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E-Newsletter Archive

E-Newsletter ~ January 31, 2005

This is the fifth regular mailing of the USC University Club E-Newsletter for the 2004-2005 school year.  We want to keep you informed of special events, new menu items, seasonal specials, recipes and any news that we think will help you get the most from your membership.

Table of Contents:


1. University Club Spring Break Schedule
2. February International Buffet at the University Club

3. Valentines Day Truffles from the University Club

4. Enjoy Free Thornton tickets with Dinner at the University Club
5. Save the Date!!!

6. Reciprocal Club of the Month
7. Recipe of the Month


1. The University Club Spring Break Schedule


To help you in planning evening dining and events, we'd like to keep you up to date with the club's dinner schedule for the remainder of the semester.  

The restaurant will be open for lunch only during spring break, March 14-18.  

We will re-open for dinner on Monday, March 21 through Thursday, April 28  when we will begin our summer schedule.

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2. February International Buffet at the University Club

We have decided to return to Mexico for February's International Buffet.  I made the chefs promise to devise a menu of their favorites that have never been served at the club before.  You will be assured of an excellent selection of regional Mexican dishes on February 23.

Those of you who are familiar with the daily Mexican entree on the buffet can attest that it's some of the best Mexican cuisine in Los Angeles, hands down!  

See you on the 23rd!

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3. Valentines Day Truffles from the University Club

Imagine... Truffles from Yvan Valentin on Valentine’s Day Itself!

 

We are offering Yvan Valentin truffles available for order through the University Club for Valentine's Day. These handmade truffles are an excellent choice for showing both affection and appreciation. In addition to the ballotins, we also offer a 4-piece box suitable as a sweet gesture suitable for colleagues and friends. All orders will be filled in 24-48 hours. Truffle descriptions, pricing and ordering information are below. 

 

-Cappuccino Truffle

Wonderful combination of creamy ganache and caramelized bittersweet  chocolate and light cocoa.

-Dark Chocolate Truffle

"Old tradition" crunchy bittersweet chocolate filled with a dark melting ganache.  A simply exquisite classic.

-Ivory Cointreau Truffle                                                                      

Delicious blend of chocolate, orange peel and Cointreau in a velvety smooth  chocolate icing. A favorite for white chocolate lovers.                       

-Praline Truffle  

Perfect blending of chocolate and cappuccino cream, coated with toasted  hazelnut paste wrapped in milk chocolate.  

Truffles by the Ballotin 

~ All ballotins are individual flavors only

4-pc Gold Box  $5.50

Gold Ballotin ½ pound 

$17.00 Gold Ballotin 1 pound  

$33.00 Gold Ballotin 2 pound  

$56.00  

The Nina Collection

Sure to impress, the Nina box packages your truffles in the most exquisite elegance.  We will have a few boxes on display in the Restaurant.  Come see for yourself!

 

Single layer Nina Collection, Mixed Flavors
20 pieces approx. 1/2 # - $17.50

Double Layer Nina Collection, Mixed Flavors
40 pieces approx. 1# - $34.00


Please call 213-740-2030 to order. When making your order, please remember to allow 24-48 hrs for your order to be filled.   We look forward to helping you plan a very happy Valentine’s Day!


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4. Enjoy Free Thornton tickets with Dinner at the University Club

Thursday, February 3

USC Thornton Symphony: New Music for Orchestra

Date: February 3, 2005

Time: 7:30pm

Location: Bovard Auditorium

Admission: Free tickets with dinner reservations for your entire party at the USC University Club. (Please call early, tickets are limited).

Otherwise: General, $18; Seniors and non-USC students, $12; Free admission at the door for with valid USC ID

The Thornton Symphony, under the direction of guest conductor and faculty composer Donald Crockett, performs original works by the school’s composition majors.

More Information:

213-740-2584

And…

Thursday, February 10

USC Thornton Chamber Orchestra

Date: February 10, 2005

Time: 7:30pm

Location: Bovard Auditorium

Admission: Free tickets with dinner reservations for your entire party at the USC University Club. (Please call early, tickets are limited).

