WELCOME NEW MEMBERSDr. Amy Acklin, Profess, UofL School of MusicMs. Elmer Lucile Allen, Retired ChemistMrs. Luanne Didelot, Nurse, UofL HSCMs. Alexis Crook, UofL Graduate StudentMr. Robert Hausladen,Jr., Educator/TrainerMr. Robert Konermann, Engineering Sales ManagerDr. Scott La Joie, Professor, UofL

Mrs. Kena S. Stith, AccountantMs. Mary Stratton, CTE Teacher/Educator

CLUB STAFF CONTACT INFO

General ManagerBill Rothballer.............852-0054bill.rothballer@louisville.edu

Assistant General ManagerBernie Rison...............852-0073bernie.rison@louisville.edu

Executive ChefMichael Williams........852-3341

ControllerAngela Shoup.............852-3318angela.shoup@louisville.edu

Membership DirectorLinda Johnson............852-3499linda.johnson@louisville.edu

Catering DirectorBo Brinly......................852-0160bonita.brinly@louisville.edu

Catering ManagerKathy Logsdon...........852-0160kathy.logsdon@louisville.edu

Communications & TechnologyEd Nichter...................852-3437edward.nichter@louisville.edu

Administrative Assistant Rochelle Spillman.....852-6996r.spillman@louisville.edu

Marketing & DevelopmentPatricia Bunner..................852-6996patricia.bunner@louisville.edu

R E S E R V A T I O N S852-6996 oruclublouisville.org200 E. Brandeis Ave. Louisville KY 40208

A MESSAGE FROM THE G.M.

Dear Member,

It’s hard to believe we are readying ourselves to celebrate the 25th Anniversary of the University Club. I have had the privilege of overseeing the operations of this prestigious club for 20 years.

Thinking back, I’ve served during the tenures of three different University Presidents and eleven Club Presidents. There have been good times and challenging times. I have seen a lot of birthdays. anniversaries celebrated. and attended many funerals, not only for my members, but also for my staff.In 1996 Stacey and I moved here from Rhode Island. In 1999 we had the unfortunate experience of having a still born baby. Not knowing what to do, I contacted our relatives and my staff to inform them. As I returned to my wife’s hospital room, there sat the President of the Club, Mary Jo White. She was consoling my wife. A little while later all my staff showed up at the hospital. The next day one of UofL’s top administrators came in and visited with us. I was overwhelmed by the love and caring feelings we were experiencing. The point I’m leading toward, is that it can take a manager several years to learn the culture of a club; but from that point on, there was no doubt in my mind that I wanted to invest my time at this club. I just didn’t realize we would spend 20 years of my career here. I have had friends tell me, “Bill, every time I come into the club your staff makes me feel like a long lost friend”. I believe the expressed sentiment of caring is a core value deeply ingrained in the culture of this club.

As many of you are aware, the last decade has not been easy for club managers or other business owners. Many managers attempted to navigate their operations through the poor economic times and were not success-ful. A club not having amenities such as golf, tennis, exercise equipment or pools also created more challenges. The flood we experienced in 2009, accompanied by University cut backs only exacerbated what was already a declining economy. The next few years proved to be some of the most daunting times I have experienced as a private club manager. But, now that we are evolving through to a better time, I believe it was the core values established in the culture of this club along with business adjustments that held the Club together, and is now making us stronger.

We have our members and employees to thank. Many of you have been with the club since it opened. Your caring and support has made the club what it is today. So what better time would it be for us to celebrate our 25th anniversary together? In recognition of our time together, any mem-ber or employee who has been with us prior to February 1, 1991, you are cordially invited to join us at noon on February 17th 2016 and enjoy a free luncheon as part of our silver anniversary celebration!!!!!!!!!!

See you at the Club.Bill

Yield: 2 9 inch PiesSugarWaterCornstarchWater, coldSaltLemon JuiceRed Food ColoringFresh Strawberries Cut in HalfPie ShellsWhipped Cream

ONLINE ACCOUNT STATEMENTS

View your account statements, recent activity and receipts online!

1.Visit our homepage:uclublouisville.org

2. Under Member Services, click the Cardi-nal bird. To register your account, click on the ‘Member Registration’ link at the bottom and complete the fields within the registration form. 3. Enter your Member Number, First name and Last name exactly as they appear on your last paper statement. If the information entered does not match that which is present in your club files, you will be unable to register.

4. Setup Username and Password:You will then be taken to a page to set your username, password and email address. The system will suggest a username (but this can be changed). It will ask you to enter and con-firm a password of choice. Once all fields are filled out, click on ‘Create User’ to complete the registration process.

5. Email Confirmation:Upon successful registration, an email message will be sent to the email address entered during the registration process.

