OSSIER
The Duquesne Club
FALL 2020
Welcome to the second issue of Dossier. This edition of Dossier exemplifies the sophisticated luxury and singular style of James Bond, the cinematic icon embarking on the release of his 25th movie, No Time To Die. Just as 007 embodies world-class taste and a distinguished sensibility, Dossier escorts you into the exclusive dominion of luxury redefined, with a dip into the unmistakable power of Bond’s signature Vesper Martini and a zip around the world in the Aston Martin that escorted him on many a stealth mission. Flip through the pages for an eyeful of bold, beautiful images and quick-hit stories that would be the envy of Bond’s inner spy circle. Dossier also takes you behind the scenes of the Duquesne Club kitchen for an extraordinary culinary experience with Executive Chef Keith Coughenour. As your late summer evolves into early fall, this digital edition of Dossier will keep you updated along the way. See you at the Club.
Scott Neill Secretary and General Manager Duquesne Club
T H E
D U Q U E S N E
C L U B
OSSIER FALL 2020
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KINDRED SPIRITS The enduring legacy of the unmistakably powerful Vesper Martini.
PROFILE A conversation with Executive Chef Keith Coughenour.
SOCIETY PAGES An inside look at the Rod & Gun Society.
ON THE BLOCK The latest on the 2019 Aston Martin DBS Superleggera.
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ROOM TO MOVE Take a tour of the Garden Patio.
UP CLOSE & PERSONAL A single painting captures an all-too-real glimpse into the princely chambers of a Renaissance palace.
ONE TO WATCH The new face telling 007 what time it is.
IN THE Q Can’t-miss Club events for the upcoming season.
AT YOUR SERVICE A directory of helpful Club contacts.
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KINDRED SPIRITS
SHAKEN NOT STIRRED THE UNMISTAKABLE POWER OF THE ICONIC VESPER MARTINI.
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he legacy and lore of James Bond’s cocktail of choice makes it an enduring icon – nearly 70 years after it made its first appearance in Ian Fleming’s “Casino Royale.” So esteemed is the potent creation that it’s known affectionately as the Bond Martini, and its fame shows no signs of abating.
I never have more than one drink before dinner. But I do like that one to be large and very strong... - James Bond, Casino Royale
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KINDRED SPIRITS
In the mid-20th century — when 007 first uttered his catchphrase
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“shaken, not stirred” in the timeless Goldfinger — vodka was often bottled at 100 proof; Bond’s gin preference, Gordon’s, was bottled at 94 proof. That means that with three parts gin, one part vodka and a whisper of Kina Lillet, the original Vesper could easily soar past 97 proof. (One must not forget the lemon peel garnish.) Today’s connoisseurs — like Wine Society Chairman Philip Elias — swish Cocchi Aperitivo Americano in the glass and toss it aside before blending the spirits. Elias’ recipe shakes 3 measures of Stolichnaya Elit and one measure of Henricks gin in an icefilled martini shaker and finishes with a lemon twist dropped into the glass. The command performance of the Vesper returns in No Time To Die, hitting theaters in November.
Once you’ve tasted it, that’s all you want to drink. - James Bond, naming the drink after Vesper Lynd in Casino Royale
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PROFILE 6 I Dossier
MEET KEITH COUGHENOUR THE EXECUTIVE CHEF BRIMMING WITH CREATIVITY
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n a city of overnight culinary trends, Keith Coughenour is not only an influencer and infuser of modern meals and methods, but a keeper of the time-honored traditions that continue to flourish in the Duquesne Club’s kitchens. From his kitchen triumvirate, you’ll find him overseeing all food service operations at the Club, including its signature banquet menus, and much, much more, as he reveals in this exclusive behindthe-scenes interview.
———— Dossier: Tell us about your career at the Duquesne Club.
The Club gave me the perfect platform to develop as a young, first time executive chef.
Keith Coughenour: I was recruited by then general manager, Mel Rex, in 1992, when I was sous chef at The Greenbrier Resort in White Sulphur Springs, W. Va. At the time, I was also the captain of the United States Culinary Olympic Team. Initially, I was concerned about taking on the added responsibility of the executive chef position, along with the Olympic team. However, Mr. Rex and the executive staff gave me valuable guidance for a successful start.
