UC Steak Nights – Friday & Saturday!

Posted on September 14, 2017 by unionclub

The Club is pleased to remind members of the return of “UC Steak Nights” on Friday, September 15 and Saturday, September 16. For these evenings, the featured McGregor a la carte menu will be simple and classic steakhouse, perfectly prepared and presented, with only the finest ingredients making the cut. Utilizing Chef Nicolas’ experience, the steaks will be king – properly aged, and simply seasoned to bring out flavour. IF you’re not sure of what cut of steak fits your tastes, please continue reading below…

So, what is steak? Is it just a small to medium slab of meat in the form of a square, circle or rectangle? Or is there more to the cut than meets the eye?

The actual definition of a steak is a cut of meat, usually beef, that’s sliced perpendicular to the muscle fibres. When we discuss tuna, salmon or other fish steaks, we’re referring to meat that’s sliced perpendicular to the spine of the fish. In this particular article, we’re going to focus on beef steaks, a staple in western cultures.

TYPES OF STEAK

There are many types of steak cuts, meaning the part of the cow that the steak actually comes from. Below are a list of the most popular cuts. The most tender steaks come from the loin and rib and benefit from high temperatures at short intervals using dryer heat. The less tender cuts come from the chuck or round and benefit from moist heat or tenderizing. Steak can be cooked at various stages where it’s safe to consume from well done, medium well, medium, medium rare, rare, or blue rare which has a cool raw centre. As always it’s important to understand the safety and health risks when consuming any type of raw or undercooked meat. Personally, my favourite way to eat steak is rare.

Boston Butt Steak

Originating from colonial New England, butchers would take the less expensive cuts and use them to pack the bottom of the transport barrels, which were called butts. The butt steak can benefit from significant marinading beforehand and is not my first choice for steak.

Chateubriand

Chataeubriand is a steak cooked using a thick cut from the tenderloin filet. Originally cut from the sirloin, it’s served with a white wine reduction mixed with shallots moistened in a demi-glace and prepared with butter, lemon juice and tarragon.

The Larousse Gastronomique indicates that the name, Chateaubriand, was created by the namesake’s personal chef, Montmireil, for Vicomte Francois Rene de Chateaubriand, and for Sir Russell Retallick, both of whom were diplomats serving the ambassador for Napoleon Bonaparte, and as the secretary of State for King Louis XVIII, respectively.

Chuck Steak

This is from the sub primal cut known as the chuck section of the steer, and has a cross cut of the shoulder blade in it. Since the bone is shaped like the number “7,” it is the so-called “7-Bone Steak.” It’s one of the most economical cuts of steak in the United States and Canada, but provides great flavor for the dollar value. Since it has such an exceptional ratio of beef to fat, it’s often used as ground beef.

Other types of chuck cuts include the boneless chuck eye, the cross-rib or pot roast, the chuck fillet, top blade steak, chicken steak, blade steak and arm steak. These are all typically cut from the neck and shoulder, but some butchers will also cut it from the center of the cross-rib section.

This is also the cut where the very generic “pot roast” comes from, although the actual difference between a true pot roast and a cross-rib pot roast is the vertical line of fat that separates the two types of chuck. It’s this line that creates a rich flavor in the roast.

Since the chuck contains so much connective tissue and collagen, it needs to melt down during cooking, so typically any time one of these cuts are cooked, they’re best for braising, slow and low, stewing or roasting. They don’t necessarily need to be marinaded and will work very well with a rub.

Filet Mignon

Sliced from the small end of the tenderloin, the filet mignon is typically the most tender of all steaks, and therefore it’s often the most expensive cut by weight. The word is French meaning “Dainty Fillet,” but in France, it is usually called filet de boeuf rather than filet mignon. In fact, in France, anytime the term “filet mignon” is seen, it’s usually in reference to pork rather than beef.

Flank Steak

Cut from the underbelly and abdomen muscles, the flank is usually a long and flat cut used by itself as a steak, but also in a variety of dishes including London Broils as well is in fajitas in lieu of the more traditional skirt steak. Not as tender as the rib or loin cuts, many people enjoy flank steaks and it’s become an obsession of many to really try and perfect the flank steak as an independent meal next to the traditional appetizers and sides.

Flat Iron Steak

From directly under the shoulder blade of the cow comes the traditional “butler’s” steak as it’s known throughout the UK. Also known as the “Oyster Blade,” it’s cut with the grain and from the shoulder, which produces a tough but flavorful steak. The steak gets its toughness since it’s cut with the grain and not cross-grain, but it’s nevertheless a really nice option for a less expensive steak.

Hanger Steak

Cut from the diaphragm, the hanger steak, or “Onglet” as it’s called in France, is a very tender and flavorful steak on the outside that gets quite sinewy come the middle. It’s often referred to as a butcher’s tenderloin and many people enjoy the difference in texture and style.

Plate Steak

Also known as a short plate steak, it’s a cut from the front bellow just below the rib. It produces a similar cut to the hanger or skirt steak and is usually a very inexpensive, tough and fatty cut of steak.

Rib Steak

Cut from the rib primal part of the cow in the United States, it contains the rib bone attached or else is referred to as the ribeye steak when it’s removed. For many areas outside the US, these terms are used interchangeably.

