Class Note 1981
For many of us through the years, a great pizza from Everything But Anchovies was as much a part of the Upper Valley experience as throwing a Frisbee on the Green, hiking on DOC trips and taking tea at Sanborn Library. After 38 years of serving highly tasty carbohydrates to Dartmouth students, the doors closed May 16 on our collective memories. Rest in peace EBAs, and rest assured that many classmates have identified alternative venues for calorie loading, including Greg Jaeger and Kirk Wilson, who have treated fortunate friends to their insights.
Keith Jacques practices law in the Biddeford-Kennebunk, Maine, region and still enjoys a good lobster with friends and family. His ex-roomie Bob Casassa gets plenty of seafood in Exeter, New Hampshire, and adds excellent baked goods downtown at the award-winning coffee shop. John Byrne has special access to king crab legs in Alaska most of the year while conducting his owner-operator role at Alyeska Resort. Benjamin Pierce follows a blessed existence in Bozeman, Montana, where fly rods are always loaded to cast for rainbow and brown trout. Fellow fly fisherman John Pasquesi is every dinner party’s best friend due to his warm laugh and his devoted knowledge of wine. Byron Boston is back exploring with his wife and sons the culinary and cultural offerings of Vienna, Austria. Watch out for the hidden butter calories in the pastries!
Speaking of desserts, Andy Chodos is a cardiologist in the land of chocolate (Hershey, Pennsylvania) and in good preventive practice he rides bikes regularly throughout the region. He coached his daughter in soccer for years and she is now a collegiate soccer player at Penn State. John Sconzo is as much a devotee to food as he is to studying and writing about food preparation, photography and pairings with exotic drinks and wine. If you want great wine advice, consider our own world-class expert Steve Pignatiello, who follows his passion in the region of Burgundy, France.
Sweet-smiling, vocally talented Doug Tyson scours Washington, D.C., for the finest variety of foods. He sounds as good today as 40 years ago and just as happy.
Vee and I wish you happy get-togethers over food and drink, we hope in a mini- or micro-reunion format with other classmates such as the one Goeff Hathaway, John Westerfield, Craig Cloud and Greg Hale arranged in N.Y.C. recently.
—Emil Miskovsky, 77 Bates St., Suite 202, Lewiston, ME 04240; (802)345-9861; emilmiskovsky@gmail.com; Veronica Wessels, 224 Buena Vista Road, Rockcliffe, ON K1M0V7, Canada; (613)748-6248; vcwessels@rogers.com
