Return to the Rathskeller MONDAY, OCTOBER 10 MONDAY FRIDAY 4:30 p.m. 9:00 p.m. (until 10:00 p.m. on Fridays)

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on Fridays) As the temperatures begin to drop and the sun sets a little sooner, a great, casual, evening atmosphere can still be found at

Our underground hotspot is unveiling a new menu you ll love, daily specials to anticipate, entertaining camaraderie, and sports games on

edu Final Week of Rath Al Fresco October 3 October 7, 5:00 p.m.

Enjoy the cocktail and entrée dish which has become your regular" summer favorite before it s gone until next year!

kin Carving Contest Please stop by and cast your vote: Friday, October 28th 10:00 a.m.

in the Athenaeum foyer International Nights Back to Mondays International Nights are the perfect way to explore the culinary world

International prix-fixe dinners are available in additional to à la carte dinner. See menus on page 5.

00 per person Chef s Cooking Class The Mother Sauces Chef Kevin is at it again and wants to see to it that your home cooking is complete!

1 A MONTHLY NEWSLETTER FOR MEMBERS OF THE ATHENAEUM n THE CALIFORNIA INSTITUTE OF TECHNOLOGY OCTOBER 2011 A Platinum Club of America Happy Halloween! Return to the Rathskeller MONDAY, OCTOBER 10 MONDAY FRIDAY 4:30 p.m. 9:00 p.m. (until 10:00 p.m. on Fridays) As the temperatures begin to drop and the sun sets a little sooner, a great, casual, evening atmosphere can still be found at The Athenaeum. The Rathskeller reopens for another school season of nightly fun and tasty values. Our underground hotspot is unveiling a new menu you ll love, daily specials to anticipate, entertaining camaraderie, and sports games on the big screen. Visit our website to see the full menu, Final Week of Rath Al Fresco October 3 October 7, 5:00 p.m. 9:00 p.m. Come out and enjoy the last week of warm weather as we prepare to wind down the summer Rath Al Fresco season. Enjoy the cocktail and entrée dish which has become your regular" summer favorite before it s gone until next year! 15th Annual Pumpkin Carving Contest Please stop by and cast your vote: Friday, October 28th 10:00 a.m. to 1:30 p.m. in the Athenaeum foyer International Nights Back to Mondays 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 additional to à la carte dinner. See menus on page 5. MONDAY, OCTOBER 10 Corsica MONDAY, OCTOBER 24 Brazil $25.00 per person Chef s Cooking Class The Mother Sauces Chef Kevin is at it again and wants to see to it that your home cooking is complete! This month is the return of The Mother Sauces. Learn to create all the mother sauces and how to use them in recipes. See menus on page 5. SATURDAY, OCTOBER 22 10:00 a.m. 2:00 p.m. $75.00 per person Reservations Breakfast, Lunch, Dinner and Special Events (626) Hotel Rooms (626) South Hill Avenue Pasadena, CA Regional Wine Dinner Italy Italy is home to some of the world s oldest wine-producing regions. And there is nothing better than a delicious Italian meal accompanied by authentic Italian wines. Join us for a special wine reception followed by a three-course dinner with exquisite wine pairings. See menus on page 4. FRIDAY, OCTOBER 21 6:30 p.m. Reception / 7:00 p.m. Dinner $80.00 per person Children s Halloween Party Witches & goblins, superheroes & princesses, and all other little cleaver creatures are invited to share in the Halloween festivities at The Athenaeum. Join us for some spooky snacks, ghoulish games, and all hallows eve inspired activities, crafts, and games. This afternoon event will be fun for the whole family. See menus on page 5. MONDAY, OCTOBER 31 3:00 p.m. 5:00 p.m. $9.95 per person

Employee of the Month: August 2011 Tong Huynh (Marisu s Message Corner) October 2011 On October 17, I will have been with Caltech and The Athenaeum a total of 17 years with six of those years as

When I look back at those years and reflect on the changes that the club has been through, I cannot help but think of the many challenges and opportunities that I ve experienced through the same

Tong Huynh has been a reliable staff member and great colleague at The Athenaeum for four years. Tong is the recognizable and friendly face seen behind the counter every evening in the Hayman Lounge.

