A M ONTHLY N EWSLETTER FOR M EMBERS OF T HE A THENAEUM n T HE C ALIFORNIA I NSTITUTE OF T ECHNOLOGY
APRIL 2011
Easter Brunch
Chef’s Cooking
Class
On the beautiful patio and along
the Olive Walk is the perfect Easter
Sunday setting for you and your
family. Join us for our holiday
brunch and children’s Easter Egg
Hunts with the Easter Bunny.
Entrée Salads
A Platinum Club
of America
Crisp, fresh, and flavorful are
just a few ways to describe a
great salad. Chef Kevin takes us
through the different variations and basic essentials for preparing a delicious entrée salad that’s filling and nutritious. See menu on page 3.
SATURDAY, APRIL 2
10:00 a.m. to 2:00 p.m.
10:00 a.m. Registration
10:15 a.m. Class (begins promptly)
$75.00 per person
Easter Brunch
SUNDAY, APRIL 24
Celebrate the holiday
with your family at
our lovely brunch.
Napa Valley
Vintners*
Get a taste of Napa Valley’s
finest here at The Athenaeum.
We’re showcasing Napa’s
premier wineries at this special,
one-of-a-kind tasting event featuring premium tray
passed hors d’oeuvres, sushi and appetizer stations.
TUESDAY, APRIL 5
6:00 p.m. to 7:30 p.m.
$25.00 per person.
Administrative
Professionals Week
MONDAY, APRIL 25
through
FRIDAY, APRIL 29
Treat the most important
person in your office to
lunch at The Ath and enjoy
a complimentary red velvet
pudding cake for dessert.
International
Nights
International Nights
are the perfect way to
explore the culinary world
without leaving town. Join
us for these special dining experiences. International prix-fixe dinners are available in addition to á la carte dinner. See menu on page 5.
MONDAY, APRIL 11 – Sardinia
MONDAY, APRIL 25 – Morocco
Seating from 5:30 p.m. to 9:00 p.m.
$25.00 per person
Beer Dinner
Reservations
Breakfast, Lunch,
Dinner and Special
Events
(626) 395-8282
Hotel Rooms
(626) 395-8200
551 South Hill Avenue
Pasadena, CA 91106
Pales, ales, lagers, and porters.
This beer dinner has something
for every beer-drinkers'
preference. Get a taste of a variety of beers from around the
world. We’ve carefully crafted
each course to pair perfectly and to complement the flavor
of each beer. See menu on page 5.
FRIDAY, APRIL 22
6:30 p.m. Reception
7:00 p.m. Dinner
$60.00 per person
SUNDAY, APRIL 24
9:30 a.m. to 1:30 p.m. Seating every half hour
$42.00 per person / $45.00 per person after April 17
$22.00 for children 4-11 yrs.
Complimentary for children under 3 yrs.
Easter Egg Hunts
10:30 a.m. / 12:00 p.m. / 1:30 p.m.
Children must bring their own Easter basket. Prizes will be
awarded at each hunt to the children who find one of the 12
Golden Eggs. Egg hunts are available for both younger and
older children. The egg hunt is for Athenaeum members and
their guests only. Only children with brunch reservations
are eligible for the golden egg prizes. See menu on page 5.
Chef’s Table Dinner
These intimate dinners showcase the
extraordinary talents of our culinary
team. This dinner provides you with
an artfully designed meal, as well
as kitchen insight and preparing
expertise from our dinner hosts. See menu on page 5.
WEDNESDAY, APRIL 27
6:00 p.m.
$125.00 per person
Mother’s Day Tea*
Treat the exceptional ladies
in your family to our elegant
afternoon Mother’s Day Tea.
Delightful tea-time delicacies
make this a wonderful way to
show your love and appreciation.
WEDNESDAY, MAY 4
3:00 p.m. to 5:00 p.m.
$29.00 / $36.00 including wine cocktail
Mother’s Day Brunch*
Pamper mom at our lovely Mother’s Day
brunch. Celebrate her at our table with
savory favorites and decadent desserts.
