Chris Hanley ’80 Executive Director of Advancement
Deborah Kendric P ’22 Director of Alumni
Guy LaCognata ’15 Director of Communications and Marketing
Bro. Richard Hartz, S.M. ’59 Director Emeritus of Development and Alumni Relations
Mary Naglia Creative Lead
Jenna Bianco Graphic Design Assistant
Element Media
Photography
Patrick Reichart '01
Peter Vanderberg
William Clemens '14
Joseph Caso
Michael Bruno '90
Contributors
of Advancement
(516) 742-5555 ext. 444
of Communications and Marketing
(516) 742-5555 ext. 492
President's Letter
Dear Chaminade Family,
I have very fond memories of my two grandmothers: Grandma McCloskey, who was 100% Irish, and Grandma Cleary, who was 100% Italian (more like 125%!) One of them taught me my love of food and cooking, my Irish grandmother. My Italian grandmother wasn’t a cook, but she taught me how to play a favorite card game, pinochle.
I come from a large, loud, outgoing family. My dad always insisted that we all get together regularly and that love of family is the most important thing. Thankfully, my seven siblings and I all took his message to heart and honor his legacy and lessons to this day. Whenever my family gathers, food is always a big deal… especially hors d’oeuvres! Of course, great red wine is present too, my dad’s favorite.
I developed my love for cooking and serving great meals early on and to this day have my hand in many of the events and parties that we celebrate at school and in the Marianist Community. I have been managing the brothers’ kitchen since 1987, including organizing shopping, planning menus, coordinating the holidays, and doing the necessary cleanup. All the brothers take turns cooking and serving our daily meals. It’s part and parcel of how we live our community life together, each providing reciprocal services to each other in community.
I started the Culinary Club in school back in the mid 90’s. Today the club has four moderators and has over 100 students on its club roster. Each year I bring my senior religion class on retreat to Founders Hollow – and do all the cooking, sharing my love of food and service with my students.
What I love about cooking and serving great meals is that you not only get to share with others your own passions, but they get to enjoy what you enjoy. That is community. That is family.
You will read in this issue about our Culinary Club and how it has become a real mainstay of afternoon activity on campus. You will read about several alumni who are involved in the restaurant business as chefs or owners. You will also read about our wonderful partnership with Lessing’s Hospitality Group, now running our school food service program. And you will read about this summer's planned renovation of the cafeteria.
It is hard to beat sharing a great meal together with close friends and family. Business deals get reached, families grow closer, couples get engaged – often around a table with great food and drink. Of course, we can’t forget the most important meal, the Last Supper, where Jesus gathered with his close friends and instituted the Eucharist. A great meal with friends is often not just physically nourishing, but nourishing for the soul as well!
“People who love to eat are always the best people,” said famed chef Julia Child…and I couldn’t agree more!
To get back to my grandmothers: although only one was the cook and baker, they both taught me the importance of love of family and faith. For that I am eternally grateful!
If you are ever in the area, please be sure to drop in and say hello…that’s what families do (and don’t hesitate to bring some of your favorite foods!)
Go Flyers!
Bro. Thomas J. Cleary, S.M. ’81 President
When Families Come Together
Chaminade and Lessing’s Hospitality Group
Chaminade’s campus has witnessed some major growth over the past decade: the construction of the Dolan Family Science, Technology, and Research Center, Saragossa Retreat House, Gold Star Stadium, and newly renovated classrooms, just to name a few projects. Not once, however, has Chaminade gone into business with a company older than itself, steeped with just as much history and tradition. When the decision was made to upgrade the school’s food service and cafeteria, the company was not difficult to select.
Enter the Lessing’s Hospitality Group, the oldest family-owned, continuously operated food service company in the United States. Founded in 1890 in Great River by Maxwell Lessing, the company is operated to this day by 15 family members representing six generations of tradition. Responding to the massive increase in urban workers, Maxwell Lessing opened the first lunch counter in New York City’s Financial District. He was determined to provide an inexpensive and convenient meal to both men and women who did not have much time for a midday meal. The lunch counters would eventually evolve into commissaries where large amounts of food could be delivered to workers throughout the city. Although Lessing’s did not invent them, they were the first company to serve sandwiches in New York, alongside the newly produced beverage: Coca Cola!
