What's Cooking at Sayre?

THE PODIUM Winter 2014

Magazine of Sayre School

What's cooking at Sayre?

Sayre Alumni Chefs page 14

The Campus Master Plan page 24

Greetings from Old Sayre!

All roads may lead to Rome, but all amazing culinary experiences in the Bluegrass seemingly lead to Sayre.

Just consider that all of these establishments bear the imprint of Sayre alumni or Sayre parents: Coles 735 Main, Heirloom, The Tulip Bistro + Bar, Apiary Fine Catering and Events, Dupree Catering + Events, Jonathan at Gratz Park, The Local Taco, Shakespeare and Co., The Village Idiot, Jean Farris Winery and Bistro, Pazzo’s, Village Host Pizza & Grill, and La Petite Crêperie. This is by no means an exhaustive list but illustrates that most satisfying meals start at Sayre! In this edition of The Podium we are proud to feature interviews with five alumni chefs who have made an indelible mark in their field and on our taste buds.

Like an outstanding meal, a campus master plan also should balance vision, aesthetics and creativity. Our recently adopted campus master plan represents the culmination of a yearlong process. While our plan features three key building projects, it is about much more than bricks and mortar. Our community is first and foremost a learning environment and how we envision our campus is tied to the fulfillment of our mission.

For visions to become realities requires extraordinary commitment. This past October during Reunion Weekend, we honored one of the most extraordinary commitments in our school’s history—Tom Grunwald’s fifty years of service. Over 200 guests attended a celebration dinner for Tom and among them were alumni from every decade of his tenure, from the 1960s onward.

If you’re searching for a theme to this year’s magazine, it’s quite simple. What do Sayre chefs, a campus master plan and Tom Grunwald have in common? What do the achievements of our students and our talented faculty have in common? All are inspiring. And, all are inside this edition of The Podium.

Go Spartans!

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Stephen Manella Head of School

Board Welcomes New Members We are pleased to welcome three new members to the Board of Trustees—Piper Stockham, Andrea Tew and Knox van Nagell Pfister (’97). Piper Stockham is President of the Sayre Parents Association and an ardent supporter of athletics who played an active role in the formation of our booster club, The Spartan Club. She and her husband Matt have two children at Sayre, Madigan in 8th grade and Mason in 10th grade. Piper is a member of the Advancement

Committee. Andrea Tew and her husband Bernie have been members of the Sayre community for over twenty years. Their daughter Lainie is in 8th grade. In Andrea, we are gaining a lifelong supporter of Sayre with extensive management and marketing experience.

Andrea is a member of the Enrollment and Marketing Committee. Knox van Nagell Pfister is a Sayre “lifer” and a member of the Class of 1997. An attorney by trade, Knox serves as the Executive Director of the Fayette Alliance. She is also a member of our Enrollment and Marketing Committee. Knox and her husband, Matt, enrolled their daughter, Wells, in our PK3 program. They are expecting their second child any minute now!

Board Awards The Miles Service Award is named in honor Dorothy Moomaw Miles, Headmistress of Sayre from 1952-1961.

Awards are given to both a current parent and a patron (traditionally a past parent) who have been actively involved in the daily life of the school by “providing opportunities for other parent participation and expression.”

Amy Allen received the current parent award for her leadership as Sayre Parents Association President (201113). During her two terms of service on the Board, Mrs. Allen served on numerous committees, including Chair of Trusteeship. Her children Ashley in grade 11 and Alexander in grade 6, both began at Sayre in Prekindergarten 3.

Past parent Judy Offutt, who retired last year, had served as the school’s Librarian since 1991. Among her other activities, Ms. Offutt was the first teacher for the Little Readers Program. Her association with Sayre began, however, when her daughters, Julie (’92) and Susan (’95), came to Sayre.

The McClellan Award is named in honor of Major Henry Brainerd McClellan, Sayre’s most distinguished and longest-tenured Headmaster who served Sayre from

1870-1904. The recipient of this award is a friend or organization of the school that has made significant contributions in the form of service to the student body. This year’s recipient is Walt Robertson, former Board member in the Classes of 2000 and 2004. He is the father of alumni Walt, Jr. (’97) and Ann Mary (’98). Mr. Robertson has served as the auctioneer for the Spectacular since the mid 90s and in doing so presided over the live auction’s crossing the $100,000 threshold.

The Trustee Award is given to a current or past Trustee of the school who has been singled out by his fellow trustees as a leader in providing guidance and direction to the school through his or her efforts. This year’s designee, Debbie Sutherland-Comley, is the only two-time recipient in the history of this award.

Mrs. Sutherland-Comley served three terms on the Board, was a member of the Executive Committee and throughout her tenure was an instrumental leader on the Finance, Trusteeship, and Development Committees. Her service, guidance, and generosity have been invaluable assets to the well-being of the school. Ms. Sutherland-Comley is the mother of two Sayre “lifers,” Robo (’98) and Jamie (’11).

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A Year in Review 2012-2013 Sayre Shines at Kentucky Youth Assembly

21 Middle School students and 18 Upper School students participated as delegates to the Kentucky Youth Assembly in November 2012.

Emma Bilberry (’17) was recognized as the Middle School Outstanding Delegate, and the Middle School also received an Outstanding Bill Award. The Upper School group achieved the Delegation of Excellence standing. Will Pagan (’14) was recognized as Outstanding Delegate, John Newton (’15) as Outstanding Speaker, and Chauncey Hill (’15) won the Media Corps Video Editing Award.

2012-2013 National Honor Society Inductions

In November 2012, 39 new inductees joined 22 current members of Sayre’s National Honor Society, representing approximately 60% of the Upper School junior and senior classes. The selection committee evaluates candidates in four areas: scholarship, service, leadership, and character.

Sustainable Sayre

Sponsored by the school’s Green Council, Sayre students and families participated in the 2012 Recycle-Bowl competition in Lexington. The school won its category (enrollment of 300-599 students)! The school recycled 929 pounds of aluminum (32,515 cans) during the contest, and received $750.00 in prize money in addition to $539.50 received for recycling the cans. These funds are being used for Green Council projects across campus, including the school garden, Earth Day activities, and recycling bins.

Cavitt Bradley (’13) worked with members of the Bluegrass Youth Sustainability Council to obtain grants to place water bottle refill stations in all area high schools. Sayre received two free water bottle refill stations through the grants. One is located in the gym by the concession stand and the other is on the second floor of the Upper School.

Something to Write About

Make Way for Hands-On Science

LEGO Education robotics instruction was introduced to Sayre 3rd and 5th graders in the spring of 2013. Through robotics, students build important 21st Century Skills, including problem-solving, critical thinking, creativity, and teamwork. Robotics is a vehicle for the hands-on delivery of science, technology, engineering and math (STEM) concepts. The robotics curriculum includes connections to the classroom curriculum in math, literacy, science, and social studies. Plus, robotics is exciting and fun!

In other science news, the Sayre Science Club qualified as a Finalist in the 2013 International Space Settlement Design Competition. The five member team traveled to the NASA Johnson Space Center in Houston, Texas, where they were matched with two other Finalist Teams and one or two Invited Teams to form a 48-student Design Competition company. In the annual competition, teams are asked to envision space colonies in response to a Request for Proposal replicating the experience of working on an aerospace company’s proposal team.

Each year, Sayre science students participate in local, regional, and state level science fair competitions. At the state level Kentucky Science and Enginereering Fair in the spring of 2013, Elizabeth Schwarcz (’15) won 2nd place in the Animal Science division and Will Kimmerer (’16) won the Air Force Award. In addition, Will won the state level Stockholm Junior Water Prize, qualifying him to move to the national competition. Capitalizing on his success, Will attended the I-SWEEEP international sustainable world project olympiad and received an honorable mention for his entry, entitled “Adsorption of Chemical Contaminants in Water by Carbon Nanofibers.”

At the Central Kentucky Regional Science and Engineering Fair, Sayre students did quite well. Dee Dee Wheeler (’18) won a Middle School Life Science Award and an Air Force Award for her project “Is My Creek Healthy?”, Elizabeth Schwarcz (’15) won 3rd place in Animal Sciences, Ally Gabbard (’13) and Yesmina Zakharia (’13) won 1st place in Environmental Management, and Will Kimmerer (’16) won 1st place in Environmental Science.

