A MONTHLY NEWSLETTER FOR MEMBERS OF THE ATHENAEUM n THE CALIFORNIA INSTITUTE OF TECHNOLOGY JUNE 2011 Reservations Breakfast, Lunch, Dinner and Special Events (626) 395-8282 Hotel Rooms (626) 395-8200 551 South Hill Avenue Pasadena, CA 91106 A Platinum Club of America Rath al Fresco Come see what all the buzz is about! Rath Al Fresco is the perfect summer dining experience for intimate dinners for two or for a great casual dinner for colleagues and families. The 2011 summer menu welcomes back some classic favorites as well as some great new selections. Start with your drink of choice at our full-service bar. Place your dinner order at our self-serve outdoor kitchen counter. Receive a pager to notify you when your order is ready. Pick up your hot & delicious food at the order station and get ready to enjoy! Monday – Friday Nights Bar Service: 5:00 p.m. to 9:00 p.m. / Food Service: 5:00 p.m. to 8:30 p.m. Please Note: The Rath Al Fresco will not be available on Thursday, June 9th or Friday, June 10th due to the Senior Banquet and Commencement Luncheon. The Rathskeller will be open in the evening on these days to provide alternative dining. 80th Anniversary Series Wine & Spirits Dinner: International Rum There is nothing like a fruit daiquiri, piña colada, or rum cocktail to signify its summer. Cool down a hot summer night with this refreshing liquor tasting. Join us as we welcome a rum specialist to host the evening and take us through the distilling process, variations, and the varying tastes of the world’s finest rums. THURSDAY, JULY 21 6:30 p.m. Reception / 7:00 p.m. Dinner $60.00 per person Lobster Night We’re bringing the flavors of Nantucket to Pasadena. Feast your eyes on a two pound steamed Maine Lobster with savory butter sauce for dipping and all the fixings. House wines available with dinner and alternative entrée options also available. See menu on page 5. FRIDAY, JUNE 17 5:30 p.m. – 9:00 p.m. $70.00 per person Family Night Hawaiian Luau Take a night off from feeding the family at home. Set your dinner destination to somewhere more tropical. Join us at our “hukilau” for some fun and festive island cuisine and family-friendly Hawaiian entertainment. We have authentic native dancers, a hula workshop, and a savory Hawaiian BBQ buffet. See menu on page 5. MONDAY, JUNE 27 5:30 p.m. – 8:00 p.m. Seating 6:30 p.m. Entertainment $25.00 Adults, $12.50 Children 4-11 yrs. Complimentary for children 3 yrs. & under Date Night Cooking Class The perfect recipe for a great date awaits at this month’s cooking class. Couples work together to prepare a delicious three-course dinner while cooking under the stars. Outdoor grilling stations will be set for each couple and Chef Kevin will provide step-by-step recipe instructions. See menu on page 5. FRIDAY, JUNE 24 5:00 p.m. – 9:00 p.m. $95.00 per person THURSDAY, JUNE 9 SENIOR BANQUET A dinner party honoring the 2011 Caltech graduates at The Athenaeum. No á la carte dinner available. FRIDAY, JUNE 10 COMMENCEMENT LUNCHEON Following the commencement exercises, a luncheon honoring the 2011 graduates and their families will be served at The Athenaeum from 11:45 a.m. – 2:00 p.m. No á la carte lunch available. Making Travel Plans This Summer? Looking to plan a weekend getaway on the East Coast or take the family on a European vacation? Before you start your travel plans, remember your Athenaeum membership extends worldwide. Be sure to review all the local, domestic, and international private and faculty clubs available to you for great dining experiences and luxury overnight accommodations all over the globe. For a full listing visit our website at http://athenaeum.caltech.edu/reciprocal_clubs.html. To acquire your Letter of Introduction contact the Membership Office at 626.395.8266.
