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 • JANUARY / FEBRUARY 2015
N ew Y ear
HAPPY
HAPPY
UPDATE
UNIVERSITY CLUB
CAPITAL FUND
Look for amazing
new BBQ features
next summer
on the deck!
UNIVERSITY
wide
open
HOUSE
During the months of January and February, all
university employees and all UofS Alumni are
invited to come and try us out!
Member pricing will be extended to all. We are
inviting the university community to come for
lunch, enjoy a drink in the lounge or experience
one of our very special All Member events.
Call me, Donna, at 966-7774 or email me at
donna.cram@usask.ca and I will send you your
personal invitation that will entitle you to access
to all of our services. Check out our upcoming
events at www.usask.ca/uclub/
JANUARY &
FEBRUARY
BUDGET
& TUMMY
BUSTERS!
Thank you to all of you who have
contributed to the University
Club Capital fund. Thanks to your
contributions we have purchased
and installed a permanent outdoor
kitchen, complete with BBQ and
refrigerator.
If you would like to donate to the
Capital fund and receive a tax receipt,
please contact Donna (donna.cram@
usask.ca) and I will send you the form.
On the Lighter Side: We do a beautiful buffet but we
appreciate it might be a bit much for lunch sometimes.
Come on over, relax away from the office and enjoy
a simple lunch of homemade soup or make
a sandwich.
Take it with You: Soup to Go $3, or just ask one of the servers for a take-away
container and you can build lunch the way you like it straight from the buffet.
Soup for the Freezer: Our daily homemade soup is only $6.95 a liter.
Take some home for a cold day.
RECIPROCAL
CLUB
ANNOUCEMENT
I am pleased to announce that our Club has just
signed a reciprocal arrangement with Port Credit
Yacht Club in Mississauga, Ontario. If you are
planning to visit Mississauga, please give our office a call and we will set you
up with a letter of introduction. Check out their website at: www.pcyc.net
creating new traditions
usask.ca/uclub
TAKE HOME
DINNERS
Don’t feel like cooking tonight? Enjoy home
cooked meals from the Club. Take Home
Dinners are available for pick-up with 24 hours notice. Call us at 9667775 for more information or to book your dinner.
OFFICE
NEWS
Do you need a new University Club membership
card? Just drop into the office (or drop us an email at:
university.club@usask.ca) and we will send you a new
card.
FOOD
ISSUES?
Do you have an allergy or intolerance that
is keeping you from attending our All
Member Functions? Please feel free to contact us and
we will work out an alternative for you.
LOUNGE:
Relaxing and comfortable. That is the
feeling evoked in our comfy lounge. Leather
couches and soft lighting make this a great spot for drinks
with the group or a sophisticated space to celebrate your
special occasion. Come and see for yourself or book it for
your next private event
Join us for Happy Hour Pricing Monday to Thursday, Friday
Night single scotch Sale and Wine Features by the bottle!
MEMBER JOKE
SUBMISSION WINNERS!
Knock, knock.
Who’s there?
Aida.
Aida who?
Aida sandwich for lunch today.
……Stephanie Mulhall
RED ROOM IS NOW OFFICIALLY
THE GREYSTONE ROOM!
The Red Room has been re-named the Greystone Room and houses
past issues of the University of Saskatchewan Greystone Yearbooks.
New signage will be installed in the New Year.
MEMBER FAVORITE
OUT OF TOWN
RESTAURANT PICKS!
of their wonderful appetizers and
main courses, or save yourself some
room for their sticky date toffee
pudding!
Lea Pennock:
When in Rome…. We’d highly
recommend Romolo nel Giardina
della Fornarina, in Trastevere at
via di Porta Settimiana 8 www.
ristoranteromolo.it/en/ . The
restaurant is named after Raphael’s
mistress, who was nicknamed “La
Fornarina” because she was the
daughter of a baker. According
to some accounts, Raphael and
Michelangelo used to meet and
discuss their current projects in
the garden. Ask for a table in the
garden—it’s a magical spot for
lunch or dinner.
Café Brio:
944 Fort Street, Victoria, BC
www.cafe-brio.com
Café Brio’s motto, ‘cucina
domestica’ says it all: locally
sourced ingredients prepared with
Italian simplicity and attention
to bringing out the flavour of the
food. It’s our go-to spot for family
celebrations in Victoria. Anything
on the menu can be ordered as
a half-portion, which in practice
means you can try twice as many
Do you have a favorite out of town restaurant?
Drop us a line and tell us all about it.
What did the ghost say to his friend.
Check out my ghoul friend.
………Arla Gustafson
Paddy texts his wife...
"Mary, I'm just having
one more pint with the lads.
If I'm not back in 20 minutes,
read this message again."
