Seafood & Crab Crack. Chef's Cooking Class: Sushi

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1 A MONTHLY NEWSLETTER FOR MEMBERS OF THE ATHENAEUM THE CALIFORNIA INSTITUTE OF TECHNOLOGY september 2012 A Platium Club of America LABOR DAY The Atheaeum will be closed o MONDAY, SEPTEMBER 3 i observace of the Labor Day holiday. Complimetary cotietal breakfast will be available for hotel guests. All diig outlets will be closed for the day. Reservatios Breakfast, Luch, Dier ad Special Evets Hotel Rooms (626) South Hill Aveue Pasadea, CA Iteratioal Nights Iteratioal Nights are the perfect way to explore the culiary world without leavig tow. Joi us for these special diig experieces. Iteratioal prix-fixe diers are available i additio to à la carte dier. See meus o page 5. TUESDAY, SEPTEMBER 11 Pyreees TUESDAY, SEPTEMBER 25 Mila $25.00 per perso Seafood & Crab Crack There s othig better tha a seafood dier to coclude the fial days of summer. We ve got the freshest selectio at our seafood evet- buffet, carvig statio, ad sushi bar. See meu o page 5. FRIDAY, SEPTEMBER 14 $55.00 per perso Chef's Cookig Class: Sushi Chef Kevi welcomes participats back ito the kitche for some hads-o istructio o how to perfect had-rolled sushi! Lear a variety of techiques with varyig igrediets. Class is followed by a lucheo. See meu o page 5. SATURDAY, SEPTEMBER 22 10:00 a.m. to 2:00 p.m. 10:00 a.m. Registratio 10:15 a.m. Class (begis promptly) $80.00 per perso Oktoberfest Beer Dier The flavors of Oktoberfest make their way to Pasadea for a authetic eveig of Germa favorites ad specialty brews. Joi us for a receptio ad dier with beer pairigs. Wie will be available for obeer drikers. See meu o page 5. FRIDAY, SEPTEMBER 28 6:30 p.m. Receptio / 7:00 p.m. Dier $60.00 per perso HOLIDAY SEASON 2012 Reservatios ope o TUESDAY, SEPTEMBER 4 for olie reservatios or by callig (626) Childre s Tea & Tree Trimmig Saturday, December 1 9:00 a.m. 12:00 p.m. / $26.00 per perso A special occasio for childre, full of activities, seasoal fu, ad a visit with Sata. Holiday Afteroo Tea Modays & Tuesdays, December 3, 4, 10, 11, 17, 18 3:00 p.m. 5:00 p.m. / $31.00 per perso Make a date for this beloved traditioal tea party, complete with petite sadwiches & champage. Holiday Breakfast Buffet Tuesdays, December 4, 11 & 18 7:00 a.m. 9:00 a.m. seatig every half hour Tis the seaso to start the morig right with a little holiday cheer & festive breakfast. Holiday Bruch Suday, December 9 9:30 a.m. 2:00 p.m. seatig every half hour / adults $45.00 & childre $22.00 This grad holiday feast is to be shared with family ad frieds. Holiday Gala Dier & Program Thursday, December 13 / $85.00 per perso Friday & Saturday, December 14 & 15 / $95.00 per perso (icludes dacig) 6:30 p.m. Receptio / 7:00 p.m. Dier / 8:45 p.m. Program Ejoy a wie receptio, beig etertaied by the Caltech Chamber Sigers ad feastig o a three-course dier. Holiday Buffet Wedesday, Thursday & Friday, December 19, 20 & 21 5:30 p.m. - 8:30 p.m. seatig every half hour adults $40.00 / kids $20.00, after December 16 $43.00 Deck the halls ad fill your plates for it s the most spectacular buffet of the year. Complimetary Eggog Thursday, December 20 / Friday, December 21 11:00 a.m. 1:30 p.m. Homemade eggog waits to greet guests prior to their lucheo reservatios. Holiday Scoes Available all moth / Order a day i advace The heartfelt setimet of the seaso ca be shared with a box of our homemade assortmet of scoes. Atheaeum Gift Certificates Give the gift of a Atheaeum experiece to your frieds, family & colleagues. Purchase a gift certificate for oe of these evets or with a customize certificate. Call (626)

