A MONTHLY NEWSLETTER FOR MEMBERS OF THE ATHENAEUM n THE CALIFORNIA INSTITUTE OF TECHNOLOGY

january 2013

Reservations

Breakfast, Lunch,

Dinner and Special Events

http://athenaeum.caltech.edu

Hotel Rooms(626) 395-8200

551 South Hill AvenuePasadena, CA 91106

A Platinum Club of America

Happy New Yearfrom all of the staff at

The Athenaeum!We will see you when

we reopen on Wednesday, January 2.

MLK Jr. DayWe are closed on Monday, January 21 in observance

of the Martin Luther King Jr. Day holiday.

Continental breakfast is available to our hotel

guests only on weekends and holidays from

7:30 a.m. to 9:30 a.m.

Prime Rib Buffet DinnerSavory entrées, delectable accompaniments, and abundant desserts await you each week at our Prime

Rib Buffet. Wednesdays offer an extraordinary dinner value for you and your guests to enjoy. Please be advised that the Prime Rib Buffet will not be available on Wednesday, January 2. Á la carte dinner will be made available this evening in the Main Dining Room. Our Prime Rib Buffet will resume its weekly schedule as of Wednesday, January 9.

WEDNESDAYS (excluding Wednesday, January 2)

5:30 p.m. - 9:00 p.m. seating every half hour

$33.50 per person

International Nights International Nights are the perfect way to explore the culinary world without

leaving town. Join us for these special dining experiences. International prix-fixe dinners are available in addition to à la carte dinner. See menus on page 5.

MONDAY, JANUARY 14 – Greece

MONDAY, JANUARY 28 – Korea

5:30 p.m. – 9:00 p.m. seating every half hour

$27.00 per person

Burns' Night Supper Join us in raising a wee dram in honor of Robert Burns. The songs and poems

of Robert Burns continue to live on through our annual celebration of his birth. Dr. Neil McLeod leads us again as the chairman of the evening. He will recite a Burns poem with his typical bravado, and then lead us in a sing-along. Banquet-style seating (tables of 10). See menu on page 5.

FRIDAY, JANUARY 25

6:30 p.m. Reception

7:00 p.m. Dinner & Program

$60.00 per person (hosted cocktail reception & wine included with dinner)

Chef's Cooking Class: Indian Vegetarian

Vegetables are an integral part of our food consumption and we often

are looking for new ways to prepare and enjoy vegetable dishes. In this month’s cooking class we look to India for its countless varieties of tasty and nutritious veggie options. Indian food is influenced by many cultures and is famous for the array of spices used in its preparation. In the Indian Vegetarian class you will learn healthy, satisfying, and delicious recipes using Indian spices. See menu on page 5.

SATURDAY, JANUARY 19

10:00 a.m. – 2:00 p.m.

$80.00 per person

Bridal Open HouseSave the date this January as The Athenaeum opens its doors for this special

occasion. Enjoy hors d'oeuvres & refreshments and become familiar with our historic venue. Meet our experienced Private Events Staff as well as our preferred wedding vendors. This event is the perfect time to visualize your wedding day at The Athenaeum as well as get a jump start on planning all the details. Advanced reservations are required. To reserve please email say_i_do@caltech.edu.

SUNDAY, JANUARY 6

1:30 p.m. – 4:00 p.m.

Complimentary admission to all members & guests

Wine & Spirits Tasting

Single Malt Scotch

Join us for an exclusive tasting featuring single malt

scotch. Learn the distinction between varietals from aromas, flavoring, maturity, taste, and texture in this casual reception setting. Tasting will include six samples.

FRIDAY, JANUARY 11

6:30 p.m.

$35.00 per person

Employee of the MonthNovember 2012

Tonatiu Cadena(Marisu’s Message Corner)

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Tonatiu Cadena started at The Athenaeum in 2006 as a dishwasher. That same year he was awarded Employee of the Month in October and was quickly promoted to Receiving Clerk in the Purchasing Department. Tonatiu was again honored with the Employee of the Month award in September 2010 and has been a great addition to the purchasing staff and culinary team. When asked what he enjoys most about working at The Athenaeum, Tonatiu shares he “likes everything” and is very proud to come to work each day among friends and help wherever needed. Tonatiu is a trained carpenter who worked for a number of years for an upholstery company in Los Angeles prior to his work here.

The Cadena family resides in Fontana. Tonatiu and his wife of 24 years, Leticia keep very busy with their three children. Outside of work, Tonatiu enjoys spending time with his children, especially helping with homework of his elementary school-aged daughter and overseeing the activities of his older son and daughter. Between the family’s busy schedule, Tonatiu tries to make time for home renovations projects and improving his computer skills. For the holidays, Tonatiu and Leticia look forward to having their immediate family, as well as extended family, at their home to celebrate.

