The 1919 - October 2019 - UClubSB

1919

OCTOBER 2019

THE

OFFICIAL NEWSLETTER OF THE UNIVERSITY CLUB OF SANTA BARBARA

Mark McDonald

1919

THE

IN THIS ISSUE:

Letter from the President......................... 3 If These Walls Could Talk.......................... 4 Messages from the GM.............................. 5

Team Member Highlight............................ 6 From Our Chef.............................................. 8

Photo Collage................................................10 Book Club Books..........................................12

Calendar of Events......................................18

CONTACT US: Address:

Phone Number:

1332 Santa Barbara St. Santa Barbara, CA 93101

805-966-0853

Website:

Member Services:

www.uclubsb.org

Memberservices@uclubsb.org

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 Assistant | Lucy Hamlin | Lucy@uclubsb.org | Ext. 280 • Marketing & Member Services | Ammanjah de Vries | Ammanjah@uclubsb.org | Ext. 140

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Club Hours:

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

Bar Tuesday-Friday 4:30-8pm

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

Pictured: UClub member Jean Hill shows off her Oktoberfest spirit, Oktoberfest delights, and Chef David Rosner’s incredible Lobster Boil feast.

LETTER FROM OUR PRESIDENT: Dear Fellow Members, This will be my last letter to you, the Members of the University Club, as President.

Let me first state how proud I am of what has been accomplished during my two terms as President. We now have competent, engaged, and dedicated personnel working at our Club. New additions include, but are not limited to, Sarah Rudd, the newly appointed General Manager; our beloved Chef David Rosner; together with our Events Coordinator Natalie Douglas and our new Marketing and Members Services specialist Ammanjah de Vries, who are now actively engaged in making the University Club the best it can be. My heartfelt thanks and appreciation to each of them and all of our dedicated staff for their outstanding efforts and contributions in coming together as a successful team.

Some of the changes initiated have been the increased social activities, lectures, events, and the improvement of the variety of wine and types of food available. The accounting system is now becoming more effective and friendly. There has been a reorganization of hours, game room, and overdue repairs and remodeling. The long awaited renovation of the ladies bathroom has been approved and scheduled and will soon become a reality.

During my time acting as President and General Manager we experienced the worst fires in decades and the tragic mudslide in Montecito. The University Club was able to keep our Club doors open as an oasis for those who needed a clean, open, safe place during these difficult times in our community.

Everyone at the Club, from the Board and Staff to our Members, played a part showing us how a community can come together to help all those in need.

I will never forget presiding over our magnificent Centennial event celebrating one hundred years of service the Club has given to Santa Barbara and to its Members. It was truly my honor. I also look forward to the Club continuing this tradition into the next century.

Finally, I wanted to share with you some of the lessons I learned and have been reminded of because of my service as President:

There is dignity in all work: I am reminded of this every time I see our staff busily and tirelessly performing the daily tasks of cleaning and preparing for events for our members.

In particular, I recall the substantial and constant cleaning it took during the fires to keep the Club open and clean. I was reminded of the importance of each person’s contribution no matter how humble.

Friends enrich our lives: Making and sharing our lives and experiences with each other is what makes life bearable in hard times and rewarding in good times. This is the essence of what we do at the University Club for our Members.

On my part, I had the honor seeing new friendships created and deepening my old friendships because of my role as President. This is something for which I will always be grateful.

Laughter makes life better: Laughing, having fun, and enjoying each other is necessary for a complete, balanced life. It is food for the soul. Watching our members interact, laugh, and enjoy each other’s company in of itself, made all the difficult times as President worthwhile.

People who strive for perfection make our world a better place: I see the work ethic of not accepting satisfactory, but striving for excellence not only with our Board Members, Chef, and General Manager, but with all of our staff. Thank you each and every one of you for reminding me by your actions never to be satisfied with just good enough.

My Mother and Father taught me to always leave any job that I did better than I found it. In reflecting on my service as President of the University Club it occurs to me that it is the University Club members and the staff who have left me a better person. I want to thank each and every one of you for that.

