The Update. Thanksgiving-To-Go. Escoffier Dinner. Children s Holiday Tea & Tree Trimming. Thanksgiving Eve Buffet NOVEMBER 2018

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1 The Update The Athenaeum NOVEMBER 2018 A MONTHLY NEWSLETTER FOR MEMBERS OF THE ATHENAEUM THE CALIFORNIA INSTITUTE OF TECHNOLOGY Happy Thanksgiving! The Athenaeum will be closed on Thursday, November 22, and Friday, November 23, in observance of the Institute s Thanksgiving holiday weekend. Complimentary breakfast will be available for hotel guests only. All dining outlets will be closed through the weekend. Reservations Breakfast, Lunch, Dinner and Club Events athenaeum.caltech.edu (626) Hotel Rooms (626) South Hill Avenue Pasadena, CA Escoffier Dinner Escoffier, the legendary figure among chefs and gourmets and one of the most important leaders in the development of modern French cuisine, is the inspiration for Chef Kevin Isacsson s dinner. Escoffier taught the world the roots of all French cooking and Chef Isacsson will bring us all back to the glory days of that French cuisine on Friday, November 9. Treat yourself to an exquisite dinner paired with French wines selected to enhance each course. (Please see menu on page 4.) FRIDAY, NOVEMBER 9 6:30 p.m. Reception 7:00 p.m. Dinner $ per person Thanksgiving Eve The Athenaeum kitchen will be bustling with activity as we prepare for our annual Thanksgiving Eve. Make your reservations early for this all-you-can-eat feast of traditional and contemporary dishes. The buffet will include turkey, seafood, holiday sides, and so much more. (Please see menu on page 4.) WEDNESDAY, NOVEMBER 21 5:30 p.m. 8:30 p.m., seating every half hour $65.00 for adults, $31.00 for children 4 11 yrs. Complimentary for children 3 yrs. and under $70.00/$33.00 for reservations made after November 14 Thanksgiving-To-Go Why spend the day in the kitchen when you can relax with your guests? Order a Thanksgiving Day meal from The Athenaeum, prepare an elegant table setting and enjoy all of the family festivities. If you are not planning a big to do, individual turkey and prime rib dinners are perfect for a more intimate setting. To view our togo menu and to place an order, visit our website or call (626) WEDNESDAY, NOVEMBER 21 2:00 p.m. 5:00 p.m. Pick-up times every quarter hour Children s Tea & Tree Trimming The joy of the holidays is never more apparent than on the faces of children. The excitement of the holiday season begins with fun activities and crafts, traditional tree trimming, personal time with Santa, and a delightful morning tea designed just for kids. This event is great for the whole family. Dress in your holiday best as the day will be sure to capture some wonderful family photos. (Please see menu on page 5.) SATURDAY, DECEMBER 1 9:00 a.m. Crafts 10:00 a.m. Storytelling 10:30 a.m. Tea $35.00 per person $10.00 per child, ages 1 3

2 Employee of the Month September 2018 ALEX SCHENKEL Alex is our Lead Guest Relations Coordinator and is a valued member of The Athenaeum Hotel s Front Desk team. Alex has lived and traveled all over the world and he enjoys working at The Athenaeum where he can meet and interact with our international members and guests. He is very gracious with our guests and his calm and gracious demeanor is a true strong point. Combined with his excellent customer service skills, it is easy to see why he is a second-time Employee of the Month. Outside of work, Alex s hobbies include playing the guitar and piano, writing and performing music, enjoying a good scotch, and learning computer programming. Alex's immediate family all live in the area and enjoy the occasional Beer Dinner and Scotch Tasting. Congratulations, Alex, on a job well done! New Members Mr. Igor Andreoni Mr. Jason Cohen Dr. Anna Cushing Ms. Charlotte Flanagan Dr. Suoqing Ji Dr. Pei Lee Mr. Stephen Ma Mr. Steven Minas Prof. Gabriel Motzkin Mr. Prashanth Pandian Ms. Pegah Pashai