UpDate - Vol. 16, No. 7
October 17, 1996
The past and present

     During the last quarter century, the Blue & Gold Club has
developed a rich history and a loyal following. Former UD
President E. Arthur Trabant decided the University needed a
formal dining club. Under his direction, and with the help of
John A. Hodgson, Delaware '37, a committee was formed to organize
one.
     The committee formalized a constitution, hired the necessary
staff, chose the club's name and conducted a membership campaign.
During the time of these negotiations, Mr. and Mrs. E. Brinton
Wright donated to the University the entire property upon which
the house now stands. The house, at 44 Kent Way, had served as
temporary administrative headquarters, a women's residence hall
and infirmary during the renovation of other buildings on campus.
In 1971, the house officially became home to the Blue & Gold
Club.
     Over the past 25 years, the kitchen, dining room and
upstairs rooms have gone through renovations to improve service
to the members while preserving the beauty and charm of the
facility. The club also has updated its overall program.
     Looking toward the future, the club is working to meet the
changing needs of its members. This year, a new menu was
introduced, which includes a wide variety of dishes, all prepared
fresh daily by executive chef Daniel Beggs.
     The varied fine dining experience of Carl Georigi, Blue &
Gold Club manager, has enhanced the club's atmosphere and helped
to increase membership. Under Georigi's direction, the club now
offers wine tasting dinners, pre-theatre dinners, family nights
and many other special events.
     According to Duane E. Clark, resident district manager of
Dining Services, the Blue & Gold Club is one of the few members-
only fine dining establishments offered on a university campus
across the country.
     "As the club celebrates its 25th anniversary, this fall,"
Clark said, "we are proud of its rich heritage and prestigious
history. The University of Delaware community has long valued the
elegance and grace of our club, which has something to offer
everyone."
     In addition to giving students an opportunity to experience
elegant dining with parents, friends and family members, Clark
said, the club also employs approximately 45 students from a wide
variety of course curriculums.
     "Not only does the club offer these students employment,"
Clark said, "but an opportunity to experience fine dining along
with their educational experience here at the University of
Delaware."
                                                   -Colleen Tarry