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AVENUE m a g a z i n e
SUMMER 2019
features 4
ROAD TRIP!
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PILATES, PLEASE.
Let’s go see the sights.
Learn about the Club’s Pilates Room.
Top down, tunes up, and turn on to the road less traveled. We’ll drive from Pittsburgh to Philadelphia in a slow, leisurely manner. It’s the ultimate weekend road trip in an iconic convertible.
Jenny Lake introduces you to the Gratz equipment and why Pilates can help everyone.
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THE ALFRESCO EXPERIENCE Where to dine, what to order, how to dress. Dine and drink in these local alfresco settings for an experience you’ll remember long after the summer is over. And Larrimor’s provides some style tips.
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AVENUE SPECIAL CONTRIBUTOR: Jessica Cox
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SPECIALTY FOOD PURVEYORS OF THE CLUB Pennsylvania’s bounty makes for world-class cuisine. Executive Chef Keith Coughenour, Duquesne Club’s internationally acclaimed chef, provides an inside look at how they acquire the very best and some of the rarest culinary delights for the Club’s members.
WHAT ARE THESE THINGS? To give you a more in-depth experience with Avenue 6, we’ve included a lot of QR (Quick Response) codes. If you have an iPhone, you can use its camera to “scan” in the code. This will lead you to extra magazine content like videos. If you have an Android, you can download a free QR code reader app. Scan the QR code above, and you’ll be led to an online video explaining more.
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THE VIEW ON 6TH
CENTER STAGE: THE MAIN EVENT: HELLO, DOLLY! CONNECTIONS: NEW MEMBERS ON THE SCENE TASTE OF THE SEASON: CHAR-GRILLED MILL CREEK FARMS RAINBOW TROUT AND SIDE DISHES IN THE GLASS: ROSÉ WINES ART UP CLOSE CLUB CRAFTED: CLASSIC GIN GIMLET CLUB CONFIDENTIAL: SYDNEY KACZOROWSKI A LOOK BACK IN THE Q IMPECCABLE SERVICE GIVING BACK CLUB HISTORY: THE OLIVER FAMILY
On the cover: Floral arrangement by Minerva Flowers. Many thanks to Susan and Mark Cox for the kind use of their beautiful home.
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At last, after a long, grey winter and the persistent rain showers of springtime, the summer has arrived – bringing more hours of sunlight, a welcome explosion of green across the hillsides, and the familiar, pleasant, anticipation of long, warm evenings spent in the company of friends and family. This issue of the magazine is entirely devoted to helping you make the most of these precious months, with articles featuring food and wine of the season (and where those in the know buy them), the perfect leisurely road trip through Pennsylvania to Philadelphia and our reciprocal club, the Union League of Philadelphia. We may even inspire you to discover the benefits of Pilates and the Club’s top-of-the-line equipment. We’ll also unveil the history of founding Duquesne Club member Henry Oliver and his brothers, David, James and George. We also hope you’ll take advantage of all the wonderful events and activities the Club has put together for you – beginning with experiencing the Terrace for lunch and dinner alfresco dining – just one, very delicious way to enjoy the great outdoors! Throughout June and July, we’ve got even more opportunities in the shape of the 15th Annual DC Golf Classic at Laurel Valley Golf Club, the Rod & Gun Society Spruce Creek fishing trip, as well as a Walking Photo Workshop with Richard Kelly, sponsored by the Art Society. Be sure to make reservations early for the Annual Culinary Society Vegan Dinner, which is certain to be an outstanding evening of exquisite dining and, if last year is anything to go by, the Wine Society’s Rosé Tasting on the Terrace is not to be missed! Outdoor pursuits continue to feature throughout the summer with the Pike Run Shoot and Dinner, sponsored by the Rod & Gun Society, and two Health & Fitness golf outings at Rolling Rock Club. The Art Society explores Hampton House and the Gardens of the Gilded Age, while our popular Seafood Buffet, Jazz on Fridays in the Reading Room, and additional Literary Society, Wine Society and Women of the Club events make for a packed social itinerary. In June, after 28 years of service, Janine Hanley – assistant to the general manager and membership coordinator, is retiring. Her to-the-point office management style, with a healthy dose of humor and friendly demeanor – has been invaluable to our members and to me personally. We thank Janine for her dedication and service and wish her all the best! Finally, I’d like to thank all of those who kindly participated in our membership survey in April – your comments are essential in honing the service we strive to provide to our members. I encourage you to invite family, friends and colleagues to be your guests at the Club – whether it’s to celebrate a special occasion with dinner in the Duquesne Room, to savor a casual lunch on the Terrace or to engage in some friendly competition on the squash courts or golf simulator at Health & Fitness.
Enjoy your DC experience,
Scott Neill Secretary and General Manager Duquesne Club 2 I Avenue 6
lifestyle GET YOUR
MEMBERSHIP BEFORE THE FALL SEASON THE DUQUESNE CLUB LIFESTYLE MEMBERSHIP Enjoy our brand of brilliant living and vital energy in the heart of the city with the new Duquesne Club Lifestyle Membership, the highest level offered to members. Enjoy all the benefits of general membership, plus the added benefit of access to Health & Fitness and all current and future Club Societies. You’ll enjoy and experience amenities found only at the finest city club in the nation –an elegant escape, a personal power base, a cultural icon, and a meeting of minds that shapes and defines the times we live in. Membership is available by invitation only. For more information, visit duquesne.org/membership.
D E S T I N A T I O N S
explore
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PHILADELPHIA AND TAKE A ROAD TRIP WHILE GETTING THERE.
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The Union League of Philadelphia 140 South Broad Street Philadelphia, PA 19102 215-563-6500 unionleague.org
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Reciprocal Clubs DOMESTIC
The California Club, Los Angeles, CA The Chicago Club, Chicago, IL Cosmos Club, Washington, DC Detroit Athletic Club, Detroit, MI The Harvard Club of Boston, Boston, MA
In this issue, we’re trying something a little different at Avenue 6. Rather than covering one city and its main attractions, we’ve planned an entire long, leisurely road trip for our members. And since it’s just a few hours away, Pittsburgh’s sister city (or some would say rival) makes the perfect destination. We’ve even chosen a vintage convertible for you to take along for the drive. So buckle up, avoid the turnpike, and let’s go see the sites.
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A club away from home.
The Metropolitan Club, New York, NY The Metropolitan Club of the City of Washington, Washington, DC 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 University Club of Chicago, Chicago, IL The University Club of New York, New York, NY The Yale Club of New York City, New York, NY INTERNATIONAL Kildare Street and University Club, Dublin, Ireland Melbourne Club, Melbourne, Australia Royal Automobile Club (RAC), London, England 4 I Avenue 6
The Union League of Philadelphia.
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The Independence National Historical Park at night.
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TRAVELING SOUTHEAST FROM PITTSBURGH
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> Via I-376 E and PA-66 S Approximately 47 miles and one hour of drive time
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West Overton Village and Museum Scottdale, PA
> Via PA-31 E Approximately 25 miles and 35 minutes of drive time
Glades Pike Winery
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In just a little over an hour outside of Pittsburgh, you can take a trip back in time of over 200 years. West Overton Village was established in 1800 by German Mennonites who were led by Henry Clay Frick’s great-grandfather Henry Overholt. Today, it operates as a museum complex and the only pre-American Civil War village still intact in Pennsylvania. It’s also listed on the National Register of Historic Places. On guided tours, you can explore the Overholt Homestead, the Distillery Museum, the Summer Kitchen, the Carriage House, the Spring House and the gardens. Alas, you cannot drink some of the famous Old Overholt Straight Rye Whiskey on the premises, but don’t fret. The whiskey that Doc Holliday and Ulysses S. Grant swore by is still being made by Beam Suntory.
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Since you didn’t get to wet your whistle on the West Overton Village distillery tour, just 40 minutes southeast is Glades Pike Winery. And they make everything from Tempranillos to Cab Francs to their very guzzable Glades Pike Red. But what you’ll remember is sitting out on their comfortable deck, and staring out on their endless green fields. Tours are available if you book in advance. Light meals are available as is the occasional live band.
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> Via I-70E / I-76E Approximately 48 miles and an hour of drive time
Omni Bedford Springs Resort Bedford Springs, PA Another hour down the road lands you at one of the last and best-preserved resort hotels of the 19th-century based around mineral springs. The “resort gold standard” was set at Bedford Springs in the decades of the 1870s through the 1890s. This resort even served as the “Summer White House” for President James Buchanan from 1857 to 1861. Then in the 1930s, just as the popularity of mineral springs began to wane, the hotel’s resident physician established the “Bedford Cure,” a health regimen that required a three-week stay at the resort. After falling into disrepair, the hotel began its next phoenix rise in the early 2000s and is now, once again, a five-star resort with spas, pools, tennis, on-site hiking, fine dining, an 18-hole golf course, and as much mineral water as you can drink.
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AACA Museum Hershey, PA In Hershey, there is something even sweeter than chocolate – and that’s the AACA Museum. Once there, you can wind your way through ever-changing interactive exhibits that highlight the illustrious history of the motor vehicle. And with over 100 cars on display, this museum covers everything from the horseless carriages of the 18th century to the muscle cars of the 70s. One stand-out aspect of this museum is its collection of Tucker automobiles and memorabilia. It’s an exceptionally rare grouping, especially considering only 51 of the cars were ever made. Watching Francis Ford Coppola’s 1988 film Tucker: The Man and His Dream would be great homework before visiting the museum.
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> Via I-76 E and I-81 N Approximately 120 miles and two hours of drive time
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Amish Country & The Hans Herr House
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Lancaster, PA After your experience ogling Detroit’s finest, it’s time for a palate cleanser. Let’s now visit a place where technology doesn’t reign supreme and where the horse and buggy remain a primary form of transportation. The Pennsylvania Amish of Lancaster County is America’s oldest Amish settlement, where thousands still live a centuries-old “Plain” lifestyle. There are endless varieties of tours and activities, depending on your interests. In addition to the Amish community, there is also the Hans Herr House, built in 1719 and is the oldest Mennonite meetinghouse in America. The complex also includes the Georgian-style 1835 Shaub House, the Victorian-style 1890s Huber House, and several barns and outbuildings with exhibits. This site even has a Native American “longhouse” to honor the tribes that lived in the area long before the arrival of the Mennonites and Amish.
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Coatesville, PA If you haven’t already stuffed yourself at one of the Amish buffets, there is an excellent British-style pub half an hour east of Lancaster. Named in honor of the horse country that surrounds it, the Whip serves classic pub fare with a fine selection of beers and ales and “a bit of American nosh as well.” If you sit at the bar, you might find yourself next to a jockey watching the local steeplechases races on TV. Zagat refers to The Whip as a “pubby and clubby treasure.”
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> Via PA-741E Approximately 31 miles and 50 minutes of drive time
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Longwood Gardens Kennett Square, PA It’s hard to believe that Pennsylvania boasts a place that is a mixture of Versailles and the Bellagio in Las Vegas. But there the Longwood Gardens are, a botanical garden that has been growing since 1798, the pet project of twin Quaker brothers. By 1850, the arboretum or “Peirce’s Park” boasted one of the finest collections of trees in the nation and had become a place for the locals to gather outdoors – a “new” concept that was sweeping America at the time. When the farm changed hands several times, and a lumber mill operator was about to cut down the valuable trees in 1906, the intrepid entrepreneur Pierre S. du Pont swept in. He hadn’t planned on building Longwood Gardens, one of the premiere horticultural display gardens in the U.S., but whoops! did it anyway.
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Chanticleer Garden and The Silverspoon Restaurant Wayne, PA Less than an hour away from one of the most exquisitely formal gardens in America is one of the most romantic and imaginative. The estate was built in 1912 as a summer cottage for the head of a multi-generational pharmaceutical company that later merged with Merck & Company. His son worked hard to establish the property as a public garden and eventually turned to a British gardener who began a radical revision, even tearing down an original stone house to create “ruins.” Less than ten minutes away is the Silverspoon Restaurant, which is considered one of Philadelphia’s best “Main Line” restaurants with seasonally inspired, sustainable ingredients cooked with contemporary flair.
