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 • M ay / j u n e 2009
“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 Stephan Leacock
Six Months Free
Membership Promotion
TH
. . . ENDS JUNE 30 !!!
Tell all your friends!
Sign up a *new Member today and they will enjoy six months of
membership FREE!
What’s in it for you?
•If you sign up five new members before June 30th, you will
receive a credit on your account for $100.00
•If you sign up ten new members** you will receive a $200.00 gift certificate for Truffles Restaurant.
Note: Membership is only $18.50 per month and can be deducted
directly from your cheque by Payroll. A portion of your dues may be
deducted from your professional expense account where the primary
use of the club can be adequately explained as relating to university
business purposes.
* this offer is available to persons who have never previously held a Faculty Club
membership.
** minimum one year membership
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Faculty Clu
Recipe Corn
ple, really delicious
Here is a really sim
summer BBQ
Teriyaki Beef
er
marinade for your
Marinade:
eak
Great for Flank St
6 tbsp. soy sauce
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1 cl
1/2 cup white wine
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in
1 tsp. m
Juice of 1/2 lemon
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io
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ite
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wh
ed
2 tsp. grat
splash of canola oi
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1 Tbsp. brown
eet sherry
1/2 cup medium sw
eness"
BBQ to desired "don
on
ill
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marinate meat over
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 am. Breakfast will be informal with an open forum format. Please reserve
space by calling 966-7777 at least two days in advance. The last
breakfast for this term will be held on Friday, May 15th. 
CHIANTI GRAFICO WINE DINNER
Unfortunately, due to wine distribution problems, we are going
to have to postpone our Chianti Grafico Wine Dinner. We hope
to have a new date in the fall. Thank you to those to had already
reserved space without even knowing the date, the menu or the
cost! We will keep your names on file and let you know of the
new date as soon as possible.

LUNCH ON THE RUN!
We provide the container and you browse the buffets for your
lunch. Then, you can take it back to the office, to the Bowl for
a picnic or wherever you like. If you just want a light lunch of
homemade soup to take back to your desk – we can make that
happen too!

CABIN EXPRESS!
On your way to the lake for the weekend? Why not stop and pick
up a Brown Bag and you will have instant dinner when you get
there.
Call the office at 966-7777 before 11:00 am on Friday to order
and you can pick it up on your way home! (we would love 24
hours notice – if possible)
Cinco de Mayo
at Lunch Buffet
Join us for lunch on May 5th and help us celebrate Cinco de Mayo!
MENU
Guacamole & Pico de Gallo
Seafood Ceviche
Enchiladas de Queso Con Salsa Roja
(Cheese Enchiladas in Red Sauce)
Tinga Poblana de Pollo (Chicken)
“Vera Cruz” Style Whitefish
Achiote Rubbed Skirt Steak Fajitas
Corona specials!!
Call us and book a table for a little mid-week lunch fun!
PS: Keep your eyes and ears open for more information about another
Tropical Friday Lunch Buffet with lots of surprises! More info to come.
Mother’s Day Brunch
Sunday, May 10, 2009
MENU
e Bar
Assorted Juic
Board
estic Cheese
m
o
D
&
d
e
Import
lads
of Spring Sa
use Cured
Assortment
Shrimp, Ho
o
b
m
Ju
g
n
. . featuri
els
od Mirror .
Chilled Muss
Chilled Seafo
uns
Gravlax and
innamon B
C
d
e
k
a
B
e
es & Hom
eese &
akfast Pastri
ill, Goat Ch
D
sh
re
F
h
it
Assorted Bre
tuffed w
d Salmon S
Whole Bake
Spinach
& Chives
ked Gouda
o
m
S
h
it
w
s
ausage
mbled Egg
Wild Rice S
&
Truffled Scra
n
o
c
a
B
d
e
Smok
ne Cheese
Cherrywood
& Mascarpo
s
e
h
c
a
e
P
h
es wit
le
French Crep
tato Cassero
m Ragout
Breakfast Po
ild Mushroo
W
h
it
w
n
e
k
ast of Chic
tables
Supreme Bre
Market Vege
secake,
Rice Pilaf ~
emade Chee
m
o
H
’s
m
a
om!
P
oodies for M
- Featuring g
t
r
e
e
ff
th
u
o
B
f
rt
o
e
ts
Dess
rtes and lo
ue, Pies, To
d
n
o
F
te
la
o
Choc
N
First Sitting: 10:30 am ew T
im
Second Sitting: 1:00 pm
es!
Members and Hosted Guests
Adults $21.95 ~ Children (aged 6-13) $14.95 Pre-Schoolers $7.95
(Non-Members please add $2.00 per person)
Moms: Enter to win our Mother’s Day Gift Basket
. . . compliments of Deb Wilson of PMA Wines
Patio Opening Party!
Friday, May 22 - 4:30 to 7:30
Join us for Great Music and Great Food!
MENU
Chili Bar!
