E-Newsletter Archive

E-Newsletter ~ November 30, 2007 ~ Vol. 8, No. 4

This is the fourth 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.

There will be no issue at the end of December but we will pick up again in
January, 2008. Included in this issue is the club holiday schedule and special
offerings for December. For any other questions regarding hours of operation
around the holidays, don't hesitate to call us at x02030.

This and past issues of our newsletter are available online all the time at:
http://www.usc.edu/bus-affairs/uclub/about/enewsarchive/index.html

Contents:

1. December at the University Club
2. Reservations Still Available for Holiday Party on 12/5/08
3. Special Holiday Food Items Available in December
4. Upcoming Events at the University Club in January 2007
5. Save the Date!
6. Reciprocal Club of the Month
7. Recipe of the Month

December, although a shortened month for all of us, is a very busy time
of year around the club.     If you haven't yet booked your holiday parties, now is the perfect time as we are filling up fast! Contact us at 213.740.2030 to make your arrangements.

Be sure to stop by for lunch at some point during December. The
decorations are quite nice and the complimentary eggnog and hot cider will
begin flowing the week of December 11.   Club Hours:   The Club restaurant will be open for Lunch only from December 10 through December 21.

We will be closed from December 22 through Sunday, January 6, 2008.

We will re-open for lunch only on Monday, January 7, and then for dinner
as well on Monday, January 14.  We will be serving a limited lunch menu
for the first 5 days that we are open in January as we get back up to speed for the spring semester.

Back to Top

2. Holiday Party, Reservations Still Available

If you have a hankering to attend our Holiday Party, in conjunction with the Choral Winter Gala, on Wednesday, December 5, 2007, we still have a couple of reservations available. The evening is filled with Holiday magic and music, and features an exclusive performance by a Mixed Voice Octet performing holiday carols.

The price is $37.50/person and includes cocktail reception (4:30 p.m.) prix fixe dinner (5:00 p.m. to 7:00 p.m.), preview concert performance (6:00 p.m.), and preferred seating at the Gala, which starts at 7:30 p.m. The menu is as follows:

Annual Holiday Dinner

Wednesday, December 5, 2007

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 Proscuitto, 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 reserve your spot now. A 48-hour cancellation policy applies.

Back to Top

3. Special Holiday Food Items Available in December

Starting next week, Monday, December 10 through Thursday, December 20, the University

Club will be taking orders for our special holiday food offerings, which include:

Deserts: 

Pumpkin Pie (serves 6-8) $16.50

Pecan Pie (serves 6-8) $20.00

Persimmon Pudding (serves 10-12) $28.50

Pumpkin Cheesecake (serves 12-14) $30.00

Homemade Tamales:

All Tamales are $24.00 per dozen

Beef

Pork

Verdura with Thickened Cream

Sweet Tamales

Fresh Salsas:

$4.95 pint

$8.95 quart

Red (mild)

Pico de Gallo (mild)

Green (medium)

Chipotle (hot)

Artisan Breads:

