Club Herald July / August 2015 Events THE The JOHNS HOPKINS CLUB JOHNS HOPKINS UNIVERSITY 3400 North Charles Street, Baltimore, MD 21218 410-235-3435 www.jhuclub.jhu.edu July / August 2015 COMING IN SEPTEMBER STEAK COOKOUT AND SHRIMP PEEL! See below COMING IN SEPTEMBER STEAK COOKOUT AND SHRIMP PEEL! Sunday, September 6, 2015 5:00 pm This is no picnic! Dress casually for outdoor dining but don’t expect paper plates and plastic forks! Your table will be under majestic magnolia trees and will be set with china and silver. Prime NewYork Steaks will sizzle on the grill while Spiced Jumbo Shrimp are steamed to perfection.There will be crisp Salads, plump Idaho Potatoes, sweet Desserts, Wine and Coffee service to complete the feast. Reservations required. Cost $44 per person plus surcharge and sales tax. Parties of four or fewer may be seated with similar sized parties.There will be no other food service available on this evening. SAN MARTIN DRIVE CONSTRUCTION Beginning soon, San Martin Drive will be under construc- tion for improvements however work has not begun at the time this newsletter goes to press. The University is waiting for city permits and is envisioning that this project will take place in three phases, each of which will require some road closures during construction. One phase will be along Wyman Park Drive from Remington Avenue to Carnegie Way. The road will be closed in this section although you will be able to access Carnegie Way from the north. This will have a minimal effect on the way you travel to the Club. The other two phases will create some changes to the way you access the Club.As more information unfolds, we will keep you updated in upcoming newsletters and emails. Click here to visit the JHU website for more information about this project. FROM THE PRESIDENT Summer is upon us and as the graduation season comes to a close, we would like to extend our sincere congratulations to all 2015 graduates. I encourage you to take advantage of your reciprocal options during the vacation season and see what other clubs have to offer. Of course the Club is open for regular service until vacation shutdown which starts July 26 after Brunch through August 17, 2015. We would love to see you in the Lounge,Tap Room, and Main Dining Room before the vacation shutdown and please keep the Club in mind for any special parties you are planning! We have our own exciting plans in place for the summer break, which you will have the opportunity to enjoy in August when we reopen.We will be adding a stationary bar and bar tables to the Tap Room porch for a real pub-like atmosphere.The lower level entrance will be redecorated for a more welcoming feel and the ABC Rooms will undergo a complete remodeling from paint to window treat- ments to tables, perfect for your next private party. I hope to see you at the Club soon. R. Mark Winter President, Board of Governors The Johns Hopkins Club
Transcript
Club HeraldJuly / August 2015
Events
T H EThe J O H N S H O P K I N S C L U B
J O H N S H O P K I N S U N I V E R S I T Y
3400 North Charles Street, Baltimore, MD 21218 410-235-3435 www.jhuclub.jhu.edu July / August 2015
COMING IN SEPTEMBER
STEAK COOKOUT AND SHRIMP PEEL!
See below
COMING IN SEPTEMBER
STEAK COOKOUT AND SHRIMP PEEL!
Sunday, September 6, 2015 5:00 pm
This is no picnic! Dress casually for outdoor dining but don’t expect paper plates and plastic forks! Your table will be under majestic magnolia trees and will be set with china and silver. Prime New York Steaks will sizzle on the grill while Spiced Jumbo Shrimp are steamed to perfection. There will be crisp Salads, plump Idaho Potatoes, sweet Desserts, Wine and Coffee service to complete the feast.
Reservations required. Cost $44 per person plus surcharge and sales tax. Parties of four or fewer may be seated with similar sized parties. There will be no other food service available on this evening.
SAN MARTIN DRIVE CONSTRUCTION
Beginning soon, San Martin Drive will be under construc-tion for improvements however work has not begun at the time this newsletter goes to press. The University is waiting for city permits and is envisioning that this project will take place in three phases, each of which will require some road closures during construction.
One phase will be along Wyman Park Drive from Remington Avenue to Carnegie Way. The road will be closed in this section although you will be able to access Carnegie Way from the north. This will have a minimal effect on the way you travel to the Club.
