caltech presidential inauguration hours …gastronomes, gourmets and foodies for the great “food...

A MONTHLY NEWSLETTER FOR MEMBERS OF THE ATHENAEUM n THE CALIFORNIA INSTITUTE OF TECHNOLOGY

October 2014

Reservations

Breakfast, Lunch,

Dinner and Special Events

http://athenaeum.caltech.edu

Hotel Rooms(626) 395-8200

551 South Hill AvenuePasadena, CA 91106

A Platinum Club of America

International NightsInternational 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 page 5.)

MONDAY, OCTOBER 13 – TunisiaMONDAY, OCTOBER 27 – The PyreneesSeating every half hour from 5:30 p.m. – 8:30 p.m.

$34.00 per person

Rathskeller Reopens!

Autumn returns which means we return to the fun and clubby Rathskeller beginning on Monday, October 6! If you haven’t seen the Rathskeller since we upgraded our bar, you are in for a special treat. Jerry Rodriguez, our Director of Food & Beverage, has excellent unique beers on tap as well as the latest in trendy cocktails! Chef Kevin Isacsson has also come up with delectable new menu items. As always, we will offer daily specials. We hope to see you there! (Please see limited menu on page 5.)

Bar Service:Monday - Thursday: 4:30 p.m. - 9:00 p.m.

Friday: bar services available until 10:00 p.m.

Food Service:Monday – Thursday: 5:00 p.m. - 8:45 p.m.

Friday: food service available until 9:00 p.m.

CALTECH PRESIDENTIAL

INAUGURATION HOURS OF

OPERATION

FRIDAY, OCTOBER 24Á la Carte Breakfast

& Lunch Buffet only available

(no á la carte lunch)All Dinner Service:

Closed

HAPPY HALLOWEEN!

FRIDAY, OCTOBER 31Visit us on Halloween to cast your vote for your

favorite Athenaeum jack-o-latern. Pumpkins will be on display for judging

in the Athenaeum foyer from

10:00 a.m. – 1:00 p.m.

Escoffier DinnerTreat yourself to a night of exquisite French cuisine inspired by “king of chefs and chef of kings”, Auguste Escoffier (1846-

1935). A legendary figure among chefs and gourmands, Escoffier was one of the most important leaders in the development of modern French cuisine. Chef Kevin Isacsson proudly presents five courses of delicious French favorites, from Terrine de Homard to Crepes Suzette. French wines have been selected to enhance each course. (Please see menu on page 5.)

FRIDAY, OCTOBER 10

6:30 p.m. Reception

7:00 p.m. Dinner

$120.00 per person

Chef’s Cooking Class: Bring Your Future Chef to Cooking Class

Chef Kevin welcomes you and

your children back to the Athenaeum kitchen for an afternoon of culinary education for all. The future chefs and assistants will help to create various dishes and sit down as a group to enjoy them. The class will be approximately two hours in length, followed by lunch. Please wear comfortable clothes and closed-toe shoes; hair should be tied back. (Please see menu on page 5.)

SATURDAY, OCTOBER 4

10:00 a.m. – 2:00 p.m.$50.00 per child(Ages 8-12 yrs. only, maximum of 2 children per adult)$25.00 per adult

Employee of the MonthAugust 2014

(Marisu’s Message Corner)

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ALEJANDRO GONZALEZ-HENRIQUEZ

Our August 2014 Employee of the Month is Alejandro Gonzalez-Henriquez. Alejandro has been at the Athenaeum for two and a half years. This is his first time being honored as our Employee of the Month.

Born and raised in West Los Angeles, Alejandro originally started working on the business end of the food industry. He gradually found himself migrating to the kitchen whenever he had the chance and ultimately decided to stay there! Alejandro first started working at the Athenaeum as a temporary cook, but after only three months, he officially joined the Athenaeum team. His favorite part of his job is the adrenaline rush he gets from creating a wide variety of á la carte dishes. Alejandro clearly thrives off the constant energy of working in a busy kitchen, as he was just promoted to Lead Cook in August.