My warmest regards and best wishes,

Leonard Himelsein University Club President THE 1919 MAGAZINE | OCTOBER 2019 3

IF THESE WALLS COULD TALK: THIS MONTH IN UCLUB HISTORY

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MESSAGES FROM OUR GM: Dear Members, As the Autumn season moves forward and the weather starts to change ever so slightly, my favorite part of the year is arriving. I just love the holidays and am thrilled that I get to experience them at the Club with you this year!

As you can see from this issue’s cover photos and in the photo spread on pages 10-11, September at the Club was filled with fun, friends, and fabulous food. Kudos to Chef and the rest of our hard-working staff for two outstanding and delicious member events: Both the Lobster Boil and Oktoberfest lived up to expectations and then some. Many of you also joined us for our monthly wine tasting event, featuring Rosé wines. Equally fun and inspiring were the monthly Empowered Aging lectures and Book Club meeting, as well as a very special lecture and Q&A with our very own member Priya Kapoor.

Thank you Priya for preparing such a wonderful and informative evening! It was wonderful to see so many of our local Santa Barbara families, including many young people, there. (If anyone else would like to share expertise or interests with us, please let us know – we would love to host more member lectures, both in the evenings or as ‘Lunch & Learns’. We will market your lecture, round table, Q&A, or presentation to members, help set up ticket sales, and take care of the setup and food and beverage service. You just bring your knowledge and speaking voice!)

We are working hard to continually bring you more and diverse events and member activities. I am personally already looking forward to this month’s Spanish Evening at the Club on October 10th. Join us for Spanish Wine Tasting from 5-6pm, followed by a festive Paella Dinner starting promptly at 6pm. See page 15 for details.

We also have a really special Nearly-New Clothing Sale event this month, on October 16th. Please see details on page 16.

After many months of planning, I am very pleased to introduce a new Weekly Mah Jongg game at the Club, every Tuesday from 9:30-11:30am, starting on November 5th! There will be tables set up for every level of play in the comfort of our Presidents Room. Come early for the UClub breakfast service

before, or stay for socializing and à la carte lunch right after.

To kick things off we are offering a Free Beginner’s Mah Jongg Class for Club members on October 29-30. Make sure to sign up as space is limited (call Ammanjah at 805-966-0853, Ext. 140, or email her at memberservices@uclubsb.org). See page 17 for details.

Also in October is our Annual Meeting, on the 25th, from 5:00-9:00pm (more information on page 14 and coming soon via mail and e-mail). If you are a member in good standing with voting rights (Resident, Junior, Retired, Senior, Emeritus, and Firm members only), you will receive a ballot in the mail in the coming days. You can use the stamped and addressed return envelope to mail your ballot back to us, or bring it by the Club. There will be a securely locked ballot box by the bar to drop your ballots in on-site. The Meeting is preceded by a complimentary Hors d’oeuvres & Champaign Reception and is followed by the Annual Meeting Dinner Party (RSVP required for dinner).

Looking ahead to November, be sure to save the date for Cooking With Chef David on November 20th! Watch your emails and the announcements around the club for more information coming soon.

Space will be limited for this special cooking class.

Our full October schedule is located on pages 18-19, including an extended Save The Dates List through the end of the year. Take a look and come join us and your fellow members for the upcoming holiday festivities, and of course also our ongoing Taco Tuesdays, Bistro Dinners, Breakfast and Lunch services, Bar Hours, Book Club, and lectures.

As fall evolves, along with all of the wonderful fall traditions of pumpkin spice, fall colors, Thanksgiving, and more, you can count on us continue to make your Club a warm, inviting, and exciting place to meet friends, host events, have a nice family meal, and more. 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.

