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The Pen of
Pendennis
NOVEMBER 2009
Thanksgiving Buffet
November 26, 2009
First Seating
12:00 p.m. to 2:00 p.m.
(private rooms available for
first seating from 12:00 - 2:30 p.m.)
Second Seating
3:30 p.m. to 5:30 p.m.
(private rooms available for
second seating starting at 3:30 p.m.)
Thanksgiving
Carry-Out Orders
All orders must be placed/received no later than
Monday, November 23, 2009 by 2:00 P.M.
Picked up on Wednesday, November 25, 2009
Between 1:00 p.m. and 5:00 P.M.
SEE PAGES 6 & 7 FOR COMPLETE
THANKSGIVING DETAILS
Annual Meeting
Annual Meeting of the Membership
Monday, November 30, 2009
Voting open from
11:00 A.M. ~ 7:00 P.M.
Dinner served in the Ballroom at
7:00 P.M.
Hors d’oeuvres served starting at
5:30 P.M.
Annual Meeting begins
following dinner.
The Pendennis Club
The History of Pendennis: Pendennis Club hosts 450th Travelogue
Old Fashioned Cocktail was invented
by Pendennis bartender, Martin
Cuneo, by 1895 and possibly as early
as 1889. Not long thereafter, wellknown bourbon distiller, Col. James
E. Pepper, enjoyed this drink at the
Club and then introduced it to New
York City. By 1895, it first appeared
in a cocktail recipe book.
The most famous libation ever associated with the Pendennis Club is, of
course, The Old Fashioned Cocktail,
which has been enjoyed by generations of Club members. With a glance
into almost any of the innumerable
cocktail books, it is not hard to find
the statement that this drink was invented at the Club, but few details are
usually provided. To understand the
real story behind this fabled drink, it
is necessary to delve into the origins
of the cocktail itself.
The creation of the first cocktail may
date as far back as 1747 in Britain,
and it was being enjoyed on our own
shores by 1803. It consisted of sugar,
water, bitters and any spirit–whether
it be brandy, whiskey, gin, etc.: simplicity itself. It was not to remain so
for very long, however. By the midnineteenth century, “mixologists” began adding a myriad of other ingredients including raspberry syrup, almond syrup and even dashes of “some
fancy imported cordial.”
By the 1869, cocktail connoisseurs
had had enough: they wanted to return
to the basics. So, gentlemen began to
ask bartenders for “old fashioned”
cocktails–in other words, sugar, water, bitters and the spirit of their
choice, with perhaps a few simple
natural additions. As used here, “old
fashioned” was merely an adjective:
it was not the formal name of a specific drink, as it would soon become.
Primary sources establish that The
Page 2 ~ The Pendennis Club
The recipe (see below) for The Old
Fashioned and other historical details
have been preserved in the institutional memory of the Club, through
John C. Johnson.
information nor to a recently published
account about Mr. Cuneo’s creation of
this cocktail. They have erroneously
asserted that The Old Fashioned could
not have been invented at the Pendennis, since the drink was known before
the Club’s founding in 1881. Such
arguments fail to appreciate that the
terms “old fashioned” were only used
as an adjective at that time and that
The Old Fashioned Cocktail created at
the Pendennis Club was a specific distinctive drink that was different than
the run-of-the-mill “old fashioned”
cocktails being requested then.
The Pendennis drink requires the use
of fine Kentucky Bourbon Whiskey,
instead of other spirits, as well as three
fruits–an orange slice, a cherry and a
lemon twist. They are added to the
basic cocktail ingredients of sugar and
water, but here in the form of simple
syrup (a 2 to 1 mixture of sugar to
boiling water), and Angostura bitters,
instead of other brands.
Craig Talley
The Club’s head bartender since at
least 1928, Craig Talley, gave Mr.
Johnson the recipe and taught him
how to make it in the early 1950s. In
the mid 1950s, he overheard bartender
Talley speak of Martin Cuneo in connection with The Old Fashioned to
several Club members, including distiller Julian P. (“Pappy”) Van Winkle,
distiller Col. Frank Thompson and
Liberty Bank President Merle Robinson.
