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Bank of the West Expands at 595 E. Colorado in Pasadena

first_img Get our daily Pasadena newspaper in your email box. Free.Get all the latest Pasadena news, more than 10 fresh stories daily, 7 days a week at 7 a.m. More Cool Stuff EVENTS & ENTERTAINMENT | FOOD & DRINK | THE ARTS | REAL ESTATE | HOME & GARDEN | WELLNESS | SOCIAL SCENE | GETAWAYS | PARENTS & KIDS Your email address will not be published. Required fields are marked * Subscribe Pasadena’s ‘626 Day’ Aims to Celebrate City, Boost Local Economy Business News Bank of the West Expands at 595 E. Colorado in Pasadena From STAFF REPORTS Published on Monday, December 14, 2015 | 11:09 am Community News First Heatwave Expected Next Week Herbeauty6 Strong Female TV Characters Who Deserve To Have A SpinoffHerbeautyHerbeautyHerbeautyInstall These Measures To Keep Your Household Safe From Covid19HerbeautyHerbeautyHerbeauty10 Questions To Start Conversation Way Better Than ‘How U Doing?’HerbeautyHerbeautyHerbeautyKeep Your Skin Flawless With These Indian Beauty RemediesHerbeautyHerbeautyHerbeauty8 Celebrities People Don’t Love AnymoreHerbeautyHerbeautyHerbeautyYou Can’t Go Past Our Healthy Quick RecipesHerbeautyHerbeauty Bank of the West is expanding its presence at 595 East Colorado in downtown Pasadena with the signing of a lease for 5,000 square feet of space on the building’s ground floor. The space is currently under construction and is expected to be open in the first quarter of 2016.The bank’s wealth management division, which provides wealth planning, investment management personal banking and trust services, will occupy the space. The group is part of BNP Paribas’ global wealth management business of more than 6,300 professionals in 30 countries worldwide.Travers Cresa represented the bank in arranging the 10-year lease. Redstone Commercial represented the landlord, The Swig Company.Built in 1928, 595 E. Colorado totals 96,304 square feet. The property retains many of the classic finishes associated with a historic building including marble and turn-of-the-century ornamentation and the first floor features a grand banking lobby occupied by Bank of the West with 30-foot high ornate coffered ceilings. The building sits on the Rose Parade route in the heart of downtown Pasadena and includes 214 covered parking spaces for tenants and visitors to the building.About Bank of the West: Bank of the West is a regional financial services company chartered in California and headquartered in San Francisco with $70.9 billion in assets as of March 31, 2015. Founded in 1874, Bank of the West provides a wide range of personal, commercial, wealth management and international banking services through more than 600 offices in 22 states and digital channels. Bank of the West is a subsidiary of BNP Paribas, which has a presence in 75 countries with 185,000 employees. The Swig Company: The Swig Company, LLC is a privately-owned, San Francisco-based real estate operator with a 75+ year history of investment, development, partnership and management of commercial real estate properties in major US markets. Founded by Benjamin Swig, The Swig Company is guided by a long-term investment perspective that has proven adept at stewarding investors safely through multiple market cycles. The company’s vertically-integrated operational platform, which includes investment, asset and property management expertise, uses flexibility, generational thinking and a sensitivity to sustainable practices to stay at the forefront of emerging trends in the commercial real estate industry. For more information, visit Name (required)  Mail (required) (not be published)  Website  Home of the Week: Unique Pasadena Home Located on Madeline Drive, Pasadena Community News Make a comment Top of the News 5 recommended0 commentsShareShareTweetSharePin it Business News faithfernandez More » ShareTweetShare on Google+Pin on PinterestSend with WhatsApp,Darrel Done BusinessVirtual Schools PasadenaHomes Solve Community/Gov/Pub SafetyPASADENA EVENTS & ACTIVITIES CALENDARClick here for Movie Showtimes Pasadena Will Allow Vaccinated People to Go Without Masks in Most Settings Starting on Tuesday last_img read more

Do you speak Cheese?

