Lobster Night Family Night BBQ Chef`s Cooking Class International

A M ONTHLY N EWSLETTER FOR M EMBERS OF T HE A THENAEUM n T HE C ALIFORNIA I NSTITUTE OF T ECHNOLOGY
JUNE 2012
Rath Al Fresco
Rath Al Fresco is the hotspot on campus! Known as Caltech’s original
networking site, Rath Al Fresco is the perfect place for summer socializing. Come on out for the great food and casual atmosphere. It’s going to be a great summer reconnecting, face-to-face, with friends,
family and colleagues. Visit our website for the complete 2012 summer menu featuring menu classics and new highlights!
A Platinum Club
of America
MONDAY – FRIDAY
Bar: 5:00 p.m. to 9:00 p.m. • Food: 5:00 p.m. to 8:30 p.m.
2012 Menu Highlights
Hours of Operation
Announcement
THURSDAY, JUNE 14
Dinner Service:
CLOSED
Á la carte dinner will not be
available this evening because
The Athenaeum will be
hosting the Senior Banquet for
graduates and their families.
FRIDAY, JUNE 15
Lunch Service:
CLOSED
Á la carte lunch will not
be available this afternoon
because The Athenaeum
will be hosting the
Commencement Luncheon
for graduates and
their families.
Reservations
Breakfast, Lunch,
Dinner and Special Events
http://athenaeum.caltech.edu
Hotel Rooms
(626) 395-8200
551 South Hill Avenue
Pasadena, CA 91106
APPETIZERS
Sweet Potato Fries
Fire Grilled Fresh Artichoke
BURGERS
Teriyaki Chicken Burger
Portobello Burrata Burger
DESSERTS
Al Fresco Mud Pie
Gelato… 1 – 3 scoops
TACOS & STUFF
Pulled Pork Taco
Mushroom and
Roasted Chili Quesadilla
SANDWICHES
Grilled White Cheddar Cheese Panini
Vegetarian Gyro
Lobster Roll
APPETIZER PLATTERS
Southwest, Mediterranean,
Comfort
SALADS
Iceberg Plank
Tuna Rice Stack
SPECIALTIES
Barbecued Shrimp Skewers
Grilled Kalbi Short Ribs
Chef's Cooking
Class
GastroPub Fare
In case you haven’t noticed, the
local pub isn’t just for beer these
days. Chef Kevin has prepared a
cooking class that’s inspired by the local pubs and bars that
have made delicious, hearty meals their passion. The class
menu will be filled with high-end, crowd-pleasing favorites!
See menu on page 5.
SATURDAY, JUNE 2
10:00 a.m. to 2:00 p.m.
class begins promptly at 10:15 a.m.
$80.00 per person
International
Nights
International Nights are the
perfect way to explore the
culinary world without leaving
town. Join us for these special
dining experiences. International prix-fixe dinners are
available in addition to á la carte dinner. See menus on page 5.
MONDAY, JUNE 4 – Paris Bistro
MONDAY, JUNE 18 – Morocco
5:30 p.m. – 8:30 p.m. seating every half hour
$25.00 per person
KIDS MENU
Grilled Chicken Strips
Grilled Cheese
Hot Dog
Pepperoni Pizza
Lobster Night
We’re bringing the flavors of Nantucket
to Pasadena. Feast your eyes on 2 lbs. of
steamed Maine Lobster with savory butter
sauce for dipping and all of the fixings.
House wines available with dinner and
alternative entrée options are also available. See menu on page 5.
FRIDAY, JUNE 22
5:30 p.m. – 8:30 p.m.
seating every half hour
$70.00 per person
Family Night BBQ
Hawaiian Luau
Take a night off from feeding the family
at home. Set your dinner destination to
somewhere more tropical. Join us at our
“hukilau” for some festive island cuisine
and Hawaiian entertainment. We have authentic native dancers, a hula workshop, and a savory Hawaiian BBQ buffet. See menu on page 5.
MONDAY, JUNE 25
5:30 – 8:30 p.m.
seating every half hour
7:00 p.m. Hula Dancers & Fire Show
$25.00 per person / $12.50 for children 4-11 years
Complimentary for children 3 years & under
Employee of the Month
April 2012
(Marisu’s Message Corner)
MATTHEW KEITH
Commencement at Caltech comes mid-June, later than most
other colleges and universities. We say good-bye and congratulations
to the Class of 2012 as they complete their years of learning and
studies at Caltech. We bid our graduates best wishes as they make
their way into the different fields they’ve studied and trained for.
