The 1919 - December 2019 - UClubSB

1919

DECEMBER 2019

THE

OFFICIAL NEWSLETTER OF THE UNIVERSITY CLUB OF SANTA BARBARA

Mark McDonald

1919

THE

IN THIS ISSUE:

Messages from Our President................. 3 Messages from the GM.............................. 5

If These Walls Could Talk.......................... 6

Team Member Profile.................................10

From Our Chef.............................................. 11 Photo Collage................................................16 Calendar of Events......................................22

Club Hours:

Breakfast Monday-Friday 7:30-10am Lunch Monday-Friday 11:30am-2pm

Bar Tuesday-Friday 4:30-8pm

CONTACT US: Address:

Phone Number:

About the Cover:

1332 Santa Barbara St. Santa Barbara, CA 93101

805-966-0853

Website:

Member Services:

www.uclubsb.org

Memberservices@uclubsb.org

1919: The year the University Club of Santa Barbara was founded. Replete with history, tradition, camaraderie, and a sense of community.

Staff: • General Manager | Sarah Rudd | Sarah.Rudd@uclubsb.org | Ext. 200 • Executive Chef | David Rosner | David@uclubsb.org | Ext. 160 • Director, Sales & Events | Breanna O’Toole | Breanna@uclubsb.org | Ext. 110 • Coordinator, Sales & Events | Natalie Douglas | Natalie@uclubsb.org | Ext. 230 • Accounting | Lucy Hamlin | Lucy@uclubsb.org | Ext. 280 • Marketing & Member Services | Ammanjah de Vries | Ammanjah@uclubsb.org | Ext. 140

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Pictured: November’s First Thursday wine tasting at the Club; members enjoying weekly social activities and camaraderie over lunch at the Club.

MESSAGES FROM OUR PRESIDENT: Dear Members, What a special time to start my tenure as President of our wonderful University Club. With the holidays upon us, the Club is looking especially welcoming, and I know many of you will join us for our beautiful annual Holiday events (see pages 7-9). I look forward to diving more into my new role in the new year. We have an excellent team in place who have been working hard to make constant improvements to our Club and to bring us more and more new and exclusive member events and opportunities. Together with them, and all of you, I know that we will make 2020 and the years ahead truly worthy of our rich UClub legacy.

Speaking of new member events, it has been such a pleasure to see our Club in full swing, with our bi-weekly Mah Jongg, the UClub Book Club, the wonderful Empowered Aging series, and our monthly 1st Thursday Wine Tastings bringing both members and guests to the Club. A special thank you to Priya Kapoor and Takako Wakita for the talks they gave at the Club this past month, and to our very own Executive Chef David Rosner for his first of more (we hope!) cooking classes for members. I have it on good authority that our members did a superb job in the kitchen and that a lot of fun was had. They all looked very dapper in their aprons!

I am also so pleased to see many of you enjoying breakfasts, lunches, and dinners here at the Club.

Be sure to take a look at the photos from all of our November events and meals in the photo spread on pages 16-17. I know that Sarah and her team have more exclusive and fun events planned for the coming year and I look forward to seeing more of you here to enjoy them.

This month we will come together for our Holiday Mixer on December 3, our Holiday Dinner on December 20th, and a truly extraordinary New Year‘s Party at the Club on December 31st! My children always look forward to their gifts from

Santa at the Holiday Mixer, and I am personally looking forward to a fancy night out for New Year’s Eve. Do take a look at Chef’s special Holiday Dinner menu on page 8 as well. I hope to see many of you here to share in good food, live entertainment, and wonderful company. See pages 7-9 for details for all three of these Club traditions and be sure to RSVP soon.

Another tradition in the making is our new Tuesdays at the Club buffet dinner series. I am excited to see all of the different new buffet menus Chef and his team come up with every week. The inaugural Tuesday at the Club is coming up, on December 10th. I hope you will join us for the food and the camaraderie. You can find the full menus for all upcoming December and January Tuesdays at the Club on pages 12-15.

The full December schedule is located in the Club Calendar on pages 22-23, including an extended Save The Dates List.

