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In This Issue � November 2013 hap�elebratingPENN our �wentieth �ear ings1994-2014 THE PENN CLUB OF NEW YORK Traditional Thanksgiving Feast | Thursday, November 28th. Traditional Thanksgiving Buffet to This year, avoid long grocery store include: lines and hours of toils in the kitchen ❖ Smoked Seafood by spending the holiday at your ❖ Shrimp Cocktail home-away-from-home in New York. ❖ Cheeses and Pâtés Invite your friends and family and ❖ Composed Salads join us as we commemorate the first ❖ Pumpkin Soup successful harvest of 1621 with The ❖ Traditional Roasted Turkey with Penn Club’s Traditional Thanksgiving Feast. Year after year, guests all the Trimmings In This have been awe-struck by our Executive Chef’s culinary talents, the ❖ Herb Crusted Beef Tenderloin warm ambiance, and the generous nature of this main dining room 2 General Manager’s Corner ❖ Homemade Grand Dessert Buffet Issue event. So hurry up and RSVP today— you’ll be thankful you did! 3 Upcoming Events $59.50 for adults and$29.50 for children under 12 plus tax and service charge. There are 3 seating times: 12:00 p.m., 4 Out-of-Club Events 2:30 p.m. and 5:00 p.m. For reservations call Tony Kontos at 212.403.6628 or e-mail [email protected] or RSVP online. Please note there is a 48-hour cancellation policy in effect for this event. 5 Interclub Events 6 Membership Corner Each One, Reach One “Each One, Reach One” Recognition The Board of Directors would like to thank and recognize the following 7 Dining Specials Progress Report Penn Club members who took the call to reach one (or more!) of their contacts to become a club member. All members are encouraged to strive The “Each One, to have your name noted on this list as we continue our 20th anniversary HapPENNings Calendar membership campaign through June 30, 2014. Reach One” mem- Dushyant Pandit* Kenneth Beck Richard Marshall bership campaign Elaine Merians Martin Bloom Sally Shoemaker calls upon each Gary Kalbaugh Richard Helfenbein Vincenzo LaRuffa John Shook Richard Kischner ARTICLE and every member See at a glance what each to do their part in * Referred more than one new member. | Listing above current as of press time. ICONS article means for you! bringing in at least one new member Holiday Wine Tasting | Networking Drinks to join the Club. Monday, November 18th. 7:00 p.m. As of mid-October, Don't let holiday gift season sneak up on you this year! The Penn Club is here to help. This November, Learning Dining our Club’s mem- bership total stands join us for a wine tasting with Lieb Cellars. Leading the tasting will at almost 4,600, up be the vineyard’s winemaker, Russell Hearn, also of Suhru Wine and Healthy Snacks from 4,400 about a month ago. Our member- T’Jara Vineyards. With 30 years of experience in global winemaking, ship goal is to attain at least 7,500 members he will educate and guide you as you sample a selection of wines Entertainment by June 30, 2014. Our 20th anniversary from this Suffolk Country vineyard. Hearn is an established industry celebration next year promises to be a festive veteran who helped forge the Long Island region into one known for one, especially when we have more members producing World Class Wines — come find out how! As you sample DON'T MISS! with whom to celebrate and commemorate these award-winning wines, keep your friends, family, and co-workers this milestone. in mind, because at the end of the night you’ll have the option of making gift orders to be shipped to you or your loved ones just in Members have the privilege to propose non- Stone Crab Week time for the holidays. And, in the spirit of giving, a raffle will be Penn alumni to become associate members. held for one lucky member to win an overnight stay for two at the November 11th–15th Alumni from affiliate schools (e.g. Vanderbilt) beautiful Lieb Cellars North Fork vineyard. If you want an advance SEE PAGE 3 and affiliate organizations (e.g. M.I.T. Club sample, look for Lieb Cellars wines on the Featured Wines of the of New York) are welcome to join the Club Month list in the Grill Room this November and December. as affiliate members. To obtain membership $25 plus tax and service charge per member and $40 plus tax and materials, please contact the membership service charge per guest by Monday, November 11th at noon. $35 office at 212.403.6627 (email: membership@ per member and $50 per guest for late reservations. Includes raffle pennclub.org) ticket, wine samples, and cheese and snack spread. All programs require written reservations. Please mail, fax (212.403.6621), e-mail ([email protected]), or register on the Web site (www.pennclub.org) to reserve. E-mail [email protected] only for questions about events. 