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E-Newsletter Archive
E-Newsletter ~ February 29, 2004
This is the sixth regular mailing of the USC University Club E-Newsletter
for the 2003-2004 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.
1. University Club Spring Break Schedule
2. Report on the Speaker Series
3. It's Not Too Early to Make Your Plans for Commencement!
4. March International Buffet Day
5. Saint Patrick's Day
6. Save the Date! Cultural Events on Campus
7. We Want Your Opinion!
8. Cooking Classes Anyone?
9. Recipe of the Month
1. University Club Spring Break Schedule
As an additional reminder to help you in planning evening dining and events,
we'd like to keep you up to date with the center's dinner schedule for the
remainder of the semester.
The University Club will be open for lunch only during spring break, March 15-19.
We will re-open for dinner on Monday, March 23 through Thursday, April 29 when
we will begin our summer schedule.
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2. Report on the Speaker Series
“Towards Gay Marriage: Current Trends in GLBT Visibility” was a
Great Success!
The University Club Lunchtime Speaker Series this past Monday was outstanding.
We were very fortunate to have Dr. Andres’ help in organizing and moderating
the event and thank Dr. Hawkins, Dr. Garet and Dr. Cruz for a phenomenal panel
presentation; their knowledgeable, witty and personable talks were delivered
to a sold-out banquet room.
The event also received news coverage from the Law School Newsletter and from
the Annenberg TV News, a student run newscast. A sound-bite of our discussion
was aired Monday night on Trojan Vision as part of a story on same-sex marriage.
The newscast is also available on the web at www.atvn.org.
The last time we checked, the video link portion of this site was still under
construction. We have contacted ATVN and they are working to fix the problem.
Please continue to check back at atvn.org if you experience any difficulties
viewing the newscast.
(Please note that the Annenberg TV Newscast is best viewed via the free Real
Player. Click on the link below if you would like to install the plug-in on
your computer. http://www.real.com)
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3. It's Not Too Early to Make Your Plans for Commencement!
Don't say we didn't warn you!
Commencement will be here before you know it so make your plans early to avoid
that last minute dash for party and reception arrangements!
You can email our banquet and catering manager, Juanita
Gomez or call her at x01891, our Sales Associate at x12092. If you prefer
to make your request on-line, you can always try our Banquet & Meeting
Catering Request Form available on our web site.
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4. March International Buffet Day
For our fifth International Buffet Day on Wednesday, March 24, we will be highlighting
Creole dishes from the southern United States. Look for dishes like Shrimp
Etouffee and Boiled Rice and Warm Bread Pudding with Bourbon Sauce.
If you have any one particular dish that you would like to see highlighted,
drop me a note and I will try to incorporate your suggestions.
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5. Saint Patrick's Day
Saint Patrick's Day is Wednesday, March 17 and we will be celebrating by offering
traditional Boiled Corned Beef and Cabbage on the buffet at lunch. Put on your
green and join us for lunch!
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6. Save the Date! Cultural Events on Campus
~ New Exhibits and Programming at the Fisher Gallery ~
Transfictions
Jack Butler, Eileen Cowin, and Grant Mudford 'Transfictions” juxtaposes
the early and recent work of three LA-based artists who remain transfixed
by the possibilities of photography, a medium they have challenged
and transformed throughout their careers.
Exhibit on view Wednesday, February 18, 2004 - Saturday, April
17, 2004.
Sophie Calle
Los Angeles, 1984
Internationally renowned artist Sophie Calle's Los Angeles album, taken during
the Olympic summer of 1984, features photos of 19 Angelinos and their answers
to the question "Since Los Angeles is literally the city of the angels,
where are the angels?"
Exhibit on view Wednesday, February 18, 2004 - Saturday, April 17, 2004.
Gallery Hours: 12 noon – 5 p.m.
Tuesdays, Wednesdays, Thursdays, Fridays and Saturdays
Admission: Free
Wednesday, March 3
Panel Discussion on Transfictions
Tim B. Wride, Associate Curator of Photography at the Los Angeles
County Museum of Art will engage artists Jack Butler, Eileen Cowin
and Grant Mudford in a lively discussion of their respective challenges
to traditional photographic practice.
Time: 7:00 p.m.
Location: Fisher Gallery
Admission: Free
RSVP required. Please call 213-740-5537, or email jlavere@usc.edu
Tuesday, March 9
Lunchtime Guided Tour of Transfictions by its Curators.
Time: 12:00 – 1:00 p.m. @ Fisher Gallery RSVP required. Please call 213-740-5537,
or email jlavere@usc.edu
~ Family Programming at Fisher ~
Hands-on art workshops, storytelling, collage making, Polaroid photo projects
and more.
Saturday, March 27
Families at Fisher: Transfictions
Fun exhibit-centered activities geared for children and designed to engage
the whole family. Family members of all ages welcome: infant, toddler, and
elementary/middle school on up.
*Create a cool collage using Polaroid pictures *Be an architect for a day and
build a model *Get in costume, act and video a "Family Docudrama" a
la Eileen Cowin* *Have your face painted with amazing designs *Enjoy delicious
snacks *Win awesome door prizes *“Family Docudramas” will be
screened from 4:30-5:00 p.m.
Time: 2:00 p.m. – 5:00 p.m.