Wishing everyone a lovely fall season and best regards,

Sarah Rudd General Manager Sarah.Rudd@uclubsb.org THE 1919 MAGAZINE | OCTOBER 2019 5

MEET THE UCLUB TEAM: A lot of the magic here at the University Club of Santa Barbara happens

behind the scenes, including every day in the UClub kitchen. Line cook Juan Lopez Arevalo has been part of making that UClub culinary magic happen for over 14 years now! The 35-year-old started out at the University Club as a dish washer, eventually moving up to salads, soups, and sandwiches. “The Chef and others took me under their wing and taught me everything I needed to know,” he relates. Ever humble and always ready with a soft smile, Juan’s story began in Guatemala where he was born. With just three years of formal schooling, he came Juan Lopez Arevalo to the US when he was 19, on his own and far from home. The Club and his fellow staff members, he relates, are like family. “I get along with everyone really well,” he says. “With the other cooks and the servers, they are like brothers and sisters.”

A typical day for Juan starts early, and includes prep work in the kitchen, planning the daily Lunch Specials (he’s in charge of coming up with and preparing the half-lunch menu item every day), and making all of the sandwiches and soups. He is also on the line for events and special meals. He enjoys working in the UClub kitchen, and particularly the good vibe and teamwork they have back there.

Juan’s favorite things at the Club are member events. “I love helping make the members happy” he says. His top favorite meal to prepare are the Friday night Bistro Dinners. He has also seen quite a lot of changes over the past 14 years, and is especially happy about the relatively new Sola Patio where members can enjoy a meal or hold special events.

Since starting work at the Club Juan has married and now has 3 children – a nine-year-old daughter, a four-year-old son, and most recently a 15-month-old son. Juan works two jobs, but when he is home he enjoys taking his little ones to the park and the beach.

As we wrap up his interview, I ask Juan if there anything else he would like to add, or tell the members. “Tell them,” he says with an eager smile, “to come and enjoy the breakfasts and lunches we prepare for them. Tell them that now that it will start getting colder, they should come enjoy the healthy soups I make. A different one every day!”

Meet the other members of our UClub team: 6 THE 1919 MAGAZINE | OCTOBER 2019

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COOKING WITH CHEF DAVID Mr. Leggett and the Butternut Squash

UClub Chef David Rosner

It is a little known fact that the butternut squash actually has a most unusual origin. Native Americans, of course, cultivated squash for thousands of years before the modern era. But butternut squash was not amongst their annual crops. It actually only dates back to 1944.

It was ‘invented’ in the United States by one Mr. Charles Leggett of Stow, Massachusetts. Mr. Leggett was not a plant expert, or even initially a farmer, but had been forced to leave the city for the country because of problems with his father’s health.

As it turns out, the house Mr. Leggett purchased after this move to the country came with a fair amount of land. The intrepid new agriculturalist decided to try his hand at developing a squash big enough, and also tasty enough, for a family to consume. The Hubbard squashes popular at the time were, in his opinion, too big, while Halloween pumpkins were there for scaring people rather than eating.

As the legend goes, Mr. Leggett eventually took his new, unique strain of winter squash 16 miles down the road to the to the agricultural experiment station in Waltham, Massachusetts.

He said “Look here, boys. I’ve developed this strain of winter squash over the past few years and want to see what you think about it. It’s a cross between Hubbard and Gooseneck squash.” The crop researchers took his seeds and asked “What do you call this squash, Mr. Leggett?” He responded by saying “Well, it is smooth as butter and sweet as a nut, so let’s call it ‘Butternut.’”

They confided that they were skeptical the strain would hold for repeated production. After the appropriate field testing was completed and the variety proved to be consistent (and delicious), the scientists proudly released the University of Massachusetts “Waltham Butternut” variety of winter squash. Poor Mr. Leggett never got his due for developing one of the best winter squash varieties in history. He died in the late 1980’s at the age of 88. The land he grew the famous crop on in Stow, Massachusetts is now a golf course - Butternut Farm Golf Club.

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Butternut Squash Ravioli serves 6 INGREDIENTS: 3 Butternut Squash

Semolina flour

2 tablespoons olive oil

About 3 pounds fresh pasta sheets

1 tablespoon light brown sugar

3/4 cup unsalted butter

Salt and black pepper

8 fresh sage leaves, finely chopped

1 egg

2 tablespoons crushed walnuts

1/2 teaspoon freshly grated nutmeg

DIRECTIONS: • Heat oven to 400 degrees and line a rimmed baking sheet with parchment paper. Place pumpkin on pan, cut sides up, drizzle with olive oil and generously season with brown sugar, salt and pepper. Roast for 35 to 45 minutes, or until soft. Allow to cool slightly.

