Chef's Cooking Class California Wine Country Waitlist Only

Transcription

1 A MONTHLY NEWSLETTER FOR MEMBERS OF THE ATHENAEUM n THE CALIFORNIA INSTITUTE OF TECHNOLOGY October 2015 A Platinum Club of America HAPPY HALLOWEEN! Visit us on Friday, October 30 to cast our vote for your favorite Athenaeum jack-olantern. Pumpkins will be on display for judging in the Athenaeum foyer from 10:00 a.m. 1:00 p.m. Escoffier Dinner Treat yourself to a night of exquisite French cuisine inspired by king of chefs and chef of kings, Auguste Escoffier ( ). The culinary team proudly presents five courses of delicious French favorites, from Truffe Glace de Petoncle to Charlotte aux Pommes. French wines have been selected to enhance each course. (Please see menu on page 5.) FRIDAY, OCTOBER 23 6:30 p.m. Reception 7:00 p.m. Dinner $ per person Chef's Cooking Class California Wine Country Waitlist Only Chef Kevin welcomes you back to the Athenaeum kitchen for an afternoon of culinary education. Please wear comfortable clothes and closed-toe shoes; hair should be tied back. (Please see menu on page 5.) SATURDAY, OCTOBER 17 10:00 a.m. 2:00 p.m. $88.00 per person International Nights 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. (Please see menus on page 5.) MONDAY, OCTOBER 12 Denmark MONDAY, OCTOBER 26 Bavaria Seating every half hour from 5:30 p.m. 8:30 p.m. $35.00 per person Cakebread Cellars Wine Dinner The Athenaeum proudly presents an evening of great wine from Cakebread Cellars paired with culinary creations by the culinary team. Founded in 1973 by Jack & Dolores Cakebread, Cakebread Cellars has grown from a single 22-acre parcel into one of the most respected and successful wineries in Napa Valley. (Please see menu on page 5.) FRIDAY, NOVEMBER 6 6:30 p.m. Reception 7:00 p.m. Dinner $ per person Reservations Breakfast, Lunch, Dinner and Special Events Hotel Rooms (626) Rathskeller Reopens October 5th! If you haven't seen the Rathskeller since we upgraded our bar, you are in for a special treat. Jerry Rodriguez, Director of Food & Beverage, has excellent unique beers on tap as well as the latest in trendy cocktails! Chef Kevin Isacsson has also come up with delectable new menu items. As always, we will offer daily specials. We hope to see you there! (Please see menu on website.) 551 South Hill Avenue Pasadena, CA Bar Service: Monday-Thursday, 4:30-9:00 p.m. Friday: bar open until 10:00 p.m. Food Service: Monday-Thursday, 5:00-8:45 p.m. Friday: food service available until 9:00 p.m.

2 Employee of the Month August 2015 Adam Avery Our Employee of the Month for August 2015 is Adam Avery. Adam has worked at the Athenaeum for 3 years and this is his first time being honored as Employee of Month. Prior to working at the Athenaeum, Adam worked at AT&T as a retail associate and at McDonald s as a crew trainer. Like many of our dining staff members, Adam started out as a busboy before working his way up to server s assistant. Some of his responsibilities include serving lunch and dinner, tending bar at private events and weddings, and working in the Rath Al Fresco during the summer months. Adam especially enjoys tending bar and appreciates the opportunity to learn about the business side of the food and beverage industry at the Athenaeum. Under the tutelage of Food and Beverage Director, Jerry Rodriguez, Adam has become quite the beer enthusiast and visits different breweries in his free time, including a trip to Ballast Point in Coronado last month. He is also interested in computers and builds his own computers for gaming. Congratulations, Adam, on a job well done! (Marisu s Message Corner) Last month we showed images of the architects renderings of the new Rath al Fresco Pavilion in the newsletter. I would like to report that the Pasadena Historic Preservation Commission approved the plans for the Pavilion. When we embarked on this project, I thought that the addition would follow the design and form of the existing building. Little did I know that annexing a new building to a historic landmark such as The Athenaeum followed certain guidelines set by the Secretary of the Interior. These guidelines serve as the mileposts across the country for any work done on historic buildings. This meant that the new addition should be designed and constructed so that the character-defining features of the historic building are not radically changed, obscured, damaged, or destroyed in the process of the rehabilitation. New design should always be clearly differentiated so that the addition does not appear to be part of the historic resource. The guidelines do not recommend duplicating the exact form, material, style, and detailing of the historic building in the new addition so that the new work appears to be part of the historic building. The entire Athenaeum team is very excited about this addition and looks forward to its completion next year. When reservations opened on September 14 for the Holiday Gala Dinners, our telephone lines were jammed with calls from members and the on-line reservation system was buzzing with activity. The Saturday gala was sold out in less than five minutes. If you have not yet made your reservation, a few seats are available on Friday and a bit more on Thursday. For a second year, Chef Kevin will prepare the dishes popularized by Georges Auguste Escoffier at the Escoffier dinner scheduled on Friday, October 23. The dinner last year was such a success that it just seemed natural to plan another one this year. Be sure to make your reservation early since this will be another sell-out event. We go inside for casual dining in the Rathskeller on Monday, October 5. Your favorite drinks will still be there and there will even be more selections of beer-ontap. Drop in and join us daily from 5:00 p.m. 9:00 p.m. Regular dinner service returns on Mondays starting on October 5. New Fall lunch and dinner menus will debut mid-october. It is that time again when Athenaeum staff members show their creativity. On Friday, October 30, Athenaeum employees will design their interpretation of the classic Jack-o-lantern. Pumpkins will be displayed in the foyer from 10 a.m. - 1 p.m. for member voting. Cast your vote and make it count! More importantly, make an Ath employee happy since there is a prize for the top-three-rated entries. 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 PRICE INCREASE Prices for some of our dinner options will increase on October 1, International Night & Prix- Fixe dinners will now be $35.00 and Prime Rib Buffet will now be $ ATHENAEUM PARKING We would like to remind members that the Athenaeum parking lot is for member use only when dining or attending an event in the club. 2