When not working in the Athenaeum kitchen, Alejandro loves to be outdoors and spends much of his time tending his fruit and vegetable garden. His family is a very important part of his life and the large Gonzalez-Henriquez clan frequently gets together on weekends. Alejandro and his wife, Edith, will be welcoming their own addition to the family shortly, as Edith is expecting their first child in mid-December.

Congratulations, Alejandro, on a job well done!

A certain warmth envelopes the club when October comes around. The drop in temperature and the shorter days signal the coming of autumn in California. Although distinct seasonal changes are not evident in our beloved state, we welcome the relief from 90 to three-digit temperatures in Pasadena. October signals the time for us to prepare for the holidays, to store the tank tops, sun hats and the parasols, and to hope for lots of rain to quench and satiate the very thirsty earth around us.

At the Athenaeum, it is the perfect time to satisfy the longing of epicureans, gastronomes, gourmets and foodies for the great “food event”. The Escoffier dinner scheduled for Friday, October 10 will be the food lover’s dream-come-true. Auguste Escoffier was a legendary French chef, restaurateur and culinary writer who popularized and updated traditional French cooking. He is one of the most important leaders in the development of modern French cuisine. Escoffier is credited with the creation of the Peach Melba and Melba toast (in honor of the Australian singer Nellie Melba.) In 1913, Kaiser Wilhelm II called him the Emperor of Chefs, after tasting the cooking of Escoffier on board the largest ocean liner of Hamburg-Amerika line. Chef Kevin will re-create some of the classic dishes popularized by Escoffier such as the tournedoes Rossini and crepes Suzette. This is surely not an event to be missed. Call in your reservations early or make them on the web. October is also the time to say good-bye to our beloved Rath al Fresco. Join us on Friday, October 3 as we pack away the tables and chairs and celebrate the outdoors one last time. Of course the fun continues in the Rathskeller on Monday, October 6. See some of the minor improvements we have made in the room when you make your way to the Rathskeller this month. As always, you will see some of your favorite dishes on the menu and Mike’s mojito will be just the right beverage to end a hectic day. Drop in and join us daily from 5:00pm – 9:00pm.

Regular dinner service returns on Mondays starting on October 6. New Fall lunch and dinner menus will debut mid-October.

Cast your vote on Halloween and make it count! All Athenaeum employees will once again put their artistic skills on display as they craft and create their interpretation of the jack-o-lantern. Pumpkins will be displayed in the foyer from 10am – 1pm for voting.

I look forward to seeing you all at The Athenaeum. Please drop by my office when you are next at the club.

It must be OctoberThe harvest moon hangs round and high

It dodges clouds high in the skyThe stars wink down their love and mirth

The Autumn season is giving birthOh, it must be October

- Pearl N. Sorrels

Marisu JimenezGeneral Manager

Newly Renovated Einstein Suite Opens to Rave Reviews!The Einstein Suite has reopened after a renovation that enhanced the historical ambiance of the suite with timely upgrades where it was needed. The beautiful wood-paneled living room has a new leather Chesterfield sofa where our guests can sink in to work or just relax. Wood wainscoting was added in the bedroom to carry the living room’s character throughout the suite. The bathroom was entirely renovated with gorgeous marble tile that incorporates custom-designed accents made just for the suite. To reserve the suite, please call us at (626) 395-8200.

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• October 2014 • SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY

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Prime Rib Buffet

Rathskeller $6.95 Chile Verde Night

Prime Rib Buffet


Prime Rib Buffet


Prime Rib Buffet


Prime Rib Buffet

Prix Fixe Menu available in MDR

Rathskeller $1.75 Fish Taco Night







International Night – Tunisia


Rathskeller $6.95 Burger Night



International Night – The Pyrenees



Athenaeum Pumpkin Contest


Rathskeller $6.95 Pizza Night


Rathskeller $6.95 Philly Cheese Steak

Night



Night



Night



Night


Chef’s Cooking ClassBring Your Future Chef to

Cooking Class!