SUNDAY, MAY 8
9:30 a.m. to 1:30 p.m., Seating every half hour
$42.00 per person / $45.00 per person after May 1
$22.00 for children ages 4-11 yrs.
Complimentary for children under 3 yrs.
* All of our event menus are available on our website at http://athenaeum.caltech.edu
EMPLOYEE OF THE MONTH:
(Marisu’s Message Corner)
February 2011
A Prayer in Spring
Oh, give us pleasure in the flowers today;
And give us not to think so far away
As the uncertain harvest; keep us here
All simply in the springing of the year.
And make us happy in the darting bird
That suddenly above the bees is heard,
The meteor that thrusts in with needle bill,
And off a blossom in mid air stands still. - Robert Frost (1874-1963)
I’ve always started my column with a poem in April since April has been designated as
National Poetry month. With spring coming in April, the Robert Frost poem above seems
very appropriate as it captures the essence of the month and the season.
JESUS DE LA TORRE
Jesus De La Torre has been an employee
of The Athenaeum since 1998. Since then,
Jesus has been a much relied upon kitchen
expeditor and server. It is Jesus’ attention
to giving quality service and his helping
nature which has earned him Employee of the Month four previous times and Employee of the Year once before. Jesus
has received much enjoyment from assisting members and forming friendships over the years.
Aside from his position at The Athenaeum, Jesus works at Lake Avenue
Church supervising the church’s maintenance needs. Time away from both jobs is always spent with his wife of 17 years and three children. Family
time is spent taking part in recreation and sports activities. The De La Torres
reside in Covina.
The Athenaeum attempts to capture the essence of spring and April through the many
events scheduled for members. The month starts appropriately with a cooking class on entrée salads scheduled for Saturday, April 2. With temperatures becoming more temperate, a lighter fare seems to be the best suited for the season. For this particular class, Chef Kevin will have attendees prepare salads that include sesame crusted chicken, duck confit, lobster cobb and grilled Thai beef. It will be a no-guilt lunch!
On Tuesday, April 5, we will be offering tastings from 10 Napa Vallery wineries that will
include Ahnfeldt; Ancien; Detert; Gemstone; Krupp Brothers; Location, Elevation &
Slope, Inc.; Rombauer; Schramsberg; Titus; and Tres Sabores. This is an opportunity to
taste handcrafted, artisanal and premium wines from all these small Napa Valley wineries in
one night. Seating is limited. Wine tasting and reception starts at 6:00 p.m.
Our International Nights on Mondays have been very successful and well attended. This month, our kitchen brings to you the flavors of Sardinia on April 11 and Morocco on April 25.
Like the blossoming of the flowers in spring, we end the month with an offering of three
more great events – the Beer Dinner on Friday, April 22, Easter Brunch on Sunday,
April 24 and the Chef ’s Table on Wednesday, April 27. The Chef ’s Table has been very
successful with members dining INSIDE the kitchen. Experience first-hand how all those
gourmet dishes are prepared by Chef Kevin. Then, Jerry Rodriguez, Food & Beverage
Director, expounds on the pairing of the wines with each of the dishes. Definitely not to be missed.
The Rath al Fresco opens Friday, May 20; 50 days remaining and our countdown has begun.
I look forward to seeing you all at The Athenaeum. Please drop by my office when you are
next at the club.
The Athenaeum has proudly received the
Award of Merit
from the International Wine Society
for the commitment to fine wine & dining experience.
This award is truly one that distinguishes
The Athenaeum’s fine dining from other clubs.
.
Marisu Jimenez
General Manager
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Executive Chef Kevin’s Recipe Corner
Almond Fig Feta Risotto
Directions
Ingredients
½ cup dried Mission figs
½ cup Marsala
½ cup whole blanched
California Almonds
2 Tbsps. extra virgin olive oil plus
additional to drizzle on cooked
risotto
3 Tbsps. shallots, minced
2 cups Arborio rice
½ cup white wine
4 cups vegetable stock or water
¼ cup feta cheese, crumbled
4 Tbsps. butter
Salt and black pepper to taste
1. Place the figs and Marsala in a small sauce pot and simmer briefly for 3-4 minutes. Let cool and cut the figs into small dice.
