HappyNew Year
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
JANUARY/FEBRUARY LOUNGE FEATURE:
Get a group of 8 or more together, give us a call and let us know
you are coming and we will supply the Nacho Platter! (please
reserve in advance).
JANUARY & FEBRUARY BUDGET & TUMMY
BUSTERS!
On the Lighter Side: We do a beautiful buffet but we appreciate it
might be a bit much for lunch sometimes. Come on over and enjoy
a bowl of home-made soup or make a sandwich.
Take it with You: Soup to Go $3, or lunch the way you like it. Just ask
one of the servers for a take away container and make a sandwich
or help yourself to the buffet.
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.
Next Breakfasts: January 10, February 14,
March 7, April 11.
Soup for the Freezer: Our daily home-made soup is only $5.95 a liter.
Take some home for a cold day.
LOYALTY CARD
Make sure to get a U Club loyalty card. One stamp per visit and
every tenth meal is FREE!
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 306-966-7775 for more information or to book
your dinner.
LOUNGE
Relaxed 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.
Creating New Traditions
usask.ca/uclub
Winter
Jazz
& Wine Bar Evening
Friday, January 17
Food & Music from 5:00 to 8:00 PM
The Skip Kutz Trio featuring Shelley Ewing
... and Beat Poetry by Shelly Loeffler
Join us for a relaxing evening by the fire. We will be
featuring fine wines by the glass or by the bottle and
an appetizer menu will be available.
For reservations please call 306-966-7775
Family Italian
Dinner Buffet
Friday, January 24
BUFFET MENU
Caesar Salad
Cherry Tomato and Bocconcini Salad
Marinated Artichokes, Asparagus and Greens with
Kalamata Olives
Lemon & Herb Roasted Chicken
Classic Lasagna Bolognese
Polenta Bar: with San Marzano Tomato Ragout and
Mushroom & Leek Velouté
Garlic Toast
Assorted Mini-Cupcakes & Ice-Cream Sundae Bar
Adults $22.95 | Children (aged 6-13) $15.95
Pre-schoolers $8.95
Cocktails 6:30 - Dinner to Follow
Chef’s Table Evening
MEXICAN
VACATION
Friday, February 7
Who doesn’t need a little Mexican vacation in February?
Valentine's Day
Dinner Evening
FRIDAY, FEBRUARY 14
Celebrate with us.
MENU
First Course: Fresh Oysters with a Mignonette,
Horseradish, Cocktail Sauce and Fresh Lemon
Suggested Wine Pairing: Oyster Bay Brut Sparkling
or Taittinger Champagne
Second Course: Wild Mushroom Soup with Chorizo
Suggested Wine Pairing: Torres Infinite
6 oz Filet Mignon with Pan Seared Crab Cake,
Asparagus & Pickled Onion Bernaise Sauce
Suggested Wine Pairing: Ciclos
Saskatoon Berry Créme Brûlée with White & Dark
Chocolate Dipped Strawberries
Suggested Wine Pairing: Taylor 10 Tawny Port
Tea and Coffee Service
Dinner $ 48.00 per person
Suggested Wine Pairings and a full wine list will be
available this evening.
CELEBRATE CHINESE NEW YEAR
Monday, February 10
… the Year of the Horse!
Kevin’s Fabulous Lunch Buffet.
Be sure to call for reservations
MENU
Tortilla Chips with Guacamole & Pico de Gallo
Seafood Ceviche
Beef Enchiladas with Mole Sauce
Shrimp Tastadas
Tinga Poblana de Pollo (Chicken Stew)
Chicken Fajitas
Re-fried Beans & Spanish Rice
Chocolate Bread Pudding & Fresh Fruit
$24.95 per Person | Cash bar 6:30 - Dinner to follow
A TASTE OF
INDIA
FRIDAY, FEBRUARY 28
Cocktails 6:30
Buffet Dinner to Follow | $24.95 per person
MENU
Salad Table & Condiments
Marinated Tomato Cucumber
Salad
Artisan Greens with Olives & Hearts of Palm
Naan Bread
Tandoori Chicken
Madras Beef Curry
Shrimp Korma
Spicy Chick Pea Curry
Matter Paneer (Indian Cheese with Peas)
Samosas and Pakoras with Chutney
Dessert:
Rice Pudding with Cinnamon & Raisins
Fresh Fruit and a selection
of Squares and Dainties
Tea and Coffee Service
UNIVERSITY WIDE OPEN HOUSE:
Here is your opportunity to show off your club to your friends
and colleagues. During the months of January and February
we welcome the University community to come and try us out!
Member pricing will be extended to all. We are inviting the
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.
GIFT CERTIFICATES
Now that we have changed our name
to University Club, we realize there may
be gift certificates out there with our old
name. All gift certificates will be honoured.
