Duquesne Club - Avenue 6 - Spring/Summer 2017

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AVENUE m a g a z i n e

SPRING/SUMMER 2017

features 4

GO WEST The Sunny Skies of Los Angeles See and be seen in La La Land.

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FIRST-FLOOR RENOVATIONS A Magnificent Space, Reimagined

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AVENUE

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CLUB HISTORY Chefs, Kitchens and Menus Get a taste of the Duquesne Club’s culinary past.

Front cover: New furnishings and lighting designed to accentuate the art and architecture in the Reading Room.

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THE VIEW ON 6TH CLUB CRAFTED: HONEY MANGO COSMOPOLITAN PLUGGED IN: APPS FOR THE LUXURIOUS LIFESTYLE CONNECTIONS: NEW MEMBERS SEEING GREEN: EXPLORING THE REGION’S STUNNING GOLF COURSES CENTER STAGE: AN AMERICAN IN PARIS TO YOUR HEALTH: LITTLE CHANGES. BIG RESULTS. HISTORY OF DOCENT PROGRAM ON THE SCENE TASTE OF THE SEASON DUQUESNE.ORG GOES LIVE IN THE Q: ACTIVITIES IMPECCABLE SERVICE DC HAPPENINGS: GOLF SIMULATOR GIVING BACK DC ENTHUSIASTS: GROWING HEIRLOOM TOMATOES FROM SEED Duquesne Club

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With spring in full bloom, we are looking forward to engaging members in the newly revitalized spaces of the first floor.

Already, the Reading Room has proven to be an unqualified success. We’re pleased to see this beautiful room beginning to realize its full potential — welcoming a simple, elegant ease with which members can now meet, drink and socialize.

Featuring occasional live music, delicious appetizers and a wide variety of beverages, the Reading Room Bar has become an instant favorite.

There have been planned gatherings like the lively Women of the Club socials and the new and prospective member reception, as well as impromptu get-togethers of members who regularly drop in to relax, soak up the atmosphere and enjoy a drink at the bar.

We’re particularly delighted that several gems from our beloved art collection are now able to be viewed, literally, “in a new light” with the addition of specialty lighting designed to highlight each painting’s unique beauty. If you haven’t had the opportunity to experience the comfort of the Reading Room first hand, we hope you’ll make a point of stopping in soon.

The Club’s virtual presence has also had an upgrade through the implementation of the new duquesne.org website. The Duquesne Club is also active on Facebook, Twitter and Instagram. Our new website features easier navigation, responsive design for all devices, and improved online reservations for events and dining, making managing your social affairs at the Club simple.

If you haven’t done so already, be sure to log on and update your member information and provide your email address so you will receive timely communications about Club news and events.

In this issue of Avenue 6, we enjoy a curated visit to La La Land and explore some of our local region’s stunning golf courses — just in time for spring.

We also peer into our past by savoring some of the historical highlights from the Duquesne Club’s renowned kitchen, and pay tribute to our unique docent program and its invaluable work with the Charitable Foundation. To top it all off, Executive Chef Keith Coughenour shares an exclusive recipe and the bar serves up a refreshing spring cocktail.

As the weather warms, the Terrace will be opening soon, so make a reservation to enjoy city views, fresh air and the delightful offerings of Chef and his culinary team.

And as always — bring guests to the Club and consider recommending a friend, family member or colleague for membership.

Enjoy your DC experience,

Scott Neill Secretary and General Manager Duquesne Club 2 I Avenue 6

club

CRAFTED

HONEY MANGO COSMOPOLITAN A bright cocktail as refreshing as spring.

Yield: 5 oz.

INGREDIENTS

• 3 ounces Tito’s Handmade Vodka • 1 ounce Monin Honey Mango Syrup • 1 ounce cranberry juice • 1/2 lime juice GARNISH

• Lime • Mango INSTRUCTIONS Combine ingredients in shaker.

Cap and shake. Strain into chilled martini glass. Garnish with lime and mango.

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D E S T I N A T I O N S

explore

LOS ANGELES Go west this spring to discover sunny LA. After a long winter of cloudy, chilled temperatures in Pittsburgh, the sunny skies of Los Angeles start to sound like the perfect springtime getaway.

Reciprocal Clubs D OMESTIC The Chicago Club, Chicago, IL Cosmos Club, Washington, D.C.

U.S. News & World Report lists spring as one of the best times to visit the City of Angels, when the average high temperatures linger in the comfortable mid-70s, without the rain of winter or the smog of summer.

Cure your spring fever with a hike to Griffith Observatory (2800 E. Observatory Road), where you’ll find stunning views of Downtown along with history, science and a little reprieve from the heat indoors.

Indulge in all things Hollywood at Last Remaining Seats, where the Los Angeles Conservancy (842 S. Broadway) offers a delightful summer time machine in the form of live entertainment and classic films, screened across Downtown’s grand old movie palaces throughout the month of June.

Don’t leave town without a souvenir from the Rose Bowl Flea Market (1001 Rose Bowl Dr., Pasadena), one of the country’s biggest destination flea markets, spanning the entire 90,000-seat stadium.

Afterward, stop for a bite to eat at Sugarfish (multiple locations), the city’s trendiest new sushi restaurant, then step back in time for a cocktail at Paley (6115 Sunset Blvd.), where mid-century modern décor and favorite American dishes reign supreme.

Detroit Athletic Club, Detroit, MI The Metropolitan Club, New York, NY The Metropolitan Club of the City of Washington, Washington, D.C. Minneapolis Club, Minneapolis, MN New York Athletic Club, New York, NY The Olympic Club, San Francisco, CA The Rainier Club, Seattle, WA The Union Club of Cleveland, Cleveland, OH The Union League of Philadelphia, Philadelphia, PA University Club of Chicago, Chicago, IL The Yale Club of New York City, New York, NY INTERNATIONAL

A club away from home.

The California Club 538 S. Flower St. Los Angeles, CA 90071 213-622-1391 www.californiaclub.org

Melbourne Club, Melbourne, Australia Kildare Street and University Club, Dublin, Ireland Royal Automobile Club (RAC), London, England

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PLUGGED IN Watchville Watch lovers can now get all of their wristwatch news in one place: Watchville (iOS, Android, Free). The app aggregates the most popular watch blogs and news sources, as well as an atomic clock tool, which can be used by collectors to set the correct time and moon phase for their watches.

Vivino Be the resident wine connoisseur at every dinner table with Vivino (iOS, Android, Free).

Its photo label recognition system can recall information for any wine you’ve uncorked, complete with reviews, ratings, tasting notes and more.

Want to learn more about a rare vintage? Vivino’s own team of wine experts can help.

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y r u x u L

TAwPay.

is a

a

From the golf course to cocktail hour, your lifestyle runs around the clock.

These apps put your favorite hobbies and interests in the palm of your hand, making them more accessible and easier to navigate than ever.

Isn’t that the ultimate luxury?

CardFlick New connections can pop up anywhere. Never go without a business card with CardFlick (iOS, Free), which allows you to design your own business card from more than 20 sleek designs. With a few short taps, you can email your business card to your newest acquaintance and never let a connection slip by again.

VIP Black Let luxury follow you wherever you go with VIP Black (iOS, Android, $999.99). VIP treatment allows members to geo-locate partner venues and receive extra-special experiences through surprise gifts, welcome packages, complimentary room upgrades, exclusive rates, priority access and other unique privileges.

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C O N N E C T I O N S

NEW MEMBERS August 2016 – January 2017

ACTIVE Dominic C. Abbott Executive Vice President & Chief Operating Officer Abbott Research Group, Inc. (W. M. Robinson, S. Holzer)

David L. Finegold, D.Phil.

President Chatham University (K. D. McElhattan, G. N. Beckwith III)

Dayton E. Baker President & Secretary Laurel Foundation (T. M. Inglis, M. D. Rex)

Daren S. Garcia Pittsburgh Office Managing Partner Vorys, Sater, Seymour and Pease, LLP (W. E. Hallett, M. C. Lancaster)

Anthony C. Barna Partner Kelly Rielly Nell Barna Associates (M. P. DeVanney, R. Fragrasso)

Kenneth G. Gormley President Duquesne University (M. M. Jones, J. R. McGinley Jr.)

Kevin L. Bolding President & Chief Executive Officer YMCA of Greater Pittsburgh (D. P. Grealish, L. B. Foster II)

Cynthia D. Hundorfean President & Chief Executive Officer Allegheny Health Network (T. L. VanKirk, D. M. Matter)

Quintin B. Bullock, D.D.S. President Community College of Allegheny County (C. Petrelli, M. H. Ginsberg) Diana A. Bucco President The Buhl Foundation (P. F. Mathieson, K. T. Fleming) Erik M. Doughty Corporate & Municipal Bond Specialist Zions Bank (J. E. Hazlewood, G. R. Mahone) John Elash III* Owner October Development (J. M. Gaydos Jr., J. R. McGinley Jr.) Joshua M. Farber* Member Clark Hill, PLC (D. E. Gilbert, J. J. Conn)

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James F. Jordan President & Chief Executive Officer Pittsburgh Life Sciences Greenhouse (J. W. Manzetti, D. Yablonsky)

Michael T. Lordi Chief Operating Officer Elliot Group (S. L. Guinn, T. L. Dunlap) Lawrence T. Mangan Chief Financial Officer Claude Worthington Benedum Foundation (D. M. Keating, E. J. Grefenstette) Robert J. McNally Senior Vice President & Chief Financial Officer EQT Corporation (C. Petrelli, D. L. Porges) Martin C. Muchnok President & Managing Director/Insurance First National Insurance Agency, LLC (V. J. Delie Jr., R. M. Moorehead) John P. Plante Vice President for University Advancement Duquesne University (T. B. Grealish, J. R. McGinley Jr.)

JUNIOR James C. Bly III* Senior Research Analyst Headwaters SC, LP (J. C. Bly Jr., M. J. O’Connor II) Frank B. Bovina Vice President Bank of America Merrill Lynch (J. K. Neese Jr., C. F. Johnson) Matthew D. Brennan Financial Analyst, IT (Corporate Controller) BNY Mellon (P. A. Gallagher, G. A. Troian) Peter C. Deiseroth* Business Development dck worldwide, LLC (R. A. Unkovic, E. H. Adams) Casey Monteverde Pratkanis* Client Relations Manager The Monteverde Group, LLC (J. W. Monteverde, M. C. Barbarita)

NON-RESIDENT

Laura J. Ketchum* Chief Brand Officer/Strategic Advisor/Executive Vice President Righttime Medical Care (R. W. Frank, P. P. Leone Jr.)

Eslie C. Sykes President & Chief Executive Officer Black Box Network Services (T. W. Golonski, W. H. Hernandez)

David R. Cahouet* Managing Partner Harbor Cove Partners, LLC Annapolis, MD (R. H. Wyche, F. V. Cahouet)

Lawrence Kleinman Executive Vice President & Chief Human Resources Officer Highmark Health (T. L. VanKirk, M. H. Munsch)

Paul A. Uhlman President, Federated Securities Corp.

Federated Investors (J. C. Donahue, E. F. Maloney)

Leonardo Fiaschi President World Tech Products (WTP) Corporation Hackensack, NJ (R. J. Lewis, D. W. Minnotte)

Jill M. Kummer President Blacktie – Pittsburgh (E. H. Harrell, K. C. McCrory)

INTERMEDIATE

Gregory L. Lignelli Chief Operating Officer System One Holdings, LLC (L. R. Cestello, A. E. C. Overstrom)

Justin Kline Associate Colliers International (J. R. Ouellette, L. L. Testoni) George M. Pilafas Associate PNC Mezzanine Capital (B. W. Surma, D. L. Unkovic)

Bryan H. Force President Force, Inc. Indiana, PA (J. R. Reschini, M. J. Supinka) Margaret Rooney Galterio* Homemaker Bedford, NY (T. J. Rooney, P. J. Rooney Sr.)

Richard M. Kastelic, M.D. President & Chief Executive Officer Richard M. Kastelic & Associates Johnstown, PA (R. P. Gardill II, M. F. Pasquerilla) A. Scott Lamond IV Vice President Aqueduct Capital Group Charlotte, NC (E. J. Grefenstette, C. G. Donohue) Christian Martinkat President & Chief Executive Officer Stockmeier Urethanes USA, Inc. Clarksburg, WV (A. M. Zona Carr, C. L. Cummings) Shawn M. Pilla President Carry All Products, Inc. Mt. Pleasant, PA (A. J. Tomasello, C. F. Kronk) Adam W. Pletcher General Manager & Chief Executive Officer The Wilmington Club Wilmington, DE (H. E. Haller IV, B. M. Ninness) Kathy Brittain Richardson, Ph.D. President Westminster College New Wilmington, PA (P. Y. Herchenroether, R. C. Jazwinski) L. Christian Schaupp, Ph.D. Professor West Virginia University Morgantown, WV (J. A. Sunyecz, L. J. Glad) *Denotes Legacy Member Sponsors in Parentheses

MEMBERS WE’LL MISS SENIOR James J. Driscoll Elected 8/15/89 Deceased 11/22/16 Robert B. Egan Elected 11/9/71 Deceased 1/10/17 Lawrence D. Ellis, M.D. Elected 11/2/94 Deceased 10/16/16 Franklin H. Green Elected 8/12/69 Deceased 12/20/16 Aleen Mathews-Shallberg Elected 10/6/10 Deceased 1/19/17 Roger F. Meyer Elected 12/18/79 Deceased 7/9/16 Charles G. Pauli Jr. Elected 9/26/89 Deceased 12/16/16 He was an active member of the Duquesne Club Art and Library Committee.

Solon A. Person III Elected 4/2/89 Deceased 1/15/17 Joseph Vales Elected 4/10/79 Deceased 11/20/16

ACTIVE Carl A. Bongiovanni Elected 10/4/06 Deceased 1/26/17 Milton A. Washington Elected 2/12/92 Deceased 10/22/16

NON-RESIDENT Joseph C. Lawyer Elected 4/10/91 Deceased 10/10/16 Joseph C. Muscari Elected 1/7/86 Deceased 9/3/16 Arnold D. Palmer Elected 12/30/69 Deceased 9/25/16 Mr. Palmer, “The King of Golf,” had 95 professional golf wins – 7 of them major tournaments. He supervised and designed 300 new or remodeled golf courses and was the first chairman of the Golf Channel. A pilot credited with circumnavigating the globe in record time, the Latrobe Airport bears his name, as does the drink mixture served at the Duquesne Club of iced tea with lemonade, “heavier on the iced tea!” He was the first athlete to receive three of the United States’ civilian honors: the Presidential Medal of Freedom, the Congressional Gold Medal and the National Sports Award.

Patrick A. Wick Elected 3/7/07 Deceased 11/6/16

ASSOCIATE Shirley B. (Mrs. J.W.) Connolly Enrolled 9/22/11 Deceased 1/11/17

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

John L. Kalkreuth President Kalkreuth Roofing & Sheet Metal, Inc. Wheeling, WV (T. A. Smock, B. M. Statler)

Share the

luxury, the

EXCLUSIVITY and the

COMRADERY

you.

with people like

Become someone’s sponsor and extend the Duquesne Club experience to friends, family and colleagues.

Ruth Donnelly (Mrs. Frederick N.) Egler Enrolled 7/10/72 Deceased 11/3/16 Nora M. (Mrs. Charles L.) May Enrolled 7/21/10 Deceased 12/14/16 Shirley H. (Mrs. Frank M.) McElhinney Enrolled 11/25/02 Deceased 8/28/16 Emily (Mrs. Leonard M.) Mendelson Enrolled 11/23/99 Deceased 11/24/16

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F E A T U R E

seeing

GREEN No need to be a member at these high-caliber courses to enjoy a day on the green.

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With its stunning flora and rolling hills, Pittsburgh is home to some of the country’s most beautiful golf courses.

And while there’s nothing quite like being a member of your favorite course, sometimes, there’s nothing like a change of scenery to work on your swing.

Now is your chance to explore the region’s stunning greenery, one public golf course at a time.

Omni Bedford Springs Bedford The breathtaking golf course at the Omni Bedford Springs Resort is not only beautiful— it’s historic. As one of the country’s first golf courses—dating back to 1895—the course recently underwent a full restoration to its original course layout from architect Ron Forse.

Views overlook the Allegheny Mountains and Cumberland Valley and feature bentgrass tees, plush greens and well-manicured fairways.

And as a public course, it’s the perfect getaway to entertain clients or catch up with friends.

Totteridge Greensburg Renowned course architect Rees Jones’ first Western Pennsylvania endeavor does not disappoint.

The 18-hole links-style layout at Totteridge takes full advantage of Westmoreland County’s rolling hills and extraordinary panoramic views of the countryside.

Elevated tee boxes, natural fairway mounding, selective bunkering, and fast greens provide a challenge for any level player.

Cranberry Highlands

Quicksilver Golf Club

Cranberry Township

Midway

Considered among one of Pennsylvania’s best municipal golf courses by Golf Digest, Cranberry Highlands embraces the rugged terrain of Western Pennsylvania throughout its 186-acre course featuring 90 deeply sculpted sand bunkers and water hazards with more than 70 separate tree areas.

Tucked away in lush Washington County is one of the region’s award-winning courses, consistently named Best Public Course in Western Pennsylvania by the Pittsburgh Post-Gazette.

Built on a landscape surrounded by wooded hills and punctuated with steep ravines, Cranberry Highlands is a generously proportioned, par-70 course following the contours of woodlands and fields.

Host to the Senior PGA Tour and the Ben Hogan Tour, Quicksilver is known not only for its exceptional course but also its excellent food at the Quicksilver Pub — the perfect way to end a day.

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Center

STAGE Experience everything Pittsburgh’s Cultural District has to offer when you snag tickets to one or several of these upcoming performances.

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T H E AT E R

An American in Paris is the new Tony Award®-winning musical about an American soldier, a mysterious French girl and an indomitable European city, each yearning for a new beginning in the aftermath of war.

Acclaimed director/choreographer and 2015 Tony Award® winner Christopher Wheeldon brings the magic and romance of Paris into perfect harmony with unforgettable songs from George and Ira Gershwin.

The New York Times raves, “An American in Paris is a triumph!

Pure joy!” and the Wall Street Journal declares, “Once you’ve seen it, you’ll find it hard to settle for less ever again.”

WHEN:

Thursday, May 30 – Sunday, June 11 Multiple performances

WHERE: Benedum Center

7th Street and Penn Ave

Pittsburgh PA 15222 TICKETS: Starting at $26

trustarts.org • 412-456-6666

COMING ATTRACTIONS Tuesday, May 9 – Wednesday, May 10

Shen Yun: Connecting Heaven and Earth Shen Yun brings the profound spirit of this lost civilization to life on stage with unrivaled artistic mastery of dance.

Benedum Center Multiple performances

Tuesday, May 16

Chris Rock: Blackout Tour

Tuesday, May 23 – Sunday, May 28

Dirty Dancing

This full-scale tour features Rock’s neverbefore-heard material and has already sold out in several cities, including two Pittsburgh performances.

Heart-pounding music played live by an eightpiece onstage band, passionate romance and sensational dancing tell the classic story of Baby and Johnny.

Benedum Center 8 p.m.

Benedum Center Multiple performances

Friday, May 19

Friday, June 2

Daniel O’Donnell: Back Home Again Tour

Ms. Lauryn Hill

Saturday, June 10

Bodiography Spring Concert The Bodiography Center for Movement presents classical and contemporary works that celebrate the growth of dance.

Byham Theater 7 p.m.