Most often Tong tends the bar and lounge solo. He says the relaxed and quiet atmosphere is best for concentrating and providing personalized service to all his patrons.

Much of Tong s previous hospitality experience is from working in various restaurants, especially helping to run their family-owned restaurant.

Thank you Tong for all your hard work and dedication. The Athenaeum is more vibrant today, in its 80th year.

West Patios, Rathskeller, the beautification of the main entrance, and the expansion of the Rath al fresco.

A variety of programs and events are continuously and constantly being developed to attract and cater to every segment of our membership base.

It has remained true to its founders vision and has served and will continue to serve as a vehicle of social interchange, sans Facebook, to all of the communities it serves.

2 Employee of the Month: August 2011 Tong Huynh (Marisu s Message Corner) October 2011 On October 17, I will have been with Caltech and The Athenaeum a total of 17 years with six of those years as general manager. When I look back at those years and reflect on the changes that the club has been through, I cannot help but think of the many challenges and opportunities that I ve experienced through the same period. My professional and personal life has been enriched by the many relationships I have established with members and colleagues. Tong Huynh has been a reliable staff member and great colleague at The Athenaeum for four years. Tong is the recognizable and friendly face seen behind the counter every evening in the Hayman Lounge. Whether it is a grand event, a private party, or just a regular night, Tong greets each guest like an acquaintance and is quick to deliver one s drink order. Most often Tong tends the bar and lounge solo. He says the relaxed and quiet atmosphere is best for concentrating and providing personalized service to all his patrons. Tong and his wife Lang Chi reside in Temple City with their two young adult sons. The Huynh family enjoys cooking American and Vietnamese food at home. Much of Tong s previous hospitality experience is from working in various restaurants, especially helping to run their family-owned restaurant. Tong gets a lot of enjoyment out of his work at The Athenaeum. The personal interactions and friendship he has made over the years are an added bonus to receiving this month s award. Thank you Tong for all your hard work and dedication. The Athenaeum is more vibrant today, in its 80th year. It has undergone cosmetic and aesthetic improvements via renovations and the refurbishment of the 24 guestrooms, Millikan Suite, private dining rooms (Library, East-West and Card rooms), East and West Patios, Rathskeller, the beautification of the main entrance, and the expansion of the Rath al fresco. The dining experience has improved markedly, thanks to Executive Chef Kevin Isacsson and Food and Beverage Director Jerry Rodriguez. A variety of programs and events are continuously and constantly being developed to attract and cater to every segment of our membership base. The Athenaeum is and remains the social network of Caltech and the surrounding communities. It has enriched and enhanced the lives of its members in diverse ways. It has remained true to its founders vision and has served and will continue to serve as a vehicle of social interchange, sans Facebook, to all of the communities it serves. October starts a beginning in the Institute s and the Athenaeum s fiscal cycle. Summer has ended and a new season begins. The Rathskeller opens on Monday, October 10 with a new and exciting menu. Try the signature Rathskeller burger that is a special on Monday evenings very wicked with melted cheese and fried egg. Caramelized sweet potatoes, salmon pot pie and the Margherita pizza are some of the items that you will see. And, desserts to sweeten the evening and your palate, of course sticky toffee pudding, Irish crème brûlée, and plum ginger raspberry crumble. Bar opens at 4:30 p.m., see you there! 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 OUR APPRECIATION The Athenaeum would like to extend a warm thank you to Mrs. Marlene Enmark for her donation of 19 beautiful teacups, 33 saucers, and sugar bowl. The Athenaeum is always appreciative of teacup donations as they help serve our guests at our holiday tea parties. JPL Celebrates the Roaring 20s Chevalier de la Legion induction ceremony & dinner honoring Charles Elachi Holiday Hotel Accommodations Hosting guests for the holidays? Need overnight accommodations that are close to home, will impress guests, and a place they will love? Or better yet, are you looking for a local getaway or a night stay after enjoying one of the many great holiday events? Reserve a room at The Athenaeum! It is the perfect place to stay; especially this time of year. For availability and reservations call the Front Desk at (626) Victoria Dennison-Hidalgo, Valerie Elachi, Marisu Jimenez Charles Elachi, Max Coleman, Michelle Judd, Lee Fu 2 Ambassador Francois Delattre, Charles Elachi Bill Bogaard, Ambassador Francois Delattre Marc Stern, David Baltimore, Kent Kresa Gail Wilson, Charles Elachi, Valerie Elachi, Pete Wilson

