SUMMER 2003
President’s Message
And We Celebrated and Celebrated!
Did you know that in its 35 years of service
to the University and the community, The
University Club has opened its doors to
hundreds of thousands of members and guests
and has consistently served the campus as
the only ongoing official welcome center?
Since its beginning in 1968, the Club has
always been a place with a special aura about
it. The spirit of the Club was evident from its
humble beginning when a group of dedicated
and eager faculty came together and built
(with their own bare hands) this collegial
gathering place on the Southeast side of campus, adjacent to the Historic Orange Grove.
For a few generations of members and guests,
The University Club has not merely served
as a building to shelter or a place for people
to gather. “The Club” is much more than
that; it is mood, emotion, and personality.
The Club is a place for memories and a place
of the heart. The Club is the comfort of a
quiet lunch or an evening with an acclaimed
Vintner. It’s a lively place to be for Mother’s
Day Brunch. The Club reaches out to many
and welcomes many in. Deals have been
made and marriages have been blessed.
Faculty and staff have come and gone, but
the spirit of the Club...the spirit of coming
together…transcends all time, distance, all
ages, and all differences.
Cutting the cake for the 35th anniversary are Gray
Mounger, president, University Club; Marcella Tyler,
Club past president and 35th anniversary chair;
Dr. Jolene Koester, University president, and
Chris Sales, Club past president.
(Photo to left) Dr. Earle Field, founding Club
member and past president.
Our Club is a family of friends and like any
family, must be continually strengthened and
nurtured. We as members of this family must
ensure that our Club—a proud matriarch
of hospitality—is always there to serve her
family for generations to come.
Come to the Club and invite guests to join you
for lunch…and even better, ask your friends
to join us as members. With reciprocals at
dozens of faculty clubs throughout the
globe and abundant discounts and room fee
waivers, the benefits are more than equivalent
to your financial obligation. Beyond the
benefits, membership is essential to our
ability to provide the excellent quality and
service that the greater Cal State Northridge
community expects and deserves. So invite
your friends and your colleagues to join us*
“in the spirit of the Club.”
D.G. “Gray” Mounger, President,
CSUN University Club
*Membership in the University Club is open to all
residents of the San Fernando Valley, all alumni of San
Fernando Valley State and California State University,
Northridge, CSUN faculty and staff as well as retired
faculty and staff, CSUN students and parents and all
others who care about Cal State Northridge.
(Middle photo) Dr. Jolene Koester and Lori
Wheeler, field deputy representing Los Angeles
County Supervisor Zev Yaroslavsky.
Calendar of Activities
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Most Fridays, 11 a.m. – 2 p.m.
July 11 – Cuba
July 18 – Russia
July 25 – New Orleans (USA)
July 27
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4–6 p.m.
August 3
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1–3 p.m.
September 9
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12 noon
Club Prices Change
To keep up with rising costs of food, on July 1, the price
of the lunch buffet will increase to $8.95, and salad bar
to $5.95. The Sunday brunch charge will increase to
$14.95 for non-members and remain at $12.95 for
members. Children’s brunch price will increase to $7.95.
Would you like a reminder about these
upcoming events? If so, send an e-mail to
[email protected] and she will
put you on our “friendly reminder” list.
“Meet you at the Club”
Dr. Robert Gohstand, representing the “Save the
Orange Grove” organization.
Mea Culpa, Mea Culpa
We apologize for omitting some of the names of the Club’s founding members
in our last newsletter. When we originally put the list in alpha order, some
names were dropped from the list by the computer. We apologize. We’ll try
again and are grateful to the founders for their efforts in establishing the Club.
This recipe is guaranteed to bring kudos even to the most inexperienced chef.