• Scoop out the flesh of the pumpkin into the bowl of a food processor. Add egg and nutmeg, and purée until smooth. You should have about 3 cups (1 1/2 pounds) purée total. Set aside 1/3 cup pumpkin purée for the sauce.

• Dust a work surface with semolina flour. Lay out a sheet of pasta, then place 2 teaspoons of filling every few inches. Brush around the filling with water, then place a second pasta sheet over the top. Press the top sheet of pasta down around the mounds of filling. Cut 2 1/2inch square ravioli with a large ravioli stamp or sharp knife, trimming as needed, and crimp around the edges with a fork to seal individual raviolis.

• Bring a large pot of water to boil and season generously with salt. Drop in ravioli a few at a time and cook for 5 to 7 minutes, until soft but still al dente. Set aside 1/4 cup pasta cooking water, then use a large slotted spoon to remove the cooked ravioli to a plate.

• Make the sauce: Heat the butter, sage and walnuts in a medium skillet over medium-high heat, stirring occasionally, until the butter browns, about 5 minutes. Add the reserved 1/3 cup pumpkin filling, a few grinds of nutmeg and a pinch of salt. Stir to combine and sizzling, then add 2 tablespoons reserved pasta cooking water, stirring until sauce is glossy and smooth; thin with additional pasta water if desired. Spoon sauce onto plate.

THE 1919 MAGAZINE | OCTOBER 2019 9

OUR MONTH IN PHOTOS:

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SEPTEMBER

2019

THE 1919 MAGAZINE | OCTOBER 2019 11

You Are

BOOK Join us on 2nd Fridays of

Friday, October 11th, 12PM

Friday, November 8th, 12PM

Friday, December 6th, 12PM * one week early this month

When his sister tricks him into taking her guru on a trip to their childhood home, Otto Ringling, a confirmed skeptic, is not amused. Six days on the road with an enigmatic holy man who answers every question with a riddle is not what he’d planned. But in an effort to westernize his passenger —and amuse himself— he decides to show the monk some “American fun” along the way. In Roland Merullo’s masterful hands, Otto tells his story with all the wonder, bemusement, and wry humor of a man who unwittingly finds what he’s missing in the most unexpected place.

NEW YORK TIMES BEST SELLER NAMED ONE OF BEST BOOKS OF THE YEAR BY: NPR, The New York Times Book Review, Time, Wall Street Journal, Washington Post • The McKinsey Business Book of the Year. The full inside story of the breathtaking rise and shocking collapse of Theranos, the one-time multibillion-dollar biotech startup founded by Elizabeth Holmes—now the subject of the HBO documentary The Inventor—by the prize-winning journalist who first broke the story and pursued it to the end.

True and amazing story of Brownie Wise, the woman who turned Earl Tupper’s dust-gathering invention into a nation-wide phenomenon.

Kealing offers the definitive portrait of a plucky businesswoman who divorced her alcoholic husband and started her own successful business.

Later, Earl Tupper fired Wise under mysterious circumstances and left her with a pittance. He walked away with a fortune and she disappeared until now. A surprise best-seller and a great read for the holidays.

ABOUT US: Join us for one, a few, or all of the meetings, no commitment necessary. Open to men and women of the University Club and their guests. Meetings are held over lunch, and include general discussion of books as well as each monthly book. Free wine courtesy of the University Club with your à la carte lunch.

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Invited To

CLUB the month for books & lunch.

Friday, January 10th, 12PM

Friday, February 14th, 12PM

#1 NEW YORK TIMES BESTSELLER WINNER OF THE MAN BOOKER PRIZE NAMED ONE OF THE BEST TEN BOOKS OF THE YEAR BY: The Washington Post, USA Today, and Maureen Corrigan, NPR • A New York Times Notable Book • One of O: The Oprah Magazine’s Best Books of the Year.