Otherwise: General, $18; Seniors and non-USC students, $12; Free admission at the door for with valid USC ID

Joined by guest conductor and Thornton faculty member John Barnett and Ilana Setapen on violin, the Thornton Chamber Orchestra presents music by Prokofiev, Honegger and Ibert.

For More Information visit the music school web site, email them or you can always call them at 213-740-2584

This event is sponsored by the USC Flora L. Thornton School of Music

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5. Save the Date!!!

USC Thornton Jazz Orchestra

Wednesday, February 9

Date: February 9, 2005

Time: 8:00pm

Location: Bovard Auditorium

Admission: Free

Led by director Shelley Berg, the USC Thornton Jazz Orchestra showcases some of the latest sounds in Jazz music.

This event is sponsored by the USC Flora L. Thornton School of Music


Directions In Music: featuring Herbie Hancock, Michael Brecker & Roy Hargrove

USC Spectrum Performing Arts Series

Friday, February 11

Date: February 1, 2005

Time: 7:00pm-9:00pm

Location: Bovard Auditorium

Admission: General, $30; USC staff and faculty, $15; USC students with valid ID, $8

Pianist Herbie Hancock, tenor saxophonist Michael Brecker and trumpeter Roy Hargrove explore the themes of contemporary composers who have helped influence the progression of the continuous jazz vernacular.

Directions In Music: “Our Times,” pays homage to such legendary musicians as Wayne Shorter, McCoy Tyner, Chick Corea, Jaco Pastorius, Stevie Wonder and the late Ray Charles.

For more information you can visit spectrum's web site, email spectrum or you can always call them at 213.740.2167


 

Presidents Distinguished Lecture Series David McCullough
Wednesday, February 16

When: February 16, 2005

Time: 7:00pm

Location: Bovard Auditorium

Admission: General, $20; Seniors and USC staff and faculty, $10; USC Students with valid ID, $5

Two-time Pulitzer Prize-winning author David McCullough discusses the concepts of history and the humanities and they role they play in a democracy.

For more information you can visit spectrum's web site, email spectrum or you can always call them at 213.740.2167

We will continue to keep our members updated on interesting events campus wide

through our weekly mailings. Let us know if we are missing anything that you'd

like us to keep you updated about.

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6. Reciprocal Club of the Month

Your USC University Club is a member of the Association of College and University Clubs (ACUC). This means that you enjoy reciprocal privileges at more than 100 private university clubs across the U.S.A., and around the world, within the ACUC network. To bring this wonderful benefit closer to you, we will highlight a different ACUC club in each newsletter.

 

Featured Club: The University of Virginia Colonnade Club

 

Valentines Day is a perfect excuse for a romantic getaway.  Why not travel to one of the historic and romantic clubs in the United States.  With historic overnight accommodations in the heart of the University of Virginia, the Colonnade Club is the perfect place to stay.

 

Founded in 1907 to "enhance social interaction and encourage intellectual enrichment" among faculty, the Colonnade Club continues that mission in the 21st century. The purpose of the Faculty Club is to foster social, cultural, and intellectual interchange among its members and to promote the welfare of the University and its faculty. In fulfilling this mission, the Club utilizes and serves as steward for the historic facilities provided to it by the University. Today, the Club has grown to nearly 1,000 members and provides a wide variety of opportunities to socialize, network, and feel more "at home" at U.Va.

 

The Club is housed in Pavilion VII, the oldest building on the Lawn as well as the only pavilion that does not serve as a faculty residence. A two-and-a-half year restoration of the pavilion was completed in 2001, giving Club members a beautiful space in which to enjoy events or simply relax during the day. Pavilion VII also features eight guest rooms, each with a private bath, which members may reserve for overnight visitors.

 

One of the greatest benefits of Club membership is the chance to get connected to the U.Va. community. Whether you are hoping to form new friendships, learn from the experiences of seasoned professors, or simply mingle with others who share your interests, the Colonnade Club is the perfect place to find what you're looking for.

