E-Newsletter Archive

E-Newsletter ~ August 31, 2009 ~ Vol. 10, No. 1

Welcome back! We hope your summer was restful yet productive. This is the first regular mailing
of the USC University Club E-Newsletter for the 2009-2010 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://universityclub.edu

Being that it's a new academic year on campus, we have a lot going on at the USC University
Club! We hope to see you not only dining in the restaurant for lunch or dinner, but at one of our
many upcoming member events.

Contents:

1. Dinner Service Has Resumed
2. Delicious New Items Added to the Lunch Menu!
3. New Photo Exhibit Celebrates the USC Thornton School of Music’s 125th Anniversary
4. Have You Received Your New Fall Postcard?
5. Amazing Breakfast Menu for First Pre-Game Football Buffet
6. Meet-4-Lunch with USC Sustainability Expert Matt Odem on 09/09/09

7. Complimentary USC Roski School of Fine Arts Artists’ Reception on 09/10/09

8. New Member Wine and Cheese Orientation Set for Thursday, September 17, 2009
9. La Table Francaise Is Back!
10. Other Exciting Upcoming University Club Events

11. Save the Date!
12. Reciprocal Club of the Month

13. Recipe of the Month

1. Dinner Service Has Resumed

As most of you are aware, after our regular summer hiatus, dinner service has resumed at the
USC University Club. Dinner is served Monday through Thursday, 5:00 p.m. to 7:00 p.m. The
menu differs somewhat from the luncheon menu, but trust us, it's just as good! As at lunch, a full
bar is available during the dinner hour.

Lunch is served Monday through Friday, 11:30 a.m. to 2:00 p.m. For lunch or dinner
reservations, please call (213) 740-2030.

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2. Delicious New Items Added to the Luncheon Menu

Starting on Monday, August 31, 2009, our lunch menu will feature a number of some very
exciting and delicious new items, including appetizers, sandwiches, entrees and desserts.

New appetizers include:

• Hummus, Fresh Pita and Fattoush Salad  
• Chicken Mole Tamale with Roast Corn Garlic Sauce and Cumin Black Bean Sauce
• Arugula Salad with Pea Sprouts and Broiled Seasonal Fruit
• Butter Lettuce Salad, with Grapefruit, Crispy Hearts of Palm and Cashews

Four new sandwiches will debut:

• Black Bean Hummus and Avocado with Chipotle Aioli on Whole Wheat
• Seared Rare Ahi Tuna with Pickled Ginger Aioli on a Brioche Bun
• Sliced Grilled Tri Tip with Pickled Red Onions on Ciabatta
• Pork and Chorizo Burger

New entrees include:

• Citrus Marinated Chicken Kabob Served with Saffron Basmati Rice
• Brick Pressed Grilled Half Chicken with Garlic and Herbs
• Penne Pasta alla Puttanesca
• Whole Wheat Spaghetti with a Roast Tomato Sauce and Grilled Vegetables

As for desserts, there are several yummy new additions:

• Chocolate Sin Cake
• Pistachio Lime Tart
• Caramelized Banana Hot Fudge Sundae
• White Mocha Crème Brulee with Biscotti
• Apple Dumpling a la Mode 
• Pecan Bon Bons with Hot Fudge and Caramel

To make a lunch reservation, please call (213) 740-2030.

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3. New Photo Exhibition Celebrates the USC Thornton School of Music’s 125th Anniversary

The USC University Club's newest faculty/staff photo exhibition is up, celebrating the Thornton
School of Music's 125th Anniversary, which will be commemorated campus-wide this fall. Come
see the faces from the past and present that have been critical to establishing and maintaining
Thornton's reputation as one of the leading and most innovative music schools in the world.

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4. Have You Received Your New Fall Postcard?