Creative innovation soon became a trademark of Lessing’s Hospitality Group. The company would evolve when it had to, embrace opportunities when they presented themselves, and adopt the philosophy that still guides the company today: they never took success or survival for granted. The company would adapt whenever it had to and was never afraid to take a calculated
risk in a new adventure. In over 130 years, the company has served its customers without a single day’s interruption. It has withstood two World Wars, the Great Depression, Prohibition, and the pandemic. Today the company feeds over 40,000 people per day at over 120 corporate, educational, country club, and manufacturing locations. Lessing’s also provides emergency food services whenever called upon.
Lessing’s Hospitality Group has already started bringing the spirit of innovation to the Chaminade food service. The students have seen the introduction of a salad and sandwich station along with a new and expansive menu fitted with multiple options. Daily specials were added while the breakfast and after-school menus expanded as well. The improved food quality is obvious to both students and faculty alike. Something unexpected has also occurred at the Courtyard Café: both before and after school, the cafeteria has become a hub of student activity. Students have flocked to the cafeteria, not only for the food, but more importantly, for the camaraderie that has exploded in the space. The students are discovering what Lessings has known for over a century: great food brings people together.
One teacher remarked, “the cafeteria is packed every day, like I’ve never seen before. The boys are talking and laughing and making the most of their free time together. I’ve never seen anything like this!” The Lessing’s team has a commitment to the partnership’s success and will continue to develop menus and services as needed. It’s only the beginning. Mr. Peter Lessing remarked, “We measure success not in years, but in decades!” The company will handle almost all the food and beverage service for every event on campus.
One of the most exciting new aspects of the program will be the nutritional partnership with Lessing’s and the physical education and athletic departments. Coaches and teachers will work with nutritionists at Lessing’s to create targeted menus designed specifically for individual teams and programs. The program will help guide students to nutritional well-being both in and out of season. Pre- and post-workout suggestions will be provided to students as more healthy options are being added regularly. Nutrition will be further emphasized in physical education and health classes as well. The program will eventually expand for the benefit of the entire student body, as the young men will hopefully build healthy eating habits that last a lifetime.
Mr. Brian Crimmins '95, Chaminade’s new chief operating officer, initiated the new partnership with Lessing’s Hospitality Group. This summer we will embark on a major cafeteria renovation to go along with last year’s courtyard project. As comprehensive exams began, crews entered the building to upgrade and enhance the cafeteria itself. Mr. Crimmins emphasized the utmost priority of the project will be to enhance interaction between students. He recently said, “The cafeteria is a gathering place for the students first and foremost. We want to maintain and enhance the family atmosphere. We know that our growing relationship with the Lessing’s family will only strengthen our school community.”
Investing in the Student Experience
Chaminade’s Cafeteria Gets a Makeover
As a bedrock operation of daily school life, Chaminade's cafeteria provides breakfast, lunch, and after-school snacks every day to thousands of students, faculty, and staff. In partnership now with Lessing’s Hospitality Group since January, Chaminade continues to adapt to the ever-changing needs of its student population while providing high-quality food service.
“We are investing in several different areas related to our cafeteria service,” states President Bro. Thomas Cleary, S.M. ’81. “We are seeking to improve the lunchtime experience our kids have here, their own health and nutrition, and the variety and quality of food options offered each day. All of this is supported by having a physical space conducive to student engagement and wellness. Now, with our partnership with Lessing’s, we have the opportunity to transform the physical cafeteria environment into something quite incredible. Working with Lessing’s Hospitality Group has been nothing short of remarkable. They are incredibly creative and collaborative with us on our ideas, and they genuinely care and love interacting with our students.”
“Right from the start of the onboarding process, it became apparent that Lessing’s was fully devoted to its mission as a family-run company with a longstanding tradition and holistic approach to food,” reflects Chief Operating Officer Mr. Brian Crimmins ’95. “Lessing’s commitment to their tradition does not in any way compromise their presence on the cutting edge of cafeteria innovation. It is a constantly evolving and collaborative effort; we find we are always adding, editing, and changing operations to improve our student experience.”
STUDENTS WILL FEEL AT HOME IN THIS NEW ENVIRONMENT.
