Duquesne Club - Avenue 6 - Fall 2016

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AVENUE m a g a z i n e

FALL 2016

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IN THE GLASS Wigle Whiskey Beekeepers Reserve Whiskey nightcaps at the Duquesne Club just got a little sweeter.

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IN THE Q: ACTIVITIES Celebrate the fall season with Duquesne Club wine tastings, our annual Thanksgiving sporting clays shoot and plenty of holiday events.

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AVENUE

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THE BIG APPLE IS IN SEASON New York, N.Y. The unrivaled magic of New York in the fall.

Front cover: Duquesne Club Pastry Chef Will Racin’s pear-cranberry walnut pie.

THE VIEW ON 6TH FALL FASHION TRENDS TASTE OF THE SEASON

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DC HAPPENINGS: NEW LEADERSHIP

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TO YOUR HEALTH: WHAT TYPE OF EXERCISE IS FOR YOU?

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DC ENTHUSIASTS: CULINARY INSTITUTE OF AMERICA

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CLUB HISTORY: JOHN WEAKLEY CHALFANT

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GIVING BACK: SCHOLARSHIP RECIPIENTS

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CONNECTIONS: NEW MEMBERS

HOLIDAY TRADITIONS ON THE SCENE OUTDOOR EXPERIENCES READING LIST

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Autumn is an energizing time at the clubhouse. With first-floor renovations well underway, the Duquesne Club is poised to enter a new era. Revitalized, beautiful spaces with vibrant social offerings and increased member services will bring our rich culture and history of tradition to current and future generations of members and their guests.

Renovations are taking place in two phases. The highlight of Phase 1 is the Reading Room.

The new Reading Room—featuring a full-service bar with Club-crafted cocktails—will be a lively, smoke-free accessible space, sure to attract impromptu business and social get-togethers at breakfast, lunch and dinner. Enhanced museum-style lighting and increased display space will accentuate the Club’s beautiful architecture and treasured art collection.

The Billiard Room, Executive Center, restrooms and Garden Patio are part of Phase 2, with a completion target of spring 2017. The Billiard Room, with a more private and intimate feel, will feature food and beverage service in the evening, along with table service. With convenient business amenities, the new Executive Center will be an office away from the office. A new women’s restroom will be added, and the current one will be converted to an accessible family restroom.

In this issue of Avenue 6 magazine, we’re abuzz with the premiere of our collaboration with Wigle Whiskey: Beekeepers Reserve. We take you to the Big Apple, Hyde Park, and back in time to learn about John Weakley Chalfant, the namesake of the Club’s Chalfant Room. Executive Chef Coughenour teaches us how to cook cherry wood grilled breast of duckling. And we’ve got you covered with fall fashion trends, tips for your health and a fall reading list.

As another festive holiday season approaches, plan to attend tradition-rich Club-sponsored and Society-sponsored events, all highlighted in this issue. Reserve a room early to host family, friends or colleagues for a private celebration.

Duquesne Club members, I encourage you to introduce someone new to the Club at this defining point in our history so they too can become an integral part of this ever-evolving community and its legacy of fellowship, leadership and tradition.

Enjoy your DC experience,

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Scott Neill Secretary and General Manager Duquesne Club

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holiday retreat.

Arrive early and valet park while you shop.

Check into a hotel suite on the 12th floor, and consider making an appointment with one of the Health & Fitness massage therapists.

Dinner in one of the Club’s dining rooms is the perfect way to end an evening.

Enjoy reduced weekend member rates on the Club’s hotel rooms. Contact Jonathan Werth at 412.471.6580 to make a hotel reservation. Gift certificates for members and guests are available for an overnight stay at the Club or merchandise from the gift stand.

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Get in on the BUZZ.

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Join the Duquesne Club for an evening of whiskey, hors d’oeuvres, desserts and the unveiling of our collaboration with Wigle Whiskey: Beekeepers Reserve.

Thursday, October 13, 2016 5:30 – 7:30 p.m.

To RSVP, contact Rachel Holtgraver at rholtgraver@duquesne.org or 412.560.3015 by Oct. 6, 2016.

reserve

BEEKEEPERS

WHISKEY

This small batch whiskey was designed exclusively for the Duquesne Club—with honey straight from Hive 325.

Whiskey nightcaps at the Duquesne Club just got a little sweeter.

In collaboration with Pittsburgh’s own Wigle Whiskey, the Duquesne Club is proud to announce the newest asset in its well-stocked bar: Beekeepers Reserve.

Created by Wigle and the Duquesne Club’s culinary team, Beekeepers Reserve is an authentic taste of regional grains, honey and terroir.

The spirit is inspired by both the plentiful grain and honey resources of Western Pennsylvania and the Club’s own Hive 325 honey.

The reserve is a custom blend of aged Wigle organic wheat whiskey and aged Landlocked honey spirit.

The development team also took a cue from a medieval beverage: braggots. Historically, braggots are fermented beverages made from a mixture of malted barley and honey, or a mixture of beer and mead.

“Our wheat whiskey is produced from local, organic wheat and organic malted barley and aged in new, charred oak barrels,” says Meredith Meyer Grelli, co-owner of Wigle.

“We produce our Landlocked honey spirit from local fall honey. We first make mead, fermenting the honey with a mixture of rum and wine yeast, before distilling it into spirit and aging in a used, charred oak barrel.”

Once matured, Wigle steeps vanilla beans, fresh orange peel, sarsaparilla and charred maple wood staves in the Landlocked honey spirit.

The flavored honey spirit is then combined with aged wheat whiskey—about a 50:50 ratio—before adding the Club’s Hive 325 honey to provide a touch of sweetness. This mixture is then returned to a barrel until the desired flavor is obtained.

The idea to collaborate with Wigle was conceived while the Duquesne Club’s culinary team toured the distillery in the summer of 2014.

The two teams then worked together to develop Beekeepers Reserve’s flavor profile.

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Strut Sixth Avenue in the latest fall fashions.

Every fall, there’s more than just a chill in the air: it’s fashion season.

First New York Fashion Week, then London, then Milan; people around the world look to the runways to get the looks … that get the looks.

It’s the perfect time to get inspired and reinvent your wardrobe. Take note of the latest trends you’ll see cropping up in magazines all season long.

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ALL PUFFED UP

SHADES OF BEIGE

Inspired by the wintery streets of Scandinavian cities like Copenhagen and Oslo, function is now in good form. Stay warm and on trend in puffer coats and jackets all season long and into winter. Tory Burch, Chanel, Eddie Bauer, The North Face; brands from all corners are putting their spin on this cozy fall staple.

From pants to knits to outerwear, this season brings a new neutral to the forefront: beige. It’s making an appearance in just about every iteration, with khaki, tan, camel and fawn being standout shades. Sport this sleek trend daily with a classic trench coat—try Brooks Brothers for men and Topshop for women.

season.

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CHECKMATE

SWEATER WEATHER

Plaids have always been a fall favorite, but they’re a real hit this season. No longer reserved for flannel shirts and scarves, the classic checked print is now appearing on wooly coats, hats, pants and even carry-ons. This trend is versatile, too—you’ll stay stylish whether you prefer a smaller, tighter check or big, bold windowpanes.

Cozy up to fall with new iterations of the season’s beloved woven staple, with chunky sweaters appearing on the runways for both men and women. But forget boring grays and dingy whites—the sweaters of 2016 are all color. From polychromatic cardigans to bold cobalt blue pullovers, this trend is one you can dress up or down for any fall occasion.

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Holiday

TAKE-OUT like no other.

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Pick up deliciously prepared dishes for your holiday table, and leave the cooking to us.

Enjoy roasted, smoked, brined or natural turkeys that are oven-ready or fully cooked.

Also featured are popular side dishes, seasonal soups, festive salads, appetizers, hors d’oeuvres and full dessert buffets.

A comprehensive menu can be picked up in the Club’s Front Office and Health & Fitness.

