Summer 2011 UNIVERSITY OF

MAGAZINE

UNIVERSITY OF MAGAZINEUNIVERSITY OF MAGAZINE UNIVERSITY OF MAGAZINE

DU-licious Our food issue celebrates the sweet successes of alumni in the restaurant business and beyond. REFLECT. Contents Features DISCOVER. 26 Food for Thought Featuring cookbooks spanning more than 100 years, the Husted Culinary Collection is a fascinating history of the way we eat. LEARN. By Cindy Sutter 32 Knoebel Calling Students need passion, know-how and real-world experience to succeed in DU’s school of hospitality management. By Richard Chapman

36 Hard Rock Life Peter Morton created the world’s most popular rock ’n’ roll restaurant. Then he opened a hotel that changed Las Vegas forever. Now what? The fifth annual By Valli Herman and Greg Glasgow 40 Eat Like a Pioneer From north to south, breakfast to dinner, pancakes to pizza, these 26 Alumni Symposium alumni-owned restaurants are putting DU on Denver’s culinary map. By Kathryn Mayer SEPTEMBER 30 – OCTOBER 1, 2011 Departments 44 Editor’s Note 45 Letters 47 DU Update 8 News Children’s health 11 History Classic cocktails 13 People Restaurateur Frank Bonanno 15 Views Nelson Hall 16 Arts Vintage lunch boxes 19 Research The science of taste 20 People Yard House founder Steele Platt 22 Q&A Cookbook author Susie Heller 25 Essay The soul’s food 51 Alumni Connections

On the cover: This DU-themed cake, created by cake artist John Spotz of Denver’s lé Bakery Sensual, features edible replicas of the Mary Reed Building, the Ritchie Center for Sports & Wellness and Johnson-McFarlane Hall. Photo by Wayne Armstrong. alumni.du.edu This page: The Hard Rock Hotel and Casino in Las Vegas is part of the Hard Rock empire co-founded by DU alumnus Peter Morton; read the story on page 36. Photo by Erik Kabik/Retna Ltd./Corbis. 2 University of Denver Magazine Summer 2011 University of Denver Magazine Update 3 UNIVERSITY OF

MAGAZINE www.du.edu/magazine Editor’s Note UNIVERSITY OF Letters Volume 11, Number 4 MAGAZINEUNIVERSITY OF MAGAZINE PublisherUNIVERSITY OF It was my co-worker Kathryn Mayer—since MAGAZINE departed for a managing-editor gig elsewhere in Jim Berscheidt Denver—who first had the idea for a food issue of the Managing Editor The next world power Nothing affirma- Jazzed up University of Denver Magazine. We were turning up so Chelsey Baker-Hauck (BA ’96) I greatly enjoyed the article “China on the tive there. But is there By no means can I compare many stories about alumni doing interesting things in Assistant Managing Editor Rise” [winter 2010]. It reminded me of a doubt that even myself with Neil Duncan, the restaurant world, both in Denver and around the Greg Glasgow my first quarter at DU (fall of ’64). I had with some cost sav- the brave young veteran who country, that she figured we could easily fill an issue enrolled for a class called The Rise of the ings through reform, appears on the cover and with them. As an avid diner-outer, if not much of a Associate Editor West. I had no idea what I was in store premiums are only likely to keep rising out whose heroic story of recovery is detailed Tamara Chapman cook, I agreed. for; it just sounded interesting. I took of reach and keep more Coloradans from within the pages [“Climbing Back,” spring spending on health care? Who or what can We knew we had to profile Frank Bonanno, a real Editor myself over to a large lecture hall (maybe 2011], but I too am a combat veteran. in Boettcher) and realized that there were stop this? After reform is fully implemented, I too returned to the United States and estate grad who owns six of Denver’s highest-profile Kathryn Mayer (BA ’07, MA ’10) upperclassmen and underclassmen in the will there be genuine, compelling incentive pursued my degree at DU. The thing that restaurants, so I sat down with him at the bar of his Editorial Assistant same room. A very distinguished-looking for insurance companies to keep the rate of stuck with me the most is the fact that it restaurant Mizuna, where he chewed tobacco and told Amber D’Angelo Na (BA ’06) British man started lecturing on the price increase lower than what it is now? seems as if DU is acknowledging our cur- me about his journey from pizza cook to gourmet chef decline of the West. Will the proposed penalties make insurance rent crop of brave volunteer servicemen Jeffrey Haessler (page 13). Staff Writer It took me a few classes to get accus- any more affordable for the bloke just out of and women. This show of gratitude and Richard Chapman I also thought it would be fun to go behind the scenes at the Knoebel tomed to his heavy British accent. He range of the subsidies but still having trouble respect will certainly go a long way toward School of Hospitality Management. Everyone knows DU has a great hotel and Art Director was, in fact, the famous historian Arnold making ends meet? helping in the healing process. Thank you It just doesn’t seem like the math restaurant management program, but what do the students there actually do? Craig Korn, VeggieGraphics Toynbee. I was thoroughly shocked when he for that. told us that China would be the next world checks yet. I thank the team at DU who Reading about the TEDxDU program We put staff writer Richard Chapman on the case, and he turned in a typically Contributors power. I enjoyed the class, and my interest in points out that a rework of our health made me wish that I was not stuck on the entertaining and informative report (page 32). Wayne Armstrong • Laurie Budgar • Kim DeVigil • China had been piqued. care system—some kind of rework— East Coast so that I might be able to attend But the best part of putting together our food issue was the alumni-owned Katelyn Feldhaus • Jeff Francis • Kristal Griffith • A few years ago I was fortunate enough could provide compound benefits for in person these up-to-the-minute and excit- restaurant roundup you’ll find on page 40. Reading about all the cool places Jeffrey Haessler • Blake Harrison (JD ’01) • Valli to travel to China. I found his words fre- Coloradans. But perhaps the reform, as ing presentations. The current crop of DU Herman • Cindy Hyman • Shaw Nielsen • Nathan that DU folks have opened made me so hungry I immediately put them on my quently echoing in my ears. Here was, currently defined, will not be so great for students are so lucky to have this sort of pro- Solheim • Chase Squires (MPS ’10) • Samantha our economy as they say. to-eat list, starting with a Sunday-morning trip to Snooze for a Bloody Mary Stewart (BA ’08) • Cindy Sutter • Jill Wilson indeed, the next world power, and I could gram being made available to them. and some corned beef hash. Next on my list are ChoLon Asian Bistro, which I see the evidence for myself. David Reusch I noted with sadness the passing of Anne Gumbiner Ney (BA ’68) DU neighbor Murray Armstrong. When I was a student at first wrote about for our DU Today website (www.du.edu/today), and two other Editorial Board Bettendorf, Iowa DU, Murray used Keith Magnuson as the alumni-owned restaurants I’ve heard great things about: Gene Tang’s 1515 and Chelsey Baker-Hauck, editorial director • hockey team’s “hatchet man,” and I fondly Blair Taylor’s Barolo Grill (page 54). Jim Berscheidt, interim vice chancellor for University Communications • Explosive journalism recalled what an exciting time it was every Fortunately I was already familiar with the hearty brunch fare and tasty Thomas Douglis (BA ’86) • Health care questions remain What do you get when you cross femi- game that the 1968–69 Pioneers were on the beers at the Bull & Bush and the awesome sandwiches at Vert Kitchen, Jeffrey Howard, executive director of alumni How will Colorado’s economy benefit nism with multiculturalism and a dash of ice! located just a few miles from DU. And for two years in a row, our University relations • Sarah Satterwhite, senior director of from health care reform if people still Marxism? You get the article in the spring Lastly, as I read the letters, I was also advancement communications • Communications office has held our Thanksgiving eve happy hour at Jim simply can’t afford rising insurance pre- 2011 edition of your magazine [“Beyond struck by Barbara Nelson’s comments [about Amber Scott (MA ’02) • Laura Stevens (BA ’69), the Veil”], which features Rebecca Otis, Wiste’s Campus Lounge, which puts out a free turkey-and-all-the-trimmings director of parent relations miums? The article [Research, winter the winter 2010 issue]. I have to agree with 2010] doesn’t say, and neither does the an aspiring, well-intentioned gradu- her on this current issue. Wow! spread the night before the big day. study preview posted on the Center for ate student who must disguise her own The same evening that I devoured this As author Susie Heller says in our Q&A (page 22), “Everyone has an Colorado’s Economic Future (CCEF) Jewishness to live among people who have issue (cover to cover), I then recalled several opinion on food. It’s our unifier.” I hope our special food issue gives you a lot Printed on 10% PCW recycled paper website. But this seems exactly the kind demonstrated many times they are not articles to my wife during our evening meal. to think about, and I hope it makes you hungry. If you live in the Denver area, of question we should answer before pre- interested in peace with Israel. You also She replied, “Boy! That magazine certainly think DU the next time you go out to eat. And if you live somewhere else and The University of Denver Magazine (USPS 022-177) is suming the reform is going to serve us so get a bizarre argument that an empowered has you all jazzed up!” published quarterly—fall, winter, spring and summer—by woman in Palestine is one who seeks to know of alumni-owned restaurants in your area, please tell us about them. the University of Denver, University Communications, well. Again, thank you! 2199 S. University Blvd., Denver, CO 80208-4816. The CCEF’s funding partner, the Colo- don a suicide vest and detonate herself in John Wear II (BSBA ’71) University of Denver (Colorado Seminary) is an Equal rado Trust, offers more documentation. an ice cream parlor or any other legiti- Opportunity Institution. Periodicals postage paid at Denver, New Hope, Penn. CO. Postmaster: Send address changes to University of At least two of its recent publications cite mate target of a “nationalist struggle.” I Denver Magazine, University of Denver, University high cost as the overwhelming reason why suggest she mistitled her dissertation. A Advancement, 2190 E. Asbury Ave., Denver, CO 80208-4816. Coloradans defer purchasing health insur- more accurate title might have been “I am More on Phipps Greg Glasgow ance, but the authors only conclude by woman; hear me explode!” The article on the Phipps family [“The Assistant Managing Editor suggesting that we “continue to examine Ken Morris (MA ’93) Phipps Legacy,” spring 2011] did not the affordability of insurance products Golden, Colo. mention that they owned a large ranch within the state.” at Wagon Wheel Gap, near Monte Vista,

4 University of Denver Magazine Summer 2011 University of Denver Magazine Letters 5 Colo. My father-in-law, Charles Durkee, and assisted in numerous ways well into would come up to me, tug on my skirt and was a farmhand there, and his wife was a their 80s. They were a remarkable pair— simply say, “Thank you.” They then walked nanny for Allan and Gerald. effervescent, caring, humble and loyal to away. After several people did this, I asked, 9 Tuition increase Peter Homburger (BS ’50, MBA ’56) DU and to the heritage of the mansion. “What are the people thanking me for?” I Wheat Ridge, Colo. My wife and I were fortunate to meet them was told they were thanking me for libera- 1 2 Hamilton donation and to love them, and they were a very tion. I was the first American they had seen Thank you for the lovely article about important part of the history of that place. since the war ended, and they were very 1 4 U.S. News rankings the Phipps family, the Phipps mansion Lawrence Raful (JD ’75) appreciative of the Americans who liberated 18 and the Phipps tennis house. I was one of Long Island, N.Y. them. Woodstock West the lucky students who was hired over the So [Chelsey Baker-Hauck’s] great 21 Ski championship years to live, with my wife, in the apart- uncle was not forgotten. To this day he is ment above the tennis court and to serve Words of gratitude very much appreciated by the people in the 24 Energy savings as the conference coordinator for all the I read the Editor’s Note in the spring 2011 Philippines. conferences and events that DU scheduled University of Denver Magazine and was very in the tennis house. moved by it. Sylvia Boecker (BA ’61) But no article about the mansion When I graduated from DU in 1961 Williamsburg, Va. is complete without mention of Sy I joined the Peace Corps and went to the and Lulabelle Alexander, who lived for Philippines for two years. I lived in Ibajay, decades in the mansion. They came from Aklan, on the Island of Panay (next to Corsicana, Texas, and served the Phipps Negros Island). Every day the people spoke Send letters to the editor to: Chelsey Baker- Hauck, University of Denver Magazine, 2199 S. family for many years as cook (Lulabelle) of World War II because it had affected each University Blvd., Denver, CO 80208-4816. Or and butler/valet (Sy). After DU opened of them. The Japanese had occupied Ibajay e-mail [email protected]. Include your full the house for conferences and meetings, and were terribly cruel to the people. name and mailing address with all submissions. Sy and Lulabelle stayed on, hired by DU, On market day each Tuesday, people Letters may be edited for clarity and length.

You don’t have to visit Denver to reconnect with your alma mater; DU is coming to you in 2011. Please join us for an evening of light hors d’oeuvres, drinks and the opportunity to mingle with fellow alumni, university leadership and staff.

For more information, please visit www.alumni.du.edu/DUOnTheRoad or call 800-448-3238, ext. 0. Wayne Armstrong Wayne Look for us in 2011 as we travel to the following cities: Aspiring chefs from DU’s Ricks Center for Gifted Children in February received a weeklong series of cooking New York Washington DC Las Vegas Seattle lessons—including spending time with a professional chef—during a special week called “intersession” for June 7 June 9 September 8 September 28 5th–8th graders. During intersession, teachers create classes designed to encourage students to pursue a passion or discover a new one. Instructing the chefs-in-training was Dan Witherspoon from Denver’s Seasoned Boston Tampa Miami October 14 October 18 October 19 Chef Cooking School. Besides mixing and measuring, the students learned about the regional Mediterranean cuisines of France and Italy.

6 University of Denver Magazine Summer 2011 University of Denver Magazine Update 7 DU_OTR-009_SummerAd_Final_Rev2.indd 1 5/10/11 10:20:09 PM Top News DU partnership encourages healthy choices for rural Colorado kids Tuition to increase by 3.74 percent in 2011–12 By Amber D’Angelo Na The DU Board of Trustees has approved a 3.74 percent tuition increase for the 2011–12 academic year. Effective fall 2011, full-time undergraduate tuition will be $36,936. Room and board charges for students Pioneers Top 10 choosing standard double-occupancy rooms and the premium meal plan are set at $10,184. The mandatory stu- Morgridge College of Education is part of a project aimed at improving children’s health in Colorado’s San dent fee will remain unchanged at $321, as will the student health fee of $432 and the technology fee of $144. Favorite In total, the cost of attendance for DU undergraduates will increase by 3.68 percent to $48,017. Luis Valley and other rural communities in the state. DU’s Graduate student tuition will rise to $1,026 per credit hour effective fall 2011. Some graduate students Colorado The project, “Healthy Eaters, Lifelong Movers” (HELM), will increase student access to healthy meals, physical activity enrolling in 12–18 credit hours per quarter will be charged a flat rate (tuition equivalent to 12 credit hours), or opportunities and quality physical education. DU is partnering with the Colorado School of Public Health’s Rocky Mountain beers $36,936 for the academic year. Prevention Research Center on the implementation of the HELM project, which is estimated to reach more than 11,200 DU students and parents were notified of the tuition hike in letters sent by Provost Gregg Kvistad Feb. 17. elementary, middle and high school students by the grant’s end in October 2013. “At the University of Denver, our careful planning and actions in the last three years have not only preserved 1. Denver Pale Ale (Great The partnership received a $1.8 million grant in October 2010 from the Colorado Health Foundation, which says but enhanced the value of a DU education,” Kvistad wrote. “Building on a budgetary and fiscal discipline that was Divide Brewing Co., Colorado is one of the leanest states for adults in the nation but ranks 23rd out of 50 for childhood obesity. The project is already in place, the University restructured its non-academic staff and reduced its expense budget.” Denver) designed to reverse this trend and encourage healthy habits. According to Kvistad, the University has continued to invest in its core mission of promoting learning by adding 2. India Pale Ale (Avery Nick Cutforth, a DU professor of research methods and statistics and a former physical education teacher, and Elaine 16 faculty positions, with plans to add 23 more next year. On the financial front, the University added $10 million Brewing Co., Boulder) Belansky, an assistant professor of community and behavioral health at the University of Colorado-Denver, are lead project in aid last year and intends to add more than $8 million next year. Those two investments, Kvistad wrote, “are the designers on the effort. The staff also includes a San Luis Valley-based project director and three site coordinators. most important the University can make for a student’s education.” 3. Blue Paddle Pilsner (New Belgium Brewing, Fort “I taught physical education for 10 years in England, Chicago and Denver,” Cutforth says. “Physical education has —Kathryn Mayer Collins) always been close to my heart. This pro- gram combines physical education with my 4. Peak One Porter (Back interest in community-based research.” Lamont Director Joe Docksey ends DU Country Brewery, Frisco) The funding includes support for 5. 90 Shilling Ale (Odell one Morgridge doctoral student who run on a high note Brewing Co., Fort will assist the project director with field Collins) While Joe Docksey already can toot his horn about his research in the San Luis Valley and eastern accomplishments as a teacher, performer and administrator at 6. Avalanche Ale Colorado. Other opportunities for graduate the University of Denver, his magnum opus lies in his work as a (Breckenridge Brewery) students—including assistantships, intern- builder. ships and practicums—are likely to arise 7. Easy Street Wheat Docksey, who will retire as director of the Lamont School of (Odell Brewing Co., Fort during the project. Cutforth anticipates Music on July 31, was a driving force behind Lamont facilities and Collins) bringing doctoral students into the field by the Newman Center for the Performing Arts. Throughout their fall 2011. conception and construction, Docksey provided input based on 8. Third Eye Pale Ale During the first year of the project, his own thoughts about successful music education and ideas from (Steamworks Brewing the research team will begin work with 19 teachers and students. Co., Durango) elementary schools in the San Luis Valley Examples of Docksey’s influence include spacious teaching 9. Dale’s Pale Ale (Oskar studios that allow professors to share and practice their craft in and 10 elementary schools in eastern Blues Brewery, Lyons) Bernard Grant Morgan Lane Photography/Shutterstock comfort, classrooms outfitted with wooden floors and stage light- Colorado. They will expand the program to ing, and practice rooms that simulate acoustic conditions found in almost any performance setting. 10. Coors Banquet in a can middle schools and high schools spanning 14 school districts in the San Luis Valley in winter 2012. By 2013, the project will “The first two or three years this building was open, I spent every day here, seven days a week,” Docksey (Molson Coors Brewing have reached 57 schools across both regions. recalls. “I just couldn’t make my body go home.” Co., Golden) “During this period, we will work with the schools to increase the quality of physical education as well as opportunities And his dedication paid off. Since opening in 2002, the Newman Center has attracted large music confer-

for physical activity and healthy eating. Sustaining these increases is a crucial part of the program,” Cutforth says. ences and many of the world’s top performers. Lamont has bolstered its position as one of the top music schools Knartz/Shutterstock Cutforth, who has worked in the San Luis Valley for five years, says the Colorado Health Foundation encouraged in the nation, and the Newman Center has become nationally known as a performance venue. program staff to include eastern Colorado as part of the grant. The area is underserved and lacks resources, according to “Lamont is at the top of its game right now,” Docksey says. Cutforth. While Docksey plans to retire from DU, he has no plans to retire from performing and will continue his “For 18 months we engaged San Luis Valley teachers, principals and superintendents in a planning process to answer association with the Denver Brass, one of the world’s top professional brass ensembles. Music patrons will still the question, ‘What would it take to improve the quality of physical education in the San Luis Valley?’ and are delighted hear his high C’s a few times a year on Newman Center stages, but the 64-year-old trumpeter doesn’t have many Compiled by Blake Harrison that the Colorado Health Foundation has recognized our efforts to work with schools to increase student opportunities for other concrete plans after he leaves. (JD ’01), a Colorado deputy “I’m purposely not trying to plan my life after Aug. 1,” Docksey says. “I’ve been asked to consider things, but district attorney who organized a healthy eating and physical activity,” Cutforth says. state ballot initiative to allow liquor I’m going to see what retirement feels like first.” stores to be open on Sundays. —Nathan Solheim (It passed in 2008.)

