GUGS Marks 10-Year Anniversary

With live music, food and drinks on Healy Lawn, the Georgetown University Grilling Society will celebrate its growth over the past 10 years from four members to nearly 100 this Saturday.

Students who purchased an early-bird ticket for $5 or a standard ticket for $15 can enjoy live performances from local bands The Unforgiven and The E Street Shuffle, as well as GUGS burgers, pulled pork, barbecue chicken and macaroni and cheese in a heated tent.

   GUGS President Christopher Griffin (MSB ’13) said he hopes to celebrate past members’ efforts and the tremendous growth of the society since Bill Wuyek (MSB ’04) founded it in 2002.

“The 10th anniversary celebration is a chance to thank every person who has contributed to the success of the organization since the beginning,” Griffin said.

Board member and Grill Sergeant Christopher Yedibalian (COL ’13) agreed.

“We're just trying to show the campus a great time with two live bands and a ton of food and drink for a minimal price of $5,” Yedibalian said. “We want to have a celebration of how far the organization has come and thank our loyal supporters for helping us become what we are.”

With the focus on alumni appreciation, the event will provide five draft beers with admission to attendees 21 and over.

The process of obtaining an alcoholic license for the event was straightforward, according to Griffin.

“The success in getting a permit is just in planning far in advance because of the various requirements D.C. imposes to obtain one,” Griffin said.

  GUGS has been working on the event for nearly a year, and club members reached out to entertainers and vendors in spring 2012. Center for Student Programs staff members were helpful, according to Griffin.

 Yedibalian agreed, stressing CSP’s assistance with the event’s logistics.

“We drew heavily on our contacts in the CSP who helped us go through the approval to get a tent, bring in a tent, serve alcohol and so forth,” Yedibalian said. “From coordinating sales and marketing to the logistics of cooking enough food and working through contracts, it's been a long but fun process.”

According to GUGS Vice President Preston Leverett (COL ’13), the event will showcase  the society’s contribution to campus life.

“People will be able to see that they don’t have to hire expensive catering companies for their campus events when there’s a great alternative in GUGS,” Leverett said. “We make great food and have people that love to do it.”

Griffin agreed, emphasizing the impact of the GUGS’s legacy.

“Whether you are a student or an administrator, odds are that you have enjoyed a tasty burger at some point during your time at Georgetown,” Griffin said. “We give back a lot to the community with our time and money. We do many grills at cost to raise money for various philanthropic endeavors. On any given week in the fall or spring, we do over 10 hours of grilling for various stakeholders of Georgetown.”

According to Yedibalian, this emphasis on giving back stems from GUGS’s founding mission.

“It’s always been about a close-knit group of friends bound by a passion for some good quality food who seek to give back to the campus and always remain true to our values,” Yedibalian said.