Vol. 19, No. 4	Sept. 23, 1999

Club manager looks forward to fall's special events

Manager Anthony Wright at the club entrance

As a young teenager growing up in Media, Pa., he started in the restaurant business as a "pearl diver"(dishwasher, that is), and eventually worked his way up into management. "I'm not a chef, but I also can cook," he added.

He attended Delaware State University, and his most recent experiences were at the Brandywine Suites Hotel in Wilmington, where he served as food and beverage director and also was involved in planning and setting up their new banquet area, and at the Christiana Hilton as director of their restaurants.

He is enthusiastic about the Blue & Gold Club and its future. "It's a beautiful facility with wonderful support and a great staff," he said. Wright enjoys working with the student waitstaff and student managers, who have been helpful to him in his new position.

"This summer, a patio was added that will enable us to host larger groups and make the club more attractive for outdoor occasions, such as University, college and departmental functions and wedding receptions," he said.

"We are planning more special events for couples and families. For example, we had outdoor barbecues to start and end the summer with great food, fun, games and children's entertainment, and guests enjoyed them," he said.

Chef Daniel Beggs will continue to offer the popular cooking classes and also is developing new menu items for guests' dining pleasure.

The club's popular Friday lunch pasta bar, featuring pasta dishes made to order, will continue this fall, Wright said.

"We have lots of ideas and plans to offer variety to our members and make the Blue and Gold Club the special place to be for many different occasions," Wright said.

-Ed Okonowicz