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SIGHTSEEING IN PHILADELPHIA
The Main Line The Main Line is an affluent suburb of Philadelphia that is made up of a number of small towns located along the former “Main Line” train line of the Pennsylvania Railroad. These western suburbs of Philadelphia have rolling hills, classic stone houses and even contain the Valley Forge National Historic Park. Remember the movie The Philadelphia Story with Katherine Hepburn? Tracy Lord’s family home was a perfect representation of the Main Line lifestyle.
Independence National Historical Park This park is the most popular reason to visit Philadelphia. It includes not only the Liberty Bell, Independence Hall, and the Declaration House, but also the National Constitution Center and Franklin Court, where the exhibits offer a view of Benjamin Franklin’s life. Simply put, it’s American history in high fidelity.
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Pennsylvania Academy of the Fine Arts (PAFA) As the first and oldest art museum and school in the United States, PAFA nurtures and recognizes artists at every turn in their career. Founded in 1805, the museum is internationally known for its collections of 19th- and 20th-century American paintings, sculptures, and works on paper. Its archives also house important materials for the study of American art history, museums and art training. A vibrant schedule of exhibitions by students and professional artists is always in motion.
Mütter Museum Not for the squeamish but certainly for the curious, the Mütter Museum is one of the few pathological and medical artifact museums in the world. And it’s located in the oldest medical college in the U.S. aka the College of Physicians of Philadelphia. Here you can view medical mysteries dating from 1750, as well as slivers from Albert Einstein’s brain, 2,000 objects removed from people’s throats, the plaster death cast of celebrated “Siamese Twins” Chang and Eng, and enough preserved human fetuses to last you a lifetime.
DINING IN PHILADELPHIA Federal Donuts in Philadelphia Coffee, Donuts & Fried Chicken. What more do you need?
Wawa A Philly-famous convenience store chain that has surprisingly good sandwiches. New Yorkers wish they had Wawas.
Butcher & Singer A steakhouse as an homage to 1940s Hollywood.
Sonny’s Famous Steaks If you’re going to eat a cheesesteak, you might as well do it right.
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BEYOND PHILADELPHIA AND ON TO THE COAST! Winterthur
Lewes Beach
Winterthur, Delaware
Lewes, Delaware
Remember the du Pont family who started Longwood Gardens? This is one of the later generation’s estates, and it’s become the premier museum of American decorative arts.
Full of history, charming and dignified – it’s the beach without the “beach.”
Nemours Estate Wilmington, Delaware The du Pont family strikes again! This 77-room mansion has the largest formal French gardens in North America.
Cape May Cape May, New Jersey Where the Delaware Bay meets the Atlantic Ocean is one of the country’s oldest (and most picturesque) vacation destinations.
Avenue 6 would like to thank the AAA East Central office in downtown Pittsburgh for their help in researching this article.
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D E S T I N A T I O N S
your ride to
PRESENTED FOR YOUR CONSIDERATION –
PHILADELPHIA
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ALL NEW FOR 1956 –
The Ford Thunderbird
Year: 1956 Make: Ford
Vehicle Overview
Model: Thunderbird
When you first hear this engine start up, you’re taken aback. Not by how loud and rumbling it is. But by how quiet it is. This is what it sounds like when people say an engine “purrs.” That’s when you realize the “loud, old car” syndrome – especially with V-8 engines – isn’t a given. This is how the engine sounded when it came off the factory floor and was driven away by a man smoking a Chesterfield cigarette. With less than 16,000 Thunderbirds produced in 1956, it’s not a car you’re going to see anywhere but at car shows or perhaps in a hometown parade. The 312 Y-block starts easy, idles nice and runs extremely well. Factory power steering makes driving it very enjoyable. And even though it was always cared for and meticulously maintained, this is not just a nice car. It’s a time machine.
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Body Style: Convertible Exterior: Peacock Blue & Corinthian White Interior: Turquoise/White Engine: V8 312 Transmission: Automatic Drivetrain: RWD Price: $42,950 Mileage: 90,780
FORT PITT CLASSIC CARS 1865 Main Street, Sharpsburg (PA) 15215 412-781-CARS (2277)
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Want to see the Thunderbird in action? Visit this link: http://bit.ly/FortPittClassicCars
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Or scan this QR code with your smartphone. (See the Table of Contents for instructions.)
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D E S T I N A T I O N S
restoring the
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Fort Pitt Classic Cars is in the memory preservation business. When Ron Libengood, owner of Fort Pitt Classic Cars got his first real job, he decided to buy his first “nice” car – a black 1957 Chevy. He was barely out of high school, where he and his wife were the “Class Couple.” “I remember picking her up and going for a drive and asking her how she liked my new car. She said it was ‘ok.’” He would probably never admit this, but this disappointment was a defining moment in Libengood’s life. Of course, he’d rectify the situation later by buying himself a 1965 Corvette after he sold his security company and retired. Just to be clear, Libengood is not a car snob. Far from it. He really liked his 1957 Chevy even if his wife was not keen. As proof, his company’s motto is “We treat every car like a classic car.” Still, as you walk through the many high-ceiling garages of Fort Pitt Classic Cars, you would almost believe you were in a car museum. That is until you turn the corner and see someone carefully applying pristine upholstery and trim to an interior 14 I Avenue 6
door panel. There are flat out gorgeous cars everywhere. And also some adorable oddities. There’s a Lamborghini Balboni there. A Yenko Super Camaro here. And there’s an early Mazda with a two-stroke engine here. It still has its Japanese plates. Here’s a 1964 Plymouth convertible with a 426 NASCAR engine and a convertible top. Only 33 were made. Way over there is a highly polished VW Bus with its original wood rack. And don’t trip over the 1990 ZR1 Corvette with the Italian boat motor. Somewhere, there is even actress Vivienne Leigh’s British sports car. It still holds her suitcase. Seeing the enormity of it all makes the fact that what started as a hobby – restoring the aforementioned 1965 Corvette – very humorous. Clearly, Libengood has not “retired” as Fort Pitt has grown to become a top-notch restoration business with 17 employees and many, many cars. “After ten years, this has grown into other areas beyond restoration, and we never anticipated that. I spend more time in this business than I did in my former company,” said Libengood. “But we have more fun. When you come to work in the morning, you have no idea what’s going to be coming through the front door.” And he never knows where the restored cars will end up. When they’ve finished with the work, he’s shipped them as far away as the Netherlands, France, Australia and Saudi Arabia.
Ron Libengood, owner (left) and Colin Kleer, general manager of Fort Pitt Classic Cars. The car that started it all, Libengood’s 1965 red Corvette, is on the top platform on the far right.
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It’s so interesting to hear how a car became a part of the family...
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– Ron Libengood, owner of Fort Pitt Classic Cars However, the reason for all this fun is not actually about the cars themselves. It’s about the customers and the stories they tell about their cars. “Every car has a story,” said Libengood. “It’s so interesting to hear how a car became a part of the family, if you will. The emotion of these cars – it’s unbelievable.”
of mine comes in and asks, ‘What’s going on with that car over there?’” It turned out that his friend has been out to dinner with a couple who had been looking for exactly that car.
For example, a dusty muscle car is currently a resident at Fort Pitt. It’s a 1969 Pontiac GTO with one owner and only 15,000 miles on it. And it’s been sitting patiently since 1976. “The owner’s kids decided to get together and make it happen for Dad, so we’re going to do a full restoration on it,” explains Colin Kleer, general manager at Fort Pitt. “Inside, there’s a JCPenney battery that still has a warranty on it – for as long as the owner still owns the car. We’ve been wondering how they’ll handle replacing it!”
“They came over the next day and bought the car on the spot. They had gone to college in Philadelphia. He was in a men’s college, and she was in a women’s college. And she said from her dorm room she could watch the car come down the road to pick her up. So when they came to the shop to look at this car, the first thing he did was get in the car and put his hands on the steering wheel. And she immediately ran around the other side, opened up the passenger door, and slid right up against him,” recalls Libengood.
One of Libengood’s favorite stories involves a slightly more humble car – a 1971 Chevy Nova. “A man came in on a Thursday. He wasn’t driving it and wondered if we would sell it for him,” said Libengood. “We said, ‘Sure.” The next day, a friend
As for restoring the Chevy Nova, the couple is mostly leaving the car as is, with one important exception: They are looking forward to having a better radio this time around.
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LFRESCO V 16 I Avenue 6
It’s time to dine at rooftop bars, patios and secret gardens. It’s finally here. The season that makes you fall in love with Pittsburgh all over again. And it’s our well-deserved reward for surviving another hard winter. So you can take full advantage of the summer, we’ve developed a list of the best places in town to experience alfresco dining — whether it’s four tables by a koi pond or an entire rooftop pavilion. Also, this list doesn’t contain any places that have great ambiance but mediocre cuisine. Remember: like many of the gems of Pittsburgh, the best alfresco dining is often hidden. So don’t be afraid to explore. Where you thought there might be a kitchen or storage space, there’s surprise! a charming patio with string lights that you can stake out and make your own.
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Point Brugge Café
Café Du Jour
401 Hastings St., Point Breeze
1107 E. Carson St., South Side
Point Brugge Café is actually just one of three locations for this collection of European-style bistros. There’s Park Bruges (French-themed) in Highland Park on Bryant Street, and there’s also Brugge North in the Northside. But Point Brugge in Pittsburgh’s East End has the best outdoor seating. It’s Belgian-inspired cuisine, and fresh ingredients made it an instant hit with the neighborhood and beyond. Moules et Frites (Mussels and Fries) is the dish to order, and you can get it prepared in a selection of sauces including classic white wine, red curry, spicy tomato, and cheese. In fact, at this one location, they cook at least 700 pounds of mussels a week. Not into mussels? Not to worry. They also make an excellent Crispy Duck Leg Confit, and their chocolate cake is a must.
Since 2001, this charming European-inspired bistro has offered an ever-changing and evolving menu that embraces the seasons and fresh ingredients but stubbornly refuses to be categorized. So it’s perhaps unfair that it is best known for its charming courtyard tucked away from the chaos of Carson Street. As the menu is always changing, it’s hard to recommend a dish, but the spinach dip is a solid favorite, as are their soups. A recent dinner menu featured a Berbere spiced pan-roasted pork chop with cherry-ginger compote, fennel, onion, mint, parsley, mixed grains, and black pepper yogurt. PS: BYOB.
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Il Tetto at Sienna Mercato 942 Penn Ave., Downtown
This is a restaurant that can literally take its top down. With its retractable roof and string lights, Il Tetto may not be intimate dining, but it’s definitely alfresco. And it looks out over some of the most beautiful buildings on Penn Avenue. Perched on the third floor of Sienna Mercato, this “rooftop beer garden” has bar snacks only, but the consensus is that they are hearty enough for a light meal. Il Tetto also boasts a large, unique draft beer selection, some seasonal tropical drinks, like sangria, and their “Frozée Rosé” (House Rosé Wine, Hibiscus Syrup, Lemon and Ginger) is a favorite.
The Café at the Frick 7227 Reynolds St., Point Breeze
Truly, it’s hard to imagine a lovelier spot for a relaxing lunch or an elegant dinner during the spring and summer and even into the fall. After all, the Café’s beautiful patio overlooks Henry Clay Frick’s Clayton mansion with gardens and greenhouse. Nestled in the fairytale cottage of the estate, the Café has long been a Pittsburgh favorite as it turns out lunches, traditional English style tea services, early dinners, and special events menus. All of the food is prepared from scratch on the grounds. And here, the desserts are usually referred to as “divine.” This is also one case where it pays to be a member, as members of The Frick can make reservations in advance. Member or not, reservations are a must, as the Café is not open seven days a week, and when it is open, it has limited hours.
Biergarten at the Hotel Monaco 620 William Penn Place, Downtown
Like Il Tetto at Sienna Mercato, the Biergarten could hardly be considered “intimate” dining – but you can’t beat the view. Perched nine stories above William Penn Place, it overlooks the historic, yet uber modern, Alcoa building and features an exhaustive menu of European beers as well as a small German-infused bar menu. Their enormous homemade platter-sized pretzels with dipping sauces are a favorite. But really, drinks – especially imported beer – are the stars here. And if you can stand to turn away from the view, there are games to play like life-size Jenga, garden chess and a supersized Connect Four.