Transcript
A MONTHLY NEWSLETTER FOR MEMBERS OF THE ATHENAEUM n THE CALIFORNIA INSTITUTE OF TECHNOLOGY
JUNE 2011
Reservations
Breakfast, Lunch, Dinner and Special
Events (626) 395-8282
Hotel Rooms(626) 395-8200
551 South Hill AvenuePasadena, CA 91106
A Platinum Club of America
Rath al FrescoCome see what all the buzz is about! Rath Al Fresco is the perfect summer dining experience for intimate dinners for two or for a great casual dinner for colleagues and families. The 2011 summer menu welcomes back some classic favorites as well as some great new selections.
Start with your drink of choice at our full-service bar.
Place your dinner order at our self-serve outdoor kitchen counter.
Receive a pager to notify you when your order is ready.
Pick up your hot & delicious food at the order station and get ready to enjoy!
Monday – Friday NightsBar Service: 5:00 p.m. to 9:00 p.m. / Food Service: 5:00 p.m. to 8:30 p.m.
Please Note: The Rath Al Fresco will not be available on Thursday, June 9th or Friday, June 10th due to the Senior Banquet and Commencement Luncheon. The Rathskeller will be open in the evening on these days to provide alternative dining.
80th AnniversarySeries Wine & Spirits Dinner: International Rum
There is nothing like a fruit daiquiri, piña colada, or rum cocktail to signify its summer. Cool down a hot summer night with this refreshing liquor tasting. Join us as
we welcome a rum specialist to host the evening and take us through the distilling process, variations, and the varying tastes of the world’s finest rums. THURSDAY, JULY 216:30 p.m. Reception / 7:00 p.m. Dinner$60.00 per person
Lobster NightWe’re bringing the flavors of Nantucket to Pasadena. Feast your eyes on a two pound steamed Maine Lobster with savory butter sauce for dipping and all the fixings. House wines
available with dinner and alternative entrée options also available. See menu on page 5.FRIDAY, JUNE 175:30 p.m. – 9:00 p.m.$70.00 per person
Family NightHawaiian LuauTake a night off from feeding the family at home. Set your dinner destination to somewhere more tropical. Join us at our “hukilau” for some fun and festive island
cuisine and family-friendly Hawaiian entertainment. We have authentic native dancers, a hula workshop, and a savory Hawaiian BBQ buffet. See menu on page 5.MONDAY, JUNE 275:30 p.m. – 8:00 p.m. Seating6:30 p.m. Entertainment$25.00 Adults, $12.50 Children 4-11 yrs.Complimentary for children 3 yrs. & under
Date NightCooking ClassThe perfect recipe for a great date awaits at this month’s cooking class. Couples work together to prepare a delicious three-course dinner while cooking under the stars. Outdoor grilling stations will be set for each couple
and Chef Kevin will provide step-by-step recipe instructions. See menu on page 5.
FRIDAY, JUNE 245:00 p.m. – 9:00 p.m.$95.00 per person
THURSDAY, JUNE 9
SENIOR BANQUET
A dinner party honoring the 2011 Caltech graduates
at The Athenaeum.
No á la carte dinner available.
FRIDAY, JUNE 10
COMMENCEMENT LUNCHEON
Following the commencement exercises, a luncheon honoring the 2011 graduates and their families will be served at
The Athenaeum from 11:45 a.m. – 2:00 p.m.
No á la carte lunch available.
Making Travel Plans This Summer?Looking to plan a weekend getaway on the East Coast or take the family on a European vacation?
Before you start your travel plans, remember your Athenaeum membership extends worldwide. Be sure to review all the local, domestic, and international private and faculty clubs available to you for great
dining experiences and luxury overnight accommodations all over the globe.For a full listing visit our website at http://athenaeum.caltech.edu/reciprocal_clubs.html.
To acquire your Letter of Introduction contact the Membership Office at 626.395.8266.
EMPLOYEE OF THE MONTH:
April 2011
GUSTAVO GONZALES
(Marisu’s Message Corner)
Marisu JimenezGeneral Manager
Gustavo Gonzales has worked at The Athenaeum for 13 years as part of our stewarding staff, but lends a hand wherever needed. Whether it is in the kitchen, the purchasing office, or in the herb garden, Gustavo’s dedication to his job is evident in the precision and diligence in which he completes each task. When Chef Kevin made plans for the new and improved herb garden, Gustavo took on the four-week challenge and executed the plans excellently. The Athenaeum garden is lush and thriving with tomatoes, strawberries, chives, thyme, lemons, and more, providing all of the fresh herbs needed to meet the demands of our kitchen.
