Welcome

We're pleased to be able to communicate with you more frequently and hope that you enjoy hearing from us about happenings at LaSalle Grill. Check out the articles in this first edition and let us know what you think. Perhaps you have a topic you would like to have discussed. Information about wine trends? Spotlight features on your favorite server? We want to hear from you.
Contact us . . .

Did You Know?
	Our Wine Council members meet regularly to select wines complementary to our cuisine.
	You can make reservations online at www.lasallegrill.com.
	Our Chef de Cuisine, Tom Sheridan, once dropped all the fully cooked lobster-filled ravioli for a luncheon that was about to be served. Read the full story below.
	April 8 marked the 17th anniversary of LaSalle Grill.

RECIPE

Balsamic-Cherry Barbequed Pork Chop with Fresh Bing Cherry and Peach Salsa

4 center-cut pork chops

Vegetable oil

Kosher salt and pepper

Balsamic and Cherry Barbeque Sauce (recipe follows)

Fresh Bing Cherry and Peach Salsa (recipe follows)

Steamed jasmine rice

Method: Prepare grill. Rub each chop with a little oil until well coated. Season with salt and pepper. Grill until cooked. Begin basting with the barbeque sauce and continue until grilled to desired temperature. Serve immediately with Fresh Bing Cherry and Peach Salsa.

Balsamic and Cherry Barbeque Sauce

2 Tbsp butter

1 shallot, chopped

1 cup balsamic vinegar

1 cup Dijon mustard

1 cup cherry preserves or jam

1 tsp kosher salt

Method: Saut' shallot and butter until the shallots are translucent. Add vinegar and reduce by 2/3. Add mustard, preserves, and salt. Simmer over low heat until well blended and smooth. (1-2 minutes)

Fresh Bing Cherry and Peach Salsa

2 peaches, diced

1 cup Bing cherries, pitted and halved

Juice of 1 lime

5-6 mint leaves, roughly chopped

Method: Combine ingredients and refrigerate for at least one hour.

Dear Friends:
Summer has finally arrived in northern Indiana! After a long, cold winter, we're ready for more pleasant temperatures ' and the sun. It's great to see, but not as great as all the exciting things going on at LaSalle Grill!

In fact, we seldom complain about the weather, because inside LaSalle Grill, the sun is always shining. Our loyal guests and new friends we meet every day tell us that the atmosphere here brightens their day.

Whether it's spring, summer, fall or winter, we're busy sourcing out the freshest and best seasonal food items available. Our menu is unsurpassed!

So whether it's sunny or cloudy where you are, we look forward to seeing you soon. In the meantime, relax and enjoy reading the latest news from your friends at LaSalle Grill.

Upcoming Special Events

The months ahead are full of exciting events at LaSalle Grill. Here are just a few to whet your appetite!

July 11 - Z-Bop
July 12 - Second Wind
July 18 - Mike Vaszari
July 19 - John Wallace Trio
July 22 - California Wine
Dinner
July 25 - Half Pint Jones
July 26 - Bobby Charles

August 1 - Kelly Jay Swing Band
August 2 - Mystic Blues
August 8 - Ron Wiggins Piano Classics
August 9 - Billy Nicks Jazz Trio
August 15 - JJ Michaels Ensemble
August 16 - Russ Hunt Jazz Trio
August 19 - Round Barn Winery Wine Dinner
August 22 - Repurduction R & B
August 23 - Dan Savoie & The Student Body
August 29 - Z-Bop Jazz Band
August 30 - Shake & Chill Blues

All this is in addition to our:
- $7 Classic Martinis on Mondays
- 3 for $15 Mini-Martinis on
Tuesdays
- Wine Specials on Wednesdays
- $2 off Cosmopolitan Thursdays
- Live Entertainment Friday & Saturday

It's Party Time!

We've been making special occasions memorable since 1991. And while you know how memorable it is to dine at our restaurant, you may not know about two of our other remarkable offerings. Our catering division ' LaSalle Grill Catering Events with Style ' brings the flair of our award-winning food and service to you. When you plan an off-site event, you can count on us to deliver the same delectable food ' with the same style and service ' that you've come to expect when you dine in our restaurant.

And speaking of our restaurant, did you know that in addition
to off-site events, we can cater your special event at a 'private dining' party right in Club LaSalle, our chic upscale lounge? From greetings to toasts to specialty menu items, your party will be the talk of the town! And we'll be with you from the initial planning until long after the last guest leaves.

