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E-Newsletter ArchiveE-Newsletter ~ October 31, 2006 ~ Vol. 7, No. 3This is the third regular mailing of the USC University Club E-Newsletter for the 2006-2007 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.usc.edu November is a VERY busy month, so read all about it in the pages ahead. With the holidays fast approaching, 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 2006 holiday season. Call 213.740.2030 and let us help you plan your holiday party!
Contents: 7. Holiday Dinner, Raffle, and Preferred Seating at Thornton Winter Gala 11/29/06 8. Other Happenings at the University Club in November
We have been receiving a number of comments from members recently regarding restaurant reservations and table availability during peak lunch hours. Some of you getting frustrated as there are no frequently reservations available when you call the same morning.
A little bit of history first. In August of 2000 I was asked to begin taking reservations for a portion of the restaurant so that members could rely on a table being available at a specific time due to their schedule constraints. We began accepting reservations for about 40% of the tables at that time. This has become so popular for some of you, that reservations are often times filled 2 to 3 weeks in advance.
This does not mean that all is lost however. The remainder of the restaurant tables are still available on a first come, first serve basis. The best times to come in are between the hours of 11:30 am and Noon or after 1:00. (There are always plenty of tables available at 1:15.) And don’t forget about the singles table which is almost always readily available for single diners.
This still seems to be the best way to accommodate those of you who need the security of a reservation and those of you who just want to be able to drop by when you have the time. If you have any suggestions on how to improve on this system, please drop me an email.
And don't forget that we are open for dinner from 5:00 to 7:00 pm Monday through Thursday wheil classes are in session!
The USC bookstore is having it's annual Crazy for Cookbooks celebration during the month of November. We are participating in the craziness once again this year by featuring recipes on the lunch menu during the month from select cookbooks. http://www.usc.edu/bus-affairs/uclub/restaurant/daily.html
Here's a preview of what you can expect to see on the menu in the coming month:
Wednesday, November 1: Jamaican Style Chicken Fricassee, Rice and Beans From Lucinda's Authentic Jamaican by Lucinda Scala Quinn Thursday, November 2: Seared Tilapia with Roast Artichokes and Basil From The Essence of Contemporary Italian Cooking by Michael White Friday, November 3: Chestnut-Fennel soup with Apple-Walnut Chutney From Artisanal Cooking by Terrance Brennan
On Wednesday, November 1, 2006, the University Club will host our annual complimentary Turkey Tasting in the Foyer of the Main Dining Room. Stop by any time during the lunch hour (11:30 to 2:00 p.m.) for a slice of turkey, a taste of our cornbread, apple, chestnut and fresh sage stuffing, homemade giblet pan gravy, and yummy desserts. All these items are featured in our Thanksgiving Feast-to-Go menu offered in the days leading up to Thanksgiving.
We are offering complete Thanksgiving feasts to go again this year. 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. You will have enough food to feed a crowd of 10 for only $155 plus tax. 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 can be picked up as late as 3:00 p.m. on Wednesday November 22. ~~~~~~~~~~~~~~~~~~ Complete Meal Menu: ~~~~~~~~~~~~~~~~~~ ~ Roast Butternut Squash Soup with Toasted Almonds ~~~~~~~~~~~~~~~~~~ Ala Carte Items: ~~~~~~~~~~~~~~~~~~ Raw Free Range Turkey (16-18#) $4.25/lb. Cooked Free Range Turkey (16-18#) $5.25/lb. Pumpkin Cheesecake (serves 10-12) $30.00 Persimmon Pudding (serves 10-12) $28.50 Pumpkin Pie (serves 6) $16.50 Pecan Pie (serves 6) $20.00 We will also have our par-baked artisan breads available for purchase as well. Pain au Levain - $5.50 Rustic French - $5.50 Rosemary Kalamata Olive - $6.95 Asiago and Parmesan Cheese Bread - $7.95 Get your orders in early!! Call 213.740.2030 (And don't forget that we will have homemade tamales available for sale in December again this year!!)
The Faculty Women’s Club and the University Club are pleased to present an intimate, exclusive talk by Dr. Jennifer R. Wolch, Dean of Graduate Programs, Professor and Director of the Center for Sustainable Cities.
