Holiday Events – December 2016 2016 Update... · 3 Holiday Events – December 2016 Reservations...
Transcript of Holiday Events – December 2016 2016 Update... · 3 Holiday Events – December 2016 Reservations...
The UpdateA MONTHLY NEWSLETTER FOR MEMBERS OF THE ATHENAEUM ■ THE CALIFORNIA INSTITUTE OF TECHNOLOGY
AUGUST 2016The Athenaeum
ReseRvations
Breakfast, Lunch, Dinner anD
speciaL events athenaeum.caltech.edu
(626) 395-8282
hoteL rooms
(626) 395-8200
551 South Hill AvenuePasadena, CA 91106
Monday night dinneR
Closed Through Monday, Sept. 26
Dining on Monday evenings will be closed for the
summer. Alternative dinner service will be available at the
Rath Al Fresco or the Hayman
Lounge.
LaboR day The Athenaeum will be closed for breakfast, lunch, and dinner on
Monday, Sept. 5, 2016 in observance of the Labor Day
holiday. Continental breakfast will be
offered to our hotel guests only, as all
dining outlets will be closed for the day.
Wine & Spirits Tasting American WhiskeyJoin us for an exclusive tasting featuring an intriguing selection
of American whiskies. Tasting will be led by a Master Distiller and will include several tasting samples. Learn the distinction between varietals from aromas, flavoring, maturity, taste, and texture in this casual reception style setting. FRIDAY, AUGUST 56:30 p.m.$40.00 per person
Family Night
Luau Night featuring Hawaiian Barbecue
Our last Family Night of the summer! Luau Night has become an Athenaeum favorite and draws a large crowd. We welcome a children’s hula troop to entertain guests with dances from around the Hawaiian Islands. Show starts at 7:00 p.m. and will include a hula lesson for children. Come dressed to theme to enjoy this special island night! (Please see menu on page 5.)MONDAY, AUGUST 155:30 p.m. – 8:00 p.m. seating every half hour7:00 p.m. Children’s activities begin$27.50 for Adults / $13.75 for children 4-11 yrs.complimentary for children 3 yrs. and under
Seafood & Crab Crack Join us for an incredible, one-of-a-kind seafood dinner to conclude the final days of summer. We will have the freshest selection at our seafood event buffet, carving station, and sushi bar. (Please see menu on page 5.) FRIDAY, SEPTEMBER 9 Seating every half hour from 5:30 p.m. – 8:30 p.m. $69.00 for adults / $30.00 for children 4-11 yrs. complimentary for children 3 yrs. and under
Chef’s Cooking Class Indian CuisineExotic, colorful and aromatic Indian cuisine
awaits as Chef Isacsson prepares dishes from that faraway land. You will leave the class with all you need to know to impress your family and friends, and a recipe booklet for those dishes just in case! Chef ’s Cooking Classes provide informative, professional techniques and cooking insights. Please wear comfortable clothes and closed-toe shoes; hair should be tied back. (Please see menu on page 4.)SATURDAY, SEPTEMBER 1010:00 a.m. – 2:00 p.m.
$88.00 per person
International NightsInternational Nights are the perfect way to explore the culinary world without
leaving town. Join us for these special meals. International prix-fixe dinners available in addition to á la carte dinner. (Please see menus on website.)TUESDAY, September 13 – BarcelonaTUESDAY, September 27 – BavariaSeating from 5:30 pm – 8:30 pm$35.00 per person
8th Annual Beer Festival Reception As the summer months fade into
fall, it’s time for Oktoberfest. 2016 marks our 8th Annual Beer Festival event. Join us as we sample a variety of the finest brews at this seasonal reception. Reception includes a variety of gourmet hors d’oeuvres and multiple beer tasting samples. (Please see menu on website.)
FRIDAY, SEPTEMBER 16 6:30 p.m. $59.00 per person
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Employee of the MonthJune 2016
Matthew Sanchez
Matthew Sanchez is The Athenaeum’s Employee of the Month for June. Matt has been working at The Athenaeum for four and a half years, starting as a server in the Dining Room. Matt then made the move to our Purchasing Department where he makes sure we have all the goods and supplies to keep us in top shape.