Congratulations Tonatiu!

The Holidays at The Athenaeum

Photos courtesy of Thomas A. Wynne of Graphics & Photographic Services Group & The Athenaeum

A fresh year is upon us, full of promises and good things to come.

A bridal open house starts the year on Sunday, January 6. This is the second year that we are holding this event to assist prospective brides imagine all the possibilities that are available for their wedding

reception. Various service providers will be on hand displaying their wares to showcase their best work. If you have family or a close friend getting married, bring them to the Athenaeum to help them make their dream come true.

The scotch snobs will be descending on the Athenaeum on Friday, January 11 when Jerry Rodriguez, Food and Beverage Director, will lead members and guests through a single malt Scotch tasting. Single malts are usually associated with single malt Scotch, though this may be produced in various countries. A single malt Scotch whisky, under the United Kingdom Scotch Whisky regulations, must be made exclusively from malted barley, must be distilled using a pot still and must be aged for at least 3 years in oak casks of a capacity not exceeding 180 gallons. The flavor of the scotch is influenced by the oak cask where it is stored for the minimum 3 years, peat used in the malt barley drying process, and age or the amount of time the whisky matures in the oak casks.

After a short break in December, Chef Kevin once again opens his kitchen to members and guests by way of his cooking classes. The theme on Saturday, January 19 is Indian vegetarian. For those of you who are not necessarily vegetarian but would like to see how to prepare good tasting vegetarian dishes, this is the class. Call early for reservations as attendance is very limited.

January will not be complete without our annual Robert Burns dinner, scheduled on Friday, January 25. We will pay tribute to Scotland’s favorite poet and lyricist through the recital of his poems and folk songs by Dr. Neil McLeod, chairman of the evening. The usual parade of the haggis will be one of the highlights of the evening.

For more casual or informal meals, remember the Rathskeller. No need for reservations and come dressed as you wish.

The Athenaeum staff would like to extend their sincerest appreciation and gratitude to all members who gave so generously to the Holiday Fund. This made their holidays really special.

The best of the New Year to all from the entire Athenaeum team!

I look forward to seeing you all at The Athenaeum in 2013. Please drop by my office when you are next at the club.

Marisu JimenezGeneral Manager

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• January 2013 • SUNDAY 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

Prime Rib Buffet

Rathskeller 30% off select items

Prime Rib Buffet

Rathskeller 30% off select items

Prime Rib Buffet

Rathskeller 30% off select items

Coming in FebruaryNew Members

Prime Rib Buffet

Rathskeller 30% off select items

Winter Break: Institute Holiday

Athenaeum Closed

Chef’s Cooking Class: Indian Vegetarian

Chef’s Cooking Class: Chocolate

SATURDAY, FEBRUARY 210:00 a.m. – 2:00 p.m.

$80.00 per person

Mardi Gras in the Rathskeller

TUESDAY, FEBRUARY 124:30 p.m. – 9:00 p.m.

Valentine's Dinner Dance THURSDAY, FEBRUARY 14

5:30 p.m. – 9:00 p.m. seating every half hour

$65.00 / $75.00 / $80.00 per person

President’s DayMONDAY, FEBRUARY 18

Institute Holiday ~ Athenaeum Closed

Bordeaux Wine Cellar Dinner

FRIDAY, FEBRUARY 226:30 p.m. Reception

7:00 p.m. Dinner in the Wine Cellar$175.00 per person

(limited seating available)

International NightsMONDAY, FEBRUARY 4

Brazilian ChurrascariaMONDAY, FEBRUARY 25

La Mancha Spain5:30 p.m. – 9:00 p.m. seating every half hour

$27.00 per person

Bridal Open House

Athenaeum reopensA la carte or Prix Fixe

dinner service in MDRPrime Rib Buffet not

availableRathskeller: 30% off

select items

Rathskeller: 30% off select items

Prix Fixe Menu available in MDR

Rathskeller: 30% off select items

Prix Fixe Menu available in MDR

Rathskeller: 30% off select items

Prix Fixe Menu available in MDR

Rathskeller: 30% off select items

Single Malt Scotch Tasting

Prix Fixe menu available in MDR

Rathskeller: 30% off select items

Prix Fixe Menu available in MDR

Rathskeller: 30% off select items

Prix Fixe Menu available in MDR

Rathskeller: 30% off select items

International Night: Greece

Rathskeller: 30% off select items

Prix Fixe Menu available in MDR

Rathskeller: 30% off select items

Prix Fixe Menu available in MDR

Rathskeller: 30% off select items

Prix Fixe Menu available in MDR

Martin Luther King Jr. Day:

