SPRING/SUMMER 2022
m a g a z i n e
DESTINATIONS Napa Valley, CA The pinnacle of scenic California wine country, Napa Valley is one of the world’s most famous wine regions—but there’s much more to enjoy than just the wine.
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PLUGGED IN Home Security is Smarter than Ever It’s essential that your home is always safe. Luckily, several leading security systems make it easy to protect your home from every imaginable threat.
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THE VIEWON SIXTH
MADE IN PITTSBURGH Astrobotic Technology: Leaving a Lunar Legacy With headquarters right here in Pittsburgh, Astrobotic Technology is using robotics to help make space exploration more accessible and affordable to the entire world.
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SWEET AS HONEY: THE IMPORTANCE OF BEES
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NEWMEMBERS
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TASTES OF THE SEASON
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PLUGGED IN
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IN THE GLASS
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DESTINATIONS: NAPA VALLEY
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TO YOUR HEALTH: MEET DAVID SYLVESTER, THE MAN WHO EMBRACED THE WORLD
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CLUB HISTORY: THE PENN BANK FAILURE
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IMPECCABLE SERVICE
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MADE IN PITTSBURGH: ASTROBOTIC TECHNOLOGY
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CLUB CRAFTED
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ELECTRIC VEHICLES: ELEVATING LUXURY & PERFORMANCE
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ON THE SCENE
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IN THE Q
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MAKE A DONATION
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GIVING BACK
ON THE COVER
Honey bees have always played a vital role in our ecosystemand food chain, both around the globe and here at the Club. Now, it’s our turn to help them.
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on view th the
As sure as the siting of a robin or the blooming of a tulip, there are definite signs of spring and the coming summer hereat theDuquesne Club—golf outings, Mother’s Day dining, sipping shandies and savoring rosés on the Terrace are just a few. In thecoming weeks, other exciting and enriching offerings from the Club and its Societies include a seafood buffet, fishingand hunting trips, happy hours, live jazz, literary readings, a photography workshop, wine tastings and a summer vegan dinner delight! Also, alfresco dining returns in May with the Terrace opening for the season. As a DC member, you have the privilege of introducing friends, colleagues and traveling clients to the Hotel Rooms & Suites of the Duquesne Club. Old-world elegance, modern amenities and gracious service await after a fun night on the town or winding down after a grand Duquesne Club wedding celebration. Anovernight stay provides your guests with all the pleasures and privileges of the city’s finest private club, including luxurious comfort, fabulous food, unparalleled athletic and spa facilities and, of course, our famous DC macaroons at turndown service. I extend my heartfelt thanks and best wishes to the following people who have recently retired; together, they have 199 years of combined service to the Duquesne Club and its members and guests: Vaso Kourouklis, Dish Pantry Polisher, 47 Years; Mike Jack, Assistant Chief Engineer , 43 Years; TomWahl, Director of Banquets and Catering, 43 Years; Ver Neta McCullough, Night Cleaner, 32 Years; Sander Peterson, Controller, 25 Years; Mark Null, Assistant General Manager, 9 Years. As you’ll see in Impeccable Service on page 29, several more members of our team have been recognized for their many years of service, and I am thankful for their expertise and dedication to the Club.
In this edition of Avenue 6, Executive Chef Keith Coughenour shares his recipe for Sesame Crusted Ahi Tuna and Avocado Pavé and Director of Food and Beverage, Michael Zimmerman presents the DC Foxtail, an original club-crafted cocktail. Welearn about the best home security systems before taking off for a trip to Napa Valley and beyond as Astrobotic Technology takes us to the Moon. We take a history lesson in the Penn Bank failure and then turn our attention to the appreciation of honey bees and howwemight help secure a better future for themand us. During this spring and summer season, I encourage you tointroduce a family member, friend or colleague to the Club. Enjoyeach other’s company over cocktails and a light bite in theReading Room or treat them to a haute cuisine experience inthe Duquesne Room. Take an exhilarating exercise class together before winding down with a relaxing massage in Health & Fitness. From exquisite wine tastings to art appreciation tours and author talks, there’s so much to share.
For your convenience, we have added a quick reference phone directory to the inside back cover of the magazine.
Enjoy the season and your DC experience,
Scott Neill Secretary and General Manager
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F E A T U R E
Honey bees have always played a vital role in our ecosystem and food chain. Now, they need our help.
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L et’s play a quick word association game: If someone said the words, “honey bees,” what would you say? Safe bets might include words like “nuisance,” “bothersome” or “pesky.” While bees may have the potential to spoil a perfect summer day, they more than make up for it with their numerous benefits to every corner of our ecosystem. Our way of life depends on the ability of honey bees to pollinate plants and produce honey—and that includes right here at the Duquesne Club. Unfortunately, in 2022, bees face an abundance of challenges—from parasites infecting them with harmful viruses to the use of pesticides in gardens. The good news? There are many simple ways we can help
It has also been shown that honey bees can provide medicinal benefits. Honey, pollen, royal jelly and beeswax have been found to exhibit anti-inflammatory, anti-bacterial, anti-fungal and antioxidant activities. These natural products may also be useful in cancer therapy, as they have been shown to inhibit tumor cell growth. A Dire Dilemma Over the past several years, bees have been dying off at an alarming rate across the globe. According to the 15th annual
nationwide survey conducted by the nonprofit Bee Informed Partnership, beekeepers across the country lost about 45% of their managed honey bee colonies from April 2020 to April 2021.
honey bees survive, so they can keep performing their essential duties for generations to come.