8 University of Denver Magazine Summer 2011 University of Denver Magazine Update 9 History Cocktail culture They said it By Laurie Budgar “The character of this team is defined by what we could do when playing behind a kid in the late 1800s and early 1900s, you lived in a heady time: Coca-Cola, cotton If you were candy, Life Savers and Popsicles all were invented during that era. But adults, arguably, in the third period. We never gave up and we always stuck together.” had it even better. — Senior defenseman Chris Nutini, quoted in The Denver Post after DU’s 6–1 loss to WCHA rival North Dakota in the NCAA Midwest Regional championship hockey game Until Prohibition, “Americans were the best cocktail makers in the world. People from all over the world came to America to learn how to make cocktails,” says Max Goldberg (BSBA ’05), who co-owns the Patterson House—a pre-Prohibition-style cocktail bar in Nashville—with his brother Benjamin. “If the recent events in Egypt confirm anything, it is that the only thing When federal laws clamped down on the sale and consumption of alcohol in the 1920s, drinking went underground, worse than not getting what you want is getting what you want.” says Goldberg (pictured left). — From a FoxNews.com op-ed written by law Professor Robert Hardaway “Basically, the cocktail became nothing more than a spirit and a mixing agent combined together as fast as possible, to get people as drunk as possible, in case a raid occurred. The art of cocktails was lost,” Goldberg laments. But now he’s

“The governors are sadly ill-advised and probably haven’t stopped and thought about what among the pioneers in a wave of cocktail- Goldberg Max of Courtesy kind of transportation system this country really needs. The system we have now is gaudy, revival bars washing across the nation. wasteful, polluting and dangerous.” The Goldberg brothers opened the — Gil Carmichael, founding chairman of the board of directors of DU’s Intermodal Transportation Institute, quoted in a Yahoo news article Patterson House in 2009 and began col- about Republican governors rejecting President Obama’s high-speed rail plan lecting accolades almost immediately— including being named No. 12 on GQ’s “He taught me what I still practice today—that art is trial and error. You keep list of the top 25 places in the country to working and working and working until it’s right, and he insisted that.” drink. The Goldbergs’ holding company, — Cartoonist Ed Stein, quoted in a DU Today obituary for Roger Kotoske, a former DU art professor who died Nov. 19, 2010 Strategic Hospitality, owns and operates six other restaurants and bars, some with an equally historical bent—like Titanic tribute, jazz artists Merchant’s, which operates in a build- ing that formerly served as a brothel, an converge for Newman Center’s ammunitions parlor and a hotel—so it’s 2011–12 season not surprising that the Patterson House is widely acclaimed for its authenticity. Jazz fans will find a lot to like about the 2011–12 Newman Center Start with the building. Constructed Presents series, which includes performances by vocalist Jane Monheit on in 1899, it retains its original fireplace Oct. 18, pianist Chucho Valdes and his Afro-Cuban Messengers band on and some of the walls. The rest has been renovated, but you’d never know it. The wallpaper, leathers, chandeliers and Feb. 14 and pianist Brad Mehldau and his trio on May 11. dark woods evoke the period and lend “an incredible kind of speakeasy vibe,” Goldberg says. And the 68-foot-long bar In keeping with the season’s “Convergences” theme, the Newman gives patrons a clear view of the bartenders who are handcrafting their drinks. Center also will feature some jazz-heavy collaborations, including Abraham That, after all, is the real focus. “Everything is carefully measured out with eyedroppers,” Goldberg explains. “We use Inc.—a musical project that teams klezmer clarinet player David Krakauer with funk trombonist Fred Wesley, of James Brown fame, and DJ eight different kinds of ice because as the ice melts it changes the water content, which will change the flavor profile as Socalled—on Nov. 12; and Boston Brass and Imani Winds, who will team up well.” The staff also squeezes its own juices daily and makes its own bitters. And to learn how to combine it all properly, March 21 to perform their arrangements of songs from two classic Miles Patterson House mixologists go through 120 hours of training. Davis/Gil Evans albums, Porgy and Bess and Sketches of Spain. They develop some of their own libations, but many of the recipes come from Strategic Hospitality’s partner, On April 15, the Newman Center joins forces with Denver Friends Alchemy Consulting, whose founders were the original bartenders at New York’s Milk & Honey, one of the first cocktail of Chamber Music, Historic Denver Inc., History Colorado, the Colorado artistry bars in the country. “Using recipes that existed before, they take the classic components and create their own Historical Society and Young Voices of Colorado to present a concert riff on classic cocktails,” Goldberg says. Those might include a Sazerac—generally acknowledged to be the first cocktail commemorating the 100th anniversary of the sinking of the Titanic. The ever served—or a Dark & Stormy, made with blackstrap rum and ginger. Goldberg says the latter drink owes its origins show features the JACK string quartet playing Gavin Bryars’ The Sinking of to rough nights on the open seas. “Sailors would have ginger to settle their stomachs on dark, stormy nights, and rum to the Titanic, plus a commissioned piece by composer Payton MacDonald in help pass the time.” honor of the most famous survivor of the wreck, Denver resident Margaret Though it’s possible to get a more modern-day tipple at the Patterson House, the bartenders have their limits. “Molly” Brown. “If you want a beer or a Jack Daniels on the rocks, we’re happy to serve it, but we’re never going to give you a vodka Single tickets go on sale July 21. Call 303-871-7720 or visit www.newmancenterpresents.com for tickets and a full lineup. and Red Bull,” Goldberg says. “People put their trust in our hands.” —Greg Glasgow >>www.thepattersonnashville.com

10 University of Denver Magazine Summer 2011 University of Denver Magazine Update 11 One to Watch People Brianna Springer, hospitality management Man of many places By Greg Glasgow For champion gymnast, hospitality maven and A student Brianna Springer, life truly is a balancing act. The junior attends DU on a full athletic scholarship. She’s won dozens of event a restaurant is fun,” says Frank Bonanno. “It’s the running of them that’s tedious.” titles and awards and was one of 12 individual gymnasts in the nation to compete in “Opening Maybe that explains why the 43-year-old Denver restaurateur has opened three new places in the NCAA women’s gymnastics championship in April. the past three years: the cozy noodle bar Bones, which sits on the same block as his flagships Mizuna and Luca d’Italia; Green Springer has been a gymnast since she was 8 years old. Russell, an underground, Prohibition-style speakeasy fronted by a pie shop; and Lou’s Food Bar, a French casual restaurant that “I was always climbing on things,” she says. “My mom put me in gymnastics and occupies a former biker bar in north Denver’s Sunnyside neighborhood. I’ve been doing it very intensely ever since.” “I said, ‘I think pâtés and sausages are the next hot thing,’” Bonanno says. “‘So we’re going to have seven different kinds of The Denver native also loves to cook and chose DU’s Fritz Knoebel School of sausages and we’re going to have seven different kinds of pâtés. And we’re going to make them all from scratch—we’re not going Hospitality Management because of its prestige and proximity to home. to buy any of them—and we’re going to do it at a really good price point.” “I love what they have to offer here—how it’s a mixture of business classes and Bonanno (BSBA ’90) says he’s never written a business plan in his life; he’s relied on his instincts and his knowledge of what’s classes in the hospitality school,” she says. cool on the coasts to fuel a career that took him from making pizzas at the Denver outpost of New York Italian chain Sfuzzi Springer taught herself to cook by watching the Food Network on TV. Her favorite after graduating from DU to opening the French fine-dining WayneArmstrong food to eat is sushi, but she cooks whatever’s in the pantry. restaurant Mizuna in 2001. “I like to be inventive with what I have; otherwise it seems too complicated,” she says. “I go to the grocery store and pick up ingredients that are healthy and then I just A key stop along the way was an eight-month stint get innovative and come up with something.” managing the Anthony’s Pizza and Pasta on Evans Avenue just The athlete started cooking to have more control over her nutrition—crucial for west of DU. Bonanno was there when Chipotle founder Steve success in gymnastics—and now cooks for her teammates, friends and family. Ells was opening his very first burrito restaurant in a former On top of training almost five hours a day, Springer is a devoted student. Knoebel Dolly Madison ice cream shop down the block. school faculty selected Springer as one of two DU students to accompany Knoebel “I became friendly with him, and basically he said, ‘You Director David Corsun on the Banfi Vintners Scholastic Tour of Italy—an all- should pursue your passion,’” Bonanno recalls. “[He said], expenses-paid, eight-day educational culinary tour—this summer. ‘Spinning pizzas is great, but you should go cook.’” She also works as a student manager and bartender at the hospitality school’s So Bonanno saved his money and went to the Culinary Wayne Armstrong Wayne event center. Institute of America in Hyde Park, N.Y., where he says he “Brianna is a complete package—she is super bright and motivated, has terrific interpersonal skills and loves service,” Corsun says. “That she learned discipline to complement the cooking skills he gained manages to perform so well academically while training and performing at such a high level as a gymnast is incredible.” from years on the line. He returned to Denver after graduation Springer’s goals include graduating with a 3.9 GPA and leading the DU gymnastics team to a national championship. After that, she wants to pursue a career as a food and beverage manager at a hotel or resort. and worked at the venerable Mel’s Bar & Grill in Cherry Creek. “You can work planning parties, having fun and meeting new people,” she says. “I like that.” Owner Mel Master treated him well, sending the young chef to Springer also dreams about appearing on the Food Network and hasn’t ruled out competitive gymnastics—or the Olympics—in her future. train at the French Laundry in Napa Valley, Daniel in New York “I’ll just see where life takes me.” and Michelin-star restaurants in Italy and France. —Amber D’Angelo Na With partner Doug Fleischman, Bonanno opened Mizuna in 2001, followed by Luca in 2003. When Fleischman was killed by a drunk driver in 2003, Bonanno soldiered on with his wife, Jacqueline, as his new partner. They opened Osteria Marco Hamilton family gives $250,000 to strengthen art ties at DU in 2007, Bones in 2009, and Green Russell and Lou’s in 2010. (Luca d’Italia is named for his son Luca, now 9; Osteria Marco is Frederic and Jane Hamilton have donated $250,000 to the University of Denver in order to strengthen the link between DU’s School of Art and Art History and the Denver Art Museum. named for son Marco, 7.) The money will be used for a program designed to advance students’ understanding of how artists and museums work together to present important It’s notable that three of Bonanno’s eateries opened in the international installations to the public. midst of a recession; some restaurants, it seems, are immune to The gift will fund two visiting artists per year for five years. Selected artists will prepare an installation at the museum and participate at DU through class the economy. projects, guest lectures, demonstrations and workshops. “We haven’t discounted anything, we haven’t changed any pricing, we’re not doing any specials—we’ve never put one print “We are fortunate to have these two important institutions working to grow the visual arts in our community,” Frederic Hamilton says. “It is our hope that ad in a magazine or a newspaper,” Bonanno says. “I think if you put a great product out there and you give great service and you this donation further engages students and the public in the creative process of artists working today.” take care of people, they’ll come back.” The first Hamilton visiting artist was video artist Steina, who was at DU in March. In April, DU and the museum welcomed renowned ceramic artist For now Bonanno is content with his dining empire the way it is, but he’s already looking ahead to the opening of his next Walter McConnell, professor and chair of the division of ceramic art at New York State College of Ceramics at Alfred University in Alfred, N.Y. restaurant. There’s no location yet, but the wheels are already turning in his head. Earlier contributions from the Hamiltons funded the Hamilton Gymnasium in DU’s Ritchie Center and the Hamilton Family Recital Hall in the “We’ll start looking for another piece of property to buy in about 16 months, with a target opening in two years,” he says. Newman Center for the Performing Arts. Frederic Hamilton is chair of the board at the Denver Art Museum, and Jane Hamilton is a member of DU’s “I’m thinking barbecue.” Board of Trustees. >>www.frankbonanno.com —Kristal Griffith

12 University of Denver Magazine Summer 2011 University of Denver Magazine Update 13 Views Eating in style Professional MBA program, law Bookstore begins textbook Photo illustration by Wayne Armstrong school climb in rankings rental program

The Professional MBA (PMBA) program at DU’s Daniels College of Business Students’ days of having to purchase expensive textbooks was ranked No. 59 out of 166 part-time MBA programs in U.S. News & World or waste time scouring the Internet to find the best deals are Report’s 2011 grad school rankings, which were announced on March 15. officially over. The ranking reflects an upward stride for the program, which was ranked The DU Bookstore recently implemented a textbook rental No. 70 in 2010 among a smaller pool of programs. program that allows students to rent textbooks for an academic bid adieu The part-time MBA program rankings are part of the magazine’s “Best quarter at up to 50 percent off the cost of purchasing new DU has to the books. Business Schools” list. Results are calculated from surveys administered to direc- old institutional cafeterias that tors of other part-time MBA programs and business school deans. Hundreds of textbooks are available for rental, according to fed students for decades. Today’s Additionally, for the 10th straight year, DU’s Sturm College of Law was a statement from the bookstore. students dine in style at eateries ranked among the top 100 law schools in the country. It moved up three spots Each textbook available for rental has a purchase price and a to No. 77. rental price. When students check out, they can choose to pur- such as the Nelson Dining Hall, Several of the law school’s specialized programs were ranked among the chase or rent the books. With a rental, students return the books which is open to all members of nation’s best as well. The publication credits DU with having the 13th highest to the bookstore by a due date, which is usually at the end of the DU community. Nelson’s ranked part-time law program. A clinical training program ranked 17th. The finals. Students must return books on time and in resalable condi- Oxford-inspired grand dining room report also recognizes DU’s environmental and natural resources law program tion or fees may apply. serves 1,000 people daily, offering at No. 17 and legal writing program at No. 19. >>www.dubookstore.com a made-to-order deli and grill, soup —Media Relations Staff —Amber D’Angelo Na and salad bar, pizza, and a variety of international entrees and comfort foods. Vegetarian and vegan options are available, and Nelson chefs will even prepare students’ favorite recipes from home. Photographer WHY WAIT? Wayne Armstrong took this photo Create your DU legacy now. from a balcony overlooking the dining hall and then applied a In 1999 Jean James established the Jean and Stuart James painting effect to create this image. Endowed Scholarship to help women fulfill their dreams Locations, hours, prices and menus of completing college, no matter what their circumstance. (complete with nutrition information) for all DU dining establishments are available online “As an alum who received an outstanding education at DU, at www.du-dining.com. I wanted to pass along the same opportunity to others. By combining a gift during my lifetime with a bequest, I’ve had the joy of seeing the impact now in the lives of my student recipients as well as knowing future generations will also benefit.” – Jean

Smaller Gift Now + Future Bequest = Lasting Impact

Right now DU will match your current gift or Jean, donor (L), Adriana (C) and Kiki (R), James Scholarship recipients bequest to establish an endowed scholarship. Call for details. at The Women’s College

“Not only was I supported financially by this scholarship but I Office of Gift Planning knew Jean believed in me and inspired me to excel.” – Adriana 1.800.448.3238 or 303.871.2739 E-mail: [email protected] “As a single mother, going back to school was challenging. www.giftplanning.du.edu The James Scholarship was a constant reminder of hope and an intrinsic motivation.” – Kiki

14 University of Denver Magazine Summer 2011 University of Denver Magazine Update 15 Arts

Thinking By Amber D’Angelo Na inside the box

Life Savers candy, Barbie dolls and the TV show “Knight What do Rider” have in common? They’re just a few of the themes depicted in Bryan Ehrenholm’s extensive collection of vintage lunch boxes. When he’s not running his successful catering business or working in his restaurant, the Lunch Pail, Ehrenholm (BSBA hospitality management and tourism ’93) is busy scouring Internet auction sites on a quest to find unique lunch boxes for his collection. The hobby started when the chef/owner opened his breakfast and lunch café in Modesto, Calif., eight years ago. He chose the nostalgic name as a marketing tactic to persuade busy passersby to stop in for a quick bite. “We decided to put a few lunch pails on the walls—and that few has turned into over 750,” says Ehrenholm, who also owns a bakery and has taken 13 “Best in America” prizes at the annual Great American Pie Festival in Orlando, Fla. Ehrenholm’s collection includes lunch pails from the 1800s through the early 1980s. His interest in lunch pails was fed by their history and place in American pop culture. Ehrenholm says having a new lunch pail every year was a big thing for children in the 1950s, ’60s and ’70s. “Your mom would say, ‘You don’t need a new one, your old one is fine,’” he says. “Well, you didn’t dare show up the next year with the same lunch pail you carried last year. So you found a way to dent it in, smash it or break the handles so you had to get a new one.” Ehrenholm aspires to find lunch boxes nobody else has. The “holy grails of lunch pails,” he calls them. He’s especially proud of his recent acquisition—the official red lunch pail Beaver Cleaver carried on the show “Leave it to Beaver.”

He found this treasure on a television prop Photos courtesy of Bryan Ehrenholm company’s eBay auction site. It didn’t show up in the 40–50 pages of lunch boxes for auction, so other collectors missed it. He snagged the collectible for $96 when it should have gone for upward of $500. Ehrenholm says some “holy grails,” such as “Star Trek” pails, can sell for $12,000. The hobbyist displays his prize possessions on large shelves spanning the walls of his 5,000-square-foot restaurant. He has 150 in the queue for when he finds more space. Ehrenholm’s next project is to build a display for the hundreds of Thermoses that accompany the lunch pails—perhaps above the restaurant’s self-serve beverage area. >>www.thelunchpail.com

Find Bryan Ehrenholm’s latest award-winning pie recipe— inspired by Kate Middleton’s engagement ring—online at www.du.edu/magazine.

16 University of Denver Magazine Summer 2011 University of Denver Magazine Update 17 Research Good taste Documentary will spotlight DU’s Woodstock West By Samantha Stewart

Sheila Schroeder, an associate professor in DU’s Department of Media, Film & Journalism those colorful diagrams that showed how different regions of the tongue contained Studies, has tackled the topics of activism and nonviolence in her films before. Now she’s looking different types of taste buds that detected specific tastes, like salty, sweet and bitter? at the topic while sharing a moment of the University’s history. Remember Many people do, because this commonly held misconception—which came about when a German study on taste was Woodstock West: Build Not Burn will highlight the events of May 8, 1970, when about 1,500 DU students gathered on the Carnegie Green to publicly mourn students killed in the Kent State mistranslated—is all most people know about our sense of taste. As it turns out, scientists don’t know much either. shootings and to protest President Nixon’s decision to extend the Vietnam War by bombing Taste, or gustation, used to be considered a very simple system, one that could easily be understood with the help Cambodia. of rudimentary diagrams like tongue region maps. In reality, however, taste is the most complex of the five senses, and The students named the shantytown they built on the site where Penrose Library now stands the least understood, according to John Kinnamon, a neurobiologist and professor of biological sciences at DU. after the 1969 Woodstock concert and promoted similar values of peace, freedom and love. “Most all the senses utilize a single biochemical transduction pathway,” Kinnamon explains. “The sense of taste is

Schroeder acquired film footage of the five-day event from the Colorado Historical Society, unique in that it utilizes a diversity of biochemical transduction WayneArmstrong along with clippings and photos from DU archives. While she’s still looking to hear from students, pathways.” professors, Denver police officers and National Guardsmen who were eventually called on to And while research conducted in the last decade has led to campus, the stories she’s already heard intrigue her. She’s found students who supported both a greater understanding of the initial events involved in sensory pro-war and anti-war perspectives. transduction, little is known about the contacts between taste buds Schroeder hopes the project gets people to share their stories and builds excitement for the and nerve fibers. completed film. Her website provides a venue for people to share their memories of the time, whether they attended the event or not. Kinnamon began studying taste more than 20 years ago as “I want people to know their stories are valued,” she says. a postdoctoral researcher at the University of Colorado School of >>www.woodstockwestthemovie.com Medicine.

DU Archives —Kristal Griffith “As a neurobiologist my passion has always been the synapse, the functional contact between nerve cells. I was amazed that there was so little research on taste, compared with the wealth of studies on vision, hearing and touch,” Kinnamon says. For the past six years—armed with a $1.6 million grant from the National Institutes of Health—he has focused on elucidating how the cells in taste buds communicate with one another and with the brain. Each taste bud contains between 50 and 100 epithelial cells, like those found in the skin. Kinnamon’s research, however, has demonstrated that the epithelial cells found in taste buds function like neurons by using the same proteins as those found in synapses in the nervous system. A better understanding of taste buds, he says, could lead to a better understanding of the brain. “A taste bud is like a mini-brain,” Kinnamon says. “It receives input from the external environment, makes decisions, and then sends output to other parts of the nervous system. And it’s a whole FOR OUR COMMUNITY OUR FOR lot easier to study a taste bud than a brain.” One of DU’s Highest Fundraising Priorities: The Academic Commons at Penrose Library Aside from providing a nice model for the brain, Kinnamon’s research into the gustatory system will provide impor- tant information about one of humankind’s primal biological functions. Every gift will help make the critical difference in this project. “The Academic Commons at Penrose Library will create the ideal “How an animal can take in the multitude of sensory input it receives and then make appropriate decisions is Support the Academic Commons at Penrose Library. Make place for students and faculty to build our community of 21st essential to its survival and the survival of the species,” Kinnamon says. “Understanding how taste works in both health your gift today at giving.du.edu. century scholars and further our mission as a place of inquiry, a and disease will make it possible to treat patients and the elderly who have problems with their sense of taste.” place of dialogue, and a place of academic rigor and engagement.” And considering that taste disorders can be a risk factor for heart disease, diabetes, stroke and other health issues —Nancy Allen, Dean and Director of Penrose Library that require a strict diet, according to the National Institutes of Health, Kinnamon’s research could also make it possible for people to live longer, healthier lives. our COMMON GOAL giving.du.edu 800.448.3238 DU Archives

