Happy New Year - The · PDF fileHappy New Year from all of the staff at ... That's newly sprung in June. O, ... He will recite a Burns poem with his

A MONTHLY NEWSLETTER FOR MEMBERS OF THE ATHENAEUM n THE CALIFORNIA INSTITUTE OF TECHNOLOGY

JANUARY 2011

Reservations

Breakfast, Lunch, Dinner and Special

Events (626) 395-8282

Hotel Rooms(626) 395-8200

551 South Hill AvenuePasadena, CA 91106

A Platinum Club of America

International NightsInternational Nights return with themed prix fixe dinners available in addition to á la carte dinner.

MONDAY, JANUARY 10 – VietnamMONDAY, JANUARY 24 – FinlandSeating from 5:30 p.m. – 9:00 p.m.$25.00 per person

80th AnniversaryWine & Spirits Tasting Single Malt Scotch

WEDNESDAY, JANUARY 19Tasting from 6:30 p.m. – 7:30 p.m.$30.00 per person

Happy New Year

from all of the staff at The Athenaeum!

We will see you after the holidays when we

re-open on Monday, January 3.

We are closed on Monday, January 17,

in observance ofMartin Luther King, Jr. Day.

Chef’s Cooking ClassInternational Soups & Stews

Explore different lands through their soups and

stews. Then enjoy the fruits of your efforts at a sit-down lunch, with wine, following the class. See menu on page 5.

SATURDAY, JANUARY 810:00 a.m. – 2:00 p.m.10:00 a.m. Registration10:15 a.m. Class (begins promptly)$75.00 per person

BURNS NIGHT SUPPER

O MY LUVE'S LIKE A RED, RED ROSEby: Robert Burns (1759-1796)

O, My Luve's like a red, red rose,

That's newly sprung in June. O, my Luve's like the melodie, That's sweetly play'd in tune.

As fair art thou, my bonie lass,

So deep in luve am I, And I will luve thee still, my dear,

Till a' the seas gang dry.

Till a' the seas gang dry, my dear, And the rocks melt wi' the sun!

And I will luve thee still, my dear, While the sands o' life shall run.

And fare thee weel, my only luve,

And fare thee weel a while!

And I will come again, my luve,

Join us in raising a wee dram in honor of Robert Burns. The songs and poems of Robert Burns continue to live on through our annual celebration of his birth. Our evening begins with a cocktail reception and hors d’oeurvres, followed by the Parade of the Haggis and the Address to the Haggis. Dr. Neil McLeod leads us again as the Chairman of the evening. He will recite a Burns poem with his typical bravado, and then lead us in a sing-along. Banquet-style seating (tables of 10). See page 5 for the menu.

FRIDAY, JANUARY 286:30 p.m. Reception7:00 p.m. Dinner and Program$57.00 per personHosted cocktail reception and wine included with dinner.

Chef’s TableOur first Chef ’s Table will be Tuesday, January 25. We begin with a reception at 6:30 p.m. in the Library followed by a five-course dinner in the Main Dining Room. Chef Kevin will take the

group back and forth to the kitchen to show how the dishes come together. We will take only a total of 10 reservations for the Chef ’s tasting menu, paired with wines. Executive Chef Kevin Isacsson and Director of Food and Beverage Jerry Rodriguez will guide the evening with the attendees. (View menu on our website at: http://athenaeum.caltech.edu/calendar.html)

TUESDAY, JANUARY 256:30 p.m. Reception7:00 p.m. Dinner$125.00 per person

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Employee of the Month: November 2010

MANUEL BLAS

Congratulations are due to Manuel Blas, a three time winner of Employee of the Month, this time for November 2010.

Manuel works in our Culinary/Steward-ing Department and is a behind-the-scenes dynamo. Whether it is assisting with our buffets or making sure all of the culinary utensils are clean and organized, Manuel is the go-to guy. Manuel is known around the Athenaeum as “Doctor” Blas. As the story goes when we put on a dinner at the President’s House, Manuel once walked in through the front door, instead of our pre-ferred secret back entrance. His co-workers joked him about being one of the esteemed guests as the door was opened by none other than the President himself!

Manuel was born in Oaxaca, Mexico and has worked at The Athenaeum for 15 years. He and wife of 34 years, Carmen, have one daughter who is in college in Santa Clara. Manuel has a second job working up the street at St. Phillip’s School. He enjoys watching Cruz Azul soccer and Dodger baseball games.

Please join us in a round of applause for “Doctor” Manuel Blas!

