E-Newsletter Archive

E-Newsletter ~ September 30, 2005 ~ Vol. 6, No. 2

This is the second regular mailing of the USC University Club E-Newsletter for the 2005-2006 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://www.universityclub.edu/

Contents:

1. Holiday Celebrations
2. USC Readies for Exciting USC Festival 125
3. Save the Date!
4. Pre-Game Buffets
5. October Football Pre-Game Buffets
6. Reciprocal Club of the Month
7. Recipe of the Month

It's never too early to start making plans for your holiday celebrations. Our
room and catering reservations are filling up fast so call now to avoid that last
minute frustration. We will also have our traditional American holiday buffet
available for the entire holiday season.

Call 213.740.2030 and let us help you plan your holiday party!

Back to Top

The University has been gearing up for its USC Festival 125 for some time, and the
four-day birthday bash finally begins on Thursday, October 6, 2005. Coinciding
with Parents’ Weekend and Half-Century Trojans Weekend, Festival 125, features
an eclectic and festive blend of performances, panels, tours, exhibits, lectures
and presentations. More than 350,000 alumni, parents, students, faculty, staff
and community representatives have been invited to the event, with more than
100,000 people expected to attend! The Festival, with the theme of “Inventing
the Future, Honoring the Past,” will celebrate the university’s academic, cultural
and athletic triumphs.

For more information and a complete list of all of the Festival 125 events, click here
to visit the Web site.

Contact: kloss@usc.edu
(213) 740-6789

Back to Top

We’ve got a whole roster of fascinating events lined up for the month of October, including speaker lunches and other events you won’t want to miss:

The USC University Club, in conjunction with USC’s 125th Anniversary, will unveil its Faculty Photo Exhibition on Thursday, October 6, 2005, featuring outstanding faculty and administrators who have been pivotal figures in the transformation of the school into a world-class institution.

On Wednesday, October 12, 2005, the University Club is partnering with the Women’s Faculty Center to present a lunchtime talk by Dr. Jean Morrison, esteemed earth sciences professor, and Director of Women in Science and Engineering (WISE). Dr. Morrison’s presentation will take place in the Club’s Banquet Room. Call Stephanie Helper (X05208), USC University Club programs coordinator, to book your reservation. A fee for lunch will be charged.

The Club Inaugre Une Table Francaise, and the new French Table will convene for the first time on Tuesday, October 25, at 12:15 p.m. in Room E. All Francophiles and Francophones are urged to come and share your affinity for all things French. Speaking French will be encouraged but not required. Call Stephanie Helper (X05208) to reserve your spot.

On Thursday, October 27, 2005, the USC University Club will present Senior Associate Athletic Director Carol Dougherty, who will give a complete update on the Galen Center, the exciting new 300,000 plus square-foot multi-dimensional athletic facility currently under construction at the southeast corner of Jefferson and Figueroa. This event will take place in the Pub Room. Call Stephanie Helper (X05208) to secure your spot. A fee for lunch will be charged.

Candy Bowl on Halloween, Monday, October 31, 2005. Help yourself to your favorite Halloween treats from the big bowl filled to the brim, which will be placed at the Hostess desk.

And some other events around campus during the month of October to watch for:

Tuesday, October 4, 2005 12:00-1:00 p.m.

Live Music at the Fisher Gallery featuring Gustavo Castro. The concert will be held
in conjunction with the exhibition “Julio Gonzalez: Sculptures and Drawing from the
IVAM Collection.
Location: USC Fisher Gallery
Admission: Free
For more information, contact: merighi@usc.edu
(213) 740-5537

Friday, October 7, 2005 4:00-5:00 p.m.

2005 Annual George A. Olah Lecture
Featuring Professor K.C. Nicolauo, whose presentation is entitled,
“The Art of Total Synthesis and the Limits of Chemical Complexity”
Location: Seeley G. Mudd Building (SGM)
Admission: Free
Contact: cphillip@usc.edu

Wednesday, October 12, 2005 12:00-1:00 p.m.

What Matters to Me and Why
Featuring Professor Thomas Jordan
Location: Ground Zero
Contact: laemmle@usc.edu
(213) 740-6110

Tuesday, October 18, 2005 5:00-7:30 p.m.

Caterpillar Soup
A one-woman play written and performed by Lyena Strelkoff, Caterpillar Soup
reveals the transformation power of loss and celebrating life in all its messiness.
Location: Davidson Conference Center (DCC)
RSVP A Must: throop@usc.edu
(323) 442-2808

Thursday, October 27, 2005 7:00-9:00 p.m.

Billie and Me: A Tribute to Billie Holliday
Featuring some of the most inspirational female singers of our time, including
Dianna Reeves, Fontella Bass and Rokia Traore.
Admission: General Public: $30; USC Faculty/Staff, Senior Citizens: $15;
USC Students with valid ID: $8.
Location: Bovard Auditorium
Contact: arts@usc.edu
(213) 740-2167

Back to Top

The month of October features two USC football games at the Coliseum:
the first is on Saturday, October 8, 2005, against the Arizona Razorbacks,
at 12:30 p.m. The second one is Homecoming Weekend against Washington
State on Saturday, October 29, 2005, also at 12:30 p.m. For both games,
the USC University Club will be open at 9:30 a.m. featuring tantalizing brunch
menus and post-game cocktails.