Gustavo and his wife Lourdes have been married for 18 years and reside with their four children in Pasadena. Time away from The Athenaeum is spent enjoying time with his family. Gustavo shares his love of sports with the children by watching their teams: the Dodgers, Lakers, and Philadelphia Eagles. The Gonzales family is excited about an upcoming road trip to Chicago for a two week visit with extended family.
The Athenaeum would like to congratulate Gustavo and thank him for his hard work and dependability over the years!
Graduation blooms in June at Caltech. The Athenaeum is part of Commencement activities as we host commencement eve dinner on Thursday, June 9 and graduation lunch on Friday, June 10. We welcome up to 1200 family members and friends as they congregate at the Athenaeum to celebrate this momentous occasion. Congratulations to the class of 2011! Graduating
from Caltech is indeed an accomplishment.
One of the Athenaeum’s summer traditions is Lobster Night, which kicks off our al fresco dining in the evening. This is surely an event not to be missed as Chef Kevin and his crew prepare those sumptuous and delectable 2-pound lobsters. And, there is something for every member of the family, for those who may be vegetarians or cannot eat shellfish. Take the entire family to this feast on Friday, June 17.
Summer also signals the start of our Family Nights where the evening is themed for the enjoyment of younger family members. The ever popular Hawaiian Luau opens the season on Monday, June 27. Our Hawaiian dancers aged 5 to 11 will amaze all with their swaying hips and lovely hula hands. Hand in hand with the entertainment is the luau-themed buffet for the evening. How can one resist Kalua pork, macadamia mahi-mahi and lomi lomi salmon along with coconut sorbet and lilikoi (passion fruit) ice cream? Come in your Hawaiian shirts and muumuus.
The Rath al Fresco is another indicator that summer is here. What could be more relaxing than sitting under the shadow of the giant evergreens with the best mojitos in Pasadena? Not only do we have the best mojitos, we also have a varied menu with the likes of the sesame crusted Chinese chicken salad, grilled marinated wild salmon, pizzas, and my personal favorite, the mud pie. The Rath al Fresco is open Monday through Friday. Bar opens at 5:00pm. Reservations required only for parties of 10 or more. And, come in your best and most comfortable casual attire.
Another summer tradition is the Date Night Cooking Class. This is a hands-on cooking class geared for couples that is held on the West Patio. We provide the recipes, ingredients and wines with dinner. Have fun with other couples as you prepare dinner for the evening. The class is on Friday, June 24. Call now to make your reservation early since seating is limited.
I look forward to seeing you all at The Athenaeum. Please drop by my office when you are next at the club.
2
SERVICE AWARDSOn June 1, 2011 the following Athenaeum employees will be recognized for their many years of service to Caltech at a ceremony held in Beckman Auditorium. A luncheon will honor those with 20 or more years of service. We are very proud of these staff members and their achievements.
FERNANDO AMADOR Culinary – 25 years
Fernando began his career as a dishwasher and was quickly promoted to the culinary
team, working under many executive chefs during his time here. Fernando resides in Duarte with his wife Margarita and their three daughters. Outside of the kitchen, Fernando enjoys hiking and taking on the trails near the Santa Fe Dam and neighboring mountains.
GRAVEL “GABBY” PUENTECulinary – 25 years
Gabby and his wife, Socorro, reside in Alhambra where
they take great pride in being parents and spending time with their three adult children and grandchildren. He makes an effort to mix staff members of varying strengths to work together and interchange ideas and techniques. He believes doing this makes everyone in the kitchen better at what they do.
ROBERTO ELIAS Busser – 10 years
EUSEBIO “CHEVO” OCAMPOServer – 10 years
3
Executive Chef Kevin’s Recipe Corner
Enjoy Cooking! Serves 8
Mud Pie
2 cups chocolate cookie crumbs
(Oreos)
¼ lb. butter, melted
½ gallon coffee or espresso ice cream
2 cups fudge sauce, available in jar
or can
1 ½ cups whipped cream
3 Tbsps. sliced almonds, toasted
1. Mix together the Oreo cookie crumbs and the melted butter, the consistency should be of wet sand. Press into the sides and bottom of a 9 inch pie pan. Place in the freezer until very firm.