Contrary to popular belief,
Colony Collapse Disorder (CCD)—the phenomenon
characterized by the sudden loss of most bees in a hive—is not a primary reason why our bees are disappearing. Instead, the declining bee population is
The Bees’ Knees As one of the most efficient pollinators in the world, honey bees
attributed mostly to parasites and pests, poor nutrition and sublethal exposure to pesticides.
are crucial to creating a balanced ecosystem. Almost 90% of plant species rely on pollinators to reproduce, including everyday fruits and vegetables that contain seeds such as cucumbers, green beans and tomatoes. Each year, honey bees pollinate over 100 crops grown in North America and contribute $15 billion to the
Parasites carry diseases that are extremely harmful to honey bees. Chief among them is a mite named
Varroa Destructor, which can infect bees before they have the chance to emerge as adults. When a hive is already weakened, a Varroa infestation—which carries harmful diseases like the Deformed Wing Virus—has the ability to wipe it out. In addition, poor nutrition can leave bees with weakened immune systems, making them prone to deadly parasites and pathogens. Monoculture farming—when only one crop is grown on a piece of land—is hindering bees from forming a well- balanced diet.
U.S. economy. For example, almonds—which provide $4.8 billion to the U.S. economy each
year—rely on honey bees for the overwhelming majority of their pollination. And let’s not forget that, in addition to their agricultural and economic perks, honey bees beautify flowering plants throughout our yards and gardens.
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A third cause of honey bee decline is pesticides. Pesticides are known to interfere with bee communication, which is almost entirely reliant on chemical and physical signals. Studies have shown that chemicals found in pesticides alter the foraging behavior, communication and larval development of honey bees.
Helping Our Honey Bees Now that scientists and researchers have pinpointed the underlying causes of the honey bee crisis, we are better equipped
to save them. One helpful measure is planting a bee
garden with flowers rich in pollen and nectar, like sunflowers, comfrey, catmint and spring blossoms. Your garden will offer honey bees a safe habitat where they can build
HIVE 325 Did you know the first urban apiary in Pittsburgh’s Golden Triangle resides right here at the Duquesne Club? HIVE 325, located on the Club’s sixth-floor rooftop, consists of four hives and over 75,000 bees. The apiary—a natural extension to the Club’s rooftop vegetable and herb garden—began in July 2013, and the original two nuclei of bees are from Fine Family Apiary in Monongahela. The honey produced from the apiary is used in our Tastes of the Season recipes, as well as other Club recipes. Members can taste our honey in items on our Honey Tasting Menu, such as Rosemary and Honey-Glazed Tenderloin, Baklava with Honey, Honey Ice Cream Cone with Candied Pecans and much more. The honey also can be packaged up in limited quantities for sale to members. Executive Chef Keith Coughenour and Sous Chef Mike Caudill manage HIVE 325. Together, they work closely with the hives to ensure the bees are happy and healthy.
homes and access nutritious food sources. Furthermore,
consider going chemical-free with your garden instead of using harmful pesticides: organic products and compost help aid soil health.
If you’re not the world’s greatest gardener, don’t worry—there are plenty of other ways you can help. For example, support local beekeepers, organizations and apiaries—Pittsburgh Honey in Squirrel Hill, Fine Family Apiary in Monongahela and Meadow Street Apiaries in Brookline—who work hard to take care of bees and their communities. Consider buying locally made honey and beeswax products such as soaps, lotions and beeswax candles. And, if you have some spare time and the means to do so, you can donate to local and national bee societies and environmental groups to help amplify their messages. Honey bees have always played their role to perfection in helping create a healthy and thriving ecosystem. Let’s return the favor by helping them through these tough times so they can continue to fortify the world we call home.
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C O N N E C T I O N S
New Members July—December 2021
LIFESTYLE RESIDENT
Jennifer Honig CEO Techstra Solutions (Stefani Pashman, Eric Boughner) Kathy S.W. Humphrey President Carlow University (Dorothy A. Davis, Patrick D. Gallagher) Daniel K. Jenkins Founding Partner JKS Financial (NicholasD. Varischetti,WilliamJ. Gatti Jr.)
Jeffrey P. Craft Managing Partner Deloitte (Dmitri Shiry, Dan Potetz)
Robin J. Bernstein Retired (Lawrence N. Gumberg, Anne Lewis) Anthony L. Mastro Wealth Management Advisor Continuum Capital Advisors (H. Edwin Haller IV, Kevin E. Miller) Barret E. Rea* President PGT Services (Donald E. Rea, Patrick A. Gallagher) Richard Wyatt* (Shareholder) Df Young Inc (Aaron Wyatt III, Aaron Wyatt IV)
Ruth Ann Forsyth Co-Managing Partner
The Advisors Group of Pittsburgh (Edgardo La Bruna, Jeff Stengle)
Evan S. Frazier President and CEO
The Advanced Leadership Institute (Daniel P. Grealish, Jeff Broadhurst)
Jonathan M. Kamin* Managing Partner
Laura L. Freedman Partner SouthpointeWealthManagement of UBS (Gary P. Nelson, Tom Medwig) Matthew George Market Managing Director, SVP PNC Bank (Donald J. Heberle, Louis R. Cestello) Donald J. Green President Point Park University (Paul Hennigan, Chris Brussalis) Harold D. Hagerty President i2R Systems Consulting, Inc. (Dennis Unkovic, David Iwinski) Matthew LT Harnett Partner & Co-Founder Tecum Capital (Jeffrey A. Ford, Edward G. Saxon)
Goldberg, Kamin & Garvin, LLP (Lawrence Walsh, Jim Patrinos)
John F. Kasel President & CEO L.B. Foster Company (Robert P. Bauer, Lee Foster)
RESIDENT
Matthew S. Ankrum Vice President, CFO Duquesne Light Company (Mark E. Kaplan, David Fisfis) Debra L. Caplan Consultant/HobartHumphrey Executive in Residence The Forbes Funds (Thomas McGough, Nancy Barry) Michael A. Comber Partner Reisinger Comber & Miller, LLC
Andrew Kerr General Manager
Turner Construction (Nicholas M. Francic, Timothy R. Goetz)
Jeffrie A. Mallory Executive Vice President & COO Saint Vincent College (Scott Lammie, William Isler)
(Nicholas D. Varischetti, Kotayya E. Kondaveeti)
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Share our legacy of excellence and camaraderie by becoming someone’s sponsor. Extend the Duquesne Club experience to friends, family and colleagues. Welcome to the Club
LIFESTYLE INTERMEDIATE
Vicki C. Henn Chief Human Resources Officer PNC Bank, N.A. (Louis R. Cestello, Greg Jordan) Sumi James-Black InterimPresident &CEO; COO Erie Management Group
Michael A. Magee Associate Jones Day (Laura E. Ellsworth, Leon F. DeJulius Jr.)