The Duquesne Club Terrace Don’t forget! The Club’s Terrace is open for the season with lunch and dinner service. The menus have been updated with both classic dishes as well as some soon-to-be new favorites. The lunch menu contains entrees like Barbequed Braised Duck and Squash Flatbread while the dinner menu boasts old classics like Char-Grilled New York Strip Steak and unique selections like a Morel Mushroom Buckwheat Crepe. Space is limited, so be sure to make reservations.
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DRESSING 20 I Avenue 6
On her: Etro dress, Tilo embellished and embroidered shawl, Christine A. Moore hat. On him: Corneliani jacket and pant, Eleventy fine gauge knit polo, Magnanni belt and shoe. Location: The Duquesne Club Terrace. Serving lunch and dinner.
It’s the time of the year to make fashionable memories. That’s because you might finally be able to attend an outdoor gathering and not be too cold, too hot, too windblown, or too damp. Dressing alfresco is an art that can and should be pulled off with grace and creativity whenever possible. After all, we may only get two or three days a year when you get to dine outside and feel like an extra in a Great Gatsby movie.
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isa Slesinger, a third generation owner of Larrimor’s, is a big fan of the alfresco experience: “When you choose to eat outside there is something about it that feels special and relaxed. And you can just breathe a little. It really transports you.”
I believe it’s more elegant for a man to wear a linen or cotton shirt and actually roll up his sleeves a bit. – Lisa Slesinger, owner of Larrimor’s
One of her favorite alfresco memories was dining at sunset in the scenic hilltops over Florence, Italy, in a little town called Fiesole. “I was traveling for business, and it was a dinner set up by one of our clothing vendors. It was outside with lots of tables, and everybody was dressed just so elegantly. I met a sculptor and all of these fascinating people. It was a very special night, and I’ll never forget it.” And when Slesinger is not in Tuscany? She still relishes alfresco experiences. “If I’m in downtown Pittsburgh or on the rooftop of Hotel Monaco, it’s still a very immersive experience — you feel like you’re a million miles away.” As for dressing alfresco, Slesinger has a good idea of how to make it easy for women: “The tendency is to want to get super dressed up all the time. But you can be elegant and dressy, and not overdressed when you’re dining outside.
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So women can wear something that is shaped and slightly fitted. Or they can wear something that’s a little bit looser. They can wear cotton, linen or even a nice silky fabric. They should have a lightweight shawl or cardigan, so they have something to layer over when the sun sets, and it gets a little chillier.” She also advises not to go too far in terms of hair and makeup because humidity will wreak havoc on both. “Just keep things natural looking and pretty and fresh.” For men dressing alfresco, Slesinger has other ideas: “I think the challenge for men is that they hear an event is ‘outside’ and think they should dress like they would for a soccer game. But this a chance for them to look good. It’s a refined elegance. I believe it’s more elegant for a man to wear a linen or cotton shirt and actually roll up his sleeves a bit. And if he wants to take a jacket, he could take something that’s unconstructed or something that isn’t fully lined, or is in a breathable fabric like linen. And a little bit of wrinkling is an OK thing!” Finally, Slesinger believes with all her heart that unless you feel you are dressed in a way that’s comfortable and confident, it’s probably not going to work. “At the end of the day, you’re there to enjoy the company of the people that you’re with.”
On her: Paule Ka blouse, skirt and bag, Margo Morrison necklace. On him: Etro sportcoat, Ermenegildo Zegna shirt, Incotex pant, Magnanni belt and shoe.
A little bit of wrinkling is an OK thing! – Lisa Slesinger, owner of Larrimor’s
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Center
STAGE THE MAIN EVENT:
Breaking box office records week after week and receiving unanimous raves on Broadway, this revival features Tony Award-winning actress Barbara Buckley (Cats) who’s often simply referred to as “The Voice of Broadway.” It also pays tribute to the original work of legendary director/ choreographer Gower Champion. Even after all these years, this musical is still hailed as one of the greatest stagings in musical theater history. Perhaps the Los Angeles Times said it best in their review saying this tour “distills the mood-elevating properties of the American musical at its giddy best.”
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WHEN: Tuesday, August 6 – Sunday, August 11 WHERE: Pittsburgh CLO at the Benedum Center 237 7th Street Pittsburgh, PA 15222 TICKETS: Starting at $26.25 pittsburghclo.org 412-392-8000
COMING ATTRACTIONS Tuesday, June 18
Norah Jones Pittsburgh is the lucky city where Norah Jones will kick off her 2019 summer tour. The 9-time Grammy-winning singer-songwriter is best known for her song, Don’t Know Why on her first bestselling album, and she has recently released a series of eclectic singles showcasing her incredible versatility in her sixth album, Begin Again. Heinz Hall • 8:00 p.m. Wednesday, June 26 – Sunday, August 4
Liberty Magic: Mark Toland in Mind Reader Liberty Magic is located in the same block where Harry Houdini mesmerized Pittsburgh crowds in 1916 by hanging upside down in a straitjacket. And since March, this intimate venue has been featuring well-known magicians like Lee Terbosic and Billy Kidd. Toward the end of summer, they will be hosting Mark Toland, a magician and mind reader. During his show, the audience will be the cast, your thoughts will be his props, and your mind will be the stage. Don’t forget to check out the “Skeleton Key VIP” package for some up-close adventures. Liberty Magic (811 Liberty Avenue) Multiple Performances Tuesday, July 2
Peter Frampton FINALE the Farewell Tour
Thursday, July 11
Pittsburgh Symphony Orchestra: Big Wigs: Beethoven, Bach & Mozart The PSO is calling this show a “summer-sized concert.” In a little over an hour, you can hear Mozart’s Overture to Don Giovanni, the “Bach Double” concerto for two violins, and finally Beethoven’s Second. These may be the only wigs ever that will actually make you feel cooler in the summer. Heinz Hall • 7:00 p.m. Thursday, July 25
Pittsburgh Symphony Orchestra: ¡Tango! Summer is the perfect time to hear the sultry sounds of South America. Conducted by Andrés Franco, the Pittsburgh Symphony Orchestra will perform gorgeous tangos while you try to stay in your seat. Originating in the streets of Buenos Aires, these lush romantic melodies and fascinating rhythms will transport you to Argentina – no passport necessary. Heinz Hall • 7:00 p.m. Saturday, September 14
Pittsburgh Symphony Orchestra: Gala: A Night in Black and White Superstar pianist Lang Lang returns to Pittsburgh in full force, for the season’s Gala night. It’s a magical celebration featuring one of Mozart’s masterpieces, his Piano Concerto No. 24, and a program of musical treats to start the season with style. Manfred Honeck is conducting. Heinz Hall • 7:00 p.m. Wednesday, September 18
The Gipsy Kings
Peter Frampton remains one of the most celebrated artists in rock history. And the list of artists he has collaborated with is equally astounding – it includes legendary artists like David Bowie, Jerry Lee Lewis and Matt Cameron (Pearl Jam). He recently celebrated the 42nd anniversary of his fifth solo album, Frampton Comes Alive! which remains one of the top-selling live records of all time, with over 17 million copies sold worldwide.
Not familiar with the name? Then think of Jesus (John Turturro) bowling and dancing in The Big Lebowski. It’s their version of The Eagles’ Hotel California that plays in the soundtrack. And if that doesn’t ring a bell, you’ve no doubt heard their biggest hit Bamboleo – a fast-paced, irresistible hip shaker. But beyond their pop culture status, The Gipsy Kings are hugely influential figures in the world of flamenco and, more widely, world music as a whole.
Benedum Center • 7:30 p.m.
The Carnegie Library Music Hall of Homestead 8:00 p.m. Duquesne Club
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C O N N E C T I O N S
NEW MEMBERS January 2019 – March 2019 LIFESTYLE RESIDENT
RESIDENT
Jimmi Sue Babcock-Smith Senior Vice President & CFO EQT Corporation (Charlene Petrelli, Robert J. McNally)
Christina M. Bucciero * President Guardian Realty Solutions LLC (Anthony P. Bucciero, James A. Nassif)
Mark J. Busher Sr. Vice President, Managing Director PNC Bank, Hawthorn PNC Family Wealth (Dick K. Barton, Alexander E. Overstrom)
Denise J. Butler Chief Executive Officer & President Neville Chemical Company (Thomas F. McKnight, Nellie E. Hestin)
Jennifer A. Giovannitti President Claude Worthington Benedum Foundation (Lawrence T. Mangan, David K. Roger) George F. Magera Deputy General Counsel, Sr. VP and Asst. Secretary Federated Investors Inc. (Peter J. Germain, Frederick C. Leech) David J. Smith Sr. Vice President, Human Resources EQT Corporation (Charlene Petrelli, Robert J. McNally) Robert J. Tiskus Vice President – Senior Market Executive M&T Bank (Jeffrey J. Conn, Robert M. Moorehead)
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Gregory D. Cessna Chief Executive Officer Consumer Fresh Produce (Daniel P. Grealish, Jeffrey W. Letwin)
Judith K. Linaburg Co-owner ESP (Robert J. Cindrich, Dennis Unkovic) Louis M. Oliverio Partner Dinsmore & Shohl LLP (Richard S. Donley, Hal K. Waldman) Paul R. Rodgers Chief Executive Officer Catalyst Energy Inc. (Gary P. Hunt, Colleen M. Pietrusinski) Robert S. Wetherbee EVP, Flat Rolled Products and CEO Designate Allegheny Technologies (Richard J. Harshman, James E. Rohr)
Harris N. Ferris Executive Director Pittsburgh Ballet Theatre (Michael J. White MD, James E. Crockard)
JUNIOR
David T. Fisfis General Counsel and Vice President, Rates & Regulatory Affairs Duquesne Light Company (Richard Riazzi, Michael G. Zanic)
Nicholas J. Gasbarro (Lifestyle) Vice President Bank of New York Mellon (Howard W. Hanna III, J. Clifford Forrest III)
Myles C. Harrington President and Chief Executive Officer Grant Street Group (Dr. Paul Hennigan, Thomas K. Lynch)
Nathan D. Stockman (Lifestyle) Owner/Business Development Manager Stockman Lawnscape Inc. (Andrew C. Fisher, Robert S. Barmen)
Charaka Kithulegoda CIO Retail PNC Bank (Mark M. Pregmon, Mark A. Twerdok)
NON-RESIDENT Jonathan R. Gallo Private Estate Manager Cassandra Mellon Milbury Ligonier, PA (Peter K. Watkins, E. Van R. Milbury) Paul A. Hannah Vice President & Assistant Controller Richard K. Mellon & Sons Ligonier, PA (John J. Turcik, Scott A. Gongaware) Edward J. Morgan Vice President and Investment Officer Richard K. Mellon and Sons Ligonier, PA (Douglas L. Sisson, Lawrence S. Busch) Jeffrey Solomon Vice President P & S Equities Inc. Mineral Ridge, OH (James D. Chiafullo, Vincent J. Delie Jr.) Robert Fraser Stokes MD Partner Southwestern Gastrointestinal Specialists PC Uniontown, PA (Charles R. Calabrese DO, Edward J. Grefenstette)
INTERNATIONAL Nicolas A. Wollak Managing Partner Axxon Group Rio de Janeiro, Brazil (William O. Nutting, Kevin M. Lavelle) *Denotes Legacy Member, Sponsors in Parentheses
MEMBERS WE’LL MISS RESIDENT Mr. Armand C. Dellovade Elected: 6/1/05 Died: 4/4/19 Mr. Milton Fine Elected: June 2, 1982 Died: March 27, 2019 Mr. Todd A. Izzo Elected: September 6, 2006 Died: March 22, 2019 Mr. Clark R. Nicklas Elected: 5/1/02 Died: 2/23/19
NON-RESIDENT Mr. Charles R. Cox Elected: November 10, 1978 Died: March 18, 2019 Mr. Joseph M. Wells III Elected: August 14, 1991 Died: March 12, 2019
ASSOCIATE Mrs. Christina Uber Elected: February 15, 2007 Died: March 20, 2019
luxury, SHARE the
the exclusivity and the comradery with people like
you.
