A MONTHLY NEWSLETTER FOR MEMBERS OF THE ATHENAEUM n THE CALIFORNIA INSTITUTE OF TECHNOLOGY APRIL 2011 Chef’s Cooking Easter Brunch Class On the beautiful patio and along Entrée Salads the Olive Walk is the perfect Easter Sunday setting for you and your Crisp, fresh, and flavorful are family. Join us for our holiday just a few ways to describe a brunch and children’s Easter Egg great salad. Chef Kevin takes us Hunts with the Easter Bunny. A Platinum Club through the different variations and basic essentials SUNDAY, APRIL 24 of America for preparing a delicious entrée salad that’s filling and nutritious. See menu on page 3. 9:30 a.m. to 1:30 p.m. Seating every half hour $42.00 per person / $45.00 per person after April 17 SATURDAY, APRIL 2 $22.00 for children 4-11 yrs. 10:00 a.m. to 2:00 p.m. Complimentary for children under 3 yrs. 10:00 a.m. Registration Easter Egg Hunts 10:15 a.m. Class (begins promptly) $75.00 per person 10:30 a.m. / 12:00 p.m. / 1:30 p.m. Children must bring their own Easter basket. Prizes will be Napa Valley awarded at each hunt to the children who find one of the 12 Vintners* Golden Eggs. Egg hunts are available for both younger and Easter Brunch older children. The egg hunt is for Athenaeum members and Get a taste of Napa Valley’s their guests only. Only children with brunch reservations SUNDAY, APRIL 24 finest here at The Athenaeum. are eligible for the golden egg prizes. See menu on page 5. Celebrate the holiday We’re showcasing Napa’s with your family at premier wineries at this special, Chef’s Table Dinner our lovely brunch. one-of-a-kind tasting event featuring premium tray passed hors d’oeuvres, sushi and appetizer stations. These intimate dinners showcase the extraordinary talents of our culinary TUESDAY, APRIL 5 team. This dinner provides you with 6:00 p.m. to 7:30 p.m. an artfully designed meal, as well $25.00 per person. as kitchen insight and preparing expertise from our dinner hosts. See menu on page 5. Administrative Professionals Week International WEDNESDAY, APRIL 27 Nights 6:00 p.m. MONDAY, APRIL 25 $125.00 per person through International Nights are the perfect way to FRIDAY, APRIL 29 explore the culinary world Mother’s Day Tea* Treat the most important without leaving town. Join person in your office to us for these special dining experiences. International Treat the exceptional ladies lunch at The Ath and enjoy prix-fixe dinners are available in addition to á la in your family to our elegant a complimentary red velvet carte dinner. See menu on page 5. afternoon Mother’s Day Tea. pudding cake for dessert. MONDAY, APRIL 11 – Sardinia Delightful tea-time delicacies MONDAY, APRIL 25 – Morocco make this a wonderful way to Seating from 5:30 p.m. to 9:00 p.m. show your love and appreciation. $25.00 per person WEDNESDAY, MAY 4 3:00 p.m. to 5:00 p.m. Reservations Beer Dinner $29.00 / $36.00 including wine cocktail Breakfast, Lunch, Pales, ales, lagers, and porters. This beer dinner has something Dinner and Special Mother’s Day Brunch* for every beer-drinkers' Pamper mom at our lovely Mother’s Day Events preference. Get a taste of a brunch. Celebrate her at our table with (626) 395-8282 variety of beers from around the savory favorites and decadent desserts. world. We’ve carefully crafted Hotel Rooms each course to pair perfectly and to complement the flavor (626) 395-8200 of each beer. See menu on page 5. SUNDAY, MAY 8 9:30 a.m. to 1:30 p.m., Seating every half hour FRIDAY, APRIL 22 $42.00 per person / $45.00 per person after May 1 6:30 p.m. Reception 551 South Hill Avenue $22.00 for children ages 4-11 yrs. Pasadena, CA 91106 7:00 p.m. Dinner Complimentary for children under 3 yrs. $60.00 per person * All of our event menus are available on our website at http://athenaeum.caltech.edu EMPLOYEE OF THE MONTH: (Marisu’s Message Corner) February 2011 A Prayer in Spring JESUS DE LA TORRE Oh, give us pleasure in the flowers today; And give us not to think so far away As the uncertain harvest; keep us here All simply in the springing of the year. And make us happy in the darting bird That suddenly above the bees is heard, The meteor that thrusts in with needle bill, And off a blossom in mid air stands still. - Robert Frost (1874-1963) I’ve always started my column with a poem in April since April has been designated as National Poetry month. With spring coming in April, the Robert Frost poem above seems very appropriate as it captures the essence of the month and the season. The Athenaeum attempts to capture the essence of