Happy Thanksgiving - The Athenaeum
A M ONTHLY N EWSLETTER FOR M EMBERS OF T HE A THENAEUM n T HE C ALIFORNIA I NSTITUTE OF T ECHNOLOGYNOVEMBER 2011ThanksgivingEve BuffetA Platinum Clubof AmericaHappyThanksgivingThe Athenaeumkitchen is bustling withactivity as we prepare forour annual Thanksgiving Eve Buffet. Make yourreservations early for this all-you-can-eat feast oftraditional and contemporary dishes. The buffetwill include turkey, prime rib, seafood andso much more. See menu on page 5.WEDNESDAY, NOVEMBER 235:30 p.m. – 9:00 p.m. Seating every half hour 40.00 per person 43.00 per person after November 15 20.00 for children 4-11 yearsComplimentary for children 3 years and underInternationalNightsThe Athenaeumwill be closed forbreakfast, lunch, anddinner from Thursday,November 24th throughSunday, November 27thin observance of theInstitute's Thanksgivingholiday weekend.Continental Breakfastwill be offered to ourhotel guests from 7:30a.m. to 9:30 a.m.ReservationsBreakfast, Lunch,Dinner and SpecialEvents(626) 395-8282Hotel Rooms(626) 395-8200551 South Hill AvenuePasadena, CA 91106International Nights are theperfect way to explore theculinary world without leavingtown. Join us for these specialdining experiences. International prix-fixe dinners are available in addition to àla carte dinner. See menu on page 4.MONDAY, NOVEMBER 7 – PiedmontMONDAY, NOVEMBER 21 - Turkey5:30 p.m. – 9:00 p.m.Seating every half hour 25 per personSchramsbergDinnerToast the start of the holidayseason with our exquisitewine dinner. Prior to ourmultiple course prix-fixedinner and pairings, enjoy a lovely reception ofbubbly samples. This event is ideal for a dinnerfor two or a reason to get a group together.See menu on our website.FRIDAY, DECEMBER 26:30 p.m. Reception7:00 p.m. Dinner 80.00 per personThanksgivingTo GoWhy spend the day in thekitchen when you can relaxwith your guests? Order aThanksgiving Day meal from The Athenaeum,prepare an elegant table setting and enjoy all of thefamily festivities. If you are not planning a big “todo,” individual turkey and prime rib dinners areperfect for a more intimate setting. To place yourorder, call (626) 395-8282. See menu on page 5.WEDNESDAY, NOVEMBER 232:00 p.m. – 5:00 p.m.Pick-up available every quarter hourChef’s Cooking ClassHoliday DessertsWhat is a holiday feastwithout the best part of all. thedessert! Chef Kevin has preparedan afternoon cooking class ofdecadent and savory treats that make excellent giftsor a sweet finish to your holiday party. This class is afavorite of our participants and is sure to sell out early.See menu on page 3.SATURDAY, NOVEMBER 1910:00 a.m. – 2:00 p.m. 75 per personChildren’s HolidayTea & Tree TrimmingThe joy of the holidays is nevermore apparent than on the facesof children. The excitement of theholidays begins with fun activitiesand crafts, traditional tree trimming, personal timewith Santa and a delightful morning tea designed justfor kids. See menu on our website.SATURDAY, DECEMBER 39:00 a.m. – 10:00 a.m. Crafts,Tree trimming & Photos with Santa10:00 a.m. – 10:30 a.m. Storytelling10:30 a.m. – 11:00 a.m. Tea 25.00 per personCancellation Policy for Special EventsReservations for all special events may be cancelled or number of guests may be changed up to three (3)working days prior to an event at no cost. Those who do not attend or fail to cancel within the timeperiod noted will be charged the published price for the original number of reservations made.For Special Event reservations call (626) 395-8282 / (626) 395-8200
