Don Brown’s ‘direct, pointed’ teaching model embraced by Arizona Wildcat protection

With an entire unit to oversee, Defense Coordinator Don Brown doesn’t have time to hold all hands as he tries to prepare Arizona for each week’s new opponent. And his players are glad he doesn’t either.

“I like the way Coach Brown trains, I like this tough coaching,” Defensive Tackle Trevon Mason said last week. “He doesn’t care where you are, he doesn’t care if you are the star player, he will attack you, especially if you screw it up. Everyone needs that, I think. “

Brown made massive upgrades to his defense in his first year with Arizona, which has been in the bottom third of the Pac-12 in yards per game every year since 2014. In 2019 and 2020, the Wildcats were the dead last defense and scoring defense.

Arizona is still last in the conference on defense at 31.8 points per game, but that’s eight points better than a year ago and the yards allowed are even better. The Wildcats allow 381.3 yards per game, the fifth best in the conference, compared to 473 in 2020.

For 65-year-old Brown, who comes from the old school but still comes into contact with today’s players, his approach is simple: be honest and direct.

“They criticize the performance, not the actor,” Brown said on Tuesday. “It’s direct, it’s pointed. And I think that’s one of my strengths, I’m awesome. If I think something needs to be said, I will say it directly. “

Linebacker Jerry Roberts says Brown is “locked up” and “intense” during games, going through every play of the previous drive with the defense when they hit the sideline. If something has gone wrong, he will respond, but not single out individual sources of error.

“He criticizes the performance as a whole,” said Roberts. “For example, let’s say I go out there and give up a 50 yard touchdown. But he will not necessarily criticize me, he will criticize the entire defense. What could we have done better as a defense if we weren’t just concentrating on the individual? “

That’s not to say Brown doesn’t build close relationships with his players. That just happens not during training and games.

“If you’re out there practicing for two hours, you don’t have time to say, ‘Hey, come here and let’s hug,'” he said.

Brown used the spring and summer to figure out how best to train each of his boys and worked this out for the regular season. From Linebacker Anthony Pandy, who leads Arizona in Tackles and had a pick-six against USC, he said he’s gotten so much better since spring thanks to the relationship they’ve built.

“There were times in the spring when I would have traded it for two used soccer balls,” said Brown. “But that is no longer the case. And it really is by and large because of its approach to the game. We have an honest relationship. I can promise you that. He just wants it. And he wants the truth. The nice thing is knowing that I can be honest with the guy, you don’t have to cover it with candy. He has a chance to take what you tell him and bring it to the field and make the necessary adjustments. His trajectory in the last few weeks has been like this. “

As for the defensive ending Jalen Harriswho’s just having a breakout year: “Another guy who was ready to be coached. This guy is a smart guy, he could read the information and he took it to the field. Now a lot of people can do it in the drilling job, but they cannot bring it to the field. This guy brings it to the field. “

safety Jaxen Turner, who admits he has trust issues, said a face-to-face conversation he had with Brown prior to the start of the season made a big difference in his game.

“With a new employee, you won’t believe everything they say at first sight,” he said. “I am now fully on board, 100 percent inside.”

Turner was disqualified twice for targeting, including early against USC. Rather than pissing him off for costing his team, Brown just made sure Turner knew he was playing right and that mistakes sometimes still happen.

“I don’t know what you’re doing with it,” Brown said, saying that aiming “could be the worst rule in college football. They coach the tackling every day, we coach posture, head positioning and all those things. I thought he was under him, but I’m not the officer who runs the rule. Did you look at the piece and say he did it on purpose? It’s an absolute no, the answer is of course not. But for me you just keep going I had a player (in Michigan, Khaleke Hudson) a few years ago who had games in a row (with targeting). Then it went away. It’s a tough, tough deal. “

Sauce Journal – The Ritz-Carlton’s Mediterranean-style Casa Don Alfonso will open in March

The Mediterranean Casa Don Alfonso in the Ritz-Carlton will open in March

The eagerly awaited opening of the Mediterranean-inspired restaurant Don Alfonso’s houseis now one step closer with the publication of menu items and highlights. The new concept by Italian restaurateur Mario Iaccarino is located in the Ritz-Carlton in Clayton at 100 Carondelet Plaza and is due to open next month.

Casa Don Alfonso is Mario Iaccarino’s first company in the USA, as his two Michelin-starred Don Alfonso live on the Sorrentine Peninsula of southern Italy in 1890. Many of the menu items as well as the ambience aim to offer customers a similar experience as at Iaccarino’s at home and in childhood.

“We really took the time to select certain high-quality ingredients,” said Alen Tanovic, General Manager of Casa Don Alfonso. “What I mean by that is the contact with the old, traditional, authentic Mediterranean. This Napolitana style experience in Sorrento with a touch of modernity. ”

The chef of Casa Don Alfonso, Sergio Chierego, will put together the authentic menu for breakfast, brunch, lunch and dinner and offer desserts, cocktails and an espresso bar.

The lunch and dinner menu is largely based on traditional Mediterranean dishes, each telling a story of the Iaccarino family and Italian heritage. “The entire philosophy brought to us by the Iaccarino family is based on the Mediterranean diet,” said Tanovic.

Highlights include a tuna tartare with a rich and wild-caught yellowtail tuna, lasagna napolitana that takes 48 hours to make and uses traditional green peas, a rack of lamb with lambchops from Colorado, and The Rediscovery of the Chicken Cacciatora recipe by Marios Grandfather whose recipe was accidentally discovered in an old armoir.

“We really took our time at Casa Don Alfonso to compare the right regions with the best ingredients,” said Tanovic.

Handmade pasta also evokes the Iaccarino family history, such as fresh tagliatelle and ziti. There is also a choice of eight different Neapolitan pizzas, including cherry tomatoes and burrata or a Calabrian nduja.

In addition to lunch and dinner, the breakfast and brunch offer many traditional dishes like tramezzino (Italian tea sandwiches) and classics like brioche french toast.

The cocktail menu and the espresso café are also handmade and tailored to Italy. The 163 is a cocktail made from prosecco, limoncello and homemade rosemary syrup. It is named after the famous route in southern Italy that stretches from Naples to Sorrento.

“It’s really a project where nothing has been rushed,” said Tanovic. “The best ingredients, organic and simple, with authentic Mediterranean cuisine.”

Although Casa Don Alfonso does not have an exact opening date, it is slated to open in the spring, with security being the top priority. “We are excited to open our doors to our neighbors in Clayton and St. Louis and to reassure them that things will get better,” said Tanovic. “[We hope to] Give the St. Louis region another dimension of Italian and Mediterranean offerings. “