At the county level, science fair awards were presented to the following students: Elizabeth Schwarcz (’15) - Animal Science Sana Aslam (’16) - Behavioral Science Clara de Castro (’16) - Biochemistry Dee Dee Wheeler (’18) - Environmental Management Ally Gabbard (’13) and Yesmina Zakharia (’13) - Environmental Sciences Greg Kimmerer (’18) and Daniela Zieba (’18) - Medicine & Health Science Will Kimmerer (’16) - Environmental Management Finally, several students won awards for their projects at the Kentucky American Water District Science Fair: Clara de Castro (’16) won 1st place in Biochemistry Dee Dee Wheeler (’18) won the 7th grade Kentucky American Water Award in Environmental Sciences Will Kimmerer (’16) won the High School Kentucky American Water Award in Environmental Sciences

Five Upper School students were accepted into the Young Women Writers Project at the Carnegie Center for Literacy and Learning. This prestigious program features intensive workshops focused on self-expression through writing. In six four-hour sessions, experienced writers mentored the girls in a variety of writing genres and creative writing exercises. Congratulations to Sana Aslam (’16), Madi Bates (’16), Clara de Castro (’16), Stephanie Ramsey (’16), and Elizabeth Schwarcz (’15) for this honor!

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The True Meaning of Thanksgiving

Chess Team Wins It All at State

For the past several years, Lighthouse Ministries has hosted a Thanksgiving meal in the Sayre Buttery for local people in need. They typically serve 450 people, approximately 150 of whom are children. In 2012, the Sayre community partnered with the Lighthouse to provide the food for the meal. Based on the traditional menu for the meal, each grade level from preschool through eighth was asked to bring food for the guests. The Parents Association, Alumni Council, and Board of Trustees joined the effort to cover the cost of the turkey. The Upper School Student Council provided the plates, cups, and cutlery, and members of the Culinary Club helped with the desserts. Because the biggest need of many at this time of year is socks, students in the Upper School joined with the Philemon Society to bring in new pairs of socks. Tay Henderson, Director of the Lighthouse, addressed the students on the day of the Thanksgiving Gathering on November 8, 2012. She was overwhelmed by the generosity of the Sayre students, stating, “At this time of year, giving away socks is like giving away gold coins.” The Upper School collected more than 2000 pairs of socks. Nearly 500 pairs were donated to those who attended the Lighthouse Ministries Thanksgiving meal in the Buttery. The remaining socks were distributed to the Catholic Action Center, St. James Place, the Hope Center, the NEST, the New Life Day Center, and the Kentucky Refugee Ministry.

The Sayre Chess Team, coached by retired faculty member Tom Isaacs (’58), won the Kentucky Scholastic Chess Championship in March 2013. Featuring members Chris Cole (’14), Joey Cole (’13), Chauncey Hill (’15) and Eric Shockley (’14), their achievement adds to the longstanding tradition of the successful Sayre chess program, in which students from all three divisions participate in chess instruction and competition. Dating from the program’s inception in 1987, more than 30 chess trophies now adorn the halls of the school.

“In Tune” with Sayre Musicians

Sayre Students Make their Mark for Excellence in Academic Competition

In January 2013, the Commonwealth Academic League recognized several Sayre Upper School Academic Team members for their outstanding performance. Scores are tallied from both quick recall answers and written competitions over the course of the regular season. The Commonwealth League includes about 150 student participants from seven central Kentucky Schools. Sayre students recognized were Alice Edwards (’15) in Language Arts (4th overall) and Nausher Hussain (’15) in Mathematics (2nd overall), Will Pagan (’14) in Social Studies (3rd overall), and Mason Hill (’13) in three subjects: Mathematics (5th overall), Humanities (4th overall) and Social Studies (1st overall). In addition, three subject area teams were recognized, including Humanities (2nd overall), Social Studies (1st overall) and Mathematics (1st overall). The Upper School Academic Team also brought home trophies for winning the regular season and the league tournament. This marked the first time the team has finished a season with a perfect record, 9-0.

Congratulations are in order to Missy Hill (’19), Zach Hils (’19), Wrennie Lambert (’19), and Perry Mains (’20) for earning a spot in the 2013 Kentucky All-State Children’s Chorus. Lucie Allen (’16) and Jesse Klus (’16) were selected to participate in the Kentucky All-State Junior High Chorus. Ann Frances Backer (’14), Genevieve Borrowdale-Cox (’13), Abby Clayton (’13), and Ellie Miller (’13) were selected to participate in the 2013 University of Louisville Honors Choir.

Clarinet player Daniela Zieba (’18) was selected to perform in the Bluegrass District Honors Band at Kentucky State University.

The Upper School Sayre Singers participated in the Music in the Parks competition in April 2013 in Pigeon Forge, Tennessee. The choir received a “Superior” score, finished first place in its division, and was awarded Best Overall High School Choir.

The Sayre Middle School Chorus earned a “Superior” rating for the 10th consecutive year and the award for Best Overall Middle School/Junior High Choir at Cincinnati’s Music in the Parks Festival in May 2013. Sayre also earned the highest score (97.5/100) of all 33 ensembles that performed.

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Raising Global Awareness: Kentucky United Nations Assembly

Sayre School was recognized as a “Delegation of Excellence” at the 2013 Kentucky United Nations Assembly in Louisville. Through simulations in a mock UN and global village, Sayre’s fourteen-student delegation proposed and debated potential solutions to international problems while also raising their awareness and appreciation for diverse cultures and the struggle for human rights around the world.

Mason Hill (’13) and Elisabeth Dawahare (’15) helped preside over the conference, serving in leadership positions as Executive Council Chief-of-Staff and Security Council Pro-Tempore respectively. Jesse Klus (’16) acted as Parliamentarian for committee and summit meetings. Forrest Courtney (’15) and Chauncey Hill (’15) joined the Media Corps, chronicling the assembly debates and cultural stage.

Swimming and Diving Outstanding at State

In the state swim meet, Joseph Murphy (’16) now holds the 100 Backstroke school record formerly held by Carter Leer (’10). In the Boys 400 Freestyle Relay, Ethan Archer (’17), Will Kimmerer (’16), Rollie Mills (’16), and Joseph Murphy (’16) broke the school record set in 2002 by Wyatt Franks (’03), Mill Graves (’03), Nick Graves (’06), and Courtland Leer (’04), current Sayre Upper School English teacher and Swim Team Coach. The Boys 200 Medley Relay, featuring Ethan Archer (’17), Harrison Dunn (’14), Rollie Mills (’16), and Joseph Murphy (’16), beat Lexington Catholic, Bryan Station, and Woodford County, among others. Rollie Mills (’16) seized the school record in the 50 Freestyle, deposing Wyatt Franks’ 2003 record. The Girls 200 Free Relay and 200 Medley Relay, featuring Hollis Clinkinbeard (’13), Lauren Dunn (’17), Maddie Hils (’16), and Maddie Humphries(’15), swam their best time and scored a new school record, breaking records set by Kerr Carter (’00), Amanda Hall (’03), Bettie (’02) and Katie McKemie (’00) in 2000! Maddie Hils (’16) swam a personal best in the 100 Backstroke, just short of a school record.

Naomi Clayton (’16) placed in the top 30 in the state diving competition and was one of the youngest divers to compete.

Another 1000 Point Record Set in Basketball

During the 2012-13 varsity basketball season, sophomore Gabby Bowie (’15) became the second sophomore and seventh girl in school history to reach the 1000 point mark. As the team’s center, Gabby is truly a triple threat on the court, with a remarkable 871 rebounds and 438 blocked shots to add to her outstanding point record. Gabby joined the elite scoring sisterhood of Libby McCann (’84), Jetta Johnson (’93), Hallison Putnam (’98), Annie Rardin (’01), Gabby’s sister Samantha Bowie (’08), and former teammate Maddie Mitchell (’12).

