Seafood DisplayDessert Presentation

Adults: $29.95++ Children 6-12: $12 .95++ Children 5 & Under: FREE / Beverages Additional

SALADSMixed Field Greens with Cucumber & Cherry Tomatoes

Iceberg with Bleu Cheese, Bacon & Cherry TomatoesSmoked Salmon, Whitefish with Red Onions & Arugula

Tri-Colored TortelliniSpinach Caesar

Roasted Corn, Tomato & Lentils, Balsamic Vinaigrette

BREAKFASTOmelet Station

Scrambled EggsSausage & Bacon

Home-Fried PotatoesBiscuits & Gravy

KIDS MENUHot Dogs

Chicken FingersGrilled Cheese

French Fries

CONNECTION

CARVING STATIONRoasted Strip Loin of Beef with Condiments

ENTRÉES:Roasted Bourbon Scented Pork Loinw/ Natural GravySeared Corvina Fishw/ Wild Mushroom SalsaFried Chicken

ACCOMPANIMENTSMac & CheeseMashed PotatoesRoasted Asparagus w/ Lemon Garlic OilGrilled Medley of Vegetables Pancakes with Syrup

Eggs BenedictPastries & Muffins

BRUNCH MENU

SUNDAY

MAY

1011 a.m.2 p.m.

FAMI LY

FUNCarry-out Available

See Back Page

10 a.m. 1 p.m.

uclublouisvi l le .org X X I V N O . 5 M A Y 2 0 1 5Exclusive Content for Univers ity Club Members

General ManagerBill Rothballer 852-0054bill.rothballer@louisville.edu

Assistant General ManagerDiane Henry 852-0073j0henr02@louisville.edu

Executive ChefMichael Williams 852-3341

Membership DirectorLinda Johnson 852-3499linda.johnson@louisville.edu

Catering DirectorBo Brinly 852-0160bonita.brinly@louisville.edu

Catering ManagerKathy Logsdon 852-0160kathy.logsdon@louisville.edu

ControllerSandy Oppel 852-3318sandra.oppel@louisville.edu

Communications / Website Newsletter/ Social MediaEd Nichter 852-3437edward.nichter@louisville.edu

Administrative Assistant Rochelle Spillman 852-6996r.spillman@louisville.edu

u c l u b l o u i s v i l l e . o r g200 E. Brandeis Avenue

Louisville KY 40208

A MESSAGE FROM THE STAFF

DERBY SEEK & FIND CONTEST

It’s almost time for the Run for the Roses! Locate the rose and be entered to win a free lunch for 2. Submit your answers to:

edward.nichter@louisville.eduFacebook: facebook.com/uclublouisvilleTwitter: @uclublouisville

A winner will be chosen at random from all correct entries. Good Luck!

Ms. Joan Bowman Cochran, Retired TeacherMs. Anne Diemer, Owner, Louisville Label, Inc.Dr. John Gilderbloom, UofL Professor, A&S Urban & Public AffairsMr. Darryl Keels, Quality Manager, Yamamoto FB EngineeringMs. Angela Leet, Louisville Metro CouncilwomanMr. John H. Ruby, Attorney

WELCOME NEW MEMBERS

Happy Derby month! What a great time of year to live in Louisville. Many of us enjoy entertaining loved ones and friends from all parts of the world. Over the years, we have learned that it is difficult for the

Club to compete with traditions that members follow during this festive time. With that said, we know that some of you take on the task of entertaining at home. Executive Chef Williams’ staff, Cooks Melody Malito and Danny Pullen, would like to share their special Derby menu items as an option for you to prepare for your guests.

Danny’s Cold Strawberry Soup-1 quart fresh strawberries, wash, remove stems, cut in half marinated berries for 2-3 hours in 1 cup of bourbon and 1/2cup of sugar

-Use a blender and puree the berries with the marinate while adding a pint of heavy cream. Add salt and pepper to taste. Chill in the refrigerator till cold. Garnish with a salted pretzel and mint leaf. yield: 6 cups

Mel’s Kentucky Burgoo-Saute 1 onion, 2 stalks celery and 2 carrots, medium diced in 1 tbsp.vegetable oil for 10 min.

-Add 1” cubed meats (Beef, Lamb & Turkey) 1 tbsp. minced garlic, 1 tbsp. salt and pinch of pepper. Stir &

Sautee for 10 minutes.

