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 a r c h / a p r i l 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
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.
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, Monday,
Tuesday and Thursday. Call us at 966-7777 for our fax information
sheet.
CHARGING TO A CFOAPAL ACCOUNT AT LUNCH
Our new point of sale system requires an account number to open a new
chit and that’s why you are now asked for that when you visit. A nonmember guest can still pay as a “guest”, even without a member number
but the server has to know that in advance.
When you are attending a working lunch and your office has supplied
our office with the CFOAPAL account number, please advise your server
that the number has already been supplied. Often the server isn’t aware
of who they are serving.
To ensure all CFOAPAL expenses are easily and properly processed, I have
outlined below the Hospitality guidelines from Financial Services.
“ For both “Reimbursement Claims” and “Direct Charges/Transfers”,
the supporting documentation must include the following
information:
1. The name(s) of the visitor(s) and/or the name(s) of the company or
agency the visitor(s) represent(s).
2. The purpose of the function
3. The name(s) of university employees and/or the name of the
university committee, and
4. The number of people in attendance at the function.”
By including all of this information on your Faculty Club chit,
your claim will be easily and appropriately processed. You
can always supply this information by email to (facultyclub.
catering@usask.ca) so that it is here when you arrive.
Exciting! ANOTHER ITALIAN WINE DINNER!
Our friend, Andreas Rieder,
at the National Golf Club in
Toronto, one of Canada’s most
exclusive golf clubs, has once
again arranged to include our
club in a national wine dinner
tour. On a date in June, to be
announced, the Faculty Club
will be hosting a beautiful dinner along with exclusive Italian
wines. I am thrilled to let
you know that Angelo
Delbello will be joining us
from Tuscany.
You can check out The
Geografico website at www.chiantigeografico.it. The wines served this
evening are exclusive Geografico wines direct from Italy. This will truly
be a very special night. This dinner will be part of a tour including stops
at the National Golf Club in Toronto, Capilano Golf and Country Club
in Vancouver and finishing up here at our very own Faculty Club in
Saskatoon.
This evening will be limited to the first fifty guests and
will be offered to Faculty Club Members exclusively until
April 30. May 1, we will release any open seats. For more
details, or to reserve your seat please contact me: 966-7777 or donna.
cram@usask.ca. Because of the expected response to this offer we are
asking for a credit card confirmation and all reservations will be nonrefundable (but you are certainly welcome to send a favorite someone in
your place!).
CONGRATULATIONS!
Rick Schwier, Curriculum Studies, is the winner of the draw for a lovely
wine & goodies basket. Thank you for participating in the Faculty Club
Survey!
Faculty Club – 6 months FREE Membership
campaign . . . ends soon!
Contact the office for details! 966-7777
St. Patrick ’s Day
Tuesday, March 17
Lunch at the Club
“Céad Míle Failte”
(a hundred, thousand welcomes!)
In the Fireplace Room:
Didn’t make it to the Club for Lunch? Our Irish inspired Menu will also be
available from 5:00 to 7:00 PM.
Live Music by: The Residuals
“Traditional Irish songs and tunes form the core of material played by The Residuals,
a quartet based in Saskatoon. Their music spans folk traditions from the 17th to the
21st Centuries. The players are Jeremy Cook (fiddle, vocals, banjo, viola), Ted Leighton
(uilleann pipes, vocals, whistle, bodhran), Rick Kroener (guitars, vocals, bodhran) and
Rob McInnis (mandolin, banjo).
Tastings!
Thursday, March 26
7:00 to 9:00 pm
. . . With Deb Wilson of PMA
Glenfiddich Scotch Flight - 12 year old,
15 year old, 18 year old, & 21 year old and
Belvenie Doublewood
$ 19.95 Per Person
(includes scotch flight)
(Educational session & food offerings)
Domestic & Imported Cheese Board
Pâté with Baguette and Accompaniments
Spiced Almonds
Please call 966-7777 to book a space
(Space is limited)
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Friday, March 27
Progressive Dinner #2
Private Club
Our bus will pick you up at either the Field House or
Circle Centre Mall at 6:30 and transport you to all three Clubs.
Saskatoon Club
Executive Chef: Anthony McCarthy
Hors d’oeurves and Pre-Dinner Drinks
White Bean Bruschetta with Prosciutto and Basil
Apple Wood Smoked Steelhead Trout, Lemon Mint Crème Frâiche
Goat’s Cheese and Black Mission Fig Wontons
Maple Ginger Braised Pork Belly
Riverside Country Club
Executive Chef: Peter Phillips
Second Course and Main Course:
Soup: Wild Mushroom Cream with a floating Foie Gras, Pear Compote
and a Chive Emulsion
Main: Asiago Chanterelle Duxelles Crusted Veal Tenderloin, Hansen Lake Blueberry
Madeira Cream, Juniper Glace and Dauphinoise Potatoes
University of Saskatchewan Faculty Club
Executive Chef: Kevin Calder
Dessert and Finishing Courses:
Lemon Mascarpone Mousse and Brandy Snap Mille-Feuille with Local Wild
Blueberries and Citrus Confit
Cheese Course: A Selection of Artisanal Canadian Cheeses
Housemade Asiago Cracker - Fig & Port Compote
$125.00 per person - includes transportation, pre-dinner cocktails, all food
and dinner wines and finishing courses, and of course the opportunity to visit three of
Saskatoon’s most exclusive private Clubs.
Space is extremely limited so call soon!
Dance the Night Away!
Friday, April 3
STEAK NIGHT . . .
Cash Bar 6:30 ~ Dinner Buffet
8:00 PM - Dance the Night Away with Celebrated Sound
Bring along your dancing shoes and you can let us know ahead of
time what kind of music you want to hear! Call 966-7774
Easter Brunch
Sunday, April 12
10:30 & 1:00 Sittings
MENU
Fruit Juice Bar
Yogurt Bar with granola and fresh fruit toppings
Pam’s Cinnamon Buns, Breakfast Pastries & Hot Crossed Buns
Assorted Greens with Cranberries & Sunflower Seeds with Dressings
Spinach Salad with Crispy Bacon, Strawberries, Red Onion & a Poppyseed dressing
Roasted Garlic Potato Salad • Cheddar & Dill Pasta Salad
Imported & Domestic Cheese Board
Shrimp Cocktail and Seafood Mirror
Fresh Strawberries & Watermelon
Classic Eggs Benedict
Breakfast Potatoes
Bacon & Sausage
Waffles with Whipped Cream & Fruit Sauces
Spring Orzo with Sundried Tomatoes & Asparagus
Roasted Salmon with Mango, Lime & Cilantro Salsa
Carving Station:
Smoked Pork Loin
Chef’s Feature Potato & Market Vegetables
Dessert Buffet with Chocolate Fondue and Easter Goodies
Kids! Bring mom and dad to the Club for Easter Brunch.
Leave them to finish their orange juice and come and watch videos and
paint Easter Eggs with us.
Members and Hosted Guests:
Adults $21.95 • Children (aged 6-13) $14.95 • Pre-Schoolers $6.95
(Non-members please add $5.00 per person)
PS: Kids: Mr. Warren Johnson (the Balloon Man) will be back!
MENU
Traditional Caesar Salad and all your Salad Bar favorites
Grilled Steak
Baked Potato with Sour Cream & Toppings
Market Vegetables
Garlic Bread
Cheesecake
Tea and Coffee Service
Price $25.00 Per Person – Members & Hosted Guests
$30.00 – Non-Members
Saturday, April 25
Progressive Dinner
3rd (Last!) Private Club
Our bus will pick you up at either the Field House or
Circle Centre Mall at 6:30 and transport you to all three Clubs.
Riverside Country Club
Executive Chef: Peter Phillips
Hors d’oeurves and Pre-Dinner Drinks
Appetizer: Ahi Tuna on Shiso with Wasabi, Crispy Shrimp Roll and Miso
Shitake Broth . . . dans la bus!
Salad: Tangerine Prosecco Poached Lobster on Butterleaf, Baby Greens
and a Citrus Honey Dressing
University of Saskatchewan Faculty Club
Executive Chef: Kevin Calder
Second Course and Main Course:
Soup: Shrimp Bisque with Spicy Crab Salad with Saffron Cream
Duo of Lamb: Braised Lamb Shank Osso Bucco, Olive & Pine Nut
Crusted Lamb Chop, Parsnip & Pomme Puree, Roasted Baby Beets,
Kalamata Jus
Saskatoon Club
Executive Chef: Anthony McCarthy
Dessert and Finishing Courses:
Dark Chocolate Banana Tart with White Chocolate Cherry Gelato,
Hazelnut Crunch
Cheese Course: Mini Stilton, Whipped Brie de Meaux, Unpasteurized
Cheddar, 10 Year Tawny Port Syrup, Rustic Crackers and Oat Cakes
HOLIDAY EASTER HAMS FROM PINEVIEW:
Our friends at Pineview are making a sumptuous old-fashioned leg ham (house cured and smoked) available for Easter.
Call us to book yours! 966-7777 Pick-Up at the Faculty Club tba. While supplies last!
Monday April 20 – Friday April 24
Staff Appreciation Week
S
ay a Special Thank you… Say thank you to those who make
the office run more smoothly by treating them to this special
spring luncheon buffet in celebration of National Administrative
Professionals Week.
Buffet Features:
Monday
Pork Tenderloin with Wild Mushroom Ragout
Crispy Panko Shrimp
* Vegetarian Curry
Tuesday
Peppercorn Mesquite smoked Loin of Beef, carved and served
With Housemade BBQ Sauce & Horseradish Aioli
Garlic & Lemon Shrimp & Scallop Skewers
* Ultimate Mac & Cheese
Wednesday
BBQ Baby Back Pork Ribs
Jumbo Shrimp Cocktail
* Spinach & Mushroom Lasagna
Thursday
Prime Rib with Au Jus, Yorkshire Puddings & Garlic Mashed Potatoes
Steamed Shrimp Skewers with Lemon & Cocktail Sauce
* Vegetable Ratatouille
Friday
Whole Stuffed Salmon with Goat Cheese & Basil
Chicken Supreme with Mushroom and Artichoke Cream
* Spinach & Feta Stuffed Borsetti Pasta with Marinara Sauce
The price for the buffet will be $18.95 per person all week
(Member’s Rate $ 16.95)
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.
* vegetarian selection
Friendship Table
(or as we like to call it, the Regulars Table)
If you are dining alone and you enjoy the camaraderie of fellow
members and like to catch up on the latest, join the Friendship Table at
lunch. Our table, located as you enter the Fireplace Room seats eight to
twelve. Reservations are not necessary, but are always appreciated.
LOUNGE
Relaxed and comfortable, that is the feeling evoked in our upper lounge.
Comfy leather couches and soft lighting make this a great spot for drinks
with the group or a sophisticated space to celebrate your special occasion
with family and friends. Call us for rental information. 966-7777
RED ROOM
Looking for a space to hold a small intimate dinner? The Red Room is
the perfect spot. It provides seating for up to sixteen people with fabulous
menu options. Call us for rental information. 966-7777
CLUB CLOSURE
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 10th. The Club office will be closed
most of this time to allow for some kitchen upgrades 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.
Reminder!
The last day of classes is Wednesday, April 8!
Join us in the lounge for drinks and complimentary snacks!
UPCOMING EVENTS:
MAY/JUNE
Mother’s Day Brunch – Sunday, May 10
Patio Party! – Friday, May 22 with Wilma Groenig Band
Chef’s Table – Friday, May 29
X-Rated Manicure On The Patio – Thursday, June 4 - Proceeds to Breast
Cancer Research
Faculty Club Annual Lobster & Seafood Evening – Friday, June 19
Chianti Grafico Wine Dinner – June Tba
Printing Services Document Solutions • 966-6639 • University of Saskatchewan