U N I V E R S I T Y C LU B • G R E YS TO N E H O U S E N E W S • NOVEMBER / DECEMBER 2015
Christmas
Dinner
TO GO!
We would like to make it easy for you!
YOUR “CHRISTMAS
DINNER TO GO”,
INCLUDES:
Green Salad with Saskatoon
Berry Vinaigrette
Herb-Roasted Turkey with
Traditional Stuffing
Yukon Gold Garlic Mashed
Potatoes with Gravy and
house-made Cranberry
Sauce
Roasted Winter Vegetables
Fresh Rolls
Pumpkin Pie, Pecan Pie or
House-Made Christmas
Pudding with Rum Sauce
(Please let us know your
dessert preference when
you place your order)
Dinners are for 2, 4, 8 or 12.
Please call 306-966-7775
to book your dinner by
Thursday, December 17.
Dinners will be available
for pick-up by 3:30 on
Wednesday, December 23.
$24.95 PER PERSON
Planning a party?
The Lounge is the perfect spot for small
Holiday Parties, Cocktail Parties, Birthday
Parties – or any kind of party!
Available for private parties evenings &
weekends.
Lounge Cocktail Party Package available
after 7:00 PM evenings and on weekends
$15.00 Per Person (minimum 20, maximum
35 people)
MENU
Charcuterie Board with:
Our signature House-made Chicken Liver Pâté,
Olives and Pickled Onions
Grainy Dijon Mustard and Dry Salami served
with Crackers & Baguette
Layered Greek Dip served with Toasted Pita
(Hummus with Greek Salad and Feta)
Fresh Vegetable and Antipasto Platter:
Seasonal Vegetables, Prosciutto, Marinated
Roasted Red Peppers, Jalapeno Jack Cheese
creating new traditions
usask.ca/uclub
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e,
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COOKBOOK
WEDNESDAYS
RETURN
.
Each Wednesday in November the Chef’s will choose
a celebrity chef cookbook and that will be the central
feature of the day. Watch for details!
Cookbook Wednesdays
Mo’vember
Whiskey & Whiskers
THURSDAY, NOVEMBER 19TH
... a fundraiser in support of Men’s
Mental Health and Prostate Cancer Great Food, Scotch, Whiskey,
Bourbon and more!
5:00 PM to 7:30 PM
Tickets $75.00 Per person
(with a $25 tax receipt issued for your Mo’vember donation)
TASTING...
Single malt scotches,
12 year scotch flight, 100% rye whisky,
bourbon and more!....
Glenmorangie, Ardbeg,
Auchentoshan, McCallan, Highland Park,
Bowmore... to name a few
FABULOUS FOOD: Beef Sliders, Smoked Tuna,
Chicken Liver Pate, Bacon &
Bleu cheese tarts and more surprizes!
Do something good.... and have a great time doing it. Space is limited so reserve early!
Week One: Smoke and Pickles
By Chef Edward Lee Braised Brisket with Bourbon – Peach Glaze
Curry Pork Pies
Chicken Fried Pork Steak with Ramen Crust and
Buttermilk Pepper Gravy
Southern Fried Rice
Bourbon Ginger Glazed Carrots
HOLIDAY LUNCH BUFFETS
AT THE CLUB!
TUESDAY DECEMBER 1 TO
WEDNESDAY, DECEMBER 23
What better time to gather friends and family
and enjoy a relaxing holiday lunch at the Club?
Reserve early because we usually sell out!
EACH DAY WE WILL FEATURE:
Homemade Soup
A Vegetarian Entrée Option
An extensive selection of Fresh Salads
Cheese Board with Imported and Domestic Cheeses
Pam’s House Made Chicken Liver Pâté
Pickled Herring & Smoked Oysters
Specialty Breads
Roast Turkey with Sage Stuffing
Baked Ham with Grainy Mustard
Creamy Whipped Potatoes with Pan Gravy
Market Vegetables
Homemade Cranberry Sauce
... and each day we will highlight a Feature Entrée
(see enclosed insert for our features!)
And, finish with our Christmas dessert buffet featuring Pam’s
homemade Christmas pudding with caramel rum sauce, pies
and tarts, english sherry trifle, and other festive desserts!
DINNER THEATRE
THURSDAY, NOVEMBER 26, 2015
Dinner at the Club and then a short walk over to Emrys Jones Theatre in the John Mitchell Building for the play.
THE PLAY:
The Caucasian Chalk Circle
By Bertolt Brecht
Translated by Eric Bentley
Directed by Dwayne Brenna
Written when Brecht was living in exile
in the United States during World War
II, The Caucasian Chalk Circle is one of
his most frequently performed plays.
For the story, Brecht borrowed from an
ancient Chinese tale—echoed in the
biblical account of the judgment of
King Solomon—in which two women
both claim the same child, but he
subverted it into a parable advocating
the idea that resources should go to
those best able to make use of them.
Thanks to the rascally judge Azdak,
natural—though not biological—
justice is rendered. (from the Stern
edition) Greystone Theatre’s production
of Brecht’s epic play features a new
musical score written by respected
local jazz musician Sheldon Corbett.
A wonderful night out!
Menu
First Course:
Wild Mushroom Soup with Shaved Black
Truffle and Chive Oil
Main Course:
8 oz. Top Beef Sirloin with a Bleu Cheese
Crust, Creamy Polenta
and Arugula Salad
Dessert Course:
Chocolate Cabernet Sauvignon Tart with Sour
Cherry Compote
Tea and Coffee Service
5:30 PM - Cash Bar
Dinner Service to Follow
Curtain at Emrys Jones Theatre at
8:00 PM PROMPT
$49.00 PER PERSON
(Price includes Pre-Dinner Cheese Board,
Dinner and Theatre tickets which will be
waiting for you at your table.)