Location: Fisher Gallery
Admission: Free
RSVP required. Please call 213-740-5537, or email jlavere@usc.edu
~ March Concerts by the USC Thornton School of Music ~
Wednesday, March 3
Timothy Lindberg Memorial Concert
A tribute event to former USC Thornton Opera conductor Timothy Lindberg,
featuring performances from faculty and friends at the Thornton School.
Time: 7:30 p.m.
Location: Newman Hall
Admission: Free
Tuesday, March 23
Thornton Music Masters Series
Thornton faculty members Jonathan Mack, tenor, Richard Todd, horn and Alan
Smith, piano perform a concert featuring "Dichterliebe" by Robert
Schumann and "The Heart of the Matter" by Benjamin Britten.
Time: 8:00 p.m.
Location: Newman Hall
Admission: Free
Thursday, March 25
~ Complimentary Tickets with Dinner Event ~ USC Thornton Chamber Orchestra
and Choral Artists The USC Thornton Chamber Orchestra, Chamber Choir and Concert
Choir join forces for this concert entitled "American Expressions for
Chorus and Orchestra," with works by John Corrigliano, Halsey Stevens
and Thornton faculty composer James Hopkins.
Time: 7:30 p.m.
Location: Bovard Auditorium
Admission: Complimentary tickets with dinner reservations at the University Club
Call 213.740.2030, option 1 to make your dinner reservations
Monday, March 29
USC Thornton Music Masters Series: An Evening with Debussy Martin Chalifour
(violin), Elizabeth Pitcairn (violin), Donald McInnes (viola) and Ronald Leonard
(cello) and other masters from the USC Thornton School of Music perform chamber
music by Claude Debussy.
Time: 8:00 p.m.
Location: Newman Hall
Admission: Free
Wednesday, March 31
USC Thornton Music Masters Series
Thornton faculty members Peter Lightfoot, tenor, and Elizabeth Hynes, soprano,
join for an evening of vocal music with colleague Alan Smith in this Thornton
Music Masters Series concert.
Time: 7:30 p.m.
Location: Newman Hall
Admission: Free
~ March Performances from the USC School of Theatre ~
Thursday, March 4
Present Laughter
Written by Noel Coward and Directed by Raye Birk An aging actor juggles relationships
with his wife, would-be lovers, lawyers, fellow actors, fans, and a mad playwright
in Coward's sparkling comedy of "bad manners."
Time: 7:00 p.m.
Location: Scene Dock Theatre
Admission: General, $10; USC Faculty & Staff, $8; USC Students with valid
ID, $5. Tickets: Call 213-740-2167.
(Add $2 service charge for phone orders.)
Additional Performance Times:
Friday, March 5, 2004 at 7:00 p.m.
Saturday, March 6, 2004 at 2:30 p.m. and 8:00 p.m.
Sunday, March 7, 2004 at 2:30 p.m.
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7. We Want Your Opinion!
We want your opinions about the food in the dining rooms at the University Club! We have devised a simple survey and have placed them on the
tables in the dining rooms. We are asking that you take a few minutes
the next time you are in for lunch or dinner to fill one of these out
and drop it at the reception desk on your way out.
Your feedback will help guide us in planning future menus. This is an excellent
opportunity for the membership to have input into what will appear on the lunch
and dinner menus in the months to come.
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8. Cooking Classes Anyone?
Are you interested in learning how to cook a great dinner in 90 minutes
or less? I have been asked by a number of members to share some tips
on how to get a decent meal on the table, all at once, that doesn't
take all day and night to prepare.
Before we shape a schedule of classes, I would like to sit down with
those members who might be interested in cooking classes to see what
exactly you'd like to learn and how we might best accomplish that.
If you are interested and would like to meet with me to discuss a
curriculum and or schedule of classes, please respond to theist email
and specify your interest. I will then put aside a time to meet over
a lunch to go over details and locations.
Or you can call me at x10826 to discuss your interests. I look forward
to hearing from you.
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9. Recipe of the Month
There's still some cool weather ahead of us so a comforting chicken pot pie
may not be entirely out of the question. You can save time by purchasing a
cooked chicken which will substantially reduce your time in the kitchen.
Chicken Pot Pie with Rosemary Cheddar Biscuit Top (serves 4-6)
1 Whole Roasted Chicken, Peeled, Boned and Cubed
2 Cups Shitake Mushrooms, Stems Removed and Sliced
1 Cup Chopped Yellow Onions
1 1/2 Cups Diced Carrots
1 1/2 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
(Beurre manie is French for kneaded butter. Knead together equal parts of
softened butter and flour and keep at room temperature until ready to use.)
Rosemary Cheddar Biscuits for Tops (recipe follows)
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.
(If serving at a later time, heat filling to a minimum 140 degrees Fahrenheit
before serving.)
Rosemary Cheddar Biscuits
3 Cups Cake Flour
1 1/4 Cups Buttermilk
8 oz. Grated Sharp Cheddar Cheese
3 Tablespoons Unsalted Butter, Very Cold
2 Teaspoons Fresh Chopped Rosemary Leaves
1 1/2 Teaspoons Baking Powder
1 1/2 Teaspoons Sugar
1/4 Teaspoon Salt
Melted Butter
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 3/4" 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 degree oven for 5 to 7 minutes.
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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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