Sunday, June 25

Stand beside Me is a concert celebration of Irish, country, gospel, rock, movie and long-time Daniel O’Donnell favorites.

Lauryn Hill’s soulful rhythms center around the theme of unity and celebration of the many facets of cultural and artistic beauty throughout the African diaspora.

Cabaret at Theater Square 7:30 p.m.

Byham Theater 8 p.m.

David Blaine Live Described by Howard Stern as the greatest magician that ever lived, David Blaine single-handedly redefines magic.

Byham Theater 7 p.m.

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T O

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Y O U R

H E A L T H

Little changes.

BIG

results.

Incremental changes can vastly improve your health.

Despite the narratives of fad diets and celebrity health gurus, the myth that there’s one simple change that can drastically make you lose weight and feel better is simply untrue.

However, when combining a few small changes collectively, you can make a real difference in your wellbeing that will not only be visible, it will be felt.

Pick a few of these manageable swaps to start experiencing the benefits of a healthy and balanced lifestyle.

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Opt

for wine.

Drink

Unless your drink of choice is a vodka soda, you’re probably consuming more sugar than you’d like during happy hour.

Choose red wine for less sugar and calories in each drink.

more water.

It sounds trite, but it can’t be understated: there are serious health benefits to drinking more water, including increased brain function, less headaches, improved digestion, lower weight and more.

Stretch.

It can be tempting to skip your post-exercise stretch in favor of skipping out on traffic, but stick around for the extra 10 minutes.

Stretching reduces your risk of injuries and helps your joints retain full range of motion.

Go

greener.

Switching the iceberg lettuce in your salad for a green like spinach can provide you with more vitamins and minerals such as vitamins K and A, calcium and iron for each leafy bite.

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Pick

a bedtime.

Setting and sticking to a bedtime can help set your body clock so that you can not only sleep better, you can reap all the benefits of better heart health, mental health, weight management and more.

Say no

once in a while.

Keeping an active social and work schedule might seem necessary, but it can sometimes be detrimental to stress levels.

Resolve to say “no” to plans every once in a while and your mental health will thank you.

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In

with the

NEW

We’re delighted to unveil new renovations to the Club’s first floor.

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For a historic institution with a rich legacy like the Duquesne Club, any restoration project can be intimidating.

Finding the balance between honoring our past and addressing the practical needs of our growing community in ways that optimize our cherished club has required both careful consideration and initiative.

But to restore doesn’t just mean to return something to its former condition; it also means to renew, revive and reclaim.

Over the decades, we’ve grown from a traditional Victorian gentlemen’s establishment into a world-class private social club with a richly diverse membership and a wide range of social and culinary services.

The first-floor renovation project has enabled us to reclaim and revive parts of the Club that, for one reason or another, had fallen out of popular use over the years.

Both grandly appointed and inviting, it’s a popular venue for meals throughout the day — coffee, tea, light bites and drinks in a relaxed setting.

Without interfering with the privacy of the rest of the Club, members and guests can enjoy the visual use of laptops, tablets and phones, review documents or sit back and read a book.

The Reading Room’s casual atmosphere makes it perfect for families, a bite before a show, or an impromptu meeting. Executive Chef Keith Coughenour and Pastry Chef Will Racin have created a tempting menu tailored for quick, informal dining.

Other highlights of the renovation project include the new Billiard Room Bar, which has a more private, intimate feel and features food and beverage service in the evening, along with special wine, beer and spirits tastings.

The room is available for private events.

And the Executive Lounge offers convenient office facilities available 24/7, with private carrels, computers, telephones and printers.

Now that the refurbishments are drawing to a close, we’re pleased to see that we’ve been able to preserve the historic beauty of these magnificent spaces while re-imagining them in ways that bring them back to life.

It’s with particular pride that we re-opened the Reading Room, a beloved but previously under-used part of the Club, to discover that it has instantly become a new favorite with members of all ages.

Top Left - Warm poached egg and frisée salad Top Right - Murry Gerber and Larry Blair enjoying the first breakfast from the new Reading Room kitchen 2nd Row Left - Korean BBQ braised beef short ribs 2nd Row Right - Smoked salmon on toast with scrambled eggs 3rd Row Left - Dr. Amr and Badrahan Elrifai enjoying lunch in the Reading Room 3rd Row Right - Oysters on the half shell Bottom Left - Homemade salsa in the works Bottom Right - Selection of tarts, pies and parfaits

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Cigar Bar patrons will appreciate the state-of-the-art ventilation system that allows them to breathe more easily while all welcome the bar’s newly fitted entrance with woodwork so masterfully matched, it seems it’s always been there.

A custom designed coffered ceiling recently installed in the Garden Patio beautifully complements the existing architecture and has dimmable lighting that can simulate various times of the day.

A new and expanded women’s restroom is located to the left of the men’s, and we’ve added an accessible family restroom to ensure everyone’s comfort.

It’s not just the significant alterations that make this project a success, but the continuing attention to detail and our commitment to the aesthetic traditions of the Club. The corridor between the Billiard Room Bar and the Executive Lounge has been richly appointed with wooden panels, decorative ironwork and paintings.

Enhanced museum-style lighting and increased display space help to accentuate the Club’s beautiful architecture and treasured art collection.

The historical crown glass windows that face Coffey Way, in what is now the Executive Lounge, have been lovingly restored and reinstalled.

Social clubs are vital, dynamic entities. Expanding and redefining the first floor into areas that everyone can use ensures our continued relevancy, addresses the changing lifestyles of our membership, and helps preserve both the history and the future of our Club.

It’s our sincere hope that these transformations enhance your experience, allowing you to enjoy some of the most exceptional spaces, more often and in greater comfort — and to view our shared legacy with fresh, invigorated eyes.

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High Stepping Girls Claire Jeanne Roberte Colinet

Available at

One PNC Plaza 249 5th Avenue Downtown Pittsburgh. 412.471.5727. Shop in-store and online at Larrimors.com.

The

ART of

IMMERSION Docent tours offer a one-of-a-kind experience of the Club’s art collection.

O

ne of three authorized purposes of the Duquesne Club Charitable Foundation, a 501(c)(3) public charity established in 2002, is acquisition and preservation of significant works of art.* This purpose is consistent with the requirements of a public charity — even though the collection resides in a private club — due to the Foundation’s mission to promote art education and historic preservation in the region through display of these works to the public.

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The Duquesne Club and Foundation art collection is as rich, detailed and varied as the Club’s 144-year history. Assembled over the years through donation, purchase and loan, the collection quietly serves as a daily visual enhancement for members, guests and employees who pass through the hallways, dining rooms and suites.

Categories of paintings and sculpture include Western, industrial scenes, landscapes, animals, genre scenes and historical portraits, each having a story to tell or specific detail to delight.

Works have been shared during special exhibitions hosted by the Duquesne Club, including the Art of the American West exhibition in 2007, and Count Noble and Friends in 2011 — during which hundreds of guests enjoyed the exhibits, invitations were extended to multiple special interest groups, and days of access by the general public were scheduled.

The collection is periodically rotated, and the Member’s Choice Exhibit of loaned works revolves each quarter in the front hall — with commentary posted on specific works and artists.

However, to truly appreciate, understand and enjoy the collection, a docent-led tour is essential.

Heather Semple, director of art programs, directs a group of art docents, comprised of members and spouses of members who have been trained on the collection’s artists and history.

Semple and the docents conduct outreach to encourage tours by educational institutions, senior citizen communities, visiting dignitaries and more. Likewise, members contact Semple to arrange tours for their clients and friends and as part of activities planned during events they are hosting at the Club.

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T

he Art Docent Program was established in 2004, under the direction of Dr. David G. Wilkins, who served as the Club’s art adviser and authored the Duquesne Club Art Collection in 2001.

“I was delighted when the Art & Library Committee invited me to provide training for a group of docents who would interpret the Club’s distinguished collection for members, guests, and the wider public. After writing and speaking about the Club’s works for many years, I was happy to share my insights and ideas about individual works and also about the history of the collection as a whole and how it was created within the context of Pittsburgh history,” said Wilkins, professor emeritus, Department of the History of Art and Architecture, University of Pittsburgh, and senior faculty, Duquesne University Study-Abroad Program in Rome.

Initially, there were eight volunteer docents: Rita Caste, Moira Davison, Kathleen Guinn, Colin Hershey, Sara Horsman, Tracey Taylor Perles, Pat Rodgers and Susanne Wilkinson. Soon after Sara Hargreaves, Eileen Kopelman, Mary Kay Poppenberg, Millie Ryan and Diane Unkovic joined the group.

Susanne Wilkinson served as chairperson due to her extensive experience as an art docent for both the Frick Historical Center and Carnegie Museum of Art. The original group of docents attended classes, submitted reports on specific artists and paintings, and practiced offering art tours with Dr. Wilkins.

The docent program has flourished, and nearly 400 members and guests attended formally scheduled tours in 2016 alone. Each docent is a dedicated volunteer who offers both their time and extensive knowledge of the collection.

Tours are scheduled in advance on weekdays, weekends and evenings for reserved groups. Docents also share the collection on the spur of the moment with small gatherings of friends and guests. Docents attend museum exhibitions, New York auction week and private lectures over tea and lunch to keep up to date on the art world — while creating lasting friendships.

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Top - Docents at Christie’s auction house in New York City, 2014 (Karen Greb, Kathleen Guinn, Sara Horsman and Mary Kay Poppenberg) 2nd - Heather Semple discussing Tadama-Groeneveld’s On the Beach at Scheveningen 3rd - Docents on tour of Carnegie International with docent Susanne Wilkinson, 2014 (Millie Ryan, Diane Unkovic, Mary Kay Poppenberg, Sarah Horsan and Susanne Wilkinson) Bottom - Heather Semple, director of art programs, gives art tour to Twentieth Century Club members, December 2016

Art tours are popular excursions for several organizations in the Pittsburgh area and for groups traveling to Pittsburgh to appreciate our city’s unique museums, galleries, private collections and studios.

The Club works directly with the Carnegie Museum of Art during the International, as several artists from past Internationals are represented in the collection, and three paintings were purchased directly from the famous exhibition founded by Club member Andrew Carnegie.

Currently a new class of docents, including front office assistant Jessica Cox, Margie Damico, Cathy Ginsberg, Ryan Indovina, Rhoda Neft, Cathy Trombetta, Caitlin Wampler and Eric Werner, is studying the collection, watching PowerPoint presentations on specific subject matter, and “shadowing” Heather Semple or fellow docents on their tours.

There is a minor charge for a docent-led tour that supports maintenance of the art collection. Usually up to 15 persons are assigned to one docent, and the tour can be as long or brief as desired. An average tour lasts 45 minutes to an hour and covers works on the first, second and fourth floors.

Common formats include a wine tasting with hors d’oeuvres, followed by an art tour, and concluding with dessert and coffee; coffee with breakfast pastries or high tea followed by a tour; and tours planned as part of breakout sessions during conferences and business meetings.

Contact Heather Semple, director of art programs, at 412.560.3233 or hsemple@duquesne.org for more information or to arrange a docent-led tour of the Club and Foundation collection. *Other authorized purposes include maintenance and restoration of the historic clubhouse and support of the Camille Mauclair/Duquesne Club Employees Scholarship Fund.

Top - Docents at the Carnegie – Eileen Kopelman, Tracy Taylor Perles, Susanne Wilkinson, Mary Kay Poppenberg, Sara Horsman, Kathleen Guinn, Millie Ryan and Denece Ellis 2nd - Women of the Club Social art tour, February 2017 3rd - Meeting of the Art and Education Committee Bottom - Charles Marion Russel’s When Shadows Hint Death

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Members have been very active the past several months, enjoying many Club- and Society-sponsored events.

For even more photos, visit the Society pages of the private member site, accessed through Duquesne.org.

On The

CLUB-SPONSORED EVENTS Holiday Teas Members and their guests relaxed and enjoyed traditional-style tea in the Club’s Library and Duquesne Room on Fridays during the holiday season.

Mary Chopra and guests

Holiday tarts

Dr. and Mrs. Vincent Silvaggio and family Brittany Hazelwood and guests

Michael and Marcie Zanic 28 I Avenue 6

Kevin Kinross and family

SCENE Children’s Holiday Party Santa arrived at the Club in early December for another great Children’s Holiday Party. Featured were photographs with Santa Claus, special favors prepared

by Santa’s elves, holiday entertainment, cookie decorating and buffets for both children and adults.

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Gingerbread Display Throughout the holiday season, members and guests stopped by the landing on the Grand Staircase, between the first and second floors, to marvel at the gingerbread Kennywood display that was lovingly handcrafted by Duquesne Club Pastry Chef Will Racin and Assistant Pastry Chef Sara Tessmer.

Seafood Buffet At the Club’s quarterly Seafood Buffet in January, members and guests savored lobster, shrimp, crab cakes and many other seafood choices, along with pastas, salads, and hot non-seafood items.

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New & Prospective Member Reception The Club’s Admissions Committee hosted a complimentary New & Prospective Member Reception on January 18. The event featured an open bar, hors d’oeuvres, and the opportunity to meet members and staff, take tours and enjoy macaroon favors.

Valentine’s Day Dinner Executive Chef Keith Coughenour created a special à la carte dinner menu, and Pastry Chef Will Racin provided decadent desserts for Valentine’s Day Dinner at the Club.

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Father-Daughter Dinner Members enjoyed escorting their daughters and granddaughters of all ages to the delightful March Father-Daughter Dinner, which included an hors d’oeuvres reception, photographs, dinner, entertainment and dancing.

Top - The Burke Conroy School of Irish Dance 2nd Row Left - Enjoying a very special birthday 2nd Row Right - Dancing the night away 3rd Row Left - A father-daughter dance 3rd Row Right - Gary Scalise and daughter Bottom Left - Jim Diggs and daughter Bottom Right - A lovely selfie

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SOCIETY-SPONSORED EVENTS

ArtSociety Union Trust Building Tour Art Society members and guests took a private tour of the newly renovated Union Trust Building on September 20 after enjoying a wine and Perrier hors d’oeuvres reception in the lobby.

The Tower at PNC Plaza Tour The Art Society sponsored a tour of the new LEED Platinum-Certified, The Tower at PNC Plaza, designed to be the greenest office tower in the world, in late October.

Aline and Gregory Zaretsky Duquesne Club

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Roy Engelbrecht Photography Workshop Professional photographer Roy Engelbrecht held a workshop at the Club in November, where he shared his photography and techniques for achieving his distinctive architectural style.

Kathleen Guinn, Karen Yocca and photographer Roy Engelbrecht

Ray White and Karen Greb

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Luncheon Speaker Series • CNN’s Jeffrey Toobin, best-selling author and staff writer for The New Yorker, discussed his book “American Heiress: The Wild Saga of the Kidnapping, Crimes and Trial of Patty Hearst.”

• Penn State President Dr. Eric J. Barron spoke in September about what it will take to make this great university even greater with a focus on critical issues that face the Commonwealth of Pennsylvania.

• Co-sponsored by the Literary Society and Smithfield Trust Company, John A. O’Brien, author of “Semisweet: An Orphan’s Journey Through the School the Hersheys Built,” and former president of the Milton Hershey School, spoke and signed books on October 26.

Speaker, Jeffrey Toobin

Speaker, Penn State President Dr. Eric J. Barron

• David Priess, daily intelligence briefer to presidents and author of “The President’s Book of Secrets” gave an intriguing and entertaining talk on November 4, signing books afterward.

• Three days before the inauguration of our country’s new president, Ken Gormley, author, attorney, former president of the Allegheny County Bar Association, constitutional scholar, and president and professor of law at Duquesne University, joined us to discuss his latest book, “The Presidents and the Constitution: A Living History”. A portion of proceeds from sales of the book benefited a fund for Duquesne University School of Law’s minority students.

• Barbara Burstin, Ph.D., author and faculty member of Carnegie Mellon University and the University of Pittsburgh, gave a presentation on the history of Pittsburgh Jews and their major contributions to the development and vitality of the city. A Q&A session was held after the February presentation, and Dr. Burstin signed copies of her books.

Speaker, John A. O’Brien

Michael Cheteyan and speaker, David Priess

Hon. Joy Flowers Conti and speaker, Ken Gormley, J.D.

Speaker, Barbara Burstin, Ph.D.

Fireside Chat Tom Squitieri, an awardwinning writer and reporter, led a fireside chat at the Club on American politics in advance of Election Day. Dr. Jeffrey Wilson and Roberta Anderson

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Bikes & Bites It was a food field trip! On September 24, Culinary Society and Health & Fitness members cycled through the Strip District and Lawrenceville, stopping at a farmer’s market in Bloomfield and a few interesting eateries along the way. They finished the morning at Point State Park with a healthy boxed lunch prepared by the Club.

BEEKEEPERS Reserve Launch Party Members toasted at the BEEKEEPERS Reserve Launch Party with Wigle Whiskey in October. In collaboration with Pittsburgh’s own Wigle Whiskey, the Duquesne Club proudly announced the newest asset in our well-stocked bar: BEEKEEPERS Reserve!

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Haunted Gingerbread House Decorating Pastry Chef Will Racin and his ghosts and goblins assisted parent-child teams in creating haunted gingerbread house masterpieces at this Culinary Society sponsored event just before Halloween.

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Culinary Society Three-Year Anniversary Event The Culinary Society celebrated its three-year anniversary on November 14 by enjoying specialty food items from a variety of action stations operated by the Club’s talented culinary team. Diners enjoyed a variety of fermented fruits and vegetables, seared scallops, Elysian Fields lamb chops, blackened New Zealand salmon, fermented sweet tea, crepes, foie gras, a fondue station and amazing desserts.

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Holiday Gingerbread House Decorating Pastry Chef Will Racin and elves assisted parent-child teams in creating holiday gingerbread house masterpieces in late November.

Culinary Society Dinner

Felicitas Caracoche, Wendy and Dr. Philip Pollice, Ed La Bruna

Eben Adams, president of the Culinary Society

Executive Chef Keith Coughenour and his culinary team prepared a world-class, seven-course dinner comprised of innovative and delicious egg-themed dishes featuring Osetra caviar, house-made pasta with black truffle, sautĂŠed duck liver and medallion of elk. For dessert, Pastry Chef Will Racin and his team treated guests to a Duquesne Club classic; tableside bananas foster and cherries jubilee with house-made Tahitian vanilla bean ice cream and a spectacular display of hand-made chocolates. Each course during the January event was beautifully paired with outstanding wine or champagne selections.

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Kick-Off Cocktail Party Guest speaker Sue Fabricius of the Russell Moccasin Co. joined the Rod & Gun Society for the annual Kick-Off Cocktail Party on October 4.

Woodmont Rod and Gun Club Hunting Trips

Joe Gaydos

Holiday Happy Hour The Rod & Gun Society’s Holiday Happy Hour was held on December 7, where attendees enjoyed complimentary bar sandwiches and drinks.

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Members enjoyed hunting trips scheduled throughout the fall. A profusion of wild turkey, partridge and pheasant live among the wooded, hilly terrain. Hunting enthusiasts as well as nature lovers appreciate the fresh mountain air and spectacular surroundings.

Game Dinner The Game Dinner on November 3 featured an adventurous menu with specialty wine pairings that followed a wild game hors d’oeuvre buffet.

Seven Springs Sporting Clays Shoot R&G members started their Thanksgiving holiday off with a bang! Event co-chairs Joe Gaydos and Rob Unkovic hosted a competitive morning of shooting at Seven Springs.