first_imgForget Chinese, Russian, or German. Until classes begin, why not learn how to speak Cheese?A dozen students took up the challenge Jan. 18 in the first of four classes this week that explored the comforting universe of food. First there was cheese, then soup and bread (Jan. 19), chocolate (Jan. 20), and finally coffee and dessert (Jan. 21).The four classes — wait-listed and $15 each — were organized by Dara Olmsted ’00, coordinator of the Food Literacy Project at Harvard University Hospitality and Dining Services. “We wanted to do something in-depth over the span of a few days,” she said of the sessions, which included tours, videos, and hands-on kitchen work. “There’s a huge interest in food. You can learn a lot and have fun doing it.”The food literacy classes were among many offerings during Optional Winter Activities Week (Jan. 16-23), sponsored by the Harvard Undergraduate Council. While 12 students a day looked into the joy of calories, others made films, practiced martial arts, ice-skated, studied hip-hop, or went target shooting.With time on her hands before classes begin, Dana Modzelewski ’13, a chemistry concentrator, chose to look into the world of cheese, that ancient food renowned for its portability, long life, and caloric density.She and her one-day classmates started their afternoon in a logical place: Formaggio Kitchen, the iconic Huron Village shop known for its artisan foods. It was the first U.S. retail operation to have its own cheese cave — in this case, a former office in the shop’s stone-lined basement where cheeses are aged in massive uncut wheels. (Julia Child attended the cheese cave’s 1996 opening.)While the students waited to tour the cave in small groups, there was plenty to marvel at in the store itself: fruits, coffees, pastries, cured meats, bread, blocks of stacked cheese, olives, jams, and shelves of wine. There were displays of kaffir limes (squeeze one over an avocado) and yuzu lemons (best for the zest); pastries to ogle (chocolate malt cake anyone?); and of course dishes of cheese to sample — nutty Morbier, mild and mushroomy Brie Mon Père, and pungent Époisses de Bougogne: “stinky,” a note card read, “and delicious.”Bilal Siddiqui ’11, who is headed to medical school in the fall, peered at a wedge of Cabot clothbound cheddar. “Savory, grassy, and tangy,” he read from a note card. “Sounds about right.”What about the cholesterol count? “We’ll pretend it doesn’t exist today,” he said.To get to the cheese cave, students descended steep stairs and crouch-walked along a narrow corridor. It was lined with pendant balls of caciocavallo and shelves stacked with wheels of cheese, some hand-rubbed by artisans with pepper, walnuts, olive oil, or tomato paste.“We don’t try to create luxury,” said Formaggio co-owner Ihsan Gurdal, ducking in the corridor. “We created function.”Function means letting the cave’s moist, cool air do its work, aging cheeses until they are ready for the knife. (Formaggio keeps 300 to 400 varieties of cheese in stock.)The world of cheese is a world of craftsmanship, said Gurdal. His staff scours the world not only for fine cheese, but specialty honey, salt, jam, and other artisan products.The students got another view of artisan cheese in the basement of Kirkland House, where Olmsted screened an episode from the DVD series “Cheese Slices.”Making cheese an art, and the result is subtly different each time, experts said — a function of the milk, weather, heat, and other factors. “There’s a right person for each one of these cheeses,” said the episode’s Quinlan Steele, who stood by a rack of wheels in his shop on the west coast of Ireland.Then came work: The 12 students assembled in a Harvard kitchen on JFK Street to make mozzarella and ricotta — good places to start for beginners. All you need is milk, a source of heat, and rennet, an enzyme that causes coagulation. (The mozzarella requires citric acid too, to give the cheese its “stretch.”)Harvard sous chef Matthew Pierce guided students through the process. “It’s like any cooking,” he said. “It’s not an exact science.”Emily Groopman ’14, a lifelong vegan until entering college, squeezed heated curds into a rough cube and dropped it into water to cool and set. “You usually don’t have a connection like this with your food,” she said.Victor Wong ’11, who aspires to a political career in his native New York City, wasn’t a big fan of cheese to start with, but now, he said, “I have a greater appreciation for it.”Matthew Miller ’11 — once a coffee buyer during a leave of absence — took a break from writing his thesis to look in on two of this week’s classes. His postgraduate plan: Look for a job in the artisan food business out West. “Some of the most interesting people I met,” said Miller of his time off from school, “are out there doing it.”An hour into a Jan. 19 class on winter soups and unleavened breads, Miller was wrist-deep in cornbread batter.“If everyone can learn one thing out of this, it’s a good day,” said instructor Brian Corcoran, the Harvard executive sous chef in the Culinary Support Group.First, students teamed up to make Irish soda bread. They learned to sift flour, tap it in cups for accurate measurements, and “incorporate” — mix — dry and wet ingredients completely. Soon, pans of soda bread were baking in the kitchen’s vault-size Lucks oven.The students also learned a cooking secret: play. Corcoran substituted extra flour for bran, honey for some of the sugar, and added extra eggs to the corn bread for moisture. And he described these simple breads as vehicles for experimentation. Add currants or raisins to the soda bread, or cheddar to the corn bread.The wide table in the Harvard bakery was also arrayed with everything that goes into two hearty soups, vegetarian split pea and cream of wild mushroom.If there is one theme to the week of food classes, it is the comfort of wintertime food. Pierce will lead a session on apple pie today (Jan. 21), and Acton, Mass., coffee guru George Howell (Terroir Select Coffee) will talk about making the perfect brew.But chocolate — the food class on Thursday (Jan. 20) — might be the thematic outlier. (Students made chocolate truffles, and toured Taza Chocolate of Somerville.)Still, said Olmsted, with a foodie’s gleam in her eye, “chocolate can be anytime.”Ihsan Gurdal, co-owner of Formaggio Kitchen, shows Harvard students the cheese cave. It was the first U.S. retail operation to have its own cheese cave — in this case, a former office in the shop’s stone-lined basement where cheeses are aged in massive uncut wheels.last_img read more