Institute Holiday Athenaeum Closed

Rathskeller: 30% off select items

Burns’ Night Supper

MDR closed for dinner service due to event

Rathskeller: 30% off select items

Prix Fixe Menu available in MDR

Rathskeller: 30% off select items

Prix Fixe Menu available in MDR

Rathskeller: 30% off select items

International Night: Korea

Rathskeller: 30% off select items

Prix Fixe Menu available in MDR

Rathskeller: 30% off select items

Prix Fixe Menu available in MDR

Mr. Michael AbramsMrs. Pattyl AposhianMr. David BarmoreMs. Kristen BoydstunMs. Deborah BungartzMr. Daniel ChenMs. Ruthann EtzProf. Andrei FaraonMs. Calyani GanesanMr. Marcello GoriMr. Nathanael HughesDr. Rohan HuleMr. Daniel JonesDr. Sandor Volkan-KacsoMr. Amol KamatProf. Aditya KhairDr. John Koeppel M.D.Mrs. Raymond Kong

Mr. Vishnu ManoranjanMr. Anthony MassariDr. Charles McCroryMr. Ilya NepomnyashchiyMr. Brian NewmanMrs. Mai-Lee NeyMr. John (Jeff ) OdellMr. David OtthMrs. Deborah PadillaProf. Jay PasachoffDr. Steven PattMs. Mabel PhanMr. Fairax RandolphMs. Angelica SantanaMr. John SchofieldDr. Andrew SteeleMr. Robert ThibaultDr. Ingunn Wehus

Executive Chef Kevin’s Recipe Corner

Chocolate Bourbon Pecan Pie

Ingredients

Pastry Crust2 ¼ cups all purpose flourPinch salt1 cup unsalted butter, room temperature¼ cup water, ice cold

Filling¼ cup unsalted butter4 ounces dark chocolate3 large eggs1 cup granulated sugar¾ cup corn syrup½ teaspoon pure vanilla extract3 Tablespoons bourbon¼ teaspoon salt1 ½ cups pecan halves

1. Place flour, salt and butter in a mixing bowl and blend until butter is broken into the flour in walnut size pieces. Slowly add the chilled water to this and finish mixing by hand. DO NOT OVER MIX.

2. Lightly flour your table surface and roll out dough to approximately ¼ inch thick. Place the dough into the pie pan and remove extra dough that remains around the rim. Set aside.

3. Melt the butter and chocolate in a bowl, set over simmering water. Remove from heat and let cool.

4. Beat the eggs in a large mixing bowl using an electric mixer until eggs are frothy, blend in the sugar, corn syrup, vanilla, bourbon, salt and melted butter-chocolate mixture until well blended.

5. Arrange the pecans on the bottom of the pie crust and carefully pour the egg mixture over them.

6. Place pie carefully on baking sheet. Bake in a pre-heated 350 degree oven until the filling is set and slightly puffed, about 50-60 minutes.

Transfer the pie to a rack and cool completely or refrigerate before cutting.

Directions

Makes 1 / 9 inch pieEnjoy Cooking!

Caltech Architectural Tour Service A Special Service of the Caltech Women’s ClubTHURSDAY, JANUARY 24 - 10:30 a.m.

The Caltech Women’s Club is pleased to announce the return of their monthly architectural tours of the campus. Tours last approximately, 1 ½ to 2 hours and are open to the public. For more information

contact Susan Gray in the Office of Communications at (626) 395-6328.

Valid January 1, 2013 – March 30, 2013 for new bookings made after October 15, 2012

Includes: 3-course dinner

four tray-passed hors d’oeuvres one hour full bar featuring our house brands

house sparkling wine toasthouse wine during dinner

Starting at $95.00 per person ++ Contact the Private Events’ office to book your

next event at say_i_do@caltech.edu

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Our Winter Celebration Package is Here Perfect for… Bar/Bat Mitzvahs • Showers • Rehearsal Dinners • Special Occasions & more…

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International Nights 5:30 p.m. – 9:00 p.m. seating every half hour

$27.00 per person

Greece MONDAY, JANUARY 14

Grilled Octopus Saladcucumbers, tomatoes, olives, romesco

YouvetsiGreek lamb and orzo casserole with tomato,

grated sheeps milk cheese and pita

Galaktobourekobaked semolina lemon custard with honey ice cream

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Korea

MONDAY, JANUARY 28

Spicy Fish Souptofu, mushrooms, bean sprouts, green onion, garlic, daikon, watercress

Korean Braised Kalbiserved family style with kim chee, sesame spinach, pickled daikon,

steamed rice and chapchae noodles

Yakbapsteamed sweet rice cake with green tea ice cream

Chef's Cooking Class: Indian Vegetarian

SATURDAY, JANUARY 19

10:00 a.m. – 2:00 p.m.

