E-Newsletter Archive

E-Newsletter ~ March 30, 2007 Vol.  7, No.  7 

This is the seventh regular mailing of the USC University Club E-Newsletter
for the 2006-2007 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.

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. April is Board Elections Month
2. Complimentary Lunchtime CER Spring Research Salons Continue
3. FWC Luncheon on Wednesday, April 11, 2007 to feature violinists Jennifer Heilig and Asako Takeuchi
4. Midori Goto and Student Musician at the Club on 4/18/07 – Wait List Only
5. Don’t Miss Night at the Opera on Friday, April 20, 2007
6. British Table Scheduled for Wednesday, April 25, 2007

7. International Buffet Day on 4/25/07 featuring a Taste of China

8. Classes End, Dinner Ends: Summer Hours at the University Club, Etc.
9. Other Events on Campus in April
10. Reciprocal Club of the Month
11. Recipe of the Month

1. April is Board of Directors Elections Month

Watch your campus mail for Board of Directors election Ballots for the 2007-2008 school year.  We will be mailing them out on April 9.  If you are an eligible member and don't receive one by April 11 or so, just visit the Club web site and print one right from there.  It will be made available online on April 10. 

There will be a link to the ballot at:   http://www.usc.edu/bus-affairs/uclub/about/board.html  

Your participation in the election process is what makes this club so great.  Deadline for election ballots is midnight on April 23, 2007, so get your votes in right away!  

(Please note that the downladable ballot is in PDF format. The free Adobe  Acrobat Reader is required to view and/or print PDF files.)

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2. Complimentary Lunchtime CER Spring Research Salons Continue

The complimentary lunchtime Spring Research Salons, co-hosted by the newly-established Center for Excellence in Research, in conjunction with the Research Committee of the Academic Senate, the Vice Provost for Research Advancement, and the University Club will continue on two dates in April at noon in Room B.  A sumptuous luncheon buffet will be offered at no charge to participants at each salon. Space is limited, so please call now to reserve your spot. Please call Stephanie Helper at (213) 740-5208.  

CER Research Salons in April are:  

Tuesday, April 10, 2007:  

Don Kohn “Stem Cell Therapies: From Bench to Bedside”  

Tuesday, April 24, 2007,   

Tom Lyon “Translating Development Psychology Into Legal Practice”

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3. FWC Luncheon on Wednesday, April 11, 2007 to feature Violinists Jennifer Heilig and Asako Takeuchi

Join us for our last FWC Luncheon, co-hosted by the University Club, which will feature  an intimate performance by Baroque violinists Jennifer Heilig and Asako Takeuchi from the Thornton School of Music, on Wednesday, April 11, 2007, in the Banquet Room.  

Social hour begins at 11:15 a.m and lunch is served at 11:45 a.m. The cost is $21/person and includes tax and gratuity. To make a reservation, please call Stephanie Helper at (213) 740-5208.

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4. Midori Goto and Student Musician at the University Club on April 18 – Wait List Only

Midori Goto will perform with two graduate student musicians once again in a string trio performance of Dohnanyi’s “The String Serenade.” We are fully booked but we do have a wait list. If you’d like to get on it, please call (213) 740-2030.

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5. Don’t Miss Night at the Opera on Friday, April 20, 2007

“Miss Lonleyhearts,” produced by the USC Thornton School of Music, and developed cooperatively with the Julliard School of Music and the College Conservatory of Music at the University of Cincinnati, will be the main event at our Spring 2007 “Night at the Opera” on Friday, April 20, 2007. The opera is based on the novel of the same name by Nathaniel West and deals with dark and highly personal issues of life, death, god, and sexuality.  

The event at the University Club includes a complimentary champagne reception, a buffet dinner (see below), remarks by a member of the Thornton Opera faculty, and preferred tickets to the production. The price is $39/person and includes tax and gratuity. Reservations must be secured with a member number or credit card and a 48-hour cancellation policy applies. Please call (213) 740-2030.  

