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In This Issue hapPENNingsDec 2010 | Jan 2011 THE PENN CLUB OF NEW YORK Must Attend: Donny Deutsch, Television Host and Chairman, Deutsch Inc. | Why attend? Make your entrepreneurial dreams come true. most recently The Big Idea: Monday, January 10th, 7:00 p.m. Donny Deutsch is How to Make Your Entrepre- Chairman of one of the nation’s top advertising agen- neurial Dreams Come True, cies, Deutsch Inc., a multi-billion dollar full-service From the ‘Aha’ Moment to Your agency whose prestigious clients include Micro- First Million. Donny played an soft, PNC Financial Services Group, DIRECTV, integral role in politics as a lead In This Volkswagen, Eastman Kodak Company, HTC, Dr. member of the Clinton/Gore Pepper and Sony PlayStation. Donny played host to campaign team in 1992. He 2 General Manager’sIssue Corner some of America’s most influential entrepreneurs and is a graduate of the Wharton business titans on his long-running CNBC talk show School at the University of 3 Young Alumni Speed Dating The Big Idea. He has also authored two business Pennsylvania and serves on the Executive Commit- 3 John and Kira’s Chocolate Tasting motivation books, Often Wrong, Never in Doubt and Harold Ford continues on page 2 4 Class Happy Hours Robert Burns Supper | 5 Inter Club Events Friday, January 21st. Reception (with single malt scotch 6 Intra Clubs tasting), 6:00 p.m. Dinner (with ceremonies), 7:00 p.m. Penn Club Annual The Penn Club will honor the spirit of HapPENNings Calendar Holiday Party! | Scottish poet Robert Burns at a traditional celebration of Burns’ birthday. Not to be Why attend? To celebrate the Holidays with missed—but certainly not for the faintheart- your Penn Club Members! ed—the evening will also include the parade of the Haggis, accompanied by reading Thursday, December 9th, 5:00-9:00 p.m. ARticLE See at a glance what each of Burns’ poem “Address to a Haggis”—a ICONS article means for you! A Spirited Celebration at Your Club! mainstay of many Burns dinners. For the Get in the spirit of the Holidays at uninitiated, Haggis is a Scottish pudding comprised of organ meat, oatmeal and Networking Drinks your home away from home in New onions, traditionally cooked in a sheep’s York City! After a day at the office or stomach, which is ceremonially sliced open with a sword at Learning Dining shopping for someone special, plan to Burns dinners. It is said to be an acquired taste. Fortunately, join your friends at the Penn Club and the rest of the evening will include a Scottish-inspired menu Healthy Snacks attend the Annual Members’ Holiday that would have caused Burns himself to wax poetic. Rest as- sured that the Penn Club will have enough fine Scotch whisky Party. Enjoy a fabulous complimentary Entertainment on hand for you to invoke your own poetic impulses. Menu: selection of drinks and hors d’oeuvres ❖ Appetizer while mingling with fellow members in Scottish Smoked Salmon the Main Dining Room. Celeriac and Apple Salad and Micro Greens Don’t miss the Kids’ Luncheon: Our Cock a Leekie Soup Don’t forget to pick up a Future Members, on Thursday, ❖ Entrée December 30th,12:00 p.m. new unwrapped toy for the Roast Tenderloin of Beef Toys for Tots campaign of Braised Local Kale with Smoked Bacon See page 7 the United States Marine ❖ Dessert for details Scottish Strawberry Triffle Corps and bring it to the party. $79.00 plus tax and service charge (includes meal, scotch RSVPs required and the limit is one guest per tasting and bagpipe music). For reservations, call Tony member. Please include your guest’s name. Kontos at 212.403.6628 or e-mail [email protected] or RSVP on line. Please note there is a 48-hour cancellation policy in effect for this event. 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 In the days immediately following Thanksgiving, the Penn thank you for your kind consideration. Club magically transforms as we roll out all of the trim- Since this is a combined issue of HapPENNings, I would mings of the Holiday Season. As the years have advanced wish each and every one of you a very happy, healthy and and the Club has matured, the festive excitement of this prosperous 2011. Each New Year brings with it new hopes, grand time has grown in the hearts of our members, guests opportunities and challenges, and I am sure this year will and staff. The Clubhouse comes alive with activities where be no exception. With each of these shifts, please