2. Put the almonds on a baking tray and place in a pre-heated 325 degree oven for
approximately 5-6 minutes or until the almonds are lightly browned. Remove from the oven and let cool, coarsely chop the almonds.
3. Heat a large sauce pot over medium heat, add the 2 tablespoons of extra virgin olive oil
and the 3 tablespoons of minced shallots. Sauté the shallots briefly without browning them,
(approximately 1 minute).
4. Add the Arborio rice and stir with a wooden spoon, evenly coating the rice. Add the
white wine and while stirring reduce the wine by half. Add 1 1/3 cup of the vegetable stock or water and continue to cook stirring frequently. When the liquid is almost absorbed into
the rice, add an additional 1 1/3 cup of stock and repeat the previous step. Add the last 1 1/3
cup of the stock again repeating the process, cooking until the stock is absorbed and the rice
is al dente. Add additional liquid if necessary.
5. Add the almonds, figs, feta cheese and butter to the risotto, season to taste with salt and
black pepper. Garnish with additional chopped almonds, grated feta cheese and drizzle with
extra virgin olive oil.
Enjoy Cooking!
Caltech Playreaders:
Theater of the Imagination
Serves 6 as an appetizer
or 10 as a side dish
Chef's Cooking Class
The 60th season: “Principals in Uncertainty”
Entrée Salads
TUESDAY, APRIL 5 / 8:00 p.m.
Another Antigone by A.R. Gurney
Directed & Introduced by Steve Wall;
Nagin Cox, Assistant Director
SATURDAY, APRIL 2
10:00 a.m. to 2:00 p.m.
10:00 a.m. Registration
10:15 a.m. Class (begins promptly)
$75.00 per person
A.R. Gurney drew on his years teaching drama and literature
at MIT for the academic setting of Another Antigone. Prof.
Henry Harper has long taught the classics. This term includes
Sophocles’ tragedy Antigone, a classic depiction of civil
disobedience. Harper wants his classes to confine themselves
to the questions and discussions he set forth. But student Judy
doesn’t. Gurney lets us see that the legends we thought banished
to the mists of time still weave their tendrils among us.
Sesame Crusted Chicken Salad
Duck Confit Salad
Lobster Cobb Salad
Grilled Thai Beef Salad
All members of Caltech/JPL community are welcome. Evening
includes introduction, reading and post-discussion. Reservations are recommended for pre-reading dinner, at the Playreaders table at 6:00 p.m. For more information call the Front Desk at (626) 395-8200.
Please wear comfortable clothes and closed-toe shoes.
Hair should be tied back.
New Reciprocal Club
The Rainier Club: Nestled in the Heart of Downtown Seattle
The Rainier Club is a historic private club, with distinct style and vibrant camaraderie, located in
the heart of the Puget Sound region of downtown Seattle. This grand, yet intimate clubhouse offers
exceptional amenities that enrich the professional and personal lives of its members, their families and
guests. The Rainier Club offers fine contemporary dining, a boutique fitness & spa facility, overnight
suites, full-service event planning, and an extraordinary art collection.