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PROFILE
The Club gave me the perfect platform to develop as a young, first-time executive chef. In the early ’90s, the Club was poised to slowly introduce new culinary concepts and techniques without eliminating or altering any of the prized traditional recipes/concepts that the membership so dearly loved. This approach made the transition easier for the existing culinary brigade members and myself. After completing two appointments to the US Culinary Team, our Duquesne Club team developed and published the Duquesne Club Cookbook. This project took a little under two years to complete, and to this day was one of the most challenging endeavors I have experienced at the Club. The following years brought about many changes to the way members dined. Club events were created each year; off-site catering was expanded, various food service outlets were added throughout the Club, including the Health & Fitness kitchen, main kitchen renovation, and the Reading Room kitchen. ———— What job duties does your role as executive chef include? As executive chef, I am responsible for the Club’s food service operations management and supervision, specifically food preparations, purchasing and stewardship. I am responsible for our department’s food and labor costs 8 I Dossier
The Club allowed wonderful travel opportunities, memberships into the most prestigious culinary organizations, and the freedom to express myself creatively through the hands and hearts of our talented and dedicated chefs and cooks.
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PROFILE 10 I Dossier
and capital and operating budgets. I interview and hire potential cooks and sous chefs, develop the Club’s signature banquet menus, revise and approve à la carte menus initiated by our talented sous chefs, meet with purveyors, and plan and implement cooking classes for our members. ———— What’s the difference between serving as the executive chef at the Duquesne Club and filling that role at a restaurant? • Greater overall level of responsibility • Three kitchens versus one. • A larger staff to manage. • Multiple meal periods and menus running concurrently. • Multiple outlets running at once including à la carte, banquets, room service, private dining, and off-site catering versus one dining room and one or two meal periods.
There is an old saying that a Chef is only as good as the last dish he has prepared.
———— What is your philosophy or approach toward creating menus for Club dining? Our menus possess a respectful balance of traditional and contemporary options. This holds true for all menus offered at the various outlets. The Club is fortunate to have multiple food service outlets allowing our team to develop menus that are varied yet familiar to our DC
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PROFILE
members, giving them a level of comfort when ordering. The Health & Fitness kitchen provides nutritional items and items requested by those who dine there regularly. The Duquesne Room menu is a step up to Club fine dining. The Pine Room menu offers both elements of traditional Club dining and casual dining. The Reading Room menu offers nontraditional dining with small plates and shared platters. Secondly, the menus reflect seasonal availability, local if it makes financial sense. Third, technique and methodology. Our menus are rooted in classical technique. However, modern methods such as sous vide, Combi-ovens, and molecular gastronomy are incorporated. Internationalethnic flavors are also fair game. Fresh produce is an integral element of all our menu items. Produce plays a vital role on every plate offered, including hors d’oeuvres, appetizers, main courses, salads, and desserts.
———— What’s been the most memorable event you’ve been involved in at the Club? There have been many. • 1994 MLB All Star Game Buffet. • 2004 PNC Park Grand Opening Celebration. 12 I Dossier
• James Beard Dinner with Thomas Keller. • Andy Warhol Museum 1994 Opening, 2014 20th and 2019 25th Anniversary Dinners. • Botanical Garden Dinners with Thomas Keller, Jacques Pepin, and Daniel Boulud. • Regional and National Chaine des Rotisseurs Dinner/Events. ———— Do you still remember the first big event you orchestrated? How did you feel during that time? My first significant event was the 1992 Annual Spring Maecenas Ball held on stage at the Benedum Theatre for 500 guests, a four-course plated dinner with hors d’oeuvres. I recall experiencing anxiety, never having catered off-site for an event that large. I was fortunate to have had an experienced executive sous chef and a competent team of cooks.
I also believe that my role evolves as the Club and its membership evolve.
At that time, I had a prior commitment to attend a mandatory Team USA practice session in Orlando, Fla.; Disney World was our team headquarters. I prepped all week with our staff, flew to Orlando on Thursday night, practiced with the Culinary Team, flew back to Pittsburgh early Saturday to supervise the Maecenas event, then flew back to Orlando for the remainder of our Team practice. DC
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———— Tell me about the logistics and the relationships required to pull off some of the more complicated off-site events.
PROFILE
A high-profile club event takes every department’s cooperation to achieve success. For example, an event might start with a phone call to our general manager or our catering department. Depending upon the complexity, a meeting with the event planner will be scheduled at the Club or at the proposed venue. With direction derived from the meeting, I will then propose a tasting menu. Once approved by the event planner, a tasting will be scheduled to select a final menu. Special cooking equipment is rented and delivery is scheduled to arrive at the venue. As the event date approaches, a food requisition is submitted to the Club’s purchasing manager. He orders all the food items and has the raw ingredients delivered to the Club no more than four days prior to the actual event. The stewarding department packs all of the china, glassware and flatware for the event. Housekeeping packs all the required linens.
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The majority of food preparations are finalized the day before the actual event. The morning of the event is reserved for counting, finishing and packing, then double-checked for count accuracy. Our team usually arrives on-site two hours before hors d’oeuvre service begins. The catering department/ service team are already there, setting up the dining room and our kitchen space, and making sure all equipment is functioning properly. ———— What is your favorite dish at the moment? There is an old saying that a chef is only as good as the last dish he has prepared. Last night I prepared local “Butter and Sugar Corn” from a local farmer’s market in the North Hills. The shucked ears of corn were lightly blanched in boiling water then chilled. The cooked, kernels removed from the cobb with a sharp serrated knife, then sautéed with butter, a bit of sugar, salt and pepper and a small amount of cream. ———— How have you seen food trends, in Pittsburgh and in general, change over the years? Before social media, U.S. culinary trends were slow to arrive to Pittsburgh. Now, they seem to pop up overnight. You can follow just about any chef in the world on Instagram, peruse their photo gallery, then
replicate those dishes in any kitchen in Pittsburgh. Looking back to the early 1990s, I was surprised to see how many Pittsburgh restaurants included broiled filets of Virginia Spot and crabmeat Hoelzel on their menus. Those recipes were trends during that time period, both developed at the Club. Charcuterie, which has been around a very long time, became internationally popular about 10 years ago and is still enjoying sustained popularity, as are deep-fried Brussels sprouts. ———— What do you see as the next big trends in the culinary scene? • Local and organic • Vegan and vegetable-forward • Plant-based meats • Seafood sustainability • Touch technology menu ordering.
• Cuisines to watch for: Levantine, African, Native American • Ghost Kitchen or Cloud Kitchens • GrubHub, DoorDash, Postmates, and UberEats ——————————— Go behind the scenes with executive chef Keith Coughenour at the Duquesne Club and see what it takes to lead the culinary brigade at the hottest dining spot in the city, including the ups and downs of his daily routine and carefully orchestrated special events. Stay tuned for info on how to view the video.
I firmly believe that anything done very well, with the best ingredients along with sound techniques can emerge as a trend over time.
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SOCIETY PAGES
NOBODY DOES IT BETTER
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or sportspeople, the lure of striving valiantly against nature’s most formidable tests is bested only by the opportunity to pursue these challenges with a coterie of like-minded souls. Founded in 2011, the Duquesne Club’s Rod & Gun Society organizes and embarks on the noble sports of shooting and casting
through events like its annual spring and fall sporting clay shoots, whose proceeds are donated to the Camille Mauclair/ Duquesne Club Employees Scholarship Fund, and the wildly popular Game Dinner, which is an evening of haute game cuisine and a multi-course culinary event beyond compare. Even absent any outdoor grounds of its own, the Rod & Gun Society of the citycentric Duquesne Club is as active — and possibly more diverse — than its rural counterparts.
Well, you’d be surprised the amount of wear and tear that goes on out there in the field. – James Bond
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SOCIETY PAGES 18 I Dossier
The Rod & Gun Society has scheduled an adventurous lineup of events to fulfill its mission of bolstering camaraderie among members who share a common interest in shooting, fishing, hunting and sporting activities. Upcoming highlights include the Pike Run Shoot and Dinner on August 28 and the Spruce Creek Fishing Trip in central Pennsylvania over the weekend of September 11 through 13. Previous calendars have featured prominent speakers, competitive shoots, and hunting and fishing trips to exotic locations. The society goes even farther afield than the expected activities by hosting specialty vendor presentations, wildlife art exhibitions and cocktail parties. All of these pursuits venture beyond the purview of a traditional rod and gun club to celebrate every angle of outdoor culture while embracing inclusivity.
