Duquesne Club - Avenue 6 - Premiere Issue 2016

6

AVENUE m a g a z i n e

PREMIERE ISSUE

6

INTRODUCING

AVENUE m a g a z i n e

W

e say it often here on Sixth Avenue:

The Duquesne Club is more than a city club. It’s a private community that transcends home and office.

But what is it about the Duquesne Club that elevates its experience beyond our everyday corners of life?

It’s our shared appreciation for an exceptional lifestyle.

To honor that appreciation, we are pleased to introduce Avenue 6, a publication that throughout its pages works to capture what it means to be a member of the Duquesne Club, one of the finest city clubs in the world.

features 8

DC ENTHUSIASTS 7 Days of Spirited Bliss A fellow Duquesne Club member recounts the treasures and tastings of the Wine Society’s trip to Burgundy, France.

16

TASTES OF THE SEASON Pumpkin Mousse with Cabernet Sauvignon Sun-Dried Cherry Sauce Savor this cozy and aromatic dessert reminiscent of pumpkin pie with an incredibly light texture.

4 I Avenue 6

6

AVENUE

38

A NEW LEASE ON WELLNESS Rethink the way you tackle your New Year’s resolutions this year at Health & Fitness.

6 7 8 12 14 16 19 20 28 30 32 34 35 37 38

THE VIEW ON 6TH

CLUB CRAFTED

DC ENTHUSIASTS DESTINATIONS IN THE Q TASTES OF THE SEASON IN THE GLASS ON THE SCENE PLUGGED IN TO YOUR HEALTH DC HAPPENINGS GIVING BACK CONNECTIONS CIGAR OF THE SEASON A NEW LEASE ON WELLNESS Duquesne Club

I5

view 6 the

on

December 1, 2015

th

In our inaugural issue, we explore everything from where you can sip the ancient drink of the gods to where you can buy the world’s first app-controlled automatic bartending appliance.

We feature tips on how to de-connect and de-stress, and where to get away when your last vacation just wasn’t enough and you’re looking for another escape.

We teach you how to make a perfectly simple cocktail, and a decadent pumpkin mousse to go with it.

Get to know some of our new members, and when you can meet them at Duquesne Club events throughout the upcoming season.

And there’s so much more. It’s a magazine designed to celebrate our passions while keeping us up-to-date with the latest Duquesne Club happenings.

While we at the Duquesne Club are known for our many traditions, I encourage you to start a new one. Sit down with an issue of Avenue 6, your favorite cocktail, and remind yourself that the Duquesne Club is more than a destination—it’s a camaraderie of interesting thinkers and innovative leaders, just like you.

And if as you’re reading you come up with an idea for how we can make Avenue 6 even better, please let us know. This is your magazine, and we’re excited to hear your feedback.

Cheers to our first issue, and many more.

Sincerely,

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

club

CRAFTED B R A N DY A L E X A N D E R Warm up this winter with a timeless drink.

Sweet, but not saccharine. Rich, but not heavy.

Retro, yet a true classic.

The Brandy Alexander is the perfect cocktail to warm you up from the inside out as you curl up beside a crackling fireplace.

Rumored to be John Lennon’s favorite drink, this cocktail is known for its mid-century charm yet is seeing a comeback as new generations discover its creamy, comforting appeal.

Pair it with a chocolate ganache tart or simply savor it alone on a brisk winter afternoon.

Whichever you choose, this lightly spiced libation will help you make the most of the shorter winter days.

• • • •

* Our bartenders are crafting this cocktail in the First Floor Bar and Library.

{

2 oz. brandy 1/2 oz. crème de cacao 1/2 oz. heavy cream Nutmeg

INSTRUCTIONS Shake brandy, crème de cacao and cream with ice.

Strain into a coupe. Grate a little nutmeg on top and serve.

} Duquesne Club

I7

Burgundy trip participants: Robert and Rebecca Beynon Frank and Mary Clements Steven and Beverly Elliott Ken and Pamela McCrory John and Mary McGonigle Lawrence and Ann Spieth Michael and Amy Urban Frank and Karen Yocca

{ 8 I Avenue 6

After-dinner conversation over Armagnac and Calvados in the library included a discussion of the graciousness and high-level tastings we experienced.

Someone commented, “It helps that the Duquesne Club is one of the largest premium wine buyers in the country.�

}

7

ENTHUSIASTS

days of SPIRITED bliss

A fellow Duquesne Club member recounts the treasures and tastings of the Wine Society’s trip to Burgundy, France.

By Ken McCrory, President, Wine Society The eagerly awaited Wine Society trip to Burgundy began at the Four Seasons Hotel George V in Paris in late June. Located just off the Champs–Élysées, the George V is one of Paris’ “big five” hotels.

We gathered for a champagne reception that also included a tour of the hotel’s legendary wine cellar. There were bottles of ‘61 first growth Bordeaux, a three-liter 1982 Petrus or some very old Château d’Yquem, among many wine treasures. It was a fascinating place to visit, and any wine lover would surely like to live there!

Our dinner, which was prepared by the hotel’s Michelin two-star restaurant Le Cinq, was in the spectacular gilt and red Salon Louis XIII.

The menu, accompanied by red and white burgundy, was a great start to the trip.

The next day we departed from the Gare de Lyon on a high-speed train to the city of Dijon.

Our executive coach and driver met us at the train station for a quick trip to Beaune, the wine capital of Burgundy. The delightful Hotel Le Cep made sure the reception was quick so we didn’t have to wait long to enjoy a lunch in the outdoor courtyard. The weather was warm and sunny, a precursor of the entire trip.

After lunch, we walked two blocks to the cellars of Joseph Drouhin. Drouhin owns vineyards in many parts of Burgundy, as well as Oregon, and is one of the largest negociants (one who makes wine from purchased grapes) in Burgundy. Unfortunately, Veronique Drouhin, who has visited Pittsburgh, was being interviewed by French TV and couldn’t join us. We enjoyed the cellars, which even extend under the local church.

Duquesne Club

I9

Evening found us at Lameloise, a legendary hotel and Michelin threestar restaurant in Chagny. Founded in 1921, the restaurant is under the direction of Chef Eric Pras. The food, service and venue were a perfect end to our first day in Burgundy.

A morning visit to the nearby winery and caves of Louis Jadot introduced us to another of the large grower/negociants in Burgundy.

Jadot’s sparkling new facility is located on the edge of Beaune and combines modern technology with the firm’s 156 year old traditions.

Our group was met by the very knowledgeable Olivier Masmondet, master sommelier and export manager. Everyone was so taken with Mssr. Masmondet that we invited him to present a tasting at the Duquesne Club.

Lunch at Hostellerie de Levernois, another Michelin-starred country house and restaurant, was a beautiful experience. A bright and spacious room awaited us with large doors that accessed the lawn and gardens. After lunch we headed south to the famous white wine village of Meursault and a visit to Ropiteau Frères, owned by the Club’s good friend Jean–Charles Boisset. We met in the barrel room with winemaker Nicolas Burnez.

Tasting wine that Nicolas extracted straight from the barrels with a “wine thief” was a great experience. That night we walked to 21 Boulevard, a very charming restaurant near the Hospices de Beaune. Again, the food and wine were top notch.