2 Employee of the Moth July 2012 RUBEN DONAN Rube Doa is a studet at the Los Ageles Missio College studyig culiary arts. Rube is a avid studet ad excels i the classroom amogst his peers, so much so that his professor persoally itroduced him to The Atheaeum s executive sous chef for additioal kitche experiece. Rube has bee a true beefit to the Atheaeum kitche sice he started i the summer of He has take o may roles alog the kitche lie but is most recogized preparig orders ad greetig members at our Rath Al Fresco dier service durig the summertime. Over the last two years, Rube has see the Rath Al Fresco grow i popularity ad Rube has played a iterregal part i keepig it ruig smoothly ad keepig members comig back each eveig. Time away from The Atheaeum ad school is ofte spet with co-workers ad frieds, veturig out i L.A. to get a taste of popular restaurats, seeig cocerts at the Staple Ceter, widow shoppig at the 3rd Street Promeade, or seeig a ew exhibit at the Natioal History Museum. A favorite destiatio is the Frech Café i Burbak for their delicious Nutella crepes. Or as a aual pass holder, the happiest place o earth is a frequet weeked spot for fu ad feastig at both Diseylad parks. Cogratulatios Rube! Dress Guidelies for Dier Service Recommeded attire for eveig diig i the Mai Diig Room ad Club Special Evets: A coat ad tie are always appropriate, but at all times me are asked to wear a collared shirt with dress slacks. Wome are asked to wear a dress, dressy skirt or pats with a blouse/shirt, or a suit. Sadals ad flip-flops are ot allowed. Shoes should be clea ad appropriate for the occasio. Throughout The Atheaeum shoes ad shirts are required. (Marisu s Message Corer) It s hard to believe that summer has just about come to a ed. For may, that meas squeezig i that last miute getaway, preparig the family for "back to school", or patietly waitig for the recetly hot weather to start to cool. Summer at The Atheaeum has bee filled with members ad guests escapig the heat to get a taste of our seasoal summer meus, havig a relaxig family dier at oe of the may Family Night BBQs, or ejoyig the ambiace at our Rath Al Fresco. September marks our last full moth to take advatage of the summer sesatio, Rath Al Fresco. Joi us Moday through Friday for the great fare ad refreshig driks that defie this time of year. I October, we look forward to the reopeig of our Rathskeller as a sig of the chage i seasos. Upo our retur from the Labor Day holiday, members are able to get a jump start o their holiday plaig. All of The Atheaeum s holiday evets will be made available olie for advace reservatios. These evets are very popular ad traditioally sell out early. So, mark your caledar for Tuesday, September 4th to secure your spot at a Holiday Afteroo Tea, Gala Dier, or Childre s Tea & Tree Trimmig to oly ame a few. This moth, the ever-popular Chef s Cookig Classes resume with Chef Kevi rollig all types of colorful ad temptig