Pain au Levain - $5.50

Rustic French - $5.50

Rosemary and Kalamata Olive - $6.95

Asiago and Parmesan Cheese - $7.95

Hand Made Truffles:
~~~~~~~~~~~~~~
Once again we are offering these wonderful pieces of chocolate nirvana from
our friend Yvan Valentin.  These handmade truffles are an excellent choice for
showing both affection and appreciation. In addition to the ballotins, we also
offer a 4-piece box suitable as a sweet gesture suitable as a simple stocking
stuffer or for colleagues and friends.

All truffle orders require 48 hours notice.

-Cappuccino Truffles
Wonderful combination of creamy ganache and caramelized bittersweet
chocolate and light cocoa.

-Dark Chocolate Truffle
"Old tradition" crunchy bittersweet chocolate filled with a dark
melting ganache. A simply exquisite classic.

-Ivory Cointreau Truffle
Delicious blend of chocolate, orange peel and Cointreau in a velvety
smooth chocolate icing. A favorite for white chocolate lovers.

-Praline Truffle
Perfect blending of chocolate and cappuccino cream, coated with
toasted hazelnut paste wrapped in milk chocolate.

Truffles by the Ballotin
All ballotins are individual flavors only.
4-pc Gold Box $6.25
Gold Ballotin ½ pound $18.95
Gold Ballotin 1 pound $36.00
Gold Ballotin 2 pound $63.00

Single layer *Nina Collection, Mixed Flavors
20 pieces approx. 1/2 # - $19.50

Double Layer *Nina Collection, Mixed Flavors
40 pieces approx. 1# - $36.00

*The Nina boxes are very elegant but just different enough to make the

recipient take notice that what's inside can only be incredible.  We will

have a few on display in the restaurant.  Come see for yourself!

NOTE:  Please allow 48 HOURS for all orders.

Last time for pickup is 2:00 p.m. on Wednesday, December 19, 2007!

Back to Top

4. CET, Office of the Provost and University Club Host FIUT Breakfast

The University Club joins the Center for Excellence in Teaching and the Office of the Provost in hosting a complimentary orientation breakfast to reveal strategies for competing for funding from the Fund for Innovative Undergraduate Teaching (FIUT) on Wednesday, January 23, 2008. Your hosts will be Gene Bickers, Associate Vice Provost for Undergraduate Programs, and J. Lawford Anderson, Director of the USC Center for Excellence in Teaching. 

There will be a follow-up afternoon tea, hosted exclusively by CET and the Office of the Provost, at the University Club in Room B, on Tuesday, January 29, 2008, to answer any lingering questions applicants may have.

About the FIUT:

The Office of the Provost solicits proposals for projects designed to enrich and expand the classroom experience for first-year undergraduates.  During the current proposal cycle, the fund is devoted specifically to projects which affect students in the first year of study. All full-time faculty (tenure-track and non-tenure track) are eligible to apply. Awards may range up to $15,000.

Application Deadline: January 25, 2008.

RSVP to the Orientation Breakfast by Thursday, January 10, 2008, to:  Dana Coyle at (213) 821-3925, or email at coyle@usc.edu.

Back to Top

5. Save the Date!

Monday, December 3, 2007, 7:00 p.m. to 10:15 p.m.

Dirty Sexy Money

Writer-producer Craig Wright joins actors Peter Krause, William Baldwin, Seth Gabel and Natalie Zea at a screening of their new ABC drama.

Location: Eileen Norris Cinema Theatre

Admission: Free

For more information, please (213) 740-2804

Wednesday, December 5, 2007, 12:00 p.m. to 1:00 p.m.

Frances Stark Lecture

 Hear Frances Stark, a Los Angeles-based artist and writer and USC assistant professor of Painting and Drawing discuss her work.

Location:  Graduate Fine Arts Building, Lecture Forum

Admission: Free

For more information, please email: Amandelb@usc.edu

Monday, December 10, 2007, 3:00 p.m. to 5:00 p.m.

Environmental and Development Policy in China: Is Harmonization Possible?

A panel of esteemed scholars discuss China’s balancing act of environmental and economic growth objectives.

Location: Ralph and Goldy Lewis Hall, Room 101

Admission: Free; Please RSVP to (213) 821-2550

Tuesday, December 11, 2007, 11:30 a.m. to 1:00 p.m.

Addiction, Trauma and Sexual Risk Behaviors in Women

Hortensia Amaro of Northeastern University shares her experience in public health research and practice.

Location: Montgomery Ross Fisher Building, Hamovitch Research Center

Admission: Free

Back to Top

6. Reciprocal Club of the Month – University of Toronto Faculty Club

The Faculty Club at the University of Toronto, situated in the center of campus, is one of the finest and most beautiful clubs in the world. Elegant and stately, the Faculty Club features a Main Dining Room, the W.D. Foulds Dining Room, the Main Lounge, Farley Lounge, and Upper Dining Room and a Pub and Patio. The Faculty Club truly offers its members an array of dining choices and venues for special events. The Club is open for lunch daily from 12:00 p.m. to 3:00 p.m., and dinner from 5:00 p.m. to 8:00 p.m. The Pub is open from noon until 10:00 p.m. daily.  

Contact Information:                                             

The Faculty Club, University of Toronto

41 Willcocks Street

Toronto, Ontario M5S 1C7

http://www.utoronto.ca/facultyclub/

(416) 978-6325

(416) 971-2062 (fax)  

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.

Back to Top

By special request, one of my favorite cookie recipes. 

I have no idea on the yield but know it's more than 24...  

Maple Pecan Cookies  

1 lb. unsalted butter

1 cup sugar

2 egg yolks

4 Tablespoons maple syrup

4 cups flour, sifted

2 1/2 cups pecan pieces extra sugar for decoration  

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.  

In a large bowl, cream the butter and sugar. Add the yolks and syrup. Mix until well blended. 

Stir flour into mixture until well blended.  

Shape into 4, 1 1/2 inch logs and roll in sugar. Can be kept in refrigerator for up to 3 days at this point.  

Slice into 1/8" rounds and place on greased cookies sheets.  

Bake 8 to 10 minutes in the preheated oven. Let cool on wire rack.

Back to Top