2. Remove from the freezer and press the ice cream into the pie pan on top of the crumbs. Form a slight dome in the center. Place back in the freezer until very firm.
3. Remove the pie pan from the freezer and spread the fudge sauce evenly over the top of the ice cream. Again place the pie back in the freezer until firm. Remove and cut into 8 wedges. Place a wedge on each plate and top with a spoon of the whipped cream and a teaspoon of toasted sliced almonds.
DirectionsIngredients
NEW MEMBERS ATHENAEUM SOCIETY COLUMN
David and Kathryn Tralli were married Wednesday, April 27, 2011 in a private ceremony on the stunning mountain top of the Kunde Family Estate Winery in Sonoma, and whisked back down to a fabulous reception and dinner bash at The Athenaeum on Friday, April 29, that included
a performance by a string quartet from the USC Thornton School of Music. The couple met at the University of Southern California in 1979, lost touch, lived separate lives, were reunited, fell in love again and got married. They were engaged last June on the Royal Caribbean Mariner of the Seas along the Mexican Riviera. Both received their Bachelors of Science degrees from USC, and David went on to UC Berkeley for his doctorate and later MBA from the Drucker School of Management. Kathryn is a Senior Vice President at 20th Century Fox Home Entertainment and mentor at the USC Marshall School of Business, and David is a Program Manager at JPL where he has been since 1986. They reside in Pasadena, California, and will travel to Argentina later in the year for their honeymoon.
Efficient Energy Controls Installed at The Athenaeum
The Athenaeum has worked with the Campus Operations Energy Management Department and is taking part in an energy system upgrade. The Caltech Energy Conservation Investment Program, (CECIP) funds the upgrade and then is paid back through utility savings that is a savings to our operations and ultimately to the campus. The systems that control the heating and air conditioning in the Main Lounge, the Main Dining Room, and the Hall of Associates have been upgraded, as much of the equipment was original and no longer an ideal setup. The system is now electronic and utilizes the latest sensors to accurately monitor and control temperature and carbon dioxide levels to assure that the spaces are adequately and not excessively ventilated, heated or cooled. This upgrade will enhance our ability to provide a comfortable space for Athenaeum members, improve our ability to schedule and identify maintenance issues in the future and will save operating utility costs. In addition to this mechanical upgrade, new energy-efficient lighting was installed in the basement, kitchen and administrative offices to new premium efficiency lamps that are a campus standard.
The upgrade budget via the CECIP Program was approximately $100K, once complete an incentive of $30K will be redeemed from Pasadena Water and Power to buy down the initial loan from the CECIP Program. The remaining investment will be paid for in approximately 3 years from the savings in utility costs. The other win for the Athenaeum and for the Campus is this significant contribution to the greening of the campus. The energy savings from this upgrade is equivalent to 165 Metric Tons of Carbon Dioxide mitigation annually.
5
Lobster NightFRIDAY, JUNE 17TH5:30 p.m. – 9:00 p.m.
$70.00 per person
- STARTER -
Herb Crusted Jumbo Diver Scallop
Rock shrimp risotto, sauce Nantua, tomato jam and garlic chips
- CHOICE OF ENTRÉE -
2 lb. Steamed Maine Lobster
Twice baked wild mushroom, green onion and parmesan potatoes, tomato provencale and asparagus
Or
Pancetta Wrapped Grilled Filet Mignon
Maytag bleu cheese crust, blackberry merlot sauce, twice baked wild mushroom, green onion and parmesan potatoes, asparagus
Or
Basil, Pine Nut and Spinach Canneloni
Fresh tomato sauce, pea and mushroom ricotto, soy bean frappé, sautéed asparagus
- DESSERT -
Fruitti di Bosca Torta
Fresh berry tart with lemon verbena ice cream and chocolate cherry shake
