Prime Rib Buffet Dinner. Bridal Open House. Wine & Spirits Tasting

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Continental breakfast is available to our hotel guests only on weekends and holidays from 7:30 a.m. to 9:30 a.m. Reservations Breakfast, Lunch, Dinner and Special Events http://athenaeum.

edu Hotel Rooms (626) 395-8200 551 South Hill Avenue Pasadena, CA 91106 Prime Rib Buffet Dinner Savory entrées, delectable accompaniments, and abundant desserts await you each

Please be advised that the will not be available on Wednesday, January 2. Á la carte dinner will be made available this evening in the Main Dining Room.

50 per person Bridal Open House Save the date this January as The Athenaeum opens its doors for this special occasion.

This event is the perfect time to visualize your wedding day at The Athenaeum as well as get a jump start on planning all the details. Advanced reservations are required.

Learn the distinction between varietals from aromas, flavoring, maturity, taste, and texture in this casual reception setting. Tasting will include six samples.

Join us for these special dining experiences. International prix-fixe dinners are available in addition to à la carte dinner. See menus on page 5.

00 per person Burns' Night Supper Join us in raising a wee dram in honor of Robert Burns.

He will recite a Burns poem with his typical bravado, and then lead us in a sing-along. Banquet-style seating (tables of 10). See menu on page 5. FRIDAY, JANUARY 25 6:30 p.m. Reception 7:00 p.

1 A MONTHLY NEWSLETTER FOR MEMBERS OF THE ATHENAEUM n THE CALIFORNIA INSTITUTE OF TECHNOLOGY january 2013 A Platinum Club of America Happy New Year from all of the staff at The Athenaeum! We will see you when we reopen on Wednesday, January 2. MLK Jr. Day We are closed on Monday, January 21 in observance of the Martin Luther King Jr. Day holiday. Continental breakfast is available to our hotel guests only on weekends and holidays from 7:30 a.m. to 9:30 a.m. Reservations Breakfast, Lunch, Dinner and Special Events Hotel Rooms (626) South Hill Avenue Pasadena, CA Prime Rib Buffet Dinner Savory entrées, delectable accompaniments, and abundant desserts await you each week at our Prime Rib Buffet. Wednesdays offer an extraordinary dinner value for you and your guests to enjoy. Please be advised that the will not be available on Wednesday, January 2. Á la carte dinner will be made available this evening in the Main Dining Room. Our will resume its weekly schedule as of Wednesday, January 9. WEDNESDAYS (excluding Wednesday, January 2) 5:30 p.m. - 9:00 p.m. seating every half hour $33.50 per person Bridal Open House Save the date this January as The Athenaeum opens its doors for this special occasion. Enjoy hors d'oeuvres & refreshments and become familiar with our historic venue. Meet our experienced Private Events Staff as well as our preferred wedding vendors. This event is the perfect time to visualize your wedding day at The Athenaeum as well as get a jump start on planning all the details. Advanced reservations are required. To reserve please say_i_do@caltech.edu. SUNDAY, JANUARY 6 1:30 p.m. 4:00 p.m. Complimentary admission to all members & guests Wine & Spirits Tasting Single Malt Scotch Join us for an exclusive tasting featuring single malt scotch. Learn the distinction between varietals from aromas, flavoring, maturity, taste, and texture in this casual reception setting. Tasting will include six samples. FRIDAY, JANUARY 11 6:30 p.m. $35.00 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 à la carte dinner. See menus on page 5. MONDAY, JANUARY 14 Greece MONDAY, JANUARY 28 Korea 5:30 p.m. 9:00 p.m. seating every half hour $27.00 per person Burns' Night Supper Join us in raising a wee dram in honor of Robert Burns. The songs and poems of Robert Burns continue to live on through our annual celebration of his birth. Dr. Neil McLeod leads us again as the chairman of the evening. He will recite a Burns poem with his typical bravado, and then lead us in a sing-along. Banquet-style seating (tables of 10). See menu on page 5. FRIDAY, JANUARY 25 6:30 p.m. Reception 7:00 p.m. Dinner & Program Chef's Cooking Class: Indian Vegetarian Vegetables are an integral part of our food consumption and we often are looking for new ways to prepare and enjoy vegetable dishes. In this month s cooking class we look to India for its countless varieties of tasty and nutritious veggie options. Indian food is influenced by many cultures and is famous for the array of spices used in its preparation. In the Indian Vegetarian class you will learn healthy, satisfying, and delicious recipes using Indian spices. See menu on page 5. SATURDAY, JANUARY 19 10:00 a.m. 2:00 p.m. $80.00 per person $60.00 per person (hosted cocktail reception & wine included with dinner)

Employee of the Month November 2012 Tonatiu Cadena Tonatiu Cadena started at The Athenaeum in 2006 as a dishwasher.