………Rick Schwier
CLUB FEATURED
ARTIST
Kathy Bradshaw
www.kathybradshawart.com
Kathy received her BFA with great distinction from the U of S. Kathy is an
art educator and artist. She works with a range of subject matters in oil and
encaustic . Her paintings are on display at the Club January till April.
The University
of Saskatchewan
University Club
GENERAL MANAGER’S
REPORT
Annual General Meeting
Wednesday, October 22, 2014
Brad and Mary have both spoken
to our financial turn-around this
year, of which we were extremely
proud. We budgeted for a balanced
budget this year, and after paying
out some unexpected tax expenses
of close to $14,000 we still finished
the year with a modest surplus of
$3,500, much better than last year.
We were successful in turning these
numbers around for a couple of
reasons. The most significant were
our structural re-organization that
resulted in more efficient staffing,
and the negotiation of a more
favourable pricing structure with
a new food provider resulting in
lower food costs.
That being said, your management
team and the Board are always looking ahead and anticipating what
is coming next. As Mary and Brad
have already mentioned, there are a
number of issues that will affect our
bottom line in the coming year.
1.Of the 70 faculty retirements this
year, 44 were full active members
resulting in a loss of membership
fee revenue of approximately:
12,408.
1.Of those 44 retiring members,
25 have elected to continue as
Retiree Members – re-couping
some membership fee revenue
loss: (1,875.)
1.49 faculty were granted sabbatical leave this year (Club policy is
that fees are suspended while on
sabbatical) resulting in a loss of
revenue: 13,818.
1.Utility costs continue to rise (last
year $76,797 vs. $67,773 in 2013),
IT’S YOUR
CLUB!
increasing $9,024 over last year.
If this trend continues we can
expect that there will be a similar
increase this year of approximately: 9,000.
1.We have settled a three-year
contract with CUPE that will result
in increases annually of 1.5%,
1.5% and 2% which (based on
this year’s business levels) would
result in an increase over those
three years of approximately
$18,136, and this year of: 5,352.
1.Now that Boffins is no longer a
private club, we no longer have
reciprocal billing privileges,
which could result in a loss of
between $6,000 and $10,000 in
commission income – Let’s say….
5,000.
1.For a total anticipated shortfall of:
$43,703.
The proposed increase in fees today would generate approximately
$39,000 (annually). Of course that
would be pro-rated this year but
have a positive impact annually
going forward. In my twenty-five
year tenure here at the Club we
have only experienced four fee
increases (the last one in 2011),
and, as we know, costs have
increased dramatically over those
twenty-five years.
Above are only the obvious
considerations. There are still the
unknowns, such as any more fallout from Transform US (which has
already had a dramatic impact on
membership and business levels)
and any financial impact of our
lease renewal (due June 2015).
I don’t want to be an alarmist, but
I believe it is my responsibility to
ensure that all of these considerations are brought to the Board
and ultimately to the membership
for attention.
We do realize that there is a huge
potential alumni market in Saska-
Would you like to be more
actively involved in the
direction of the Club?
Consider letting your name stand for
nomination to the Board of Directors during
spring elections, or contact me for information about how to apply to be a guest member of one of the Club’s advisory groups:
toon that we have not been able
to access yet, but the PR and Membership advisory group is being
quite aggressive and inventive, and
I hope this will help to break down
that barrier.
I am also encouraged by a recent
article in Planet S written by a
young woman extolling what
she called the often overlooked
amazing food experiences that are
offered exclusively in the private
clubs in the city, and that some of
the best chefs in the city work in
private clubs. This is certainly a view
that we want to cultivate, and if you
haven’t experienced any of our All
Member events, I would encourage
you to test us out.
This is also the first year that we
have accessed funds from the University Capital Fund, and that has
allowed us to purchase a permanent outdoor BBQ unit that will be
installed next week. It is our hope
that this BBQ will extend our food
offerings on the patio. The Capital
Fund, for those of you who are not
aware, allows people to donate to
the University and earmark that
money for capital projects specifically at the Club. Thank you to
those of you who continue to make
an annual donation – some even
donate monthly. The advantage of
donating this way is that the University can issue a tax receipt to you for
income tax purposes, a
win/win situation.
Another change you will notice
around the club is that the Red
Room has now been re-named the
Greystone Room. New signage
has been ordered and it has been
changed on the website and in our
brochures.
I would like to take this opportunity
to make special mention one more
time of the amazing anniversary
party that was organized for my
Capital and Finance
PR & Membership
Bylaw Review
Human Resources and Negotiations
Contact President Mary Pato,
or General Manager Donna Cram
for further information
25th anniversary as your General
Manager and to thank the Board
and all of you who attended. It was
a very special evening for me, and
my family, full of great memories,
lots of laughs and a few “good”
tears. It was a truly memorable
event that I will always cherish.
