Thanksgiving Eve Buffet

Transcription

1 The Update The Athenaeum NOVEMBER 2016 A MONTHLY NEWSLETTER FOR MEMBERS OF THE ATHENAEUM THE CALIFORNIA INSTITUTE OF TECHNOLOGY Happy Thanksgiving The Athenaeum will be closed on Thursday, November 24 and Friday, November 25 in observance of the Institute s Thanksgiving holiday weekend. Complimentary breakfast will be available for hotel guests only. All dining outlets will be closed through the weekend. Now is the time to book your holiday events at the Athenaeum! Reservations Breakfast, Lunch, Dinner and Special Events athenaeum.caltech.edu (626) Hotel Rooms (626) South Hill Avenue Pasadena, CA Thanksgiving Eve Buffet The Athenaeum kitchen will be bustling with activity as we prepare for our annual Thanksgiving Eve Buffet. Make your reservations early for this all-you-can-eat feast of traditional and contemporary dishes. The buffet will include turkey, seafood, holiday sides, and so much more. (Please see menu on page 5.) WEDNESDAY, NOVEMBER 23 5:30 p.m. 9:00 p.m. seating every half hour $52.50 for adults, $27.50 for children 4-11 yrs. Complimentary for children 3 yrs. and under $57.00/$31.00 for reservations made after Nov. 18 Chef s Cooking Class: Recipes Chef Kevin is geared up and inviting you back to the Athenaeum kitchen to learn the finer points of preparing some delicious variations on our typical holiday dishes. You will go through all the steps to create each dish before sitting down as a group to enjoy the fruits of your labor. Wine will be served with lunch. (Please see menu on page 4.) SATURDAY, NOVEMBER 12 10:00 a.m. 2:00 p.m. class begins promptly $88.00 per person Sparkling Wine Dinner Toast the start of the holiday season at our festive Sparkling Wine Dinner. Join us for a pre-dinner reception of sparkling wine samplings followed by dinner. Our Executive Chef, Kevin Isacsson and Food and Beverage Director, Jerry Rodriguez have customized an exquisite multiple-course dinner along with sparkling wine pairings to complement every bite. (Please see menu on website.) FRIDAY, DECEMBER 2 6:30 p.m. Reception 7:00 p.m. Dinner $95.00 per person Thanksgiving-To-Go Why spend the day in the kitchen when you can relax with your guests? Order a Thanksgivingto-go meal from The Athenaeum to make the holiday preparations simple. If you are not planning a big dinner party, individual turkey and prime rib dinners are available and are perfect for small gathering. (Please see menu on website.) WEDNESDAY, NOVEMBER 23 2:00 p.m. 5:00 p.m. Pick up times every quarter hour 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 website.) MONDAY, NOVEMBER 7 Vietnam MONDAY, NOVEMBER 21 Northern Italy Seating every half hour 5:30 p.m. 8:30 p.m. $35.00 per person Childrens Tea & Tree Trimming The joy of the holidays is never more apparent than on the faces of children. The excitement of the holiday season begins with fun activities and crafts, traditional tree trimming, a photo with Santa, and a delightful morning tea created just for kids. This event is great for the whole family. Dress in your holiday best as the day is the perfect time to capture some wonderful family photos. (Please see menu on page 4.) SATURDAY, DECEMBER 3 9:00 a.m. Activities & Santa 10:00 a.m. Storytelling 10:30 a.m. Children s Tea / $32.00 per person