(Marisu’s Message Corner)

Marisu JimenezGeneral ManagerPrix-Fixe Dinner

uuuuuuuuuuuuuuWe are happy to announce that our prix-fixe

dinner, offered throughout the evening, will

continue through the month of January.

Where else can you enjoy the most delicious

food at the most beautiful setting in the city?

Two courses offered at $20.00,

three courses offered at $25.00.

Athenaeum passports were mailed out to all members in December in conjunction with the club’s 80th anniversary. A mail merge glitch resulted in members receiving the passports at their given mailing address but with an incorrect addressee. We apologize for the confusion this has caused but assure all that we do have your accurate information in our database. We subsequently sent out a letter, after discovering the

glitch, explaining the circumstance and requesting members to hold on to the passport and start using it at their next and every visit to the club. If you did not keep the passport, please let us know so that we may replace it.

We continue with our tradition of honoring the Scottish poet, Robert Burns, on Friday, January 28. Dr. Neil McLeod, who has been our master of ceremonies for the last two years, will preside over the festivities of the evening. Our evening will consist of dinner, of course, with haggis served as one of the entrees. The haggis, a traditional Scottish dish, was memorialized by Robert Burns in 1787 in his poem, Address to a Haggis. Here are the opening lines to the poem, translated, “Nice seeing your honest, chubby face, Great chieftain of the sausage race! Above them all you take your place, Belly, tripe, or links. Well are you worthy of grace as long as my arm.”

For our wine and spirits tasting, we will feature various single malt scotches on Wednesday, January 19. The term "single" designates that all the malts in the bottle come from a single distillery, in Scotland, of course, just like Champagne is only from Champagne, France. Blended malt, vatted malt and pure malt are the terms used for multi-distillery malts. The term "malt" means that the whisky is distilled from a single “malted” grain which is barley. This has always been a very popular event, so call early to make your reservation at (626) 395-8200.

Did the holidays wear you down from all the entertaining? Join us for a low-key and casual but outstanding dinner in the Rathskeller. There are daily specials at $5.00 and an expanded menu that includes appetizers such as Portobello fries (a carry-over from Rath al Fresco) and nachos; salads and sandwiches that include chopped barbecue chicken salad, lamb & Point Reyes bleu cheese burger, and vegetarian Panini, and pizzas. No reservations required and casual attire a must. The Rathskeller opens at 5:00 p.m.

The Athenaeum staff would like to extend their sincerest appreciation and gratitude to all members who gave so generously to the Holiday Fund. This made their holidays really special.

The best of the New Year to all from the entire Athenaeum team!

I look forward to seeing you all at The Athenaeum in 2011. Please drop by my office when you are next at the club.

S c e n e s f r o m o u r G a l a D i n n e r

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Executive Chef Kevin’s Recipe Corner

Enjoy Cooking!Yields 4 Servings

Thai Curry and Prawn Bisque

3 Tbsps canola or grapeseed oil1 Tbsp minced ginger1Tbsp minced garlic1 Tbsp minced shallots1 lb. shell-on uncooked shrimp1 tsp green curry paste2 kaffir lime leaves (substitute the zest of 2 limes)4 cups whipping cream1 bunch cilantroJuice of 2 limesSalt to taste

1. Heat oil over medium heat in a soup pot. Add the ginger, garlic and shallots.Cook until softened without browning. Add the shrimp and cook, stirring until the shrimp have turned red. Add the green curry paste and kaffir lime leaves and sauté briefly. Add the whipping cream and simmer on low heat for approximately 20 minutes. Remove from heat, add the lime juice and salt. Let cool slightly.

2. Cut the cilantro leaves from the stems and place in a blender pitcher. Add the soup and purée finely. (You may need to do this in 2 batches.) Strain the soup through a chinois (wire mesh strainer) and season to taste.

DirectionsIngredients

Welcome to our New Members

The Passport Program

As 2011 begins, so does The Athenaeum’s Passport program. Please note: the original mailing of the passports was affected by a glitch in the mail merge system. You may have received an envelope on which the name and address were mismatched. This mailing was followed by a letter of explanation; again, please keep the envelope that you received and begin using your passport immediately. Also, please be assured that your information is correct in our membership system.

If you returned the passport or if you did not receive a passport, please contact us at (626) 395-8200 and we will quickly provide you with one.

The Passport program is part of the celebration of The Athenaeum’s 80th birthday. Throughout this year, members will have their Athenaeum Passports stamped as they enjoy special events, fine dining, and hotel stays. Your passport is valid through December 31, 2011.