INTERMEDIATE
Michael C. McCloskey Vice President G.I. Haul Franchising LLC (William M. Robinson, Terrence H. Murphy)
(Charles G. Scalise, Roger W. Richards)
Michael J. Tropiano Co-Owner Assured Risk Advisors (Garret F. Gibson, Joshua Cotherman) Brian R. Dandrea Partner, Business Development Continuim Equity Partners (George Pilafas, Christopher Brodman)
MatthewW. Kirk President The Benecon Group (Joseph Reschini, Charles A. Walsh)
Patrick Moore Museum Director The Andy Warhol Museum (Jim Patrinos, James Spencer)
Thomas D. Papinchak Founder/CEO Polymath Park (William Polacek, J.D. Ewing) Christopher C. Sheedy* SVP Ameriserv (Nicholas D. Varischetti, Robert A. Unkovic)
Jawdat A. Nikoula President/CEO
NON-RESIDENT
Primary Health and Wellness Centers (Koti Kondaveeti, Anthony Tomasello)
Carole L. Brown Chief Executive, Asset Management PNC Financial Services Group (Louis R. Cestello, Greg Jordan, Mike Lyons)
Lee H. Roberts Executive Associate Athletic Director Philanthropy & Engagement University of Pittsburgh (Nicholas D. Varischetti, Patrick Bostick) Mark S. Sevco President UPMC Hospitals, Health Services Division at UPMC (Howard W. Hanna III, Douglas P. Dick) Kevin E. Walker President & CEO Duquesne Light Company (Mark E. Kaplan, David Fisfis) Richard (Tres) J. Whitlock III Area President & National Director Crane & Scaffold Arthur J. Gallagher & Co. (LeRoy Metz II, Merril Stypula)
Thomas B. Drelles Managing Director
JUNIOR
FMS Wertmanagement Service GmbH (Speros G. Drelles, Michael Hannon)
Jenna A. Hasson Director of Selection Northwestern Mutual (Kevin E. Miller, Edwin H. Haller IV) Garret T. Myers Creative Project Manager Highmark Health (Daniel P. McMenamin, S. Manoj Jegasothy) *Denotes Legacy Member, Sponsors in Parentheses
Kenneth G. Duncan Sr. VP Institutional Asset Management PNC (Sylvia Diez, Alistair Jessiman) Lynn A. Fischer Kirimli* CEO Title21 Health Solutions (Richard L. Fischer, Robert Capretto) Elizabeth M. Gregg President EMFManagement Services LLC (Joseph Reschini, John Prushnok)
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Members We’ll Miss
HONORARY
RESIDENT
Joanne Beitler Beyer Elected May 29, 1990 Deceased December 26, 2021 Freddie H. Fu Elected October 7, 1998 Deceased September 24, 2021 Stephen Guinn Elected July 3, 1996 Deceased September 1, 2021 Ronald L. Violi Elected March 4, 1998 Deceased August 4, 2021
C. Paul Jannis Elected December 3, 1965 Deceased July 7, 2021 James B. Miller Elected February 9, 1970 Deceased July 22, 2021 Louis A. Steiner Elected October 17, 1956 Deceased October 15, 2021
SENIOR
Hugo M. Churchill Elected June 10, 1986 Deceased November 1, 2021 Frederick J. Francis Elected March 9, 2005 Deceased September 22, 2021 Richard H. “Dick” George Elected August 10, 1982 Deceased October 24, 2021
NON-RESIDENT
Arland “Art” T. Stein Elected February 11, 1986 Deceased August 14, 2021
INTERNATIONAL
Neal R. Brendel Elected February 8, 1995 Deceased August 25, 2021
John G. Rangos Sr. Elected August 7, 1990 Deceased July 21, 2021 Thomas R. Shook Elected February 5, 1973 Deceased July 17, 2021 Paul J. Songer Sr. Elected April 7, 1981 Deceased May 20, 2021
John T. “Jack” Stabile Elected November 10, 1983 Deceased September 2, 2021
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Harry Herman Roseland - Her Future From The Cards
George Hetzel - Rose Point
Jules Frederic Ballavoine - Penning a Love Letter
George Albert Frost - White Mountain Stream
Edward Norton Griffith Presidential Trompe L’oeil
Olive Parker Black - Fall Landscape With Creek
Barton Stone Hays - Tabletop Still-Life
Joseph Ryan Woodwell - Pittsburgh Landscape
Robert Emmett Owen - Steeplechase
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TA S T E S O F T H E
SESAME CRUSTED AHI TUNA & AVOCADO PAVÉ
With Squid Ink Aioli and Passion Fruit Gel Winter Fruit Salad and Petite Organic Greens by Duquesne Club Executive Chef Keith Coughenour
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Yield: 8 Appetizer portions
FOR THE SQUID INK AIOLI • 224 grams mayonnaise
FOR THE TUNA
• 2 cloves black garlic, mashed (roasted garlic cloves may be substituted) • 10 grams squid ink • 5 grams lemon juice Combine all ingredients in a blender and blend until smooth and homogenous. Taste, then adjust seasoning.
