News and Events

A San Francisco Treat: Alumni Association Welcomes New Students at Annual Cioppino Dinner

July  16, 2012

The Arthur A. Dugoni School of Dentistry's Alumni Association hosted its annual Cioppino Dinner on July 13 to welcome new students to the dental school family. Students from the DDS Class of 2015, IDS Class of 2014 and DH Class of 2014 enjoyed the opportunity to meet with school alumni and enjoy a homemade meal.

Alumni gathering to serve new students a meal is a unique tradition celebrated by the Dugoni School of Dentistry. In addition to making the students feel welcome, the dinner gives them a chance to interact with alumni, faculty, administrators and each other in a festive atmosphere.

"You've been selected to be part of our family, and we want to celebrate by having dinner with you," said one of the event organizers Paul Senise '65 during his address to the students. "You are among the brightest and best, and we are happy to welcome you today."

Volunteers at the Family Developmental Center

Cioppino is a type of seafood stew with origins that can are traced back to the late 19th or early 20th century in San Francisco. It combines various types of seafood with tomatoes, wine and herbs, and is traditionally served with pasta. For the school's Cioppino Dinner, the hosting alumni spent the majority of the day preparing and cooking in the kitchen of Gaspare's Pizza House and Italian Restaurant in San Francisco.

The first Cioppino Dinner took place in 1988. Since its start, the dinner has been hosted by alumni Drs. Ken Frangadakis '66, Ernie Giachetti '67 and Senise. This year, food preparation and service assistance was provided by Drs. Ed Bedrossian '86; Michael Fox '82; James Kinsel '98; Nick Pries; JJ Salehieh'92, '93 AEGD; Tony Santos '76; Kimberly Senise '06 DH; Magnus Yang '09; Craig Yarborough '80; and Dean Patrick J. Ferrillo, Jr.

Special remarks were made by University President Pamela Eibeck, Alumni Association President Gene Santucci and Senise. Also helping to serve the students food were Association staff, including Dr. David Nielsen, Joanne Fox and Andrea Woodson. Indelicato Gaspare, owner of Gaspare's Pizza House and Italian Restaurant, generously provided kitchen space for the cioppino preparation and pasta to be served with it.

Dugoni School of Dentistry Alumni Cioppino with the Duke's Marinara Sauce

Recipe provided courtesy of Ken Frangadakis, Ernie Giachetti, Mario Puccinelli and Paul Senise

For Marinara Sauce:

3 tbsp olive oil
1/3 leek, chopped (white part only)
1½ tbsp garlic, chopped fine
2/3 yellow onion, chopped
¼ bunch Italian (flat) parsley
1 can (28 oz) crushed peeled tomatoes (San Marazano brand if possible)
1 tsp salt
1 tsp pepper
4 tsp sugar
1 tsp oregano (Note: fresh basil can be added also)
Pinch cayenne or cracked red pepper
Dash "Mrs. Dash" spice
2/3 Cup dry white wine

(Amounts and type can be altered according to taste)

1 lb Dungeness crab, cleaned and cracked
2/3 lb Black tiger prawns (large)
1/3 lb Scallops
½ lb Clams, chopped
¼ lb Rock cod filet, fresh


  • In a large sauce pan (1 gal.), heat olive oil over medium heat. Sauté onions, leek, parsley and garlic for about 5 minutes (add garlic near end so it won't burn). 
  • Add white wine and bring to a boil; lower the heat and simmer off the alcohol (7-8 minutes). 
  • Add remaining non-seafood ingredients (tomatoes, spices) and simmer on medium to low heat for about 20 minutes, stirring occasionally. Note: This sauce can be refrigerated or frozen and saved for weeks. 
  • Add rock cod first and cook on medium to low heat until it starts to break down (a good thing), about 10-15 minutes. Then add the prawns and continue to cook for 7-8 minutes. Finally, add the remaining seafood, turn up the heat and bring it to a boil for 5-10 minutes. 
  • Serve in a large soup bowl with white wine/beer, garlic bread - and a bib! Enjoy! 

The "Marinara" Story: The word "marinara" is derived from the Italian word for sailor, "marinaro." The sauce itself contains no seafood, but is a tomato-based sauce. It originated in the Italian seaport town of Naples and was served to the sailors when they returned home from sea. It was poured over pasta or, with seafood added, became cioppino - a San Francisco original from the kitchens of the Sicilian and Southern Italian crab fishermen who immigrated to the Bay Area.

Category Type: Special Events, Alumni

Contact:  Office of Marketing and Communications, 415.929.6434,