spring and April through the many Jesus De La Torre has been an employee events scheduled for members. The month starts appropriately with a cooking class on of The Athenaeum since 1998. Since then, entrée salads scheduled for Saturday, April 2. With temperatures becoming more temperate, a lighter fare seems to be the best suited for the season. For this particular Jesus has been a much relied upon kitchen class, Chef Kevin will have attendees prepare salads that include sesame crusted chicken, expeditor and server. It is Jesus’ attention duck confit, lobster cobb and grilled Thai beef. It will be a no-guilt lunch! to giving quality service and his helping On Tuesday, April 5, we will be offering tastings from 10 Napa Vallery wineries that will nature which has earned him Employee include Ahnfeldt; Ancien; Detert; Gemstone; Krupp Brothers; Location, Elevation & Slope, Inc.; Rombauer; Schramsberg; Titus; and Tres Sabores. This is an opportunity to of the Month four previous times and taste handcrafted, artisanal and premium wines from all these small Napa Valley wineries in Employee of the Year once before. Jesus one night. Seating is limited. Wine tasting and reception starts at 6:00 p.m. has received much enjoyment from Our International Nights on Mondays have been very successful and well attended. assisting members and forming This month, our kitchen brings to you the flavors ofSardinia on April 11 and friendships over the years. Morocco on April 25. Like the blossoming of the flowers in spring, we end the month with an offering of three more great events – the Beer Dinner on Friday, April 22, Easter Brunch on Sunday, Aside from his position at The April 24 and the Chef’s Table on Wednesday, April 27. The Chef’s Table has been very Athenaeum, Jesus works at Lake Avenue successful with members dining INSIDE the kitchen. Experience first-hand how all those Church supervising the church’s gourmet dishes are prepared by Chef Kevin. Then, Jerry Rodriguez, Food & Beverage Director, expounds on the pairing of the wines with each of the dishes. Definitely not maintenance needs. Time away from to be missed. both jobs is always spent with his wife The Rath al Fresco opens Friday, May 20; 50 days remaining and our countdown has begun. of 17 years and three children. Family time is spent taking part in recreation I look forward to seeing you all at The Athenaeum. Please drop by my office when you are next at the club. and sports activities. The De La Torres The Athenaeum has proudly received the reside in Covina. Award of Merit . from the International Wine Society Marisu Jimenez for the commitment to fine wine & dining experience. General Manager This award is truly one that distinguishes The Athenaeum’s fine dining from other clubs.
CARNIVAL!
2 Executive Chef Kevin’s Recipe Corner Almond Fig Feta Risotto
Directions Ingredients 1. Place the figs and Marsala in a small sauce pot and simmer briefly for 3-4 minutes. Let cool and cut the figs into small dice. ½ cup dried Mission figs ½ cup Marsala 2. Put the almonds on a baking tray and place in a pre-heated 325 degree oven for ½ cup whole blanched approximately 5-6 minutes or until the almonds are lightly browned. Remove from the California Almonds oven and let cool, coarsely chop the almonds. 2 Tbsps. extra virgin olive oil plus 3. Heat a large sauce pot over medium heat, add the 2 tablespoons of extra virgin olive oil additional to drizzle on cooked and the 3 tablespoons of minced shallots. Sauté the shallots briefly without browning them, risotto (approximately 1 minute). 3 Tbsps. shallots, minced 2 cups Arborio rice 4. Add the Arborio rice and stir with a wooden spoon, evenly coating the rice. Add the ½ cup white wine white wine and while stirring reduce the wine by half. Add 1 1/3 cup of the vegetable stock 4 cups vegetable stock or water or water and continue to cook stirring frequently. When the liquid is almost absorbed into ¼ cup feta cheese, crumbled the rice, add an additional 1 1/3 cup of stock and repeat the previous step. Add the last 1 1/3 4 Tbsps. butter cup of the stock again repeating the process, cooking until the stock is absorbed and the rice Salt and black pepper to taste is al dente. Add additional liquid if necessary. 5. Add the almonds, figs, feta cheese and butter to the risotto, season to taste with salt and black pepper. Garnish with additional chopped almonds, grated feta cheese and drizzle with extra virgin olive oil.
Serves 6 as an appetizer or 10 as a side dish Enjoy Cooking!