The deadline for Thanksgiving ordering is Monday, November 21, by 2 p.m. Orders may be picked up at the Front Door no later than Wednesday, November 23, by 4:30 p.m.

The deadline for Christmas ordering is Monday, December 19, by 2 p.m. Orders may be picked up at the Front Door no later than Saturday, December 24, by 2 p.m.

Call the Reservation Office at 412.471.6585 to place your holiday order and schedule a pick up time.

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

explore

NEW YORK

Reciprocal Clubs D OMESTIC The California Club, Los Angeles, CA The Chicago Club, Chicago, IL Cosmos Club, Washington, D.C. Detroit Athletic Club, Detroit, MI The Metropolitan Club, New York, NY The Metropolitan Club of the City of Washington, Washington, D.C. Minneapolis Club, Minneapolis, MN New York Athletic Club, New York, NY The Olympic Club, San Francisco, CA The Rainier Club, Seattle, WA The Union Club of Cleveland, Cleveland, OH The Union League of Philadelphia, Philadelphia, PA University Club of Chicago, Chicago, IL The Yale Club of New York City, New York, NY INTERNATIONAL Melbourne Club, Melbourne, Australia Kildare Street and University Club, Dublin, Ireland Royal Automobile Club (RAC), London, England 10 I Avenue 6

Visit the Big Apple when it’s in season.

From the bright lights of Broadway to the farmer’s markets of Brooklyn, New York is a fantastic city to visit any time of year. But come fall, when Central Park turns red, there’s a certain magic about New York that’s unrivaled.

Experience the very best of the big screen at the New York Film Festival (Sept. 30-Oct. 16) and attend your pick of screenings, talks, gala tributes and more at venues throughout the city.

Or if it’s adrenaline that intrigues you, plan your trip around the NYC Haunted Halloween Carnival (Oct. 27), when Carnival Nightclub in Brooklyn converts its 16,000-square-foot megaplex into a haunted house full of everything evil, decadent drinks and spooky music.

If you’re looking for somewhere to warm up from the inside out, try Momofuku Noodle Bar (171 1st Ave.), the first restaurant from David Chang where the bao buns and ramen are a Japanese cuisine lover’s dream.

Swing by Russ & Daughters Café (127 Orchard St.) to finish your evening with a classic cocktail featuring Eastern-European flourishes, or simply dig into their famous sweets, like the halvah ice cream sundae and challah bread pudding.

If you happen to visit in November, catch a glimpse of the Rockefeller Center Christmas Tree Lighting (Nov. 29), when New York’s shopping season officially kicks off.

A club away from home.

While you’re away, visit, wine and dine at one of the Duquesne Club’s reciprocal clubs. They 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 Metropolitan Club 1 E. 60th St. New York, NY 10022 metropolitanclubnyc.org 212-838-7400

New York Athletic Club 180 Central Park S. New York, NY 10019 nyac.org 212-767-7000

The Yale Club of New York City 50 Vanderbilt Ave. New York, NY 10017 yaleclubnyc.org 212-716-2100

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Celebrate the fall season with Duquesne Club wine tastings, our annual Thanksgiving sporting clays shoot and plenty of holiday events.

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SEPTEMBER Rod & Gun Society Pike Run Shoot and Dinner

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Seafood Buffet

Rod & Gun Society Fishing Trip to Spruce Creek – Upper Water

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Bikes & Bites – Members cycle through the Strip District, Lawrenceville and Bloomfield – sponsored by the Culinary Society and Health & Fitness

Women of the Club Social – Fall Kick-Off – “Don’t Give Up The Wine List” featuring Susan Citron

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Union Trust Building Tour – sponsored by the Art Society

Oktoberfest – sponsored by the Beer Society

Luncheon Speaker Series featuring Dr. Eric J. Barron, president, Penn State University – sponsored by the Literary Society

The 40th Anniversary of the “Judgment of Paris” – Discussion and Dinner with George Taber – exclusive to Wine Society members

OCTOBER Rod & Gun Society Kick-Off Cocktail Party

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Women of the Club Social

“Beekeepers Reserve” Release Party – sponsored by the Culinary Society

Pastry Bootcamp – Fall Cookies – exclusive to Culinary Society members Woodmont Rod & Gun Club Trip – sponsored by the Rod & Gun Society – (SOLD OUT/WAIT LIST)

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Tour of PNC Tower – LEED Building – sponsored by the Art Society

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Family Haunted House Decorating – sponsored by the Culinary Society

Luncheon Speaker Series – “Semisweet: An Orphan’s Journey Through the School the Hersheys Built,” featuring John A. O’Brien – co-sponsored by the Literary Society and Smithfield Trust Company

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“Suds in the City” sponsored by the Beer Society

TBD Wine Society Event

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Fireside Chat featuring Tom Squitieri on American Politics – sponsored by the Literary Society Game Dinner – sponsored by the Rod & Gun Society

Woodmont Rod & Gun Club Trip – sponsored by the Rod & Gun Society

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Women of the Club Social

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Culinary Society Anniversary Celebration Suds in the City – sponsored by the Beer Society

Thanksgiving Sporting Clays Shoot – Seven Springs – sponsored by the Rod & Gun Society Holiday Tea

Family Gingerbread House Making Class – sponsored by the Culinary Society

Photography Workshop with Roy Engelbrecht – sponsored by the Art Society

Woodmont Rod & Gun Club Trip

DECEMBER 1

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Mix & Mingle Reception for New and Prospective Members

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Holiday Tea

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Holiday Tea Club Closed

Rod & Gun Society Holiday Happy Hour

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Holiday Champagne Tasting – sponsored by the Wine Society

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Holiday Tea

Annual Children’s Holiday Party

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Women of the Club Social Holiday Gathering

Beer Society Holiday Gathering

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

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

CHERRY WOOD GRILLED BREAST OF DUCKLING AND SAUTÉED LIVER

with Pomegranate Lime Glaze, Beet Pearl Couscous, Parsnips and Braised Romaine

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Photograph shown with parsnip puree and oven-roasted parsnips.

This warm, savory dish is both a perfect fall comfort food and an impressive, elegant entrée.

Duck is a fantastic food.

When cooked properly, and not overly done, the richness of its fat adds succulence to its lean meat. Popular throughout the world, it lends itself to many cuisines and global flavorings. Achieving a crispy skin is important for texture.

In this dish, the earthy flavors of beet couscous, liver and braised romaine complement the smoky, aromatic duck.

Serves 6 FOR THE DUCK BREASTS

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6 (6-ounce) duck breasts, fat, trimmed and scored

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Salt and pepper, to taste 1 cup duck demi-glace

In a medium saucepot, combine all of the brine ingredients and bring to a boil. Remove from heat and cool over ice or in a refrigerator. Place the duck breasts, skin side up, into a ceramic bowl and pour the brine over the duck to cover.

Refrigerate and allow breasts to brine for 1-1/2 hours. Remove the breasts from the brine and pat completely dry.

While the duck is brining, prepare a woodburning grill with cherry wood chips.

Place the breasts, skin surface down, onto the grill in a low-temperature location. Allow some of the fat to render slowly from the duck skin; about 8 minutes. Move the duck to a hotter location on the grill, and crisp the skin. Turn over; finish cooking to medium rare or desired doneness. While cooking, frequently brush the breasts with the pomegranate and lime glaze.

Remove from the grill. Allow the breasts to rest ten minutes and brush with the pomegranate lime glaze once again before slicing. Reserve a small amount of glaze for plate assembly.

FOR THE BRINE

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1 pint water 1/2 cup Madeira wine 1/2 cup brown sugar 1/8 cup kosher salt 1 small bay leaf 4 juniper berries, crushed 1 teaspoon black peppercorn, cracked

Add ingredients to a medium bowl and stir until sugar and salt are dissolved.

