TC NovDec 2025 Newsletter

THE TOWN CLUB NEWS November/December 2025

Sue Cameron Program

From The Town Club President

Dear Fellow Town Club Members,

First and foremost, it gives me great pleasure to announce the promotion of two valued employees within our Club. Casey Hussey has been promoted to Assistant General Manager and Victoria Cortez has been promoted to Dining Room Manager. Both Casey and Victoria have shown exceptional dedication, professionalism, and commitment to the Club, and we are thrilled to recognize their hard work and achievements. Casey has been with The Town Club since April 2012 and Victoria was originally hired in October 2013 and, after living in Florida for a while, was rehired in October 2023. Do not miss the wonderful programs and special events scheduled for November and December. On November 5, Beong-Soo Kim, Interim President of USC will speak on the challenges facing higher education in these unprecedented times. On November 12 we can enjoy listening to scholarship recipients from the Colburn Music Academy. That promises to be very special. The Thanksgiving Buffet will feature a selection of Chef Damon Brady’s creative and delicious turkey and accompaniments. Although the reservation list is full, please consider adding your name to the waitlist. If weather permits, we will use Abby’s Garden for seating. And, of course, there is always the option of Take Out. The Club will be beautifully decorated for the holidays by a dedicated and experienced team of members and Town Club staff. We have many opportunities to enjoy festive dining at the Club and reservations are filling up fast. The Club will be open on Thursday and Friday evenings for regular dining. The Christmas Cocktail Party on Saturday, December 6 is always a special event. The Club will be closed from Monday, December 22 until Monday, January 12, 2026.

A gentle reminder to donate to the Annual Employee Appreciation Fund to show your gratitude to the employees of the Club who work so hard to ensure that our experiences there are enjoyable.

Next time you are at the Club, I urge you to congratulate Casey and Victoria on their well-deserved promotions.

Happy Holidays to you and your families,

Judy Gain, President

The Town Club Membership Committee: Linda Moore, Barbara Phillips, Molly Pitruzzelli, Becky Potter, Sarah Shelton, Nancy Twist. MEMBERSHIP NEWS by Maureen Abbott Sprunger MEMBERSHIP COMMITTEE CHAIR And just like that it’s Holiday Time at The Town Club and we have nine new members and one reinstatement to join the celebrating! What a thrill it has been to be a part of guiding these new members through The Town Club’s Membership process. Proposers and seconders, please be sure you accompany the Resident Member you guided to membership in The Town Club to lunch, dinner, and programs and help her get to know our wonderful Club, especially at this festive time of year!

To help ensure that The Town Club will always be able to maintain its beautiful facilities and amenities, and continue to offer a welcoming place for members to enjoy, the Board of Governors voted in June 2017 to establish The Town Club Legacy . The Legacy recognizes and honors those who make a commitment to the future of the Club, by including it in their estate plans or by donating at least a cumulative $10,000 to the Roland Coate Fund.

The Town Club welcomes the following Resident Members:

Anne F. Hogeboom 1125 Hillcrest Avenue, Pasadena, CA 91106 annehogeboom2020@gmail.com (626) 252-4537 Mobile Debby Giss 730 Chaucer Road, San Marino, CA 91108 dlgiss@mac.com (626) 893-6900 Mobile Patrice Peck 989 Hillside Terrace, Pasadena, CA 91105 patricepeck989@gmail.com (818) 802- 6660 Mobile • (626) 799 -6582 Home

Town Club Legacy members:

June Banta Susan Chandler Lynn Van Dam Cooper Judy Gain Carolyn “Cece” Horne Herrad Marrs Linda Moore Mei-Lee Ney Annette Serrurier Sheila Smith Drusie Taylor Andrea Van De Kamp Gail Werner

Mary Anne Mielke 591 Garden Lane, Pasadena, CA 91105 maryannemielke@gmail.com (626) 755-5355 Mobile

Patricia P. “Patty” Zuber 655 Madre Street, Pasadena, CA 91107 patty.zuber@gmail.com (626) 665- 5872 Mobile • (626) 440 -0986 Home Nancy Plamann 5020 Indianola Way, La Canada-Flintridge, CA 91011 nmnplay22@gmail.com (818) 590- 6781 Mobile • (818) 952 -1638 Home

Jeanette McDonald Martin 2794 Carlaris Road, San Marino, CA 91108

jmcdm5@hotmail.com (626) 665-3431 Mobile

The following candidates have been proposed for membership in The Town Club:

Gracella Gibbs 5555 Vista Canada Place, La Canada-Flintridge, CA 91011 ggibbs@charter.net (818) 919- 1217 Mobile • (818) 790 -3374

Kathleen “Kate” Dwyer Proposer: Deborah Hollingsworth Seconders: Megan Drake and Charie Laugharn Christine Bender Proposer: Chris Benter Seconders: Susan Chandler and Barbara House Meghan Baier Proposer: Stephanie Dencik Seconders: Kristin Harrison and Linda Hansen

Stephanie Ginn 1625 Lorain Road, San Marino, CA 91108 stephaniesginn@gmail.com (626) 840-6333 Mobile Marlene Evans 816 East Alhambra Road, Alhambra, CA 91801 mevans@coldwellbanker.com (626) 674-9730 Mobile

With the best interest of the Club in mind, please communicate information regarding a candidate, whether favorable or unfavorable, in person or in writing to the Membership Chair or to a member of the Board of Governors. All communication shall be kept confidential.

Margaret "Margie" Skogen 734 La Mirada Avenue, San Marino, CA 91108

mvskogen@gmail.com (626) 688-6409 Mobile

The Impossible Fortune by Richard Osman

Wild Dark Shore by Charlotte McConaghy On a remote, haunted-feeling island halfway between Tasmania and Australia,

The Art Spy by Michelle Young

Through his movie The Monument Men , that handsome George Clooney brought us the story of The Monuments, Fine Arts, and Archives section