While Matt has been working full time with us, he has also been going to school full time for over 2 years. He just finished two Associates degrees at PCC and will be transferring to USC to major in Chemistry. Matt’s goal is to attend pharmacy school, finish in four years and start his career as a Pharmacist.
Matt enjoys hiking with friends almost every weekend in the San Gabriel Mountains including Echo Mountain and Inspiration Point.
Matt is also an avid all-weather “barbecuer” and enjoys entertaining his friends and family all year round.
Congratulations, Matt, on a job a well done!
Rath al Fresco – a summer traditionI believe that Saturdays at
the Rath al Fresco will soon be a family tradition during the summer. July 9th was the first Saturday the Rath al Fresco was open. Attendance was at approximately 200, a good showing for the Saturday premiere. The al Fresco will be open all Saturdays in August. Let us do the barbecuing for you during the summer months, book your summer get-togethers at the al Fresco; sit back and enjoy your glass of wine or your beverage of choice!
The wall is broken! July 9 was a marker of sorts as the construction crew began chipping away at the wall that will connect the new kitchen to the old. The photos to the right demonstrate the work that has been completed so far. The roof has been installed providing some shade and sun relief for some of those working hard under the heat of the sun. There is still a lot of work to do but progress has been steady. The “simple” addition has brought its own set of challenges but the Minardos Group (http://minardosgroup.build/) has been very proactive in assisting to mitigate and alleviate these incidents.
I look forward to seeing you all at the Rath al Fresco on a Saturday evening. I will drop by your table when you are next at the club.
Marisu JimenezGeneral Manager
(Marisu’s Message Corner)
Members are encouraged to mail checks to pay any outstanding balances directly to the following address:
“California Institute of Technology, File 749058, Los Angeles CA 90074-9058.” Mailing the check directly
to the Athenaeum address or dropping it off at the Front Desk delays the process of applying check payments
to member accounts. If you have any questions regarding your member statement and charges, please contact
Meeta Bindra at 626-395-8267 or Rosa Alcantar at 626-395-8269.
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Holiday Events – December 2016 Reservations for all Holiday Events, including our Holiday Gala Dinners, will open on Monday, September 12 at 9:00 a.m. We encourage you to book your reservations online, as a high volume of calls come in when reservations open. For assistance logging on to your account and accessing the dining module on the website, we strongly recommend that you call the Front Desk prior to September 12.
The Holiday Gala Dinners (December 8, 9, & 10) are the most popular events of the month. There is no evening more festive than the Gala Dinners at The Athenaeum. The evening begins with a sumptuous display of hors d’oeuvres while you listen to traditional Christmas carols sung by the Caltech Chamber Singers. They perform again after a three-course dinner following the reception. Formal attire is required.
Please note that seating is banquet-style with tables of ten. This signifies that all tables of ten will be seated to capacity. If you are a party of eight or less, you will be seated with other small parties. Our program is very energetic so table camaraderie comes easily. Reservations are guaranteed 30 days prior to the event date via confirmation letter.
• August 2016 • SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY
1 2 3 4 5 6
7 8 9 10 11 12 13
14 15 16 17 18 19 20
21 22 23 24 25 26 27
28 29 30 31 SEP 1 SEP 2 SEP 3
Á la carte Dinner Service
Closed
Prix Fixe Menu available in MDR
Prime Rib Buffet Prix Fixe Menu available in MDR
Wine & Spirits Tasting – American
Whiskey
Prix Fixe Menu available in MDR
Rath al Fresco Open!
Á la carte Dinner Service
Closed
Prix Fixe Menu available in MDR
Prime Rib Buffet Prix Fixe Menu available in MDR
Prix Fixe Menu available in MDR
Rath al Fresco Open!
Family Night – Luau
Á la carte Dinner Service
Closed
Prix Fixe Menu available in MDR
Prime Rib Buffet Prix Fixe Menu available in MDR
Prix Fixe Menu available in MDR
Rath al Fresco Open!
Á la carte Dinner Service
Closed
Prix Fixe Menu available in MDR
Prime Rib Buffet Prix Fixe Menu available in MDR
Prix Fixe Menu available in MDR
Rath al Fresco Open!
Á la carte Dinner Service
Closed
Prix Fixe Menu available in MDR
Prime Rib Buffet Prix Fixe Menu available in MDR
Prix Fixe Menu available in MDR
Rath al Fresco Open!