In a continuing effort to advance the student experience, the Courtyard Café will undergo an extensive physical renovation in the summer of 2024. Funded, in part, by the Senior Class Gift of 2024, the renovation will serve as another philanthropic symbol of Chaminade’s graduating class. Giving back to the school community continues to improve Chaminade’s footprint for future generations.
The physical cafeteria space will transform from its current layout to a more open-concept food hub where students can truly be in camaraderie and fraternity with one another. “We have been working closely with our architect and the Lessing’s staff to develop
a space conducive to student comfort that strengthens communal bonds,” explains Bro. Thomas. “We are completely re-thinking the space: from offering a variety of seating options to re-working how tables are situated. We are adding seating capacity while keeping the design focused on fostering and strengthening the table of fellowship. The space will be more modern-looking, akin to that of an open food court one might find on a college campus.”
“We are now even looking at integrating more technology into the cafeteria space to promote nutrition and health to students in ways we have never been able to do before,” states Mr. Crimmins. “The shared effort between Chaminade and Lessing’s in investing time and resources into the cafeteria program extends beyond just student lunch periods. We hope that soon student-athletes will participate in nutrition plans designed for specific athletic programs, catered to the specific needs and diet of personalized athletic demands. Many school-sponsored activities and alumni events will benefit from a more convenient and efficient interface for designing catering and event logistics with Lessing’s in the coming months. The possibilities are quite endless.”
While blending the best of its antiquity with captivating innovation, balancing what is familiar with what is new, the cafeteria space will still embody the Chaminade aesthetic as we constantly move as an institution into new educational frontiers. The designs, still in a stage of evolution, consider not just hope for what the space could be, but also the practical and regular use of a high school cafeteria.
“The cafeteria staff watches how students flow throughout the current cafeteria and factor all sorts of that behavior into how the space could operate with a new ecological framework,” states Mr. Crimmins. “Students will feel at home in this new environment.”
“We want to allow every part of the day, especially lunchtime, to strengthen the fraternal bonds we have here as a Chaminade family," reflects Bro. Thomas. “Investing in our cafeteria service and space will allow students to share a common meal with intention and a tone of communal joy.” With this renovation, Chaminade continues its growth in providing excellent student experiences for the entire school community.
Brian Crimmins
A Conversation with Anthony Caporrino '92
Q: Anthony, you’ve been a bit of an outlier as an alumni supporter. Did you know that you’ve given consistently since you graduated in 1992? Why has supporting Chaminade been such a priority to you?
Wow! I didn’t know it’s been that long! Attending Chaminade was instrumental in my life. I met great teachers and friends that challenged me to achieve and expand my capabilities. Recreating that experience for the right young men, particularly those families that may not have the economic means to attend, is an obligation I take seriously. The more people that we can provide that opportunity to is quite important to me and is absolutely fulfilling to my Flyer classmates and me.
Q: There’s a common misconception that wills and estate planning are for an older generation. What prompted you to create a will and start your estate planning?
I had my will done years ago, and for me it’s about as important a document as you’ll ever have to get right. I recently updated my will and soon after received your information about the 1930 Legacy society and the FreeWill platform. To be honest, being knowledgeable about these programs prompted me to let you know and formalize my commitment to the school.
Q: You mentioned using the FreeWill platform to inform us of your planned giving to Chaminade. How was your user experience with the platform?
It was really easy; I don’t think it took me 10 minutes to fill out. I already had my will done, but I didn’t have any difficulties navigating the site. I’d encourage you to continue to publicize to the larger community.
Q: As part of your bequest, you requested that your gift be entirely directed to the Access for All program. Can you tell us why you chose this fund?
Sure, for two reasons: I believe that knowing my experience, I wanted to make sure that the school remains financially
accessible to all qualified students. Secondarily, I see the demographics of Long Island are changing, and we need to embrace that change to better represent the Catholic population on Long Island. Whenever my gift is effectuated, I hope that it will impact our future students’ lives and allow Chaminade to continue to grow in the community. I also was extremely pleased that I could direct my gift and was presented with great programs to choose from.
Q: What are your fondest memories of Chaminade?