Mr. Gregory Rolette Ms. Carol Silberstein Prof. Laurent Stainier Dr. Hidehiro Suematsu Prof. Naomi Tadmor Mr. Kevin Taylor Prof. Lu Wei Mr. Billy Zane Dr. Gary Zimmerman 2 (Marisu s Message Corner) Thanksgiving and the s Some members have asked if we could keep the Rath al Fresco open all year. We wish we could. The shorter days and the chill that envelops the outdoors when the sun sets earlier, however, would not be the ideal setting for sitting outdoors. We said good-bye to the Rath al Fresco late in October and eagerly await for spring when we dine al fresco again. Thanksgiving, one of my favorite holidays, is the big event in November. It is time for families to come together, celebrate and be thankful for all the blessings. Let us do all the work for you during this Thanksgiving holiday. Order your turkey with all the fixings and enjoy Thanksgiving dinner with family and friends instead of spending time in the kitchen. You can pick up your Thanksgiving dinner to-go on Wednesday, November 21 from 2pm 5pm at the club. And while you wait, have a drink on us! In December, we will be tenting the Rath al Fresco grounds, just like we did last year. The interior of the tent will be decorated for the holidays and is available for holiday parties. Call anyone from our Private Events team to ask about the space. They can be reached at (626) With the holidays just around the corner, we ask our members to be more mindful of the club s dress code in the Main Dining Room in the evenings. The dress code is outlined in our website: If you have any questions, please call or send me an . We strongly recommend that you make your lunch and dinner reservations in advance, at least 48 hours or even earlier during the holidays. While we want to and try our best to accommodate every member, there are limits to the number we are able to seat at any given time, so it is best to make your reservation early and in advance. On behalf of the Board of Governors, the House Committee, and the Athenaeum staff, I would like to express our appreciation and gratitude to all members for your continued generosity, membership, and participation. It is always our pleasure to be of service. I look forward to seeing you all at The Athenaeum. Please drop by my office when you are next at the club. Marisu Jimenez General Manager

3 November 2018 SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY OCT NOV International Night Spanish Tapas Escoffier Dinner Chef s Cooking Class Traditional Fare with a Flair International Night Lebanon Athenaeum Closed Institute DEC 1 Thanksgiving To-Go Thanksgiving Eve Children s Tea & Tree Trımming The Athenaeum Employees Annual Fund It s holiday time again! At this time, Athenaeum members will receive a letter for The Athenaeum Employees Fund. Contribution to this fund is voluntary. Traditionally, members contribute between 10 to 20 percent of their total expenses for the year or any amount they wish to give. The Athenaeum Employees Fund is an annual tradition by which the club s members are able to express their appreciation to the club s staff, as The Athenaeum is a non-tipping club. After the Fund donations are collected, the total is distributed among all non-exempt Athenaeum employees in amounts based on job performance, years of service and hours worked. Fund contributions need to be noted specifically as such, differentiating them from payments, to be applied correctly. If you have any questions, please contact Marisu Jimenez at marisu.jimenez@caltech.edu for further information. Thank you in advance for your generosity. Request for Teacups & Saucers We would like to thank Mr. Jeff DeMatei, in memory of Barbara, for his generous donation to The Athenaeum s tea service. The Athenaeum gratefully accepts fine china teacups, saucers, and tea service items; we extend an invitation to members who wish to contribute to the eclectic beauty of the club s collection. China may be mismatched or incomplete, but must be in good condition, with no chips. If you have any questions, please call Valinda Richardson at (626) Your generosity is greatly appreciated. 3