Rob Unkovic, Tony Bucciero, Joe Gaydos

Sixth Annual Sportsman’s Dinner

Joe Gaydos and son, John Elash, and naturalist Jim Fowler

Renowned naturalist Jim Fowler joined the Rod & Gun Society for its Sixth Annual Sportsman’s Dinner on March 1. The evening began with cocktails and hors d’oeuvres, followed by dinner and a special presentation

by Jim Fowler.

Naturalist Jim Fowler, Rob Unkovich Duquesne Club

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Oktoberfest The Beer Society celebrated fall by perusing authentic German food stations and sampling Oktoberfest-style craft beers along with offerings such as Hefeweizen (Wheat), Game Day (Session IPA), Cuckoo Clock of Doom (Double IPA) and Schmoppelbock (Dark) – beers produced by Beer Society members at the Copper Kettle Brewing Company! Traditional German music was provided

by Pittsburgh German band Mädel Jäger during the September 27 event.

Zachary Kappel and guest

Mädel Jäger plays Oktoberfest.

Southern Tier Brewing Company Tasting Suds in the City featured selections from Southern Tier Brewing Company that included: 2X IPA, Live, Tangier and Pilsner (draft). Christian Strub, brand ambassador for Southern Tier, joined the group at the October event and described the selections.

Lauren and Michael Gleason

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Challenge Tasting

Jan and Rocky Bleier

Just weeks before the Super Bowl, Suds in the City held a Challenge Tasting at the Club, where Pittsburgh brews went head-to-head with IPAs from Arizona, Dallas, Los Angeles, Minnesota and Seattle.

Four-time Super Bowl Champion and Duquesne Club member Rocky Bleier mingled with the crowd.

Rocky Bleier poses with his Super Bowl rings.

Jill Brodbeck (right) and daughter, Christy John Campbell, Tim Inglis, Carlin Campbell, Lee Schmidt

East End Brewing Company Tasting The Beer Society’s Suds in the City enjoyed a beer tasting in February hosted by Scott Smith, founder and owner of East End Brewing Company.

Tim Inglis enjoying the East End Brewing event

Scott Smith of East End Brewing Company Ken Horoho and guest Duquesne Club

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Judgment of Paris 40th Anniversary Dinner Thanks to member Michael Cheteyan, author George Taber spoke on his book, “Judgment of Paris: California vs. France and the Historic 1976 Paris Tasting That Revolutionized Wine” on September 28.

Representatives of Chateau Montelena and Stag’s Leap Wine Cellars were also in attendance. A champagne reception preceded a gourmet six-course dinner created (Left)

by Executive Chef Keith Coughenour. The following Speaker complementary wines accompanied the meal.

and author George Taber

• Chateau Montelena Chardonnay, 2013 • Stag’s Leap, SLV Vineyard, Cabernet Sauvignon, 2013 (40th Anniversary Edition Label) • Stag’s Leap, Fay Vineyard, Cabernet Sauvignon, 2013 • Stag’s Leap, Cask 23, 2010 • Stag’s Leap, Cask 23, 2012 A portion of the proceeds from this event supported the Camille Mauclair/ Duquesne Club Employees Scholarship Fund.

Michael Cheteyan and guest

Merry Edwards Winery Tasting

Jeffrey and Linda Stengel

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The Wine Society welcomed Robert Bond, national sales manager of Merry Edwards Winery to conduct an October tasting of 8 different varietals: Sauvignon Blanc, 2014; Chardonnay, 2013; Pinot Noir, 2013; Pinot Noir, 2014; Meredith Estate Vineyard, 2013; Coopersmith Vineyard, 2014; Klopp Ranch Vineyard, 2013; and Flax Family Vineyard, 2013.

Ashley Wozniak and guest

Holiday Champagne Tasting Members and guests joined the Wine Society for the Holiday Champagne Tasting to enjoy Champagne Veuve Clicquot, along with substantial hors d’oeuvres in the Garden Patio on December 7.

Ann and Larry Spieth

Jim and Becky O’Conner

Ken McCrory opens the Holiday Champagne Tasting.

Wine Extravaganza Attendees had the opportunity to taste quality, boutique-style wines from more than 12 outstanding wineries while perusing gourmet food stations at the Wine Extravaganza held in the Main on February 3.

Gabriela and David Porges

Charlene and Dom Petrelli

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Pio Cesare Wine Dinner The Wine Society Dinner – Pio Cesare, featuring Pio Boffa, owner/winemaker, took place on March 2. Members enjoyed a sparkling reception and multi-course wine dinner.

Top - Chris and Molly McMahon, Drs. Michael and Rita Toshok, Drs. Suman and Dinakar Golla, and guests 2nd Row Left - Aline and Gregory Zaretsky 2nd Row Right - Kevin Reynolds, director of Clubhouse Services; Pio Boffa, fourth generation winemaker of Pio Cesare; Executive Chef Keith Coughenour 3rd Row Left - Dinner menu 3rd Row Right - Rosemary rubbed loin of Elysian Fields lamb Bottom Left - Alex Overstrom, Millie and Lou Cestello Bottom Right - Pio Boffa and Peter Ferrara

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Women of the Club Social Decorating at Christmas With Live Flowers and Plants Women of the Club Social gathered for the holidays in the Carnegie Room to enjoy holiday sangria and to learn how to decorate at Christmas with live flowers and plants, demonstrated

by Allison McGreary Florist.

The group has met monthly in the Reading Room Bar where they enjoy each other’s company along with appetizers and drinks. At the request of the group, director of art programs, Heather Semple, also gave the group a tour of the art collection on the first floor.

Top - Ann McGuinn, Laura Ellsworth, Susan Shipley, Diane Holder 2nd Row Left - Bonnie VanKirk, Sara Buss and guest 2nd Row Right - Fruit and cheese plate 3rd Row Left - Allison McGreary Florist arrangment 3rd Row Right - Colleen Pietrusinki and Luna Fruensgaard Bottom Left - Colleen Pietrusinki and guests Bottom Right - Women of the Club Social, guests

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eason S TA S T E S O F T H E

DEEP-FRIED POTATO CRUSTED SEA SCALLOPS Sweet Jalapeño Relish and Watercress with Savory Corn Purée

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Say hello to spring with this fresh, bright and crowd-pleasing dish.

FOR THE SWEET JALAPEÑO RELISH

• • • • • • • •

1 tablespoon corn oil 1/2 cup finely diced red onion 2 cloves minced garlic 1/2 cup finely diced jalapeño 2 tablespoons white sugar 2/3 cup raspberry vinegar 1/8 cup Grand Marnier liqueur Kosher salt and white pepper, to taste

Heat the oil in a medium saucepot over medium high heat. Add the onions and sauté until translucent. Add the garlic and 1/4 cup of the jalapeños. Reduce heat to low, cover, and sweat for 15 minutes. Remove lid and allow liquids to reduce. Stir in the sugar. When the sugar is well incorporated and the liquids have converted to a syrupy consistency, add the vinegar and Grand Marnier. Next, increase the heat to medium high and allow the liquids to reduce by half. Add the remaining 1/2 cup of jalapeños and continue to reduce until very thick — about 8 minutes.

Season to taste and cool.

FOR THE SAVORY CORN PURÉE Makes one cup

• • • • • •

1 tablespoon unsalted butter

• •

1/4 cup Jack Daniel’s whiskey

• • •

1/4 cup heavy whipping cream

Sea salt and white pepper, to taste Melt the butter with the oil in a 1 quart saucepot over medium heat. Add the shallots and celeriac, cover and sweat for 10 minutes. Add the thyme sprigs and corn, increase heat and sauté corn for 4 minutes. Deglaze with the whiskey and reduce till dry. Add the fish stock and simmer, reducing by 1/3 cup. Add the cream, reducing liquid by 1/4 cup.

Remove the thyme sprigs and transfer corn mixture to a blender. Puree till smooth. With the machine running, add the butter and incorporate.

Season to taste. Do not strain. Serve hot.

FOR THE POTATO CRUSTED SEA SCALLOPS

• • • •

1 tablespoon corn oil

• • • • • •

2 quarts boiling water

6 jumbo sea scallops Kosher salt and pepper, to taste 1/2 pound peeled russet or Idaho potatoes 1 tablespoon kosher salt 1 quart of ice water 1/4 cup potato starch 2 large eggs, beaten 2 cups corn oil for deep frying

Heat the oil in a nonstick sauté pan over high heat. Season the scallops and sear well on both sides. The scallops should be caramelized but still rare in the center. Remove and refrigerate.

1 teaspoon corn oil 2 tablespoons minced shallots 1 teaspoon finely diced celeriac 2 sprigs fresh thyme 2/3 cup Bread and Butter corn kernels (or other fresh corn) 1/2 cup fish stock (chicken stock may be substituted) 2 tablespoons unsalted butter

Cut the potatoes using a horizontal turning vegetable slicer, fitted with the fine blade.

Quickly drop the long strands of potato into the boiling water for 30 seconds. Remove and shock in the ice water. When sufficiently cooled, remove from water and drain. Place onto a clean towel and completely dry potato strands. Lightly dust the scallops with the potato starch. Dredge through the egg wash. Place 1/4 cup of potato strands in the palm of your hand. Sprinkle lightly with 1/4 teaspoon of potato starch.

A pinch of cayenne pepper Duquesne Club

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DEEP-FRIED POTATO CRUSTED SEA SCALLOPS continued Place a scallop in the center of the potatoes, and with your free hand, pull the strand up and around the scallop to completely encase it. Place on parchment paper and repeat process for the remaining scallops.

Heat the corn oil in a 1-quart saucepot to 350 degrees. Place one scallop at a time onto a slotted spoon and slowly lower it into the hot oil.

When the potato strands are cooked sufficiently to set them, remove spoon and allow item to deep fry until golden brown — about 2 minutes.

Turning may be required. Two scallops may be fried simultaneously. Transfer to a clean paper towel to drain excess oil. Repeat for remaining scallops.