820 Fourth Avenue, Seattle, Washington 98104
206.296.6848 • www.therainierclub.com
3
• April 2011 •
SUNDAY
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
Administrative Professionals Week
April 25th – April 29th
3
12
Nights: Sardinia
Rathskeller
Rathskeller Happy
Happy Hour 5 - 6 pm
Hour 5-6pm
$1.50 Fish Tacos in
the Rathskeller
18
the Rathskeller
24 International 25
Easter Sunday
Brunch
$5 Tri tip
Chili Nachos in
the Rathskeller
20
Rathskeller
Happy Hour 5 - 6 pm
$5 Tri tip
Chili Nachos in
the Rathskeller
26 Chef’s Table
Nights: Morocco
Rathskeller
Rathskeller Happy
Hour 5-6pm
Happy Hour 5 - 6 pm
$5 Kobe Burgers in
in the Rathskeller
13
Rathskeller
Happy Hour 5 - 6 pm
19
Rathskeller Happy
Rathskeller
Hour 5-6pm
Happy Hour 5 - 6 pm
$5 Kobe Burgers in $1.50 Fish Tacos in
in the Rathskeller
1
Rathskeller
Happy Hour 5 - 6 pm
$5 Kobe Beef Sliders
in the Rathskeller
2
Chef's
Cooking Class
Entrée Salads
6
7
8
Napa Valley 5
Rathskeller
Rathskeller
Rathskeller
Vintners
Rathskeller Happy
Happy Hour 5 - 6 pm Happy Hour 5 - 6 pm Happy Hour 5 - 6 pm
Hour 5-6pm
Rathskeller
$5 Philly Cheesesteak $5 Kobe Beef Sliders
$5 Tri tip
Happy Hour 5 - 6 pm
Sandwiches in
$5 Kobe Burgers in
in the Rathskeller
Chili Nachos in
the Rathskeller
$1.50 Fish Tacos in
the Rathskeller
the Rathskeller
the Rathskeller
10 International 11
17
SATURDAY
4
$5 Kobe Burgers in
in the Rathskeller
FRIDAY
$1.50 Fish Tacos in
the Rathskeller
27
Dinner
Rathskeller
Happy Hour 5 - 6 pm
$5 Tri tip
Chili Nachos in
the Rathskeller
9
14
15
16
21
22
23
Rathskeller
Happy Hour 5 - 6 pm
Rathskeller
Happy Hour 5 - 6 pm $5 Kobe Beef Sliders
$5 Philly Cheesesteak in the Rathskeller
Sandwiches in
the Rathskeller
Rathskeller
Happy Hour 5 - 6 pm
Beer Dinner
Rathskeller
$5 Philly Cheesesteak Happy Hour 5 - 6 pm
Sandwiches in
$5 Kobe Beef Sliders
the Rathskeller in the Rathskeller
28
29
Rathskeller
Rathskeller
Happy Hour 5 - 6 pm Happy Hour 5 - 6 pm
$5 Philly Cheesesteak $5 Kobe Beef Sliders
in the Rathskeller
Sandwiches in
the Rathskeller
30
Coming in May
RATH AL FRESCO
Mother’s Day Tea
You’ve waited all winter for this! Our most popular dining experience returns
to the lawn on Friday, May 20. Summers at The Ath is where it’s at!
WEDNESDAY, MAY 4
Al Fresco dining at its finest!
Cinco De Mayo Celebration
MONDAY THROUGH FRIDAY EVENINGS
Bar: 5:00 p.m. to 9:00 p.m. • Food: 5:30 p.m. to 8:30 p.m.
THURSDAY, MAY 5
Mother’s Day Brunch
NEW MEMBERS
SUNDAY, MAY 8
Rath Al Fresco – Grand Opening
FRIDAY, MAY 20
International Nights
MONDAY, MAY 9 – Lyon, France
MONDAY, MAY 23 – Caribbean
80th Anniversary Series
Wine & Spirits Dinner
featuring: Tequila
WEDNESDAY, MAY 18
Chef’s Cooking Class
Barbecue Al Fresco
SATURDAY, MAY 21
Dr. Melinda Beaver
Dr. Gun-Shing Chen
Mr. Benjamin Faber
Prof. Mary Fuller
Mrs. Angel Go
Dr. & Mrs. Narendra Gupta
Dr. Mimi Hanzel
Dr. William Hitselberger
Mr. Brad Hulse
Mr. Neema Jalali
Dr. Nathan (Benjamin) Judkewitz
4
Mr. Matthew Kovach
Mr. Helge Krueger
Mr. Sam Longo
Ms. Clara O'Farrell
Prof. Ryan Patterson
Mr. Matthew Scholz
Dr. Andrew Steele
Ms. Melanie Stefan
Mr. Richard (Ruizhe) Wang
Mr. Ming Wong
Easter Brunch
International Nights
SUNDAY, APRIL 24
Seatings from 9:30 a.m. to 1:30 p.m.
