For the past three years Chautauquans have been hearing about the $33 million Amphitheater renovation project, the largest public works project ever proposed for the Institution. The Amp project is the centerpiece of Chautauqua’s six-year Promise Campaign.
For Chautauquans, visitors and seasonal staff members, the end of Week Eight heralds the beginning of the end of the summer season. Six of these employees shared their stories with The Chautauquan Daily.
Curtze Food Service will underwrite the Pat Metheny Unity Group with Bruce Hornsby Campfire Tour 2014 evening concert at 8:15 p.m. tonight in the Amphitheater.
Chautauqua County is one of the poorest in New York state. Since the demise of a once-healthy manufacturing and industrial base decades ago, the county has increasingly relied on tourism for revenue, with the Institution as one of its most important draws.
As seasonal activity on the grounds accelerated past the midpoint of the season, a few of the Institution’s part-time employees shared their stories.
As a former member of the United States Foreign Service, the former owner of an antique business, the current owner of Hopper Historics, and president of the Manuscript Society, Bob Hopper may be a jack-of-all-trades, but he wouldn’t exchange anything for his summers at Chautauqua Institution.
Early last Wednesday in the Athenaeum Hotel parlor, the Chautauqua Foundation hosted a breakfast discussion to explore and celebrate the role of women as writers and performers inside the Chautauqua Theater Company as well as in their other professional theater engagements.
The Chautauqua Foundation, in partnership with the Athenaeum Hotel, presented a Farm-to-Table benefit dinner for the Chautauqua Fund in the hotel’s parlor this past Sunday.
As Week Two of the 2014 Chautauqua summer season begins, the diversity and intensity of activity on the grounds deepens. Some major artistic and cultural programs launch their seasons, greeted by anticipation. At the same time, many of the hundreds of high school and college students who are here for the summer have been on the job for weeks already, helping to organize and deliver services that support the Institution’s ambitious seasonal plans. Here are the stories of six of our young seasonal employees.
As one enters the Athenaeum’s main dining room, he or she may first notice that the old wallpaper is gone. The tables look less crowded. Drapes have been upgraded, and works by local artists adorn the walls. An updated menu ensures that a venue long steeped in tradition feels new. Heirloom Restaurant is making its debut.