Month: March 2024

Nestled within the heart of the UCLA campus lies a hidden gem that has become a go-to spot for sports fans: Plateia. With its irresistible ambiance and impeccable service, this dining establishment, located in the UCLA Luskin Conference Center and Hotel has quickly earned its reputation as the ultimate hangout before or after UCLA games, matches and meets.

From the moment you step through the doors, you’re greeted by the vibrant energy that permeates the space. Whether you’re craving a flavorful winter, Greek, tricolor or gem salad; a delicious chicken piccata or honey-spiced duck; a savory pizza or pasta dish, or satisfying seafood option, there’s something for every palate.

“The” burger

A gourmet beef burger topped with French comté, marinated arugula, caramelized onions, basil aioli on a brioche bun with choice of tricolore salad or reggiano fries.

Impossible burger

A plant-based patty topped with cremini mushrooms, pepper jam, green oak lettuce, whole grain mustard aioli on a toasted vegan brioche. Served with choice of tricolore salad or reggiano fries.

Taverna burger

A double patty smash burger topped with American cheese, pickles, caramelized onions and epic sauce and served on a fresh potato bun. This delicious new addition is available exclusively from 2-5 p.m. each day. 

And let’s not forget about the lounge, where fans can prepare for or relive the excitement of the game over a cold beer or a handcrafted margarita, Pauley Punch or Rose Bowl old-fashioned. With an unbeatable atmosphere of camaraderie, it’s the perfect place to gather. 

Beyond the game day menu, Plateia is also a place that boasts an ever-evolving menu that features the best locally sourced ingredients every day. Our chefs take pride in sharing new dishes that they have created for every palate, including the recently added double patty taverna burger, a smash burger topped with American cheese, pickles, As always, reservations are encouraged and tips are not expected or accepted. And for those traveling from out of town or simply wanting to spend the night on campus, we have a variety of year-round guest offers. 

Follow the Luskin Conference Center and Hotel on Instagram and Facebook.

Follow Plateia on Instagram and Facebook.

Working and playing in the mountains this winter offers an unparalleled experience. Picture yourself surrounded by breathtaking scenery, crisp mountain air and endless opportunities for outdoor recreation. For our team at the UCLA Lake Arrowhead Lodge, it’s not just a job; it’s a lifestyle that nourishes the soul and invigorates the spirit amidst nature’s grandeur.

And when you book three nights, we’ll throw in a fourth for free as part of a unique Winter Workcation experience. Surround yourself with the picturesque beauty of Lake Arrowhead. Our charming chalets are meticulously designed to offer a perfect blend of modern amenities and a cozy fireplace, creating an ideal setting for focused work sessions.

Perks:

• Complimentary welcome amenity

• Premium Wi-Fi to ensure uninterrupted work sessions

• Communal flex workspace located in the Main Lodge

• Mid-day breaks featuring hot cocoa or a refreshing stroll with the Lake Arrowhead History Walk

• UCLA Lake Arrowhead Lodge Zoom background

• Access to our fitness center to keep you active and energized

• Flexible booking options for daily or weekly stays

• Onsite laundry room with 24-hour access

Enjoy a hike in the woods, take a dip in the hot tub, experience a pop-up picnic at our giant treehouse, enjoy a hot drink on the Zen deck or play a board game with other guests during your downtime from virtual meetings and work assignments. With 50 acres of natural beauty right outside your door, you will experience mental clarity and physical rejuvenation that can only be found 5,200 feet above sea level. 

The Lake Arrowhead Lodge is also an incredible location for groups, conferences, retreats and team-building activities. Discover the balance between work and relaxation by participating in one or more of our Arrowhead Adventures leisure offerings. Some of our most popular, for groups and leisure travelers include:

Craft chocolate making
Starting with single-origin ground cocoa nibs, sugar, and cocoa butter – over two hours – you’ll take the journey of refining these ingredients into molten chocolate, where you’ll then hand temper the chocolate using a marble slab, cast your chocolate into bar molds, and wrap the bar. Additionally, farm-to-bar education is included in this class. Minimum six people, maximum 12 per class. This class lasts approximately two hours.

Sound bath session

This 60-minute experience offers a meditative experience using instruments like crystal singing bowls and gongs. Participants lie down, allowing soothing sounds and vibrations to induce relaxation and balance. The session promotes stress relief, heightened awareness, and a sense of inner calm, culminating in a rejuvenating and therapeutic journey. Maximum 50 people.

Watercolor in the woods

Learn beginner watercolor techniques while soaking up the beauty of our pristine mountain environment. This 90-minute class begins with a short stroll up into the forested area of our property. Minimum eight people, maximum 20 per class.

Take a little time to come see us this winter and create some fantastic memories.

Follow the Lake Arrowhead Lodge on Instagram and Facebook.

Patience. Listening. Problem-solving. Kindness. Esther Rubio says these skills are key to her success at the UCLA Guest House, where she has worked for nearly 27 years. Esther, a front desk attendant, is one of the first people guests encounter upon entering the boutique hotel, which offers 61 guest rooms in the northeast area of the UCLA campus.

During her time at the Guest House, Rubio has witnessed a lot of changes, including various renovations and aesthetic upgrades, personnel changes, the elimination of standard keys for tappable key cards, the move to a computer-based reservation booking system (no more handwritten index cards to be filed in slots!), to name a few.