The other two phases will create some changes to the way you access the Club. As more information unfolds, we will keep you updated in upcoming newsletters and emails. Click here to visit the JHU website for more information about this project.
FROM THE PRESIDENT
Summer is upon us and as the graduation season comes to a close, we would like to extend our sincere congratulations to all 2015 graduates.
I encourage you to take advantage of your reciprocal options during the vacation season and see what other clubs have to offer. Of course the Club is open for regular service until vacation shutdown which starts July 26 after Brunch through August 17, 2015. We would love to see you in the Lounge, Tap Room, and Main Dining Room before the vacation shutdown and please keep the Club in mind for any special parties you are planning!
We have our own exciting plans in place for the summer break, which you will have the opportunity to enjoy in August when we reopen. We will be adding a stationary bar and bar tables to the Tap Room porch for a real pub-like atmosphere. The lower level entrance will be redecorated for a more welcoming feel and the ABC Rooms will undergo a complete remodeling from paint to window treat-ments to tables, perfect for your next private party. I hope to see you at the Club soon.
R. Mark Winter President, Board of Governors The Johns Hopkins Club
The faculty table. Richard Henry, Frederick Davidson, Benjamin Ginsberg, John Irwin, Howard Egeth and Matthew Crenson
Steve Ossmus (left) & David PhillipsLeon Fleisher, a JHU 2015 Honorary Degree Recipient, his wife Katherine Jackson and daugh-ter Leah at the Commencement Luncheon Buffet.
The Hamptons celebrating their 3rd son’s graduation from Hopkins at the Club! 1 daughter to go!
Mrs. Frances Keyes and family enjoying Lobster Night
The Brills in the Lounge entertaining friends
Tap Room time with Mary Ellen Thomsen
and Robert Scholz
Mrs. Betty Williams and friends taking pleasure in Lobster Night
MARCH
Mustafa Pitts
Congratulations to Mustafa Pitts for winning Employee of the Month for March! Mustafa wears many hats; bartender, banquet server and dining room server and is a shining star wherever he works. Mustafa is well liked by his coworkers and members alike and we thank him for a job well done!
APRIL
Taneshia Williams
Both as a hostess and server, Taneshia is undoubtedly a fan-tastic employee. She is always on top of her game, ready to lend a hand whenever needed. Thanks for all you do Taneshia…your hard work is much appreciated.
Employees of the MonthWEEKLY EVENTS OF INTEREST
BIRTHDAY NIGHTS
Wednesday, July 8 and Wednesday, September 9, 2015 6:00 p.m.
Happy Birthday to You! We’ve reserved one special evening each month to host a Grand Birthday Celebration for members and their spouse. Bring friends and family for an evening of fun!
Your dining table will be festively decorated with balloons and party hats and each celebrant will receive a special birthday gift and card. We’ll have one delicious cake for all our guests of honor to enjoy with their parties. In addition to our regular menu, three incredi-ble birthday specials will be offered for only $19! The celebrant will receive 50% off the price of their entrée or may select one of the Birthday specials and it’s on the house.
All members of the celebrant’s party will enjoy complimentary cake, party hats and favors. Reservations are required for birthday groups and must be made by the Friday prior to the event. All members and their guests are welcome to join the festivities however Birthday discounts are limited to members and their spouses. The celebrant’s birthday must fall within that month.
SATURDAY NIGHTS
Are you looking for the perfect location to host a wedding recep-tion, anniversary, birthday or other special occasion? Look no fur-ther! Currently the Lounge and Main Dining Room are available year-round Wednesday, Thursday, Friday and Sunday nights as well as Saturday days. We’re pleased to announce the Lounge and Main Dining Room are now available on Saturday nights in June, July and August for your party. The Lounge accommodates 125 buffet style and the Main Dining Room, 100 seated. As you know, the Lounge was renovated in 2013 and the Main Dining Room this past sum-mer. Both spaces are fresh and elegant and make the perfect venue.
Contact the catering office for availability at 410-235-0188 and be a guest at your own party!
