 |
|
 |
||||
 |
||||||
 |
 |
 |
 |
 |
 |
 |
E-Newsletter ArchiveE-Newsletter ~ October31, 2007 ~ Vol. 8, No. 3This is the third regular mailing of the USC University Club E-Newsletter for the 2007 -2008 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, now is the perfect time 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 2007 holiday season. Call 213.740.2030 and let us help you plan your holiday party!
Contents: 7.
University Club’s Stephanie Helper Co-Author of New Book about L.A. Coastal Towns
Just two home games left this year, one of them being USC Homecoming match against Oregon State on Saturday, November 3, 2007, at the Coliseum. Kick off is at 5:00 p.m., and the University Club will open its doors at 2:00 p.m. We do not take reservations; walk-ins only. (Note: the final home game is on Saturday, December 1, 2007, vs. UCLA, at 1:30.) Following is the menu for this weekend:
USC vs. Oregon State Saturday, November 3, 2007 Pre-Game Buffet Menu
*****
Buttermilk Fried Chicken
Barbequed London Broil Grilled Onion Barbeque Sauce
Vegetarian Baked Ziti
Garlic Whipped Red Potatoes Braised Cabbage with Red Peppers
A Variety of Salads, Fresh Seasonal Fruits, Artisan Breads, Chocolate Fudge Cake, Cookies and Dessert Bars
Iced Tea/Coffee
$16.95/person for members; $21.50 for non-members Tax and gratuity not included
We continue to receive occasional comments from members regarding the restaurant reservations and table availability during peak lunch hours. Some of you get 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 while classes are in session!
In response to other comments from club members, we would like to ask that if you will
On Monday, November 5, 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 $160 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 21. Thanksgiving Feast To Go Menu, 2007
Roast Butternut Squash Soup with Toasted Almonds Roast Fresh Free Range Turkey Giblet Pan Gravy Cornbread, Apple, Chestnut and Fresh Sage Stuffing Fresh Cranberry Sauce Sautéed Blue Lake Beans with Smoked Bacon Roast Autumn Root Vegetables Garlic Laced Mashed Potatoes Candied Yams Your Choice of Dessert From our List of Holiday Desserts We also have the following items available to save you time in the kitchen on Thanksgiving Day. ~~~~~~~~~~~~~~~~~~ Ala Carte Items: ~~~~~~~~~~~~~~~~~~ Raw Free Range Turkey (16-18#) $4.50/lb. Cooked Free Range Turkey (16-18#) $5.50/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!! We will begin taking orders immediately. Call 213.740.2030 (And don't forget that we will have homemade tamales available for sale in December again this year in time for Christmas!!)
Beginning on Tuesday, November 6, in the Foyer of the University Club, we will have a donation barrel to collect canned goods for the needy. This effort is in conjunction with USC Recreational Sports.
The drive ends on Tuesday, November 20, 2007, the day of the Turkey Trot Fun Run. The club is providing four home-baked pies (two pumpkin and two pecan) as prizes for the winners.
We still have a few reservations available for our Fall Night at the Opera Event, in conjunction with the Thornton School of Music, on Friday, November 16, 2007. The word is that Thornton’s production this year, I Capuleti e I Montecchi, is shaping up to be one of the best ever. Bellini’s Italianate interpretation of the Romeo and Juliet legend is both powerful and beautiful.
The evening includes a cocktail reception in the Back Patio at 5:30, a buffet dinner served at 6:00 p.m. in the Main Dining Room, and the lecture about the production by a Thornton Opera faculty member will occur at about 6:30 p.m. The opera starts at 8:00 p.m.at Bovard.
The price is $39/person and includes not only everything listed above preferred seating to the production, and tax and gratuity. The menu for the buffet dinner is as follows:
“Night at the Opera” Menu Friday, November 16, 2007
Mixed Field Green with fresh Pomegranates Seeds, Candied Pecans, and Maytag Blue Cheese Aged Balsamic Vinaigrette
Butternut Squash Soup
Orange-Scented Roast Free-Rang Chicken Browned Grand Marnier Reduction
Slow-Roast Colorado Leg of Lamb Sweet Cipollini Onions, Baby Carrots and a Mint-Infused Au Jus
Seared Northern Pacific Salmon Persimmon Butter Sauce and Sautéed Leeks
Fresh Fruit, Assortment of Cheeses and Other Sweets
Please call (213) 74-2030 to make a reservation. Your reservation must be secured with a credit card, and a 48-hour cancellation policy applies.
