15 Jan Well and Good Newsletter
LETTER FROM THE CEO
2018 was a great year for Team OLC, and 2019 is shaping up to be even better. There is a lot going on here that has us really excited, such as advanced technology upgrades that move our workflow to the cloud, launching a new website, and taking the superb talents of our dedicated staff to new horizons.
Technology in the design industry continues to advance at a rapid pace, and OLC is committed to staying at the forefront. Moving our workflow to the cloud not only supports our long-standing commitment to a work-anywhere philosophy, but also enhances the deep collaboration between ourselves, our clients and our consulting engineers, ultimately leading to the highest-quality projects imaginable. By being constantly in sync, we’re better able to produce high quality drawings and spec’s on time and under budget. We have also made significant investments in Virtual Reality (VR), a way for our clients and colleagues to be immersed into the experience of the design long before the project is built, being able to see their future project in three dimensions. We are then able to use this as a design tool, making tweaks and changes on the fly and provide instant feedback. These VR products are also being used by our clients as sales tools, to market new construction and renovation projects to prospective tenants and members of these facilities.
We are now launching a new website, one that not only reflects the great work we’ve done, but also reflects the culture that we’ve created throughout our company. We have a great group of dedicated people that come from all walks of life, and we are pleased to have their excellent work reflected in this fresh and vibrant way.
Finally, OLC is introducing a new campaign to broadcast that we are architects, interiors and aquatics designers that are dedicated to all things WELL. The aspect of BE WELL reflects our cutting-edge work in the exercise and recreation fields that are the foundation of our work. GET WELL reflects our commitment to bringing good design to the health care industry and helping people recover from sickness or injury. STAY WELL reflects our dedication to ensuring great hospitality design, and LIVE WELL demonstrates our enthusiasm for bringing a wealth of design talent and experience to enhance everyday life.
From all of us at OLC, may you BE WELL in 2019.
OLC is pleased to announce our new website!! OLC selected Small Giants to design the new site in August 2018. Kimberly Werner and Kelsey Hussey were able to turn our group’s many different ideas into a cohesive reality.
OLC is kicking of 2019 with a new project for the City of Thornton, Colorado. OLC has been awarded the Margaret W. Carpenter Recreation Center Renovation. The project is for the design of the renovation of the existing pools, sauna, steam room, family locker room and associated equipment. OLC CEO and Senior Principal, Robert McDonald is the Principal-in-Charge/Project Manager for the project; Senior Principal David Sprague is the project Design Principal; Principal Brenda Amsberry is the Interior Designer; and Chifu Kou is Project Architect.
Our talented team of consultants include Counsilman-Hunsaker (Aquatic Design), Kumar and Associates (Geotechnical Engineering), Norris Design (Landscape Architecture), Martin/Martin Consulting Engineers, Inc. (Structural and Civil Engineering), The Ballard Group (Mechanical Engineering), AE Design Group (Electrical Engineering) and PCD Engineering (Energy Modeling).
This project will kick-off this month, with construction starting in September.
OLC is also engaged with the Town of Edwards to study the potential that exists to update, energize, and potentially add on to the existing Edwards Fieldhouse. This study will assess the need in the region for new amenities that will respond to the current and growing population base as well as the impact of the future expansion of community service providers such as the Colorado Mountain College.
In Orlando, Hadi Simaan joined OLC as Senior Designer, Yassir Baroudi is our new Intern Architect and Michael St. John is our new Project Architect. Follow Hadi on Instagram: https://www.instagram.com/hadi_simaan/
Got FOMO*? Join our team!
*FOMO: The Fear Of Missing Out
Creating International Relationships
Blog by Brenda Amsberry
As we board Air China to jet off to the other side of the world, I am promised this will be an eye-opening experience, something that will change the way I look at Chinese manufacturing and partnerships. Read More
Briefly describe what you do all day.I create graphics for social media, blogs, proposals and other marketing related projects. I help our architects become licensed in other states as well as keep their registrations up to date. I help coordinate events and activities for the office.
What’s the best thing about your job?
Getting to create graphics and expanding my knowledge in design.
What’s the best thing about OLC?
The people are the best thing about working here but getting to play spikeball when the weather gets nice is great too!
What do you like to do when you’re not at the office?
Draw, paint, swim, snowboard, solve puzzles and hang out with friends and family.
I once met…
Dan Potter… His Uncle is Buzz Aldrin… I basically met Buzz Aldrin!
If you could pick one superpower, what would it be?
The power to take away people’s pain.
What is the song title that best describes your personality?
I’m Me by Us the Duo
What do you do to Be Well?
I try to run on the treadmill, I lift weights, I hike in the summer and snowboard in the winter.
EAT LIKE AN ARCHITECT
Recipe from Tony Quattrini
Chicken and Asparagus Crepes
- 3 tablespoons unsalted butter, plus more for the dish
- 2 ½ cups shredded rotisserie chicken
- 1 ½ cups ricotta cheese
- ¾ cups grated parmesan cheese, plus more for serving
- ¼ cup chopped fresh herbs (chives, parsley, dill)
- Kosher salt and freshly ground pepper
- 8 store-bought (or homemade if you’re good!)
- 1 shallot, sliced,
- ½ lb asparagus, trimmed and cut
- ¾ cup chicken broth
- 1 teaspoon finely grated lemon zest
- Preheat the oven to 425 degrees. Butter a large baking dish. Combine chicken, ricotta, ½ cup parmesan, 3 tablespoons of the herbs, ¾ teaspoon salt and ½ teaspoon pepper in a medium bowl. Spoon about ¼ cup filling across the lower half of each crepe; roll up to enclose the filling. Place the crepes, seam-side down, in the baking dish. Cover with foil and bake about 15 minutes (until filling is hot).
- Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat. Add the shallot and cook until it softens, about 1 minute. Add the asparagus and cook until tender. Add the chicken broth, lemon zest, and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened. Stir in the remaining ¼ cup parmesan and season with salt and pepper.
- Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan!