S pring is in the air
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 • M A R / A P R 2 0 1 4
UNIVERSITY CLUB INVITATION
FROM THE BOARD OF DIRECTORS:
THURSDAY, MARCH 13 – FIREPLACE ROOM
Honouring Donna Cram for
25 years as General Manager
You are invited to a celebration
of Donna Cram’s 25 years as General
Manager of the University Club.
Thursday, 4:00 – 6:00 PM
Program – 4:30 PM
Please RSVP to angela.langen@usask.ca by March 6, 2014
BREAKFAST
with the President:
Hosted by President Busch-Vishniac
and the University Club
Join President Busch-Vishniac for breakfast in the
Fireplace Room at the University Club once a month 7:30 to 8:45 am.
Breakfast will be informal with an open forum format.
Please reserve your spot by calling 306-966-7775
at least two days in advance.
Upcoming Dates:
March 7 and April 11, 2014.
Bob Cram, 476 Williams Building
Angela Langen, General Office,
University Club
Fred Remillard, 3114 E Wing,
Health Sciences Building
Vipen Sawhney, 229 Biology Building
Donations towards a gift are
welcome. Cash only please.
Donations may be dropped off
with the following people.
Rick Bunt,
E248 Administration Building
University Club Board of Directors Nominations.
Pursuant to Article 8 of the Bylaws of the Association, The Board of
Directors of the University of Saskatchewan Club invite nominations
for the 2014-2015 Term of Office (Nomination Forms are available from
the University Club office).
Interested parties should submit
their written nomination, signed by
the nominee, the proposer and a
seconder; all of whom shall be full
members of the University Club.
Please submit to the attention of:
The Elections Committee
c/o The University Club,
University of Saskatchewan
Creating New Traditions
Box 388, RPO University,
Saskatoon, Sk. S7N 4J8
Campus Mail
All nominations will cease at
4:00 PM on Monday, March 31, 2014
Results of the election will be
published in an upcoming
newsletter.
usask.ca/uclub
Red Room…
Green Room…
Sample a variety of Chili’s and Beer
and vote for your favorites!
We need your help! We freshened up the “Red
Room” and now it is green! Who knows? We
might do that again sometime in the future, so
we need to come up with a new (non-colour
related) name. Please send us your suggestions
(via Campus Mail).
$15.00 per person
Don’t feel like cooking tonight?
Enjoy home cooked meals from the Club. Take Home Dinners are available for pick-up,
Monday through Friday. Call us at 966-7775 to order yours. (24 Hours advance notice please).
Friday, March 28
Dinner Theatre with Greystone Theatre
The Club and Greystone Theatre join forces to offer an evening of dining
and live theatre. It’s dinner at the Club and then a short walk over to
Emrys Jones Theatre in the John Mitchell Building for the play.
THE DINNER MENU
Our Country’s Good
by Timberlake Wertenbaker
Directed by Pamela Haig Bartley
“1789: New South Wales, Australia. Second
Lieutenant Ralph Clark is ambitious and
wants to win favour with Governor Phillips.
A play is proposed to celebrate the King’s
birthday – but who would perform it? The
transported criminals, of course. Based
on historical fact, Our Country’s Good is
a frequently funny, ultimately forceful
statement on the transformative potential of
theatre and the civilizing power of the arts.”
Beer & Chili Cook off!
What are we going to call it?
Take Home Dinners
THE PLAY…
Friday, March 14th 5:00 PM
Cheese Board with Fruit and
Garnish during cocktail hour
First Course:
Arugula Salad with Candied Pecans & Chevre
Main Course:
Chicken Supreme stuffed with Spinach and
Caramelized Onions, served with a Truffle
Cream Sauce, served with Chef’s featured
accompaniments
Dessert:
Chocolate & Maple Mousse Duo
Cocktails 5:30 - Dinner to Follow
Curtain at Emrys Jones Theatre at 8:00PM Prompt
Members and Guests $ 47.00 per person
Price includes pre-dinner Imported cheese board, all dinner courses
and theatre tickets (which will be waiting for you at your table).