Since Mr. Cuneo was still alive in the
1930s, it is likely that bartender Talley
learned how to make the drink directly
from him.
Cocktail historians, like David
Wondrich, have not been privy to this
For Reservations call 584-4311
The Pendennis Club
The simple syrup, fruits, and bitters
are then muddled before the Bourbon
is added.
The Old Fashioned cocktail is one of
the earliest cocktails to be created and
is now world renowned. In fact, the
best Old Fashioned mixologists in
Britain just had the finals of their
mixology competition at the Club on
October 29th. While some bartenders
make a descent Old Fashioned and
others create sheer disasters, nothing
compares to the original–that can old
be had at the Pendennis.
Credits: The author wishes to thank
James P. Boland for supplying the
informative essay “Renewing An Old
Fashion,” John C. Johnson, for his
tremendous knowledge of Club history, and to Tom Curley, for preparing The Old Fashioned depicted here.
Tom Curley with the perfectly constructed
“Old Fashioned Cocktail”
Sources: Gerald Carson, The Social
History of Bourbon (Lexington,
1963), p. 197; Albert Stevens Crockett, Old Waldorf Bar Days (1931), p.
153; Robert Hess, “Renewing An Old
Fashion,”
at
http://
www.drinkboy.com/Essays/
RenewingAnOldFashion.html (2002)
and sources cited therein; John C.
Johnson, interviews with author in
October of 2009; George J. Kappeler,
Modern American Drinks (1895), p.
43; Mark Kurlansky, The Food of a
Younger Land (New York, 2009), pp.
191-92; David Wondrich, Imbibe!:
From Absinthe Cocktail to Whiskey
Smash (New York, 2007), pp. 168202.
By William P. Carrell II
For Reservations call 584-4311
The Pendennis Club ~ Page 3
The Pendennis Club
The movie being produced by Disney, “Secretariat,” filmed a ballroom scene at the Pendennis Club on October 9 and it
included three of our members as extras. The Extras: top left photo, from left to right: Bill LaMaster Jr., Larry LaMaster,
John Harralson and one excited fan from the movie crew in the background. The other photos show the massive
amounts of equipment used for the one day shoot.
Page 4 ~ The Pendennis Club
For Reservations call 584-4311
The Pendennis Club
M ENU
Bibb Lettuce Salad with Roasted Medallions of Prime Beef Tenderloin
Broiled Blue Cheese Tomato Crown
Chilled Asparagus garnished with Golden Pineapple, Strawberries and Mandarin Oranges
Dessert ~ Lemon Chess Pie with Fresh Whipped Cream and Strawberries
$20.00 ++ Per person
Guests Welcome
For Reservations call 584-4311
The Pendennis Club ~ Page 5
The Pendennis Club
Travelogue ~ Bali
November
November
Travelogue
Ladies’ Bridge Day
Friday, November 13
Bali
Wednesday
November 11
Green Vegetable Soup with
Tomatoes, Garlic, Cilantro
and a touch of Lime Juice
Shrimp and Tomato Pilaf
Baked Chicken Curry
Shish Kebabs
Sautéed Baby Spinach with
Raisins, Pine Nuts, Green Zucchini,
Onions, Garlic and Mint
Couscous Pilaf
Fresh Baked Rolls
Chef’s Homemade Desserts
$14.95 ++ per person
Enjoy the evening with guests!
Pendennis Club 3-Cushion
Billiard Championship
Saturday, November 21
10:00 A.M. start
Entry fee of $35.00
To enter the Pendennis Club 3-Cushion Billiard Championship call the Club or
email Daron VanVactor at: [email protected]. The format will consist of round robin play. The top 5 players will qualify for automatic entry into
the USBA National Championship Qualifier to be held at the Pendennis on
January 22, 23 & 24th.
