Heirloom Tomato Specials

The day of the tomato is slowly coming to an end... this year. It's funny to hear employees who complain that they're tired of the tomato season, but everyone always misses them when they're gone!

Just a reminder to everyone that heirloom tomatoes are still here! The seasonal window is closing, and many of our dishes are featuring these delicacies! One of our top sellers has been our heirloom tomato flatbread. We spread fresh, creamy goat cheese on a crusty and flaky flatbread with sliced heirloom tomatoes, roasted garlic and a sprinkle of basil, which surprisingly is a key ingredient that rounds out the whole dish.

We're also serving a fresh caprese salad. This appetizer - or entree - is a simple dish of house made, pulled mozzarella cheese and freshly sliced heirloom tomatoes with roasted garlic and a balsamic creme sauce. Ray seriously swears by this dish.

You can also find heirlooms in a tomato sauce base for our Italian tuna with bucatini pasta entree. This is a Mediterranean-inspired dish that is hearty tasting but easy on the palate. As always, we want everyone to know we're always open to buying fresh garden tomatoes or produce that we can feature on our menu. We pride ourselves on using local items when they're available.

Come and experience the seasonal heirloom tomato... take your pick of several choices while you still can!

Banquet Room Service With Ease and Speed

Oftentimes, we don't use our newsletter to toot our own horn, so to speak. Sure, we can promote shows and events and specials, but we don't often boast about what we are good at. Well, this week I am going to take a chance to do that and hopefully alert a few guests to an option they may not have known was available to them. Our banquet room.

This Tuesday night, we had a work group meeting/awards ceremony for 50 people in our banquet facility. The bar was open and available, and the menu was pre-determined which does allow us to be a little bit more prepared going in. This particular group wanted to have a meeting and get the show on the road. So it was decided ahead of time that salads were to be served at exactly 6:30pm. We synchronized our iPhones, and at 6:30pm, out went the salads. 

Dealing with Uncomplimentary Reviews...

Is the Customer Always Right Even When They are Wrong?

I knew this day would eventually come. I am about to do something I have been told you should never do.

Review sites like Yelp, Trip Advisor and even Facebook are extremely important to us. A business's online reputation is a key part of attracting customers who have no idea what your business is about. Anymore, it is the tool of choice for travelers from outside the area to find a decent restaurant. In the old days when we dealt with a disgruntled customer, you could maybe expect that they would tell 10 or 20 people. Now they tell the world.

Everything I've ever read regarding responding to a review has told us not to be contentious, and do not create an adversarial relationship. Whether it is honest or not. Also a business should respond as quickly as possible, apologize, and look at one's operation for the depth of the problems. But what do you do if the review/reviewer is flat out wrong, malicious, or maybe even working for the enemy? There's a line that I have used in the past at our staff meetings, "The customer is always right even when they're wrong."

Earthquake Hurts Napa Wine Country

We have all heard about the recent 6.0 magnitude earthquake that recently hit northern California... the biggest one in the last 25 years. Our hearts and prayers go out for those that have been hurt. At this point, it sounds as if there have been no lives lost; however, many lives have been altered from this catastrophic event. Many claim more than $1 billion in damages have occurred.

The epicenter of this natural disaster happened not far from the famous Napa Valley wine region. They, too, have been affected by not only structural loss, but also the loss of some of the wine itself. We have always taken our wine list seriously. While there are amazing wines from all over the world, this region is known for some of the best of the best. In the news, there have been many videos and photos of broken wine bottles, wine barrels thrown from their racks and storage structural damage.

The famous Silver Oak Winery, one of the world's most respected wineries, did not fare so well. Owned and operated by the Duncan family with many close LaSalle connections, Silver Oak lost hundreds of bottles from a rare collection of single-vineyard Cabernet Sauvignon, and three oak barrels of wine were damaged. “Luckily the barrels didn’t burst, so we were able to salvage most of the wine,” said David Duncan, company president. “The collection of bottles is literally priceless. I cleaned that up myself with a shovel.” 

We have a few other Napa wineries - such as Hendry or Biale Vineyards - that we adore on our list. Here is an update on their situation. 

Second Griffin House Show Added:Thursday, October 2nd at 7:30pm

We just added another show. After Griffin's show sold out again for the umpteenth time in a row, Griffin and his agent proposed a second show on the Thursday night before. We said, "Why not?"

It will be a Thursday and will most likely not be quite as busy as Friday's show... making it an even more intimate event. If you were late on getting tickets for the first show, here is your chance. 

Griffin House

Thursday, October 2  |  7:30 pm  |  Tickets $25 General Admission

Click here to purchase your seats 

A little history. Griffin has been here by our count over 10 times. He was the 6th show we ever did in late November 2006. If you read his bio, he was not very far into his music career at that point. Neither were we. He has been here several times solo, as a duo, and even with a full band. We are not really sure what he is bringing with him this time.