-Add 2 bay leaves, 1 can diced tomatoes and 1 box beef broth. Let sim-mer, stirring occasionally for 1 hr.

-Stir in 2 large diced potatoes, 1 can okra, 2 cans corn. Add water if needed to cover vegetables. Let stew, covered for 45 minutes. Makes about 1/2 gallon. Season to taste. Serve with cornbread.

Travelogue LONDONTuesday, May 5th Door

PrizesMENUBraised Beef with HorseradishChicken Wrapped in Cabbage with Pears & BaconMixed Field Greens with BerriesRoasted Mushrooms with Honey Lime DressingPasta SaladFresh Fruit SaladCorn CustardStuffed Broccoli and Parsley PotatoesCheese, Fruit and Assorted Desserts $15.95++

MENUCarved Rib-Eye of Beef Pecan Crusted Tilapia w/ Roasted Garlic CreamLyonnaise PotatoesTwo Cheese RisottoFresh Seasonal VegetablesBacon ChowderFruit and CheeseSalad BarBirthday Cake Assorted Desserts

Prime Rib BirthdaySaturday, May 16th, 6:00p.m.

DYNAMIC WOMEN

MENUCold Cantaloupe & Strawberry SoupSpinach Caesar w/SalmonCheesecake w/ Berry Coulis

Deborah Dietzler Associate Vice President for

Alumni Relations & Annual Giving at UofL

Jack and Laurie Wolf are living the dream, and the nightmares, of owning horses competing at the highest level, including this year’s Derby entrant “Itsaknockout.” Join us May 11 and hear some great stories about the Sport of Kings.

Both long time racing fans, the Wolfs founded Starlight Stables in 2000 when they purchased six yearlings at the Fasig-Tipton Ken-tucky July sale. Among the group was a bay colt by Harlan who de-veloped into multiple Grade 1 winner Harlan’s Holiday and launched Starlight into racing’s upper echelon.

Breakfast is $20 for a wonderful buffet and you’ll be on your way by 9.

Featuring Jack and Laurie WolfMonday, May 11th, 7:30 a.m.

Social Hour w/ Cheese & Crackers 5:30-6 p.m.Dining-Buffet 6-7 p.m.Film 7-8 p.m.

This event is open to all members even if you do not have a Birthday! Member with full benefits, meal-freeMember and Guests, $24.95++

Wednesday, May 20th, 12:00p.m.

$18.00 inclusive

Life looks more glamorous on Facebook…and other lessons learned along the way

Deb will talk about her journey from Long Island to Louis-ville, and all stops in between, highlighting the changes she’s seen in alumni relations, along with the challenges faced by women who try to do it.

Travelogue LONDONTuesday, May 5th Door

Prizes

Prime Rib BirthdaySaturday, May 16th, 6:00p.m.

DYNAMIC WOMEN

Trivia Night May 21st, 6 p.m.TOPICS INCLUDE:• Baseball

• Colleges & Universities

• Landmarks & Monuments

• Famous Kentucky Writers

• Travel Tourism

• Art Galleries

• Presidents

University Club Book Club has made the following selectionfor this month’s discussion.

“Dear Committee Members”, a Novel by Julie Schumacher. Jason Fitger is a beleaguered professor of creative writing and literature at Payne Univer-sity, a small and not very distinguished liberal arts college in the Midwest. His department is facing cuts and he is living in squalid quarters, while one floor above them, the Economics Dept. is gettinglavishly remodelled offices. In short, his life is full of woe. Enjoy Jason’s journey through his ups and downs in the world of academia.

May 20th, noonLunch Buffet11.25++Beverage Additional

MENU:Tossed Salad

Assorted Wraps

Sliders

Potato Wedges

Cookies

Wednesday, May 20th, 12:00p.m.

BBQ

It’s that time of year again! We are firing up the grill at lunch and cooking up some great food. Check

out the lunch calendar for more details on what is

available.

Reservations are recommended!

Every T h u rs day

in May

FATHER’S

DAY

BRUNCH

6 . 2 1 . 1 5Father’s Day will be here before you

know it! The Club offers a brunch for Dad to enjoy with family and friends.