Adran Adams
Donald Anderson
Robert apRoberts
Glenn Arnett
Bernard Ashbacker
Max Astrachan
M. Morton Auerbach
Albert Baca
Helen Backlin
Betty Bailey
Dennis Bakewell
Anton Balbach
Jerry Ball
Bertram Barer
John Baur
Charles Bearchell
Peter Bellinger
Helen Bennett
James Bennett
David Benson
Donald Bianchi
David Bidna
Richard Blakeslee
Chester Blanken
Paul Blomgren
Elizabeth Bluth
Earl Bogdaboff
Muriel Bower
Nicolas Breit
Louis Breternitz
Gwen Brewer
James Brock
Henry Brompton
George Brown
Sol Buchalter
Joseph Buchwald
David Buck
Jack Byrom
Stratton Caldwell
Dwight Call
Donald Cameron
Norma Camp
Richard Camp
Warren Campbell
Charles Carlton
Lola Case
Arthur Charlap-Hyman
Stanley Charnofsky
George Clawson
John Clendenning
Lorence Collins
Maurice Colwell
Claude Cook
Mary Corcoran
Stephen Crossland
John Crowder
William Cullum
Kevin Daly
Raymond Davidson
Elwood Davis
Walter Davison
Aurelio de la Vega
Barry Devine
Kenneth Devol
Richard Docter
Robert Docter
Don Dorsey
Duane Doty
Catherine Dunn
Elmer Eason
Willard Edwards
Erling Erlandson
Mary Ellen Etherington
Mary Jane Evans
Dorothea Extence
Heinrich Falk
Byrne Fernelius
Earle Field
Helen Fielstra
Harry Finestone
Howard Fleming
John Fodor
Lorraine Foster
Richard Friedman
Robert Fuller
Jane Fultz
John Gaines
Carmelo Gariano
F. Harold Giedt
Edmond Gillespie
Lennin Glass
Milton Gordon
John Gowan
Roy Griffiths
Beverly Grigsby
Faye Grindstaff
Joan Gronner
Allan Gutstadt
Ruth Halpert
Viggo Hansen
George Harness
George Hawkes
Alice Hawkins-Notestine
David Henderson
Lewis Herbst
Harry Highkin
Alfred Himelson
Gene Himelstein
George Holland
Margaret Holzer
Gary Hordemann
Ronald Iehl
Alva Johanson
W. Lloyd Johns
Dewayne Johnson
Kenneth Jones
Ray Jones
Marjory Joseph
Raymond Julian
Raymond Jung
Charles Kaplan
William Kasza
Gordon Kilgour
Paul Kirk
Max Klingbeil
Richard Kluckhorn
Paul Koistinen
John Kontogiannis
Donald Krimel
Daisy Kuhn
Kian Kwan
Anthony Labue
Donald Lahr
Charlemagne L'Allier, Jr.
Robert Lamb
Gale Larson
Eva Latif
Tung-Ming Lee
George Lefevre
Albert Leininger
Bela Lengyel
Gordon Lewthwaite
Ching Liang
Richard Lid
John Lindsay
Dolores Litsinger
Helen Lodge
Emil Lucki
Max Lupul
Rodney Luther
Maria Maginnis
Adrienne Mandel
James Manos
Mitchell Marcus
Arthur Marion
Marian Marion
Warner Masters
James McDonald
Mary McEdwards
Raymond McHugh
Wayne McIntire
Fred McMahon
Robert McNutt
James McRaith
Gerald Meaker
C.V. Metzler
Lynn Miller
Curtis Millner
Betty Jo Mitchell
Joseph Moore
Mortimer Moore
Talmage Morash
Darrell Morse
Charles Mudd
Henry Munn
Philip Munroe
Julian Nava
Ruth Neve
Henry Niles
Lowell Noonan
Lester Nypan
Robert Oliphant
Roy Olson
Delmar Oviatt
Charlotte Oyer
Lillie Parkin
Pete Pepperell
Albert Pierce
Ross Pohlo
Edward Pollock
O.V. Porterfield
Franklin Potter
Richard Potter
Donald Potts
Ralph Prator
Richard Preston
Eugene Price
Richard Purcell
Donald Queen
William Rabe
Robert Rainey
Margaret Randal
Robert Ravicz
Rolland Reeve
George Rich
Sybil Richardson
Jerome Richfield
Ulysses Ridle
Marie Rivers
William Rivers
Raymond Roberts
Ruth Roche
Arnold Roe
Stanley Ross
George Ruhberg
Lola Sadlo
Micheline Sakharoff
Charles Sanders
Harbhajan Sandu
Lydia Savedoff
Ronald Schaffer
William Schlosser
Morris Schonbach
John Schulte
John Schwartz
Daniel Sedey
James Sefton
Earl Segal
Ruth Seltzer
Frances Senescu
Iris Shah
Theodore Sharp
Phillip Sheeler
Virginia Sherman
Michael Silverman
Barbara Simi
Christine Smith
James C. Smith
James S. Smith
Richard Smith