We’ve had a great response thus far with this new feature. If you have any questions or need assitance, contact Ed at 852-3437 or edward.nichter@louisville.edu

C L U B N E W S Happenings around the Club

“ E a s y a s P i e ” S t r a w b e r r y P i e

1 lb. 7 oz.8 fl. oz. 2 1/2 oz.12 fl. oz. 1/2 tsp.4 tbsp.As Needed2 qt.2 eaAs Needed

1. Bring the sugar and 8 fluid ounces of water to a boil.

2. Dissolve the cornstarch in the 12 fluid ounces of cold water, then whisk in to the boiling mixture. Cook over low heat until clear, approximately 5 minutes.

3. Stir in the salt, lemon juice and enough red food coloring to produce a bright red color.

4. Pour the glaze over the strawberries and toss gen-tly to coat. Spoon the filling into the pie shells. Chill thoroughly and top with whipped cream for service.

Thanks to our culinary team member, Danny Pullen, for this fantastic recipe.

M e l o d y M a l i t o

Mrs. Kena S. Stith, AccountantMs. Mary Stratton, CTE Teacher/Educator

The Management staff agreed that Melody deserves our recognition for her continued dedication and hard work. Mel has been with the Club for 10 years and has become one of our most talented and valuable employees. Mel is always willing to help and step in to get the job done. Thank you for your continued dedication and work ethic, Mel. It is greatly appreciated from the management staff. You are an example for other employees to follow. In recognition for her achievement, Mel will receive a gift card. Watch our next newsletter for another employee who sets the standard at the UClub.

RECIPE OF THE MONTH

EMPLOYEE SPOTLIGHT

2016 BOARD ELECTION

Nominees are needed for members to serve on the Board. Vacancies include two Faculty, one Alum-ni, and one Retiree. If you are a member in good standing in any of the listed categories and would like to serve on the Board or would like to nominate someone, please contact Linda Johnson at 852-3499 or email linda.johnson@louisville.edu by January 8, 2016. Please make sure that we have an updated email address for you so that ballots can be sent to you online.

C O M I N G E V E N T SVALENTINE’S DINNERSaturday, February 13th, 6 p.m.

Give the gift of roses to your sweetheart. Your choice of red ,white or pink. $39.95 per dozen. Order at time

of reservation. Please have dinner selections ready.

MENUFruit & CheesePassed Assorted Hors d’oeuvres

Choice of Soup:Chicken Consommé w/ Ginger, Spinach DumplingorLobster Bisque

Choice of Salad:Quartered Iceberg Lettuce w/Warm Bacon and Bleu Cheese DressingorBaby Spinach w/Apple, Fried Artichoke, Roasted Garlic, Sherry Vinaigrette

Entrée Choices:1. Shrimp and Stone Ground Cheese Grits w/Seasonal Vegetables

2. Stuffed Pork Tenderloin w/Proscuitto Ham, Sun-dried Tomatoes, Fresh Spinach, Dried Cherry DemiBasil RisottoSeasonal Vegetables

3. Beef Tenderloin Medallions w/Wild Mushroom DemiMashed PotatoesSeasonal Vegetables

4. Vegetarian NapoleonFresh Vegetables Grilled, Sautéed and Braised Layered in Filo DoughCouscous or Quinoa

DessertChocolate Pear TorteFrozen Tangerine Soufflé

Treat your special someoneto a romantic evening.

C O M I N G E V E N T STravelogue LondonTuesday, February 2nd, 5:30 p.m.

Enjoy a dinner inspired by England with a film about the region. Plenty of door prizes for our lucky winners! $15.95++

MenuLentil Soup with HamBeer Battered CodBangers & Mash

Yorkshire PuddingFried CauliflowerPeas & Mushrooms

Fruit & CheeseAssorted Desserts

Deborah Lutz, Thruston B. Morton Professor of English, has written wide-ly on the Brontës, material culture, Victorian eroticism, death culture, and col-lecting. What sort of life or meaning can one find in objects that belonged to the dead? How were these objects treated in nineteenth-century Britain, especially when they had been the personal possessions of famous literary figures? In this talk, Dr. Lutz will explore these questions and look at slides of well-known relics.

Meet the ProfessorThursday, February 4th, 12 p.m.

PROFESSOR Deborah Lutz

Literary Relics: Charlotte Brontë’s Hair, Percy B. Shelley’s Skull, and Emily Brontë’s Black Sofa

Admission ($15 per person and $10 for students - check) includes lunch. Reservations are required at least 3 days prior to the event. Please contact Janna Tajibaeva at 852-2247 or janna@louisville.edu

Thursday Night TriviaFebruary 25th, 5:30 p.m.

Gather your friends and family and register your team! This is also a great event for departments or business group to have a night out. $20 inclusive

February Prime Rib Birthday CelebrationSaturday, February 20th, 6-8 p.m.