Tonatiu was again honored with the Employee of the Month award in September 2010 and has been a great addition to the purchasing staff and culinary team.

The Cadena family resides in Fontana. Tonatiu and his wife of 24 years, Leticia keep very busy with their three children.

the activities of his older son and daughter.

For the holidays, Tonatiu and Leticia look forward to having their immediate family, as well as extended family, at their home to celebrate.

A bridal open house starts the year on Sunday, January 6.

reception. Various service providers will be on hand displaying their wares to showcase their best work.

The scotch snobs will be descending on the Athenaeum on Friday, January 11 when Jerry Rodriguez, Food and Beverage Director, will lead members and

Single malts are usually associated with single malt Scotch, though this may be produced in various countries.

pot still and must be aged for at least 3 years in oak casks of a capacity not exceeding 180 gallons.

or the amount of time the whisky matures in the oak casks.

The theme on Saturday, January 19 is Indian vegetarian.

2 Employee of the Month November 2012 Tonatiu Cadena Tonatiu Cadena started at The Athenaeum in 2006 as a dishwasher. That same year he was awarded Employee of the Month in October and was quickly promoted to Receiving Clerk in the Purchasing Department. Tonatiu was again honored with the Employee of the Month award in September 2010 and has been a great addition to the purchasing staff and culinary team. When asked what he enjoys most about working at The Athenaeum, Tonatiu shares he likes everything and is very proud to come to work each day among friends and help wherever needed. Tonatiu is a trained carpenter who worked for a number of years for an upholstery company in Los Angeles prior to his work here. The Cadena family resides in Fontana. Tonatiu and his wife of 24 years, Leticia keep very busy with their three children. Outside of work, Tonatiu enjoys spending time with his children, especially helping with homework of his elementary school-aged daughter and overseeing the activities of his older son and daughter. Between the family s busy schedule, Tonatiu tries to make time for home renovations projects and improving his computer skills. For the holidays, Tonatiu and Leticia look forward to having their immediate family, as well as extended family, at their home to celebrate. Congratulations Tonatiu! (Marisu s Message Corner) A fresh year is upon us, full of promises and good things to come. A bridal open house starts the year on Sunday, January 6. This is the second year that we are holding this event to assist prospective brides imagine all the possibilities that are available for their wedding reception. Various service providers will be on hand displaying their wares to showcase their best work. If you have family or a close friend getting married, bring them to the Athenaeum to help them make their dream come true. The scotch snobs will be descending on the Athenaeum on Friday, January 11 when Jerry Rodriguez, Food and Beverage Director, will lead members and guests through a single malt Scotch tasting. Single malts are usually associated with single malt Scotch, though this may be produced in various countries. A single malt Scotch whisky, under the United Kingdom Scotch Whisky regulations, must be made exclusively from malted barley, must be distilled using a pot still and must be aged for at least 3 years in oak casks of a capacity not exceeding 180 gallons. The flavor of the scotch is influenced by the oak cask where it is stored for the minimum 3 years, peat used in the malt barley drying process, and age or the amount of time the whisky matures in the oak casks. After a short break in December, Chef Kevin once again opens his kitchen to members and guests by way of his cooking classes. The theme on Saturday, January 19 is Indian vegetarian. For those of you who are not necessarily vegetarian but would like to see how to prepare good tasting vegetarian dishes, this is the class. Call early for reservations as attendance is very limited. January will not be complete without our annual Robert Burns dinner, scheduled on Friday, January 25. We will pay tribute to Scotland s favorite poet and lyricist through the recital of his poems and folk songs by Dr. Neil McLeod, chairman of the evening. The usual parade of the haggis will be one of the highlights of the evening. For more casual or informal meals, remember the Rathskeller. No need for reservations and come dressed as you wish. The Athenaeum staff would like to extend their sincerest appreciation and gratitude to all members who gave so generously to the Holiday Fund. This made their holidays really special. The best of the New Year to all from the entire Athenaeum team! I look forward to seeing you all at The Athenaeum in Please drop by my office when you are next at the club. The Holidays at The Athenaeum Marisu Jimenez General Manager Photos courtesy of Thomas A. Wynne of Graphics & Photographic Services Group & The Athenaeum 2