FOR THE WATERCRESS SALAD

•

2/3 cup cleaned watercress pluches (small sprigs)

• • • •

1 tablespoon nasturtium petals 1 teaspoon lime juice 1 teaspoon corn oil Kosher salt and white pepper, to taste

Whisk the lime juice and oil together. Toss with the watercress and nasturtium.

Season to taste.

Place a heaping tablespoon of jalapeño relish in the center of a small plate.

Toss the watercress salad and place an 1/8 cup onto the relish. Nestle the scallop onto the greens. Spoon the corn purée around the scallop. Lightly dust the plate with paprika. Serve.

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Courtesy of Araujo Photography.

Courtesy of Boxwood Photography.

Courtesy of Araujo Photography.

Courtesy of Araujo Photography.

do I From

to the dance floor.

Make memories to love and to cherish with a wedding at the Duquesne Club.

Courtesy of Araujo Photography.

A wedding at the Duquesne Club is guaranteed to be a wedding your guests will never forget.

Our talented team has the knowledge and experience to help plan and execute your vision. We’ll set-up your space, design breathtaking décor, provide a decadent food and wine menu, and prepare a luxurious stay for your guests in our hotel rooms and suites.

Every detail of your wedding is trusted to our exceptional banquet and catering team—from the ceremony, to cocktail hour, to reception.

For more information, visit www.duquesne.org or call 412-471-6585.

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goes LIVE

Duquesne.org

52 I Avenue 6

The new Duquesne.org has launched, and we hope you have had the opportunity to explore and take advantage of the increased capabilities of the private member side of the site.

THE BASICS

The site has a brand new look and optimized functionality. While designed to reflect the Club’s tradition of legacy and elegance, it also provides members and the public with an industry-leading user interface design.

• To see a summary of your current

The new site boasts added functionality as well. Members can directly book tables for breakfast, lunch and dinner, make reservations for special events at the Club and request a hotel room for themselves and guests. Members can gain quick access to the latest Club news and events and view pictures from those events shortly after they take place.

To optimize your DC experience, we encourage you to visit the site and log on to the private member side. If you’ve never logged on, or it’s been awhile, and you’re not sure of your username or password — please contact the Club and we’ll get you sorted and online quickly!

Once signed on, take the opportunity to update your contact information by clicking on the Update Your Profile graphic. Provide your email address to receive timely communications from the Club about new Club- and Societysponsored events – as well as other Club news, including information about Health & Fitness activities and classes.

• Visit www.duquesne.org to view the public site.

• Choose MEMBER LOGIN at the top of the page to log onto the private member side of the site

• The red box at the top of most pages gives you quick access to things like making event, dining and hotel reservations. dining and event reservations, go to Home and click on the My Reservations button in the red box.

• Rotating images at the top of the page let you know about upcoming events. Click on one to learn more or to make a reservation.

• The Membership & Info link is found at the top of the page when in computer or laptop view and at the very bottom of the page in mobile views. It leads to information for the following: Membership & Organization, Policies, FAQs, Staff Directory, Charitable Foundation, and Reciprocal Clubs.

YOUR WEB CONTACTS Gregg Liberi, director of communications For suggestions, feedback and general inquiries: gliberi@duquesne.org 412.560.3001 Max McIntosh, IT director For password, login and technical inquiries: mmcintosh@duquesne.org 412-560-3219 Duquesne Club

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O

in the

Soothe your spring fever with a dose of Duquesne Club happenings, including a fishing trip, wine and beer tastings, and a Mother’s Day celebration.

MAY 1 2

57th Carnegie International Preview: Ingrid Schaffner, curator — sponsored by the Art Society

10

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“Autumn in Spring” Celebration of Poetry — sponsored by the Literary Society to support Autumn House Press

Wine Tasting — featuring Raymond Vineyards — sponsored by the Wine Society

10

Women of the Club Social — Susan Citron, co-founder, A Woman’s Palate

13 14 15 18

“Bikes & Bites” — sponsored by the Culinary Society, and Health & Fitness Mother’s Day Celebration

Terrace Opens for the Season

20

Suds in the City — Tasting on the Terrace — sponsored by the Beer Society

Cleveland Art Museum Permanent Collection and Brand — New & Terrific: Alex Katz in the 1950s – sponsored by the Art Society — Off Site

JUNE 7 13

Wine Society Annual Meeting and Tasting

14 16

16-18

Strolling Suites and Traveling Feasts — sponsored by the Art Society

Women of the Club Social

17 30

Spruce Creek Fishing Trip — Lower Water — sponsored by the R&G Society

Culinary Bootcamp – Knife Cuts 13th Annual DC Golf Classic at Laurel Valley Golf Club

Seafood Buffet

JULY

20

Annual Summer Vegan Dinner — sponsored by the Culinary Society

AUGUST 19

Culinary Society Boot Camp – Everything Chocolate

Events are subject to change.

Watch your email and visit the Club’s website for the most up-to-date listing.

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Tom Wahl, director of banquets and catering, a 35-year service award recipient

Service

DUQUESNE CLUB EMPLOYEE SERVICE AWARDS, 2016

35

YEARS

Joan Boyko, Laundry Attendant Daniel J. Ossler, Chief Engineer Robert A. Persichetti, Bartender Thomas E. Wahl, Director of Banquets and Catering

25

YEARS

Janine Hanley, Administrative Assistant to General Manager Jody Kundrat, Director of Housekeeping Morris Neal, Cook Hung Truong, Cook

20

YEARS

Thomas J. Sexton, Front Door Bell Captain William F. Brest, Night Turn Housekeeping Supervisor

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15 10

YEARS

Jeffrey M. Pinkerton, Cook’s Assistant

YEARS

Theresa M. Jockel, Food Server Hamadi Mofe, Stewarding Lorraine C. Folino, Administrative Assistant, Reservation Office Shannon L. Porterfield, Accounting Voula Kapnisis, Employee Dining Room Attendant Roman J. Magwood, Busperson Doai D. Nguyen, Stewarding, Night Turn Ann M. Sion, Manager, Health and Fitness

5

YEARS

Fabian I. Hendricks, P.M. Banquet Manager Wilmot Pah, Housekeeping, Night Turn Shawn B. Pinkerton, Laundry Attendant Robert D. Schnorr Jr., Night Auditor Gar S. Chuwan, Stewarding Om Bhattarai, Stewarding

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

IMPECCABLE

In

REMEMBRANCE

Bus person Tim Sinagra began his employment at the Duquesne Club in October 1985 and celebrated 30 years of full-time service with the Club. In October 2016, after a courageous battle, Tim succumbed to cancer.

Scheduling supervisor Jim Balzer began his employment at the Club in October 2013 and his responsibilities included scheduling the food service staff for all meal periods. He also worked as a morning manager. Jim passed away in November 2016.

RETIREES Tony Schiavone began employment in the kitchen on January, 17, 1983. He rose to supervisor of the garde manager station and retired on October 1, 2016 with 33 years of service.

Michael Barkley began his employment in the stewarding department on May 14, 1973. He moved to the bus person position in 1974 and to bartender in 1980.

Michael finished his career as the night turn front door captain, retiring on October 1, 2016, with 42 years of service.

After 18 years of service, Carol Waxenfelter retired from Duquesne Club laundry on December 31, 2016.

D C

H A P P E N I N G S

CLUB INTRODUCES N E W G O L F S I M U L ATO R Duquesne Club Health & Fitness is proud to present our new state-of-the-art golf simulator where you can improve your game, relieve stress or get away at lunch and have some fun. You can even play Pebble Beach, or bring a date!

With seating for five and television, small groups can reserve the space to watch a game and enjoy food and beverages from the Health & Fitness CafĂŠ while taking turns at the simulator.

Take it a step further and ask about golf-specific training or lessons from one of the Club’s certified athletic trainers.

Sign up today! Clean, personal clubs are permitted, and a variety of in-house clubs will be on hand for use by women and men that include stiff and graphite shafts for left- and right-handed players.

Contact the front desk at 412.471.6599 or Ryan Kostura at rkostura@duquesne.org for more information or to schedule an appointment.

Duquesne Club

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DONATIONS TO SCHOLARSHIP FUND IN MEMORY OF STEVE BURKE

Giving BACK

The Board of Directors of the Duquesne Club Charitable Foundation thanks members who made donations since the previous issue of Avenue 6. Donations support: • Maintenance and restoration of the exterior of the historic clubhouse. A special fundraising initiative in 2014 supported construction of an Americans with Disabilities Act compliant entrance to the clubhouse in 2015 — enabling the Club to more warmly welcome all visitors.

• Acquisition and preservation of significant works of art, books and decorative arts.

Seventy paintings, photographs, images and decorative, antique furnishings have been donated to the Foundation collection — and are frequently shared with the public during docent-led tours.

• The Camille Mauclair/Duquesne Club Employees Scholarship Fund administered

by The Pittsburgh Foundation. Since 2001, scholarships totaling $178,125 have been awarded to 24 children of employees with demonstrated financial need, helping them realize their post-secondary educational goals at accredited colleges, universities, and vocational and technical schools.

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Donations to the Scholarship Fund from members, friends and organizations in memory of Steven E. Burke, long-time member of the Club and Health & Fitness, who passed away in January 2016, reached $26,699.

This fall, The Burke Foundations and The Steven & Gail Burke Foundation — representing Steve’s widow, Gail, brother, Chip, and mother, Patricia — each matched these memorial donations, bringing 2016 contributions in Steve’s memory to $80,273. In 2017, another $20,000 donation was received from Anonymous Fund No. 11 of The Pittsburgh Foundation, bringing total memorial gifts to $100,273. This amount represents the largest donation to the Scholarship Fund other than contributions made by its founders, Eileen Mauclair D’Appolonia Muse and David D’Appolonia, and will make an important difference in the lives of employees and their children for many years to come. During its annual meeting, the Foundation Board issued a formal resolution expressing its gratitude, as well as the gratitude of members and staff of the Duquesne Club.