3 October 2015 SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 1 11 Dinner service 6 resumes in MDR. 5 Rathskeller Opens. $1.75 Fish Taco Night International 12 Night: Denmark International 26 Night: Bavaria 7 $1.75 Fish Taco Night 14 Private Events Winter Specials $1.75 Fish Taco Night 3 20 $1.75 Fish Taco Night Last Night of Rath Al Fresco Rath al Fresco 4 SATURDAY Chef s Cooking Class California Wine Country Waitlist only Escoffier Dinner Á la carte dining closed For events from January 4, 2016 thru March 31, 2016 and applies only to new reservations booked after September 15, Winter Weekend Celebration Package Includes one hour reception and additional 3-hours of full house bar, reception station, three-course dinner with sparkling wine toast, reduced facility opening fee and food & beverage minimum. Offered to groups with minimum guarantee of 100 guests. Winter Weekday Celebration Package includes specially priced three-course dinners with bar and appetizer packages. Call for more information and pricing. Contact Kathy Winterrowd at kathy.winterrowd@caltech.edu (626) or Bonnie Weiler at bweiler@caltech.edu (626)

4 Executive Chef Kevin s Recipe Corner Smoked Tomato Bisque Ingredients 4 cups hardwood chips, (mesquite, oak, applewood, etc) 10 Roma tomatoes 4 Tablespoons olive oil 1 Spanish onion, chopped 4 cloves garlic, minced 4 cups chicken broth 6 basil leaves 3 fresh thyme sprigs 1 bay leaf 1 cup heavy cream salt to taste Directions 1. Place the wood chips in an old roasting pan or in an aluminum tray. Lightly wet the chips with water and let soak for a few minutes. Place the pan directly over a flame and let heat until the water has evaporated and the wood chips have begun to burn slightly. Place a metal rack over the chips and place the Roma tomatoes over the rack. Cover tightly with aluminum foil and turn the heat to medium low. Let smoke for approximately minutes or until they have picked up the smoke. 2. Remove the tomatoes and let cool. Peel the skin from the tomatoes and core. Cut the tomatoes into a large dice. 3. Heat the olive oil in a large soup pot over medium-high heat, add the onion and sauté until translucent, do not brown. Add the garlic and continue cooking an additional 30 seconds, immediately add the broth and tomatoes and bring to a boil, turn to a simmer and add the basil, thyme and bay leaf. Let simmer for approximately minutes. 4. Add the heavy cream to the soup and season with salt. Let cook an additional 10 minutes. Purée all in a blender, check seasoning and serve. Enjoy Cooking! Serves 6 New Members Dr. Andrew Aubrey Ms. Marliena Ogawa Dr. Kerri Cahoy Prof. Thomas Palfrey Mr. Craig Caldwell Mr. C. Thomas Paschall Mr. Howard Chung Dr. Erik Petigura Ms. Sarah Cohen Dr. Vikram Ravi Mr. Joseph Coleman Prof. Shirley Samuels Prof. Michael Dickinson Dr. Brian Sanders Prof. Azita Emami Ms. Lori Spalsbury Mr. Mathieu Fradet Dr. Christopher Swank Ms. Catherine Jamshidi Dr. Lizzy Trower Ms. Amarise Little Mr. Eric Tung Mr. Mark Lorden Dr. Joseph White Prof. Ole Lovvik Ms. Betty Wong Dr. Peter Lunenfeld Ms. Michele Zack Mr. Jie Luo Dr. Sinan Zhao Mr. Stojan Madzunkov Mr. Taokun Zheng Mrs. Aracely Mendez Caltech Playreaders: Theater of the Imagination 65th Season: The Price of Ambition Chair: Diana St. James (saintj@caltech.edu) The Playreaders perform simply staged script-in-hand readings before an audience of Caltech/JPL friends. All members of the Caltech/JPL community cordially invited. No reservations 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, OCTOBER 6, 2015, 8:00 P.M. Athenaeum Hall of Associates Sherlock Holmes, by William Gillette and Arthur Conan Doyle Directed and Introduced by Lynne McGrath CALTECH ARCHITECTURAL TOUR SERVICE A Special Service of the Caltech Women s Club THURSDAY, October 22, 10:30 a.m. The Caltech Women s Club is pleased to announce the return of their monthly architectural tours of the campus. Tours last approximately 1.5 to 2 hours and are open to the public. For more information, please contact James Muro in Campus Programs at (626)