. . . . . . . . . . . . . . . . Become someone’s sponsor and extend the Duquesne Club experience to friends, family and colleagues.
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PILA MAKING THE WORK WORK . Exercising in the Pilates Room at Duquesne Club Health & Fitness
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ATES AT THE CLUB
When you hear Jenny Lake talk about the design of the Club’s Pilates equipment, you’re struck by how much it sounds like the craftsmanship of Stradivarius violins. And soon you realize working out on such finely turned machines needs the help of someone who has the authority of a sensei. As a Duquesne Club exercise coach, Lake more than fits that bill. She is a walking advertisement for the health benefits of Pilates. And at 66, she is more fit and flexible than most people are in their 20s.
Developed by a German exercise guru by the name of Joseph Pilates, “Contrology” is about using the mind to control muscles. It especially focuses your attention on the core postural muscles like the deep torso and abdominal muscles that support the spine. “When we started Pilates here at the Club nearly 20 years ago, we bought Peak™ Pilates equipment,” said Lake. “But what we did about a year and a half ago was buy all new Gratz™ equipment which is constructed in Philadelphia.
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Everything is made by hand. And everything is made to order. So you will wait eight to twelve weeks for delivery because it’s not mass produced.” Even more important to Lake than the quality of Gratz’s craftsmanship is the fact that they work off the original blueprints from Joseph Pilates. “People will think, ‘Well, what’s the difference?’ It’s a huge difference. Because Pilates designed the equipment to make the work, work if you will,” said Lake. More contemporary exercise equipment companies hire engineers to come up with machines that are longer and wider. But the problem with that, according to Lake, is that it changes the original movements that Pilates so carefully designed. Lake fell in love with Pilates after being an exercise instructor since the early 80s. First, there was a year of traveling back and forth to New York to get certified. Lake also flew in an instructor to train Lake and others in Pittsburgh. After that first year, there were over 700 hours of practice training by observing other certified instructors. Lake is pained to point out that “classical” Pilates trainers “only train what Joseph taught.” Contemporary instructors teach variations on the original method. A turning point came about three and a half years ago when Lake attended a Gratz conference and toured their factory. “It. Kicked. My. Butt,” said Lake. “Because on that Gratz equipment, you can’t cheat. It makes you work. It’s not like the modern equipment where you push the carriage out and ‘whap!’ it pulls you back in. I was so impressed.” When Lake came back to the Peak equipment at the Duquesne Club, she tried to mimic the work she had done at Gratz. But it wasn’t the same. So out went the Peak equipment and in came the Gratz. The transition for Duquesne Club members was mostly positive. But for some, it was a big learning curve. “They had to work harder,” said Lake. “There were clients who have been coming and working with me faithfully for years who said, ‘I don’t
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like this at all. Why did you get rid of that good equipment?’” Lake recalls with humor. For Lake, Pilates is an essential “whole body” exercise movement. “In typical exercise, you train your chest. You train your back. You train your legs. You train everything separately, but you’re doing nothing with your core, which is where everything comes from.” As for Joseph Pilates, the man, Lake firmly believes that he was someone far beyond his time: “Because the things that he knew about the body weren’t even developed and written in books till later on. Today people shake their heads about what he knew.” And there’s no madness in the method: “There is a mat exercise order that you follow. There is an equipment order. When you go through that order, and when you’re doing the exercises, then you really get to learn the brilliance of how Pilates organized the exercises and why,” said Lake. Since the height of its popularity in the 90s, you now see Pilates everywhere, somewhat to Lake’s chagrin. “There are Pilates studios where they will have 10 to 15 reformers all lined up, and they will teach classes. You will see Yoga and Pilates. Yes, people are getting exercise. But it is not true Pilates.” Lake is equally adamant that everyone can do Pilates. Even those of us with osteoporosis or chronic injuries. “There’s pre-Pilates so that you learn the fundamentals. The truth is, no one is good at Pilates. You have to learn it. As we age, we all get aches and pains. But with Pilates, they will leave. Because you are putting your body back into equilibrium if you will,” said Lake. Baby boomers are in particular a favorite group of Lake’s to train: “We were out there doing all kinds of stuff, and we killed ourselves. I started exercising in the early 80s when Jane Fonda was throwing herself around, and so was I.
The more you stomped, and jumped, and did crazy things to your body, the better. It was ‘no pain, no gain.’ So now we’ve got bad hips, bad knees, bad backs and we can come to Pilates to get it all fixed.”
PILATES INSTRUCTORS AT DUQUESNE CLUB HEALTH & FITNESS:
As for injuries, Lake speaks from a place of authority. While very fit, she has had a hip replacement, and her other hip has been injured in a fall. For her, injury prevention may be the biggest Pilates plus of all. “When you’re doing Pilates, you’re training your body in a way that will help all your other workouts – whether that’s gardening, hiking, whatever you’re doing.”
Jenny Lake – Exercise Specialist/Certified Personal Trainer/Specializing in Pilates/PMA Certified Bozena Hilko – MS, Certified Personal Trainer, Specializing in Pilates Cecile Elias – Certified Pilates Instructor, Certified Personal Trainer, Primal Blueprint Health Coach
Want to see Lake work out on the Gratz equipment? Visit this link: http://bit.ly/DC-Pilates
Andrea L. Jones – Licensed Massage Therapist, Certified Personal Trainer, Certified Pilates Instructor
Or you can scan this QR Code with your smartphone. (See the Table of Contents for instructions.)
To make an appointment with any of the instructors, please call 412.471.6599 to receive their contact information.
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FASCINATING FACTS ABOUT JOSEPH PILATES •
He was born in Germany, not Greece, in 1883.
•
He was a sickly child who suffered from asthma, rickets and rheumatic fever.
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His father trained him in gymnastics, bodybuilding and martial arts.
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By the time he was 14, he was fit enough to pose as a model for anatomical charts.
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Even by the turn of the last century, Pilates came to believe that the “modern” lifestyle of too much sitting, bad posture, and inefficient breathing lay at the roots of poor health.
•
•
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When he moved to England in 1912, he earned a living as a professional boxer, a circus performer, and a self-defense trainer at police schools and Scotland Yard. During WWI, the British authorities interned him, along with other German citizens and soldiers, in Lancaster Castle. He taught other internees in his cell block his exercise methods and boasted that his students would emerge stronger than they were before they were imprisoned. When the Spanish Flu Epidemic of 1918 spread through the camp, legend has it that not a single person under his care died. He even insisted that the bedridden German soldiers participate. So he took springs from the beds and attached them to headboards and footboards of the hospital bed frames, turning them into resistance equipment.
•
During his time in the camp, Pilates began to intensively develop his integrated, comprehensive system of physical exercise, which he called “Contrology.” Some of his movements came from yoga and others from the observation of animals. While Pilates and his instructors called his methods “Contrology,” everyone else called it “Pilates” and the name stuck.
•
He immigrated to the US in 1925. On the ship to America, he met his future wife Clara, and they formed the first exercise studio in New York City.
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The earliest American students of Contrology were professional dancers, who were repeatedly injuring themselves. Soon the famous choreographer George Balanchine and others like Martha Graham, Ruth St. Denis and Jerome Robbins became firm believers in Pilates for both its healing and strengthening properties.
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Pilates wrote several books, including Return to Life through Contrology. He was also a prolific inventor, with over 26 patents cited.
•
Pilates taught at his studio until well into the 1960s. He died at the age of 83 in 1967.
When you’re doing Pilates, you’re training your body in a way that will help all your other workouts – whether that’s gardening, hiking, whatever you’re doing, – Jenny Lake, Duquesne Club Pilates Instructor
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Jennifer Susco
Front: Dr. Rita Toshok, Wendy Parker, Jennifer Susco Back: Colleen Pietrusinski, Sherri Grasak, Katharine Perry
Harney & Sons teas
Afternoon Tea in the Library January 9
River Landscapes March 13
Pittsburgh from an Island on the Allegheny River, Henry Warren, Oil on canvas, ca. 1847
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On The
Katie Matscherz, Marylynne Pitz, Frank Kurtik
Dr. Rita Toshok, Dr. Christina Greathouse, Sara Hargreaves, Barbara Mendlowitz, Jeannine Mullen
Barb Conner (center)
Dr. Rita Toshok
omen
OF THE CLUB
Women of the Club started their year in January with an Afternoon Tea in the Library. In February, member Jennifer Susco hosted a Chocolate Demonstration, featuring Pastry Chef Will Racin and Assistant Pastry Chef Sara Tessmer. In March, member Katie Matscherz hosted an art event that featured Frank Kurtik, historian and researcher, and Marylynne Pitz, Pittsburgh Post-Gazette journalist, who joined attendees in the Billiard Room where they spoke about the river landscapes of painters Henry Warren and William Coventry Wall.
Dr. Rita Toshok, Wendy Parker, Jennifer Susco, Jeannine Mullen
SCENE
Dr. Kimberly Cantees
Chocolate Demonstration February 5
Helene McQuaide and guest
Jennifer Susco, Katie Matscherz
Brittany Hazlewood (left) and guest
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ArtSociety Pittsburgh Playhouse Reception & Tour January 23
In January, the Art Society offered a 30-Minute WarmUp Art Tour before Jazz on Fridays in the Reading Room. Later in the month, Paul Hennigan, Duquesne Club member and Point Park University president, graciously hosted a reception and tour of the new, state-of-theart Pittsburgh Playhouse. In March, Duquesne Club member and art host Kathleen Guinn led another 30-Minute Warm-up Art before Jazz on Fridays. Later in March, the society ventured out to the Ace Hotel to attend a panel discussion on contemporary photography that featured Nancy Lane, Joe Baio and Ellen Kessler, all premier photography collectors. On March 29, the society attended a preview at the Westmoreland Museum of Art of MINGLED VISIONS: The Photographs of Edward S. Curtis and Will Wilson.
Paul Hennigan greets the Art Society
Colleen and Paul Hennigan
Bonnie and Franklin Blackstone
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Contemporary Photography Panel Discussion March 20
Artists, collectors, patrons and photographers
Panel from L to R, moderated by PGH Photo Fair co-founder Evan Mirapaul, collectors Nancy Lane, Ellen Kessler and Joe Baio
Helen and Regis McQuaide
Nancy Lane, Barb Conner
Barb Conner, Casey Droege
Karen Greb, Kathleen Guinn, Diane and Ronald Lane
MINGLED VISIONS: The Photographs of Edward S. Curtis and Will Wilson March 29
Mary Ann Craig and guest
Barbara Jones, artist Will Wilson
John Eichleay (left)
Scott and Jen Neill Duquesne Club
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In January, the Beer Society held a Beer Pairing and Dine Around, followed by a Guided Beer and Cheese Tasting in February that featured Master Cicerone Brian Reed.
Beer Pairing and Dine Around January 31
Ryan Indovina and Luna Fruensgaard
Josh Beck, Tim Gallagher
Chris Hestin, Tim Inglis
Tom Reynolds and guest, Scott Neill
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Guided Beer and Cheese Tasting February 28
Master Cicerone Brian Reed
Brandon McReynolds, James Isler, Tim Gallagher
Kris Lichtenberger
Brian Zeigler (right), and guests Jeff Carberry and Jeff Mishler
Chris Hestin
Charlotte Primrose
Brian Reed
Mandy Merchant, Angela Carr
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The Culinary Society held their Annual Culinary Society Dinner in February, and then honed their knife skills at a culinary boot camp – Basic Knife Cuts – taught by Executive Chef Keith and Executive Sous Chef Mike Caudill.