Employee of the Month:September 2011Mike EchevarriaAsk any member who frequents theRathskeller or Rath al Fresco about MikeEchevarria and they’ll smile and say, “Mikeis the best bartender in town!” With 15years of service to The Athenaeum, Mikehas an extensive group of faithful fans!Taking over for the head bartender 14years ago, Mike has seen the Rathskellerthrough many evolutions. From the oldwood bar that stood on the opposite endof the basement, to the installation of flatscreen satellite TVs and the expansion ofthe Rath al Fresco audience.Mike has seen the al Fresco crowddevelop over the years and enjoys meetingnew members and seeing familiar facesreturn each summer to enjoy one of hisspecialty drinks from the bar. “Just aswe’re closing up for the summer, there aremembers who are already talking aboutwhen we’re going to re-open NEXTsummer!” chuckles Mike as he recalls theconversations. Many members have keptin touch with Mike over the years wellafter they have moved on to new jobs andcities around the world. It’s this kind ofwarmth and hospitable charm that ledto his appointment as Employee of theMonth. Please join us in raising our glassesto Mike for excellence behind the bar!(Marisu’s Message Corner)The Rathskeller opened mid-October with a fresh menu and new daily specials.We have also given the place a minor face-lift to freshen it up and make it morepleasing and appealing to members. If you have not seen the “new look,” comeand join us for a casual dinner. Try the daily specials priced at 6.00 nightly,except on Tuesdays when the fish tacos are only 2.00 each. Don’t forget dessert.To die for is the sticky toffee pudding, absolutely marvelous! Bar opens at4:30 p.m. Monday through Friday. See you there!A hardier Fall menu is also in place for lunch and dinner. At lunch, enjoy the grilled jidorichicken salad or Chef Kevin’s interpretation of the chopped salad. My favorite is the grilledcheese and Yucatecan pork sandwich on sourdough bread and the stout braised beef short rib.Of course, you won’t go wrong by having the soup and salad bar and the carvery. The soupand salad bar is always our best-seller at lunch.At dinner, the wild mushroom and truffle risotto is definitely a delight, not just for vegetariansbut for everyone. Autumn brings images of gourds and squash, so you certainly should try theblue cheese and butternut squash salad. It is served with grilled radicchio, frisée, poachedpear, pumpkin seed oil, pepitas, and red wine gastrique. Some entrées that are a must are thecrab stuffed ruby trout with spinach risotto, candied squash, tomato confit, tomato air and“bacon powder” the pan roasted pork chop and the herb roasted veal tenderloin.We strongly recommend that you make reservations for lunch and dinner. Call (626) 395-8282to make your reservation and sample the new Fall entrées on the menu.The biggest event of the month is Thanksgiving. We will have the traditional Thanksgiving EveBuffet with seating starting at 5:30 p.m. And, don’t forget that we have Thanksgiving-To-Goif you are expecting a big party at home. We are here to make your day as easy and stress-free aspossible. Pick up the phone and let us do the cooking for you.On behalf of the Board of Governors and the House Committee, The Athenaeum staff would liketo give our gratitude and appreciation to all members, for your continued support, participationand