Sayre represented two nations, Portugal and Venezuela. Out of a total of 34 schools and 63 proposals, Sayre’s Portugal team was one of only five chosen to present before all delegates at the General Assembly. As a result of their efforts, Sayre students celebrated many individual awards and recognitions: • • • • • •

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2014 President of the Security Council - Elizabeth Mechas (’14) Outstanding Proposal – Will Pagan (’14) and David Dabney (’15) for Portugal’s proposal for an orderly transition from the European Union to a United States of Europe Outstanding Ambassador – Will Pagan (’14) Outstanding Speaker – John Schwarcz (’13) Outstanding Media Award – Forrest Courtney (’15) Recognition for Proposal Passage in Summit – John Schwarcz (’13), Jon Pezzi (’15) and Quinn Pergande (’15) for Venezuela’s proposal to create UNESCO-funded learning centers in countries with lower literacy rates

AP US History Scores Earn Jefferson Cups

In May of 2012, 427,796 students in the U.S. took the AP US History exam. Of those, 11.7 percent received the highest score, a 5. Here at Sayre, six students (25% of students taking the exam in 2012) received a 5. Sayre’s history department recognizes students receiving a score of 5 on the AP US History exam by awarding each a Jefferson Cup. These cups are given in a continuation of a Sayre practice established by the late Kevin Simon, revered Upper School American History teacher who founded the Sayre History Symposium. In a tradition dating from Thomas Jefferson’s lifetime, the cups are given as a symbol of gratitude from teachers to students for their hard work and dedication. Pewter Jefferson Cups, engraved with each recipient’s initials, were awarded to Will Forbess (’13), Harry Gamble (’13), Mason Hill (’13), John Schwarcz (’13), Ben Tucker (’13), and Tadhg Young (’13).

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2013-2014 Sayre Facts

Sophomore Reigns Supreme at State Tennis Championship Madeline Rolph (’15) captured the Girls State Singles Tennis Title with a 6-4, 6-2 win in the finals over an opponent from Louisville Christian School.

Madeline returned to Sayre in her sophomore year after being homeschooled for two years while she attended the Rick Macci Tennis Academy in Florida.

Now she is ranked No. 1 in the state and in the top 20 among USTA Southern players. According to Madeline, “…at Sayre, I’ve learned there’s more to life than tennis. I really enjoy the balance and that’s allowed me to play better tennis.”

Best High School Graduation Speech

Ben Tucker, valedictorian of the Class of 2013, was named the winner of a national contest for the best high school graduation speech in the country by Own the Room Speakers Corner, in partnership with Parade Magazine. Ben gave a “light-hearted ode to his alma mater.” Echoing one of the school’s core values, Ben stated, “What we won’t care about, shouldn’t care about, is what your job title is or how much money you make. That is absolutely irrelevant.

What we will care about is what kind of person you have become and the character you display in your daily life.” Ben is attending DePaul University and plans to major in Digital Cinema and Television Production.

Class of 2013 Results • 20% of students scored 30 or above on the ACT • Members of the Class of 2013 were admitted to 138 different colleges in 30 states • 100% college placement • 100% college bound • 10 pursuing a degree in Engineering • $104,300 average scholarship per student • 81% of the class received merit scholarships totaling over $6 million • 12 students attended Sayre 12 or more years

College Destinations

Members of the Class of 2013 enrolled in 38 different colleges in 17 states.

Students and Faculty 514 15 7:1 68% 22% 14 29%

Students preschool through 12th grade Average class size Student-to-teacher ratio Faculty holding advanced degrees Students from diverse racial backgrounds Central Kentucky counties represented Students receiving financial assistance totaling over $1.6 million

2013 AP Result Highlights

90% of AP students received a score of 3 or above on AP exams in 2013 82% overall exam pass rate (compared to the State pass rate of 51%) 44 students were AP Scholars, 4 National AP Scholars 100% pass rate for European History, US History and French Language 95% pass rate for English Language and Literature 92% pass rate for Calculus BC

Our Program

• Challenging college-preparatory curriculum unfolds incrementally across grade levels fostering critical thinking skills in a nurturing classroom setting • Small class size provides unique opportunities for seminar-style class discussions, extensive writing expectations, and individual help from teachers before, during or after school • 16 Advanced Placement Courses offered in the Upper School • Public speaking emphasis embedded in all levels of the curriculum • World Language instruction begins in Preschool • Technology integration begins with iPad usage in Preschool, continues with 1-to-1 iPads in the Middle School, and culminates with a 1-to-1 laptop program in the Upper School • Visual Arts, music and drama are integrated into the curriculum at all levels as a core part of the academic experience

Athletics

• 73% of Upper and Middle School students participate in school-sponsored athletics • Sayre graduates have competed collegiately at the Division I, II and III level • 35 sports teams offered at the Varsity, Junior Varsity and Middle School level • 50-acre athletic complex includes 4 soccer and lacrosse fields, baseball and softball diamonds, 10 tennis courts, and cross country course • 25% of 1st - 5th graders participate in Future Spartans Athletic Program • Student athletes have the opportunity to compete at a high level and reap the rich personal rewards that come from being part of a team

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Alumni Events Golf Scramble 2013

A record number of golfers participated in the Thomas A. Grunwald Golf Scramble, formerly the Sayre Alumni Golf Scramble, hosted on Monday, October 7 at Spring Valley Country Club. The annual event provides alumni, current parents and friends with the chance to enjoy a great day of golf while supporting Sayre. Funds raised by the Scramble allowed the Alumni Council to purchase equipment for Sayre athletics, and support the Middle School iPad initiative, senior class programming, and alumni events. A big thank you to the committee members and sponsors!

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Alumni Reunion 2013 Committee Members and Sponsors: Scramble Committee: Rob Goodman (’89), Chair Tom Grunwald, Alumni Director Emeritus Barry Mitchell (’92) Scottie Robertson (’90) Robo Sutherland (’98) Peyton Tierney (’89) Hole-in-one Sponsor: Sutherland Chevrolet Happy Hour Sponsor: Neuman Insurance Group Lunch Sponsor: Billy’s Bar-B-Q Beverage Sponsor: KY Eagle Beer Hole Sponsors: Barry Stilz (’81) Blake/Albina Thoroughbred Sales Breeders Supply Cane Run Farm Centre College Coles 735 Main Community Trust & Investment Company Dean Builds Dentistry for Children Garrett Financial Management, LLC Gordon Food Services Gunston Hall Farm Hedgewood Farm Hugh James Indian Creek Farm / Clay Ward Agency Intersteel Josh Hopkins (’89) Kentuckiana Farm Kentucky Bank Lift Wellness & Fitness McDonald’s Mt. Brilliant Farm Nick Nicholson (’00) Nuckols Farm & Blackburn Farm P3 Palumbo Lumber Powell, Walton, Milward Insurance Ralph Ruschell (’71) Semper Tek Space Center Storage Square Feet Mobile Storage St. John & Myers Jewelry Tin Roof Zanzibar Farm

On October 18 and 19, Sayre celebrated its Alumni and 50 years of service by a certain gentleman who has touched the lives of so many of us. On Friday night, over 160 stopped by for a celebratory cocktail in the Vi Combs Garden to touch base and reminisce. On Saturday, 200 came to dine, toast, and pay tribute to Tom Grunwald - teacher, mentor, coach, and friend. Thank you to all those who came from London, Hawaii, Fayette County, and all points in between. For those of you who were unable to come, please know that you were missed.

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Sayre Alumni Chefs Make Their Mark on Central Kentucky These five former Sayre students are spending their careers sharing their love of food with others. Their gracious hospitality, use of local ingredients and commitment to good food make them standouts among Central Kentucky’s emerging food scene. Chefs Arimes, Bradley, Vaughan, Van den Dool, and Wombles took time out of their busy schedules to share their go-to ingredients, cooking tips, favorite kitchen item, and answer the burning question, “What’s in your fridge?”

Cole Arimes (’91) What is your first food memory? That would have to be the olive barrel at my grandfather’s neighborhood grocery on the corner of Cramer and Walton; particularly grabbing olives out of it and popping them into my mouth.