Check your in-boxes for the USC University Club Fall 09 events postcard, which lists not only
each and every pre-game football buffet served four hours before every Trojan home game, but a
schedule of most of our fall events, including our popular "Night at the Opera" event, and our
annual Holiday Party, in conjunction with the USC Thornton School of Music's Choral Winter
Gala. If you didn't get one, do stop by the club and pick one up in the Foyer of the Restaurant.

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5. Super Sumptuous Breakfast Menu for First Pre-Game Football Buffet

The USC Trojans face the San Jose State Spartans at their first home football game on Saturday,
September 5, 2009. Kick-off is at 12:30 p.m., which means the USC University Club will opens
its doors four hours earlier at 8:30 a.m., and we are serving an amazing breakfast. The menu is as
follows:

Pre-Game Football Buffet on Saturday, September 5, 2009
USC Trojans vs. San Jose State Spartans
8:30 a.m. until Kick-Off at 12:30 p.m.

Menu:

Brioche French Toast with Peach Compote

Fresh Whipped Cream

Chicken Andouille and Scrambled Egg Burritos

with Jack Cheese, Guacamole and Home Fries

Scallion and Fresh Dill Scramble

Home Fries

Applewood Smoked Bacon, Sausage Links and Sliced Ham

Fresh Seasonal Fruit Display

Assorted Pastries

and Bagels with Cream Cheese

Coffee/Tea

$17.25/person

$21.75/Nonmembers

Tax and gratuity included

No reservations, walk-ins only. The entire home game schedule for 2009 is as follows:

Saturday, September 5, 2009                vs.                    San  Jose Spartans, (kick-off at 12:30 p.m.)

Saturday, September 26, 2009              vs.                    Washington State Cougars, (kick-off TBA)

Saturday, October 24, 2009                  vs.                    Oregon State Beavers (kick-off at 5:00 p.m.)

Saturday, November 14, 2009               vs.                    Stanford Cardinal (Homecoming; TBA)

Saturday, November 28, 2009               vs.                    UCLA Bruins (kick-off at 7:00 p.m.)

Saturday, December 5, 2009                vs.                    Arizona Wildcats (kick-off at 12:30 p.m.)

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We still have reservations available for our Meet-4-Lunch with USC Sustainability Expert Matt
Odem on Wednesday, September 9, at noon in Room C. Odem, who doesn't own a car and avoids
water bottles, is on a mission to ensure that the earth ultimately benefits from the actions of the
human species. Participants are limited to 10, so please email Stephanie Helper at helper@usc.edu
or call her at (213) 740-5208, to make your reservation soon!

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We would like to extend an invitation to all of our members to attend our complimentary Artists'
Reception, celebrating the newest installation from the USC Roski School of Fine Arts, on
Thursday, September 10, 2009, from 4:00 p.m. to 5:30 in the Main Dining Room. The new
exhibition, "Phantom Presence," now on display in the Restaurant, features stunning photographic
works by Roski faculty member Julia Paul, and a number of works by students in the photography
program.

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All members, especially new members, are invited to attend our complimentary New Member
Welcome Wine and Cheese Orientation on Thursday, September 17, 2009, 4:00 p.m. to 5:30 p.m.
in the Main Lounge. We're calling it an "orientation" this year because we really want new
members to understand how to best use their university club membership, from making lunch
reservations, to booking a banquet or catering event, or to attending one of our many member
program events throughout the year.

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Attention all La Table Francaise fans! The table is returning this fall and Natania Meeker,
associate professor of French and Comparative Literature, will once again moderate this fun
monthly luncheon where participants speak only French. The first one is scheduled for Monday,
September 21, 2009, at noon in Room E. Participants order off the menu and pay individually. To
reserve your spot, please email Stephanie Helper at helper@usc.edu, or call her at (213) 740-5208

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10. Other Exciting Upcoming Fall Events at the USC University Club

We have four featured events on our Fall 2009 calendar:

• Thursday, October 29, 2009, 5:30 p.m. to 8:30 p.m.