5 International Night 5:30 p.m. 8:30 p.m. seating every half hour $35.00 per person DENMARK MONDAY, OCTOBER 12 Smörgåsbord caviar stuffed egg, smoked salmon, pickled herring, cucumber salad, rye toast points Danish Surf and Turf frikadeller (veal and pork meatballs), sole and leek gratin, and creamed cabbage with boiled marble potatoes Æblekage apple cake with cinnamon apple syrup & vanilla bean ice cream BAVARIA MONDAY, OCTOBER 26 Bavarian Sauerkraut Soup smoked bacon, vegetables, white wine, pretzels Schnitzel á la Holstein breaded veal cutlet topped with an egg, lemon butter, and parsley served with caramelized onion spatzel, carrots and beets Kaiserschmarren Bavarian pancake with raisins, apple and vanilla sauce Cakebread Cellars Wine Dinner FRIDAY, NOVEMBER 6 6:30 p.m. Reception / 7:00 p.m. Dinner / $ per person Olive Oil Poached Halibut tomato herb crust, Indian curry, raita, asparagus tart, nasturtium sauce Sauvignon Blanc, Cakebread, Napa, 2014 Onion Ash Pasta lobster, scallops, chervil, heirloom tomato, uni, pecorino, lemon pepper crema Chardonnay, Cakebread, Napa, 2013 Rosemary Grilled Duck kale, carrot tapenade, cassis mustard seed, crisp salsify Pinot Noir, Cakebread, Two Creeks, Anderson Valley, 2012 Beef Wellington beef tenderloin, prosciutto, wild mushrooms, chestnuts, truffle, coffee roasted carrots, horseradish potato coulis Cabernet Sauvignon, Cakebread, Napa, 2012 Spiced Pear Financier cabernet poached pear, spiced hazelnut cake, plum ice cream, persimmon sauce, pomegranate Cabernet Sauvignon, Cakebread, Benchland Select, Napa, 2012 Mignardises Escoffier Dinner FRIDAY, OCTOBER 23 6:30 p.m. Reception / 7:00 p.m. Dinner $ per person Reception Menu Hors d'oeuvres variés Caviar Oysters Champagne, Jacquart, Mosaïque, Brut Rosé, Villaviva, Côtes de Thau, Languedoc, 2014 Dinner Menu Truffe Glace de Petoncle truffle glazed scallop with escarole, bacon, and citronette Chablis, Domaine Séguinot-Bordet, Fourchame, Premier Cru, 2013 Magret de Canard Poele pomegranate gastrique, salsify, sorrel Savigny Les Beaunes, Vincent Girardin, Vieilles Vignes, 2010 Banyuls Sorbet Filet Mignon Lili artichoke, truffle, foie gras, sauce Périgueux, potatoes Anna Bordeaux, Château Monbrison, Margaux, 2003 Salade Irma asparagus, haricot vert, cucumber, cauliflower, nasturtium, tomme cumin tuile, lemon vinaigrette Charlotte aux Pommes pistachio, sauce eglantine Sauternes, Château Suduiraut, 1er Cru Classe, 1999 Mignardises Chef s Cooking Class California Wine Country, Waitlist Only SATURDAY, OCTOBER 17 10:00 a.m. 2:00 p.m. / $88.00 per person Menu Grape Almond Gazpacho Mascarpone Polenta with Wild Mushrooms, Farm Egg and Basil Oil Herb Dijon Marinated Salmon on a Barrel Stave Squash Flower Blossom Tart Napa Chocolate Cake with Lemon Verbena 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 November Cakebread Cellars Wine Dinner FRIDAY, NOVEMBER 6 International Nights Rome (MONDAY, NOVEMBER 9) Tunisia (MONDAY, NOVEMBER 23) Chef s Cooking Class Holiday Desserts, Ice Creams, & Sorbets SATURDAY, NOVEMBER 14 Thanksgiving Eve Buffet Thanksgiving to go WEDNESDAY, NOVEMBER 25 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 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 KATHY WINTERROWD Phone: (626) kathy.winterrowd@caltech.edu Manager, Private & Club Events BONNIE WEILER Phone: (626) bonnie.weiler@caltech.edu 551 South Hill Avenue, Pasadena, CA 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. Every Wednesday Evening 5:30 p.m. to 9:00 p.m. (Non-beef options are always available) Hayman Lounge Bar 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. Rathskeller Bar Service: Monday-Thursday, 4:30-9:00 p.m. Friday: bar services available until 10:00 p.m. Food Service: Monday-Thursday, 5:00-8:45 p.m. Friday: food service available until 9:00 p.m.