Menu:  

Caesar Salad with Grana Padana Parmesan Cheese

Fresh Sugar Snap Pea Soup  

Braised Quarter Chicken w/Tomatoes and Olives

Roast Dry Aged New York Strip Steak au jus

Grilled Orange Roughy w/Curried Shrimp Sauce

Fresh Blood Orange Brown Butter Tart,

Assorted Cheeses and Fresh Fruits  

For more information, please call Stephanie Helper at (213) 740-5208.        

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Attention all Brits, Aussies and Anglophiles: This month’s British Table is on Wednesday,  April 25, 2007, at noon in Room D and will be the last one until classes resume in August. Participants order off the menu and pay individually.  

To get your spot, please call Stephanie Helper at (213) 740-5208.

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Executive Chef Orlando Hutcherson has chosen China for our final destination of the international buffet of the 06-07 school year.  I'm not sure what he has in mind yet but if the most recent offerings are any indication of what's to come, you won't want to miss it....

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It’s hard to believe that summer is upon us. Classes end on Friday, April 27, 2007, which means that dinner service will cease as of Thursday, April 27 until classes resume on Monday, August 27.   The restaurant will remain open for lunch, Monday through Friday, 11:30 a.m. to 2:00 p.m. throughout the summer.  

To make a lunch or dinner reservation, or to arrange banquets or catering, please call (213) 740-2030.  

Announcing a new University Club Service:  

The University Club is proud to announce the testing of a new delivery service during lunch to any building on the main campus at UPC.  

We need members to participate in our pilot program to help us work out the kinks as we develop this new member-only service.  

We are making deliveries available Monday through Friday from 11:30 am until 1:45 pm.  If you would like to participate in this new program, please email me directly and I will sign up the first 25 or so and them add more as we get proficient at deliveries. 

So, sign up today if you think you want to participate!!  

And lastly...  

In response to a few complaints from some of your fellow club members, and with the warmer weather fast approaching, we would like to ask that if you will be entertaining students, please remind them to wear appropriate attire when dining at the club.  This would include sleeved shirts, (preferably with a collar) long pants, no flip-flops and no baseball caps.   No one will be refused service as a result of their attire.  We are simply asking that the appropriate attire be considered by everyone when dining at the club.

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Wednesday, April 4, 2007, 11:45 a.m. to 1:00 p.m.

Berkeley’s Laura Nader Discusses New  Book, Plunder: The Dark Side of the Rule of Law

UC Berkeley, present insights from her new book with Ugo Mattei, which explores the violent extraction of wealth by international actors through law. Location: The University Club, Banquet Room

Admission: RSVP required, please call (213) 740-8964  

Tuesday, April 10, 2007, 1:00 p.m. to 2:00 p.m.

The 25 Foods that Can Change Your Life

Hosted by the USC Emeriti College and the Retired Faculty, hear Patrice Barber, R.D., talk about the exceptional, super foods that support longevity, heart health, disease prevention, wellness and beauty.

Location: Andrus Gerontology Center, Room 224

Admission: Free  

Wednesday, April 11, 2007, 12:00 p.m. to 1:00 p.m.

What Matters to Me and Why with Thomas Gustafson

The final speaker in this popular series is Associate Professor of English Thomas Gustafson.

Location: Ground Zero Coffeehouse

Admission: Free, light lunch served  

Monday, April 16, 2007 through Friday, April 20, 2007

Spectrum Jazz Week

A week-long celebration of jazz ranging from noon performances on the Doheny lawn to evening concerts.

Location: Check the Web site: www.usc.edu/student-affairs/spectrum/

Admission: Free  

Wednesday, April 18, 2007, 7:00 p.m.

Thornton Jazz Orchestra

The Thornton Jazz Orchestra performs an all-Gershwin concert with guest vocalist Patti Austin as part of Spectrum Jazz Week.

