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 U A R Y / F E B R U A R Y 2 0 1 3
Happy New Year!
B R E A K FA S T 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 Friday mornings 7:30 to 8:45 am.
Breakfast will be informal with an open forum format. Please
reserve space by calling 966-7775 at least two days in advance.
U N I V E R S I T Y WIDE OPEN HOUSE:
Here is your opportunity to show off your club to 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 and the Lounge will
be offering “Happy Hour” pricing from Monday to Thursday
(also, remember our single malt scotch sale every Friday in the
lounge).
B ROW N BAG DINNERS
Don’t feel like cooking tonight? Enjoy home cooked meals from
the Club. Brown Bag Dinners are available for pick-up with 24
hours notice. Call us at 966-7781 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
J A N UA RY / F E B RUARY 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).
Universit y of S ask atchewan Fa c u l t y Cl u b
Annual G eneral M eet i n g
Report of the Manager – October 2012
It is my pleasure to present my twenty-third manager’s report to the
membership. You have already heard that financially we had a much better
year than last year. At June 30 last year the Club was in a $34,000 deficit
position, but by the time the Annual General Meeting came around in
October, I was able to report that thanks to a quick acting Board of Directors,
the overwhelming support of the membership and the fee increase you
approved in May, we could already see a turn around. We finished this
financial year in a surplus position of $34,952, essentially recouping last
year’s loss.
We did worry that a fee increase might result in a number of cancellations,
and it did. By October last year we had 46 cancellations but we also had
22 new members join the club. I’m happy to report that the total paying
membership is still up by 9 memberships over the same time last year
despite the fee increase. We have seen the largest growth in the alumni
category.
I also reported at last year’s meeting that we thought we were close to a
contract settlement with the union. I am pleased to report that the contract
was completed in January 2012.
In an effort to seek more opportunity and to gather information, we
commissioned an Edward’s MBA student to conduct a market research
project for the Club. The resulting report has come up with some interesting
recommendations that your Board and management will be looking into
further.
We continue to work on environmentally supportive projects, and we are
partnering with the office of sustainability on a couple of projects. Currently
we are collecting our used coffee grounds and tea bags and these are
picked up weekly and added to the Grounds composting project. We also
installed a blue box in the kitchen for cardboard and packaging recycling
and we are still recycling glass, paper and plastic. We are hopeful we will
have more information for you later about the possibility of an herb garden
spiral next summer, which will not only supply the kitchen with fresh herbs
but will be a centerpiece for our grounds.
Mary mentioned what a great time we had at our anniversary celebration
on April 2nd. The cocktail party commemorated our 50th year as a Club and
the 100th anniversary of the construction of this building. It was also a great
opportunity for friends, old and new to reminisce and share stories. There
are still some copies of the “Memory Book” that our Honourary President,
Don Kerr, graciously put together for the occasion and if you would like a
copy, please just drop me an email or gived me a call.
. . . Continued on page 4
Creating New Traditions
www.usask.ca/uclub/
Winter Jazz
& WINE BAR EVENING
Friday, January 11
Food & Music from 5:00 to 8:00 pm
The Skip Kutz Trio featuring Shelley Ewing and Ross Nykiforuk
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 966-7781
MENU
CHEF’S TABLE EVENING
Friday, January 25
Mexican Vacation
Who doesn’t need a little Mexican vacation in January?
Cocktails 6:30 • Dinner to Follow
MENU
A selection of “South of the Border” Salads
House-made Guacamole & Pico de Gallo with
fresh Tortilla Chips
Mixed Seafood Ceviche
Chicken Enchiladas with Pepita Mole Sauce
Tinga Poblana de Pollo (Mexican Chicken Stew)
Red Snapper Vera Cruz Style
Tacos al Pastor (Pork with Pineapple and Cilantro)
Mexican Rice & Refried Bean
Dessert Buffet Feature:
Dark Chocolate Bread Pudding
$29.95 Per Person
CELEBRATE
Chinese New Year
Monday, February 11
… the Year of the Snake!
with Kevin’s Fabulous Lunch Buffet.
Be sure to call for reservations
F O R R E S E R VAT I O N S C A L L : 966 - 7781
Valentine’s Day
DINNER EVENING
Friday, February 15
… We know that Valentine’s Day is the 14th,
but wouldn’t you rather go out for a fabulous dinner
and relax on a Friday night?
Cocktails 6:30 • Dinner to Follow
MENU
Salad Course:
Main Course:
Arugula Salad with Chevre, Dried Tart Cherries,
Pumpkin & Sunflower Seeds and a Bermuda
Onion Vinaigrette
Soup Course:
6 oz. Filet Mignon with Truffle Demi Glace,
Roasted Tomato, Asparagus and Dauphinoise
Potato
Dessert Course:
Lobster Bisque with Poached Prawn
Vanilla Bean Crème Brulée with White and
Dark Chocolate dipped Strawberries
*vegetarian option available upon request
Rodolpho Pino-Robles on latin guitar
$42.00 Per Person
Chef’s Corner
A TASTE OF
India
Friday, February 8
Cocktails 6:30 • Buffet Dinner to Follow
MENU
Naan bread with chutney & cucumber raita
A selection of Chef Inspired Salads
Pakoras with coriander chutney
Beef and Vegetarian Samosas
Tandoori Chicken
Madras Beef Curry
Paneer with Spinach
Butter chicken
Shrimp Tikka
Basmati Rice
Dessert Buffet with Home-made Rice Pudding
and Fresh Fruit
$29.95 Per Person
Whenever we serve Kevin’s Madras Beef Curry we always get requests
for the recipe, so… if you can’t make it to “A Taste of India” here it is!
