E-Newsletter Archive

E-Newsletter ~ September 30, 2003

This is the second 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.

Table of Contents:

1. The Return of the Lunchtime Speaker Series

2. October Social Hour

3. Autumn Evenings on Campus

4. October Football Pre-Game Buffets

5. It's Almost Turkey Time Again...

6. Introducing New University Club Employees

7. Recipe of the Month

1. The Return of the Lunchtime Speaker Series

The University Club Lunchtime Speaker Series which last ran from1996-1999, returns this fall with its first luncheon on Oct. 29, 2003, 12 noon to 1:05 pm.

Title: The California Recall and Referendum Process: Too Much Democracy?

Moderator:
Joseph B. Hellige, Vice Provost, Academic Programs

Panel Members:
Elizabeth Garrett, Professor of Law, USC Law School
Sheldon Kamieniecki, Professor of Political Science, College of Letters, Arts and Sciences

Initiatives, referendums and recalls are going to remain a feature of the political landscape in California and other parts of the country. Join your fellow University Club members and a distinguished panel of speakers from Law and Political Science to discuss the practicality of recalls and referendums as a means for empowering citizens when lawmakers or special interest groups resist change.

Open to University Club members and their guests: $13 for members, $15 for guests. Look out for our upcoming announcements and sign-up form.

Date: Oct. 29, 2003
Time: 11:45 -1:05 pm (discussion from 12:15-1:05 pm)
Place: University Club Banquet Room

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2. October Social Hour

Trick or Treat?! Join us Thursday October 30 from 4:15 onwards in the foyer of the University Club for a Halloween Special.

Bring your wackiest, funniest, weirdest, scariest, craziest stories relating to a food, dining, cooking, eating experience to share with your other members. At 5:30pm we'll take a popular vote among all present -the lucky winner gets a real treat - dinner for two at the University Club! Look for more details in our weekly reminders!

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3. Autumn Evenings on Campus

Between the Thornton School of Music and the School of Theatre, there are plenty of reasons to spend more evenings on campus this fall. Watch for reminders of upcoming events in "This week at the University Club..."

October Musical Highlights:

Thursday, October 2 - USC Symphony presents "New Music for Orchestra" featuring Thornton Student Compositions.

Thursday, October 16 - USC Symphony plays Tschaikovsky, Ibert and Beethoven.

Thursday, October 23 - USC Chamber Orchestra plays Schumann and Schubert.

For more details, call 213-740-2584 and for tickets, call 213-740-7111.

October Theatrical Highlights:

Thursday, October 2 - Sunday, October 5 - Good Thing by Jessica Goldberg plays at the Scene Dock Theatre

Thursday, October 9 - Sunday, October 12 - Ah, Wilderness! By Eugene O'Neill plays at the Bing Theatre

Thursday, October 23 - Sunday, October 26 - The Marriage of Bette and Boo by Christopher Durang plays at the Scene Dock Theatre.

For tickets call 213-740-2167

October Cultural Highlights:

October 1 - December 13 - Fisher Gallery Exhibit: Warners' War: Politics, Pop Culture and Propaganda in Wartime Hollywood

Tuesday, October 28, 8pm - Film Screening: Confessions of a Nazi Spy (Lucas Hall, Rm 108).

Thursday, October 30, 4-5:30 pm - Panel Discussion: Propaganda, Pop Culture & Public Diplomacy (Annenberg School Auditorium).

Spectrum Lecture Series:

Tuesday, October 21 - Wednesday, October 22 - The War over Music: A Debate Larry Less vs. Hillary Rosen

For more details and tickets, contact Spectrum at 213-740-2167.

Spectrum Performance Series:

Wednesday, October 29 - Lila Downs

For more details and tickets, contact Spectrum at 213-740-2167.

As always, be sure to check with the individual event sponsor for ticketing information and availability.

University Club Dinner Hours
5:00 pm to 7:00 pm Monday through Thursday
(When classes are in session)
Reservations are recommended. Call 213.740.2030, option 1

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4. Football Pre-Game Buffets

There is one home game during the month of October this season.

October 11 vs. Stanford, Kickoff at 7:00 PM
(As always we will be open 3 hours before the game.)

M E N U

Chicken Fajitas
Carne Asada
Seafood Enchiladas
Guacamole, Salsa and Fresh Tortillas

~~~~

A Variety of Salads,
Breads and
Fresh Fruits

~~~~

Flan
Iced Tea / Coffee

~~~~

$14.95
Nonmembers ~ $17.50
Tax and gratuity not included

5. It's Almost Turkey Time!

To help make your Thanksgiving holiday a culinary success, we will again be offering free range turkeys and desserts. You can purchase a turkey (or two) either fully cooked or raw if you choose to do the cooking yourself. The cooked birds come with our homemade giblet gravy and complete re-heating instructions. These turkeys are simply the best, most flavorful birds you will ever taste.

For those of you who want to save even more time in the kitchen, we will also be offering our homemade pumpkin pies and persimmon puddings. All orders be picked up as late as 3:00 p.m. on Wednesday November 27.

Persimmon Pudding (serves 10-12) $24.00 each
Pumpkin Pie (serves 6) $12.50 each
Raw Free Range Turkey (16-18#) $2.75/lb.
Cooked Free Range Turkey (16-18#) $4.00/lb.

Get your orders in early!!

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6. Introducing New University Club Employees

We are happy to announce that after an extensive search, we now have a full staff at the University Club. Join me in welcoming Leonor Rivas to our front office staff as receptionist and Johanna Scully as our new Banquet and Catering Sales Associate.

Both Leonor and Johanna are excellent additions to our staff and will certainly help us in providing an even higher level of service to our members.

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7. Recipe of the Month

Braised Lamb Shanks
(Serves 8)

With cooler weather coming, I thought I'd pass on one of my favorite winter dishes. You can prepare this recipe ahead and reheat when ready to eat. Just remember to reheat thoroughly before serving.

Enjoy!

8 Lamb Shanks
2 Large Carrots, 3/8" Dice
2 Medium Onions, 3/8" Dice
4 Stalks Celery, 3/8" Dice
2 Tablespoons Chopped Garlic
1 Bay Leaf
2/3 cup Red Wine
1/3 cup Port Wine
2 Tablespoons Tomato Paste
4 cups Chicken Stock
4 cups Beef Stock
Flour
Salt & Pepper
Olive Oil

Coat lamb shanks in seasoned flour. Cook on all sides until well browned. Place in casserole dish or other oven proof container. Pour off extra oil. Wipe out pan.

Sauté vegetables, garlic and bay leaf. Pour over shanks. Deglaze pan with wine, port and tomato paste. Reduce by 1/2 and add beef and chicken stocks. Bring to a boil and pour over shanks. Liquid should be 1-2" from top of shanks. Cover and cook 1 1/2 - 2 hours @ 350 or until meat pulls away from the bone easily.

Remove shanks from sauce. Adjust seasoning. Place cooked noodles or mashed potatoes in serving bowl. Top with lamb shanks. Pour over sauce.

Serve.

Can be garnished with more vegetables or fresh herbs..

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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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