the main ingredients of this dish with heavy layers of spices, our chefs are using saffron to add a delicate, yet eastern flair to our culinary creation. Saffron is a very expensive spice that comes from the eastern section of Asia. Usually described as having a slightly honey and earthy taste to it, it is a delicate yet expensive spice, in which, a very little goes a long way due to the intensity of flavor. The peppery arugula, slightly honey saffron, and the sweetness of freshly grilled lobster tail come together to create the perfect compliments to each other. But don't take my word for it! Come down and see for yourself when the strong flavors of the East meet the summer sampling of the West.
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Trending
Chicago Has 5 of the New Top 50 Restaurants
By Ryan
Every year a new list comes out in our industry for trending liquors, food items, cleaning products and so on and so forth. Usually the liquor and food lists are interesting, not only because there is always something on there that we've never heard of before, but also because it is always fun to experiment with new and interesting items.
Another one of those lists came out recently, as introduced by the National Restaurant Association. That list was the Top 50 hot restaurants in 10 major cities across the United States. Being that we have such a close proximity to Chicago, I thought some of our readers might want to know a little bit about 5 of those top 50 restaurants that popped up in the Chicago area:
#1. L20
Newly anointed chef Matthew Kirkley takes an experimental approach to the "intricacies of fish and shellfish" at this home for food full of flourish and futurism.
#2. Earth & Ocean
This suburban outpost in a mall in Mount Prospect has caught the notice of Windy City denizens who trek outward for imaginative and decidedly contemporary takes on surf, turf, and realms beyond.
#3. Little Goat Diner
Chef Stefanie Izard's contemporary take on the diner takes all that's good about a greasy spoon and lifts it onto another plane.
#4. Table, Donkey and Stick
Taking its name from a fairytale by the Brothers Grimm, this Logan Square favorite takes a seasonal approach to ideas sourced from the Alpine climes of France, Italy, Switzerland, Austria, Germany and Slovenia.
#5. Milt's Barbecue for the Perplexed
This idiosyncratic kosher barbecue joint - the name refers in part to a work by the 12th-century Jewish scholar Maimonides - in Lakeview makes a game of its individuality.
I always enjoy going through a list like this because it is really neat to know of the hot spots according to the experts. After reviewing the article I have now added Table, Donkey and Stick to my destination list on our next trip to Chi-Town. If I could hit them all, I would, but we will be realistic and just choose one for now!
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On Special
Tuna Poke
By Brianne
A few days ago, we introduced the tuna poke (pronounced "poh-keh"). A variation of an old favorite - the tuna tower - this unique appetizer features cubed sashimi grade yellow fin tuna, toasted cashews, scallion and cilantro served over sushi rice with fried wontons. (Hint: a handful of fried wontons provide "edible" spoons to consume and share this dish.)
If the sushi part of the description didn't already tip you off, yes... this appetizer is served raw. In fact, poke (which means "cut piece" or "small piece") are bite-sized pieces of raw fish native to Hawaii. They are typically blended with several seasonings.
It was thought that early fisherman would cut their fresh catch into cubes and season it with whatever ingredients they had. Most common basic ingredients included sea salt or seaweed. Many grocery stores now offer some variation of this Hawaiian classic.
We like to think that our version is probably the best you'll find this side of the Pacific. Give it a try... it won't last long!
Blog with us: Have you tried this Hawaiian favorite? What did you think?
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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.
Friday, August 16th
Tickets $20
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With our weekly specials menu, you won't find any 2 for 1 deals or two 4-course meal options for $20, but what you will find are quality products offered at a true value. Come see why we sell more steak diane or weinerschnitzel in one night than we do some menu items in a week. Or why some of these evenings have developed a type of cult following. They are the real deal.