As the person who books the shows, it really doesn't matter what the configuration of the show is. He is the only artist I can say that about. Whether he is solo or in a duo, you get a chance to appreciate his voice and song writing. When he is here with a band, it is one rocking show.

I think Griffin likes coming here because so many of you have been devotees to his music. You sell out every show. There is a connection with the audience when Griffin comes to play that is not like any other artist we have here. It seems that almost everyone knows every song. In looking back, I am not sure how all this started. Did it start by listening to his music, listening to his music here, or was it just word of mouth? Griffin is by far the Playlist Theater's favorite artist.

Tickets are on sale today.

Two of our Most Requested Appetizers: Tomatillo Chicken Nachos & Tuna Tower

They're baaaaaaaack! This week, we are bringing back a pair of appetizers... both of which may be considered our all-time most requested specials:  Tomatillo Chicken Nachos and our Tuna Tower!

They are back and on special for only a short time, so come and get your fix now. Although listed as an appetizer, we often see these two ordered as a meal for one. For those of you who have never tried these two favorites, one bite and you'll be hooked. You'll join an entire group of customers who excitedly wait for them to return to the menu in another few months. 

Tomatillo Chicken Nachos

As we all know, the tomato season continues full swing. We have seen all kinds of different colors from reds, yellows, oranges and purples. Quite a few different flavors too! When it comes to the traditional tomato, we have learned that when a tomato is still green, they are not ripe yet, right? That is the opposite for the tomatillo. Green means ripe with this one. The tomatillo is also called a Mexican green tomato. They are the key ingredient to Mexican and Central American green sauces. We marinated fresh (never frozen) chicken in a blend of tomatillo, lime, cilantro and other spices and grill it. It is then diced, served on a bed of shredded lettuce and housemade corn tortilla chips, and topped with mozzarella cheese and pico de gallo. A cup of tomatillo salsa served on the side for dipping makes these nachos complete.

Tuna Tower

Our tuna tower should require no more than just its introduction, but for those who have never experienced it, this is sashimi grade tuna mixed with a handful of other ingredients... all stacked high to create a piece of food art. Presentation alone, it gets a 10! Made with tuna tartare, our sashimi high grade tuna is finely chopped and seasoned with soy sauce and fresh lime juice. We then combine this tuna with green onion and cilantro and stack it tall on a bed of cucumbers, sushi rice and fresh avocado. An arrangement of fried wonton chips, pickled ginger, wasabi and caviar compliment every bite of this Uptown classic.

Come give these appetizers, both showcasing completely different cuisines, a try.  Over the years, they have become fan favorites. We are sure they will soon be one of yours!

Look What Nancy Brought Back to the Midwest

Sometimes it is amazing what a small world it is. Last week, my wife's good friend got a call from one her good friends who lives in Seattle. She has been here many times and I have met her on several occasions.

This friend of a friend apparently listens to the Seattle PBS radio station often... in particular, a show with a food critic by the name of Nancy Leson. Imagine her surprise as this food critic comments on a trip to Illinois, our eating habits and then goes into a spiel about one nice restaurant she went to in LaSalle, Illinois. She also talks about her enchantment with our digital menus!

Seattle Times food writer and KPLU commentator Nancy Leson serves up a bounty of information and culinary tips on Pacific Northwest food, cooking, dining and restaurants. A native Philadelphian, she spent nearly 20 years waiting tables before trading her apron and corkscrew for a writer’s notebook and keyboard. Nancy joined the Seattle Times as lead restaurant critic in 1998 and today keeps her finger on the pulse of the local food scene on her blog, "All You Can Eat."

Imagine this friend of a friend listening to her program, and then this connection comes up out of the blue. Thank's for sharing with us Finny!

Ray

Listen to the segment by clicking here.

Wine List Tutorial

So we've had the tablet menus for a little over a year now... and while we feel like we've got them down to a tee, we're sure there are many more surprises in store when it comes to operating our state-of-the-art technology. One of the newest additions that we need to make sure EVERYONE knows about is our wine list tutorial.

We proudly boast over 80 bottles of wine that are made throughout the world and hand picked by a select group to be served in the restaurant. First, we use Pairing Pro. This is a feature that will perfectly pair any specific dish with a glass or bottle of wine that we serve in house. But if that is not specific enough for you, the tutorial will also explain to you how to sort by type, varietal, country or appellation. You can also sort specifically by price, producer, or body.