We have to confirm numbers with the Theatre well in advance,
so please book your reservation by Wednesday, March 26th
Friday, March 21
Chef’s Table
Executive Chef Kevin Calder and Cindy Suski
of Peller Wines have joined forces to bring
you an All Canadian Wine Dinner
First Course:
Poached Prawn with Crab Bisque
Wine Course:
Sandhill Chardonnay
Main Course:
Triple “A” Alberta sirloin with
cremini mushroom ragout, smoked
cheddar polenta and market vegetables
Wine Course:
Wayne Gretzky Cabernet Syrah
& Red Rooster Merlot
Dessert Course:
Dessert Trio: Flourless chocolate torte,
classic crème brulee and maple mousse
Wine Course:
Sandhill Sangiovese & Peller Estates Ice Cuvee
Please let us know if you have any
dietary restrictions as early as possible
so we can ensure an appropriate alternative.
$62.00 per person
Price includes dinner and wine pairings
Cocktails 6:30 - Dinner to Follow
Saturday, April 12
Chef’s Table
Flavours of Spring!
First Course:
Fresh Green Pea Soup with
Prosciutto Crisp and Truffle Oil
Main Course:
Pan Seared Atlantic Spring Salmon
with Parmesan Risotto and
Chef’s Feature Vegetables
Dessert Course:
Saskatoon Berry Crème Brulee
$35.00 per person
Cocktails 6:30 – Dinner to Follow
EASTER DINNER
Sunday, April 20th
Kids! Bring mom and dad to the Club for Family Dinner.
There will be colouring and crafts in the Club Room.
Buffet Service
Artisan Greens with Tomatoes,
Cucumber & Peashoots
Roast Turkey with Sage Stuffing,
Pan Gravy & Cranberry Sauce
Caesar Salad with Crumbled
Bacon & Asiago Cheese
Mustard Glazed Ham
with Sweet Mustard Sauce
(Vegetarian Caesar Salad optional)
Garlic & Lemon Butter Basted
Shrimp Skewers
Coleslaw with Poppy-seed Dressing
Club Potato Salad with Egg & Dijon
Crudité Platter with Dips
Mediterranean Vegetable
Ravioli with Rosé Sauce
Imported and Domestic
Cheese Board
Cheddar & Chive
Scalloped Potatoes
Steamed Market Vegetables
Members and Hosted Guests:
Especially for the Little Ones:
Chicken Fingers!
Adults $ 24.95
Pam’s House-made Bread Pudding
with Warm Caramel Sauce
Children (aged 6-13) $14.95
Pecan & White Chocolate Tarts
(Non-members
please add $5.00 per person)
Assorted Pies
5:00PM - Cocktails
Ice Cream Sundae Bar
and Easter Cookies
Dinner to follow
Tea and Coffee Service
STAFF APPRECIATION WEEK
CAN’T DO LUNCH?
Say a Special Thank you…
Looking for a way to say “Thank You” to those who make the office run more smoothly?
Treat them to this special spring luncheon buffet in celebration of National Administrative
Professionals Week. Monday April 21 – Friday April 25
How about starting your day with a leisurely
Staff Appreciation “Thank You” breakfast?
Wednesday, April 23 ONLY
MENU
Chilled Juice Station
BUFFET FEATURES:
Fresh Fruit Salad and Yogurt
Monday:
Wednesday:
Friday:
Honey glazed ham
Texas BBQ pork ribs
Perogies with fried onions
& sour cream
Crispy southern fried chicken
Beer battered cod filets
with sweet potato fries
Traditional cabbage rolls
House-made mac & cheese
with roasted peppers & peas
Mennonite farmers sausage
Chicken gumbo
Tuesday:
Thursday:
Crispy panko crusted shrimp
with cocktail sauce
Carved Prime Rib with Au Jus
Garlic Shrimp Skewers
Spicy chickpea &
spinach curry
Seafood Penné
Pre-Schoolers $6.95
Mile high Yorkshire pudding
Crispy Fried Shrimp
Annual Club
Summer Closure
Sliced Melon & Fresh Strawberries
“Build Your Own” Taco Bar
Black Bean Chili
The price for the buffet will be
$19.95 per person all week
(Non-members please add $5.00)
We will be accepting
reservations to our maximum
of 120 in the dining room. The
lounge will remain available on
a first come, first served basis.
The Club will once again be
taking a short holiday break from
Monday, July 21st until Monday,
August 4 inclusive. We will return
to regular service on Tuesday,
August 5th.