keep in old friendships are rekindled, new acquaintances are made, mind that the Penn Club will always remain a constant families are reunited and a general feeling of peace and refuge and a safe haven for you. You will always find a happiness is infused into our lives. There is a level of refresh- comforting environment within our walls. ment that comes upon us at this time of year, and we hope One of the traditions of a new year is the making of it will carry forward into the coming year. resolutions. As the clock slips into 2011 keep in mind that GENERAL It is at this unique time of year that the Penn Club the Penn Club may very well be helpful in keeping your becomes a focal point in the lives of so many of our resolution. Whether is was a promise to reconnect with a members. Holiday shoppers come in to rest their weary lost friend or estranged family member, a decision to finally MANAGER’S feet by the fireplace, busy office workers congregate to shed those few extra pounds, or thoughts of a job or career wish each other good cheer, members and their guests change, the Penn Club may well serve your purposes. partake of our members’ holiday Party and smiles are In closing, I would like to extend a personal invitation to you abound. Whatever your plans are for this Holiday Season, to take part in an event that is near and dear to me — our I encourage you to make the Penn Club a part of them. If Annual Robert Burns Dinner. This is one of those random those plans include a social, business or family gathering thoughts that floated into my head several years ago, and Corner in one of our banquet spaces, I would like to urge you to it has grown into one of those traditions that just should make your reservations as soon as possible. These areas not be missed. Our Burns Supper has become the epitome are heavily used during this special time of year, and we of good cheer, good fellowship, good food, good drink and do not want to disappoint anyone. good times. This year’s event will take place on Friday, Janu- By now, you have all received an invitation to contribute ary 21, 2011. I do hope to see many of you there. to our Penn Club Employees’ Holiday Fund. Your generous My staff and I are excited to be a part of your life at the support has allowed the Fund to grow larger each year, Penn Club. Its status as a Platinum Club of America is a and I sincerely hope this year will be no exception. Your source of great pride to all of us. We are eager to welcome thoughtful generosity is deeply appreciated by all of the you often to your home-away-from-home in New York. staff members who share in the Fund, and I personally —Peter M. Homberg, CCM Donny Deutsch continued from page 1 back more than 150 years—to create a cook- suggestions with most of the recipes, and full tee of University of Pennsylvania’s School of book unlike any other. In The Essential New menus for more than fifty occasions, such as Social Policy & Practice as well as the Board of York Times Cookbook Super Bowl Sunday and dinner out on the Directors for the Michael J. Fox Foundation for Hesser highlights patio, as well as sparkling essays and headnotes Parkinson’s Research. more than 1,000 that place each recipe in a fuller context—and $38 plus tax and service charge per member of the paper’s best cooking tips that tell you everything from how (includes one hour open bar) and $53 plus tax and recipes: the book to roll out pie dough (chill it first) to how to service charge per guest by January 3rd at noon. includes dishes from turn meatballs (use an icing spatula) to how to $48 plus tax and service charge per member and some of our most bring out the best flavor in stews (cook them a $63 plus tax and service charge per guest for late beloved cooks, includ- day in advance). reservations. ing Maida Heatter, In short, The Essential New York Times Cook- Nigella Lawson, Eric book is a cookbook for loyal fans of the Times The Essential New York Ripert, Rose Levy Beranbaum, Julia Child, Dining section, first-time home cooks looking Mark Bittman, Marcella Hazan, David Chang for a single volume of reliable recipes, and food Times Cookbook: Classic and Jamie Oliver. lovers eager to uncover the surprises of America’s Recipes for a New Century | This is the book every cook has been waiting culinary past. It is a must-have addition to every for: a painstakingly researched, entertainingly cookbook library.
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