18 University of Denver Magazine Summer 2011 University of Denver Magazine Update 19 People The king of kegs By Nathan Solheim DU student receives $10,000 ‘Alternative’ spring breaks give Pearson Prize for higher education students a chance to serve Platt (BSBA hotel and restaurant management ’82) remembers the day he arrived in Newport Beach, Steele Calif., back in 1990. He had a brand new Mercedes and a briefcase filled with $100,000. A University of Denver student has received one of the first Pearson Prizes Most people think students party, hit the slopes, escape to the He knew the day marked the end of his successful career in Denver’s restaurant and nightclub industry, but he didn’t for Higher Education. beach or simply relax during spring break. know it was also the beginning of something much more lucrative. Platt’s experiences in Denver helped him build the Yard Felipe Vieyra, a junior political science and international studies major from But at DU, several campus departments and organizations— House, one of the nation’s fastest growing and most profitable restaurant chains. Morelia, Mexico, was one of 10 recipients chosen for the $10,000 fellowship, including the Sturm College of Law, the Orthodox Christian Fellowship Platt, whose father and grandfather were career Navy men, lived in many places during his youth, but a talk by a which recognizes undergraduate students who are active in community service. and Young Life—hosted “alternative” spring break programs that recruiter in his high school English class convinced Platt that DU was the place for him. “I had never seen snow before,” Platt Vieyra, a member of DU Students for Comprehensive Immigration Reform allowed students to travel, learn and provide service to communities says, “and I wanted to see snow.” and a volunteer for El Centro Humanitario, organized a community event called in need. Noche Cultura to encourage involvement with the nonprofit and to build rela- Through Sturm’s second annual Alternative Spring Break program, After graduating from DU, Platt moved away to work for a tionships between day laborers and the Denver community. He was selected for 33 DU law students provided legal services to underprivileged com- hotel company but quickly grew bored. He came back to Denver and his efforts to reform the American immigration system. munities in three locations—Window Rock, Ariz.; Farmington, N.M.; worked as a waiter while trying to sell his concept for a Hawaiian- “Being an immigrant myself, I wanted to help immigrant day laborers who and El Paso, Texas. themed stir-fry restaurant called Kailua’s. He got a deal together are not easily integrated into the Denver community,” Vieyra says. “I am pas- Young Life—a nondenominational Christian outreach organiza- and in 1985 opened the place in the then-new Tivoli development in sionate about reforming the faulty immigration processes and wanted to do tion—hosted two alternative spring break trips this year: an adventure downtown Denver. Platt then launched the Boiler Room—a bar with something about it.” sea-kayaking trip and a road trip to Buena Vista, Colo., during which a 20 beers on tap in the days before Denver became a beer town—and Vieyra says it took 14 years to obtain his American citizenship. Because of small group of DU students and staff served meals and cleaned a Young later sold it in order to start the EFEX nightclub in the Tivoli. the experience, he says, he wanted to work on immigration reform in college. Life camp for high school students. The club was doing well, but the tenant beneath EFEX—a high- He says it’s important for him to build community bonds to help break DU’s Orthodox Christian Fellowship student organization part- end national steakhouse—began complaining about the noise. Platt’s barriers and address important issues. nered with the national collegiate ministry of the Orthodox Church to landlords caved to the steakhouse’s demands and forced him to close The Pearson Foundation is the nonprofit arm of Pearson PLC, an interna- offer the “Real Break” program March 11–19. More than 100 students the club, despite a warning that he’d leave town if they went through tional media company whose holdings include The Financial Times and Penguin from around the country participated in the program, which involved Publishers. The foundation supports community service and educational leader- a service project in domestic and international locations including with it. ship that addresses key social challenges. Guatemala, Romania, Turkey, Greece, Mexico and Canada. Platt made good on his vow. He paid off his vendors, his —Katelyn Feldhaus —Amber D’Angelo Na employees and his taxes, walked away from his Washington Park home and left for California. “Probably a rash move,” Platt says. “I got scared and mad, and that’s part of being an entrepreneur. And you don’t think straight when you’re young.” Pioneer skiers take three individual titles at NCAA

He tried to get a Boiler Room going in Seattle but ended up Associates and Clarkson Rich selling cars for a few months. He moved back to California and spent national championships the next two years slinging drinks and finalizing a business plan for a University of Denver junior Ida Dillingoen (pictured) of Oslo, Norway, won new restaurant. the individual title in women’s giant slalom, and senior Seppi Stiegler of Wilson, Platt took the plan to three buddies—each of whom invested Wyo., won the title in men’s giant slalom at the NCAA skiing championships on $50,000—and the building’s owner, Northwestern Mutual, which March 9. chipped in $400,000. Platt found the location while riding his bike Also, freshman Sterling Grant of Amery, Wis., completed an undefeated Wayne Armstrong Wayne in Long Beach and chose the name from about 50 ideas jotted on season in women’s slalom with a title in slalom on March 12. a napkin. The result was the Yard House, which opened in 1996. The name comes from serving beer in 18-inch-tall glasses The University of Denver ski team finished in fifth place at the NCAA cham- called half-yards. The Yard House—which now has 30 locations in 13 states—is known for an extensive beer selection (the pionships. The University of Colorado took first. first one had 250 beers on tap), classic rock on the sound system and an eclectic menu. Although she entered the race with no career victories in either slalom or “I wanted to do the Boiler Room again. That’s easy,” says Platt, who serves as the company’s chairman. “And I know giant slalom, Dillingoen won the giant slalom in dramatic fashion. In 11th place what sells. People like beer. People like classic rock.” Platt starts his days by putting together the playlist patrons hear in all after the first run, she came back and smoked the field by more than a second on her next run to win with a two-run time of 2:05.98. It also marked the first restaurants. women’s giant slalom individual championship in the history of DU skiing. Platt has even come full circle in Denver. The Yard House opened at Colorado Mills mall in Lakewood five years ago, and Stiegler, who missed all of last season due to injury, won the men’s giant last year, he opened a Yard House in downtown Denver off the 16th Street Mall, not far from the Tivoli. slalom with a time of 2:01.90. “We just keep growing,” Platt says. “We’ve doubled our value in three years. A lot of people respect us, and our employees —Media Relations Staff like to work for us. We really are a family here.” >>www.yardhouse.com

20 University of Denver Magazine Summer 2011 University of Denver Magazine Update 21 Q&A A conversation with TV producer and cookbook author Susie Heller Conference Alumna donates ‘Millionaire’ winnings to Women’s College Courtesy of “Who Wants to Be a Millionaire” a WantsBe to “Who of Courtesy Interview by Kathryn Mayer explores ‘the DU’s Women’s College will receive $25,000 for scholarships thanks to alumna Carter next West’ Prescott (BA English ’71). Heller (BA What’s the collaboration like when you Prescott was selected as a contestant on the syndicated game show “Who Wants to Be a Millionaire” in late 2010 and pledged her winnings to the college. Susie education are working on a cookbook with a chef? Scholars, lawyers, develop- Q The episode featuring Prescott (pictured, left, with host Meredith Vieira) aired Feb. 17. ’72) has cooked up quite the ers, environmentalists and elected My niche has been to work with professional While she was hoping for a longer run on the show, she was excited to get as far as career over the past 25 years. officials descended on DU March chefs. I don’t want to write my own books. she did. After a chance meeting with A 3–4 hoping to get a glimpse into I like learning and growing on every project that I “It was a great experience,” Prescott says. “I knew going into it that it could go either the famous Jacques Pépin the future of the Rocky Mountain do, so if I decide to do a project I do it because I’ll way. I had fun and raised money for scholarships. That means a lot to me.” in 1985, Heller began work- region. learn something as well. The chef and I write a table Prescott attended the Women’s College on scholarship. Courtesy of Susie Heller The University of Denver ing as a culinary producer “I couldn’t have gone to college without the scholarship,” she notes, “so it means a lot of contents and try to create balance in the book. Sturm College of Law’s Rocky on his television show and on shows with his friend to me to be contributing to scholarships and making a difference in the lives of women.” You want to make sure you interest the home cook Mountain Land Use Institute hosted Julia Child. She’s since produced dozens of television The question that stumped her: In 1961, there was a contest to give Mr. Clean, the and the professional cook. We have both those audi- its 20th annual conference on land series and specials and collaborated on cookbooks household cleaner, a first name. Prescott was given four name choices: Veritably, Rollo, ences. When I’m [working] with Thomas [Keller], use in the West. Gently and Wink. with celebrity chefs including Thomas Keller, Michel The event, “The Next West: we’re about keeping the integrity of the dish but The answer? Veritably. Richard and Michael Chiarello. But ask her what she Landscapes, Livelihoods and the making it work for someone at home. “I am thrilled with Carter’s success on ‘Millionaire’ and her commitment to the really likes about food, and she’ll tell you it’s hanging Future of the Rocky Mountain Women’s College,” says Women’s College Dean Lynn Gangone. “Through this scholarship gift, we can help more women advance into leadership positions out eating great barbecue. Region,” challenged attendees drawn through education. We are grateful to Carter for giving back to the college in such a significant and meaningful way.” from across the country to envision What do you think about food television how a myriad of pressures—climate, —Kim DeVigil today? With the advent of the Food How did you get started writing cook- Q demographics and economics—will Network and competition shows like “Top books and producing TV shows? reshape the region. Q Chef,” the concept seems to have changed “Land use really does mean Starbucks head shares lessons during Federal appeals court I started as a caterer, then I owned a quite a bit. something to the future of our restaurant. I lived in Cleveland and I wrote communities, to the future of the Daniels ‘Voices of Experience’ talk holds DU law session A It’s wonderful because it’s brought so many restaurant reviews. Then I met chef Jacques planet,” institute Director William people to cooking. I worked with Emeril Starbucks CEO Howard Schultz spoke April 6 at the One of the highest courts in the country settled Pépin in 1985. I started working with him on his A Shutkin told more than 500 attend- [Lagasse] and Julia didn’t know who he was, and Cable Center as part of the Daniels College of Business’ in March 10 at the University of Denver Sturm College cookbooks and on his television show. Through ees in his welcome address. “Let’s I said, “He is going to be the new face of New Voices of Experience lecture series. Schultz—on his of Law for a session, giving students a chance to see Jacques, I met a producer who was bringing Julia look ahead. That’s what we need Orleans.” And he changed cooking. He was a real to do throughout this conference— seventh stop in eight days—also was promoting his new judges from the United States 10th Circuit Court of Child back on air, and he asked if I would work as trailblazer and he was a tremendous chef. He’s examine the truly tough and wicked book, Onward: How Starbucks Fought For Its Life Without Appeals in action. a culinary producer on that show. I have worked Losing Its Soul. And make no mistake, the judges were “in action.” paved the way for many of the chefs on the Food challenges of our time.” with Jacques, most recently as his executive After serving as Starbucks’ CEO since the early Unlike trial courts where attorneys present witnesses Network, and this makes home cooks become better Sessions covered a range producer, for 25 years. I worked with Julia on 1980s, Schultz stepped down in 2000. Fast-forward and judges keep order and referee cases, appeals court cooks and then raises the level of all cooking. of land use issues. Some, such as three series and two specials. Through it, I met “Now That We’re Poor: The New several years, and the company was hurting in a way judges take an active role in the process, peppering chefs from all over the food world, and I started Economics of Land Use,” were previously thought impossible in many circles. Wall Street attorneys with questions, grilling them on their legal working with them on their cookbooks. technical and rich with economic and market analysts were somewhat giddy: The invincible thought process, prodding their logic and challenging What is it about food that piques analysis. Others, such as a keynote Starbucks was in a tailspin and seemed poised to lose its them to defend their stances. people’s interest? Q address by environmentalist and clientele to fast food. Amid this nadir, which included bru- Six cases went before the three-judge panel in

Wayne Armstrong Wayne tal headlines, sinking stocks and a dire memo from Schultz rapid succession. Each side had 15 minutes to argue Do you have a favorite food? author Rick Bass, struck emotional Everyone thinks they’re an expert in it. You chords. to Starbucks brass that was leaked, he retook the reins in 2008. and to duck and weave through the judges’ barrage of Q can be an aficionado of the French Laundry, “It’s a term not often used in business: love. I came back to the company in January 2008 questions. Great barbecue is always right up there. But A Sessions touched on water eat at top restaurants in New York and think you issues, sustainability and commu- because of my love and affection for the organization and the 200,000 people who wear its When one attorney appeared to stumble over when I’m working on a book, it’s those foods A really know food, and then you can talk to some- nity development, energy, housing, uniform,” Schultz said at his DU appearance. “There isn’t anything I wouldn’t do to defend this why his case deserved review from the federal appeals that I cook and eat for the period I work on the company.” court, Chief Judge Mary Beck Briscoe pressed him. one who eats at chain restaurants regularly and transit, wildfire prevention and food book. Then I move on to the next thing. My favor- Starbucks’ low point was partly attributed to an ailing economy. Schultz said the situation “Appeals are not do-overs. You know that,” she they think they really know food because they production. ite foods are never anything overly fancy; they are is largely unchanged and said companies have to learn to operate independently from larger chided. think everyone else is a food snob. Everyone has —Chase Squires more soul-satisfying dishes that you want to keep economic issues. Briscoe presided over the panel, serving with an opinion on food. It’s our unifier. Everyone has revisiting. “I don’t think the economy is going to improve that much in the next year, if at all,” he said. Judge Timothy Tymkovich and Senior Judge David a favorite restaurant; they have food they like and “Every company in America has to create a values proposition, decide what they stand for.” Ebel. don’t like. —Jeff Francis —Chase Squires

22 University of Denver Magazine Summer 2011 University of Denver Magazine Update 23 Essay The soul’s food Hospitality building named in honor of Joy Burns By Chelsey Baker-Hauck DU by the Numbers Joy Burns, already an WayneArmstrong Dining hall had a grudge against hamburger. iconic name on campus, was When I was growing up, Granddad would make a meatloaf every so often, but data honored in May for three My grandmother decades of service to the if Grandma was going to cook beef, it would be in the form of a roast or a steak. University of Denver and the Gammy had grown up poor and was acutely aware that she came from a proud line of Southern aristocrats who, by the Number of meals served per week: Daniels College of Business time of the Great Depression, were just a step above gator hunters. when DU officials named the “I could feed the family for a week on a pound of ground beef,” she’d boast about the lean years running a household on 13,000 building that houses the Fritz a Navy salary. Ground beef was something she’d had her fill of. It was a poor person’s food, she reasoned, and if she couldn’t Number of staff members: Knoebel School of Hospitality be wealthy, she’d at least be rich in flavor. So, like Scarlett O’Hara pledging to never go hungry again, Gammy swore off Management the Joy Burns hamburger. 46 Center. And oh how we ate! Burns and her late hus- Grandma’s kitchen—the center of our family’s orbit—dished out all manner of Southern food and comfort. Barbecued Pounds of potatoes used per week: band, Franklin Burns, are the pork ribs. Glazed ham and deviled ham. Chicken that had been soaked for a day in salted buttermilk then dredged and fried to

namesakes and primary bene- Pilossof Judd 1,000 golden perfection. Slow-cooked molasses baked beans and potato factors of several campus facili- salad made with boiled eggs and sweet pickles. There were green Loaves of whole wheat bread used ties and programs, including per week: the Joy Burns Ice Arena in the beans and collard greens and mustard greens cooked with bacon fat Ritchie Center, the Franklin L. from a tin that sat next to the stove, and buttered peas that we’d 110 Burns School of Real Estate and Construction Management and the Joy Burns Plaza at the Newman Center. picked and shelled on the screened porch that very afternoon. Pounds of carrots used per week: Burns (pictured at right), a Denver-area businesswoman, philanthropist and women’s sports pioneer, chaired Grandma’s table always offered a variety of cold pickles she’d DU’s Board of Trustees from 1990–2005 and again from 2007–09. put up herself—dill and sweet and bread ’n’ butter and watermelon 400 In addition to housing the Knoebel School of Hospitality Management, the Joy Burns Center is home to the rind and pickled green beans and pickled beets and even pink Daniels executive education program and the Institute for the Advancement of the American Legal System. It also pickled eggs, made special for my little brother. Grilled chicken sandwiches served serves as a primary venue for many conferences and events on the DU campus. per week: She made pimiento cheese sandwiches on white bread with —Kim DeVigil the crusts cut off, the little triangles of sandwich carefully wrapped 1,400 in waxed paper and packed off in the pockets of grandchildren or neighbor kids headed to church camp or the park or off to play in Gallons of soft-serve ice cream Undergraduate Sustainability Committee installs the ditches and gullies around Gammy’s little farm. We clamored for served per week: ‘green’ energy devices on campus breakfast “recipe”—well-buttered grits mixed with a chopped hard- 60 fried egg and crispy bacon, with wedges of buttered toast to sop the DU’s “green” energy initiative just got cooler. plate with. Slices of pizza served per week: The University installed “eCubes” in freezers and coolers around campus during winter break. The devices, She fed us like rich folks, too, and we grandkids thought we 3,000 which are wax cubes that affix to a refrigerator’s thermostat, are designed to decrease the power required to keep were, dining on bacon-wrapped filet mignon, veal and duck liver food cold, according to Tom McGee, DU’s energy engineer. pâté while our playmates ate Hamburger Helper. Gammy offered us Thermostats on commercial refrigerators measure the internal temperature of the air inside the unit rather than all manner of seafood—shrimp, crab, sole, halibut and even once the temperature of food items. Since air temperature fluctuates as doors open and close, the refrigerator’s cooling fresh steamed lobster, which none of us knew quite what to do with. unit turns on frequently, which uses more energy than is necessary to keep food cold. We had fish and fowl stuffed and wrapped and basted and The eCube acts as a food item and tricks the refrigerator into measuring the temperature from the cube rather broiled and elaborately sauced. We were offered cheesy, creamy than the air. As a result, refrigerators use less energy and food is kept fresh longer. The DU Undergraduate Student Government (USG) and Undergraduate Sustainability Committee financed delights served in individual ramekins—those gifts of food in their the new energy conservation initiative, which cost about $10,300. The project should pay for itself in less than 23 own little dishes made with love and received with love. months, says Jordan Loyd, chair of the Undergraduate Sustainability Committee. I was nurtured on an old breed of Southern hospitality—the kind that offers a seat at the table to whoever may wander in According to Tim Otto, a consultant advising the effort, the eCube will save DU more than 50,000 kilowatt- and keeps so-and-so’s favorite bourbon in the bar because you never know when he might stop by. Gammy taught me to make

Nayashkova Olga/Shutterstock hours and approximately $4,000 per year. The USG brought Otto in to share ideas about how the University can enough for everyone to have seconds and then some, and to keep a chunk of good cheese in the refrigerator so there’s always reduce its impact on the environment. something to offer an unexpected guest. For her, food—and feeding—was an expression of esteem. Loyd’s committee promotes student involvement in the University’s sustainability initiatives and plans to install I learned to cook at my grandmother’s side, measuring seasonings in a cupped palm and tasting liberally just as she did. Compiled by Jill Wilson, district mar- hand driers, hydration stations and low-flow showerheads and to institute an outdoor recycling program before the She cooked by the seat of her pants, she said, and I do the same, re-creating from memory the flavors of my past. keting coordinator and registered end of the year, Loyd says. dietitian for Sodexo Campus Services —Amber D’Angelo Na

24 University of Denver Magazine Summer 2011 University of Denver Magazine Update 25 Featuring cookbooks spanning more than 100 years, the Husted Food for Culinary Collection is FoodFood forfor a fascinating history of the way we eat.

ThoughtThoughtThoughtBy Cindy Sutter

When history graduate student Gabrielle Pieroni (MA ’04) presented her paper on the changes in societal expectations of women after World War I and World War II, she brought an exhibit to class: lilies sculpted from white bread, mayonnaise and egg yolks, with green onions for the stems. WThe recipe was from a 1920s cookbook, one of more than 13,000 such tomes housed in the Margaret Husted Culinary Collection in the University of Denver’s Penrose Library. The book and others like it in the collection informed Pieroni’s thesis that the rise of convenience appliances after both wars added new jobs for women in the home, rather than freeing them up for other pursuits. History Associate Professor Carol Helstosky, who regularly uses the Husted collection as the basis for research writing for graduate students and undergraduates, says it’s a great tool for teaching social history. “You are peering into intimate details of how people live,” she says. “We work through some complex things [in class].”

Helstosky says students are sometimes overwhelmed by the “People have always been very conscious of the place of breadth and diversity of the collection, which contains books food in their lives and how it fits in the larger [social] structure,” from 1683—The Way to Health, Long Life and Happiness by Thomas she says. Tryon—to the present. Once they get over the information overload, Steve Fisher, associate professor and curator of special however, they come up with some interesting research topics, she collections at DU, uses two words to sum up his initial reaction says. Those have included the introduction of Mexican food to to receiving more than 7,000 cookbooks as a gift to the library a larger American audience—garnered partially from cookbooks in the early 1980s: “Why me?” published by Pace, of picante sauce fame—and the history of For Fisher, whose area of expertise is crime in the frontier cocktails. West, the idea of spending years cataloging cookbooks seemed Papers often have looked at gender roles, as Pieroni’s did. like the worst kind of tedium. Helstosky particularly remembers a paper showing a bridge from “There was no subject in the world in which I was less books on cooking wild game to backyard barbecuing guides that interested,” he says. allowed men to participate in preparing food without losing However, as he spent the next five years cataloging the masculinity. collection, he realized its value. Helstosky says the collection is a reminder that the current inter- “I came to appreciate and love it,” Fisher says. “It’s very est in local food and books such as Michael Pollan’s The Omnivore’s eclectic. It doesn’t have a narrow focus.” Lambert/Archive Photos Lambert/Archive Dilemma (Penguin Books, 2006) or Eric Schlosser’s Fast Food Nation Fisher particularly likes regional community cookbooks, (Houghton Mifflin, 2001) are not as new as they may seem. with their recipes from home cooks in a given community.