2 Employee of the Month September 2016 José Concepción Ramirez-Nava José Concepción Ramirez-Nava was hired at The Athenaeum in the summer of 2006 as a part-time server. Ten years later, Concepción, as he is more commonly known, has become an integral part of The Athenaeum s full-time food and beverage team. Beginning his shift in the evenings, Concepción is a primary server in our dining room and often serves at many weekend events. It has been the friendships he has formed with co-workers that has made working at The Athenaeum so valuable to him. Concepción resides in Pasadena with his wife of 27 years, Elvira and two daughters, Juliana and Cassandra. Although time at home as dad is often limited, Concepción cherishes his family responsibilities, encouraging his daughter's studies with Juliana at Cal State LA and Cassandra right behind her. Thank you for your dedication Concepción! Parking While visiting The Athenaeum from Dec. 1 through Dec. 23, The Athenaeum will institute a system of paid valet parking for our private lot. The cost for parking in The Athenaeum s lot during this time period will be $5 per vehicle. We hope our members will understand that this change for December only is mandated due to increasing costs and demand. The parking fee may be paid in cash, credit card, or billed to the member's account. We look forward to providing Athenaeum members with an improved parking experience this holiday season. The Monster outside my Window Rath al Fresco Pavilion and Gardens Steel, gray and imposing Frames the monster outside my window Concrete, also gray, rough and seemingly unbreakable Edges the surfaces beneath. Several months ago the land was growing Heirloom tomatoes among the rosemary and lemon verbena Lilies of the Nile, a sea of white and lavender Strewn carelessly along the pathway. Camellias with whimsical shades of pink and white On single and double petals assembling the flower Standing guard and lining the trail Towards The Athenaeum. And, here, now a monster lies Impressive, striking and daunting Soon to be awakened And mellowed. To all who gave to nourish this monster thank you You shall conquer it soon And find sustenance in its bosom. Marisu Jimenez General Manager (Marisu s Message Corner) The Athenaeum Employees Annual Fund It s holiday time again! Athenaeum members will soon be receiving a letter for The Athenaeum Employees Fund. Contribution to this fund is voluntary. Traditionally, members contribute between 10 to 20 percent of their total expenses for the year, or any amount they wish to give. The Athenaeum Employees Fund is an annual tradition by which the club s members are able to express their appreciation to the club s staff, as The Athenaeum is a non-tipping club. After the Fund donations are collected, the total is distributed among all non-exempt Athenaeum employees in amounts based on job performance, years of service and hours worked. If you have any questions, please contact Marisu Jimenez at marisu.jimenez@caltech.edu for further information. Thank you in advance for your generosity. 2

3 Monday Kobe Burger November 2016 SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY OCT NOV International Night Vietnam International Night Northern Italy DEC Tea Tuesday Fish Taco Tea Thanksgiving To-Go Thanksgiving Eve Buffet RATHSKELLER SPECIALS Wednesday Thursday Mexican Buffet Philly Cheeseteak Athenaeum Closed Institute Sparkling Wine Dinner Chef s Cooking Class Recipes Childrens Tea & Tree Trimming Friday Cottage Pie New Reciprocal Club Founded in 1898 by a group of young college graduates, the University Club of Portland embraces and reflects the diversity and spirit of the city of Portland by continuing its tradition of excellence with an ever-expanding network of members. The club is in the center of Portland near the Willamette River and many popular Portland attractions. The University Club of Portland has a superior fine dining program as well as an extensive and exciting social calendar. From high-quality meeting rooms to expertly planned wine pairing dinners and tasting menus, the University Club of Portland has everything you need in a premier private city club. October New Members Mr. Julian Alexander Dr. William Caton Prof. Michael Collins Mrs. Gina Duggan Dr. Michael Frazier Dr. William Hardam Mr. Michael Hoover Mr. Andrew Hsieh Mr. Robert Jarnot Mr. Sean Jezewski Dr. Bettina Koch Mr. Thomas Kwong Dr. Zhu Liu Ms. Laura Mann Prof. Jon Mee Mr. Chinmay Nirkhe Ms. Sassaneh Poosti Dr. Kyle Pressel Mr. Mark Rokey Mr. Ryan Ross Mr. Adrian Stoica Mrs. Kalyani Sukhatme Dr. Edwin Upchurch Mrs. Nichole Washington Mr. Christopher Wessing Mrs. Michele Yeater 3