And, we hope to see everyone back at the Alumni Weekend gatherings hosted by
the Alumni Association every May.
One of the most popular Athenaeum events in June is Lobster Night, scheduled on
Friday, June 22, this year. Members look forward to the 2-pound lobster that Chef
Kevin and his culinary crew prepare that evening. The starter course is a seafood trio
that includes oysters Rockefeller, achiote scallop with corn relish and tempura soft shell
crab. A second course – mango, avocado, summer tomato terrine – was added this year.
Capping dinner is a peach and blackberry crisp with lemon verbena ice cream (one of
my absolute favorites). Non-seafood and vegetarian options will also be available.
Matthew Keith’s first day on the job at The Athenaeum was through an externship program with Le Cordon Bleu; which after just one shift he was
asked to join the staff full-time. Matthew has since been part of The
Athenaeum culinary team for nearly ten years and this is his third recognition
as Employee of the Month.
Before taking a respite from international nights, our last hurrah will be in Paris
and Morocco on Mondays, June 4 and 18, respectively. International nights will
be back every other Monday in October.
The Family Night barbecues will be featured every other Monday during the
summer months. The opening family night barbecue is on June 25 with a
Hawaiian theme. Hula dancers and a fire show of a Samoan fire knife dance will
highlight the evening’s festivities.
Even when away from The Athenaeum
kitchen, Matthew spends much of his
time in his home kitchen experimenting
with modern techniques and untraditional
flavor combinations. His passion for
cooking started as a young child watching
the Food Network’s greats and assisting
his working parents with evening family
meals. Matthew shares that he enjoys seeing the smiles on people faces when
served good food.
The Rath al Fresco opening signals the start of the summer season at the
Athenaeum. The al Fresco has served and continues to be Caltech’s informal social
networking venue. Don’t miss the fun, reconnect with old friends and join us daily
from 5pm-9pm. Remember no reservations required if your group is 10 or less.
Matthew and his fiancée Nicole are excited for their upcoming wedding on
June 30th and honeymoon cruise. They
reside in Santa Clarita with their beloved
two dachshunds and enjoy the outdoors – biking trails and snowboarding.
Please join me in congratulating the 6 Athenaeum employees who will be receiving
their service awards on June 7. They have all worked at The Athenaeum and
Caltech for a total of 115 years!
I look forward to seeing you all at The Athenaeum. Please drop by my office when
you are next at the club.
Marisu Jimenez
General Manager
Caltech 2012 Service Awards
On June 7, 2012 the following Athenaeum employees will be recognized for their many years of service to Caltech at a ceremony held
at the Beckman Auditorium. A luncheon will honor those employees with 20 or more years of service. We are very appreciative of
E
M
:
(M
’ M
C
)
these staff members and proud of their achievements.
2006
F
MPLOYEE OF THE
ONTH
EBRUARY
Victor Sanchez
SALVADOR GONZALES
Purchasing
30 years of service
Salvador Gonzales is
currently in the position of purchasing & stewarding manager. The responsibilities of this position
are extremely vital to the club’s daily operations and services.
ALEJANDRINA “HANDY”
BURGUENO
Housekeeping 25 years of service
Alejandrina Burgueno
is the club’s housekeeper. She sees to it
that the guestroom hallways are spotless,
linens are fresh, and each guestroom is
immaculate & well-appointed.
Server & Bartender
15 years of service
Victor Sanchez, known as “Mr. Papas”
(potatoes), was honored as February’s
Employee of the Month. When a lunch
order includes French fries, "Papas" is
shouted in the kitchen and the fries are
entrees such as the famous Athenaeum
burger and of course the fries.
Victor and his wife, Estella, will
celebrate their 28th Anniversary in
March. They have four adult children,
two daughters and fraternal twins.
During his spare time, Victor enjoys
playing and watching his favorite sport,
2
What are the future plans for The Athenaeum?
The simplest and most straightforward answer is
to build additional suites in the loggia that will
meet the growing demand for hotel suites, and
upgrade all of the amenities in our standard
rooms. Are you aware that the plumbing in our
standard rooms is original? As a result, you may
only get hot or cold water when you turn on the
shower. We would also like to modernize our
kitchen and build an extension for a bakery to
better serve our discerning membership. Our à
la carte dinner attendance is increasing, thanks to
you, our members. Most of our equipment is
old and no longer working to full capacity. To
meet the increasing attendance in the dining
room and at banquets our kitchen equipment
needs to be upgraded. Then, there is our antique
freight elevator. We have had to perform ongoing repairs as it is the only way we are able to
transport food, beverages and equipment from
the basement to the first floor. I could go on…
their students huddled in deep discussions
scribbling notes and formulas on Athenaeum
place mats. At the end of the meal, they would
walk away with the placemats in their shirt
pockets. We would like to think that we have
provided the fuel, their lunch, to spark their
discovery or resolution to a problem.