Our weekly specials (a new one each day) are below:
steak diane, every monday evening
the original red door inn steak diane! 6oz filet mignon medallion. served with mushroom marsala sauce, celery and button mushrooms. Victor approved! available monday evening only after 4pm. 17.75
fish tacos, every tuesday all day
soft flour tortillas filled with panko crusted tilapia, red cabbage, chipotle mayonnaise and mango pineapple black bean salsa
3 for 7.75 or 2.75 each
weiner schnitzel, every wednesday evening
veal cutlet lightly floured and sauteed, served with veal demi glaze, spaetzel and roasted asparagus. available wednesday evening only after 4pm. 12.75
"burger me" every thursday all day
choose any microbrew or bottled beer to accompany a different and enticing burger every week. served with a heaping plate of our housemade fries. all for 10.00.
(see this week's creative concoction below)
oscar sunday! every sunday, all day!
every sunday is oscar sunday. choose from the following oscars: new york strip, veal, chicken, grouper or portobello mushroom. Top your choice with asparagus, lump crab and béarnaise sauce.
12.75 each
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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: July 18th
Mo'Mo Burger
We stumbled across a rare cheese find that was too good not to share! This week's burger gets topped with melted monterey jack cheese that's speckled with morel mushrooms... which many of you know can be tricky to track down. We top that with some fried Vidalia onions for an added burst of flavor. This combo is sure to leave you wanting mo'!
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Specials This Week
artisanal cheese sampler
1. Brie De France (France) 2. Emmentaler (Switzerland)
3. Cottonwood River Cheddar (Kansas) 4. Coach Farm Triple
Cream (New York) 5. Carr Valley Penta Creme Blue(Wisconsin)
6. Sap Sago (Switzerland) serves 2 to 4 19.75
tuna poke
cubed sashimi grade yellow fin tuna, toasted cashews,
scallion and cilantro served over sushi rice with fried wontons 10.75
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
steamed mussels in a lemon basil broth
one pound of fresh steamed mussels served in a lemon
basil broth with foccaccia toast 10.75
salad and sandwich
mesculyn salad & panini sandwich combo
sopressata, giardinara and havarti cheese. served with a
mesculyn, walnut and gorgonzola salad. balsamic vinaigrette
dressing 11.50 with cup of soup of the day 13.50
blt club chop salad
chunks of toasted warm italian bread, smoked turkey, grape
tomatoes, applewood smoked bacon and green onions
tossed with romaine lettuce and an applewood smoked
bacon dressing 13.50
applewood bacon wrapped pork filet
three applewood bacon wrapped pork filet medallions grilled
and served with roasted rosemary new potatoes and
broccolini served with swiss chard. served with a porcini
mushroom demi glaze 19.75
gnocchi, applewood smoked bacon and english pea
potato gnocchi tossed with shallot, thyme, applewood
smoked bacon and english peas. served in a white wine
cream sauce 15.50
seared sea scallops pan seared sea scallops over swiss chard and broccolini.
served with roasted red pepper butter 24.75
broiled cod 10oz broiled cod served over cous cous with sundried tomato, sauteed spinach and shiitake mushroom. topped with lemon parsley butter 18.75
side
sauteed broccolini with swiss chard swiss chard and broccolini sauteed in white wine butter 5.75
black beans and smoked ham black beans and smoked ham served over white rice 5.75
dessert
chocolate lovin' spoonful torte
layers of dark chocolate cake and chocolate pudding covered
with chocolate ganache 6.75
raspberry creme brulee housemade creme brulee made with fresh raspberries 6.75
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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 spice is missing from this list that makes the Chinese five-spice powder - star anise, cassia, fennel seed and Szechuan pepper?
2. What bread relies on a moist batter and two heat settings to cause it to overflow its mold and form a hollow interior?
3. True or False. "Conventional farming" refers to old ways of farming practiced before pesticides, synthetic fertilizers, mono cropping, and the use of antibiotics and growth hormones.
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 proportion of oil to vinegar in a classic vinaigrette? .......3 to 1
2. What percentage of the American food dollar goes to the farmer? ........20%
3. What "university" offers culinary classes to its members, taught by a "chef'testant" faculty? ...............Top Chef University
Last Week's Winner: ...................no winner
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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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