3 January 2013 SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY Bridal Open House International Night: Greece off Martin Luther King Jr. Day: Institute Holiday Athenaeum Closed Winter Break: Institute Holiday Athenaeum Closed off off International Night: Korea Athenaeum reopens A la carte or Prix Fixe dinner service in MDR not available off Single Malt Scotch Tasting Prix Fixe menu Burns Night Supper MDR closed for dinner service due to event Chef s Cooking Class: Indian Vegetarian Mr. Michael Abrams Mrs. Pattyl Aposhian Mr. David Barmore Ms. Kristen Boydstun Ms. Deborah Bungartz Mr. Daniel Chen Ms. Ruthann Etz Prof. Andrei Faraon Ms. Calyani Ganesan Mr. Marcello Gori Mr. Nathanael Hughes Dr. Rohan Hule Mr. Daniel Jones Dr. Sandor Volkan-Kacso Mr. Amol Kamat Prof. Aditya Khair Dr. John Koeppel M.D. Mrs. Raymond Kong New Members Mr. Vishnu Manoranjan Mr. Anthony Massari Dr. Charles McCrory Mr. Ilya Nepomnyashchiy Mr. Brian Newman Mrs. Mai-Lee Ney Mr. John (Jeff) Odell Mr. David Otth Mrs. Deborah Padilla Prof. Jay Pasachoff Dr. Steven Patt Ms. Mabel Phan Mr. Fairax Randolph Ms. Angelica Santana Mr. John Schofield Dr. Andrew Steele Mr. Robert Thibault Dr. Ingunn Wehus Coming in February Chef s Cooking Class: Chocolate SATURDAY, FEBRUARY 2 10:00 a.m. 2:00 p.m. $80.00 per person Mardi Gras in the Rathskeller TUESDAY, FEBRUARY 12 4:30 p.m. 9:00 p.m. Valentine's Dinner Dance THURSDAY, FEBRUARY 14 5:30 p.m. 9:00 p.m. seating every half hour $65.00 / $75.00 / $80.00 per person President s Day MONDAY, FEBRUARY 18 Institute Holiday ~ Athenaeum Closed Bordeaux Wine Cellar Dinner FRIDAY, FEBRUARY 22 6:30 p.m. Reception 7:00 p.m. Dinner in the Wine Cellar $ per person (limited seating available) International Nights MONDAY, FEBRUARY 4 Brazilian Churrascaria MONDAY, FEBRUARY 25 La Mancha Spain 5:30 p.m. 9:00 p.m. seating every half hour $27.00 per person 3

Executive Chef Kevin s Recipe Corner Chocolate Bourbon Pecan Pie Ingredients Pastry Crust 2 ¼ cups all purpose flour Pinch salt

eggs 1 cup granulated sugar ¾ cup corn syrup ½ teaspoon pure vanilla extract 3 Tablespoons bourbon ¼ teaspoon salt 1 ½ cups

Place flour, salt and butter in a mixing bowl and blend until butter is broken into the flour in walnut size pieces.

Lightly flour your table surface and roll out dough to approximately ¼ inch thick.

Melt the butter and chocolate in a bowl, set over simmering water. Remove from heat and let cool. 4.

bourbon, salt and melted butter-chocolate mixture until well blended. 5.

Transfer the pie to a rack and cool completely or refrigerate before cutting. Enjoy Cooking!

24-10:30 a.m. The Caltech Women s Club is pleased to announce the return of their monthly architectural tours of the campus.

4 Executive Chef Kevin s Recipe Corner Chocolate Bourbon Pecan Pie Ingredients Pastry Crust 2 ¼ cups all purpose flour Pinch salt 1 cup unsalted butter, room temperature ¼ cup water, ice cold Filling ¼ cup unsalted butter 4 ounces dark chocolate 3 large eggs 1 cup granulated sugar ¾ cup corn syrup ½ teaspoon pure vanilla extract 3 Tablespoons bourbon ¼ teaspoon salt 1 ½ cups pecan halves Directions 1. Place flour, salt and butter in a mixing bowl and blend until butter is broken into the flour in walnut size pieces. Slowly add the chilled water to this and finish mixing by hand. DO NOT OVER MIX. 2. Lightly flour your table surface and roll out dough to approximately ¼ inch thick. Place the dough into the pie pan and remove extra dough that remains around the rim. Set aside. 3. Melt the butter and chocolate in a bowl, set over simmering water. Remove from heat and let cool. 4. Beat the eggs in a large mixing bowl using an electric mixer until eggs are frothy, blend in the sugar, corn syrup, vanilla, bourbon, salt and melted butter-chocolate mixture until well blended. 5. Arrange the pecans on the bottom of the pie crust and carefully pour the egg mixture over them. 6. Place pie carefully on baking sheet. Bake in a pre-heated 350 degree oven until the filling is set and slightly puffed, about minutes. Transfer the pie to a rack and cool completely or refrigerate before cutting. Enjoy Cooking! Makes 1 / 9 inch pie Caltech Architectural Tour Service A Special Service of the Caltech Women s Club THURSDAY, JANUARY 24-10:30 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 ½ to 2 hours and are open to the public. For more information contact Susan Gray in the Office of Communications at (626) Our Winter Celebration Package is Here Perfect for Bar/Bat Mitzvahs Showers Rehearsal Dinners Special Occasions & more Valid January 1, 2013 March 30, 2013 for new bookings made after October 15, 2012 Includes: 3-course dinner four tray-passed hors d oeuvres one hour full bar featuring our house brands house sparkling wine toast house wine during dinner Starting at $95.00 per person ++ Contact the Private Events office to book your next event at say_i_do@caltech.edu 4