Dr. Wolch’s topic is “Environmental Justice, Public Health and the Design of Urban Communities. The luncheon is open to all University Club members and their guests and the cost is $21/person. To make a reservation, please call Stephanie Helper at (213) 740-5208.
There are three more USC home games at the Coliseum, all in November. The University Club will be open three hours prior to kick-off at every game. No reservations, walk-Ins only. Each pre-game buffet features an abundant spread based on the kick-off time and will be announced in our weekly newsletters.
The remaining home game schedule is as follows:
Saturday, November 11, 2006 Oregon (Homecoming; Club opens at 4:00 p.m.; kick-off at 7:15 p.m.) Saturday, November 18, 2006 California (Club opens at 2:00 p.m.; kick-off at 5:00 p.m.) Saturday, November 25, 2006 Notre Dame (Club opens at 2:00 p.m.; kick-off at 5:00 p.m.)
6. Reserve Now for “Night at the Opera” on Friday, November 17, 2006 We’ve been taking lots of reservations for one of our most popular events: “Night at the Opera,“ on Friday, November 17, 2006. If you want to go, please don’t hesitate to reserve your spot now. The University Club and the Thornton School of Music have planned an incredible evening, with the highlight being preferred seating to the sexy, salacious, and scintillating opera, “Powder Her Face,” by Thomas Adès, in the Bing Theatre. The production is co-produced by the USC Thornton Opera and the Los Angeles Philharmonic in cooperation with the USC Chamber Orchestra.
The evening begins at the University Club with a cocktail reception in the Patio (weather permitting) at 5:30 p.m., followed by and opera-themed buffet dinner beginning at 6:00 p.m. in the Main Dining Room, a discussion of the production by Ken Cazan of the Thornton Opera Faculty at 6:45 p.m., and then tickets to the opera, which starts at 8:00 p.m. in the Bing Theatre.
Price per person is $36 and includes dinner, lecture, opera ticket, tax and service. To make a reservation, please call (213) 740-2030. Your reservation must be confirmed with a member number or credit card. A 48-hour cancellation policy will apply.
~Menu~ ~~~~~~~~~
Mixed Baby Field Greens with Fresh Pomegranates Seeds, Candied Pecans and Maytag Blue Cheese and Aged Balsamic Vinaigrette Butternut Squash Soup with Caramelized Shallots Orange Scented Roast Free Range Chicken Breast with a Browned Grand Marnier Reduction Slow Roasted Colorado Leg of Lamb with Cipollini Onions and Baby Carrots and Mint Au Jus Seared Northern Pacific Salmon with Persimmon Butter Sauce and Sautéed Leeks Pumpkin Cheesecake Assorted Cheeses and Seasonal Fruits 7. Holiday Dinner, Raffle and Preferred Seating at Thornton Winter Gala on 11/29/2006 Don’t miss our fabulous annual Holiday Dinner, Raffle, and exclusive, preview performance by the Thornton Oriana Choir. Invitations were mailed to all members last week.
The evening begins with a cocktail reception at 4:30 p.m. in the Foyer, followed by dinner, raffle and carols sung by the Thornton Oriana Choir from 5:00 p.m. to 7:00 p.m. in the Main Dining Room (the menu has not been set yet). Each person attending will receive preferred seating to the much-anticipated Thornton Winter Gala at Bovard, which begins at 7:30 p.m.
The price is $36/person, and includes reception, prix-fixe dinner, preview performance by the Thornton Oriana Choir and tickets to the Winter Gala. Reservations must be secured with a member number or credit card and a 48-hour cancellation policy applies.
~Menu~ Your choice of: Roasted Beet and Acorn Squash Salad With Gorgonzola Cheese and a Maple Balsamic Vinaigrette Iceberg Wedges Maytag Blue Cheese Vinaigrette Chestnut Fennel Soup with Apple Walnut Chutney Your choice of: Stuffed Free Range Chicken Breast With Prosciutto, Fresh Sage and Dried Bing Cherries, Served with Celeriac Potatoes Roast Dry Aged Prime Rib with Creamed Horseradish and Potato Puree Vegetarian Butternut Squash Risotto Your choice of: Double Chocolate Bread Pudding with Rum Crème Anglaise Pumpkin Cheesecake Coffee/Tea 8. Other Happenings at the University Club in November 2006 If you’re thinking about a jaunt up the central coast of California, consider visiting The Faculty Club at the University of California Santa Barbara. The Faculty Club, a comfortable and private center with a breathtaking view of the campus lagoon set against a background of coastline, ocean, and offshore islands, offers a wide array of facilities, services and benefits, including overnight accommodations in six attractive guest rooms. The club opens its doors for luncheon service Monday through Friday, as well as for private dinners, meetings, weddings and receptions.