Of course, weddings, birthdays, and
anniversaries are the ultimate opportunities to
create perfect moments. Members want to have
these celebrations at The Athenaeum because
they know we will create not only the perfect
moment for them, but also the perfect day. On
these occasions, The Athenaeum gets
transformed into Neverland – a dreamland for
their celebration.
Victor Sanchez prepares
delicious dishes as a cook in our kitchen. Known as “Mr. Papas,” Victor answers the call for every order
of French fries with each order of an Athenaeum signature burger.
his way up to a line chef, preparing hot
Culinary
15 years of service
ORNER
Culinary
20 years of service
as a dishwasher in 1991 and has worked
RAUL TELLO
ESSAGE
VICTOR SANCHEZ
made to order by Victor! Victor started
MARCEL PAREDES
ARISU S
75TH ANNIVERSARY – WHAT THE FUTURE
HOLDS FOR THE ATHENAEUM
(Speech given at the anniversary celebrations.)
soccer. Victor also likes to go riding on
his "hog" that he takes great pride in
maintaining.
Congratulations Victor!
These are the operational and physical
requirements of the club and there is no question
that these are important. However, The
Athenaeum, I believe, is really all about creating
"perfect moments" for its members. This is the
tradition that we need to carry into the future.
How do we create the perfect moments? I am
sure most of you know Samir Abi-Rached, our
breakfast host. He excels at making members
who come to breakfast feel at home and at ease.
One morning, a member came in and asked for
raisin bread. Menus for all meal periods change
periodically and at this particular time, we no
longer served raisin bread. But to please this
member, Samir took regular white bread,
inserted raisins into the bread and placed his
newly created “raisin” bread into the toaster.
Voila! He did not have to go back to the
member and say that we no longer serve raisin
bread.
Memories and stories like these inspire us to
continue to excel and to bring to you, our
members, the perfect moments. The Athenaeum
will persist to create these perfect moments into
the future.
75 years of good food, good friends and good
times. The Athenaeum has been a part of your
family, and you are our family. This is a tradition
we would like to continue into the future.
So I ask the question again: what are the future
plans for The Athenaeum? It is quite simple. We
plan to continue in our partnership to ensure
that The Athenaeum delivers to you the
excellence you expect from every aspect of its
operation – superb meals and outstanding
service during social gatherings or dinnermeetings. We need your moral and financial
support to participate in our programs and
campaigns to be able to continue into the future.
JERRY RODRIGUEZ
Food & Beverage Director
10 years of service
In the Hayman Lounge, Andres Martinez,
bartender extraordinaire, will have your drink
ready for you, even before you ask if you are a
regular at his bar. His memory is amazing.
When I first started working here 11 years ago, I
was surprised that paper place mats were used at
lunch at such an elegant dining facility. I was
told that the placemats were an extension of the
lab. True enough, I have seen professors with
I’d like to propose a toast – to you our members
who have supported The Athenaeum through
the 75 years. Without you this celebration will
not be possible. You have made The Athenaeum
a special place and we hope to continue another
75 years of perfect moments with good food,
good friends and good times. CHEERS!
Marisu Jimenez
General Manager
Executive Chef Kevin’s Recipe Corner
Curried Mussels
with Thai Herbs
Directions
Ingredients
2 Tbsps. vegetable oil
2 stalks lemongrass
2 Tbsps. shallots, sliced
4 kaffir lime leaves, coarsely chopped
2 red chiles, finely sliced
1 tsp. green curry paste
2 lbs. fresh mussels
1 Tbsp. fish sauce
2 Tbsps. lime juice
½ cup coconut milk
Salt and black pepper, to taste
2 Tbsps. green onions, thinly sliced
2 Tbsps . cilantro leaves
1.
2.
3.
4.
5.
Clean the mussels well by pulling off any beards, scrubbing the shells and removing any barnacles. Throw away any mussels that are opened or broken.