I would also like to thank my leadership team, who are instrumental
in sustaining the standards at the
Club that we have come to expect.
I believe I have the best management team that I have had in my
twenty-five years at the Club, and I
love their commitment, enthusiasm
and passion.
Angela Langen, Food and
Beverage Manager
Kevin Calder, Executive Chef
Jesse Papish, Sous Chef
Pamela Brenner, Garde Manger
and Pastry Chef
Joselyn Cosh and Chu Sattayanuwat
our two service supervisors …
and the twenty or so casual staff
that make up the rest of our
amazing team.
I would like to finish by acknowledging the support of the Board,
and I cannot underscore enough
just how much this support means
to me and how instrumental it is
in allowing me to do my job to the
best of my ability. Finally I would
like to say a special thank you to
Mary Pato for agreeing to stay on
for another year as President. Her
dedication and commitment to the
role of President is heartfelt and
real, and I appreciate it very much.
Respectfully submitted by:
Donna
NOTE: A membership fee increase
of $5 per month was approved
at the October 22, 2014 Annual
General Meeting. Thank you for
your support.
GIFT
CERTIFICATES
Gift Certificates are available in
$10, $25 and $50 denominations.
Also, ask us about gift memberships!
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
FRIDAY, JANUARY 16
WINTER JAZZ &
WINE BAR EVENING
Food & Music from 5:00 to 8:00 PM
Featuring Music by:
Hot Club Saskatoon with Shelley Ewing
Join us for a relaxing evening by the fire. We will be
featuring fine wines by a taster, by the glass or by the
bottle and an appetizer menu will be available. For
reservations please call 306-966-7775
FRIDAY, FEBRUARY 14
VALENTINE’S DAY
DINNER EVENING
DATE NIGHT
Avoid the crowds and celebrate with us
on Friday evening.
Menu
STARTER: Charcuterie for Two:
A selection
of fine cheeses, cured meats, pickles and
crostini
SOUP: Sweet Basil & Balsamic Roasted
Tomato Soup with Crème Fraiche
MAIN COURSE: California Cut Peppercorn Strip
FRIDAY, JANUARY 30
A TASTE
OF INDIA
Cocktails 6:30
Buffet Dinner to Follow
Salad Table & Condiments • Marinated Tomato
Cucumber Salad • Artisan Greens with Olives
& Hearts of Palm • Naan Bread • Samosas and
Pakoras with Chutney • Tandoori Chicken •
Madras Beef Curry • Shrimp Korma • Spicy Chick
Pea Curry • Saag Paneer (Indian Cheese with
Spinach) • Dessert: Rice Pudding with Cinnamon
& Raisins, Fresh Fruit and a Selection of Squares
and Dainties • Coffee and Tea Service
$24.95 per person
loin with Perigeaux Demi, Giant Prawn
Duchess Potato and Braised Carrots
DESSERT COURSE: Raspberry & White
Chocolate Semi-freddo Red Velvet
Whoopie-Pie Sandwich
Cocktails 6:30 - Dinner to Follow
THURSDAY, FEBRUARY 19
CELEBRATE CHINESE
NEW YEAR
… the Year of the Sheep! All your
favorites on the Lunch Buffet. Be sure to call
for reservations
Dinner Music by the Der Duo
$48.00 Per Person
FRIDAY, FEBRUARY 27
Bring the Kids!!! There will be movies and
games in the Club Room for them while you
enjoy a lovely dinner, fine wines and quiet
music one floor up. The kids will be enjoying
their own evening with mini hot dogs, mac &
cheese and lots of other kid favorites!
Kevin will have just returned from his Cooking
Holiday in Mexico Buffet Service featuring
authentic Mexico fare! Tortilla Soup, Ceviche,
Guacamole, Enchiladas… and more!
$24.95 per person
MEXICAN
VACATION
Upcoming Events:
March/April
Friday, March 16
Beer & Chili
Come out and vote for your favorite!
Friday, March 27
Dinner Theatre with Greystone Theatre
The Play: Coran Boy… with music
from Handel’s Messiah
performed by a live choir.
Sunday, April 5
Easter Dinner
Friday, April 17th
Spring Chef’s Table Evening
Monday, April 20th to Friday, April 24th
Staff Appreciation Week
May/June
Tuesday, May 5
Cinco de Mayo Lunch Buffet
Sunday, May 10
Mother’s Day Brunch
Friday, June 19
Club Lobster Dinner
Sunday, June 21st
Father’s Day Seafood Extravaganza!
Saturday, June 26th
Annual Jazz Festival Kick Off BBQ
and Patio Party
Early July – TBA
Summer Chef’s Table
Evening on the patio?
Got a Wedding
Coming Up in the family?
WE DO BEAUTIFUL WEDDINGS!
Give us a call and
let us tell you all about it.