An Enviable Arsenal The Ninth Annual Sportsman’s Dinner hosted by the Duquesne Club’s Rod & Gun Society this past March displayed an enviable arsenal from Griffin & Howe and London’s distinguished gun and rifle makers Purdey.
Here, the Walther PPK – James Bond’s signature piece in the upcoming No Time To Die film – was designed for police but made famous by the world’s most famous fictional spy. For your own shot at James Bond-level firearm instruction, head to Anthony Arms in West Mifflin or Keystone Shooting Center, a worldclass shooting range in Mars, Butler County. Both offer private training courses and full walk-in access to an unforgettable experience. DC
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ROOM TO MOVE
After creating an open-air Garden Patio in the early 1930s, the Duquesne Club added a roof to accommodate year-round dining.
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THE GARDEN PATIO THE GARDEN PATIO HAS WELCOMED GUESTS AND VISITORS TO ITS LOFTY, EUROPEAN-INSPIRED SPACE FOR ALMOST 90 YEARS.
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...a popular space for Club- and Societysponsored event receptions.
y the 1920s, pressures to increase the Club’s membership and maintain its competitiveness relative to rival institutions created interest in a further expansion. For a number of years, the Club had debated purchasing the Arbuckle property, an eightstory warehouse on a 90 x 120-foot lot at the rear of the existing structure.
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ROOM TO MOVE 22 I Dossier
The property was finally purchased in 1929 and the architects Benno Janssen and W.Y. Cocken Jr. were hired to design a 12-story addition. Janssen was a Club member and a close friend of Richard B. Mellon. Janssen & Cocken used the new space to create a U-shaped design that had an open light well for a Garden Patio, a wood-paneled Founders Room, and a small garden at the rear, as well as a number of private suites and bedrooms on the upper stories. The garden has since been paved over. The addition itself is invisible from the Sixth Avenue facade, but it can be viewed from the side and rear at Strawberry Way and Liberty Avenue. While the exterior construction is largely plain brick, the top of the tower contains limestone detailing in a simple, stripped Gothic/ Art Deco style.
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ROOM TO MOVE 24 I Dossier
The most impressive aspect of the renovation was the creation of the Garden Patio. Open to the sky, it offered a central fountain surrounded by space for dining. The walls, faced in limestone up to the third floor, were decorated with carved Romanesque designs. The balcony railings and wall lanterns were created by Samuel Yellin Metalworkers, while the glasstopped tables, wait-stations, and aluminum flowerbox for the fountain were manufactured in the 1950s by Wendell August Forge of Grove City, Pennsylvania. The Garden Patio was reduced to two stories and covered over in 1957, making it available for dining year-round. p. 18, The Art of the Duquesne Club by David G. Wilkins, with contributions by Lucian Caste, Christine Daulton, & Bruce M. Wolf
Garden Patio covered in Snow, 1932
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The Garden Patio at the
Duquesne Club contains a number of important works in aluminum: these include eight wall lanterns, twelve balcony railings, the aluminum flowerbox that surrounds the fountain, the glass-topped aluminum tables, and the triangular wait stations in the corners. These date from two different periods: the lanterns and railings were installed when the Garden Patio was built in 1929-32, while the tables, wait stations, and flowerbox were added when the patio was roofed over and refurbished in the 1950s. The railings and sconces were designed by Samuel Yellin, the preeminent craftsman working in wrought iron and aluminum in the first half of the 20th century.
aluminum at the Yellin often collaborated with Benno Janssen, the architect of the 1929-32 addition. Yellin and his workshop produced decorative work for Janssen’s Longue Vue Country Club, for the home Janssen designed for Edgar Kaufmann known as La Tourelle, and for the Benjamin Phillips Mansion in Butler, Elm Court. Yellin’s best-known works in Pittsburgh are his wrought-iron decorations for the Cathedral of Learning, Heinz Chapel, and the Stephen Foster Memorial, all at the University of Pittsburgh. The works of the nationally recognized, Philadelphia-based Yellin are found at the Pierpont Morgan Library, the Federal Reserve Bank in New York City, the National Cathedral in Washington, and at Yale, Harvard, and Princeton universities, as well as elsewhere. Yellin’s style was based on the historic wrought iron that he saw when he visited the medieval cathedral cities of Europe. Yellin’s work was all created at the forge, using 26 I Dossier
the traditional techniques of the blacksmith: punched, joined, curled, and twisted forms are combined into graceful patterns. The medieval nature of Yellin’s designs complement the carvings that decorate the Garden Patio, with their knights’ helmets, shields, and griffons and other composite animals. The original drawings for Yellin’s lanterns are preserved in the Yellin Archives in Bryn Mawr, Pa. In 1931, Samuel Yellin also designed two simple wroughtiron lamps for the Club; approximately 25 lamps in each design were produced for use in the bedrooms of the new addition. The original design called for paper shades with red trim, but the specifications were later changed to mica shades with copper edges.
