Thanksgiving Eve Buffet

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The buffet will include turkey, seafood, holiday sides, and so much more. (Please see menu on page 5.) WEDNESDAY, NOVEMBER 26 5:30 p.m. 9:00 p.m. seating every half hour $49.

00 for reservations made after NOVEMBER 17 Thanksgiving-To-Go Why spend the day in the kitchen when you can relax with your guests?

If you are not planning a big dinner party, individual turkey and prime rib dinners are available and are perfect for small gathering.

nu and to place an order, visit our website or call (626) 395-8282. WEDNESDAY, NOVEMBER 26 2:00 p.m.

Pick up times every quarter hour HAPPY THANKSGIVING The Athenaeum will be closed on Thursday, November 27 and Friday, November 28 in observance of the Institute s Thanksgiving holiday

Reservations Breakfast, Lunch, Dinner and Special Events http://athenaeum.caltech.

learn the finer points of preparing delicious beef, pork, and chicken dishes.

) SATURDAY, NOVEMBER 8 10:00 a.m. 2:00 p.m. $88.00 per person Children's Holiday Tea & Tree Trimming The joy of the holidays is never more apparent than on the faces of children.

This event is great for the whole family. Dress in your holiday best as the day is the perfect time to capture some wonderful family photos. (Please see menu on page 4.

1 A MONTHLY NEWSLETTER FOR MEMBERS OF THE ATHENAEUM n THE CALIFORNIA INSTITUTE OF TECHNOLOGY November 2014 A Platinum Club of America Thanksgiving Eve Buffet The Athenaeum kitchen is bustling with activity as we prepare for our annual Thanksgiving Eve Buffet. Make your reservations early for this all-you-caneat feast of traditional and contemporary dishes. The buffet will include turkey, seafood, holiday sides, and so much more. (Please see menu on page 5.) WEDNESDAY, NOVEMBER 26 5:30 p.m. 9:00 p.m. seating every half hour $49.50 for adults, $27.50 for children 4-11 yrs. Complimentary for children 3 yrs. and under $55.00 for reservations made after NOVEMBER 17 Thanksgiving-To-Go Why spend the day in the kitchen when you can relax with your guests? Order a Thanksgiving-to-go meal from The Athenaeum to make the holiday preparations simple. If you are not planning a big dinner party, individual turkey and prime rib dinners are available and are perfect for small gathering. To view our to-go menu and to place an order, visit our website or call (626) WEDNESDAY, NOVEMBER 26 2:00 p.m. 5:00 p.m. Pick up times every quarter hour HAPPY THANKSGIVING The Athenaeum will be closed on Thursday, November 27 and Friday, November 28 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 Special Events Hotel Rooms (626) South Hill Avenue Pasadena, CA Chef's Cooking Class Premium Beef, Pork, & Chicken Cuts Chef Kevin invites you back to the Athenaeum kitchen to learn the finer points of preparing delicious beef, pork, and chicken dishes. You will go through all the steps to create each dish before sitting down as a group to enjoy the fruits of your labor. Wine will be served with lunch. (Please see menu on page 5.) SATURDAY, NOVEMBER 8 10:00 a.m. 2:00 p.m. $88.00 per person Children's Holiday 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, a photo with Santa, and a delightful morning tea created just for kids. This event is great for the whole family. Dress in your holiday best as the day is the perfect time to capture some wonderful family photos. (Please see menu on page 4.) SATURDAY, DECEMBER 6 9:00 a.m. Activities & Santa / 10:00 a.m. Storytelling 10:30 a.m. Children s Tea / $29.50 per person Beaujolais Nouveau Prix Fixe Le Beaujolais nouveau est arrivé! Celebrate the arrival of new Beaujolais wines with us on Beaujolais Nouveau Day, the third Thursday in November, with a special Prix Fixe dinner. Our regular Prix Fixe menu will be unavailable this evening. (Please see menu on page 5.) THURSDAY, NOVEMBER 20 5:30 p.m. 8:30 p.m. seating every fifteen minutes $34.00 per person without wine, extra $16.50 per person with 3 oz. wine pour for each course. Gloria Ferrer Winemaker Dinner The Athenaeum proudly presents an evening of great still and sparkling wines by Wine & Spirits magazine's 2013 Winery of Year, Gloria Ferrer, paired with culinary creations by Chef Kevin Isacsson. Home to 335 acres of Pinot Noir and Chardonnay vines, Gloria Ferrer is the first sparkling wine house in California's renowned Carneros region in Sonoma County. No stranger to awards and accolades, Gloria Ferrer has received over 400 gold medals and over 40 outstanding 90+ point ratings in the past five years. Please view menu on our website. FRIDAY, DECEMBER 5 6:30 p.m. Reception / 7:00 p.m. Dinner $95.00 per person