$80.00 per person

Sambar

Vegetarian Biriyani

Chole Masala

Samosas with Potatoes and Peas

Gulab Jamun

Burns' Night Supper FRIDAY, JANUARY 25

6:30 p.m. Reception

7:00 p.m. Dinner & Program

$60.00 per person

(hosted cocktail reception & wine included with dinner)

Hors d’oeuvres

Hazelnut Brie

Quail Scotch Eggs

Smoked Salmon Vol au Vent

Bacon Wrapped Stuffed Dates

Dinner Menu

Cock-a-Leekie Soup

crusty bread and sharp cheddar

Haggis with Neeps & Tatties

balsamic syrup and slow roasted tomato

Horseradish Crusted Saddle of Lamb

braised oxtail, skirlie potato cakes, green pease, 12 year old sauce

Dessert

Tipsy Laird

Scottish short bread, candied plums, raspberries

Prime Rib BuffetSavory entrées, delectable accompaniments, and

abundant desserts await you each week at our Prime Rib Buffet. We’ve added additional new stations to our buffet for more made-to-order selections and dining varieties each

week. New station items rotate weekly and may include: Risotto, Stir Fry Noodles, Pink Salt Block Station, Salads made-to-order, Paella, and Small Plates. Each week items will rotate so there

will be always something new to try! Wednesday nights offer an extraordinary dinner value for you and your guests to enjoy. Visit

our website for the menu & to make reservations.

WEDNESDAYS5:30 p.m. – 9:00 p.m.

$33.50 adults$18.00 children ages 4-11 yrs.

Complimentary ages 3 yrs. & under

CALIFORNIA INSTITUTE OF TECHNOLOGYPASADENA, CA 91125

ADDRESS SERVICE REQUESTED

Athenaeum Administration and Staff

551 South Hill Avenue, Pasadena, CA 91106http://athenaeum.caltech.edu

Chair, Board of GovernorsGARY LORDENPhone: (626) 395-4349Email: glorden@caltech.edu

Chair, House CommitteeMARIANNE BRONNERPhone: (626) 395-3355Email: mbronner@caltech.edu

General ManagerMARISU JIMENEZ, CCMPhone: (626) 395-8260Email: marisu.jimenez@caltech.edu

Executive ChefKEVIN ISACSSON, CECPhone: (626) 395-8293Email: kevin.isacsson@caltech.edu

Director, Fiscal OperationsKAREN HARMON, CPAPhone: (626) 395-8267Email: karen.harmon@caltech.edu

Director, Food & BeverageJERRY RODRIGUEZPhone: (626) 395-8261Email: jerry.rodriguez@caltech.edu

Assistant Director, Food & BeverageMURILLO MIRANDA, JR.Phone: (626) 395-8209Email: murillo.miranda@caltech.edu

Manager, Club DiningDEXTER JEREMIAHPhone: (626) 395-8205Email: dexter.jeremiah@caltech.edu

Director, Private & Club EventsVICTORIA HIDALGO, CPCEPhone: (626) 395-8264Email: victoria.hidalgo@caltech.edu

Manager, Private & Club EventsDIOR CHASE Phone: (626) 395-8263 Email: dior.chase@caltech.edu

Manager, Private & Club EventsMILKO RIVERAPhone: (626) 395-8206Email: milko.rivera@caltech.edu

Director, Hotel Operations & MembershipMARGARET McVEY THOMASPhone: (626) 395-8271Email: margaret.thomas@caltech.edu

Membership & Guest Relations CoordinatorLESLIE O'DELLPhone: (626) 395-8266Email: leslie.odell@caltech.edu

Lunch and Dinner Reservations,Special Events Reservations(626) 395-8282

Front Desk & Guest RoomReservationsPhone: (626) 395-8200Fax: (626) 795-0869

Dining Room Schedule

BreakfastMonday 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, Friday

5:30 p.m. to 9:00 p.m.

Prime Rib BuffetEvery Wednesday Evening

5:30 p.m. to 9:00 p.m.(Non-beef options are always available)

Hayman LoungeBar Service

Monday to Friday – 4:30 p.m. to 10:00 p.m.Food Service

Monday to Friday – 5:00 p.m. to 9:00 p.m.

RathskellerBar Service

Monday to Thursday – 4:30 p.m. to 9:00 p.m.Fridays – Bar remains open until 10:00 p.m.

Food ServiceMonday to Friday – 5:00 p.m. to 9:00 p.m.

NON-PROFIT ORGU.S. POSTAGE

PAIDPERMIT #583

PASADENA, CA