THE UNIVERSITY OF SASKATCHEWAN
Faculty Club
Creating New Traditions
G R E Y S T O N E H O U S E N E W S • N O V E M B E R / D E C E M B E R 2011
“Universities exist for discovery and exchange of ideas. Food, drink and convivial surroundings foster the exchange of ideas, and for this reason a
faculty club supports and advances the university mission.” . . . President Peter MacKinnon quoting Stephen Leacock
Faculty Club
BREAKFAST WITH THE PRESIDENT
Hosted by President MacKinnon and the Faculty Club
Join President MacKinnon for breakfast in the Fireplace Room at
the Faculty Club every Friday morning 7:30 to 8:45 a.m. Breakfast
will be informal with an open forum format. Please reserve your
spot by calling 966-7777 at least two days in advance.
CHRISTMAS DINNER TO GO!
What a GREAT Idea!
Includes:
Green Salad
Herb-Roasted Turkey with
Traditional Stuffing
Yukon Gold Garlic Mashed Potatoes with
Gravy and house-made Cranberry Sauce
Roasted Winter Vegetables ~ Fresh Rolls
Pumpkin, Pecan Pie or
House-Made Christmas Pudding
IT’S A PERFECT GIFT
Looking for the perfect gift for a colleague, friend or your child’s
teacher? A Faculty Club Gift Certificate is the perfect answer. It’s
appropriate for any occasion. Call 966-7777 to order yours. We can
charge your account and mail it to you or you can stop by and pick
them up (available in $10-$20 & $25 denominations).
PS. Ask about our gift memberships too!
PLANNING A PARTY?
The Lounge is the perfect spot for Small Holiday Parties, Cocktail
Parties, Birthday Parties – or any kind of party!
$18.95 per Person • Dinners are for 2, 4, 8 or 12
Please call 966-7777 to book your dinner
Dinners will be available for pick-up by 3:30 and until 6:30 pm
on Friday, December 23
Call us for booking details 966-7781
PS. Have you booked your Christmas party yet? We still have a
few dates available, but hurry, they are going fast!
FACULTY CLUB SUMMER HERB GARDEN
. . . Or what can you do with three old pallets?
Take three old pallets, wrap them in landscape fabric, fill the top
with soil and then insert herb plants through pre-cut openings.
The Faculty Club kitchen used these herbs all summer long.
Thank You!
At this holiday season there is no better time to say…
. . . and to let you know how much we appreciate your continued
support. At this very special time of year, we extend to you our warmest wishes and the hope that you are able to enjoy the true meaning
of the season with your family and friends.
At the Club, we will be taking time to do the same. We will close at
6:30 pm on Friday, December 23 and re-open for lunch as usual on
Tuesday, January 3, 2012
With best wishes for a wonderful Holiday Season and a very Happy
New Year!
On behalf of the Board of Directors, Management and Staff Team
of Your Club!
For Reservations call: 966-7781
THE ROYAL WINNIPEG BALLET COMPANY AND THE FACULTY CLUB PRESENT:
An Evening of Dinner & Dance • Tuesday, November 8, 2011
This all-inclusive evening is offered exclusively to Faculty Club Members and their guests.
century Weimar, where he finds the beautiful and malleable young
dancer, Trilby. Under Svengali’s entrancing influence, Trilby is transformed into the darling of the ballet world, but her star ultimately
rises beyond Svengali’s powerful emotional grasp”.
MENU
House Salad with Fresh Dill, Capers & Red Onion, Dressed with
a Poppy-seed Dressing
Boneless Chicken Ballentine, Braised and Stuffed with
Cabbage, Bacon & Apples on Garlic Confit Potatoes
Fresh Market Vegetables
Individual Black Forest Chocolate Torte
Tea and Coffee Service
This complex psychological drama will unfold with riveting choreography by the creative powerhouse behind RWB’s Dracula, and shades
of Maddinesque irreverence, as Svengali’s family secrets and sinister
purposes are revealed.”
Tickets include, dinner at the Club, return transportation to the TCU
with premium main floor seating for Royal Winnipeg Ballet’s production of Svengali.
“Mark Godden’s choreographic genius brings an explosive new look
at the original master of mind control. RWB’s newest creation takes
its inspiration from a film treatment born of the fevered imagination
of international film sensation, Guy Maddin.
Yearning for public recognition, Svengali escapes the repression of
his mother’s ballet studio to a decadent world reminiscent of mid-
5:00 PM - Cash Bar & Passed Hors d’oeuvres
5:30 PM - Dinner
$ 99.00 per person (inclusive of Passed Hors d’oeuvres, Dinner, Main
Floor Premium Seating for the Ballet and transportation to and from
TC, taxes and gratuities)
Note: Complimentary free rush parking in “R” lot for your return.