Employee of the Month September 2014 JESUS DE LA TORRE Our September Employee of the Month is Jesus De La Torre.

Jesus was initially attracted to working at the Athenaeum because it exposed him to a variety of new people and new experiences.

He currently works as Lead Server during our breakfast and lunch service.

2 Employee of the Month September 2014 JESUS DE LA TORRE Our September Employee of the Month is Jesus De La Torre. Jesus has working for the Athenaeum for almost 16 years and has been honored numerous times as our Employee of the Month. Jesus was initially attracted to working at the Athenaeum because it exposed him to a variety of new people and new experiences. Like many of our servers, Jesus first started out as a busboy before transitioning to kitchen expediter, bringing food out of the kitchen to the servers, before ultimately being promoted to server. He currently works as Lead Server during our breakfast and lunch service. As Lead Server, Jesus is responsible for managing and directing his fellow servers in addition to serving tables in his section. His favorite part about his job is that by doing his job well, he is able to make people happy. Jesus winning attitude and dedication to providing excellent service make him the best choice for Employee of the Month! When not working, Jesus spends the majority of his free time dining out and seeing movies with his three children; Jessica (19), Bianca (16), and Jesus Manuel (13). He also enjoys watching sports, particularly Guadalajara soccer team Atlas. Congratulations Jesus on a job well done! 2 (Marisu s Message Corner) THE ATHENAEUM EMPLOYEES ANNUAL HOLIDAY FUND It s holiday time again! At this time, Athenaeum members will have already received a letter for The Athenaeum Employees Holiday 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 Holiday 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 Holiday 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. The Fund includes both the employees who are highly visible and those who are behind the scenes. An important portion of the employees annual earnings comes from this fund. If you have any questions, please contact Marisu Jimenez at marisu.jimenez@caltech.edu for further information. Thank you in advance for your generosity. Our lunch and dinner Fall menus were rolled out in mid-october. Already a lunch favorite is the grilled chicken paillard salad with walnut pesto, marinated shaved vegetables, radicchio, endive and parmesan along with the shrimp ceviche served with avocado, tomatoes, jicama, lime juice, fresh made corn tostada. If you would like to have a sandwich, my favorites are the brie and apple panini and the grilled rosemary lamb wrap. Want a more hearty meal for the day, try the mac n cheese by itself or with pancetta and pulled chicken or my favorite, the stout braised beef short rib (that meat is just ready to melt in your mouth!) The best way to celebrate your day is to dine at the club for dinner. Start with an appetizer. I recommend the duck and chanterelles with duck egg, garlic, thyme, chive and grilled bread which is simply delicious and light. Another light but delightful selection is the figs, beets and pears with sheep s milk ricotta, celery leaves, balsamic rosemary vinaigrette and oat crisp. You can have a light meal if you order one of these appetizers and combine it with the French onion soup gratinee. Don t forget the main course. The roast venison loin is a perfect fall entrée or something light would be the pan fried stuffed sea bream. Selecting what to eat is a most difficult decision, but rest assured that whatever you choose, Chef Kevin and his crew will not disappoint. As we start getting busy for the holidays, we strongly recommend making your lunch and dinner reservations in advance. Remember that reservations may be made at any time on the club s website You simply have to log into the member portal to make your reservation. Or, the old-fashioned way is to call (626) November is the month of giving thanks for all the blessings that come our way. On behalf of the Board of Governors, the House Committee, and the Athenaeum staff, I would like to express our gratitude and appreciation to all members, for your continued participation, involvement and generosity. 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 DECEMBER RESERVATIONS With the holiday season just around the corner, please note that the Athenaeum becomes very busy during the month of December. Lunch is especially crowded and tends to sell out completely most days. Please make your reservations for holiday dining and events early so we will be able to accommodate your party.