• 1 piece ahi tuna, 2"x 2"x 8" • ½ cup toasted sesame seeds • 2 tablespoons vegetable oil • As needed, Maldon sea salt • As needed, cracked black peppercorns Place the toasted sesame seeds onto a flat tray, then evenly coat the tuna on all sides, pressing firmly into the seeds so they adhere. Heat the oil in a sautée pan. Quickly sear each side of the tuna; about 10 seconds per side. Remove to a tray and set aside until cool. Slice the tuna into 16 even slices, season with salt and pepper.
PASSION FRUIT GEL
• 320 grams passion fruit purée • 160 grams orange juice • 50 grams lime juice • 50 grams water • 14 grams sriracha • 4 grams agar Combine passion fruit purée, orange and lime juices, water and sriracha.
FOR THE AVOCADO PAVÉ
• 250 grams avocado purée • 25 grams lime juice • 7 egg yolks • 15 grams honey • 50 grams spinach • 85 grams water • 250 grams light cream • 1 gram agar
Bring to a boil, then whisk in the agar powder. Continue to cook, whisking for 4 minutes. Strain, then refrigerate until thoroughly chilled. Transfer to a blender and purée the passion fruit gel until a smooth, pudding-like consistency is achieved. If the mixture is too thick to purée, add orange juice in small increments to facilitate the puréeing process. Taste, then adjust seasoning and viscosity.
• 5 grams kosher salt • 1 gram white pepper
Combine avocado, lime juice, honey, salt, pepper, spinach and water. Blend until very smooth. Transfer purée to a stainless-steel bowl, cover and refrigerate. Place the light cream into a medium sauce pot and heat to a simmer. Whisk in the agar powder and continue whisking until fully incorporated and the cream begins to thicken. Continue cooking for 4 minutes. Remove from heat and allow to cool slightly. Whisk in the avocado purée, then season with salt and pepper. Taste and adjust seasoning if necessary. While still warm, carefully pour the avocado agar mixture into the desired mold, then refrigerate overnight. When ready, carefully remove the avocado agar gels from their molds and transfer to a parchment- lined tray. Keep refrigerated until ready to use.
ADDITIONAL GARNITURES FOR PLATING • 24 orange supremes • 24 pieces pineapple, cubed cut • 8 portions petite organic greens • ½ cup orange vinaigrette Tastefully arrange the sliced tuna, greens and fruits onto a medium-sized plate.
Transfer the squid ink aioli and passion fruit gel to squirt bottles, then tastefully apply medium sized droplets of each sauce onto the plate. Season the tuna with Maldon sea salt and cracked black pepper. Dress the greens with orange vinaigrette. Serve immediately.
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PLUGGED IN Home Security is Smarter Than Ever Leading systems make it easy to protect your home from every type of threat There’s no place like home, so it’s essential that your home is always safe. While home security systems have been around for decades, they have never been more dependable or comprehensive than they are now. Read on to learn about the most innovative home security systems currently on the market.
Ring Alarm Pro Have you ever considered pairing your home security system with your Wi-Fi? In addition to its Ring Alarm for physical security, the Ring Alarm Pro wraps an EeroWi-Fi 6-mesh router into its base device, resulting in faster internet to go along with security monitoring. Easy to self-install, Ring Alarm Pro is also compatible with Alexa Guard Plus, enabling users to control their smart homes with voice-activated commands or through the Ring App.
Key Considerations • Competitively priced professional monitoring • Self-monitoring available excluding Ring Protect Pro plan
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SimpliSafe SimpliSafe systems professionally monitor your home 24/7 and are prepared to dispatch police at a moment’s notice. SimpliSafe protects you and your family from every type of outside threat—from burglars and hackers to fire and water damage—and offers voice support via Amazon Alexa, Google Assistant or your Apple Watch. Setup takes just a few minutes, and you can easily control your system through SimpliSafe’s mobile app.
Key Considerations • Professional monitoring plans range from $17.99 to $27.99 per month
• Self-monitoring available with SimpliSafe Camera
Vivint Vivint pairs home automation with elite security features to protect your home. Every Vivint system features its Smart Deter technology, and Vivint safety alarms can automatically cut off airflow to contain a fire or raise the temperature to prevent pipes from bursting. All Vivint products can be integrated with Amazon Alexa and Google Assistant. And while there is no self-installation option, an experienced technician will show you the ropes.
Key Considerations • Professional monitoring plans range from $29.99 to $44.99 per month • Self-monitoring available only if security equipment is purchased outright
Frontpoint Frontpoint has provided self-installable security equipment for the last 13 years. Frontpoint systems guard against hazardous weather, hackers and burglars with automatic hourly sensor checks, 24-hour battery backup in case the power goes out and top-notch customer service. Through the Frontpoint mobile app, users can turn on lights before they get home, close the garage door and set the thermostat to an ideal temperature.
Key Considerations • Three-year professional monitoring plan
• Self-monitoring unavailable
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From I do to the
dance floor
Let theDuquesneClub take care of all the details. A Duquesne Club wedding is one you and your guests will never forget. Our talented team has both the experience and the expertise to execute your vision. We’ll set up your space, design breathtaking décor, provide a decadent food and wine menu, and prepare a luxurious stay for your guests in our hotel rooms and suites. Having your wedding at a different location? We can cater too. Every detail of your wedding will be trusted to our exceptional banquet and catering team – from the ceremony to the cocktail hour and on to the reception.