USBA Qualifier will be held on January 22-24th Friday, Saturday and Sunday. The format consists of 4 flights of 6 players playing in standard round
robin fashion. Matches will be played to 20 points each with the top 2 players
from each flight plus 2 wild cards advancing to the final 2 groups of 5 players
each.
Special event on January 21, Tom Rossman, ESPN Trick Shot Magic
Champion, will conduct a unique presentation of “Artistic Pool” and Magic.
The evening of fun will include a special dinner buffet served in the Grill. More
details will follow in upcoming Newsletters.
Thanksgiving To-Go itemized price list ~ order by November 23, 2:00 P.M.
Large Turkey (22 lb. avg.)
Hen Turkey (10-12 lb. avg.)
Brown Sugar Honey Glazed
Spiral Ham (9-11 lb. avg.)
Redskin Mashed Potatoes
Cornbread Dressing
Sage Bread Dressing
Old Fashioned Corn Pudding
Candied Sweet Potatoes
Country Style Green Beans
Cranberry Relish
Gravy
$57.95
$34.95
$55.95
1 qt.
2 qt.
2 qt.
2 qt.
2 qt.
1 qt.
8 oz.
1 qt.
Yeast Rolls
Wheat Rolls
Page 6 ~ The Pendennis Club
$7.50
$7.50
$7.50
$7.50
$7.50
$4.25
$2.95
$3.95
1 doz. $3.95
1 doz. $3.95
Pies are 10”
Pumpkin Pie
Coconut Cream Pie
Key Lime Pie
Lemon Chess Pie
Chocolate Mousse Pie
Dutch Apple Pie
Fresh Strawberry Pie
1
1
1
1
1
1
1
$7.95
$8.95
$8.95
$8.95
$8.95
$8.95
$12.95
1
1
$17.95
$17.95
1
$17.95
1
$17.95
Cakes are 9”
Carrot Cake
Red Velvet Cake
Old Fashioned Chocolate
Cake w/Gouache Icing
Apple Spice Cake with
Cream Cheese Frosting
For Reservations call 584-4311
The Pendennis Club
Thanksgiving Buffet ~ November 26, 2009
First Seating
12:00 p.m. to 2:00 p.m.
(private rooms available for
first seating from 12:00 - 2:30 p.m.)
Second Seating
3:30 p.m. to 5:30 p.m.
(private rooms available for
second seating starting at 3:30 p.m.)
Thanksgiving Menu
Garden Salad ~ Caesar Salad ~ Chicken Salad ~ Ham
Salad ~ Tuna Salad ~ Fruit Display ~ Fresh Fruit Salad ~
Pasta Salad with Grilled Vegetables ~ Shrimp, Avocado
& Tomato Salad with Lime - Cilantro ~ Asparagus &
Feta Cheese Display with Roasted Peppers ~ Seven
Layer Salad ~ Marinated Tomatoes & Cucumbers ~
Cranberry Sauce ~ Fresh Cranberry Relish
Thanksgiving
Carry-Out Orders
All orders must be placed/received no later than
Monday, November 23, 2009 by 2:00 P.M.
Call 584-4311 or fill-out a
“Thanksgiving To-Go”
order form at the Club, the form will also be
included with your October Statement.
Picked up on Wednesday, November 25, 2009
Between 1:00 p.m. and 5:00 P.M.
Order a complete meal or pick and choose from
the main entrées, sides dishes, cakes or pies from
The Chef you can trust!
Chef Robert LaFever
Carved Prime Rib with Henry Bain Sauce ~ Carved
Turkey with Jezebel Sauce ~ Roasted Leg of Lamb with
Rosemary Demi & Mint Jelly ~ Wiesenberger Fried
Chicken ~ Honey & Brown Sugar Glazed Ham ~ Broiled
Sea Bass Gratinee ~ Italian Pork Tenderloin with Sun
Dried Tomato Demi - Glaze ~ Sliced Turkey & Dressing
Oven Roasted New Potatoes ~ Home Style Mashed
Potatoes ~ Southern Style Corn Pudding ~ Candied
Sweet Potatoes with Toasted Marshmallows & Pecans ~
Steamed Asparagus with Lemon Butter ~ Country Style
Assorted Dinner Rolls & Corn Muffins
Chef’s Selection of Homemade Cakes and Pies
Adults $27.95
Children 10 and under $15.95
Toddlers free
Reservation Required 584-4311
24 hour Cancellation policy and
dress codes will be enforced.