Describe your journey to Coles: I worked at Story Café in Danville (while at Centre).

Then I moved to Cincinnati and worked at Joseph-Beth Café, Don Pablo’s, Chester’s Roadhouse, the Kenwood Bistro Group’s renowned bistro Trio, and revered steakhouse Embers. I learned by doing and I will always appreciate that my training was in front of the house, in the back of the house, and on the line.

Who has influenced your cooking the most? Unfortunately, I wasn’t into food enough to pay attention to my “Yiayia’s” (the Greek word for grandmother, pronounced “yaya”) cooking skills, but she was phenomenal. She made her own phyllo dough and her spanakopita was untouchable. I suppose the person who has influenced my cooking the most would be my mother, Bekki Turnbull. She is my strongest critic. She doesn’t sugarcoat a thing. She is a tremendous idea generator and is always experimenting with different ideas. She even has foie gras in her freezer.

Are there any culinary trends you are wild about right now? Charcuterie has gotten my attention. I don’t have a lot of experience in it, but I’m playing with it as we head into the fall. Hopefully it can be obtained locally and definitely cured in house. Marksbury Farm has great pork belly to work with. I have also been experimenting with beef bacon.

It’s a process because you have to wait two weeks to a month to see if you’ve screwed up.

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What music is playing in the kitchen while you work? All across the board - old school rap, oldies, bluegrass, love my jazz and my blues. No new wave country and I’m iffy on new rap (but I have to take others into account).

Family: wife, Susan Offutt Arimes (’95) baby on the way

What is your greatest strength in the kitchen? I’m a “so-so” chef, but a “badass” line cook. I don’t get to cook on the line so often anymore, but in the back they know I’m happiest on the line with checks lined up. It’s fun to play and create, but I like putting out food.

Business: Coles 735 Main

What is in your fridge at home? A jar of Hellman’s, Heinz ketchup and Pepsi (I’m never home).

What is the last book you read? A charcuterie book and I started The Lord of The Rings, but it’s still on my bedside table.

Where is the first place you would take an out of towner? Mark Womble’s Heirloom. It blows me away that it’s in Midway.

When I first began exploring the move back home and opening Coles I went to Midway to talk to Mark (I didn’t make the Sayre connection ’til later) and had dinner. I kept going back and ate my way through the rest of his menu. I also need to mention Yamaguchi’s Sake and Tapas. Yamaguchi’s is a real gem. The experimentation and quality are second to none and it amazes me that we have it in Lexington. I always tell folks who come in that there are enough people for all of us in this business and that they should eat around, but those two top my list.

What is your best cooking tip for a novice? Start with what you know and build on it. If you did “x” with steak, try it with chicken next time.

Who is the most famous person you have cooked for? Quite a few came through the doors of Trio and Embers, but we’re in the cave in the back. I’d have to say, though, it was pretty neat knowing that I have prepared food for Neil Armstrong!

Education: Centre College

Favorites Favorite Kitchen Item: Hand mixer Favorite Cookbook: As silly as it sounds, The Joy of Cooking. You can’t beat it as a reference tool, but the book I refer to most often now is The Foodlover’s Companion which is more of an encyclopedia. When I’m thinking in the creative zone I’ll check out four or five different sources. Nobu is an example that leaps currently to mind and take a little inspiration from here and a little from there.

What is your “go-to” ingredient?

Asparagus What is your guilty food pleasure?

Lipton’s dehydrated noodle soup and Domino’s Pizza Favorite Hobbies: Handyman/ remodeling - I had a great old house in Cincinnati that I miss sometimes because it gave me cause to keep my hands active on my downtime (that is more infrequent of late). I’m a pretty decent plumber and electrician, and I’ve pretty much mastered most of the tools out there. I really like building things.

“I learned by doing and I will always appreciate that my training was in front of the house, in the back of the house, and on the line.”

What is the one dish that will always be on your menu? I try not to hold anything sacred, but a strip steak will probably always be on there.

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Cooper Vaughan (’94) What is your first food memory? I guess in certain respects I’ve always been a food snob in that I have always appreciated quality and effort. Mom was always a good cook. She prepared family meals with gracious care and concern and an eye to detail. Those meals were always so much better than any other places I ate. High standards and a gracious approach to entertaining are qualities that I have drawn from my mother.

Describe your journey to The Apiary: I came home from the Cordon Bleu in London and worked at Dudley’s. In the back of my mind I was trying to figure out how to combine my love of the outdoors and fishing with being a chef and so I hit upon the idea of a fishing lodge. In order to prepare for that holistic approach I needed to obtain my degree in Hotel Restaurant Management and so I enrolled at Transylvania. Talk about being an untraditional student. For two summers I had the great good fortune to work and learn at The Seven Lakes Lodge in Colorado. The owners of Blackberry Farm, outside Knoxville in the foothills of the Smokies, visited the Seven Lakes and as a result, I got to know them and was fortunate to be hired by them. My experience at Blackberry enabled me to expand my depth and breadth of knowledge into the “front of the house” realm. I started quite literally in the proverbial mailroom and learned it all from the ground up. I shall forever be grateful for that fact as it enables me to better serve my clients and the team who support me in that critical endeavor. From Blackberry I moved on to the renowned Orient Express property, Keswick Hall and from there I returned to Lexington to learn from the justly renowned Harriet Dupree Bradley and Dupree Catering.

Who has influenced your cooking the most? No one person has influenced me. What I respect is the artisanal approach, be that from a home cook or a professional. It’s the love that is put into it and the idea that you have done something of value for someone else. Alice Waters in California and Thomas Keller at the French Laundry come to mind. I will never forget a meal I had at Thomas Keller’s Per Se in New York. Every element was perfect from start to the little lagniappe that was provided upon departure for each guest.

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Describe Apiary’s concept and how you chose the name: When I began this process, I assumed I was going to open a restaurant. What has evolved is the creation not just of an operations base for entertaining on behalf of others in their homes, but a full service culinary destination situated in one of Lexington’s most buzz-worthy neighborhoods.

The professional kitchen, a presentation kitchen with counter space for intimate gatherings to witness and perhaps participate in the artistry at work, a dining room with warm brick walls and ancient wooden beams reclaimed from the Vaughan family tobacco warehouses, storage space, and offices are complete. Under construction are an Orangery, Winter Dining Room, Terrace, Kitchen Gardens, and a hidden garden for outdoor entertaining designed by Jon Carloftis. When complete in the late Spring of 2014, Apiary will provide Central Kentucky with a revolutionary approach to full service entertaining. I have long been fascinated by bees. Honey, like wine and cheese, takes on subtle variations based on the season and location and it expresses itself in so many ways. Beyond that, the honeybee is fundamental to food and our survival. The organization of the hive - a team working together with purpose and focus - also appeals to me. I am part of a team, of a greater whole.

Are there any culinary trends you are wild about right now?

Farm to table, but that’s what we should have been doing all along. It’s important to focus on what you do best and explore that.

What music is playing in the kitchen while you work? I listen to trash from 80s techno to I don’t know what. I guess you could say I’m picky about food, not about music. I’m into fast food music, but I’m way into cooking slowly.

What is your greatest strength in the kitchen? I speak the language of both the back of the house and the front of the house fluently and I have an intimate understanding of the workings. I know what I want and understand what things should be. I have the ability to lead a team in the creation of a high end food experience.

What is the dumbest thing you’ve ever done in the kitchen or your worst kitchen nightmare? That my staff will all quit.

We’re in people’s homes often using their heirloom china or worse yet their crystal. People are always gracious, but you just cringe at the thought of a perfect evening being marred by the breaking of a wine glass as it’s being dried. In London, friends of my parents invited me into their home to cook for them. I destroyed the microwave which had a place of pride in their kitchen. I was trying to melt chocolate and was having trouble getting the bowl to fit so I removed the glass lazy susan thing. Let’s just say don’t ever do that; the microwave basically incinerated itself!

What is in your fridge at home? Mandy is a really good cook, but she is pregnant, so the fridge contents are really all over the place. There’s a duck, turkey cold cuts and strawberries.