For more information, visit www.duquesne.org or call 412.471.6585.
in the
Laurent-Perrier Brut Cuvée Champagne Rosé N.V.
F ounded in 1812 and based in Tours-sur-Marne, Laurent-Perrier has become one of the international leaders in champagne, based entirely on the quality of its product and core values of the company. Still a family-owned business, Laurent-Perrier makes nothing other than champagne and prides itself on quality and consistency. Its house style emphasizes freshness, elegance and finesse across its entire range of champagnes.
Tasting Notes Elegant and fruity at the same time, this rosé champagne delivers a bold, acidic taste that calls to mind strawberries and raspberries. The Perfect Setting Long-term aging allows each cuvée to be enjoyed as soon as it hits the market. Drink from now through 2025. A Rare Release Appearance: A copper-pink color that’s reflected in the coppery and salty edge of its raspberry and mineral depths. Nose: An ethereal floral and raspberry nose, filled out handsomely by whiffs of chalky soils and well-integrated, rich and uplifting yeast-driven scents. Palate: A vinous palate with a mild mousse, the soft texture all wrapped in spice, nuts, smoke and a superior berry tincture. Very long and easy to enjoy.
Available by the glass.
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N apa Valley is the pinnacle of scenic wine country, nestled within sunny Northern California. This valley is one of the world’s most famous wineregions—but there’s much more to Napa Valley than the wine.
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D E S T I N A T I O N S
valley
california
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3 The Restaurant at Auberge du Soleil. This restaurant in Yountville/Rutherford boasts dishes culled from the region’s finest ingredients. The establishment is the epitome of wine country cuisine, and it was founded in 1981 by French restaurateur Claude Rouas. 4 Solbar at Solage Calistoga . Vegans and non-vegans alike will fall in love with this eatery in Calistoga. Its outdoor dining experience is superb, and the food itself is quite a treat. Be sure to sample the lemon ricotta pancakes with an antioxidant smoothie! 5 Evangeline . Enjoy a hearty brunch in Calistoga at this small, bistro-style spot with a splendid outdoor patio. Whether you order the fried chicken and waffles or the oysters, you can’t go wrong. Complement your meal with one of the region’s local wines, or order a Bloody Mary—it is brunch, after all.
A Region of Relaxation Napa Valley is more than Napa itself. It consists of Calistoga, St. Helena, Yountville, Napa and American Canyon. The area is beautiful and friendly. During most seasons, all you need is a light jacket to keep warm against the gentle nighttime breezes. And, if you’re lucky, depending on the time of year, you may see a whimsical hot air balloon floating gracefully through the sky. Brunch PairsWell withWine Don’t miss these must-try brunch spots when you’re in the Napa Valley region. 1 Grace’s Table. Located downtown in the City of Napa, this global kitchen focuses on Italy, France and The Americas (North and South). Its menu includes everything from empanadas and egg tacos to grits and apricot scones. 2 La Cheve Bakery & Brews. This new brunch spot in the City of Napa is a restaurant, craft beer taproom and bakery combined. It’s famous for its flan French toast and house brews, as well as the surrounding architecture.
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is “Play! and includes 10 sculptures by seven different artists from four western states. You can also stop by The French Laundry in Yountville for an excellent dinner of French cuisine with California influences. No matter which activity you choose, you’ll get a front-row view of Napa Valley’s gorgeous landscape.
Explore the Area While you’re in the area, don’t miss your chance to shop the Napa Farmer’s Market and hike to the summit of the legendary Mt. Helena. You can also take a walk on the wild side—the wild side of art, that is. The Napa Art Walk’s 2021–2023 theme
While visiting Napa Valley, be sure to stay at The Olympic Club, one of the Duquesne
DOMESTIC The California Club, Los Angeles, CA The Chicago Club, Chicago, IL Cosmos Club, Washington, DC Detroit Athletic Club, Detroit, MI
Club’s beautiful reciprocal clubs that’s conveniently located in San Francisco. This club offers hotel rooms, private function rooms, dining and health facilities and numerous additional amenities. Reciprocal privileges are available for Duquesne Club members and spouses for the city clubhouse. A letter of introduction is required from the Duquesne Club for each visit.
Harvard Club of Boston, Boston, MA The Metropolitan Club, New York, NY The Metropolitan Club of the City of Washington, Washington, DC Minneapolis Club, Minneapolis, MN New York Athletic Club, New York, NY The Olympic Club, San Francisco, CA The Rainier Club, Seattle, WA The Union Club of Cleveland, Cleveland, OH The Union League of Philadelphia, Philadelphia, PA University Club of Chicago, Chicago, IL The University Club of New York, New York, NY The Yale Club of New York City, New York, NY INTERNATIONAL Kildare Street and University Club, Dublin, Ireland Melbourne Club, Melbourne, Australia Royal Automobile Club (RAC), London, England
RECIPROCAL CLUB The Olympic Club (City Clubhouse) 524 Post St. San Francisco, CA 94102 olyclub.com 415.345.5100
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T O Y O U R H E A L T H
David’s incredible book, One Hug at a Time , is available on his website at: davidhalesylvester.com/books.
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the Man Who Embraced the World Meet David Sylvester,
people appreciate the goodwill I’m trying to engender,” David said. “During the pandemic, I was writing short stories about different embraces I had around the planet. People really appreciated it.”