Heat a medium size sauce pot or brazier over a medium flame, add the vegetable oil and heat, add the lemongrass, shallots, lime kaffir leaves and red chiles. Briefly sauté for 30 seconds to 1 minute. Add the chili paste and quickly stir in, add the fish sauce, lime juice, coconut milk, salt and black pepper. Bring to a boil and cover the pot with a lid.
Steam the mussels over high heat, occasionally shaking for approximately 5-7 minutes or until all of the shells have opened.
Using a slotted spoon, divide the mussels into warm bowls.
Toss the green onions and cilantro leaves with the broth and ladle over the top of the mussels. Serve.
Enjoy Cooking!
Notes from the Cellar
Caltech Architectural Tour Service
THURSDAY, JUNE 28
10:30 a.m.
CATS, a special service of the Caltech Women’s Club, is
pleased to announce architectural tours of the campus.
Tours last approximately, 1½ to 2 hours and are open to
the public. For more information, contact Susan Gray in
the Office of Communications at (626) 395-6328. Tours
will not be available in the months of July and August.
Athenaeum Wedding
Jacqueline Jai and Christopher
Ballard were married Sunday,
December 18, 2011 on the
beautiful Olive Terrace, followed by
a spectacular evening of cocktails,
a delicious buffet dinner, and
dancing at The Athenaeum. They
specifically chose The Athenaeum
as their wedding venue because they absolutely love the
holiday season and the holiday decor at The Athenaeum is
magnificent. Jacqueline and Christopher met while working at
the Jet Propulsion Laboratory. After dating for a couple years
Christopher proposed while hiking on a scenic Cherry Canyon
trail. They now live happily in La Cañada Flintridge with their
dog, Felix. Together they enjoy running, hiking, cooking,
reading, travelling, and exploring the world! A special thanks
to Ben and Betty Jai for making this possible.
Serves 4
With warm summer days just around the corner, the Wine Committee is reviewing
fruity, crisp and refreshing whites. This month we focus on Sauvignon Blanc (sawvee-nyonh blahnk), one of the noble grape varieties originally from France. Sauv
Blanc is a versatile grape that produces wines ranging from flinty, dry and crisp to
world-renown, sweet desert wines.
The grape is widely grown in France where it is also known as Sancerre and in
California, New Zealand, Australia, South Africa and Chile. Typical with flavors
including lemon or grapefruit, citrus, melons, tropical fruit and in some cases
grassiness and green bell pepper. The wine often is fermented in stainless steel rather
than oak to retain crispness and acidity, which make the wine suitable for summer and
picnic fare such as salads, fish, chicken, shellfish and all kinds of cheese including goat
cheese. Sauvignon Blanc also tend to be good value wines. Some recent Sauv Blancs
added to The Athenaeum wine list include:
California
Sauvignon Blanc, Hanna, Russian River, 2010 – $25
Sauvignon Blanc, J Lohr, Carol’s Vineyard, St Helena, 2011 – $30
(Committee Recommendation)
New Zealand
Sauvignon Blanc, Greywacke, Marlborough, 2010 – $34
Sauvignon Blanc, Drylands, Marlborough, 2011 – $30
(Committee Recommendation)
France
Pouilly-Fumé; Michel Redde, La Moynerie, Loire, 2009 – $43

Wine Committee welcomes New Committee Chair
In March, The Athenaeum Wine Committee welcomed Michael
Williamson to the position of committee chair. Michael and his
wife, Eileen, have been Associate members of The Athenaeum
since 2005 and Michael has been an active member of the
club’s Wine Committee since 2009. Michael is an attorney,
Shareholder and Co-Chair of Buchalter Nemer’s Real Estate
Practice Group, and a member of the firm’s Board of Directors.