MAJOR GIFT TO SCHOLARSHIP FUND FROM FOUNDATION PRESIDENT AND HIS SPOUSE Charitable Foundation President Joseph C. Manzinger and his wife, Cheri, recently made a major donation of $50,000 to support the Camille Mauclair/Duquesne Club Employees Scholarship Fund. Joe was touched during meetings of the Foundation’s Board of Directors by reports about recipients and their families and the tremendous impact this scholarship program is making in their lives. Joe and Cheri, parents of three children — all currently enrolled in college, appreciate the financial burden employees and their children face to pursue a college degree or vocational training. The student loans many of these children will be required to repay are sizable. This gift will further strengthen the Scholarship Fund, preserving its ability to support our employees and promote education for their children.

Make a

DONATION

2016-2017 Scholarship Fund award recipients with founder Eileen Mauclair D’Appolonia Muse: Richard Klose, Jr., Carly Malezi, Angela Tozzi, Ruth Freeman and Marc Germinaro (missing from photo: Linsey Dawson)

ADDITIONAL DONATIONS TO SCHOLARSHIP FUND • Anonymous Fund No. 11 of The Pittsburgh Foundation • Richard L. Cosnotti • Mary Louise Gantz • Michael W. Koenig • Albert C. Muse • Charles J. Queenan Jr. (In memory of deceased busperson Tim Sinagra, who passed away October 11) • Charles J. Queenan Jr. (In memory of deceased former banquet captain Andy McCullough, who passed away October 4) • Melvin D. Rex • William R. & Judy Shipley (In honor of Dave & Jackie Christopher’s 60th wedding anniversary and Jackie’s 90th birthday) • James C. & Judy Stalder (In honor of Dave & Jackie Christopher’s 60th wedding anniversary and Jackie’s 90th birthday)

• Robert V. & Eileen Stovash (In memory of their dear friend, L. James (Jim) Huegel, a long-time member of the Duquesne Club) • Janet A. Wagner & match by her employer, The Hillman Company (Holiday contribution in memory of Bob & Elizabeth Smith to one of their favorite charities) • Bruce & Barbara Weigand • Judgment of Paris Fall 2016 Wine Society Event • Spring & Fall 2016 Sporting Clays Shoots DONATIONS TO GENERAL FUND • Anthony C. Demos • Robert C. McCartney • Charles J. Queenan Jr. (in memory of deceased Club member Father John M. O’Toole) • Bruce M. & Sheryl Wolf (in memory of deceased Club member Chuck Pauli Jr.)

Donations to the Duquesne Club Charitable Foundation, a 501(c)(3) public charity, are tax deductible and are accepted at: Duquesne Club Charitable Foundation Attention: Nancyann Letterio, Treasurer P.O. Box 387 Pittsburgh, PA 15230-0387 Designate if your gift is intended for a specific activity (exterior of the clubhouse, artwork acquisition and preservation, or the Scholarship Fund). Otherwise it will be added to the Board directed general fund. Also note if your contribution is in honor or memory of someone or if you wish to remain anonymous.

For more information, telephone Nancyann Letterio at 412-560-3222, or email nletterio@duquesne.org.

A copy of the official registration and financial information for the Duquesne Club Charitable Foundation may be obtained from the Pennsylvania Department of State by calling toll free, within Pennsylvania, 1-800-732-0999.

Registration does not imply endorsement.

• Frank J. Yocca • 2017 Cigar Dinner Duquesne Club

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ENTHUSIASTS

Growing HEIRLOOM

TOMATOES eed

S

from

There’s only one thing better than a summer tomato – and that’s an heirloom summer tomato.

After all, who is able to resist the sight, smell, taste, and texture of a good tomato?

By profession, Duquesne Club members Sally and Tom Gaitens are certified public accountants and equal business partners in the downtown Pittsburgh accounting firm, ThomasGaitens PC. Their daughter, Gillian Gaitens, is Duquesne Club assistant director of dining room services.

Tom’s interest in growing heirlooms on a larger scale stems from an existing interest in herb and produce gardening for his family. Several years ago, after telling friends and colleagues about the unique heirloom varieties he had been growing, others became interested — and as interest grew, so did the garden.

He and Sally own a farm, nestled among the rolling hills of Millerstown, Pa., in Butler County.

This coming season marks the family’s sixth year of growing heirloom tomatoes, and for the past three, Tom has been selling them, primarily to three high-end venues in the Pittsburgh area — the Duquesne Club, Hartwood Restaurant in Glenshaw, and Lawrenceville’s Senti.

And while the “side” business of growing heirloom tomatoes is a passion of Tom’s, he gets plenty of enthusiastic help from the family. Gillian, two of her siblings, and Sally’s brother John, routinely help to plant, pick and process. They also get to enjoy eating a tomato or two (or more) along the way.

Around mid-April, Tom starts 500 seeds, a few weeks later he transplants 225 to 250 seedlings to deeper containers, and toward the end of May (or when conditions are just right), approximately 100 of them are planted in the garden. Tom gives the rest away.

While a few heirloom varieties may be available at local grocers or farmers markets, we cannot experience the range of varieties in color, flavor and shape without growing our own plants from certified heirloom seeds This is Tom’s passion.

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Those 100 plants start out as delicate, vulnerable seedlings that eventually grow to about six feet high, with twisty, thick stems, each requiring a coned cage and two large stakes to keep them upright.

Together, the vines yield between 1,500 and 2,000 pounds of tomatoes each season.

Tom keeps some of the more intricate parts of the growing process to himself, so he knows things are done just right and in line with what his growing experiences have taught him.

However, there are times when he needs to travel for business, and he is compelled to leave very specific plant-care instructions for the family.

Not unlike a parent calling a sitter to get a report on their child or pet, Tom calls daily to check up on the plants. This steadfast commitment and dedication, along with a continuing desire to learn more through experience, has yielded extraordinary heirloom tomatoes that can be enjoyed at the Club.

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In March, the Culinary Society invited Tom to present at a DC Luncheon Speaker Series, where he shared his story and a step-by-step process on how to grow heirloom tomatoes from seeds.

He just might have inspired a small army of new growers.

Visit the Culinary Society section of the private member side of duquesne.org to see pictures of the event and to read Tom’s growing tips along with his recommendations on suppliers and supplies.

The Culinary Society celebrates and cultivates the Club’s commitment to culinary excellence through inspiring, educational, and member and staff focused programs. Social and educational activities include cooking demonstrations, culinary classes, off-site tours, food tastings, guest chefs, and co-sponsored events with other Club Societies.

Apply for membership in the Culinary Society through the Club’s membership office or download and complete the form that can be found on the Societies page of duquesne.org.

Return completed forms to the Membership Office or email to jhanley@duquesne.org.

One of Tom’s growing stations where he demonstrates various stages of the process before the plants are transferred to the garden.

Culinary Society President Eben Adams speaks with Tom Gaitens at Tom’s Luncheon Speaker Series presentation in March.

he Toriginal

social network.

Real friends. Real connections.

As a member, the Duquesne Club is what you make of it. And that starts with inviting your friends and colleagues to become members.

Membership is by invitation from an existing member only—an aspect of the Club that ensures you will find yourself in the company of a profoundly interesting group of like-minded people.

R efer a member.

You can access the Preliminary Membership Candidate Data Form on the Club’s website.

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C L U B

H I S T O R Y

CHEFS, KITCHENS and MENUS A Skip Along the Culinary Timeline From its founding in 1873 to present day, the Duquesne Club’s award-winning kitchen has maintained a steady commitment to exceptional food and service. Thousands of members and guests have savored the Club’s standard of fine dining daily, as well as on special occasions.

Steeped in tradition, the Club now stands at the cutting edge of culinary art, responding to members’ tastes while still setting new standards of excellence and innovation for the entire industry.

,

CHEFS The story of food at the Duquesne Club is largely the story of the executive chefs who have commanded the kitchen.

Each chef’s characteristic style propelled the Club toward the highest culinary standards of the time. Their collective vision — of training, research, creative experimentation and refinement — continues to imprint the menus of today.

1880

1890

1900

(1877- 1886?)

John B. Schlosser John Schlosser’s visionary efforts raised the standards of hospitality across Pittsburgh and initially established the Duquesne Club as not only the city’s culinary leader, but also a leader in the training of the finest class of food-service professionals.

Today, the Duquesne Club is proud to continue the innovative standard set by its first chef. Schlosser was born in Germany around 1845, and came to the United States as a boy.

He settled originally in Washington D.C., but upon his maturity set out to make his way in the kitchens of the world, studying in England and France, as well as his native Germany.

Returning to Washington D.C., he built a first-class reputation, allegedly serving banquets to General Ulysses S. Grant and President Abraham Lincoln early in his career.

He then worked for a time at the Metropolitan Hotel in New York City before being handpicked in 1877 to take over the kitchen at the still, relatively new Duquesne Club in Pittsburgh.

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1930

1940

1950

1960

(1932 – 1962)

(1962 – 1963)

Abel Bomberault

André Plechot

Abel Bomberault served the Club with a classic French orientation. His career began with his apprenticeship at age fourteen to a pastry chef in his home village of Argent, and matured in the finest hotels of Paris and London.

He came to the Duquesne Club via the Ritz-Carlton in New York and the Atlantic City Ritz. Chef Bomberault endowed the Duquesne Club with a legacy of emphasis on the freshest ingredients and plenty of seafood: 40 percent of the menu during his regime was fresh seafood.

Bomberault also introduced dishes to Pittsburgh that would become Club staples.

These include vichyssoise (first said to be created by Louis Diat at the Ritz-Carlton in New York); Virginia spot; shepherd’s pie (a product of his three years as chef in London); our world famous almond macaroons (today the Club Pastry Shop produces 1,000 or more macaroons daily and added the popular twist of dipping the cookies in dark, milk and white chocolate); as well as offerings such as Greek moussaka and dishes with Cajun flavors.