3 October 2011 SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY Last week of Rath Al Fresco International Night - Corsica Return to the Rathskeller Last Night of Rath al Fresco International Night - Brazil Children's 31 Halloween Party Rath Fish Taco Night Rath Fish Taco Night Italian Wine Dinner Chef s Cooking Class The Mother Sauces 23/ Rath Fish Taco Night Rath Fried Chicken Night Rath Fried Chicken Night Rath Fried Chicken Night Rath Philly Steak Sandwich Night Rath Philly Steak Sandwich Night Rath Philly Steak Sandwich Night Rath Kobe Sliders Night Rath Kobe Sliders Night Rath Kobe Sliders Night WELCOME TO OUR NEW MEMBERS Ms. Carolina Acosta Mrs. Janette Beas Ms. Celine Chiu Prof. Frances Dolan Prof. Bethany Ehlmann Ms. Michelle Esser Mrs. Louisa Fung Ms. Susan Futterman Mrs. Cindy Galindo Ms. Erika Garcia Dr. Luke Glynn Mr. Peter Gray Dr. Sarath Gunapala Mrs. Binti Harvey Dr. Jennifer Howes Dr. Shu Hu Prof. Rustem Ismagilov Ms. Madeleine Kieffer Ms. Linda Maepa Dr. Alasdair McDowall Prof. Margaret McFall-Ngai Dr. Shawn McGlynn Dr. Christopher McKenney Mr. Angelo Mozilo Ms. Prineha Narang Mr. Paul Nguyen Dr. Anoosheh Niavaranikheiri Ms. Rowena Padua Mr. Henry Roberts Dr. Ueli Rutishauser Prof. Peter Stallybrass Prof. Harry Stout Mr. Stender Sweeeney III Mr. Charles Vanelli Mr. & Mrs. Andre Vener Mrs. Susan Wood Dr. Namiko Yamamoto Mrs. Heather Zwierstra 3

Executive Chef Kevin s Recipe Corner Roast Pumpkin Soup En Croute Ingredients 2 Tablespoons butter 1 small onion, diced 1 carrot, peeled and diced 1 green apple, peeled and diced 2 cups roasted

freezer from many grocery stores) 1 egg beaten Directions 1. In a heavy bottomed pot, melt butter and sauté lightly the onion, carrot and apple.

Add the heavy cream and season to taste, let cook another 15 minutes. 3. Puree all in a blender until well blended and creamy. 4. Pour the hot soup into 4 inch bowls or ramekins.