Rathskeller $6.95 Pizza Night

Last Night ofRath Al Fresco BBQ Buffet


Dinner service resumes in MDR.

Rathskeller Opens.


Athenaeum Events... timeless tradition meets your unique style!

Escoffier DinnerÁ La Carte Dinner

Service: ClosedRathskeller

$6.50 Pizza Night

Buffet Lunch Only.

All Dinner & Bar Service: Closed

The Athenaeum takes great pride in being a premier private university club hosting significant milestone events, cherished memories and keynote meetings for members and sponsored guests. The Private Events team personally oversees every event; whether it is a mid-week business presentation, corporate dinner or one of life’s special celebrations. The Athenaeum events team will spearhead the coordination of your event and tend to every detail.

No matter how small and intimate or large your event is, the Athenaeum’s private rooms are available to accommodate any size and type of gathering. Our executive chef and culinary team will happily design a custom menu to suit your unique event and personal style.

Schedule a meeting and tour with our Private Events team to learn more about this extraordinary Pasadena venue for your next special event.

[email protected] / (626) 395-8280

Now booking for Winter 2015 (January through March) for all occasions.

Please inquire about our Winter Celebration Package priced from $115.00 per person. Winter Celebration

Package valid for new bookings only.

Includes: Tray-passed hors d’oeuvres and full beverage service (house brands) during the cocktail hour and a three-course dinner with house wine service.

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Executive Chef Kevin’s Recipe Corner

1. Heat a large stew pot over medium heat with the olive oil. Add the onions and saute until tender, about 5 minutes. Add the garlic, season with minimal salt and pepper to taste, and cook 2 minutes more. Stir in the tomato paste and cook for 1 minute. Add the wine, and use a wooden spoon to scrape up any browned bits in the pot. Simmer the wine until reduced by about half.

2. Add the tomatoes, peppers, parsley, thyme, and bay leaf and cook for 5 minutes. Add the stock, bring to a boil, then adjust the heat to maintain a gentle simmer. Simmer for 30 minutes.

3. Add the basil and the crab and cook for 1 minute. Add the mussels, shrimp, squid, and halibut. Cook until the mussels open, the shrimp curl, and squid and halibut are just firm, about 3-5 minutes. Serve in large heated bowls with plenty of crusty bread.

Ingredients Directions

Enjoy Cooking! Yields 4 Servings

San Francisco Style Cioppino

Soup Base3 tablespoons extra-virgin olive oil 1 ½ cups sliced onion 2 Tablespoons minced garlic Kosher salt and freshly ground pepper ¼ cup tomato paste 1 cup dry white wine 2 ½ pounds vine-ripened tomatoes, peeled, seeded, and chopped 1 red bell pepper, trimmed, seeded, and diced 2 Tablespoons minced flat-leaf parsley leaves 1 Tablespoon minced fresh thyme leaves 1 bay leaf 3 cups fish stock ¼ cup julienned fresh basil leaves1 Dungeness crab, cut into large pieces 12 mussels 1 pound large shrimp½ pound cleaned squid, cut into rings with tentacles½ pound halibut

New MembersMs. Michele AhernMs. Kristin AntelmanProf. Joanna AustinMr. John BakerDr. Susan BarbourProf. Konstantin BatyginMs. Sevan ChanakianProf. Se-Myong ChangMrs. Janis ChodasMr. Benson ChristalinMs. Deanna EatonMs. Sondra FalconeDr. Erika HamdenDr. Diana JergovicMs. Aimee KnudsonMr. Sonny LullaDr. Ashish MahabalMr. Robert MillerMr. Tien Nguyen

Dr. Susan PaulsenMr. Oswaldo PenalozaMr. Alexander PortMr. Thomas RileyMrs. Coreen RodgersDr. Thomas SchransDr. Dustin SchroederMs. Laif SwansonMs. Andrea ThomasMr. Dylan TozierMrs. Ana TrujilloDr. Matthew TylerMrs. Freia WeisnerProf. Anna WienhardDr. Vanessa WilkieDr. Christina Yu YuProf. Roberto Zenit Camacho

The Athenaeum Architectural Preservation Fund (AAPF)

We’d like to thank the most recent donors to the AAPF.