Where is the first place you would take an out of towner?

Yamaguchi’s - it’s exceptional. It’s a guy who cooks with his wife and somewhere along the line he has worked with the best!

What is your best cooking tip for a novice? If you really want to learn how to cook I really think the Julia and Julia movie got it right. Start with a book of some sort of reputation and fix everything in it. You need to have the discipline to stick with something. Keep it simple, cook within your ability, allow it to evolve, and don’t cook beyond your comfort zone. That creates a lack of confidence. Food knows when you’re scared!

Who is the most famous person you have cooked for? At Keswick, I served the voice of God, a.k.a. Morgan Freeman.

Family: wife, Mandy twin four year old sons, Emory and Canona, baby on the way Education: Transylvania University The Cordon Bleu London Business: Apiary Fine Catering and Events

Favorites Favorite Kitchen Item: Let’s keep it basic: a good knife, a proper cutting board, and a proper skillet.

Favorite Cookbook: For me, cookbooks serve as inspiration and to select one above all the others would be impossible. Given the breadth of experience Apiary is committed to providing, I’d have to say it’s not a cookbook so much as a book that serves as a paen to creating a complete experience from start to finish – Martha Stewart’s Entertaining.

What is your favorite “go-to” ingredient?

Thyme is my favorite herb and pasta is the item I cook most often for myself.

What is your guilty food pleasure? Lobster, Foie Gras and I really like sweets and good desserts - gelato, chocolate and pastry.

Dessert is important. It’s the last thing you experience.

Favorite Hobbies: Fishing and the outdoors.

“I started quite literally in the proverbial mailroom and learned it all from the ground up. I shall forever be grateful for that fact as it enables me to better serve my clients and the team who support me in that critical endeavor.”

17 194 North Limestone Lexington, KY 40507 ∙ www.sayreschool.org

Harriet Dupree Bradley (’79) “Don’t be afraid to get your hands into it; be generous with ingredients; use the best quality food you can find; buy local – it’s freshest.”

What is your first food memory? My grandmother’s dining room table in Mississippi comes immediately to mind. The food that was served on that table and in that room was prepared in fullness of grace and love. The only diary entry in the only diary I ever had spoke to my grandmother’s table. I received the diary for my 10th Christmas and the entry for January 1, 1971 records the food that she served on New Year’s Day: fried chicken from a friend’s farm fried in lard, biscuits from scratch, and black eyed peas for good luck.

What is the dumbest thing you have ever done in the kitchen?

A couple of Thanksgivings ago I was brining a local free-range turkey overnight in a plastic tub. Because it was cold and space was at a premium I decided to leave it outside. During the night “something” gnawed the end of the turkey. As it was Thanksgiving Day, I took a huge Japanese cleaver and cut off the gnawed end, stuck the rest of it in the oven and used parsley liberally. I didn’t come clean that day; I waited until the next year.

What is in your fridge at home? Okra from the farmer’s market, homemade pickles fermented with salt, sourdough starter, grass fed beef hamburger for my son, and amazing local heavy whipping cream from the co-op. I shop and eat local.

Oh, and Graeter’s Black Raspberry Chocolate Chip, of course!

Describe your journey to Dupree Catering. There was no place to eat on a Sunday night in Sewanee, Tennessee and the University food service had hit the dregs by the end of the weekend, so a friend and I started The Brown Bag by preparing homemade soup and sandwiches. We turned a profit the first night and I even had to recruit my roommate half way through the night because business was booming. I got my first “real” job after graduation in Atlanta working at the Decorative Arts Center. I was bored out of my mind and started taking part time cooking jobs, saved my money for two years and left for the Cordon Bleu School in London. Afterwards, I came home to Lexington and opened Dupree Catering. I need to mention the fact that Jane Collins Thompson (’02) and Sarah Thompson Fitzgerald (’97) work for Dupree and help me make a difference.

What is the last book you read? Cooked by Michael Pollan.

It’s about the history of actually cooking food.

Who has influenced your cooking the most? I am a southern cook at heart. I suppose French cooking has influenced me as well, as it was a primary source for southern cooking in some respects. For example, Southern sauces are heavy on butter as are the French.

What is your best cooking tip for a novice? Don’t be afraid to get your hands into it, be generous with ingredients, use the best quality food you can find, and buy local – it’s freshest.

Are there any culinary trends you are wild about right now? Because of the nature of our business, we have to keep things fresh. Lexington is not that big of a town and we cater many parties and so you are bound to experience guest list overlap.

Who is the most famous person you have cooked for? So many people come through Lexington, but I’d have to say President George W. Bush, The Crown Prince of Saudi Arabia and Princess Anne of Great Britain.

What is one dish that will always be on your menu? Ham and biscuits. I can’t get away from them because absolutely everybody loves them. If there is another dish that better represents entertaining in Kentucky I can’t think of what that would be. I’ve tried to move away from it, but I’ve given up on that. I do experiment with them a bit. My latest twist involves mascarpone cheese and red pepper. But whatever you do, they should always be served warm; I think they’re best that way.

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What is your greatest strength in the kitchen? Menu planning.

A friend called me a “menuist.” I have a really good sense of what menu items go well together. It’s not just about taste – although that is critically important – it’s visual, it’s texture, you’ve got to get the right balance. For example, lamb chops have a lot of fat content so you need to pair something astringent with them.

What music is playing in the kitchen while you work? All kinds of stuff - classical, classic rock, anything with a good beat. Maybe The Rolling Stones, The Who or Jimi Hendrix. I had two older brothers - it stuck in my brain.

Where is the first place you would take an out of towner? I love Dudley’s more than any place, then Wallace Station, North Limestone Coffee and Donuts or County Club. They’re just so many! We’ve got a pretty vibrant food scene.

“I always wanted to become a chef and in the middle of a bleak winter at Sewanee, I went to see my advisor about dropping out and going to culinary school. I’ll never forget, he said even Julia Child had a degree from Smith, so I stayed and graduated...”

Family: husband, Guy son, Thomas, age 12 Education: Sewanee, BA Fine Arts The Cordon Bleu School Business: Dupree Catering + Events

Favorites Favorite Kitchen Item: My grandmother’s cast iron skillet. It is so versatile. I use it for everything from roasting chicken to frying bacon to baking biscuits. I like to think it still has some of her seasoning left in it and so serves as a constant bond.

Favorite Cookbook: I have an inventory of 600-700, so this one is difficult, but I’d have to say that The Joy of Cooking is indispensable. I used it last week when I made pancakes from scratch. My other favorite is Julia Child’s Mastering the Art of French Cooking. I idolized Julia Child.

My dad and I would watch her on Sunday afternoons and go cook. It is one of the most iconic pieces of culinary literature ever written. It changed food in the United States and started the food movement.

What is your favorite “go-to” ingredient?

Fresh garlic, really good sea salt and bacon grease. Italians use olive oil and bacon fat which is a great combo you don’t normally find. It’s a perfect blend of the old Southern way and the new Mediterranean way.

What is your guilty food pleasure? It’s basically the food that is to be served at my wake: fried chicken, macaroni and cheese, ham biscuits, deviled eggs, and caramel cake.

Favorite Hobbies: Redoing/flipping/ redecorating houses, consulting on kitchen design, both private and commercial, especially for churches.

194 North Limestone Lexington, KY 40507 ∙ www.sayreschool.org

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Mark Wombles (’94) “ I am a perfectionist. Every cut is perfect, everything is perfect.

It’s tasteful, but artful.

Ultimately, food is art.”

What is your first food memory? That would have to be going to the Greek festival with my mom. She was a foodie way before it was cool to be one. She would always come back with a different olive or cheese. She always maintained a big garden and I have such fond memories of it. She and my dad would put it out each year. You name it, we had it.

Describe your journey to Heirloom: It was really by default that I became a chef. I was so incredibly studious while at Sayre (wink wink) and in college I tended toward recreational activities and spending time with friends so I didn’t go to class. I decided UK wasn’t going to work out and, as a result, I went to work at The Merrick Inn as a cook for the summer. Following The Merrick Inn, I worked at Jonathan’s in Lexington, Aqua in San Francisco, The Maisonette in Cincinnati, and finally Heirloom which I purchased in January of 2013.