Tossed Green Salad with Homemade Cornbread Muffins
Fresh Guacamole and Tortilla Chips
“Voodoo” Chicken Wings
Featuring our Famous Faculty Club Chili Con Carne with an
assortment of Toppings including Cheese, Black Beans, Salsa
Verde, Diced Onion, Sour Cream etc.
Finish up with a “build your own” Ice-Cream Sundae Bar
* Don’t forget to check out our Margarita Bar! *
Adults $16.95 Children (aged 6-13) $10.95
Pre-Schoolers $5.95 (Non-Members please add $2.00 per person)
To reserve your table please call 966-7777
MUSIC BY: “LEFT TURN”
“Vocal harmonies wrap themselves around old classics and classic originals,
as ‘Left Turn’ brings you its rhythmic, passionate take on the world, politics,
love and loss.
Wilma Groenen provides the main vocals, supplemented by Mike Sheridan
on guitar and vocals, Jim Balfour on percussion and vocals and Gary Smith
on bass. This warm and intelligent quartet provides pleasure for both the ear
and the mind.”
Chef ’s Table
Friday, May 29th
Our Chefs are on the Move!
Faculty Club Sous Chef Jeff Bryce will soon be spending a week in the kitchen at the
exclusive National Golf Club of Canada and Garde Mange, Pam Johnson has just
returned from the beautiful Petroleum Club in Calgary. Together they are going to showcase their experience by preparing and hosting our May 29th Chef’s Table.
Menu details will be forthcoming! For reservations, please call the office at 966-7777
Friday, June 19
Lobster Night!
Faculty Club Annual
Cocktails: 6:30
Buffet Dinner to Follow
MENU
Seafood Chowder
Salad Bar featuring: Mixed Greens with Chef’s Dressing, Caesar
Salad, Asian Slaw & Red Jacket Potato Salad with Eggs & Dijon
Beet “House Cured” Alaskan Salmon with Accompaniment
Sushi Station with Spicy Shrimp Rolls and California Rolls
Fresh Shucked Oysters with Sauces: Citrus Ponzu, Red Wine
Mignonette and Traditional Tabasco with Lemon Wedges
Grilled Steak . . . just in case you don’t like seafood
Garlic Shrimp Skewers • Steamed Mussels with Spicy Thai
Red Curry Broth • Crispy Panko Crusted Shrimp
Steamed Baby Potatoes & Rice Pilaf • Fresh Market Vegetables
Dessert Buffet
Members & Hosted Guests $ 46.95 Per Person
Non-Members $ 49.95 Per Person
Martini Bar & Summer Cocktail Features
WE MAKE GREAT SOUP!
All of our soups are made from scratch and are vegetarian based
(unless there is meat mentioned in the title) and you can now take
it home to enjoy. $5.95 Litre
More Great Patio Events!
X-Rated
Manicures
on the Patio!
Call us to order 966-7777 or ask your server when you are in for
lunch.
Thursday, June 4
– starting at 4:30
DIFFICULTIES REMEMBERING THAT CHEQUE?
With so many things to remember these days, we have come up
with a way to simplify your life. By completing a simple form,
you can authorize the Faculty Club to automatically charge your
monthly statement to your credit card. Call Susan for details:
966-7777
FACULTY CLUB SUMMER HOLIDAY
The Faculty Club will once again be taking a short vacation break
from Monday, July 27 until Friday, August 7, inclusive. We will
return to regular service on Monday, August 10
The Club office will be closed most of this time but if you need to
contact us, please call 966-7777 and leave a message. We will be
checking messages frequently.
The Faculty Club will still be available for pre-booked functions
on the weekends during this time.
PARKING NEWS
Just a reminder that effective May 1 and until August 31 you can
park in the Stadium Parkade for a flat $3.00 exit charge (that’s
$3.00 for the whole day!). Also, after 5:00 pm and on the weekends
you can park in “R” lot (in front of Kinesiology) for the same
$3.00 exit charge. But please remember, the meters in
front of the Club don’t expire until 10 pm Monday to
Friday.
CLUB CLOSURE
I am sorry to announce the closure of yet another Faculty Club. The University of Delaware will be closing their Faculty Club due to
a declining membership and ongoing deficit concerns. Join Deb Wilson of PMA for
manicures and cocktails and on
the patio and help us raise funds
for Breast Cancer Research.
Call to sign up for your Manicure on the Patio. Deb will be
pouring her fabulous X-Rated Cocktail. X-Rated Fusion liqueur
is a combination of ultra-premium French
Vodka, blood oranges, mango and passion
fruit. Snacks will be provided.
The Cost? Your donation to the C95 Radio
Marathon for Breast Cancer Research.
Space is limited, so please call asap!
Bookings will be accepted in 15 min.
increments.
NEW PATIO FEATURES
Watch for an array of Pam’s fresh entrée salads that will be added
to our daily fresh sheet for the summer – great for the patio.
Ask Crystal about our house-made Iced Coffee and Iced Tea and
our “Baby Champagnes”.
ICE CREAM!
Summertime Specials!
Ice-cream, sorbets and other ice-cream treats
available this summer!
Printing Services Document Solutions • 966-6639 • University of Saskatchewan