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E-Newsletter ArchiveE-Newsletter ~ August 30, 2008 ~ Vol. 9, No. 1Greetings University Club Members ! Welcome back! We hope your summer was restful yet productive. This is the first 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://www.universityclub.edu/ We have a lot going on in September, so let’s get started!
Contents: 7. La Table Francaise Returns on Monday, September 22, 2008 8. Complimentary New Member Wine and Cheese Reception on Wed., September 24, 2008 11. Interesting Events on Campus in September
As most of you are aware, we resumed dinner service on the first day of classes, Monday, August 25, 2008. Join us Monday through Thursday from 5:00 p.m. to 7:00 p.m. The bar opens at 4:30 p.m. Lunch, as usual, is served Monday through Friday, 11:30 a.m. to 2:00 p.m. For lunch or dinner reservations, please call Alejandra at (213) 740-2030.
Valet parking also resumed on the first day of classes, and is now available once again to all of our members and their guests, Monday through Friday, 8:00 a.m. to 5:00 p.m. The service is accessed by entering through Gate Two (Pardee Way) and then proceeding to the valet stop. Get your ticket stamped at the club and take advantage of our discounted rate: $8 for the first two hours, and $2 for each additional hour up to a maximum of $15/day.
Stephanie Helper, special programs coordinator, installed the newest photo exhibition, “Salute to USC Marshall School of Business” last week in the Foyer and the Main Lounge. The exhibition showcases key players of this historic and highly-respected university institution. A special thanks to Allison Engel, University Public Relations, Claude Zachary, USC Archivist and Clara Gharabian of the Marshall School for helping us acquire the photos. Be sure to have a look next time you’re in.
Hear Professor Michael Preston’s take on this year’s historic presidential election. His insights should be especially interesting in the wake of the recent vice presidential picks. To make a reservation, please call or email Stephanie Helper at (213) 740-2030, or helper@usc.edu.
In honor of our newest USC Roski School of Fine Arts Faculty/Student art exhibition, entitled “Out of Paper,” and currently installed throughout the restaurant, please join us for a complimentary Artists’ Reception on Wednesday, September 10, 2008, 3:00 p.m. to 4:30 p.m. Beverages and hors d’oeuvres will be served. Please email or call Stephanie Helper at (213) 740-5208, to indicate your attendance. 6. Trojan Football Home Games Equal Pre-Game Buffets at the University Club – Fight On! The first Trojan Football game at the Coliseum is on Saturday, September 13, 2008, vs. Ohio State. Kick-off is at 5:00 p.m., which means the University Club will open its doors at 2:00 p.m., three hours prior to kick-off. No reservations, walk-ins only. Come on in and enjoy one of Chef Orlando Hutcherson’s signature pre-game buffets. Vegetarian items are included. Saturday Pre-Game Dinner
September 13, 2008 vs. Ohio St. 2:00 PM Until Kickoff ? Whiskey Marinated Blackened Flank Steak with a Roasted Carrot and Onion Sauce Fire Grilled Cajun Sausage with Sautéed Pepper, Onions and Mushrooms Molasses Barbecue Sauce Buttermilk Fried Chicken Vegetarian Grilled Boca Burgers Mashed Potatoes and Gravy Fresh Corn on the Cob ? A Variety of Salads, Fresh Seasonal Fruits, Artisan Breads, Carrot Cake, Cookies and Dessert Bars ? Iced Tea / Coffee ? $17.25 Nonmembers ~ $21.75 Tax and gratuity not included
7. La Table Francaise Returns We are pleased to announce that Professor Pani Norindr, Chair of the Department of French and Italian, will continue to moderate the monthly lunchtime meetings of La Table Francaise. The first for this academic year is scheduled on Monday, September 22, 2008, at noon in Room C. French-speaking participants order off the menu and pay individually. Please email or call Stephanie Helper at (213) 740-5208 to reserve your spot. 8. Complimentary New Member Wine and Cheese Reception Set for Wed., September 24, 2008 ALL members, including new ones, are invited to our COMPLIMENTARY New Member Welcome Wine and Cheese Reception on Wednesday, September 24, 2008, from 4:00 p.m. to 6:00 p.m. in the Main Lounge. Enjoy wine and other beverages, as well as a gourmet selection of cheeses and other afternoon treats. Staff members will be introduced and members of our board will be on hand as well. If you’d like to attend, please RSVP to Stephanie Helper at (213) 740-5208. 9. International Buffet on Wednesday, 24, 2008 Our next International Buffet Lunch will be on Wednesday, September 24. We are still finalizing some of the details but you can be assured of an exceptional lunch of dishes.
10.
Midori Goto/Students Return for a Private Concert at the U Club on Friday, Sept. 26, 2008
We are extremely pleased to announce that Midori Goto and her handpicked student musicians will return for a private concert at the University Club on Friday, September 26, 2008. A cocktail reception will be held in the Courtyard at 4:45 p.m., followed by an intimate concert in the Banquet Room at 5:45 p.m., and finally, dinner served in the Main Dining Room at 6:45 p.m. Prof. Goto and her students will mingle with dinner guests after the concert. The price is $36 per person including tax and service. Please email or call Stephanie Helper at helper@usc.edu / (213) 740-5208 to make a reservation.