Location: Bovard Auditorium

For ticket info, please call: (213) 740-2167

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10. Reciprocal Club of the Month – The Stanford Faculty Club

The University Faculty Club in Indiana was established in 1988. Its purpose is to provide a friendly environment where faculty and staff from all schools of all accredited Indian universities and colleges. Current members include full-time and adjunct faculty and staff at IUPUI, IU-Bloomington, and Purdue University at West Lafayette. 

The Club Room, IP 200, is on the second floor of the University Place Conference Center. Since they only seat 40 luncheon guests, Monday through Friday, 11:30 a.m. to 1:300 p.m., they strongly recommend you make lunch reservations a day or more in advance.  The Club Room is also available for private functions.

Contact Info:

University Faculty Club in Indianapolis

850 W. Michigan Street on the IUPUI Campus

http://facultyclub.iupui.edu/

(812 ) 274-7014

facclub@iupui.edu

Tips for Planning Your 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.

How to Visit a Reciprocal ACUC Club:

Please call the USC University Club Business Office at 213-740-8345 to request an ACUC identification 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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11. Recipe of the Month

I used to serve this salad at my last job as a chef and it was requested by a member who ate there recently, so here goes...  

Seared Ahi Tuna Salad with Black Pepper Vinaigrette and Fried Ginger Chips (Serves 6)

For the Black Pepper Infused Olive Oil:

A few days in advance of serving the salad, prepare the infused olive oil. Put 1 cup of extra virgin olive oil and 2 tablespoons cracked black pepper in a heavy bottomed non-reactive pan and slowly heat to 100 degrees. Remove from the heat and allow to cool to room temperature. Put the oil and pepper into a jar or bottle for storage. You can make extra for flavoring pastas, salads and rice dishes. Strain before using.

For the dressing:

1 Cup of the Black Pepper Infused Olive Oil

1/2 Cup Balsamic Vinegar

1 Shallot, Minced

1 Teaspoon Fresh Marjoram, Minced

1 Teaspoon Salt Fresh Ground Black Pepper to Taste

Put all of the ingredients except the oil into a large bowl and slowly whisk in the olive oil in a steady stream until incorporated. Adjust salt and pepper to taste. Store in a jar or bottle with a tight lid that you can shake well before serving. The dressing can be stored in the refrigerator for a week or so.

For the chips:

Peel a 4" piece of fresh ginger and slice as thinly as possible against the grain. Heat approximately 1/4" of vegetable oil in a heavy bottomed pan. Cast iron is best. Carefully put a third of the slices into the hot oil turning them with a slotted spoon so that they don’t over cook on one side. Transfer to a paper towel lined plate when golden brown, approximately 1 minute. Continue cooking in batches until you have them done. Allow the oil to cool before discarding.

For the Salad:

6 Pieces of Sushi Grade Ahi Tuna, Cut into a 1 1/2" x 1 1/2" x 2" shape

2 Tablespoons Black Sesame Seeds

2 Tablespoons White Sesame Seeds

1 Tablespoon Cracked Black Pepper

1 Red Bell Pepper, Seeds and Vein removed, Thinly Sliced into Strips Enough Baby Lettuces for 6 People (You can use the pre-washed and bagged Spring Mix found at most markets.)

Mix the sesame seeds and pepper in a medium sized bowl. Roll the tuna pieces in the mixture pressing firmly so that the seed mix sticks to all sides of each piece. Set aside.  

Heat 2 tablespoon vegetable oil in a cast iron pan or other heavy bottomed pan until hot. While the pan is heating, mix the lettuces with enough dressing to evenly coat the individual leaves. Arrange the lettuces on chilled plates.  

Put the tuna in the hot pan and sear on all sides turning every minute or so for rare.  

Remove the tuna to a cutting board and slice each piece into 4 slices and arrange on the plates around the lettuces.  

Top immediately with the ginger chips and garnish with the red bell pepper strips. Serve immediately

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