As you increase the number of stamps on your Athenaeum Passport, you will increase your chances to win one of our Grand Prizes. Passport participants who garner at least 150 points will receive a gift certificate, valid for dinner for two at Wednesday night’s Prime Rib Buffet. Those who collect at least 350 points will be entered in a drawing to win one of these grand prizes: a Friday and Saturday stay for two in an Athenaeum Suite, with dinner for two on Friday night; a Chef ’s Table Dinner for eight; or a Wine Cellar Dinner for ten.

We look forward to seeing you, with your passport, at The Athenaeum soon!

Mr. Nicholas Boechler

Mr. James Cochran

Dr. Vladimir Dergachev

Dr. Suresh Doravari

Mr. Donglei Fan

Mr. Angel Garnica

Dr. Fred Hadaegh

Ms. Mary Ann Hall

Dr. Amanda Hargrove

Mr. Gregory Johansing

Mr. Karl Klein

Mr. Jeffrey Lai

Mr. W. Leroux

Mrs. Julie Masterson

Mr. Michael Napal

Ms. Dierdre O'Connell

Dr. Satoru Ozawa

Ms. Marilyn Peck

Mrs. Bonnie Peterson

Mr. Hung Phan

Dr. Anthony Piro

Dr. Xin Qian

Mrs. Ann Rho

Prof. Daniel Richter

Dr. Tamara Rozhon

Prof. Mary Schander

Dr. Alec (Alexander) Smith

Mr. Eugene Sun

Mr. Benjamin Sveinbjornsson

Mr. Ivan Szelengowicz

Ms. Elizabeth Zimmer

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• January 2011 • SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY

Prime Rib BuffetRathskeller

Happy Hour 5 - 6 pm

$5 Tri tipChili Nachos in the Rathskeller


Happy Hour 5 - 6 pm


RathskellerHappy Hour 5 - 6 pm$5 Kobe Beef Sliders in the Rathskeller


Burns Night Supper


RathskellerHappy Hour 5 - 6 pm

$5 Kobe Beef Sliders in the Rathskeller


$5 Philly Cheesesteak Sandwiches in

the Rathskeller



the Rathskeller



the Rathskeller



the Rathskeller


$1.50 Fish Tacos in the Rathskeller





Chef's TableRathskeller

Happy Hour 5 - 6 pm


International Nights: Vietnam


$5 Kobe Burgers in the Rathskeller



International Nights: Finland (24th)



Institute Holiday

1

2 3 4 5 6 7 8

9 10 11 12 13 14 15

16 17 18 19 20 21 22

23/30 24/31 25 26 27 28 29


Happy Hour 5 - 6 pm$5 Tri tip

Chili Nachos in the Rathskeller

Wine & Spirits Tasting - Single Malt ScotchPrime Rib Buffet



Chef's Cooking Class

International Soups & Stews

Chef’s Cooking ClassChocolate, Chocolate, Chocolate

SATURDAY, FEBRUARY 5

International Nights MONDAY, FEBRUARY 7

Greece

MONDAY, FEBRUARY 21Australia

Valentine’s Day Dinner Dance

MONDAY, FEBRUARY 14

Coming in February

Institute Holiday

S c e n e s f r o m o u r G a l a D i n n e r

5

Chef's Cooking ClassInternational Soups and Stews

SATURDAY, JANUARY 810:00 a.m. – 2:00 p.m.10:00 a.m. Registration

10:15 a.m. Class (begins promptly)$75.00 per person

Thai Curry Shrimp BisqueSambhar

Lamb Tagine with Sweet Potatoes, Apricots and PrunesCoq au VinChili Verde

Please wear comfortable clothes and closed-toe shoes. Hair should be tied back.

Rathskellar Menu 2011Fully Loaded Nachos

Salsa, chilies, pinto beans, guacamole, sour cream, cheddar and Monterey jack cheeses

House Made European Style FriesServed with basil mayonnaise and homemade ketchup

Portobello FriesBasil mayonnaise

Bacon Wrapped Jalapeno PoppersGinger barbecue glaze, mango pico de gallo

Crispy CalamariFried lemon, tartar sauce

Chopped Barbecue Chicken SaladBlack beans, corn, red onion, tomato, avocado, salad greens,

Grilled barbecue chicken, crispy tortilla, ranch dressing

The Kobe BurgerApplewood smoked bacon, avocado, cheddar cheese

and 1000 island dressing, served with housemade fries

Vegetarian PaniniBreaded eggplant, roasted pepper, tomato, smoked mozzarella and

olive tapenade on flat bread with cole slaw

Fish and ChipsMashed peas, crispy lemon, tartar sauce

Grilled Marinated SalmonPearl couscous, chefs vegetables, romesco beurre blanc

PizzaMargherita with mozzarella, tomato and basil

orThai Spicy Chicken Pizza with red curry, mozzarella, carrots,

bean sprouts, green onions, cilantro

Blackened Spicy Chicken Cheese MeltFlat bread, avocado, tomato, chipotle sauce, housemade fries

Lamb and Shaft Bleu Cheese BurgerSautéed mushrooms, caramelized onions, housemade fries

SpecialsMonday………Kobe Burger Night

Tuesday…… Fish Taco NightWednesday…….Tri Tip Chili Nachos NightThursday……Philly Steak Sandwich Night

Friday……..Kobe Sliders Night

International Nights Seating from 5:30 p.m. – 9:00 p.m.

