 |
|
 |
||||
 |
||||||
 |
 |
 |
 |
 |
 |
 |
E-Newsletter ArchiveE-Newsletter ~ March 31, 2008~ Vol. 8, No. 7This is the seventh regular mailing of the USC University Club E-Newsletter Things are winding down as we head toward the end of the academic year, but the University Club has one of the busiest months ever coming up in April!!
Contents: 7. Spring Night at the Opera, “Summer and Smoke,” on Friday, April 25, 2008 8. International Buffet to Feature “A Taste of Florence” on Wednesday, April 30, 2008
Watch your campus mail for Board of Directors nomination ballots for the 2007-2008 school year. They were mailed out on Monday, March 28. If you are an eligible member and have not received a nomination form, you can visit the club web site and print one right from there. There will be a link to the ballot and a list of eligible members at: http://www.usc.edu/bus-affairs/uclub/about/board.html Your participation in the election process is what makes this club so great. Deadline for nominations is midnight on Friday, April 4, so get your nominations back to us right away!
(Please note that the form and list are in PDF format. The free Adobe Acrobat Reader is required to view and/or print PDF files.)
Join us for an amazing evening of classical and jazz guitar featuring Thornton faculty members Richard Smith (jazz) and James Smith (classical), along with 19 of the most talented student guitarists you will ever have the privilege to hear on Thursday, April 3, 2008. The evening begins with a cocktail reception in the Courtyard at 4:45 p.m., Guitar Recital in the Banquet Room at 5:45 p.m., and dinner in the Main Dining Room, served “family-style,” beginning at 6:45 p.m. Make your reservations now by calling (213) 740-2030!! “An Intimate Evening of Guitar” Thursday, April 3, 2008 Menu Confetti of Iceberg Lettuce with Bing Cherries, Blood Oranges, Roasted Pecans, White Balsamic Vinaigrette and Ricotta Salata Cheese Olive Oil Poached Northern Pacific Salmon Black Truffle Roasted Fingerling Potatoes Lobster and Sweet Pea Butter Sauce Chocolate Mousse Cup Vanilla Bean Crème Anglaise Caramel Drizzle $36/person Includes Reception with the artists, private concert, dinner, gratuity and tax.
Don’t miss our Meet-4-Lunch event featuring Annenberg Communication professor and presidential election expert Thomas Hollihan, on Tuesday, April 8, 2008, at noon in Room E. Prof. Hollihan will deconstruct this year’s historic race and discuss gender, race, media strategies, and the debates. To make a reservation, please email or call Stephanie Helper at (213) 740-5208. (Participants order off the menu and pay individually.)
This year’s Spring Musical Night 2008, which we plan in conjunction with the School of Theatre, is on Friday, April 11, 2008, and includes a preview performance by the cast of “Carousel,” directed by Jack Rowe, Associate Dean of the School of Theatre. The event includes a 4:30 p.m. cocktail reception, dinner served “family-style” in the Main Dining Room, preview performance by student performers, and preferred tickets to the show. The show starts at 7:30 in the Bing Theatre. To make a reservation, please call Stephanie Helper at (213) 740-5208. We are almost full, so call soon. “Carousel” Dinner and Show Friday, April 11, 2008 Buffet Dinner Menu Tuscan-Style White Cannellini Bean Soup Caprese Salad of Buffalo Mozzarella, Hot House Tomatoes, Fresh Basil Vinaigrette, Alderwood Smoked Salt and Cracked Black Pepper Grilled Radicchio and Fried Squash Bloom Salad with Prosciutto, Shaved Grana Padano Parmesan and an Aged Red Wine Vinaigrette Olive Oil and Rosemary Roasted Game Hens with Baked Garlic Bulbs Pesto Rubbed Roast Leg of Lamb with Tapenade Stuffing Orecchiette Pasta with Spicy Egg Plant and Tomato Basil Ragu Roasted Baby Vegetables and Cipollini Onions Tiramisu A Selection of Cheeses and Seasonal Fruits $47.50 Includes Diner, Wine, Gratuity, Tax and Ticket to the Show