Caltech Playreaders: Theater of the Imagination The 60th season: “Principals in Uncertainty” Chef's Cooking Class TUESDAY, APRIL 5 / 8:00 p.m. Entrée Salads Another Antigone by A.R. Gurney SATURDAY, APRIL 2 Directed & Introduced by Steve Wall; 10:00 a.m. to 2:00 p.m. Nagin Cox, Assistant Director 10:00 a.m. Registration A.R. Gurney drew on his years teaching drama and literature 10:15 a.m. Class (begins promptly) at MIT for the academic setting of Another Antigone. Prof. Henry Harper has long taught the classics. This term includes $75.00 per person Sophocles’ tragedy Antigone, a classic depiction of civil disobedience. Harper wants his classes to confine themselves Sesame Crusted Chicken Salad to the questions and discussions he set forth. But student Judy Duck Confit Salad doesn’t. Gurney lets us see that the legends we thought banished to the mists of time still weave their tendrils among us. Lobster Cobb Salad Grilled Thai Beef Salad All members of Caltech/JPL community are welcome. Evening includes introduction, reading and post-discussion. Reservations Please wear comfortable clothes and closed-toe shoes. are recommended for pre-reading dinner, at the Playreaders table at 6:00 p.m. For more information call the Front Desk at Hair should be tied back. (626) 395-8200.
New Reciprocal Club The Rainier Club: Nestled in the Heart of Downtown Seattle The Rainier Club is a historic private club, with distinct style and vibrant camaraderie, located in the heart of the Puget Sound region of downtown Seattle. This grand, yet intimate clubhouse offers exceptional amenities that enrich the professional and personal lives of its members, their families and guests. The Rainier Club offers fine contemporary dining, a boutique fitness & spa facility, overnight suites, full-service event planning, and an extraordinary art collection. 820 Fourth Avenue, Seattle, Washington 98104 206.296.6848 • www.therainierclub.com
3 • April 2011 •
SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY 1 2 Rathskeller Happy Hour 5 - 6 pm Chef's Administrative Professionals Week Cooking Class $5 Kobe Beef Sliders April 25th – April 29th in the Rathskeller Entrée Salads
3 4 Napa Valley 5 6 7 8 9 Rathskeller Vintners Rathskeller Rathskeller Rathskeller Happy Happy Hour 5 - 6 pm Happy Hour 5 - 6 pm Happy Hour 5 - 6 pm Hour 5-6pm Rathskeller $5 Philly Cheesesteak Happy Hour 5 - 6 pm $5 Tri tip $5 Kobe Beef Sliders $5 Kobe Burgers in Chili Nachos in Sandwiches in in the Rathskeller the Rathskeller $1.50 Fish Tacos in the Rathskeller the Rathskeller the Rathskeller 10 11 12 13 14 15 16 International Rathskeller Nights: Sardinia Rathskeller Rathskeller Happy Hour 5 - 6 pm Rathskeller Happy Rathskeller Happy Hour 5 - 6 pm Hour 5-6pm Happy Hour 5 - 6 pm Happy Hour 5 - 6 pm $5 Kobe Beef Sliders $5 Tri tip in the Rathskeller $5 Kobe Burgers in $1.50 Fish Tacos in Chili Nachos in $5 Philly Cheesesteak in the Rathskeller the Rathskeller the Rathskeller Sandwiches in the Rathskeller 17 18 19 20 21 22 23 Rathskeller Rathskeller Rathskeller Happy Beer Dinner Rathskeller Happy Hour 5 - 6 pm Happy Hour 5 - 6 pm Rathskeller Hour 5-6pm Happy Hour 5 - 6 pm $5 Tri tip $5 Philly Cheesesteak Happy Hour 5 - 6 pm $5 Kobe Burgers in $1.50 Fish Tacos in in the Rathskeller Chili Nachos in Sandwiches in $5 Kobe Beef Sliders the Rathskeller the Rathskeller the Rathskeller in the Rathskeller
Chef’s Table 24 International 25 26 Dinner 27 28 29 30 Nights: Morocco Rathskeller Rathskeller Rathskeller Easter Sunday Rathskeller Happy Rathskeller Happy Hour 5 - 6 pm Happy Hour 5 - 6 pm Hour 5-6pm Happy Hour 5 - 6 pm Happy Hour 5 - 6 pm Brunch $5 Kobe Beef Sliders $5 Tri tip $5 Philly Cheesesteak $5 Kobe Burgers in $1.50 Fish Tacos in Sandwiches in in the Rathskeller in the Rathskeller the Rathskeller Chili Nachos in the Rathskeller the Rathskeller
