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E-Newsletter ArchiveE-Newsletter ~ March 31, 2009~ Vol. 9, No. 7
The semester may be winding down, but we certainly have a lot going on in April! This is the seventh regular mailing of the USC University Club E-Newsletter for the 2008-2009 academic 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
Contents: 7. Get You Mint Julip On! “Bourbon 101” on Wednesday, April 29 8. Dinner Service Ends Thursday, April 30; Summer Hours
Watch your campus mail for Board of Directors nomination ballots for the 2009-2010 academic year. They will be in the mail starting today. If you are an eligible member and do not receive a nomination form in the next couple of days, you can visit the club web site and print one from there. There will be a link to the ballot and a list of eligible members at: http://www.usc.edu/bus-affairs/uclub/about/board.html Your participation in the election process is what makes this club sogreat. Deadline for nominations is 5:00 PM April 7, so get your nominations back to us right away!
If you haven’t done so already, now is the perfect time to book your commencement events at the University Club before it’s too late! Rooms are filling up more quickly than in past years and we don’t want to miss the opportunity to serve you.
Please contact either Juanita Gomez, juanagom@usc.edu or Yesenia Fuentes yfuentes@usc.edu in our banquet and catering sales office at (213) 740- 2030.
We have a couple of spots still available for our Annual Spring Musical Night, which we plan in conjunction with the USC School of Theatre, on Friday, April 3, 2009. This year’s production is “Brigadoon,” book and lyrics by Alan Jay Lerner, music by Frederick Loewe, and original dances created by Agnes de Mille. The USC production will be directed by John Rubenstein.
This event gets underway at 4:30 p.m. and features not only cocktails, dinner, and preferred seating to the show, but an exclusive preview performance by student cast members, all for just $47.50/person. Tax and gratuity are also included. To make a reservation, please call Stephanie Helper at (213) 740-5208 or email her at helper@usc.edu.
The first sold-out event is another intimate evening with Midori Got and students. Professor Midori Goto, world-famous violinist and professor at USC, will return to the University Club with three hand-picked student musicians for an intimate concert in the Banquet Room on Monday, April 20, 2009. The event, priced at $39/person, may be sold out, but we do have a waitlist. The event gets underway at 5:00 p.m. with a cocktail reception in the Courtyard, followed by a private concert at 6:00 p.m. for up to 80 people in the Banquet Room. Dinner will be served “family-style” in the Main Dining Room at around 7:00 p.m. To get on the waitlist, please call Stephanie Helper at (213) 740-5208 or email her at helper@usc.edu. We are nearing a sell-out on this event, so please call or email soon.
We have also started a waitlist for our spring “Night at the Opera” event,” in conjunction with the USC Thornton School of Music, on Friday, April 24, 2009. This year’s production is Mozart’s “Don Giovanni,” based on the legend of Don Juan, the quintessential rake and womanizing scoundrel. Mozart’s “Don Giovanni” is widely regarded as the greatest opera ever composed. We anticipate some cancellations, so to be added to the waitlist, please call Stephanie Helper at (213) 740-5208, or email her at helper@usc.edu.
This event, priced at $39/person starts at 5:30 p.m., includes a cocktail reception, buffet dinner, lecture by a Thornton Opera faculty member, a preview performance by a student performer, and preferred tickets to the show. Tax and gratuity are included in the price.
Natania Meeker, acting chair of the USC Department of French and Italian, continues to graciously stand-in for Pani Norindr (who is at Duke this semester) to moderate our monthly La Table Francaise, in which members who like to practice their French, convene over lunch. The March table is scheduled for Monday, April 27, 2009, at noon in Room E. Participants order off the menu and pay individually. To reserve a spot, please call Stephanie Helper at (213) 740-5208, or email her at helper@usc.edu.
6. International Buffet on Wednesday, April 29 2009, to Feature “A Taste of Cuba” Executijve Chef Orlando Hutcherson has decided to visit Cuba this month for our next “International Buffet” day. It seems that a number of you have requested Cuban food so the decision was easy. If there are any particular dishes you would like to see on the menu, let us know! You can either reply to this email or email Orlando directly at hutchers@usc.edu.
Mark your calendar for lunch on the 29th now!
7. Get Your Mint Julep On! Join Us for “Bourbon 101” on Thursday, April 29, 2009 In honor of the 135th running of the Kentucky Derby, the most exciting two minutes in sports, we are hosting “Bourbon 101,” where you will have the opportunity to sip a perfectly-concocted Mint Julep, the official beverage of the race. This year’s race takes place at Churchill Downs in Kentucky on Saturday, May 2. In addition to the Julep, “Bourbon 101” will feature a 30-minute Bourbon Tasting, followed by a three-course dinner paired with exquisite bourbon cocktails made with Maker’s Mark.
The cost for the event is $39.00/person (tax and gratuity included). To make a reservation, please email Stephanie Helper at helper@usc.edu or call her at (213) 740-5208.
8. Dinner Service Ends on Thursday, April 30, 2009; Summer Hours Begin The last day of classes is Friday, May 1, 2009, which means dinner service will conclude on Thursday, April 30. We will resume dinner service in the fall on the first day of classes, Monday, August 24, 2009.
We will remain open for lunch throughout the summer, Monday through Friday, 11:30 a.m. to 2:00 p.m. To make a reservation, please call (213) 740-2030.