e Duquesne Club None survive at the Club, but recently two of these lamps, without their shades, were sold at auction. Apparently, they were discarded when the bedrooms were redecorated. BRUCE M. WOLF Art and Library Committee p. 35, The Art of the Duquesne Club by David G. Wilkins, with contributions by Lucian Caste, Christine Daulton, & Bruce M. Wolf
The Garden Patio is a popular space for
Club- and Society-sponsored event receptions. It is open for lunch service, Monday through Friday, 11:30 a.m. to 2 p.m., and is available for private events. Reserve on the private member site, DC app or by calling the Club. À La Carte Dining • 412.471.6582 Banquets & Catering for Private Events • 412.471.6585 DC
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ON THE BLOCK 28 I Dossier
YOUR WISH LIST INSPIRATION BOND DROVE IT. NOW YOU CAN OWN IT.
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t was the ride that James Bond zipped around the world. And now you can drive it yourself for ÂŁ225,000 ($287,000 USD).
I want you to take great care of this equipment. There are one or two rather special accessories... – Q, The Spy Who Loved Me
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ON THE BLOCK
During the upcoming release of No Time To Die, the Aston Martin 2019 DBS Superleggera, embodying the modern era of the legendary automaker, packs modern technology and performance engineering that lets you pretend you’re a much better driver than you actually are.
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As an example, the 5.2 litre twin-turbo V12 produces 715 horsepower, capable of a top speed of 211 miles per hour, and a 0 to 62 time of 3.6 seconds. As everyone knows, the expertly trained super agent has forged a particularly special relationship with Aston Martin over the course of the previous 24 James Bond films. Although the filmmakers have been tight-lipped on its appearance in Bond 25 (we can only hope that it’s put to appropriate and memorable use), the 2019 Aston Martin DBS Superleggera continues to boast impressive handling and effortless thrust at high speeds, making it the perfect hyper-agile pursuit car. With previous versions of the DBS appearing in Casino Royale and Quantum of Solace, the 2019 Aston Martin DBS Superleggera is also a superbly engineered homage to the 50th anniversary of On Her Majesty’s Secret Service.
Daniel Craig reportedly has a deal with Aston Martin letting him have any of its cars straight from the factory — for the rest of his life.
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UP CLOSE & PERSONAL
KEEPING IT REAL
Zocchi’s photographic realism leaves nothing to the imagination
The Room of the Iliad in the Palazzo Pitti, Florence, 25" x 36", oil on panel, 1901
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UP CLOSE & PERSONAL 34 I Dossier
The Room of the Iliad in the Palazzo Pitti, F 1901
SILVIO ZOCCHI OIL ON PANEL, 25 X 36 INCHES PRESENTED BY MRS. FRANK H. STEPHENS IN MEMORY OF HER HUSBAND, 1947
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he Gallery of the Palazzo Pitti in Florence still preserves the character of a princely collection of an earlier century, with rich architecture, fine furniture, carefully placed sculpture, and paintings displayed in decorative patterns filling the walls. The Room of the Iliad depicted in the painting was one for the last chambers in the great Renaissance palace to be decorated; the ceiling paintings, on the theme of Homer’s Iliad by Luigi Sabatelli, were not begun until 1815.