Hopefully, many of you have

become familiar with the engaging characters who live at Cooper Chase Retirement Community in England. Elizabeth is a tough-minded former spy, Joyce, a sweet, retired nurse, Ron, a street- smart former union organizer, and Ibrahim, a soft spoken psychiatrist. With the leadership of Elizabeth, these 4 pensioners have formed the Thursday Murder Club banding together to solve local crimes. Sometimes they use the local police but often bend the rules just a tad or more. As you ride along with these lovable characters created by Richard Osman, recently brought to life in the movie The Thursday Murder Club starring Helen Mirren, Cilia Mirie, Pierce Brosnan, and Ben Kingsley, you will as AARP says, “Expect madcap fun” “There may be other aged detectives in print and on television, but for wit, intelligence and humanity, The Thursday Murder Club outranks them all. ” ― The Wall St. Journal

lives Dominic Salt with his two teenagers, and a young son. They are the sole remaining occupants after the researchers on this island have fled. Dominic’s family has been tasked with removing as many specimens as they can from the largest seed bank in the world before the increasing sea level claims them. Their lives are disrupted when the barely alive woman Rowan washes ashore during a massive storm. Rowan and Dominic’s family harbor some very deep secrets, and Rowan’s mysterious arrival becomes the catalyst that will open up the relationship between family members and also our relationship with the natural world. “A stunning amalgam of environmental fiction and a deep exploration of personal relationships- -an exceptional book that captures the soul and breaks the heart, only to put it back it bad together again.” ― Newsweek “A novel of breathtaking twists, dizzying beauty, and ferocious love, Wild Dark Shore is about the impossible choices we make to protect the people we love, even as the world around us disappears.” ― Goodreads

of the Allies, a small corp of mostly men and a few women who found and recovered countless artworks stollen by the Nazis during WWII. But, did you know that one woman, a French art curator, would play an integral role in almost single-handedly saving 60,000 pieces of art. Her name was Rose Antonia Maria Valland and she is The Art Spy. Not only was she a museum art curator, but she was also a member of the French Resistance, and a captain in the French military. This book also tells the story of Alexandre Rosenberg, a French soldier who fought alongside the Allies to free France. His father was the exclusive art dealer for Picasso and Matisse. The Nazis had taken the family’s art collection, their gallery and their home in Paris. "The story of Valland’s courage and dedication to art and justice is compelling and inspiring... Ideal for fans of espionage and strong narrative nonfiction that reads like a compelling novel." ― Library Journal "Michelle Young shines new light on the heroic French curator Rose Valland... Young, an award-winning journalist, has an energetic and novelistic writing style... featuring dramatic cliffhangers and vivid sensory details that enhance the historical events." — New York Times These two risked everything to fight the evil that was the Nazis.

• The Town Club offers the most beautiful atmosphere for private parties and of course, holiday parties! Details on the spaces available for private parties are available in the 2024-2025 Town Club Directory. • Just a reminder as we move into Holiday season, please know that there are no Casual Fridays Dinners regarding the dress code in December. The Town Club full dress code is in effect. For specifics, please refer to either the front section of The Town Club Directory or the House Rules section of the Directory for Dress Code specifics.

by Cece Horne

Please remember: Reading gives us someplace to go when we have to stay where we are. Between the pages of a Book is a lovely place to be.

Gentlemen are required to wear jackets and a collared shirt when dining at The Town Club during the cooler weather months.

Meetings are held on the first Thursday of each month unless noted *

Discussion: 11:00 a.m. Lunch: Noon

• The Town Club will be closed on Friday, November 28 and Monday, December 1, for holiday decoration. It will close again December 22 and will reopen on January 12. • There is a bathroom off the card room that is available to all members and guests (not just the ladies!).

Please RSVP to Cece cchorne@aol.com and Town Club Reservations

reservations@thetownclubpasadena.com if you will attend and stay for lunch by the Tuesday evening prior to the first Thursday. This is important for seating.



_____

November 6 Culpability by Bruce Holsinger

IN MEMORIAM The Board of Governors, General Manager, and members of The Town Club offer condolences to the family and friends of Town Club member Betye Burton who passed away recently. The Board of Governors, General Manager, and members of The Town Club offer condolences to the family and friends of Town Club member Nancy Poser on the passing of her husband, Walter.

December 4 Buckeye by Patrick Ryan _____ 

Vroman’s , our wonderful independent bookstore, offers us a 20% discount on each month ’s selection. To receive the discount, go upstairs to the Will Call Desk and ask for The Town Club Book Club discount.

U se Vroman’s Independent Bookstores audiobooks instead of Audible: libro.fm/vromansbookstore

DIRECTORY CHANGES Please note the following changes in your directory:

Carolyn Volk New email address: carolynhvolk@gmail.com

BIRTHDAY LUNCH AT THE TOWN CLUB!

1.

Navigate to home page of website: www.thetownclubpasadena.com

2.

Click "Members" tab

Friday, November 21, 2025

3.

Enter your membership credentials: a. Username is your Club email b. Password ( Note: For members logging on to website for first time, password is set to TC2024)

Calling all Scorpio and Sagittarius birthday girls! Your birthday lunch is on the house!

4. Click "Login" and you will be directed to the member area of the website.

Please be the guest of The Town Club and celebrate your birthday on Friday, November 21 at Noon.

5. If you forgot your password, please click "Forgot your username or password?" button located at the bottom of popup. a. Enter your club email b. Click the link in the email you receive and continue creating your new password c. Return to the website and login using your new password.

Make your reservation now and join the celebration!

TAKE OUT ORDERS at The Town Club

▪ Orders for Lunch can be made as far in advance as you'd like. A minimum of 24 hours is preferred; however, a small order can be made the morning of. Pickup time is between 11:30am and 2pm.

▪ Orders for Dinner must be made at least 24 hours in advance. Pickup time is between 5pm and 6pm on Thursdays and Fridays.

▪ "Off menu items" (i.e. the Famous Town Club Cheese Puffs or whole Quiche, as well as Tea Sandwiches and Hors d'oeuvres) can be ordered with a 72-hour notice. Please note all the menus are available on the website. Feel free to contact the Town Club Office if you would like the menus emailed to you.

Please be sure to make a reservation (626)793-4166 or reservations@thetownclubpasadena.com

Noon • Friday, November 14

The Lunch Bunch welcomes all Town Club members, new as well as those of long-standing. Join this group of lively, lovely ladies and enjoy lunch together. It is a perfect way to make new friends, reconnect with old pals, and savor Town Club cuisine. The Town Club Lunch Bunch meets on a Friday each month. Mah Jongg players and all other Town Club members are invited to make reservations for Lunch Bunch. Call or email the office and reserve your place at the table!

at THE TOWN CLUB EVERY Monday at 10 a.m.!

MEMBERS’ MAH JONGG at The Town Club

You are cordially invited to join Valerie Mendoza and members of the Hospitality Committee at the Members’ Table!

Every Friday at 10 a.m.!

Thursday, November 20 6:00 p.m. • Cocktails 7:00 p.m. • Dinner

A reminder that The Town Club Lunch Bunch meets monthly on Fridays and Mah Jongg players are invited to join the Lunch Bunch following Mah Jongg!

Town Club Hospitality Chair, Valerie Mendoza, wants all to know that spouses, significant others, and friends are welcome at the Members’ Table.

Any questions? Email Cari Hall at carihall242@gmail.com.