I never particularly thought I was great at math and was always a little intimidated by the subject, but I had some great guidance in freshman year and received the Freshman Mathematician of the Year Award. I still don’t think I’m particularly good at it but having earned an accounting degree from Boston College and managing a transaction advisory group at Alvarez & Marsal, I must’ve been a better student than I thought! I also still love seeing the Honor Roll board in the front lobby and remember walking through the front doors and taking pride in being part of that list.
Q: What would you like to convey to the Chaminade community about the importance of continuing support?
Please think about what Chaminade has given you and/or your sons and the opportunities that resulted from those experiences. The world is a lot more challenging than when I graduated in 1992, and I hope that people consider passing on that wonderful experience to the next generation of Flyers. As we approach our 100th anniversary, let’s remember our heritage and strive to improve upon our record of excellence in education.
LEGACY SOCIETY
A Planned Gift
has the potential to provide impactful financial support to Chaminade along with membership in the 1930 Legacy Society. The society is designed to help you meet your financial and charitable goals and also create a legacy of opportunity for current and future Flyers.
Scan the QR code below to explore the FreeWill platform and learn more about planned giving.
Please consult your tax professional/financial advisor for assistance in determining the ideal planned gift for your financial situation. For more information about establishing a legacy gift at Chaminade, please contact Executive Director of Advancement Chris Hanley ’80 at (516) 742-5555 ext. 509 or email chanley@chaminade-hs.org.
Let’s Get Cooking!
In the AAC Kitchen with Chaminade’s Culinary Club
The Culinary Club provides students from across all four divisions the opportunity to learn invaluable culinary skills in preparing, cooking, and, of course, enjoying delicious and diverse food. Breaking out of the classroom and into the kitchen, students learn safe and meticulous cooking techniques, leaning into Chaminade’s extensive alumni network in the food industry.
Under the direction of Mrs. Annamarie Mansueto, assisted by her husband Mr. Carlo Mansueto, Dr. Daniel Summers ’08, Ms. Michelle Cinnamo, and Ms. Marcela Lopez, the Culinary Club meets almost every week after school. Meeting according to division, students take charge of what they want to cook and experience as a divisional cohort, with support from award-winning local chefs and restaurateurs. Given its widening reach, the Culinary Club is far more than a service or extracurricular club for students; the club has become a bedrock staple of Chaminade’s regular activity operations.
“One of the best experiences I have had moderating this club is the communal aspect of working with the kids in the kitchen,” reflects Mrs. Mansueto, who took over the club at the request of Bro. Thomas Cleary back in 2012. “Many kids feel at home enough to share about their day with each other and often do not feel like they are working as they prepare the food of the week. We spend
quality time together, and before you know it, we have made a meal. It has become quite a family amongst the current and now alumni members of the club. Everyone comes from all sorts of experiences, cultures, and food interests, which we love to incorporate into our weekly cooking time. Even in the diversity of student experience, no student feels left behind. Everyone puts on his apron and we get cooking.
Meeting weekly, each division crafts a menu that all members can contribute to. Some of the food featured includes personal pizza, steak, Gordon Ramsey’s Beef Wellington, Thanksgiving fixings, and even a competitive meatball cooking contest. “Students learn how to feed themselves and others as well as how to work together in a team towards a common goal,” explains Dr. Summers. “The first thing they learn as freshmen is how to make a sandwich to bring with them to lunch. Throughout their four years, they learn how to make dishes from various cuisines and the skills that are needed to be a safe part of a team in the kitchen.”
“Cooking is a skill that will serve our students well in college and beyond,” explains Ms. Cinnamo. “Many of our students have a passion for cooking, and this club allows them to explore their creativity and enhance their cooking skills. Not only is it fun to create and enjoy delicious meals together, but this club also instills
Mr. Mansueto, who has worked with the club since 2012, reflects on the opportunities the club affords students. “We teach knife skills, health care, habits for working in a kitchen, cleanliness, and how to follow recipes and directions. We run trips to local restaurants, meet with alumni in the food industry, host guest chefs, cook with first-class chefs at their restaurants, the list of opportunities just keeps going on.”
