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Settling In to School


Let Us do the Cooking!

The Faculty Center is pleased to offer our   weekly dinner menu for pickup, Tuesday through Friday from 5:00PM—7:30PM. You probably already know that you can order our sandwich menu to go—now you can have dinner to go, too! The three course fixed price meal includes your choice of two starter  options, two main course options, and two dessert options that will be available on our website.
Ordering is just a few clicks away—visit us online at
or call us today at 310-825-0877  for more information!

Thanksgiving Dinner for Lunch!

We will be offering  a special Thanksgiving  lunch on November 17th, showing our thanks for you—our Faculty Center Members. Continuing our monthly special menu events, we will be decking the halls with decorative gourds, spicing up some pumpkins, and giving thanks for all that we have here at the FC. It’s traditional to have dinner-for-lunch on the day after Thanksgiving, with cranberry sauce and turkey filled sandwiches and reheated stuffing, but we just couldn’t wait for the end of the month to enjoy all that! The main dining room cafeteria will be filled with all of our favorite traditional Thanksgiving  dishes: mashed potatoes, cranberry sauce, green beans, stuffing, to name a few, and of course—turkey!

Fall Game Nights in the FC Library

The mission of the UCLA Faculty Center, since its foundation in 1959, has been to foster the sense of  community among UCLA faculty, staff and administration. The Faculty Center strives to offer a congenial  setting for members of the Faculty Center Association. To further this aspect of our  mission, the Faculty  Center is proud to introduce a weekly autumn game night that will be hosted through the fall. In the cooling weather, it’s nice to meet with colleagues and friends for a warm night in.  We will be facilitating that comradery Happening  during our  usual business hours, we’ll be entertaining guests with card games, board games, and more from 5pm—7pm every Wednesday evening in November. As always, our delicious evening offerings will be available to all our guests. Tapas style canapes will be available in the Playa Lounge, as well as our cocktail menu and wine list. The staff particularly recommends the new charcuterie board from the Small Bites menu, and a glass of Chalk Hill Chardonnay from the Sonoma Coast.


 On November 8th, the  Faculty Center will be  hosting a viewing party in our playa lounge. We will have a big screen TV playing the poll results as they come in. Please join us in discussing and participate in arguably the most      important aspect of American democracy.  Our small bites menu, signature  cocktail menu, and wine list will be available for guests to peruse and enjoy as they watch the event.


This month the Playreaders will present Uncle Vanya by Anton Chekhov, a fitting autumn tale that deals with the endings of seasons, relationships, and humanity’s interference with nature itself.
It tells the the story of a country estate in Russia near the end of the 19th century, where a beautiful young woman, a retired professor, a country doctor, and a conscientious uncle and his niece are gathered. There’s an attempted adulterous affair, a gun goes off, a woman yearns for love, financial worries threaten, and there’s vodka to share. An old nurse, a grandmother, a neighbor and a workman round out the cast. In the comfortable, informal Faculty Center library, the play will be read aloud, script in hand. There’s no charge to attend and guests are welcome.  Afterwards the cast and the director will discuss the play with audience members.

Beforehand, join the Playreaders at 5:30 for a no-host dinner in the Faculty Center dining room, where you’ll have a chance to try out the new menu.
For dinner reservations, please contact Marjorie Friedlander at If you would like to be on the mailing list, or volunteer to direct or to read a part in an upcoming production, contact Rochelle Caballero,
There will be no performance in December. On Thursday January 12, 2017, two one act plays will be presented. Christine and Dane Swanson, talented members of the Playreaders, will perform their radio play Everybody Has One. The second play will be White Liars by Peter Shaffer, postponed from October.

Recipe of the Month: Perfect Pumpkin Pie

What you’ll need:

1 1/4 cups (155 grams) all-purpose flour
1 1/2 teaspoons (6 grams) granulated sugar
1/2 teaspoon (3 grams) fine sea or table salt
1 stick (4 ounces or 115 grams) cold unsalted butter, cut into chunks
1/4 cup (60 ml) very cold water, plus an additional tablespoon if needed
1 3/4 cups pumpkin puree, from a 15-ounce (425 gram) can or homemade
2/3 cup (130 grams) granulated sugar
1/2 teaspoon (3 grams) fine sea or table salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
A few gratings of fresh nutmeg (or a pinch of ground nutmeg)
1 1/3 cups (315 ml) cold heavy cream
3 large eggs
1/2 cup (95 grams) packed light or dark brown sugar
6 tablespoons (85 grams) unsalted butter
3 tablespoons (45 ml) heavy cream
1/4 teaspoon flaky sea salt, or a little less of a coarse salt
1 teaspoon (5 ml) vanilla extract
3/4 cup (85 grams) pecans (I coarsely chopped 1/2 cup, left the last 1/4 cup in halves)
View this recipe in whole on Smitten Kitchen

Make the pie dough
By hand, with my one-bowl method:
In the bottom of a large bowl, combine the flour, salt and sugar. Work the butter into the flour with your fingertips or a pastry blender until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. (Some people like to do this by freezing the stick of butter and coarsely grating it into the flour, but I haven’t found the results as flaky.) Add 1/4 cup cold water and stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl. If necessary to bring the dough together, you can add the last tablespoon of water.

