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

APRIL 2016

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

Chef's Cooking ClassFarm-to-Table, Meats & Vegetables

Chef Kevin welcomes everyone back into the kitchen to prepare a delightful lunch comprised of the freshest fruits, vegetables, meats and seafood. Learn how to choose Farmer's Market items that you can adapt to or use with your favorite recipes or new soon-to-be favorites. (Please see menu on page 5.)

SATURDAY, APRIL 210:00 a.m. - 2:00 p.m.10:00 a.m. Registration10:15 a.m. Class (begins promptly)$88.00 per person

International Wine TastingA favorite event is always one that includes wine tasting and a "nibbles" station on the West Patio. Relax and make

your way through wineries from around the world. This two-hour reception style event is a springtime favorite! (Please see the wines on the website.)

FRIDAY, APRIL 295:30 p.m. - 7:30 p.m.$45.00 per person(Receive a 10% discount on dinner afterward!)

Tax Day - Burger NightThe Rathskeller is moving upstairs on Friday, April 15 for Burger Night. We’ll be

serving a wide selection of gourmet burgers and you get to design the perfect one for you! There will be an assortment of condiments and sides for the burgers, all you have to do is choose your favorites and put them in the bun. The regular Rathskeller menu will be unavailable during this event. Reservations required. (Please see the menu on the website.)

FRIDAY, APRIL 15Bar Service 4:30 p.m.Food Service: 5:00 p.m.-8:30 p.m. seating every half hourRATHSKELLER UPSTAIRS - WEST PATIO$18.00 per person

ADMINISTRATIVE

PROFESSIONALS

WEEK

MONDAY, APRIL 25

TO

FRIDAY, APRIL 29

Treat the most important people

in your office to lunch at The Athenaeum and

enjoy a free dessert.

Mother's Day BrunchDon't wait too long to make your Mother's Day Brunch reservations! You will not

want to miss all of the wonderful dishes our culinary team is preparing on this special day. Celebrate your mother, grandmother, and soon-to-be-mothers at this wonderful event. (Please see the menu on page 5.)

SUNDAY, MAY 8 Seating every half hour from 9:30 a.m. – 1:30 p.m. $52.50 per person / $57.00 per person after May 4 $28.00 for children aged 4-11;complimentary for children aged 3 and under

International NightsInternational 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 our á la carte dinner. (Please see menus on page 5.)

MONDAY, APRIL 11 – ThailandMONDAY, APRIL 25 – British ColumbiaSeating every half hour from 5:30 p.m. – 8:30 p.m.$35.00 per person

Wine & Spirits Tasting Tequila

The smooth and spicy flavors of tequila are explored at this exclusive

tasting event. Enjoy multiple tequila selections paired with Mexican small bites. (Please see menu on website.)

WEDNESDAY, MAY 46:30 p.m. $33.00 per person

Employee of the Month

February 2016

Fernando Amador(Marisu’s Message Corner)

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New lunch and dinner menus will be in place mid-month to make good use of what is in season during spring. As some of you may or may not have noticed, our menus change quarterly with the seasons. The seasonal change allows Executive Chef Kevin

Isacsson to pluck the best of the season.

In keeping with the theme of using the best in the season, the Chef’s cooking class will spotlight farm-to-table cooking on Saturday, April 2. If you are a foodie and have not yet attended any of the Chef’s cooking classes, it is imperative that you attend one of the classes which are scheduled monthly. The cooking classes are very informative and loads of fun. Chef Kevin also shares some essential cooking techniques during the class. Depending on the theme, there is an opportunity for hands-on experience. Call early since the classes are limited to 15 attendees.

After two successful Burger Nights, a third one has been planned this year on Friday, April 15, which of course falls on Tax Day. We have the burger that you want – chicken, fish, vegetarian and the traditional meat patty along with all the condiments you can think of. Save room for dessert – there will be three types of pies served with your selection from three ice cream options. This is the perfect way to celebrate the end of the week.

Free dessert! Yes, for all the administrative professionals in your office, each one will have the chance to enjoy a dessert of their choice the week of April 25.