FOR THE SAUTÉED DUCK LIVER

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6 (3-ounce) slices Grade A duck liver, veins and fat removed, scored

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Salt, as needed Cracked black peppercorn, as needed

Heat a medium sauté pan over medium-high heat. When the pan begins to smoke, carefully lay the sliced duck liver into the pan. The liver will emit a significant amount of smoke, and the fat will begin to render out. Baste the liver with rendered fat, season with salt and pepper and turn over when the cooking surface begins to caramelize. Cook an additional 1 to 2 minutes.

The liver should be soft to the touch. Transfer to a paper towel to blot off excess fat.

FOR THE COUSCOUS

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1 cup fast-cooking couscous

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2 tablespoons butter

2/3 cup duck or chicken stock 1/3 cup fresh beet juice (6 medium beets, diced and passed through a juicer) 1/2 teaspoon salt 1 tablespoon sherry vinegar

In a large saucepan, combine the stock, beet juice, butter and salt. Boil. Remove from the heat, and then pour in the couscous, stirring well.

Cover and let stand for 5 minutes. Add sherry vinegar and fluff with a fork. Taste and adjust seasoning.

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CHERRY WOOD GRILLED BREAST OF DUCKLING AND SAUTÉED LIVER continued FOR THE POMEGRANATE AND LIME GLAZE

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3 cups pomegranate juice 6 tablespoons fresh lime juice 1-1/2 tablespoons lime zest 1 makrut lime leaf

Heat the pomegranate juice in a medium saucepot; reduce to 1 cup. Add the lime juice and lime leaf; reduce further to 1/4 cup to the consistency of thick syrup.

Cool, and add chopped lime zest.

Reserve until needed.

FOR THE BRAISED ROMAINE

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2 quarts water

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1/4 cup smoked bacon, brunoise (cut into 1/8 inch by 1/8 inch cubes)

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1/2 cup Vidalia onion, diced small

1 tablespoon kosher salt 1 head romaine lettuce, cut in half lengthwise

1/4 cup carrot, diced small 1/4 cup celery, diced small 1/4 cup mushrooms, diced small 2 cloves garlic, minced Kosher salt, to taste

Season the romaine with salt and pepper; then spread two-thirds of matignon in a thin layer over it. Carefully fold the romaine over into thirds, encasing the matignon. Repeat for the second half of the romaine. Cut each romaine “log” crosswise, into thirds. Place the cut romaine into an ovenproof baking pan just large enough to hold all pieces. Sprinkle the surface with the remaining matignon, moisten with the stock and cover with a lid. Place into preheated oven for a half hour or until the centers are very hot, and the romaine is tender.

Ground white pepper, to taste 1 cup chicken stock

Heat a medium sauté pan over medium heat.

Add the smoked bacon and gently cook until all the fat is rendered out; about 10 minutes.

Continue to cook just until the bacon begins to brown. Add the onions and sauté until translucent. Add the carrot, celery and garlic.

Cook until all the vegetables are tender; about 8 more minutes. Cool mixture. (This is known as matignon.) Set aside until needed.

Preheat oven to 350°F. 16 I Avenue 6

Heat the water and salt in a 2-gallon stockpot; cover and bring to a boil. Quickly submerge both halves of the romaine into the boiling water.

Blanch for 2 minutes. While the romaine is blanching, prepare a one-gallon ice bath in a large bowl. Use tongs to remove romaine carefully from the boiling water, place into ice water and cool completely. Gently squeeze out excess water, starting at the core end, working down toward the green tips. Place the romaine, cut surface up, onto a clean towel and adjust leaves to their natural position. With a sharp knife, gently cut at an angle downward and outward through the romaine, removing the core and tougher bottom ribs. Repeat this procedure on the second half. Gently pound the romaine to form a flattened surface area.

FOR PRESENTATION Spread 1 ounce of parsnip purée onto a large dinner plate. Place braised romaine onto purée.

Spoon a large tablespoon of beet pearl couscous next to the romaine. Place the sautéed duck liver onto the couscous. Arrange three slices of thinly sliced smoked duck breast in front of the liver. Garnish the plate with a few strips of sautéed parsnips. Carefully place a few drops of pomegranate lime glaze around the duck breast.

Garnish with edible flowers.

CANALI.COM

Available at

One PNC Plaza 249 5th Avenue Downtown Pittsburgh. 412.471.5727.

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H A P P E N I N G S

N E W B OA R D P R E S I D E N T E M B R AC E S F I R S T T E R M The Club welcomes a new president, along with five new members to the board.

Last fall, the Duquesne Club announced the appointment of Louis R. Cestello as its 107th president and five new members to its board of directors.

This summer, Mr. Cestello began his term as president, which runs through June 2017.

“Customer service and hospitality are cornerstones to serving our distinguished members,” Mr. Cestello said. “I am thankful for the opportunity to encourage continuous improvement in the Club’s already excellent service.”

“One of the reasons the Duquesne Club remains one of the finest city clubs in the nation is because of the active leadership roles our members take on.”

The new members of the Club’s 2016-2019 board include Francis X. Coonelly, president, Pittsburgh Pirates; Steven J. Guy, president and chief executive officer, Oxford Development Company; Lynette Ann Horrell, managing partner, Ernst & Young LLP; Charlene Petrelli, vice president and chief human resources officer, EQT Corporation; and Dennis Yablonsky, chief executive officer, Allegheny Conference on Community Development.

Mr. Cestello serves as executive vice president and head of the regional presidents organization for PNC Financial Services Group.

He is also a trustee of the PNC Foundation.

He replaces previous board president Richard J. Harshman.

The outgoing board members who served from 2013-16 are Eric C. Johnson, Brian H. McCurrie, Susan Baker Shipley and Merrill P. Stabile.

“The leadership team at the Duquesne Club is pleased to be working with Mr. Cestello and all of the new board members,” says Scott Neill, secretary and general manager for the Duquesne Club.

Louis R. Cestello Duquesne Club

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HOME

Join the Duquesne Club for some of the season’s most beloved traditions.

Holidays for the

Holiday Teas Fridays, November 25, December 2, 9, 16, 23 A Club favorite, relax and enjoy traditional style tea in the Club’s Library Lounge with a selection of fine teas, scones, tea cookies and sandwiches, classic French madeleines and other pastries.

Wine Society Holiday Champagne Tasting Wednesday, December 7 A festive annual holiday tradition. Enjoy outstanding champagne selections and substantial hors d’oeuvres. Consider dining in the Club following the tasting.

Join fellow members and guests and bring your holiday spirit, smile and appetite for another beautiful season of traditions at the Duquesne Club.

Reserve one of the Club’s beautifully decorated private rooms for your family or business holiday gathering.

Contact banquet managers Tom Wahl or Dana Kotwica at 412-471-6585.

Children’s Holiday Party Saturday, December 10 Celebrate Santa’s official arrival at the Club, where the party will feature visits and photographs with Santa Claus, special favors prepared by Santa’s elves, holiday entertainment, cookie decorating, and buffets for both children and adults. There is also an opportunity to give by donating books to Children’s Hospital of Pittsburgh of UPMC. New Year’s Day Open House Sunday, January 1 One of the Club’s most beloved traditions is to ring in the New Year with fellow members and their families. 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.

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Women of the Club

Colleen Pietrusinski mingles with Duquesne Club members.

On The Brittany Hazlewood and a guest relax with a glass of wine.

Women of the Club Summer Kick-Off

Club members and guests kick off the summer at an informal event on the Terrace, where they enjoyed conversation, wine, summer cocktails, cheese and of course, amazing views of the city.

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SCENE 2016 Duquesne Club Culinary Society Professional Development Fund The Culinary Society was proud to recently announce Philip Ezzo and Shane Stephenson as award recipients of the 2016 Duquesne Club Culinary Society Professional Development Fund.

Full-time employees are eligible to apply for up to $2,500 to attend a program that will further their culinary expertise and enhance their contribution to the Club.