• Format - where you can narrow your selection by glass, half bottle, bottle, or other serving sizes available.
• Type - select from white, red, sparkling, or dessert wine
• Varietal - searches by grape variety or blend type
• Country - the obvious choice of which particular country you prefer
• Appellation - the region where the grapes for a wine were grown

Jazz Fest Weekend 2014

The weekend of Friday and Saturday, September 5th and 6th will be the 9th annual downtown LaSalle Jazz'N the Street from 4pm to 10pm. Up until last year, the festival was previously held on the same weekend of Burgoo, which is the 2nd weekend of October. But after a couple of 40 degree days for Jazz Fest, it's became apparent that it was not always ideal to host an outdoor event in the middle of October! In an effort to try and enjoy some of summer's last remaining nice weather days, the LaSalle Business Association moved the event to the weekend following Labor Day. Let's keep our fingers crossed for nice weather again this year.

In addition to changing the date of the ever popular event, the committee has also added a day to the weekend. On Friday, September 5th, they will be hosting the annual (assuming all goes well) BBQ-n-Blues event to accompany the Jazz Fest on Saturday evening. Usually, we are the ones promoting food and music, but this week, we promote the music of Jazz Fest and encourage foodie enthusiasts to get out and compete in the BBQ grilling contest Friday night. The contest will be judged and you will only be allowed to cook over charcoal or wood flame. No electric grills or smokers allowed! A grand prize of $500 will be awarded to the winner... just for cooking some good ol' fashion BBQ ribs. Click here for the BBQ cookoff entry form.  Maybe we'll even register ours!


The Jazz Festival, which is becoming a bigger and bigger event each year, and one of the premiere events of downtown LaSalle, will take place between Marquette and Gooding Street in the heart of downtown. The festival will feature music from live jazz bands, and there will be imported beer and wine for your enjoyment as well. Stick around till the end because you will not want to miss the fireworks display that caps off the night at 9:30pm. And as always, feel free to watch the fireworks and enjoy the festival's environment from our sidewalk dining café or screened-in dining patio. Might as well stop in for dinner too, right?

For more information on the list of bands and vendors that will be participating in this year's festival, please view the LaSalle Business Association's web page for the event.

Playlist Theater Starts Back Up Sept. 13Get your tickets now for "The Brothers"

It seems like it has been forever since our last show. We announced this back in the late winter, but now I would like to grab your attention because this is a show you will not want to miss!

The Brothers Comatose
Saturday, September 13   |   8:00 pm  |  Tickets $25 General Admission

Click here to purchase your seats

Last year, I was at a hippy music festival on the West Coast and ran into these guys for the second time, only to find out that my favorite agent handles them. I fell in love with their music. They are infectious.

The nearest comparison I could come up with is the Brother's Avett with a little more of a bluegrass twist. In their show, they could have as much energy as our other recent West Coast find, Andy Frasco.

It will be a fun show, I can promise you. I can also advise you that if you have anyone younger that you want to introduce to our space, this would be a good show. The shows that I have seen... they younger crowd is enthralled with them! Please see the picture at left.

They only make it to the Midwest once a year, and I did not want to miss them. Just for a touch more credibility - since we have booked them, they were picked up by SPACE in Evanston and Shank Hall in Milwaukee, two other very solid venues.

The show is on a Saturday so it will not interfere with your Friday night lights. It starts a 8pm, so you have lots of time for dinner before, or even after.

For a touch of the Brothers Comatose "flavor," check out the videos listed below:

• "Morning Time" featuring Nicki Bluhm
• "Valerie" (Amy Winehouse/ Zutons Cover)
• "Brothers" (Live in Hollywood, CA) #JAMINTHEVAN
• "Church Street Blues"

Spaghetti & Meatballs

What's more classic than spaghetti and meatballs? It's traditional across almost any dinner table no matter your background or food preferences. It's one of those dishes that is well known throughout the world.

In honor of a classic dish we're serving ciliegine mozzarella stuffed meatballs over whole wheat capellini pasta with a housemade heirloom tomato marinara. Now you may be asking, what's so special about spaghetti and meatballs? First off, this isn't your typical dish that comes out of a jar. All ingredients are made fresh, in house.

One Business's Take on Starved Rock

I was away this past week backpacking in the high Sierra of California, on the John Muir Trail in Kings Canyon National Park. Coming home and reading all the local newspaper articles about the trail closure situation at Starved Rock State Park had me dismayed. As a business owner, I think very few local people realize the impact Starved Rock State Park has on local business.

I recently read somewhere that Starved Rock State Park is expecting to record 2.3 million visitors this year. Just to put that in relation to the national parks in our entire country, that would make Starved Rock the eighth most visited park in the United States. We live in an area with very high unemployment. Hotels and restaurants like mine live and depend on those 2.3 million visitors.

