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WINTER 2015

Carving Thursdays – $12.95 per person

Stop by on Thursday’s for our lunch buffet and the Chef’s specialty carving station! Bring along your colleagues and friends. We offer a different, tasteful, and exciting carved food item each week. We always aim to please, so kindly let our Chef know

if you have a favorite carving choice. Stop in and try all of the savory and enticing offerings.

• Thursdays - 11:30am – 2:00pm

Pizza Fridays – $12.95 per person

In addition to our lunch buffet please join us on Fridays for our delicious housemade yummy pizza. A terrific way to begin your weekend!

• Fridays – 11:30am – 2:00pm

elcome to the Winter 2015 edition of the Wellesley College Club quarterly newsletter. As we move into 2015 I would like to express my appreciation to our renewing members for their continued support and a welcome to our new members.

On behalf of the College, I want to thank our departing General Manager, Mark Roche, for his contributions to the Club over the past several years. We wish Mark the best of luck in his new career and all future endeavors.

Sincerely,

Peter EastmentInterim General Manager

Thank you to Thomas Gonzalez. Tom, our general service employee has been with the Wellesley College Club for 14 years. He is our right-hand guy, always helping out our Chef and the kitchen staff, assisting the servers in the dining room, and accommodating team members with various tasks. When he is not working, Tom enjoys quality time with his wife Michele, his son Tommy, Jr., and his three dogs. His hobby is music and he entertains many by playing the drums in two bands, “The Naked Eye” and “The Anthony Edwinds Band”. The next time you stop by the club, it will be easy to recognize Tom with his happy smile and warm personality!

Afternoon Tea – $12.95 per person

Reconnect with colleagues and friends. Enjoy tea in the relaxing atmosphere of our lovely Dining Room, overlooking the season of winter surrounding the beauty and serenity of Lake Waban! Delight in fluffy scones topped with jam and a dollop of

whipped cream and nibble on petite finger sandwiches, delicate pastries and fresh fruit all created by our culinary professionals led by Executive Chef Gregg Dyer.

• Wednesday, January 28, 2015– 3:00pm – 5:00pm

For Reservations please call the front desk at 781.283.2700

Valentine’s Day & Prime Rib Buffet – $38.00 per person

Spend your Valentine’s Day with us enjoying a prime rib buffet, music and dancing! No need to overspend on a night in the city when you can have a festive, fun, and romantic evening here at the College Club. Take pleasure and indulge in our delicious buffet and dance the night away to live music! Attentively prepared by your Wellesley College Club Chefs, you will be glad you came by for a night filled with everlasting and lifelong memories.

• Saturday, February 14, 2015 – 6:00pm – 9:00pm

St. Patrick’s Day Buffet – $12.95 per person

It will be time for you to get out your favorite green outfit and join us for a special St. Patrick’s Day celebration! We invite you to delight in our themed Carving Thursday, where you can get your fill of our homestyle corned beef and cabbage as well as some other Irish favorites.

• Thursday, March 19, 2015 – 11:30am – 2:00pm

THE ART OF GOOD TASTE – (October through May)

The Wellesley College Club is delighted to work with the Arts and Culture departments of Wellesley College by creating culinary events designed to complement programs on the Arts calendar. The arts are central to the Wellesley

educational experience. They both enrich and illuminate a wide range of liberal art disciplines.

Stop by the College Club for lunch before or after you visit one of the winter exhibitions at The Davis Museum.

~ Easter Sunday Brunch – April 5, 2015

~ Authors on Stage – May 5, 2015 When: Tuesday, May 5, 2015—Coffee at 9:45am; Program at 10:30am Location: Wellesley College Club Cost: Event -$27 per person Lunch - $16.00

After the authors book signing, please join us for an all inclusive special lunch buffet. We look forward to seeing you!

~ Mother’s Day Brunch – May 10, 2015

• January 19 – Martin Luther King, Jr. Holiday in the United States.

• The Month of January – National Soup Month! Bring along a friend or colleague to the College Club for lunch and enjoy our house made soups.