“Our members deserve to have access to the best of the best,” Ezzo said, “and furthering my education in the field of gluten-free baking only serves to enhance the quality of the members’ dining experience.”

Shane Stephenson has been a cook at the Club for two years. This October, he will attend the StarChefs International Chefs Congress in Brooklyn to explore cutting edge techniques, trends, and Executive products Chef Keith through cooking Coughenour demonstrations, awarded the hands-on savory funds under and pastry advisement workshops, and from Culinary business panels.

Society Stephenson said, President “Many notable Eben Adams, chefs will be who says his Philip Ezzo, Eben Adams and Shane Stephenson there to share favorite duty is their knowledge, allocating funds helping me to continue my education and to two recipients annually. The program is in its contribute ideas to a fresh, contemporary menu.” second year, and as Adams points out, “It’s a great way to give back.”

Philip Ezzo, a pastry cook at the Duquesne Club since 2008, plans to attend Ideas in Food: Gluten-Free Baking Science and Technique – a class offered this September as part of the CAPS (Center for Advanced Pastry Studies) program at The Institute of Culinary Education in Manhattan. Alex Talbot and Aki Kamozawa, chefs and owners of Ideas in Food, will teach.

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A Night with Pittsburgh Public Theater

Guests dining at the late April event

Mary Jo Elliott, Andrew Aloe, Jack Elliott, Michelle Aloe and Ted Pappas

The Literary Society hosted an event featuring Ted Pappas, producing artistic director of Pittsburgh Public Theater, and a performance of TRU, by Jay Presson Allen, directed by Ted. The evening began with a cocktail and hors d’oeuvres reception followed by a three-course dinner and discussion. After dinner, attendees strolled to the O’Reilly Theater to enjoy the show.

Culinary Society Cooking Class In this exclusive Culinary Society member event, participants prepared a four-course meal following recipes developed by Executive Chef Keith Coughenour and Pastry Chef Will Racin that utilized various culinary skills such as ingredient fabrication, knife skills, cooking techniques and methodology, and plating and presentation.

Rocky Bleier, Executive Chef Keith Coughenour, Susan Bicket and Jan Bleier

Members who participated in the April cooking class prepare to eat.

Thai chicken soup 22 I Avenue 6

Anoo Verghis discusses her book with the crowd.

Executive Chef Keith Coughenour chats with Kathleen Guinn.

Indian Cuisine Dinner

Executive Chef Keith Coughenour and Anoo Verghis

The Culinary Society sponsored an Indian Cuisine Dinner featuring Anoo Verghis, author of Kerala Cooking: A Distinctive Cuisine from India’s Spice Coast.

Ms. Verghis gave a talk on her cookbook and then demonstrated one of the recipes she and Executive Chef Keith Coughenour chose. A three-course dinner prepared by the Club’s talented kitchen brigade was served with beer and wine pairings.

Ms. Verghis also signed books for attendees.

Darjeeling tea

Hot cumin water with cumin micro-greens

Indian naan with dips

Jim O’Connor and his wife, Becky

Drs. Dinakar and Suman Golla Duquesne Club

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1893 Bottle of Grand Armagnac Donated to Club After dining in the Pine Room for lunch, member John Wandrisco donated a rare bottle of 1893 Grand Armagnac to the Duquesne Club. Wine Society president Ken McCrory accepted the bottle on behalf of the Club and his group, Tres Mouseketeers. Mr. Wandrisco, a recent widower, provided one of his wife’s favorite Hermes scarves to photograph with the bottle of Armagnac.

The Club is thankful for Mr. Wandrisco’s generous donation and has stored the Grand Armagnac in La Cave.

The bottle of Grand Armagnac sits near the late Mrs. Wandrisco’s favorite Hermes scarf.

Scott Neill, John Wandrisco and Ken McCrory

The Duquesne Club’s Dan Snyder places the rare bottle in the La Cave locker.

Literary Society Luncheon Speaker Series In anticipation of the 2016 USGA U.S. Open Championship at Oakmont Country Club, the Literary Society sponsored a Luncheon Speaker Series, “Miracle at Oakmont: The Triumphs and Failures of Bobby Jones and Johnny Miller at Oakmont: 1919, 1925, 1927, 1973, 1983,” featuring Steven Schlossman, Ph.D., professor of history and director of Undergraduate Studies at Carnegie Mellon University, and author of Chasing Greatness: Johnny Miller, Arnold Palmer, and the Miracle at Oakmont. Dr. Schlossman personalized copies of his book at the conclusion of his talk.

In attendance was special guest Carol Semple Thompson, USGA champion, Curtis Cup team player and captain, Bob Jones Award recipient and member of the World Golf Hall of Fame.

Carol Semple Thompson and Steven Schlossman

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A U.S. Open-themed dessert

Pastry Chef Will Racin created a delightful golf-themed dessert featuring a dark chocolate raspberry mousse putting green, salted caramel ganache golf ball and white chocolate flag.

Seafood Buffet The Duquesne Club’s quarterly Seafood Buffet featured amazing seafood options such as sushi, oysters on the half shell, smoked salmon, tuna tartar, crabmeat, shrimp cocktail, pan-seared scallops, lobster and much more. In addition to the delectable dessert spread, a Pittsburgh Penguins ice sculpture was on display in anticipation of their Stanley Cup victory on June 12.

Sushi roll

Smoked salmon pastrami

Crab meat Hoelzel

Shrimp cocktail

Tiramisu mousse cups

Dessert table

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Wine Society Annual Meeting and Tasting The Wine Society Annual Meeting and Tasting took place on June 8 in the Main Dining Room. Following a brief meeting, Mark Bell, divisional vice president at Huneeus Vintners, conducted a tasting of these wonderful selections, accompanied by light hors d’oeuvres.

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Ritual, Sauvignon Blanc, 2014 Flowers, Sonoma Chardonnay, 2014 Flowers, Sonoma Pinot Noir, 2013 Flowers, Sea View Pinot Noir, 2012 Veramante, Primus Malbec, 2013 Veramante, Primus Red Blend, 2013 Faust, Cabernet Sauvignon, 2013 Quintessa, Red Blend, 2012

Top - Ken McCrory opens the meeting.

Middle Left - Mark Bell addresses the crowd.

Middle Right - Karen Yocca and Frank Clements Bottom Left - Hors d’oeuvres Bottom Right - Hugo Churchill, Ken McCrory and Donald Gordon

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Rod & Gun Society Sportsmen Dinner and Sporting Clays Shoot The Rod & Gun Society held its Fifth Annual Sportsmen Dinner at the Club during late April. This spectacular event included cocktails and hors d’oeuvres, followed by dinner and a special presentation by Richard Childress— former NASCAR driver, president and chief executive officer of Richard Childress Racing, proprietor of Childress Vineyards, and an American sportsman.

He is also a board member and second vice president of the National Rifle Association. Also in April, members participated in the annual “Revenge of the Taxpayers Shoot” at Nemacolin.

Top Left - Joe Gaydos, Richard Childress and Rob Unkovic Top Right - Tony Bucciero, Jim Eckles, Rob Unkovic, Jack Donahue and Damian Soffer 2nd Left - Rich Becker, Father Joseph McCaffrey, Jerry Horn and Joseph Nowak 2nd Right - Tony Bucciero, first place winner, and Jack Donahue, Lewis class winner of the “Revenge of the Taxpayers Sporting Clays Shoot” Middle Left - Nemacolin Woodlands Resort Shooting Academy Middle Right - Joe Switala, Bob Wyche and Ken Marino 4th Left - Tony Tomasello, Claude Kronk and Keith Kronk 4th Right - Dieter Krieghoff and George Harakal Bottom Left - Members of the Rod & Gun Society Bottom Right - Christina Bucciero, Amy McCall, Tony Burlando, Mike Brewster

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12th Annual Duquesne Club

GOLF CLASSIC

Jim Neese and guests Jamie Boyd, John Potanko

Members and guests recently enjoyed another full day of golf and fellowship at the 12th Annual Duquesne Club Golf Classic at Laurel Valley Golf Club in Ligonier, Pa. Attendees also participated in the Pink Lady Raffle to benefit the Camille Mauclair/Duquesne Club Employees Scholarship Fund.