26 University of Denver Magazine Summer 2011 University of Denver Magazine Summer 2011 27 Here’s a small sampling of what you’ll find in the Husted collection: “They’re local history. A lot of cookbooks were done by local church groups [to raise money],” he says. He also enjoys those that encapsulate a particular era, such as Jean Dixon’s Astrological Odd measurements and Colorado from the outside On the manly side Cookbook (William Morrow, 1976), as well as humorous volumes like a poison cookbook interesting advice world Men in Aprons: titled Cooking to Kill (Peter Pauper Press, 1951). Mrs. Rorer’s Cook In How America Eats (Scribner, 1960), a If Only He Could Over the years, the collection has grown with new donations such as a 500- Book: A Manual of section on the far West, titled “Mountain Air Cook (M.S. Mill, book gift from the late Denver Post food editor Helen Dollaghan. Today, the Husted Home Economics Appetites,” features a recipe for Colorado 1944) includes a collection is the fifth or sixth largest in the country and draws scholars from around (Arnold and Co., Game Sauerbrauten by Mrs. Jessie Sprague menu for Sunday the nation. Recently, Fisher says, an author from Virginia came to do research, since 1914) calls for one Claycomg of Gateway, Colo. night tea, cooked “gill” (five ounces) of by the husband: the collection had more books on Virginia cuisine in one place than did any library in sherry or madeira in chicken casse- her home state. About two dozen researchers use the collection every year. its recipe for stewed role, fruit salad Fisher says the library also serves as a community resource. terrapin and adds with cashew “All the time [I get calls saying] ‘I need a recipe for burritos,’” Fisher says. this: “Terrapins are dressing and History Professor Helstosky says students, accustomed to doing research on always sold alive, whipped cream their laptops with an idea already in mind, gain something increasingly rare— and are in season cake. A footnote the serendipity of discovery—by experiencing the Husted collection in the from November to March. Diamond backs at the bottom of the preface explains the stacks. are the best, but are very expensive, costing cookbook’s mission: “This opus is for the “It’s an invaluable experience for them to run their hands on the spines of from thirty to thirty-six dollars per dozen for husband, brother, sweetheart who knows cookbooks to see what’s there. Wandering that stack, they happen across some- cows.” nothing about cookery. Expert male house- thing,” she says. “They say, ‘Bachelor cooking, what is that?’ Very few students wives, stay away from our dough!” have a solid idea of what they want to do before they go into the stacks.” In Cooking As Men Like It (The Business Sometimes a look through the cookbooks is poignant. The television age In Granny’s Bourse, 1930), author J. George Frederick From the early 20th century, a time when having only one child was Hillbilly Cookbook opines: “I have never been able to under- generally a misfortune rather than a family-planning decision: The Small Family (Prentice-Hall, The outside world from the stand why most women do not ‘savor’ food Cook Book, by Mary Denson Pretlow. On the flyleaf of the book, in perfect 1966), Irene United States as men do. Food represents merely a tech- Palmer Method handwriting, the inscription reads simply: “From Mother, Ryan, of “The The World Wide Cook Book (Tudor nical task—often a bore—to most women, February 1915.” Beverly Hillbillies” Publishing Co., 1944) offers recipes from and they rarely have a real personal aes- For former student Pieroni, following the recipe for the white bread fame, offers reci- the territories of Alaska and Hawaii, as thetic feeling—the gourmet feeling—about lilies gave her an insight into women’s roles at the time that reading alone pes with transla- well as Africa (referred to as the “Dark food. ... The dear creatures seem, like nuns, could not. tions from the Continent”), Indochina and Siam. to have renounced all the joys of appetite, of “[Women] were expected to entertain, be an adjunct to their husband argot of the hills: savor and flavor.” professionally. [Her skills] were a reflection on her husband,” Pieroni says. Some tins o’ eatin’ For the recipe, Pieroni flattened the bread, coated it with mayonnaise toads = 2 cans The gentle art of cooking mushrooms, and The Small Family and rolled it in the shape of calla lilies. She then made the gold-colored For when you’re feeling a whit o’ fragrant wormwood = 1 teaspoon CookBook (McBride, poorly flower innards—tiny balls made from a paste with egg yolks—and mounted tarragon. Take a gander at the book jacket Nast and Co., 1915) The Invalid’s Tea Tray (James R. Osgood the bread flowers on the scallion stems. and you find that the book’s co-author, offers mannerly and Co., 1885) contains a recipe for a “I assure you, it took flippin’ forever,” she says, “and it was not even the Cathey Pinckney, also co-authored The instructions for fortifying fibrous beef tea: “Cut nice round main course.” Fallacy of Freud and Psychoanalysis. pickle sauce: “Into or sirloin steak into cubes an inch or so The lilies didn’t even taste very good, Pieroni adds. half a cupful of square. Dry in the warming oven for thirty- Whether very many women actually made such lilies is a good question. drawn butter stir six hours; it will then be perfectly hard, and Pieroni points out that if people look at Martha Stewart cookbooks a hundred Interesting juxtapositions four teaspoonfuls of can be broken into small bits. Grind in a years from now, they won’t be able to tell how many women actually executed Next to Granny’s book is a true book that minced cucumber clean coffee mill, and allow one tablespoon- Stewart’s fussier recipes. However, she adds: “If the cookbook was published, it hails from the hills: Carolina Housewife pickle, a suggestion ful of the powder to a tumblerful of hot tells us something.” (W.R. Babcock, 1851). The first item in the of mustard, and a few drops of onion water. It will all dissolve. Add salt to taste, Fisher, curator of the collection, says the cookbooks offer some larger table of contents is “An excellent mode of juice.” and butter, if desired.” If that doesn’t fix you making Domestic Yeast.” The cookbook con- up, there’s always barley water, water gruel truths about our culture. tains two yeast recipes, one made with hops or oatmeal jelly. “It’s history, what society is like at a particular time,” he says. “It’s not and one with Irish potatoes. just how to make an omelet.” See a sampling of recipes from the Husted collection on pages 30–31.

28 University of Denver Magazine Summer 2011 University of Denver Magazine Update 29

Liptauer Cheese Gulyassuppe

Husted collection recipes Darren Hubley/Shutterstock An old-fashioned thing that gave Grandad Lamb Shishkebab ¼ pound bacon, diced his jollies is called a Liptauer Cheese, and 1 clove garlic, minced is a very nice thing to have in the fridge at 2 lbs. boned leg of lamb, cut in cubes 2 medium onions, thinly sliced and broken any time. It’ll keep for a week or so. This is 1 #2 can boiled onions into rings best served with thin slices of black bread Dust Bowl Soup 1 green pepper, cut in cubes ¼ teaspoon paprika or pumpernickel. It’s very tasty with chilled ½ cup lemon juice 2 pounds beef bones 1 teaspoon vinegar dry sherry. ½ cup lime juice 9 cups cold water 1 pound beef chuck, cut into small cubes ½ cup olive oil ½ cup dry pinto beans 1 teaspoon salt 1 1½ teaspoons salt ½ cup black-eyed peas /8 teaspoon marjoram To make it: 1 1 tablespoon caraway seeds /8 teaspoon crushed dried red peppers Work 2 small packages of cream cheese 1½ quarts water The Night Before: 1 large onion, diced (3 oz. each) smooth in a bowl. Blend in 2 tablespoons flour ¾ cup chopped celery gradually ¼ cup of butter (half a cube). Add Thread the lamb cubes, onions, and green pepper ½ pound potatoes, peeled and diced 1 large celery top sprig 1 tsp. drained and chopped capers, 1 tsp. alternately on four long skewers. Lay skewers flat in a 2 tablespoons tomato puree 1 medium-sized potato, finely diced paprika, 2 or 3 minced anchovies. Also one large roasting pan. 1 clove garlic, minced or mashed 2 beef frankfurters, sliced thin slice of onion, minced very fine (or 2 Combine all other ingredients and mix well. Pour over 1 tablespoon salt small green onions), ½ tsp. caraway seed the filled skewers. Cover pan with foil and refrigerate. 1 bay leaf Cook the bacon in a deep, heavy saucepan (rolled and crushed), ½ tsp. salt, 2 dashes Turn skewers once, several hours later or the next 2 teaspoons chili powder until done but not overcrisp. Remove with Tabasco. morning. 1 teaspoon monosodium glutamate slotted spoon to paper toweling. Set aside. 1 8 You work all this together; you lightly oil a Iakov Filimonov/Shutterstock Iakov Filimonov/Shutterstock / teaspoon black pepper Pour off all but about 2 tablespoons fat from small bowl, and put the gook into it. Cover the pan. Add the garlic and onions and with a waxed paper (or the whole thing may Before Serving: Wash beef bones well, and place in a large cook, stirring, until limp but not browned. be rolled in heavy wax paper, well chilled, Broil the filled skewers about 4 inches from heat for 10 kettle with water. Cover, bring to a boil, then Add paprika and vinegar. Blend well and and then cut into dollar-sized rounds for to 15 min., depending on how well done you like your simmer very slowly for 2 hours. Add beans, cook, stirring, a half minute. Add meat, canapés). Chill the mixture for several hours, meat. Turn and brush with marinade again and broil for black-eyed peas, and dried red peppers. salt, marjoram, caraway seeds and 2 cups but do not freeze solid. To serve, unmold on another 10 to 15 min. Potage Borscht of the water. Cover pan partially and cook a leaf of lettuce and serve with Rye-crisps, Cover and simmer for 6 hours more. Skim Serves 4 over medium heat until meat is tender and bread, etc. Having on hand several small Cut in julienne-fashion the heads of two soup. Add remaining ingredients, cover, and liquid has reduced to a thick sauce (about bowls of the Liptauer works out better than —From The Working Wives’ Cook Book (Chilton Books, leeks, one carrot, half of an onion, four oz. simmer for 1 to 1½ hours longer or until vegetables are tender. Correct seasoning with 1½ hours). Stir in flour, blend well, then add having it all in one larger bowl. Have fun … 1963), by Theodora Zavin and Freda Stuart of the white of cabbage leaves, half a root remaining water, potatoes and tomato puree. salt. —From The Gay Cookbook (Sherbourne of parsley, the white part of a stick of celery, Allow soup to simmer gently until potatoes Press, 1965), by Lou Rand Hogan and four oz. of beetroot; set the whole to Makes 6 generous servings are quite soft. Add reserved bacon and stew gently in butter. Larry Crabtree, Engine Company No. 23 frankfurters. Ladle into deep bowls and serve. Moisten with one quart of white consommé —From San Francisco Firehouse Favorites: Serves 6 and two or three tablespoons of the juice of Garbanzos con Tomates Great Recipes by the Bay City’s Famous grated beetroot; add a small bunch of fennel From The Waldorf-Astoria Cookbook (Bobbs- Firemen Chefs (Bobbs-Merrill, 1965), by and sweet marjoram, two lbs. of moderately Merrill, 1969), by Ted James and Rosalind This dish is delicious hot as a side dish or Tony Calvello, Bruce Harlow, Georgia Sackett fat breast of beef, and the half of a semi- Cole Massachusetts Johnnycakes added to tossed salads. and Shirley Sarvis roasted duck; set to cook gently for four Sauté in hot vegetable oil in a covered pan hours. ½ cup white cornmeal for 4 minutes: ½ teaspoon salt When about to serve, cut the breast of 3 tablespoons molasses 2 medium onions, chopped beef into large dice, and cut the duck 1 cup suet, finely chopped 2 stalks celery, chopped with leaves into small slices; finish the soup with one- Milk 1 medium bell pepper, cored and chopped quarter pint of beetroot juice, extracted from Add, re-cover and sauté 4 minutes longer: grated beetroot pressed in linen, and a little Steak With Peas blanched and chopped fennel and parsley. Combine cornmeal and salt in 2 cups garbanzo beans, cooked Put the beef dice and sliced duck into the Take a nice piece of steak, salt and pepper a bowl. Add about ½ cup of 3 medium tomatoes, chopped soup, with twelve grilled and despumated it and brown it in butter in a casserole for boiling water until every grain of 1 small cucumber, sliced chipolatas (pork sausages). about 10 minutes, turning it so that the cornmeal swells and the mixture 4 cloves garlic, minced meat is ‘closed’ all over. Now just add some 2 teaspoons fresh basil, minced Serve, separately, a sauceboat of sour becomes a crumbly mass. Add fresh-shelled peas (they should all be about ½ teaspoon Spanish paprika cream. molasses and suet. Stir in just the same size, and the smaller the better), a enough milk to make a batter that —From The Liberated Man’s Natural Foods —From A Guide to Modern Cookery (William little more salt and pepper, put on the lid and will hold its shape when spoonfuls Cookbook (George McCleod, 1974), by Heinemann, 1907), by A. Escoffier simmer very gently for two and a half or three are dropped on the griddle. Drop Chris Leachman/Shutterstock Michael Bambiger hours. As a result of this masterly inattention onto a hot greased griddle and you will obtain a marvelous mixture of beef, cook slowly until well browned on butter and peas, the exquisite flavours of both sides each having entered into the other. And don’t, by the way, begrudge the beef, which Makes about 16 cakes is very eatable indeed when cold. —From The Early American Cookbook —From Good Food (Faber & Faber, 1932), (Ridge Press, 1974), by Kyla O’Connor by Ambrose Heath Richard M Lee/Shutterstock Richard M Lee/Shutterstock

30 University of Denver Magazine Summer 2011 University of Denver Magazine Summer 2011 31

Students need passion, know-how and

real-world experience to succeed Somewhere in the swift, chilly waters of Alaska’s salmon-fishing rivers is a wild sockeye destined to become a star attraction at the University of Denver. in DU’s school of hospitality Caught, chilled and shipped to Colorado, this select salmon will end its travels perched on a kitchen countertop beneath bright lights and two fisheye camera lenses in a state-of-the-art management. classroom. By Richard Chapman There the salmon will meet veteran chef Raymond Liegl, former catering director at the Photography by Wayne Armstrong Lawrence C. Phipps Conference Center and since 2000 an adjunct professor at the Fritz Knoebel School of Hospitality Management. He’ll have razor-sharp filleting tools and a determined stare. Nearly two dozen DU students, hungry for insight, will watch Liegl and the salmon from behind tiered desks. Their laptops and notebooks will be open and they’ll gaze intently at two large video monitors above Liegl’s work station, where the sockeye’s final recognizable moments as a fish will be displayed. Will the sockeye end up as steaks in an almond sauce? Nuggets for a rich stew? Wafer-thin slices with onion and cream cheese on a toasted bagel? Doesn’t matter to Liegl. This isn’t chef school, and he isn’t there to teach culinary technique. It’s a “portions” lecture and an important morsel of the Knoebel restaurant management curriculum. How much of the salmon is usable?, he’ll ask the students. How many portions and what size and shape? How much will a restaurant customer pay? And will the dollar return per fish offset its cost? “I’m not an entertainer,” Liegl emphasizes. “It’s not the Food Network, and I’m not standing KnoebelKnoebelKnoebel there showing off kitchen magic. It’s business. All business.”

elcome to the world of DU hospitality, where watching a away, Corsun says. They want students who can soar through a Wsalmon get poked, prodded, carved and cooked is an essential management-training program or contribute ideas before they’re ingredient for students entering the world of restaurants and hotels. expected to. “Our goal is not to prepare students for their first jobs; Where more than 260 hospitality majors practice preparing meals it’s to make it so they can promote out of their first, second and on six fully equipped work stations in a lab kitchen just off Liegl’s third jobs faster than anybody else.” classroom. Where they notch valuable experience in a full-service That makes Knoebel unique among other schools on campus. banquet room, help run a catering operation for weddings and For example, it has no graduate school and—perhaps surprisingly— Calling conferences, operate their own coffee shop, organize a wine festival, isn’t interested in one. The industry, Corsun points out, “doesn’t Calling know what to do with someone who has a graduate degree in Calling and set up and manage two complete restaurants as a class project in the spring. hospitality.” The only bow to graduate education is servicing Daniels It’s an experience, an education, an adventure, a passion. And College of Business MBA students who want to jump into the quite possibly the best use of fish since the Sermon on the Mount. corporate side of hospitality after chewing on the operations side for “We do education; we don’t do training,” says David Corsun, a bit. program director at Knoebel since 2007. “And we don’t do courses The approach dovetails nicely with how the faculty is ‘lite.’ Our students come out with core business knowledge that assembled and the learning environment created. Real-world makes them businesspeople first and hospitality people second. And experience is the currency of the realm. Instructors are recruited for the industry loves it.” their hands-on hotel and restaurant know-how and supported by That industry, a global swath of businesses that includes adjuncts picked from the large pool of successful business operators restaurants, hotels and resorts, wants graduates who add value right in the resort- and restaurant-rich Denver area.

32 University of Denver Magazine Summer 2011 University of Denver Magazine Summer 2011 33

Suddenly I had to report my hours, talk about my hours, look back school. Completed in late 2005, the 46,000-square-foot, three-story on my hours—all things that helped me understand what the work structure—named in May for longtime DU Trustee Joy Burns—is environment was about.” what Corsun calls a “living laboratory.” It has a fully equipped Classmate Virginia “Ginny” Petrovek (BSBA ’09), now with commercial kitchen, a sumptuous 160-person dining area built in Vail Resorts, heard a different siren song. “I knew I wanted hotels,” the style of a Tuscan wine cellar, and more offices, classrooms and she says. “I want rooms, chaos, people yelling at me. If it clicks with seminar areas than you can shake a slotted spoon at. you, you’ll know it.” Stroll through the huge kitchen area and you see everything And if it doesn’t, you’ll know that, too. Which is another aspect of you would in a professional setting. There’s even an oven that the Knoebel curriculum: helping people bakes, fries or steams, can distinguish discover what they don’t want to do. between a duck and a goose and is “At the Little Nell we did multi- programmable in 32 languages. “The million-dollar weddings for super-rich, best part is it’s self-cleaning,” chef high-end people, and I found I don’t Liegl says with a laugh. like working for that kind of clientele,” The new building is a far cry Lorenz says. “I love restaurants and I from Knoebel’s previous home, an love serving, but I’m not someone’s aged structure housing what was then slave girl.” called the School of Hotel, Restaurant Lorenz’s passion was for events, and Tourism Management. The which she embraced with on-campus building was demolished to make opportunities such as the Crimson way for a parking structure, and Liegl and Gold Gala, a welcome-back party doesn’t miss it. for students who study abroad, and a “The old building wasn’t as air- “I have a friend who jokes In Andy Divine’s Advanced Beverage Management class, hospitality students get an up-close look at winemaking and the business of wine. The class also includes a four-day 140-person regional leadership confer- conditioned as this one is. Once you tour of the Napa or Sonoma wine regions in California. ence. “I really love planning events,” turned on the stoves, they had to stay she says, noting that among her ultimate that I’m going to become a on. There were windows all around “Probably four of the top 20 restaurants in Denver are owned was easy. I got an internship my freshman year at the Little Nell in goals is to work as a social director for a and they would heat up the kitchen. It professional cake-cutter. They see and operated by DU alums,” Corsun says, citing Blair Taylor’s Aspen and another my sophomore year at the Loveland Breakfast cruise line. was tough. Students would say, ‘Gosh, Barolo Grill, Frank Bonanno’s Mizuna and Gene Tang’s 1515 in Club. But if you procrastinate, you’re not going to get it done.” kitchen work is really hard. I don’t hospitality as an easy way to get a particular. Alumni ties connect the school with a variety of other Other Knoebel students say the same, rattling off anecdotes want to do that for a living.’ And I operators as well, from Starwood Hotels and Aramark food services about months doing everything from busing tables and chopping he Daniels College curriculum would say, ‘I don’t want you to do that business degree and move on. But to Morton’s steakhouse and the Hard Rock Cafe—which was also ingredients to serving customers, baking bread and working in Thelps support many of the core for a living either. There are enough founded by a DU alum, Peter Morton (see story, page 36). hotels in Spain and Switzerland. business portions of the hospitality pro- people out there who want to be chefs. it’s not that at all. It’s hard. And “The sense of community and belonging and personal “Sometimes we feel that all we’re doing is working,” laughs gram, allowing courses in the major What we need are skilled managers interaction with professors really brings the program to a different Christina Zizzo, a 20-year-old junior from Chicago. “But I love it. to focus students on other aspects. who understand the chef’s job.’” you need passion or you’re not place,” says 22-year-old senior Alex Lee of Park City, Utah. “It I love working. And it’s awesome that we have the requirement, Among those are understanding res- Finding those fledgling managers makes me want to try harder.” because recruiters are looking for experience.” taurants and resorts as real estate assets, employment after graduation keeps going to survive.” Community and alumni links also square nicely with Knoebel’s It’s also true that hospitality isn’t for everyone. It’s not unusual using food and beverage operations as Corsun and his faculty continually strong emphasis on work experience and internships. Students need for a DU student to try on what seems like a “cushy” major only to drivers of new businesses, learning to tapping industry ties, developing 500 hours of each to graduate, a requirement that can be a scramble wither beneath hard work and long hours. “It has a high burnout handle budgets and revenue, and carry- new relationships with alumni and to fulfill. rate,” notes Lee. ing out sales and marketing plans. scurrying nationwide on behalf of “If you aren’t bringing in 250 hours from high school, which “People think we sit around and talk about wine all day,” Particularly terrorizing is the sales class, where hospitality students. It’s why Knoebel runs its own job fair every year and takes you can do, you’d better be working full time in the industry in the Lorenz says. “I have a friend who jokes that I’m going to become a students have to cold-call 100 or so brides to sell wedding and students to prestigious hotel and restaurant shows in New York summer between first and second year,” Corsun cautions. professional cake-cutter. They see hospitality as an easy way to get a reception services. and Chicago, where they can develop connections and exploit ties. Why? business degree and move on. But it’s not that at all. It’s hard. And “Some students can’t do it,” Zizzo says. “They just can’t ask It’s also why Corsun jets all over the country to sit with industry “We can’t help somebody without work experience get a job you need passion or you’re not going to survive.” people for business. So at that point they’re done with the major.” moguls and persuade them that DU graduates are second to none. after graduation,” he says flatly. Education isn’t enough; it has to Industry reps agree, emphasizing that attitude, talent and Those who can ask follow up by meeting the brides, showing It’s not a hard sell. be in concert with experience. But the combination works and is personality are crucial to success once students choose a direction off DU’s facilities, helping plan receptions and sometimes carrying “In Vegas the industry says, ‘When I want somebody who part of the secret for Knoebel’s bold boast of a 100 percent career- for their study. out the events. It’s valuable experience in one of the most crucial thinks, I go to Cornell. When I want somebody who does, I go to placement rate for students seeking employment. “I knew restaurants were where my heart would be, so I aspects of business—direct sales—with proceeds funneling into UNLV,’” Corsun says, referring to two other schools with well- Most students come to DU ready. focused on it,” says Brianna Borin (BSBA ’09), now human- scholarships and support for important programs. known hospitality programs. “Well, students at DU are hybrids. “I’ve been working since I was 13,” says Caitlin Lorenz, a resources director for the four-store (soon to be five) chain of “We did more than 50 weddings last year,” Corsun says proudly, They can do strategic, analytical thinking, and they can roll up their 22-year-old junior from Loveland, Colo. “For me, [1,000 hours] Snooze breakfast restaurants. “The internships opened my eyes. a tally made possible by the $18-million building that houses the sleeves and get their hands dirty.”