generosity. It is always our pleasure to be of service.I look forward to seeing you all at The Athenaeum. Please drop by my office when you are nextat the club.Marisu JimenezGeneral ManagerUPCOMING HOLIDAY EVENTSSee all of these spectacular events, menus and more by going to our website at http://athenaeum.caltech.edu. For reservations call (626) 395-8282.Holiday BrunchHoliday BreakfastSUNDAY, DECEMBER 49:30 a.m. – 2:00 p.m. Seating every half hour 42.00 per person / 45.00 per person after November 15 22.00 for children 4-11 yearsComplimentary for children 3 years and underTUESDAYSDecember 6, 13 & 207:00 a.m. – 9:00 a.m. Seating every quarter hourHoliday Gala Dinners and ProgramTHURSDAY, DECEMBER 8, FRIDAY, DECEMBER 9SATURDAY, DECEMBER 106:30 p.m. Reception7:00 p.m. Dinner8:45 p.m. ProgramDancing on Friday and Saturday evenings 85.00 per person Thursday / 95.00 per person Friday & SaturdayHoliday TeasMONDAYS AND TUESDAYSDecember 5, 6, 12, 13, 19 & 203:00 p.m. – 5:00 p.m. 30.00 per personHoliday Hotel AccommodationsWhether you have family visiting from out of town or you’d like to treat yourself to a holiday getaway, The Athenaeum is the perfect place to stay in the busy months ahead.If you are planning to attend our Holiday Galas, why not spend the night and enjoy every moment of the evening festivities! For Hotel reservations call (626) 395-82002
November 2011 SUNDAYMONDAYTUESDAYWEDNESDAY1Prix-Fixe DinnerInternational 7Night- PiedmontPrix-Fixe DinnerRathskellerMonday NightBurgers 61320Prix-Fixe DinnerRathskellerTaco Night 227Prix-Fixe DinnerRathskellerTaco Night 222Prime Rib BuffetRathskeller FriedChicken Night 616Prime Rib BuffetThanksgivingEve BuffetRathskellerTaco Night 2Thanksgiving ToGo Pick-up29RathskellerTaco Night 23Mr. Michael InadomiMs. Mythili IyerMr. Wayne JohnsonProf. Constance JordanMr. Kelly KaneDr. Chatchada KaranesMs. Mary KurtsDr. Joe LutheyDr. Thomas MaxwellMr. Brett McguireMrs. Maria MedinaMrs. Jean MilbrandtProf. Austin MinnichMr. Himanshu MishraMr. Adrian MitreaDr. Philip MuirheadDr. Issei NakamuraMr. Gideon NaveDr. Taofiq ParaisoMr. Riley PattersonDr. ParameswaranRamakrishnan4Prix-Fixe DinnerRathskeller PhillySteak SandwichNight 6RathskellerKobe SlidersNight 610Prix-Fixe DinnerRathskeller PhillySteak SandwichNight 6RathskellerKobe SlidersNight 617Prix-Fixe Dinner1218Prix-Fixe Dinner24511Prix-Fixe DinnerRathskellerKobe SlidersNight 619Chef’sCooking Class:Holiday Desserts25Institute HolidayInstitute HolidayAthenaeumDining ClosedAthenaeumDining Closed30Prime Rib BuffetRathskeller FriedChicken Night 6WELCOME TO OUR NEW MEMBERSMr. Manan AryaDr. Nicholas BallorDr. Douglas BehennaDr. Eric BellmMrs. Zsarina BeneckenDr. Harsha BhatMr. Eric ChangDr. John ClitheroMr. Robert ConnellyMr. Julian EdwardsDr. Elizabeth EgerProf. Tohru EguchiMr. William FlinnMs. Josephine FrayreDr. Neil FromerMs. Molly GipsonMr. John GormanMr. Ramon GutierrezMr. Donald HeyerDr. Warren HolmesMr. Roarke HorstmeyerDr. Ray HuangSATURDAYPrix-Fixe Dinner23Rathskeller FriedChicken Night 6Prix-Fixe DinnerFRIDAYRathskeller Fried Rathskeller PhillySteak SandwichChicken Night 6Night 6Prix-Fixe Dinner28Prix-Fixe DinnerRathskellerMonday NightBurgers 691521InternationalNight- TurkeyPrix-Fixe DinnerRathskellerMonday NightBurgers 6Prime Rib Buffet814Prix-Fixe DinnerRathskellerMonday NightBurgers 62Rathskeller FriedChicken Night 6RathskellerTaco Night 26THURSDAYMr. Justin RolandoMs. Dana SadavaMr. Amir Safavi-NaeiniMr. Matthew SargentMr. Nicholas ScianmarelloMr. Yue ShenMr. David SolaresDr. Piotr SulkowskiDr. Tushar ThrivikramanProf. Victor TsaiMr. Gregg VaneMs. Elisa WalshDr. Martin WingerMr. Shengkai WuMr. Phillip YoungMrs. Gloria YuMs. Yingqi (Helena) ZhangChef’sCooking ClassHoliday DessertsSATURDAY, NOVEMBER 1910:00 a.m. – 2:00 p.m. 75 per personBourbon Chocolate PiePumpkin Ginger FlanBuche de NoelEggnog CheesecakeGuinness Stout Gingerbread Cake326