sushi. We welcome back our Iteratioal Nights o Tuesday, September 11th with Iberia themed cuisie of the Pyreees. Ad o Tuesday, September 25th with Italia favorites from Mila. For seafood lovers, we brig you our 2d aual Seafood & Crab Crack a true feast of the ocea s fiest catch! Fially at the ed of the moth, we kick-off the fall, just like the Germas do, with pits to go aroud ad a smörgåsbord spread at our Oktoberfest Beer Dier. A special thak you to our members for fillig The Atheaeum with the spirit of commuity ad camaraderie, which truly makes The Atheaeum a home-away-fromhome for all of our members. We take pride i keepig The Atheaeum lookig its fiest ad we appreciate your respect of the club s dress code. I a effort to cotiue to brig you the fie service you have come to expect at The Atheaeum, your assistace i makig advace diig ad evet reservatios is recommeded. With your help, we ca better esure a woderful Atheaeum experiece for all. I look forward to seeig you all at The Atheaeum. Please drop by my office whe you are ext at the club. Marisu Jimeez Geeral Maager Family Night BBQ Jr. Chefs' Night Diig Hours of Operatio Moday Nights: Mai Diig Room Closed The Mai Diig Room will be closed every Moday ight for a la carte dier service util MONDAY, OCTOBER 1. As a alterative, Moday ight dier will be available at the Rath Al Fresco ad Hayma Louge are available for service. 2

3 September 2012 SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY Labor Day: Istitute Holiday Atheaeum Closed Dier: Mai Diig Room Closed All Holiday Evets Ope Olie Iteratioal Night: Pyreees Seafood & Crab Crack MDR Closed for a la carte dier service due to evet Dier: Mai Diig Room Closed Chef's Cookig Class: Sushi 23/ Dier: Mai Diig Room Closed New Members Mr. Robert Agarita Mrs. Elizabeth Calliha Mr. Arju Chadar Mr. Jim Ehlers Dr. Lewis Fraas Mr. Jack Ghali Mr. Adres Goza Mr. Harry Gristick Ms. Jody Gu Mr. Christopher Hawthore Mr. Victor Hsu Ms. Hae Jug Dr. Yuji Kim Dr. Oliver Kig Dr. William Klipstei Dr. Carl Koval Iteratioal Night: Mila Prof. Clifford Kubiak Mr. Michael Larse Dr. Rya Lauchli Mrs. Ofelia Lee Mr. Graig Lee Dr. Hyosag Lee Mr. Daiel Li Ms. Sarah Ludee Ms. Sarah Mahoey Ms. Jaah Maresh Ms. Amada Mock Dr. Aaro Noell Dr. Melissa Rice Ms. Jaeda Sow Dr. Beth Stadtmueller Mr. Joatho Verdugo Mr. Michael Whale Octoberfest beer Dier MDR Closed for a la carte dier service due to evet COMING IN OCTOBER DINNER SERVICE Resumes o OCTOBER 1 for Moday ight i the Mai Diig Room 5:30 p.m. 8:30 p.m. RATH AL FRESCO: FINAL WEEK MONDAY, OCTOBER 1 through FRIDAY, OCTOBER 5 5:00 p.m. 8:30 p.m. RATHSKELLER Reopes o MONDAY, OCTOBER 8 4:30 p.m. 9:00 p.m. INTERNATIONAL NIGHTS MONDAY, OCTOBER 8: Egypt MONDAY, OCTOBER 22: Hugary CHILDREN S HALLOWEEN PARTY WEDNESDAY, OCTOBER 31 PACIFIC NORTHWEST REGIONAL WINE DINNER FRIDAY, NOVEMBER 2 3