Every April, membership dues increase 5% as approved by The Athenaeum Board of Governors. We thank all members for their continuing support by participating in the programs that we bring to you monthly. If you have an interest in food and/or beverage and would like to see that special interest in one of our club events, please let me know.

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

ANNUAL MEMBERSHIP DUES INCREASE

As approved by The Athenaeum Board of

Governors, The Athenaeum's annual 5% dues increase becomes effective April 1,

2016 and will be reflected on your April statement. Thank you for your continued support.

Marisu JimenezGeneral Manager

Special Event Cancellation Policy

Reservations for all special events may be canceled or

the 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 time period noted will be charged the published price for the original number of reservations made.

CALTECH ARCHITECTURAL TOUR SERVICE

A Special Service of the Caltech Women’s Club

THURSDAY, April 21 / 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 1.5 to 2 hours and are

open to the public. For more information, please contact James Muro in Campus

Programs at (626) 395-4656.

Our employee of the month for February 2016 is Fernando Amador. Fernando has been with The Athenaeum for almost thirty years and is a repeat employee of the month winner.

Fernando is originally from Morelos, Mexico. Like many of our kitchen and dining room staff members, Fernando started out at The Athenaeum as a dish washer before being promoted to cook after seven months. Fernando currently works the morning shift, creating delicious breakfasts and lunches for our members and guests. He enjoys working with such a talented and gracious kitchen staff every day. Fernando’s strong work ethic and willingness to assist when necessary made him the best choice as the February Employee of the Month.

Fernando and his wife of thirty years, Margarita, have three daughters: Heidi, Wendy, & Ivy. When not hard at work in The Athenaeum kitchen, Fernando enjoys hiking in the San Gabriel mountains and barbecuing for his family.

Congratulations, Fernando, on a job well done!

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New MembersDr. Charles AndersonDr. Ana Asenjo GarciaMr. David BatesDr. Denise BlueMrs. Elisa BrinkMr. David BruningMr. Nicholas BuraliMrs. Virginia CampbellDr. Raymond ChenMs. Melissa CroninDr. Bassil DahiyatMr. George EngelkeMs. Donna EvansProf. Joseph FalkeMr. Michael FangMs. Marla FelberMr. Jerry FengMs. Sean FengMr. Marcelo FernandezMr. Frederick FisherMs. Yu - Hsien FuMs. Catherine GeardDr. Ting-fang He

Mr. Daniel HuangProf. Lawrence JinMr. George KalemMs. Alexandra KatsasMr. Aroutin KhachaturianMs. Farnaz KhademMr. Kenneth KharmaMr. Jae Hong KimDr. James KindleMs. Anna KomarMr. Jeng LeeMs. Genevieve LopezMr. Francis LorenzanaMs. Milena MarinovaMr. Gary MatackMs. Michelle Mathews-SpradlinMs. Maeve McGrathMs. Calli MeyerMr. George MinardosMr. Kevin NguyenDr. Tom NordheimDr. Barbara Oberg

Mr. Juan PalominoMs. Grace ParkMr. Carlos RamirezDr. William RastetterDr. Eduardo RepettoMr. Alan RiceDr. Steven RosenDr. David ScottMs. Elly ShaoMr. Timothy SloanMr. Robert StoneDr. Tomas SvitekMr. C. Shane SweetMrs. Anna TravagliaDr. Cody VaudrinMr. Javeck VerdugoDr. Jesus VillasenorDr. Tatiana VinogradovaDr. Ji WangMr. Andrew WilligMs. Priscilla WongMrs. Rita Yen

Caltech Playreaders: Theater of the Imagination

65th Season: “The Price of Ambition” Chair: Diana St. James (saintj@caltech.edu)

The Playreaders perform simply staged script-in-hand readings before an audience of Caltech/JPL friends, meeting six times during the academic year in The

Athenaeum. No reservations needed for the reading, but if you plan to dine at The Athenaeum beforehand

(reservations requested at 626/395-8282), you are most welcome to join the Playreaders Table, which is seated

promptly at 6:00 p.m. to make the 8:00 p.m. curtain time.