Executive Chef Kevin’s Recipe CornerBourbon ChocolatePecan PieIngredientsPie Pastry:1 cup all-purpose flour,plus more for dusting¼ cup finely ground pecans1 Tablespoon sugar¼ teaspoon salt½ cup unsalted butter, cold andcut into small chunks2 Tablespoons ice water,plus more if neededFilling:¼ cup unsalted butter2 ounces unsweetened chocolate3 large eggs1 cup sugar¾ cup dark corn syrup½ teaspoon vanilla extract3 Tablespoons bourbon¼ teaspoon salt1 ½ cups pecan halvesTo make the pastry:1.2.Combine the flour, ground pecans, sugar, and salt in a large mixing bowl. Add thebutter and mix with a pastry blender or your hands until the mixture resembles coarsecrumbs. Pour in the ice water and work it in to bind the dough until it holds togetherwithout being too wet or sticky. Squeeze a small amount together, if it is crumbly, addmore ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigeratefor at least 30 minutes.Roll out the dough on a lightly floured surface into a 12-inch circle. Carefully lay thedough inside a 9-inch pie pan. Press the dough into the pan so it fits tightly and trimthe excess around the rim. Place the pie pan on a sturdy cookie sheet so it will be easyto move in and out of the oven.To make the filling:1.2.Melt the butter and chocolate in a small saucepan over medium-low heat, removefrom heat and let cool. Beat the eggs in a large mixing bowl until frothy and thenblend in the sugar. Stir in the syrup, vanilla, bourbon, salt, and the melted buttermixture until well blended.Arrange the pecan halves on the bottom of the pie crust and carefully pour the eggmixture over them. Bake in a pre-heated 350 degree oven until the filling is set andslightly puffed, about 45 minutes. Test for doneness by sticking a thin knife in thecenter of the pie, if it comes out clean, it is ready. Let cool and cut into 8 pieces.Enjoy CookingMakes 1 / 9 inch pieInternational NightsCaltech PlayreadersTheater of the ImaginationThe 61st Season: Lies and DeceptionTurkeyMONDAY, NOVEMBER 215:30 p.m. – 9:00 p.m.Seating every half hour 25 per person“Farragut North” by Beau WillimonTuesday, November 8 at 8:00 p.m.The Athenaeum – Hall of AssociatesJoin the Caltech Playreaders as they entertain audienceswith an intimate script reading performance. Enjoy theadded experience of dinner at The Athenaeum. Playreadersdinner is available before the show at 6:00 p.m. Reservationsare not needed for the reading but are recommended forthe dinner. Please call to reserve at (626) 395-8282.Mushroom MoussakaLamb and Quince Stewcouscous, harissaYogurt Tatlisiorange flower waterPiedmontMONDAY, NOVEMBER 75:30 p.m. – 9:00 p.m.Seating every half hour 25 per personCALTECH ARCHITECTURAL TOUR SERVICEA Special Service of The Women’s ClubNext Tour: THURSDAY, NOVEMBER 1710:30 a.m.Truffled Gnocchimushrooms, Parmesan, truffle oilMeet in The Athenaeum front lobbyCATS, a special service of the Caltech Women’s Club, is pleasedto invite you on an informative and enjoyable tour of the Institute’sPiedmont Braised Beefchestnut fritters, stuffed zucchiniarchitecture. Tours last approximately one and a half to two hoursand are open to the public. For more information, contactBonetchocolate, caramel, toasted hazelnutsSusan Gray, Office of Communications, at (626) 395-6328.4
