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Inside 3400 North Charles Street, Baltimore, MD 21218 410-235-3435 September / October 2015 THE The JOHNS HOPKINS CLUB JOHNS HOPKINS UNIVERSITY Club Herald Inside 3400 North Charles Street, Baltimore, MD 21218 410-235-3435 www.jhuclub.jhu.edu September / October 2015 September / October 2015 Shriver Hall Sunday Night Concert Series See below Lunch and Lecture See page 5 Wine Dinner See page 7 FROM THE PRESIDENT There are so many reasons to visit the Club when we reopen in August! Aside from the fact SHRIVER HALL SUNDAY NIGHT we haven’t seen you in at least three weeks we’ve been busy painting, cleaning, remodeling and CONCERT SERIES making improvements all over the Club. First, you won’t miss the impact the new lower level entrance will have as your first impression We are excited to announce eight special dates in this to the Club. It’s a warm, elegant and inviting yet comfortable look in the foyer. season’s Shriver Hall Concert Series when the Club will be open extended hours for concert goers! Our The Tap Room Porch really pops with a new stationary bar and three high top bar tables with regular Dinner menu will be available. comfy stools. This gives the room a real pub like atmosphere, perfect for a leisurely dinner or a quick beer on the Porch or in the Tap Room. On these Sunday evenings we will open for Dinner from 5:30 – 8:30 p.m. Come to the Club for a won- We’ve really outdone ourselves with the ABC Rooms. A completely new look, we have new derful dinner after the concert. As always, parking is tables, carpeting, window treatments, and paint in the ABC Rooms as well as the foyer. Well complimentary! appointed and beautiful down to the last detail. The color scheme is a perfect complement to the Club’s grand tradition and fitting for your next private party! All Sundays, September 20, 2015, October 25, 2015, November 15, 2015, December 6, 2015 (Open The rest of the Club has been polished and shined, painted and scrubbed to prepare for our 6:00 – 8:30 p.m. on this evening), January 17, 2016, reopening. I encourage you to plan a visit to your Club soon and check out the changes we’ve February 14, 2016, March 6, 2016, and May 8, 2016. made. You won’t be disappointed. R. Mark Winter, President, Board of Governors, CLUB’S BOOK CIRCLE Johns Hopkins Club Thursday, September 17, 2015 6:30 p.m. Dead Wake by Erik Larson is the current bestseller about the sinking of the passenger ship Lusitania by a German submarine in 1915 with the loss of 1,200 lives including 128 Americans. It is a story of international intrigue — the ship was later found to have been carry- ing munitions from America and that the sinking may have been secretly welcomed or even encouraged by the British as an incentive for the United States to enter World War One. Larson is the author of The Devil in the White City and In the Garden of Beasts and many other books. The Dinner and discussion will begin at 6:30 p.m. however you are invited to join other mem- bers of the Book Circle for Cocktails beginning at 6:00 p.m. Reservations are required. Cost: $29 plus surcharge and sales tax. Cocktails not included. At the Club 1 4 2 5 3 6 From Left Top counter clockwise 1. Larry Elliott ‘78 and Andrew Dietrich ‘64 with families 2. & 3. Father’s Day fun! 4. Former Athletic Director Bob Scott and Women's Basketball Coach Nancy Funk 5. Former Hostess of the Club Rachel Mobley and Family 6. The Moog Family enjoying the Father’s Day Cookout 7. Children enjoying the Father's Day Cookout activities 7 THANKSGIVING DINNER AT THE CLUB Thursday, November 26, 2015 Employees of the Month 12:30, 3:00, and 5:30 p.m. We are now accepting reservations for Thanksgiving Dinner, Thursday, May 2015— Jermaine Garrison November 26, 2015. We will have three seating times; 12:30, 3:00, and Congratulations Jermaine Garrison! 5:30 p.m. Join us for this truly American celebration with a delightful menu Jermaine has been with the Club for close including traditional Turkey Dinner! to 10 years as a Buffet attendant and food runner. His upbeat attitude and winning Reservations required. There will be no other food service available on this day. smile make him a pleasure to work with. Jermaine is also a former Employee of the Year and is popular among the members JOHNS HOPKINS CLUB SCARVES AND TIES and his coworkers. Thanks for all you do Jermaine! Now on sale! Beautiful Johns Hopkins Club logo silk scarves and silk ties! Cost: June 2015— Brenda Wiley both scarves and ties are $35.00 each or We are proud to announce our two for $60.00. Employee of the Month for June as Brenda Wiley who is on our Kitchen Staff. No doubt