International Nights Chef's Cooking Class: 5:30 p.m. 9:00 p.m. seating every half hour Indian Vegetarian SATURDAY, JANUARY 19 10:00 a.m. 2:00 p.m. $80.00 per person $27.

cheese and pita Chole Masala Samosas with Potatoes and Peas Galaktoboureko baked semolina lemon custard with honey ice cream Gulab Jamun 5 Burns' Night Supper Korea FRIDAY, JANUARY 25 6:30 p.m. Reception 7:00 p.

00 per person (hosted cocktail reception & wine included with dinner) MONDAY, JANUARY 28 Spicy Fish Soup tofu, mushrooms, bean sprouts, green onion, garlic, daikon, watercress Korean Braised Kalbi

Dates Yakbap steamed sweet rice cake with green tea ice cream Dinner Menu Cock-a-Leekie Soup crusty bread and sharp cheddar Savory entrées, delectable accompaniments, and abundant desserts await you

5 International Nights Chef's Cooking Class: 5:30 p.m. 9:00 p.m. seating every half hour Indian Vegetarian SATURDAY, JANUARY 19 10:00 a.m. 2:00 p.m. $80.00 per person $27.00 per person Greece MONDAY, JANUARY 14 Sambar Grilled Octopus Salad cucumbers, tomatoes, olives, romesco Vegetarian Biriyani Youvetsi Greek lamb and orzo casserole with tomato, grated sheeps milk cheese and pita Chole Masala Samosas with Potatoes and Peas Galaktoboureko baked semolina lemon custard with honey ice cream Gulab Jamun 5 Burns' Night Supper Korea FRIDAY, JANUARY 25 6:30 p.m. Reception 7:00 p.m. Dinner & Program $60.00 per person (hosted cocktail reception & wine included with dinner) MONDAY, JANUARY 28 Spicy Fish Soup tofu, mushrooms, bean sprouts, green onion, garlic, daikon, watercress Korean Braised Kalbi served family style with kim chee, sesame spinach, pickled daikon, steamed rice and chapchae noodles Hors d oeuvres Hazelnut Brie Quail Scotch Eggs Smoked Salmon Vol au Vent Bacon Wrapped Stuffed Dates Yakbap steamed sweet rice cake with green tea ice cream Dinner Menu Cock-a-Leekie Soup crusty bread and sharp cheddar Savory entrées, delectable accompaniments, and abundant desserts await you each week at our Prime Rib Buffet. We ve added additional new stations to our buffet for more made-to-order selections and dining varieties each week. New station items rotate weekly and may include: Risotto, Stir Fry Noodles, Pink Salt Block Station, Salads made-to-order, Paella, and Small Plates. Each week items will rotate so there will be always something new to try! Wednesday nights offer an extraordinary dinner value for you and your guests to enjoy. Visit our website for the menu & to make reservations. Haggis with Neeps & Tatties balsamic syrup and slow roasted tomato Horseradish Crusted Saddle of Lamb braised oxtail, skirlie potato cakes, green pease, 12 year old sauce WEDNESDAYS 5:30 p.m. 9:00 p.m. $33.50 adults $18.00 children ages 4-11 yrs. Complimentary ages 3 yrs. & under Dessert Tipsy Laird Scottish short bread, candied plums, raspberries 5

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) Manager, Club Dining DEXTER JEREMIAH Phone: (626) Director, Private & Club Events VICTORIA HIDALGO, CPCE Phone: (626) Manager, Private & Club Events DIOR CHASE Phone: (626) Manager, Private & Club Events MILKO RIVERA 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 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. 551 South Hill Avenue, Pasadena, CA Rathskeller Bar Service Monday to Thursday 4:30 p.m. to 9:00 p.m. Fridays Bar remains open until 10:00 p.m. Food Service Monday to Friday 5:00 p.m. to 9:00 p.m.

Wine & Spirits Tasting. Scotch Tasting

Wine & Spirits Tasting. Scotch Tasting A M ONTHLY N EWSLETTER FOR M EMBERS OF T HE A THENAEUM n T HE C ALIFORNIA I NSTITUTE OF T ECHNOLOGY JANUARY 2015 Wine & Spirits Tasting Scotch Tasting A Platinum Club of America Join us for an exclusive