4 Executive Chef Kevin s Recipe Corner Roast Pumpkin Soup En Croute Ingredients 2 Tablespoons butter 1 small onion, diced 1 carrot, peeled and diced 1 green apple, peeled and diced 2 cups roasted pumpkin (see directions at bottom) 1 Tablespoon sage 3 cups chicken stock 1 cup cream Salt and pepper to taste 6 teaspoons toasted pumpkin seeds (shelled) 6/ 5 circles puff pastry (available in the freezer from many grocery stores) 1 egg beaten Directions 1. In a heavy bottomed pot, melt butter and sauté lightly the onion, carrot and apple. Add the pumpkin and sage and continue cooking over a low flame for 15 to 20 minutes. 2. Add the chicken stock and simmer gently for 20 to 30 minutes. Add the heavy cream and season to taste, let cook another 15 minutes. 3. Puree all in a blender until well blended and creamy. 4. Pour the hot soup into 4 inch bowls or ramekins. Sprinkle each bowl with 1 teaspoon of toasted shelled pumpkin seeds. Place a circle of puff pastry over each bowl and seal tightly around edges. Brush the top of each bowl with egg and with a knife lightly score a grid on the top of each bowl without cutting through the puff pastry. 5. Bake in a preheated 375 degree oven until nicely browned on top, approximately 20 minutes. Serve immediately. Roasted Pumpkin Directions Ingredients 1. Cut pumpkin into 4 pieces, remove seeds. 1 medium size pumpkin Drizzle pumpkin pieces with olive oil. 4 Tablespoons olive oil 2. Bake in a preheated 375 degree oven for 40 minutes, scoop pumpkin from the peel. Enjoy Cooking Serves 6 Dining Reservations Lunch and Dinner We kindly request and recommend that members make their reservations for lunch and dinner at least 24 hours in advance. This helps us staff the dining room efficiently and effectively; as well as being able to provide the timely and exceptional service that you expect from The Athenaeum. With advance notice, we are able to anticipate your arrival, making us better prepared to serve you. Please call to make your reservations at any time. This line is open 24/7 to assist you. CALTECH ARCHITECTURAL TOUR SERVICE The next tour date is Thursday, October 27th at 10:30 a.m. For more information, contact Susan Gray in the Office of Communications at (626) Regional Wine Dinner Italy FRIDAY, OCTOBER 21 6:30 p.m. Reception / 7:00 p.m. Dinner $80.00 per person RECEPTION Chef s selection of tray passed hors d oeuvres Prosecco de Valdobbiadene, Col de Salici, Veneto, 2006 DINNER Pesce Crudo sliced fish with seasonal citrus, shaved fennel, lemon oil Fiano, Tomaresca, Roycello, Salento, 2010 Vitello Tonnato veal sweet bread, seared tuna, lemon, tuna sauce Chardonnay, Castello della Sala, Bramito del Cervo, Umbria, 2009 Crepinette of Rabbit white bean puree, crispy parsnip, pine nut gremolata, roast pear Brunello di Montalcino, Pian Delle Vigne,Tuscany, 2005 Grilled Quail Wrapped in Pancetta black olive pappardelle, spinach, garlic chips, sage, balsamic jus Super Tuscan, Tenuta Tignanello, Tuscany, 2007 Chocolate Budino Tartlet sea salt, olive oil, hazelnut croquant Vin Santo del Chianti Classico, Antinori,

International Nights 5:30 p.m. 8:30 p.m. Seating every half hour $25.

MONDAY, OCTOBER 24 Stuffed Crab hearts of palm salad Moqueca Brazilian seafood stew Cocadas papaya cream Chef s Cooking Class The Mother Sauces SATURDAY, OCTOBER 22 10:00 a.m. 2:00 p.m. $75.

Children s Halloween Party MONDAY, OCTOBER 31 3:00 p.m. 5:00 p.m. $9.