Who has influenced your cooking the most? My mother would have to be the single individual who influenced me the most. I also need to credit The Merrick Inn. They actually “taught” me, and thanks to the general good feeling in the restaurant, I developed a passion for cooking. I was so green when I went to work there as a summer chef and ended up staying for two years.

Are there any culinary trends you are wild about right now? I usually don’t jump on the boat for trends. Trends come and go. Good food stays. Heirloom is about striving to be less ordinary, but not about being trendy. I like simplicity and good flavors.

Your worst nightmare or the dumbest thing you have ever done in the kitchen? Brent Rice was throwing a party for the Cancer Foundation the night of the Derby and rented out the entire restaurant. Part of the group included 30 or so winemakers from California and I so wanted to impress them. I had a huge, six course menu laid out. Brent asked me, “Could you put the burger on there as well?” I said, “Are you sure?” He said, “Yeah, put it on there, a lot of them will be tired from the Derby.” In the end, 40 burgers were ordered and only two of the other entrees. It was a nightmare! I had to cook 40 burgers to order for a group I was desperately trying to impress. I had to get it right, each individual meat temp, the right cheese. I just about lost it! At one point I thought it doesn’t matter, just get the burgers on the plates and out to the customer. It was a TOTAL nightmare!

Family: wife, Kyla (Sayre First Grade Teacher) daughter, Delaynie and son, Liam Education: University of Kentucky The California Culinary Academy (owned by The Cordon Bleu) Business: Heirloom

Favorites

What is in your fridge at home? We eat out every meal. I cook all day and night so the last thing I want to do is go home and cook.

In my fridge you’ll find pints of organic strawberries, blueberries, raspberries, pineapple, Perrier, and breast milk.

Favorite Kitchen Item: The Vitamax blender and my sous vide vacuum pac machine (a.k.a. an immersion circulator popularized by Thomas Keller at California’s renowned French Laundry).

What is the last book you read? Astrance: A Cook’s Book.

Astrance in Paris is one of the best restaurants in the world. I think trends start in either Paris or Spain and then work their way around the world.

Favorite Cookbook: Different cookbooks have inspired me during different periods, so no single cookbook. I buy cookbooks like people drink coffee.

Where is the first place you would take an out of towner? Wow, great question, but I don’t want to step on any toes. I will say we have a thriving restaurant scene and I’d particularly focus on ethnic cuisines…Thai, Indian, sushi.

What is your favorite “go-to” ingredient?

That depends on the season. As I get older, I get more fluid and flexible. For instance in late summer, heirloom tomatoes and corn, but right now I’m into pork, both cured and smoked.

What is your best cooking tip for a novice? Cook what you like, not what’s cool or trendy. Cook what’s growing in your garden.

Your main focus should be to use the flavors that are in front of you.

Who is the most famous person you have cooked for? Sam Shepherd, John Boehner, William Shatner, and Jessica Lange.

What is your guilty food pleasure?

Ice cream, Cheetos, and Reese’s Cups in the fridge.

Favorite Hobbies: That would have to be cars. I have the need for speed. I just acquired a BMW M3.

What is one dish that will always be on your menu? Chicken livers, they’ve been my best seller for seven years. The appetizer has been on the menu since Heirloom opened. I guess you’d say they’re Heirloom’s claim to fame.

What music is playing in the kitchen while you work? I usually don’t play music, I like it quiet. I find music distracting.

Some of the guys who work here might play some and that’s fine, but I like a quiet kitchen.

What is your greatest strength in the kitchen? Presentation! If it looks good and tastes good that is a plus. I’m a perfectionist, every cut is perfect, everything is perfect. It’s tasteful, but artful. Ultimately, food is art.

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21 194 North Limestone Lexington, KY 40507 ∙ www.sayreschool.org

Spencer Van den Dool (’97)

What is your greatest strength in the kitchen? My skill set, leadership ability, speed, and quality - I’m accurate and getting it (the plate) to look good.

”I like things classic, simple, and sticking to the basics – but being innovative and creative with it…”

What is your first food memory? That would have to be eating escargot at the age of 8 on a family trip to Washington, D.C. I fell in love with escargot and food in the dining room of the Hotel Washington.

Describe your journey to the Tulip: I learned on the job with numerous Lexington area chefs, but most especially at a Michelin Two Star restaurant just outside Amsterdam in the Netherlands. Their specialty was classic French and Italian cuisine!

Who has influenced your cooking the most? My grandmother has to be mentioned as the individual who has influenced my cooking the most. She was the original owner of a la lucie and The Depot in Midway. She’s a Kentucky native and the cooking at her house was always amazing. I also remember, unlike my friends who were watching Power Rangers, that I would watch Great Chefs of the World on KET as a kid. I was fascinated by how restaurants worked and it just intrigued me to no end. Unfortunately, it took me 20 or so years to figure it out.

What is your worst nightmare or the dumbest thing you have ever done in the kitchen? That would have to be having the restaurant over-seated and not getting the food out with diners hemorrhaging. It happened once in Midway and I don’t ever want to repeat that experience!

What is in your fridge at home? Hot pockets, sliced turkey and cheese, OJ, peanuts in the shell (after work snack), and beef pâté.

What is the last book you read? Besides a cookbook, it was a biography about Iced Tea. It was motivational.

Where is the first place you would take an out of towner?

Yamaguchi’s is very unique and different. The chef’s technique is incredible, they have great sake and the atmosphere is very friendly. There’s no telephone because they don’t want to interrupt dinner. Tomo. I love North Lime and George’s burger is special!

What is your best cooking tip for a novice? Don’t use too many ingredients on one dish, stick to basics, and don’t ruin a classic dish. There is a fine line between being creative and being over creative.

Family: wife Vicki Andrade (’00) newborn son William Business: The Tulip Bistro and Bar

Favorites Favorite Kitchen Item: The knife - it’s used for absolutely everything.

Favorite Cookbook: The Joy of Cooking classic American recipes and good methods.

What is your favorite “go-to” ingredient?

Old Bay Seasoning What is your guilty food pleasure? My comfort food would consist of baked potatoes and chicken and dumplings.

Favorite Hobbies: Gosh, that’s a tough one! Eating (sushi, especially), listening to music and artwork. I work mostly with pencil and ink.

Who is the most famous person you have cooked for? Meet the Press’s David Gregory, Karl Rove and Michael Chertikoff.

Are there any culinary trends you are wild about right now? Chasing fads is not my thing. I like things classic and simple. I stick to the basics, but I’m innovative and creative with it. I’ve just returned from Toronto and have been inspired to play with smoked meat and fish.

What is the one dish that will always be on your menu? She-Crab Soup and short ribs which we serve with curry roasted potatoes, green beans, horseradish cream, and natural jus.

What music is playing in the kitchen while you work? Jazz is good in the kitchen because it’s relaxing, but we listen to everyone. Pandora is great because they mix it all up. 90s rock/pop is a no-go area, though!

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23 194 North Limestone Lexington, KY 40507 ∙ www.sayreschool.org

Making Our Mark On The Future: The Campus Master Plan Close your eyes and imagine the evolution of Sayre’s campus. Where will new buildings rise to meet the needs of our program? Where can we convert concrete to green space to enhance the pedestrian experience on campus? How will the perimeter of our campus be redefined? These questions were at the heart of the process that culminated with the Board of Trustees’ adoption of a new campus master plan at its September meeting.

The Background Rendering of Pedestrian This process began last year as our strategic plan, Walkway Vision 2018, took shape. Of the four goals of Vision 2018, the third one, A Platform to Learning: Our Facilities, Our Campus states, “In 2018, Sayre will have adopted and begun the implementation of a comprehensive campus master plan that reflects and supports the excellence of our educational program while recognizing and valuing our place in the rich, historic downtown fabric.”

Extended Day facility behind the Buttery.

The footprint for that new building will encompass the current site of the JohnsonMcCoy building and the Lower School drop-off area.