First-place foursome Jonathan Garlow, Dennis Noonan, Colleen Pietrusinski, Kim Haggin Walt Turner

Dennis Unkovic, Walt Turner, Dr. Donald Carson, Geoffrey Gibson John Farmer 28 I Avenue 6

Mike Urban, Bill Urban, Ralph Zatezalo, Ralph Zatezalo Jr.

Laurel Valley Golf Club Patio

Alan Perer, Ken McCall, Amy McCall, Pat Wallace

Tom Reynolds, Dan Reynolds, Jason Ritchie, Gerry Cipriani

Duquesne Club

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O U T D O O R

E X P E R I E N C E S

the GREAT

30 I Avenue 6

Step outside city limits and experience Mother Nature at her finest.

Western Pennsylvania has the best of both worlds.

There’s the hustle and bustle of Pittsburgh, where there are top-rated restaurants at every turn, retail for every type of shopper, and a burgeoning social scene with the Duquesne Club at its helm.

But there’s plenty to see and do for those who prefer the quieter side of life—or even those who simply seek to escape the urban setting once in a while.

The region is brimming with majestic overlooks, serene lakes, idyllic hillsides and adventurous wooden trails to explore.

OUTDOORS Shawnee

Ohiopyle

Yellow Creek

Blue Knob

132 State Park Road Schellsburg

124 Main Street Ohiopyle

170 Route 259 Highway Penn Run

124 Park Road Imler

Shawnee State Park is best known for its namesake lake, a 451-acre body of water that serves as the park’s focal point.

In addition to sunbathing at its popular sand-and-turf beach, the lake is perfect for boating.

With three boat launch areas and 183 dry boat mooring spaces, fishing is plentiful for smallmouth and largemouth bass, northern pike, pickerel, catfish, bluegill, sunfish, carp and more.

At the heart of the vast Ohiopyle State Park is Youghiogheny River Gorge, home to some of the best whitewater boating on the East Coast. Ohiopyle’s Lower Youghiogheny offers numerous rapids for whitewater boaters that flow seven miles downstream to the Bruner Run Takeout, the busiest section of whitewater east of the Mississippi River. The park is also designated as an Important Mammal and Bird Area, where visitors might catch a glimpse of whitetailed deer, black bear, bald eagles, bobcats, osprey and river otters.

Built along the Kittanning Path—one of the state’s first “highways” used by the Delaware and Shawnee nations and early settlers—Indiana County’s Yellow Creek State Park is rich in both history and natural amenities. The park is named for Yellow and Little Yellow creeks, both of which contain yellow clay in their banks and bottoms and flow into the park’s signature 720-acre lake.

Be at one with the breathtaking beauty of the Allegheny mountainside of Blue Knob State Park, spanning 6,128 acres of woodland on the northwestern tip of Bedford County. At 3,146 feet above sea level, Blue Knob Mountain, the second-highest peak in Pennsylvania, is a mountain-lover’s haven.

There is access to eight trails that vary from easy to complex, and several trails are designated for mountain biking and horseback riding.

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American Heiress: The Wild Saga of the Kidnapping, Crimes and Trial of Patty Hearst

By Jeffrey Toobin More than 40 years ago, Patty Hearst, a college sophomore and heir to the Hearst family fortune, was kidnapped by a ragtag group of self-styled revolutionaries. As her family fought for her release, Patty’s saga came to define a decade in which America seemed to be suffering a collective nervous breakdown. Toobin’s account portrays both the insanity of the 1970s and examines the unimaginable trauma that shaped Patty’s choice to join her captors’ crusade.

The Return: Fathers, Sons and the Land in Between

By Hisham Matar When he was 12, acclaimed novelist Hisham Matar and his family went into political exile. In 2012, after the overthrow of Qaddafi, Matar journeys to his native Libya after an absence of thirty years. This uplifting memoir tells the story of a son’s search for his father, a former diplomat and military man turned brave political dissident, with great emotional detail as he invites readers to relive his thrilling and suspenseful search.

(Toobin was a featured presenter at the Duquesne Club during an August 8 luncheon sponsored by the Literary Society.)

Autographed copies of this book are available for purchase at the Front Office.

Bookmark this.

32 I Avenue 6

Heroes of the Frontier

By Dave Eggers Follow along throughout this darkly comic story of a mother and her two young children on a journey through an Alaskan wilderness plagued by wildfires and a uniquely American madness.

A captivating, often hilarious novel of family, loss, wilderness, Dave Eggers’ Heroes of the Frontier is a powerful examination of contemporary life and a rousing story of adventure of life in a country that never ceases to reinvent.

Grit: The Power of Passion and Perseverance

By Angela Duckworth

Underground Airlines

In this instant New York Times bestseller, pioneering psychologist Angela Duckworth shows the secret to outstanding achievement is not talent, but “grit”—a special blend of passion and persistence.

Winningly personal, insightful, and even transformative, Grit is a book about what goes through your head when you fall down, and how that—not talent or luck—makes all the difference.

By Ben H. Winters This groundbreaking novel and wickedly imaginative thriller begins when a gifted young black man calling himself Victor has struck a bargain with federal law enforcement, working as a bounty hunter for the U.S. Marshall Service. As he becomes the best the government has ever trained, Victor senses something is off—and also learns he’s holding the key to something extraordinary.

FALL READING LIST Duquesne Club

I 33

T O

34 I Avenue 6

Y O U R

H E A L T H

make your

MOVE Be in your best shape at any age.

It’s difficult to flip through TV channels or pages of a magazine without being faced with the pressures to stay fit.

But there’s more than one way to get there—and it’s possible at any age.

Maximize the health benefits you reap from your workout by tailoring it to your age using some of these tips from our Health & Fitness staff.

Duquesne Club

I 35

20s

Now is the prime time to set smart exercise habits. Don’t limit your routine exclusively to cardio. Incorporate strength training two to three times a week, and make sure you are alternating muscle groups to maximize your progress.

And if cardio is what you crave, make a point to mix that up, too. Try a spin class or hop on the treadmill for a run. When you’re young and resilient is the perfect time to be adventurous with your workouts, so take full advantage. Just be careful not to over-train—an injury could stop you in your tracks.

30s

You may find you have less time to exercise now that family duties are taking priority. Don’t work out less—just work out smarter. Try doing high intensity interval workouts, where you alternate between intense bursts of exercise and moderate level activity. You’ll burn more calories in less time—all while preventing boredom.

You could also try a circuit-training class, where you’ll get an intense workout without having to think about your plan. Continue to maintain your strength training routine—at least two days a week—to build muscle and maintain your metabolism.

40s

In your 40s, you may find yourself in a bit of an exercise rut as you really start to get ahead in your career. But don’t compromise your exercise time—this is the crucial period for you to strengthen your cardiovascular and bone health.

Aim for at least 45 minutes of aerobic exercise per week, and opt for mostly weight-bearing activities. Hop on the elliptical, or ride at a steady pace on the exercise bike. There’s an underlying benefit to this kind of activity, too— it’ll help you get your mind off of work and relieve stress.

36 I Avenue 6

50s

At this age, you may start to notice more muscle aches and joint pain than you’re used to, but it’s still important to maintain your cardiovascular exercise routine. Time to try low-resistance cardio, like riding a bike or swimming laps in the pool. Focus on getting your heart rate up while going easy on your joints.

It’s important to focus your strength training on your core muscles, too, when back pain may become more prevalent after sitting in the office all day. The holy grail of core routines? Planks: do them long, and do them often.