34 University of Denver Magazine Summer 2011 University of Denver Magazine Summer 2011 35

By Valli Herman and Greg Glasgow

Peter Morton created all started because Peter Morton couldn’t find a decent hamburger in the world’s most It London. It was the early 1970s, and the recent DU grad was in England en route to his new job on popular rock ’n’ roll Wall Street. Fate intervened. “I had planned to go to work for a large restaurant company after not getting into law restaurant. Then he school, and I got a job with a company back East that was headquartered in New York,” Morton opened a hotel that told a group of students at DU’s Daniels College of Business during a speech he gave in March. “I was on my way home, I was in London, and there was no McDonald’s, Burger King, changed Las Vegas Wendy’s—there was no American food there, and I saw this food vacuum in London. I borrowed some money and went into business.” forever. Now what? Morton (BSBA hotel and restaurant management ’69) first opened a place called the Great American Disaster, followed shortly by the Hard Rock Cafe, which brought American-style hamburgers and ice cream to the city best known for fish and chips and bangers and mash. An October 1971 Newsweek article details Morton and co-founder Isaac Tigrett’s quest to find the perfect ground beef, buns and ice cream for their new venture. Within weeks there were lines out the door; they lasted for years. “We did phenomenal business because we were selling very inexpensive food, we were giving great value for money, people were having a great time,” Morton told the Daniels audi- ence. “For very little money you could go out and have a great time in a great atmosphere. Great ideas that offer great value for money will always do well, regardless of what’s going on [economically].” Despite its name, the Hard Rock didn’t start off as a rock ’n’ roll museum. That all changed when Eric Clapton stopped by the original London location one day for a beer. “He came in and he gave Isaac Tigrett, one of our founders, a guitar,” waitress Rita Gilligan recalls in a video on the Hard Rock website. “Isaac said, ‘I don’t play the guitar.’ So Clapton said, ‘OK, let’s hang it on the wall.’ Pete Townshend [of the Who] of course heard about this and sent his guitar with a note that said ‘Mine’s as good as his—get it up.’” That was the beginning of an unrivaled rock collection that today includes more than 70,000 items, including handwritten lyrics to the Beatles’ “While My Guitar Gently Weeps,” Kayla Marie Johnson/Shutterstock.com Marie Kayla harmonicas and guitars played by Bob Dylan, and a pair of Buddy Holly’s signature horn- rimmed glasses.

36 University of Denver Magazine Summer 2011 University of Denver Magazine Summer 2011 37

Tigrett and Morton decided to go global in the early partnership with Hugh Hefner, developed the Playboy Clubs. Even though his restaurants and hotel regularly attracted 1980s, developing their own restaurants in different parts of the In addition to the Hard Rock, Peter Morton opened Morton’s scores of celebrities as guests and investors, Morton remains unim- world. Morton opened Hard Rocks in Los Angeles, San Francisco, restaurant in Los Angeles, which for years attracted Hollywood’s pressed by his instant access to the famous. Chicago, Houston, Hawaii, Australia and elsewhere, while Tigrett elite at its annual post-Oscar party. “I don’t care about that,” he says without hesitation. “I’d rather opened in New York, Dallas, Boston, Washington, D.C., Orlando, Morton’s brother Michael (BSBA hotel and restaurant spend time with family, a good friend or someone who shares my Paris and Berlin. Today there are 149 Hard Rock Cafes in 53 management ’87) opened La Cave Wine & Food Hideaway inside interests—traveling, collecting art, and homes.” countries. Wynn Las Vegas in December 2010. Michael recently sold his He’s not sour on the hospitality business, though—far from it. In The chain’s “love all, serve all” motto, mixed with tasty food N9NE Group, which operates restaurants and clubs—including his speech at DU in March, Morton revealed that he is considering and a generous dose of rock ’n’ roll, made it a cultural phenomenon, the Ghostbar chain—in Dallas, Las Vegas and Chicago. opening a small boutique hotel with a focus on exercise, yoga and says David Simmer, a Hard Rock enthusiast who has visited 136 Peter Morton’s twin sister, Pam, ran the Los Angeles Morton’s healthy eating. “It’s the type of place I would want to go to,” he said. different locations since 1986. until it closed in 2007, while his son Harry, 30, operates Pink Taco, a “If I’m going to a resort property, I literally want to be in a place with “It was huge, and that was because they made it huge,” Mexican restaurant chain now reduced to one Los Angeles location. 20 rooms, 25 rooms.” Simmer says. “It wasn’t just some dive that you went to; it’s that Morton’s friends include music mogul David Geffen, who It’s a concept he sounds passionate about, which makes sense. you went there for the experience of being there, of seeing this encouraged him to donate to the medical center at the University Passion, he says, is the key to success. awesome rock memorabilia in a way that you wouldn’t get to see it of California, Los Angeles. A $10 million gift in 2003 resulted in “If you’re not passionate about it, forget it,” he told the audience anywhere else. The guitars weren’t locked behind glass cases; you an outpatient building being named the Peter Morton Medical at Daniels. “If you’re just looking at it as ‘a job I’ve got to do to earn could walk up to [them]. [They were] bolted to the wall. That’s Building. He’s also active with the National Resources Defense some money to pay some bills’ … I really can’t comment on that, what made the Hard Rock so cool. It was a museum, but it was Council (NRDC), where he has been a board member since 1991. because that’s not the way I’ve done things. unlike any museum you’d ever been to.” “He puts his attention to what he cares about,” says Frances “The detail we put into the first Hard Rock, from every song that Also key to the Hard Rock’s success and visibility was the Beinecke, president of the NRDC. “He cares deeply about the fate went in there, everything on the menu, how much we charged for it, iconic yellow-on-white Hard Rock T-shirt, which introduced of the planet and the well-being not only of our species, but other what the atmosphere was going to be all about—you’ve got to have restaurants around the world to a new source of revenue: species.” Having the well-connected Morton on the nonprofit’s that passion, that commitment, that dedication. That’s what makes it merchandise. board helped it gain traction on water quality issues, particularly on great at the end of the day. When someone walks in there they can “We had a lot of young Americans that the Hard Rock [in the West Coast, she says. smell the difference.” London] became a must-see situation on their travel agenda, and one day I thought it would be great if we had a souvenir to be able to sell to them, and why don’t we put our logo on a T-shirt,” Morton told host Jonathan Tisch on a 2009 episode of the business program “Beyond the Boardroom.” “It was something as simple as that. I Nancy Photography Newman/Pro Network can’t tell you there was some grand marketing plan. We literally had In 1995, with a $65 million initial investment, he opened the some T-shirts printed, brought a couple dozen up to the cashier’s Hard Rock Hotel and Casino in Las Vegas and upended notions desk, and she would sell them out of a cardboard box.” about hospitality in the high-stakes city. The genius stroke? Emblazoning each shirt with the name of “It changed the demographic that people directed their the city in which it was located, making them collectible items for marketing campaigns to in Vegas,” says Morton, who once got to globetrotting yuppies and college kids looking for a fashionable introduce the Rolling Stones on the hotel’s stage. “Now they’re way to tell people where they’d been. all pretty much focusing on that 20- to 40-year-old-segment.” He “You’d see people in countries where there were Hard Rocks eventually put a total of about $200 million into the property; he wearing gear from Hard Rocks in other countries and other cities sold it in 2007 for $800 million. where they’d visited,” says David Corsun, director of DU’s Fritz Knoebel School of Hospitality Management. “All the retail served the purpose of advertising, only people were paying them for the These days, Morton lives the life of a laid-back privilege of wearing the shirt. They were getting people all over the philanthropist at his beachfront home in Malibu, Calif. He is a man world wearing this stuff and being brand ambassadors, which only of many titles: restaurateur, hotelier, single parent, movie producer, served to create more demand.” environmentalist. Around Los Angeles, the Chicago-born Morton And though many theme restaurants followed in its wake— is known as one of the city’s biggest benefactors and collectors of Planet Hollywood, ESPN Zone, Dave and Buster’s—the Hard contemporary art and architecturally significant homes. Rock was the first and among the most successful. Morton and He’s the third-generation Morton to work in hospitality—even his partners sold the chain in 1996 for $410 million. He kept one his grandfather made a name for himself as a bootlegger selling significant piece of memorabilia—a Flying V guitar once owned by whiskey. Peter Morton’s father, the late Chicago restaurateur Arnie Jimi Hendrix. Morton, built the successful Morton’s Steakhouse chain and, in

38 University of Denver Magazine Summer 2011 University of Denver Magazine Update 39 AP Photo/Lefteris Pitarakis By Kathryn Mayer Illustrations by Shaw Nielsen

From north to south, breakfast to dinner, pancakes to pizza, these 26 alumni-owned restaurants are putting DU on Denver’s EATEATEAT culinary map. Like a Pioneer Denver hasn’t always been noted for its thriving culinary scene. But talk to some local restaurateurs— including a number of University of Denver alumni— and you’ll realize what a foodie hotbed the city has become in the last decade or so. “In the four years I lived in L.A., Denver’s restaurant scene exploded,” says Aileen Reilly, owner and general manager of Encore restaurant in Denver. Although the 2006 hotel, restaurant and tourism management graduate oversaw restaurants and businesses on the West Coast, she says she “could not wait to get back and work in the city. Denver’s restaurant scene is young and vivacious, with an incredible amount of talent.” Reilly’s not the only restaurateur excited about dining, Denver and DU. From fine dining to fine pizza, mussels to microbrews, you’ll find that some of the best food in Denver is in restaurants run by alums. Here’s a look.

40 University of Denver Magazine Summer 2011 University of Denver Magazine Summer 2011 41 1515 Black Pearl thirst, and its housemade beers will help Comfort Café 11th Ave. and 5022 E. Hampden chef-brother Paul Reilly run Encore with It’s no surprise that 1515 This Old South Pearl eatery, the creation quench it. The restaurant’s brewmaster, Owner Jan Bezuidenhout (MSW ’85) Ave.—for takeout and delivery. an eye toward great hospitality, food and is big into wine. Gene of Steve Whited (BSBA hotel and Gabe Moline, won a 2010 gold medal explains the Comfort Café rather simply: (www.denverpizzaco.com) atmosphere. That atmosphere is made Tang (BSBA hotel and restaurant management ’86), is all about at the World Beer Cup for the pub’s It’s a regular restaurant with a not-so- even cooler by the fact that the restaurant restaurant management ’71, contemporary American cuisine using fresh Legend of the Liquid Brain Imperial regular vision. The cozy neighborhood ON THE MENU is in the old Lowenstein Theater building, Stout. (4700 Cherry Creek Drive South; where many of the original theater MBA ’75), who opened the restaurant and locally produced ingredients. spot offering breakfast, lunch and The Hippy Chick (sun- www.bullandbush.com) structures—including the box office, in 1998, is a master court sommelier dinner five days a week is run entirely dried tomato pesto and ticket windows and stage doors for and the restaurant’s onsite oenophile, ON THE MENU by volunteers, and it’s all pay what chicken)—$14.50 suggesting wine pairings for diners and you can. And it works out better than actors—still stand. (2550 E. Colfax Ave.; Crispy wrapped mahi mahi serving a complementary glass of port Campus Lounge Bezuidenhout ever expected: “It’s just www.encoreoncolfax.com) with bok choy, red beets, at the conclusion of each meal. 1515’s Jim Wiste (BSBA ’68) never lost his the right thing to do,” she says. “Maybe parsnip puree and lemon caper wine selection features 450 different Pioneer spirit. The former DU hockey people are starting to understand that El Tepehuan sauce—$22 vintages from Colorado and beyond. And standout now runs the Campus Lounge, richness doesn’t come from hoarding and This family-run Mexican-American Kuulture how could visitors to 1515—which is a hangout for DU students old and new having money—richness comes from restaurant has been operating for more If you’re looking for a cool consistently a winner of The result is unique entrees such as lamb that boasts University team photos and giving and sharing.” (3945 Tennyson St.; than 30 years at its downtown Englewood treat in Denver, you can burgers, braised bear mountain bison stew hockey championship banners. Expect www.thecomfortcafe.net) location. Jesus Corral (BA economics ’07), find it at Kuulture. bar food basics—burgers, sandwiches and co-owner with mom Graciela Corral, Run by siblings Jeff, ON THE MENU and mushroom gnocchi. (1529 S. Pearl St.; www.blackpearldenver.com) beer—plus an array of Mexican fare. (701 says its appeal is that it’s a hidden Denver Demi and Sachi (BS Seared Hudson Valley foie gras S. University Blvd.) treasure: “It’s a small location. We don’t biological science with banana tartan, foster syrup Crimson and Gold Tavern If you’re going to a DU hockey match have a website, no Facebook page. But ’00) Ena, the Writer and “shattered grapes”—$17 Bull & Bush Pub & Brewery and want to grab a burger before the the locals know it and know that we focus Square shop offers This family owned ChoLon Modern Asian Bistro game and a beer or two afterward, on what matters most—great food and seven flavors of frozen Wine Spectator’s “Award of and operated Thanks to Alicia Deters (MBA ’04, MS real this is the place to do it. Located friendly service.” (3457 S. Broadway) yogurt (including coconut Excellence”—go wrong with a side of neighborhood estate ’04), one of New York’s hottest within stumbling distance of Magness and peanut butter) and Colorado lamb, duck or beef carpaccio to brewpub has chefs recently made his way to Denver. Arena, the area’s newest sports bar— a whole host of toppings, accompany glass after glass of vino? (1515 been in the owned by Nicole Machamer (BSBA ’06) Emerald Grill including classics like strawberries, Market St.; www.1515restaurant.com) same spot for ON THE MENU and current student Andrew Caldwell— Mike Schettler (BSBA hotel and restaurant blackberries, bananas and granola and kid- management ’83) has been in the restau- friendly favorites such as Cap’n Crunch, 40 years, says Tamarind glazed lamb shank is bustling with fans watching games rant business for years. His eateries near Fruity Pebbles and Cocoa Pebbles. (1512 David Peterson, with spiced peanuts and Asian on TV or preparing to root for their the DU campus—first Star Market and Larimer St.; www.kuulture.com) Basil Doc’s Pizza owner and son of pear—$21 team on campus or downtown. It’s a Mike Miller (BA hotel and restaurant Dale Peterson (BSBA welcoming, fun environment—unless later Stick-e-Star—attracted droves management ’78, MBA ’91) bought management ’61), who of course you are rooting for Colorado of students, and now he’s the popular Sazza the first Basil Doc’s in Washington Park founded the B&B with his twin brother, Deters and chef Lon Symensma, who College. (2017 S. University Blvd.; New Yorker behind Emerald Grill, a Jeff Rogoff’s experience at DU was from its original owners in 1999. He went Dean, in 1971. The pub’s signature dish— previously cooked at Manhattan hotspots www.candgtavern.com) restaurant in the Windsor Gardens beneficial for a couple of reasons: on to open three more Denver locations fish and chips—will work up customers’ Spice Market and Buddakan, opened retirement community. (595 S. Clinton He earned his bachelor’s degree in and garner more “Denver’s Best Pizza” the Asian bistro in October 2010. It St.; www.emeraldgrillonline.com) psychology in 1993, and he ate so much subsequently was nominated for a James bad, cheap delivery pizza that it eventually awards than you can shake a jar of red ON THE MENU Denver Pizza Co. pepper flakes at. (Various locations; Beard Award for best new restaurant. Phil Coan (BSBA finance ’07) and former gave him the idea to make good pizza his The Cure: A brunch option that www.basildocspizzeria.com) ChoLon is a testament to Denver’s “Bachelorette” contestant Mark Huebner Encore way. So in 2006, Rogoff opened Sazza features hash browns topped with growing culinary reputation: “[Symensma] aimed to take a slice out of the Aiming for a country-club feel on Colfax, (the name is a combination of SAlads and two sausage patties and two thinks Denver is one of the up-and- local pizza market when they owner Aileen Reilly (BSBA hotel, restaurant PiZZA) in Greenwood Village. Specialty eggs cooked to order, smothered coming restaurant scenes, and he’s proud launched the Denver Pizza Co. and tourism management ’06) and her pies include French onion, chicken with green chili and melted to be a part of it,” Deters says. (1555 in 2010. They opened two enchilada and cheeseburger. (2500 E. cheddar cheese. Served with a Blake St.; www.cholon.com) locations—at 309 W. Orchard Road; www.sazzarestaurant.com) tortilla. — $7.99 ON THE MENU Winter root vegetable and mushroom pot pie with Parmesan biscuit—$15

42 University of Denver Magazine Summer 2011 University of Denver Magazine Summer 2011 43 Snooze Pay no attention to the name; Snooze is one of Denver’s most happening breakfast spots. Brothers Jon (BSBA hotel, Vert Kitchen Barolo Grill: restaurant and tourism management ’97) Looks like Denverites aiment Vert Kitchen. See story on page 54. and Adam (BSBA finance ’99) Schlegel Owners Noah Stephens (BA art history (3030 E. Sixth Ave.; opened their first “a.m. eatery” in a ’05) and Emily Welch (BA international www.barologrilldenver.com) historic building near Coors Field in 2006 studies ’06) aimed to open a European- and have since expanded to influenced sandwich shop after the friends Bones: met in Paris while attending culinary 701 Grant St. ON THE MENU school. They succeeded with their small www.bonesdenver.com Washington Park location, a spot to find Breakfast Pot Pie: Homemade out-of-the-box gourmet sandwiches— rosemary sausage gravy smothers Luca D’Italia: such as the house-roasted turkey with a flaky puff pastry, topped with an 711 Grant St. balsamic figs, chevre and pine nuts, and egg your style. Served with hash www.lucadenver.com the Tortilla Espanola with aioli, manchego browns. — $8.50 cheese and potato omelet. It’s all Mizuna: handmade using organic, locally grown and 225 E. Seventh Ave. four always-busy locations. The retro sustainable ingredients. “Vert” is French for www.mizunadenver.com décor is somewhere in between “Happy green, after all. (704 S. Pearl St.; Days” and “The Jetsons.” Oh, and the www.vertkitchen.com) Osteria Marco: food—which includes popular items 1453 Larimer St.

like pineapple upside-down pancakes, www.osteriamarco.com The Campaign for the University of Denver Graceland pancakes (peanut butter Wash Park Underground cream and bananas to appease a King-like Literally underground at the corner of Green Russell: hunger), breakfast burritos and huevos Downing Street and Alameda Avenue, 1422 Larimer St. rancheros—isn’t bad either. (Various this Washington Park-area bar and www.greenrussell.com locations; www.snoozeeatery.com) restaurant is a popular happy hour spot and place to grab burgers and sandwiches. Lou’s Food Bar: Tom Allen (MBA ’97) opened the place 1851 W. 38th Ave. Tocabe in 2010 with the help of chef Judd www.lousfoodbar.com For Ben Jacobs (BA history ’05) and McDonald, who will earn his bachelor’s Matt Chandra (BA digital media studies degree in hospitality management from Read about owner Frank Bonanno ’05), creating a restaurant was all about DU this year. (266-B S. Downing St.; and his restaurants on page 13. exposing Denver to Native American www.washingtonparkunderground.com) food and providing a service to the Native Yard House: American community—a place to gather See story on page 20. and eat. Enter Tocabe, a fast-casual, made- (1555 Court Place; to-order eatery. Popular items include www.yardhouse.com) the American Indian taco and the stuffed Indian taco, which include a choice of meats and toppings inside Tocabe’s famous fry bread—made from scratch daily using an authentic Osage recipe handed down to Jacobs from his grandmother. (3536 W. 44th St.; www.tocabe.com)

44 University of Denver Magazine Summer 2011 hen University of Denver supporters endow accomplishment. We also consider them a call to action. James Herbert Williams, Graduate School of Sarah Pessin, Center for Judaic Studies, Department a professorship or a faculty chair, our first Endowed positions do not go to people whose best Social Work of Philosophy response is to express gratitude. We could work is behind them. They are awarded to professors The son of “working-class, blue-collar people,” James A scholar of Jewish philosophy and the granddaughter not be more delighted by these votes of whose research, scholarship and creative work have the Herbert Williams, dean of the Graduate School of Social Work of Holocaust survivors, Sarah Pessin holds the Emil and Eva W Hecht Chair in Judaic Studies. When he created the position confidence in our work. potential to change lives for the better. In other words, (GSSW), was one of the first members of his family to attend Our second response is to toast the benefits that awarding an endowed position is our way of asking, college and the only one to have earned a PhD. with his wife, Eva, the late Emil Hecht, himself a Holocaust come with every endowed position. “What’s next?” That’s his personal context, shaped by a family legacy that survivor, hoped to foster respect for Judaism through the Each honors the worthy person it is named after. We ask that question fully expecting to be dazzled. values hard work and embodies resilience. study of classical Jewish texts. Each also honors the work—and the potential—of After all, our faculty members are creating works of Context figures prominently in Williams’ scholarship, “Ensuring that Jewish texts be studied in a cross-cultural the faculty recipient. By paying tribute to remarkable art that stir the soul. They are conducting foundational much of which focuses on African-American families and university context is a visionary response to the Holocaust,” people, endowed positions inspire all of us to do our research that promises new therapies for debilitating youth, particularly boys and young men. He studies their Pessin notes. best work. They make a huge difference in a university’s diseases. They are helping business leaders make sense context and the impact of violence, poverty and dysfunction Taking her cue from Hecht, Pessin works to advance productivity and its culture. of the economy and create opportunities for growth. on their prospects. He then tries to discover how to alter, for the study of these texts and their universal messages. She By funding scholarship and research, endowed And all of them, no matter what discipline engages their the better, the trajectory of lives marred by instability. also works to help people remember the Holocaust through positions provide resources to retain a respected passions, are working closely with students to help the The first recipient of the Milton Morris Endowed Chair, intercultural dialogue and social justice work. During her time professor or lure a groundbreaking researcher/teacher next generation realize its potential. Williams also works on a United Nations/GSSW-sponsored at DU, she has played a key role in launching DU’s Holocaust to its ranks. They enhance a university’s reputation and As part of Ascend, The Campaign for the University conflict-resolution initiative in Kenya, helping the members Memorial Social Action Site, including a new annual interfaith a faculty member’s chances of securing an important of Denver, we are raising funds to support our “human of various tribes learn to peacefully address issues arising bridge-building workshop. research grant. And they allow an institution to invest infrastructure”—the load-bearing men and women from their changing context. “What the Holocaust teaches about human responsibility is in the most significant factor in student success: who create new knowledge and help us make sense “I am very motivated and very driven to contribute. That’s something with which all people need to wrestle,” she says. outstanding faculty. of our complex world. Please join us as we ask, what I try to do in my scholarship, as a dean and as a social For Pessin, the study of Jewish philosophy offers hope: “I Like our peers across the country, the University of “What’s next?” worker,” he says. “If you are not contributing, you become aim to teach Judaism through these texts, but I also aim to

affirmin g a cc om p li sh ment Denver considers endowed positions an affirmation of —Gregg Kvistad, Provost irrelevant.” actualize the ethical teachings of these texts into the world.” “We are substantially expanding and deepening the University’s intellectual environment.” —Robert Coombe, Chancellor

