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E-Newsletter ArchiveE-Newsletter ~ September 30, 2006 ~ Vol. 7, No. 2This is the second regular mailing of the USC University Club E-Newsletter for the 2006-2007 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
Contents: 1. Holiday Celebration Planning It's never too early 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 2006 holiday season. Call 213.740.2030 and let us help you plan your holiday party!
There are five more home games at the Coliseum before the end of the USC Trojan football season. The University Club will be open three hours prior to kick-off for every home game. No reservations, walk-Ins only. Each pre-game buffet features an abundant spread based on the kick-off time and will be announced in our weekly newsletters.
The remaining home game schedule is as follows:
Saturday, October 7, 2006 Washington (Kick-off at 12:30 p.m.) Saturday, October 14, 2006 Arizona State (Kick-off 5:00 p.m.) Saturday, November 11, 2006 Oregon (Homecoming; 7:15 p.m.) Saturday, November 18, 2006 California (Kick-off at 5:00 p.m.) Saturday, November 25, 2006 Notre Dame (Kick-off at 5:00 p.m.)
The Faculty Women’s Club and the University Club are pleased to present an intimate, exclusive talk by Elizabeth Garrett, Vice Provost for Academic Affairs, Sydney M. Irmas Professor of Public Interest Law, Legal Ethics and Political Science, and Public Policy, on Wednesday, October 11, 2006, in the Banquet Room, at 11:45 a.m. Social hour begins at 11:15 a.m.
Dr. Garrett’s topic is “The Promise and Perils of Hybrid Democracy.” The luncheon is open to all University Club members and their guests and the cost is $21/person. To make a reservation, please call Stephanie Helper at (213) 740-5208.
Make dinner reservations at the University Club on Thursday, October 19, 2006, and get free tickets for your entire party to a performance at Bovard by the USC Thornton Symphony led by Carl St. Clair, principal conductor. The symphony performance will feature music by Mahler, Francaix, and Thornton faculty composer Frank Ticheli. Dinner is served at the club from 5:00 p.m. to 7:00 p.m. and the performance at Bovard is at 7:30 p.m.
To make a dinner reservation, please call (213) 740-2030
If you happen to be dining at the University Club on Halloween, take your pick of candy from our ghastly, scary candy bowl. We’re filling it up to the brim. Trick or Treat!
6. Turkey Tasting on November 1, 2006 Turkey Tasting Is Back! Join us in the Foyer and sample our delicious Thanksgiving-to-Go menu on Wednesday, November 1, 2006, 11:30 a.m. to 2:00 p.m. Designed to take the stress out of your holiday cooking, Thanksgiving-to-Go features flavorful traditional fare, including raw or cooked free-range Turkeys and treats such as persimmon pudding, pumpkin pie, pecan pie, as well as selection of par-baked artisan breads. Taste it all for yourself on November 1st! 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 12 for only $155 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 22. ~~~~~~~~~~~~~~~~~~ Complete Meal Menu: ~~~~~~~~~~~~~~~~~~ ~ Roast Butternut Squash Soup with Toasted Almonds ~~~~~~~~~~~~~~~~~~ Ala Carte Items: ~~~~~~~~~~~~~~~~~~ Persimmon Pudding (serves 10-12) $28.50 each Pumpkin Pie (serves 6) $16.50 each Pecan Pie (serves 6) $20.00 Raw Free Range Turkey (16-18#) $4.25/lb. Cooked Free Range Turkey (16-18#) $5.25/lb. 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!! Call 213.740.2030 (And don't forget that we will have homemade tamales available starting in December again this year!!) 7. Save the Date – Other Happenings on Campus this Month Tuesday, October 3, 2006, 7:00 p.m. Made Over in America Explore plastic surgery and the beauty culture with a film and interactive discussion led by Dr. Julie Albright, Department of Sociology, and associate producer of the film. A post-event reception will be held with free refreshments, provided by the Women's Student Assembly. Location: Bovard Auditorium Admission: Free For more information, please email: larabee@usc.edu Or call: (213) 740-569 Wednesday, October 4, 2006, 12:00 p.m. to 12:50 p.m. What Matters to Me and Why Don’t miss Associate Professor of Communication Staci Smith give her take on “What Matters to Me and Why,” the popular monthly speaker series organized by the Office of Religious Life. Location: Ground Zero Coffee House Admission: Free; a light lunch will be served For more information, please email: Laemmle@usc.edu Or call: (213) 740-6110
