E-Newsletter Archive

2. University Club Summer Hours

Effective Monday, May 2, 2005 Through Friday, August 19, 2005  

University Club Restaurant Summer Hours:

Lunch - Monday through Friday 11:30 AM to 2:00 PM

Dinner - Closed Except by Special Arrangement

Call 740-2030 for Reservations

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3. Final Call for Commencement Bookings!

Don't say we didn't warn you!  

Commencement is now just days away! Avoid that last minute dash for party and reception arrangements by getting your reservations in now! Limited space is still available for events and parties.  Call our banquet and catering office at x02030.

If you prefer to make your request on-line, we have a "Banquet & Meeting Catering Request Form" available on the web:  

http://www.usc.edu/bus-affairs/uclub/about/catering-form.html

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4.  Save the Date!

Tuesday, May 24, 2005

Joint Noontime Tour of the Exposition Park Rose Garden with Women in Management

Time: 12 noon – 1 pm

Location: The Green Work Shed in the Southwest Corner of the Exposition

Park Rose Garden

RSVP: 213-740-5208 or kfincher@usc.edu

Take time to smell the roses! University Club members are welcome to join members of Women in Management for a noon-time tour of the Exposition Park Rose Garden. The tour will cover the history of the Rose Garden as well as care of roses. Brown Bag lunch optional.

To order a Brown Bag Lunch Special, call 213-740-2030.

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5. Reciprocal Club of the Month

The University House at the Australian National University, Canberra

This month, we highlight the lovely, spacious accommodations and dining facilities at the University House at the Australian National University, Canberra.

Commencement is only two weeks away and the talk at many tables these days is of travel! Don’t forget that with your University Club membership, you receive reciprocal privileges at all member clubs of the Association of College and University Clubs (ACUC), both within the United States and worldwide! Why not, visit the ACUC website at www.acuclubs.org to find a club near your summer destination.





Some highlights from their web site:

"University House has been part of the Australian National University community since February 1954. Originally planned as a residence for faculty and postgraduate students, it now serves as a function centre, faculty club, hotel and postgraduate residential facility.

The House is also very much the ceremonial centre of the University. The Hall, featuring the spectacular Leonard French mural, has been the venue for many important events in the life of the University, including degree conferral ceremonies for such important Australians as the First World War historian C.E.W. Bean and the noted artist Sir Sidney Nolan.

We hold a regular Wednesday evening dinner at University House for members and guests. Monthly there is a lecture following dinner, normally given by a Dean of one of the University's Faculties or a Director of one of the Research Schools or University Centres. The House maintains a broad academic program including dinners that celebrate the achievements of outstanding staff, such as Federation Fellows, and dinners to mark the commencement of the academic year and the new graduates of the University. It also holds an annual dinner for the University's postgraduate students in recognition of the importance of the House as a postgraduate residential facility and as a place where postgraduates can mix and meet with academic staff and academic visitors to the University….

…On 16 February 1954, His Royal Highness the Duke of Edinburgh formerly opened University House. Twenty five years later His Royal Highness the Prince of Wales visited the House to mark that important anniversary. This year we celebrate 50 years of University House and its service to the Australian National University."

Prof. John Richards
Master

http://www.anu.edu.au/unihouse/master.htm

Accommodations:
Set amid tranquil grounds, University House is the perfect location to relax on holiday or focus on business.

Most of the hotels 105 rooms boasts features such as large writing desk, in-floor bathroom heating, direct dial telephones, internet access, security key card access and balconies.

The large variety of room styles includes standard rooms, superior suites, 1 and 2 bedroom apartments with fully equipped kitchen or kitchenette, and a suite purpose built with easy access and functionality for guests in wheelchairs.

To make a reservation or inquiry please call +61 2 6125 5276, email UniHouse@anu.edu.au or complete the online reservation form.

Contact:

Mr. Sean Moroney, General Manager
Phone: + 61 2 6125 5259
Email: sean.moroney@anu.edu.au

International Telephone: + 61 2 6125 5211
International Facsimile: + 61 2 6125 5252
Address: University House
Australian National University
Cnr Balmain Cr & Liversidge St., ACTON
Postal Address: GPO Box 1535
CANBERRA ACT 2601
AUSTRALIA

Email Address:
accommodation.unihouse@anu.edu.au

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6. Summer Treats

Copper River Salmon is coming again in June!   

It's almost that time of year when the first of Alaska's acclaimed Copper River salmon become available to those lucky enough to partake of it's incredible flavor. We will be featuring this incredible tasting fish for one full week in June.  We will send out an email when the time gets closer.  

This particular salmon has a distinctly clean, bright taste that is unlike any other fish you will ever taste. It is certainly worth the trip over for lunch at least once! Or everyday for the real fans... 

July is Soft Shell Crab Month!  

We will be also be offering fresh Soft Shell Crabs for two weeks during the month of July. For those who are not quite sure as to why these crabs are special, one taste will explain it all! The idea of eating an entire crab--legs, claws, shell and all--might seem strange, if not impossible, but once you partake of this annual culinary ritual, you are certain to understand...  

We will keep you up to date on the dates, menus and availability.

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7. Recipe of the Month

The grilling season is upon us!  This has long been one of my favorite summer dishes. The leftovers make a good addition to a salad or thinly sliced in a sandwich.  

GRILLED MARINATED SKIRT STEAK WITH JALAPEÑO JELLY  

Serves 6

Purchase 3 lb. skirt steak and have the butcher clean most of the fat and any gristle or silver skin from the meat. Cut it into 6 equal strips and place in the following marinade for at least 8 hours or overnight.

For the marinade:  

1 Whole Yellow Onion, peeled and cut into 1" pieces

2 Tablespoons Whole Grain Mustard

2 Teaspoons Fresh Thyme Leaves or 1 Teaspoon Dried

2 Tablespoons Olive Oil ¼ Cup White Wine

1 Teaspoon Fresh Ground Black Pepper

½ Teaspoon Kosher Salt.  

Put all ingredients into a food processor and process until a paste is formed. Rub marinade onto the pieces of steak and roll them so that some of the marinade is trapped inside the rolls. Place the rolled steaks into a non-reactive dish and cover with any remaining marinade.  Cover and refrigerate. at least 8 hours or over night.

Prepare your coals as you would normally and grill the steaks over a medium fire leaving on some of the marinade as it caramelizes nicely. Cook until desired doneness and slice the steaks on a diagonal across the grain of the meat and arrange on heated plates. Serve with a side dish of the jalapeño jelly. At the club we serve the dish with mashed potatoes and a fresh vegetable.    

For the jalapeño jelly:  

(Be careful when handling the jalapeños.  Try latex gloves to prevent direct contact with the juice.  It can get hot!)

3/4 cup Red Bell Peppers, seeded, deveined and minced fine*

1/2 cup Jalapeño Peppers, minced fine with seeds*

6½ Cups Sugar

1½ Cups Distilled White Vinegar

6 Oz. Box of Liquid Pectin Red Food Color (optional)  

Combine peppers, sugar and vinegar in a heavy bottom sauce pan and bring to a boil. Reduce heat and boil for 2 minutes. Remove from the heat and cool for 5 minutes. Add the pectin and any desired coloring. Return to the heat and boil a second time for 1 minute. Put into jelly jars and process for canning as you would any jelly. The jelly can also be kept in a jar in the refrigerator for up to a month.

*Can be done in a food processor fitted with a steel blade.

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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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