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

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

Executive ChefMichael Williams 852-3341

ControllerAngela Shoup 852-3318angel.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 / Website Newsletter/ Social MediaEd Nichter 852-3437edward.nichter@louisville.edu

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

Mrkt & Development ConsultantPat Bunner852-6996

u c l u b l o u i s v i l l e . o r g200 E. Brandeis Avenue

Louisville KY 40208

R E S E R VAT I O N S852-6996

A MESSAGE FROM THE GENERAL MANAGER

WELCOME NEW MEMBERS

Ms. Caelin Anderson, Uof L Alumni Relations/Annual GivingDr. Kim Tharp-Barrie, System Vice President, Norton HealthcareMr. Michael Dinn, Real Estate ConsultantKaren Foxworth, Self Employed, SeamstressMs. Laura Gallo, Teacher/Paralegal/Court ReporterMr. Bill W. Mathis, Retired Healthcare ExecutiveMs. Karen Milliner, Professional Networking Services, LLC Mr. Tom Raver, Sales, Fireplace Distributors Inc.Mr. Steven Tue, Sales, Self EmployedDr. Stefanie Wooten-Burnett, Assistant Prof. UofLpobunn01@louisville.edu

Dear Member,

Thank you for your support throughout this fiscal year. Many of you may remember last year as a difficult one. While year-end numbers have yet to be posted, we are projecting a positive bottom line. The Club’s food and beverage operation has realized an increase in revenue of approximately 11% with lunch and catered food sales contributing the most to this increase. Bo Brinly, Patricia Bunner, Linda Johnson, Kathy Logsdon, Ed Nichter and Rochelle Spillman are to be commended for an excellent job they have done in marketing the catering sales department and member’s special events. While there was a very modest decline in membership this year, it was the smallest decline in years. The wait staff and kitchen staff deserve recognition for the outstanding job that they perform for you on a daily basis. Catering satisfaction surveys indicate the highest level of member approval. The Connection, our newsletter, plays an intricate part in getting our message to you. Ed Nichter and the other members of the marketing team spend many hours in developing and delivering the letter to you each month. With that said, we are planning to change our monthly mailing of the newsletter to bi-monthly. We are confident that all your needs for communications will continue to be met by:• Marketing all upcoming club events in a bi-monthly newsletter that is always accessible on our website or your smart phone• Promoting monthly events in statement stuffers & emailed statements • Weekly e-mail blasts• Utilizing social media for Club and event updates/Updating mobile app for easy newsletter and event accessWe feel that Club information will be communicated to you just as effi-ciently as in the past. And, if we learn that your information needs are not being met, we can go back to a monthly newsletter. One other change we are planning is to offer you the ability to look up your charges on-line. Our software vendor offers this service as an additional member benefit when we purchase this feature. Please consider bringing your family and friends whenever you use the club. Ask Linda Johnson how you can be rewarded when bringing in po-tential members or working to foster relationships with new members. We need you to serve as an Ambassador to the U Club.

As always, with kind regards,Bill

RECIPE OF THE MONTH FROM MELODY MALITO

Mel’s Chilled Cucumber Dill Soup

• Peel, seed and rough chop 6 medium cucumbers. Place in food processor or blender.

• Add 1 qt. of buttermilk and 2 cups of sour cream or plain yogurt.

• Add 2 tablespoons salt, 2 tablespoons of sugar, pinch of pepper, 1/2 tablespoon each of garlic & onion powder, 1/4 cup of lemon juice.

• Blend until desired consistency. May need to add a little water to thin.

• Chop 1/2 cup of fresh dill and fold into soup.

• Let chill for at least 4 hours (preferably overnight)

• Garnish with fresh chopped chives & lemon zest.

Each issue our Executive Chef or a member of his staff will provide a fantas-tic recipe that you can try at home. We hope you enjoy this recipe. If you give it a shot at home, please give us your feedback.

October 16th Blues, Brews and Barbecue Featuring well-known R & B Vocalist Tanita Gaines

October 30th Halloween Costume Contest A Member event for children and grandchildren

November 20th Four Roses Bourbon Tasting Guest Speaker Dan Gardner with Four Roses, featuring Richard E. Darshwood, Master Magician

COMING EVENTS

MEMBER SPOTLIGHT: PATRICIA BENSON

Congratulations are in order for one of our

Club members! Patricia Benson, UofL’s director of disease and health management, recently earned the American Heart Associa-tion (AHA) Distinguished Achievement Award and the University of Louis-ville won the AHA Plati-num Fit-Friendly award.

Now in its 10th year, Get Healthy Now and the University of Louisville have been recognized with local and national awards for wellness program success, including:

• CUPA-HR (College and University Profes-

sional Association for Human Resources)

National and Regional Award

• American Heart Association’s Platinum Fit

Friendly Award

• Business First’s 2010 “Healthiest Employer of

Louisville” Award (for 5,000+ employees)

• Mayor’s Health Hometown Movement “Vet-

eran Worksite Wellness Award”

From all of us at the Club, Congrats, Patricia! We are happy to see you and your staff make such a positive impact on the University and the well-being of all those you help. Keep up the good work!