• February 1 – On this day in 1790 the Supreme Court of the U.S. met for the first time.

• February 2 – Groundhog day! Will Punxsutawney Phil see his shadow? Let’s hope not!

• February 10 – In 1962 Astronaut John Glen, Jr. became the first American to orbit the earth.

• February 14 – Valentine’s Day – Celebrate with us for a night filled with delicious food, fine music, and dancing all in the company of the person who makes your heart skip a beat!

• February 16 – President’s Day Holiday

• The Month of February – Black History Month – The month of February was chosen to observe Black history because it is the birth month of abolitionist and writer Frederick Douglass (2/14) and President Abraham Lincoln (2/12).

• March 3 – I want you to be Happy Day! - This is a day to make someone else Happy! Send a card, make a special telephone call, or simply give a hug.

• March 8 – International Women’s Day – For greater awareness of women’s equality.

• March 17 - St. Patrick’s Day – Celebrate at the Wellesley College Club, with our festive traditional lunch, and Riverdance entertainment!

Braised Beef Short RibsINGREDIENTS 4 servings

• 4 (8-ounce) pieces bone-in beef short ribs• 1 tablespoon vegetable oil• 3/4teaspoonfineseasalt• 1/2 teaspoon black pepper• 4mediumcarrots,finelychopped• 1mediumonion,finelychopped• 2garliccloves,finelychopped• 1 (14-ounce) can whole San Marzano tomatoes in juice, puréed in a blender with juice• 2cupsdryredwine• 4 cups beef stock• 2sprigsfreshthyme• bayleaf

PREPARATIONPut oven rack in lower third of oven and preheat oven to 250°F. Patbeefdry.Heatoilinawide(12inchesindiameter)3-to5-quartheavypotovermoderatelyhighheatuntilhotbutnotsmoking,thenbrownbeef on all sides, turning with tongs, about 8 minutes. Transfer to a plate and sprinkle with 1/4 teaspoon sea salt and 1/4 teaspoon pepper. Add chopped carrots, onion, and garlic to oil in pot and cook over moderate heat, uncovered,stirringoccasionally,untilsoftened,about5minutes.Stirin1cuppuréedtomatoesandbringtoaboilovermoderatelyhighheat.Addwineandboil,stirringoccasionally,untilsauceisthickened,about8minutes.Addbeefstock,thyme,bayleafandremaining1/2teaspoonseasaltand1/4teaspoonpepper to sauce, and bring to a simmer. Skim fat from surface, then add beef along with anyjuicesaccumulatedonplateandcoverpotwithatight-fittinglid.Transfertoovenandbraiseuntilbeefisverytender,4to5hoursortilltoothpickinsertedcomesoutwithno resistance. Remove beef to dish and puree remaining ingredients to make sauce. Adjust seasoning and spoon sauce over ribs after served plated.

 The College Club is situated on the Wellesley College Campus, over 500 acres of pristine woodlands, meadows,

hills and footpaths overlooking a spectacular view of Lake Waban. It is our pleasure to provide the Club’s facilities and services to you and your guests. With events ranging from 20 to 200 guests,

The College Club is the ideal venue for your special occasion, meeting, or celebration. Visit our website for more information at

www.wellesleycollegeclub.com Social and Corporate Events: Maria Tzigizis, 781.283.2706

Check out our Facebook page for updates and pictures - don’t forget to “Like” us!Meredith Purdue Photography

(A winter recipe from our Executive Chef)

Have A Warm

Winter Season

Wellesley College Club Hours of OperationHotel – Open – 24 hours a day, 7 days a week

**Subject to change due to holidaysDining Room – Closed Sunday & Monday – Open for Special Events

Lunch – Tuesday-Friday, 11:30am-2:00pm**Subject to change due to private club events and holidays

Please contact our front desk at 781-283-2700 for reservations and general information. The College Club’s weekly events and hours of operation are updated daily. Please visit us at

www.wellesleycollegeclub.com. Don’t forget to sign up for our quarterly newsletter. For your reading pleasure, our newsletter will then be directly e-mailed to you.

Have A Warm

Winter Season