$42.00 per person / $45.00 per person after April 17
$22.00 for children 4-11 yrs.
Complimentary for children 3 yrs. and under
Seating from 5:30 p.m. to 9:00 p.m.
$25.00 per person
Sardinia
MONDAY, APRIL 11
Juices
Orange, Grapefruit, Cranberry and Apple Juices
Sardinian Seafood Stew (Cassola)
Coniglio con Finocchio
La Boulangerie
Almond, Chocolate and Plain Croissants
Assorted Bagels with Cream Cheese, Assorted Fruit Danish
Homemade Scones with Meyer Lemon Curd and Preserves
Bran Muffins, Carrot Raisin Muffins, Blueberry Cream Muffins
Pretzel Bread, Fruit and Nut Bread, Pain Rustique
malloreddus del pastore, garlic chard
Seadas
amaretto gelato
rrrrrrrrrrrrrr
Morocco
Oceanside Iced Seafood
Peel and Eat Mexican Shrimp, Oysters on the Half Shell
King Crab Legs, Applewood Smoked Salmon
MONDAY, APRIL 25
Spring Salad Menu
Moroccan Harira Soup
merguez sausage, duck confit, lentils, garbanzos,
vermicelli, tomatoes and vegetables
Caesar Salad, Butter Bean Tomato Salad
Thai Rice Noodle Vegetable Salad with Chicken
and Sweet Chili Scallion Vinaigrette
Chilled Tortellini Salad with Roasted Peppers, Shrimp and Basil
Bocconcini Caprese Salad, Marinated Mushrooms
Artichokes and Grape Tomatoes
Citrus Avocado Salad with Bibb Lettuce
Spring Fresh Fruit Display
Braised Lamb Shank with Couscous
Moroccan spices, preserved lemon, eggplant, olives
Baklava
orange honey ice cream
Breakfast Lineup
Beer Dinner
Egg Skillet with Chorizo, Olives, Roasted Peppers, Pesto and Mozzarella
Savory French Toast with Roasted Tomatoes
Applewood Smoked Bacon, Chicken Apple Sausage
Athenaeum Potatoes
FRIDAY, APRIL 22
6:30 p.m. Reception/ 7:00 p.m. Dinner
$60.00 per person
Omelets Made to Order
Passed Hors d’oeuvres
Prawns Espelette
Mushrooms, Tomato, Green Onion, Herbs, Green Chiles, Ham
Pancetta, Monterey Jack, Cheddar and Feta
crab risotto, preserved lemon, pickled okra
Belgian Waffle and Pancake Bar
Duck Confit Salad
Freshly made waffles and pancakes with apple raisin compote
fresh berries, caramel bananas, whipped cream and maple syrup
Braised Short Rib
Garlic and Rosemary Roasted Prime Rib with Creamed Horseradish
Moroccan Spiced Leg of Lamb with Harissa Jus
Hawaiian Chicken
Grilled Salmon with Charmoula, Lemon Caper Sauce and Spinach
Olive Oil Roast Garlic Mashed Potatoes
Blue Lake Green Beans with Multi Colored Carrots and Tarragon
cage free egg, Cambazola, heirloom tomato, avocado,
roasted corn vinaigrette
Entrees Du Jour
creamy mascarpone polenta, mushroom flan, spinach timbale
Molten Chocolate Cake
caramel sabayon, fleur de sel
Chef’s Table Dinner
Kids' Corner
Raspberry Lemon French Toast
Macaroni and Cheese, Mini Sliders, Chicken Parmigan
WEDNESDAY, APRIL 27
6:00 p.m.
$125.00 per person
Sweet Ending
Assorted French Pastries, Homemade Cookies, Assorted Cupcakes
Fresh Berry Tarts, Chocolate Fountain
Chocolate Whiskey Cake, Cheesecake Lollipops, Stonefruit Cobbler
Oysters Rockefeller Sampler
traditional, crispy, shooter
“Caesar Salad”
quail egg, parmesan
Improved Quality and Better Taste
Study of Olives
The Athenaeum is constantly looking for ways
to improve your dining experience.