Reservations required: (626) 793-4166 or reservations@thetownclubpasadena.com

Wednesday, November 5, 2025 5 p.m. Reception • 6 p.m. Program • 7 p.m. Dinner

Beong- Soo (“Beong”) Kim is the Interim President of the University of Southern California (USC.) One of the world’s top private research universities, USC is home to 23 schools, more than 46,000 students; 4,700 faculty; 500,000 alumni; and Keck Medicine of USC, one of California’s leading academic health systems. Since his appointment, Kim has brought a highly collaborative approach to his focus on academic excellence, student outcomes, and pioneering research. He is a passionate advocate for open dialogue, and has championed USC’s commitment to intellectual diversity, non-discrimination, and academic freedom. He will discuss some of the challenges facing higher education in these unprecedented times as well as college athletics, and the opportunities for USC to continue delivering on its mission of advancing knowledge, benefitting humanity and transforming lives. Learn how collaboration among the schools is improving health, longevity, science, engineering, and the arts and humanities. Q&A session will follow. MENU Passed Hors d’oeuvres Maple Glazed Mary’s Duck, Cranberry Ginger & Earl Grey Chutney • Cheese Puffs First Course Grilled Persimmon & Wild Rocket Salad, Shaved Manchego, Candied Nuts, Yuzu Shallot Vinaigrette Entrée Scallion Crusted Snapper, Mushroom & Ginger Risotto, Lemongrass & Red Curry Broth Bread Lemon Scented Popovers / Sweet Onion & Dill Rolls Dessert Caramelized Forelle Pear Tartlet, Coconut & Lime Crème, Ginger & Five Spice Caramel

Reservations required: (626) 793-4166 or reservations@thetownclubpasadena.com 72-hour Cancellation Policy Applies

Program & Dinner: $85 per person

Program only: $30 per person

18% Surcharge will be added to all Food & Beverage

Wednesday, November 12, 2025 5 p.m. Reception • 6 p.m. Program • 7 p.m. Dinner

Performing from Colburn are a selection of Music Academy students, Colburn’s precollegiate, fulltime, classical music program. The Thibaudet Scholars, named for renowned pianist Jean-Yves Thibaudet, who will be joining us for the evening, are instrumentalists in the Music Academy who have received discretionary scholarships to make their studies more accessible. These awards recognize Mr. Thibaudet’s continued artistic involvement and dedication as the Artist in Residence at Colburn. Through this program, Mr. Thibaudet spends time coaching, mentoring, and giving masterclasses to the Thibaudet Scholars and other students across all units of the school. Having spent almost a decade as Artist in Residence, Mr. Thibaudet is a worldwide advocate for Colburn and the Music Academy in particular, which is especially close to his heart. MENU Passed Hors d’oeuvres Citrus Cured Hamachi, Avocado Arancini, Ponzu Glaze / Cheese Puffs First Course Ricotta & Smoked Farmers Cheese Filled Squash Blossoms, Pumpkin Seed & Arugula Pesto Entrée Roasted Organic Chicken, Pancetta Farci, Fresh Herb Crust, Sun Dried Tomato Jus Bread Popovers / Spiced Pumpkin Seed lash with Fall herbs Dessert Sticky Toffee Date Cake, Apple Ginger Caramel, Whipped Crème Fraiche

Reservations required: (626) 793-4166 or reservations@thetownclubpasadena.com 72-hour Cancellation Policy Applies

Program & Dinner: $85 per person

Program only: $30 per person

18% Surcharge will be added to all Food & Beverage

Seatings available from 4:00 p.m. to 6:00 p.m.

MENU

Chilled Buffet Wild Arugula Salad, Toasted Quinoa, Apple, Gorgonzola, Citrus Scallion Vinaigrette Local Watercress & Chicory Salad, Shaved Fennel, Beets, Orange Cured Olives, Cranberry Vinaigrette Seasonal Fruit Display, Minted Greek Yogurt Seafood Tower of White Shrimp, Oysters, & Sushi Grade Tuna Sashimi (Dipping Sauces to Accompany) Main Buffet Warm Roasted Cauliflower, Apple, & Comté Soup Brandy & Rosemary Brined Mary’s Natural Turkey (White & Dark Meat) Carved at the Buffet: Maple Mustard Roasted Niman Ranch Pork, Preserved Cherry Balsamic Sauce Yukon Mashed Potatoes, Infused with T.C. Garden Herbs Jalapeno Jack Cheese Cornbread Casserole / Sourdough & Roasted Vegetable Stuffing Roasted Giblet Gravy/ Madeira Shallot Gravy / Cranberry, Citrus, & Ginger Relish Sweet Potato Casserole, Bourbon, Sage, Toasted Pecans, Marshmallow Gratin Young Vegetables with Smoked Butter & Thyme

Breadbasket: Pumpkin Sourdough Bread, Cheese Toasts, Poppyseed Grissiini, Parker House Rolls with Oats

Dessert Buffet Petite Stout & Chocolate Bundt Cakes, Fleur de Sel, Carmel Frosting Individual Spiced Pecan Pie Tarts, Gingersnap Crust, Crème Chantilly Individual Pumpkin Tarts, Brûlée, Sweet Crust, Cinnamon Whipped Cream

$130 per person / $40 for Children 5-12 / No Charge for Children under 5

Reservations required: (626) 793-4166 or reservations@thetownclubpasadena.com CANCELLATIONS BY THURSDAY, NOVEMBER 13, 2025 18% Surcharge will be added to all Food & Beverage

MENU

Passed Hors d'oeuvres Grilled Chimichurri Marinated New Zealand Lamb “Lollipops” Lavender Mustard Glaze Niman Ranch Pork Sliders, Truffle Cheese, Apple Aioli, Cornmeal Roll Maine Lobster Bouchés, Leeks & Meyer Lemon Five Spice Roasted Maple Leaf Farms Duck, Butternut Squash Hummus, Flatbread

Sea Scallop, Polenta Cake, Beet & Blood Orange Raita Prosciutto, Cranberry & Whipped Ricotta Toast, Marjoram Cheese Puffs Fall Fruit Compote, Sage, Laura Chenel Goat Cheese, Savory Shortbread

Passed Desserts Sticky Toffee Pudding Spoon, Medjool Dates, Ginger Whipped Cream Pecan & Pear Caramel Tartlet, Maple Rosemary Crust Gingerbread Spiced Macarons, Semi-Sweet Chocolate Mousse

$75 per person 72-hour Cancellation Policy Applies Reservations required: (626) 793-4166 or reservations@thetownclubpasadena.com 18% Surcharge will be added to all Food & Beverage

MENU

Passed Hors d'oeuvres Local Burrata, Blood Orange, Roquefort Shortbread Tartar of Venison, Celeriac, Black Garlic & Walnut

First Course Warm Grilled Asparagus & Freshwater Prawns, Spanish Chorizo Crumbs, Piquillo Hollandaise