· With a food processor:
 In the work bowl of a food processor, combine flour, salt and sugar. Add butter and pulse machine until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. Turn mixture out into mixing bowl. Add 1/4 cup cold water and stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl. If necessary to bring the dough together, you can add the last tablespoon of water.

· Both methods:
Wrap dough in a sheet of plastic wrap and refrigerate for at least one hour, or up to 48 hours, or you can quick-firm this in the freezer for 15 minutes. Longer than 2 days, it’s best to freeze it until needed.

Form the crust: 
On a floured counter, roll the dough out into a 12 to 13-inch circle-ish shape. Fold dough gently in quarters without creasing and transfer to a 9-inch standard (not deep-dish) pie plate. Unfold dough and trim overhang to about 1/2-inch. Fold overhang under edge of pie crust and crimp decoratively. Return to fridge until ready to fill. (See Notes below for par-baking directions, if desired. I rarely desire this.)

Heat oven: 
To 400°F (205°C). 

Make the filling: 
Combine pumpkin, sugar, salt and spices in a medium saucepan over medium heat. Bring to a sputtering simmer and cook for 5 to 7 minutes, stirring frequently. Scoop cooked pumpkin filling into bowl, and whisk in cold cream until smooth. Whisk in eggs, one at a time. Pour filling into prepared pie crust.

Bake pie: 
For 15 minutes, then reduce heat to 350°F (175°C) and bake for another 30 to 40 minutes, until only the center barely jiggles and a toothpick inserted into it comes out pumpkin-free. (Damp is fine, but the toothpick shouldn’t have loose pumpkin batter on it.) Let pie cool on a rack completely, if you, like me, prefer your pumpkin pie cool. You can hasten this along in the fridge. This pie is now ready to serve, but if you want to gild the lily a little, make the topping as well.

Make pecan praline topping: 
In a small/medium saucepan set over medium-low heat, combine the brown sugar, butter, cream and salt. Bring to a simmer and cook until thick and bubbly, 3 to 5 minutes. Remove pan from heat and stir in vanilla and pecans.

Serve pie in wedges, ladle on the pecan praline sauce. Extra pie (an unfamiliar phenomenon) keeps in the fridge for up to a week.

Help decide the Faculty Center’s Path

 The UCLA Faculty Center is supported entirely by its members—you! We would love your help in creating a beautiful facility that will continue to serve the UCLA Faculty for years to come.
A letter from our Development Committee Chair and Past –President , Claudia Mitchell-Kernan:
Dear Colleagues,
For more than 50 years, the UCLA Faculty Center has been singular in bringing together faculty and administrative staff in fellowship and learning from all sectors of the campus.  In many ways, this center has been the heart and soul of campus, providing nourishment, conviviality, social engagement, art, and intellectual advancement. The Center has extended its embrace to the campus community by providing a venue for important family events, including weddings, Bar and Bat Mitzvahs, graduation parties, as well as other festive occasions. And, of course, we continue to serve as a meeting place for conferences, symposia, special lectures, and other professional gatherings. We are pleased to offer you an opportunity to link your personal legacy to the unique and ongoing contributions of the UCLA Faculty Center.  As members of the Faculty Center Association and the broader UCLA family, you are keenly aware of how the Center works to enrich links across disciplines and generations in harmony with UCLA’s distinguished character and standing. Now we are asking you to help sustain that connection within the university as a whole and to secure this invaluable resource for future generations.

The Faculty Center Association Board of Governors has been examining the Center’s current financial structure, including new obligations (such as employee retirement benefits) and the need to maintain and enhance our physical housing.   It has concluded that the Center can no longer rely exclusively on member dues and income from operations and has begun an endowment campaign to secure its future.   At this critical time in the Center’s history, we ask you to consider a generous contribution, keeping in mind the enrichment the Faculty Center brings—and will bring—to you, both personally and professionally over the course of your career and to future faculty and staff.   We also seek your counsel and collaboration in reaching out to others who care deeply about the traditions, legacy, and history of the university and might choose to leave a more visible mark on the Faculty Center.  We will offer naming options for the main dining hall, as well as the California, Hacienda, Sierra, Cypress, Executive, Pines, Redwood, and Sequoia rooms, and the Playa Lounge.  

We hope that we can count on you to take this very critical component of campus life to the next level.  UCLA’s Faculty Center needs your participation and engagement in this pivotal campaign.  We cannot succeed without you. With strong foundations in its proud past, the revitalized Faculty Center will help propel UCLA into a new century of achievement.  It’s time to honor UCLA’s outstanding faculty with a campus home that matches their greatness. Please help us achieve that goal.

Claudia Mitchell-Kernan
Claudia Mitchell-Kernan
Chair, Development Committee
Past-President, Faculty Center Board of Governors
Professor of Anthropology & Professor of Psychiatry and Biobehavioral Science, Emerita
Vice Chancellor and Dean of Graduate Studies, Emerita

Posted: 11/2/2016 1:57:12 PM by Krista Olafsen | with 0 comments

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