Photos:

10 I Avenue 6

Top - Hotel Relais Bernard Loiseau 2nd - Group photo at Château de Chailly 3rd - A room inside Bouchard Aîné & Fils Bottom Left - Victor Petiot, sommelier, Four Seasons George V, and Lawrence Spieth Bottom Right - Tasting at Louis Jadot with Olivier Masmondet

The next morning we were off to the village of Aloxe–Corton, north of Beaune. We were met by the charming Fanny Loichet for a tour of the Corton Grancey vineyards and a visit to the tasting room. Owned by Louis Latour, the vineyards of Corton Grancey are perched on a hillside. From that vantage point, Fanny noted that we were able to see the four levels of vineyards in Burgundy — regional, village, premier cru and grand cru.

A tasting featuring Louis Latour village, premier cru and grand cru wines was followed by a delightful catered lunch in a former barn with, what else — more wine.

We took a break to shop and walk around Beaune in the afternoon before dinner at Loiseau des Vigne, the Beaune outpost of Relais Bernard Loiseau which is adjacent to Hotel Le Cep. The manager introduced us to a group of New Zealand wine makers who were touring Burgundy. We would meet them again later at Relais Bernard Loiseau in Saulieu.

Thursday was to be our Jean– Charles Boisset day as we visited his Bouchard Aîné & Fils. Our tasting and tour were followed by a buffet lunch in a beautifully decorated château in the heart of Beaune. We then went north to the famous village of Nuits–Saint– Georges and a visit to the very old and dusty cellars of Jean–Claude Boisset (named for Jean–Charles’ father). A late afternoon visit to the “Imaginarium,” an exhibit building showing the production of Burgundy wine, was followed by a multi-bottled tasting of Burgundy Cremant (the sparkling wine of Burgundy), which left us a bit, shall we say, “bubbly.”

Dinner that evening was at Le Charlemagne outside the village of Pernand–Vergelesses. We were greeted by a very interesting fusion of Japanese and French cuisine created by Laurent Peugeot, who spent four years in Japan before returning to France with his wife Hiroko. The meal and the setting were delightfully different from many of the classic French meals we had during the trip.

On Friday, we departed Beaune for Saulieu. We had lunch along the way at the Château de Chailly, a 12th century fortified house that was expanded into a fortress in the 15th century and is currently a luxury resort and golf course. A gravel-floored room opening onto the lawn and pool was the location for a tasting of six different wines.

Leftover bottles joined us for lunch, along with two additional wines.

The 30-minute trip to Saulieu allowed a few people to cat nap.

The rural Relais Bernard Loiseau is a beautiful Michelin three-star hotel. On arrival, we gathered in the central garden for champagne and snacks. Dinner was preceded by a visit and tasting with the New Zealand wine makers we had met earlier in Beaune. As usual the Kiwis were outgoing and ready to drink wine. Dinner was everything you would expect in a Michelin three-star restaurant. Dominique Loiseau visited with us, graciously chatting with everyone in the room and posing for pictures.

After-dinner conversation over Armagnac and Calvados in the library included a discussion of the graciousness and highlevel tastings we experienced.

Someone commented, “It helps that the Duquesne Club is one of the largest premium wine buyers in the country.”

On Saturday, our executive coach took us to Montbard station for the train to the Paris-Gare de Lyon, where— amid hugs and warm goodbyes— we ended a fabulous seven days.

Duquesne Club

I 11

12 I Avenue 6

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

explore

CHICAGO Plenty of things to do and explore make this Midwest gem the perfect getaway.

Come winter, the Windy City takes on an entirely different (yet entirely charming) ambiance.

U.S. News & World Report names November through March as a unique time to visit the city, when a cooler breeze and less foot traffic make for a tourist-free city that you can stroll through at your leisure.

Patrons of the arts will have their pick from a slew of festivals and events, from the European-themed Christkindlmarket (Through Dec 24) to the performance-filled Sketch Comedy Festival (Jan. 7-17) to Joffrey Ballet’s production of The Nutcracker (Dec. 4-27).

Warm up with a smooth rye at the Whiskey Barbecue (Jan. 31), and stop afterward for a perfectly cooked steak at Prime & Provisions (222 N. Lasalle St.) or the creamy mac ‘n cheese at The General Restaurant & Mercantile (2528 N. California Ave.).

As Michigan Avenue beams with holiday cheer, you’ll fall in love with this city that offers the very best of the Midwest.

A club away from home.

While you’re away, visit, wine and dine at one of the Duquesne Club’s reciprocal clubs.

Reciprocal clubs offer hotel rooms, private function rooms, dining facilities, health facilities and numerous other amenities. Reciprocal privileges are available for Duquesne Club members and spouses and require a letter of introduction from the Duquesne Club for each visit.

The Chicago Club 81 E. Van Buren St. Chicago, IL 60605 www.thechicagoclub.org 312-427-1825

University Club of Chicago 76 E. Monroe St. Chicago, IL 60603 www.ucco.com 312-726-2840

Reciprocal Clubs D OMESTIC The California Club, Los Angeles, CA The Chicago Club, Chicago, IL Cosmos Club, Washington, DC Detroit Athletic Club, Detroit, MI The Metropolitan Club, New York, NY The Metropolitan Club of the City of Washington, DC, Washington, DC Minneapolis Club, Minneapolis, MN New York Athletic Club, New York, NY The Olympic Club, San Francisco, CA The Rainier Club, Seattle, WA The Union Club of Cleveland, Cleveland, OH The Union League of Philadelphia, Philadelphia, PA University Club of Chicago, Chicago, IL The Yale Club of New York City, New York, NY INTERNATIONAL Melbourne Club, Melbourne, Australia Kildare Street and University Club, Dublin, Ireland Royal Automobile Club (RAC), London, England Duquesne Club

I 13

in the

O From a champagne tasting to our annual New Year’s Day Open House, there are plenty of ways to ring in the change of seasons with Duquesne Club events.

1 3

DECEMBER Holiday Champagne Tasting Sponsored by the Wine Society

2

Rod & Gun Society Holiday Happy Hour

4

11

Holiday Tea ­— sold out

Holiday Tea — limited availability

12

16

Annual Children’s Holiday Party

Beer Society Holiday Suds in the City

18

25 14 I Avenue 6

Mix & Mingle Reception for New and Prospective Members

Holiday Tea ­— sold out

Club Closed

JANUARY 12

1

New Year’s Day Open House

Fireside Chat with Andy Masich

29

22

Seafood Buffet

Exclusive Culinary Society Dinner

FEBRUARY 5

Wine Extravaganza

9 12-13

Fireside Chat with Andy Masich

8

Valentine’s Day Dining

MARCH Fireside Chat with Andy Masich

11

Father-Daughter Dinner

13-14 18

31

Indian Cuisine Dinner Sponsored by the Culinary and Literary Societies: Anoo Verghis, “Kerala Cooking: A Distinctive Cuisine from India’s Spice Coast”

Rod & Gun Society Woodmont Hunting Trip

Seafood Buffet

20-21

Rod & Gun Society Woodmont Hunting Trip Duquesne Club

I 15

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

PUMPKIN MOUSSE with Cabernet Sauvignon Sun-Dried Cherry Sauce

Savor this cozy and aromatic dessert reminiscent of pumpkin pie with an incredibly light texture.

Serves 8 8 mini pumpkins, 3-inch diameters FOR THE SAUCE (To be made one day in advance.)