I am also pleased to let you know that we are actively working on a new UClub website, which will come out in the first few months of the new year. Some of you may have noticed the ongoing issues with our current site. Please do bear with us.

The new site will include improved communications, a new reservation system, up to date menus and calendars, as well as member and business directories. I know these things will help bring us all together more and will make using your Club easier.

In the meantime, I wish you and your loved ones a very happy holiday season and look forward to working with you to make our next years the best they can be.

Lacy Taylor UClub President

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MESSAGES FROM OUR GM: Dear Members, The shorter days are here, and with it all of the beautiful holiday lights and cheer. Lucky for us the Club is also extra inviting this time of year; a truly special place to come in and relax. Our holiday decorations are up, the fire is roaring all day long, and we have some wonderful holiday events and special new dinners coming up to enjoy together.

I admit, I love this time of year and I am very excited to share it with all of you. I hope to see you and your loved ones at the Holiday Mixer on December 3. I’ve been told this is one of our most popular events, with our very own John Thyne in the role of Santa, handing out gifts to the children, and lots of holiday joy. I personally plan to enjoy Chef’s holiday buffet and to decorate my own cookie!

We also have our Holiday Dinner on December 20th.

You can find Chef’s exquisite menu on page 8. I know he has included something for everyone, and we look forward to enjoying this special meal together.

Finally, to round out our big December events, we hope you will join us to ring in the New Year at your Club on December 31st! This year we plan to welcome 2020 with a proper party, including live entertainment, heavy passed appetizers, a carving station, raw bar, and a New York midnight ball-drop with complimentary champagne! We are also offering a bottom-less drinks option for the evening, and strongly encourage formal party attire! See page 9 for details. If you missed out on our Centennial celebration, you do not want to miss out on this!

We are also pleased to announce the start of our new Tuesdays at the Club buffet dinner series. Many of you expressed to us a desire to have more variety

at the Club when it comes to our Tuesday buffets.

You spoke, and of course we listened! Starting in December, Taco Tuesdays will become Tuesdays at the Club, with a different and exciting new buffet menu every week. Take some of the stress out of your holiday preparations by having your dinners with us on Tuesdays December 10th and 17th. You can find the full menus for all upcoming December and January Tuesdays at the Club on pages 12-15. Come for the good food; Stay for the great company!

Just a reminder that there are no Bistro Dinners in December, due to the high volume of Club and private (member and corporate) holiday events. We do, however, have breakfast, lunch, and bar hours, in addition to Tuesdays at the Club, throughout December. UClub Book Club will meet a week early this month, on December 6th, and our Empowered Aging series will resume in January. Mah Jongg will meet as usual, twice a week, except for the week of December 23-27. Check the calendar on pages 22-23 for changes to normal hours during the holidays. The club will be closed for the holidays December 21-27, as well as January 1.

Our full December schedule is located in the Club Calendar on pages 22-23, including an extended Save The Dates List.

Finally, from our team to you and your loved ones, we wish everyone happy holidays, a warm and comfy winter season, and much end of the year cheer. And as always, please do let me know if you have any requests or ideas for things you would like to see here at your Club.

Sarah Rudd General Manager Sarah.Rudd@uclubsb.org

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IF THESE WALLS COULD TALK:

A “Sip of the Grape or a Jigger of John Barelycorn�

As the holidays approach, we thought it would be fun to look at a brief history of liquor and alcohol at the University Club.

The following is based on a series of narratives provided by former University Club member Lloyd Monk, who was a member from 1949 until his passing in 2006. His son Robert Monk is himself approaching Emeritus membership status here at the Club today and is also a wonderful wealth of information about Club history.

Prohibition Period:

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Post-Prohibition:

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MEET THE UCLUB TEAM: Born in Las Vegas, 21-year-old Thomas Hernandez is as ambitious and passionate

as they come. And, as it turns out, he LOVES cooking - something he discovered here at the Club. In fact, when Thomas first started out here four years ago he did not yet know what a big impact it would have. “I was just 17 years old,” he says.

“A friend invited me to come work at the Club as a server, and once in a while they had me help out in the kitchen.” It did not take long before he realized he was gravitating more and more back into the kitchen. “It was like falling in love,” he says earnestly. “Like when you get butterflies in your stomach, really falling in love. That’s how I feel when I’m in the kitchen cooking!”