Please note this evening is limited to the first 58 confirmed guests.
* Price does not include alcoholic beverages.
Dinner Theatre with Greystone Theatre
Friday, November 18, 2011
The Faculty 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.
MENU
Soup: Fren
ch Onio
n Soup with
a Savory Bre
Pudding Cro
ad
Main Cours
uton
e: Grilled S
irloin Steak
Wine Shallo
with a Red
t Marmalad
e and Rosen
b
ourg Blue
Cheese Mou
sse
Creamy Chiv
e Whipp
Seasonal Ve ed Potato
getables
Dessert: Tir
am
Chocolate B isu Chocolate Coffee Cu
iscotti and a
p with
Sour
Tea/Coffee S Cherry Compote
ervice
Featuring Greystone’s production of
AMADEUS
by Peter Shaffer
Directed by Julia Jamison
“A Tony award-winning play by Peter Shaffer, Amadeus combines
fiction with history to pit Salieri`s consuming jealousy against Mozart`s
feigned indifference; a rivalry of labored mediocrity and effortless
brilliance that ultimately results in the dramatic and premature death
of a genius.”
Cocktails 6:00 PM ~ Dinner to Follow
Curtain at Emrys Jones Theatre at 8:00 PM Prompt
Members & Guests $ 42.00 Per person
(Non-Members please add $5.00 per person)
(includes Cheese Board during Cocktail Hour, dinner and theatre tickets
which will be waiting for you at your table).
Reservations: 966-7781
A Taste of New Orleans!
Thursday, November 24, 2011
MENU
Start with Kevin’s Am
azing Gumbo Soup
And help yourself to
th
e Buffet featuring:
A selection of Sala
ds • Oysters Rockef
eller • Crawfish Et
Blackened Chicken
ouffee
with Tomato Chut
ney
Fried Catfish with
Remoulade Sauce
Shrimp & Sausage
Jambalaya • Dirty
Rice • Creole Vege
Dessert: Traditional
tables
New Orleans King
Cake and Chocolat
Pudding with Bour
e
Bread
bon Crème • Tea an
d Coffee Service
Price: $22.95 Per Person
Cash Bar: 6:30 ~ Dinner to Follow
PS: Celebrating a special event? Get a group together
and reserve the Red Room for your private party!
Annual Holiday Lunch Buffet
at the Club
Thursday December 1 to Friday, December 23
st
rd
What better time to gather friends and family and enjoy a relaxing Holiday Lunch at the Club?
Reserve early because we often sell out!
$ 19.95 per person Members & Hosted Guests • Light Lunch Options will also be available.
Please call 966-7781 to reserve your table
Please note: The dining room will be available each day for reservations to our maximum capacity.
The lounge will be available on a first come, first served basis.
PS: How about getting a group together and book the Red Room for your special holiday celebration?
MENU
pkin
Cranberries, Pum
Field Greens with
d
ixe
Salad
M
ar
r:
es
Ba
Ca
d
e
la
ad
Winter Sa
g • House M
Poppyseed Dressin
& Mint
&
ta
Fe
ion
th
On
wi
d
Re
eh
s,
ul
Seed
ain Tabo
& Parmesan • 7 Gr
ast
with Pita Croutons
& Assorted Breakf
on Buns, Muffins
m
na
Cin
d
ke
gs
in
Ba
Pam’s Fresh
sh Fruit & Topp
r with Granola, Fre
on,
Pastries • Yogurt Ba
sels, Smoked Salm
mbo Shrimp, Mus
Ju
n:
io
at
St
d
Chilled Seafoo
mpaniments.
e, lemon and acco
Syrup &
with cocktail sauc
erry Sauce, Maple
atchewan Sour Ch
sk
Cheese
Sa
d
th
rte
wi
.
po
.
.
Im
s!
&
Waffle
n of Canadian
tio
lec
Se
’s
ef
Ch
•
Whipped Cream
eads & Chutneys
with Fresh Fruit, Br
sh Pico de Gallo
Rancheros with Fre
os
ev
Hu
n
Refried Beans,
ow
ur
Build yo
, Sour Cream and
lsa
Sa
,
ole
am
ac
Gu
Smoked Bacon •
(Scrambled Eggs,
kfast Bratwurst &
ea
Br
•
e!)
or
m
d
Tortillas… an
ked Polenta
Breakfast Potatoes
uce • Vegetarian Ba
Sa
rd
ta
us
M
t
ee
Sw
Glazed Ham with
r
tables and Chedda
with Grilled Vege
rt Buffet
r Spectacular Desse
e Mac &
Finish up with ou
s and House-mad
Kids! Chicken Strip
e
at the
th
r
ae
fo
nd
lly
Su
cia
Espe
Own Ice-Cream
ur
Yo
ild
Bu
n
ca
u
Cheese • Kids yo
Sundae Bar!