The road that cuts through the middle of campus past the Whitney Gymnasium and current Lower School entrance transforms to a pedestrian walkway. The Preschool playground moves from behind the gymnasium to be nestled between Old Sayre and the Library. The Lower School parking lot shifts to the space of the current Lower School, creating a defined drop-off and entrance to campus.

Rendering of Second Gymnasium

A second gymnasium built behind the C.V. Whitney gymnasium will enable Sayre to accommodate the training needs for our growing programs while enhancing our ability to host tournaments and camps.

A performing arts space is the third building component of our plan. A dedicated facility, accessible for all grade levels, will augment the scope of the program and create greater opportunities for our students. There are a variety of potential locations for this facility and a specific site will be earmarked as we progress.

Next Steps The next steps involve all of you. We are excited about this vision and are looking for your input on these concepts.

We have consciously not set a building sequence for our master plan. Our approach is to present this overall concept and gauge where the priorities emerge within the Sayre family. As we prepare for next year’s celebration of the 160th anniversary of the school’s founding, we are confident that the implementation of this campus plan will strengthen Sayre for years to come and honor David A. Sayre’s remarkable legacy.

The Objectives With that charge, we reached out to Urban Collage, a design firm whose master plan work includes the BCTC Newtown Pike and EKU campuses, to guide this process. As a first step, we established the following guiding principles for our campus plan: • • • • • •

Develop a comprehensive framework for the campus and its future growth Advance the goals of our strategic plan, Vision 2018 Accommodate increased enrollment Create state-of-the-art student support facilities, including athletics and arts Plan for adequate parking and convenient drop-off locations Enhance connectivity and safety by creating a pedestrian-oriented campus

The Outcome As these discussions took place, three facilities emerged as playing an integral role in our vision for the evolution of Sayre’s campus—a combined Lower School and Extended Day building, a second gymnasium, and a performing arts space.

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How will these buildings and the master plan transform our campus? Imagine the front circle evolving to be the front quad of campus—Middle School on your left, Buttery across the way, and a new, combined Lower School and

Campus Concept Draft 194 North Limestone Lexington, KY 40507 ∙ www.sayreschool.org

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Faculty Feature

The Sayre Annual Fund 2013-2014 Sayre Annual Fund Volunteers The Sayre Annual Fund campaign serves as the most important fundraising effort of the year. The Sayre Annual Fund provides ongoing support to the operating budget, allowing us to offer competitive salaries to faculty, sustain and update existing curricula, and maintain a campus that has become as important to our students as any other part of their Sayre experience.

Secondly, the Sayre Annual Fund allows the school to explore initiatives outside of the operating budget including technology upgrades, professional development and new programming.

We are extremely grateful to all our donors who have made this year’s campaign, “supporting aha! moments” such a success. To date we have raised $278,747 toward our goal of $385,000. We are excited to share that during our five week current family campaign, families increased participation from 55% to 84%, triggering an additional $30,000 for professional development. Additionally, faculty participation is at 98% and board participation is at 100%. The alumni campaign will roll out in March 2014. We hope we can count on all of our alumni to participate and add to the successes we are having this year.

Grade Level Chart

Advancement Committee Chair: Justin Sautter (’91) Division Leaders: Lower School: Barbara Asbury Susan Keegan Libby and Justin Sautter (’91) Middle School: Kim Blackey Leslie Isaacs (’69) Wendy and Jonathan Waltman Upper School: Charlie Dalton (’98) Laura and Hugh James Anthony Thompson Phonathan Callers: Dania Fakhoury Ben Haggin (’84) Anne Helmers Stephanie Johnson (’91) Dawn Jenkins Klus Stephen Manella Pope McLean (’83) Justin Sautter (’91) Piper Stockham Jimmy Thornberry

Sayre Summer Sabbatical Funding

Thanks to the Sayre Summer Sabbatical funding, Colleen Cornelius attended the Bright Solutions for Dyslexia: Screening for Dyslexia workshop held in Chicago, Illinois in July 2013. The workshop was run by dyslexia guru Susan Barton. Over the course of six days, Barton shared her expertise about the history of dyslexia, the symptoms to look for, the latest research, screening procedures, appropriate accommodations and effective interventions, and tips for educating faculty, parents and the greater community about dyslexia. Along with over 300 other educators from across the globe, Colleen left the workshop with information that was immediately applicable to the students we serve. According to Colleen, “It was an intense, yet inspiring week. I am so thankful for the opportunity to have attended this workshop over the summer and am excited to continue to share what I have learned with the Sayre community.”

NAIS School Leadership Institute

During the summer of 2013 Susan Keegan attended the School Leadership Institute sponsored by the National Association of Independent Schools. The three-day workshop was held on the campus of Episcopal High School in Alexandria, Virginia. Independent school educators from all over the country gathered to discover new ways to lead, build a strong network of peer leaders, and reflect upon their own leadership styles, identifying strengths as well as areas for improvement.

Through activities pertaining to group dynamics and problem solving, the participants gained valuable insights into the application of leadership principles to small groups. The results of a personality profile and a School Leadership Profile Feedback Report identified key strengths and challenges. These areas were further explored through case simulations, small group discussions, and peer feedback.

Susan has already applied her experience from the workshop to her work in the Lower School. She coordinated the recent divisional interdisciplinary artists’ project, and provides training to new faculty in the principles of Responsive Classroom that are utilized in the Lower School to enhance school climate and maximize the effectiveness of the learning environment. A strong proponent of diversity in the school community, Susan co-chairs the Sayre Diversity and Multicultural Team, facilitates the Visiting Voices program, and leads the Lower School Cultural Connections student affinity group.

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2012-2013 Honor Roll of Donors available online at www.sayreschool.org

The Podium is a magazine published by Sayre School. Contributors include: Brad Becker, Samantha Carroll, Tom Grunwald, Leslie Isaacs (’69), Dawn Jenkins Klus, Stephen Manella, Barb Milosch, Sarah Tauchert Rushing (’80), Rudy Schmidt, and Woody Snowden. Front Cover Chef Illustration by Bill Berryman, Upper School Art Teacher.

194 North Limestone Lexington, KY 40507 ∙ www.sayreschool.org

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Alumni Class Notes 1969 Sara Hicks was recently elected to the six member Midway City Council.

1985 Ashley Byrd Charles writes that her family moved to Delray Beach 3 ½ years ago and she now works at the Grandview Preparatory School in Boca Raton. Ashley’s older son, Evan, is now 12. Her younger, Erik, is in the third grade. Both boys play soccer.

1989 Congratulations to Rusty (’89) and Mandy Rivard on the birth of Russell Grayson Rivard III on September 3, 2012. Gray weighed 6 lb. 15 oz. and joins his sisters, Whitney (7) and Shelby Gene (3).

1991 Congratulations to Louis (’91) and Vickie Gaver on the birth of Alma “Allie” Headley Haggin Gaver born on November 3, 2012. Allie weighed 6 lbs. 6 oz. and was 19.5 inches long.

Thomas Cole Arimes (’91) and Susan Webb Offutt (’95) were married on July 26, 2013, at the Village Chapel on Bald Head, North Carolina. Cole is the owner and head chef at Coles 735 Main while Susan is the store manger for Banana Republic in the Fayette Mall. The couple resides in Lexington.

1994 Congratulations to Heather Hacker Reilly(’94) and Danny Reilly on the birth of Collins Marie Reilly on October 1, 2012.

Collins weighed 5 lbs. 1 oz. and was 17.5 inches long.

2000 Congratulations to Ellie Blackey Davis (’00) and her husband, Ian, on the birth of their first child, Mayhew Elizabeth Davis, born on September 29, 2013. Elizabeth weighed 7 lbs. 10 oz. and was 19 inches long.

Congratulations to Dr. Cynthia Rush Yeiser (’00) and husband, Jordy, who are the proud parents of James “Hawkins” Yeiser born on May 1, 2013. Hawkins joins his older sister, Clair (2).

Martha Kate McKemie (’00) and Nathan Joel Lillethun were married on October 27, 2012 at the Crest Pavilion in Asheville, North Carolina. Bettie McKemie (’02), sister of the bride, was the Maid of Honor and Sarah Bentley (’00) was a bridesmaid.