The “devastatingly moving” (People) first novel from the author of Tenth of December: a moving and original father-son story featuring none other than Abraham Lincoln. An astonishing feat of imagination from one of the most important and influential writers of his generation.

NEW YORK TIMES BESTSELLER People’s Book of the Week • USA Today’s #1 “New and Noteworthy” Book • Entertainment Weekly’s Must List • LibraryReads Top Ten Pick.

A triumphant new novel about New York’s “Swans” of the 1950s - and the scandalous, headline-making, and enthralling friendship between literary legend Truman Capote and peerless socialite Babe Paley. Beneath this elegantly composed exterior dwells a passionate woman—a woman desperately longing for true love and connection.

IT’S A NEW DAY! UClub Book Club meetings have moved to a new day: We are now meeting at NOON (12pm) on the second FRIDAY of every month.

(One week earlier in December.)

2nd Fridays of the month 12-2pm Books & Lunch

RSVP & MORE INFO: memberservices@uclubsb.org 805-966-0853, Ext. 140 (Ammanjah) THE 1919 MAGAZINE | SEPTEMBER 2019 13

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16 THE 1919 MAGAZINE | OCTOBER 2019

Learn To Play

MAH JONGG!

Tuesday-Wednesday October 29-30 (2-day beginners class) 9:30-11:30am (class),11:30am (à la carte lunch optional) * MUST ATTEND BOTH DAYS PLEASE*

Space is limited to the first 8.

Registration is required.

UClub will provide the tiles; You will need to bring $10 for the one-time purchase of your own 2019-2020 National Mah Jongg League players card.

Teachers: Cynthia McClelland & KC O’Donnell Come for the class; stay for Lunch with Cynthia and KC! (à la carte lunch charged to your UClub account) TO RSVP or for MORE INFORMATION:

memberservices@uclubsb.org 805-966-0853, Ext. 140 (Ammanjah)

** Weekly Mah Jongg at the Club! **

Every Tuesday - starting Nov. 5th - 9:30-11:30am UClub members & their guests welcome. Tables for all Stay for à la carte THElevels.

1919 MAGAZINE | OCTOBER 2019lunch.

17

UNIVERSITY CLUB WEEKLY EVENTS:

OCTOBER

Taco Tuesday Tuesdays | 5-7pm

Bistro Dinner Fridays | 6-8pm

CLUB HOURS: Breakfast

TUES. Empowered

08

Aging

THU.

Spanish Wine Tasting

10

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

(Happy Hour: 4:30-6pm)

5-6pm see page 15 for details

6pm see page 15 for details

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

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

see page 14 for details

Paella Dinner

Lunch Bar Hours

2-3:30pm

FRI. UClub

11

Book Group 12-2pm see pages 12-13 for details

For more information & to RSVP: memberservices@uclubsb.org | 805-966-0853, Ext. 140 (Ammanjah) 18 THE 1919 MAGAZINE | OCTOBER 2019

CALENDAR & NOTICES SCHEDULE

CLUB NOTICES: Changes To Club Hours:

WED. UClub Nearly-New

16

Clothing Sale 9am-6pm

Oct. 3 - club closes at 2pm Oct. 4 - club closed for the day

see page 16 for details

FRI. ANNUAL MEETING

25

Oct. 1 - club closes at 2pm

5pm, Reception 6pm, Meeting 7pm, Dinner see page 14 for details

SAVE THE DATES! • 11/5, 9:30-11:30am Weekly Mah Jongg Games Start • 11/20, 6:00pm Cooking Class with Chef David • 12/3, 5:30pm Annual Holiday Mixer

TUES.-WED.

29-30

Mah Jongg Beginner’s Class 9:30-11:30am see page 17 for details

• 12/20, 5:00pm Holiday Dinner • 12/23 - 12/27 CLUB CLOSED FOR HOLIDAYS • 12/31, 5:00pm NYE Dinner

For more information & to RSVP: memberservices@uclubsb.org | 805-966-0853, Ext. 140 (Ammanjah) THE 1919 MAGAZINE | OCTOBER 2019 19

We are Santa Barbara

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