I've been very critical of the  Illinois Department of Natural Resources in the past, after taking two to three years to fix washouts on the I&M Canal in our area. I have a very hard time understanding how we can lose the entire heart of a summer, six weeks, just to get a contract to just clean up some trees that are closing 90% of the trails. I understand IDNR's attention to safety. But what is too much?

Caprese Salad

Last week, we informed our readers that we would be accepting any extra garden tomatoes they might have growing. For me, there are certainly many more green tomatoes on the vine than there are red, but otherwise it seems that the fresh garden tomato season might be on the verge of hitting its peak. There is nothing better than fresh garden tomatoes on your salad. You grow it, you clean it, you prepare it, you eat it. Perfect! It just tastes like summer.

So this week - and likely most of August - we bring that taste to you by featuring our caprese salad. Although we recommend it as a cold, light appetizer on the menu, this dish can also be enjoyed as your meal or alongside your entrée course.

Defining Confusing Food Terms

When it comes to the food we consume, it is very important to know what we are eating. Over the years with all the diets and food allergies that have risen, some of the terms that we see all over the place may also be confusing to some people. Some may sound like it is the best for us to eat, but according to its true definition, it is not all that it may seem. Here is a list of some of the common most confusing food terms:

Natural
You would think that the product is made with the freshest, rawest ingredients possible. No artificial anything in it, right? Well, the FDA does not even have a formal definition of what this term means. It does allow it to be used for food that does not contain any added color, artifical flavors or synthetic substances. You think natural, you think healthy but that is not always the case. You still need to read the ingredients list.

Lobster & Gnocchi

Usually during the summer, we like to emphasize our lighter dishes to help combat the heat. Honestly, who wants to eat a heavy, thick, and extremely rich dinner and then go out into the 100 degree weather?

So in turn, we're offering broiled lobster tail with ricotta gnocchi and saffron butter. Our cooks broil a generously sized 8-ounce South African Rock lobster tail and serve it over a bed of wilted spinach in a saffron butter with housemade ricotta gnocchi.

Translated from Italian, gnocchi means "knot in wood" due to the process of how they are made. Traditionally, these dumplings are rolled over a knotted board to give them a slight texture.  While the texture makes the dumplings appear like a knot in a piece of wood (hence the name), the purpose is to better hold a sauce.  We make our own gnocchi in house with ricotta cheese to give the pasta a rich, yet light and fluffy texture compared to the denser dumplings, like spaetzle.

Saffron, a spice usually found in middle-eastern cuisine, features both honey and earthy overtones and typically dyes any food it is paired with a pinkish-red hue. Saffron is extremely expensive with a half ounce worth running more than $50.

This elegant, yet lighter dish is worthy of its praise and is sure to provide a unique dining experience that you won't find anywhere else in the area. While summer may be sticking around for a couple months longer, the lobsters never do, so make sure to stop in soon.

The War on Small Business

Each week unveils more controversy in the business world. Some events are state related; some are federal. Some are just the nature of the current economy and uncertain future. But, this week the president and CEO of the National Restaurant Association used the term, "war on small business," in regards to a ruling by the National Labor Relations Board. A bold statement no doubt, but from someone with her experience and knowledge is eyebrow raising and worth sharing.

What is it that has the NRA so upset? This week, the NLRB overturned a thirty-year rule that gave franchisees the freedom to run their day-to-day employment practices as they desired, essentially independent of their franchisor. The franchisee has always been able to determine hiring, shift schedules, terminations, etc. as they deem necessary. The key here being that the franchisor, in the past, has not been held responsible for any missteps that the franchisee may incur. They operate their business independent of the franchisor. In fact, as recently as last month, a Texas franchisor was ruled not liable as an employer under the Fair Labor Standards Act because he did not control employment hiring, pay rates and schedules.

Tomatoes are Popping: Bring Us Your Pickings!

We've gotten our first glimpse at tomatoes for the season, and we're looking forward to getting our hands on a bunch more.

The past couple years, we have had an organic farmer from Sandwich, IL who supplied us with a great selection of heirloom tomatoes. We hope to have access to them again. Also, once the tomatoes start to pop and you have too many, we would love to take them off your hands. 

It just makes sense to keep it local. From your garden to our table. Plus, we promise to never throw them in the fridge.  Send us an email or call, and we can make arrangements.

So, just what do these delicious tomatoes get used for?

Last week, we mentioned our shrimp and heirloom tomato pappardelle pasta.  But there are plenty more options to give these garden fresh tomatoes a try.

We have our fresh mozzarella ordered for caprese salad, and we are looking forward to creating other tasty tomato dishes like bruschetta, BLT's and a wonderful heirloom tomato salad that we served last year.  We only use the best quality extra virgin olive oil, balsamic vinegar and fresh basil.

It's a great time of year for some tasty tomato dishes.  What are your favorites?