Fish Course Gulf Snapper, Blue Crab Cannelloni, Langoustine & Caviar Sauce

Meat Course Cabernet Braised Angus Beef Cheeks, Yam & Parsnip Mousseline, Blackberry & Smoked Black Pepper Reduction

Bread Popovers / Niçoise Olive Bread

Dessert Course Tasting Size: Chocolate & Marcona Almond Tart, Black Sesame Brittle, Matcha Green Tea Chantilly

$85 per person 72-hour Cancellation Policy Applies Reservations required: (626) 793-4166 or reservations@thetownclubpasadena.com 18% Surcharge will be added to all Food & Beverage

You may remember enjoying the wonderful Christmas music performed annually for The Town Club in pre-pandemic days by the Marshall Fundamental Secondary School in Pasadena. We have brought them back! Now called The Thurgood Marshall Secondary School, its Chamber Choir is a select ensemble of 20-25 students, consisting of primarily high school members from the 6th through 12th grade campus. Under the direction of Michelle Espinosa, Chamber Choir performs a wide variety of choral music, from jazz to polyphony and more, and enjoys sharing their music at performances across the SoCal community, most recently as part of the pre-show performance of the LA Opera simulcast of West Side Story at Loma Alta Park in Altadena. In addition to four annual performances on campus, including a Pops Concert in May, this year Chamber Choir is excited for the opportunity to perform in New York, at the beautiful Riverside Church! Don’t miss this special opportunity to enjoy heartwarming favorites sung by these talented young voices before welcoming the season with a delicious lunch with your Town Club friends. MENU Entrée Warm All-Natural Chicken & Porcini Mushroom Crepes, Roasted Vegetables, Leek & Sage Velouté Breadbasket Dessert Belgium Chocolate & Espresso Mousse Tart, Dark Cookie Crust, Toasted Hazelnut Praline Sauce $45 per person 72-hour Cancellation Policy Applies Reservations required: (626) 793-4166 or reservations@thetownclubpasadena.com 18% Surcharge will be added to all Food & Beverage

MENU

Passed Hors d'oeuvres Juniper Brined Smoked Duck Breast, Fall Fruit Preserve Warm Mushroom Parfait, Ricotta Cheese, Anson Mills Polenta, Port Wine Must

First Course Scallop Crudo, Blood Orange & Fennel Pollen Vinaigrette

Fish Course Grilled Spanish Octopus, Nduja, Sesame Roasted Cauliflower, Citrus Gremolata

Meat Course Coffee Crusted Prime Beef N.Y., Bone Marrow Risotto, Charred Leek, Black Truffle Emulsion

Bread Buckwheat & Lavender Honey Popovers / Rosemary Sourdough Rolls

Dessert Tasting Blackberry & Pistachio Mille-Feuille, Mascarpone, Crisp Pastry Layers, Pistachio Nougatine

$85 per person 72-hour Cancellation Policy Applies Reservations required: (626) 793-4166 or reservations@thetownclubpasadena.com 18% Surcharge will be added to all Food & Beverage

Town Club member Shirley Burton has written a captivating novel, Misfire – a Story of Ginger Philllips , a young woman in love with Brad, but also intrigued with mythology’s gods and goddesses to the extent that her real-life experiences often parallel the stories of Hera, the goddess of marriage. One reviewer has written that Misfire is “engaging, original, wise, and amusing. A lovely read about the perils and hopes that come with love.”

Shirley is also the author of a memoir, Mama Says It’s Hogwash, and a book of poetry, Awakening . She is a cum laude graduate of Texas State University. Shirley currently resides in Altadena. She has two children, a daughter, Jennifer Ford Davis, a retired teacher; and a son Tom Ford, fashion designer and filmmaker. Shirley will be interviewed by Elizabeth Kaye, who leads the writers’ group at The Town Club. She is a New York Times #1 best-selling author and the Dance Historian of American Ballet Theatre. She has edited many books and written six including American Ballet Theatre: A 25 Year Retrospective; Ain’t No Tomorrow: Kobe, Shaq, and the Making of a Lakers Dynasty; Lifeboat No. 8: Surviving the Titanic; Mid-Life: Notes from the Halfway Mark.

Program & Lunch: $45 per person

Program only: $20 per person

72-hour Cancellation Policy Applies Reservations required: (626) 793-4166 or reservations@thetownclubpasadena.com 18% Surcharge will be added to all Food & Beverage

Since its founding in 1902, the Carnegie Institution for Science has been synonymous with American leadership in every field of the physical and life sciences. Here in Pasadena, Carnegie Science Observatories is the oldest scientific institution in Southern California, and today is central to virtually every major development in modern astronomy. Now, under Dr. Mulchaey's presidency, Carnegie Science overall is entering a new era: over the next few years, the Institution's life science departments, currently in other national locales, are moving to Pasadena. Their presence here, together with the other peerless scientific resources at hand, will make the city and region a true world destination for scientific achievement and discovery in every area. Dr. Mulchaey will describe the promise that this holds for the Institution and Pasadena alike.

Program & Dinner: $85 per person

Program only: $30 per person

72-hour Cancellation Policy Applies Reservations required: (626) 793-4166 or reservations@thetownclubpasadena.com 18% Surcharge will be added to all Food & Beverage

PICTURED BELOW : Radio astronomy image by Dr. Allison Matthews, Carnegie Postdoctoral Fellow

COMPILED BY JANET DAHL WILLCOX

FOOD GLOSSARY FROM CHEF DAMON BRADY **All below definitions are via Wikipedia and my own personal food knowledge. Pictures are taken from the internet and the Town Club Garden.

NOVEMBER DINNERS

NOVEMBER LUNCHES

Salsa Verde: Traditionally, Salsa Verde consists of tarragon, parsley, mint, garlic, capers, and olive oil that are ground in a mortar and pestle. Some versions have the addition of anchovies, citrus, chili flakes and other herb combinations

Pistachio Dukkah: Dukkah (pronounced doo-kah), is a traditional Egyptian blend of nuts, seeds, and aromatic spices. It has been made since ancient Egypt, but it is now widely popular throughout the Middle East and beyond. Chef’s Notes: Dukkah is a wonderfully interesting spice blend that is very versatile as it can be used for dips, for salad dressing, and made into a marinade for meat and poultry. During the month of November, we will be creating our own version with crushed California grown pistachios and topping one of our soups of the month to brighten the flavor and texture.

depending on the application. ( Pictured: Salsa Verde or Sauce Verte) Chef’s Notes: Many cultures have their own version of this vibrant green condiment, but we prefer to use the French version (Sauce Verte Piémontaise). It is very simple to make but adds a wonderful dept of flavor and can enhance lots of different dishes from simple roasted chicken to fish and even tossed into roasted potatoes.