The club even connects with other activities to create unique cultural experiences with language clubs and performing arts opportunities like Jazz Night. It even prepares food for and with various teachers, staff, and alumni. “The club encourages students to think outside the box, requiring them to apply concepts from chemistry and math to accurately follow or even tweak recipes,” states Ms. Lopez. “It's not just about cooking; it's about coming together to serve our school community during various events.”
“It’s always fun when we collaborate with other clubs at Chaminade,” says Ms. Cinnamo. “For example, the Chinese Club joined us, and we made home-made dumplings and a spicy cucumber salad. Also, the French Club recently joined us and we collaborated. It is always great to expand your palette and try cuisines from different cultures.”
The Culinary Club also provides service to the larger school community by sponsoring and cooking at the annual junior and senior evenings of recollection. “We are teaching them about food, absolutely, but we are also, indirectly, giving them a deeper sense of familial spirit and faith," reflects Mrs. Mansueto. “The table of fellowship is a space for students to share their joys and sorrows, grow in friendship and community, and enjoy some amazing quality food that they can take ownership of as their work.” Serving the school community by cooking the meals at the evenings of recollection emphasizes the importance of the students being at the nucleus of what Chaminade does.
The Culinary Club continues to foster a spirit of fellowship among its many members, while also cooking up some stellar cuisine for all to share.
From CHS to Next Level Chef
Christopher Spinosa’s culinary journey is rooted in the experiences and lessons from his time at Chaminade High School's Class of 2011. Originally embarking on a path in music, Spinosa discovered his love for the culinary arts while working as a dishwasher and prep cook during college breaks. This revelation led him from the music studios of the University of Connecticut to the bustling kitchens of New York City, where his culinary career began to flourish.
Q: Can you briefly tell us what led you to a career in the culinary arts?
It all started back in my college days. Originally, I went to college for music and studied at the University of Connecticut. During my winter and summer vacations, I picked up a job as a dishwasher/prep cook at a local Greek spot in my hometown (Massapequa, NY). I ended up falling in love with the work! You work with your hands, and you’re constantly learning something new every day. I would return home after my shifts and experiment with recipes, knife cuts, and sauces. Once I got my degree in music, I played for a bit, but I was always thinking about food. Shortly after graduating from UConn, I found a culinary school in NYC called The Institute of Culinary Education. Once I got my career certificate from there, I started my tenure in NYC, working in all sorts of high-pressure kitchens. It was from there that my culinary journey truly began.
Q: What about your time at Chaminade has stayed with you or helped you since graduating in 2011? Is there a teacher, lesson, or memorable experience you’d like to share?
One of my most memorable experiences was during my senior year. I played in the Gold Band as a bass guitarist instead of
trombone, which was my main instrument. From there, I also got pulled into the Jazz Band, as well as the Pit Band for one of the drama productions. That whole year, it felt like I was doing a lot more within the music department as opposed to the usual static position as a trombonist in a single ensemble. I like being busy with multiple projects. As a chef, that part of our brains is very strong and desires to be fed (pun intended).
Q: What is one of the most challenging things for you about being in the food service industry?
Back when I first started in the food service industry, it was a grueling introduction to the many different people who roam this earth. Long Island is a wonderful place, and there are various kinds of people you will meet, but the food service industry has everyone from every possible part of the world. I had to grow a thick skin and deal with the metaphorical sharks in the industry. Conversely, I also met probably some of the hardest-working people I’ll ever meet in my life. I would say learning to deal with people in a high-stress environment and managing my own emotions was certainly the most difficult part. I had to do an entire overhaul on how I viewed life and my work ethic.
Q: What is the most rewarding aspect of your career overall?
I have been able to keep myself significantly calmer under adverse conditions. That...and the delicious food that I can create.
Q: Can you tell us about your experience on FOX’s Next Level Chef?
NLC was one of the most insane experiences for me. It was the culmination of everything I had worked for in my career and my life. My goofy personality as a musician and metal-head came out. In addition, when I needed to be a composed and calculating chef, that side of me was able to show itself. My competitive side also came out in full force. When it came down to competing, a very fierce side of myself activated. I learned so much about my capabilities and also got recognition from the man, the myth, Chef Gordon Ramsay.