Please call us to redeem them. We also
have new gift certificates available in $10,
$25 and $50 denominations.
IT’S YOUR CLUB!
Would you like to be more actively
involved in the operation of the Club by
becoming a member of the Board
of Directors?
Consider letting your name stand
during spring elections, and/or be a
guest member of one of the Club’s
advisory groups:
Capital and Finance
PR & Membership
Bylaw Review
Human Resources and Negotiations
university community to come for lunch, enjoy a drink in the
lounge or experience one of our very special All Member
events. Fridays are extra special featuring our single malt
scotch sale and our Aperitif Food Bar (all you can eat for $5).
Contact President Mary Pato, or
General Manager Donna Cram for
further information
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.
Got a Wedding
Coming Up?
Friday, April 11: Chef’s Table
Sunday, April 20: Easter Dinner
Monday, April 21 to Friday,
April 25: Staff Appreciation Week
May/June
Monday, May 5: Cinco de Mayo
Lunch Buffet
Sunday, May 11: Mother’s Day Brunch
We do beautiful weddings! Give us a
call and let us tell you all about it.
Friday, June 13: Club Annual Seafood Extravaganza!
UPCOMING EVENTS:
Saturday, June 28: Annual Jazz
Festival Kick Off BBQ and Patio Party
March/April
Friday, March 14: Beer & Chili –
Come out and vote for your favorite!
Friday, March 21: Chef’s Table:
All Canadian Wine Dinner with
Cindy Suski
Friday, March 28: Dinner Theatre
with Greystone
f o l lo w u s o n t w i t t e r
@theclubusask.
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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
Report of the General Manager
University Club University of Saskatchewan | Annual General Meeting | October 23, 2013
Tony presented our financial position for the
year and spoke of some of the challenges we
have been dealing with; a change in Auditors
late in the fiscal year, changes to accounting
reporting requirements, changes to the
standards for Not For Profit organizations and
amendments to some of Revenue Canada’s
tax guidelines.
Mary has outlined some of our highlights,
accomplishments and celebrations, and I
would like to take a moment to reflect on
operations.
As was already mentioned, our lease
agreement with the university has been
renewed to 2015, and we sincerely
appreciate the relationship that we have
with our lease partners. It is one of mutual
benefit and high regard.
As Tony noted in his report, our capital
expenditures will be minimal this year.
In August we replaced our steamer in
the kitchen, which had stopped working
altogether, and we will be replacing the
tables in the Red Room very soon because
the current ones will not last too much longer.
The Red Room will also be repainted in a new
colour, which means we are going to have to
consider a new name.
This past summer the very old kitchen
refrigeration and freezer units, which were
built onto the exterior of the building many
years ago, were torn down and replaced
during our annual shutdown. At the same
time, our main floor washrooms, which
no longer met accessibility code, were
renovated. So now not only are they barrier
free, they have been refreshed with a new,
softer colour.
When I first joined the Club as Manager in
1989, we were a management team of two,
we had two other permanent employees and
a casual staff of about ten. Over the years we
have had our ups and downs, some years
of surplus revenue and some loss years. I
am happy to report that most ended with a
healthy surplus.
These surpluses, along with a policy not to
incur any loan debt, have enabled us to build
our reserves to $335,000. That may sound
like a lot, but it is only equivalent to about
21% of annual revenues. The reserve does
ensure that we can ride out any shortfalls
over a limited time period, but to be on a
long-term sound financial footing it would be
worthwhile building even larger reserves.
This year we surpassed $1.61 million in
revenues. We are now a management team
of four with a permanent staff of five and
approximately 20 casual staff. We have grown
our business in so many ways over the years,
and it has not been without its challenges.
In order to sustain a successful business, we
need to follow best practices, have the best
tools, and we want the right people doing
the right jobs with appropriate training and
experience to carry out those duties.
With this in mind, the Board approved
the expense for a workplace assessment
that took place over several months and
included input from the management team,
the entire staff team and Board members.
We made some immediate changes, are
working on others and identified others
that we will be addressing in the future.
This process will be ongoing.
I would also like to take this opportunity to
thank Tony for always stepping up to the
Treasurer’s position when called upon. Seven
years is above and beyond the expectation.
I would echo Mary’s words, that my team is
committed and is always striving to bring
our best to you, but we do need everyone’s
help to continue to grow the Club. You will
see in the newsletter which is coming out
next week, that we are looking for Club
Ambassadors who will meet monthly to
have lunch together, gain knowledge about
upcoming Club events and help us expand
our membership base and encourage
participation in Club events. If you are
interested, please contact me directly.
In closing, I would like to acknowledge the
tremendous support that I receive from the
Board all year long, and in all kinds of ways.
Thank you also to all of you, our members for
your most inspiring loyalty and support of
the Club.
Respectfully submitted:
Donna Cram