Professor Pani Norindr, Chair of the Department of French and Italian, will wrap up the last French Table of the academic year, on Monday, April 21, 2008, at noon in Room E. We are very pleased to announce that Odile Froument, Cultural Attaché of the French Consulate in Los Angeles, will be attending the luncheon. If you like to speak French, please call Stephanie Helper at (213) 740-5208 to reserve a spot. 6. Terrorism Expert Prof. Dekmejian at Meet-4-Lunch on Wednesday, April 23, 2008 We are pleased to announce the esteemed professor and terrorism expert Richard Dekmejian will be our featured speaker at Meet-4-Lunch on Wednesday, April 23, 2008, at noon in Room E. His topic is: “What Needs to Be Done in the Middle East: Iraq, Iran, Palestine and Terrorism.” Space is limited to 10 guests. (Participants order off the menu and pay individually.) To make a reservation, please call or email Stephanie Helper at (213) 740-5208 7. Spring Night at the Opera, “Summer and Smoke,” on Friday, April 25, 2008 “Night at the Opera Spring 2008,” planned with the Thornton School of Music, is scheduled for Friday, April 25, 2008 and features a performance of Lee Hoiby’s “Summer and Smoke.” The evening includes a cocktail reception at 5:30 p.m., dinner in the Main Dining Room, a lecture about the production from a Thornton faculty member, and preferred tickets to the show. For more information, or to make a reservation, please call or email Stephanie Helper at (213) 740-5208. A Night at the Opera, “Summer and Smoke” Friday, April 25, 2008 Menu Vegetarian Roast Sweet Corn Chowder Arugula and Romaine Salad with Visalia Oranges and Mint Honey Balsamic Vinaigrette Seared New York Strip Loin with a Port Reduction Roasted Shallots Green Tea Smoked Salmon Oyster Mushroom Sauce Vegetarian Eggplant Polenta Torte Fresh Thyme Roasted Mini Mixed Potatoes Medley of Fresh Asparagus and Baby Carrots Assorted Petite Fours Chocolate Dipped Strawberries Coffee/Tea $39/person Includes, Dinner, Wine, Lecture, Opera Ticket, Tax and Gratuity
8. International Buffet Features “A Taste of Florence” on Wednesday, April 30, 2008 Executive Chef Orlando Hutcherson is already hard at work researching our next International Buffet menu for Wednesday April 30 which will feature recipes from Florence, Italy. Be sure to mark your calendar so you don’t miss what is turning out to be a very much anticipated day every month! 9. Other Events on Campus in March Tuesday, April 1, 2008, 12:00 p.m. to 1:00 p.m. Marine Environmental Biology: Flood, Jones and Handschumacher This graduate student seminar features students Ariane Jones of the David Caron Lab, Lisa Handschumacher of the Suzanne Edmands Lab and Beverly Flood of the Ken Nealson Lab. Location: Hancock Foundation, Torry Webb Admission: Free For more information, please visit: dbingham@usc.edu Wednesday, April 2, 2008, 12:00 p.m. to 12:50 p.m. What Matters to Paul Lerner Hear what’s important to Paul Lerner, associate professor of History, who studies 19th and 20th century Germany and Central Europe. Location: Ground Zero Coffeehouse Admission: Free; A Light Lunch is Served For more information, please call (213) 740-6110 Tuesday, April 15, 2008, 10:30 a.m. The Future of Academic Medicine at USC New dean Carmen Puliafito discusses his leadership role in this time of great transformation and opportunity for the Keck School of Medicine. Location: Valley Hunt Club in Pasadena, 520 S. Orange Gove Blvd. Admission: $45; Coat and Tie for gentlemen, dresses, skirts or pant suits for ladies. Includes luncheon following speech. For more information, please call: (818) 790-1970 Thursday, April 17, 2008, 7:00 p.m. Tom Brokaw Visit with one of the most legendary figures in the history of TV news, Tom Brokaw. Location: Bovard Auditorium Admission: Students with valid ID: $5; USC Faculty and Staff: $10, General Admission: $20. For more information, please call: (213) 740-2167 Wednesday, April 23, 2008, 7:00 p.m. Robert F. Kennedy Environmental Lawyer Robert F. Kennedy talks about his good works. Location: Alfred Newman Recital Hall Admission: Students with valid ID: $5; Faculty and Staff: $10. General Admission: $20 For more information, please call: (213) 740-2167
10. Reciprocal Club of the Month – Monash University Club, Clayton Campus, Victoria, Australia
On the beautiful Monash University Campus in Clayton, Australia, about a half hour south of Melbourne, is the Monash University Club, which serves as a meeting place for several of the Monash campuses in the area. Established in 1961, the club is a vital meeting place for faculty and staff to dine and relax. The club, which offers no overnight accommodations, is open Monday to Wednesday, 8:00 a.m. to 7:00 p.m. and on Thursday and Friday from 8:00 a.m. to 8:00 p.m. The Monash University Club features the following facilities: The Restaurant offering fine dining; The Bistro, offering quick lunches daily between 12:00 p.m. and 2:00 p.m.; and the Members’ Bar, featuring a range of beers and wines by the glass. In addition, for visiting faculty, there’s Monash Metro Clayton Business Lounge, which is furnished with desks and chairs, work spaces, desktop PC and internet connections.