Full dues paying members with a birthday in February receive their meal for free. Enjoy Birthday Cake and a Sundae bar.

Spinach SaladMinestrone SoupAssorted PizzasLoaded Potato SkinsGarlic BreadFruit DisplayAssorted Desserts

Assorted SaladsFruit & Cheese DisplayButternut Squash Soup

Brusssel SproutsCorn & Lima BeansAssorted Desserts

8 5 2 - 6 9 9 6 O R U C L U B L O U I S V I L L E . O R G

Member and Guests,$24.95++ Beverages Additional

Menu T R I V I A C A T E G O R I E S :• South America• Hobbies• Perfumes and Fashion• Caribbean• Space Exploration• Musicians and Singers• Criminals• Colleges and Universities

MenuCarved Prime RibGlazed Grilled ChickenBaked Potato Bar

Valentine’s DInner Travelogue Meet the Professor Prime Rib Birthday Trivia Night

F E B R U A R Y 2 0 1 6Sunday Monday Tuesday Wednesday Thursday Friday Saturday

1 2 3 4 5 6

7 8 9 10 11 12 13

14 15 16 17 18 19 20

21 22 23 24 25 26 27

28 29

OMELET STATION

Buffet EntréeFried Chicken

Soup & Salad

OMELET STATION

Buffet EntréeFried Chicken

Soup & Salad

OMELT STATION

Buffet EntréeFried Chicken

Soup & Salad

OMELET STATION

Buffet EntréeFried Chicken

Soup & Salad

OMELET STATION

Buffet EntréeFried Chicken

Soup & Salad

ASIAN STATION

Buffet EntréePork Cutlets

w/Apples

Soup & Salad

PANINI STATION

Buffet EntréePork Chops

Soup & Salad

QUESADILLA STATION

Buffet EntréePot Roast

Soup & Salad

MEXICAN STATION

Buffet EntréeBaby Back Ribs

Soup & Salad

CARVING STATIONTurkey

Buffet EntréeChicken Pot Pie

Soup & Salad

WING STATION

Buffet EntréeBeef Stew

Soup & Salad

PASTA STATION

Buffet EntréeCatfish Creole

Seafood SelectionsFresh Seafood Display

Soup & Salad

CARVING STATIONPastrami

Buffet EntréeCorned Beef Brisket

Soup & Salad

CARVING STATIONPrime Rib

Buffet EntréeSeared Salmon

Soup & Salad

CARVING STATIONHoney Ham

Buffet EntréeChicken Pot Pie

Soup & Salad

ASIAN STATION

Buffet EntréeRoast Turkey

Soup & Salad

SANDWICH STATION

Buffet EntréeChicken Cacciatore

Soup & Salad

PASTA STATION

Buffet EntréeLamb Stew

Soup & Salad

GRILLED CHEESE STATION

Buffet EntréeShrimp Scampi

Seafood SelectionsFresh Seafood Display

Soup & Salad

PASTA STATION

Buffet EntréePork Cordon Bleu

Seafood SelectionsFresh Seafood Display

Soup & Salad

PIZZA STATION

Buffet EntréeTilapia Almandine

Seafood SelectionsFresh Seafood Display

Soup & Salad

Valentine’s Dinner

Travelogue

Prime RibBirthday

Trivia Night

Anniversary Luncheon

Meet the Professor

ATTENTION FOUNDING MEMBERS! Register to win a “WEEK-END FOR TWO” to the French Lick resort. The drawing will be held during our 25th Anniversary Luncheon. You must be present to win. (tax and gratuity are not included in the “giveaway”)

MEETINGS

February

Program/Membership, TBD

Executive/Finance, Monday, February 15th at noon

Board, Wednesday, February 17th at 8:15 a.m.

President Ramsey greets the Children as they enter the Club.

Dean Anne Larson helps out with the festivities.

Cochran Elementary Pancake Breakfast with Santa 2015

View more pics on our facebook page and blog.

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General Manager Bill Rothballer passes out gifts to our guests.

Non-Profit Org.U.S. Postage

PaidLouisville, KY

Permit No. 846

CONNECTIONULC, Inc. University Club

P.O. Box 21329Louisville, Kentucky 40221-0329

(502) 852-6996 Fax (502) 852-0163Visit us online at:

www.uclublouisville.orgWilliam P. Rothballer, CCM, CCE,

COO/General Manager

WIDE EYES AND SMILES

The Club once again hosted our friends from Cochran Elementary. Students were treated to a pancake breakfast, carolling and a visit from Ole Saint Nick. Each child was given a stuffed animal as they headed back to school.

We would like to thank Arties Bears for supplying all the stuffed animals, the kids really enjoyed them! We would also like to thank all of our friends and staff who do an amazing job with this event year in and year out. It’s one of our favorite events we do each year and it just keeps getting better and better!