1 The holiday season is now upon us, and it is traditionally a This is traditionally the busiest time of year at the Penn time for reflection and thanksgiving for life’s many bless- Club. Many companies and individuals will be holding ings. Your Club truly falls into that category. Over the past holiday parties, end-of-year meetings and other events at twenty years, the Penn Club has become a home, resource the Penn Club. If you are planning to host an event at the and refuge for our diverse membership. Each of you finds Club, please make your reservation and arrangements as your own unique satisfaction in being a part of the Penn soon as possible. This is an exciting and enjoyable time of Club, and I would hope that great pride accompanies that year, and we want to make sure we will be able to accom- satisfaction. Our Each One, Reach One campaign is de- modate your needs. signed to help you share your pride and satisfaction with In closing, I would like to remind you of one of our truly your friends, family and associates. I sincerely hope that rewarding traditions, the Penn Club Employees Annual each of you will take the initiative to introduce one new Holiday Fund. This yearly collection for our staff has grown member into the Penn Club family during this twentieth GENERAL each year since the Club opened. It is your opportunity to anniversary year. Your support will help to maintain the express your appreciation to our hard-working, loyal and vibrancy of one of New York’s highly distinguished and dedicated staff of professionals through your voluntary MANAGER’S respected clubs. contributions. Since the Club does not allow cash tipping, Over the next two months, New York will become a truly this is a very meaningful distribution for our employees. magical center of holiday excitement. The Penn Club You will soon be receiving information about the Fund, is right at the hub of all of this excitement, and we are as well as a pledge card. On behalf of our staff, I want to preparing for some of our traditional events. Our Club will thank you in advance for your generosity. be handsomely decorated in its holiday finery. Our annual My staff and I look forward to being a part of your Thanksgiving Day Dinner is always well attended, and continuing Penn Club experience. We join together to wish tends to fill up quickly. I would encourage you to make you joyous holidays and a happy, safe and healthy New reservations soon to avoid being shut out. In addition, our Year. We hope to see you often at your home-away-from- Member’s Holiday Party on December 3rd has become a home in New York. Corner hallmark in our Club’s life. This increasingly popular event is a great opportunity to join with your fellow members to —Peter M. Homberg, CCM celebrate this special time of year at your Club. 13th Annual Robert Burns Dinner | Presentation and Tasting of the Haggis Appetizer Friday, January 24th. Reception: 6:00 p.m.; ❖ Scottish Smoked Salmon Dinner: 7:00 p.m. The Penn Club will honor the ❖ Celeriac and Apple Salad and Micro Greens spirit of Scottish poet Robert Burns at a traditional Soup celebration of Burns’ birthday. Not for the ❖ Cock a Leekie Soup fainthearted — but certainly not to be missed — Entrée the evening will include the parade of the Haggis, ❖ Roast Tenderloin of Beef accompanied by reading of Burns’ poem “Address ❖ Braised Local Kale with Smoked Bacon to a Haggis”—a mainstay of many Burns dinners. For the Dessert uninitiated, Haggis is a Scottish pudding comprised of organ ❖ Mixed Berry Trifle meat, oatmeal and onions, traditionally cooked in a sheep’s stomach, which is ceremonially sliced open with a sword at $84.00 per person plus tax and service charge (includes meal, scotch tasting, and Burns dinners. It is said to be an acquired taste. Fortunately, the bagpipe music). For reservations, call Tony Kontos at 212.403.6628 or e-mail tkontos@ rest of the evening will include a Scottish-inspired menu that pennclubny.org or RSVP online. Please note there is a 48-hour cancellation policy. would have caused Burns himself to wax poetic. Rest assured that the Penn Club will have enough fine Scotch whiskey on Penn Club Member Tours hand for you to invoke your own poetic impulses. Over the years How well do you know your Club? Whether you joined this month, this year, or our Burns Supper has evolved into a mainstay of our Penn Club 19 years ago, all members who have yet to tour the Clubhouse are encouraged social calendar, and it is always exciting to welcome both familiar to do so.
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