Prof. David Harkrider and Ms. Sara Brydges

Mr. and Mrs. John Knox, In Honor of Prof. Horace N. Gilbert

Mrs. Margaret Richards

The AAPF is an endowment dedicated to the restoration and upkeep of the club’s physical facilities. If you would like to make a donation,

please mail your check to Marisu Jimenez at The Athenaeum, 551 South Hill Avenue, Pasadena, CA 91106. Donation checks should be written to “The Athenaeum,” with the memo line indicating “AAPF.”

Caltech Playreaders: Theater of the Imagination64th Season: “Indiscretions”

The Playreaders perform simply staged script-in-hand readings before an audience of Caltech/JPL friends, meeting six times during the academic

year. All members of the Caltech/JPL community cordially invited. No reservations needed for the reading, but if you plan to dine at The Athenaeum beforehand (reservations requested at 626/395-8200), you

are most welcome to join the Playreaders Table which is seated promptly at 6:00 p.m. to make the 8:00 p.m. curtain time.

Tuesday, October 7, 2014, 8:00 p.m. And Then There Were None by Agatha Christie directed and introduced by Arden Thomas

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Chef’s Cooking ClassBring Your Future Chef to Cooking Class

SATURDAY, OCTOBER 4 10:00 a.m. - 2:00 p.m.

10:00 a.m. Registration, 10:15 a.m. Class begins$50.00 per child (age 8-12 yrs. only, maximum of 2 children per adult)

$25.00 per adult

Spinach and Cheese Ravioli with Quick Fresh Tomato Sauce

Tuscan Chicken

California Roll Sushi

Cream Puff Swans

Fresh Berry Smoothies

Please wear comfortable clothes and closed-toe shoes; hair should be tied back. Recipe booklets will be provided.

Escoffier Dinner Menu FRIDAY, OCTOBER 10

6:30 p.m. Reception /7:00 p.m. Dinner/ $120.00 per person

Reception MenuChampagne and Caviar

French Cheeses and Artisian Breads

Crevette Newburg Profiterole

Cornets d’York

Dinner Menu

Terrine de Homarden gelee de estragon aux crème de caviar

Crémant d'Alsace, Pierre Sparr, Brut Rosé, NV

Filet de Soles Marionettes Aux PersilladePouilly-Fuisse, Domaine Cornin, 2011

Potage Queue de Boeuf en CrouteSavigny Les Beaunes, Vincent Girardin, Vieilles Vignes, 2010

Sorbet de Citron et Mandarines

Tournedoes RossiniFoie gras nuevo, truffles, pommes dauphine

Bordeaux, Château du Tertre, Margaux, 2003

Crepes SuzetteSauternes, Château Suduiraut, 1er Cru Classe, 2005

International Nights5:30 p.m. – 8:30 p.m. seating every half hour

$34.00 per person

TunisiaTUESDAY, OCTOBER 13

Tuna and Egg BrikPotato, cilantro, harissa

Berber Style Lamb StewMerguez sausage, eggplant, carrots, potatoes, garbanzos

Mango Coconut MahalabiyaYo-yo, pistachios

rThe Pyrenees

TUESDAY, OCTOBER 27

Roquefort Salad with Lardons and Warm CroutonsToasted walnuts, smoked bacon, prunes, mustard red wine vinaigrette

Petit Filet MignonPotatoes Aligot, haricots verts with garlic, piperade

Croustade aux PommesVanilla bean ice cream

Chef Kevin Isacsson has some new menu items just for the REOPENING OF THE RATHSKELLER

downstairs! Try one or more of these delicious selections or enjoy some of our classic favorites.