Thanksgiving Eve BuffetThanksgiving To GoWEDNESDAY, NOVEMBER 235:30 p.m. – 9:00 p.m.Seating every half hour 40.00 per person, 43.00 per person after November 15 20.00 for children 4-11 yearsComplimentary for children 3 years and underWEDNESDAY, NOVEMBER 232:00 p.m. – 5:00 p.m.Pick-up available every half hourIndividual DinnersSouthern California Raised Roast Free Range Turkey 22.95OrCertified Angus Roast Prime Rib with Thyme Jus andCreamed Horseradish 26.95Southern California Raised Roast Free Range TurkeyApple Sausage and Sage StuffingCranberry Orange ChutneyRoast Prime Rib with Thyme Jus and Horseradish SauceYorkshire PuddingPacific Cod with Avocado, Mango and Salsa VerdeRoasted Garlic Chive Mashed PotatoesSweet Potato Gratin with Crystallized GingerBalsamic Brussel Sprouts with Sea SaltRoasted Root Vegetables with Fresh ThymeIncludes all Side Dishes, Rolls and Choice of PieApple, Sausage and Sage StuffingBrown Sugar, Raisin Cinnamon Sweet PotatoesBlue Lake Green Beans with Candied PecansRoasted Garlic Chive Mashed PotatoesCranberry Orange ChutneyRosemary Rustique Dinner RollsRustic Apple or Pumpkin Pie(1 slice of pie per individual order)Roasted Apple Butternut Squash Soup with Goat CheeseHouse Caesar Salad Tossed with Croutons and Grana PadanoParmesan CheesePiquillo Peppers and Tomato Salad with Marinated Tuna andCastelvetrano OlivesAntipasti Display with Cured Meats and CheesesSun Dried Cherry Waldorf SaladPoached Figs, Olives, Beets and Pumpkin Seed VinaigretteSeasonal Fresh and Dried Fruit DisplayPear, Bleu Cheese and Frisee with Candied Walnuts andWhite Balsamic VinaigretteFingerling Potato Salad with Roasted Peppers and Dried Jack CheeseWhole DinnersOrder a Full Turkey or Prime Rib DinnerTurkey DinnerOPTION 1: 12-15lb Whole Turkey Dinner(Serves 8-10 / Includes 2 pies) 205.00OPTION 2: 20-24 lb. Turkey Dinner(Serves 15 /Includes 3 pies) 295.00Jumbo Shrimp with Cocktail Sauce and LemonSplit Alaskan King Crab LegsOysters on the Half ShellCambridge Applewood Smoked SalmonCevicheSushiPrime Rib DinnerNewMenuHighlightsOPTION 1: 10 lb. Prime Rib (Serves 8 / Includes 2 pies) 205.00OPTION 2 : 20 lb. Prime Rib (Serves 16 / Includes 3 pies) 350.00Pumpkin, Rustic Apple and Pecan PiesPumpkin Maple Bread PuddingGingerbread Cupcakes with Orange IcingHoliday CookiesCaramel Pear TorteAssorted Mini PastriesAssorted Mini Crème BruleeChocolate Truffle GateauFresh Crepes Made to OrderRathskellerMONDAY - FRIDAYFood Service: 4:30 p.m. – 8:30 p.m.Bar Service: 4:30 p.m. – 9:00 p.m.(Bar open until 10:00 p.m. on Fridays)SpecialsFully Loaded Nachossalsa, chilies, pinto beans, guacamole, sour cream, cheddarand Monterey jack cheesesMonday The Rathskeller Signature Monday Burger1/2 lb. ground Angus beef and bacon burger with melted cheddar cheeseburied in the center topped with a fried egg, chipotle sauce,served with house made friesWarm House Made Potato Chips with Bleu Cheese Saucefreshly made Kennebec potato chips with warm bleu cheese sauceTuesday Fish Taco Nightbattered cod with shredded cabbage, tomato, cheddar cheese, spicy mayonnaise,limes and salsaCaramelized Sweet Potato Friessoy caramel, sesame seeds, green onionChopped Barbecue Chicken Saladblack beans, corn, red