Annual Culinary Society Dinner February 16 top left - Executive Chef Keith Coughenour, Susan and Alex Bickett top right - Executive Chef Keith Coughenour introduces the menu 2nd row right - Jackson Renner 3rd row left - Eben Adams, Colleen Kelly 4th row right - Felicia and Mark Bennett 5th row left - Andrew and Laurie Kuzneski 5th row right - James Ellermeyer bottom row left - Executive Chef Keith Coughenour, Rick Harber, Will Racin, Mike Godlewski, Mike Caudill bottom row right - Cynthia Carrow, Gina Mercer, Will Racin
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Basic Knife Cuts March 30 top left - Mike Caudill, Winthrop Watson top right - Executive Chef Keith Coughenour, Winthrop and Signe Watson, Kathryn Klaber, Mike Caudill, Dr. Robert Yakovac, Kathleen Guinn, Tammy Yakovac 2nd row left - Kathleen Guinn 2nd row right - Tammy Yakovac, Executive Chef Keith Coughenour 3rd row left - Winthrop Watson, Kathryn Klaber 3rd row right - Dr. Robert Yakovac bottom row left - Mike Caudill, Signe Watson
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I
In February, the Literary Society enjoyed An Evening Spy Rendezvous, featuring Russian hors d’oeuvres and cocktails, KGB spy artifacts and a talk by Michael Hasco, co-author of The Secret History of KGB Spy Cameras, 1945-1995.
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asco
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Mich
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Diane Richard Michael Hasco
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Dr. Kimberly Cantees, Colleen Pietrusinski
Rod & Gun Society members took trips to the Woodmont Rod and Gun Club in January and February. In March, they held their Eighth Annual Rod & Gun Society Sportsman’s Dinner with special guest Oliver North.
Eighth Annual Rod & Gun Society Sportsman’s Dinner with special guest Oliver North March 28 Joe Gaydos, Oliver North, Joey Gaydos
Dr. John Charletta
Jack Donahue, Rege Synan
Oliver North
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Andrew Fletcher, Tayler Fletcher
Steve Trinkala (right) and guest Joe Nowak, Carl Gilbert
John Tippins, Joe Giovannitti
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In January, the Wine Society sponsored a Chilean wine tasting that featured the wines of Concha y Toro. The Wine Extravaganza was held in February. In March, the society welcomed Emmanuel Lemoine, U.S. export director for Perrin – owners of Château de Beaucastel – to lead a tasting of Château de Beaucastel wines.
Wine Tasting featuring Concha y Toro
Concha y Torro Italo Jofre, wine ambassador
January 10 Dr. Dan Molcsan (right) and guest
Robin Randall (right) and guest
Mark Null, Kris Lichtenberger, Tom Selig, Kevin Reynolds
Rhoda Neft, Wallis Katz
Ken McCrory
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Wine Extravaganza February 1
Tom Selig Ken McCrory, Dr. Daniel Janiak
Jeannine Mullen, Wendy Parker
Kris Lichtenberger
Dr. Tacy Byham, Ted Wiegand
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Wine Tasting featuring Château de Beaucastel
Colleen Pietrusinski, Benedict Coleman, Gerry McLaughlin
March 20
Scott Neill, Colleen Kelly
Anne Brownlee-Fisher and Andy Fisher
Dan Molcsan, Josh Fischer
Dan Catanzaro and guest
Jim Rossi
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Erin and Tim Smith and guest (center) Emmanual Lemoine, Ken McCrory Scott Neill, AJ Drexler, Jill Kummer
Lou Ruscitto, Dennis Astorino
Phyllis Bertok and Richard Lopretto
Charaka Kithulegoda
Mark Null, Ian Stewart
Emmanual Lemoine
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CLUB-SPONSORED EVENTS Sushi Nights and Jazz on Fridays resumed in the Reading Room in January. Other Club-sponsored events included Seafood Buffets in January and March, Winter Teas in February and March, Valentine’s Day Dining, and the Father-Daughter Dinner in March.
Nellie and Chris Hestin
Seafood Buffet January 25
Angela Carr, Deanna Oliver, Jennifer Dunn
Joe Switala
Drs. Rita and Michael Toshok (front), Bob Engel and Deborah Stalder Engel
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Granddaughter of John Swiderski
Consuela Lemmon
Kassandra Bout, Jackson Renner, Zach Tunnell, Austin Ostiguy, Will Racin
Will Racin, Terry Leigeber
Seafood Buffet March 22
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Winter Tea February 8
Dr. Shalu Singh and guests
Candice Komar, Patricia Henk
Karen Fadzen (right) and guest
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Christine McMillan (left) and guest
Susan Rouda Cavanaugh (second from left) and guests
Helene McQuaide (left) and guests
Winter Tea March 15
Jo Ann Lyon (second from left) and guests
Guests of Diane Unkovic
Guests of Diane Unkovic
Guests of Diane Unkovic
Jazz on Fridays with Frank Cunimondo February 15
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Frank Fisher and daughters
Father-Daughter Dinner March 8
Mark Bennett and daughter
Brandon Katzeff and daughter
Joe Gaydos and daughter (left), John Elash and daughter
Thomas Swartout and daughter
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CLO Mini Stars
Harry Flannery with daughter Courtney Flannery Scalzo (right) and daughter-in-law Jenny Flannery
John Thornburgh with daughter and granddaughter
Surf Evans and daughters
Bill Locher and daughter
Jim Foutz and daughters
James Isler and daughter
John Lally and daughters
Ryan McKenna and daughter
Granddaughters of Harry Flannery
Andrew Kuzneski and daughters
Ken McCrory and daughter (left), Jim Diggs and daughter
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eason S TA S T E O F T H E
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Char-Grilled Mill Creek Farms Rainbow Trout Brown Butter Walnuts, Barbecue Aioli and Roasted Corn Pudding Deep Fried Squash Blossoms Summer Herbs and Pickled Vegetables Ancient Grain Salad, Yellow Pepper Coulisgrette Warm Cornbread
Yield: Serves 2
FOR THE CORNBREAD (May be baked prior to dinner service) 8 ounces sugar 2 ounces milk powder .33 ounce salt 12 ounces bread flour 5.25 ounces cornmeal 1 ounce baking powder 10 ounces water 1 teaspoon vanilla 5 eggs
1 cup barbecue sauce Lemon juice, as needed
Procedure:
• Place the egg yolks and garlic into the bowl of a Vitaprep Blender. Blend until garlic is pureed.
• With the Vitaprep blender running on slow,
carefully remove the top cap and slowly drizzle the olive oil into the yolk-garlic puree. Transfer to a bowl and whisk the barbecue sauce into the aioli. Adjust flavor with lemon juice. Transfer to a squirt bottle and refrigerate.
6 ounces oil
Procedure:
FOR THE CORN PUDDING
• Combine dry ingredients in a mixing
2 tablespoons whole butter, unsalted
• Slowly add the water, vanilla, eggs and oil
1 teaspoon turmeric
• Mix until incorporated and scrape down
1/4 cup light cream
bowl using the paddle attachment. to the dry ingredients. really well.
• Pour the mix onto a flat sheet pan with
parchment paper or into a cast iron skillet.
• Bake at 350° F for 20 minutes, rotate and bake for an additional 15-20 minutes or until golden brown.
1 tablespoon shallots, minced 3/4 cup vegetable stock 1 cup corn kernels and residual corn liquid scraped from the cob 4 teaspoons agar powder Kosher salt, as needed Ground white pepper, as needed
Procedure: FOR THE BARBECUE AIOLI (2 cups) 2 egg yolks 1 garlic clove, skin removed and trimmed
• Heat a medium-sized saucepan. Add the
butter and melt. When foaming subsides, add the shallots and turmeric, then sauté until translucent. Add the corn and continue
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to sautéed lightly until the corn starts to caramelize. Transfer to a Vitamix blender. Return the saucepan to the flame, and add the vegetable stock and light cream. Thoroughly whisk the agar powder into the liquids and cook over low heat until liquids begin to thicken.
• Transfer thickened liquid to the Vitamix
blender with the shallot-corn compote, and process at medium speed until a smooth puree is achieved. Transfer to a tray and refrigerate. Once the corn puree is thoroughly chilled, return it to the Vitamix blender and puree again until a smooth pudding-like consistency is formed. If the puree is too thick, add a little water or vegetable stock.
• Transfer to a squirt bottle and hold at room temperature until ready to use (no longer than 3 hours).
• In a colander, drain the grains of any excess liquid, and cool at room temperature.
• While the grains are cooking, combine the
yellow pepper puree, rice vinegar and honey in a Vitamix blender. With the Vitamix blender running, remove the lid cap and slowly add the olive oil. Taste and adjust the seasoning with lime juice. Season with salt and pepper if necessary.
• When ready to serve, toss the cooked ancient grains with the yellow pepper coulisgrette. Taste and adjust the seasoning.
FOR THE DEEP FRIED SQUASH BLOSSOMS 1 quart vegetable oil heated to 375° F 2 squash blossoms, with 3-inch stem intact 1-2/3 cups all-purpose flour 1-1/2 cups cornstarch
FOR THE ANCIENT GRAINS AND YELLOW PEPPER COULISGRETTE
2 cups chilled club soda
Procedure:
1/4 cup matignon (brunoise of carrot, celery, onion, and bacon)
• Remove stamens from the squash blossoms
1/2 cup Job’s tears
• Combine the flour and cornstarch in a mixing
1/2 cup einkorn 2 cups vegetable stock 1 cup roasted yellow pepper puree 1/2 cup rice vinegar Honey, as needed 1/2 cup olive oil Lime juice, as needed
Procedure:
• Heat a medium saucepot over low heat.
Sweat or lightly sauté the matignon ingredients until the bacon fat has rendered out and the vegetables are translucent and tender (about 15 minutes).
• Add the Job’s tears and einkorn grains, and
thoroughly coat with the rendered bacon fat.
• Add the vegetable stock and cover with a
tight-fitting lid. Cover and cook over low heat, stirring occasionally for 60 minutes or until the grains are tender.
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and set aside. bowl.
• Add the chilled club soda, whisking to
incorporate. Refrigerate until ready to use.
• Holding the long stem of the squash blossom, dip each blossom into the batter and gently shake off any excess. Carefully place the blossom into the hot oil while holding the stem. Remove from oil when the batter begins to turn golden brown.
• Lay onto a tray lined with paper towels to
remove excess oil and repeat with the second blossom.
FOR THE GRILLED RAINBOW TROUT AND BROWN BUTTER WALNUTS 4 tablespoons unsalted butter 4 walnuts, halved 2 tablespoons Italian parsley, chiffonade cut or roughly chopped
1 teaspoon fresh-squeezed lemon juice Edible flowers, as needed 1 16-ounce rainbow trout fillet, pin bones removed, skin on (optional)
4 purple turnips, gently scrubbed, skin on and trimmed 1/4 cup fava beans, blanched and chilled
4 tablespoons vegetable oil
4 candy stripe beet slices, thinly sliced and ornately shaped with fluted cutter
Malden sea salt, as needed
4 nasturtium leaves
Cracked black peppercorn, as needed
4 chanterelle mushrooms, cleaned and quartered
Procedure:
• Heat gas grill or fire charcoal grill until desired temperature is achieved (medium-high).
• Brush the fish with oil. • Place the flesh side of the fish onto the grill
and grill for three minutes. Carefully flip the trout fillet, and finish grilling on the skin side for another three minutes.
• Lightly season the trout fillet with salt and pepper. Remove from heat and hold in a warm place until ready to serve.
• Melt the butter in a medium-sized skillet, and allow the butter to brown. Add the walnut halves, and sauté for seven minutes tossing frequently. Add the parsley to the pan, and fry for 20 seconds. Add the lemon juice while shaking the pan. Pour over the cooked trout fillet, garnish with edible flowers, and serve immediately.
FOR THE PICKLED VEGETABLES AND GARNITURES 2 cups Champagne vinegar 1 cup water 1/4 cup honey 4 sprigs dill 1 tablespoon mustard seed 1 tablespoon fennel seed 1 bay leaf 6 zucchini ribbons, 4 inches long 6 yellow squash ribbons, 4 inches long
Procedure:
• Combine Champagne vinegar, water, honey,
dill, mustard seed, fennel seed and bay leaf in a nonreactive saucepot, and bring to a boil. Remove from heat, but keep hot.
• Place the zucchini and yellow squash
ribbons, cucumber, radishes, turnips, fava beans, beets, and chanterelles into a plastic container with a tight-fitting lid.
• Pour the hot pickling liquid over the
vegetables and cover with a lid. Steep the vegetables in the pickling liquid for 10 minutes, then refrigerate.
Plating Procedure:
• Place the trout onto a large warmed dinner plate followed by a spoonful of the ancient grain salad.
