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

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1 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. Labor Day will be closed for breakfast, lunch, and dinner on Monday, Sept. 5, 2016 in observance of the Labor Day holiday. Continental breakfast will be offered to our hotel guests only, as all dining outlets will be closed for the day. Reservations Breakfast, Lunch, Dinner and Special Events athenaeum.caltech.edu (626) Hotel Rooms (626) South Hill Avenue Pasadena, CA SEPTEMBER 2016 A M ONTHLY N EWSLETTER FOR M EMBERS OF T HE A THENAEUM T HE C ALIFORNIA I NSTITUTE OF T ECHNOLOGY Seafood & Crab Crack Join us for an incredible, one-of-a-kind seafood dinner to conclude the final days of summer. We will have the freshest selection at our seafood buffet, carving station, and sushi bar. (Please see menu on website.) FRIDAY, SEPTEMBER 9 Seating every half hour from 5:30 p.m. 8:30 p.m. $69.00 for adults / $30.00 for children 4-11 yrs. complimentary for children 3 yrs. and under Chef s Cooking Class Indian Cuisine Join us this month as Chef Kevin Isacsson teaches you how to prepare a wide variety of delicious dishes from exotic India. Luncheon with wine will be served following class. Please wear comfortable clothes and closed-toe shoes; hair should be tied back. (Please see menu on website.) SATURDAY, SEPTEMBER 10 10:00 a.m. 2:00 p.m. $88.00 per person 2016 Holiday Season (Reservations open Monday, Sept. 12, 9:00 a.m.) Get a jumpstart on your holiday plans by reserving early at the many December events at. Christmas is a popular time of year here at the club and events may sell-out quickly. Event information and reservations are available on our website or by calling (626) Holiday Afternoon Tea Mondays & Tuesdays November 28 & 29, December 5, 6, 12 & 13 3:00 p.m. 5:00 p.m. / $39.00 per person Sparkling Wine Dinner Friday, December 2 6:30 p.m. Reception / 7:00 p.m. Dinner $ per person Children s Holiday Tea & Tree Trimming Saturday, December 3 9:00 a.m. Children s Activities / 10:30 a.m. Tea $32.00 per person Holiday Brunch Sunday, December 4 9:30 am. 1:30 p.m. (3:00 p.m. Buffet Stations Close) $52.50 for adults / $27.50 for children (4-11 yrs.) $57.00 for reservations received after November 28. Holiday Breakfast Buffet 8th Annual Beer Festival s the summer months A fade into fall, it s time for Oktoberfest marks our Eighth Annual Beer Festival event. Join us as we sample some of our finest brews at this seasonal reception. Reception includes a variety of gourmet hors d oeuvres and multiple beer tasting samples. (Please see menu on page 5.) FRIDAY, SEPTEMBER 16 6:30 p.m. $59.00 per person Tuesdays, December 6, 13, & 20 7:30 a.m. 9:00 a.m. $15.00 per person Holiday Gala Dinner Thursday / Friday / Saturday, December 8, 9, & 10 6:30 p.m. Reception / 7:00 p.m. Dinner 8:45 p.m. Program $ per person on Thursday $ per person on Friday & Saturday Live band & dancing included on Friday & Saturday nights. Holiday Buffet December 14, 15, 16, 21 & 22 5:30 p.m. 9:00 p.m. $52.50 for adults / $27.50 for children (4 11 yrs.) Complimentary Eggnog Tuesday & Wednesday, December 21 & 22 11:00 am 1:00 p.m.

2 Employee of the Month July 2016 Rosa Alcantar Our employee of the month for July 2016 is Rosa Alcantar, who has been with for eight years. Rosa works in the Accounting Department where she is responsible for account receivables. In this role, she assists members when they have questions about their statements or accounts. Rosa s cheerful demeanor and willingness to go the extra mile in every aspect of her job made the decision easy to name her employee of the month. Rosa has two sons: Alex, 26 and Caesar, 17. Alex is working and going to Glendale Community College. Caesar recently graduated from high school and is planning to join the Marines. Much of Rosa s free time is spent at her church where she is an active member. Rosa enjoys working with the Accounting team and her other fellow employees. She feels that she is in another part of the world when she is at work. She enjoys the peaceful, calm and beautiful surroundings on campus. Congratulations, Rosa, on a job a well done! Rath al Fresco Last Hurrah at the old site Enjoy the Rath al Fresco the entire month of September as it winds down for the season. Next year, we will be moving just a bit north when the Rath al Fresco Pavilion and Gardens will be ready. We are all excitedly awaiting the completion of the new kitchen. With a permanent kitchen servicing the Rath al Fresco next season, Chef Kevin Isacsson will be able to offer some menu items that the temporary kitchen was not properly equipped to handle. We may even be open a few weeks earlier than usual. Watch for the announcements as we unveil the Pavilion to the membership in The Seafood and Crab Crack on Friday, September 9 will be on its sixth year. This event is a sure crowd pleaser for seafood enthusiasts. Classics on the menu like seafood cocktail, corn and oyster chowder, oysters on the half shell, clams casino, steamed crab legs and spicy garlic lemon shrimp are just some of the reasons why members keep coming back. Make sure you don t miss this event, make your reservation early online at or by calling (626) Construction update: Cantilevered reinforced concrete deck, concrete site curbs, foundations and retaining walls were completed in July. With concrete poured on the retaining walls, the perimeter and boundaries of the addition are now more clearly defined. In the front of the building, two large planters, which will house trees and add a focal point to the landscaping, have also been finished. Installation of high voltage cables and the new transformer has been completed. Subterranean utility installations in the new site are also done. I look forward to seeing you all at. Please drop by my office when you are next at the club or, I will drop by your table at the Rath al Fresco. Marisu Jimenez General Manager (Marisu s Message Corner) Dining Reservations Lunch & 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 and Rath Al Fresco (for parties of 10 or more) efficiently and effectively, while providing the timely and exceptional service that you expect from. Please visit the Athenaeum website to make all of your dining reservations at athenaeum.caltech.edu. 2

