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 • J A N UA RY / F E B R UA RY 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
Happy New Year!
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 Friday mornings 7:30 to 8:45 am. Breakfast will be
informal with an open forum format. Please reserve space by calling
966-7777 at least two days in advance.
GROWING OUR FACULTY CLUB FAMILY
Membership Promo for
FACULTY CLUB MEMBERS ONLY!
Sign up ten new members* by February 28th and
you will receive:
An Apple IPad
Membership in the Faculty Club is open to:
• All University Employees & Faculty
• All University Alumni
• All Personnel of associated institutions on Campus
(Royal University Hospital and all Provincial and Federal
Agencies on Campus)
*minimum one year membership.
Membership in the Faculty Club is just $18.50 per month (plus
GST) and can be deducted directly from your monthly cheque
through University payroll.
When the primary use of the Club is related to University business
purposes, up to 100% of your dues may be reimbursable. Contact
Financial Services for details.
JANUARY/FEBRUARY FACULTY CLUB
OPEN HOUSE!
Invite your non-member friends to Come and Try Us Out during
the months of January & February. Non-members will enjoy
member pricing. Each new member signed up during the months
of January & February will also be entered into a draw for An Apple
IPad.
REPORT OF THE GENERAL MANAGER
University of Saskatchewan Annual General Meeting
Wednesday, October 13, 2010
(Abridged)
It was my pleasure to present my annual report to the
membership at our AGM on October 13th and I’d like to take this
opportunity to let you all know a little of what we have planned
for the coming year.
As reported by the Treasurer, and despite the projected deficit
we did finish the year with a small surplus. We have been diligent
in the past to meet budgeted targets, and over the last twenty-one
years we have had 6 deficit years. After review I had hoped that I
could offer a brilliant insight into future projections, but what we
are acutely aware of, is that this business is extremely volatile and
the bottom line fragile.
In 1989 we inherited a $17,000 deficit, then made a nice
recovery over the next few years until the mid 1990’s when we
suffered three consecutive years of loss. That is also when a
number of Canadian Clubs closed their doors for good. The other
obvious deficit year was 2001 (the year of 911) and I would point
out that the deficit recorded last year was, for the most part, the
result of a change in accounting practices.
Over those same twenty-one years we have had three fee
increases from $11 per month in 1989 to our current $18.50,
which is an average annual increase of 1.1%. Over that same
course of time the CPI average annual increase was 2.6%.
. . . Continued on back page
For Reservations call: 966-7777
University of Saskatchewan Songwriters’ Circle:
Thursday, January 13
5:00 to 8:00 pm
Featuring past participants from the CCDE Songwriting
program and Emma Lake Kenderdine Campus songwriting
Admission $10.00 per person
workshops.
(proceeds will be donated to
Join us for a relaxing evening by the fire. We will be Children’s Inner City Music Program)
featuring fine wines by the glass and an appetizer menu
For reservations please call 966-7777
will be available.
Amati Pre and Post
Concert Dinner
Saturday, January 22
Join us either after the matinee or before the
evening program for dinner.
Cocktails: Starting at 4:00 • Dinner 5:30
$35.00 per person
Please note: Concert tickets are not included in the price above.
for ticket information, please call: Bonney Walters: 270-9385
MENU
Soup: W
ild Mush
room Bis
Mushroo
qu
m
Main Co Duxelle & Truffle e with
Oil
ur
AAA Beef se: Smoked Pap Drizzle
rika Rubb
Striploin
ed
with P
Bernaise ickled Red Onion
Sauce
Served w
it
Mashed P h Sweet corn and
otato
Spin
Dessert es and Market Ve ach
ge
: Banana
Crème Br tables
u
lee &
Chocola
Tea and C te Duo
offee Ser
vice
(email: bonneywalters@hotmail.com)
A Taste Of India
Friday, January 28
t
MENU
er & Min
b
m
u
c
u
y
with C
n Bread on Berry Chutne
a
a
N
e
d
a
to
House-m Apple & Saska Lemon &
d
n
h
a
Raita
reens wit igrette
G
d
e
ix
M
eed Vina
Cumin S osas
ed
Sam
ith Mint
w
d
la
a
S
ber
& Cucum ssing
n
io
n
O
,
re
Tomato
Yogurt D Tabouleh
le
er
Vegetab
auliflow
Roasted ith Spinach & C h)
ac
sw
hick Pea
with Spin
Curried C Paneer (Paneer ry
Palak
Beef Cur
Madras hicken
iC
Tandoor rma
o
Shrimp K ice
R
ith
t
Basma i Rice Pudding w
&
aisin
Brulee, R Fruit
e
m
è
r
C
Chair
Fresh
Coffee
Tea and
Reservations: 966-7777
Cocktails 6:30
Buffet Dinner to Follow
$29.00 Per Person
Chinese New Year Lunch Buffet
Wednesday, February 2
Join us Wednesday, February 2nd to celebrate Chinese New Year…
The year of the Rabbit. Kevin will be cooking up a fabulous Chinese Buffet.
People born in the year of the Rabbit:
Are private individuals, a bit introverted and withdrawn. People born into this sign would rather work behind-the-scenes instead
of being the center of attention in any situation. Do not misunderstand…the Rabbit is not a recluse. In fact, he is a reasonably
friendly individual who enjoys the company of a group of good friends whether at a business dinner or a holiday party. Rabbits
just like to be a part of the gang as opposed to the leader of it.