4 Executive Chef Kevi s Recipe Corer Pickled Garde Vegetables Igrediets 1 large red oio, cut ito thi wedges 3 large bell peppers (1 each of red, yellow ad gree), core ad seeds removed, cut ito 1 ich squares 1 medium sized eggplat, cut ito 1 ich pieces 1 medium sized zucchii, cut ito half moos 8-10 cauliflower florets 1 cup gree beas, eds trimmed, cut ito 2 ich pieces 1 carrot, sliced ito oe half ich 1 small feel bulb, medium dice 5 ouces small whole butto mushrooms 1 pit red cherry tomatoes 1 pit yellow cherry tomatoes 6 garlic cloves 7 tablespoos walut oil, substitute olive oil 3 cups white wie viegar 5-6 bay leaves Igrediets (cot.) 5 sprigs of thyme 3 tablespoos picklig spice 1 teaspoo black peppercors 1 tablespoo salt 1 tablespoo graulated sugar Directios Ejoy Cookig! This is a great recipe durig the summer whe you are harvestig a small variety of vegetables from your garde. Substitute ay of the vegetables for whatever you happe to be growig. 1. Mix all of the vegetables together i a mixig bowl the place i a ¾ - 1 gallo jar. 2. I a medium sized sauce pot, add the walut oil, white wie viegar, bay leaves, fresh thyme, picklig spice, peppercors, salt ad sugar. Brig to a boil ad immediately tur off heat. 3. Add the picklig liquid to the vegetables while it is still hot. Let the jar cool ad the cover, tightly. Let pickle for up to oe moth. Makes ¾ gallo CALTECH ARCHITECURAL TOUR SERVICE A Special Service of the Caltech Wome s Club THURSDAY, SEPTEMBER 27 10:30 a.m. The Caltech Wome s Club is pleased to aouce the retur of their mothly architectural tours of the campus. Tours last approximately, 1½ to 2 hours ad are ope to the public. For more iformatio cotact Susa Gray i the Office of Commuicatios at (626) PRIME RIB BUFFET Savory etrées, delectable accompaimets, ad abudat desserts await you each week at our. Wedesday ights offer a extraordiary dier value for you ad your guests to ejoy. Visit our website for the meu & to make reservatios. WEDNESDAYS 5:30 p.m. 8:30 p.m. $32.00 adults $18.00 childre ages 4-11 yrs. Complimetary ages 3 yrs. & uder RATH AL FRESCO Ejoy the last days of summer with outdoor dier! Joi us every weekight for our acclaimed al fresco summer diig. Relax with a refreshig cocktail followed by a delicious dier i the ambiace of the great olive walk. Rath Al Fresco eds o Friday, October 5th. Visit our website for the meu. MONDAY-FRIDAY Food Service: 5:00 p.m. 8:30 p.m. Bar Service: 5:00 p.m. 9:00 p.m. PRIX-FIXE DINNER Lookig for a quick bite before catchig a eveig show or ight outig? Or seekig a exquisite multiple course dier featurig fie wie pairigs? Our Prix-Fixe dier is your aswer! Choose from either two or three courses with your choice to add wie pairigs for ubeatable value. Visit our website for the meu & to make reservatios. TUESDAY, THURSDAY, FRIDAY 5:30 p.m. 8:30 p.m. Two-Course Dier: $20 / $30 with wie pairig Three-Course Dier: $25 / $40 with wie pairig 4

5 Iteratioal Nights CHEF S COOKING CLASS: SUSHI $25.00 per perso SATURDAY, SEPTEMBER 22 10:00 a.m. to 2:00 p.m. $80.00 per perso TUESDAY, SEPTEMBER 11 Sushi Rice Pyreees Nigiri-Had Formed Sushi Roquefort Salad with Lardos & Warm Croutos toasted waluts, smoked baco, prues, mustard red wie viaigrette Temaki-Had Rolls Maki-Rolled Sushi Petit Filet Migo pommes aligot, haricots verts with garlic, piperade Spicy Tua Roll, Vegetaria Roll, Califoria Roll, Raibow Roll Croustade aux Pommes vailla bea ice cream Sushi Accompaimets OKTOBERFEST BEER DINNER TUESDAY, SEPTEMBER 25 Mila FRIDAY, SEPTEMBER 28 6:30 p.m. Receptio 7:00 p.m. Dier $60.00 per perso Pizoccheri buckwheat pasta sautéed with potatoes, cabbage ad cheese Receptio Osso Bucco risotto Milaese, gremolata A variety of Germa beers wwith smörgåsbord selectio Tiramisu