Dining in the Main Dining Room
Call 584-4311 for Thanksgiving To-Go!
For Reservations call 584-4311
The Pendennis Club ~ Page 7
The Pendennis Club
Children’s Christmas Party
with a special guest appearance by . . .
Santa
Prime Rib / Burger Buffet
Visit from Santa bearing gifts
Raffle for Ginger Bread Houses
Photo opportunity for Parents
Raffle drawing for two Ginger
Bread Houses will take place at
approximately 7:15 P.M.
Children’s Santa Party Menu
Caesar Salad
Fresh Fruit Salad
Mesclun Greens with sliced Strawberries
Feta Cheese and Toasted Almond Salad
Chef Carved Prime Rib
Brown Sugar Honey Glazed Ham
Broiled Paprika Sea Bass
Cheese Burgers
Hot Dogs
Chicken Tenders
Curly Fries with Cheese Sauce
Smashed Red Skin Potatoes
Steamed Asparagus
Assortment of Fresh Baked Rolls
Holiday Desserts - Cookies - Brownies
Activities for the evening
Buffet Dinner ~ 6:00 P.M.
Santa will arrive at 7:00 P.M., make a tour of the dining
room talking with children at each table before taking his
position in the Library to hear the children’s Holiday requests.
Adults - be sure to bring your camera
for this photo opportunity! A special
area will be reserved for the parents to
take photos of their children with Santa.
When making reservations be sure to include the gender
and ages of the children that will be in your party.
Reservations must be in by December 5th so Santa’s Elves
can accurately prepare for the children.
Adults $23.95++
Children $14.95 ++
Price includes Santa visit and gift
Page 8 ~ The Pendennis Club
For Reservations call 584-4311
The Pendennis Club
Pendennis Club Christmas Eve Buffet
Member Holiday Luncheon
Thursday
December 24, 2009
Reservations required
Thursday
December 17, 2009
11:00 A.M. ~ 2:00 P.M.
Call for reservations, 584-4311
5:00 P.M. - 6:30 P.M.
Fresh Garden Salad
Fresh Fruit Salad
Chef Carved Prime Rib
Marinated Grilled Chicken Breast
With Sun-dried Tomato Demi-Glaze
Broiled Thai-Chili Salmon
Au gratin Potatoes
Steamed Asparagus
Holiday Assortment of Desserts
$15.95 ++
Per person
To avoid disappointment call
early with your Holiday reservations!
Caesar Salad
Fresh Garden Salad
Fresh Fruit Salad
Holiday Salad with Bibb Lettuce with Red Grape Tomatoes,
Stilton Bleu Cheese, Spicy Candied Pecans and Mandarin
Oranges
Chef Carved Prime Rib
Chef Carved Honey Glazed Turkey
Lamb Chops with Rosemary Demi-glaze
Baked Sea Bass Gratinée
Brown Sugar Ham with Pineapple Sauce
Escalloped Potatoes
Pecan and Cornbread Dressing
Parsley Buttered New Potatoes
Steamed Asparagus
Chef’s assortment of Fresh Rolls
Holiday Desserts
Adults
$25.95 ++
Children $15.95 ++
The Pendennis Club will be closed New Year’s Eve - Last year we
started the tri-club, New Year’s Eve Program, where the events associated with this holiday are rotated among Big Spring CC, Louisville
Boat Club and the Pendennis Club. Big Spring is hosting the early bird
dinner this year, LBC is hosting the dinner and New Year’s Celebration.
To make reservations for either event call the host club.