Q: What are you currently working on that you are passionate about? Currently, I am a private chef down in Palm Beach County, Florida. Going private down here has shifted my stride. Now, I’m no longer working with a team; it’s a lone-wolf operation for me. I have a few professional athletes as clients. In addition, a lot of my gigs are private dinners at some very extravagant households. I have also been once again contracted to cook for the sponsors of The Masters Golf Tournament.
The Greenport Harbor Brewing Company Neckties Optional
Like so many other Chaminade students, John Liegey ’81 had one major goal upon graduation: He didn’t want to wear a tie to work! His first venture after college found him in the advertising world with Fallon McElligott in Minneapolis. He worked on several major campaigns, including a national campaign for Miller Brewing Company.
During those years, John started to brew his own beer at home. This hobby eventually evolved into a passion, and he knew he wanted to take it to the next level. Along with his close friend Richard Vanderberg, a practicing attorney and fellow beer enthusiast, the two decided to turn their dream into a reality. Both men had strong personal ties to Long Island’s North Fork, an area of expansive farmland and popular vineyards, along with a farm-totable culture and a truly laid back lifestyle.
They discovered an abandoned firehouse in Greenport and knew that it would be the perfect location for a microbrewery. After months of agonizing and expensive renovations and construction, Greenport Harbor Brewery was born on July 12, 2009. John does confess that during those months, he often wondered aloud, “What have I gotten myself into?”
Those feelings wouldn’t last long, as John and Richard partnered with their first brewmaster, DJ Swanson. Along with a detailed business and marketing plan, the two established early goals. They wanted the business to be hyper-focused on the product itself. They were determined to produce three year-round beers along
with seasonal additions. In a microbrewery world that seemed to be obsessed with Indian Pale Ales, their Year Round Porter was a massive initial success. (They would eventually craft their own IPA that would go on to win several major blind competitions in New York City.) The brewery would then sign on with Clare Rose to distribute their products throughout the region.
As the distribution grew, the brewery became home to a successful gastropub. They took their commitment of producing excellent beer and applied it to providing as much locally sourced and organic food as possible. Today, the Greenport Harbor Brewing Company hosts local artists, musicians, and events that draw the community together.
John Liegey credits much of the company’s success to the work ethic created in him by his family, especially his father. He also notes the self-discipline that was ingrained at him at Chaminade. He sent his two sons, Jack ’16 and Will ’20, to Chaminade and now supports the school every way he can, especially by donating countless amounts of product for alumni events. Director of Alumni Mrs. Deborah Kendric P ’22 recently commented, “Whenever we have an important event or even an informal gathering, we have come to know that John Liegey will be the first and almost definitely the last person we have to call for assistance. Hopefully we will have Greenport’s support for many years to come. He definitely won’t have to wear a tie unless he wants to!”
Alumni Restaurateurs
Looking for a place to eat? Try out these spots from your Flyer family.
Whiskey Neat
“Do everything, do the work”
his
Located in the vibrant streets of Patchogue, Whiskey Neat offers a unique dining experience where high-quality restaurant fare and the relaxed ambiance of a bar converge. Behind this innovative concept is Rob Del Giorno, whose passion for the hospitality industry has culminated in a place that feels like both a culinary adventure and a homecoming.
"The amount of positive energy created and needed by a team of front of house and back of house staff creates a family-like feeling," Del Giorno recalls, emphasizing the satisfying challenge of coming together to "win the day."
Rob attributes much of his work ethic, creativity, and resilience to his formative years at Chaminade. He recalls the skills that Chaminade developed, such as "problem-solving," "trusting in all processes," and developing a robust "work ethic."
As for the future, Rob is optimistic and ambitious, "I look forward to growing Whiskey Neat with either a larger location or adding one or two new locations." His plans include expanding Bobby's Big BBQ and exploring a concept that draws from his Italian family roots.
Through his establishments, Rob continues to celebrate the art of hospitality, offering not just meals but memorable experiences. As he puts it, "It's amazing what happens when a clean but casual environment meets high-quality ingredients."