Grilled Rustic Quail
For many years we have served fresh water, cooked, peeled shrimp on
our buffets for your convenience and ease of eating. However, we have
found that many prefer the taste and quality of salt water, shell-on
shrimp for its sea flavor and freshness. We think you will agree and will
enjoy our “peel and eat” salt water shrimp. Peel and Eat shrimp will be
introduced at our Easter Brunch, please let us know what you think!
liquid, stuffed, sorbet
rosemary sauce, romesco, arugula
Prosciutto Wrapped Roast Tenderloin of Beef
foie gras, shiitake mushroom, chard, silky potato puree
Trio of Chocolate Mousse Napoleon
creamsicle ice cream, blackberry coulis
5
CALIFORNIA INSTITUTE OF TECHNOLOGY
PASADENA, CA 91125
NON-PROFIT ORG
U.S. POSTAGE
PAID
PERMIT #583
PASADENA, CA
ADDRESS SERVICE REQUESTED
Athenaeum Administration and Staff
Chair, Board of Governors
GARY LORDEN
Phone: (626) 395-4349
Email: glorden@caltech.edu
Director, Food & Beverage
JERRY RODRIGUEZ
Phone: (626) 395-8261
Email: jerry.rodriguez@caltech.edu
Private Events Coordinator
RUBY BALES
Phone: (626) 395-8280
Email: ruby.bales@caltech.edu
Chair, House Committee
MARIANNE BRONNER
Phone: (626) 395-3355
Email: mbronner@caltech.edu
Assistant Director, Food & Beverage
MURILLO MIRANDA, JR.
Phone: (626) 395-8209
Email: murillo.miranda@caltech.edu
General Manager
MARISU JIMENEZ, CCM
Phone: (626) 395-8260
Email: marisu.jimenez@caltech.edu
Club Dining Manager
DEXTER JEREMIAH
Phone: (626) 395-8205
Email: dexter.jeremiah@caltech.edu
Director, Hotel Operations &
Membership
MARGARET McVEY THOMAS
Phone: (626) 395-8271
Email: margaret.thomas@caltech.edu
Executive Chef
KEVIN ISACSSON, CEC
Phone: (626) 395-8293
Email: kevin.isacsson@caltech.edu
Director, Private & Club Events
VICTORIA HIDALGO, CPCE
Phone: (626) 395-8264
Email: victoria.hidalgo@caltech.edu
Director, Fiscal Operations
KAREN HARMON, CPA
Phone: (626) 395-8267
Email: karen.harmon@caltech.edu
Manager, Private Events
DIOR CHASE
Phone: (626) 395-8263
Email: dior.chase@caltech.edu
Lunch and Dinner
Reservations
(626) 395-8282
Special Events Reservations
(626) 395-8282
Front Desk & Guest Room
Reservations
Phone: (626) 395-8200
Fax: (626) 795-0869
Dining Room Schedule
Lunch & Dinner Reservations
(626) 395-8282
Breakfast
Monday to Friday – 7:00 a.m. to 9:00 a.m.
Lunch
Monday to Friday – 11:30 a.m. to 1:30 p.m.
Dinner
Monday to Friday – 5:30 p.m. to 9:00 p.m.
Prime Rib Buffet
Every Wednesday Evening
5:30 p.m. to 9:00 p.m.
(Non-beef options are always available)
Hayman Lounge
Bar Service
Monday to Friday – 4:30 p.m. to 10:00 p.m.
Food Service
Monday to Friday – 5:00 p.m. to 9:00 p.m.
Rathskeller
551 South Hill Avenue, Pasadena, CA 91106
http://athenaeum.caltech.edu
Bar Service
Monday to Friday – 4:30 p.m. to 9:00 p.m.
Bar open until 10:00 p.m. Fridays
Food Service
Monday to Friday – 5:00 p.m. to 9:00 p.m.