The couple resides in Asheville, North Carolina.

2001 Elizabeth Owens Nelson (’01) and John Harroll Cooke were married at the Melrose Mansion in New Orleans, Louisiana on October 20, 2012. Groomsmen included Nick Nicholson (’00).

The couple resides in Harahan, Louisiana.

Grayson Vandergrift was recently elected to the six member Midway City Council.

2002 Dr. Cady Blackey (’02) and Dr. Ryan Brown were married on January 23, 2013 in New Orleans. The couple has almost completed their respective medical residencies and resides in New Orleans.

2003 Lauren Lane Williamson (’03) and Albert Hawes Dallas, III were married on December 8, 2012 at the Second Presbyterian Church in Lexington. Megan Williamson Huber (’02) served her sister as Matron of Honor. Bridesmaids included Sarah Asbury Bishop (’01) and Dakota Virginia Willimon (’03). Isabel de Camargo Ladd (’03) read scripture during the ceremony.

Groomsmen included Thomas Miller Asbury (’08). The couple resides in Augusta, Georgia.

1998 Hillary Polk Parrish (’98) and Lawrence Todd Fugate were married on June 29, 2013 at Keene Place in Lexington, Kentucky. Bridesmaids included sister of the bride, Meredith McDowell Parrish (’95), and Davis Potter Veljkovic (’97). The Amanda McGaughey (’03) and First Lieutenant William Neltner couple resides in Lexington. were married on May 26, 2012 at the Crestwood Christian Church in Lexington. The couple currently lives in Clarksville, 1999 Tennessee while Amanda’s husband is stationed at Fort Congratulations to Parrish (’99) Campbell. Amanda is employed at the Fort Campbell Federal and Sydney Isaacs on the birth Credit Union and also does event planning with her own business, of Louise Patricia Isaacs who was Magical Moments. born on September 6, 2013.

2004 Louise weighed 7 lbs. 2 oz. and Jessica Lynn Martin (’04) and William Allen Gwaltney were was 21 inches long. Parrish, married at Audubon Farm on August 18, 2012. The Maid of Sydney, and Louise live in Honor was the bride’s sister, Kathryn Martin (’01). Bridesmaids Houston, Texas. included Blair Campbell (’04), Sarah Gay Barnett Boswell (’04), Amanda Bunning (’04), and Meghan Svetich (’04). The couple resides in Lexington.

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2005 Thomas Rust Underwood IV (’05) and Rachel Katherine Mack were married on December 29, 2012 at Our Lady of Peace Catholic Church in Riviara Nayarit, Mexico. Bridesmaids included Katherine Underwood (’02), sister of the groom, Lisa Underwood (’77), aunt of the groom provided scriptural readings during the ceremony. The couple resides in Lexington.

2007 Rebecca Zeitlin writes that she graduated from the University of Massachusetts with her MBA and MS in Sports Management. Her specialty is motorsport media and communications.

2009 Tebo Barnett graduated from the University of Notre Dame in May 2013. Following his graduation, Tebo accepted a position with Protiviti, a management and consulting firm in Chicago.

Jenny Frazee Wilson (’05) married John Martin Frey on September 22, 2012 at the Second Presbyterian Church in Lexington. The Maid of Honor was Leslie Rhodes Wilson, sister 2011 of the bride. Bridesmaids included Margaret Standish Barr (’05), Lindsey Elizabeth Waldman (’05), and Mary Boyd Pace This past spring, EKU sophomore Ann Eason competed in the 5,000 meter (’05). The couple resides in Danville, Kentucky. run at the NCAA Track and Field 2006 Championships at Hayward Field for Lydia Lorraine Curtz (’06) and Benjamin Curtis Tuttle were Eastern Kentucky University. Ann married on April 5, 2013 in the Meeting House at Shaker ran her personal best in the event Village of Pleasant Hill in Harrodsburg, Kentucky. Bridesmaids and won a 9th place in the national included Elizabeth Beckett Fogg (’06) and Adrienne Ann meet. Congratulations, Ann! O’Rourke (’06). Groomsmen included the brother of the bride, Charles Edward Curtz (’09). The couple resides in Lexington.

In Memoriam: Thomas Haley Asbury died on September 29, 2013. Mr. Jose A. Fernandez (’71) died on June 20, 2013. Edith Asbury, a gifted horseman, served on the Sayre Board of Fernandez, Jose’s mother, taught art at Sayre for many Trustees from 1968 to 1971. During his time on the Board, years. Jose’s family includes Ernie Fernandez (’74), and he helped develop the Lower School building and the library.

Moddie Fernandez Miller (’77).

Mr. Asbury is survived by his wife of 61 years, Anne, and his children, Sarah Carolyn Sanderlin (’72), Thomas Carson Asbury Dianna Ayers Smith (’71) died on February 18, 2013. Family (’73), and Judith Macon Asbury (’75); four grandchildren, survivors include her mother, Peggy S. Harp and brother, Carolyn Lee Sanderlin, Ann Sanderlin, Sarah Asbury Bishop Joseph Harp (’71). (’01), and Thomas Miller Asbury (’07).

Nan Bailey Sawyer (’73) died on May 22, 2013 after a Ethyl “Terry” Childs Bailey died on January 27, 2013 following lengthy illness. She is survived by her husband, Daniel Dale a lengthy illness. Terry taught at Sayre and The Lexington Sawyer, her sister, Suzanne Bailey Busse, and her brother, School for a total of 25 years.

Timothy Wayne Bailey (’70).

Rebecca Bryan Hollingsworth died on August 16, 2013. Mrs. Hollingsworth served at Sayre from 1964 to 2002, first as a kindergarten teacher, and later, as the assistant librarian.

Her family includes Bryan Hollingsworth (’70) (Anne), Leigh Bloomfield (’71) (John), Berkeley Hollingsworth (’72) (Pattie) and five grandchildren, Heron Hollingsworth (’93), Taylor Hollingsworth (’98), Zachary Bloomfield, Elizabeth Bloomfield, and Hall Hollingsworth.

Jane Rhodes Justice (’70) died on October 2, 2013. Jane was born in Lexington and was the beloved mother of Leslie Wilson Miller (Joe) of Lexington, and Jenny Wilson Frey (John) of Danville. Other survivors include Jane’s sister, Leslie Baynham Rhodes and a brother, Charles Dover Rhodes III; one niece, Elizabeth Baldwin Justice (Patrick), and three nephews, Craig Bogert Baldwin Jr. (’97), Frank Frazee Wilson, III (Cathy) and Phillip Kirkpatrick Wilson.

William Allen Bell (’72) died on August 8, 2013 after a lengthy illness. Bill is survived by his brother Tom D. Bell (’69), and family members John Douglas Bell, Ramsey Faucette Bell, Grace Bunting Everett, Charles Allen Smith and Dale Campbell Bell.

Scott Perry Dean (’91) died at his home on January 12, 2013. Scott is survived by his parents, Doug and Brenda Dean; brother and sister-in-law David (’88) and Melissa (’88) Dean and, sister, Sara Dean (’96).

Paul Richard Jarecky (’80) died unexpectedly on June 6, 2013. Paul was the husband of Susan Jarecky and son of Roy and Barbara Jarecky. He is survived by his wife and two children, and his brothers, Dr. Tom Jarecky (’77) (Diane) and Carl Jarecky (’78) (Pamela). Barbara Jarecky, his mother, taught science at Sayre in the 1960s.

Please be sure to submit your news and photos to alumni@sayreschool.org or mail them to the Office of Advancement.

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The Campus Master Plan Lower School Concept Sketch

194 North Limestone Lexington, KY 40507 (859) 254-1361 www.sayreschool.org

Something Old The faculty congratulates the Class of 2013 in our traditional, post-ceremony greeting line.

Something New The Class of 2013 began a new tradition of processing from the central walkway of the Front Circle. The bricks on the central walk date back to the beginning of Sayre. Each year, as part of Commencement, our graduates will walk where every faculty member and student of this community before them has travelled.

Something Blue The cupola in Old Sayre shines blue to honor our graduates.