E-Newsletter Archive
E-Newsletter ~ August 28, 2003
This is the first 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. Welcome Back!
2. September Social Events
3. Introducing Our New Special Programs Coordinator
4. Pre-Game Buffets
5. Picnic Meals Through August and September
6. Extended Hours for the Brown Bag Specials
7. University Club Fall Hours
7. Recipe of the Month
1. Welcome Back!
Welcome back! We hope that you had an enjoyable summer and are ready for
the new school year. We have been busy planning new menus and events that
we hope will further enhance your membership to the University Club. We will
keep you posted through this newsletter and occasional mailings as events
come closer.
One of the ways in which we are currently working to improve our member services
is to identify and to explore how University Club programs might serve your
social, family, professional and community service interests. Watch your
mail in the next few days for a short survey. Your responses and comments
will help us determine what direction these new programs will be taking.
Return your survey by Sept. 12 and we will send you a coupon for a free dessert
at the University Club!
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2. September Social Events
Introducing the New 5:00-6:00pm Thursday Social Hour!
Come join us from 5:00-6:00pm on select Thursdays throughout the Semester.
Have a snack, mingle with other University Club members, and wait-out rush
hour. The first one will be Thursday, September 18, to welcome new University Club members.
Thursday, September 18. 5:00 – 6:00pm. Be there to welcome all our new
members!
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3. Introducing Our New Special Programs Coordinator
We are very excited to announce that we have secured the funding
to hire a Special Programs Coordinator for the University Club and are
happy to introduce Katherine Fincher to you. Katherine joined us in
July, and will be responsible for developing a broad array of social,
intellectual and interdisciplinary programs for your benefit.
Be sure to say “hi” the next time you are in!
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4. Pre-Game Buffets
We will be open again this year before all home games for a buffet
and after some games for cocktails and complimentary hors d' oeuvres.
We will keep you posted as to times and menus as they become available.
We do know the details of the first two games though:
vs. BYU
September 6, 2003
2:00 pm Until Game Time
(There will be no post game bar.)
~~~
Barbecued Baby Back Ribs
Hot Link Sausages
Barbecued Quarter Chicken
Baked Beans and Cole Slaw
~~~
A Variety of Salads,
Breads and
Fresh Fruits
~~~
Iced Tea / Coffee
~~~
$14.95 per person
Tax and gratuity not included.
vs. Hawaii
September 13, 2003
10:00 am Until Game Time
(Post game bar and complimentary hors d'oeuvres.)
~~~
Mushroom and Spinach Frittata
Waffle and Omelet Bars
(With all the trimmings and toppings!)
~~~
A Variety of Salads,
Freshly Baked pastries and
Fresh Fruits
~~~
Iced Tea / Coffee
~~~
$14.95 per person
Tax and gratuity not included.
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5. Picnic Meals Through August and September
Our "Picnic" boxed dinners will be available through the month of
September. The menu and fax ordering form are available online. Click
here to order.
The boxes are an excellent choice for the Hollywood bowl or for any night that
you just don't feel like cooking. We can take orders up until 3:00 PM for a
5:00 PM pickup at the center.
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6. Extended Hours for the Brown Bag Specials
Due to popular demand, the best meal bargain on campus is now availble util
7:00 pm Monday through Thursday while classes are in session.
For a quick and easy late lunch or any time dinner, just call us before 7:00
PM and we'll have your Brown Bag ready for you to pick up in no time.
The Sandwich Brown Bag includes one of our soon to be world famous sandwiches,
homemade potato chips, cole slaw, a soft drink and a fresh baked cookie or
brownie.
The Salad Brown Bag includes a generous salad, (Such as our caesar salad with
grilled chicken breast or our spinach salad with grilled skirt steak) bread
and butter, a soft drink and a fresh baked cookie or brownie.
All this for just $4.95. Such a deal!
(Price is for to go only and does not include tax or service charge.)
Selections will change daily so be sure to call ahead to find out what is
being offered.
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7. University Club Fall Hours
Lunch 11:30 AM to 2:00 PM Monday through Friday
Dinner 5:00 PM to 7:00 PM Monday through Thursday and some Fridays
The Main Lounge is open for cocktails and appetizers from 4:30 PM Monday through
Thursday
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8. Recipe of the Month
I was searching for a quick and tasty vegetable to bring to a friend's house
for dinner last week and came across an article on stir fried vegetables in
Cook's Illustrated. I was so impressed with how easy this was and how wonderful
it tasted that I thought you might like it. Everyone at dinner that night sure
liked it!
Stir-Fried Asparagus with Peppers and Almonds
(One note of caution, resist the temptation to stir constantly while cooking.
Otherwise you will defeat the goal of making lightly charred, slightly crunchy
vegetables.)
Serves 4 as a side dish
2 tablespoons soy sauce, preferably light
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1/4 teaspoon hot red pepper flakes
2 tablespoons plus 1 teaspoon peanut or canola oil
1 medium red bell pepper, cored, seeded, and cut into 1-inch square pieces
1 pound asparagus, tough ends snapped off and spears cut on the bias into 2-inch
pieces
3 medium garlic cloves, minced (about 1 tablespoon)
2–3 scallions, white and green parts, sliced thin (about 1/4 cup)
1/4 cup almonds, toasted and chopped
Stir soy sauce, vinegar, lemon juice, and red pepper flakes in small bowl;
set aside.
Heat 12-inch heavy-bottomed skillet over high heat until extremely
hot, at least 4 minutes. Carefully swirl 2 tablespoons oil in pan until
bottom is evenly coated (oil will begin to shimmer and smoke almost
immediately).
Fry peppers for about 2 minutes flipping with wide spatula every 30 seconds,
adding asparagus and continue frying for 5 to 6 minutes longer until slightly
charred and crisp-tender. Add scallions; continue cooking in same manner until
scallions are charred and asparagus are tender, 3 to 4 minutes longer.
Make a well in center of pan; mash garlic and remaining 1 teaspoon oil in pan
with back of spatula. Fry until fragrant, about 5 seconds, and stir into vegetables.
Add soy mixture and toss into vegetables to coat; cook until liquid is reduced
by about half, about 15 seconds. Serve immediately with scallions and almonds
sprinkled on top.
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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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