• • • • • • • • • •

2 cups Cabernet Sauvignon 3/4 cup water 2 tablespoons Kirschwasser liqueur 1/2 cup sugar 1 whole cinnamon stick 2 teaspoons fresh lemon juice 2 teaspoons fresh orange juice 1 cup sun-dried cherries 4 tablespoons arrowroot 1/2 cup cold water

FOR THE MOUSSE

• • • • • • • • •

6 large egg yolks 1/4 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/8 teaspoon ground cloves 1 teaspoon vanilla extract 1 teaspoon powdered gelatin 1 tablespoon cold water 1/2 cup canned pumpkin, room temperature • 1 cup heavy cream, softly whipped

FOR GARNITURE

•

8 tempered dark chocolate ties

•

1/2 cup toasted, crushed pecans

•

16 toasted pecan halves

INSTRUCTIONS To prepare the pumpkins: Preheat the oven to 350 degrees. Wash the pumpkins and use a sharp paring knife to cut out the tops, much like creating the lid of a jack o’ lantern.

Reserve the tops. Scrape out the seeds and enough of the flesh to make room for the mousse. Place the pumpkins and the lids on a flat, lightly-oiled half-sheet pan. Bake until the flesh is tender and yields to the poke of a fork on the inside wall. Remove from the oven and place in the refrigerator. Chill thoroughly.

16 I Avenue 6

Duquesne Club

I 17

PUMPKIN MOUSSE continued To make the sauce: Combine the first eight ingredients in a medium saucepan. Bring to a boil, then remove from the heat. Cool and macerate overnight in the refrigerator. The next day, strain out the cherries, reserve the liquid, and discard the cinnamon stick.

Combine the arrowroot with the water and whisk until smooth. Return the liquid to the stove, bring to a boil, and add two-thirds of the arrowroot mixture. Simmer until thickened. The sauce should be syrupy enough to coat the back of a spoon. If too thin, add the remaining arrowroot mixture and simmer further. Remove from the heat, add the reserved cherries, and blend well.

If too thick, the sauce may be thinned with a bit more wine or water. Keep warm.

To make the mousse: In the 5-quart bowl of an electric mixer, combine the egg yolks, sugar, cinnamon, ginger, cloves and vanilla. Warm the mixture over a hot water bath (170 to 180 degrees) while whisking constantly. Return the bowl to the machine and whip on high speed until very thick and pale in color. Whisk together the gelatin and cold water in a small bowl.

Dissolve the gelatin with the water over a hot water bath and whisk in the egg yolk mixture. Place the canned pumpkin in a large bowl, fold one-third of the gelatin/egg yolk mixture into the pumpkin to lighten it, then fold in the remaining gelatin/egg yolk mixture.

When just blended, gently fold in the softly whipped cream.

To complete the dish: Fill each chilled mini-pumpkin with the mousse and refrigerate to set. Or, for a more dramatic presentation, first form a collar by placing a l-inch high, 2- to 2 1/2-inch diameter metal ring over the opening in each pumpkin. Line the inside of the ring with acetate or parchment strips, or coat with cooking spray and sugar. Fill each pumpkin with mousse up to the rim of the ring and refrigerate. Once the mousse is set, remove the rings and peel off the acetate (if used).

Make tempered chocolate ties and wrap them around the collars.

18 I Avenue 6

To make tempered chocolate ties: Place a clean half-sheet pan upside-down in the freezer for 10 minutes. When the pan is cold, fill a paper cone with tempered dark chocolate and cut off the tip. Retrieve the frozen pan and quickly pipe the chocolate onto the pan back and forth several times on a path the length of the pan and 1-inch wide. Create four piped wraps at a time. Quickly pick up each wrap before it sets too much and gently wrap around the mousse forming a tie in the front. Continue with another four on a newly frozen pan.

To serve: Place a mousse-filled mini pumpkin in each of eight dinner-sized pasta bowls and spoon on enough warm sauce to cover the bottoms of the bowls. Garnish each mousse with crushed pecans and two pecan halves, and position the tops next to the pumpkins.

A taste of the

DUQUESNE CLUB This recipe is an excerpt from the fall section of The Duquesne Club Cookbook: Four Seasons of Fine Dining, by Keith A. Coughenour, CEC, Executive Chef.

The cookbook is available for purchase at the Front Office (412-471-6580). Member cost is $55, plus shipping and handling (if mailed) and will be charged to your account. Orders of 10 or more books are priced at $50 each. The cookbook is also available for purchase by non-members for $60, plus shipping and handling.

I N

T H E

G L A S S

MEAD The ancient drink is seeing a sweet-as-honey revival.

The preferred drink of the Golden Age Greeks and often referenced by the great philosopher Aristotle, you might think of mead as no more than ancient history. But the so-called “honey wine” is having a bit of a renaissance of its own.

According to a study by the American Mead Maker Association, mead’s community of producers has grown at a rate exceeding 130 percent, making it the fastest-growing alcoholic beverage in the U.S. Those who already love to savor mead know why. Made from fermented honey and water, sometimes brewed with various fruits, spices, grains or hops, mead takes on the nuanced flavors of honey without the cloying sweetness.

Like a traditional wine, its alcohol content may range from 8 percent to more than 20 percent ABV, and it takes on flavor hints from types of nectar the honey bees used to pollinate.

With a range of rich varieties ranging from sweet to dry and even sparkling, it’s no wonder mead has been known as the “drink of the gods.”

WHERE TO FIND Duquesne Club First Floor Bar Apis Mead & Winery 212 E. Main St. Carnegie, PA www.apismead.com Spoonwood Brewing 5981 Baptist Rd. Pittsburgh, PA 15236 www.spoonwoodbrewing.com Piper’s Pub 1828 E. Carson St. Pittsburgh, PA 15203 www.piperspub.com All Saints Brewing Company 1602 Route 119 Greensburg, PA 15601 www.allsaintscraftbrewing.com

Duquesne Club

I 19

On The Front Doorman Position Returns The front doorman position was reinstated this summer to further enhance the warm welcome all visitors receive and provide a visible street presence.

Carl Lungerhausen, formerly the front office assistant/switchboard operator, looks forward to greeting you Tuesday through Friday during lunch and dinner hours, and Saturday evenings. Tipping is discretionary.

Front doorman Carl Lungerhausen stands ready to welcome you.

Fireside Chats Duquesne Club member Andrew E. Masich, Ph.D., president and chief executive officer of the Heinz History Center and chairman of the Pennsylvania Historical and Museum Commission, led a series of lively informal discussions centered on American Military History in March, April and May. Participants read selected books in advance and actively engaged in wide-ranging dialogue. Sponsored by the Literary Society, chats resume in January, February and March on the topic American Biographies.

Andy Masich “chats” with members and guests about American Military History.

Eric Shiner (left) and Douglas Cooper with The McKees Rocks Bridge, 1999, by Douglas Cooper.

20 I Avenue 6

Alternative Tour of the DC Art Collection Eric Shiner, director of The Andy Warhol Museum, led an Art Society sponsored alternative tour for members and their guests of several of his favorite paintings in the Club’s traditional art collection in June. He was joined by artist Douglas Cooper, who created the charcoal mural on display in Health & Fitness.