Big Spring CC - 459-2622
Louisville Boat Club - 896-0375
For Reservations call 584-4311
The Pendennis Club ~ Page 9
The Pendennis Club
Athletic
& Squash Department News
ALLADIN MITHA HIRED
SQUASH PROFESSIONAL
AS ciation. From Louisville, he moved
We are pleased to announce Alladin's
appointment to the above position. As
a certified Squash Professional, he
will be a valuable addition to the
Club.
to the Piping Rock Club in Long Island, NY, where he was employed as
their first Racquets Director. Alladin
then moved to Atlanta to take a position as the General Manager of the
Atlanta Health and Racquet Club. In
this position, he hosted a number of
regional and national Squash and
Tennis championships.
No stranger to Louisville having lived
here for 11 years, Alladin returns after
20 years in Atlanta. He brings 30
years of squash experience to the For the past 14 years, Alladin has
been the Squash Director at the PiedPendennis.
mont Driving Club in Atlanta, where
Before leaving Louisville in 1988, he developed a Squash program that
Alladin was the Head Tennis Profes- is well known on a national basis.
sional at the Louisville Country Club He founded the PDC Squash Invitaand the Head Squash Professional for tional Championships, which drew
the Kentucky Squash Racquets Asso- the top players from the U. S. and
PENDENNIS SQUASH
GOES NATIONAL
Jay Hatcher represented the United
States against Mexico and Canada
October 2-4 in St. Louis in the Invitational Masters. Jay put forth a great
effort in winning both of his singles
matches, while going 1-1 in doubles.
The USA defeated Canada 19-12, but
they came up short against Mexico
losing 23-19.
QUEEN CITY CUP
Louisville competed in the Inaugural
Queen City Cup on October 17.
Club Members Stanley Cunningham
and Jay Hatcher represented Louisville along with Jeremy Clark, Stefan
Naughton, and Austin Polston. Louisville crushed Dayton, while losing
3-2 to Cincinnati.
PENDENNIS CLUB VS.
THE LOUISVILLE BOAT CLUB
Jay Hatcher (right) with his Mexican
opponent.
Page 10 ~ The Pendennis Club
The Club hosted 6 players from the
Louisville Boat Club on Thursday
Canada. Additionally, he founded the
Goodman Cup (PDC v. Louisville),
and was co-director of the U.S. National Squash Singles Championships
held in Atlanta in 2008.
As a coach, Alladin has taken a number of squash and tennis students to
national rankings while continuing to
compete himself. He is An 8 time
Kentucky State Squash champion, and
he has been ranked in the top 5 nationally in his age group for the past 20
years with a high ranking of # 2 .
Alladin will be available for lesson
and clinics on a part-time basis beginning NOVEMBER 9, 2009.
By Jay Hatcher
October 8 for the inaugural novice
match between the two clubs. Pendennis players, Marshall Farrer (in white
below), Adam Grafchik, Derek Johnson (in red below), Cordell Lawrence,
Brad Baker, and Daron Vanvactor put
forth a valiant effort but were defeated
4-2. Our players vow to get them next
time.
Upcoming Squash Events
Nov 6-8 Rust Remover KSRA
Dec 4
St. Louisville Cup vs.
St. Louis Pendennis
Dec 7-18 Pendennis Club
Championship
For Reservations call 584-4311
The Pendennis Club
1
2
John Asher
Podium
Breeders’ Cup
Club Closed
3
4
Archives
Committee
Foundation
Committee
10
11
Food & Beverage
Committee
5
6
7
12
13
14
Kitchen closes at
3:00 P.M.
8
9
Entertainment
Committee
Club Closed
Kitchen closes at
3:00 P.M.
15
16
Travelogue
17
18
Kitchen closes at
3:00 P.M.
23
19
24
25
House Committee
Finance
Committee
26
Kitchen closes at
3:00 P.M.
30
Club Closed
Annual Meeting
7:00 P.M.
