States where DU alumni reside 1. Colorado2. California3. Texas4. Illinois5. New York6. Florida7. Washington8. Arizona9. Massachusetts10. Minnesota
Colorado native, DU alum Pete Coors namedCitizen of the West
The National Western Stock Show recently honored DU alum-nus Pete Coors (MBA ’79) as its 2011 Citizen o the West. With a amily history dating back to beore Colorado’s statehood,Coors is a ourth generation Coloradan and the second in his amily toreceive the honor. William Coors, Pete’s uncle and a DU HonoraryLie Trustee, received the honor in 1992.The award is given annually by National Western to individuals who “embody the spirit and determination o the western pioneer and who are committed to perpetuating the West’s agricultural heri- tage and ideals.”“Without Pete, the Rockies and Coors Field would not be here.Our state, region and country are better because o Pete Coors and the leadership he has pro- vided,” said National Western Stock Show Chairman Jerry McMorris when he announced Coorsas the recipient. “He is a true Citizen o the West.”This is the second year in a row the Citizen o the West has had a DU tie. Last year, RebeccaLove Kourlis, executive director o DU’s Institute or the Advancement o the American Legal Sys- tem, and her husband Tom, a DU alumnus, received the award.Former DU Chancellor Dan Ritchie received the honor in 1998.The awardees are selected by a committee o community leaders. Proceeds rom the dinner honoring Coors, held Jan. 10, support 74 scholarships awarded by the National Western Scholar-ship Trust.
Skew infuses quick-casual Asian cuisine withfour-star style
Skew — a new restaurant that seeks to turn steak, chicken, pork and seafood into “art on astick” — opened its doors Jan. 10 in a space vacated by Stick-e-Star in April 2010.The new eatery at 2070 S. University Blvd. offers 41 grilled or fried “skews” for eat-in or take-out.“The food that we do here is the same food you’d get in a four- or five-star restaurant,but I do it at a much lower price and a lot faster than a full-service restaurant,” says WatcharatPhairatphiboon, one of the six owners of the family restaurant. “It’s quick casual.”Choices range from the chicken yakitori skew for $3.75 and the Tsukune meatball skew for $4 to a spicy Newport shrimp skew that melds tiger shrimp with onions, peppers and a “Newport”sauce of ginger, scallions and sake for $6.75.Fried skew offerings include items such as kneaded pork with onions, scallions, nori and katsucurry sauce for $4.75 or Philly Katsu, a Panko-breaded mozzarella-stuffed Angus steak with onions, tri-color peppers and black pepper sauce for $5.50.Side dishes include sticky rice, noodle salad and “volcanic edamame.” Vegetarians can pick from crispy organic tofu to grilled asparagus, zucchini and shiitake mushrooms.Even the desserts are exotic, with a mango and sticky rice parfait made of infused coconutsticky rice with fresh mangos and coconut gelato ice cream for $5.“I’ve been a student here so I know how sensitive people are to price,” Phairatphiboon says.“If you want people to try a new type of cuisine or food, you have to make the price low enough for people to try it.”Skew offers a full bar of beer, wine, sake, and fruit-inspired or muddled martinis among a rangeof exotic beverages. One concoction — the $12 Volcano — even claims to be strong enough per serving to “quench” a party of four.Skew is open daily from 11 a.m.–midnight.
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