SCENE Summer Vegan Dinner In celebration of summer, the Culinary Society hosted the Chef’s Summer Vegan Dinner with wine pairings on the 12th-floor Terrace on Wednesday, July 15, featuring an elegant five-course menu created by Executive Chef Keith Coughenour.

The Terrace was the scene for the Annual Summer Vegan Dinner.

Sugar Art with Chef Ewald Notter Members explored the delicate process of sugar art during an event sponsored by the Culinary Society featuring Chef Ewald Notter in September.

Notter is an award-winning confectionary arts master from Switzerland who competes and teaches his craft and is the first pastry professional inducted into the Pastry Art and Design Hall of Fame.

Chef Ewald Notter demonstrates his techniques of pulling and blowing sugar.

Attendees enjoy the demonstration.

Duquesne Club

I 21

April 2015 DC Cooking School The Culinary Society sponsored cooking classes in the Club’s kitchen three Saturdays this past April. Participants enjoyed working with and learning from the Club’s culinary brigade.

Photos: Top Left - Executive Chef Keith Coughenour, Lisa Scalo, Debby Rossin, Elda Numrich.

Top Right - At work in the Pastry Shop.

Row 2 Left - Diane Lane.

Row 2 Right - Debby Rossin.

Row 3 Left - Ruth Ann Crawford, Aline Zaretsky.

Row 3 Right - Ron Lane.

Bottom Left - Diane Lane, Ron Lane, Michelle Aloe, Maruschka van der Poel.

Bottom Right - At work in the kitchen with Executive Sous Chef Mike Caudill.

22 I Avenue 6

2015 “Revenge of the Taxpayers�

Sporting Clays Shoot Rod & Gun Society Co-chairs Joe Gaydos and Rob Unkovic welcomed members to a competitive afternoon of shooting sponsored by the Rod & Gun Society at the Nemacolin Field Club Complex in April to celebrate the end of tax season.

The event featured a buffet lunch, a 100-target shoot, reception and prizes.

A portion of the event proceeds benefited the Camille Mauclair/Duquesne Club Employees Scholarship Fund.

Photos: Top Left - Eric Frankovitch (second from left) and Carl Frankovitch (not shown) invited friends to join their foursomes.

Top Right - Mark Hamilton (far right) with his guests.

Middle Left - Jim Eckles and John Garcia.

Middle Right - Rob Unkovic congratulates winner Brendan Surma.

Bottom - The entire group of 66 participants.

Duquesne Club

I 23

11th Annual DC

GOLF CLASSIC

Winners for the day included:

Ninety-eight members and guests enjoyed breakfast, golf, lunch, prizes, gifts and camaraderie at the 11th-annual DC Golf Classic, hosted at Laurel Valley Golf Club on June 19. This year’s Classic featured a new Pink Lady Competition to benefit the Camille Mauclair/ Duquesne Club Employees Scholarship Fund, which netted a $600 donation.

Male Member Low Gross

1st Place: Brandon Katzeff (75) 2nd Place: Greg Harding (78) Male Member Low Net 1st Place: Tony Bucciero (59) 2nd Place: Mike Herald (68) Woman Member Low Gross 1st Place: Charlotte Zuschlag (94) 2nd Place: Amy McCall (95) Woman Member Low Net 1st Place: Kelly Turner (80) 2nd Place: Barbara Hollihan (82) Guest Low Gross

1st Place: Rick Tutich (78)

1

Guest Low Net 1st Place: Doug Mehan (60) Best 2 of 4 1st Place: Watson Barker, Doug Mehan,

Jim Mills, Keith Pisarcik

(121* #18 Playoff)

3

2

2nd Place: Joe Totten, Kevin Eddy,

Nick Varischetti, Mike Herald

(121) Pink Ball Score Benefitted the Camille Mauclair/Duquesne Club Employees Scholarship Fund Michael Urben, Bill Urben, Ralph Zatezalo, Sr., Ralph Zatezalo, Jr. (91) Skill Events Closest to the Pin #5: Closest to the Pin #8: Closest to the Pin #14: Closest to the Pin #17: Longest Drive #12: Straightest Drive #1: Longest Putt #18:

Chris Clackson Brandon Katzeff Jack Cobetto Brad Totten Brandon Katzeff Ralph Zatezalo, Sr. Ralph Zatezalo, Sr.

4

5 Photos: 1 - Amy McCall, Ken McCall, Colleen Pietrusinski, Pat Wallace.

2 - Brett Dias, Kelly Turer, Scott Turer, Joe Shearer.

3 - Grant Fleming, Kim Tillotson Fleming, Charlotte Zuschlag, Drew Aufderheide.

4 - Scott Neill, Walt Turner, Dennis Unkovic.

24 I Avenue 6

5 - Caddy, T. J. McCrady, Bill Berkowitz, Keith Gjebre, Caddy, Rob Unkovic.

(From left to right) Culinary Society Planning Committee Chair Eben Adams, Nicoletta Polo Lanza Tomasi, Duchess of Palma di Montechiaro, her husband Gioacchino, the Duke, Aline Zaretsky, Sharon Semenza, Gregory Zaretsky.

The Duke and Duchess of

PALMA DI MONTECHIARO Visit the Club

By Gregory Zaretsky, Culinary Society Member The visit of Gioacchino and Nicoletta, the Duke and Duchess of Palma di Montechiaro, to our club in April was a success.

Dana Kotwica, banquet and meeting planner, met us upon arrival and gave a brief tour of the Club.

The service was impeccable and the food superb.

Kevin Reynolds provided an expert choice of wines.

The day before, Nicoletta ran a cooking class for Donne Italiane for about 20 people. The class began with shopping in the Strip District. They couldn’t find edible

Celebration of the Artist Charles M. Russell

flowers and Nicoletta assumed that they don’t exist in America. Lo and behold, our dessert at the Club was topped with a perfect little violet. After lunch Dana gave us a tour of our state-of-the-art kitchen. At one point, Nicoletta turned around and said: “Gregorio, for once you did not exaggerate.”

During their stay in Pittsburgh, the distinguished guests were interviewed by press and television. They also made several public appearances. All in all, we have many reasons to be proud of our city and its crown jewel: the Duquesne Club.

Pictured left to right - Byron Price and Andy Masich in front of When Shadows Hint Death.

– 100 Years of When Shadows Hint Death On September 23, the Art Society welcomed Byron Price, director of the Charles M. Russell Center, University of Oklahoma, to discuss the life and work of Charles M. Russell, artist of the American West.

The Club’s beloved treasure, When Shadows Hint Death, was painted by Russell in 1915, 100 years ago.

The cowboy artist exhibited his work in Pittsburgh on several occasions and had connections with local galleries and art patrons in the Steel City. Russell’s painting reflects his fascination with the rising medium of motion pictures in his lifetime.

Duquesne Club

I 25

DC HOSTS

the Distinguished Clubs of the World

CONFERENCE

During the week of September 6, the Duquesne Club hosted the annual Distinguished Clubs of the World (DCW) Conference—the first time the Club has played host since 1998.

Membership in this prestigious international association is limited to 25 clubs.

Each must have been established for at least 100 years, be comprised of members recognized for their rank and integrity within their community, and be noted for excellent standards of food, wine and service.