6. Holiday Dinner, Raffle and Preview Concert and Tickets to Thornton Winter Gala on 11/28/07 Don’t miss our fabulous annual Holiday Dinner, Raffle, and exclusive, preview performance by the Thornton Oriana Choir on Wednesday, November 28, 2007. Invitations are in the mail this week.
Priced at $37.50 per person, the evening includes a cocktail reception at 4:30 p.m. on the Back Patio, followed by a prixe-fixe 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 event also includes preferred seating to the much-anticipated Thornton Winter Gala at Bovard, which begins at 7:30 p.m.
Annual Holiday Dinner Wednesday, November 28, 2007
~M E N U~
Your choice of:
Roasted Beet and Acorn Squash Salad with Gorgonzola Cheese and a Maple Balsamic Vinaigrette
Iceberg Wedges Maytag Bleu 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
Please call (213) 740-2030 to make a reservation. Reservations must be secured with a member number or credit card and a 48-hour cancellation policy applies.
7. Stephanie Helper Co-Author of “Hometown Santa Monica: The Bay Cities Guide” The University Club’s Stephanie Helper, who serves as our special programs coordinator, is the author of the new book, “Hometown Santa Monica: The Bay Cities Guide, (prospectparkbooks.com). Stephanie, who is a Los Angeles native, USC graduate, and 20-year-resident of Pacific Palisades, is one of four writers who wrote this insider’s guide to not only the City of Santa Monica, but the six coastal towns that surround her: Venice, the Marina, Pacific Palisades, Brentwood, Topanga Canyon and Malibu. The book is filled with good local info about history, architecture, libraries, the beaches, great hikes, Q&A’s with local authorities and lots more. Prospect Park Books, the publisher, is owned by Colleen Dunn Bates, another USC alum, who also serves as editor. In Westside bookstores now.
8. Save the Date - Other Events on Campus in November Friday, November 2, 2007, 11:45 a.m. to 1:00 p.m. California State Senator Tom McClintock The Unruh Institute’s Bill Boyarsky moderates a discussion with California State Senator McClintock. Admission: Free, RSVP to (213) 740-8964 Location: Doheny Memorial Library, Herklotz Room
Friday, November 2, 2007, 2:00 p.m. to 3:15 p.m. A Conversation with Jeffrey Katzenberg Former wunderkind and DreamWorks Animation CEO Jeffrey Katzenberg deconstructs his career with School of Cinematic Arts Dean Elizabeth Daly. Admission: Free; Obtain Ticket Online Location: Eileen Norris Cinema Theatre For more information, please call (213) 740-2804
Wednesday, November 7, 2007, 12:00 p.m. to 12:50 p.m. What Matters to Me and Why with Kelvin Davies Don’t miss hearing what’s important to Professor Davies, who studies the roles of oxidative stress and free radicals in biology. Admission: Free Location: Ground Zero Coffeehouse For more information, please call: (213) 740-6110
Monday, November 12, 2007, 11:30 a.m. to 12:30 p.m. Loper Lecture in Public Service Broadcasting William F. Baker, Ph.D., CEO of the Education Broadcasting Corporation, delivers the annual James L. Loper Lecture in Public Service Broadcasting. Admission: Free Location: Davidson Conference Center For more information, please call: (213) 821-3015
Tuesday, November 13, 2007, 11:30 a.m. to 2:30 p.m. Glassner Delivers The Gospel of Food Barry Glassner, author of The Gospel of Food, discusses the American diet and delves into culinary choices. Admission: Free Location: Doheny Memorial Library For more information, please call: (213) 740-2328
The Colonnade Club on the University of Virginia’s sprawling, beautiful campus, was established in 1907, making it a hundred years old this year. The club was founded “to promote social interaction and intellectual enrichment at the university.” Located in Pavilion VII, the oldest and most historic pavilion on the Lawn, which was designed by Thomas Jefferson, the Colonnade Club is a vital component of faculty life at the University of Virginia. In addition to meeting rooms, banquet rooms, and three dining areas, the Colonnade Club also offers a variety of eight guest rooms for overnight stays, all with internet access. Contact Information: The Colonnade Club Pavilion VII – West Lawn Charlottesville, VA 22903 (434) 243-9710 (434) 982-2981 Email: colonnadeclub@virginia.edu Web: http://indorgs.virginia.edu/colonnadeclub/
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.