60s

Maintaining consistent diet and exercise is the key to warding off health concerns as you enter your 60s. But don’t be discouraged—if you keep up your routine, there’s no reason why you won’t be able to keep up with the 30-year-old beside you in spin class.

What’s key at this age is recognizing your limitations. If you have a bad knee, lay off the treadmill and hop into the pool instead. Or if you struggle with asthma, work out at your own pace instead of overexerting yourself in a class. Find a routine that works for you—and that is cleared by your doctor—but don’t slack.

70 +

Later in life, the human body becomes more fragile. Do your best to counteract typical muscle mass loss with strength training, which can decrease the risk of falls and broken bones.

Try working with hand weights or resistance bands to improve strength without the risk of heavy equipment.

Yoga, tai chi and Pilates are also good workouts that can improve flexibility and balance. Poses can be modified to accommodate any limitations you may have, and there’s an added bonus: they’ll help strengthen mental awareness and concentration, keeping you on your toes well beyond your years.

Duquesne Club

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ENTHUSIASTS

Pittsburgh HydePark From

to

and

BACK

38 I Avenue 6

The Duquesne Club’s Culinary Society recently played host to a unique and distinctively memorable event: honoring the Culinary Institute of America’s Dr. Tim Ryan.

Culinary Society members, guests and some of the finest chefs Pittsburgh has produced gathered in the Founders Room to welcome back one of their own—Pittsburgh native, certified master chef and president of the Culinary Institute of America Tim Ryan.

Washing dishes in local restaurants at the young age of 13, Dr. Ryan could hardly have imagined that decades later he’d be the star attraction of one of the local culinary events of the year, laughing and sharing war stories with chefs and restaurateurs from his past and present.

Perhaps it’s not surprising that he opened his presentation with a proud nod to the Pittsburgh Penguins and the team’s recent Stanley Cup win.

{

“

} ”

I know I can do this here,” he laughed, bringing up a slide of the Penguin’s iconic logo, “and as a fellow fan, I have to!

Indeed, Dr. Ryan is a returning champion himself in many ways. Born in Pittsburgh in 1958, from his humble start as a dishwasher he rose to the prestigious position of Certified Master Chef. Dr. Ryan garnered numerous accolades along the way, from such illustrious institutions as the American Culinary Federation and the James Beard Federation before becoming the youngest ever president of the Culinary Institute of America.

Top - Keith Coughenour, executive chef, Duquesne Club; Dr. Tim Ryan, president, Culinary Institute of America; Scott Neill, secretary and general manager, Duquesne Club 2nd - Garam masala lamb meatballs, inji curry, chopped curry leaf and toasted coconut 3rd - Hometown-proud Dr. Tim Ryan begins his talk at the Duquesne Club by honoring the Pittsburgh Penguins, who had recently won their fourth Stanley Cup Championship.

Bottom - Tuna tartare, ciabatta crisp, black garlic aioli, micro basil

Duquesne Club

I 39

As the first Culinary Institute of America graduate to lead the organization, Dr. Ryan’s leadership has guided the Institute to a position of prominence on such important matters as health and wellness, world flavors, food ethics and sustainability.

But what is perhaps most thrilling for the men and women gathered together that night was the fact that Dr. Ryan’s exceptional achievements are Pittsburgh-born.

Eben Adams, president of the Duquesne Club Culinary Society, said, “This very special event with Dr. Tim Ryan of the Culinary Institute of America— and hometown Pittsburgher—exemplifies the vision of the Duquesne Club’s Culinary Society, which is to celebrate and cultivate the Club’s commitment to culinary excellence through inspiring, educational, and member- and staff-focused programs.”

The evening began in the Garden Patio, where guests mingled with Dr. Ryan and other notable attendees: Ruben Katz, former co-owner of La Normande in Pittsburgh; Brent Peyton, CIA graduate and executive chef of Hyeholde in Moon Township; Dr. Peter Machamer, professor and co-director of Admissions, University of Pittsburgh; Chef Director Norman Hart, American Academy of Culinary Arts; Executive Chef Brian Buskey, Montour Heights Country Club; Chef Amanda Flesch, American Academy of Culinary Arts; Chef/Partner Andrew Garbarino, The Twisted Frenchman; Executive Chef Rick Harber, Carnegie Museums of Pittsburgh; Jill Kummer, Blacktie-Pittsburgh, president; Executive Chef/Owner Rick Panzera, Country Palate Caterers; and the Duquesne Club’s Executive Chef Keith Coughenour.

Champagne freely flowed as hors d’oeuvres of tuna tartare, sweet corn panna cotta, pheasant and wild mushroom terrine, five-spice foie gras, togarashi-panko crusted frog legs, warm lobster dim sum, garam masala lamb meatballs, southern fried sweet breads, and dark chocolate truffles were served.

Top - Culinary Society member Damian Soffer and Duquesne Club Executive Chef Keith Coughenour 2nd - Warm lobster dim sum, hot and sweet mango sauce, rice pearls, cilantro 3rd - Dr. Ryan, members and guests socialize in the Garden Patio before his talk in the Founders Room.

40 I Avenue 6

Bottom - Duquesne Club chefs with Executive Chef Keith Coughenour and Scott Neill, general manager Duquesne Club, attentively listen to Dr. Ryan’s presentation.

From there, guests moved to the Founders Room where Dr. Ryan was introduced by Adams.

With ease and humor, Dr. Ryan plotted out his journey from Pittsburgh’s East Liberty neighborhood, where he was born and raised, to New York’s Hyde Park and the Culinary Institute of America.

Dr. Ryan concluded by giving insight on current food trends and a Q&A session.

Celebrated alumni of the Culinary Institute of America.

• Grant Achatz ‘94, chef/owner, Alinea, Chicago, 2008 James Beard Outstanding Chef • Anthony Bourdain ‘78, author and TV host, Parts Unknown, CNN

After the talk, visiting chefs, Culinary Society members and their guests enjoyed an à la carte dinner hosted by Executive Chef Keith Coughenour, in honor of Dr. Ryan.

• Anne Burrell ‘96, TV host, Secrets of a Restaurant Chef, Food Network

BEST

lass C in

• Maneet Chauhan ’00, chef/owner of Chauhan Ale & Masala House, Nashville, TN • Roy Choi ‘98, street food pioneer and founder, Kogi BBQ, Los Angeles • Cat Cora ‘95, chef, Kouzzina by Cat Cora, Food Network Iron Chef • Steve Ells ‘90, founder and CEO, Chipotle Mexican Grill • Duff Goldman ‘98, Food Network’s Ace of Cakes • Sara Moulton ‘77, TV personality • Michael Symon ‘90, chef/owner, Lola & Lolita, Cleveland, Ohio, and Food Network Iron Chef • Sue Zemanick ’01, executive chef, Gatreau’s, New Orleans, LA

Duquesne Club

I 41

C L U B

H I S T O R Y

ohn eakley JW 42 I Avenue 6

The following excerpt from The Book of Prominent Pennsylvanians, A Standard Reference, is reprinted here as published by Leader Publications in 1913.

Visitors to the Duquesne Club may be familiar with the Chalfant Room on the third floor of the clubhouse, but what they might not realize is that the room is named in honor of John Weakley Chalfant, president of the Duquesne Club from 1890 to 1895.

The late John Weakley Chalfant, one of Pittsburgh’s most prominent businessmen, was born at Turtle Creek, Allegheny County, Pennsylvania, December 13, 1827.

His father, Henry Chalfant, came from near Philadelphia in 1827 and settled at Turtle Creek, where he purchased a farm. He married Isabella C. Weakley, daughter of Samuel and Hester Weakley, of Cumberland County, Pennsylvania.

Ten children were born to this union, of which John W. was the eldest.

John W. Chalfant grew to maturity on the home farm, attending the district school which was supplemented by a course in Jefferson College at Canonsburg.

Graduating from that institution in 1850, he entered the employ of Zug & Painter, iron manufacturers of Pittsburgh, where he remained until 1855-56, when he purchased an interest in the firm of Spang & Company, iron manufacturers.