• Place the fried zucchini blossoms around the grain salad with the pickled chanterelles.
• Arrange the remaining pickled vegetables
toward the front of the trout fillet. Please note that the pickled zucchini and yellow squash ribbons are rolled.
• Using the squirt bottles, place several large
dollops of the corn agar pudding around the vegetables, and then repeat with smaller dollops of barbecue aioli.
• Carefully place the nasturtium leaves and flowers around and on top of the trout.
• Finally, spoon the hot walnut brown butter over the trout fillets and serve.
6 cucumber slices, skin on, oval shapes using oval cutter 6 sliced black radish, skin on, thinly sliced and cut into triangle shapes
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Rosé wines are perfect for the summer.
In the classic movie Funny Face, starring Fred Astaire and Audrey Hepburn, the inimitable Kay Thompson sings “Think Pink!” to her army of secretaries at their fashion magazine:
“Think pink! Think pink! If you want that quelque chose . . . red is dead, blue is through, green’s obscene, brown’s taboo . . .” Red may definitely not be “dead” for wine drinkers, but there’s no denying that rosé wines are becoming more and more popular with each passing year. Long gone are the days when rosé wine was seen as a “run-off” product, or as an excess wine that can be sweetened with the addition of sugar and sold on the cheap. Instead, winemakers have shifted from bleeding off excess red wine juice (saignée) to treating specific red grape varieties with great care to create incredible examples of rosés. Another factor in its growing appeal is its drinkability and versatility with a variety of foods – in fact, rosé goes with everything from sweet to savory. Here at the Club, Kevin Reynolds has brought in three excellent rosés for you to enjoy this season.
Whispering Angel Rose – The Chateau D’Esclans Winery From the Provence region, this rosé is “full of lots of light fruit flavors with a clean finish.”
Vie en Rose – Lionel Osmin & Cie From the Pyrénées region, this pale rosé is “full and refreshing on the palate with fresh red berries and fruit on the nose.”
Miraval Rosé – Château Miraval Still owned jointly by Brad Pitt and Angelina Jolie, this beautiful estate in Provence has “great sophistication with rich caramel and strawberry fruit and spice.”
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in the
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summer oasis. Take a staycation and enjoy downtown’s summer events. Check into a hotel suite and consider making an appointment with one of the Health & Fitness massage therapists. Dinner in one of the Club’s dining rooms or on the Terrace is the perfect way to end an evening. Enjoy reduced weekend member rates on the Club’s hotel rooms. Contact Jonathan Werth at 412.471.6580 to make a hotel reservation.
The Grand Canyon, Bright Angel Trail, 12,500 Feet Arthur William Best (1859-1935) Oil on canvas, 14 x 20 inches Duquesne Club Art Collection Located on the 4th Floor near the Walnut Room
As one of the more prominent early 20th-century landscape painters in Northern California, Arthur Best was especially known for his paintings of the Grand Canyon, Arizona desert, and the Sierra Nevada mountains. With his wife, he founded the Best Art School in San Francisco.
He became a staff artist for the San Francisco Examiner, and in 1904, did a series of Grand Canyon paintings. In 1905, he was commissioned by the Southern Pacific Railroad to paint pictures of the Southwest and Mexico. Many of his paintings were destroyed in the San Francisco earthquake of 1906.
Arthur was born in Mount Pleasant (near Ontario), Canada. He and his brothers were musicians, with Arthur playing the clarinet. In 1895, the band broke up, and the brothers moved to San Francisco. There he began to paint, was largely self-taught, and won many prizes at California State Fairs for his paintings of western scenery. Arthur and his wife, Alice Leveque Best, established the Best Art School, at 1625 California Street in San Francisco, from what was initially a sketching club.
Other works by Best may be found at the Oakland Art Museum, the Phoenix Art Museum, the Charles M. Russell Gallery in Great Falls, Montana, and elsewhere.
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He died in Oakland, California, on January 26, 1935. Source: Edan Hughes, Artists in California, 1786-1940 David Wilkins, The Art of the Duquesne Club, 2001
UP CLOSE
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F
rom its very inception, the Duquesne Club has enjoyed the distinction of being recognized for the unwavering excellence of its cuisine. The Club’s position as a local influencer and talent scout reflects its impeccable standards. Executive Chef Keith Coughenour is a nationally and
But, as any good chef will be the first to admit, exceptional food begins first and foremost with the best quality ingredients. So, how does the Club manage to secure its delicious produce, meat, and fish? And where in Pittsburgh are those world-class outlets to be found?
Our story starts on the farm, where local produce is grown and livestock are raised.
internationally acclaimed chef who has recently been inducted into the prestigious The Honorable Order of the Golden Toque. Members of his team have also garnered awards and recognition – including Will Racin, who, in 2018, won ACF Pastry Chef of the Year and is going on to compete internationally.
The answer is simple: chief purchasing agent Mike Germinaro has spent more than 30 years working at the Duquesne Club, building unique relationships with specialty food purveyors and working closely with Executive Chef Keith Coughenour, guaranteeing that our kitchens have only the best.
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Mike’s workdays start at 5:00 a.m. and come together to form a solid week of ordering, liaising, managing, consulting, and inspecting to ensure that every last sprig of parsley or cut of beef is up to par. And while this may be a straightforward task, it’s far from easy. First thing, Mike gathers orders from the Pastry Shop and
at the Club, as quickly as possible. It’s non-stop hauling and carting as soon as the first truck pulls in until every last crate has been put into the right hands and met with approval. With much of the fruit and produce being packaged, shipped, and served within hours of being harvested, time is of the essence.
Duquesne Club butcher Rick Devine, processing racks of lamb Mike Germinaro and Executive Chef Keith Coughenour review the day’s culinary schedule and orders
Anthony Fiorentini, organizing a shipment of cheeses the Health & Fitness Café before deliveries start rolling in at 6:00 a.m. His assistant, Anthony Fiorentini – coming up on two years with the Duquesne Club – joins Mike at 6:30 a.m., helping to make sure that every shipment gets to the right department in the proper kitchen
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The raw materials of the kitchen, awaiting transformation
But when deliveries are coming from multiple sources and in substantial amounts, it adds up to a lot of logistics. For example, a single event like the Seafood Buffet requires no less than 750 shrimps, 450 lobster tails, 50 pounds of crabmeat, 50 pounds of crab legs, and up to 50 to 70 pounds of any
other featured fish – that’s a kitchen full of expensive, delicate seafood for just one meal. Even during a slow week, the Club regularly goes through 200 pounds of black bass, a specialty fish sourced through Land & Sea of Monroeville. And during the
scale, day in and day out, and with just a narrow city alleyway and a single loading dock, quickly becomes a Herculean task.
holidays, those numbers skyrocket – more than 500 pounds of almond paste, another specially sourced ingredient, is used in December for macaroons alone. Obtaining only the freshest and the best on such a
throughout the day either by phone or in-person,” Mike confirms, “going over menus, tracking shipments, reviewing event details – sometimes line by line.” He laughs, “It’s a good thing that we like one another!”
Keeping on top of all the orders is no easier. “Chef and I are in constant contact
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It helps that during the 80s, Executive Chef Keith Coughenour apprenticed under Gary McKaveney, then the executive chef of Nemacolin Woodlands resort, who’s since moved on to become the territory manager of US Foods. The two have kept up their friendship, know the many facets of the business and appreciate what it
The Chef and Mike regularly inspect and evaluate the deliveries of the day
Many specialty food items are procured for the Club’s Quarterly Seafood Buffet. Hyang-Mi Frost, creating sushi.
takes to excel. “I know what a tough job it can be. It’s a big undertaking – providing for an establishment of this size, with eight dining locations, room service, private events, and outside catering orders,” Coughenour acknowledges. “We all have to be flexible and roll with the punches. We also need to be willing to look at what’s freshest and in season at the 68 I Avenue 6
moment and adapt to it. I enjoy the challenge. If Mike suddenly has gotten hold of something outstanding, like an exceptional crop of fresh asparagus, I’ll rethink the menu to highlight it. After all, seasonal food is a celebration and, by its very nature, it’s fleeting. You have to make the most of the moment.”
While the Club uses a few larger purveyors to source larger quantities of items that smaller purveyors are not able to provide, Mike strives to keep most of the Club’s trade both local and personal. “About 90 percent of all the food we buy comes from within a 200-mile radius. It’s best for us, for them, and ultimately for the Club. When local businesses thrive,
that means our food is that much fresher,” he explains. “And I’ve found that building relationships locally means that purveyors are willing to go the extra mile, whether that means someone from a vendor in the Strip District walking across town to deliver a last-minute
for consistent trade and also find the prestige of being selected as one of the Club’s providers invaluable. “Vendors learn what we like and how we like it and pass that on to other customers who want to share in our reputation of securing only the highest quality.”
delicacy for an exquisite seven-course meal or The Chef’s Garden planting a crop of fiddlehead ferns especially for the Club’s spring menus. The loyalty always pays off.”
featured speakers at Culinary Society and Wine Society events. Adam Ehrlichman, the head cheesemonger at Pennsylvania Macaroni Company recently led the Culinary Society in a specialty cheese tasting where members not only learned about pairing cheeses with wines and other foods but also about recommended ways to serve,
It’s a relationship that works both ways: suppliers can count on the Club
Occasionally, vendors become
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eat and store them. Pleased with having connected with participants who genuinely appreciate his trade and product, Adam closed the evening with a cheerful toast. These enriching and valuable member experiences are born of relationships based on mutual respect and years of professional trust.
Keith Martin, the owner, and his son have come to the Club several times, and Chef has made special trips to visit the farm, see the animals and how they’re raised, and get to know their practices firsthand. It’s wonderful to see the integrity of the whole process and to feel that you’re passing that experience on to people.”
“We’re fortunate in Pittsburgh to have access to so many world-class providers,” Mike points out. “For example, Elysian Fields Lamb has a national reputation for excellence that is always specifically highlighted on menus. It’s a business that the Club has been proud to support for many years.
Another longstanding provider to the Club is Turner Dairy Farms – a multiaward winning local dairy that has good-quality, consistent products such as milk, sour cream, heavy cream and cottage cheese.
Adam Ehrlichman, head cheesemonger at Pennsylvania Macaroni Company, recently led the Culinary Society in a specialty cheese tasting.