Well, 3 actually. Three very seasonal side dishes. Nothing makes a holiday better than good food and good company. I can't help you with the company part but I can share with you 3 of my favorite holiday comfort foods... Cranberry Sauce (Enough for 10-12 people with some left over for sandwiches.) 1 Bag Fresh Cranberries 3/4 cup plus 1 Tablespoon Sugar Grated Zest from 1 Orange 1/4 Cup Fresh Orange Juice 1/4 Cup Water Wash and pick through the cranberries discarding any that may be spoiled. Place all ingredients in a heavy bottomed sauce pan and bring to a boil. Reduce heat and cook for 10 minutes. Transfer to a bowl and allow to cool to room temperature before covering and refrigerating. Can be made a couple of days in a advance of the big meal. ~~~~~~~~~~~~~~~~~~~~~ Creamed Onions (Yield 6 portions.) 30 (approx. 3#) Small White Boiling Onions, 1-1¼ inch size work best 3/4 Teaspoon Salt 4 Tablespoons Butter 4 Tablespoons Flour 3 Cups Half & Half 1 Cup Chicken or Veal Stock Black Pepper to Taste Dash Nutmeg 1 Tablespoon Chopped Italian Parsley Put the onions and ½ teaspoon of the salt in a large pot and add enough cold water to cover by 1 inch. Bring to a boil, reduce heat and cook over medium heat until tender, 20 to 25 minutes. Carefully drain the onions and refresh with cold water to stop the cooking. With a very sharp knife, cut off the root end by approximately inch and peel each onion. You can store the onions in a covered container in the refrigerator overnight. Remove them 1½ hours before making the sauce if you do. For the sauce, heat the stock and half & half in a sauce pan until scalded. Heat the butter in a saucepan until foamy. Whisk in the flour and cook over a low heat until golden. Slowly whisk in the heated stock and half & half. Slowly bring the sauce to a slow boil and cook for 5 minutes. Add remaining salt, black pepper and nutmeg to taste. Add the cooked and peeled onions and cook over very low heat stirring occasionally to prevent scorching until the onions are heated thoroughly. Put into a heated serving bowl and garnish with the parsley. Serve immediately. If made in advance, allow to cool to room temperature and refrigerate. Heat over a low flame, stirring occasionally. Add milk to thin if necessary. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Roasted Root Vegetables with Fresh Rosemary Yield approx. 6 portions 2 Pounds Root Vegetables, Carrots, Turnips and Parsnips, Peeled and Cut into Even 1-1 1/4 Inch Pieces. (Carrots take a little longer to cook so cut them a little smaller) 1 Large Yellow Onion, cut into 1 inch wedges 3 Cloves Garlic, Peeled and Sliced (Optional) 1 Tablespoon Olive Oil 2 Tablespoons Butter 2 Teaspoons Fresh Rosemary or 1 Teaspoon Dried Kosher Salt and Freshly Ground Black Pepper Heat oven to 400 degrees. Put prepared vegetables into a large cast iron or other type roasting pan large enough to hold them without crowding. The vegetables will not brown nicely of they are too close together. Toss with the oil and rosemary and sprinkle with the salt. Dot with the butter if you are using. Roast in the oven and stir or shake the pan every 10-15 minutes until they are nicely browned and tender, about 45 minutes. If you are using the garlic, add it during the last 15 minutes. Toss with black pepper and transfer to heated serving bowl. Serve immediately. (I don't suggest making this one in advance...)
|