John Tripp, School of Accountancy David Patterson, Biological Sciences, University teaching is about more than helping students Eleanor Roosevelt Institute prepare for professional success. It’s also about empowering Bin Ramke, Department of English David Patterson conducts research that one day could help them to put their skills to work for the greater good. Renowned poet Bin Ramke understands that the impact advance cancer treatment, improve the lives of people with John Tripp, the John J. Gilbert Endowed Professor in of his work may not be as easy to define and quantify as it is Down syndrome and even slow the aging process. As he works, the Daniels College of Business, delights in the enthusiasm for professors working in, say, the sciences. But he can point he shares his knowledge and discoveries with DU graduate and Christine Cimini, Sturm College of Law his students bring to their studies and to the world outside to the dialogue that he and his students create through their undergraduate students in the classroom and in the lab. Associate Professor Christine Cimini had some “enticing” the classroom. “There are a lot of excellent students in this publications. Like so much pioneering inquiry, Patterson’s work may job offers from highly ranked law schools but chose to stay at school who are looking for ways to make a contribution “My work as a writer shows that the University is part never generate the desired results. On the other hand, DU’s Sturm College of Law because of its exceptional clinical to the community,” says Tripp, a professor in the School of of the world outside our own sometimes insular campus,” Patterson says, if he is allowed the time and resources to think program and the endowed chair she was offered. Accountancy. “All I’ve done is to provide them with a structure he says. Critics have lauded his 10 volumes of poetry—the long-term, rather than aiming at short-term successes, his As the Ronald V. Yegge Clinical Director and Associate to flourish.” first of which won the Yale Younger Poets Prize—for their work could have “potentially profound implications.” Professor of Law, Cimini oversees the college’s clinical Tripp advises the Alpha Zeta Chapter of the Beta Alpha Psi experimentation and close investigation of language. His Thanks to the Theodore Puck Endowed Chair, Patterson programs. These enable law students to take their classroom Professional Accounting Society and coaches the Deloitte Tax students have gone on to successes of their own. Each year, has that luxury. He can take risks and take the time to plan education into the courtroom and to put their skills to Case Team. The latter has done so well that it received monetary the mail brings three to four volumes by former students who research projects with enhanced potential. The chair is named use for the greater good. It’s an experience Cimini values awards that were then turned into scholarships for accounting have become successful authors. after the late Theodore Puck, Patterson’s “scientific mentor and tremendously. students. Tripp also advises DU’s student Volunteer Income Tax “Endowed chairs offer stability in the study of and a towering figure in modern biology.” “When a student is 100 percent responsible for a mom Assistance program, which helps international students, among examination of areas that market forces will sometimes The chair includes funding research, but Patterson says its who might lose her house, there is no stronger way to instill others, wrestle with the complexities of their tax forms. ignore,” says Ramke, who holds the Lawrence C. Phipps impact goes well beyond funding. in students that they have something important to offer their “We have a shared value in this school to help students Humanities Chair. “Poetry doesn’t easily fit into the economy “When I apply for grants, it’s important to be able to say community,” she says. “Not only do we serve people who may become young professionals who give back,” Tripp says. “These of the world around us, so something like this award, the that I have an endowed chair,” he explains. “It means that I can otherwise not have access to legal representation, but it teaches [endowed professorship] funds have provided a resource for Phipps Chair, suggests that my work is needed and that it is use most of the grant funds to support research rather than my students that pro bono work is something they can and should me to reward them for their commitment of time and energy

s & sch olar ex c e p tional d u ator valued.” salary. That’s very important to scientists, especially these days.” do when they leave law school.” to all of the extra things that they do.” 52 Masters Program Fundraising 53 Book bin 63 Fast Facts: Reunion recap 66 Pioneer pics Endowed Chairs and 67 Announcements Professorships

• Campaign funds raised to date: $272.5 million

• Amount raised for endowed faculty funds: $30.3 million

• Number of endowed chairs and professorships established during the campaign: 10

Bruce Hutton, Daniels College of Business “How do you prepare students in business school today to succeed in jobs that don’t even exist yet? To use technologies that haven’t been invented? To solve problems that aren’t MAKE YOUR GIFT TO problems yet?” THE ASCEND CAMPAIGN TODAY! These are just a few of the heady issues tackled by Dean Emeritus Bruce Hutton, who serves as director of ethics integration for the Daniels College of Business. He also is the Evelyn and Jay G. Piccinati Professor for Teaching Excellence. In Hutton’s words, the Piccinati professorship gives him a “license to think” about how the Daniels College can best prepare today’s students to excel in their careers and to make a positive difference in the world. DU Archives “This college is not afraid to try new things and not afraid Office of University Advancement Pioneers football players eat hot dogs in the locker room on Nov. 24, 1955, five years before DU to be a leader for what business education should be,” he says. 2190 East Asbury Avenue discontinued the football program. Player No. 77 on the bottom row, far right, is wearing a home “This chair helps me to think about what it means to provide an Denver, Colorado 80208 uniform. Two lockers on the far right are visible, and read (left to right): “Kaldi” and “Huber.” If outstanding business education today.” you have any additional information about this photo, or have your own Pioneers football team 800.448.3238 memories or photos to share, please send them our way. giving.du.edu Visit ascend.du.edu for more about endowed chairs and professorships.

University of Denver Magazine Connections 51 Infantryman’s Badge, the Bronze Star and Bertlen Turner (BA ’52, JD ’54) of the Purple Heart. After an extensive career in Whitehall, N.Y., is still practicing law on 1957 The classes radio and television, he served Washington a part-time basis after recently celebrating Terry Krumm (BFA ’57) of Naples, Fla., is a Book bin State for 12 years. his 80th birthday. He has four children, 13 painter, filmmaker and architect. The Naples 1951 grandchildren and one great-grandchild. Art Association at the von Liebig Art Center Most music schools teach students how to perform on Robert Mott (MA ’51) of San Diego is a exhibited Terry’s abstract/nonrepresentational stage, but they don’t teach skills for performance in the busi- works from Jan. 22–March 3, 2011. Terry’s founder of National Public Radio (NPR) 1952 ness world. Ramon “Ray” Ricker (BME ’65) fills in the missing and was recognized by NPR’s executive Larry Litvak (JD ’52) of Denver has work has been exhibited at many national 1954 notes to help aspiring musicians avoid becoming starving artists director of news programming, Ellen been a lawyer at his firm, Litvak Litvak Jerry Snyder (BSL ’54, LLB ’56) of Denver and international museums and galleries. McDonnell, at the 2010 Washington State Mehrtens and Epstein P.C., for the past joined Litvak Litvak Mehrtens and Epstein Art Forum, Art News, The New Yorker, Vogue in his book Lessons From a Street-Wise Professor: What You University Murrow Symposium on April 20. 35 years focusing on family law. He was P.C. in 2002 as special counsel. He has been magazine and The New York Times all have Won’t Learn at Most Music Schools (Soundown Inc., 2011). highlighted his work. Terry spent more The Robert A. Mott Distinguished Excel- named “Best Lawyer” by 5280 magazine named in Best Lawyers in America every year Ricker is no stranger to the music business—he has lence Award was established to honor him as and also was recognized by the magazine since its inception. He also had a fellowship than 20 years teaching at major colleges and worked in all parts of the industry for more than 50 years. one of the most respected instructors in the as one of Denver’s top lawyers in 2001. in the American Academy of Matrimonial universities. He is preparing for a worldwide history of Washington State’s communication Larry is a fellow in the American Academy Lawyers. He was listed in Denver Top exhibition of his work. His career has included gigs as a music professor, composer, program. Before joining the Washington of Matrimonial Lawyers and is a Colorado Lawyers and was named a Super Lawyer. arranger, studio musician and stage performer. State faculty in 1956, Robert served five Super Lawyer. He served on the board of Jerry is the author of numerous articles He has performed in hundreds of radio and TV com- years on active duty in World War II and the National Asthma Center for 25 years. concerning property and tax issues in 1960 mercials and was a member of the Rochester Philharmonic retired as a lieutenant colonel in the U.S. He also is a past president of the Colorado divorces. He was the first chair of the Family William Howard (MA ’60) of San Luis Army Reserve. He received the Combat Trial Lawyers Association. Law Section of the Colorado Bar Association. Obispo, Calif., is professor emeritus of Orchestra for 38 years. Ricker’s arrangements have been city and regional planning in the College commissioned by symphonies around the country, and his of Architecture and Environmental Design works have been published around the world. at California Polytechnic State University In Lessons From a Street-Wise Professor, Ricker advises WayneArmstrong in San Luis Obispo. He also is the vice president for marketing at Parallel Design aspiring musicians on strategies they can practice to achieve success in their music careers. Learning from the Masters Studios and is a consultant to numerous “If musicians use entrepreneurial thinking and add it to high-level performance skills and artistry, they local governments in California. will not only survive but they will thrive in their field,” he says. Aspiring professional photographers need to hit the ground running, photographer and Ricker says musicians, artists and professionals in all fields should include entrepreneurial thinking, a alumnus Aaron Huey told a class of young shutterbugs on April 5. “When you get out of [DU] there are no minor leagues. You’re in direct competition with 1964 strong positive brand, a proactive attitude, versatility, flexibility, business savvy, familiarity with technology, me and every other photographer you’ve ever heard of,” said Huey (BFA ’99), who urged the people skills and networking as instruments to achieve success, especially in this economy. students in Associate Professor Roddy MacInnes’ Personal Histories of Photography class to travel “If you have musical talent, and if you have worked hard to develop it, you have the building blocks and to force themselves into uncomfortable situations in order to make compelling photos. necessary to create a career,” he writes in the book. “The first step is to be musically and technically solid Huey (pictured at the 2010 TEDxDU event) is a photojournalist whose work appears on your instrument. You have to play! Add to that some entrepreneurial savvy and as Dr. Seuss would regularly in the National Geographic magazines, The New Yorker, The New York Times and others. say, ‘You’ll be on your way!’” His appearance at DU was part of the 2011 Masters Program, which welcomed 17 distinguished >>www.rayricker.com alumni back to campus to share their expertise with students. —Amber D’Angelo Na “It’s a great chance for current students to learn from somebody who’s been out there in David Timmons (BS ’64) and Edna the world and has some experience, as well as an important opportunity to recognize the accom- Herrick Timmons (BFA ’65) of Powhatan, plishments of these distinguished alumni,” Cheri Stanford, associate director of alumni programs Va., took a dream trip to Alaska after earth-science articles, she followed the committees and subcommittees on the and communications, says of the annual event. retirement. They spent two months in developing sciences of plate tectonics and issues of appropriations, commerce, energy, The other alumni who returned to campus for the Masters Program were: their motor home camping, birding and climate change as they evolved and worked aviation, water policy and Indian affairs. Susan Albers (MA ’99, PsyD ’01), a clinical psychologist at the Cleveland Clinic Family Health Center in Ohio photographing the wildlife and landscapes. on the major science articles the magazine John Ambler (MA ’81), vice president of strategy for Oxfam America At Denali National Park, they were published. These included articles on vol- Joe Bagan (BS ’88, MA ’88), chief operating officer for Clear Channel Outdoor Americas fortunate to have a view of Mount canoes, acid rain, the discovery of oceanic 1967 McKinley for an entire day. hydrothermal rifts and their life forms, and Alan Sternberg (BSBA ’67) of Bloomington, Nicolas Benedict (BA ’93, PhD ’01), president and CEO of eScience Labs Inc. six articles on Mount St. Helens. Ill., retired on Jan. 1 from his position as David Bernstein (MSW ’75), director of the Center for Effective Interventions at Metropolitan State College in Denver associate general counsel at State Farm Nelba Chavez (PhD ’75), former deputy director of programs for the Arizona Department of Economic Security and former administrator of 1965 Byron Dorgan (MBA Insurance. Alan and his wife, Kim, will the U.S. Substance Abuse and Mental Health Services Administration Byron Beck (attd. 1965–67) of Kennewick, ’66) of McLean, Va., remain in Bloomington. David Gust (BS ’74), a U.S. Army veteran and former CEO of Technical and Management Services Corp. Wash., was inducted into Columbia Basin has been elected to Sue Karlin (MTM ’01), a principal IT consultant who also is an adjunct faculty member at Regis University in Denver College’s Athletic Hall of Fame on Jan. 20. the board of directors John Lyons (BA ’70), a U.S. Marine Corps veteran and former IRS employee Byron played basketball at Columbia Basin of Codexis Inc., a 1970 College and at DU; he also played 10 sea- clean technology Pete Coors (MBA ’70) of Golden, Colo., Melissa Mayhue (BBA ’95), author of the Daughters of the Glen historical romance novel series sons of professional basketball. company. Byron is a is the chairman of Molson Coors Brewing Christy Moroye (MA ’99, PhD ’07), assistant professor in the School of Education and Counseling at Regis University in Denver former U.S. senator Co. and Miller Coors and was named the Carter Prescott (BA ’71), president and CEO of marketing company Carter Communications International Inc. from North Dakota. 2011 National Western Stock Show Citizen Brian Robbins (BS ’01, MBA ’01), founder of Denver-based Riptide Games, which makes video games for iPhones and other mobile devices 1966 He retired from the of the West. Pete accepted the award Jan. 10 Kirby Slunaker (EMBA ’99), senior vice president and chief information officer for Pendulum Inc. Carolyn Anderson (BA ’66) of Louisville, Senate in January after a 30-year career in at the Sheraton Denver Downtown Hotel Caroline Turner (JD ’76), a workshop facilitator, speaker, consultant and executive coach through her own company, DifferenceWORKS LLC Colo., retired from National Geographic the U.S. Congress. He served six terms during the 16-day stock show. Pete serves as a Beth Wolfson (MAC ’01), president of the EtyKa Group, which provides training, team building and coaching to executives and others Magazine in Washington, D.C., in 2000, after in the U.S. House of Representatives and trustee and member of the executive board of 31 years as a research editor. Specializing in three terms in the Senate, where he chaired the Denver Area Council of the Boy Scouts — Greg Glasgow

52 University of Denver Magazine Summer 2011 University of Denver Magazine Connections 53 of America, a member of the National West- Rick Higgins (BSBA ’72) of Denver is a Linda (Murphy) co-authored the Xhosa Newspaper Reader and David Wexler (BS ’76) of Gaithersburg, intelligence professionals to identify and ern Stock Show Association executive com- certified public accountant and has merged Marshall (BA ’72) Lexicon and serves as a consultant for the Sotho Md., an insurance adviser with Greenberg, effectively integrate foreign, military and mittee, and a board member of the Johnson his firm, RT Higgins & Associates, with of Columbia, Md., Newspaper Reader and Lexicon. She continues Wexler & Eig LLC, was recognized as a top domestic intelligence in defense of the U.S. and Wales University Corp. and the Denver CPA firm Eide Bailly LLP. Rick has been formally studied 12 to work part time as a language analyst and insurance adviser, along with his other two homeland and U.S. interests abroad. Art Museum Foundation. involved in the oil and gas industry for languages and worked instructor for the Department of Defense. partners, in Washingtonian magazine. Out of the past 30 years, assisting clients with with more than 20, the 18 insurance brokers who made the best- Wade Loo (BSAC ’80) of Atherton, Calif., exploration, production, acquisitions and including Spanish, Brent Petrie (BA ’72) of Anchorage, Alaska, of list, Greenberg, Wexler & Eig was the only was appointed to the board of directors audit 1972 royalty interests of oil and gas properties. Russian, German, is the manager of community development firm to have all three partners recognized committee of Kofax, a leading provider of Lowell Hare (BSBA ’72) of Castle Rock, Rick’s clients are in the Rocky Mountain Xhosa and Shona. She is a government for the Alaska Village Electric Cooperative. with this honor. document-driven business process automa- Colo., was appointed to a five-year term as states, Canada, Trinidad, Australia and the subject matter expert at the University of tion solutions. In 2010 Wade retired from chairman of the Archdiocese of Denver Finance Netherlands. Maryland’s Center for the Advanced Study KPMG, where he had worked for 30 years. Council. Lowell is a certified public accountant of Language. In her former position at the 1973 1977 He is a member of the American Institute and managing partner of H&L Investment Co. U.S. Department of Defense, Linda was Thomas Bambrey (MA ’73, PhD ’77) of Dorothy Hargrove (MA ’77, MBA ’85) of Certified Public Accountants and the He serves on the executive advisory board at named the first scholar in residence for her West Lafayette, Ind., will retire from his of Centennial, Colo., was named the new California Society of CPAs. He also is a DU’s Daniels College of Business. work in less commonly taught languages. She position as athletic director of the Little director of the Englewood Public Library member of the board of directors of JobTrain, Giants at Wabash College at the end of the system. Dorothy has 32 years of experience a charitable organization that helps people in 2010–11 school year. Thomas has been working in libraries, including 16 in need find jobs in the Palo Alto, Calif., area. athletic director since 2008 and previously management. spent 11 years as the dean of students at Winston Woo (BSC ’80, MAcc ’81) of Wabash. Mark Shumate (JD ’77) of Albuquerque, Markham, Ontario, is the director of taxation, Wine importer Blair Taylor N.M., was appointed to the New Mexico pensions and government programs for AGS Randy Herndon (BSBA ’73) of Littleton, Labor and Industrial Commission on Automotive Systems. He is the vice president Blair Taylor (BSBA hotel and restaurant management ’74) is Colo., was appointed vice president of new Jan. 27. Mark is the president of Shumate of the Tax Executives Institute Toronto chap- well known around Denver for his award-winning Cherry Creek business sales for CIGNA’s Mountain States Constructors in Albuquerque and serves ter. He recently was appointed chair of the restaurant, Barolo Grill, and its legendary annual staff trip to Region. As CIGNA’s senior regional sales on the board of the Associated Builders and National and Ontario tax committees by Italy. What most Denverites don’t know is that the fine-food leader, Randy will be responsible for growing Contractors New Mexico chapter. the Canadian Manufacturers & Exporters Association and is a member of the Ontario aficionado also owns Enotec Imports, a boutique Italian wine business and improving customer service for businesses with 250 or more employees. Business Advisory Council. importer. Previously he was with Aon, where he served 1979 By age 26, Taylor was working for a French wine distributor, as senior vice president and regional sales David Sjolander (BS ’79) of Scottsdale, selling wine to French restaurants around the country. leader and the Denver office market leader. Ariz., was named vice president of product 1981 He loved the wine business but decided to open his own Prior to AON, he was with Blue Cross Blue management for distribution services at Clint Brady (MA ’81) of McLeansville, restaurants. Barolo Grill, his third, opened in 1992. Shield of Colorado. Pegasus Solutions, the largest third-party N.C., is president and managing director of Barolo was inspired by Taylor’s trip to the French-influenced marketing and reservation provider in the two land development companies, Alabama world. David was senior vice president Shoreline LLC and Georgia Shoreline LLC, northern Italian town of the same name. He fell in love with the of strategy and business development at both subsidiaries of Redstone Properties. language, cuisine and wines of the area. 1975 Terry Meyer (BA ’75) of Providence, R.I., TRAVELCLICK for more than 30 years; Taylor started importing wines from the Italian vineyards received a master’s degree in environmental previously, he spent 15 years with Carlson Paul Chan (BA ’81) of Denver, DU’s general he discovered on his trips and bought the import company in policy at Tufts University in 1995 and has a Hospitality Worldwide. He also is a past counsel and president of the Colorado Bar 1997. certificate in geographic information systems chairman of HITEC, a past chairman of the Association, has been named a trustee of Enotec currently imports award-winning wines from 27 from the University of Massachusetts. She has American Hotel and Lodging Association the Boettcher Foundation. He is the first organic, sustainable vineyards throughout Italy—most have been worked as a geographic information system technology committee, and a member of alumnus of the foundation’s Boettcher the executive advisory board for DU’s Fritz Scholarship program to become a trustee of family-owned for multiple generations—and distributes them to technician, analyst and manager for the town of Brookline, the Nature Conservancy and the Knoebel School of Hospitality Management. the organization. Paul has been DU’s general 32 states. Rhode Island Department of Environmental counsel since 1997 and previously served in He says the trick is “finding a winery that’s not in the Management. She was a ski instructor in the Colorado attorney general’s office. U.S. that has a lot of potential. You also have to find a great Aspen from 1979–83. 1980 Wayne Armstrong Wayne property—because you can’t make great wines without great Jim Anderson (BA ’80) of Littleton, Colo., soil—and somebody who has the willingness and patience to do it. There might be a few stumbles along the way—a winery in Italy could was appointed as the presiding judge for the 1983 have a hailstorm that wipes out their wine production for an entire year in a matter of 20 minutes. You just put your heads together and get 1976 city of Littleton on Sept. 21, 2010. Jim also Dianne Briscoe (JD ’83) of Denver was serves as an associate judge for the cities of named a Denver County court judge after through it.” John Garza (BA ’76) of San Antonio was elected Centennial, Colo., and Aurora, Colo. being nominated by the city’s judicial And his favorite part of owning a restaurant? to the Texas House nomination commission. From 1986–88 she “In a 10-minute time span you get to do a little bit of everything,” Taylor says. “You can go from maintenance to production to of Representatives in Cindy Courville (MA ’80, PhD ’88) of owned her own law practice, then worked performance to marketing to PR to standing out front watching your valet parker get arrested for running a stop sign.” November 2010. John Alexandria, Va., the first U.S. ambassador as a counsel in the Colorado Governor’s Job As for those trips to Italy, Taylor says his staff “duped” him into the first one by begging to join him on vacation. They will spend two defeated a three-term to the African Union, received an honorary Training Office until 1996. She was a Denver weeks visiting restaurants, wineries, cheesemakers and olive oil producers on trip No. 14 this June. incumbent and is serving doctorate of humanities from the University assistant city attorney before being appointed “My goals are to keep two very successful businesses running, and they are so symbiotic; they work very well together,” he says. “I come his first term in the of Louisiana at Lafayette during the General a Denver County court judge by then-Mayor Assembly Commencement on Dec. 18, 2010. John Hickenlooper. (A class note in the to work every day with a smile on my face and love it every single day.” Texas house representing District 117, which includes west and She serves as a professor at the National spring 2011 issue gave an incorrect degree for >>www.barologrilldenver.com southwest Bexar County in San Antonio. Defense Intelligence College in Washington, Dianne.) >>www.enotec.net D.C., where she teaches military and civilian —Amber D’Angelo Na

