Call it the big Yankee style.
Richard and Cheryl Gouse recently hosted guests at their Breakers Row apartment to dine on a menu that included one of Cheryl’s specialties: oven-stuffed Maine lobster served with two of Richard Gouse’s favorite champagnes, Billecart-Salmon rose and Chartogne-Taillet cuvée Sainte Anne.
The couple bought their flat off blueprints and were the first to move into the complex in 1987. Their home reflects their lifestyle.
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Ina Garten fan maven Cheryl cooks dinner several times a week. Her kitchen is cozy and softly lit, with floral wallpaper.
“She makes comfort food, things like lasagna, meatballs, meatloaf and the best potato pancakes you’ve ever had,” her husband said.
Their home is filled with museum quality paintings artfully displayed by American artists including Childe Hassam, William Merritt Chase, Robert Henri, E. Ambrose Webster, Normal Rockwell, Fredrick Remington, Everette Shinn, Arthur Davies, Edward W. Redfield and Charles Marion Russell. plus two French Impressionist paintings by Pierre-Auguste Renoir portrait and a Henri de Toulouse-Lautrec.
“When you see these paintings in someone’s home, it’s so personal and uplifting,” said art historian and lecturer Joan Lipton, who took a tour of their collection a few years ago. years. “Every painting in their house hangs exactly where it belongs. It’s so different from going to a museum.
The couple have been a team since the day they met at Brown University’s John D. Rockefeller Library. Richard Gouse is the third generation of his family to have founded and developed career colleges.
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In 1971, Richard became president of the New England Institute of Technology, which he transformed into a professional college in 1976. Cheryl serves as the school’s senior vice president of financial affairs and endowment management.
The Gouses share a dedication to higher education and a loyalty to Brown University. Last year, they gave Brown $1.4 million to convert his stadium’s grass pitch to modern synthetic turf.
“The most exciting thing for us is that from now on, Brown’s site for Ivy League football will be known as Richard Gouse Field at Brown Stadium,” said Richard Gouse.
They see themselves as brown bears for life and their passion carries over to their two Pekinese – Bruno (named after the school mascot) and Rocky (named after the library where they first met) .
New England Baked Lobster
*1 2 pound lobster, split and cleaned
*½ pound unsalted butter (two sticks), melted
*3 tablespoons dry white wine
*3 tablespoons finely chopped parsley
*½ teaspoon Worcestershire sauce
*1½ pouches of original Ritz crackers, crushed
Heat the oven to 400 degrees. Place the lobster on a large baking sheet (be sure to remove the rubber bands from both claws). Brush cavity and tail with melted butter. Lightly wrap the claws in aluminum foil and weight the tail to prevent them from curling during cooking.
Place the wine, parsley and Worcestershire sauce in a mixing bowl. Moisten the crushed crackers with butter and add them to the bowl. Mix the stuffing ingredients. Stuff the cavity of the lobster with the stuffing and sprinkle with paprika.
Bake for 45 minutes until the stuffing is golden brown.
Makes two servings.