One thing that hasn’t changed? Unlike other hotels, the Guest House does not use automated wake-up calls. When the phone rings at the guest’s requested time, there is a real person on the line – and it is often Rubio. 

It’s that personal touch and the way that the team brings guests a feeling that the Guest House is their home away from home, that keeps them coming back. The complimentary continental breakfast each morning is another big draw, she said.

Rubio’s career in hospitality started with food service jobs beginning at 16. Before long, she discovered an interest in the hotel industry and worked at various locations in El Segundo, Culver City and Inglewood — doing everything from waitressing, bartending and shuttle driving to working in the laundry room, serving as a front desk attendant and a temporary resident manager and working as a PBX operator — before learning of an incredible opportunity in Westwood at the Guest House.

She was unaware that UCLA had a small hotel on campus and was intrigued by the opportunity to work there. She was hired a day after her interview and joined the team on June 17, 1997. June 17 turned out to be a special day for another important reason, she shared.

“It is also my grandson’s birthday.”

Rubio and her husband Luis, whom she has been married to for 47 years, raised three children of their own and have 12 grandchildren ranging in age from 3 to 27. Their son Robert works as a foreman for a large commercial construction company and their son Ismael, an Army veteran, is an electrician with the City of Los Angeles. One of their granddaughters is graduating from high school in June and will become a UCLA Bruin this fall. Rubio is already looking forward to her visits between classes.

In addition, the couple raised three of their grandchildren after their daughter Maria passed away 16 years ago. Today, one works for a local school district and one is employed by a major airline. The youngest, now 20, is currently attending a four-year college in nearby Fullerton on a full scholarship.

“My husband and I always told our kids [and grandkids] to work hard and take any classes that can help them better themselves and have a good career, which I am proud to say they have done.” 

Rubio recognizes that same sense of pride in guests who are staying on campus to help their students move to their residence halls or nearby apartments, as well as those who come to UCLA in June to watch their children graduate. These are her two favorite times of the year at the Guest House.

Commencement 2024, which will see close to 70 graduation events, celebrations and ceremonies spring up across the UCLA campus, runs June 14 through 16 — an ideal way to precede the start of another great year for Rubio at the Guest House.

UCLA Conferences and Catering is heating up events of all sizes this season with excellent service and incredible food. From our kitchen to yours, here is an incredible way to start your morning! Enjoy this cereal made from amaranth grains cooked in cinnamon and spices, served with sweet kabocha squash purée and topped with cooked apples.

Yield

6 (5-ounce) servings

Ingredients

• 1 small kabocha squash (about 3 ounces)

• ½ teaspoon kosher salt, divided use

• ½ teaspoon ground cinnamon, divided use

• 2 ¾ teaspoons maple syrup, divided use

• 1 small Gala apple

• 2 ¼ teaspoons dark brown sugar, divided use

• 1 cup whole-grain amaranth

• 2 cups water

• 1/8 teaspoon ground cardamom

• 1 ¼ teaspoons agave nectar

• 1 ½ cups almond milk

• 2 tablespoons sliced almonds, toasted

Method

Preheat the oven to 350°F.

Place the whole kabocha squash on a rimmed baking sheet and bake for 8 minutes to help soften the squash in order to cut it.

Remove from the oven and set aside to cool.

Remove the stem and cut the squash in half lengthwise. Scoop out the seeds and any stringy flesh, and discard. Cut each half lengthwise into 4 wedges. Place 2 wedges of the squash, cut-

side down, in a high-sided baking pan. (Remaining squash can be stored in a covered container in the refrigerator for up to 1 week).

Pour in enough water to cover the squash and place the pan in the oven. Bake for 15 minutes, or until the squash is fork-tender.

Remove the pan from the oven and let the squash cool.

When the squash is cool enough to handle, scoop the flesh in to a large bowl. Add ¼ teaspoon of the salt, ¼ teaspoon of the cinnamon, and ¼ teaspoon of the maple syrup. Mash the squash with a potato masher or put it in a food processor and blend until smooth.

Cut the apple in half lengthwise and remove the core. Cut the apple into 16 wedges.

Heat a small saucepan over medium heat. Combine ½ teaspoon of the brown sugar and the remaining 2 ½ teaspoons maple syrup in the saucepan and cook, stirring, until the sugar dissolves. Add the apple slices and stir to coat the apples in the syrup. Cook the apples for about 20 minutes, or until fork tender.

Combine the amaranth and water in a small saucepan and let soak for 10 minutes. Add the cardamom, remaining ¼ teaspoon cinnamon, and remaining ¼ teaspoon salt and bring to a simmer over medium-high heat. Reduce the heat to low and simmer, stirring occasionally, for about 45 minutes, until it reaches a soft texture with a little graininess. Stir in the remaining 1 ¾ teaspoons brown sugar and the agave nectar to combine.

Pour almond milk into a nonreactive pan and bring to a simmer over medium-low heat. Warm milk gradually and remove from heat just before boiling point.

To serve, spoon ¼ cup of the cooked amaranth into each bowl. Top the amaranth with 2 slices of the cooked apples and 1 teaspoon of the squash purée. Pour ¼ cup of the warm almond milk over the top of each bowl. Sprinkle 1 teaspoon of the toasted almonds on top to garnish and serve warm.