54 University of Denver Magazine Summer 2011 University of Denver Magazine Connections 55 Martha Devine Jeff Engelstad (BSBA ’83, MRCM ’91, MS James Humes (JD ’83) of San Francisco was 1984 (MT ’83) of Denver ’92, PhD ’97) of Aurora, Colo., is a clinical pro- appointed executive secretary for administra- Diane Overgaard is a certified public fessor in the Franklin L. Burns School of Real tion, legal affairs and policy by California Gov. Rabener (BA ’84) of Lori Garcia-McGehee accountant and prin- Estate and Construction Management at DU. Jerry Brown. James ran the attorney general’s Los Angeles is a flight Marketer cipal of accounting at office under Brown, overseeing a staff of 5,300, attendant for US advisory firm DCG Gail Slatter Folwell (BFA ’83) of Boulder, including 1,100 lawyers. Airways and Express There’s a saying in marketing P.C. She recently Colo., is a sculptor and recently installed The Mesa. After graduating that you sell the sizzle, not the joined the board Pitch, a 12-foot-tall, bronze baseball player at Tom Whittaker (BS ’83) practices oncology from DU, she worked steak. That works if you’re selling of directors of the the entry of the Dr Pepper Ballpark in Frisco, and hematology in Indianapolis. He is for movie studios and something that has sizzle. But when Colorado Alliance for Drug Endangered Texas. She has had three additional large, the president elect of the Association of distributors including Children, which supports children, families, public art pieces installed in the last few years. Community Cancer Centers, a national Atlantic Entertainment, Paramount, Scotti it’s your job to promote more organizations and communities affected Gail’s work also has graced public and private organization for education and advocacy for Bros. Pictures and Cobra Entertainment sedate commodities like potatoes, by substance abuse through increased collections and exhibitions around the world. cancer patients and providers. Tom and his Group. She later went to law school at the honey and wool, the hurdles collaboration, coordination of services and In 2002, Gail was honored as one of the lead- wife, Ann, an internist at Indiana University, University of West Los Angeles and got her become a little bigger. Unless you’re systems integration. ing American sculptors by Southwest Art. have three boys, ages 9, 13 and 17. paralegal certificate. She worked at several animal hospitals and became a state-licensed Lori Garcia-McGehee (BBA ’95). veterinary anesthesia technician. She still A single parent, Garcia- works with charitable animal organizations McGehee worked part time at and has six pet rescue parrots. the United States Potato Board in Grower Lisa Rogers Denver for several years. When her 1985 son started school, the tater traders From community-supported agriculture and farm-to-table WayneArmstrong Gay Carlson (BS ’85) of Centennial, Colo., offered her full-time work in the restaurants to bestselling books by Michael Pollan and Barbara teaches third- and fourth-graders at DU’s international marketing department. Ricks Center for Gifted Children. Kingsolver, fresh, local food is all the rage in culinary America. To maximize the opportunity, The problem, says Lisa Rogers, is that fresh and local isn’t Garcia-McGehee enrolled in the as easy to come by as people think. All looks good at Whole 1988 business administration program at Foods and the local farmers’ markets, but factor in conventional Jim Doerner (MA ’88, PhD ’94) of Greeley, DU’s Women’s College.

supermarkets and the majority of restaurants, and we still live in Colo., is a professor of geography at the Courtesy of Lori Garcia-McGehee “As soon as I graduated, the an economy in which less than 0.1 percent of the food eaten by University of Northern Colorado. potato board made me the manager of international marketing. I graduated in August 1995; in Coloradans is grown in Colorado. September I was on an airplane to South Korea,” she says. “I oversaw a $5 million marketing Rogers (MBA ’99), who founded the north Denver coffee- Mark Erickson (BA ’88) of Golden, Colo., was named the senior commercial business house Common Grounds in 1992, first became aware of the issue budget and nine Asian countries.” leader of SquareTwo Financial, a leader in Four years later, Garcia-McGehee started her own consulting company, Millennium while working as a consultant for other restaurants and small the asset recovery and management industry. businesses. Prior to joining SquareTwo, Mark worked at Marketing/Communications, and since then has helped trade groups sell honey, wool, mohair “One of the many things I was doing for restaurants was Key Equipment Finance for 15 years. Most and ginseng internationally. Part supermom, part international woman of mystery, Garcia- sourcing local supplies and foods and that sort of thing, and it recently he served as senior vice president McGehee smoothes out the details that make the deals happen. was during that time that the ‘all restaurants want to be local’ fad and general manager of Key Equipment If a client needs a letter of credit, or help with a wire transfer that doesn’t go smoothly, started,” she says. “Every farm I called was so overwhelmed—they Finance’s government and health care finance businesses. Garcia-McGehee is the one they call for handholding. If she recommends that a client hire couldn’t get back to me, they really couldn’t promise anything, an in-country representative, she’ll fly overseas to help select the best person for the job. they had so many clients they could barely keep up with them. Likewise, if one of her clients is courting a potential buyer, she’ll head to Asia or Europe to “I realized that even though there were all these restaurants 1990 educate the buyer one-on-one about the product. opening saying they get local, they really can’t be. We do not pro- Alan Farkas (BA ’90) is an attorney in But more often, her role involves big-picture strategizing. “I’m that person who pushes duce the food that we need in Colorado, even for restaurants.” Chicago. His law firm Madsen, Farkas & [my clients] a little,” Garcia-McGehee says. “I keep track of what they’re doing and develop Enlightened and inspired, Rogers (pictured, center) began Powen LLC merged with SmithAmundsen teaching herself about urban farming and how to grow food locally LLC in January and he became a partner. performance measures for them.” She commissions research to determine which countries The aerospace group will continue to on a smaller scale. In 2008 she started Feed Denver: Urban Farms offer the greatest sales opportunities, then helps her clients understand the cultural nuances, advise clients on legislative affairs affecting production challenges and trade barriers that will affect their products’ positioning there. & Markets, a nonprofit dedicated to setting up small urban farms the aerospace industry, administrative around the city. The organization opened its first farm, located in rule making, regulatory compliance and It seems to come naturally to her. Though she went on to earn an MBA at Regis the Stapleton neighborhood, in 2009, followed by a parking lot enforcement concerns, business deals and University, she’s never had any formal training in international relations. farm in north Denver. aircraft transactions, and aerospace litigation “I’ve always had a fascination for other cultures and languages, and I’ve always made matters. At its core, the nonprofit is about feeding people—something Rogers is using her business background to do. friends with people from different cultures,” she says. “It’s kind of innate.” “If we can create a small farm that looks like a small business—like a coffeehouse with 20 employees that supports four to five And that, she says, is the most important aspect of her job. “It’s about trust—that’s so families—that will be good,” Rogers says. “That’s what Feed Denver is about.” 1995 valuable to people,” she says. No matter what their culture is. >>Watch a video about Feed Denver at www.du.edu/magazine Chris Sutton (PhD ’95) of Macomb, Ill., is >>www.feeddenver.com a professor of geography at Western Illinois —Laurie Budgar —Greg Glasgow University. He previously was chair of the university’s geography department.

56 University of Denver Magazine Summer 2011 University of Denver Magazine Connections 57 1996 to the U.S. in 1963. For several years she services. Glenn also volunteers for the joined the company in 2003 as vice president Tennessee State University. She also owns He completed a National Center for Joe Capesius worked as an executive assistant at the Wings Restorative Justice Program in Estes Park. of land and business development. Prior, her own consulting business and has a Intermodal Transportation research project (MA ’96) of Over the Rockies Air and Space Museum He is a member of the Estes Area Lodging he was vice president of land and business 16-month-old son. on transit-oriented development in Denver Cedar Park, in Denver. She also ran the children’s Association and the Sunrise Rotary Club. development for Ensign Oil & Gas Inc. He and is preparing a paper on this topic for a Texas, was programming for the Boy Scouts and Girl also was director of business development for Brian Furgason (JD ’00) of Englewood, special issue of the journal Cities. deployed to Scouts. As an aerospace education officer, Encana Oil & Gas (USA) and vice president Colo., is a senior associate in the business Afghanistan she was a second lieutenant in the Civil 1998 of Land for Ocean Energy Resources. and finance team at business law firm Snell with the Army Air Patrol. Two years ago, she became an Marc Smith (MA ’98) of Morrison, Colo., & Wilmer. Brian previously was a senior 2001 Reserves 994th administrative assistant at the Chillicothe was appointed a board member of the corporate associate in the Denver office of Rob Jordan (MA ’01) of Portland, Ore., is Engineer Company in 2010. He is pictured, Correctional Center; she works there Colorado Black Chamber of Commerce 2000 Gibson Dunn & Crutcher. the company director of Idealist Consulting, center, with DU lecturer Steve Hick, left, part time. Board of Directors. Marc is the executive Ian Colle (MCIS ’00, MTEL ’00) of Golden, a technology consulting firm. He is working and Bill Boesch (MA ’02), right. director of the Western Energy Alliance Colo., joined start-up company Whamcloud Dennis Goodyear (MLIS ’00) of Kansas with Salesforce.com, USAID and Secretary Patrick Linden (BSBA ’97, MS ’01, JD ’01) and has worked in the public, private and Inc. as a project manager in December. City, Mo., was promoted to assistant library of State Hillary Clinton as part of Clinton’s Paul Marr (PhD ’96) of Shippensburg, Pa., of Denver joined Sherman & Howard as a nonprofit sectors in research, strategic Whamcloud is a new company formed to director at Avila University. Palestinian Information Technology Initiative is a professor of geography at Shippensburg member in business practice. He represents planning, public relations and government advance the Lustre file system in high- to start Project Palestine, an international University. sports organizations in their sponsorships, affairs positions. performance computing environments, with Sarah Clausen Mooney (MEPM ’00) effort to bring sustainable revenue and television, financing and naming-rights special emphases on Linux and supporting of Clear Lake, Iowa, has been named the infrastructure to the West Bank through Joaquin Padilla (JD ’96) of Denver joined transactions. Patrick also is a licensed player the open-source community. In January, first executive director of the Clear Lake cloud computing technology. his father, Kenneth Padilla (BA ’66, JD ’70), agent with the National Football League 1999 Ian was hired as an adjunct professor of Historical Society. Sarah’s great-grandfather to form Padilla & Padilla PLLC in Denver. Players Association. Aaron Huey (BFA ’99) of Seattle was named philosophy at Community College of Aurora. was one of Clear Lake’s early settlers. Sarah, Brenden McNeil (BS ’01, MS ’02) of Their firm handles legal matters in the area a contributing editor at Harper’s magazine. her husband and their two children moved Morgantown, W.Va., is an assistant professor of business, civil/commercial litigation, civil Glenn Malpiede (BA ’97, JD ’97) of His work can be found at www.aaronhuey. Eileen Ernenwein (BA ’00, MA ’02) of to Clear Lake in summer 2010 to reconnect of geography in the department of geology rights and criminal defense. Superior, Colo., has returned to Colorado com. Jonesborough, Tenn., received a PhD in with her historic roots. Sarah previously and geography at West Virginia University. after 12 years in Chile, where he held the environmental dynamics from the University worked as the director of volunteer programs He previously was at Syracuse University, position of senior manager with Chile’s Edward McLaughlin (BSBA ’99) of Palos of Arkansas in 2008. She works half time for at the Nature Conservancy. where he completed a PhD in geography 1997 largest audit and consulting firm and was Verdes Estates, Calif., has joined Venoco the Center for Advanced Spatial Technologies and worked on an interdisciplinary project Pamela Clingerman (MA ’97) of Chillicothe, in charge of the international section of its Inc.—an independent energy company in at the University of Arkansas doing grant- Keith Ratner (PhD ’00) of Amesbury, examining the effects of acidic deposition on Mo., was hired as curator for the Grand River business services outsourcing division. He California—as vice president of corporate funded research, and in fall 2010 she started Mass., was promoted to full professor ecosystems of the northeastern U.S. He lives Historical Society Museum in Chillicothe. has opened his own practice in Estes Park, development. Edward was president of a one-year teaching and outreach position in the department of geography at with his wife, Karen Culcasi, and daughter. Pamela, originally from England, moved Colo., specializing in professional business Petro-Canada Resources (USA) in 2007. He for the department of geosciences at East Salem State University in Salem, Mass.

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F11.Athletics_Summer half page.indd 1 3/25/2011 10:08:40 AM 58 University of Denver Magazine Summer 2011 University of Denver Magazine Connections 59 Timothy Vowles (PhD ’01) of Thornton, Crisanta Duran (BA ’02) of Denver, as a consultant and manager in operations, Trent Pingenot Colo., is a lecturer in the geography program a recently elected representative from production management, land acquisition/ (MS ’03) of Atlanta at the University of Northern Colorado Colorado’s 5th District, was selected for development and construction. He also works part time and (UNC). In addition to teaching at UNC, assignments in the finance committee and has worked at MC Consultants, Inc., D.R. takes care of his son Entrepreneurs Tim has been hired at Colorado State the judiciary committee. Crisanta is the Horton and U.S. Home Corp. Lowen, who was born University to design all of the school’s youngest legislator and the only Latina at the on Sept. 8, 2008. Maddy D’Amato and Alex Hasulak online geography courses. State House. Sara Novikoff-Lazarus (BA ’02) of Frisco, When they were seniors at DU, Maddy D’Amato (BA sociology ’08) and Alex Hasulak Kim Hubble (MS ’02) of Aurora, Colo., Texas, gave birth to 2004 (BSBA ’08) called on their fellow students to help them perfect their granola recipe, 2002 works at the Colorado Department of her first child, daughter Anthony Graves (IMBA ’04) of Denver bringing samples to campus for their classmates to taste and evaluate. Lindsay Brooks (BA ’02) of Durham, N.C., Transportation conducting analyses, data Layla Belle, on Oct. 5, was named director of government and Three years later, the pair’s Love Grown Foods granola is on the shelves at more than has returned from Vejle, Denmark, where publication and support for mapping 2010. community affairs for Visit Denver, the 1,300 Kroger and Vitamin Cottage locations around the country, with the promise of more she was an assistant dean for the Vejlefjord applications. Denver convention and visitors bureau. Danish boarding school. She is now studying stores to come. In November 2009, foodie website Chowhound.com named Love Grown’s medicine in Duke University’s physician Erika Matteo (BS ’02) of Highlands Ranch, 2003 Alex Muleh (MS ’04) of Broomfield, WayneArmstrong assistant program. Colo., is working with the University of Georgia Hybels (BA ’03) of Denver works Colo., works at the Broomfield office of Colorado-Denver as the project coordinator for the National Park Service Geologic Environmental Systems Research Inc. James Brown (MBA ’02) of Denver has for the Rocky Mountain Middle School Resources Division. She creates digital been promoted to president and COO of Math & Science Partnership. Her husband, geologic maps of national parks and Kevin Sutton (MS ’04, MBA ’04) of Whiting Petroleum Corp., a Denver-based oil Alex Matteo (BS ’02, MBA ’02), works in surrounding areas. Redmond, Wash., is a licensed architect and gas company. Previously with Shell Oil global manufacturing for Echostar. They have and joined the Magellan Architects firm in Co. and BP PLC and a private consultant, two daughters, Hannah, 5, and Zoe, 2. Justin Kidd (BA ’03) was appointed assistant Redmond. he joined Whiting in 1993 as a consulting attorney general for the Oregon Department engineer and became operations manager in Glenn Nier (attd. 2002) of Parker, Colo., was of Justice. He is married to his domestic Ed Walker (MPP ’04) 1999 and vice president of operations named project manager for Toll Brothers at partner, Rob Owen, and they reside in of Billings, Mont., is a in 2000. Solterra in Jefferson County. Toll Brothers is Salem, Ore. Republican freshman the nation’s leading builder of luxury homes. senator who represents Glenn has more than 25 years of experience Laurel, Mont., and the rural areas toward West Billings (Senate District 29). Ed serves on the Senate Finance Committee, its judicial and corrections subcommittees, the Senate Natural Resources Committee and the Sweet Cranberry Pecan flavor No. 1 in a granola taste test that included well-known Senate Energy and Telecommunications brands such as Udi’s, Back to Nature and Bear Naked. Love Grown’s Apple Walnut Delight Committee. He is an account executive for came in at No. 6. a Billings-based pipeline contractor. It’s been a nutty ride for the couple who met at DU and moved to Aspen—Maddy’s Abbey Wick (MA ’04) of Christiansburg, hometown—after graduation. In January 2010 they returned to Denver. They started off Va., received her PhD in soil science in 80 Kroger stores in Colorado and Wyoming, but in 2011 they went nationwide. from the University of Wyoming in 2007 “It’s important to us to be in Kroger because there are so many people who shop The Coors Fitness Center and currently is a postdoctoral fellow at there who don’t think twice about what they put in their cart, let alone what they’re is proud to offer Virginia Tech University in Blacksburg, Va. putting in their body,” D’Amato says. “Even though Whole Foods is the epitome of what healthy eating is, so many people who shop there already know they’re going to be eating Young Alumni 2005 healthy and they’re already geared into it. Being in Kroger means we really have the Magdalena Dohnalova (MS ’05) of opportunity to educate people and reach the people who really need foods like this.” memberships to all Denver works as a geologic information To that end, the couple bought an RV they dubbed the “love bus,” and their goal is DU alumni for up system specialist for Norwest Applied to spend 90 percent of each year on the road, educating consumers on the wonders of Hydrology. naturally sweetened granola made with no chemicals, hydrogenated oils or high-fructose to 3 years following corn syrup. graduation and great Yaneev Golombek (MS ’05) of Denver is “We love interacting with the customer; we think that’s the most important thing,” geologic information system coordinator for alumni memberships D’Amato says. “Our goal as a company is not just to make food that’s delicious and healthy, Merrick & Co. for all other DU alumni! but also to tell people why they should be eating these foods and explain to them in Graduate to a Keri Herman (BSBA ’05) of Breckenridge, person the benefits of whole grain oats and omega-3s and why they’re so important in Discover the benefits of a Colo., is a professional skier and a member their diets. They’re more likely to understand it and apply it to their lives, which at the end Coors Fitness Center membership: of the Breckenridge Ski Team. She won a of the day means that we did our job.” Healthy Lifestyle silver medal at the 2011 Winter X Games in >>Watch a video about Love Grown at www.du.edu/magazine Call 303.871.4523 Aspen, Colo., and finished third at the 2011 >>www.lovegrownfoods.com Freestyle World Ski Championships in Park or visit recreation.du.edu/alumni —Greg Glasgow Congratulations 2011 Graduates! City, Utah. At the 2010 Winter Dew Tour in Breckenridge, Keri finished first in the