Brunch starts at 11:30 a.m. More details next month. $18.00 inclusive

MAY 2015S u n d a y M o n d a y T u e s d a y We d n e s d a y T h u r s d a y F r i d a y S a t u r d a y

1 2

3 4 5 6 7 8 9

10 11 12 13 14 15 16

17 18 19 20 21 22 23

24 25 26 27 28 29 30

Buffet Entrée

Seafood Bar

FRIED CHICKEN

Oaks Brunch & Dinner

Derby Brunch

Panini Station

Buffet Entrée

Soup & Deli

FRIED CHICKEN

Breakfast Station

Buffet Entrée

Soup & Deli

PORK LOIN

Carved Ham

Buffet Entrée

Soup & Deli

ROASTED TURKEY

Stir Fry Station

BBQ

Soup & Deli

BURGERS & DOGS

Wing Station

Buffet Entrée

Seafood Bar

STUFFED SOLE

Wrap Station

Buffet Entrée

Soup & Deli

FRIED CHICKEN

Panini Station

Buffet Entrée

Soup & Deli

FRIED CHICKEN

Breakfast Station

Buffet Entrée

Soup & Deli

MEATLOAF

Carved Pork Loin

Buffet Entrée

Soup & Deli

BEEF BOURGUIGNON

Ham & Cheese Station

BBQ

Soup & Deli

SMOKED BBQ RIBS

Asian Station

Buffet Entrée

Soup & Deli

Quesadilla Station

Buffet Entrée

Soup & Deli

MEXICAN FIESTA

Carved Rib-Eye

Buffet Entrée

Soup & DeliYANKEE POT ROAST BABY BACK RIBS

Seafood Station

BBQ

Soup & Deli

GRILLED CHICKEN

Pasta Station

Buffet Entrée

Seafood Bar

SHRIMP SCAMPI

Fajitas Station

Buffet Entrée

Seafood Bar

Carved Lamb

Buffet Entrée

Soup & Deli

TURKEY PARMESAN

Reuben Station

BBQ

Soup & Deli

GRILLED SALMON

Cheese Steak Station

Buffet Entrée

Seafood Bar

GINGERED BEEF

Prime Rib Birthday

Travelogue

Mother’s Day Brunch

Breakfast of Champions

Trivia Night

Meetings:EXECUTIVE/FINANCE Noon, Monday, April 18th

BOARD 8:15 a.m., Wednesday, April 20th

Happenings at the

Club “MAHALO” to the ladies of the Hawaiian Club as they enjoy their monthly lunch-eon at the Club.

Puppy Therapy with Get Healthy Now

EASTER

Brunch2015

Book ClubDynamic Women

BEEF BOURGUIGNON

Memorial Day Closed

Reservations852-6996ORUCLUBLOUISVILLE.ORG

Non-Profit Org.U.S. Postage

PaidLouisville, KY

Permit No. 846

CONNECTIONULC, Inc. University Club

P.O. Box 21329Louisville, Kentucky 40221-0329

(502) 852-6996 Fax (502) 852-0163Visit us online at:

www.uclublouisville.orgWilliam P. Rothballer, CCM, CCE,

COO/General Manager

M o t h e r ’ s D a y C a r r y - O u t

10 a.m.-1 p.m.

1. Choose Your EntréeRoasted Strip Loin of BeefServes 7 or more $95.00 inclusive

Roasted Bourbon Scented Pork Loinwith Natural GravyServes 7 or more $85.00 inclusive

Seared Corvina Fishwith Wild Mushroom SalsaServes 7 or more $90.00 inclusive

Fried ChickenServes 7 or more $75.00 inclusive

E n j o y a f u l l m e a l i n t h e c o m f o r t o f y o u r o w n h o m e a n d k e e p M o m o u t o f t h e k i t c h e n !P l a c e y o u r o r d e r 8 5 2 - 6 9 9 6

2. Choose Four SaladsMixed Field Greens with Cucumber & Cherry TomatoesIceberg with Bleu Cheese, Bacon & Cherry TomatoesSmoked Salmon, Whitefish with Red Onions & ArugulaTri-Colored TortelliniSpinach CaesarRoasted Corn, Tomato & Lentils, Balsamic Vinaigrette

3. Choose Four AccompanimentsMac & CheeseMashed PotatoesRoasted Asparagus w/ Lemon Garlic OilGrilled Medley of Vegetables

4. Choose One DessertApple, Cherry or Pecan Pie,Berry or Peach Cobbler