David Sylvester is a personal trainer at the Union League of Philadelphia, a reciprocal club of the Duquesne Club. David’s clients look forward to one thing after their training sessions with him—a warm hug. Hugs are David’s specialty. As the World Trade Center crumbled in 2001, David wanted to help people cope with the devastating event, and he knew hugs were one thing that could make people feel better. His book, One Hug at a Time , documents 99 personal stories from the man who embraced the world. Since 2001, David has hugged over half a million people in 50 states and 42 countries. David committed to giving hugs around the world because he knows turning something negative into a positive contributes to our health and the health of those around us. We sat down with David to learn more about the relationship between hugs and wellness and why he strives to keep people smiling. Hugs and Emotional Wellness David has become a valuable resource at the Union League and in life—people know they can come to him for a hug and advice. Some even tell him the hug is the best part of their workout. “Through all the adversity that’s come from the past few years,
David always tries to keep things positive. He embarked on a 48-state trip during the pandemic to do good deeds for people in every state. He bought
an older woman’s gas. He donated to a domestic violence shelter. He took a homeless woman out to dinner. He bought 100 pounds of cat food for an animal shelter. David firmly believes that hugs, smiles and positive connections are essential to leading a healthy life, especially after this prolonged period of pandemic isolation. After all, physical and emotional wellness aren’t separate realms—they are connected. Harnessing the value that good deeds and acts of positivity have on your health is crucial to experiencing true overall wellness. Our Members Expand Our World Special thanks to Duquesne Club member Ms. Mimi Johnston for bringing this story to us. Ms. Johnston said that David’s work uplifted her during a difficult time when she and her husband were visiting Philadelphia for medical treatment for their dogs.
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C L U B H I S T O R Y
Wood St., from Liberty — Pittsburgh, PA
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The Penn Bank Failure
Jessica Cox, independent historian and history writer
In 1884, as iron manufacturing peaked and steel began its ascent, Pittsburgh grew rich. The economic Panic of 1873 had been left far behind, and record numbers of local depositors were entrusting their earnings to interest-bearing accounts rather than mason jars or mattresses. Thus, the sudden, spectacular collapse of the Penn Bank was seen as “one of the most marked instances of the overconfidence of both the people and the bankers in the history of Pittsburg.”[i]
T he Pennsylvania Bank, which occupied a triangular building at the corner of Wood Street and Liberty Avenues, had been organized amidst the 1873 Panic but quickly became one of the largest banks in the city. Its president, William N. Riddle, was a young, highly respected financier and a prominent early member of the Duquesne Club, being one of eleven signers of the Club’s original charter of incorporation in 1881. Born in Armstrong County in 1842, Riddle had moved to Pittsburgh in 1849 and graduated from Duff’s Business College in 1862. He then obtained a job “roll[ing] oil barrels on the river wharf,”[ii] where he learned the rudiments of Western Pennsylvania’s burgeoning crude oil industry. In 1871, Riddle became a bookkeeper at the Union National Bank downtown.
Two years later, the brand-new Penn Bank hired him as its first cashier, and only nine years later, he became the bank’s president. Known to all as “Billy,”[iii] one acquaintance noted that he “had a fuller vocabulary and a freer flow of profanity than any other man who stood behind a bank counter.”[iv] But Billy may have used forceful language to compensate for poor health, being described as a “pale, slender”[v] man, borne down with lung problems and acute neuralgia, for which he took a pharmacopeia of medicines. Depositors, however, saw only the strengths of the Penn Bank and so were stunned on May 21, 1884, when the bank suddenly closed its doors, drew its blinds and posted a notice on the door:
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“Owing to the continued run for several days, we have decided it wise for our depositors and all concerned to suspend payment for the present.” As news of this sudden suspension traveled through the business community, fellow banking professionals tripped over each other to reassure the public against a general panic. John R. McCune of the Union National Bank stated unreservedly, “Pittsburgh banks were never sounder than they are today.” Alexander Bradley, too, of the Tradesman’s National, had complete confidence in the Penn, as “all the persons connected with it are very nice people.” John D. Scully, president of the First National, noted that eleven other local banks had lent funds to the Penn, so there was little cause for concern.[vi] Indeed, cash was being lent so generously that Penn Bank pay-tellers were obliged to “help out the receiving tellers with bags” that “kept coming in[,]” prompting James Herdman of Dollar Bank to say that he “wished someone would start a run on his bank[.]”[vii] Meanwhile, President Riddle was alone in his room at the Duquesne Club, where he resided full-time. [viii] When reporters began knocking on the Club’s door, he released the following statement: “I have nothing to say in any detail now but am here to face the music and do my duty. Owing to unfounded reports made current by disinterested and malicious persons, there has been a run on us for several days past, and our deposits have been decreased from $5,000,000 to $700,000 in five days. We, therefore, deemed it wise to take the action we have now taken.”[ix] Riddle then returned to his office, where books and accounts were reviewed. Many of the bank’s debts were extended to provide recovery time, and the supplementary cash more than covered the remaining amount. The Penn Bank, therefore, reopened at noon on the 23rd, “strong in the confidence of the people.”[x] On the 26th, however, Riddle was at his desk when he was seized with a sharp pain in his side. “[A] s he sat holding his hand on the part most affected, tears rolled thick and fast down his face. ‘I’m not crying,’” he assured his friend and fellow bank director Captain W.W. Fullwood, “it’s the pain that does that.”