In 1858, the firm name was changed to Spang, Chalfant & Company, the firm being composed of Charles H. Spang, John W. Chalfant, Campbell B. Herron, Alexander M. Byers and A. G. Lloyd. George A. Chalfant, a brother of our subject, became a member in 1863. During the life of John W. Chalfant he was associated with nearly every enterprise that had for its purpose the upbuilding and development of the financial, manufacturing and social interests of Pittsburgh and vicinity.

halfant C

(1827-1898)

John W. Chalfant President of the Duquesne Club, 1890-1895 Jessie Marian Isaacs Oil on canvas, 30 x 25 inches Duquesne Club Art Collection

Duquesne Club

I 43

He was the promoter and organizer of the Pittsburgh and Western Railroad, also of the Pittsburgh Junction Railroad. He was one of the organizers and for years was president of the People’s National Bank; he served as president of the Manufacturers’ and Merchants’ Insurance Company of Pittsburgh; and was a director of the People’s Savings Bank, Spang, Chalfant & Company, Isabella Furnace Company, Pittsburgh Locomotive Works, Western Pennsylvania Institution for the Instruction of the Deaf and Dumb, Western Pennsylvania Hospital and Allegheny General Hospital.

and without waiting to confer with the home mission they assumed all the risks and gave their individual notes for $10,000.

He was one of the founders and for many years served as president of the Duquesne Club.

When it was decided to hold a sanitary fair in Pittsburgh for the benefit of the soldiers in the field in our Civil War, Mr. Chalfant, with two others, went to Cleveland, Ohio, to negotiate for a building that had been used for similar purposes in that city.

Upon their arrival they found that if secured, the bargain must be closed at once,

On May 31, 1860, John W. Chalfant married Miss Ellen Quigley McCrea, daughter of William and Liberty M. McCrea. To Mr. and Mrs. Chalfant, five children were born: Mrs. Mary C. McKee, Isabella C., Henry, Eleanor McCrea and Annie Chalfant. Mr. Chalfant died December 28, 1898.

This was a large amount for these young men.

The project proved a great success, and over a quarter of a million was realized. He was president of the board of trustees for many years of the First Presbyterian Church of Pittsburgh.

Mr. Chalfant was probably the first man in the world to use natural gas for manufacturing purposes. The gas was piped to his iron mills before other manufacturers utilized it.

The Chalfant Room

44 I Avenue 6

LOCAL, NATIONAL AND WORLD EVENTS DURING CHALFANT’S DUQUESNE CLUB PRESIDENCY, 1890-1895

1890

1892

1894

• H.J. Heinz Company iconic Pittsburgh factory completed.

• Carnegie Steel Company in business.

• Yosemite National Park is created.

• General Electric is founded.

• In the United States, unemployment jumps to between 12 and 18.4 percent.

• St. Stanislaus Kostka Church built.

• Martha Graham, choreographer, was born in Allegheny, Pa. • Milton Hershey founded Hershey Foods in Pennsylvania.

• Wounded Knee Massacre takes place.

• Engineer Theodore Cooper built the second Sixth Street Bridge for the Union Bridge Company.

• The National American Woman Suffrage Association is founded.

• Homestead Steel Strike takes place.

• Man Ray was born as Emmanuel Radinski in Philadelphia, Pa. A painter and photographer, he and Marcel Duchamp founded the Dadaism movement.

• Idaho becomes the 43rd state.

• Wyoming becomes the 44th state.

• The Westmoreland Glass Co. began making glass containers in Grapeville, Pa. • Forty-five percent of the workforce in the United States lives in cities.

• Vincent Van Gogh commits suicide.

1891

1893 • New Zealand is the first country to give women the vote in national elections.

• Colorado becomes the first state in U.S. to allow women to vote in state elections.

• Cleveland is inaugurated President for a second term.

• Panic of 1893: Great crash on New York Stock Exchange.

• Fifth Avenue High School built.

1895 • In Germany, Wilhelm Röntgen accidentally discovers X-rays.

• Carnegie Museum of Art founded.

• Schenley Park Casino opens.

• First ice hockey game played in Pittsburgh, held at the Schenley Park Casino.

• The first professional American football game was played in Latrobe, Pennsylvania.

• National Association of Manufacturers organizes in Cincinnati, Ohio.

• Pennsylvania’s first free library was chartered.

• The United States Board on Geographic Names changes Pittsburgh’s spelling to “Pittsburg” in an attempt to standardize place names.

• Dravo shipbuilder in business.

• Baseball’s Pittsburgh Alleghenys/Innocents are renamed the Pittsburgh Pirates.

• American W. L. Judson develops a zipper.

Duquesne Club

I 45

GivingBACK

CONTRIBUTIONS FUND SEVEN LOCAL SCHOLARSHIPS

T

he Camille Mauclair/Duquesne Club Employees Scholarship Fund was established in 2000 by two members—the late David D’Appolonia and Eileen Mauclair D’Appolonia Muse—in memory of Eileen’s father, a longtime Club employee.

The scholarship fund assists children of Duquesne Club employees with demonstrated financial need in realizing their educational goals at accredited colleges, universities and post-secondary vocational and technical schools.

Since 2001, $178,125 total scholarships have been awarded to 24 students due to the generous support of Club members and friends. The following are donations to the fund since the previous issue of Avenue 6.

IN MEMORY OF STEVEN E. BURKE Donations totaling $26,699 have been received to date from 133 friends in Steve’s memory.

Steve passed away suddenly on January 19, 2016.

Members & Spouses

Friends & Organizations

• David L. DeNinno • C. Talbot & Sarah J. Heppenstall • William H. & Nancy Rackoff • James A. Taylor

• The Mullins Crew • Kenneth Shimberg • Patricia Sullivan • U.S. Charitable Gift Trust

46 I Avenue 6

IN MEMORY OF JAMES G. DUNN

OTHER DONATIONS

Jimmy Dunn, Club member since 1985 and a member of the 4D luncheon group, passed away April 4, 2016, at the age of 80.

• Matteo A. Gruelle • Duquesne Club Golf Classic

• Alan L. Ackerman

Recipients of 2016-17 scholarships Linsey Dawson, a junior majoring in psychology with a specialization in crisis and trauma at Carlow University, daughter of room attendant Sharon Dawson.

Bradley Folino, a transfer student majoring in nursing at Indiana University of Pennsylvania, son of reservationist Lori Folino.

Make a

DONATION

Ruth Freeman, a sophomore majoring in business management at Indiana University of Pennsylvania, daughter of housekeeper Elaine Freeman.

Richard Klose Jr., a freshman with an undeclared major at Westminster University, son of engineer Richard Klose.

Angela Tozzi, a sophomore majoring in international business & marketing at Duquesne University, daughter of receiving agent Dean Tozzi.

Marc Germinaro, a senior majoring in information technology with a minor in management at La Roche College, son of purchasing agent Mike Germinaro.

Carly Malezi, a sophomore majoring in business at Duquesne University, daughter of banquet captain John Malezi.

The Board of Directors of the Duquesne Club Charitable Foundation and the Scholarship Advisory Committee thank members, friends and organizations who made donations to support the Scholarship Fund.

Donations to the Duquesne Club Charitable Foundation, a 501(c)(3) public charity, are tax-deductible and support: maintenance and restoration of the exterior of the historic clubhouse; acquisition and preservation of significant works of art, books and decorative arts; and the Camille Mauclair/ Duquesne Club Employees Scholarship Fund administered

by The Pittsburgh Foundation.

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

For more information, telephone Nancyann Letterio at 412.560.3222, or email nletterio@duquesne.org.

A copy of the official registration and financial information for the Duquesne Club Charitable Foundation may be obtained from the Pennsylvania Department of State by calling toll free, within Pennsylvania, 1.800.732.0999.