4 Escoffier Dinner 2018 FRIDAY, NOVEMBER 9 6:30 p.m. Reception 7:00 p.m. Dinner $ per person Hors d Oeuvres Blinis with Caviar Oysters Mignonette Foie Gras Torchon Dinner Menu Pan Seared Diver Scallops sweetbread ravioli, lobster sauce, herb purée Truffled Soup en Croute tender beef, wild mushrooms, vegetables, bouillion Duck Breast a l Orange baby beets, marble potatoes, spinach, orange glace Duo of Lamb celeriac purée, port glazed onions, tarragon, foie gras sauce Pumpkin Chiboust pumpkin curd, orange crème anglaise, cranberry ice cream, goat cheesecake CHEF S COOKING CLASS Traditional Fare with a Flair SATURDAY, NOVEMBER 17 10:00 a.m. 2:00 p.m. Registration at 10:00 a.m. Class starts promptly at 10:15 a.m. $99.00 per person Chef Kevin welcomes you back into The Athenaeum kitchen for an afternoon of education that will hone your culinary skills. Chef s Cooking Classes provide informative, hands-on preparation and cooking lessons, followed by a class luncheon with instructional recipe booklets to take home. Brie en Croute with Cranberry and Apples Cranberry Ginger Chutney Roasted Butternut Squash Apple Goat Cheese Bisque Roast Free Range Turkey with Pan Herb Gravy Rosemary Pesto Turkey Roulade with Salsa Verde Autumn Squash and Potato Tian Candied Sweet Potatoes with Meringue Roast Brussel Sprouts with Pancetta Trifle Roast Free Range Turkey with Sage Turkey Gravy Fennel Chestnut Stuffing Cranberry Orange Chutney with Candied Ginger Roast with Natural Jus and Horseradish Sauce Yorkshire Pudding Pan Seared Salmon with Lemon Beurre Blanc and Roasted Cherry Tomatoes Olive Oil Roasted Garlic Mashed Potatoes Sweet Potato Gratin Blue Lake Green Beans with Balsamic Onions Corn Pudding Braised Red Cabbage with Apples Roast Brussel Sprouts with Pancetta Thanksgiving Eve Menu 2018 WEDNESDAY, NOVEMBER 21 Butternut Squash, Apple and Goat Cheese Bisque Autumn Bread Display Salad with Radicchio, Dried Cranberries, Frisée, Grape Tomatoes, Olives, Pickled Cauliflower, Apple Honey Vinaigrette Mandarin Chicken Salad, Snow Peas, Napa Cabbage, Spicy Ginger Mustard Dressing Classic Caesar Salad Miso Marinated Portobello Mushrooms Pomegranate Persimmon Salad with Goat Cheese and Spinach Seasonal Fresh and Dried Fruit Display Pear, Walnut and Bleu Cheese with Bibb Lettuce Warm Bean Salad with Bacon Vinaigrette Artisan Cheese Display Shrimp Cocktail Alaskan King Crab Legs Oysters on the Half Shell Cambridge Smoked Salmon and Trout with Condiments Sushi Pumpkin, Rustic Apple and Pecan Pie Old Fashioned Apple Crisp Gourmet Mini Pastries Chocolate Raspberry Torte Maple Pumpkin Pot de Crème Maple Cheesecake with Roasted Pears Pumpkin Spice Bread Pudding with Caramel Mini Cup Desserts Chocolate Break 4

5 International Nights LEBANON International Nights are the perfect way to explore the culinary world without leaving town. Join us for these special dining experiences. International prix fixe dinners are available in addition to our á la carte dinner. 5:30 p.m. 8:30 p.m., seating every half hour $42.00 per person Spanish Tapas MONDAY, NOVEMBER 5 MONDAY, NOVEMBER 19 Yellow Tomato Gazpacho with picos, jamon, avocado and cabécou Hummus with Toasted Pita Meat and Cheese Pie Olives and Eggplant Salad Tabbouleh Patatas Bravas con Chorizo Grilled Octopus with Squid Ink Risotto Chicken, Kebab Kafta & Lamb with Pumpkin Kibbe Churros with Chocolate Sauce Katayef raised pancakes with cream and apricot filling Childrens Christmas Tea Parking SATURDAY, DECEMBER 1 While visiting The Athenaeum from December 1 through December 21, The Athenaeum will institute a system of paid valet parking for our private lot. We hope our members will understand that this charge for December only is mandated due to increasing costs and demand. The parking fee may be paid in cash or billed to the member s account. 