About the Club — Director's Newsletter

Director Newsletter

February 2008 at The Faculty Club

“Love, all alike, no season knows, nor clime…” A line of poetry discussing the two words “love” and “clime” cannot but strike our sensibility.  Especially when the Faculty Club is offering an evening in which no “clime,” however foul, will cloud your celebration of “love.”

St. Valentine’s Day Dinner:  Imagine an eight course menu of delights served amid candlelight, roses, and strains of Bo Winniker’s inimitable melodies. Let us launch your evening with champagne cocktails and a terrine de foie gras with cognac aspic. By the time you slip your spoon into a hot raspberry soufflé, your hearts will forever be entwined; what more could Cupid deliver?

Interesting counsel from Lord Chesterfield: “Let us not only scatter benefits, but even strew flowers…”  That might well be the Club’s
motto.   If you have missed our splendid benefit (the March Gala for Burgundy 2005 is sold out), here is a consoling blossom.   Michael Brentana and Francois Braun will be serving their Burgundy Menu in the dining room every evening beginning February 3rd.  Swoon over the garlicky fragrance of escargots, experience the zest of Charolais beef,
…. sip a glass of the Hospice de Beaune 2005.
 
Petit Dejeuner dans le Conservatoire:  Did you ever eat breakfast in a bar?  The French do it every day!  We provide copies of Le Monde to peruse as you devote your attention to the business of buttering croissant.  If you prefer Brittany to Paris in the AM, try our new crepes de ble noir made with a thin yeasted batter, they are formidable when drowned in sirop de peches.

Dejeuner News:  February is the month for Eddie’s braised baby beef ribs with potato puree, swiss chard and horseradish cream.  It is guaranteed to warm the cockles of the coldest heart.  For lighter fare, try
an omelette of tender artichoke hearts and sautéed Vidalia onions, accompanied by a tangle of field greens and crisp croutons.  In either case, enjoy a glass of our incomparable Hospice de Beaune 2005.

Department of Housekeeping:  Have you been seated in the East Dining Room lately?  Hats off to anyone who can distinguish the subtle magic behind its enchanting transformation.

Healthy Hints for Interested Members:  More good news.  Red wines made from Cabernet Sauvignon, Merlot, Pinot Noir and Shiraz provide a high inhibitory effect on the growth of some potentially harmful bacteria. Including, advises University of Missouri food microbiologist, Azlin Mustapha, Listeria, E coli and salmonella.

Recipe of the Month

Penuche

  • When I was a child we did not often see commercial candy. "Whitman’s Sampler," the favored gift for important occasions and much favored by us children as it eliminated the curse of the blind pick, was just about the only exception. We made our candy.  Its sugary pleasures, innocent of chemicals, additives and substitutes, brightened many a winter afternoon.  Here is an old recipe you don’t often run across these days.

  • 1 pound light brown sugar
    1 small can evaporated milk
    3 Tbs. butter
    1 tsp. vanilla
    1 cup peanuts, chopped (any variety)
    pinch salt

  • Melt butter in a pot.  Add sugar and milk.  Cook, stirring constantly, until “soft ball” registers on your candy thermometer.  Add salt.  Beat until cool and thick.  Mix in peanuts. Spread in an 8x8 inch pan and cut into squares.