you have eaten some of the de- licious food Brenda has prepared in her 28 years of service to the Club. A former Employee of the Year, Brenda is a favorite among her peers. Thanks for your hard work Brenda! LOBSTER NIGHT Thursday, November 12, 2015 6:00 p.m. Sink your teeth into a succulent 1½ lb. Maine Lobster, served with all the trimmings at our fantastic Lobster Night! Call one week in advance for price. PROSPECTIVE NEW MEMBER RECEPTION Reservations required. For members not participating in this event, Buffet Tuesday, October 20, 2015 6:00 – 8:00 p.m. Dinner will be available in the Eisenhower Room. Join us for a lovely complimentary reception in the Lounge with music, SATURDAY NIGHTS light Hors d'oeuvre and Beverages. Simply bring an eligible prospective new member and mingle with fellow members, Board members and staff. Are you looking for the perfect location to host a party? Look no fur- Introduce your friends and family to the Club and the benefits of belonging! ther! Currently the Lounge and Main Dining Room are available year- round Wednesday, Thursday, Friday and Sunday nights as well as Saturday Reservations required. days. We’re pleased to announce the Lounge and Main Dining Room are now available on Saturday nights in June, July and August for your party. The Lounge accommodates 125 buffet style and the Main Dining Room, 100 seated. As you know, the Lounge was renovated in 2013 and the Main Dining Room this past summer. Both spaces are fresh and elegant Welcome New Members and make the perfect venue. Contact the catering office for availability at 410-235-0188 and be a guest at your own party! Kathryn L. Beck Shepard A. David A. Scotti Carol Bell Hoffman Richard Schwartz SAN MARTIN DRIVE CONSTRUCTION Susan Chu Mary Jewell Stephen W. Siebert Beginning soon, San Martin Drive you will be able to access Carnegie Gordon Croft Lee Kaplan Keith Scott Starks will be under construction for im- Way from the north. This will have a Robert A. Lord provements however, work has not minimal effect on the way you travel Arnold Eppel Mary Swett begun at the time this newsletter to the Club. Traci Lynn Terrance Martin Richard A. goes to press. The University is wait- The other two phases will create Thompson Marie Mattes Whitford ing for city permits and is envision- some changes to the way you ac- Ferguson Nilufeur McKay Steven A. Weinstein ing that this project will take place cess the Club. As more information in three phases, each of which will William J. Frank Thomas J. Quinlan Christopher M. unfolds, we will keep you updated require some road closures during Samuel J. Garloff Felix Ramirez Wrightson in upcoming newsletters and emails. construction. Click here to visit the JHU web- John O’Hare David A. Schrader Pamela Wyville Graham One phase will be along Wyman site for more information about Park Drive from Remington Ave- this project nue to Carnegie Way. The road will be closed in this section although A Moment with Chef Patrick Chef Corner PRESERVING, CANNING AND DELICIOUSNESS FROM A SUMMER’S BOUNTY ’ ost of us probably have a story or two about grandmom or such as bacteria, molds and yeast naturally present in s Mfamily canning in the summer as we grew up. I will always food to prevent them from spoiling the preserved product. remember mom and her dill and fennel pickles. The slicing of cucumber The second is to make sure your preserving containers are bushels and onions and the sterilizing of lids and jars, the aroma of vinegar, sterile and sealed in such a manner that other organisms cannot sugar and spices all became summer vacation rituals. enter and spoil your prepared foods. From farmers markets to roadside fruit and vegetable stands to our local Please remember not all of our food’s micro-organisms are bad and supermarkets, we certainly love loading our baskets with a variety of col- the ones naturally present that are good are intentionally used to create orful peppers, tomatoes, juicy peaches, nectarines, glowing red and purple new forms of food. For example, bacteria added to milk produce creamy plums and grapes. The greens of asparagus, pole beans, cucumbers, squash yogurt, enzymes turn milk into curds and molds introduced into curds cre- and everyone’s favorite, sweet corn. ate wonderful cheeses. Wine makers understand the result of yeast growing We have a desire to keep the summer bounty with us year-round. While in grape juice that once fermented and aged turn into something splendid. few of us want to return to the era of preserving large quantities of food There are four ways to preserve food—Heat, acid, sugar and freezing.
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