CHEF’S COOKING CLASS INDIA
SATURDAY, SEPTEMBER 1010:00 - 2:00 p.m.
Registration at 10:00 a.m., Class starts promptly at 10:15 a.m.
$88.00 per person
SambarSamosas with Tamarind and Cilantro Chutney
Chole MasalaChicken Tikka Masala
Spiced Basmati Rice with RaitaGulab JamunMango Lassi
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Chef ’s Cooking Classes provide informative, professional techniques and cooking insights followed by a class luncheon, with instructional recipe booklets to take
home. Please wear comfortable clothes and closed-toe shoes; hair should be tied back.
Chicken Lemongrass Curry
Serves four
3 Tbsps vegetable oil2 garlic cloves (chopped fine)1 ¼ lb boneless, skinless chicken thighs (cut in smaller pieces)3 Tbsps fish sauce4 oz chicken stock1 tsp granulated sugar1 lemongrass stalk (cut into small pieces)5 kaffir lime leaves (chiffonade)4 Tbsps chopped fresh peanuts2 Tbsps chopped fresh cilantro
For the Curry Paste1 lemongrass stalk (chopped)1 piece fresh ginger (chopped)2 kaffir lime leaves (chopped)
substitute 1 Tablespoon lime zest3 shallots (chopped)3 Tbsps cilantro (chopped)2 garlic cloves (chopped)2 green chiles (seeded)1 tsp tumeric
1. To make the curry paste – place all of the ingredients in a food processor or blender and process into a smooth paste.
2. Heat the oil in a large pan, add the garlic and cook over low heat until golden. Add the curry paste and stir fry with the garlic for 30 seconds more.
3. Add the chicken pieces to the pan and stir until all is thoroughly coated with the paste. Stir in the fish sauce and chicken stock with the sugar and cook 2 minutes more.
4. Add the lemongrass and lime kaffir leaves, reduce the heat and simmer for 10 more minutes. Add more stock if mixture becomes too dry.
5. Remove the lemongrass and spoon into dishes. Garnish with additional peanuts, kaffir lime leaf and cilantro. You may also serve with steamed jasmine rice.
Chef’s Cooking Corner
June & July New MembersMr. Noriaki AraiProf. Paul AsimowMr. Paul BalogaMr. Ryan BayfieldProf. Asantha CoorayMrs. Chitralekha DasguptaMr. Andre de Castro da SilvaDr. Mario EnriqueDr. Daniel EricksonMrs. Jen FoxMr. Marc GoettelMr. Michael GoreDr. Sarath GunapalaMr. Florian HofmannMr. Daniel HurleyMr. Phillip Jahelka
Mr. Peter JonesDr. Petros KoumoutsakosMr. K. Brian LoMr. James LodmanMs. Monica MartinDr. Jonathan MihalyMr. John OddenMr. Alexander PlaceMr. Rex RidenoureDr. Luke RobertsMr. Xiaozhou RuanDr. Tanya SchlusserMr. Juan Andres SilvaMs. Margo SteurbautMs. Sara TompsonDr. Alexander UrbanMs. Hannah YiMs. Wei Zhang
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Family Night
Luau BarbecueMONDAY, AUGUST 15
Seating 5:30 p.m. to 8:00 p.m.$27.50 for adults / $13.75 for children 4-11 yrs.