Blood Orange: Originally grown in Italy and Spain, these vibrant, crimson colored citrus add a splash of color and flavor to anything they are incorporated into. The dark flesh color is due to the presence of anthocyanins, a family of polyphenol pigments common to

Opal Basil: Opal basil (pictured) is a cultivar of Ocimum basilicum (sweet basil), developed by John Scarchuk and Joseph Lent at the University of Connecticut in the 1950s. With deep purple, sometimes mottled leaves, it is

grown as much for its decorative appeal as for its culinary appeal. Chef’s Notes: This vibrantly colored variation of Italian Genovese basil looks stunning on the plate and is even more enhanced when it’s fried until crisp. We will be adding to an herb relish to lighten our lamb chop entrée served with mint and French green beans for an unforgettable flavor combination.

many flowers and fruit, but not generally found in citrus fruits. Chef’s Notes: Typically, the season for blood oranges grown here locally is from November to May due to our ideal climate for citrus. We enjoy using them in salad dressing, desserts, and even in our cocktails. ( Pictured: Moro Variety Blood Orange Tree) Cardamom: Cardamom is a spice made from the seeds of several plants in the genera Elettaria and Amomum, which belong to the ginger family. It is native to the Indian subcontinent and Indonesia, and is recognized for its small seed pods, which can be green, brown, or black depending on the variety. Green cardamom is the most common type used in cooking. Chef’s Notes: Cardamom is a wonderful ingredient that has tasting notes of citrus, smoke, and herbs. We buy them whole, roast lightly and process into a powder which we use for everything from marinades to sauces and especially desserts like our seasonal confection of Cardamom Spiced Chocolate Parfait, Pumpkin Genoise Cake, and a Semisweet Chocolate Mousse Oat Crumble. ( Pictured: Cardamom Pods)

DECEMBER DINNERS

Lemongrass: Lemongrass is an herb with a distinct citrusy flavor and aroma. Its scientific name is Cymbopogon citratus and it belongs to the grass family. It is a tall, perennial grass native to India and tropical regions of Asia and is widely used to make teas and other drinks. Chef’s Notes: Its distinct and clean lemony flavor is a wonderful ingredient to use especially in marinades, soups, and desserts. It brings a wonderful aroma to the kitchen when you’re using it. We will be infusing it into a seasonal soup of Maine lobster and roasted kabocha squash, to bring warmth and comfort to your dining table.

Chestnuts: Chestnuts are the edible fruit of a deciduous tree that grows throughout the world originating from Europe, Asia, and North America. They can be eaten raw or cooked, with a mild flavor that makes them versatile for both

Chestnut Honey: Just as the name implies, chestnut honey is produced by honeybees that feed on chestnut trees. Chestnut trees are native to North America. These trees are known for their cone-like, showy flowers that

sweet and savory dishes. Fun Fact: They are one of the only nuts that are actually fruits as opposed to seeds. (Except for peanuts, which are legumes.) Chef’s Notes: Nothing says fall and winter like chestnuts. One of my favorite ways to use them is in soups, risotto, and of course desserts. We will be featuring them in several dishes for the month of December both in a Warm Celery Root & Crab Bisque with Toasted Chestnuts and Assorted Mushroom & Chestnut Paradelle Pasta, Vodka Spiked Butternut Squash Sugo for our vegetarian option. ( Pictured: Freshly harvested chestnuts)

bloom in shades of pink and white. Honeybees and other pollinators are drawn to their beautiful blossoms. ( Pictured: Chestnut honey) Chef’s Notes: Chestnuts are synonymous with fall, and we think a wonderful way to finish off your meal would be to indulge in a Corsican style cheesecake (Fiadone) drizzled with chestnut honey and praline. This dessert really pairs well with a late harvest white wine such as Pinot Grigio or Sauvignon Blanc.

FOOD & BEVERAGE AT THE TOWN CLUB BY JUDY PENNER , FOOD & BEVERAGE CHAIR The Town Club is feeling very festive these days with the impending arrival of the Holiday season. We are so lucky to have such a special and cozy place to celebrate this wonderful time of year with family and friends. Chef Damon Brady, Pastry Chef Felix Noyola and their gifted team promise to spoil us all with elegant meals and special menus. Lunch will offer wonderfully flavorful soups of the season and a special new small plate of Warm Niman Ranch Pork & Beef Meatballs with Shaved Grana Padano in a Truffled Tomato Sauce. Don’t miss the Truffled Deviled Eggs (available plain) on the December Lunch menu. The December Lunch menu will treat us to a new item - a Warm Crispy Niman Ranch Pork Loin Katsu Sandwich with Cabbage & Apple Slaw, Tonkatsu Sauce on a Hokkaido Milk Bread Roll and Crispy Yam Chips. The Friday special Autumn Harvest Quiche will have Pancetta, Butternut Squash, Gouda Cheese & Rosemary in a Savory Crust served alongside a Petite Salad. The Thanksgiving Buffet, The Annual Holiday Cocktail Party and Chef Damon Brady’s special Gourmet Holiday Dinners will provide the perfect moments to gather, sip on cheery beverages and enjoy exquisite meals and bites. If you are unable to attend Thanksgiving at the Town Club, Chef Damon Brady has created a Take Out Menu which was included in your October Newsletter or can be found on our website. The November Lunch menu will feature two warm Entreés; a Warm Miso Charred Black Cod and a Fall Croque Madame.

THE TOWN CLUB RECIPE OF THE MONTH

FLOURLESS ORANGE PISTACHIO CAKE WITH LAVENDER

Ingredients (Serves 8-10) 3 medium oranges, Valencia or Blood oranges 1 ounce of butter, softened & unsalted 6 large Free-range eggs 1 cup granulated sugar 1 2/3 cups ground pistachios, California preferred, plus extra for garnish 1 cup almond flour 1 tsp baking powder, gluten free 1/2 tsp kosher salt 1 tsp vanilla extract or paste 1 tsp lavender flowers Powdered sugar for dusting **Optional whipped cream or your favorite gelato for serving Method Place 2 of the whole oranges (unpeeled) in a pot of water. Bring to a gentle simmer for 35 minutes until soft. Drain and cool. Cut open, remove any seeds, and blend the oranges (with peel) into a smooth paste. Preheat the Oven: Preheat oven to 350°F. Butter and line a 9-inch springform pan with parchment paper and take the last reaming orange, slice thin (¼ inch) and arrange neatly in the bottom of the pan, remove any seeds, discard orange ends. To make the cake batter: In a large bowl, beat eggs and sugar together until pale and fluffy. Stir in orange purée, vanilla extract, ground pistachios, almond flour, baking powder, lavender and salt. Mix until well combined but do not overmix . Pour the batter into the prepared pan and bake for 40 – 45 minutes, or until a toothpick inserted in the center comes out clean. You can cover loosely the cake if the top begins to brown too quickly. Allow the cake to cool completely in the pan, then invert it to a serving plate. Dust with powdered sugar and sprinkle with chopped pistachios and serve room temperature.