TUESDAY, APRIL 5, 2016, 8:00 P.M. The Athenaeum Hall of Associates

Other Desert Cities, by John Robin Baitz Directed and introduced by John Davidson

Republicans Lyman and Polly Wyeth live in luxurious exile in Palm Springs trying to forget aspects of their past.

• April 2016 • SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY

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Prime Rib Buffet

Rathskeller Special $7.50 Chicken &

Waffles Night

Prime Rib Buffet

Rathskeller Special $7.50 Chicken &

Waffles Night

Prime Rib Buffet

Rathskeller Special $7.50 Chicken &

Waffles Night

Prime Rib Buffet

Rathskeller Special $7.50 Chicken &

Waffles Night

Prix Fixe Menu available in MDR

Rathskeller Special$1.75 Fish Taco Night

Prix Fixe Menu available in MDR

Rathskeller Special$1.75 Fish Taco Night

Prix Fixe Menu available in MDR

Rathskeller Special$1.75 Fish Taco Night

Prix Fixe Menu available in MDR

Rathskeller Special$1.75 Fish Taco Night

Prix Fixe Menu available in MDR Rathskeller Special$7.50 Burger Night

Prix Fixe Menu available in MDR Rathskeller Special$7.50 Burger Night

International Night British Columbia

Prix Fixe Menu available in MDR Rathskeller Special$7.50 Burger Night

International Night Thailand

Prix Fixe Menu available in MDR Rathskeller Special$7.50 Burger Night

Prix Fixe Menu available in MDR

Rathskeller Special$7.50 Philly Cheese

Steak Night

Prix Fixe Menu available in MDR

Rathskeller Special$7.50 Pizza Night

Tax Day - Burger Night

No á la carte dinner

Rathskeller Closed

Prix Fixe Menu available in MDR

Rathskeller Special$7.50 Pizza Night

Prix Fixe Menu available in MDR

Rathskeller Special$7.50 Pizza Night

Prix Fixe Menu available in MDR

Rathskeller Special$7.50 Pizza Night

Prix Fixe Menu available in MDR

Rathskeller Special$7.50 Philly Cheese

Steak Night

Chef’s Cooking Class Farm to Table

Meats & Vegetables

Prix Fixe Menu available in MDR

Rathskeller Special$7.50 Philly Cheese

Steak Night

Prix Fixe Menu available in MDR

Rathskeller Special$7.50 Philly Cheese

Steak NightA d m i n i s t r a t i v e P r o f e s s i o n a l s W e e k

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Thank you to the most recent donors to The Athenaeum Architectural Fund (AAPF) and the Rath al Fresco Pavilion and Gardens (as of February 15, 2016):

The Athenaeum Architectural Fund (AAPF)

The Rath al Fresco Pavilion and GardensAthenaeum Circle ($10,000-$49,999)

Mr. and Mrs. Robert (Ted) Jenkins

The Rath al Fresco Pavilion and GardensFriends ($9,999 and below)

Mr. and Mrs. Frederick J. Hameetman

The AAPF is an endowment dedicated to the maintenance and restoration of The Athenaeum’s physical facilities.

Construction has begun on the new Rath al Fresco (RAF) Pavilion and Gardens. Donations to the RAF will offset an estimated cost of $4M.

If you would like to donate to either or both funds, please mail your check to Marisu Jimenez, General Manager, at The Athenaeum, 551 South Hill Avenue, Pasadena, CA 91106.

Donation checks should be written to “The Athenaeum,” with the memo line indicating “RAF” or “AAPF.”

If you would like to discuss a naming opportunity or a special gift, please contact Marisu at (626) 395-8260 or Marisu.Jimenez@Caltech.edu.

