Happy Thanksgiving

This year and every year, we’re thankful for you.

Thank you for taking a moment to learn more about William “Will” McKeen and the story behind this year’s featured Thanksgiving recipes.

Remembering Will

William F. McKeen III grew up in Liberal, Kansas, and came to K-State in the fall of 1990, where he joined Sigma Nu fraternity and quickly found ways to share his love of writing. He worked with several campus news departments, wrote a weekly column for the Collegian and was a member of the Society for Collegiate Journalists and Golden Key Honor Society. In 1993, he even spent a semester as Willie the Wildcat, spreading purple pride. Will graduated from K-State with a bachelor’s degree in English in 1994.

After graduation, Will explored another passion: cooking. He enrolled in the Chef Apprenticeship/Hospitality Management program at Johnson County Community College and spent two years working professionally in Kansas City restaurants. He later returned to K-State for a short time to cook for his Sigma Nu brothers.

Will McKeen and parents at commencement

Will’s sense of adventure took him far beyond Kansas. In 1996, he traveled to New Zealand through a student work-abroad program, working on a dairy farm and trekking across both islands. He later pursued a master’s degree in English at Texas State University-San Marcos, where he continued writing for campus and local newspapers. His studies also took him to Spain, where he attended Alcalá University near Madrid.

Throughout his life, Will brought creativity and curiosity to everything he did. He wrote poetry and kept journals during his travels, with his work appearing in literary journals at both K-State and Texas State. Cooking was another expression of that creativity and one he loved sharing with family and friends.

Will’s life was cut short in a hiking accident in Utah in March 2000. That May, Texas State awarded him his master’s degree posthumously. His love of writing, adventure and good food continues to live on through the memories and traditions he shared with those who knew him.

Continuing Will’s legacy

The William F. McKeen III Memorial Scholarship was established by Will’s family at Kansas State University to honor his memory and put life-changing opportunities within reach for students in the College of Arts and Sciences.

Give now

This year’s featured recipes

To commemorate Will’s culinary talents, we are pleased to share two of his recipes with you.

“I come from a brilliant family that isn’t near being staggeringly wealthy or even capable of claiming one minute of fame. We are brilliant in our kindred companionship. It is based around food, good food — dare I say great food?”

William McKeen III

Grilled Steaks with Clos du Bois Compound Butter

rare steak and compound butter resting on a slate cutting board atop a wooden table with two glasses of wine

Yield: Four steaks (6–8 oz. filets)

Marinade

  • 2 tablespoons olive oil
  • 2 garlic cloves, crushed
  • ½ cup Clos du Bois Cabernet, Merlot or Zinfandel
  • 1 tablespoon fresh rosemary, minced
  • 1 tablespoon black peppercorns, crushed

Compound butter

  • ½ cup butter, cold
  • ¼ cup Clos du Bois Cabernet, Merlot or Zinfandel
  • ¼ cup arugula, chiffonade
  • Salt and pepper, to taste
Cooking instructions

Marinade: Mix all ingredients and coat steaks. Refrigerate 4–6 hours and remove ½ hour before cooking.

Compound butter: In a food processor, blend all ingredients thoroughly. Do not over-mix, or butter will become too soft. Remove butter to wax paper and roll into a log; place in refrigerator.

Grill steaks to desired temperature. Top with 1 tablespoon compound butter. Serve with Clos du Bois Cabernet, Pinot or Zinfandel.

Balsamic Vinaigrette

This dressing is quite flavorful and should be used sparingly. It’s an excellent complement to mixed greens.

Yield: 20 1-ounce servings

Ingredients

  • 1⅔ cups extra virgin olive oil
  • ½ cup plus 2 teaspoons balsamic vinegar
  • ¼ cup plus 1 teaspoon water
  • ¾ teaspoon shallots, minced
  • salt
  • pepper

Mix all ingredients well and stir before each use.


This Thanksgiving, we’re reminded of the people who make K-State special and the many ways their stories continue to bring us together. Thank you for being part of this K-State family — we are always grateful for you.

Happy Thanksgiving from your friends at the KSU Foundation.