Some Famous Rabbits: Harry Belafonte, Ingrid Bergman, Lewis Carroll, John Cleese, Peter Falk, Peter Fonda, James Fox, David
Frost, Cary Grant, Oliver Hardy, Bob Hope, Whitney Houston, John Hurt, Michael Keaton, John Keats, Julian Lennon, Arthur Miller, Roger Moore, Tatum
O’Neal, George Orwell, Neil Simon, Jane Seymour, Dusty Springfield, Sting, Orson Welles.
Valentine’s Day Dinner
Friday, February 11
$40.00 - Members $45.00 - Non-members
MENU
Appetizer: Lobster Risotto with Red Wine & Shallot Demi Glaze
Soup: Shrimp Bisque with Ancho Seared Sea Scallop & Chive Oil
Main Course: Beef Wellington with House-made Pâté
Panko Crusted Crab Cake with Horseradish Aioli
Daphanoise Potato • Seasonal Vegetables
Flourless Chocolate Torte “Death by Chocolate”
with Whipped Cream and Brunoise of Fresh Fruit
Tea and Coffee Service
Reservations: 966-7777
Top 20 Trends for 2011
CHEF’S PREDICT THE BIGGEST TRENDS FOR 2011
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11
Locally sourced meats and seafood
Locally grown produce
Sustainability
Nutritionally balanced children’s dishes
“Hyper local”, such as restaurants with their own gardens
and chefs who do their own butchering.
Children’s nutrition
Sustainable Seafood
Gluten-free food and allergy consciousness
Simplicity in food – back to the basics
Farm/estate branded ingredients
Micro-distilled/artisan liquor
12.
13.
14.
15.
16.
17.
Locally produced wine and beer
Smaller portions for smaller prices
Organic produce
Nutrition/Health
“Culinary” cocktails – cocktails with fresh or savory ingredients
Newly fabricated cuts of meat such as the pork flat iron and beef
petit tender
18. Fruit and vegetables as children’s side items
19. Ethnic-inspired breakfast items – such as Asian-flavored syrups,
chorizo scrambled eggs and coconut milk pancakes.
20. Artisan Cheeses
- Nation’s Restaurant News
BROWN BAG DINNERS
Don’t feel like cooking tonight? Enjoy home cooked meals from the
Faculty Club. Brown Bag Dinners are available for pick-up. Call us
at 966-7777 for our fax information sheet. 24 Hours Notice Please!
COMMON TABLE:
Would you like to join us for lunch or an All Member function? Give us
a call and we will include you at our Common Table (a table for like
minded people). Join the common table and enjoy!
LOUNGE:
Monday through Thursday
4:30 to 7:30 HAPPY HOUR PRICES!
Complimentary Nibblies
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!
Book a Departmental Evening in the Lounge. Call 966-7777.
Get a group of 8 or more together and we will supply the Free Nacho
Platter!
PARKING REMINDER:
After 5:00 pm and on the weekends, you can park in “R” lot (in front of
the PAC Centre) for a flat $3.00 exit charge. Please remember that the
meters in front of the Club don’t expire until 10 pm Monday to Friday.
REPORT OF THE GENERAL MANAGER cont'd
partnerships with Greystone Theatre, the Amati Series, holiday
brunches and dining evenings.
I am so fortunate to have such a strong management team
working with me and a Board of Directors who understand
governance structure. They set policy and offer guidance through
advisory committees and monthly Board meetings, but allow us to
manage the Club’s day-to -day operations with their total confidence
and support.
We are always eager to have your comments and ideas for events
or improvements, so please feel free to drop us an email or give us
a call. I receive many comments and notes from members who
indicate that although they can’t use the Club as often as they would
like, they continue to support the Club by paying their membership
fee, because they see the value and feel that it is important to do so. It
is this level of loyalty and commitment that we see from our members
that makes doing our job so fulfilling.
I look forward with excitement to the coming year and hope that
you will all continue to find value in your Club.
As we all know, the upkeep of our homes, and also this beautiful
building is ongoing. Rent, utilities and wages are escalating, as can
be expected, and some of the most immediate capital considerations
are the replacement of our dining chairs, repair of some of the
dining room tables and eventually the total re-placement and
re-construction of our coolers, freezers and their enclosures. As Tony
has already reported, a fee increase must eventually be considered to
keep us viable and ensure that we are financially responsible.
In the coming year we will be looking at ways to add value to
your memberships and at ways we can influence younger alumni
and staff to join the club. We would like to be “The Club” of the
grandparents, the parents and the young adults of the University
of Saskatchewan, and we do already have several member families
that are multi-generational.
We also think it is important to continue to recognize the
contributions of our long serving retired members by offering some
cost saving options. We have begun to address this by now offering
a special reduced fee Retiree membership.
We will continue to look at innovative social programming,
but we will also keep our tried and true functions such as our
SASKATOON GARLIC SELF SUFFICIENCY PROJECT
WAM (We are Many), an innovative, award-winning youth-run arts and
environmental organization has launched a project to help Saskatoon
become garlic self-sufficient by 2012. We are on board. Kevin planted
50 bulbs in the Faculty Club herb garden so watch for fresh garlic in the
spring!
Respectfully submitted,
Donna Cram, General Manager
Printing Services Document Solutions and Distribution • 966-6639 • University of Saskatchewan