9. Save the Date for Other Events on Campus in April ‘09 Wednesday, April 1, 2009, 12:00 to 12:50 p.m. What Matters to Me and Why with Drew Caspar Hear what’s important to USC School of Cinematic Arts professor Drew Caspar. Location: Ground Zero Coffeehouse Admission: Free For more information, please call (213) 740-6110
Tuesday, April 7, 2009, 7:00 p.m. Rock of Ages: Steven Mackey in Concert Hear composer and rock guitarist Steven Mackey perform with the Thornton Contemporary Music Ensemble. Location: Alfred Newman Recital Hall Admission: Free For more information, please visit visionsandvoices.edu.
Thursday, April 9, 2009, 12:00 p.m. to 1:00 p.m. Dean’s Open Forum: Lydia Resnick Join Annenberg Dean Ernest J. Wilson, as he talks with Lynda Resnick, the dynamo behind POM Wonderful, Teleflora, Fiji Water, and author of the new book, Rubies in the Orchard. Location: Annenberg School for Communication, Room 207 For more information, please call (213) 821-3015
Friday, April 17, 2009, 6:30 p.m. Songfest Don’t miss this 56th annual show featuring skits by student groups and performances by acclaimed a cappella troupes and dance ensembles. Location: Bovard Auditorium Admission: General admission, $12; Reserved Orchestra Seating, $15. For more information, please email: songest@usc.edu. Tuesday, April 28, 2009, 7:00 p.m. An Evening with David Sedaris Hear acclaimed author David Sedaris at a reading of his work. Location: Bovard Auditorium Admission: Free For more information, please email: visionandvoices.@usc.edu.
10. Reciprocal Club of the Month – University of Wisconsin University Club
The University of Wisconsin University Club in Madison, Wisconsin, celebrated it’s 100th year of service in 2007. The stately, elegant club, located at the foot of State Street and fronting Library Mall, continues to be a focal point of the campus. The club was established in 1905 with President Martin Van Hise’s call for a faculty club to promote fellowship on campus. The club has played a significant role in the history of the University and remains an organization committed to old-Wisconsin values of fair play and collegiality.
The historic building, where the club is located, offers a Main Dining Room, where lunch is served 11:00 a.m. to 2:00 p.m. Monday through Friday. There are no overnight accommodations, but there are several banquet and catering rooms for groups of 20 to 175, and a big reception hall that can accommodate up to 400 guests. The club has been the site of many local weddings, rehearsal dinners, receptions, seminars, and many other special occasions.
Contact Info:
The University Club 803 State Street Madison, WI 57303 (608) 262-5023 http://uclub.wisc.edu/index.htm uclub@bascom.wisc.edu
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 to 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.acucclubs.org for the most up-to-date information.
There are probably as many ways to roast a chicken as there are cooks in the world, and each one of them is of course, the absolute best. As it is my habit, I read a bit about food each week. And Sunday being the one day that I have to play in the kitchen, I thought I would give yet another roast chicken recipe a try.
Now, I have tried brining, not brining, flipping during cooking, barbecuing, vertical roasting, rotisserie, and any number of different techniques in search of that perfect bird. This recipe by Melissa Clark that I came across in the NY Times a week or two ago, turned out to be not only incredibly simple and easy, but about as near to perfect as I have ever tried. You can view the full article here:
http://www.nytimes.com/2009/03/11/dining/11appe.html?ref=dining
Based on habit developed a long time ago, I made one minor adjustment to the recipe. I have found that salting certain foods ahead of time will deepen the flavor once cooked, especially poultry. I usually buy a free range chicken, rinse it well and pat it dry. I then sprinkle the cavity with about 1 teaspoon kosher salt and ¼ teaspoon black pepper (or more if you like) and sprinkle the same amounts on the outside as well. Put the bird on an appropriately sized plate, cover it with plastic and put it in the fridge overnight.
Next day, pull it from the fridge about an hour before you want to start cooking, pat the bottom dry and then proceed with the recipe.
Garlic and Thyme Roasted Chicken With Crispy Drippings CroutonsTime: 1 hour 25 minutes, plus 10 minutes’ resting
Country bread, ciabatta or other sturdy bread, preferably stale, sliced at least 1/2-inch thick 1 tablespoon extra virgin olive oil, more as needed 1 4- to 5-pound chicken, patted dry 1 garlic head, sliced in half horizontally, through the cloves 1 bay leaf 1/2 lemon 1/2 bunch thyme sprigs. 1. Preheat oven to 425 degrees. Arrange oven rack so that it is in center of oven. Lay bread slices in a thick, heavy-duty metal roasting pan in one layer. (Try not to use a thin or dark colored pan, which may cause bread to burn: see note.) Drizzle liberally with olive oil and sprinkle with salt and pepper. 2. Stuff cavity with garlic, bay leaf, lemon and thyme. Rub outside of chicken with 1 tablespoon of olive oil. Place it breast side up on bread. 3. Roast chicken until it is deeply browned and juices run clear when thigh is pricked with a knife, about 1 hour 15 minutes. Let rest for 10 minutes before carving. Serve chicken with bread from pan. Yield: 4 servings. Note: If you use a thin or dark roasting pan, you might consider lowering the oven temperature to 375 degrees to prevent the bread from getting too dark. Check the pan periodically during cooking and lower the temperature as necessary (you can open the oven door for a minute to reduce heat quickly.) It may take longer for the chicken to cook through at a lower temperature. NY Times, Published: March 6, 2009
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Club Manager and Program Director |