Please let the Club know of any dietary restrictions when making your reservation. Your requests will be met with the greatest of care.

Wishing everyone a cheerful and celebratory holiday season!

Kitchen Edition!

• Amonds are not technically nuts but seeds. They are classified as a “drupe.” The Plant Information Center defines a drupe as “a fleshy fruit with a stony endocarp.” • Mushrooms can grow in complete darkness. In the culinary world, mushrooms hold a very special place of honor for their earthy flavor and texture. From chanterelles to morels, these fungi elevate dishes with their flavor and richness. • One in four hazelnuts end up used in Nutella or similar nut butters. The demand is so high for hazelnuts that certain colleges are now researching whether they can be grown in labs to help meet the rising consumption.

• Our beans, legumes, pozole corn, and wild rice are sourced by Ranch Gordo in Sonoma, California. They are known for their knowledge and propagation of Heirloom varieties of beans and spices.

EVERY FRIDAY in November: Autumn Harvest Quiche Pancetta, Butternut Squash, Gouda, Rosemary, Savory Crust, Served with a Petite Salad $15

Combo Special: Sourdough Grilled Cheese Sandwich (Sharp Cheddar, Mozzarella, Gruyere), Cup of Roasted Tomato Basil Bisque $15

November Lunch Menu

Low Calorie Dishes Gluten Free

Dressings and Sauces Available on the Side upon Request

DF Dairy Free Vegetarian

Starters • Warm Miso & Charred Parsnip Soup, Herb & Pistachio Dukkah $8 • Warm Mushroom & Toasted Farro Soup, Salsa Verde $9 • Warm Golden Curry Chicken Soup, Lentils, Zucchini, Ginger, Coconut Essence DF $8 • Small Plate of Warm Niman Ranch Pork & Beef Meatballs, Shaved Grana Padano Cheese, Truffled Tomato Sauce $10 • Deviled Eggs & Spiced Tomato Aspic Plate $6

Entrées (Full Portion/Reduced Portion) • Town Club All-Natural Marvelous Chicken Salad, Toasted Almonds, Applewood Bacon, Green Olives, Capers, Spiced Tomato Aspic, Deviled Eggs, Seasonal Fruit, Mixed Greens, Orange & Champagne Vinaigrette $22/$15 • Cracker Crusted Crab Cakes, Toasted Grain & Avocado Salad, Yuzu Tartar Sauce DF $26/$18 • Poached & Chilled Salmon Cobb Salad, Egg, Applewood Bacon, Avocado, Za’atar Roasted Beets, Feta Cheese, Chopped Greens, Frizz led Shallots, Blood Orange Vinaigrette $23/$16 • Combo Lunch: Sourdough Grilled Cheese Sandwich (Sharp Cheddar, Mozzarella, Gruyere), Cup of Roasted Tomato Basil Bisque $15 • Smoked Chicken & Wild Rice Salad, Spiced Nuts, Fresh & Dried Fruit, Shaved Celery, Scallions, Mixed Greens, Port & Ginger Dressing DF $26/$18 • Spa Salad of Baby Spinach, Shaved Fuyu Persimmons, Five Spice Glazed Walnuts, Mint, Asiago Cheese Vinaigrette (Chilled Salmon can be added) $10/$6 • Warm Entrée of Miso Charred Black Cod, Scallion Potato Galette, Warm Ginger Mirin Vinaigrette (Full Portion Only) $21 • Fall Croque Madame: Shaved Niman Ranch Ham, Gruyere, Grain Mustard, Rosemary, & Butternut Squash Bechamel, Toasted Brioche, “Sunny Side” Up Free-Range Egg, Shaved Brussels Sprout Salad, Crisp Okinawa Yams (Full Portion Only) $25

Desserts • Town Club Lemon Angel Cloud Pie, Seasonal Berries, Candied Zest, Whipped Cream $15 • Cardamom Spiced Chocolate Parfait, Pumpkin Genoise Cake, Semisweet Chocolate Mousse Oat Crumble $10 • Corsican Style Cheesecake, Chestnut Honey, Fall Fruit Compote, Praline Topping $9 • Homemade Ice Creams & Sorbets / Assorted Cookies / Fresh Fruit Plate $6

18% Surcharge will be added to all Food & Beverage

THE TOWN CLUB 378 SOUTH MADISON AVENUE PASADENA, CA 91101 626-793-4166 reservations@thetownclubpasadena.com www.thetownclubpasadena.com

NOVEMBER 2025 THURSDAY DINNER MENUS

Thursday, November 6 – À la Carte Passed Hors d’oeuvres Optional First Course Warm Parsnip & Crab Bisque with Orange & Thyme $8 Entrée Options Grilled prime Beef Tenderloin, Horseradish Crème, Balsamic Glaze Honey Brined All-Natural Chicken, Preserved Apricot & Rosemary Chutney Beef Entrée $58/$39 • Chicken Entrée $32/$22 • Beef & Chicken $46/$32 (Full/Reduced Portion) Za’atar Roasted Baby Carrots

Hours of Operation: Monday, Tuesday, Wednesday 9 a.m. to 4 p.m.

Thursday & Friday – 9 a.m. to 10 p.m. ______________________________

Smashed Marble Potatoes with Salsa Verde Butter Bread Popovers / Roasted Mushroom Focaccia Optional Dessert Butterscotch Tartlet, Toasted Pecan Crust, Cocoa Crème $12

THE TOWN CLUB DRESS CODE Living Room, Library, Dining Rooms, Cardroom, and Abby’s Garden Ladies: Appropriate attire at all times is a dress, suit, pantsuit, skirt, full length or capri-length pants. Gentlemen: Neckties are always optional unless specifically required for an event. Dinner: A suit or sport jacket with tailored slacks with collared shirt. Lunch: Tailored slacks with a collared shirt; jacket optional DRESS CODE Please see pages 3 and 86 of The Town Club Directory for complete Dress Code guidance. Denim is now allowed on Casual Friday Dinners. Please, no shorts, tank tops, athletic attire, or athletic footwear.  Veranda & Courtyard Patio Only Between 9am and 10am: Come as you are 10 a.m. to 4 p.m. Jeans & Denim are allowed. Denim must be free of holes with no frayed or tattered edges. ______________________________