TUESDAY
Take your pick in the Tap Room on Tuesday nights… regular Tap Room menu or Fried Chicken Country Buffet. All your favorites like Stewed Tomatoes and Buttery Mashed Potatoes with Country Gravy complete this delicious Buffet feast for just $17!
Prime Rib is what’s on the menu in the Main Dining Room at our Prime Rib Buffet. Complete with Wine and Coffee service, the full buffet is $30, the limited buffet is $24 (no prime rib).
WEDNESDAYAny wine by the glass or bottle is half price on Wednesday, all day, in the Lounge, Main Dining Room and Tap Room. Our Fried Chicken Country Buffet is so popular we added a second night in the Tap Room!
THURSDAY
Back by popular demand is our Prix Fixe Dinners on Thursday nights in the Main Dining Room! Choose from three entrees including Salad, Sorbet, fresh Vegetable and Starch with Dessert and Coffee for just $24. Our limited Dinner menu is also available!
FRIDAY
Friday nights in the Tap Room in July and August is Pizza and Flat Bread night; all you can enjoy for $16! In September and October we are featuring BBQ Pork Ribs for just $18! Our regular Tap Room menu is also available on our special Buffet nights!
SUNDAY
The best Brunch in town is at the Club! Seating from 11:30 a.m. – 2:00 p.m., our Buffet includes fresh squeezed Orange Juice, Champagne, Oysters (seasonally) and out of this world Desserts. Cost: $27 Adults, $17 Children ages 4 – 12. Children 3 and under, no charge. It’s delicious!
BACK BY POPULAR DEMAND!
At your request we are now featuring Prix Fixe Dinners on Thursday nights in the Main Dining Room beginning in July! Three scrump-tious entrees complete with Salad, Sorbet, Starch and fresh Vegetable, Coffee service, and Dessert for just $24. Entrees will vary weekly. Our regular limited menu will also be available.
Chef’ Corner
A Moment with Chef Patrick
sCOOKING IS BETTER WITH HERBS
Spring has begun and an exuberant mélange of herbs can be found planted in gardens everywhere. Here at the Club, we just planted about 50 herbs in Nicole’s Garden that we will use to flavor soups, sauces, salads and garnish platters and plates.
Herbs have been a favorite of American cooks for centuries since European settlers combined the seeds of their native landscape with the newly discovered specimens from the forests and meadows of the new world. Herb gardens consistently offer timeless, tranquil, unaffected beauty, connecting us to our past with their scents and flavors. I still smell home when my mom fried chicken with sage and parsley gravy and canned dill and fennel pickles. With many years passed, I remember those days when it was pickling time and on Sunday afternoons when the cast iron pan came out of the cupboard, we knew it was fried chicken time.
Few herbs are as versatile as lemon-thyme which seems to have the ability to make ingredients pull together with an intense bouquet of citrus. The plants themselves are lovely 8 inch mounds of dark green leaves of lusciousness.
Here is a recipe for Sweet Onion and Lemon-Thyme Relish
2 tbsp. extra virgin olive oil
1 pound thinly sliced sweet onion like Texas Sweets, Maui, or Vidalia
2 tbsp. fresh lemon-thyme leaves
3 tbsp. red wine vinegar
½ tsp. hot pepper sauce
½ tsp. honey
To prepare the relish, heat the oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring until translucent 15 – 20 minutes. Stir in the lemon-thyme, pepper sauce and honey and cook, stirring until the onions are soft and glazed, 5 – 8 minutes. Chill. Serve warm or at room temperature.
BREAKFAST MEETINGS
Plan your next Breakfast Meeting at the Club! We are now available to host your Breakfast meeting for 2 – 16 people in one of our four small private dining rooms from 9:00 – 11:00 a.m.Tuesday through Saturday. You may have Coffee service or a full Continental Breakfast at your meeting. Simply contact the Catering Office to plan your event at 410-235-0188.
TAP ROOM NEWS
Casual attire and kids are always welcome!
The Tap Room is open for Dinner Tuesday through Thursday from 5:30 – 8:00 p.m. and on Friday from 5:30 – 9:00 p.m. Along with our special Buffet nights the regular Tap Room menu is always available.