Attendees from DCW clubs in Australia, Canada, London, New Zealand and Paris, in addition to managers of clubs in Boston, New York City, Washington DC, San Francisco and Seattle, spent a week learning about each other’s club operations, programs and challenges, experiencing the Club—including hotel rooms, Health & Fitness, conference facilities, cuisine and wine, and touring memorable sites in Pittsburgh and surrounding areas. A highlight was a night in the Club’s kitchen—featuring Steelers attire and viewing of the Thursday night game against the Patriots on the “big screen” in the Carnegie Room.

Photos: Row One Left - Front row: Matt McKinney, COO/ General Manager, Capital City Club, Atlanta, GA, Scott Neill, Secretary & General Manager, Duquesne Club, A. Dennis Michel, General Manager, Somerset Club, Boston, MA, Michael K. Troyer, Executive VP & COO, The Rainier Club, Seattle, WA, Nicki de Villiers, General Manager, The Northern Club, Auckland, New Zealand.

Second row: Andrew G. Phillips, Secretary, Boodle’s, London, England, Michael K. Redmond, General Manager, The Metropolitan Club of the City of Washington, Washington, DC, David Broadhead, Club Secretary, The Travellers Club, London, England, Jean-Pierre David, COO & General Manager, Union Club of the City of New York, New York, NY, Christopher P. Parkinson, Secretary-Manager, Toronto Club, Toronto, ON. Back row: Thomas E. Gaston Jr., General Manager, The Pacific-Union Club, San Francisco, CA, Olivier du Plessis, SecrétaireGénéral, The Travellers Paris, Paris, France, Jean-Luc DeGuines, General Manager, Knickerbocker Club, New York, NY, Paul-Henri Desgrées du Loû, Secretary General, Jockey Club, Paris, France, Hugh J. L. Stowell, Secretary, The Weld Club, Perth, Australia.

Right - Executive Sous Chef Mike Caudill (far right) and Assistant Pastry Chef Sara Milarski (second from right) interact with DCW general managers and their spouses in the kitchen.

Row Two Left - Monick David and Jean-Pierre David, COO & General Manager, Union Club of the City of New York, New York, NY. Middle - Executive Sous Chef Mike Caudill and Thomas E. Gaston Jr., General Manager, The Pacific-Union Club, San Francisco, CA. Right - Inès Desgrées du Loû and Paul-Henri Desgrées du Loû, Secretary General, Jockey Club, Paris, France.

Row Three Left - Assistant Pastry Chef Sara Milarski, Duquesne Club beekeeper, demonstrates her beekeeper suit.

Right - Front row: Elizabeth Gaston, Monick David, Jen Neill, Ronni Michel, Diana Phillips, Sheila DeGuines.

Back row: Inès Desgrées du Loû, Lesley Broadhead, Katherine Troyer, Eurydice du Plessis.

Row Four Left - Various kitchen staff and guests.

Middle - DCW conference hosts, Duquesne Club General Manager Scott Neill and his wife, Jen Neill.

26 I Avenue 6

Right - Executive Chef Keith Coughenour interacts with guests.

Duquesne Club

I 27

Garmin vívoactive™ An ultra-thin GPS smartwatch with a sunlightreadable, high-resolution color touch screen that pairs with your smartphone to alert you of incoming calls, texts, emails, calendar items and social media notifications. ($249.99, garmin.com)

PLUGGED IN Somabar The world’s first app-controlled automated bartending appliance created for the home kitchen.

Its streamlined design allows you to thoroughly mix cocktails and infuse bitters to make the perfect craft cocktail in under 5 seconds.

(Pre-order, $429, somabarkickstarter.com)

Sennheiser Momentum 2.0 for Samsung Galaxy These over-ear model headphones boast Sennheiser-engineered 18-ohm transducers, delivering wide frequency response and high output levels, all with a foldable stainless steel headband that’s easy to pack and store for travel. ($349.95, amazon.com)

28 I Avenue 6

The Orange Chef Co. Prep Pad Plan meals, personalize nutrition goals and customize ingredients to reach your objectives with real-time, graphic insight into the nutrition of the food you eat—all by placing your food on this smart food scale. ($149.95, williams-sonoma.com)

Technically

COOL

Amazon Echo Like Apple’s Siri but for your home, Echo is designed around your voice and connects to a cloud-based service to provide information, answer questions, play music, read the news, check sports scores or the weather and more. All you have to do is ask. ($179.99, amazon.com)

Never go without a charged phone in your pocket or miss a calorie in your meal with this crop of gadgets so advanced you’d think it was 2115.

Zolt Laptop Charger Touted as the world’s smallest, lightest and smartest charger, this tiny piece powers your laptop, phone and tablet all at the same time with the ability to rotate up to 90 degrees to squeeze into tight spots.

(Pre-order, $99.99, gozolt.com)

FUJIFILM X100T With a retro look and advanced internal technology, this camera is packed with new features such as the world’s first electronic rangefinder – a high-quality fusion of optics and electronics – and the Classic Chrome mode, offering the simulation of a classic film style. ($1,299, bhphotovideo.com) Duquesne Club

I 29

T O

Y O U R

H E A L T H

When the busy season picks up, use these simple techniques to relax and rejuvenate.

As fall shifts gears into winter, in comes the business and bustle of the holiday season. There are gifts to purchase, parties to plan and family gatherings to coordinate.

For some, the pick-up in pace can mean one thing: more stress.

That makes the later months the perfect time to focus on maintaining good mental health that will get you through the short winter days and cold Pittsburgh weather. Take a moment to focus on the connection between mind, body and spirit and follow these tips for a happy, healthy season.

READY, SET, relax Practice gratitude.

Go outside.

Disconnect.

If life feels hectic and out of control, set aside a moment each day to remind yourself of things you’re thankful for. It could be something as simple as having your favorite lunch or receiving a kind email, but it can instantly make you feel happier, relaxed and resilient.

The benefits of fresh air and a little vitamin D are no joke.

Research shows it boosts immunity, increases happiness and provides bursts of energy.

Even if you don’t have time to take your full lunch break, going outside for a quick walk around the block can reinvigorate your mood.

If your mind is still spinning at the end of the day, taking a small break from technology could provide big benefits.

Smartphones have been scientifically linked to increased stress, so by turning off your phone after a certain time, you could feel relieved of the pressure to constantly be available and responsive.

Laugh.

Move.

When you can’t seem to calm your mind down, take a YouTube break and watch your favorite comedian. In the short term, it will increase feel-good endorphins and relieve your stress response while soothing tension. Long term, it will boost your immune system, relieve pain and improve your general mood.

You’ve likely heard before that exercise is one of the most effective stress relief methods.

But getting in extra movement holds true as a de-stressor even outside of the gym. Set an alarm every hour or so to walk a lap around the office, or take time twice a day to stretch at your desk.

Regroup.

Combat holiday stressors with a host of amenities at the Duquesne Club’s own Health & Fitness. Focus on deep breathing with yoga or Pilates sessions, or work out your stress through any of our fitness classes, like indoor cycling, boot camp, power ropes, TRX and functional fitness training. The Club also offers various wellness programs tailored to meet each member’s individual needs.

See page 38 to learn more about Health & Fitness.

Duquesne Club

I 31

D C

H A P P E N I N G S

for AULD LANG SYNE One of the Club’s most beloved traditions is to ring in the New Year with fellow members and their families.

