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E-Newsletter ArchiveE-Newsletter ~ October 30, 2004 This is the Third regular mailing of the USC University
Club E-Newsletter for the 2004-2005 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/ Table of Contents: 1. Our Second Annual Holiday Dinner 4. November Football Pre-Game Buffets 6. Reciprocal Club of the Month 1. USC University Club Annual Holiday Dinner
Wednesday, December 1 4:30 PM - Cocktail reception and complimentary hors d'oeuvres 5:00 PM - Holiday dinner and raffle 7:30 PM - Winter Gala Concert begins at Bovard Auditorium ~Menu~ Your choice of: Iceberg Salad with Maytag Blue Cheese Vinaigrette Insalata Mista - Mixed Lettuces and Sliced Fennel with Parmesan Cheese and Fried Leeks, Balsamic Vinaigrette Butternut Squash and Corn Soup Your choice of: Grilled Free Range Lemon Chicken with a Green Bean Stir Fry and Cous Cous Roast Dry Aged Prime Rib with Creamed Horseradish and Potato Puree Roasted Vegetable Shepherd's Pie with Tea Smoked Tomatoes, Fresh Herbs and Topped with Mashed Potatoes Your choice of: Persimmon Pudding or Pumpkin Cheesecake Coffee/Tea $27.00 Includes Dinner, a Glass of Wine and Ticket to the Holiday Festival of Choirs (Price does not include tax and service) Call 213.740.2030 to make your reservations. 2. November is Cookbook Month And if you like what you eat, you'll find up to 30% off featured and favorite cookbooks, and 20% off all the rest at the bookstore. We have chosen recipes from some amazing new books and know that you'll be very pleased with the new dishes. Watch the daily specials during the month and plan on stopping by often! 3. Save the Date! Listen for Yo-Yo Ma, Daniel Pollack and Thornton Opera Join us in the Restaurant between November 1 and November 19 and listen out for the dulcet sounds of Yo-Yo Ma, USC Thornton faculty and Pianist, Daniel Pollack, and the Thornton Opera. The selections includes pieces from Yo-Yo Ma's March 2004 appearance at USC, as well as from his new CD, "Yo-Yo Ma Plays Ennio Morricone." The recordings will highlight upcoming performances by Ma, Pollack the Thornton Opera on November 5, 14, and 19, respectively. Please see program details below. For tickets or more information, call 213-740-4672.
By Georges Feydeau, Directed by Michael Keenan. Show Times: Thursday and Friday at 7:00 pm; Saturday at 2:30 pm and 8:00 pm; Sunday at 2:30 pm Location: Bing Theatre Admission: General Public: $10; USC Faculty/Staff, Senior Citizens: $8; USC Students w/ valid ID: $5 For Tickets, call 213.740.2167 There are no rules in this fast, furious farce - except everyone wants to seduce everyone else and will let nothing stand in their way This event is sponsored by USC School of Theater
~The University Club Bar Will Be Open 4:30-6:00 pm for Cocktails~ Time: 6:00 pm Location: Bovard Auditorium Admission: Tickets for this performance are sold out. For those interested in a pre-concert drink or looking for a place to meet up with the rest of your party, the University Club Main Lounge Bar will be open from 4:30 - 6:00 pm for cocktails. World-renowned cellist Yo-Yo Ma returns to USC to perform and evening of film music by Italian composer Ennio Morricone with the USC Thornton Chamber Orchestra, a concert set to video pieces created by students from the USC School of Cinema-Television. This event is sponsored by USC Flora L. Thornton School of Music, USC School of Cinema-Television and USC Spectrum.
Daniel Pollack, Piano Time: 4:00 pm Location: Bovard Auditorium Admission: Premium Seating, $25; General, $15; USC students and seniors with ID, $10; Complimentary premium seating for All-Steinway School Initiative Partners
Please note that, unfortunately, the USC Univeristy Club will not be open for dinner on thes day. This event is sponsored by USC Flora L. Thornton School of Music.