Contact Information:
The Faculty Club University of California Santa Barbara, CA 93106-7040 http://www.faculty-club.ucsb.edu Phone: (805) 893-3096 Email: the.club@faculty-club.ucsb.edu 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.
9. Other Events on Campus in November Wednesday, November 1, 2006, 12:00 p.m. to 12:50 p.m. What Matters to Me and Why History professor Terry Seip will reflect on his values, beliefs and motivation. Location: Ground Zero Coffeehouse Admission: Free, a free lunch will be served. For more information, please email: laemmle@usc.edu Or call: (213) 740-6110
Tuesday, November 7, 2006, 7:00 p.m. to 9:00 p.m. Cyberlaw and Cyberliberty: Fred Von Lohmann Please join Cory Doctorow, the Fulbright Chair in Public Diplomacy, in welcoming Fred von Lohmann, head Intellectual property lawyer at the Electronic Frontier Foundation. Location: Annenberg School for Communication, Room 207 Admission: Free For more information, please email: doctorow@craphound.com
Thursday, November 9, 2006, 5:00 p.m. to 6:15 p.m. Annual Multi-Faith Celebration Share an evening with students from many traditions and experience the art and power of religious rituals and spiritual interpretations. Location: Doheny Memorial Library, Room 240 Admission: Free For more information, please email: ejld@usc.edu Or call: (213) 740-6110
Tuesday, November 28, 2006 Friends of the USC Libraries Literary Luncheon with Marianne Wiggins Internationally-acclaimed novelist and USC English professor Marianne Wiggins discusses her book, Evidence of Things Unseen. Location: Doheny Memorial Library Or call: (213) 740-2328
10. Reciprocal Club of the Month – The Stanford Faculty Club The Stanford Faculty Club, situated on the West side of the Stanford University Campus in Palo Alto, California, is a private membership organization comprised of active and retired Faculty and senior staff. The Club serves breakfast and lunch on weekdays, caters university and personal special events, and has six recently-renovated hotel rooms and suites available for guests and members and visitors to the campus.
Contact Information:
The Stanford Faculty Club 439 Lagunita Drive Stanford, CA 94309 (650) 723-9313 http://www. stanford.edu/group/sufc
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. Here is a recipe I found while searching the internet one day. I was looking for something slightly sweet but savory at the same time. I've made this now at least three times and it's always been a hit! For an elegant presentation, present the finished dish on a nice round plate, cut it into wedges and garnish with some fresh parsley. Sweet Potatoes Anna 2 pounds (about 4 medium-size) sweet potatoes 1/2 cup (1/4 lb.) butter or margarine, melted 6 tablespoons grated parmesan cheese Salt (optional) and pepper Peel the potatoes. Using a food processor or thin-bladed sharp slicing knife, cut potatoes into paper-thin (about 1/8-in.) slices. Completely coat the bottom of a 9-inch cake pan with 1 tablespoon of the butter. Arrange 1/6 of the slices in an overlapping layer on bottom of the pan in a circular pattern. Drizzle potatoes with another tablespoon of butter and sprinkle with about 1 tablespoon of the parmesan cheese, then sprinkle lightly with salt and pepper. Repeat layering until all ingredients are used; drizzle top with any leftover butter. Cover pan with foil. Push down on potatoes with your hands to compress. (If made ahead, chill up to overnight.) Bake on lowest rack of 425[deg.] oven for 30 minutes (45 minutes if chilled). Uncover and continue baking until potatoes are brown and crisp on top and edges, 40 to 45 minutes longer. Let stand 5 minutes. Using a large spatula to hold potatoes in place, drain of any excess butter. Loosen potatoes around the edges; invert onto a platter. Cut into wedges and serve. Makes 6 servings.
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