$25.00 per person

VietnamMONDAY, JANUARY 10

Pho

Barbecue 5 Spice Game HenSausage fried rice, sweet and sour bok choy

Coconut Rice PuddingPeanut crisp, green tea ice cream

(Finland

MONDAY, JANUARY 24

Marinated Herring and Smoked SalmonPickled onions, cranberry mustard, brown bread

Finnish Burgundy Pepper SteakPickled pumpkin, chantrelles, bleu cheese onions

Lingonberry Cheesecake

Burns Night SupperFRIDAY, JANUARY 28

6:30 p.m. Reception7:00 p.m. Dinner and Program

$57.00 per personHosted cocktail reception and

wine included with dinner.

Hors D’oeuvresHerb Crepe with Goat Cheese

Sausage en CrouteSeafood Pate

Bacon Wrapped Stuffed Dates

Dinner MenuCock-a-Leekie Soup

Venison CarpaccioRocket, beet root relish

Haggis with Neeps and Tatties

Horseradish Crusted Saddle of LambBraised oxtail, skirlie potato cakes,

green peas, 12 year old sauce

Tipsy Laird

CALIFORNIA INSTITUTE OF TECHNOLOGYPASADENA, CA 91125

ADDRESS SERVICE REQUESTED

Athenaeum Administration and Staff

551 South Hill Avenue, Pasadena, CA 91106http://athenaeum.caltech.edu

Chair, Board of GovernorsGARY LORDENPhone: (626) 395-4349Email: [email protected]

Chair, House CommitteeMARIANNE BRONNERPhone: (626) 395-3355Email: [email protected]

General ManagerMARISU JIMENEZ, CCMPhone: (626) 395-8260Email: [email protected]

Executive ChefKEVIN ISACSSON, CECPhone: (626) 395-8293Email: [email protected]

Director, Fiscal OperationsKAREN HARMON, CPAPhone: (626) 395-8267Email: [email protected]

Director, Food & BeverageJERRY RODRIGUEZPhone: (626) 395-8261Email: [email protected]

Assistant Director, Food & BeverageMURILLO MIRANDA, JR.Phone: (626) 395-8209Email: [email protected]

Club Dining ManagerDEXTER JEREMIAHPhone: (626) 395-8205Email: [email protected]

Director, Private & Club EventsVICTORIA HIDALGO, CPCEPhone: (626) 395-8264Email: [email protected]

Manager, Private EventsDIOR CHASE Phone: (626) 395-8263 Email: [email protected]

Private Events CoordinatorRUBY BALESPhone: (626) 395-8280Email: [email protected]

Director, Hotel Operations & MembershipMARGARET McVEY THOMASPhone: (626) 395-8271Email: [email protected]

Lunch and Dinner Reservations(626) 395-8282

Special Events Reservations(626) 395-8282

Front Desk & Guest RoomReservationsPhone: (626) 395-8200Fax: (626) 795-0869

Dining Room ScheduleLunch & Dinner Reservations

(626) 395-8282

BreakfastMonday to Friday – 7:00 a.m. to 9:00 a.m.

LunchMonday to Friday – 11:30 a.m. to 1:30 p.m.

DinnerMonday to Friday – 5:30 p.m. to 9:00 p.m.

Prime Rib BuffetEvery Wednesday Evening

5:30 p.m. to 9:00 p.m.(Non-beef options are always available)

Hayman LoungeFood Service

Monday to Friday – 5:00 p.m. to 9:00 p.m.

Bar ServiceMonday to Friday – 4:30 p.m. to 10:00 p.m.

Rathskeller HoursMonday to Friday – 5:00 p.m. to 8:30 p.m.

Bar open until 9:00 p.m. (10:00 p.m. Fridays)

NON-PROFIT ORGU.S. POSTAGE

PAIDPERMIT #583

PASADENA, CA

Documents

Happy New Year - The · PDF fileHappy New Year from all of the staff at ... That's newly sprung in June. O, ... He will recite a Burns poem with his