During his time here at the Club, Thomas has worked with a number of different Chefs and has worked hard to learn something from each of them. He loves trying new recipes and is always having the UClub staff taste a new creation or idea that he is testing out between meals. As a line cook with Chef David, he enjoys taking on new responsibilities and working together with the kitchen team to cook up exclusive dishes for members and their guests. He loves the passion in the kitchen, and hopes to be a full-fledged Chef in his own right some day. “10 years from now,” he says, “I hope to be a Chef with my own custom catering business.”

Thomas Hernandez

Thomas’ favorite meals to cook for at the Club are the Bistro dinners and special meals “where you can prove yourself.” He particularly likes the Father’s Day event because it is outside, with nice weather, and “we get to use the grill.”

Thomas has two older siblings, a twin brother, and one younger brother. You can catch Thomas riding his motorcycle to and from work, or working on his catering ideas at home. “I used to go fishing a lot,” he says, “but there aren’t as many fish now.”

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CHRISTMAS CAKE “Though this Christmas cake looks elaborate, it’s quite easy to prepare and can be enjoyed any time of year. The simple hazelnut sponge cake is rolled around a quick mocha filling before being iced with a one-bowl fudge frosting — and it tastes amazing!”

UClub Chef David Rosner

INGREDIENTS: JELLY ROLL

MOCHA FILLING

FUDGE FROSTING

3 large eggs

1 cup chipping (35%) cream

4 1-oz.squares unsweetened chocolate

3 tbs icing sugar

1/2 cup unsalted butter

2 tbs instant coffee dissolved in 1/2 tsp hot water

1/2 cup 2% milk

1 cup sugar 1/3 cup cold water 1 tsp vanilla 1/4 cup hazelnuts or filberts, coarsely chopped

4 cups icing sugar 2 tsp vanilla

1 cup flour 1 tsp baking powder 1/4 tsp salt 1 tbsp icing sugar (plus more for garnish)

DIRECTIONS: • Preheat oven to 375°F. To make jelly roll, beat eggs on high speed until foamy, then gradually add sugar, beating well until thickened and light yellow. Add water and vanilla, then beat some more. In a separate bowl mix together hazelnuts, flour, baking powder and salt, then stir into egg batter a little at a time until just blended and smooth.

• Line a rimmed cookie sheet with lightly oiled parchment paper, then pour in batter and smooth. Bake for 11 to 14 minutes, or until lightly browned on top.

• Lightly dust a tea towel with icing sugar. Run a knife around the rim of the cookie sheet, then turn cake onto tea towel and carefully peel off parchment paper. Roll cake into towel length-ways (the towel will get rolled into the cake), while still warm. Let cool in towel, seam side down.

• To make mocha filling, whip cream until soft peaks form, then blend in icing sugar and dissolved coffee.

Refrigerate until cold. Gently unroll cake, remove towel and spread with mocha filling. Roll back up and place seam side down on a platter.

• To make fudge frosting, gently melt chocolate and butter together. In a large bowl, mix together milk, icing sugar and vanilla. Add chocolate mixture and beat until smooth, then chill to let frosting thicken.

• Once the filled cake and frosting have cooled, cut a 2-angled slice from one end of the log and place it on top to look like a stump. Some of the filling will ooze from the cake; wipe it clean so icing won’t stick to the filling. Use some icing to glue the stump to the top of the log, then ice entire cake and decorate using your imagination. Gently running a bread knife along the icing makes for a bark- look finish; mushroom meringues (you can buy them at patisseries) are also a nice touch. (The cake can be made the day before and chilled. Add meringue mushrooms and other embellishments at the last moment.).

