Canyon 49 Grill

Just when Honors College Dean Dr. Breanna Naegeli and Honors Program Manager Dennis Williams thought they had created a maximum point total that no one could reach in their PAC Professional Development Program, students proved it attainable. Fifty Honors College students gathered at Canyon 49 Grill on Wednesday night to celebrate the completion of this year’s PAC (Professional, Academic and Career), and Jessica Landes’ emotional response showed how much it meant to her to win the competition.

The Honors College wanted to make sure students who participated in the PAC Professional Development Program this year were properly celebrated. They gathered Wednesday night on Canyon 49 Grill’s outdoor patio for a socially distanced dinner and PAC (Professional, Academic and Career) awards ceremony. The top three were Andrew Jennings, Ethan Connery and Ashley Larson.

GCU’s Christmas tree lighting ushered in a new season of hope Thursday night outside Canyon 49 Grill. Hot chocolate, Christmas cookies and roaring fires warmed the evening. And one hospitality management student who learned at the feet of her parents in their Oregon coffee shop was given an early Christmas gift, a scholarship named after beloved instructor David Landau.

When an opportunity to help alumni presents itself, GCU’s Alumni Relations Department and its Phoenix chapter jump on it. Friday afternoon, with the help of Canyon 49 Grill, they handed out meals to 56 alumni who are suffering financially because of the pandemic.

The top 25 students in the Honors College’s PAC Professional Development Program were invited to an etiquette dinner Tuesday night to find out the top 10 while also brushing up on their formal dinner etiquette. Although students were challenged to collect the most PAC points, Honors College Associate Dean Breanna Naegeli said the program is less about competition and more about students bettering themselves.

The new chefs at Canyon 49 Grill know a thing or two about working with each other. They met more than a decade ago at a resort, where they cooked together for six years in multiple restaurants. They say their past experience has made the transition to GCU a fun one, and they agree with the herd: There’s something different about this place. “Here, it’s like a family,” Sous Chef Mike Willison said.