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Here’s a list of many of the Duquesne Club’s specialty food purveyors. So whether you’re strolling down Penn Avenue in the Strip one early Saturday morning, committing to a Reuben sandwich at the Smallman Street Deli for lunch on a Wednesday or sharing delectable small plates in the Reading Room for Jazz on Fridays at the Club – take just a moment to appreciate the local abundance of these thriving and outstanding specialty food purveyors. DUQUESNE CLUB SPECIALTY FOOD PURVEYORS Anthony’s Original Coraopolis, PA Fresh produce from a family owned business since 1912 anthonysoriginalproduce.com Breadworks Pittsburgh, PA Banquet bread and à la carte lunch bread breadworkspgh.com California Specialty Farms International, headquartered in Los Angeles, CA Peeled baby carrots, pearl onions, peeled baby turnips, various fruits californiaspecialtyfarms.com The Chef’s Garden Cleveland, OH Specialized, high-end produce such as petite purple turnips, micro greens, sea beans, sea cress and edible flowers chefs-garden.com Chef’s Warehouse Nationwide, headquartered in Ridgefield, CT A very cost-effective specialty house with a broad-based product line. Also acts as a personal shopper when needed. chefswarehouse.com Curtze Food Service Erie, PA Standard produce with outstanding organically grown mixed greens curtze.com Elysian Fields Canonsburg, PA Holistically raised lamb since 1993. purebredlamb.com Euclid Fish Company Mentor, OH The Club’s leading supplier of salmon euclidfish.com
Halperns’ Steak and Gary’s Seafood Central Florida, headquartered in Atlanta, GA Gulf coast seafood, including fresh frog legs halperns.com
S&D Coffee & Tea Concord, NC Victor Blend, Seattle Coffee and espresso items sdcoffeetea.com
Harney & Sons Fine Teas Millerton, NY Family-owned provider of fine teas since 1983 harney.com
Samuels and Son Seafood Company Philadelphia, PA with a distribution center in Pittsburgh The Club’s primary fish distributor samuelsseafood.com
Land & Sea Monroeville, PA The Club’s leading distributor of black bass land-sea.net Mediterra Bakehouse Pittsburgh, PA Specialty breads like walnut bread and chocolate cherry bread mediterrabakehouse.com Mill Creek Trout Farm Utica, PA New to the Club as of January 1, with excellent service and product The Duquesne Club ordered 45 trout filets on a Tuesday, and proprietors Jeremiah and Meredith Seltzer harvested and delivered them the same day. facebook.com/millcreektrout Paragon Foods Warrendale, PA Produce, dairy, cheese and other specialty items paragonfresh.com Pennsylvania Macaroni Company (also known as PennMac) Pittsburgh, PA Cheese and Italian products for three generations pennmac.com Restaurant Depot Pittsburgh, PA Membership only, with broad hours, providing items the Club needs in a pinch restaurantdepot.com
Schwebel’s Pittsburgh, PA Hot dog and burger buns from this bakery in operation since 1906 schwebels.com Turner Dairy Farms Pittsburgh, PA Milk, cream, heavy cream, cottage cheese, sour cream turnerdairy.net To see a video about the history of Turner Dairy Farms, scan in this QR code with your smart phone:
Weiss Provision Company Pittsburgh, PA Beef, veal, chicken, pork, elk, wagyu beef Yeany’s Maple Syrup Marienville, PA Maple syrup from the Allegheny Forest To read an article about Yeany’s, scan in this QR code with your smart phone:
US Foods Greensburg, PA Distribution Center Dry goods, frozen products, foods for the employee café Gary McKaveney, territory manager in Pittsburgh, will go out of his way to make sure the Club gets what it needs. usfoods.com To learn more about how to scan in QR codes to expand your Avenue 6 reading experience, visit the Table of Contents for instructions. Duquesne Club
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club
CRAFTED CLASSIC GIN GIMLET INGREDIENTS
• 2 ounces gin • 3/4 ounce fresh lime juice • 3/4 ounce simple syrup • Lime garnish
DIRECTIONS Pour gin, fresh lime juice and simple syrup into a cocktail shaker filled with ice. Stir or shake, long enough to chill. Strain the mixture into a chilled martini glass. Garnish with a slice of lime.
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S
eize the summer. LET THE DUQUESNE CLUB HANDLE YOUR SUMMER SOIRÉES. Whether it’s an intimate dinner celebration with friends or a lavish affair for hundreds in the park, the Duquesne Club’s talented team of culinary and event professionals will make your event truly remarkable. After all, it’s always better to be a guest at your own party! Contact Tom Wahl or Dana Kotwica at 412.471.6585
C CONFIDENTIAL lub
with Sydney Kaczorowski
Y
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ou may recognize her as one of the Duquesne Club’s quietly efficient servers, but singer and musician Sydney Kaczorowski’s real talent lies in her spellbinding voice. Already a rising star in Pittsburgh, she recently shared the stage with Andrea Bocelli. We tracked her down between vocal lessons, choir rehearsals, and concerts with international singing sensations to find out what her future holds.
I’m from a small town outside of Philadelphia called Haddon Heights in South Jersey.
How did you become interested in music? My dad plays the bass, and he was always introducing me to different kinds of music and would have other musicians over. So from a young age, music became an integral part of my life.
Did you take lessons and participate in productions growing up? My interests were very diverse when I was younger, and my main focus was on ballet. I was in concert band and choir through school but never took private lessons for an instrument until I started taking piano lessons when I was fifteen. At that time, I decided that I didn’t want to pursue ballet anymore since that would’ve meant giving up studying music.
What was your major in college? I have a Bachelor’s Degree in Music with classical piano as my major, which most people don’t know since I was so heavily involved with the voice department. I was in the thirty-two-member chamber choir Voices of Spirit, and I sang a solo in a collaboration project we did with the Pittsburgh Symphony Orchestra. I also was a soprano soloist in Duquesne’s production of Handel’s “Alexander’s Feast.” Knowing both voice and piano has helped me grow tremendously as a musician.
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Where are you from?
Are you primarily interested in classical music? While I am certainly more involved in the performance of classical music, I have experience with and a love for many genres. I’ve been listening to jazz since birth because of my dad and love performing in jazz combos. I was fortunate to be a Duquesne University Tamburitzan, primarily studying and performing Eastern European folk music and dance. I also write my own music in a sort of folk/Americana style.
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This season, I became a member of the Mendelssohn Choir of Pittsburgh, a partner organization of the Pittsburgh Symphony Orchestra. When the Symphony was asked to play for Andrea Bocelli’s Pittsburgh concert, they requested that the Mendelssohn Choir select a small group of singers from its members to accompany Bocelli. It was one of the most surreal experiences of my life, considering that I sang for 16,000 people and you know – I got to meet the Andrea Bocelli. It was an experience I hope to repeat in the future!
What other opportunities are on the horizon? My upcoming engagements with the Symphony include Beethoven’s Ninth Symphony, which I’m ecstatic about, especially since it will be professionally recorded. In July, I’ll be attending the Bologna International Opera Academy for a two-week intensive program for young professionals. I’ve never been abroad, so I’m just floored over this incredible opportunity - not only to sing in front of some of the opera industry’s leading singers and managers but also to explore such a beautiful and historic city! I’m also excited that in the fall, I’ll start earning my master’s degree in Music at Duquesne University, concentrating in vocal performance.
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Tell us about your experience singing with Andrea Bocelli.
How long have you worked at the Duquesne Club? What is your typical day and week like, balancing school, musical goals and work? I’ve been working at the Duquesne Club since the fall of 2017, while I was completing the senior year of my undergraduate studies. Now, I work at the Club around thirty hours a week, teach private lessons in piano and voice for another twelve hours, and rehearse with the Choir for at least another three – while also making time to practice singing. I’m spectacularly busy, for sure, but these are all things I love to do. It’s all helping me grow as an individual and as a musician, preparing me for a wonderful and successful career.
What are your short and long-term professional goals? My short-term goal is to improve my vocal technique so that I develop into a fully mature opera singer. Right now, I’m a fulllyric soprano, and I’m looking forward to exploring a more diverse operatic repertoire. After earning my master’s, I’ll continue to focus on resume building, including participating in voice competitions, landing roles and recitals, and perhaps getting involved in a young-artist program. The ultimate goal is to have an international opera career and be a university professor.
Watch Sydney practice “S’altro che lacrime” from La clemenza di Tito by Wolfgang Amadeus Mozart (1756-1791), in preparation for her trip to Italy this summer, where she will attend the Bologna International Opera Academy. Visit this link: http://bit.ly/SydneyK Or scan the QR code on the right with your smartphone. (See the Table of Contents for instructions.) 76 I Avenue 6
RISE
ABOVE
IT ALL
Twelve floors up and a world away, discover culinary artistry combined with the kind of impeccable service you’ve come to expect from the Duquesne Club. Some of the dishes on the new Terrace menus include Fried Oyster Benedict (Lunch) and Braised Wild Boar Strozzapreti (Dinner). The Terrace can also be reserved for private parties on Saturdays.
MONDAY – FRIDAY
DINE ALFRESCO ON THE TERRACE.
LUNCH NOON – 2:00 P.M.
DINNER 5:00 P.M. – 9:00 P.M.
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K C A B K O
O L
THE DUQUESNE CLUB MARCH AND TWO-STEP DANCE J. Markus H. Winteringer wrote the Duquesne
Club March and Two-Step Dance in 1895 for the members of the Duquesne Club. The original published sheet music is held in the historical archives of the Club and will soon receive conservation care to preserve the delicate paper. It seems Winteringer was one of Pittsburgh’s prolific composers of the time, writing sheet music for special occasions and famous people. Other such examples of his work are Carnegie’s Welcome Home, Sounds from Beaver Valley Waltz, and William McKinley’s Funeral March, among many others.
Want to hear the sprightly Duquesne Club March? You can watch Duquesne Room pianist Joe Balogh playing it by visiting the link below: http://bit.ly/duqpiano Or you can scan the QR Code below with your smartphone. (See the Table of Contents for instructions.) Play piano? See the sheet music at the link below: http://bit.ly/duqpian” 78 I Avenue 6
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in the
JUNE 3 4 14 14-16 20 21
22
Terrace Opens for Dinner Wine Society Annual Meeting and Tasting
- “Snap and Chat” Walking Photo Workshop with Richard Kelly – sponsored by the Art Society
- Rivendale Farms Luncheon and Tour – sponsored by the Culinary Society 15th Annual DC Golf Classic at Laurel Valley Golf Club
Seafood Buffet Spruce Creek – Upper Water – sponsored by the Rod & Gun Society Suds in the City – sponsored by the Beer Society Jazz Night in the Reading Room
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Ice Cream Boot Camp – sponsored by the Culinary Society
JULY 11 16
Vegan Dinner – sponsored by the Culinary Society
Swizzle and Swish “Watercolor Card-Making Mixer” – sponsored by the Art Society
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Jazz Night in the Reading Room
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Rosé Tasting – sponsored by the Wine Society
TBD
Twilight Architecture Preview Tour and Terrace Reception at Lumière, downtown Pittsburgh’s newest luxury condominiums
AUGUST 8
Swizzle and Swish “Watercolor Card-Making Mixer” – sponsored by the Art Society
12
Rolling Rock Golf Outing- sponsored by Health & Fitness
16 TBD
Jazz Night in the Reading Room
Pike Run Shoot & Dinner – Rod & Gun Society members only
SEPTEMBER 12 13 13-15
Beer Society Event Jazz Night in the Reading Room
Spruce Creek – Lower Water – sponsored by the Rod & Gun Society
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30
Rolling Rock Golf Outing – sponsored by Health & Fitness
TBD Women of the Club Event TBD Wine Society Event
Hampton Houses and Gardens of the Gilded Age “Gary Lawrance” – sponsored by the Art Society
Seafood Buffet
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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DUQUESNE CLUB EMPLOYEE SERVICE AWARDS, 2018
30
Donald J. Bucholtz, Timekeeper Rick S. Devine, Butcher Michael Germinaro, Purchasing Manager Robert T. Shaw, House Attendant
IMPECCABLE 20
Service
JANINE HANLEY
A chance meeting in 1991 in the Giant Eagle parking lot between the Club’s human resource director and Janine Hanley was fate. Janine was looking for a new job to contribute to the college funds of her two children, Jim and Colleen. She interviewed for a part-time opening in the Human Resources department, got the job and began working two days a week. It wasn’t long before her work ethic and attention to detail caught the eye of other executive staff also in need of administrative assistance. Janine began working for several department heads, as well as the general manager, Mel Rex. She then trained as a back-up person in the accounting department, working various positions, filling in for vacations and assisting with special seasonal projects. In 2009, when the general manager’s administrative assistant retired, Janine successfully interviewed with Scott Neill and secured a full-time position. From this office, Janine learned all aspects of the membership process, Board of Directors meetings, Admission Committee meetings, reciprocal club arrangements and the vast amount of information needed to answer member inquiries. In addition to being the administrative assistant to the general manager, Janine was the Club’s membership coordinator and conduit to reciprocal clubs. After 28 years of service, Janine has chosen to retire. She resides in Greenfield with her husband Jim, a magisterial judge in Allegheny County and a municipal court judge. Their children both live in Pittsburgh, and Janine can’t wait to see more of her two grandchildren, Lily and Guerin – the lights of her life!