onion, tomato, avocado, salad greens, grilled barbecuechicken, crispy tortilla, ranch dressingWednesday Buttermilk Lemon Fried Chickenbacon jalapeno cheese biscuit and cole slawThe Kobe Burgerapplewood smoked bacon, avocado, cheddar cheese and 1000 island dressing,served with house made friesThursday Philly Steak Sandwichbeef ribeye, grilled peppers and onions and Monterey jack cheese served withhouse made friesEggplant Parmigan SandwichMarinara, melted mozzarella, mixed greens saladFriday Kobe Sliders3 Kobe beef sliders, Tillamook cheddar, chipotle sauce and house made fries5
CALIFORNIA INSTITUTE OF TECHNOLOGYPASADENA, CA 91125NON-PROFIT ORGU.S. POSTAGEPAIDPERMIT #583PASADENA, CAADDRESS SERVICE REQUESTEDAthenaeum Administration and StaffChair, Board of GovernorsGARY LORDENPhone: (626) 395-4349Email: glorden@caltech.eduDirector, Food & BeverageJERRY RODRIGUEZPhone: (626) 395-8261Email: jerry.rodriguez@caltech.eduPrivate Events CoordinatorRUBY BALESPhone: (626) 395-8280Email: ruby.bales@caltech.eduChair, House CommitteeMARIANNE BRONNERPhone: (626) 395-3355Email: mbronner@caltech.eduAssistant Director, Food & BeverageMURILLO MIRANDA, JR.Phone: (626) 395-8209Email: murillo.miranda@caltech.eduGeneral ManagerMARISU JIMENEZ, CCMPhone: (626) 395-8260Email: marisu.jimenez@caltech.eduClub Dining ManagerDEXTER JEREMIAHPhone: (626) 395-8205Email: dexter.jeremiah@caltech.eduDirector, Hotel Operations &MembershipMARGARET McVEY THOMASPhone: (626) 395-8271Email: margaret.thomas@caltech.eduExecutive ChefKEVIN ISACSSON, CECPhone: (626) 395-8293Email: kevin.isacsson@caltech.eduDirector, Private & Club EventsVICTORIA HIDALGO, CPCEPhone: (626) 395-8264Email: victoria.hidalgo@caltech.eduDirector, Fiscal OperationsKAREN HARMON, CPAPhone: (626) 395-8267Email: karen.harmon@caltech.eduManager, Private EventsDIOR CHASEPhone: (626) 395-8263Email: dior.chase@caltech.eduMembership & Guest RelationsCoordinatorLESLIE O'DELLPhone: (626) 395-8266Email: leslie.odell@caltech.eduLunch and Dinner Reservations,Special Events Reservations(626) 395-8282Front Desk & Guest RoomReservationsPhone: (626) 395-8200Fax: (626) 795-0869Dining Room ScheduleLunch & Dinner Reservations(626) 395-8282BreakfastMonday to Friday – 7:00 a.m. to 9:00 a.m.LunchMonday to Friday – 11:30 a.m. to 1:30 p.m.DinnerMonday, Tuesday, Thursday, Friday5:30 p.m. to 9:00 p.m.Prime Rib BuffetEvery Wednesday Evening5:30 p.m. to 9:00 p.m.(Non-beef options are always available)Hayman LoungeBar ServiceMonday to Friday – 4:30 p.m. to 10:00 p.m.Food ServiceMonday to Friday – 5:00 p.m. to 9:00 p.m.Rathskeller551 South Hill Avenue, Pasadena, CA 91106http://athenaeum.caltech.eduMonday to Friday – 4:30 p.m. to 8:30 p.m.Bar open until 9:00 p.m.(10:00 p.m. on Fridays)
Institute's Thanksgiving holiday weekend. Continental Breakfast will be offered to our hotel guests from 7:30 a.m. to 9:30 a.m. Happy Thanksgiving Thanksgiving Eve Buffet The Athenaeum kitchen is bustling with activity as we prepare for our annual Thanksgiving Eve Buffet. Make your reservations early for this all-you-can-eat feast of
Happy Thanksgiving . Happy Thanksgiving . Happy Thanksgiving . Happy Thanksgiving . Happy Thanksgiving I am Spc. Heather R. Jeffery, from Prattville, Ala. 32nd Multifunctional Medical Battalion Human Resources Specialist "I am an American Soldier." see Mail, Page 12 Vol. 3, Issue 46 Honoring those who serve LSA ANACONDA, Iraq .
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