11.
Save the Date – Other Happenings on Campus this Month Wednesday, September 3, 2008, 12:00 p.m. to 12:50 p.m. What Matters to Me and Why – Scott Smith Hear what’s important to Scott Smith, senior lecturer in the USC College Writing Program. Location: Ground Zero Coffeehouse Admission: Free For more information, please call (213) 740-6110 Thursday, September 4, 2008, 4:00 p.m. to 7:00 p.m. (Don’t) Curb Your Enthusiasm Hear Emmy-nominated Shelly Berman, who got the nod for his work on the Larry David comedy, “Curb Your Enthusiasm,” talk about his work on the series. Berman is a lecturer emeritus of professional writing in USC’s Master of Professional Writing Program. Location: Doheny Memorial Library, Room 223 Admission: Free For more information, please call: (213) 740-3250 Wednesday, September 17, 2008, 7:00 p.m. Creativity at a Crossroads: Art and Architecture in China Dean Qingyun Ma joins Chinese artists, architects and curators to present their visions of the People’s Republic. Location: Bovard Auditorium Admission: Free Friday, September 19, 2008 Ahmed Abdel-Ghaffar Memorial Symposium A daylong gathering honors Abdel-Ghaffar, a renowned USC specialist in earthquake-resistant bridge design. Location: Tutor Hall Admission: Free, but reservations required. For more information, please call: (213) 740-0894
12. Reciprocal Club of the Month – The Johns Hopkins Club
The Johns Hopkins Club, beautifully situated on the stately campus of Johns Hopkins University in Baltimore, Maryland, was founded in 1899 as a new social club, whose membership be drawn from alumni, graduate students and faculty. More than 100 years late, the club is a vital social center and home to more than 4,000 members. The club is a bustling gathering place for faculty luncheons, meetings, and University receptions, as well as a favorite spot for weddings, bar mitzvahs, and other family events. The club serves, lunch dinner and a fantastic Sunday Brunch in either the more formal Main Dining Room, or the Tap Room for more casual dining. Lunch is available Monday through Saturday, 12:00 p.m. to 2:00 p.m., and dinner is served Monday through Thursday, 6:00 p.m. to 8:00 p.m., Friday and Saturday, 6:00 p.m. to 9:00 p.m. Sunday Brunch is served 11:30 a.m. to 2:00 p.m. There are nine choices for Banquet rooms for special events. There are no overnight accommodations.
Contact Info: The Johns Hopkins Club 3400 North Charles Street Baltimore, MD 21218-2698 Business Office 410-235-3435 Catering Office 410-235-0188 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.
I hear a lot of talk sometimes about the best this and the best that. Some of it is reliable and true and some – well let’s just say that everyone is entitled to their own opinion… However, I really have found what I believe to be the best oatmeal I have ever tasted, especially if you prepare it using the following recipe. Anson Mills in Columbia, South Carolina uses only certified organic heirloom grains that they mill and ship only on demand. (My favorite coffee producer operates in the same manner and the freshness becomes apparent immediately!) Since they are so fresh, all products must be kept in the freezer until you are ready to use them. Trust me, the extra effort is worth it. You can read further on owner Glenn Roberts’ passion for keeping age old culinary ingredients and tastes alive at http://www.ansonmills.com/about-us-page.htm. To order the grains, go to http://www.ansonmills.com/ and browse the retail products. Here’s the text from their page on the oatmeal: “Hand Made Rustic Coarse Toasted Stone Cut Oats Fresh and loaded with natural oils, Anson Mills new crop oats are so moist they must first be toasted in order to be hulled. Besides reducing cooking time, toasting produces a burst of spicy caramel alongside a light, clean backdrop of fresh oat flavor. Anson's hand milled whole organic oats are stone cut on the bias to retain something of their original coarse kernel texture and a ton of whole germ flavor. Hulled, toasted, and hand milled the very day they're shipped, behold the phenomenon of real fresh oats.” Anson Mills Organic Toasted Stone-Cut Oat Cereal (Serves 3) 1 tablespoon butter 1 cup oats dash salt 3 cups lightly boiling water (cinnamon stick optional) 1/4 cup half and half Cinnamon stick ½ cup dried currants Chopped walnuts for garnish
In a heavy bottomed sauce pot, melt the butter then add the oats. Stir for 2 minutes to toast. Add the boiling water and salt, reduce heat to a simmer. Keep at a low simmer for 5 minutes, without stirring. Combine the milk and currants with the oatmeal. Stir gently to combine and cook for an additional 2-3 minutes until proper consistency. Cover and let stand 2 minutes. Spoon evenly into 3 bowls, top with walnuts and serve immediately. For sweeteners and milk preference, you are pretty much on your own. I personally like vanilla soy but my wife prefers steamed milk and a little foam from my cappuccino along with some maple syrup. Brown sugar and bananas work pretty well too. Have fun and enjoy!
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