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Tuesdays

5:00pm-8:00pm

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TUESDAYS AT THE CLUB • Social Evening with Buffet Dinner • 5-7pm •

December 10th

December 17th

• THAI • $16++

• Mediterranean • $22++

Thom Kha Coconut Soup, with shrimp

Pita, with eggplant, humus, cucumber dip

Sah Pepper Garlic Wings

Chickpea, zucchini, cilantro salad

Drunk Noodles

Spiced Turkey Meatballs, with feta

Spicy Fried Rice

Leg of Lamb, with mint, pesto, and taziki

Beef Yellow Curry

Fish kebabs

Coconut Sticky Rice

Baklava RSVP: memberservices@uclubsb.org 805 - 966 - 0583, Ext. 140 THE 1919 MAGAZINE | DECEMBER 2019 13

TUESDAYS AT THE CLUB • Social Evening with Buffet Dinner • 5-7pm •

January 14th

January 21st

• Trattoria • $16++

• Grilled Cheese & Soups • $12++

Caprese Salad

6 Assorted Grilled Cheeses

Fried Calamari

6 Assorted Soups

Spaghetti and Meatballs

Anti Pasta Plate

Eggplant Parmesan

Tiramisu

Garlic Knots Cheesecake RSVP: memberservices@uclubsb.org 805 - 966 - 0583, Ext. 140 14 THE 1919 MAGAZINE | OCTOBER 2019

TUESDAYS AT THE CLUB • Social Evening with Buffet Dinner • 5-7pm •

January 28th

February 4th

• Fried Chicken • $15++

• Roast • $42++

Fried Chicken

Wedge Salad, with blue cheese, bacon crumbs, cherry tomatoes

Corn Bread

Creamed Spinach Roasted Carrots

Coleslaw Green Bean Casserole Mac n Cheese

Baked Potato Bar Prime Rib au jus horseradish Local Sea Bass, with red wine, root vegetables Chocolate Cake

RSVP: memberservices@uclubsb.org 805 - 966 - 0583, Ext. 140

OUR MONTH IN PHOTOS:

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DECEMBER

2019

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DECEMBER @ THE UCLUB WEEKLY EVENTS: Tuesdays at the Club Social Evening & Buffet Dinners - Tuesdays | 5-7pm

Mah Jongg Tuesdays | 9:30-11:30am Thursdays | 3-5pm

Bistro Dinner Fridays | 6-8pm

MONTHLY EVENTS: Empowered Aging 2nd Tuesdays | 2-3:30pm

1st Thursday Wine Tasting 2nd Fridays | 12-2pm

UClub Book Club 2nd Fridays | 12-2pm

*no bistro dinners in December*

CLUB HOURS:

SAVE THE DATES!

Breakfast

• 12/20, 5:00pm Holiday Dinner

Mon.-Fri. | 7:30-10am

Lunch Mon.-Fri. | 11:30am-2pm

• 12/22 - 12/28 CLUB CLOSED FOR HOLIDAYS

Bar Hours

• 12/31, 5:00pm NYE Dinner

Tues.-Fri. | 4:30-8pm

• 01/24 - Chinese New Year

- Happy Hour: 4:30-6pm - Bar Bites served Wed.-Fri.

• 02/14 - Valentine’s Day

For more information & to RSVP: memberservices@uclubsb.org | 805-966-0853, Ext. 140 (Ammanjah) 22 THE 1919 MAGAZINE | DECEMBER 2019

Private Event

Club Closed

Private Event

9:30pm

5:00pm Tuesday at the Club

Mah Jongg

9:30pm

5:00pm Tuesday at the Club

Mah Jongg

9:30pm

Holiday Mixer

5:30pm

Mah Jongg

Mah Jongg

12pm

Private Event

no bar hours

Holiday Dinner

no bar hours

Club Closed

Book Club

no bar hours

Mah Jongg

Club Closed Club Closed

4

Private Event

Club Closed Club Closed

3

12:00pm-10pm

5:00pm

Club Closed Club Closed

2

3:00pm

3:00pm

1

Private Event Club Closed

Club Closed

Mah Jongg

Mah Jongg

3:00pm

5:30pm

1st Thursday Wine Tasting

3:00pm

DECEMBER @ THE UCLUB

Club Closed

Club Closed Club Closed

9:30pm

Mah Jongg

6:00pm New Years Eve Party

We are Santa Barbara

24 THE 1919 MAGAZINE | DECEMBER 2019 2000 State St, Santa Barbara, CA, 93105 | www.GTprop.com | 805-899-1100