When the spell passed, Riddle “walked alone to his room in the Duquesne Club House on Sixth avenue” for some rest.[xi] Unbeknownst to him, however, after his departure, the unsettled bank directors voted to shutter the bank a second time. The shades again were pulled, and another notice was posted: “Mr. Riddle, the President and chief executive officer of the bank, having become suddenly and seriously ill and unable to communicate with the Board of Directors, it is deemed proper to close the bank under existing circumstances till he sufficiently recovers to be present for adjustment of its affairs.”[xii]
However, no one who understood banking believed that operations could be suspended based solely on the director’s health and noted audibly at the corner of Wood and Liberty that there was “something rotten in Denmark.”[xiii] But what could it be? Meanwhile, before disappearing into his room at the Duquesne Club, Riddle spoke briefly with a young employee named Silas Reed. Handing Reed two thick ledger books, Riddle gave him five dollars[xiv] (about $150 today) to burn both books in the Club’s stove. Reed burned one but, finding that the second was too large to fit into the stove, he opened the cover to tear it apart. Noticing the words “Pennsylvania Bank” prominently worked into the front leaf, Reed ripped out the pages and tossed them into the flames.[xv] In his room, Riddle sought “his usual remedy, an anodyne mixture of hydrate of chloral and bromide of potassium.” Distracted by pain and worry, Riddle
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grabbed the wrong bottle from a tabletop littered with medicines and downed a potentially fatal dose of Squib’s chloroform.[xvi] Initially, as Riddle sat chatting with Penn Bank director[xvii] and fellow Club member[xviii] Frank B. Laughlin, he seemed to improve. But he soon became “insensible from the effects of the drug,”[xix] and Laughlin was forced to send for Captain Fullwood and Riddle’s physician, Dr. Sutton. Laughlin and Fullwood watched with concern as Riddle “would draw up in his chair” in pain. When Dr. Sutton arrived with a prescription, Riddle refused it, saying it was useless for his particular suffering. Fullwood sent for a glass of port from the Club’s bar, but Riddle refused it.[xx] They were helping Riddle to bed when John Schlosser, the Duquesne Club’s well-meaning chef, knocked on the door to see about the fuss. Riddle greeted Schlosser with a hearty “Hello, old boy,” and white-knuckled his way through a short conversation before “his tongue seemed to get thick”[xxi] and his eyes “assumed a glassy look.”[xxii] Two more physicians were called to the Duquesne Club, Dr. Daily and Dr. Fleming. They found Riddle unconscious and vomiting, so they “speedily procured a stomach pump” with which to divest the bank president of his contents. When he still did not regain consciousness, they introduced a mixture of strong black coffee and brandy via the pump, and at around six in the evening, Riddle briefly awakened. “I am sorry,” he croaked, “I did not mean to do that.” The doctor asked Riddle “how things were at the bank[,]” and Riddle answered truthfully, “All right when I left there this morning,” before passing out again.[xxiii] Meanwhile, the news “that President Riddle had taken a narcotic” caused “great excitement”[xxiv] and “the Duquesne club building … was besieged by anxious inquiries after his condition.”[xxv] Was it an accident? Intentional?
No one knew. Riddle awoke the next day to mortifying newspaper reports of his prostration and headed to a friend’s house for the remainder of his recovery. Meanwhile, to the banking community’s horror, reports of the Penn’s second closure, coupled with an unrelated run on the Masonic Bank of Pittsburgh, two bank failures in New York, and one in Erie, Pa., caused public unease to mature swiftly into a proper panic. Small runs were suddenly drawn on institutions all over Pittsburgh, and particularly for those banks who had loaned money to the Penn, the ground beneath them became shaky. “Country banks began drawing their funds from city banks,”[xxvi] city banks stopped transferring funds to other banks, mercantile firms and other businesses stopped depositing and small depositors drained their accounts. City‑wide bank failures were only prevented by the clandestine injection of the personal funds of nervous bank directors.
Finally, on May 29, depositors’ worst fears were confirmed. President Riddle had been allowing massive overdrafts on sham accounts of fake companies created to enable Bank Penn to corner the market in crude oil.
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Introduce friends, colleagues and traveling clients to the Duquesne Club Hotel Rooms and Suites. An overnight stay at the Duquesne Club provides your guests with all of the pleasures and privileges of the city’s finest private club.
Enjoy luxurious comfort, fabulous food and unparalleled athletic facilities.
• Complimentary use of Health & Fitness • Wireless Internet Service (Wi-Fi) • Luxurious shower with L’Occitane products • Private dining and meeting rooms for banquets, meetings and conferences • Valet parking
And, of course, enjoy our famous DC macaroons at turndown service.
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Impeccable Service The Duquesne Club extends gratitude and best wishes to the following individuals who have chosen to retire after many years of dedicated service to the Club and its membership.
DUQUESNE CLUB EMPLOYEE SERVICE
AWARDS, 2021 43 YEARS Thomas Wahl, Director of Banquets & Catering 30 YEARS Jody Kundrat, Director of Housekeeping Morris Neal, Kitchen Hung Truong, Kitchen 25 YEARS Robin Bingle, Waitstaff Thomas J. Sexton, Bell Captain William Brest, Night Cleaner Supervisor Sander Peterson, Controller 20 YEARS Jeffrey Pinkerton, Kitchen 15 YEARS Voula Kapnisis, Employee Dining RoomAttendant Roman J. Magwood, Bus Person Ann M. Sion, Health & Fitness Manager 10 YEARS Fabian Hendricks, Banquet Manager Wilmot Pah, Night Cleaner Shawn Pinkerton, Laundry Attendant 5 YEARS Gregg Liberi, Director of Communications Erica L. Carrera, Housekeeping Kamal Rai, Dish Pantry Oscar C. Lungerhausen, Door Person Joseph E. Scarillo, Bell Captain
Vaso Kourouklis Dish Pantry Polisher
Ver Neta McCullough Night Cleaner
47 YEARS
32 YEARS
Mike Jack Assistant Chief Engineer
Sander Peterson Controller
43 YEARS
25 YEARS
Tom Wahl Director of Banquets and Catering
Mark Null Assistant General Manager
9 YEARS
43 YEARS
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LEAVING
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M A D E I N P I T T S B U R G H
A LUNAR LEGACY
Astrobotic Technology is helping make the moon more accessible to the entire world—from right in our backyard.
