About the Club — Director's Newsletter

Director Newsletter

March 2008 at The Faculty Club

"The first day of spring," remarked E.B. White, "was once the time for taking the young virgins into the fields, there in dalliance to set an example in fertility for nature to follow.  Now we just set the clocks an hour ahead and change the oil in the crankcase." Not bad for a Cornell man, but had he spent his time around Harvard, he might have not have given up so easily on a season!

On the East Terrace, Nature (seemingly requiring no further example) is already stirring in anticipation of the daffodils, tulips, and crocuses that mass the garden beds, heralding the roses to come. Stop by and marvel, stay to celebrate. And if you spy a stray rabbit among the daffs, don't be surprised.

Easter arrives at the Club on the twenty third of the month. Celebratory Easter Baskets (delivered by you know who) await all children. Our amiable friend, exhausted from his chores, nibbles happily on the tender shoots while we are treated to Michael's Holiday Buffet, spread so temptingly in the Dining Rooms. Check out the menu on the new web site and reserve a table at once.

Did you say "New Web Site?" Yes, WE ARE LIVE! And we are beautiful and efficient and fun. Forgive our enthusiasm and join us in three cheers for Scott Aldort who has led the team. Just press the button-- a child can do it -- and tell us that you agree! Or if you notice some nitty gritty error (like "Wallfleet" for "Wellfleet") lurking about, tell us that too. We can bear it.

While April in Paris is an interesting notion, we find March at the Faculty Club a much more practical antidote to winter ennui. Furthermore, Chef Michael's Italian Menu is so totally Benissimo. Begin with an appetizer of Roasted Quail garnished with foie gras stuffed Cappellacci and finish with the Cassata alla Siciliana. For those who Lunch in the Conservatory, Chef Eddie has prepared a succulent Saltimbocca which he cleverly offsets with an Insalata di Limone...too delicious.

A Sushi Table has been added to our popular Sunday Brunch. Ever mindful of quality and variation, we are now prepared to entertain as well as dine our members. Gasp admiringly as Chef Jin Xuesong displays his knife skills while you choose among delectable slices of the freshest seafood.

Speaking of fresh fish, an ugly rumor referring to practices in commercial restaurants would have it that fresh seafood is available only twice weekly. Well. Outrage in the Club kitchens. Let it be known to all that our fish mongers deliver every single day. In fact, on some days they come twice.

Wine notes from all over: here is one from no other than Ben Franklin, another non-club-member who had something to say. "Wine is constant proof that God loves us and wants us to be happy." We would love to know who said, "One can scarcely...drink California plonk while reading Baudelaire..." The first right answer wins a glass of the wine of choice.

Recipe of the Month

Warm Dandelion Salad

  • In March, the tiniest sprigs of this most delicious and nourishing gift from Mother Nature appear every where from curbside plots to open fields. Put on some warm clothes, tie a scarf on your head and with a basket and a pair of garden shears, go for the green. This is not a recipe for the faint of heart, but keep in mind that the opportunity comes only once a year.

  • 4 cups of greens, cut in small pieces, washed and dried
    4 strips bacon
    1 tbs. flour
    2 egg yolks
    1/4 cup vinegar
    1/4 cup brown sugar
    1/2 cup water

  • Slice bacon into small pieces and brown in a large skillet. Remove and set aside. Dissolve the flour in fat. Mix eggs, vinegar, brown sugar and water in a small bowl and add to the skillet. Stir until it comes to a boil. Add the greens and bacon. Toss until it is all well coated. Delicious when served with boiled potatoes and maybe some of your apple sauce.