60 University of Denver Magazine Summer 2011 University of Denver Magazine Connections 61 women’s Ski Slopestyle Preliminaries and took Hilary Lopez (PhD ’06) of Reno, Nev., Maria’s dissertation is titled Holocene Climate Golden Triangle Association and Save Our second place in the women’s Ski Slopestyle works for the state housing division as the and Environmental History of Laguna Saladilla, Youth. He is a former finance chairman Reunion recap Finals. chief of federal programs. She oversees and Dominican Republic. and co-captain for House District 5 and administers all of the state’s multifamily sits on the executive committee for the More than 35 members of the Pi Kappa Alpha fraternity held a reunion in Denver in Matt Kascak (MS ’05) of Denver works as affordable housing and residential Shitij Mehta (MS ’07) of Redlands, Calif., Democratic Party of Denver. Reeves also October 2010. As part of their reunion activities, the fraternity brothers and their wives a geologic information system specialist for weatherization programs. She has been works as a software developer for the served on Gov. John Hickenlooper’s 2010 attended a dinner at the Ritchie Center, toured the campus and met with Chancellor Norwest Applied Hydrology. involved in the foreclosure crisis and geoprocessing team at ESRI in Redlands. gubernatorial campaign finance committee the neighborhood stabilization program and former state Sen. Chris Romer’s 2011 Robert Coombe. The men Katherine O’Connor (MS ’05) of Denver through HUD. Hilary also teaches a course Adrienne Thoma (BA ’07) moved back mayoral campaign finance committee. attended DU between 1962–72. is an analyst in the Office of Economic on housing policy and planning at the to the Denver area in 2010 after living in The photos were taken at a Development at the City and County of University of Nevada. She has been asked Washington, D.C., for three years. While in Joshua Marie Wilkinson (PhD ’07) party in Ned Husman’s (BSBA Denver. to be the keynote luncheon speaker for Washington, she taught pre-kindergarten and of Chicago is an award-winning poet a national Novogradac conference in Las obtained a master’s degree in curriculum and and the author of five books, the most ’70) backyard in Centennial, Colo., Christine Richter (MA ’05) is a PhD Vegas. instruction. She got engaged to Ben Sedlak recent of which is Selenography (Sidebrow during the reunion weekend. student with the faculty of geoinformation (BA ’03), and they are getting married Books, 2010). Joshua has also edited Pictured in the first photo are science and Earth observation in the Depart- Andrea Santoro (MS ’06) of Denver is a Sept. 17, 2011, in Redstone, Colo. Adrienne two anthologies for the University of most of the brothers who ment of Urban and Regional Planning and geologic information system specialist in works as a preschool teacher for Aurora Iowa Press, including Poets on Teaching: Geo-Information Management at the the city and county of Denver’s Office of Public Schools. A Sourcebook (2010), a guide for teaching attended—some from as far away University of Twente in Enschede, the Community Development and Planning. poetry. He is an assistant professor of as Norway and Hawaii. Netherlands. Reeves Whalen (JD ’07) of Denver is English at Loyola University. In the second photo are the an associate at Burg Simpson. He was members from the class of 1968. 2007 selected as a finalist for the Colorado Bar 2006 Maria Caffrey (MA ’07) of Knoxville, Tenn., Association’s 2010 Gary L. McPherson 2008 From left to right: Kent Englert Heath Hayward (MS ’06) of Washington, was officially advanced to candidacy for the Young Outstanding Lawyer of the Year Elthron Anderson (MS ’08) of Castle (BSBA ’68), Barry Lefkowitz D.C., works as a contractor at the U.S. PhD degree in the department of geography award. He is on the board of directors for Rock, Colo., is a geographic information (BSBA ’68), Ed Biddison (BSBA Census Bureau. at the University of Tennessee in Knoxville. the American Constitution Society, the system specialist at the South Adams ’68), Bill Starbuck (BSBA ’68), County Water and Sanitation District. Rick Troberman (BA ’68), Frank He and his wife, Kim, welcomed their son Dilan on June 4, 2009. White (BS ’68), Charlie Bowman (BA ’68, JD ’72) and Charlie Spence Henderson (BA ’08) of Dallas is David (BSBA ’68). pursuing a graduate degree in community Quotable notes and regional planning. He previously Want to read the University of worked as a geographic information Photos courtesy of Bill Starbuck Thank you to everyone who responded to the winter issue’s question of system analyst for Northrop Grumman Denver Magazine online only? the hour: What was your favorite class at DU and why? in Galveston, Texas. Two DU alumni reunited for Andreas David of Courtesy “My favorite classes were the Spanish courses I took with professors Heidi Rolander-Peterson (MA ’08) a helicopter ski and snowboard Fonseca and Fernandez (separate classes) in 1968 and 1969. They of Berthoud, Colo., is an associate city adventure in British Columbia encouraged me to continue working with language and played a planner in the Office of Economic Development for the city and county of significant role in my following a career in language. I wasn’t even going in December 2010. David Denver. to take language at DU, but they saw that I’d taken the placement test Andreas (BA ’71) spent two and done fairly well and snagged me at registration and advised me to Sharon Sjostrom (MBA ’08) of Castle days heli-snowboarding, then continue, and here I am 40 years later, still working with and enjoying Rock, Colo., was promoted from vice skied with Todd Leibowitz foreign languages.” president of technology to a newly created (BSAC ’78, MT ’80) at Revelstoke Linda (Murphy) Marshall (BA ’72) chief technology officer role at ADA Mountain Resort. David and Columbia, Md. Environmental Solutions Inc. ADA is a leader in clean coal technology and Todd then skied at the CMH serves the coal-fueled power plant industry. Heli-Skiing Adamants Lodge near “Introduction to Argumentation—it taught me to look at both sides of Sharon also was part of a team represent- Mount Sir Sandford for a few It's easy to unsubscribe from the print edition. a situation.” ing the company at the Energy, Utility & days with current DU students From left to right, Gretchen Cook, David Andreas and Rachel Diane Overgaard Rabener (BA ’84) Environmental Conference in Phoenix in Just click the button at Gretchen Cook and Rachel Cook. Los Angeles, Calif. February. Sharon joined ADA in 2003. www.du.edu/magazine Cook and their parents, Ben Walsh (MA ’08) of West Bridgewater, Roy and Teena Cook. Mass., was married on April 17, 2010. He “It was jazz ensemble. We were an award-winning band on the national is a special education teacher for science at level, and DU was one of the early colleges to give credit for jazz Granite Academy in Massachusetts. courses. In 1965 we were selected by the U.S. State Department to go on a three-month concert tour of Asia. It was the trip of a lifetime.” Ramon Ricker (BME ’65) Fairport, N.Y.

62 University of Denver Magazine Summer 2011 University of Denver Magazine Connections 63 From what country do alums Ignacio 2009 Send your answer to [email protected] or University of Denver Magazine, 2199 Michelle Kwan (BA ’09) of Artesia, Jimenez and Tina Rice-Jimenez import S. University Blvd., Denver, CO 80208-4816. Be sure to include your full name and Calif., was elected to the Special Olympics Oenophile Kyle Schlachter food to sell in the U.S.? mailing address. We’ll select a winner from the correct entries; the winning entry International Board of Directors. Michelle is a two-time Olympic medalist, a five-time will win a prize courtesy of the DU Bookstore. Kyle Schlachter (BS environmental science ’03) turned his passion for dirt into a love The answer can be found in the People world champion figure skater and a nine- of wine. The geography PhD student studies and markets the Colorado wine industry for time U.S. champion. She currently serves as section of DU Today, www.du.edu/today. ` a living. Congratulations to Damon Foshee (BA ’81) for winning the spring issue’s pop quiz. a U.S. Public Diplomacy Envoy for the State Schlachter began writing his dissertation on lake sediment and fire reconstruction Department and as a member of President Obama’s Council on Fitness, Sports and but became distracted by his developing interest in wine. Nutrition. Michelle attends graduate school So he switched gears, turning his hobby into a career. at Tufts University’s Fletcher School, “Everyone talks about eating local, but nobody really talks about drinking local. where she is pursuing a master’s degree in I knew that Colorado had a good wine industry that not a lot of people knew about. I ? international affairs. wanted to get into that,” says Schlachter, pictured at a wine tasting on campus in March. His new research topic focuses on how the Colorado wine industry uses geography Carrie Stanley (JD ’09) of Denver, Emily Deaths to market its wines. Lyons (JD ’09, LLM ’09) of Mentor, Ohio, and Srecko “Lucky” Vidmar (JD ’03) of Schlachter is a certified specialist of wine through the Society of Wine Educators and 1930s 1970s Denver have joined the Denver office of wants to teach a university-level geography of wine class. He has a syllabus ready to go in Harry Shapiro (LLB ’38), Phoenix, 4-19-10 Lawrence Hammerling (JD ’73), St. Paul, Minn., 6-20-10 Hogan Lovells US LLP. Carrie has joined as case the opportunity presents itself. Michael Kaminski (JD ’74), Seattle, 5-29-10 a member of the corporate practice; Emily Currently, he is the research and outreach coordinator for the Colorado Wine

Joseph Orell (JD ’74), Colorado Springs, Colo., 6-7-10 WayneArmstrong 1940s and Srecko are members of the litigation, Industry Development Alice Ginn (BS ’41), Glendora, Calif., 4-14-10 Nicoletta (Cerrone) Barone (MSW ’75), Denver, 8-29-09 arbitration and employment practice. Board—a subset of Frances Marcus (BA ’41), Homewood, Ill., 11-6-07 Douglas Middleton (attd. ’79), Colorado Springs, Colo., 1-27-11 Helen Louise Patterson “Pat” Larkin (AA ’43), Red Lodge, Mont., the state department 12-14-10 1980s 2010 of agriculture—which Max Wilson (JD ’44), Cañon City, Colo., 4-22-10 Valori Adrienne Lee (MSJA ’83), Stockton, Calif., 7-20-10 Philip Harris (BA ’10, funds research, informs Dick Barger (BA ’46), Redmond, Wash., 9-24-10 Richard Martin (MSJA ’83), Lakewood, Colo., 3-19-10 BS ’10) of Kemah, the public and markets Maurine (Nelson) Eckloff (BA ’48), Kearny, Neb., 11-28-10 Vickie Rae Marks (MSW ’85), Dickinson, N.D., 9-23-09 Texas, joined the NASA Colorado wines. Johnson Space Center Edward Murray (MSW ’48), Denver, 6-9-09 Carolyn Wayne (BA ’87), Cypress, Texas, 12-10-10 Through his in Houston as an Frank Evans (JD ’49), Denver, 6-8-10 James Covino (JD ’88), Littleton, Colo., 4-1-10 research and work, aerospace technologist Schlachter discovered Mitchell Godsman (BS ’49), Lakewood, Colo., 7-26-10 Suzanne Schmelter (JD ’88), Prescott, Ariz., 1-6-10 in international and Nicholas Pohlit (BS ’49), Loveland, Colo., 12-27-10 Ann Holewinski (JD ’89), Wheat Ridge, Colo., 4-30-10 domestic operations that the biggest planning. Philip started misconceptions about 1950s 1990s working at NASA while still studying at DU Colorado wines are that Horton Goss (BSBA ’50), Wichita, Kan., 3-10-10 James Bartow “Bart” Dean (MSW ’94), Denver, 4-11-09 through the Computer Science Cooperative the state’s climate is Alvin Meiklejohn (JD ’51), Arvada, Colo., 3-1-10 Susan Yellow Horse-Davis (MSW ’94), Arvada, Colo., 5-6-10 Education Program. too cold to grow grapes Arnold Tietze (BS ’51, MBA ’52), Denver, 1-31-11 Jayson Arosteguy (JD ’96), Brighton, Colo., 2-15-10 and that the wines are Kazi Houston (JD ’10) of Littleton, Colo., Douglas Waldorf (JD ’51), Fort Myers, Fla., 4-25-10 Richard Jennings (JD ’96), Englewood, Colo., 2-15-10 of poor quality and Milton “Milt” Hanson (MSW ’52), Northfield, Minn., 2-14-10 Martha Louise Collie (JD ’98), Benton, Ky., 5-13-10 has joined the O’Sullivan Law Firm as a personal injury lawyer. Kazi worked as a law overly sweet. In reality, Helen Louise Dahnke (BSBA ’53), Sun City, Calif., 1-28-11 clerk at the O’Sullivan Law Firm for the he says, the dichotomy Earl Reum (MA ’54, PhD ’70), Denver, 12-5-10 Faculty and Staff past two years while attending law school. of hot summer days and cool evenings gives grapes really good flavor, producing high- Aaron Paul Small (PhD ’55), Billings, Wyo., 12-1-10 Phyllis Beryl Bay, retired registrar’s office staff member, Centennial, She passed the bar exam last July. Prior to quality merlots, cabernet francs, Rieslings and other varietals. Many people prefer Glen Arthur Range (BS ’56), Broomfield, Colo., 7-16-10 Colo., 11-26-10 working for O’Sullivan, Kazi was a social Colorado wines to expensive French and Italian wines in his quarterly blind tastings, Samuel Duncan Grandin (BS ’57), Meridian, Idaho, 1-29-11 Abenicio “Ben” Fransua (MSW ’78), former clinical associate professor worker in the nonprofit sector. Schlachter says. at the Graduate School of Social Work, Pueblo, Colo., 7-15-10 Colorado is home to nearly 100 boutique wineries across the state, but 85–90 Ruth Kelley, former director of publications, Englewood, Colo., 1-10-11 Nathan Watkins (MSLA ’10) of Boulder, 1960s percent of the grapes grow in the Grand Valley near Palisade and Grand Junction due to John Sprague (BS ’60), Los Alamitos, Calif., 12-30-10 Roger Kotoske (BFA ’55, MA ’56), former art professor, Champaign, Ill., Colo., is business manager at the Boulder Gretchen Franz (MA ’61), Scarsdale, N.Y., 1-6-10 11-19-10 Law Shop. the region’s ideal climate. Michael O’Connell (BS ’61, MBA ’68), Tucson, Ariz., 9-26-10 Arthur Krill (attd. 1951–52, 1960–62), former associate engineering In addition to his other endeavors, Schlachter enjoys writing his wine blog, Colorado Joyce Mamiko (Honda) Thompson (MSW ’61), Key Biscayne, Fla., 4-8-10 professor, Denver, 1-9-11 Wine Press, and likes that his work combines the human and environmental aspects of Robert Johnson (PhD ’63), Ponca, Neb., 1-18-11 Edna Frances Bedsworth McMullen, former secretary with the School Post your class note online at www.du.edu/alumni, science. Theodore Koeberle (JD ’65), Cedar Crest, N.M., 7-23-10 of Hotel, Restaurant and Tourism Management, High Point, N.C.,11-30-10 e-mail [email protected] or mail in the form on “I went from more of a physical scientist to a cultural scientist, which I never H. Pearce Konold (MSW ’65), Mount Vernon, Ill., 8-6-09 Judy Wallace, former Graduate School of Social Work staff member, page 59. thought I would,” he says. “It’s a lot more interesting to tell people I study wine rather Mark Hinman (BA ’66, JD ’69), Logandale, Nev., 3-2-10 Portsmouth, Ohio, 12-5-09 than lake mud—although it was fun to say I was a paleolimnologist.” Margaret (Green) Gast (MA ’67), Laramie, Wyo., 9-21-10 >>www.coloradowine.com J. Edward Cohn (BA ’68), Englewood, Colo., 10-17-10 Students >>www.coloradowinepress.com Judith Ann Hayes (MSW ’69), Rochester, Minn., 11-26-10 Joseph Lubar, Denver, 2-11-11 —Amber D’Angelo Na Thomas Kelly (JD ’69), Colorado Springs, Colo., 2-19-10

64 University of Denver Magazine Summer 2011 University of Denver Magazine Connections 65 Pioneer pics Career corner ANNOUNCEMENTS

Breanna Mead (BS I am interested in expanding my network. What resources does DU provide to help me? ’08) poses in front of the Q: Get Involved On the Web Opal Pool, a thermal pool in DU has several networking tools you can access as an alum. Mentoring Join the Professional Network and share your career Media Find photographs of campus, events, sports, students and the Midway Geyser Basin at experience and advice with current DU students and alumni. more at www.flickr.com/photos/uofdenver. DU videos are at The DU Career Center hosts the Professional Network, a Yellowstone National Park in A: >>www.alumni.du.edu www.youtube.com/uofdenver. searchable database of 900 alumni and friends of the University who Wyoming, in September 2010. Local Chapters Just moved to a new city and don’t know any- Apps Available for iPhone and Android, the DU app gives users have volunteered to answer career-related questions. To access it, one? Need to expand your professional network? Want to attend access to campus news, an events calendar, DU videos and photos, The Midway Geyser Basin visit www.du.edu/career and click on DU Careers Online. Click on the

DU Photography Department fun events and make new friends, or reconnect with old ones? the athletics website, maps and polls, a checklist for prospective contains four hot springs, two Professional Network tab to search the database and connect with Join a local alumni chapter: Atlanta; Boston; Northern California; students and more. of which are said to be among other alumni. You also can join the Professional Network and serve as a Southern California; Chicago; Dallas; Minneapolis/St. Paul; New York; Phoenix; and Washington, D.C. New chapters are under Lifelong Learning the largest hot springs in the resource to others by going to the alumni website at www.alumni.du.edu. way in Houston and the Pacific Northwest. To find out how you OLLI DU’s Osher Lifelong Learning Institute is a membership world (Grand Prismatic Spring and the Excelsior Geyser). The Opal Pool LinkedIn (www.linkedin.com) is another valuable tool. Creating a can get involved, call the Office of Alumni Relations at 800- program designed for men and women age 55 and “better” who wish is one of the smaller pools in the basin and was the only one that was not profile is free. Once you have joined, do a group search and join one or 871-3822 or visit http://alumni.du.edu/chapters. to pursue lifelong learning in the company of like-minded peers. obscured by vapor when this photo was taken. more of the DU alumni groups. The largest has more than 4,500 mem- Women’s Library Association A group of DU alumni Members select the topics to be explored and share their expertise bers. There are smaller school- and department-related groups as well. and friends regularly comes together to raise funds for and interests while serving as facilitators and learners. As you pioneer lands far and wide, be sure to pack your DU gear Penrose Library and participate in continuing education >>http://universitycollege.du.edu/olli and strike a pose in front of a national monument, the fourth wonder of DU alumni events in chapter cities or in Denver are another good initiatives. Programs include lectures, teas, special events way to expand your network. To see what is going on near you, visit the Enrichment Program Noncredit short courses, lectures, the world or your hometown hot spot. If we print your submission, you’ll and book sales. seminars and weekend intensives explore a wide range of subjects alumni website. If you are advertising a business or service, join our clas- >>http://library.du.edu/site/about/wla/wla.php receive some new DU paraphernalia courtesy of the DU Bookstore. without exams, grades or admission requirements. sifieds on the alumni website. This is an excellent tool for locating busi- >>http://universitycollege.du.edu/learning/ep Send your print or high-resolution digital image and a description of the Mark Your Calendar nesses owned or operated by DU alums. AHSS Faculty Lecture Series DU’s Humanities Institute DU Law Stars Dinner The annual awards din- location to: Pioneer Pics, University of Denver Magazine, 2199 S. University offers a free monthly lecture series to showcase the current research, Cindy Hyman is DU’s associate director of alumni career programs. For more infor- ner honoring distinguished alumni and faculty of Blvd., Denver, CO 80208-4816, or e-mail [email protected]. Be sure to creative endeavors or recently published works of Arts, Humanities mation on career resources available to alumni, visit www.du.edu/studentlife/career/ the Sturm College of Law is Sept. 21 at the Hyatt and Social Sciences faculty. include your full name, address, degree(s) and year(s) of graduation. alumni/alumni.html. Regency Denver at the Colorado Convention Center. >>www.du.edu/ahss Proceeds benefit the Student Law Office, the DU Law Scholarship Fund and the Judicial Fellowship Program. For more information, contact Laura Calling All Experts Dean at [email protected] or 303-871-6122. We’re trying to get to know our alumni better while developing possibilities for future articles. Please send us your ideas. We would Alumni Symposium Take part in a weekend especially like to hear about readers who: ARE YOU LOOKING learning experience on campus during the fifth • work or have worked in public radio annual symposium Sept. 30–Oct. 1. Enjoy a • work in the nuclear energy industry wide variety of class sessions with DU faculty, • work in the health care industry FOR A NEW JOB IN COLORADO? hear from distinguished keynote speakers and • are working/serving in Iraq or Afghanistan network with alumni and friends. • were DU Centennial scholars >>www.du.edu/alumni • served in the Peace Corps Homecoming Come back to campus • served in AmeriCorps Oct. 21–23 to cheer on the Pioneers, watch the parade, enjoy great Alumni Connections food and live music, tour campus Pioneer Alumni Network Join other Denver-area alumni for and more. networking events each month. >>www.du.edu/alumni >>http://alumni.du.edu/PAN DU on the Road Find out what your alma mater has been doing Nostalgia Needed since you left. See if DU is coming to a city near you. Please share your ideas for nos- >>http://alumni.du.edu/DUontheRoad talgic topics we could cover in the magazine. We’d love to see your Alumni News Biweekly e-newsletter contains information on Join alumni from 14 colleges and universities on June 9, 2011, from 2:00-5:00 p.m. old DU photos as well. alumni events and news happening on campus and around the at Invesco Field at Mile High for the second annual All Colorado Alumni Career Fair. country. E-mail [email protected] to sign up. Pioneer Generations Employers are looking for those with 3+ years of experience to fill their open positions. How many generations of your Stay in Touch Contact us family have attended DU? If you ePioneer Online Community Connect with other DU alumni For more information, including the list of participating employers, and friends. Update your contact information, connect to your University of Denver Magazine have stories and photos to share or to register to attend this free event go to www.alumni.du.edu/careerfair. about your family’s history with Facebook page, search the directory and post class notes. Online class 2199 S. University Blvd. DU, please send them our way! note submissions will automatically be included in the University of Do You Want to Connect with Students and Alumni? Denver, CO 80208-4816 Denver Magazine. 303-871-2776 >>http://alumni.du.edu Please join our Professional Network, a password protected database that links you to [email protected] current students and alums to help them network in their career field of choice. www.du.edu/magazine To join, go to https://du-csm.Symplicity.Com/mentors/ Twitter: DUMagazine

66 University of Denver Magazine Summer 2011 University of Denver Magazine Connections 67 Miscellanea Team colors

When 3.2 beer was made legal in April 1933—as a stopgap method to get booze to the people before Prohibition officially ended eight months later—the Crimson and Gold Inn at 1201 S. Pearl St. was among the first Denver bars to serve the lower-alcohol suds. The restaurant just off Interstate 25 near Buchtel Boulevard was called the Washington Street Exit in the 1980s and ’90s; today it’s Lincoln’s Roadhouse, which serves up Cajun cuisine and live blues to the DU neighborhood and local motorcycle enthusiasts. This ad is from a 1957 issue of the Clarion.

68 University of Denver Magazine Summer 2011