95 Or Certified Angus Roast Prime Rib with Thyme Jus and Creamed Horseradish $26.

5 International Nights 5:30 p.m. 8:30 p.m. Seating every half hour $25.00 per person rrrrrr Corsica MONDAY, OCTOBER 10 Aziminu mixed seafood dish with rouille Cabri a la Corse goat stew with chestnut flour polenta Fiadone goats milk cheesecake with honey rrrrrr Brazil MONDAY, OCTOBER 24 Stuffed Crab hearts of palm salad Moqueca Brazilian seafood stew Cocadas papaya cream Chef s Cooking Class The Mother Sauces SATURDAY, OCTOBER 22 10:00 a.m. 2:00 p.m. $75.00 per person Espagnol Bechamel Veloute Tomato Hollandaise Veal Saltimbocca Gratinee of Mushrooms Roast Chicken and Sweet Corn with Herb Crust Pan Seared Salmon with Maltaise Sauce Eggplant Canneloni Children s Halloween Party MONDAY, OCTOBER 31 3:00 p.m. 5:00 p.m. $9.95 per person Pumpkin Quesadillas Mini Pizza Batty Finger Sandwiches Witches Fingers Little Monster Cupcakes Worm Farms Thanksgiving-To-Go 2011 MENU WEDNESDAY NOVEMBER 23 Pick-up: 2:00 p.m. 5:00 p.m. Individual Dinners Southern California Raised Roast Free Range Turkey $22.95 Or Certified Angus Roast Prime Rib with Thyme Jus and Creamed Horseradish $26.95 Includes all Side Dishes, Rolls and Choice of Pie Apple, Sausage and Sage Stuffing Brown Sugar, Raisin Cinnamon Sweet Potatoes Blue Lake Green Beans with Candied Pecans Roasted Garlic Chive Mashed Potatoes Cranberry Orange Chutney Rosemary Rustique Dinner Rolls Rustic Apple or Pumpkin Pie (1 slice of pie per individual order) 5 Order a Full Turkey or Prime Rib Dinner OPTION lb Whole Turkey Dinner (Serves 8-10) includes 2 pies $ OPTION lb. Turkey Dinner (serves 15) includes 3 pies $ OPTION 1 10 lb. Prime Rib (serves 8) includes 2 pies $ OPTION 2 20 lb. Prime Rib (serves 16) includes 3 pies $350.00

CALIFORNIA INSTITUTE OF TECHNOLOGY PASADENA, CA 91125 ADDRESS SERVICE REQUESTED NON-PROFIT ORG U.S. POSTAGE PAID PERMIT #583 PASADENA, CA Athenaeum Administration and Staff Chair, Board of Governors GARY LORDEN Phone: (626) 395-4349 Email: glorden@caltech.

6 CALIFORNIA INSTITUTE OF TECHNOLOGY PASADENA, CA ADDRESS SERVICE REQUESTED NON-PROFIT ORG U.S. POSTAGE PAID PERMIT #583 PASADENA, CA Athenaeum Administration and Staff Chair, Board of Governors GARY LORDEN Phone: (626) Chair, House Committee MARIANNE BRONNER Phone: (626) General Manager MARISU JIMENEZ, CCM Phone: (626) Executive Chef KEVIN ISACSSON, CEC Phone: (626) Director, Fiscal Operations KAREN HARMON, CPA Phone: (626) Director, Food & Beverage JERRY RODRIGUEZ Phone: (626) Assistant Director, Food & Beverage MURILLO MIRANDA, JR. Phone: (626) Club Dining Manager DEXTER JEREMIAH Phone: (626) Director, Private & Club Events VICTORIA HIDALGO, CPCE Phone: (626) Manager, Private Events DIOR CHASE Phone: (626) South Hill Avenue, Pasadena, CA Private Events Coordinator RUBY BALES Phone: (626) Director, Hotel Operations & Membership MARGARET McVEY THOMAS Phone: (626) Membership & Guest Relations Coordinator LESLIE O'DELL Phone: (626) Lunch and Dinner Reservations, Special Events Reservations (626) Front Desk & Guest Room Reservations Phone: (626) Fax: (626) Dining Room Schedule Lunch & Dinner Reservations (626) 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 Monday, Tuesday, Thursday, Friday 5:30 p.m. to 9:00 p.m. 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. Rath Al Fresco Bar Service 5:00 p.m. to 9:00 p.m. Food Service 5:00 p.m. to 8:30 p.m. Rathskeller Reopens on Monday, October 10 Monday to Friday 4:30 p.m. to 8:30 p.m. Bar open until 9:00 p.m. (10:00 p.m. on Fridays)

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.