UNO® HITS JUST THE RIGHT NOTE WITH JAZZFEST
Boston, MA (March 15, 2010) - The song may say "you'll never know what heaven means until you've been down to New Orleans," but if you can't get to the most unique city in America to experience Jazzfest and the culture, sounds and flavors that go along with it, Uno Chicago Grill® has got you covered. UNO® is celebrating its New Orleans Jazz Festival of Flavors with brand new Cajun and Creole flavors beginning April 13 and running through May.
Each UNO restaurant will celebrate the culture of New Orleans from the music, food and atmosphere. The menu will feature brand new flavors that will transport you right into the heart of the Big Easy. A variety of flavors derived from Cajun, Creole, Spanish and French cuisines will warm the soul, like a good jazz piece.
For starters, the new menu features Chicken Sausage Gumbo, a thick soup filled with chunks of chicken, smoked andouille sausage, okra, bell pepper, celery, onion and rice.
"Gumbo is one of the first things people think of when they think of Creole cuisine," notes Chris Gatto, executive chef, Uno Chicago Grill. "It has long been referred to as the greatest contribution of Louisiana kitchens to American cuisine." The dish has its origins in the meeting of cultures that occurred in Louisiana during the 18th century.
There is also Voodoo Bones with Bourbon BBQ Sauce, a staple in the South. The dish features slow-roasted, tender New Orleans seasoned ribs served with UNO's own sweet and smoky Maker's Mark® bourbon BBQ sauce.
Since UNO is known for its deep dish pizza, there is also a Jambalaya Deep Dish. Jambalaya comes from the Provençal word "jambalaia," meaning a mish-mash or mix up. It's also the Cajun/Creole version of Spanish Paella.
"Our deep dish is a 'mix up' of chicken, shrimp and andouille sausage, a marvelous Creole red sauce, caramelized onions and plum tomatoes layered with cheese," said Gatto.
Seafood lovers will delight in the Creole Shrimp on Fresh Pappardelle, a delicious sauté of shrimp, peppers, onions and plum tomatoes all tossed with a spicy tomato sauce and fresh pappardelle.
For those who enjoy some spice, UNO's Blackened Chicken Fettuccine combines blackened spiced chicken with spinach, plum tomatoes, mushrooms, jalapeño alfredo sauce and fettuccine.
To complement these wonderful dishes, UNO is offering a number of refreshing libations, including a selection of cocktails that will get anyone in the southern spirit. Try the Creole Margarita that blends Cuervo Gold Tequila and GranGala Triple Orange Liqueur or the Big Easy Bloody Mary, featuring Skyy Vodka and a proprietary blend of spices kicked with a rim of Cajun spices and garnished with spicy Buffalo Cheddar and an olive.
Even though these delicious dishes are sure to satiate your appetite, it doesn't mean dessert has to be forgotten. As Fats Waller said, "This is so nice, it must be illegal." No doubt he was referring to UNO's Bananas Foster, featuring four hearty scoops of vanilla ice cream covered with a sauce of banana, rum and brown sugar. The only challenge after finishing every last bite is getting up off your chair to dance the night away in celebration of the season.
Based in Boston, Uno Restaurant Holdings Corporation includes 165 company-owned and franchised full-service Uno Chicago Grill restaurants located in 26 states, the District of Columbia, Puerto Rico, South Korea, the United Arab Emirates, Honduras, Kuwait and Saudi Arabia. The company also operates a fast casual concept called Uno Dué Go®, a quick serve concept called Uno Express®, and a consumer foods division which supplies airlines, movie theaters, hotels, airports, travel plazas, schools and supermarkets with both frozen and refrigerated private-label foods and branded UNO products. For more information, visit www.unos.com.
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