For more information: http://www.monash.edu.au/club/index.htmlkasky53 Phone: (03) 9905 3590 General Enquiries - Monash.Club@adm.monash.edu.au Club Manager - Adam.Kitto@adm.monash.edu.au Club Administration - Christine.Henshaw@adm.monash.edu.au
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.
How to Roast Nuts Once you learn the basics of roasting nuts, you can adapt the spices and flavors to suit any dish or occasion. I often roast a couple of pounds around Christmas time and put them in either jars or cellophane bags for gifts. What follows is our recipe for spicy roast walnuts that we include in the mixed greens salad here at the club. They also make a great snack with some fresh fruit and a nice piece of cheese when you’re in the mood. The question of how long to roast the nuts or how to determine when they are done is a topic that can sometimes cause some concern for someone who does not cook professionally or has not had the luxury of having worked with some excellent cooks. Fortunately for me, I fall into both categories. For those of you who don’t, here’s my answer: “They’re done when they’re done.” Pretty glib huh? Sorry, I don’t mean to be, honestly, but it’s the best answer that I have been able to come up with after over 40 years of trying. Any food is cooked to its optimal flavor when all of the critical factors for that dish or item are at their peak. For nuts, one must watch the color, be mindful of the aroma and listen to the sound when you open the oven to stir them. The walnuts will be done when they have reached just the right shade of mahogany, do not smell scorched and are sizzling just the right way – not too fast and not too slow. What is “right” for your senses will take a few times to figure out. You may have to go through a few pounds of nuts to get it just right. Heck – one of my former employers was pretty close to firing me when I was learning how to make sausage and wound up throwing away over 200 pounds of inedible ground pork until I got it just right. I like to think that this is where the art meets the science of cooking. “Zen and the art of cooking” comes to mind as well. Imagine, all that for a humble roast walnut. Good thing we didn’t tackle beef wellington! In any case, I will do my best to describe the process and hope you are able to find your way with the direction that follows. If you make any discoveries along the way, let me know and I will pass them onto everyone else next month. A couple of basics first:
Spicy Roasted Walnuts 1 cup raw walnut pieces and halves 2 tablespoons olive oil 1 teaspoon kosher salt ½ teaspoon garlic salt ½ teaspoon cayenne pepper Pre-heat oven to 350 degrees. If you are using a cookie sheet, put it into the oven about 5 minutes before adding the nuts. Heat oil in heavy bottomed pan until shimmering. Add nuts and spices and toast to coat evenly. Transfer pan to pre-heated oven in pan or to heated cookie sheet. Toss or stir nuts every 3 to 4 minutes and continue cooking for about 15 to minutes. Nuts should be a deep mahogany but not burnt. They should sizzle lightly throughout the cooking process. If not, you may want to increase the oven temperature 25 degrees. When doe, transfer nuts to a large plate with double layer of paper towels to drain and cool. You can use roasted nuts slightly warm in a salad right away or you can store them in an air tight container or plastic bag for up to a week. Try them on some mixed baby lettuces with a good gorgonzola and a balsamic vinaigrette. If you want a decent bottled dressing, try Silver Palate brand or for a little less sugar, Trader Joe’s. Both a fine in a pinch…
|