We are really excited about our upcoming Wine Dinner featuring organic wines from the Paul Dolan Vineyards in the Napa Valley. Each wine will be paired with a three-course meal. To make a reservation, please email Stephanie Helper at helper@usc.edu, or call her at (213) 740-5208. Menu and pricing to be announced soon.

• Friday, November 20, 2009, 5:30 p.m. to 8:30 p.m.

Don’t miss our extremely popular “Night at the Opera” event, in conjunction with the USC Thornton School of Music’s fall production of Benjamin Britten’s “Albert Herring.” The evening features a champagne cocktail reception, buffet dinner, a preview performance by a Thornton opera student, and a lecture about the production from a Thornton opera faculty member. The price is just $39/person; menu to be announced soon. To make a reservation, please email Stephanie Helper at helper@usc.edu or call her at (213) 740-5208.

• Wednesday, December, 2, 2009, 4:30 p.m. to 7:30 p.m.

Another magical evening at the USC University Club is our Annual Holiday Party, in conjunction with the Thornton Winter Gala at Bovard Auditorium. The evening starts with a champagne cocktail reception, followed by a buffet dinner in the Main Dining Room, but the highlight of the evening is, by far, a preview performance by Thornton Choral singers of traditional holiday songs. The price is $37.50/person; menu to be announced soon. To make a reservation, please email Stephanie Helper at helper@usc.edu or call her at (213) 740-5208.

• Thursday, December 3, 2009, 5:00 p.m. to 8:00 p.m. (Note: Date Not Yet Approved)

Members love our twice-a-year intimate concerts featuring world-acclaimed violinist and USC strings professor Midori Goto and three hand-picked students performing a mesmerizing piece of classical music. The event begins with a cocktail reception in the Courtyard, followed by the performance in the Banquet Room (seating limited to 80), and then dinner served “Family Style” in the Main Dining Room. Date, menu and pricing to be announced soon.

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11. Save the Date!  Other Events on Campus in September 2009

Wednesday, September 2, 2009, 12:00 p.m. to 12:50 p.m.

What Matters to Me and Why: Emily Anderson

Hear what matters to Dr. Emily Anderson, assistant professor of English, and a specialist in 18th century literature.

Location: Ground Zero Performance Café

Admission: Free; Complimentary light lunch served.

For more information, please call Sherry Caudle at (213) 740-6110

Wednesday, September 2, 2009, 7:00 p.m.

Sophocles’ “Antigione,” Law, Ethics and Morality

Join Provost Max Nikias as he discusses the  modern relevance of the famous play from 442 B.C.

Location: Bing Theatre

Admission: Free

For more information, please email: visionandvoices@usc.edu

Sunday, September 6, 2009, 3:30 p.m.

Mitchell Lurie Memorial Concert

Don’t miss this tribute concert to acclaimed Thornton faculty member Mitchell Lurie.

Location: Alfred Newman Recital Hall

Admission: Free, but a $25 donation is requested.

For more information, please call (213) 821-2089

Wednesday, September 16, 2009, 4:00 p.m. to 6:00 p.m.

Developing A Funded Research Program

Randolph Hall, Vice Provost for Research Advancement, will teach new USC investigators the process of creating a funded research program.

Location: Credit Union Building, Room 329

Admission: Free, but please RSVP to (213) 740-6709. Seating is limited.

For more information, please call (213) 740-6709

Friday, September 25, 2009, 11:00 a.m. to 4:00 p.m.

Do It Yourself, Do It Together: Make Feminist Media

This event features a close look at current feminist media, including online publication, magazines and a workshop on creating your own zine.

Locations: Multiple

Admission: Free

For more information, please email: visionandvoices@usc.edu

Tuesday, September 29, 2009, 11:30 a.m. to 2:00 p.m.

Kevin Starr Literary Luncheon

Following a gourmet luncheon, University Professor and State Librarian Emeritum Kevin Starr discusses his latest book, Golden Dreams.