Learn more about Get Healthy Now and the services and facilities they offer:

louisvi l le .edu/gethealthynowor check them out on Facebook at:facebook.com/ULghn

Access previous recipes online on the members only page

http://www.uclublouisville.org/members-page/

Ingredients & Directions:

Attention Members!If you are attending an event and have allergies or special dietary needs, please just give us a call and let us know. We will be happy to accommodate your request.

Tuesday, August 4th, 5:30 p.m.

$15.95++Beverages additionalReservations requested

Travelogue Bavaria

ONE PROUD DADClub employee Da-

vid Sloan has been smiling a bunch

lately, and rightfully so. His son, David Sloan Jr. has been offered a schol-arship to play basketball at UofL. “When he was in third grade they moved him up to the sixth grade league,” says Sloan, a long time Car-dinal fan. His son currently plays at Taylor County and will be eligible for the 2017 season. Sloan, a point guard, was being re-cruited by the likes of Tennessee, Florida, Vandy, Mizzou, and WKU.

ONE GREAT PLAYERAccording to scouts, Sloan has amazing ball handling skills and is a lethal shooter. He also plays a pressing style of defense. We look forward to see-ing him in action in the not too distant future!

CLUB NEWS EMPLOYEE SPOTLIGHT: DAVID KIRKWOOD

CLUB EVENTS

Many of you may know David from his work on the daily buffet during lunch. He happily mans the action station by preparing your wrap, quesadilla or slices up a nice piece of meat on our Wednesday carv-ing station. David has been employed with the Club for 7 years. He is a role model for newer employees with his work ethic, dependability and willingness to help others. David enjoys spending his free time with his son watching him play football. The next time you see him, be sure to ask David about the latest happenings in sports. He will be on top of it!

MENUTossed Mixed GreensBratwurst & Sauerkraut SaladFresh Fruit and Cheese

Saurbraten of Beef with GravyChicken Schnitzel withLemon Capers & Horseradish

Braised Red Cabbage with Onions and BeetsSpaetzle- Dumplings with Herbs Apple Strudel

TRAVELOGUE SOCIAL HOUR

w/ Cheese & Crackers 5:30-6 p.m.Dining-Buffet 6-7 p.m.Film 7-8 p.m.

Door Prizes!

Seafood FeastFRIDAY NIGHT

August 2 1s t , 6 p .m.

StartersClam Chowder

Salad Bar

Main EventFried Cod

Cold SalmonFried Clams and Shrimp

Shrimp CocktailBaked Chicken

Steamed BroccoliMac & Cheese

Dessert Bar

$13.95 ++Beverages additional

Reservations requested

FANTASTIC FRIDAY Ea r l y B i r d D i n n e r

AUGUST

75:00pm to 7:00pm

Salad Choice:Tossed Salad

Assorted Fruit

Potato Salad

Choice of Entrée:Roasted Cod Fillet

w/Potato Crust

Fresh Vegetables

Or

Chicken Cordon Bleu

Mashed Potatoes

Fresh Vegetables

Or

6 oz. Sirloin Steak Grilled

w/Mushrooms & Onions

French Fried Potatoes

Fresh Vegetables

Desserts:Ice Cream Sundae

Peach Cobbler

Pecan Pie

Freshly Baked Rolls

$13.95 ++

Beverages additional

Reservations requested

Wednesday, July 29th, Noon

Between 1854 and 1929, so-called orphan trains ran regularly from the cities of the East Coast to the farmlands of the Midwest, car-rying thousands of abandoned children whose fates would be determined by pure luck. Would they be adopted by a kind and loving family, or would they face a childhood and adolescence of hard labor and servitude?Lunch Buffet - $11.25 ++Call 852-6996 for reservations

BOOK CLUB

ORPHAN TRAIN

PRIME RIB B I R T H D A Y

July 18th, 6:00 p.m.

Member with full benefits, birthday-meal-freeMember and Guests, $24.95++

StartersFruit and CheeseFull Salad BarCold Tomato Bisque

BuffetChicken KievStuffed Breast with garlic,butter & chives, lightly breaded served with pan gravy

Carved Rib-Eyewith assorted condiments

Stuffed Baked PotatoFresh VegetablesCorn on the Cob

Freshly Baked Rolls

Birthday Cake

StartersFruit and CheeseFull Salad BarRoasted Corn Chowder

BuffetSeared Salmonwith Mango Relish

Carved Rib-Eyewith assorted condiments

Mashed PotatoesFresh VegetablesMacaroni and Cheese

Freshly Baked Rolls

Birthday Cake

August 15th, 6:00 p.m.