Farm-to-Table Reimagined
Bari and Greg Kearns '94 craft a community favorite
Copperhill in Williston Park, now in its eighth year, continues to shine as one of Long Island’s premier dining destinations. Executive Chef Greg Kearns '94 and his wife Bari have crafted a restaurant experience that is both innovative and deeply rooted in
its community. Copperhill offers a diverse menu that changes seasonally, featuring everything from specialty pizzas and charcuterie to seafood and vegetarian dishes. The restaurant's popularity is reflected in its impressive average of over 1,100 customers per week and its consistent top ten ranking by Newsday since 2015.
Greg and Bari attribute their success to a blend of staying ahead of culinary trends, fostering a loyal customer base, and embracing change during challenging times. The pandemic spurred Copperhill to enhance its takeout offerings and expand outdoor dining, leading to a bustling summer season. Additionally, their strategic use of social media has effectively showcased their dishes and atmosphere. The name Copperhill itself pays homage to the property's storied past, blending the legacy of its former iterations with the modern, warm ambiance the Kearns envisioned. With a commitment to quality and community, Copperhill continues to be a beloved spot for both regulars and new visitors alike, pulling customers from Nassau, Suffolk, and Queens.
In the bustling center of Manhattan, where fine dining options abound, the Gonzalez brothers (Marco '88, Victor '91, and Phil '98) have cultivated unique establishments that serve exceptional culinary experiences with familial attention to their customers. Trattoria Trecolori and Tomiño Taberna Gallega are not merely restaurants; they are the legacy of the Gonzalez family, woven from the fabric of tradition, culture, and unwavering faith. Their path from the humble beginnings of their parents’ arrival from Spain to the establishment
Sparkling Pointe Vineyard
“If it’s not Sparkling, what’s the Pointe?”
Sparkling Pointe Vineyard offers joy and artistic expression through effervescent wines
of these Manhattan staples is a testament to the American Dream, deeply rooted in the values instilled by their alma mater, Chaminade High School.
The essence of Chaminade's influence is palpable in the Gonzalez brothers' approach to both their business and their lives. Their father's journey provided the foundation, but it was their faith and education that shaped their vision. "When you add in the fundamental aspect of Chaminade’s Catholic education and primarily one’s relationship with God, it helps me take a step back when things get tough," Phil shares. “We have a team of people with families that we look out for. We teach them, we also learn from them, and we always look out for their well-being. We are humans helping and serving humans," Phil asserts. “Anyone can walk into our place with an enormous spectrum of expectations, and if it's dinner time, we can try to finish their day off in the best way possible."
In a city that never sleeps, Trattoria Trecolori and Tomiño Taberna Gallega stand as reminders of what can be achieved when culinary mastery is combined with a commitment to serve others.
Nestled in the heart of Long Island’s North Fork wine region, Sparkling Pointe Vineyard emerges as a beacon of tradition and excellence. Owned by Tom Rosicki, an alumnus of Chaminade High School's Class of 1974, and his wife, Cynthia, the vineyard stands as a testament to a life well-lived, driven by personal faith, anchored by their commitment to each other, and fueled by a shared love for winemaking.
Tom's journey from the halls of Chaminade to the lush grapevines of Sparkling Pointe is marked by a profound sense of gratitude. Reflecting on his education, Tom states, “It was the
highlight of my life – best education I ever got! The entire experience was life-changing. The faith life at Chaminade was authentic and beautiful."
“We are very attentive to every part of the process as we strive to give the whole experience of our wines and our lives to our guests.” Tom connects this ethos to his education at Chaminade. “What Chaminade taught me was not just math or science or history,” Tom reflects. “Chaminade taught me how to be a better human.”
Tom and Cynthia give of themselves as much as they give a total wine experience. “We don’t have customers, we have guests,” Tom offers with pride, “and what do you do with guests? You treat them like family.” At the heart of the vineyard's success is the commitment to producing estate-grown wines, exclusively crafted using the traditional Méthode Champenoise.
As Sparkling Pointe Vineyard approaches its 20th anniversary, the Rosickis are preparing to celebrate with a series of Carnaval-inspired events. It's a celebration not just of the vineyard's success but of a life's philosophy rooted in faith, the pursuit of excellence, and a joie de vivre that is truly inspiring. When you order champagne at SparklingPointe.com, use code GIVING at checkout for a special discount!
TOM ROSICKI '74
The Gonzalez brothers' culinary tradition continues in Manhattan
