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

August 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

MONDAY NIGHT DINNER

À la carte dinner is closed every Monday through MONDAY, SEPTEMBER 29.

Alternative dinner service is available at the

Rath Al Fresco or the Hayman Lounge.

LABOR DAYThe Athenaeum will be closed on MONDAY, SEPTEMBER 1, 2014 in observance of the Labor Day holiday.

Complimentary continental breakfast will available for hotel guests only, as all dining outlets will be closed for the day.

Family NightLuau Night featuring Hawaiian Barbecue

Our last Family Night of the summer! Luau Night has become an Athenaeum favorite and draws a large crowd. We welcome a children's hula troupe to entertain guests with dances from around the Hawaiian Islands. Show includes fire dancing and hula lessons for children. Come dressed to theme to enjoy this special island night! (Please see menu on page 5.)MONDAY, AUGUST 18Seating every half hour from 5:30 p.m. – 8:30 p.m.7:00 p.m. Performance begins

$27.50 for adults / $13.75 for children 4-11 yrs.

complimentary for children 3 yrs. & under

Seafood & Crab Crack There’s nothing better than a seafood dinner to conclude

the final days of summer. We’ve got the freshest selection at our seafood event buffet, carving station, and sushi bar. Check the menu on page 5 and be amazed at the bounty we will provide!

FRIDAY, SEPTEMBER 5Seating every half hour from 5:30 p.m. – 8:30 p.m.$63.00 for adults / $30.00 for children 4-11 yrs. complimentary for children 3 yrs. & under.

Rath Al FrescoMake it an evening out and join us weeknights for our acclaimed al fresco summer dining series. Beginning at 5 o’clock, unwind with a refreshing cocktail followed by a delicious dinner on the relaxing lawns. Visit our website for the complete menu.

August Rath Al Fresco Specials

· MONDAY: 20% off Kobe Burgers · TUESDAY: 20% off Fish Taco Plates

Available in the month of August only

Holiday Events - December 2014Reservations for our Holiday Gala dinners will open on THURSDAY, SEPTEMBER 4.

While the weather does not bring to mind the holiday season, The Athenaeum is already beginning to make plans for our most popular event of the year! Our Holiday Gala dinners feature a musical

performance by the Caltech Chamber Singers. A hosted cocktail reception is followed by a sumptuous three-course dinner. Friday and Saturday nights will include dancing after dinner. Please note that

seating is banquet-style with tables of ten. This signifies that all tables of ten will be seated to capacity. If you are a party of eight or less, you will be seated with other small parties. Our program is very

energetic so table camaraderie comes easily. Reservations are guaranteed 30 days prior to the event date via confirmation letter. Formal attire is required.

Book all of your a la carte dining and Special Event reservations through our website. For assistance in logging into your account and accessing the dining module on the website,

please call the Front Desk, Laura Denenholz, or Margaret Thomas at (626) 395-8200.

Employee of the MonthJune 2014 (Marisu’s Message Corner)

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MAYRA RAMOS

Mayra Ramos first fell in love with the hospitality industry when she got to manage her first restaurant, Farmer Boy’s, at age 20. She credits the owner there with instilling her with a strong sense of moral values and great work ethic. After managing Farmer Boy’s for eight years, Mayra went back to school and completed the restaurant management program at Le Cordon Bleu here in Pasadena in 2010. While enrolled at Le Cordon Bleu, she began working at the Athenaeum as a temporary server and experiencing the new challenges of working in a fine-dining establishment.

Mayra officially became an Athenaeum team member in October 2013. This is her first time being honored as Employee of the Month. She values her job at the Athenaeum because it gives her the chance to develop new skills while also having the opportunity to share her knowledge of the restaurant business with others. Mayra’s love of learning and willingness to constantly challenge herself make her the best choice for Employee of the Month.

Mayra hopes to someday expand her professional skill set by getting involved in event planning. For now she is happy planning events for her friends and family. She has a son, Alex, aged 8. They spend a lot of time at the tae kwon do studio where Alex practices with his team. She is also very involved in his academics and volunteers regularly in his classroom.

Congratulations Mayra for a job well done!