Each day we will
feature:
Homemade Soup
An extensive selectio
n of Fresh Salads
Cheese Board with
Imported and Dom
estic Cheeses
Pam’s House Made
Pâté • Pickled Herri
ng & Smoked
Oysters
Specialty Breads • Ro
ast Turkey with Stuf
fing
Baked Ham with Gr
ainy Mustard
Creamy Whipped Po
tatoes with Pan Grav
y
Market Vegetables
• Homemade Cranbe
rry
Sa
uce
... and each day we
will highlight a Feat
ur
e
Entrée
(see enclosed insert
for our features!)
Finish with Our Chris
tmas Dessert Buffe
t featuring Pam’s
Homemade Christm
as Pudding with Ca
ramel Rum Sauce,
Pies and Tarts, Engl
ish Sherry Trifle, Ch
ocolate Fondue and
other festive desser
ts!
Sunday, December 11th
and Children’s Party
FAMILY HOLIDAY BRUNCH
11:30 am to 2:00 pm
$ 16.95 Adults • $15.95 Children (aged 6-13) • $8.95 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. 1:00 pm Entertainment
Colouring and Videos 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 966-7781 to book a reservation
Sharing the Joy: Once again, if you would like to help us brighten the season
of a less fortunate child, you can bring along a new unwrapped gift to put under the tree.
All of these gifts will be collected and sent along to the Secret Santa Program.
MAKING A CHARITABLE DONATION?
You can now support your Club and receive an income tax receipt
for your donation.
All money donated to the “University of Saskatchewan Faculty Club
Capital Fund”, will be used to sustain and improve this beautiful
building of ours! Call us for details - 966-7774.
BROWN BAG DINNERS
Don’t feel like cooking? Enjoy home cooked meals from the Faculty
Club.
Brown Bag Dinners are available for pick-up. Just call 966-7781 for
our fax information sheet.
PAM’S GOODIES!
Pamela Johnson, our pastry specialist is baking up a storm for
the holidays. Call and book your holiday goodies. House-made
Cheesecakes, Pumpkin Pies, Our very own Christmas Pudding and
assorted dainty trays.
CHRISTMAS 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 will be distributed in the New Year to
the staff who serve you all year long.
LOUNGE
Remember: The lounge is available to members for Book Clubs &
Splurge Clubs during service hours. If you are looking for a comfy
space to hold your next meeting. Give us a call: 966-7781.
QUOTE OF THE MONTH:
Always do right. This will gratify some people and
astonish the rest. Mark Twain
UPCOMING EVENTS:
January/February
Thursday, January 12th The Ever Popular Taste Of India Buffet
Friday, January 20th Winter Jazz & Wine Bar Evening
Monday, January 23rd Chinese New Year Lunch Buffet
Saturday, January 28th Amati Fine Dining & Fine Music Evening
Saturday, February 11th Valentine’s Day Dinner – Seafood Lovers Evening
March/April
Friday, March 16th St. Patrick’s Day Lunch Buffet & Evening Pub Night
Friday, March 23rd Chef’s Table
Sunday, April 8th Easter Brunch
Monday, April 24th to Friday, April 30th Staff Appreciation Week
May/June
Monday, May 7 Cinco de Mayo Lunch Buffet
Sunday, May 13th Mother’s Day Brunch
Friday, June 8th Faculty Club Annual Seafood Extravaganza!
Sunday, June 17th Father’s Day Great Big Steak BBQ
Friday, June 22nd Annual Jazz Festival Kick-Off BBQ
th
CFOAPAL Charges Reminder:
The University Business Office requires that any charges to the university must be signed by the host with the names of those attending,
the purpose of the meeting indicated and the CFOAPAL account to
charge. To facilitate that, you can have your office email us (faculty.
club@usask.ca) with the information before you arrive and once
you have signed the original we will submit it to the Business Office.
That way there will be no problems with processing.
The hospitality categories are as follows.
70631 – Entertainment
70632 - Public Relations/Fundraising
70633 – Recruitment
70634 - Staff Appreciation/Recognition
70635 – Working Lunch
We can now easily generate extra copies of chits so if you want to
take one back to the office for reconciliation, just let your server
know and they will provide it to you.
Printing Services Document Solutions and Distribution • 966-6639 • University of Saskatchewan