Location: Doheny Library, Intellectual Commons

Admission: USC Libraries members, $50; general public, $60 (price includes parking, lunch and lecture.

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12. Reciprocal Club of the Month – University Club of Indiana University

Unlike most university clubs where lunch and dinner are served in a formal restaurant, the University Club of Indiana University is more of a gathering place where members can meet, relax and socialize, but if you want to host an event, such as a formal reception, an afternoon tea, or a special luncheon, food is provided by two up-to-date kitchens, or via the IMU catering staff. Members are welcome to bring in their own food as well. There is also a club library, reading room, and pool room.

The Indiana University Club, one of the oldest organizations on campus, was established in 1959 and is located on two floors of the Indiana Memorial Union. The club aims to be a place where common interests are shared, friendships are formed and large and small social gathering take place. There are 13 special interest groups, from a Bridge Club, to a Gardening Club, to a Hiking Club, to a Book Club.

The Club’s main objective is “to foster collegiality among members of the campus community, and to be a center focus of interchange and understanding among faculty, staff and alumni, their spouses, retirees and members of the community.”

University Club of Indiana University
Indiana Memorial Union Room 150
900 E. Seventh St.
Bloomington, IN 47405
Phone: 812.855.1325
Fax: 812-856-4283
Email: uclub@indiana.edu

http://www.indiana.edu/~uclub/

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.

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 info.

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13. Recipe of the Month

Roast Fresh Tomato Sauce

One of my favorite things to do at the end of summer is to make a large batch of tomato sauce to
save for the months when the tomatoes in the market are picked well before their time. I recently
came across this recipe for a roasted tomato sauce at Cook's Illustrated. It highlights the
sweetness and the acidity of a well ripened, fresh tomato due to its simplicity. The sauce can be
used with pasta, fish or chicken.

So what kind of tomatoes are the best for making a good sauce? Some people swear by San
Marzanos. Personally, I don't think they are worth the cost. I get my tomatoes from a local farm
stand and am sure to get a couple of large baskets of very ripe tomatoes that I know were ripened
on the vine. They make the best sauce hands down....

Ingredients:
2 tablespoons tomato paste
2 tablespoons extra virgin olive oil
2 teaspoons minced fresh thyme leaves
1/8 teaspoon red pepper flakes
3 pounds vine-ripened tomatoes (9 to 12 medium), cored and halved pole to pole
6 medium cloves garlic , peeled
1 small onion , peeled and cut into 1/2-inch rounds
1 teaspoon red wine vinegar
Granulated sugar to taste (up to 2 teaspoons; see note above)
2 tablespoons chopped fresh basil

Instructions:
Adjust oven rack to middle position and heat oven to 475 degrees. Combine tomato paste, 1
tablespoon oil, thyme, pepper flakes, 3/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl.
Toss tomatoes, garlic, and onion with tomato paste mixture until evenly coated. Place 4-inch
square of foil in center of wire rack set in rimmed baking sheet lined with aluminum foil. Place
garlic cloves and onion rounds on foil and arrange tomatoes, cut side down, around garlic and
onion.

Roast until vegetables are soft and tomato skins are well charred, 45 to 55 minutes. Remove
baking sheet from oven and let cool 5 minutes. Transfer garlic and onion to food processor; pulse
until finely chopped, about five 1-second pulses. Add tomatoes, vinegar, and remaining
tablespoon oil to food processor. Pulse until broken down but still chunky, about five 1-second
pulses. Using rubber spatula, scrape down bowl; season with salt, pepper, and sugar to taste.
Continue to process sauce until slightly chunky, about five 1-second pulses. Stir in basil.

Setting Up the Tray

Elevating the vegetables on a rack set in a foil-lined rimmed baking sheet maximizes charring and
flavor development. Position the garlic and onion on a small square of foil set in the center of the
rack. Arrange the halved tomatoes, cut side down, around the edges of the rack.

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