A Denver-area branch manager with Citywide Home Loans since 2007, Gavin Ekstrom brings over two decades of experience to his clientele throughout northern Colorado. Gavin Ekstrom is also an active member of the Colorado Association of Homebuilders, a professional organization that supports a number of community housing projects sponsored by the Colorado chapter of HomeAid America.
Recognizing the plight of thousands of homeless individuals in the state, the Colorado Association of Homebuilders has partnered with HomeAid Colorado since 1999 to construct and renovate shelters throughout the area. This past April, HomeAid Colorado celebrated the 15th anniversary of its first project, the Discovery Home. The Discovery Home was completed in 2000 as a place of safety and security for youth newly discharged from the foster system, enabling them to develop independent living skills. To commemorate this milestone, HomeAid Colorado dedicated an all-new basement to the Discovery Home. The new addition includes another bedroom and bathroom for residential staff, a gaming and media center, and private rooms for counselling sessions. Since completing the Discovery Home, HomeAid Colorado has completed more than 50 housing projects, which required more than $8.7 million in funding.
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5/7/2015 0 Comments New York City-Style PizzaFor more than 20 years, Gavin Ekstrom has served the people of the Denver area by helping them find and secure financing for their home purchases. Currently the senior area branch manager for Citywide Home Loans, a position he’s held since 2007, he has led the branch to a position of preeminence among the professionals serving the real estate industry in the Denver area. When he’s away from the office, Gavin Ekstrom likes to explore different types and styles of food from a broad range of cultures. He is particularly fond of New York-style pizza.
The first thing that sets NYC-style pizza apart is its size. At 18 inches, it’s larger than the largest pies sold in most establishments elsewhere around the country. The second difference is how it’s often served. Fresh from the oven, the pie is cut into eight slices. Some patrons order whole pies and share them, either at a table in the restaurant, at home, or in the workplace, but countless others buy pizza by the slice. They’re served on paper plates and usually eaten by hand by folding the slice in half lengthwise. This is the third thing you notice about NYC pizza: Except for the crisp and sturdy rim, the crust is thin and flexible enough to be folded easily for this unique eating style. The secrets to the NYC-style pizza crust are said to be high-gluten flour and water from the NYC municipal supply. Some pizzerias around the country, including Mulberry Street Pizza in Beverly Hills, California, import NYC tap water to guarantee an authentic NYC-style pizza. A “plain” pizza consists of tomato sauce and mozzarella cheese spread over the hand-tossed thin pie crust, then baked in a very hot oven--550 degrees F--until the cheese is bubbling and the edge of the crust is dark brown and crisp. Most pizzerias offer a broad range of traditional additional toppings including pepperoni, Italian sausages, anchovies, mushrooms, sliced onions, green peppers, ground beef, and olives. Many establishments also offer countless non-traditional toppings, including pineapple, spinach, fresh or sun-dried tomatoes, artichoke hearts, and chicken strips. |
AuthorA motivational leader with many years of experience in the mortgage sector, Gavin Ekstrom currently serves as an area branch manager with Citywide Home Loans in Denver, Colorado. Archives
March 2018
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