3 November 2014 SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY 1 Mr. Alex Ball Mr. Justin Belicki Ms. Valerie Bennett International Night: Argentina Churrasco $ $ International Night: Portugal $ / Mr. Thomas Bohdanowicz Mr. Aidan Chatwin-Davies Prof. Michael Collins Ms. Ioana Craiciu Ms. Alysha De Souza Ms. Monica Enlow Ms. Katherine Fahnestock Ms. Catherine Fontenette Dr. Betar Gallant Prof. Emmanuel Gdoutos Mr. Alexander Hartz Dr. Christopher Hayward Ms. Parul Kudtarkar Dr. Felix Landerer Mr. Andrew Liang New Members Ms. Sara Lippincott Ms. Elizabeth Lunny Mr. Utkarsh Mital Prof. Hyungsik Moon Mr. Eric Pelz Mr. Carlos Portela Galindo Mr. S. Murray Sherman Mr. Eugene Sun Mr. Jim Tao Ms. Zeynep Turan Mr. Jean-Christophe Veilleux Ms. Melissa Wang Mr. Frank Weyer Ms. Alexandra Wheeler Ms. Alice Wong Mr. Stephen Wu Mr. Michael Yurko Thanksgiving Eve Buffet Thanksgiving-To-Go $ $6.95 Philly Cheese Steak Night $6.95 Philly Cheese Steak Night Special Beaujolais Nouveau Prix Fixe $6.95 Philly Cheese Steak Night $6.95 Pizza Night $6.95 Pizza Night $6.95 Pizza Night Athenaeum Closed Institute Holiday Caltech Architectural Tour Service A Special Service of the Caltech Women s Club THURSDAY, NOVEMBER 20, 10:30 A.M. Chef s Cooking Class: Premium Beef, Pork, and Chicken Cuts The Caltech Women s Club welcomes you to join them for their monthly architectural tours of the campus. Tours last approximately 1 1/2 to 2 hours and are open to the public. For more information, contact Jame Muro in the Office of Communications at (626) Caltech Playreaders: Theater of the Imagination 64th Season: Indiscretions The Playreaders perform simply staged script-in-hand readings before an audience of Caltech/JPL friends, meeting six times during the academic year. All members of the Caltech/JPL community are cordially invited. No reservations are needed for the reading, but if you plan to dine at The Athenaeum beforehand (reservations requested at 626/ ), you are most welcome to join the Playreaders Table which is seated promptly at 6:00 p.m. to make the 8:00 p.m. curtain time. Tuesday, November 4, 2014, 8:00 p.m. Athenaeum Hall of Associates An American Daughter, by Wendy Wasserstein Directed and Introduced by John Davidson

Children s Holiday Tea & Tree Trimming SATURDAY, DECEMBER 6 9:00 a.m. Activities & Santa / 10:00 a.m. Storytelling 10:30 a.m. Children s Tea / $29.

Jam, Lemon Curd, & Crème Fraîche Adult Sandwiches Cucumber Mustard Salad Cucumber Watercress Smoked Salmon with Dilled Mascarpone

Ham and Cheese Triangle Fresh Roasted Turkey and Lettuce on Mini Brioche Vegetable Crudite Shot Dessert Buffet Mini Cupcake Fresh Fruit

00 per person Argentinian Churrasco MONDAY, NOVEMBER 3 Shrimp Empanada Marinated eggplant salad Picanha (beef sirloin), Chicken, or Leg

NOVEMBER 17 Caldo Verde A soup of chicken broth, kale, potatoes and garbanzos Carne de Porco à Alentejana Pork, clams, tomato, garlic

Juice, Cranberry Juice, Hot Apple Cider Assorted Danish, Scones and Muffins Display of Fresh Seasonal Fruit Lemon Ricotta Pancakes with