4 CHEF S COOKING CLASS 2Recipes SATURDAY, NOVEMBER 12 10:00 a.m. 2:00 p.m. Registration at 10:00 a.m. Class starts promptly at 10:15 a.m. $88.00 per person Apple Butternut Squash Bisque with Goat Cheese Slow Roasted Free Range Turkey Home Style Pan Gravy Sausage Fennel Stuffing Cranberry Orange Chutney Baked Candied Yams with Meringue Brussel Sprouts with Pancetta and Balsamic Onions Gingered Pumpkin Pie Apple Crisp Chef s Cooking Classes provide informative, professional techniques and cooking insights followed by a class luncheon, with instructional recipe booklets to take home. Please wear comfortable clothes and closed-toe shoes; hair should be tied back. Childrens Christmas Tea SATURDAY, DECEMBER 3 9:00 a.m. Crafts, Tree Trimming, & Photos with Santa 10:00 a.m. Storytelling 10:30 a.m. Tea $32.00 per person Assorted Teas Hot Chocolate Apple Cider Scones Cinnamon Ginger Cherry Pecan Orange Cranberry Served with Raspberry Jam Lemon Curd Crème Fraiche Adults Cucumber Watercress Smoked Salmon, Dilled Mascarpone and Caviar Roulade Apple, Walnut and Goat Cheese Roast Beef and Horseradish Yorkshire Cranberry Walnut Chicken Salad Cucumber Mustard Salad Kids Sandwiches Crispy Apple Butter Ham and Cheese Triangle Fresh Roasted Turkey and Lettuce on Mini Brioche Vegetable Crudite Dessert Buffet Mini Cupcakes Fresh Fruit Cookies Fresh Berry Tuile Cups Cream Puff Swans and Chocolate Eclairs Gala Dinners Thursday, Dec. 8 $ per person Friday & Saturday, Dec. 9 & 10 $ per person 6:30 p.m. Reception 7:00 p.m. Dinner 8:45 p.m. Program The halls are decked and a wonderful evening will be had by all at one of The Athenaeum s signature events. The evening begins with a festive reception featuring elaborate hors d oeurvres and music by the Caltech Chamber Singers, followed by an exceptional 3-course holiday dinner. A performance by the Caltech Chamber Singers highlights the evening followed by dancing on Friday and Saturday nights. Semi-formal attire required. Seating for this event is banquet style, 10 people per table. (Friday & Saturday waitlist only.) Appetizer Display Sugar Cane Thai Shrimp Satay, Fried Oyster Cone Assorted Olives, Farmers Market Display Seafood Cocktail, Caprese Satay Shrimp Cocktail with Black Pepper Cocktail Sauce Jumbo Crab Claws Raw Oysters with Champagne Mignonette Passed Hors d Oeuvres Mini Lobster Roll with Tarragon Bay Aioli Jicama Avocado Taco Sesame Crusted Ahi and Watermelon Skewer Short Rib Sliders Dinner Menu First Course Caramelized Apple Bisque hazelnuts, candied squash Pear Crepe Terrine mascarpone, duck confit pear salad, arugula Chanterelle Parsnip Quince Pastie, pomegranate sauce Second Course Prime Filet of Beef Tenderloin and Lobster Tail Saffron parmesan potato, buttered asparagus, honey carrots chive beurre blanc Dessert Melting Chocolate Dessert 4