Dier Seafood ad Crab Crack Veiso, White Bea ad Pumpki Chili crispy cor cracker, cumi crema Witbier, Brasserie Caracole, Troublette, Belgium FRIDAY, SEPTEMBER 14 $55.00 per perso Local Squid ad Chorizo Risotto pickled chiles, arugula Weizebock, Weihestephaer, Vitus, Germay Chilled Seafood Sow Crab Legs Fay Bay Oysters o the Half Shell Peruvia Ceviche Applewood Smoked Salmo Islad Style Poke Coffee ad Malt Rubbed Short Ribs cacao ib, tagerie ad Meyer lemo gremolata, celery root puree Strog Ale, Gulde Draak, Dark Triple, Belgium Sushi Statio Sushi & Sashimi Statio Sticky Toffee Puddig giger ice cream Oud Brui, Mok s Café, Flemish Sour Ale, Belgium Cold Salads ad Soup Thai Shrimp Bisque Gree Curry Calamari Salad Mixed Summer Grees Potato Salad with Dijo ad Rosemary Advace Reservatios Ecouraged Special evets ad weekly diig are extremely popular amogst our members. It is importat to remember that advaced reservatios are highly ecouraged to provide you with the best service ad to avoid the frustratio of waitig to be seated. Makig your reservatios is easy usig The Atheaeum website ( atheaeum.caltech.edu) ad loggig ito your membership accout. You ca make, chage, or cacel your reservatios at ay time with a click of the mouse. Oce you have made a olie reservatio, a automatic cofirmatio is set to your ad a otice of your upcomig reservatio will appear o your homepage. Advace reservatios may also be made by callig Thak you! Carvig Statio Cedar Plak Salmo Hot Buffet Tempura Praws Freshly Made Fish Tacos Macadamia Crusted Mahi-Mahi with Pieapple Salsa Miso Mariated Lig Cod Steamed Whole Dugeess Crab Coquilles St. Jacques Lobster Thermidor Dessert Lemo Puddig Cake blackberries, verbea ice cream 5

6 CALIFORNIA INSTITUTE OF TECHNOLOGY PASADENA, CA ADDRESS SERVICE REQUESTED NON-PROFIT ORG U.S. POSTAGE PAID PERMIT #583 PASADENA, CA Atheaeum Admiistratio ad Staff Chair, Board of Goverors GARY LORDEN Phoe: (626) Chair, House Committee MARIANNE BRONNER Phoe: (626) Geeral Maager MARISU JIMENEZ, CCM Phoe: (626) Executive Chef KEVIN ISACSSON, CEC Phoe: (626) Director, Fiscal Operatios KAREN HARMON, CPA Phoe: (626) Director, Food & Beverage JERRY RODRIGUEZ Phoe: (626) Assistat Director, Food & Beverage MURILLO MIRANDA, JR. Phoe: (626) Maager, Club Diig DEXTER JEREMIAH Phoe: (626) Director, Private & Club Evets VICTORIA HIDALGO, CPCE Phoe: (626) Maager, Private & Club Evets DIOR CHASE Phoe: (626) Maager, Private & Club Evets MILKO RIVERA Phoe: (626) Director, Hotel Operatios & Membership MARGARET McVEY THOMAS Phoe: (626) Membership & Guest Relatios Coordiator LESLIE O'DELL Phoe: (626) Luch ad Dier Reservatios, Special Evets Reservatios (626) Frot Desk & Guest Room Reservatios Phoe: (626) Fax: (626) Diig Room Schedule Luch & Dier Reservatios (626) Breakfast Moday to Friday 7:00 a.m. to 9:00 a.m. Luch Moday to Friday 11:30 a.m. to 1:30 p.m. Dier Moday, Tuesday, Thursday, Friday 5:30 p.m. to 9:00 p.m. Every Wedesday Eveig 5:30 p.m. to 9:00 p.m. (No-beef optios are always available) Hayma Louge Bar Service Moday to Friday 4:30 p.m. to 10:00 p.m. Food Service Moday to Friday 5:00 p.m. to 9:00 p.m. 551 South Hill Aveue, Pasadea, CA Moday to Friday Bar Service: 5:00 p.m. to 9:00 p.m. Food Service: 5:00 p.m. to 8:30 p.m

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