4 Children s Holiday Tea & Tree Trimming SATURDAY, DECEMBER 6 9:00 a.m. Activities & Santa / 10:00 a.m. Storytelling 10:30 a.m. Children s Tea / $29.50 per person Assorted Teas, Hot Chocolate, & Apple Cider Scones Cinnamon Ginger Cherry Pecan Orange Cranberry served with Raspberry Jam, Lemon Curd, & Crème Fraîche Adult Sandwiches Cucumber Mustard Salad Cucumber Watercress Smoked Salmon with Dilled Mascarpone Apple, Walnut, and Goat Cheese Prosciutto, Fig Jam, and Pear Cranberry Walnut Chicken Salad Children s Sandwiches Crispy Apple Butter Ham and Cheese Triangle Fresh Roasted Turkey and Lettuce on Mini Brioche Vegetable Crudite Shot Dessert Buffet Mini Cupcake Fresh Fruit Holiday Cookie Fresh Berry Tuile Cup International Nights 5:30 p.m. 8:30 p.m. seating every half hour $34.00 per person Argentinian Churrasco MONDAY, NOVEMBER 3 Shrimp Empanada Marinated eggplant salad Picanha (beef sirloin), Chicken, or Leg of Lamb Chile mashed potatoes, lentil stew Panquetes de Dulce de Leche Crepes rolled with caramel and fresh berries g Portugal MONDAY, NOVEMBER 17 Caldo Verde A soup of chicken broth, kale, potatoes and garbanzos Carne de Porco à Alentejana Pork, clams, tomato, garlic Pasteis de Nata Vanilla custard tart with fresh berries Escoffier Dinner Holiday Breakfast Buffet Menu TUESDAYS, DECEMBER 9-23 Orange Juice, Cranberry Juice, Hot Apple Cider Assorted Danish, Scones and Muffins Display of Fresh Seasonal Fruit Lemon Ricotta Pancakes with Fresh Berries and Vanilla Syrup Applewood Smoked Bacon Grilled Linguica Sausage Beef Brisket Hash and Eggs with Sauce Choron Spinach, Artichoke and Gruyere Quiche 4

Thanksgiving Eve Buffet WEDNESDAY, NOVEMBER 26 5:30 p.m. 9:00 p.m. seating every half hour $49.50 Adults / $27.

00 ENTRÉES & SIDES Roast Free Range Turkey with Caramelized Apple Gravy Sausage Stuffing with Celery and Sage Cranberry Orange Chutney with Candied Ginger Roast Prime Rib with Rosemary Jus and

Shallots Roasted Brussel Sprouts with Golden Raisins and Pancetta Butternut Squash, Apple, & Goat Cheese Bisque Autumn Bread Display Kale and Quinoa Salad with Pomegranate, Dried Fruit, Almonds &