Each January 1, the Duquesne Club’s New Year’s Day Open House celebrates the start of the new calendar year—and another year as celebrated Club members.

It marks the significant opportunity for members, their families and their guests to visit the facilities and enjoy fellow member company with cocktails, a celebratory dinner, tours of the Club, a professional photographer and more.

Watch your mail for a special invitation from the Club.

32 I Avenue 6

EX

O

LUSIVE

CLUB BRANDING STRATEGY GETS A FACELIFT Branding at the Duquesne Club continues to take on a new look.

The Club has paired with local marketing and advertising firm Elias/Savion to modernize the Club’s brand and marketing strategy.

Working closely with Club members and leadership, Elias/Savion has developed a brand image designed to reach across the Club’s spectrum of influence and identify with the needs of leadership, members and potential members.

Key elements of the branding have been finalized, including the primary logo and signature colors, society logos and stationery.

In addition to Avenue 6, weekly email announcements will replace Member Times.

The Club’s website is being restyled to be more dynamic and user friendly.

These new designs focus the Club’s message and clearly define its image among membership and the public at large.

NEW CLUB WEBSITE FEATURE PUTS RESERVATIONS IN YOUR HANDS Duquesne Club members can now make dinner reservations at the tap of a finger.

The Club recently unveiled a convenient new web feature that enables members to make online reservations to dine in the clubhouse and attend Club-sponsored social events.

Links are located on the Members Only home page of www.duquesne. org (choose from a few easy-to-spot locations under Quick Links, Event Calendars, and the Dining & Banquets and Club Program tabs). These links lead to a calendar, where

you can make a selection to view current reservations, make à la carte dining reservations, and make reservations to attend most events.

Online reservations are not being accepted for hotel rooms or certain events, such as the New Year’s Day Open House, Children’s Holiday Party and those with attendance limited to Society members, and Health & Fitness activities.

If you need assistance logging on to the website, contact Susan Christner at 412.471.6593. Use of the feature is optional, and the staff still welcomes your phone and email reservations.

Duquesne Club

I 33

Giving

BACK

(Pictured from left to right.) Anne D’Appolonia Dickson, Angela Tozzi, Linsey Dawson, Eileen Mauclair D’Appolonia Muse, Ruth Freeman, Anna Christner, Evan Ivosevic, Carrie D’Appolonia Barmen. (Missing from photo: Cody Winberg).

MEMBER CONTRIBUTIONS FUND LOCAL SCHOLARSHIPS Camille Mauclair/Duquesne Club Employees Scholarship Fund Awards 2015-16 Scholarship to Six Winners Camille Mauclair/Duquesne Club Employees Scholarship Fund founder and major contributor Eileen Mauclair D’Appolonia Muse—together with two of her daughters, Anne Dickson and Carrie Barmen, who serve with Club management on the Scholarship Advisory Committee—hosted a June reception on the Terrace for recipients of 20152016 awards and their parents.

Due to generous donations from members, the Committee was able to award scholarships to six children of Club employees with demonstrated financial need.

• Anna Christner, a senior majoring in pre-dentistry at the University of Pittsburgh, daughter of Accounts Receivable Coordinator Sue Christner.

• Linsey Dawson, a sophomore majoring in nursing at Carlow University, daughter of Housekeeper Sharon Dawson.

• Ruth Freeman, a freshman majoring in

34 I Avenue 6

fashion merchandising/marketing at Indiana University of Pennsylvania, daughter of Housekeeper Elaine Freeman.

• Evan Ivosevic, a senior majoring in writing and English composition at the University of Pittsburgh, son of Waitstaff Lori Ivosevic.

• Angela Tozzi, a freshman majoring in business at Duquesne University, daughter of Receiving Clerk Dean Tozzi.

• Cody Winberg, a senior majoring in human development and family studies with a psychology minor at Penn State, son of Laundry Supervisor David Winberg.

Since 2001, the Fund, administered by The Pittsburgh Foundation, has awarded $158,125 to 20 children of employees, helping them realize their educational goals at accredited colleges, universities and post-secondary vocational and technical schools.

Donations are tax deductible (please note designation to Scholarship Fund) and are accepted at: Duquesne Club Charitable Foundation Attention: Nancyann Letterio, Treasurer P. O. Box 387 Pittsburgh, PA 15230-0387 A copy of the official registration and financial information for the Foundation may be obtained from the PA Department of State by calling 1.800.732.0999.

Registration does not imply endorsement.

C O N N E C T I O N S

NEW MEMBERS for 2015 *

ACTIVE Michael G. Archbold Chief Executive Officer General Nutrition Centers (GNC) (J. P. Berger, C. S. O’Hara) Anthony Braun Chief Financial/Operating Officer Heartland Restaurant Group (N. D. Varischetti, S. B. Shipley) Elizabeth Wickerham Brunins* Attorney Eckert Seamans Cherin and Mellott (R. W. Wickerham, H. H. Casey) David B. Buckiso Executive Vice President, Wealth Services Manager First Commonwealth Bank/First Commonwealth Advisors (R. J. Ventura, J. C. Williams Jr.) Gregory R. Conley Executive Managing Director and Chief Financial Officer HFF Inc. (M. Popovich, S. W. Klemash) Craig T. Davis President and Chief Executive Officer Visit Pittsburgh (J. D. Campolongo, A. M. Dugan) Daniel J. Dingus President and Chief Operating Officer Fragasso Financial Advisors (R. Fragasso, P. J. Gitnik) Rev. David V. Esterline, Ph.D. President and Professor Pittsburgh Theological Seminary (J. S. Lee, W. J. Carl III) Shelley L. Fant Uku President and Founder FCG Solutions Inc. (R. O. Agbede, R. R. Davenport Jr.) Brian S. Fetterolf President TriState Capital Bank (J. F. Getz, M. L. Sullivan)

* Through October 31, 2015.

Mary C. Finger, Ed.D. President Seton Hill University (K. L. Colosimo, D. Iwinski Jr.) Patrick D. Gallagher, Ph.D. Chancellor University of Pittsburgh (M. K. O’Brien, G. R. Clark) George S. Gans Office Tax Managing Partner Deloitte Tax LLP (D. D. Shiry, T. A. Izzo) Jonathan B. Glance Partner, Vice President LGA Partners LP (S. D.S. Sebastian, P. P. Leone Jr.) Gary L. Guerrieri Executive Vice President, Chief Credit Officer First National Bank of PA (V. J. Delie Jr., J. C. Williams Jr.) Jonathan Hall Chief Executive Officer Hall Industries Inc. (J. S. Broadhurst, J. W. Cleveland Jr.) Jason E. Hazlewood Partner Reed Smith LLP (J. L. Rockney Jr., G. R. Mahone)

Daniel S. Henderson President CooksonPeirce Wealth Management (C. M. Pietrusinski, C. B. Fiedler) Timothy M. Henry Financial Advisor and Owner Ameriprise Financial (S. R. Turer, A. D. Miltenberger) James M. Jones Partner Jones Day (L. E. Ellsworth, M. H. Ginsberg) Michael L. Keslar Executive Vice President, Chief Investment Officer of Investment Services, Vice Chairman BNY Mellon of PA BNY Mellon (D. J. Heberle Jr., J. C. Donahue)