Featured on Tuesday and Wednesday nights is our Fried Chicken Country Buffet. Our world famous Fried Chicken with all the trimmings is just $17.
Friday nights in July and August is Pizza and Flatbread Night! All you can enjoy for just $16! Enjoy one of our special craft beers to go along with your pizza!
Isn’t it time you visit the Tap Room?
Peace,
Herbs in Nicole’s Garden
CALENDAR OFEventsJuly 2015
RESERVATION POLICY Reservations for special events will be taken once the event has been announced in the newsletter. Advance reservations for events not yet advertised will not be accepted.To make reservations for special events, please call the main office at 410-235-3435 during business hours. It is helpful when placing your reservation to inform us of any special needs. Advance notice of a guest in a wheelchair or a request for a high chair is appreciated.
DRESS CODE After 5:00 p.m. Tuesday through Saturday and all day Sunday, our dress code is business casual for both men and women in the Lounge, Main Dining Room and Banquet Rooms. While jackets are encouraged, men are not required to wear a jacket and tie. Jeans and denim, tee shirts, shorts, athletic shoes, flip flops and other extremely casual attire will not be permitted. The Tap Room is the only area the dress code does not apply.
CANCELLATION POLICIES PRIVATE ROOMS—We ask that if, for any reason, you must cancel a party booked in one of the four small private dining rooms, the reservation be canceled 24 hours in advance. The cost of the room and a $52 server fee will be billed in the event the cancellation is not made.
SPECIAL EVENTS—Unless otherwise stated, we ask that cancellations for special events be made at least 72 hours in advance. 50% of the events’ per person price will be charged if the cancellation is not made. If the number in attendance is fewer than the number confirmed, 50% of the events’ per person price will be charged for the difference.
Welcome New Members
Jon Lawrence Albee
Pamela F. Charshee
Barbara J. Cox
John L. Cox
Cathie Knighton Dear
Jerry de St. Paer
Laura Helinski Eskenazi
Vera Forster
Saleem Gauhar
Bruce Gronkiewicz
International Centers and Programs
Pembroke Nash Jenkins, Jr.
Carla P. Lightsey
Anthony G. Marchione
Albert McDonald
Michael C. McGeady
Lisa A. McMurtrie
Aditya Mithal
Terry Gray Pritt
Jennifer Santos
Jules Shin
Andrew Stoller
Marbury L. Von Briesen
4TH OF JULY
Saturday
The Club will be closed in observance of the holiday.
BIRTHDAY NIGHT
Wednesday, July 8, 2015 6:00 p.m.
Reservations are required for birthday groups and must be made by Friday, July 3, 2015.
CLUB’S BOOK CIRCLE
Thursday, July 16, 2015 6:30 p.m.
All the Light We Cannot See by Anthony Doerr is the book chosen for this evening. The Dinner and discussion will begin at 6:30 p.m. however you are invited to join other members of the book circle for cocktails beginning at 6:00 p.m. A novel of World War II, the book is the Winner of the Pulitzer Prize for fiction for 2015, winner of the Australian International Book Award, a #1 New York Times bestseller and named one of the ten best books of the year by the New York Times Book
Review.
The Dinner and discussion will begin at 6:30 p.m. but you are invited to join other members of the Circle at 6:00 p.m. for Cocktails. Reservations required. Cost: $29 plus surcharge and sales tax. Cocktails not included.
HOURS OF OPERATION
MAIN DINING ROOM
LUNCH – Tuesday – Saturday 12:00 – 2:00 p.m.
DINNER – Tuesday – Thursday 6:00 – 8:00 p.m.
Friday and Saturday 6:00 – 9:00 p.m.
Sunday 5:30 – 7:30 p.m.
BRUNCH 11:30 a.m. – 2:00 p.m.
TAP ROOM
Tuesday – Thursday 5:30 – 8:00 p.m.
Friday 5:30 – 9:00 p.m.
VACATION SHUTDOWN
Sunday, July 26, 2015
The Club will close for vacation shutdown after Brunch on this day. The Main Office and Catering Office will be closed during the shutdown period. We will reopen on Tuesday, August 18, 2015 for regular service.
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