Having worked under Auguste Escoffier, the father of modern French cuisine, Bomberault instituted Escoffier’s brigade system in the Club’s kitchen, dividing it into specialized areas of expertise.

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André Plechot was born in the Bordeaux region of France. He had apprenticed at the Hotel Thermines and the Hotel Biarritz, where he cooked for King Alphonse of Spain and the Duke of Windsor.

Like Bomberault, Plechot was Escoffier-trained: he became best known for his preparation of traditional sauces such as béarnaise and hollandaise.

(1963 – 1984)

Nicholas Colletti Self-taught and apprentice at an early age, Colletti augmented his training with extensive travel and years of Berlitz language studies in French and Italian.

According to Colletti himself, he tended to stick with traditional items, and “changed gradually and very little according to the members’ likes and dislikes.”

Among his favorite menu offerings were turtle soup, chicken potpie, calves head vinaigrette, and Eisenhower beef stew. He was named to the Honorable Order of the Golden Toque in 1976; an honor held, at the time, by fewer than eighty chefs in the world.

1970

1980

1990

2000

(1987 – 1992)

(1992 – present)

Thomas Peer

Keith Coughenour

Thomas Peer, was the first chef in onehundred years to come into the executive chef position from outside the Club.

His stated goal was to establish the Club as a culinary leader, and make its kitchen “the best in the country” because “its members deserve only the best.”

Former U.S. Culinary Olympic Team Captain Keith Coughenour is the current executive chef and has infused the menu with contemporary tastes rooted in classic French techniques, but enlivened by flavors and ideas from cultures around the world.

Peer championed a shift toward contemporary American cuisine, with its larger plates and a focus on characteristically American ingredients, preferences and historical precedents.

Modernizing the kitchen operations for greater efficiency, Peer trained his staff as tournants or roundsmen, enabling them to work in a variety of areas in the kitchen.

Outside the kitchen, Peer introduced cooking classes and winetasting events for club members.

He cherished his interaction with members, characterizing them as “ladies and gentlemen of a caliber you will not see anywhere else in the world.” Self-taught, Chef Peer advanced “from dishwasher to pot washer to Master Chef” and, in 1990, became one of only fifty Certified Master Chefs in the country.

He is a strong leader who maintains the quality of traditional items while constantly refining new ideas, creating trends, and keeping the Club’s cuisine at the forefront of serious dining.

Chef Coughenour’s personal style incorporates creative combinations of unusual seasonal ingredients, textural variety, and unique accompaniments. He introduced the notion of studied presentation to the Club, designing plates that offer an aesthetic combination of protein, starch, vegetable, garnish, and sauce, as well as adding a third dimension by stacking ingredients to achieve height.

It was under Chef Coughenour that the Duquesne Room was opened, the kitchen underwent a major expansion in 2005, and the Reading Room kitchen was launched in 2017. Chef Coughenour also introduced a bee farm and urban rooftop garden to the culinary landscape.

This year, Executive Chef Keith Coughenour was awarded the American Culinary Federation Pittsburgh Chapter (ACFPC) 2016 Chef of the Year.

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,

KITCHENS 1970

1980

Original Kitchen The original kitchen in the current clubhouse was in the basement of the building. Beyond indication in architectural floor plans, history of this kitchen is scant.

1990

2000

(2007)

The Main Kitchen The Club broke ground on the main kitchen modernization project in 2004, utilizing funds reserved from the 125th Anniversary Campaign, contributions from the 2004 capital campaign, and limited borrowing.

Completed in 2007, this project included an extension of the existing building over the parking lot to house china and silver storage, ware-washing equipment and bulk food production, expansion of the garde manger and salad pantry areas, conversion of the hot line into separate Ă la carte and banquet food preparation stations to eliminate bottlenecks and congestion, expansion of the pastry shop to three times its former size, and installation of a point of sale system to improve ordering efficiency.

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2010

2020

2030

(2016 & 2017)

The Reading Room Kitchen As part of a major first floor renovation project in 2016 and 2017, a kitchen was added behind the new Reading Room bar to provide dining service for breakfast, lunch, and dinner. For breakfast, the kitchen serves fresh juices, smoothies, hot breakfast foods and fresh baked goods. Lunch and dinner features contemporary soups, appetizers, small sandwiches, salads, small plates, pasta and a variety of freshly baked pastries, house-made ice creams and sorbets.

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,

MENUS 1940

1950

1960

Menu Items from 1948 that are still served today: • Old-fashioned lentil soup • Onion soup au gratin • Mulligatawny • Chicken okra creole

1970

In 1975, Fortune magazine featured a piece about the Club, “Aspire to Dine One Day at the Duquesne Club,” equating membership as a mark of success equal to ordering a custom-built yacht or commissioning a building from architect Paul Rudolph.

• Fillet of Virginia spot • Shepherd’s pie • Chicken potpie • Louis salad, with crabmeat, shrimp, lettuce and Lorenzo dressing

Some that you won’t see today: • Sweet omelet with currant jelly • Shad (a type of herring) and roe • Finnan haddie, a cold-smoked haddock • Cold can of sardines with coleslaw and cottage cheese

Boarhead

• Veal kidneys

1936 Wine Lit

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1980

1990

1930 Kentucky Straight Bourbon Whiskey

Prince of Wales visit

1950 Phillip Bucci

1938 Duquesne Club Diners

1946 Special Club Menu

Phyllis Diller at the Club

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Notable Duquesne Club

D iners • President Ulysses S. Grant

• General William Tecumseh Sherman • Buffalo Bill (William Frederick Cody) • “Texas Jack” Omohundro • Gregory Peck • Princess Grace of Monaco • Prince Charles, H. R. H. the Prince of Wales • Nancy Reagan • Dan Rooney • President George H. W. Bush • President Bill Clinton • Robert M. Parker, Jr., author of The Wine Advocate and creator of the Parker wine rating system • Allen Meadows, American wine critic and publisher of the Burghound.com • Chef Thomas Keller • Chef Jacques Pépin • President John Kennedy • Robert F. Kennedy, Jr. • John Kennedy, Jr. • John Major • Madeline Albright • Henry Kissinger • Condoleeza Rice • Colin Powell • Alan Greenspan • Steve Forbes • Walter Kronkite • Johnny Carson • Ed McMahon • Robert Redford • Arnold Palmer • Ted Koppel ... and many others

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Hoelzel

Crab Meat

The Club discovered this vintage classic recipe and account of the origins of crab meat Hoelzel among recently acquired historical documents from the estate of Phillip Bucci, former Duquesne Club maître d’hôtel.

Mr. and Mrs. John Philip Hoelzel

Mr. Hoelzel would visit Mr. McKallip almost every Saturday about 7:30 p.m. I would be called to take all the ingredients to Room 905 and both Mr. Hoelzel and Mr. McKallip worked on the recipe.

For whom was crab meat Hoelzel named?

It was named for Mr. John Philip Hoelzel, president of the Pittsburgh Screw & Bolt Corporation.

Where did Mr. Hoelzel put this recipe together?

He put the recipe together in Room 905 of the Duquesne Club, which was the residence of Mr. R. L. McKallip, a member of the Club and boyhood friend of Mr. Hoelzel.

When did Mr. Hoelzel permit the Club to use the recipe?

The recipe was given to Chef Abel Rene Bomberault, executive chef of the Duquesne Club, in the fall of 1948, at which time it appeared on the menu as “Crab Meat Hoelzel.”

How do you know all of this information?

While attending Central Catholic High School, I worked at the Duquesne Club as a busboy in the Pine Room (the Men’s Dining Room) after school.

RECI

PE

They made entries of the ingredients in a small booklet. After having made the crab meat as a first course, they would order the rest of the dinner, which I would serve on a card table in the same room.

Later, Mr. McKallip negotiated with Mr. Flagg to take over Room 907 and and entrance was made between the two rooms by cutting an arch with no door. Room 907 was used as the bedroom and 905 as the sitting room and dining room.

I believe that this was the forerunner of the mini-suites in the Duquesne Club.

h or in” dis p a r r e t “ be chilled eat should a in t crab m b mea mp cra p bowl. The lu d n sou at). aryla the M aller than a pread out fl d the Place s m to blen s t r o ll e n e ( in w d a g very a cont into a moun dressin at. d e e h t m r ir er to fo st me ded lat al. d tant to ver the crab a r o s a p n w ost im ng o egar. It e, this is optio in v It is m rior to ladli r e s p f cour ll for cid flavors not ca inegar, but, o id d e v ip rec gon riginal e tarra * The o artness of th t cut the

ately 5 proxim t p A : s g b mea Servin mp cra lu o b d jum ients arylan Ingred M h s e d of fr 1 poun egar ing Dress tarragon vin r* p 1/4 cu cider vinega ve oil oli p 1/4 cu good grade per p ck pep la b acked 1/4 cu poon salt d e rack and cr s c a lt h e a t s s e , 2 1/ s fr inegar spoon cider v d n 2 table a n o ing. tarrag fore us e e h b t t e h in vernig Comb erate o . r hole ig e r f p e p r pe ht. (W a nd a ig il n r o e e v liv eo with , add o arinat be cracked ll m e o w t d Stir should be use k may into a towel er). c o r c k leav A thic orns folded meat c a c f r e o p k pep bac or the mallet

Duquesne Club

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See SEEN and be

6

ADVERTISING IN AVENUE

Advertising in Avenue 6

Submitting Content

Duquesne Club members are invited to advertise in Avenue 6.

Club members are also welcome to submit editorial content – photos, articles, ideas – for inclusion in the pages of Avenue 6.

The Club’s exclusive magazine can put your brand in the hands of Pittsburgh’s most interesting thinkers and innovative leaders.

Avenue 6 is distributed seasonally to Duquesne Club members and is on display throughout the Club, providing advertisers the prestige of being seen among the very best in this beautiful, high-end publication.

ADVERTISING: Ronnie Savion ronnie.savion@elias-savion.com

EDITORIAL: Gregg Liberi gliberi@duquesne.org

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