Mr. and Mrs. Robert (Ted) Jenkins

Steak Portobello Pasties with Thyme Bleu Cheese Crust

IngredientsPastry3 ¾ cups all-purpose flour1 teaspoon salt1 ¼ cup butter, room temperature¼ cup blue cheese crumbles2 Tablespoons fresh thyme leaves¾ cup ice water

Steak Filling4 Tablespoons olive oil12 ounces skirt steak, cleaned of extra fat and cut into small dice½ cup yellow onion, small dice½ cup carrots, small dice2 cups Portobello mushrooms, small dice1 Tablespoon fresh thyme leaves¼ cup all-purpose flour1 cup beef stock or brothsalt and pepper to taste1 egg to brush on pastry1 Tablespoon water

Pastry1. Mix together in a bowl, the flour, salt, butter, blue cheese and fresh thyme leaves. Do not mix thoroughly.2. Add the water very slightly until the mixture comes together. Again, do not over mix.3. Place the mixture in a bowl and let rest.Steak Filling1. Heat the oil in a heavy bottomed pan over medium high heat, when hot, add the beef and sear on all sides. Remove the beef from the pan. Add the onions and carrots and cook until they are softened, add the mushrooms and cook an additional 3-4 minutes. Add the fresh thyme leaves, then stir in the flour. Cook on low heat for 3-4 minutes, then add the beef stock and stir until thickened. Cook for 10-15 minutes and season to taste with salt and black pepper. Remove from the heat and let cool.To Assemble1. Cut the dough into 8 equal pieces. On a lightly floured surface, form each piece into a round ball. Flatten the balls with the palm of your hand then roll them approximately 6-8” wide. 2. Place about ¼ cup of the filling onto one half of the pastry rounds, leaving some of the pastry exposed on the outside for sealing. Repeat using all of the filling.3. With a fork, whip the egg and water together in a cup. Brush the egg mixture onto the outside of the pastry. Fold the other side over the filling, creating a half-moon and seal the edges. Place on a baking sheet with parchment paper. Brush the tops with additional egg mixture.4. Bake in a pre-heated 350 degree oven for approximately 40 minutes or until golden brown.

Directions

Enjoy Cooking!

Executive Chef Kevin’s Recipe Corner

Makes 6-8 pasties

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International Nights5:30 p.m. – 8:30 p.m. seating every half hour / $35.00 per person

Mother’s Day BrunchSUNDAY, MAY 8

9:30 a.m. - 1:30 p.m. seating every half hour$52.50 for Adults / $31.00 for Children (4-11 yrs.)

Complimentary for Toddlers (3 yrs. & under)$57 for Adults for Late Reservations after May 2

Orange, Apple and Cranberry Juices

Just Baked This MorningAthenaeum Scones with Crème Fraîche and Lemon Curd

Assorted Mini Muffins, Assorted Bagels and Cream Cheese Filled Croissants, Apple Strudel, Bear Claws

Rustic BreadsHot Cocoa

Chilled Spring PlattersHeirloom Tomato Salad with Fresh MozzarellaChili Fried Tofu with Scallions and Cashews

Caesar Salad with Garlic Croutons and Herbed Anchovy DressingFresh Spring Fruit Display

Garbanzos, Chorizo, Peppers, and QuesoHouse Made Pickled Vegetable Bar

Thai Calamari Salad

Seafood SelectionsMexican Gulf Shrimp, King Crab Legs, Oysters on the Half Shell

Smoked Salmon

Eggs and ThingsLinguica and Applewood Smoked Bacon

Roast Fingerling Potatoes with Thyme and Garlic Turkey Hash with Creole Tomato Grits,

Eggs Benedict on Croissants

Omelets Made To OrderMushrooms, Tomato, Green Onions, Herbs, Peppers, Ham,

Bacon, Monterey Jack, Cheddar, and Pepper Jack Cheese

Belgian Waffle and Pancake Bar Freshly made waffles and pancakes with apple raisin compote, fresh berries, caramel bananas, whipped cream and maple syrup

Entreés Du JourSalt and Pepper Roast Prime Ribs of Beef

Honey Spice Glazed Smoked HamSeafood Stuffed Sole with Lobster Sauce

Moroccan Grilled Chicken with Ginger GlazeRoasted Squashes with Tomatoes, Onion and Garlic

Orechiette with Mushrooms, Roasted Peppers, Herbs and Parmesan Sauce

Kids KornerMacaroni and Cheese, Angus Beef Sliders

Chicken Fingers, Tater Tots

Sweet TreatsCream Puffs and Chocolate Eclairs

Pineapple Rum Rice Pudding, Mini CupcakesMini Crème Brulee, Assorted Gourmet Pastries