SUN
6
Nov. 30
Dinner in the Ballroom
followed by the
Pendennis Club
Annual Meeting
TUE
2
Archives
Committee
Foundation
Committee
7 Squash Club
Championships
Begin
8 Entertainment
Committee
9
Kitchen closes at
3:00 P.M.
Children’s
Santa Party
14
15
Club Closed
Kitchen closes at
3:00 P.M.
20
21
22
Club Closed
28
House Committee
Club Closed
Kitchen closes at
3:00 P.M.
For Reservations call 584-4311
29
THU
3
FRI
4
Squash St. Louis
Tournament
11
Food & Beverage
Committee
Ladies’ Bridge
16
17
18
Inspections &
Standards
Committee
Member Holiday
Luncheon
Squash Club
Championships
End
23
24
25
30
SAT
5
10
Finance
Committee
Kitchen closes at
3:00 P.M.
27
28
Dine at the Club or
call in a To-Go order,
either way the Pendennis Club
is here for you this
Thanksgiving Day!
WED
1
Club Closed
13
27
Buffet
MON
Dec. 8 Children’s Santa Party
21
Board
Meeting
Club Closed
29
20
Inspections &
Standards
Committee
Club Closed
22
Ladies’ Bridge
12
19
26
Club Closed
Christmas Eve
Dinner
31
Happy New
Year
New Year’s Eve Early Bird Dinner
Big Spring Country Club 459-2622
Board Meeting
Kitchen closes at
ClubPclosed
for
3:00
. M.
Dinner
New Year’s Eve Dinner &
Dance Louisville Boat
Club 896-0375
The Pendennis Club ~ Page 11
The Pendennis Club
218 W. Muhammad Ali Blvd.
Louisville, Kentucky 40202
Officers
Staff
MAIN DINING ROOM
BUSINESS OFFICE
A. Campbell Ewen
President
James E. Amundson
General Manager
[email protected]
Lunch Service:
Mon-Fri 11:30 A.M. - 2:00 P.M.
Monday-Friday 8:00 A.M. - 5:00 P.M.
Dinner Service:
Reservations required
Wed-Sat 6:00 P.M. - 9:00 P.M.
MANAGER’S OFFICE
Harry L. Freibert
Vice-President
Dr. J. Bayard Rice
Treasurer
William A. Gardner, Jr.
Secretary
Directors
Victor Agruso
Stephen Beneke
James P. Boland
John H. Harralson, III
J. Keith Heustis
Andrew Hyslop
Robert H. Rice
Herbert Van Arsdale, II
James F. Wilson
William Wobbe
Robert LaFever
Executive Chef
BARBER SHOP
Jackie Hunt
Controller
[email protected]
GRILLROOM
Mary Covington
Human Resources/Accounting
[email protected]
Dinner Service:
Wed-Sat 6:00 P.M. - 9:00 P.M.
Monica Hausman
Special Events & Marketing
[email protected]
Mon-Sat 10:00 A.M. - 10:00 P.M.
John Johnson
Director of Member Relations
Charles Beckner
Dining Room Captain
Monday-Friday 9:00 A.M. - 5:00 P.M.
Lunch Service:
Mon-Sat 11:30 A.M. - 3:00 P.M.
Monday
3:15 P.M. - 6:00 P.M.
Wednesday 3:15 P.M. - 6:00 P.M.
Friday
3:15 P.M. - 6:00 P.M.
MASSAGE SERVICES
Monday, Wednesday & Friday
GRILLROOM BAR
1:00 P.M. to 5:00 P.M.
By Appointment.
GENERAL INFORMATION
Reservations are required for the Main Dining Room before
3:00 P.M. or Dinner will be served in the Grillroom.
Coat and tie required for gentlemen in the Main Dining Room.
Pendennis casual is acceptable in the Grillroom at all times including
lunch and dinner.
Denim and athletic wear are never appropriate. This includes shorts,
athletic shoes and non-collared shirts for men.
For reservations and information call (502) 584-4311.
www.pendennisclub.org