Kevin B. Kramer Senior Vice President and Chief Commercial and Marketing Officer ATI – Allegheny Technologies (R. J. Harshman, E. S. Davis) Louis E. Leff, MD, FACP Partner Pinnacle Internal Medicine (R. F. Sass, D. Unkovic) Avrum “Ave” Levicoff President The Levicoff Law Firm PC (J. V. Salvucci, A. H. Perer) John R. Lucot President and Chief Operating Officer Giant Eagle Inc. (J. D. Chiafullo, J. W. Elliott) Anthony M. Marfisi Senior Vice President & Director of Corporate Banking First National Bank of Pennsylvania (R. M. Moorehead, V. J. Delie Jr.) Charles A. Marino President BCHH Inc. (G. F. Steigerwalt, A. J. Buzzelli) Richard W. McArdle President, Mid-Atlantic District UPS (A. M. Dugan, W. Bevan III) Sara (Sally) H. McCrady* Executive Vice President and Director Community Affairs PNC Bank President, PNC Foundation (L. R. Cestello, J. D. Houston II) Michael H. McGarry President and Chief Operating Officer PPG Industries Inc. (C. E. Bunch, R. R. Burton Jr.) William J. Mueller* Chief Operating Officer and Chief Financial Officer fi360 Inc. (C. S. McMahon, S. D. Oehrle)

Paul H. O’Neill Jr.* Managing Partner Pine Road Asset Management (P. H. O’Neill, C. R. McCrady) Gary L. Otto* Senior Vice President Morgan Stanley (C. J. Queenan Jr., W. R. Sapp) Jo Ellen J. Parker, Ph.D. President and Chief Executive Officer Carnegie Museums of Pittsburgh (W. E. Hunt, D. F. Ellenberg) Jeffrey D. Queen* Chief Executive Officer CDS Administrators (F. B. Sargent, S. J. Diez)

Melissa A. Richey Executive Vice President, Sales and Marketing Fragasso Financial Advisors (R. Fragasso, P. J. Gitnik) Andrew M. Roman Director Cohen & Grigsby PC (C. C. Cohen, R. W. Ayres III) Steven T. Schlotterbeck Executive Vice President and President, Exploration and Production EQT Corporation (C. Petrelli, D. L. Porges) Timothy Smith Managing Partner Pion Nerone Girman Winslow & Smith PC (D. P. McMenamin, G. R. Fox III) Ian K. Stewart Chairman BNY Mellon of PA Executive Vice President and Chief Executive Officer Treasury Services, BNY Mellon (D. J. Heberle Jr., S. G. Elliott) James A. Sullivan Senior Vice President Global Carbon Materials and Chemical Koppers Inc. (S. R. Lacy, L. M. Ball Jr.)

Duquesne Club

I 35

Duane W. Swager II President B. M. Kramer & Company Inc. (R. F. Sass, K. C. McCrory) Geoffrey M. Taylor President & Chief Executive Officer c3controls (A. Aloe, L. L. Testoni) Michael P. Toshok, D.O. Medical Director & Owner PainMed PC (C. S. McMahon, F. E. Rath Jr.) Raymond Wisniewski, D.C. President and Chief Executive Officer NutriMost LLC (G. T. Meakem, L. N. Gumberg) INTERMEDIATE Mark K. Dausch Attorney and Shareholder Babst, Calland, Clements and Zomnir PC (J. C. Totten III, C. R. Babst III) Louis DiNardo Manager, State and Local Tax PricewaterhouseCoopers LLP (C. A. George IV, D. J. Lancia) Joseph P. Gartner* Tax Senior Manager Deloitte Tax LLP (J. C. Totten III, F. V. Fisher) Matthew A. Helfrich Managing Director and Chief Investment Officer Waldron Private Wealth (D. T. McNichol, M. J. Ford) Katelyn M. Matscherz* Attorney Jones Day (L. E. Ellsworth, G. M. McLaughlin) Timothy S. McCarthy Associate CBRE Inc. (R. A. Unkovic, J. B. Ackerman) Brett M. Ninness General Manager and Chief Operating Officer Edgeworth Club (M. K. Dausch, H. E. Haller IV) Jennifer E. Susco Account Vice President UBS Financial Services Inc. (L. E. Ellsworth, J. C. Totten III) Amanda K. Upton Investment Manager The Hillman Company (E. C. Johnson, M. F. Dietrich)

36 I Avenue 6

JUNIOR Clifford A. Barton II* Officer and Project Manager PNC Financial Services Group (T. G. Donahue, D. K. Barton) Grant D. Fleming* Financial Advisor Hefren-Tillotson Inc. (K. T. Fleming, J. C. Totten III) Garret F. Gibson

Vice President and Consultant ServiceMaster PBM Co. (J. R. Cotherman, N. D. Cotherman) Hayley A. Haldeman* Attorney Jones Day (L. E. Ellsworth, P. L. Bertok) Nellie E. Hestin* Senior Associate Reed Smith LLP (J. R. Mangold Jr., T. L. Allen) Aaron H. Kahn* Wealth Management Analyst Wealth Management Strategies (B. L. Kahn, H. K. Waldman) Daniel L. Unkovic* Institutional Fixed Income BPU Investment Management (D. Unkovic, T. J. McCrady)

David D’Eramo Principal David D’Eramo and Associates LLC Naples, FL (A. J. Carfang, J. F. McGuirk II)

William J. Strimbu President Nick Strimbu Inc. Brookfield, OH (V. J. Delie Jr., W. B. Campbell)

Mark E. Fox President Fox Ford Inc. Waynesburg, PA (D. G. Lee, T. A. Smock)

Amy M. Yoney President Heart Lung Consulting Henderson, NV (D. W. McConnell, C. Passodelis Jr.)

E. Gordon Gee, Ed.D. President West Virginia University Morgantown, WV (J. C. Harmon, P. J. Kalis)

Matthew Glenn, D.O. President Stat Care Physician Services Grove City, PA (C. S. McMahon, E. A. Sobota) Geoffrey A. Gwynn Jr., D.D.S. Owner Aesthetic Dental Group of Uniontown Uniontown, PA (J. R. Foutz, W. D. Kerr) Christopher A. Helms Chief Executive Officer US Shale Energy Advisors LLC Houston, TX (P. J. Kalis, J. P. Surma)

Nicholas T. Unkovic* Real Estate Analyst HFF LP (K. Marino, M. Popovich)

Maureen B. Kerr* Senior Managing Director Forbes Private Capital Group New York, NY (R. H. Burkland, W. R. Sapp Jr.)

NON-RESIDENT

Renée J. Mathur, M.D. President and Owner Renée J. Mathur MD Dermatology Johnstown, PA (S. C. Pollina, R. H. Bishop)

Clancy J. Atkinson Relationship Manager PNC Wealth Management Sharon, PA (V. O. Shenkan, S. J. Gurgovits) Clemont R. Austin III President E. E. Austin & Son Inc. Erie, PA (R. W. Richards, M. R. Mascaro)

Eric J. Barron, Ph.D. President Penn State University University Park, PA (M. D. Rex, M. J. Farrell) Aaron J. Bernstine Strategic Alliances Relationship Manager Automatic Data Processing (ADP) New Galilee, PA (T. A. Keiser, W. K. Lieberman)

Todd L. Moyer* Executive Vice President Confluence Technologies Cornelius, NC (M. S. Evans, F. C. Winston) Joseph J. Murzyn Senior Associate S. R. Wojdak and Associates Harrisburg, PA (M. P. DeVanney, J. C. Roddey) John P. Prushnok President P&N Coal Company Inc. Punxsutawney, PA (F. J. Clements, T. D. Brice) James D. Rossi Vice President Westmoreland Mechanical Testing and Research Inc. Youngstown, PA (R. A. Unkovic, P. L. Bertok)

*Denotes Legacy Member Sponsors in Parentheses The Admissions Committee meets the first Wednesday of every month. Contact Janine Hanley in the Membership Office at 412.471.6588 or jhanley@ duquesne.org to inquire about the membership process or to request a Preliminary Membership Candidate Data Form. This form and instructions are also available under Quick Links on the Members Only side of www.duquesne.org.