Complimentary for children 3 yrs. and under
EntreesKalua Pork
Macadamia Mahi MahiGrilled Teriyaki Chicken with Ginger sauce
Aloha Sweet Potatoes Big Island Fried RiceLomi Lomi Salmon
SaladsSesame Cabbage Salad
Macaroni SaladSpinach Strawberry Salad
Tropical Fruit DisplayBanana Bread
Hawaiian Bread
DessertsCoconut Sorbet
Lillikoi Ice CreamHawaiian Banana Pie
Chocolate Macadamia CakeHaupia
Mango Cheesecake
Kids MenuCorn Dogs
Mini HamburgersMacaroni and Cheese
Curly Fries
Seafood & Crab Crack
FRIDAY, SEPTEMBER 9
5:30 p.m. – 8:30 p.m. Seating every half hour $69.00 Adult / $30.00 Children 4 to 11 yearscomplimentary for children 3 years and under
Seafood Cocktail Squid, octopus, shrimp, bay scallops
Corn and Oyster Chowder
Oysters on the Half Shell
Oak Roasted Salmon
Tuna Poke
Scallop Aguachile
Sushi and Sashimi
Mixed Summer Green Salad
Watermelon and Arugula Salad with pepitas, feta, red onions
Fresh Summer Fruits Display
Curried Mussel Salad with Wakame
Cedar Plank Salmon with Maple Mustard Glaze
Beer Battered Cod
Clams Casino
Curried Mussel Salad with Wakame
Seafood Stuffed Piquillo Peppers
Bacon Wrapped Sea Bass with Mascarpone Polenta
Grilled Swordfish with Spinach and Charmoula
Petrale Sole Wrapped Prawns
Spicy Garlic Lemon Shrimp
Steamed King Crab legs
Maryland Style Crabcakes with Remoulade
Seared Scallops and Lobster Vol au Vent
Red Skin Potatoes
Corn on the Cob
Key Lime Mousse Mango, guava, banana ice cream
CALIFORNIA INSTITUTE OF TECHNOLOGYPASADENA, CA 91125
ADDRESS SERVICE REQUESTED
NON-PROFIT ORGU.S. POSTAGE
PAIDPERMIT #583
PASADENA, CA
SEAFOOD & CRAB
CRACK FRIDAY
SEPTEMBER 9
CHEF’S COOKING CLASS
Indian Cuisine SATURDAY
SEPTEMBER 10
INTERNATIONAL NIGHT Barcelona
TUESDAY SEPTEMBER 13
8TH ANNUAL BEER FESTIVAL
RECEPTION FRIDAY,
SEPTEMBER 16
INTERNATIONAL NIGHT Bavaria
TUESDAY SEPTEMBER 27
Coming in September
551 South Hill Avenue, Pasadena, CA 91106http://athenaeum.caltech.edu
Dining Room ScheduleBreakfast
Monday to Friday – 7:00 a.m. to 9:00 a.m.
LunchMonday to Friday – 11:30 a.m. to 1:30 p.m.
DinnerMonday, Tuesday, Thursday, 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 LoungeBar Service
Monday to Thursday: 4:30 p.m. – 10:00 p.m.Food Service
Monday to Wednesday: 5:00 p.m. – 8:45 p.m.Thursday & Friday: Food service available
until 9:00 p.m.
Rath al FrescoBar Service:
Monday – Saturday: 5:00 p.m. – 9:00 p.m.Food Service:
Monday – Thursday: 5:00 p.m. - 8:30 p.m.Friday & Saturday:
Food service available until 9:00 p.m.
Chair, Board of GovernorsGARY LORDEN, Ph.D.Phone: (626) 395-4349Email: [email protected]
Chair, House CommitteePETER DERVAN, Ph.D.Phone: (626) 395-6002Email: [email protected]
General ManagerMARISU JIMENEZ, CCMPhone: (626) 395-8260Email: [email protected]
Executive ChefKEVIN ISACSSON, CECPhone: (626) 395-8293Email: [email protected]
Finance DirectorMEETA BINDRA, CPAPhone: (626)395-8267Email: [email protected]
Director, Food & BeverageJERRY RODRIGUEZPhone: (626) 395-8261Email: [email protected]
Manager, BanquetsDEXTER JEREMIAHPhone: (626) 395-8205Email: [email protected]
Director, Club Events & Special ProjectsVICTORIA HIDALGO, CPCEPhone: (626) 395-8264Email: [email protected]
Manager, Private & Club EventsKATHY WINTERROWDPhone: (626) 395-8206Email: [email protected]
Manager, Private & Club EventsBONNIE WEILERPhone: (626) 395-8263Email: [email protected]
Director, Hotel Operations & MembershipMARGARET McVEY THOMASPhone: (626) 395-8271Email: margaret. [email protected]
Membership & Guest Relations CoordinatorLAURA DENENHOLZPhone: (626) 395-8266Email: laura. [email protected]
Lunch and Dinner Reservations,Special Events Reservations(626) 395-8282
Front Desk & Guest Room ReservationsPhone: (626) 395-8200Fax: (626) 795-0869
Athenaeum Administration and Staff
The Athenaeum