Whether you're planning an intimate gathering of friends at your home, a business lunch, corporate event, holiday party or a wedding, our superb staff will be happy to aid you in creating the perfect event.

Our creative menu selections offer variety to suit your taste, budget and occasion. From casual to formal, our breakfast, lunch and dinner menus let you choose from a blend of classic and ethnic preparations ' all tastefully prepared and artfully served.

In other words, exactly what you find when you dine at LaSalle Grill!

Whether you choose one of our host venues, an off-site facility of your choice ' or plan your special event right downtown in Club LaSalle ' your guests will thank you for choosing LaSalle Grill as your catering professionals.

Contact us today and let us help you plan your next event.

Puzzled about which wines go best with your at-home grilled foods?

Ah, summertime!
Grilling at the Weber. You'd like a wine to go with your meal, but which wine? What pairs well with steak, chicken, pork chops ' or the all-American hamburger?

The answers are as close as your computer. There are a number of Websites to help you. Check out wineexpress.com and go to 'Food Pairings' or select easy-wine.net and go to 'Wine and Food Pairings.' These and other sites provide plenty of information for at-home grillers.

Spotlight On... Tom Sheridan

How long have you been a chef? I have been the chef at LaSalle Grill for eight years, and before that, I was the Sous chef here. I've been at LaSalle Grill 10 years this month. I was also a chef at The Summit Club and The South Bend Country Club.

Where do you get new recipes? Many different ways. Magazines such as Sant', Plate, Art Culinaire, and Internet sites such as Epicurious.com. Our purveyors are increasingly helpful with new ideas, and Mark, the owner, does a lot of research for new ideas. I also pay attention to customer feedback, read cookbooks (we have a huge collection in the basement), and discuss ideas with the other cooks in the kitchen. And, of course, experimentation.

Do you cook at home? Not usually. My wife, Lisa, is the Pastry Chef here at LaSalle Grill and she usually does the cooking. I sometimes grill outside on my days off, though.

What is your favorite recipe? I can't really say I have a 'favorite recipe,' because I hardly ever use one. I usually use a recipe as general idea of what I would like to make, and then create the dish by what feels right at the time. But I love to sear veal chop or grill a bone-in ribeye and serve it with homemade noodles and fresh saut'ed mushrooms.

Have you ever cooked anything that tasted awful? Of course! Everyone has. I suppose the worst thing ever was an experiment in Indian cooking. Let's just say the experimentation continues in the kitchen.

Did you ever drop a fully cooked meal on the floor? One time at Vincennes University culinary school, my classmates and I dropped all of the lobster-filled ravioli for a luncheon that was about to be served. We had to hurry up and cook some spaghetti instead!

What was your first job before being a chef or working in a kitchen? There were no jobs 'before' working in the kitchen. My parents owned a restaurant, so as soon as I was able to help, I was cooking and doing dishes.

Which job in the kitchen would you rather not do? Pastries. I am not very good at them. Luckily, my wife takes care of that part of our kitchen.

Do you ever get called to a table when patrons are happy/unhappy? All the time. Usually, the customers are happy, though! I also go to the tables to serve the food with other members of the kitchen staff and servers. We serve all of the guests at the table at the same time for a degustation [tasting] or an extra-special event. It is so impressive to see all of the staff converge on one table. The whole dining room stops and turns to look at what is happening. We also communicate with patrons via e-mail or phone concerning dietary needs or other menu creations that they would like us to prepare to make their evening special.

Any advice for at-home grillers this summer? The best advice I have is to always brine your chicken before you grill. It is a simple recipe. (I actually follow this one!) 1 gallon cold water, 1 cup kosher salt, and 1 cup sugar. Combine all the ingredients and brine your chicken for at least one hour, but no more than three hours. When you grill your chicken, you will not need to add anything else except a little black pepper before grilling. I promise that you will not be disappointed! You can also add garlic and herbs to your brine and it will infuse the chicken with whatever you add.

The other bit of grilling advice is to always rest your steaks or chops after you have finished grilling. It relaxes the proteins and redistributes the juices throughout the meat so they won't run out when you start cutting into the meat. Also, always grill your steaks on high heat to seal in the juices.

A great pork marinade is to combine 1 cup brown sugar, 1 cup soy sauce, 1 cup sherry vinegar, 1 tsp red pepper flake, 1 cup Dijon mustard, and 1 Tbsp molasses. Marinate for a couple of hours or overnight.

Check out the July issue of LAKE magazine to read an article about Tom Sheridan!

Any questions for Tom?
Contact him at 574.288.1155 or e-mail him at tom@lasallegrill.com