MADRAS BEEF CURRY
Ingredients:
3 lb. stewing beef
4 medium yellow onions, diced
2 – 796 ml canned diced
tomatoes
2 cups raisins
2 hot peppers, seeded and
chopped (jalapeno or scotch
bonnet)
¼ cup high quality curry powder
1 tbsp. cumin seeds
2 cups water
2 tbsp. salt
2 tbsp. ghee or butter
Instructions:
1. Add butter to a large pot, over high heat, add the beef in small
batches, brown on all sides and remove from pan
2. Add onions and chilies to pan and cook until browned and tender
3. Add cumin and curry powder, cook for 1 min., stirring constantly
4. Add tomatoes, salt and water and bring to a boil. Reduce heat to
med-low and simmer 2-2 ½ hours or until beef is tender and sauce
has thickened
5. Serve with Basmati Rice
If you have any other Club favorites, just drop us an email. Our kitchen
cooks in large quantities so recipes don’t always translate well into
smaller batches but Kevin is always happy to share.
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 U A R Y / F E B R U A R Y 2 0 1 3
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 U A R Y / F E B R U A R Y 2 0 1 3
As you are all aware, our name change from
Faculty Club to University Club became
effective on July 1st and we have been busily
changing over all our stationery, marketing
materials, building signage, website and email
destinations, not to mention tending to all of
the legal ramifications and trying to remember
not to say “Faculty Club” when answering the
telephone.
We are always thinking up new ideas for
original events for members and guests,
and we very much enjoy partnering with
other organizations and collaborating on
joint evenings, such as the dinner and ballet
event last October with the Royal Winnipeg
Ballet, the Dinner and Jazz Evening with the
Bassment in March, as well as dinner and
theatre evenings with Greystone Theatre
right here on campus. We also very much
enjoyed our fourth Private Club Progressive
Dinner that took place at the end of October.
Guests enjoyed appetizers and cocktails here
at our club and then they were bussed to
the Saskatoon Club for a starter course, main
entrée and accompanying wines, and we
finished up at Riverside Country Club with
dessert and ice wine. This progressive dinner
sold out almost immediately, so we will be
looking at continuing this exclusive event.
I always like to take this opportunity to
acknowledge the great work that our amazing
staff does on a daily basis. We truly are a
team and I am very proud of the commitment
that they show the Club. I would also like to
introduce Angela Langen, who has just joined
our staff mid October as our new Food and
Beverage Manager. I’m sure you will all have
an opportunity to meet her personally in the
near future.
I would also like to thank Mary Pato, the
President of our Board, and the entire Board
of Directors who volunteer their time and
who support me wholeheartedly to ensure
that our Club continues to be successful. I
am particularly grateful to all of you for your
support this year, it is sincerely appreciated. Thank
you.
I was listening to CBC radio awhile back and the
Mayor of Calgary was explaining their white hat
ceremony. This is a ceremony whereby a white
cowboy hat is bestowed upon visiting dignitaries
and is also presented as an acknowledgement
to Calgarians for excellence in service. His
presentation includes a sentiment that is
something like this. This hat is presented to you,
half full of all of the excitement and opportunities
that Calgary has to offer, and now it is up to you
to fill the last half with all your wonderful Calgary
memories and experiences. I would suggest that an
analogy could be made with our Club. The board
of Directors, the staff team and I strive to provide
excellent food and service and exciting social
opportunities for the club, and we welcome each
of you to help us to share the Club experience by
encouraging all of your friends and colleagues
to also join the club and ensure our continued
success.
Respectfully submitted:
Donna Cram
U P CO M I N G E V E N TS :
March/April
Friday, March 15 - St. Patrick’s Day Lunch
Buffet & Evening Pub Night . . . Music by “The
Residuals”
Friday, March 22 - Dinner Theatre with
Greystone Theatre . . . Into the Woods a
Stephen Sondheim musical with a live band
Sunday, March 31 - Easter Dinner
Monday, April 22nd to Friday, April 26th Staff
Appreciation Week
(New this Year: Staff Appreciation Buffet
Breakfasts and Luncheons)
May/June
Monday, May 6 - Cinco de Mayo Lunch Buffet
Sunday, May 12 - Mother’s Day Brunch
Friday, June 14 - Faculty Club Annual Seafood
Extravaganza!
Friday, June 28 - Annual Jazz Festival Kick-Off
BBQ
GOT A WEDDING COMING UP?
We do beautiful weddings! Give us a call and let
us tell you all about it.
OFFICE NEWS
Do you need a new University Club membership
card? Just drop into the office (or drop Baya an
email at: baya.zacharias@usask.ca) and we will
send you a new card.
G I F T C E R T I F I C AT E S
Now that the Faculty Club has changed it’s name
to University Club, we realize there are several
gift certificates out there with our old name.
Please remember to redeem your gift certificates
and we have new ones available in $10, $25 and
$50 denominations.
I T ’ S YO U R C L U B !
Would you like to be more actively involved
in the operation of the Club by becoming a
member of the Board of Directors?
The Board of Directors is always looking for
volunteer Board Members.
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
Contact President Mary Pato, or General Manager
Donna Cram for further information
F O L LO W U S O N T W I T T E R
@theclubusask.
F O L LO W U S O N FAC E B O O K
uofsuniversit yclub
Printing Services • 966-6639 • University of Saskatchewan
Manager’s Report continued from page 1