MEMBERS WE’LL MISS NON-RESIDENT Mason Walsh Jr. Elected 5/21/68 Deceased 9/22/15 Served as Director from 1998-2001 ASSOCIATE Marguerite (Mrs. Ralph E.) Dougherty Elected 11/16/95 Deceased 9/15/15

CIGAR of the season AGING ROOM MADURO

A dessert cigar that is so much more than sweet.

Nothing caps off a delicious full-course dinner than the razor-sharp burn of a good cigar.

Bid adieu to your tiramisu and ease your way into your scotch with this release from Aging Room.

Aging Room Maduro is available at the Cigar Stand on the Club’s First Floor.

{

The ethereal experience begins before you even cut off the cap, with its sleek and shiny Nicaraguan Maduro wrapper. Each dark and oily wrapper has been aged for more than five years and encompasses an all-Dominican Habano filler and binder mix.

Your first drag will reveal the Aging Room Maduro’s good dose of spice, followed by a rich complexity and pleasant sweetness that echoes earthy and chocolate notes.

The Maduro lives up to Aging Room’s hype—you’ll want to savor this one as long as you can.

Strength: Shapes: Wrapper: Origin:

Medium-full Churchill, Gordo, Robusto, Toro Maduro, Nicaraguan Dominican Republic

}

Duquesne Club

I 37

38 I Avenue 6

A new year.

A new lease on

WELLNESS. Rethink the way you tackle your New Year’s resolutions this year at Health & Fitness.

The pumpkin pie was absurdly rich.

The latkes, as salty and savory as always.

And the eggnog seemed like it might never stop flowing.

The holidays were meant for celebrating, and indulging is part of the tradition. But when the leftovers have dwindled and your pants buttons have started to pull, nothing feels better than setting a New Year’s resolution to get fit—and sticking with it.

Enter Health & Fitness, the Duquesne Club’s always-evolving health and wellness center.

Duquesne Club

I 39

W

hen the thought of joining a gym seems daunting and the journey to wellness seems steep, the staff at Health & Fitness is there to quell your nerves and do anything necessary to help you meet your goals, whatever they may be.

“We want our members and potential members to know that we are here for everyone, no matter your fitness needs or background,” says Leslie Stenger, executive director of Health & Fitness. “We’ll go the extra mile for our members and work together to provide excellent service with competence, compassion and courtesy.”

For new members, Health & Fitness now offers a set of orientation tracks that will allow you to tailor your fitness experience to your specific and unique needs.

There’s an Independent Track for those who like to explore equipment and exercise on their own, and a Wellness Track for those who would like to consider certain medical limitations or health goals in their routine.

A Sport-Specific Track is available for those who would like to concentrate on athletic performance, while the Weight Management Track is there to help members shed pounds and keep them off.

For those for whose goal is overall health and wellness, the General Conditioning Track can help members stay on track with expert help and guidance.

40 I Avenue 6

The tracks, which are available to be adapted for current members as well, are all engineered and maintained by Health & Fitness’ three full-time staff members: Ann Sion, exercise specialist and manager of operations; Jenny Lake, exercise specialist and group exercise coordinator; and Ryan Kostura, assistant director of Health & Fitness.

The staff can also assist you with scheduling an appointment with one of our premier personal trainers or massage therapists.

“All of our staff at Health & Fitness are highly experienced in the field and are available to help guide the fitness journeys of all members,” Stenger says. “Whether a member has a new health concern or simply is interesting in targeting a specific are of their fitness, our staff are certified and trained to help them meet these goals.”

With a new line-up of group fitness classes including everything from indoor cycling and Pilates to boot camp-style aerobics, along with a continually upgraded suite of state-of-the-art fitness machines, Health & Fitness is geared toward just about anyone interested in improving their wellness.

“We’ve got a new name and new look, but our commitment to our members and their well-being remains the same,” Stenger says. “It’s our goal to exceed all members’ expectations and continue the Duquesne Club’s tradition of excellence.”

“All of our staff at Health & Fitness are highly experienced in the field and are available to help guide the fitness journeys of all members.�

Duquesne Club

I 41

O

verindulgence, overnight.

Old-world elegance. Modern amenities.

Gracious service.

Hotel accommodations at the Duquesne Club will provide an experience that not only meets your every need—it will exceed every expectation.

Wake up surrounded in fine linens, and turn down with our legendary, decadent macaroons. Exercise in our state-of-the-art Health & Fitness, and relax within the stunning view of our outdoor terrace.

However you envision indulgence, we’ll make it come to life during your night at the Duquesne Club.

For more information or to book your stay, visit www.duquesne.org or phone 412-471-6580.

LIVE

EAT

DO

• Evening turn-down service • Luxurious shower and bath products • Marble bathrooms with ceiling heat lamps • Monogrammed robes • Valet service • Complimentary morning newspaper

• Duquesne Club kitchen • Room service • Coffee maker • Macaroon cookies • Complimentary bottled water

• 25" color or flat screen cable TV • DVD players upon request • Wi-Fi • Telephones with voicemail • Executive desk • Complimentary use of Health & Fitness

6

ADVERTISING in AVENUE

In depth articles, in tune with your

LIFESTYLE. Introducing Avenue 6, the Duquesne Club’s official magazine about your lifestyle, for your lifestyle.

Featuring events and news coverage, food and drink features, new member listings, Club announcements and more, Avenue 6 is your new window to Duquesne Club happenings and the latest trends in fine living.

SEE AND BE SEEN. In future issues of Avenue 6, all members will have the opportunity to promote their endeavors with full- or half-page advertisements.

It’s your opportunity to put what’s important to you in the hands of your peers, right alongside pages featuring the very best life has to offer.

For more information, contact Ronnie Savion at 412-642-7700 or ronnie.savion@elias-savion.com.

6

AVENUE

In the inaugural edition of Avenue 6, we pay tribute to the finer things in life—the things that together comprise the very essence of the Duquesne Club.

We explore the wines of France through the eyes of a fellow member, and discover a fine cigar to end the night. We offer our chef’s recipe for one of his favorite seasonal desserts, and a recipe for a classic-turnedmodern fashionable cocktail.

We delve into upcoming events and features at the Club—like our reenergized Health & Fitness—and announce new and pertinent happenings.

We encourage you to share your own photos, events, Club happenings and stories with us at Avenue 6. We want to hear what you think about the magazine, as well as ideas you have to make it even better.

That’s because at its heart, Avenue 6 is about you—the true pulse of our Club—without whom our strong community and shared traditions would not be possible.