3
• June 2012 •
SUNDAY
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
3
4
5
6
1
2
Prix-Fixe Dinner
Chef’s Cooking
Class:
Rath al Fresco
GastroPub Fare
7
8
International
Nights: Paris Bistro
Prix-Fixe Dinner
Prime Rib Buffet
Prix-Fixe Dinner
Prix-Fixe Dinner
Prix-Fixe Dinner
Rath al Fresco
Rath al Fresco
Rath al Fresco
Rath al Fresco
9
Rath al Fresco
10
17
11
12
13
Prix-Fixe Dinner
Prix-Fixe Dinner
Prime Rib Buffet
Rath al Fresco
Rath al Fresco
Rath al Fresco
18
International
Nights: Morocco
Prix-Fixe Dinner
19
20
14
Caltech Senior
Banquet
Athenaeum Closed
for Dinner Service
Hayman Lounge &
Rathskeller open
Caltech 15
Commencement
Luncheon
Athenaeum Closed
for Lunch Service
Prix-Fixe Dinner
Rath al Fresco
21
Prix-Fixe Dinner
Prime Rib Buffet
Prix-Fixe Dinner
Rath al Fresco
Rath al Fresco
Rath al Fresco
22
24
Family BBQ:
23
Lobster Night
Rath al Fresco
MDR à la carte
dinner
not available
Rath al Fresco
16
25
26
27
28
29
Hawaiian Luau
Prix-Fixe Dinner
Prime Rib Buffet
Prix-Fixe Dinner
Prix-Fixe Dinner
Rath al Fresco
Rath al Fresco
Rath al Fresco
Rath al Fresco
Rath al Fresco
30
MDR à la carte
dinner
not available
Coming in July
New Members
Mrs. Martha Avina
Mrs. Urmila Bajaj
Ms. Marissa Barrientos
Prof. Spencer Bloch
Mr. Subhonmesh Bose
Dr. Paul Brugarolas
Dr. Xi (Tracy) Chen
Dr. Peggy Cherng
Mr. Jonathan Chiang
Ms. Joy Chiou
Mr. Clement Cid
Ms. Crystal Dilworth
Ms. Clara Eng
Mrs. Sharon Fahn
Prof. Gregory Fu
Mr. Barry Goldstein
Dr. Colleen Jaurretche
Mr. & Mrs. Gregory Johnson
Dr. Daniel Konopka
Mr. Hsin-Hua Lai
Dr. Guillourme Lapointe
Mr. Justin Liu
Mr. John Christian Lukes
Mr. Reza Ohadi
Mr. Shuo Pang
Dr. Jonathan Regele
Dr. Shaunak Sen
Ms. Christina Smith
Dr. Graeme Stephens
Mr. Martin Tangora
Mr. & Mrs. Richard Wetzel
Ms. Sophie Wong
Independence
Day Holiday
Date Night
Cooking Class
WEDNESDAY, JULY 4
Athenaeum Closed
FRIDAY, JULY 13
Limited
Breakfast Menu
JULY through SEPTEMBER
MONDAY THROUGH FRIDAY
Family Night BBQ
Magic Night featuring
Kansas City BBQ
MONDAY, JULY 23
7:00 a.m. – 8:30 a.m.
Family Night BBQ
Family Night BBQ
Jr. Chef ’s Night
MONDAY, AUGUST 6
Country Fair featuring Texas BBQ
MONDAY, JULY 9
Family Night BBQ
Carnival Night
MONDAY, AUGUST 20
4
Lobster Night
Chef’s Cooking Class:
FRIDAY, JUNE 22
5:30 p.m. – 8:30 p.m.
seating every half hour
$70.00 per person
GastroPub Fare
SATURDAY, JUNE 2
10:00 a.m. – 2:00 p.m.
Class begins promptly at 10:15 a.m.
$80.00 per person
Seafood Trio
oysters Rockefeller, achiote scallop with corn relish,
tempura soft shell crab
Moroccan Lamb Meatballs with Harissa and Minted Yogurt
Mango, Avocado, Summer Tomato Terrine
peppercress, basil oil, candied almonds, lemon vinaigrette
Fish and Chips with Newcastle Ale Batter
2 lb. Steamed Maine Lobster
marble potatoes with roasted peppers, grilled vegetables,
clarified butter and lemon
Or
Grilled Bone-In Filet Mignon
wild mushrooms, pommes Aligot, grilled vegetables,
truffled red wine sauce
Or
Summer Vegetable Tasting
lemon artichoke risotto, white asparagus, stuffed eggplant,
leek cannelloni, mushroom fricassee
Shepherds Pie
Irish Car Bomb
Guinness chocolate stout cake, Guinness ice cream,
Irish Cream chocolate sauce, Jameson caramel
International Nights
Peach and Blackberry Crisp
lemon verbena ice cream
5:30 p.m. – 8:30 p.m.
seating every half hour
$25.00 per person
hhhhhh
Family Night BBQ:
Hawaiian Luau
MONDAY, JUNE 4
MONDAY, JUNE 25
5:30 – 8:30 p.m.