3 September 2016 SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY AUG SEP Rath al Fresco Open Monday Friday through Sept. 30 th Institute Holiday Athenaeum Seafood & Crab Crack Chef s Cooking Class: Indian Cuisine International Night Barcelona Seafood 8th Annual Beer Festival Reception OCT 1 International Night Bavaria Last Night of Rath al Fresco 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.) TUESDAY, SEPTEMBER 13 Barcelona Coast Seafood TUESDAY, SEPTEMBER 27 Bavaria Seating every half hour from 5:30 p.m. 8:30 p.m. $35.00 per person 3

4 Chef s Cooking Corner Asparagus Tart 1 sheet frozen puff pastry 6 inches x 12 inches, thawed 1 pound asparagus 4 eggs, beaten 8 ounces milk 1 teaspoon kosher salt 1 teaspoon black pepper 1 cup Gruyere cheese, grated 1. Lay the puff pastry over an approximate 4 x 10 tart pan and push the dough into all of the corners. Cut off the excess dough from the top. Bake the puff pastry blind by placing a piece of foil or parchment in the pan over the top of the dough and then weighing it down with either uncooked beans or uncooked rice. Bake in a 350 degree oven for 20 minutes. Remove the paper/foil and beans/rice and bake an additional 10 minutes. 2. Trim the asparagus to 4 inches from the tip. 3. Bring a pot of salted water to a boil, add the asparagus and cook for 1 minute. Immediately remove the asparagus and put into ice water. When cool, drain the asparagus well. Arrange asparagus on baked puff pastry sheet. 4. In a bowl, mix together the eggs, milk, salt, pepper and Gruyere cheese. Carefully pour the mixture over the asparagus. Place in a pre-heated 350 degree oven and bake for approximately 20 minutes or until lightly browned. Remove and let cool for 5 minutes. Cut the tart into appropriate portion size and serve. Request for Teacups and Saucers We would like to thank Mrs. Pauline Wickersham for her donation of teacups and saucers for our Afternoon Tea. They are beautiful additions to s collection of tea service that has been donated by other members. accepts donations of fine China teacups and saucers throughout the year and extends an invitation to members who wish to contribute to the eclectic beauty of our Afternoon Tea service. China may be mismatched or incomplete sets, but must be in good condition without any chips. Please call Valinda Richardson at (626) if you have any questions. Your generosity is greatly appreciated. August New Members Dr. Ben Bradley Mr. Edmund Chan Dr. Bjorn Davidsson Mr. Robert Elliott Dr. Stephen Forman Mr. James Harber Dr. Dankai Liu Ms. Ana Helena Lobo Ms. Lauren Nichole Mr. Pirooz Parvarandeh Dr. Jose Velazco Dr. Michael Wagama Caltech Architectural Tour Service A Special Service of the Caltech Women s Club THURSDAY, September 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 8th Annual Beer Reception International Night Barcelona Coast Seafood TUESDAY, SEPTEMBER 13 FRIDAY, SEPTEMBER 16 5:30 p.m. 8:30 p.m. Seating every half hour $35.00 per person 6:30 p.m. $59.00 per person b Pork Belly Steamed Buns Menu Bacalao b lightly fried salt cod with anchovies, asparagus, olives, romesco and pil pil pickled red onion, marinated vegetables, sriracha miso sauce Paella Barcelona Mini Duck Tostadas chicken, shrimp, mussels and squid steeped in saffron rice with vegetables avocado, pico de gallo, chipotle crema Green Lip Mussels Crema Catalana chorizo, lemon pepper linguini Vietnamese Shrimp sugar cane skewers Braised Short Rib with Gremolata International Night celery root purée, cippolini Bavaria Chicken Meatballs napa cabbage, rice cake, hoisin Black Pudding TUESDAY, SEPTEMBER 27 sautéed apple, onions and fried egg 5:30 p.m. 8:30 p.m. Seating every half hour $35.00 per person Fresh Corn Soup Menu cheddar fritters, green onion espuma Bavarian Sauerkraut Soup Chocolate Pot de Crème Lemongrass Coconut Pie Peach Blueberry Cobbler smoked bacon, vegetables, white wine, pretzels Holstein Schnitzel 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 Please see beer listing on website. 5

6 CALIFORNIA INSTITUTE OF TECHNOLOGY PASADENA, CA ADDRESS SERVICE REQUESTED NON-PROFIT ORG U.S. POSTAGE PAID PERMIT #583 PASADENA, CA Coming in October Monday, October 3 Rathskeller Opens Monday, October 10 International Night Lyon Saturday, October 15 Chef s Cooking Class Food & Beer Pairing Monday, October 24 International Night Galicia Friday, October 28 Escoffier Dinner 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, Club Events & Special Projects 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 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 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. Rath al Fresco Bar Service: Monday Saturday: 5:00 p.m. 9:00 p.m. Food Service: Monday Thursday: 5:00 p.m. - 8:30 p.m. Friday & Saturday: Food service available until 9:00 p.m.