Details from The Room of the Iliad in the Palazzo Pitti, Florence
d Florence, Views of the great European cities and the art collections beloved by generations of tourists were avidly collected as souvenirs. Zocchi’s photographic realism leaves nothing to the imagination, and in this view a number of the Pitti’s treasures are visible. The large painting on the rear wall is Andrea del Sarto’s Assumption of the Virgin, while through the door is a tantalizing glimpse of one of the Pitti’s most popular works – Raphael’s Madonna of the Chair. In the center of the room is a sculpture of the virtue Charity made in 1824 by Lorenzo Bartolini, a popular Italian Neo-Classical sculptor. From page 130 of The Art of the Duquesne Club by David G. Wilkins, with contributions by Lucian Caste, Christine Daulton, & Bruce M. Wolf Pittsburgh, 2001 DC
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ONE TO WATCH 36 I Dossier
THE ALPHA’S OMEGA EVERYTHING WE KNOW ABOUT 007’S TIMEPIECE OF CHOICE
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s the James Bond franchise winds up its 25th film this fall, there’s a new face telling 007 what time it is.
Craig’s influence and advice played a big role in the final design, and his knowledge of James Bond was critical in creating a suitable timepiece for the spy.
In the Bond canon, the famed Swiss watch manufacturer Omega has a long partnership with the stealthy (and wealthy) British secret agent. It’s why Omega watches have been spotted on the elegant wrist of 007 since 1995’s GoldenEye. DC
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ONE TO WATCH 38 I Dossier
When Omega began developing the Seamaster Diver 300M 007 Edition, Daniel Craig and the filmmakers influenced the final design. In the decades that followed the 1969 release of On Her Majesty’s Secret Service, Bond watchers have grown to appreciate the value of the stylish spy’s signature timepieces. The Seamaster Diver 300M 007 Edition, for example, is in such high demand that the watch sold out months before the November release of No Time To Die.
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in the
In accordance with local restrictions on event capacity, all events are tentative and subject to change. Please confirm scheduled events through our month-end mailing and email communications.
AUGUST
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Chef’s Summer Vegan Dinner with Wine Pairings – sponsored by the Culinary Society
Longue Vue Club Sporting Clays Shoot – sponsored by the Rod & Gun Society
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25 28 31
Rosé Wine Tasting – sponsored by the Wine Society (Fully subscribed, wait list only)
Summer White Wine Tasting – sponsored by the Wine Society
• Pike Run Shoot and Dinner – sponsored by the Rod & Gun Society • Summer Seafood Dinner
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Laurel Valley Golf Club Outing – organized by Health & Fitness
SEPTEMBER
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Spruce Creek Fishing Trip – sponsored by the Rod & Gun Society (Fully subscribed, wait list only)
OCTOBER
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TPC Sawgrass Golf Trip – organized by Health & Fitness
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Rolling Rock Golf Outing – organized by Health & Fitness
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AT YOUR SERVICE
A directory of helpful Club contacts Our staff is ready and eager to answer any questions you may have about the Duquesne Club. MAIN PHONE NUMBER 412-391-1500
À LA CARTE DINING SERVICE
MAIN FAX NUMBER 412-560-3200
Dan Snyder À la Carte Dining Manager 412.471.6582 dsnyder@duquesne.org
__________________________ ACCOUNTING Sander Peterson Controller 412.471.6592 speterson@duquesne.org Shannon Porterfield Assistant Controller 412.560.3213 sporterfield@duquesne.org Susan Christner Account Inquiries 412.471.6593 schristner@duquesne.org
Gillian Gaitens Assistant Director of Dining Room Service 412.560.1500 x317 ART SOCIETY, ART COLLECTION & ART EVENTS Barb Conner Director of Art Programs 412.560.3233 bconner@duquesne.org
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AT YOUR SERVICE
BANQUETS AND CATERING