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“Our main priority is making space accessible to the entire world, and we’re doing this through regular access to the surface of the moon.”
John Thornton CEO Astrobotic
W e all have keepsakes. Maybe you have some displayed in your home. Others might be safely stored in a box in the attic, only seeing the light of day for an annual holiday or family reunion. But what if your personal mementos could be stored somewhere out of this world, like the surface of the moon? It might sound crazy, but it’s possible. It’s just one service that Astrobotic—a Pittsburgh-based space robotics technology company—offers as part of its goal to make space accessible to the world.
two delivery contracts to take cargo to the moon. The first delivery is slated for later this year.
“Our main priority is making space accessible to the entire world, and we’re doing this through regular access to the surface of the moon,” Thornton said. “Scientists, explorers, brands and individuals in America and around the world are touching the moon’s surface in ways that were never possible before.”
Thornton and the Astrobotic team are establishing a human presence on the moon through space agencies that deliver science and exploration cargo and through corporations that view the moon as a unique canvas for marketing opportunities, like a Japanese drink company currently working on a time capsule campaign. In addition, any person can send meaningful mementos, family photos, art and much more using the company’s DHL MoonBox, which allows these keepsakes to be immortalized on the moon for centuries to come. Thinking Big Astrobotic isn’t satisfied with solely delivering products and resources to the moon’s surface. While space robotics and cargo delivery
One Small Step Founded 14 years ago by Dr. Red Whittaker, a roboticist and research professor at Carnegie Mellon University, Astrobotic was initially launched to pursue the Google Lunar X Prize, a space competition for privately funded teams to be the first to land a lunar rover on the moon. Several years later, John Thornton—a CMU alumnus who had been involved with Astrobotic as an engineer since its inception—became CEO and focused the company on government contracting and technology development. Under Thornton’s leadership, Astrobotic has prioritized delivering scientific instruments, technologies, ideas and innovations to space. Over the years, the company has built up its catalog of landers, rovers and other space
are at the core of the business, Thornton said plans include using rovers to drive cargo across the moon’s surface and provide the moon with power and communications infrastructure. Astrobotic’s second mission in 2023 will deliver a rover that will drill for water at the poles of the moon for the very first time.
technology to the point where NASA purchased its commercial payload services. Since 2018, NASA has awarded Astrobotic
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Thornton said the moon landing would be an exclamation point on Pittsburgh’s transformation over several decades. What was once the world’s steelmaking capital is now leading the charge in education, medicine and technology— and the world is watching.
“There’s plenty of work to do on the moon,” Thornton said. “Another step would be resource extraction and utilization. Finding water at the poles of the moon would be a game-changer in terms of access. Water on the moon is like oil here on Earth. If water is found there, you have water to drink, oxygen to breathe, and you can even split water and turn it into rocket fuel.” History in Our Hometown Astrobotic’s offices are located on the North Side, just a few blocks from Heinz Field and Carnegie Science Center. 2022 is a landmark year for the company in many ways because it is Astrobotic’s 15th anniversary, and it is scheduled to have its first moon landing later this year. “This will be the first American trip to the surface of the moon since Apollo and the first-ever commercial landing on the surface of the moon,” Thornton said. “It will signal the dawn of a new era of exploration, science and discovery on the moon. It’s critical to land successfully and show the world that a company right here in Pittsburgh can achieve this huge milestone.”
“We’re very excited about this happening in Pittsburgh,” Thornton said. “Mission control is going to be operating spacecraft and scientific instruments from right here in our office on the North Side. When we land, we imagine you’ll be able to hear our cheers echoing from the North Shore. We want the city to feel that sense of accomplishment with us. If Pittsburgh can land on the moon, Pittsburgh can do anything.” To learn more about Astrobotic or how you can book a MoonBox, visit Astrobotic.com.
THE MOONSHOT MUSEUM Astrobotic’s mission is to make space accessible to everyone. That’s why the company launched the Moonshot Museum, a nonprofit museum that offers an unparalleled window into the construction of real lunar spacecraft. The museum, located at Astrobotic’s headquarters on the North Side and slated to open to the public later this year, aims to inspire a diverse community to find their
place in the future of human space exploration through innovative exhibitions and programs fueled by science, technology, engineering and the arts. Visitors can go on simulated lunar missions, see real spacecraft as they’re being built and much more. “The Moonshot Museum will be a public access point for the Pittsburgh region to see the exciting work and technology happening here,” Thornton said. “It’s an in-depth, immersive experience that will help show the next generation of engineers and business leaders what the future of space exploration looks like.”
To learn more about the museum, visit moonshotmuseum.org.
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club CRAFTED
DC FOXTAIL INGREDIENTS • 1 ounce rosemary-infused Gunpowder Gin • 1 ounce Bénédictine • 1/2 ounce St-Germaine Elderflower Liqueur • 1 ounce grapefruit juice INSTRUCTIONS Combine ingredients in shaker, cap and shake. Strain the drink into a coupe glass. Garnish with grapefruit peel and burnt rosemary.
DC Curator and Director of Art Programs Barb Conner cleverly included the Charles Loraine Smith painting Gentlemen, the Fox! in a libations- themed art tour for members of the Art and Beer societies last fall. Prompted by a quirky detail of the painting that depicts the tail of a fox springing forth from a raised English pub tankard, member Chris Hestin suggested the creation of a DC original cocktail. Michael Zimmerman, director of Food and Beverage, took on the challenge, and now the DC Foxtail is available for order at the Club—no hunt required.
T he painting Gentlemen, the Fox! is on view just outside the Pine Room on the second floor of the clubhouse. Read more about the painting and artist in The Art of the Duquesne Club, available in the Library and the first-floor gift shop.
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