The summer days have been very mild and gentle. The idyllic afternoons at the Rath al Fresco have been truly enjoyable with just a tiny blast of the setting sun peeking through certain pockets of the al fresco from 5:30 p.m. – 6:30 p.m. What is there not to enjoy? The lobster roll is a favorite

among members with lots of that juicy lobster meat just hanging out of the crusty roll. Order appetizer platters beforehand if you have invited a big group. The Southwest or the Mediterranean Platters are both winners. And, add a plate or two of the chipotle nachos with or without the chicken or steak. Still hungry? Have a Rath al Fresco classic – the barbecued beer can chicken or a Kobe burger. Want something light before heading home? Try the kale and quinoa salad or the Mezze platter. Wait, there’s still dessert. My big time favorite is the Al Fresco mud pie. Don’t leave the al fresco without having it. If you happen to come on a Friday evening, instant gratification equals the buffet and you can keep going back endless times!

The summer á la carte menus were changed mid-July. New on the lunch menu is the chopped vegetable salad on a flat-bread. This is now my new favorite along with the Chef ’s latest version of the Caesar’s salad. Want something lighter? Try the avocado papaya salad. Although not on the menu, you may add chicken or even shrimp to this salad to make it a bit hardier. Those short rib tacos are the best and so are the duck sliders. It is always a difficult task to make a selection at lunch.

What’s for dinner? A meal in itself, the crisp battered soft shell crab is always a member pleaser. This is an appetizer which can be shared or to have on your own. The citrus maple pork belly is also new at dinner and just delicious. Fish and chips are still a dinner staple but try the olive oil poached Alaskan halibut and you won’t be disappointed. The grilled wild salmon with quinoa and trumpet mushroom is healthy and scrumptious. For beef lovers, Chef Kevin has the parmesan marrow crusted beef tenderloin on the menu.

Relax this summer and let us do the grilling and the cooking for you.

I look forward to seeing you all at the Rath al Fresco. I will drop by your table when you are next at the club.

Dress Guidelines for Dinner Service

A coat and tie are always appropriate, but at all times men are asked to wear collared shirts with dress slacks.

Women are asked to wear a dress, dressy skirt or pants with a blouse/shirt, or a suit.

Sandals and flip-flops are not allowed. Shoes should be clean and appropriate for the occasion.

Throughout The Athenaeum shoes and shirt are required.

Marisu JimenezGeneral Manager

The Athenaeum Architectural Preservation Fund (AAPF)

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.”

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• August 2014 • SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY

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17 18 19 20 21 22 23

24/31 25 26 27 28 29 30

Prime Rib Buffet

Prime Rib Buffet

Prime Rib Buffet

Prime Rib Buffet

Rath Al Fresco August Special:

20% off Fish Taco Plates

Prix Fixe Menu available in MDR

Rath Al Fresco August Special:

20% off Fish Taco Plates

Prix Fixe Menu available in MDR

Rath Al Fresco August Special:

20% off Fish Taco Plates

Prix Fixe Menu available in MDR

Rath Al Fresco August Special:

20% off Fish Taco Plates

Prix Fixe Menu available in MDR

Prix Fixe Menu available in MDR

Prix Fixe Menu available in MDR

Prix Fixe Menu available in MDR

Prix Fixe Menu available in MDR

Rath Al Fresco BBQ Buffet

Prix Fixe Menu available in MDR

Rath Al Fresco BBQ Buffet

Prix Fixe Menu available in MDR

Rath Al Fresco BBQ Buffet

Prix Fixe Menu available in MDR

Rath Al Fresco BBQ Buffet

Prix Fixe Menu available in MDR

Rath Al Fresco BBQ Buffet

Prix Fixe Menu available in MDR

Rath Al Fresco August Special:

20% off Kobe Burgers

A la carte Dinner Closed

Rath Al Fresco August Special:

20% off Kobe Burgers

Family Night: Luau

A la carte Dinner Closed

Rath Al Fresco August Special:

20% off Kobe Burgers

A la carte Dinner Closed

Rath Al Fresco August Special:

20% off Kobe Burgers

A la carte Dinner Closed

R a t h a l F r e s c o

R a t h a l F r e s c o

R a t h a l F r e s c o

R a t h a l F r e s c o

Rath al Fresco

Magic and Carnival Nights

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Executive Chef Kevin’s Recipe Corner