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Tom Wahl Director of Banquets and Catering 412.471.6585 twahl@duquesne.org Dana Kotwica Director of Catering 412.471.6585 dkotwica@duquesne.org
COMMUNICATIONS Gregg Liberi Director of Communications 412.560.3001 gliberi@duquesne.org DINING AND EVENT RESERVATIONS Banquet Reservations 412.471.6585
CLUB EVENTS AND SOCIETIES
Colleen Kelly Special Event Reservations 412.560.3211 events@duquesne.org
Colleen Kelly Director of Club Events & Societies 412.560.3211 ckelly@duquesne.org
Dinner Reservations – Duquesne and Pine Rooms, Health & Fitness 412.471.6582
CLUBHOUSE AND BEVERAGE SERVICES, TICKET SALES
Breakfast and Lunch À La Carte Dining, Cigar Bar 412.471.6585
Kevin Reynolds Director of Clubhouse Services 412.471.6581 kreynolds@duquesne.org Michael Wells Assistant Director of Clubhouse Services 412.471.6581 mwells@duquesne.org
ENGINEERING Daniel Ossler Chief Engineer 412.471.6595 dossler@duquesne.org
FOOD AND BEVERAGE
HEALTH & FITNESS
Mark Null, CCM Assistant General Manager, Food and Beverage 412.560.3007 mnull@duquesne.org
Ryan Kostura Director of Health & Fitness 412.471.6598 rkostura@duquesne.org
FRONT DOOR ATTENDANTS Thomas Sexton Daylight Attendant 412.391.1500 Cindy Pacolay Evening Attendant 412.471.6599 GENERAL MANAGER’S OFFICE/MEMBERSHIP OFFICE Scott Neill, CCM General Manager & Secretary 412.471.6594 sneill@duquesne.org Theresa Hopkins Membership Coordinator, Reciprocal Clubs 412.471.6588 thopkins@duquesne.org
Michael Marks Health & Fitness Manager 412.471.6599 mmarks@duquesne.org Ann Sion Health & Fitness Manager 412.471.6599 asion@duquesne.org Barber Shop Anthony Mankoski Barber 412.471.6596 amankoski@duquesne.org Massage, Personal Training and Other Services By Appointment, arrange through Ryan Kostura Director of Health & Fitness 412.471.6598 rkostura@duquesne.org
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AT YOUR SERVICE
HOTEL ROOMS & SUITES
KITCHEN
Jonathan Werth Front Office Manager 412.471.6580 frontoffice@duquesne.org
Keith Coughenour CEC, Executive Chef 412.471.6584 kcoughenour@duquesne.org
Christine Mercer Front Office Assistant/Operator 412.391.1500 operator@duquesne.org or cmercer@duquesne.org
Michael Caudill Executive Sous Chef 412.391.1500 x278 mcaudill@duquesne.org
Jessica Cox Front Office Evening Attendant 412.471.6580 frontoffice@duquesne.org HOUSEKEEPING Jody Kundrat Director of Housekeeping 412.471.6589 jkundrat@duquesne.org
LITERARY SOCIETY, CHARITABLE FOUNDATION Nancyann Letterio Treasurer, Duquesne Club Charitable Foundation 412.560.3222 nletterio@duquesne.org
HUMAN RESOURCES Terri Klingenberg Director of Human Resources 412.471.6591 tklingenberg@duquesne.org INFORMATION TECHNOLOGY Max McIntosh IT Director 412.560.3219 mmcintosh@duquesne.org
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Will Racin CEPC, Pastry Chef 412.391.1500 x241 wracin@duquesne.org
VALET SHOP Lida Khoshnoo Tailor 412.560.3212
Thank You These past weeks have been challenging for everyone. Times like this reveal a person’s true character.
We are proud that our community has remained strong and supportive through it all. Our membership is truly exceptional. We wish to extend our sincerest gratitude for your unwavering support and kindness.
S H A K E UP YOUR L00K! Mixing jewelry is like sipping on your favorite cocktail. All the right ingredients craft a refreshing libation or, in this case your signature look. Cheers to diamond rings paired with stunning emerald earrings, and never miss last call with a classy timepiece! Top it all off with a versatile necklace you can wear long or short and above all else‌please drink responsibly!
FROM TOP TO BOTTOM MORITZ GLIK 18k Yellow Gold Diamond and Purple Sapphire Shaker Earrings PICCHIOTTI 18k White Gold Diamond Xpandable Rings MORITZ GLIK 18k Yellow and White Gold Diamond and Purple Sapphire Shaker Rings
Sapphire Martini “Fun, blue, brighten your party.”
Preparation 2 ounces Gin 1 ounce Blue Çuracao Splash of Dry Vermouth Shake ingredients with ice, strain into a chilled glass, and garnish with lemon.
BACCARAT “Vega” Martini Glass VIANNA BRASIL 18k Yellow Gold Necklace, Bracelet, Earrings and Ring with Blue Topaz and Diamonds
www.duquesne.org