Triple Chocolate Cheesecake, Tiramisu, Lemon Raspberry CakeHomemade Ice Creams and Sorbets

Chef’s Cooking ClassFarm to Table - Meats & Vegetables

SATURDAY, APRIL 210:00 a.m. - 2:00 p.m. / 10:00 a.m. Registration

10:15 a.m. Class (begins promptly) / $88.00 per person

Fresh Ramp and Crab Stuffed Hush Puppies

green goddess dressing

Mary’s Chicken with Morels

corn bread, green garlic puree

California Lamb Rack

favas, pickled chanterelles, asparagus tart

Yellow Squash Marmalade

Pickled Eggs

Goat Cheese Cake

preserved lemon, figs

Chef's Cooking Classes provide informative, hands-on preparation and cooking lessons, followed by a class luncheon, with

instructional recipe booklets to take home. Please wear comfortable clothes and closed-toe shoes; hair should be tied back.

ThailandMONDAY, APRIL 11

Tom Yum Soupfried spring roll

Panang Shrimp Currybell peppers, eggplant, Asian broccoli, lime coconut rice

Ruam MitThai tea ice cream

hBritish Columbia

MONDAY, APRIL 25

Dungeness Crab and Corn Saladpea tendrils, smoked sea salt, charred tomato vinaigrette

and parsley oil

Pan Roasted Wild Canadian SalmonYukon Gold potato cake, sautéed spinach with goat cheese and

pistachios, apple gastrique and lemon thyme sauce

Maple Baked Applesmaple custard, cranberries and huckleberry ice cream

CALIFORNIA INSTITUTE OF TECHNOLOGYPASADENA, CA 91125

ADDRESS SERVICE REQUESTED

NON-PROFIT ORGU.S. POSTAGE

PAIDPERMIT #583

PASADENA, CA

Coming in May

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

Athenaeum Administration and Staff

Coming in March

Chef's Cooking Class

Saturday, March 8

Mediterranean Seafood

International Nights

Monday, March 10: Oaxaca

Monday, March 24: Morocco

Chair, Board of GovernorsGARY LORDEN, Ph.D.Phone: (626) 395-4349Email: glorden@caltech.edu

Chair, House CommitteePETER DERVAN, Ph.D.Phone: (626) 395-6002Email: dervan@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, Food & BeverageJERRY RODRIGUEZPhone: (626) 395-8261Email: jerry.rodriguez@caltech.edu

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

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

Manager, Private & Club EventsKATHY WINTERROWDPhone: (626) 395-8206Email: kathy.winterrowd@caltech.edu

Manager, Private & Club EventsBONNIE WEILERPhone: (626) 395-8263Email: bonnie.weiler@caltech.edu

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

Membership & Guest Relations CoordinatorLAURA DENENHOLZPhone: (626) 395-8266Email: laura.denenholz@caltech.edu

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

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

Dining Room ScheduleBreakfast

Monday to Friday – 7:00 a.m. to 9:00 a.m.Lunch

Monday to Friday – 11:30 a.m. to 1:30 p.m.Dinner

Monday, 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 Thursday: 4:30 p.m. - 10:00 p.m. Food Service

Monday to Wednesday: 5:00 p.m. - 8:45 p.m.Thursday & Friday: food service available

until 9:00 p.m.

RathskellerBar Service:

Monday - Thursday: 4:30 p.m. - 9:00 p.m. Friday: bar services available until 10:00 p.m.

Food Service:Monday - Wednesday: 5:00 p.m. - 8:45 p.m.

Thursday & Friday: food service available until 9:00 p.m.

WINE & SPIRIT TASTING Tequila

WEDNESDAY, MAY 4

CINCO DE MAYO RATHSKELLER FIESTA

THURSDAY, MAY 5

MOTHER'S DAY BRUNCH SUNDAY, MAY 8

INTERNATIONAL NIGHT MONDAY, MAY 9

Paris BistroMONDAY, MAY 23

Morocco

CHEF'S COOKING CLASS Cooking with Shellfish

SATURDAY, MAY 14

RATH AL FRESCO GRAND OPENING

FRIDAY, MAY 27