Fitting together the pieces of MAC’s
Department continued from page 40
Food and Beverage
updated on a regular basis to meet the tastes of the members while also featuring fresh, seasonal ingredients. Joe’s is the club’s “grab and go” outlet located on the basement level. Joe’s offers a little bit of everything, from espresso and smoothies to full meals. Members are free to take their items to-go or sit down at a table in this inviting and fun space. Supervisor Deanna Bascom says she loves seeing Joe’s full and busy. The salads and packaged meals are prepared from scratch in the club’s kitchen and arranged fresh daily. The baked goods are also made fresh daily.
The Sports Pub offers MAC members a casual and inviting dining option. Like Joe’s, the Sports Pub is open for breakfast, lunch and dinner. The doors open week- days at 6:30 a.m. Dinner is served until 9:30 p.m., and the bar is open until 10:30 p.m. Sous Chef Dax Erickson says the aim of the pub is to provide an inviting atmo- sphere with a diverse menu. The menu items are made with fresh ingredients and are designed to be accessible and quick. The pub appeals to a wide variety of members. Families can bring junior members to dine until 8 p.m., and sports fans often come in to follow their teams. Erickson says staff keeps a close eye on the sporting calendar to be prepared for potential crowds.
A new buffet has been installed in the pub and the response has been great. This addition is a great example of the kitchen’s general approach. Each separate item receives attention and effort to make it vibrant and interesting. The Men’s Bar and Dining Room offer MAC members a fi ne-dining option, with both the classic steak house atmosphere and the more contemporary feel of the Dining Room. The Men’s Bar and Dining Room are open Monday through Friday for lunch and Monday through Saturday for dinner.
The Butcher’s Corner, a program that brings high-quality beef to the club every week, was created earlier this year. This program allows the kitchen to offer diners an incredible variety of steaks. Other new ideas include Supper Club; interested
members receive an advanced notice of special Food and Beverage events via email.
PRIVATE DINING
The club’s private dining rooms play host to a wide variety of activities. Members have the opportunity to host their own private events, from business meetings to family functions and weddings. Private dining has a well-trained staff to handle every detail. From captains and servers to the setup crew and sales coordinators, the club employs 42 private dining staff to ensure a memorable event.
Private dining offers a variety of events throughout the year. A new event was Wine Stock in September, which saw huge member participation. Members and their guests enjoyed tasting 240 wines, and an incredible seafood display, house made charcuterie and scrumptious desserts. In March 2011, MAC hosts a national event showing off the culinary talents of 21 James Beard Award winners and nominees. The seasonal wine dinners are another example of private dining events, and these often sell out. The fall dinners include the Steamboat Inn dinner, Owen Roe, French Connection and the Durant olive oil and wine dinner.
Many MAC members have grown up experiencing the club’s holiday buffets and now pass that tradition on to their fami- lies. These events are traditionally held on Easter, Mother’s Day and Thanksgiving, and continue to improve while being true to the traditions of the club. Last year, the club offered a Thanksgiving dinner to-go program that was met with great success. It is offered again this year; members can call private dining at 503-223-8742 to order a complete Thanksgiving dinner to go. Another new event this year is the Civil
War Super Saturday on Dec. 4. Likely the biggest Civil War party in the city for Beaver and Duck fans, it features huge screen TVs, a tailgate buffet, cold bever- ages and a lot of spirit. The event takes place in the West and Main gyms and is modeled from last year’s party in the Grand Ballroom.
The Food and Beverage Department is an integral part of the club’s history and continues to make it all work by ensuring the pieces fi t together. For more information on the club’s Food and Beverage Department, call 503-223- 8742 or go to
themac.com. WM
at St. Mary’s Academy Register for the
B Li v
PLACEMENT EXAM at St. Mary’s Academy
Saturday, December 4 8:45 a.m. to 1 p.m. and
Monday, December 6 3:30 p.m. to 7 p.m.
To register, visit:
www.stmaryspdx.org/admissions Discover what we
Eighth graders are invited to shadow a St. Mary’s student and experience the vibrant SMA community firsthand.
Call the Admissions Office at 503-721-7725 to schedule your full day visit today!
St. Mary’s Academy 1615 SW 5th Avenue Portland, OR 97201
www.stmaryspdx.org 503.721.7725
NOVEMBER 2010 | The Wınged M | 43
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