The menu for October 8th game is as follows:

~~~~~~~~~~~~~~~~~~~~

Mushroom and Spinach Frittata

Crispy Raised Waffles (With all the trimmings and toppings!)

Omelet Bar (Create your own!)

A Variety of Fresh Salads,
Freshly Baked Pastries,
Breads and Fresh Fruits

Iced Tea / Coffee

$15.25
(Nonmembers ~ $18.95 )
Tax and gratuity not included

Back to Top

Turkey Tasting Is Back! Join us in the Foyer and sample our delicious Thanksgiving-to-Go
menu on Wednesday, October 26, 2005, 11:00 a.m. to 2:00 p.m. Designed to take the
stress out of your holiday cooking, Thanksgiving-to-Go features flavorful traditional fare,
including raw or cooked free-range Turkeys and treats such as persimmon pudding,
pumpkin pie, pecan pie, as well as selection of par-baked artisan breads. Taste it all for
yourself on October 26th!

This year we are introducing complete Thanksgiving feasts to go. Each meal includes
a cooked turkey with all the trimmings, dessert and complete instructions and even a
timing schedule that will take all the guess work out of making your holiday a complete
success.

The turkeys are simply the best, most flavorful birds you will ever taste and our desserts
are sure to please everyone on your guest list.

All orders be picked up as late as 3:00 p.m. on Wednesday November 23.

~~~~~~~~~~~~~~~~~~
Complete Meal Menu:
~~~~~~~~~~~~~~~~~~
Roast Butternut Squash Soup with Toasted Almonds

Roast Fresh Free Range Turkey with Giblet Gravy

Corn Bread, Apple, Chestnut Stuffing

Fresh Cranberry Sauce

Roast Root Vegetables with Fresh Rosemary & Thyme

Sauteed Blue Lake Beans With Smoked Bacon

Garlic Laced Mashed Potatoes

Candied Yams

Your Choice of Dessert From our List of Holiday Desserts

~~~~~~~~~~~~~~~~~~
Ala Carte Items:
~~~~~~~~~~~~~~~~~~
Persimmon Pudding (serves 10-12) $26.00 each
Pumpkin Pie (serves 6) $14.50 each
Pecan Pie (serves 6) $18.00
Raw Free Range Turkey (16-18#) $3.75/lb.
Cooked Free Range Turkey (16-18#) $5.00/lb.

We will also have our par-baked artisan breads available for purchase as well.

Pain au Levain - $5.25
Rustic French - $5.25
Rosemary Kalamata Olive - $6.50
Asiago and Parmesan Cheese Bread - $7.50

Get your orders in early!! Call 213.740.2030

(And don't forget that we will have homemade tamales available starting in December
again this year!!)

Back to Top

The Club, which has close ties to the University and Hyde Park neighborhoods, was designed
by noted Chicago architect Howard Van Doren, who modeled the club after an English Country
House. The landmark club is located at the corner of 57th Street and University Avenue and
features dining facilities, reading rooms, and several conference spaces.

Contact Information:
The Quadrangle Club at the University of Chicago
1155 E. 57th Street
Chicago, Ill. 60637
(773) 702-2550

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.

Back to Top

Adapted from a recipe that appeared in Bon Appétit, September 2002 from Noggins Restaurant,
Raw Bar & Pub, Shaker Heights, OH

Note: The blue cheese adds a pungent note to this silky, warming soup. Pick your blue cheese
according to your personal tastes. Some can be much more pungent than others. One of my
personal favorites is Maytag but you be the judge...

1 tablespoon butter
1 onion, chopped
1/3 cup vermouth
2 8-ounce packages frozen or canned artichoke hearts (not marinated)
3 cups chicken stock or low-salt chicken broth
1/4 teaspoon dried thyme

1/4 cup whipping cream
1/4 cup crumbled blue cheese (about 2 ounces)
Chopped fresh chives

Melt butter in heavy large saucepan over medium heat. Add onion and sauté until translucent,
about 10 minutes. Add vermouth and simmer until all liquid evaporates, about 4 minutes. Add
artichokes, broth, and thyme. Simmer until artichoke hearts begin to fall apart, about 10
minutes. Remove from heat. Cool slightly. Working in batches, puree soup in blender until
smooth. (Can be prepared 1 day ahead. Cover and refrigerate.)

Pour soup into saucepan. Stir in cream and blue cheese. Simmer over medium heat until
cheese melts and soup is smooth, whisking constantly, about 2 minutes. Season to taste
with salt and pepper. Ladle into bowls. Sprinkle with chives and serve.

Back to Top