Not your Birthday month but still want to have a great meal? Both Prime Rib events are open to members. Come on in and join us on these select dates!

CLUB EVENTS

th

$13.95 ++Beverages additional

Reservations requested

JULY 2015Sunday Monday Tuesday Wednesday Thursday Fr iday Saturday

12 13 14 15 16 17 18

19 20 21 22 23 24 25

26 27 28 29 30 31

AUGUST 2015Sunday 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

30 31

Quesadilla Station

Buffet Entrée

Soup & Deli

FRIED CHICKEN

Mexican Station

Buffet Entrée

Soup & DeliBRISKET OF BEEF

Asian Station

Buffet Entrée

Soup & Deli

MEATLOAF

Wing Station

Buffet Entrée

Soup & Deli

SALISBURY STEAK

Breakfast Station

Buffet Entrée

Soup & Deli

FRIED CHICKEN

Asian Station

Buffet Entrée

Soup & Deli

PORK CHOPS

Ham & Cheese Station

Buffet Entrée

Soup & Deli

FRIED CHICKEN

Breakfast Station

Buffet Entrée

Soup & Deli

FRIED CHICKEN

Carved Lamb

Buffet Entrée

Soup & Deli

LIME CHICKEN TACOS

Carved Prime Rib

Buffet Entrée

Soup & Deli

DIJON SALMON

Carved Pastrami

Buffet Entrée

Soup & Deli

HONEY MUSTARD CHICKEN

Italian Station

BBQ

Soup & Deli

CHICKEN

Soup & Seafood

Buffet EntréeBEER BATTERED COD

Pizza Station

Italian Station

BBQ

Soup & Deli

PORK CHOPS

Soup & Seafood

Buffet EntréeSHRIMP SCAMPI

Panini Station

Soup & Seafood

Buffet EntréeJAMBALAYA

Pizza StationWrap Station

BBQ

Soup & Deli

BRATS, DOGS & BURGERS

S U M M E R S H U T D O W NJ u n e 2 9 t h - J u l y 1 2 t h

NOMeetings

Limited Office Hours

9 a.m.- 1 p.m.

Omelet Station

Buffet Entrée

Soup & DeliFRIED CHICKEN

Breakfast Station

Buffet Entrée

Soup & Deli

FRIED CHICKEN

Quesadilla Station

Buffet Entrée

Soup & Deli

FRIED CHICKEN

Omelet Station

Buffet Entrée

Soup & Deli

FRIED CHICKEN

Carved Ham

BBQBuffet Entrée

Wing Station

Buffet Entrée

Soup & Deli

GRILLED SHRIMP

Wrap Station

Buffet Entrée

Soup & Deli

ROAST BEEF & GRAVY

Asian Station

Buffet Entrée

Soup & Deli

GRILLED TURKEY

Carved Turkey

Buffet Entrée

Soup & Deli

PORK W/ MUSTARD SAUCE

Italian Station

Slider Station

BBQ

Soup & Deli

GRILLED SALMON

Soup & Seafood

Buffet EntréeBEER BATTERED COD

Pizza Station

Soup & Seafood

Buffet EntréeCOCONUT SHRIMP

Panini Station

Soup & Deli Soup & Deli

Carved Prime Rib

Southern Station

Buffet Entrée BBQ Buffet Entrée

LASAGNA GRILLED BABY BACKSCHICKEN CORDON BLEU

Soup & Seafood

Soup & Seafood

Pizza Station

Panini Station

Buffet Entrée

SHRIMP SCAMPI

Wing Station

BBQ

Soup & Deli

Carved Pork Loin

Buffet Entrée

Soup & Deli

FAJITAS

Soup & Deli

BBQ PORK CHOPS CHICKEN SHISH KABOBS

Soup & Deli

BRATS, DOGS & BURGERS

AUGUST MEETINGSMembership ProgramWednesday, August 12th at 9:00 a.m.

Executive Finance CommitteeMonday, August 17th, 12:00 p.m.

Board of DirectorsWednesday, August 19th, 8:15 a.m.

Prime Rib Birthday

Book Club

Early Bird DinnerTravelogue

Prime Rib Birthday

Seafood Feast

Limited Office Hours

9 a.m.- 1 p.m.

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

University Club’sAutumn Bridal Show

Visit with the area’s premier wedding

vendors, gather ideas for your special day,

and enjoy complimentary hors d’oeuvres.

Brides-to-be, fiancés, family members

and friends are all invited.

S E P T E M B E R 2 7 T H 2 0 1 5

12-4 p.m.Free Admission to all registered Brides and Grooms. All guests $5.00 per person Reservations Requested

Featuring an actual on-site Wedding Ceremony

& Reception

Door Prizes including a Bridal luncheon for 6-10 guestsFREE PARKING

Y O U ’ R E I N V I T E D