5 Thanksgiving Eve Buffet WEDNESDAY, NOVEMBER 26 5:30 p.m. 9:00 p.m. seating every half hour $49.50 Adults / $27.50 Children (4-11 years) Children 3 years & under are complimentary Reservations after November 17 are $55.00 ENTRÉES & SIDES Roast Free Range Turkey with Caramelized Apple Gravy Sausage Stuffing with Celery and Sage Cranberry Orange Chutney with Candied Ginger Roast Prime Rib with Rosemary Jus and Horseradish Sauce Yorkshire Pudding Stuffed Sole with Sweet Shrimp and Lobster Sauce Olive Oil Roasted Garlic Mashed Potatoes Sweet Potatoes with Maple Sugar Glaze Blue Lake Green Beans with Roasted Shallots Roasted Brussel Sprouts with Golden Raisins and Pancetta Butternut Squash, Apple, & Goat Cheese Bisque Autumn Bread Display Kale and Quinoa Salad with Pomegranate, Dried Fruit, Almonds & Balsamic Dijon Vinaigrette Wheatberry Salad with Dried Cranberries, Apples and Arugula Plum and Grape Waldorf Salad Seasonal Fresh and Dried Fruit Display Asian Rice Noodle Salad Fingerling Potato Salad with Roasted Peppers SEAFOOD SELECTIONS Shrimp Cocktail Alaskan King Crab Legs Oysters on the Half Shell Oak Roasted Smoked Salmon Sushi DESSERT Pumpkin, Rustic Apple and Chocolate Pecan Pie New Orleans Bread Pudding with Bourbon Caramel Gourmet Mini Pastries Chocolate Grand Marnier Cake Brandied Persimmon Pudding Espresso Crème Brûlée Indian Pudding with Dried Cranberries Maple Cheesecake with Roasted Pears CHEF S COOKING CLASS: Premium Beef, Pork, and Chicken Cuts SATURDAY, NOVEMBER 8 10:00 a.m. 2:00 p.m. class begins promptly $88.00 per person MEATS Prime New York Steak Cote du Boeuf-Bone-in Beef Rib Chop Dry Aged Porterhouse Steak Prime T-Bone Steak Choice Filet Mignon Naturally Raised Berkshire Pork Chop Mary s Chicken SIDES Twice Baked Potatoes Roasted Mushrooms with Herbs and Garlic Grilled Asparagus Yorkshire Pudding SAUCES & RUBS Bordelaise Sauce Béarnaise Sauce Horseradish Cream Chimichurri Porcini Rub Please wear comfortable clothes and closed-toe shoes; hair should be tied back. Recipe booklets will be provided. Beaujolais Nouveau THURSDAY, NOVEMBER 20 5:30 p.m. 8:30 p.m. seating every fifteen minutes $34.00 per person without wine, extra $16.50 per person with 3 oz. wine pour for each course. Sea Bass and Autumn Truffles in Pappillote Smoked potato gnocchi and tomato confit Beurre Rouge Poached Beef Tenderloin Worcestershire streusel, potato apple hash and stuffed zucchini Warm Apple Pithivier Cinnamon sabayon and vanilla bean ice cream 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 Holiday Décor DEBUTS ON MONDAY, DECEMBER 1 Holiday Afternoon Tea MONDAYS & TUESDAYS, DECEMBER 1-16 Sparkling Wine Dinner FRIDAY DECEMBER 5 Children s Holiday Tea & Tree Trimming SATURDAY, DECEMBER 6 Holiday Brunch SUNDAY, DECEMBER 7 Holiday Breakfast Buffet TUESDAYS, DECEMBER 9, 16, & 23 Holiday Gala Dinners THURSDAY - SATURDAY, DECEMBER 11, 12, & 13 Holiday Buffet WEDNESDAY- SATURDAY, DECEMBER Complimentary Eggnog AVAILABLE AT LUNCH ON MONDAY & TUESDAY, DECEMBER 22 & 23 Institute Holiday Athenaeum Closed WEDNESDAY, DECEMBER 24 THROUGH FRIDAY, JANUARY 2 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 Director, Fiscal Operations KAREN HARMON, CPA Phone: (626) karen.harmon@caltech.edu Director, Food & Beverage JERRY RODRIGUEZ Phone: (626) jerry.rodriguez@caltech.edu Assistant Director, Food & Beverage MURILLO MIRANDA, JR. Phone: (626) murillo.miranda@caltech.edu Manager, Club Dining DEXTER JEREMIAH Phone: (626) dexter.jeremiah@caltech.edu Director, Private & Club Events VICTORIA HIDALGO, CPCE Phone: (626) victoria.hidalgo@caltech.edu Manager, Private & Club Events MILKO RIVERA Phone: (626) milko.rivera@caltech.edu Manager, Private & Club Events BONNIE WEILER Phone: (626) bonnie.weiler@caltech.edu Director, Hotel Operations & Membership MARGARET McVEY THOMAS Phone: (626) margaret.thomas@caltech.edu Membership & Guest Relations Coordinator LAURA DENENHOLZ Phone: (626) laura.denenholz@caltech.edu Lunch and Dinner Reservations, Special Events Reservations (626) Front Desk & Guest Room Reservations Phone: (626) Fax: (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 Tuesday, Thursday, Friday 5:30 p.m. to 9:00 p.m. Closed Mondays for a la carte dinner. Every Wednesday Evening 5:30 p.m. to 9:00 p.m. (Non-beef options are always available) Hayman Lounge Bar Service Monday to Friday 4:30 p.m. to 10:00 p.m. Food Service Monday to Friday 5:00 p.m. to 9:00 p.m. Bar Service Monday to Thursday 4:30 p.m. to 9:00 p.m. Friday: bar service available until 10:00 p.m. 551 South Hill Avenue, Pasadena, CA Food Service Monday to Wednesday 5:00 p.m. to 8:45 p.m. Thursday-Friday: food service available until 9:00 p.m

Seafood & Crab Crack. Chef s Cooking Class. Indian Cuisine

Seafood & Crab Crack. Chef s Cooking Class. Indian Cuisine The Update Monday Night Dinner 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.