Coming in May RATH AL FRESCO Mother’s Day Tea You’ve waited all winter for this! Our most popular dining experience returns WEDNESDAY, MAY 4 to the lawn on Friday, May 20. Summers at The Ath is where it’s at! Al Fresco dining at its finest! Cinco De Mayo Celebration MONDAY THROUGH FRIDAY EVENINGS THURSDAY, MAY 5 Bar: 5:00 p.m. to 9:00 p.m. • Food: 5:30 p.m. to 8:30 p.m. Mother’s Day Brunch SUNDAY, MAY 8 NEW MEMBERS Rath Al Fresco – Grand Opening Dr. Melinda Beaver Mr. Matthew Kovach FRIDAY, MAY 20 Dr. Gun-Shing Chen Mr. Helge Krueger Mr. Benjamin Faber Mr. Sam Longo International Nights Prof. Mary Fuller Ms. Clara O'Farrell MONDAY, MAY 9 – Lyon, France Mrs. Angel Go Prof. Ryan Patterson MONDAY, MAY 23 – Caribbean Dr. & Mrs. Narendra Gupta Mr. Matthew Scholz 80th Anniversary Series Dr. Mimi Hanzel Dr. Andrew Steele Wine & Spirits Dinner Dr. William Hitselberger Ms. Melanie Stefan featuring: Tequila Mr. Brad Hulse Mr. Richard (Ruizhe) Wang WEDNESDAY, MAY 18 Mr. Neema Jalali Mr. Ming Wong Chef’s Cooking Class Dr. Nathan (Benjamin) Judkewitz Barbecue Al Fresco 4 SATURDAY, MAY 21 International Nights Easter Brunch Seating from 5:30 p.m. to 9:00 p.m. SUNDAY, APRIL 24 $25.00 per person Seatings from 9:30 a.m. to 1:30 p.m. $42.00 per person / $45.00 per person after April 17 $22.00 for children 4-11 yrs. Complimentary for children 3 yrs. and under MONDAY,Sardinia APRIL 11 Juices Orange, Grapefruit, Cranberry and Apple Juices Sardinian Seafood Stew (Cassola) La Boulangerie Coniglio con Finocchio Almond, Chocolate and Plain Croissants malloreddus del pastore, garlic chard Assorted Bagels with Cream Cheese, Assorted Fruit Danish Seadas Homemade Scones with Meyer Lemon Curd and Preserves amaretto gelato Bran Muffins, Carrot Raisin Muffins, Blueberry Cream Muffins rrrrrrrrrrrrrr Pretzel Bread, Fruit and Nut Bread, Pain Rustique Oceanside Iced Seafood Morocco Peel and Eat Mexican Shrimp, Oysters on the Half Shell MONDAY, APRIL 25 King Crab Legs, Applewood Smoked Salmon Moroccan Harira Soup Spring Salad Menu merguez sausage, duck confit, lentils, garbanzos, Caesar Salad, Butter Bean Tomato Salad vermicelli, tomatoes and vegetables Thai Rice Noodle Vegetable Salad with Chicken Braised Lamb Shank with Couscous and Sweet Chili Scallion Vinaigrette Moroccan spices, preserved lemon, eggplant, olives Chilled Tortellini Salad with Roasted Peppers, Shrimp and Basil Bocconcini Caprese Salad, Marinated Mushrooms Baklava Artichokes and Grape Tomatoes orange honey ice cream Citrus Avocado Salad with Bibb Lettuce Spring Fresh Fruit Display Breakfast Lineup Beer Dinner Egg Skillet with Chorizo, Olives, Roasted Peppers, Pesto and Mozzarella FRIDAY, APRIL 22 Savory French Toast with Roasted Tomatoes Applewood Smoked Bacon, Chicken Apple Sausage 6:30 p.m. Reception/ 7:00 p.m. Dinner Athenaeum Potatoes $60.00 per person Omelets Made to Order Passed Hors d’oeuvres Mushrooms, Tomato, Green Onion, Herbs, Green Chiles, Ham Prawns Espelette Pancetta, Monterey Jack, Cheddar and Feta crab risotto, preserved lemon, pickled okra Belgian Waffle and Pancake Bar Duck Confit Salad Freshly made waffles and pancakes with apple raisin compote cage free egg, Cambazola, heirloom tomato, avocado, fresh berries, caramel bananas, whipped cream and maple syrup roasted corn vinaigrette Entrees Du Jour Braised Short Rib Garlic and Rosemary Roasted Prime Rib with Creamed Horseradish creamy mascarpone polenta, mushroom