 

http://www.indorgs.virginia.edu/colonnadeclub/index.htm

 

Contact Information:

 

The Colonnade Club

Pavilion VII

West Lawn

Charlottesville, VA 22903

 

Email: colonnadeclub@virginia.edu

Phone: (434) 243-9710

Fax: (434) 982-2981

 

How to Visit a Reciprocal ACUC Club:

Please call the USC University Club Business Office at 213-740-8345 to request an ACUC card. Before visiting a reciprocal club, please remember to telephone ahead to introduce yourself as a member of the USC University Club, confirm the club’s hours, services and make reservations. Individual clubs may have restrictions in the use of their facilities or in the frequency of visits. When you call, be sure to inquire about any restrictions that may apply.

 

To find out more about the ACUC network of clubs or to find a club in or near your travel destination, please check the ACUC website at www.acuclubs.org frequently for the most up-to-date information.

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7. Recipe of the Month

CHICKEN POT PIE
(Serves 4-6)

1 Whole Roasted Chicken, Peeled, Boned and Cut into bite size pieces
2 Cups Shitake Mushrooms, Stems Removed and Sliced
1 Cup Chopped Yellow Onions
1 ½ Cups Diced Carrots
1 ½ Cups Diced Celery
1 Bunch Green Onions, Sliced Thin
3 Teaspoons Fresh Chopped Thyme Leaves or 1 ½ Teaspoon Dried
4 Tablespoons Butter
1 Tablespoon Minced Garlic
3 Cups Peeled and Diced Russet Potatoes
7 Cups Chicken Stock
2 Cups Green Peas
Salt and Fresh Ground Black Pepper
Beurre Manie to Thicken

Rosemary Cheddar Biscuits for Tops

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Heat butter in a large pot and cook the garlic over medium high heat until aromatic
(about 2 minutes.) Add the celery, onion, carrot and thyme and cook until they begin to soften, about 4 minutes. Add the mushrooms and green onions and continue to cook for 2 to 3 more minutes.


Add the chicken stock, potatoes and chicken, increase the heat and bring to a boil. Add 1 teaspoon salt and 1 teaspoon black pepper, reduce to a simmer and cook for 10 minutes.


Add enough of the beurre manie to thicken slightly. Add the peas and cook an additional 5 to 10 minutes to cook the flour. Adjust the salt and pepper and serve in heated bowls topped with the cheddar rosemary biscuits.

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ROSEMARY CHEDDAR BISCUITS
(Makes 4-6)

3 Cups Cake Flour
1 ¼ Cups Buttermilk
8 oz. Grated Sharp Cheddar Cheese
3 Tablespoons Unsalted Butter, Very Cold
2 Teaspoons Fresh Chopped Rosemary Leaves
1 ½ Teaspoons Baking Powder
1 ½ Teaspoons Sugar
¼ Teaspoon Salt
Melted Butter

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Preheat oven to 350 degrees

Sift together the flour, sugar, salt and baking powder. Cut the butter into the flour
mixture until it resembles a coarse meal. Add the rosemary and cheese and toss
lightly. Add the buttermilk and mix with a wooden spoon until the dough begins to
come together.

Scrape the dough out onto a floured surface and knead lightly until it forms a ball.
Be careful not to overwork the dough or the biscuits will not be flaky. Roll out the
dough into a square about ¾" thick.

Cut into as many triangles as you need for the pot pies and place on a lightly
greased cookie sheet. Brush the tops with melted butter and place in the middle
rack of preheated oven. Cook for 12 to 15 minutes until golden brown and a toothpick inserted in the middle of a biscuit comes out clean.

Serve biscuits hot or allow to cool to room temperature, seal in plastic bags for storage.


Reheat in 350 oven.

(When we were working on this recipe the other day, we baked off some small
round biscuits from the scrap pieces. Ate them fresh from the oven with some
butter or jalapeno jelly - oh my!!!)


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That about wraps it up for this issue. Be sure to say hi next time you're in.

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