Thursday, November 13 – Australian Lamb Rack Passed Hors d’oeuvres Optional First Course Jumbo Lump Crab Cake, Fall Panzanella Salad, Miso Tartar Sauce $14 Entrée Options • $52/$35 (Full/Reduced Portion) Grilled Australian Lamb Chops, Opal Basil & Mint Gremolata Haricot Vert with Sweet Pepper Confit Truffled Scallop Potatoes Bread Rosemary Popovers / Cranberry Walnut Bread Optional Dessert Vanilla & Cider Panna Cotta, Pumpkin Seed Brittle $10 Thursday, November 20 – À la Carte Passed Hors d’oeuvres Optional First Course Griddled Polenta Cake, Exotic Mushroom Fricassee, Truffled Breadcrumbs $8 Entrée Options Grilled Prime Beef Tenderloin, Stone Ground Mustard Sauce Herb Brined Pork Tenderloin, Spanish Chorizo Filling, Fall Pesto Beef Entrée $58/$39 • Pork Entrée $30/$21 • Beef & Pork $45/$30 (Full/Reduced Portion) Grilled Broccolini with Preserved Lemon Butternut Squash Risotto with Sage Bread Popovers / Seeded Oat Rolls Optional Dessert Red Wine & Cardamom Poached Seasonal Pear En Croute, Pistachio Mousse, Ginger Anglaise $12 Thursday, November 27 – Thanksgiving Buffet Chilled Buffet Wild Arugula Salad, Toasted Quinoa, Apple, Gorgonzola, Citrus Scallion Vinaigrette Local Watercress & Chicory Salad, Shaved Fennel, Beets, Orange Cured Olives, Cranberry Vinaigrette Seasonal Fruit Display, Minted Greek Yogurt Seafood Tower of White Shrimp, Oysters, & Sushi Grade Tuna Sashimi (Dipping Sauces to Accompany) Main Buffet Warm Roasted Cauliflower, Apple, & Comté Soup Brandy & Rosemary Brined Mary’s Natural Turkey (White & Dark Meat) Carved at the Buffet: Maple Mustard Roasted Niman Ranch Pork, Preserved Cherry Balsamic Sauce Yukon Mashed Potatoes, Infused with T.C. Garden Herbs Jalapeno Jack Cheese Cornbread Casserole / Sourdough & Roasted Vegetable Stuffing Roasted Giblet Gravy/ Madeira Shallot Gravy / Cranberry, Citrus, & Ginger Relish Sweet Potato Casserole, Bourbon, Sage, Toasted Pecans, Marshmallow Gratin Young Vegetables with Smoked Butter & Thyme Breadbasket: Pumpkin Sourdough Bread, Cheese Toasts, Poppyseed Grissiini, Parker House Rolls with Oats Dessert Buffet Petite Stout & Chocolate Bundt Cakes, Fleur de Sel, Carmel Frosting Individual Spiced Pecan Pie Tarts, Gingersnap Crust, Crème Chantilly Individual Pumpkin Tarts, Brûlée, Sweet Crust, Cinnamon Whipped Cream Petite Dessert Assortment: Assorted Truffles, Assorted Seasonal Macaroons, Pear Panna Cottas, Red Velvet Cheesecake Bars, Vanilla & Mixed Berry Crème Brûlée Tartlets

The Town Club newsletter editorial team: Kristin Harrison, Editor and Communication Chair Julien Fenton, General Manager Monica Menez, Graphic Designer Janet Dahl Willcox, Contributor Maureen Sprunger, Contributor Jason Keene, Photographer

Vegetarian Menu Entrée for November 2025 Dinners Root Vegetable Gratin, Herbed Burrata, Truffled Farro, Fall Chutney $15

All Dressings and Sauces Available on the Side upon Request 18% Surcharge will be added to all Food & Beverage

NOVEMBER 2025 FRIDAY CASUAL DINNER MENUS

Friday, November 7 – Prime Steak Frites Passed Hors d’oeuvres Optional First Course Seasonal Whole Baby Green Salad, Shaved Beets & Carrots, Toasted Pistachios, Charred Avocado & Buttermilk Dressing $8 Entrée Options • $ 56/$38 (Full/Reduced Portion) Grilled Prime N.Y., Peppercorn Butter, Red Wine & Shallot Reduction Roasted Brussels Sprouts with Pomegranate & Mustard Glaze Grana Padano Tossed Frites Bread Cornmeal Dusted Popovers / Whole Wheat Cranberry Walnut Bread Optional Dessert Chocolate & Cappuccino Trifle, Coffee Sponge Cake, Cappuccino Mousse, Chocolate “Crunch” $12 Friday, November 14 – Surf & Turf Passed Hors d’oeuvres Optional First Course Bib Lettuce Salad, Celery, Fennel, Apple, Sherry Mustard Vinaigrette $8 Entrée Options • $ 64/$43 (Full/Reduced Portion) Grilled Petite Beef Tenderloin Medallion / Jumbo Lump Crab Cake, Tomato Bordelaise & Sauce Homardine Grilled Asparagus with Provençale Breadcrumbs Thyme & Brown Butter Basted Butter Yukon Potatoes Bread Sesame Popovers / Herbed Grissini Optional Dessert Salted Caramel Parfait: Praline Crumble, Hazelnut Sponge Cake, Caramel Mousse, Maldon Salt $12 Friday, November 21 – Braised Lamb Shank Passed Hors d’oeuvres Optional First Course Seasonal Endive & Persimmon Salad, Shaved Manchego, Breadcrumbs, Citrus Vinaigrette $9 Entrée Options • $ 58/$39 (Full/Reduced Portion) Braised Lamb Shank, Salsa Verde Béarnaise, Natural Juices Batonnet of Vegetables with Marjoram Butter Root Vegetable Puree Bread Black Pepper Popovers/ Olive & Dried Mint Focaccia Optional Dessert Warm Apple & Date Tart Tatin, Dulce de Leche Mousse, Pecan Praline Caramel $12

Friday, November 28 – CLUB CLOSED

Vegetarian Menu Entrée for November 2025 Dinners Root Vegetable Gratin, Herbed Burrata, Truffled Farro, Fall Chutney $15

All Dressings and Sauces Available on the Side upon Request 18% Surcharge will be added to all Food & Beverage

EVERY FRIDAY in December: Autumn Harvest Quiche Pancetta, Butternut Squash, Gouda, Rosemary, Savory Crust, Served with a Petite Salad $15

Combo Special: Sourdough Grilled Cheese Sandwich (Sharp Cheddar, Pepperjack, Gruyere), Cup of Roasted San Marzano Tomato Basil Bisque $15

