Featuring Monthly Recipes, Restaurant Celebrations & News
Issue 32 November 2007
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We're back, and we have many exciting things planned for 2008!
You've probably noticed you haven't received your Grill Out Dining issue for a couple months now. Don't worry. It's not because we are mad at you. We've actually been hard at work rethinking our newsletter to give you more of the information you want. We've listened and many of you want grilling tips for those days when you feel like taming the flame yourself. So, in the coming months we'll be adding a new section called "Ask the Weber Chefs." Our grilling experts will feature the answer to one or our reader's questions every month, along with other grilling tips.

We're not just changing the look of our newsletter. Our web site, logo and menus are also being updated to create a better experience for our guests.

We are excited about this change, and value the input of our loyal customers. If you have any comments or suggestions for the newsletter and web site, please let us know. We are also taking your grilling questions, and will feature the best ones in our issues to come.

Submit your feedback and suggestions online
E-mail the Weber Chefs for grilling advice
Weber Grill Restaurant finds the perfect fit for the wine list.
Fire Station Red, a wine company with a deep commitment to producing exceptional wines with a serious cause, is assisting firefighters in efforts to raise much needed funds for fire service agencies across America.
The flavor profile is that of complex black fruit, particularly blackberry and black raspberry, along with lively spice. Aging in both new American and French oak has provided a moderate tannin structure that elevates the rich fruit.

The Shiraz was harvested at varying ranges of ripeness from three different vineyards to provide balance and depth. Winemaker Anthony Austin has chosen to blend Petit Sirah to enhance fruit complexity along with Alicante Bouschet which provides dramatic aromatics of cherry and cassis. Fire Station Red can be found on Weber Grill Restaurant’s wine list under the Spicy Barbecue Reds section year round. It’s the perfect fit for our wine list and our featured recipe this month. Price for this wine is $35.00 per bottle and $8.75 per glass. Be sure to stop by and enjoy a great glass of wine while supporting a good cause.
New news from our restaurants
Our Lombard location will be celebrating its 8-year anniversary this November and the team is happy to announce a recent dining room remodel. Large comfortable booths and acoustical ceiling panels are just a couple of highlights. Guests have already commented on how comfortable the new space is…so thanks to your feedback we’ve decided to continue the remodel through-out the restaurant!
Free $25 Bonus Gift Card
Give the gift of the Weber Grill Restaurant

Through December 31, 2007, every time you purchase $100 in gift cards you will receive a $25 bonus card for yourself. Gift cards can be redeemed for goods and services at any of our Weber Grill Restaurant locations.

Purchase Gift Cards Online

Our Barbecue Meatloaf won over Chicago Magazine's critics this past August—and we think it's the perfect dish for your comfort food fix!
read the article

New Menus
Get a taste of this talked about meatloaf, or try some of our other items on the new Fall menu. Don't miss the Parmesan-Crusted Tilapia, Sesame Honey Glazed Chicken or the Grilled Vegetable Quesadilla.

Check out our new menus
Reservations
There is still time to make your reservation for our Grilled Thanksgiving Feast. Call your local Weber Grill Restaurant, or make your reservation online.
Thanksgiving Menu

Online Reservations
Chicago 312-467-9696
Indianapolis 317-636-7600
Lombard 630-953-8880
Schaumburg 847-413-0800
Cajun Grilled Shrimp and Sausage Kabob
Feel like cooking on your Weber grill tonight? Our chefs like this easy recipe for at-home entertaining.
32 large shrimp cleaned and de-veined
2-3 pounds andouille sausage (cut into 2 ounce pieces)
8 each large metal skewers
1/2 cup olive oil
4 cloves garlic (minced)
1 each zest of lemon (reserve lemon for juice)
4 tablespoon Cajun seasoning
2 sticks unsalted butter (1/2 pound or 1 cup)		 1 each red bell pepper small (roasted, seeded, peeled, minced)
1 each green onion minced
2 tablespoon parsley chopped
2 tablespoon Cajun seasoning the juice from the reserved lemon

Build skewers with 4 shrimp and 3 pieces of sausage.

In a bowl combine the oil, lemons zest and garlic. Brush over skewer.

Dust the skewers with the Cajun seasoning.

Grill over medium direct heat for 3-4 minutes per side.

Combine the butter, bell pepper, parsley, Cajun seasoning and the lemon juice in a small sauce pan and melt over low heat.

Use the butter mixture to baste the skewers when they come off the grill.

Yield: 6 to 8 portions.
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