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YEARS
YEARS
Tina S. Morrow, Food Server Timothy A. Kulina, Locker Room Attendant Deborah J. Turk, Health & Fitness Laundry Attendant
15
YEARS
Yen X. Lai, Housekeeping Maxsym McIntosh, Director of Information Technology Spomenka Nisic, Valet Constance M. Sieg, Laundry Attendant David A. Winberg, Laundry Supervisor
10
YEARS
Susan E. Christner, Accounting Phillip J. Ezzo, Pastry Cook Jenny L. Lake, Health & Fitness Manager Daniel C. Ossler, Porter
5
YEARS
Beth A. Allen, Food Server Benjamin J. Coulter, Food Server Hyang-Mi Frost, Cook Jolyn M. Fisher, Food Server Benjamin P. James, Bartender Mark B. Null, Assistant General Manager Bryan A. Pusateri, Barber Wendy A. Quallich, Room Attendant Jonathan J. Werth, Front Office Manager Ashley M. Zarletti, Pastry Cook
Giving
BACK
The Art & Library Committee and Foundation directors thank the following members for their support of this important initiative: Edward Aiello William Benter John & Virginia DiPucci Joe & Alice Dominijanni Domenic Dozzi Charles Echnoz John Eichleay Jr. Denese Ellis Martin Farrell Carl Frankovitch David Gerson
Karen Greb Christine Kobus James McDonald Oliver Sr. & Mary Kay Poppenberg James Rushworth Mark & Carolyn Snyder Robert Trombetta Mark Twerdok Dennis Unkovic Bruce Wolf
A full description of Junction Hollow, Pittsburgh, will appear in the next issue of Avenue 6. OTHER DONATIONS Additional donations were made to the general fund by attendees of the February 21, 2019 Cigar Dinner.
Make a DONATION ARTWORK ACQUISITION This spring the Duquesne Club was presented with a unique opportunity to acquire a second significant painting by Sir Alfred East (English, 1844-1913). The Club currently owns East’s magnificent Wings of the Morning, presented by the “Art Association” in 1912. East’s Junction Hollow, Pittsburgh, 1907, a bequest of Richard Scaife to the Westmoreland Museum of American Art, was being offered for sale because it did not meet the Westmoreland Museum’s collection mission for acquisitions of American art. The Art & Library Committee was granted “first right of refusal” and the privilege of buying Junction Hollow, Pittsburgh. Members of the Art & Library Committee immediately committed personal funds to jump start acquisition of this work. The Duquesne Club Charitable Foundation agreed to match contributions from members to acquire Junction Hollow, Pittsburgh, up to 50% of the cost of the painting. Club members quickly and generously responded, donating funds that, together with the match, enabled the Foundation to purchase the painting for its collection in April.
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
Please 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 general fund, which is utilized to pay administrative costs such as annual audit and tax return filing fees and from which grants are authorized by the Foundation’s Board of Directors. Also note whether your contribution is in honor or memory of someone and if you prefer 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. Duquesne Club
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C L U B
H I S T O R Y
BAND OF BROTHERS q
The Oliver Family 84 I Avenue 6
Left to right - David B. Oliver, Henry W. Oliver, James B. Oliver, and George T. Oliver
q The field of legendary Pittsburgh industrialists is crowded; overfull with towering personalities – Carnegie the benefactor, Frick the strikebreaker, Mellon the financier, Westinghouse the genius. But this impressive group of titans also had its “quiet Beatles,” not attracting as much celebrity as their more publicized counterparts while being just as instrumental – or even more so – in the development of the Machine Age. Prominent among these were the Oliver brothers, David B., Henry W., James B., and George T., without whom neither Pittsburgh nor the Duquesne Club, would be what it is today.
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avid B. Oliver was born in 1834 in Dungannon, County Tyrone, Ireland, and was followed in 1840 by Henry W. Oliver, Jr. But their father, Henry W. Oliver, Sr., a Scotch-Irish saddle and harness maker, was a politically active Liberal1 who ran afoul of the local lord.2 Forced to flee their homeland, the Olivers settled in Allegheny City (now Pittsburgh’s North Side, then a separate municipality), where James B. Oliver was born in 1844. Ties with Ireland remained strong, however, and George T. Oliver was born during a visit to Dungannon in 1848. The boys were educated in the public school system of Allegheny, “with no special training more than the ordinary
youth … received, if indeed as much.”3 At fourteen, David left school to assist in the saddlery business and at sixteen went to Wooster, Ohio, as an agent of the
Ohio & Pennsylvania Railroad.4 Meanwhile, thirteen-yearold Henry found employment as a telegraph messenger in Pittsburgh,5 an excellent job for an ambitious teen that put him in touch with both the news of the moment as well as the city’s influential message-receivers. After two years, he became a clerk in the freight office of Clark & Thaw, and in 1859, with the South Side iron-manufacturing firm of Graff, Bennett & Co., where he paid close attention to the ironmaking business. In 1863, Henry organized – with W.J. Lewis and John Phillips – the iron-manufacturing firm of Lewis, Oliver & Phillips for the production of nuts and bolts. David was brought in as a partner in 1866, with James and George following by 1870, and in 1888, the firm was reincorporated as the Oliver Iron and Steel Company.
Oliver Iron & Steel Co - 1913
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an environment for wealth to be made. Busy as he was, Henry would have seen the benefits of such a club, and with a handful of others, would have taken time to call on a few friends, seek out an appropriate location, and finally rent “the old Odgen mansion,”7 a semi-dilapidated, ivy-draped double row house at 259 Penn Avenue. A lease was signed, a small staff hired, furniture and spittoons secured. The Duquesne Club was born.
Henry W. Oliver portrait, Founders Room, Duquesne Club
Under the brothers’ combined leadership, the company grew from a small factory of 65 employees producing about 40,000 bolts a day in 1863, to one of 3,000 employees producing more than four hundred tons of railroad, construction, and telegraph components per day in 1900.6 As a reflection of Pittsburgh’s rapid growth, the field of Duquesne Club founders is equally crowded. Perhaps a hundred of Pittsburgh’s most influential citizens might be counted as “founding” members, with a core few dozen truly active in its early success. Only a handful can, from scant records, 86 I Avenue 6
be confirmed as true originators of the idea that Pittsburgh needed a world-class private club. Henry W. Oliver would be so active in this effort that he is sometimes called the “Father of the Duquesne Club.” Notably, when the Club was founded in 1873, neither the Olivers nor most of its “founding” members had yet made their full fortunes. Carnegie, for example, had only just broken ground on his mammoth Edgar Thomson Works, and Oliver was still building on his nuts-and-bolts foundation. The creation of the Duquesne Club, therefore, was less about enjoying the spoils of wealth than it was about creating
Henry was active on the Membership Committee from 1873-74, during which the initial hundred or so members were invited to join – and pay dues to – the fledgling Club. Though the involvement of the other Oliver brothers is less clear, they were all prominent members and undoubtedly worked with Henry to raise the Club’s profile. Henry was present in September 1873 for the much-anticipated visit of Ulysses S. Grant, and likely also for the visit of Buffalo Bill Cody that November8 – who, after all, would miss that? He ate lunch nearly every day in the Club’s “Number 6” dining room with the self-styled “Number 6 Group,” an exclusive lunch-bunch of a dozen or so of Pittsburgh’s most prominent industrialists. With their worth rising as their comforts increased, the Olivers and other Duquesne Club founders demonstrated that membership indeed had its benefits. By 1881, the Club had outgrown its premises, and Henry was among the eleven signers of the Club’s incorporation papers, which allowed it to begin planning for a
new location. He subsequently served as Club president from 1883 – 1885, planning the details of the new building at 325 Sixth Avenue and was almost certainly present at the new building’s grand opening on January 1, 1890. In 1902, when the new clubhouse required expansion, Henry purchased the adjacent lot on Sixth Avenue and resold it to the Club at cost. Electrical power for the early Sixth Avenue clubhouse also came from the Oliver power plant.
Henry was an innovator in nearly every major industry of his day, including mining operations, telegraph and telephone technology, and start-up railroads, most notably the Pittsburgh and Lake Erie Railroad, which was the first to give real competition to the Pennsylvania Railroad in the freighting of industrial products. With Andrew Carnegie, Henry secured Congressional funds to “slack water” the Ohio River, making it suitable for shipping in all seasons. Most spectacularly, in 1892 he secured the vast Mesabi iron ore range of Minnesota for the exclusive use of the Carnegie Steel Company and subsequently developed the
mining, steamer, and railroad connections that allowed control of the ore from the northern mine to Pittsburgh mill. The Oliver Iron Mining Company quickly became the largest miner of iron ore in the world, and when wooden boxcars were found to be easily ruined in the ore’s transport, Henry financed the development of the steel boxcar and founded the Pressed Steel Car Company. Upon his somewhat unexpected death in 1904, at his home on Ridge Avenue (known as “Millionaire’s Row”), Henry’s personal fortune was estimated to be worth more than sixteen million dollars or in today’s currency, more than fourhundred and fifty million dollars.
English-Oliver House
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1934, one week shy of his 100th birthday.9
Newspaper clipping of the Henry W. Oliver estate - Iron Age Vol. 73, p 12
After the reorganization of many of the Oliver holdings into the United States Steel Corporation, David remained active in the remaining family businesses but primarily devoted his attention to a personal passion, the improvement of the city’s education system. Serving without salary, he sat first on the Allegheny City school board, and then, following Allegheny’s annexation to Pittsburgh in 1907, helped to create a proper citywide public school system, serving as president of Pittsburgh Public Schools from 1911 to 1922. In 1925, shortly after his retirement, David B. Oliver High School, on the North Side (now used as Pittsburgh Public Schools administration offices) was opened in his honor. Like his brothers, David remained active until days before his death in 88 I Avenue 6
James, meanwhile, would remain the reliable director of various Oliver enterprises for nearly four decades, particularly of the Monongahela Natural Gas Company, an early Westmoreland County driller. He was a noted family man but also vocally supported the “Progressive Pittsburgh” political movements that called for flood control, water filtration plants, and the streamlining of city government. His daughter, Edith Ann Oliver, would bring a title to the family as one of a dozen Pittsburgh heiresses swept off to Europe to shore up the declining fortunes of continental noblemen, marrying Marquis Alfredo Dusmet De Smours of Italy, in 1922. James, too, remained behind his desk until just before his death in 1905, succumbing quickly to a bout of initially dismissed pneumonia. George, the youngest, graduated from Bethany College in West Virginia in 1868 and was admitted to the Allegheny County Bar in 1871. In his early career, he oversaw the daily operations of the various Oliver companies with his brothers, but in 1901, he purchased two of Pittsburgh’s primary newspapers, the Pittsburgh Gazette, and the Pittsburgh Chronicle-Telegraph, allowing him, an active Republican, to control the political message. After serving as president of the Duquesne Club from 1907 to 1909, he was elected to the United States Senate to serve out the unexpired term of Philander
Knox, a fellow Duquesne Club member who had resigned to become President Taft’s Secretary of State. Although primarily concerned with industrial tariffs during his term, George is also noted for being instrumental in the successful petitioning of the United States Board on Geographic Names, in 1911, to restore the “h” at the end of Pittsburgh, which had been cruelly taken away by postal regulations in 1891. Retiring due to poor health in 1917, George continued working through the 1918 primaries in support of Prohibition candidates and lent his counsel in matters pertaining to the ongoing war, in which his son, Bennett Oliver, was an aviator with the Expeditionary Force. Senator Oliver died in Pittsburgh on January 22, 1919, nine weeks after the Armistice, and one week before the 18th Amendment was ratified.10 [1] Jordan, John W., A Century and a Half of Pittsburg and Her People, Volume III, The Lewis Publishing Company. Pittsburg: 1908, p1 [2] History of Pittsburgh and Environs, Volume III, The American Historical Society, Inc., New York: 1922, p862 [3] Jordan, John W.: A Century and a Half of Pittsburg and Her People, Volume III, p1 [4] Pittsburgh Press, October 22, 1934, p1, “David B. Oliver, Educator and Steel Pioneer, Dies,” Newspapers.com [5] Pittsburgh Press, February 8, 1904, p4, “Henry W. Oliver Died Early This Morning,” Newspapers.com [6] “Greater Pittsburgh and Allegheny County Illustrated,” The American Manufacturer and Iron World, 1901 [7] Pittsburgh Daily Post, October 1, 1877, p4, “Local Briefs,” Newspapers.com [8] Mark M. Brown, Lu Donnelly, David G. Wilkins, The History of the Duquesne Club, 1989, p15 [9] Pittsburgh Press, “David B. Oliver, Educator and Steel Pioneer, Dies” [10] Harrisburg Telegraph, January 22, 1919, p1, “Senator George T. Oliver Is Claimed By Death After Long Illness,” Newspapers.com
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