Clayton Sommers
Mervin Soyster
Patricia Spiegel
Arnold Stafford
Ann Stanford
W. Del Stelck
Curtis Stevens
Elizabeth Stitt
Harry Stone
F. Ann Stutts
Donald Sudlow
Wilfred Sutton
John Swanson
Arthur Taitt
Stanton Teal
Karla Thomas
Irene Thorsell
Thomas Tramel
Frances Ulrich
Henry Van Slooten
Paul Walker
Earl Wallis
Eleanor Walsh
George Watto
Nora Weckler
Lloyd Weldon
Robert Williams
Kenneth Wilson
Sam Winningham
Ruth Wold
Larry Wolf
F. Lynwood Wren
Albert Wright
E. Muriel Wright
Thomas Wright
Ezra Wyeth
Dolores Yonker
Lawrence Young
Walnut Chocolate Ganache
Ingredients:
2 cups
1/8 tsp. each
1/4 cup
1/4 cup
3 ounces
1 cup
8 ounces
2 Tbsp.
3 each
Walnut halves or pieces
Ground Allspice, Nutmeg and Cinnamon
Granulated Sugar
Water
Sweet Butter, melted
Heavy Cream
Semi Sweet Chocolate, chopped or morsels
Liqueur of choice
Lime, zest only
Method:
In a saucepan, add the water and sugar and reduce over a medium heat
and reduce. Melt the butter separately.
Toast walnuts in the oven until lightly browned. Do not burn. Remember
that the nuts will continue roasting even after you remove them from the
oven, due to the hot pan that holds them. Once cooled, chop in a food
processor, but not to a paste. Add half of the simple syrup, all the spices,
and butter. Mix well. Transfer this nut mixture to a sheet pan with at least
1-inch sides or a tartlet pan with a removable base. Spread the mixture
evenly and press firmly into the corners. Place in the refrigerator.
Add the lime zest to the remainder of the simple syrup and return the
pan to the stove. Reduce further to continue thickening and to extract the
flavor of the citrus.
Heat the heavy cream to a simmer, remove and pour over the chocolate
pieces. Add the liqueur and stir until incorporated. The chocolate will thicken slightly and become glossy.
Remove the nut pan from the refrigerator. Pour the chocolate ganache
over the nut mixture to completely cover it. In height, the chocolate should
be twice to three times the height of the nut base. Place the pan into the
refrigerator to solidify the chocolate. Cut into triangles or squares to serve.
Add a spoonful of lime zest and the syrup over the top as garnish.
Mark Your Calendars
Join your friends and colleagues and share a taste of Summer
with two Club activities. From ice cream and gelato to sorbet,
granita and frozen yogurt, no one says no to ice cream. Beat the
Summer heat when you participate in the Club’s annual “Ice
Cream Social” slated for Sunday, August 3, 1–3 p.m.; $5 to
Club members and guests.
And on Sunday, July 27, bring your family and friends to the
Club’s famous “Family Barbeque.” Some foods you eat once,
and you never forget. Discover Chef Betsy Corrigan’s famous
barbeque – a meal to linger over for hours. Mark Sunday,
July 27, 4–6 p.m. on your calendars; $8 to Club members
and guests.
For both events, please RSVP to (818) 677-2076.
News letter design: Rika Toyama-Gaines, art director, College of Extended Learning
University Club Summer Hours of Operation
The Club is open during the following hours:
❖ Lunch
Monday through Friday 11 a.m. to 2 p.m.
❖ Brunch Sunday
10 a.m. to 2 p.m.
❖ University Club Catering
Available anytime
Address:
18111 Nordhoff Street,
Northridge, CA 91330
Telephone:
(818) 677-2076
FAX:
(818) 677-3082
Web address: www.csun.edu/~uclub99
e-mail:
[email protected]
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18111 Nordhoff Street
Northridge, CA 91330-8271