Location: Bovard Auditorium Admission: Free tickets with dinner reservations for your entire party at the USC University Clun. (Please call early, tickets are limited) Otherwise: General, $18; Seniors and non-USC Students, $12; Free admission at the door with USC ID For Tickets, call 213.740.2167
Tuesday, November 23 Food Drive Dates: November 15-23 Collection Point: Collection Box in the University Club Foyer What to bring: Cans of food of any size/type Fun Run Date: Tuesday, November 23 Location: The Lyon Center 'Entry Fee' : 2 cans of food, any size/type to be donated to the House of Ruth, a local shelter for women and children Entry Fee Collection Point: Food Drive Collection Box in the University Club or the Lyon Center The University Club has teamed up with Recreational Sports to co-sponsor a Thanksgiving Food Drive and Turkey Trot Fun Run. We will have a drop-off box in the University Club Foyer and will be collecting cans of food from Monday, November 15 – Tuesday, November 23. The cans of food will go to the “House of Ruth,” an emergency and transitional shelter for homeless and battered women with children.
For those who are interested in burning off a few pre-Thanksgiving calories, entry forms for the Turkey Trot Fun Run will be beside the collection box. The honor system ‘entry fee’ for the fun run is two cans (any size, any type) of food. The run is an estimated-time fun run (that means no watches are allowed during the run!). The participant in each category (student – male, student – female, faculty/staff – male, and faculty/staff – female) whose actual run-time is closest to their estimated time is declared the winner. Prizes are donated by the University Club.
The Turkey Trot will be held on Tuesday, November 23 from 12-1 pm, start point is Lyon Center. Members may also fill out an online entry form through Recreational Sports at www.usc.edu/recsports
Monday, November 29 – December 3
Toys for Tots Collection (Supported by students from the USC Naval ROTC)
We will be collecting new, unwrapped toys for the Toys for Tots program at the University Club from Monday, November 29 through Friday, December 3. Students from the USC Naval ROTC unit will be on hand from 11:30 – 2:00 pm each day to answer questions related to Toys for Tots.
Toys for Tots Collection Dates: Mon. Dec. 1 – Friday, Dec. 5 Time: 11:30 – 2:00 pm Location: University Club Foyer What to bring: New, unwrapped toys for children of all ages.
About Toys for Tots: The Toys for Tots program is run annually by the U.S. Marine Corps Reserve. The program collects new, unwrapped toys each year to distribute as Christmas gifts to underprivileged children in the community. It is through the giving of these toys, that the U.S. Marine Corps Reserve attempts to pass on a message of hope to families in need. 4. Football Pre-Game Buffets ~~~~~~~~~~~~~~~~~~~~ November 13 vs. Arizona at 7:00 PM ~M E N U~ Mesquite Grilled Tri Tips Homemade Scalloped Potatoes Baked Ziti Pasta A Variety of Salads, Fresh Fruits and Fresh Breads Iced Tea / Coffee $15.95 ~~~~~~~~~~~~~~~~~~~~~ November 27 vs. Notre Dame at 5:00 PM "The All American Tailgate" 100% Fresh Chuck Hamburgers Sausage and Peppers Veal and All Beef Hot Dogs Vegetarian Burgers Baked Beans and Cole Slaw A Variety of Salads, Fresh Fruits and Fresh Breads Iced Tea / Coffee $15.95 5. Its Turkey Time Again! 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 24. Persimmon Pudding (serves 10-12) $26.00 each We will also have our par-baked artisan breads available for purchase as well. Pain au Levain - $5.25 In case we need to convince you further, we will be having a tasting of these items
in the foyer area of the restaurant on Wednesday, November 10 from 11:30 am
until 2:00 pm. (And don't forget that we will have homemade tamales available starting in December.) 6. Reciprocal Club of the Month
Featured Club: The Harvard Faculty Club If you are headed back east to the Boston-area for Thanksgiving, you may wish to check out the Harvard Faculty Club!
On the edge of historic Harvard Yard, the Harvard Faculty Club offers an atmosphere of dignity, elegance and charm for members of the University community. Fine dining, decorative private dining rooms, comfortable overnight accommodations, reasonable prices, and personalized attention make it one of the most inviting establishments in the Boston area.
Contact Information:
The Harvard Faculty Club 20 Quincy Street Cambridge, MA 02138 Phone: (617) 495-5758 Fax: (617) 496-8754 Harvard Faculty Club Director: June Cuomo
How to 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.acucclubs.org frequently for the most up-to-date information. 7. Recipes of the Month Cranberry Sauce 1 Bag Fresh Cranberries 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 ~~~~~~~~~~~~~~~~~~~~~ Creamed Onions 30 (approx. 3#) Small White Boiling Onions, 1-1¼ inch size work best 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, 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. Serve immediately.
Be sure to say hi next time you're in.
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