Imported & Domestic Cheese Board
Scones, Muffins &
Chocolate Drizzled Croissants
Crispy Bacon & Farmer’s Sausage
Scrambled Eggs with Toppings Bar (Salsa &
Sour Cream, Shredded Cheddar, Green Onions,
Chopped Tomatoes, Smoked Salmon etc.)
Hash Browns
Tea/Coffee and Hot Chocolate
8:00 AM
$12.95 per person
Please reserve your table by calling 966-7775
The Club office will technically
be closed most of this time as
we will be doing maintenance
and repairs around the Club,
but if you need to contact us,
please call 966-7775 and leave
a message. We will be checking
messages frequently.
The Club will still be available
for pre-booked functions on the
weekends, during this time.
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
S
haron’
s
Wine Tips and Picks
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 • J A N / F E B 2 0 1 4
By Sharon Scott, Amateur Sommelier (WFLII)
University Club Board Member
Director of Internal Communications
Like many, my earliest experiences with wine were bubbly sweet old
standbys like Bianco, Strawberry Angel, and Lonesome Charlie—remember
those?! But my real love affair with wine started long after those youthful
experiments. I tagged along with a friend to a home wine-tasting party,
where a small group of us learned some basic fundamentals and went
through a tasting of 4 white and 4 red wines. I couldn’t believe the
differences in the wines—striking variations in colour, aroma and flavour.
I was fascinated! I began to broaden my palate, read about wine, write
about wine and include wine exploration in my travel plans. About five
years ago, I completed two levels of wine training through the International
Sommelier Guild. I needed these credentials in order to secure my role as
official wine selector at social occasions and on call for friends wandering
the aisles of the SLGA searching for a wine to pair with dinner!
First and foremost, you should drink what you like. Plain and simple. Having
said that, the following are two of my current favourite wines at the Club. I
say current, because the selection changes regularly, which is fantastic!
• Kim Crawford Sauvignon Blanc, New Zealand — no surprise, Kim
Crawford has many fans. This sauvignon blanc is clean, zesty and
refreshing with lovely peach and grapefruit aromas and flavours. A great
sipper when you want something light and refreshing. Perfect pairing for
seafood, salads or light poultry dishes.
• Pigmentum Malbec, France — this wine punches way above its weight.
Don’t let the gamey nose throw you (some of us really dig this attribute
of French wines), Pigmentum is a smooth, full-bodied wine with plum
and cocoa flavours and soft tannins. I have introduced this wine to many
people and have yet to find anyone who wasn’t impressed.
Pop in to the club sometime soon, try one of my wine picks, and enjoy the
pleasant, casual atmosphere—it’s like coming home after a long day and
sinking into your favourite chair!
Angela Langen
Joselyn Cosh
Chu Sattawayanuwat
Food and
Beverage Manager
Food and
Beverage Supervisor
Food and
Beverage Supervisor
Introducing our Food and Beverage Team:
Food and Beverage Manager
Angela Langen …. Joined our team October 2012
Congratulations Angela!
Angela Langen has won the 2014 Association of College and
University Clubs, Jack Shrader scholarship. Angela will use this
scholarship to attend the Business Management Course on
Club Management in the fall.
Food and Beverage Supervisors:
Joselyn Cosh….. joined our team January 2013
Chu Sattawayanuwat …. Joined our team October 2013
We are also pleased to welcome Karen Comer, to our team. Karen
joined us February 2014 in the Club bookkeeper position!
Lounge News:
Don’t forget to join us Friday after work for our $5 “All You Can Eat”
aperitif Food Bar (not available evenings of All Member Events.... Sorry!)
and our weekly single malt scotch sale . Be sure to inquire about our
Wine Feature and try out Sharon’s pick!
Reminder!
The last day of classes is Tuesday, April 8
Join us in the lounge for complimentary make your own Taco Bar
and Happy Hour Drinks!
Upcoming Events: May/June
Monday, May 5th – Cinco de Mayo Lunch Buffet
Cheers!
Sunday, May 11th – Mother’s Day Brunch
Follow me on twitter @sharonblauscott
Friday, June 13th – Faculty Club Annual Seafood Extravaganza
Friday, June 28th – Annual Jazz Festival Kick-Off BBQ and Patio Party