9:00 a.m. Crafts, tree trimming & photos with Santa 10:00 a.m. Storytelling 10:30 a.m. Tea $35.00 per person, $10.00 per child (ages 1 3) Assorted Teas Hot Chocolate Apple Cider Scones Cinnamon Ginger Cherry Pecan Cranberry Orange Served with Raspberry Jam Lemon Curd Crème Fraiche Adults Dining and Event Reservations Tomato, Mozzarella and Pesto Smoked Salmon, Dilled Mascarpone and Caviar Roulade Apple, Walnut and Goat Cheese Roast Beef and Horseradish Yorkshire Chicken Apricot Profiterole Tossed Seasonal Greens with Shaved Vegetables With the holidays fast approaching, we kindly request and recommend that members make their reservations well in advance. This helps us staff the dining room efficiently and effectively to provide the timely and exceptional service that you expect from The Athenaeum. Please also remember the 72-hour cancellation policy* for club events. When events are at capacity, we have had to turn away members and their guests. Please call (626) to make your reservations. * Gala Dinners require a 30-day cancellation. Kids Sandwiches Egg Salad Sandwich Tuna Mini Wrap with Tomato Fresh Roasted Turkey and Lettuce on Mini Brioche Fruit Crudite Dessert Mini Cupcakes Fresh Fruit Cookies Fresh Berry Chocolate Mousse Tuile Cups Cream Puff Swans and Chocolate Eclairs 5

6 CALIFORNIA INSTITUTE OF TECHNOLOGY PASADENA, CA ADDRESS SERVICE REQUESTED NON-PROFIT ORG U.S. POSTAGE PAID PERMIT #583 PASADENA, CA Coming in December Children s Tea & Tree Trimming SATURDAY, DECEMBER 1 Afternoon Tea MONDAYS & TUESDAYS, DEC. 3, 4, 10, 11, 17, 18 Sparkling Wine Dinner FRIDAY, DECEMBER 7 Brunch SUNDAY, DECEMBER 9 Breakfast TUESDAYS, DEC. 4, 11, 18 Gala Dinners THURSDAY SATURDAY, DECEMBER 13, 14, 15 s DECEMBER 5, 12, 19, 20, 21 Complimentary Eggnog Available at Lunch THURSDAY & FRIDAY, DECEMBER 20 & 21 Institute Athenaeum Closed - FRIDAY, DECEMBER 21 FOLLOWING DINNER SERVICE THROUGH TUESDAY, JANUARY 1 Athenaeum Administration and Staff Chair, Board of Governors GARY LORDEN, Ph.D. Phone: (626) glorden@caltech.edu Chair, House Committee PETER DERVAN, Ph.D. Phone: (626) dervan@caltech.edu General Manager MARISU JIMENEZ, CCM Phone: (626) marisu.jimenez@caltech.edu Executive Chef KEVIN ISACSSON, CEC Phone: (626) kevin.isacsson@caltech.edu Finance Director MEETA BINDRA, CPA Phone: (626) meeta.bindra@caltech.edu Director, Food & Beverage JERRY RODRIGUEZ Phone: (626) jerry.rodriguez@caltech.edu Manager, Banquets DEXTER JEREMIAH Phone: (626) dexter.jeremiah@caltech.edu Director, Private and Club Events DEBBIE IGNA Phone: (626) digna@caltech.edu Manager, Private & Club Events KATHY WINTERROWD Phone: (626) kathy.winterrowd@caltech.edu Manager, Private & Club Events BONNIE WEILER Phone: (626) bweiler@caltech.edu The Athenaeum 551 South Hill Avenue, Pasadena, CA Director, Hotel Operations & Membership MARGARET McVEY THOMAS, CCM Phone: (626) margaret.thomas@caltech.edu Membership & Guest Relations Coordinator SUSAN WANG Phone: (626) susanw@caltech.edu Front Desk & Guest Room Reservations Phone: (626) Fax: (626) Lunch and Dinner Reservations, Special Events Reservations Phone: (626) The Pavilion Lunch Grab & Go, Deliveries Phone: (626) Dining Room Schedule Breakfast Monday to Friday 7:00 a.m. to 9:00 a.m. Lunch Monday to Friday 11:30 a.m. to 1:30 p.m. Dinner Mondays, Tuesdays, Thursdays, and Fridays 5:30 p.m. to 8:30 p.m. Every Wednesday Evening 5:30 p.m. to 8:30 p.m. (Non-beef options are always available) Hayman Lounge Bar Service: Monday Friday: 4:30 p.m. to 10:00 p.m. Food Service: Monday Thursday: 5:00 p.m. to 8:45 p.m. Friday food service available until 9:00 p.m. Rathskeller Bar Service: Monday Thursday, 4:30 p.m. to 9:00 p.m. Friday, bar service until 10:00 p.m. Food Service: Monday-Thursday: 5:00 p.m. to 8:45 p.m. Friday, food service until 9:00 p.m. The Pavilion Lunch Grab & Go Monday Friday, 11:30 a.m. to 1:30 p.m.