FAMILY HOLIDAY BRUNCH
AND CHILDREN’S PARTY
SUNDAY, DECEMBER 13
11:30 AM TO 2:00 PM
Menu
Chef’s Selection of Festive Salads
Imported and Canadian Cheese Board with Fresh Fruit
Cherry Smoked Bacon & Farmer’s Sausage
Dijon Honey Glazed Ham
Breakfast Potatoes with Roasted Onions
& Peppers
Assortment of Pastries, Cinnamon Buns,
Croissants
Seasonal Vegetables
Chilled Shrimp Station with Cocktail
Sauce, Tartar Sauce & Lemons
Waffle Station with Assorted Sauces
& Whipped Cream
Breakfast Burritos with Cheddar &
House-made Pico de Gallo
... and our spectacular Holiday Dessert
Buffet
Eggs Benedict
Especially for the Kids!
Chicken Strips and Fries
Kids! Build your own Ice-Cream
Sundae at the Sundae bar
Seafood Crepes with Mornay Sauce
$24.95 ADULTS
$17.95 CHILDREN (AGED 6-13)
$10.95 PRE-SCHOOLERS
Price includes Brunch, Kid’s Entertainment,
Warren The Balloon Man! ... and a gift from
Santa
11:30 until 1:30 – Warren the roving
Balloon Man will be entertaining the kids,
and the adults.
Colouring and (of course) a Visit from
SANTA!!
(When booking please let us know the names
and ages of each of the children so Santa can
bring along an age appropriate gift)
Please call 306-966-7775 to book a
reservation
F O L LO W U S O N T W I T T E R
@theclubusask
F O L LO W U S O N FAC E B O O K
uofsuniversit yclub
UPCOMING
EVENTS:
A Taste of India Evening
Buffet
Thursday, January 28
CLUB HOLIDAY
CLOSURE:
JANUARY/FEBRUARY
2016
Valentine’s Day Dinner
Evening
Saturday, February 13
The Club will close for the holidays after
service on Wednesday, December 23,
and we will be back for lunch service as
usual on Monday, January 4, 2016.
Mexican Vacation!
Thursday, February 25
The Board of Directors and the entire
Staff Team join me in thanking you
Winter Jazz & Wine Bar
Evening
Friday, January 15
HOLIDAY GRATUITY POOL
Once again, if you prefer to contribute to an annual
general gratuity fund rather than tip throughout the
year, you may do so by forwarding your contribution
to the office or requesting a chit to record your gift. All
money collected is distributed in the New Year to all of
the staff who serve you all year long.
DIETARY ALERTS
Please check our daily menu on line each day (www.
usask.ca/uclub/) , or at the club when you visit. Food
items are designated “vegetarian” and “gluten free” and
our home-made soups are always vegetarian, unless
there is a meat in the description. If you have a special
request or you aren’t sure about a food item, please ask
us, we are happy to help.
ALL MEMBER EVENTS
If you are planning to attend an All Member event, and
you have a food sensitivity or preference, please call us
in advance and we can always make a substitution.
DINNER TO GO!
Don’t feel like cooking? Enjoy home cooked meals from
the Club. Just give us twenty-four hours notice and
dinner will be ready for pick-up the next day.
Call us at 306-966-7775
PLANNING TO MAKE A CHARITABLE
DONATION?
You can now donate to the university, and support your
Club by designating your gift to the “University Club
Capital Fund”. All donations will be recognized with an
income tax receipt for tax deduction.
To make that donation, please see the attached
enclosure. All money donated to the “University Club
Capital Fund” will be used to sustain and improve this
beautiful building of ours.
for your continued support. We wish
you all a wonderful and restful holiday
season, filled with happiness and
treasured moments with family and
friends.
May 2016 will be filled with good
health, joy and abundance.
Thank You!
My coming retirement.
And a last Word to my Club family...
It is with mixed emotions that I advise you all that, as of January 2016, I will be
stepping down as General Manager of the University Club in order to make the
transition to retirement. However, I will be staying on after January 1, for six
months in a half-time position, to assist with the change in management. Then,
at the end of June 2016, I will formally retire. I am so pleased to let you know that
Angela Langen, our current Food and Beverage Manager, will assume the interim
General Manager’s position on January 1.
After 27 years of helping all of you plan weddings, celebrate holidays and
organize all of those very special events, this slow-down will allow me time to
help plan my own daughter’s wedding in the spring, travel with my already
retired husband and launch this next exciting stage of my life. I think I must be the luckiest person in the world having fallen into this job so
long ago. The Club’s success quickly became my passion, and I am so proud of the
work we have done to make it the wonderful facility it is today, showcasing this
beautiful campus. I have made life-long friends, laughed with you, cried with you,
and it has been an amazing time. One of my fondest memories (and there are plenty) is the celebration of my 25th
anniversary at the Club. Many of you, along with family, colleagues and some
of my closest friends, were here to help celebrate. That memorable evening will
stay with me forever, and the cards and gifts that I received are cherished. I am so
grateful to the Board of Directors for that recognition.
Because of that recent celebration, I do not wish to have a formal retirement event.
Luckily my husband, Bob, has continued his membership, and I look forward to
attending many lunches and All Member events from the “other side of the table.”
I leave you in the capable hands of this most amazing team. With much love and deep appreciation for twenty-seven amazing years!
Thank you all!
Donna