1. Bring a large pot of salted water to a boil. Add the lobsters to the pot, making sure they are covered with water, and cook for 6 minutes. While they are cooking prepare an ice bath. Place the cooked lobsters immediately in the ice water and let chill. When cold, remove the tail and claws from the body. Split the tail in half and remove the lobster meat. Rinse under cold water. Crack the claws and knuckles and also remove the meat, cut the lobster into medium dice. Chop the lobster shells into smaller pieces and reserve.2. Heat a large soup pot over medium high heat. When hot, add the olive oil and then the reserved lobster shells. Saute the shells briefly, just heating through. Add to this the red onions, garlic, celery and carrots. Cook this mixture for approximately 5 minutes then add to this, the paprika, tomato paste and fresh thyme. Cook this mixture, stirring. for 3 minutes. Add the white wine and brandy. Let cook for 2-3 minutes then add the heavy cream, turn the heat to medium and let simmer until slightly thickened. Strain the mixture, season with salt and pepper and reserve.3. Cook the bucatini until al dente, immediately shock in cold water.4. Heat a large saute pan over medium heat, add the butter and the lobster pieces. To this add ½ of the reserved sauce and warm through.5. Lightly oil four 3 inch ring molds and place on a baking tray. Layer some of the bucatini in the mold, then place some of the lobster meat, repeat this until almost filling the mold. Pour approximately ¼ cup of the sauce over the ring molds then lightly sprinkle each ring mold with panko bread crumbs.6. Bake in a pre-heated 350 degree oven until heated through and browned on top, approximately 25 minutes. Remove and let rest for 1 minute. Place the ring mold on a serving plate, then slide a small paring knife around the edge of the mold. Gently lift the mold from the lobster bucatini. Shave some Pecorino cheese on top of this and serve with additional sauce.

Ingredients Directions

Enjoy Cooking! Serves 4

Lobster Bucatini

2 live lobsters, 1 pound culls

6 Tablespoons olive oil

½ cup red onions, finely diced

2 teaspoons garlic, minced

¼ cup celery, finely diced

¼ carrots, finely diced

2 teaspoons sweet paprika

2 Tablespoons tomato paste

5 sprigs fresh thyme

½ cup white wine

½ cup brandy

2 cups heavy cream

½ pound bucatini pasta

3 Tablespoons unsalted butter

¼ cup panko bread crumbs

¼ cup Pecorino cheese, shaved

New MembersMr. Daniel ArayaProf. Jonathan BlundyMr. John BrackerMr. Timothy BurnsDr. Andrea ChoeDr. Agustin ColussiMs. Laura ConwillDr. Abigail CritesMs. Rosicella Del ValleDr. Bertrand EchenardProf. Michael EwensDr. Katherine FaberMr. Harry FigueroaMr. Henry FongDr. Keith GroganDr. Andrew HarrisMs. Makeda Hurd-WalshMr. Adam JermynDr. Jonas Kuhn

Ms. Leah LiboltDr. Walid MajidDr. Nadine MinerMr. Raj MirpuriMr. David O'ShaughnessyMr. Donal O'SullivanMr. Matthew OrrMr. Daven QuinnMs. Linsee RamsayDr. Shanti RaoDr. Reza RazaviMr. Andrew RobbinsDr. Thomas RosenbaumMs. Elizabeth SchroderMs. Linhan ShenMrs. Baudelia TaylorMr. Joseph TironaMs. Priscilla Wong

Hotel NewsThe Hotel at The Athenaeum continues to be the favorite choice for our members who are looking for a special place to host their visitors.

The Millikan, Hale, & Noyes Suites have been beautifully renovated, combining luxurious appointments with calm, soothing palettes, perfect for a relaxing stay whether on business or pleasure. The beloved Einstein Suite is currently undergoing renovations that will truly maintain and refresh it's very special charm. Our rooms are very comfortable with the amenities most sought out by today's travelers. While most hotels charge extra for parking, internet and gym access, those amenities are included in the rates at The Athenaeum.

Please stop by and we will be happy to provide a hotel tour for you. We hope all of our members take advantage of the wonderful features at The Athenaeum!

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Family NightsLuau

MONDAY, AUGUST 18

Seating every half hour from 5:30 p.m. – 8:30 p.m.