Tuesday, October 10, 2006, 7:00 p.m., Continuing Wednesday, October 11, 2006, 7:00 p.m. Prohibition of Marijuana Debate Mitch Earleywine, Ph.D., and Rosalie Liccardo Pacula, Ph.D., will debate the prohibition of marijuana. Location: Bovard Auditorium Admission: Free; RSVP to arts@usc.edu Or call: (213) 740-2167
Thursday, October 12, 2006, 1:30 p.m. to 2:30 p.m. Leonardo da Vinci: The Summary of Life Part of the Beyond The Da Vinci Code, a three-part series sponsored by the USC Emeriti Center College, Karen Lansky explores Da Vinci’s early life and artistic development in Florence, the blossoming of his genius in Milan, the agony of his rejection in Rome, and his last years of redemption in France. Location: Andrus Gerontology Center, Room 224 Admission: Free RSVP to by calling (213) 740-7122
Tuesday, October 17, 2006, 7:00 p.m. A Special Conversation with Rigoberta Menchu Tum Hear Nobel Peace Prize Winner (1992) Rigoberta Menchu Tum, a native of Guatemala, speak about Indian rights and ethno-cultural reconciliation. Location: Bovard Auditorium Admission: General public, $10; USC Faculty/Staff, $8; USC Students with valid ID, $5. For more information, please call: (213) 740-2167
Monday, October 23, 2006, 11:45 a.m. to 1:00 p.m. Michalle Mor Barak, Managing Diversity: Toward a Globally-Inclusive Workplace Sponsored by Jesse M. Unruh Institute of Politics and the USC Office of Equity and Diversity, Professor Mor Barak will discuss her new book, Managing Diversity: Toward a Globally-Inclusive Workplace. Location: University Club Banquet Room Admission: Free; Lunch will be served For more information, please call: (213) 740-8964
If you’re thinking about a jaunt up the central coast of California, consider visiting The Faculty Club at the University of California Santa Barbara. The Faculty Club, a comfortable and private center with a breathtaking view of the campus lagoon set against a background of coastline, ocean, and offshore islands, offers a wide array of facilities, services and benefits, including overnight accommodations in six attractive guest rooms. The club opens its doors for luncheon service Monday through Friday, as well as for private dinners, meetings, weddings and receptions.
Contact Information:
The Faculty Club University of California Santa Barbara, CA 93106-7040 http://www.faculty-club.ucsb.edu Phone: (805) 893-3096 Email: the.club@faculty-club.ucsb.edu 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.
9. Recipe of the Month University Club Crab Cakes
I don't know why, but every recipe seems to have a history and a story attached to it. This particular recipe is one I developed while at Engine co. No. 28. I wanted to combine some Oriental flavors with a classic butter sauce for the shrimp. The butter at the end is more technique than style but certainly compliments the sharpness of the black beans. Be sure to rinse the beans well or they will be too salty. Also, If you can't find rock shrimp you can substitute fresh crayfish or fresh shrimp - just don't use cooked shrimp. Your final product will not be nearly as rich and full flavored.
WOK FRIED SHRIMP WITH FERMENTED BLACK BEANS 1 1/4# Fresh Rock Shrimp, peeled and deveined 1/2 Cup Chinese Fermented Black Beans, rinsed with warm water 1/4 Cup White Wine 12 Fresh Chives, chopped fine 2 Cloves Garlic, sliced thinly 2 Tablespoons Butter 1 Tablespoon Lemon Juice 1 Tablespoon Olive Oil 1 Teaspoon Sesame Oil Whipped Mashed Potatoes Heat the oils in a wok until very hot but not smoking. Add shrimp and cook being careful to spread them evenly around the wok so that they brown nicely and do not steam from being over-crowded. Cook approximately 4-5 minutes or until the shrimp turn a nice pink. Add the garlic and cook for 30 seconds to 1 minute. Add the beans and chives, toss and finish cooking the shrimp another 2-3 minutes. Add lemon juice and wine and bring liquids to a boil. Add butter and stir well to melt. Remove wok from heat and serve. At the club we serve the shrimps on heated plates inside a ring of whipped mashed potatoes. That about wraps it up for this issue. Be sure to say hi next time you're in. |