New Menu ItemsDevilled Eggs

Baked Spinach Artichoke dipGarlic Fries with Pesto AioliSpicy Asian Chicken Wings

Duck SlidersKorean BBQ Lettuce Wraps

Short Rib TacosSpiced Chicken Thighs with Jalapeno Hushpuppies

Classic FavoritesFully Loaded NachosThe Iceberg WedgeThe Kobe Burger

Fish n’ ChipsMac n’ CheeseArtisanal Pizza

Please see our full menu on our website

CALIFORNIA INSTITUTE OF TECHNOLOGYPASADENA, CA 91125

ADDRESS SERVICE REQUESTED

Athenaeum Administration and Staff

551 South Hill Avenue, Pasadena, CA 91106http://athenaeum.caltech.edu

Chair, Board of GovernorsGARY LORDEN, Ph.D.Phone: (626) 395-4349Email: [email protected]

Chair, House CommitteePETER DERVAN, Ph.D. Phone: (626) 395-6002Email: [email protected]

General ManagerMARISU JIMENEZ, CCMPhone: (626) 395-8260Email: [email protected]

Executive ChefKEVIN ISACSSON, CECPhone: (626) 395-8293Email: [email protected]

Director, Fiscal OperationsKAREN HARMON, CPAPhone: (626) 395-8267Email: [email protected]

Director, Food & BeverageJERRY RODRIGUEZPhone: (626) 395-8261Email: [email protected]

Assistant Director, Food & BeverageMURILLO MIRANDA, JR.Phone: (626) 395-8209Email: [email protected]

Manager, Club DiningDEXTER JEREMIAHPhone: (626) 395-8205Email: [email protected]

Director, Private & Club EventsVICTORIA HIDALGO, CPCEPhone: (626) 395-8264Email: [email protected]

Manager, Private & Club EventsMILKO RIVERAPhone: (626) 395-8206Email: [email protected]

Manager, Private & Club EventsBONNIE WEILERPhone: (626) 395-8263Email: [email protected]

Director, Hotel Operations & MembershipMARGARET McVEY THOMASPhone: (626) 395-8271Email: [email protected]

Membership & Guest Relations CoordinatorLAURA DENENHOLZPhone: (626) 395-8266Email: [email protected]

Lunch and Dinner Reservations,Special Events Reservations(626) 395-8282

Front Desk & Guest RoomReservationsPhone: (626) 395-8200Fax: (626) 795-0869

Dining Room Schedule

BreakfastMonday to Friday – 7:00 a.m. to 9:00 a.m.

LunchMonday to Friday – 11:30 a.m. to 1:30 p.m.

DinnerTuesday, Thursday, Friday

5:30 p.m. to 9:00 p.m.Closed Mondays for a la carte dinner.

Prime Rib BuffetEvery Wednesday Evening

5:30 p.m. to 9:00 p.m.(Non-beef options are always available)

Hayman LoungeBar Service

Monday to Friday – 4:30 p.m. to 10:00 p.m.Food Service

Monday to Friday – 5:00 p.m. to 9:00 p.m.

RathskellerBar Service

Monday to Thursday – 4:30 p.m. to 9:00 p.m.Friday: bar service available until 10:00 p.m.

Food ServiceMonday to Wednesday – 5:00 p.m. to 8:45 p.m.

Thursday-Friday: food service available until 9:00 p.m

NON-PROFIT ORGU.S. POSTAGE

PAIDPERMIT #583

PASADENA, CA

International NightsMONDAY, NOVEMBER 3

Argentina Churrasco

MONDAY, NOVEMBER 17Portugal

Chef’s Cooking ClassPremium Beef, Pork, and Chicken Cuts

SATURDAY, NOVEMBER 8

Thanksgiving Eve Buffet & Thanksgiving To-Go

WEDNESDAY, NOVEMBER 26

Coming in November

caltech presidential inauguration hours …gastronomes, gourmets and foodies for the great “food...

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