flan, spinach timbale Moroccan Spiced Leg of Lamb with Harissa Jus Hawaiian Chicken Molten Chocolate Cake Grilled Salmon with Charmoula, Lemon Caper Sauce and Spinach caramel sabayon, fleur de sel Olive Oil Roast Garlic Mashed Potatoes Blue Lake Green Beans with Multi Colored Carrots and Tarragon Kids' Corner Chef’s Table Dinner Raspberry Lemon French Toast WEDNESDAY, APRIL 27 Macaroni and Cheese, Mini Sliders, Chicken Parmigan 6:00 p.m. Sweet Ending $125.00 per person Assorted French Pastries, Homemade Cookies, Assorted Cupcakes Fresh Berry Tarts, Chocolate Fountain Oysters Rockefeller Sampler Chocolate Whiskey Cake, Cheesecake Lollipops, Stonefruit Cobbler traditional, crispy, shooter “Caesar Salad” quail egg, parmesan Improved Quality and Better Taste Study of Olives The Athenaeum is constantly looking for ways liquid, stuffed, sorbet to improve your dining experience. Grilled Rustic Quail For many years we have served fresh water, cooked, peeled shrimp on rosemary sauce, romesco, arugula our buffets for your convenience and ease of eating. However, we have Prosciutto Wrapped Roast Tenderloin of Beef found that many prefer the taste and quality of salt water, shell-on foie gras, shiitake mushroom, chard, silky potato puree shrimp for its sea flavor and freshness. We think you will agree and will enjoy our “peel and eat” salt water shrimp. Peel and Eat shrimp will be Trio of Chocolate Mousse Napoleon introduced at our Easter Brunch, please let us know what you think! creamsicle ice cream, blackberry coulis 5 CALIFORNIA INSTITUTE OF TECHNOLOGY PASADENA, CA 91125 NON-PROFIT ORG U.S. POSTAGE PAID ADDRESS SERVICE REQUESTED PERMIT #583 PASADENA, CA
Athenaeum Administration and Staff
Chair, Board of Governors Director, Food & Beverage Private Events Coordinator Dining Room Schedule GARY LORDEN JERRY RODRIGUEZ RUBY BALES Phone: (626) 395-4349 Phone: (626) 395-8261 Phone: (626) 395-8280 Lunch & Dinner Reservations Email: [email protected] Email: [email protected] Email: [email protected] (626) 395-8282
Chair, House Committee Assistant Director, Food & Beverage Director, Hotel Operations & Breakfast MARIANNE BRONNER MURILLO MIRANDA, JR. Membership Monday to Friday – 7:00 a.m. to 9:00 a.m. Phone: (626) 395-3355 Phone: (626) 395-8209 MARGARET McVEY THOMAS Lunch Email: [email protected] Email: [email protected] Phone: (626) 395-8271 Monday to Friday – 11:30 a.m. to 1:30 p.m. Email: [email protected] Dinner General Manager Club Dining Manager Monday to Friday – 5:30 p.m. to 9:00 p.m. MARISU JIMENEZ, CCM DEXTER JEREMIAH Lunch and Dinner Phone: (626) 395-8260 Phone: (626) 395-8205 Reservations Email: [email protected] Email: [email protected] (626) 395-8282 Prime Rib Buffet Every Wednesday Evening Executive Chef Director, Private & Club Events Special Events Reservations 5:30 p.m. to 9:00 p.m. KEVIN ISACSSON, CEC VICTORIA HIDALGO, CPCE (626) 395-8282 (Non-beef options are always available) Phone: (626) 395-8293 Phone: (626) 395-8264 Email: [email protected] Email: [email protected] Front Desk & Guest Room Hayman Lounge Reservations Director, Fiscal Operations Manager, Private Events Phone: (626) 395-8200 Bar Service KAREN HARMON, CPA DIOR CHASE Fax: (626) 795-0869 Monday to Friday – 4:30 p.m. to 10:00 p.m. Phone: (626) 395-8267 Phone: (626) 395-8263 Food Service Email: [email protected] Email: [email protected] Monday to Friday – 5:00 p.m. to 9:00 p.m. Rathskeller Bar Service Monday to Friday – 4:30 p.m. to 9:00 p.m. Bar open until 10:00 p.m. Fridays Food Service 551 South Hill Avenue, Pasadena, CA 91106 Monday to Friday – 5:00 p.m. to 9:00 p.m. http://athenaeum.caltech.edu