5 Thanksgiving Buffet Menu 2016 WEDNESDAY, NOVEMBER 23 5:30 p.m. 9:00 p.m. seating every half hour $52.50 Adults / $27.50 Children (4-11 years) $57.00/$31.00 for late reservations after November 18 Complimentary for children 3 years and under Roast Free Range Turkey with Sage Turkey Gravy Sausage Pancetta Stuffing Cranberry Orange Chutney with Candied Ginger Roast Prime Rib with Natural Jus and Horseradish Sauce Yorkshire Pudding Pan Roasted Ora King Salmon Roasted Garlic Mashed Potatoes Sweet Potatoes with Maple Sugar Glaze Blue Lake Green Beans with Balsamic Onions Corn Pudding Braised Red Cabbage with Apples Roast Brussel Sprouts Butternut Squash, Apple and Goat Cheese Bisque Autumn Bread Display Kale and Quinoa Salad with Pomegranate, Dried Fruit, Almonds and Balsamic Dijon Vinaigrette Roasted Cauliflower, Pine Nut and Parsley with Tahini Carrot Raisin Apple Salad Pomegranate Persimmon Salad with Goat Cheese and Spinach Seasonal Fresh and Dried Fruit Display Pear, Walnut and Bleu Cheese with Bibb Lettuce Warm Bean Salad with Bacon Vinaigrette Shrimp Cocktail Alaskan King Crab Legs Oysters on the Half Shell Cambridge Smoked Salmon Sushi Pumpkin, Rustic Apple and Pecan Pie Old Fashioned Apple Crisp Gourmet Mini Pastries Chocolate Grand Marnier Cake Brandied Persimmon Pudding Maple Pumpkin Crème Brulee Maple Cheesecake with Roasted Pears Pumpkin Mousse Roulade with Lingonberry Sauce Mini Cup Desserts Mini Cake Pops Brunch Menu 2016 SUNDAY, DECEMBER 4 9:30 a.m. 1:30 p.m. seating every half hour Buffet Stations close at 3:00 p.m. $52.50 Adults / $27.50 Children (4-11 years) $57.00/$31.00 for late reservations after November 28 Complimentary for children 3 years and under Assorted Juices Orange Juice, Cranberry Juice and Warm Apple Cider Fresh Bakery Display Chocolate, Custard and Almond Croissants Pecan Sticky Buns, Apple Strudel Assorted Bagels with Cream Cheese Morning Glory Muffins, Orange Cranberry Muffins and Pumpkin Muffins Pain Rustique, Sour Dough Batard and Pretzel Baguette The Breakfast Bar Tomato Olive Leek Quiche Baked Prosciutto and Egg Cups with Pesto Roast Fingerling Potatoes with Green Apples and Red Onion Applewood Smoked Brown Sugar Bacon and Chicken Feta Cranberry Sausage Omelet Bar Create Your Own Omelet Bell Peppers, Green Onions, Tomato, Smoked Ham, Bay Shrimp, Exotic Mushrooms, Cheddar and Feta Cheeses, Chopped Fresh Herbs and Jalapeños Waffles and French Toast Freshly Made Belgian Waffles and Cinnamon Berry French Toast, Apple Raisin Compote, Caramel Bananas, Fresh Assorted Berries, Toasted Almonds, Whipped Cream, and Vermont Maple Syrup Hot Entrées Lobster Stuffed Sole with Lobster Sauce Chicken with Cranberry Pear Relish Ginger Maple Spiced Sweet Potatoes Blue Lake Green Beans with Pecans and Pearl Onions Carving Station Salt and Pepper Crusted Prime Ribs of Beef with Rosemary Jus and Creamed Horseradish Rosemary Pine Nut Porchetta From Our Garde Manger Caesar Salad with Boquerone Anchovies Baked Brie en Croute with Apples and Almonds Crispy and Crunchy Corn Salad Heirloom Tomato and Mozzarella Salad with Balsamic Vinaigrette Kale Quinoa Salad with Roasted Butternut Squash Celery Root Apple Remoulade Salad Dill Sour Cream Potato Salad Seasonal Market Berries and Fruit Seafood Chilled Alaskan King Crab, Shrimp Cocktail and Oysters on the Half Shell, Santa Barbara Smoked Salmon Dessert Station Chocolate Ganache Cheesecake Green and Red Velvet Cupcakes Chous Chous Macarons Mini Assorted Pastries Apple Cranberry Bread Pudding Butterscotch Crème Brulée Yule Log 5

6 CALIFORNIA INSTITUTE OF TECHNOLOGY PASADENA, CA ADDRESS SERVICE REQUESTED NON-PROFIT ORG U.S. POSTAGE PAID PERMIT #583 PASADENA, CA Coming in December Sparkling Wine Dinner FRIDAY DECEMBER 2 Children s Tea & Tree Trimming SATURDAY DECEMBER 3 Brunch SUNDAY DECEMBER 4 Afternoon Tea MONDAYS & TUESDAYS DEC. 5, 6, 12, 13 Breakfast Buffet TUESDAYS DEC. 6, 13 & 20 Buffet DECEMBER 14, 15, 16, 21, 22 Complimentary Eggnog Available at Lunch WEDNESDAY & THURSDAY DECEMBER 21 & 22 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 Institute Athenaeum Closed FRIDAY, DECEMBER 23 THROUGH MONDAY, JANUARY 2 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 The Athenaeum 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. Rathskeller Bar Service: Monday Thursday, 4:30 p.m. 9:00 p.m. Friday, bar service until 10:00 p.m. Food Service: Monday Thursday, 5:00 p.m. 8:45 p.m. Friday, food service until 9:00 p.m.