7:00 p.m. Performance begins

$27.50 for adults / $13.75 for children 4-11 yrs.

complimentary for children 3 yrs. & under.

Hawaiian Barbecue Buffet

Kalua Pork

Macadamia Mahi Mahi

Grilled Teriyaki Chicken with Ginger Sauce

Aloha Sweet Potatoes

Big Island Fried Rice

Lomi Lomi Salmon

Sesame Cabbage Salad

Macaroni Salad

Spinach Strawberry Salad

Tropical Fruit Display

Banana Bread

Hawaiian Bread

Poi

Kids Buffet

Corn Dogs

Mini Hamburgers

Macaroni and Cheese

Curly Fries

Dessert

Coconut Sorbet

Lillikoi Ice Cream

Hawaiian Banana Pie

Chocolate Macadamia Cake

Haupia

Mango Cheesecake

Seafood and Crab Crack MenuFRIDAY, SEPTEMBER 5

Seating every half hour from 5:30 p.m. – 8:30 p.m.$63.00 for adults / $30.00 for children 4-11 yrs.

complimentary for children 3 yrs. & under.

Chilled SeafoodKing Crab Legs

Fanny Bay Oysters on the Half ShellPeruvian CevicheIsland Style Poke

Santa Barbara Smoked Salmon

Sushi StationFreshly Prepared Sushi and Sashimi

Cold Salads and SoupBoston Clam Chowder

Shrimp LouisMixed Summer Greens Asian Noodle Salad

Chile Fried Tofu with Scallions and CashewsBean Sprout Salad with Sesame and Cabbage

Carving Station

Cedar Plank Bourbon BBQ Wild Salmon

Hot BuffetMaryland Style Crab Cakes

Steamed Lemon Garlic Shrimp Grilled Hawaiian Opah with Pineapple Salsa

Miso Marinated Ling CodSteamed Dungeness Crab

Coquilles St JacquesLobster Americaine

Limoncello FluteLemon gelato swirled with limoncello sauce

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: glorden@caltech.edu

Chair, House CommitteePETER DERVAN, Ph.D. Phone: (626) 395-6002Email: dervan@caltech.edu

General ManagerMARISU JIMENEZ, CCMPhone: (626) 395-8260Email: marisu.jimenez@caltech.edu

Executive ChefKEVIN ISACSSON, CECPhone: (626) 395-8293Email: kevin.isacsson@caltech.edu

Director, Fiscal OperationsKAREN HARMON, CPAPhone: (626) 395-8267Email: karen.harmon@caltech.edu

Director, Food & BeverageJERRY RODRIGUEZPhone: (626) 395-8261Email: jerry.rodriguez@caltech.edu

Assistant Director, Food & BeverageMURILLO MIRANDA, JR.Phone: (626) 395-8209Email: murillo.miranda@caltech.edu

Manager, Club DiningDEXTER JEREMIAHPhone: (626) 395-8205Email: dexter.jeremiah@caltech.edu

Director, Private & Club EventsVICTORIA HIDALGO, CPCEPhone: (626) 395-8264Email: victoria.hidalgo@caltech.edu

Manager, Private & Club EventsMILKO RIVERAPhone: (626) 395-8206Email: milko.rivera@caltech.edu

Manager, Private & Club EventsBONNIE WEILERPhone: (626) 395-8263Email: bonnie.weiler@caltech.edu

Director, Hotel Operations & MembershipMARGARET McVEY THOMASPhone: (626) 395-8271Email: margaret.thomas@caltech.edu

Membership & Guest Relations CoordinatorLAURA DENENHOLZPhone: (626) 395-8266Email: laura.denenholz@caltech.edu

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.

Rath Al FrescoMonday to Friday

Bar Service: 5:00 p.m. to 9:00 p.m.Food Service: 5:00 p.m. to 8:30 p.m.

NON-PROFIT ORGU.S. POSTAGE

PAIDPERMIT #583

PASADENA, CA

Seafood & Crab CrackFRIDAY, SEPTEMBER 5

International NightsTUESDAY, SEPTEMBER 9 - New England

TUESDAY, SEPTEMBER 23 - Sardinia

Chef’s Cooking Class Cooking with Shellfish

SATURDAY, SEPTEMBER 13

6th Annual Beer Festival ReceptionFRIDAY SEPTEMBER 26

Coming in September