seating every half hour
7:00 p.m. Hula Dancers & Fire Show
$25.00 per person / $12.50 for children 4-11 years
Complimentary for children 3 years & under
Paris Bistro
Salade de Canard Confit
duck confit, frisee, arugula, Dijon vinaigrette,
haricots vert, crispy shallots
Kalua Pork
Macadamia Mahi Mahi
Grilled Teriyaki Chicken with Ginger Sauce
Aloha Sweet Potatoes
Big Island Fried Rice
Lomi Lomi Salmon
Steak Frites
filet mignon, French fries, sautéed mushrooms,
green peppercorn sauce, béarnaise
Chocolate Profiteroles
Sesame Cabbage Salad
Macaroni Salad
Spinach Strawberry Salad
Tropical Fruit Display
hhhhhh
MONDAY, JUNE 18
Morocco
Banana Bread
Hawaiian Bread
Moroccan Harira Soup
merguez sausage, lentils, garbanzos,
vermicelli, tomatoes and vegetables
Coconut Sorbet
Lillikoi Ice Cream
Hawaiian Banana Pie
Chocolate Macadamia Cake
Haupia
Mango Cheesecake
Braised Lamb Shank with Couscous
Moroccan spices, preserved lemon, eggplant, olives
Baklava
orange honey ice cream
KIDS MENU
Corn Dogs
Mini Hamburgers
Macaroni and Cheese
Curly Fries
5
CALIFORNIA INSTITUTE OF TECHNOLOGY
PASADENA, CA 91125
NON-PROFIT ORG
U.S. POSTAGE
PAID
PERMIT #583
PASADENA, CA
ADDRESS SERVICE REQUESTED
Athenaeum Administration and Staff
Chair, Board of Governors
GARY LORDEN
Phone: (626) 395-4349
Email: glorden@caltech.edu
Chair, House Committee
MARIANNE BRONNER
Phone: (626) 395-3355
Email: mbronner@caltech.edu
General Manager
MARISU JIMENEZ, CCM
Phone: (626) 395-8260
Email: marisu.jimenez@caltech.edu
Director, Food & Beverage
JERRY RODRIGUEZ
Phone: (626) 395-8261
Email: jerry.rodriguez@caltech.edu
Assistant Director, Food & Beverage
MURILLO MIRANDA, JR.
Phone: (626) 395-8209
Email: murillo.miranda@caltech.edu
Manager, Club Dining
DEXTER JEREMIAH
Phone: (626) 395-8205
Email: dexter.jeremiah@caltech.edu
Executive Chef
KEVIN ISACSSON, CEC
Phone: (626) 395-8293
Email: kevin.isacsson@caltech.edu
Director, Private & Club Events
VICTORIA HIDALGO, CPCE
Phone: (626) 395-8264
Email: victoria.hidalgo@caltech.edu
Director, Fiscal Operations
KAREN HARMON, CPA
Phone: (626) 395-8267
Email: karen.harmon@caltech.edu
Manager, Private & Club Events
DIOR CHASE
Phone: (626) 395-8263
Email: dior.chase@caltech.edu
Manager, Private & Club Events
MILKO RIVERA
Phone: (626) 395-8206
Email: milko.rivera@caltech.edu
Director, Hotel Operations &
Membership
MARGARET McVEY THOMAS
Phone: (626) 395-8271
Email: margaret.thomas@caltech.edu
Membership & Guest Relations Coordinator
LESLIE O'DELL
Phone: (626) 395-8266
Email: leslie.odell@caltech.edu
Lunch and Dinner Reservations,
Special Events Reservations
(626) 395-8282
Front Desk & Guest Room
Reservations
Phone: (626) 395-8200
Fax: (626) 795-0869
Dining Room Schedule
Lunch & Dinner Reservations
(626) 395-8282
Breakfast
Monday to Friday – 7:00 a.m. to 9:00 a.m.
Lunch
Monday to Friday – 11:30 a.m. to 1:30 p.m.
Dinner
Monday, Tuesday, Thursday, Friday
5:30 p.m. to 9:00 p.m.
Prime Rib Buffet
Every Wednesday Evening
5:30 p.m. to 9:00 p.m.
(Non-beef options are always available)
Hayman Lounge
Bar Service
Monday to Friday – 4:30 p.m. to 10:00 p.m.
Food Service
Monday to Friday – 5:00 p.m. to 9:00 p.m.
Rath al Fresco
Monday to Friday
551 South Hill Avenue, Pasadena, CA 91106
http://athenaeum.caltech.edu
Bar Service: 5:00 p.m. to 9:00 p.m.
Food Service: 5:00 p.m. to 8:30 p.m