Registration does not imply endorsement.

Duquesne Club

I 47

C O N N E C T I O N S

NEW MEMBERS March 2016 – July 2016

ACTIVE Erin Gibson Allen* Attorney Marcus & Shapira, LLP (G. S. Gibson, S. H. McCrady) S. Scott Barnes Director of Athletics University of Pittsburgh (S. B. Shipley, P. A. Gallagher) Nicola (Nick) Battaglia Senior Vice President Finance & Administration TriState Capital Bank (M. L. Sullivan, J. F. Getz) James G. Bordas Jr. Senior Partner Bordas & Bordas, PLLC (B. Wiegand, D. S. Shapira) Tacy M. Byham, Ph.D.* Chief Executive Officer Development Dimensions International (DDI) (K. C. McCrory, W. C. Byham) Ronald A. Donatelli President, Pittsburgh Region First National Bank (R. M. Moorehead, V. J. Delie Jr.)

Kristina L. Martinez Senior Vice President, Creative Director BD&E (J. S. Flick, D. P. Grealish) Deborah G. Muck President Demtech, LLC (A. Z. Carr, C. L. Cummings) Robert B. Powderly* Senior Vice President Managing Director, Investment Real Estate First National Bank (R. M. Moorehead, V. J. Delie Jr.)

Jonathan D. Farmer Executive Vice President & Chief Operating Officer Mountaineer Keystone, LLC (L. F. DeJulius Jr., T. W. Barker)

Laurel S. Randi Program Director McCune Foundation (L. E. Ellsworth, G. S. Behr)

Burt Fazi, M.D. Cardiovascular Surgeon Greater Pittsburgh Surgical Alliance (T. A. Keiser, P. S. Contacos)

Joseph E. Rockey Executive Vice President, Chief Risk Officer PNC Financial Services Group (M. J. Hannon, S. W. Klemash)

Sherri R. Grasak Resident Managing Director Aon (D. C. D’Alessandro, W. S. McMinn)

Matthew W. Rozyczka* Investment Manager The Dietrich Foundation (E. J. Grefenstette, R. F. Berdik)

David B. White Executive Committee Member Burns White, LLC (W. T. McGough Jr., D. A. Yealy)

Christopher B. Howard, Ph.D. President Robert Morris University (G. R. Claus, R. J. Harshman)

Douglas B. Schwab Vice President The Reschini Group (J. R. Reschini, C. M. Holuta)

Eric T. Yonke Principal SunCap Property Group (M. P. Gleason, K. J. Bittel)

48 I Avenue 6

Matthew H. Smith President Greater Pittsburgh Chamber of Commerce (L. E. Ellsworth, D. Yablonsky) Ryan L. Vaccaro Investment Manager The Dietrich Foundation (E. J. Grefenstette, R. F. Berdik)

INTERMEDIATE Jennifer L. Craig-Brewster Director, NRA Women’s Leadership Forum National Rifle Association (A. P. Bucciero, J. R. Mangold Sr.) Christopher J. Heidenreich Senior Sales Manager United Concordia (M. J. O’Connor II, T. B. Grealish)

Jacqueline M. McMenamin* Commercial Lines Manager McMenamin Insurance Group, LLC (D. P. McMenamin, J. Scalo)

Shea A. Waldron* Wealth Planner Waldron Private Wealth (R. H. Wyche, M. A. Helfrich)

Alexander E. C. Overstrom Chief Operating Officer, Corporate & Institutional Banking PNC Financial Services Group (M. P. Lyons, L. R. Cestello)

Emily E. Wampler* Senior Consultant CBRE (A. E. Wampler, R. Capretto)

JUNIOR A. Catherine McLaughlin Attorney/Associate Thomas, Thomas & Hafer, LLP (R. W. Richards, C. R. Austin III) Adam M. Szczepanski Investment Officer Smithfield Trust Company (R. H. Wyche, R. Y. Kopf Jr.) Bryan P. Waldron* Investment Analyst Waldron Private Wealth (R. H. Wyche, J. Scalo)

NON-RESIDENT Laurent Desmangles Senior Partner & Managing Director The Boston Consulting Group, Inc. New York, NY (H. E. Haller IV, J. Rock) Eriks E. Janelsins President & Chief Executive Officer Oglebay Foundation Wheeling, WV (F. P. Stamp Jr., J. C. Harmon) Nicholas J. LaRocca General Manager/ Chief Operating Officer Muirfield Village Golf Club Dublin, OH (C. F. Tefft, R. Capretto)

Peter R. Rapin* Vice President & Treasurer The Goodyear Tire and Rubber Company Akron, OH (R. S. Galis, D. W. Minnotte) Tamara N. Rodenberg, Ph.D. President Bethany College Bethany, WV (G. B. Jordan, R. J. McCann) Michael T. Victor, LL.D. President Mercyhurst University Erie, PA (R. W. Richards, C. R. Austin III) *Denotes Legacy Member Sponsors in Parentheses

MEMBERS WE’LL MISS HONORARY David S. Ketchum Elected 10/1/55 Deceased 10/10/15 Served as Director from 1978-1981

SENIOR James G. Dunn Elected 4/9/85 Deceased 4/4/16 William G. Milburn Elected 8/1/07 Deceased 6/1/16 Nathan K. Parker Jr. Elected 9/30/68 Deceased 4/12/16

ACTIVE Daniel S. Glosser Elected 6/7/06 Deceased 6/22/16 Donald A. Mosites Elected 3/9/76 Deceased 5/18/16

NON-RESIDENT Peter J. Jannetta, M.D. Elected 7/13/05 Deceased 4/11/16 Aubrey K. McClendon Elected 3/3/10 Deceased 3/2/16

ASSOCIATE Edythe R. (Mrs. Arthur G.) Fidel Enrolled 2/12/13 Deceased 2/23/16 Margaret G. (Mrs. Edward E.) Rieck Enrolled 7/7/08 Deceased 3/8/16

SHARE

the experience of membership.

If you are a member of the Club and you personally know a qualified candidate who would benefit from membership, the Admissions Committee encourages you to introduce them to the Club or propose them for membership.

Any member of the Club may suggest a candidate for membership.

The sponsoring member should contact Janine Hanley, Membership Coordinator, at jhanley@duquesne.org or 412-471-6588 to obtain a Preliminary Membership Candidate Form to begin the process.

This form and a description of the membership process are also available online at Duquesne.org.

Duquesne Club

I 49

he Toriginal

social network.

Real friends. Real connections.

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

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

R efer a member.

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

Never Underestimate the Value of a Good Night’s Sleep.

Risk versus reward. The eternal struggle.

The team at MDH Investment Management, Inc. has successfully balanced levels of risk and reward for the past 32 years. Through equity and fixed income investments, we’ve helped our clients profit and sleep soundly.

MDH Investment Management, Inc. For management of portfolios of $250,000 or more

David R. Bickerton Stephanie A. Grey Dr. Marc D. Hoffrichter President Vice President-Office Manager Chairman

1216 Forsyth Place, East Liverpool, Ohio 43920 (330) 386-4452 • mdhinv.com

Fit for a gift.

Order your customized holiday gift certificates for Health & Fitness services.

A special JINGLE BELL RIDE CYCLE CLASS is scheduled for Monday, December 26, from 8 a.m. until 10 a.m. $20 class fee.

412.471.6599

Duquesne Club

I 51

ONE PNC PLAZA 249 5TH AVE DOWNTOWN PITTSBURGH 412.471.5727 SHOP ONLINE AT LARRIMORS.COM PARKING VALIDATED AT 3 PNC

See SEEN and be

6

ADVERTISING IN AVENUE

Advertising in Avenue 6

Submitting Content

Duquesne Club members are invited to advertise in Avenue 6.

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

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

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

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

EDITORIAL: Gregg Liberi gliberi@duquesne.org

OYSTER PERPETUAL GMT-MASTER II

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trademarks.