December Lunch Menu

Low Calorie Dishes Gluten Free

Dressings and Sauces Available on the Side upon Request

DF Dairy Free Vegetarian

Starters • Warm Cauliflower & Pancetta Soup, Herb Croutons $8 • Warm Maine Lobster & Celery Root Bisque with Tarragon & Brandy $10 • Warm Roasted Porcini Mushroom & Toasted Chestnut Soup, Mushroom Chips $9 • Small Plate of Local Burrata, Grilled Persimmon, Herb Toast, Pomegranate Drizzle $10 • Truffled Deviled Eggs & Spiced Tomato Aspic Plate $6

Entrées (Full Portion/Reduced Portion) • Town Club All-Natural Marvelous Chicken Salad, Toasted Almonds, Applewood Bacon, Green Olives, Capers, Spiced Tomato Aspic, Deviled Eggs, Seasonal Fruit, Mixed Greens, Blood Orange Vinaigrette $ 22/$15 • Tarragon Crusted Crab Cakes, Saffron Marinated Hearts of Palm & Cucumber Salad, Curried Cocktail Sauce $25/$17 • Prime Hanger Steak Cobb Salad, Egg, Avocado, Applewood Bacon, Roquefort Cheese, Chopped Greens, Citrus Roasted Beets, Hearts of Palm, Crisp Onions, Golden Balsamic Vinaigrette $27/$18 • Lemongrass Poached & Chilled White Shrimp Salad, Little Gem, Couscous, Curry Dusted Shallots, Cranberry Ginger Vinaigrette $20/$14 • Combo Lunch: Sourdough Grilled Cheese Sandwich (Sharp Cheddar, Pepperjack, Gruyere), Cup of Roasted San Marzano Tomato Basil Bisque $15 • Seasonal Spa Salad of Baby Kale, Avocado, Toasted Pine Nuts, Quinoa, Golden Raisins, Sesame Vinaigrette (Shrimp can be added) DF $14/$10 • Warm Entrée of Naked Truth Farms Chicken Breast, Creamed Spinach, Roasted Vegetables, Truffled Chicken Jus (Full Portion Only) $14 • Warm Crispy Niman Ranch Pork Loin Katsu Sandwich, Cabbage & Apple Coleslaw, Tonkatsu Sauce, Hokkaido Milk Bread Roll, Crispy Yam Chips $17/$12

Desserts • Town Club Lemon Angel Cloud Pie, Seasonal Berries, Candied Zest, Whipped Cream $15 • Seasonal Apple Tart Tatin, Almond Frangipane, Apple Cider Gelato, Cider Caramel $10 • Fosselman’s Peppermint Stick Ice Cream, Hot Fudge Sauce, Christmas Cookie (Martini Glass Presentation) $12 • Warm Double Ginger Sticky Toffee Pudding, Candied Winter Citrus, Spiced Whipped Cream, Warm Toffee Sauce $10 • Homemade Ice Creams & Sorbets / Assorted Cookies / Fresh Fruit Plate $6

18% Surcharge will be added to all Food & Beverage

DECEMBER 2025 THURSDAY & FRIDAY DINNER MENUS

Thursday, December 4 & Friday, December 5

Passed Hors d’oeuvres First Course Maine Lobster & Melted Leek Ravioli, Vegetables Jardinière, Vanilla Lobster Jus Entrée Grilled Prime Beef Tenderloin, Brandied Green Peppercorn Sauce Thyme Brined All-Natural Chicken, Tomato Apricot Relish Haricot Vert with Fall Squash Glaze

Potato & Celery Root Casserole with Thyme & Vidalia Onions Bread Porcini Dusted Popovers / Comté Dinner Scones Dessert Warm Double Ginger Sticky Toffee Pudding, Candied Winter Citrus, Apple Gelato, Warm Toffee Sauce $75 per person

Thursday, December 11 & Friday, December 12

Passed Hors d’oeuvres First Course Warm Celery Root, Crab, & Chestnut Bisque En Croute Entrée

Lightly Smoked Prime Beef Tenderloin, Creamy Shitake Mushroom Sauce Balsamic Marinated All-Natural Chicken, Pumpkin Seed & Arugula Pesto Ginger Roasted Heirloom Carrots Yukon Potato Gratin, Fontina, & Brioche Breadcrumbs Bread Popovers / Truffle Scented Dinner Rolls Dessert Tiramisu Inspired Bûche de Noel, Mascarpone, Dutch Cocoa, Espresso Sauce (French Served)

$75 per person

Thursday, December 18 & Friday, December 19

Passed Hors d’oeuvres First Course Warm Maine Lobster, Lemongrass, & Kabocha Squash Bisque en Croute Entrée Options

Grilled Prime Beef Tenderloin, Tomato Marjoram Hollandaise Apple Brined Pork Tenderloin, Port Wine & Ginger Sauce

Roasted Young Vegetables with Tarragon Okinawa Yams with Crème Fraiche & Sage Bread Popovers / Dried Fig & Rosemary Sourdough Bread Dessert Chocolate & Peppermint Bûche de Noel, Cocoa Meringue Mushrooms, Dutch Cocoa Sauce (French Served) $78 per person

Vegetarian Menu Entrée for December 2025 Dinners Assorted Mushroom & Chestnut Paradelle Pasta, Vodka Spiked Butternut Squash Sugo $15

All Dressings and Sauces Available on the Side upon Request 18% Surcharge will be added to all Food & Beverage

NOVEMBER 2025

Sunday

Monday

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Saturday

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10am BRIDGE

10am MEMBERS’ MAH JONG

11am BOOK CLUB 5pm LRP Committee Meeting

CLUB DINNER Prime Steak Frites 6:30pm, 7pm, 7:30pm

KIM PROGRAM 5pm Reception 6pm Program 7pm Dinner

CLUB DINNER A la Carte 6:30pm, 7pm, 7:30pm

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10am BRIDGE

11am Finance Committee

10am MEMBERS’ MAH JONG LUNCH BUNCH Noon

11am F&B Committee 11am Membership Committee

ATING6-8pm

CLUB DINNER Australian Lamb Rack 6:30pm, 7pm, 7:30pm

COLBURN PROGRAM 5pm Reception 6pm Program 7pm Dinner

CLUB DINNER Surf & Turf 6:30pm, 7pm, 7:30pm

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21 10am MEMBERS’ MAH JONG 12pm Scorpio & Sagittarius Birthday Luncheon CLUB DINNER Braised Lamb Shank 6:30pm, 7pm, 7:30pm

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10am BRIDGE

10am Needlers

11:30am Board of Governors

MEMBERS’ TABLE 6pm Cocktails • 7pm Dinner CLUB DINNER A la Carte 6:30pm, 7pm, 7:30pm

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10am BRIDGE

CLUB CLOSED

THANKSGIVING BUFFET Seatings from 4-6pm

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Contact the office to make a reservations at (626)793-4166 or reservations@thetownclubpasadena.com