E-Newsletter Archive

E-Newsletter ~ January 31, 2006 ~ Vol. 6, No. 5

Welcome back to all of our members after a very busy Holiday season. We are looking forward to the new year and have many exciting events planned.

This and past issues of our newsletter are available online all the time at:
http://www.usc.edu/bus-affairs/uclub/about/enewsarchive/index.html

Contents:
1. University Club Spring Break Schedule
2. Club Events for February 2006
3. University Club No Show Policy
4. Valentine Truffle Sale Is Back!
5. Other Happenings on Campus - Save the Date!
6. Reciprocal Club of the Month
7. Recipes of the Month

To help you in planning evening dining and other events, we’d like to keep you apprised of the club’s dinner schedule for the remainder of the semester.   

The restaurant will be open for lunch only during spring break, March 13-17.  

We will re-open for dinner on Monday, March 20, 2006, through Thursday, April 27, when we will begin our summer schedule.

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The University Club and the Faculty Women's Club Present Dr. Jane Fosset

In association with the Faculty Women's Club, the University Club is pleased to present a lunchtime talk by Dr. Judith Fosset, USC College, Department of English and the Department of American Studies and Ethnicity at USC.  The cost is $20/person and includes lunch. Social Hour begins at 11:15 a.m. and lunch will be served at 11:45a.m. To make a reservation, please contact Stephanie Helper at (X05208).

And...

The University Club, the Office of Religious Life and Hebrew Union College Present "Cross -Campus Conversations"

The USC University Club, the Office of Religious Life and Hebrew Union College are pleased to present the first in a series of "Cross-Campus Conversations," in which faculty from Hebrew Union and USC pair up over lunch to discuss their current work and shared themes. The lunches are COMPLIMENTARY.

The first two speakers will USC's Leo Braudy, Leo S. Bing Chair in English and American Literature and Professor of English, and David Kaufman, Associate Professor of Contemporary American Jewish Studies at the Los Angeles campus of Hebrew Union College. Their topic: "Invisible and in the Limelight: Ethnicity in America."

To make a reservation, please call Stephanie Helper (X05208). Please note that reservations will be granted on a first-come, first-served basis and seating will be limited to 25 people.

And...

Free Tickets with Dinner Reservations to Thornton Chamber Concert on 2/23/06

Secure free tickets for your entire party to a performance by Thornton's Chamber Orchestra on Thursday, February 23, 2006, when you make dinner reservations at the club for that evening. The Thornton event features Larry Livingston, directing, and Christian Goldsmith on trombone. To make your reservations, please cal (213) 740-2030 and please specify that you will be attending the Thornton event.

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Due to a substantial increase in the number of no shows that we have been experiencing  for the last couple of special events at the club, we find it necessary to institute a "No Show" policy to guard against lost revenue to the club.  All members will be informed of the new 72 hour cancellation policy for special events that have limited seating at the time they make the reservation.  We will confirm all reservations by phone 4 days in advance of the event.

If a member confirms the reservation with us, does not cancel and does not show up, their account will be charged for the total.

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

Show that special someone just how important they are by giving the gift of Yvan Valentin

Truffles, available for order through the University Club starting on Tuesday, January

31, 2006.  In addition to 1/2 pound and one-pound elegant gold ballotins, we also offer

a 4-piece box suitable as a sweet gesture for colleagues or friends. All orders will

be filled is 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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5. Save the Date!!!

Wednesday, February 7, 2006, Noon

What Matters to Me and Why featuring Charles Whitebread

Hear Professor Whitebread, USC Criminal Law, reflect on his values, beliefs and

motivations in this month's edition of this popular lunchtime series

Location: Ground Zero Coffeehouse

Admission: Free

For more information, please contact: laemmle@usc.edu

Or call: (213) 740-6110

Monday, February 13, 2006, 3:30 p.m.

The Flying Manuscript

The Department of Comparative Literature is pleased to present renowned French

writer Helene Cixous, who will read from her new work, "The Flying Manuscript"

Location: Doheny Memorial Library

Admission: Free

For more information, please contact: complit@usc.edu

Or call: (213) 740-0102

Wednesday, February 15 through April 15, 2006, 12:00-5:00 p.m.

From Albers to Lichtenstein

More than 100 prints in the fabled Anderson Graphic Arts Collection will be showcased

at Fisher Gallery.

Admission: Free

For more information, please contact: merighi@usc.edu

Or call: (213) 740-4561

Tuesday, February 28, 2006, 12:00-1:00 p.m.

The Language of Mexican Poetry: A Multilingual Reading

Don't miss this poetry reading presented by the Faculty of the Department of Spanish

and Portuguese.

Location: Fisher Gallery

For more information, please contact: merighi@usc.edu

Or call: (213) 740-5537

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The University Club at the University of Wisconsin - Madison

Located at the foot of State Street and Fronting Library Mall, the University Club

has been a focal point of the campus since President Martin Van Hise's call in 1906

for a faculty club to promote fellowship in the campus community. The club offers leisurely

fine dining and amenities include a dance floor, full bar, and reception room for up to 400

guests. There are no overnight accommodations.

Contact:

The University Club

803 State Street

Madison, WI 53703

Ph: (608) 262-5023

Fax: (608) 265-1043

uclub@wisc.edu/uclub/

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.

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7. Recipe of the Month

Someone gave me a gift of Fig Balsamic Vinegar over the holiday and I worked it into the following recipe.  I have made this twice so far at home and love the deep, rich sweetness it brings to the chicken.  Enjoy!

Chicken with Portobellos, Peppers and Fig Balsamic Vinegar
(Serves 4)

4 boneless, skinless chicken breasts

1 medium red bell pepper, cut into 1/4" strips

1 medium green bell pepper, cut into 1/4" strips

6 green onions, sliced thin on a diagonal

4 medium Portobello mushrooms, sliced

4 cloves garlic, minced

1/4 cup white wine

1/2 cup chicken stock

2 tablespoons fig balsamic vinegar  (Available at gourmet food stores.)

2 tablespoons olive oil

1 tablespoon tomato paste

Salt and black pepper

Salt and pepper chicken generously, wrap and refrigerate for 30 minutes.

Preheat oven to 375 degrees.

Heat oil over medium heat in pan large enough to fit the chicken, preferably cast iron, until shimmering but not smoking. Gently place chicken in pan being careful not to splash hot oil. Cook each side until nicely browned, about 4 to 5 minutes each side. Remove breasts to a platter and set aside.

Add peppers to pan and cook until slightly wilted, approx. 3 to 4 minutes. Add mushrooms and onions and cook another 4 to 5 minutes until mushrooms begin to soften. Add garlic and cook until fragrant, about 30 seconds. Add tomato paste, combine well and cook one more minute.

Add wine and reduce by half. Add stock, vinegar, pinch each of salt and black pepper and bring to a boil. Add the chicken back to the pan immersing into the sauce as much as possible. Place pan in the oven for approx. 20 minutes until chicken reaches an internal temperature of 180 degrees.

Serve with mashed potatoes, risotto or polenta. Place one breast on each plate and top with one fourth of the sauce. Garnish with fresh basil or some grated Parmesan cheese.

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