What now for Liverpool after ending Premier League title drought?

first_imgLIVERPOOL , United Kingdom (AFP) — Liverpool’s romp to a first league title in 30 years with a record seven games of the season remaining could herald a golden new era for the Reds with Jurgen Klopp at the helm.Klopp has delivered the holy grail of a long-awaited league title to Anfield, a year after winning the club’s sixth European Cup.Further records could yet tumble before the season is out, with Liverpool on course for an all-time high Premier League points tally and the biggest-ever margin of victory.A 23-point gap to Manchester City is all the more remarkable given how Pep Guardiola’s men themselves have raised the bar in recent seasons.“How is it possible anybody is 20 points ahead of this team?” Klopp himself said after watching City’s 5-0 demolition of Burnley on Monday.City’s brilliance has pushed Liverpool to new heights.Even during the trophy-laden 1970s and 80s at Anfield, Liverpool never amassed as many points as they have in losing just two of their past 70 league games.A 4-0 thrashing of Crystal Palace on Wednesday was a 23rd consecutive Premier League win at home.“It is not over yet, that’s the good thing,” said an emotional Klopp, who extended his contract until 2024 earlier this season. “The team all look like they have a good few years in their legs.”The club have also tied down a core group of key players to long contracts over the past two years.LEGACYWayne Rooney helped win five of Alex Ferguson’s 13 league titles during the Scot’s spell as Manchester United manager, and believes Klopp could leave a similar legacy.“They have huge potential to win more trophies,” Rooney, a former Everton and United captain, begrudgingly admitted in his Sunday Times column.“Klopp says it’s impossible for any club to dominate like United once did, but he is wrong,” added Rooney. “There’s a simple way for Liverpool: Let Klopp go on and on.”City boss Guardiola highlighted Liverpool’s “passion” as the key component his side could not match.And Liverpool Captain Jordan Henderson urged his teammates to remain “hungry” and “keep wanting more” next season.More than a two-horse raceHowever, plenty of hurdles stand in Liverpool’s way if they are to establish such a spell of dominance, principally City’s reaction to losing their title.“When we retained the title we were the first for 10 years, so you know how difficult it is to do that,” Guardiola warned this week.As it stands, City will also be banned from European competition for the next two seasons.Should their appeal to the Court of Arbitration for Sport next month fail it could be a fatal blow in the push to convince Guardiola to stay beyond the end of his contract in 2021, but would also allow City to concentrate their resources on toppling Liverpool domestically.Unlike the past two seasons, the title race may be more than a two-horse race in 2020/21.Chelsea’s 2-1 win over City on Thursday was the result that finally crowned Liverpool champions and the Blues have already stated their intention to challenge with the signings of Timo Werner and Hakim Ziyech.Manchester United are unbeaten in 13 games, with the January signing of Portuguese midfielder Bruno Fernandes transforming their fortunes.Other factors such as the 2021 Africa Cup of Nations (AFCON), still scheduled to take place from January 10 to February 8, could also play a huge role in Liverpool’s title defence should Mohamed Salah and Sadio Mane be absent for two months in the middle of the season.The return of the AFCON to the European winter had seen Werner strongly linked with a move to Anfield.However, the economic fallout from the novel coronavirus meant Liverpool were not willing to commit to meeting the German international’s 60-million euro (US$67 million) buyout clause from RB Leipzig.The chemistry between Mane, Salah, and Roberto Firmino has been key to Liverpool’s rise from struggling to qualify for the Champions League to the dizzy heights of European and English champions.“The front three we know are as good as anything in Europe,” said former Liverpool captain, Jamie Carragher.“They don’t miss too many games but when they do there is a massive drop-off, and that’s why I feel Liverpool still need to strengthen.”For the first time in three decades, though, Liverpool can build from a position of strength to tighten their grip on the Premier League rather than playing catch-up.last_img read more