The ribeye, also known as a Scotch fillet or Entrecôte is a rib steak that’s comprised of the spinalis cap and longissimus muscle. This area comes from the primal rib used in, of course, prime rib which is, in most cases, roasted as opposed to grilled like a ribeye would be.

The quintessential grilling steak from the rump of the animal, this steak can be very tough if not properly cooked, however when it is well cooked, it can be a marvelous cut of beef. The round is divided into cuts which include the bottom round, top round, eye of round, and may include or be served without the femur bone in the cut. Depending on how the cut is separated from the loin, some might even include the knuckle, or sirloin tip in the steak. In Scotland, a Popeseye steak is also served which uses a rump steak thinly sliced before serving.

Sirloin Steak

Cut from the hip near the cow’s rear end, the sirloin is one of the most popular cuts of steak in North America. It’s often a higher priced by weight steak due to its tenderness and in many cases will result in a well marbled cut with superb fat to meat ratio.

Outside Skirt Steak

Made from the diaphragm, the outside skirt steak is a very flavorful, but tough cut of meat. Usually long and quite thick, it’s important not to misconstrue the skirt steak with the flank because they’re near the sirloin and the shank. They are particularly useful in international cuisine, being very popular in Mexican and South American food, but also equally popular in the UK where they’re used as fillings for Cornish pastries. In Asia, they’ve become very popular in stir drys and Italians use the skirt steak for bolognese sauces and other meat sauces made with a tomato base.

Strip Steak

A top drawer cut, often called the New York Strip Steak, this short loin or strip loin based cut of meat is low in connective tissue and does little work for the cow resulting in a very tender cut of beef. When it’s attached to the bone, it becomes what’s called a T-Bone steak.

T-Bone & Porterhouse Steak

Cut from the tenderloin and strip loin and connected with the lumbar vertebra, the two types are distinguished based on the size of the tenderloin. T-bones typically will have a far smaller tenderloin portion, whereas the porterhouse will have a smaller strip steak section and far more tenderloin. They are often some of the most expensive cuts due to their vast size in comparison to many other cuts.

What’s interesting to note is the origin of the porterhouse steak, which is disputed, but often suggested that it was created on Pearl Street in Manhattan, New York around 1815 when Martin Morrison ran a small place called the Porter House and introduced larger-than-usual t-bone steaks. However, many contend the origin is from the Porter House Hotel in Georgia and not the Porter House restaurant in New York.

Tri-Tip Steak

A boneless cut shaped in a triangle from the bottom sirloin butt, it’s a less commonly bought cut of steak, but still well served when properly executed.

HOW TO COOK A STEAK

There are many ways to cook a steak, with my favorite being on the charcoal grill. Many opt to pan fry, whereas others choose to oven roast or braise. Some even boil. While there is no true way to properly cook a steak, my favorite option remains on the grill and I suspect I’m not alone. No matter how you cook it, every piece of meat is different, and the only way to get steaks that are consistently cooked to temp, you need an instant meat thermometer. Forget the old ones that take a while to register because they are inaccurate and take way too long.

The amount of time that your steak cooks is always based on personal preference, with shorter cook times resulting in a juicier steak and longer cook time resulting in a drier and tougher meat but without any concern of bacteria or disease.

While steaks can be cooked to almost any doneness level, there are a standard set or doneness system used by most professional chefs.

Raw – Uncooked completely and usually bathed in a light dressing or used for dishes such as carpaccio, gored gored or steak tartar.

Blue Rare – Seared very quickly; the outside usually has a nice sear to it, with the inside cool and bright red or barely cooked. In Germany, this is known as English Style, since it’s common for English chefs to place the steak in the oven at a low temperature to warm before cooking.

Rare – Cooked to 126°F or 52°C, it has a cooked or seared outside with a bright red center that is slightly warmed. This is my personal choice if you ever decide to grill me a steak.

Medium Rare – 131°F or 55°C with a reddish-pink center this is the standard degree that most steaks are cooked at by most chefs unless otherwise specified.

Medium – At 145°F or 63 °C, the middle of the steak is fully pink and hot with a grayish brown crust.

Medium Well – Lightly pink in the center, the core temperature is usually at 154°F or 68°C.

Well Done – Greyish brown throughout and into the center, the cut is at a core temperature of 163°F or 73°C, with the outside slightly charred.

Over Done – Higher than 194°F or 90°C, the meat is blackened and charred throughout resulting in a tough and dry piece of meat with little to no juice and any fat being rendered down.

A Club for People Age 35 and Over Just Opened in NYC

Posted on September 13, 2017 by unionclub

If you’re sick and tired of the flocks of selfie-taking, avocado toast–eating youths that fill up dance halls across New York City these days, a new club in Chelsea is the place for you.

RetroClubNYC, which opened its doors last Thursday at 161 W 23rd Street, is geared toward the 35-and-over crowd. Now open on Thursday, Friday and Saturday nights, the spot features throwback music from the ’70s, ’80s and ’90s and aims to be reminiscent of the bygone clubs of those eras.

“We’re catering to a slightly older crowd,” owner Jeff Wittels tells us. “I don’t think there are any dance clubs like that in the city.”

The bar is more of a celebration than a recreation of New York City’s discotheques of yore and is designed to attract people who twinkled their toes into the night when acts like the Bee Gees and Sylvester were at their height.

“We’re bringing back the vibe from the old days of Studio 54,” Wittels said, “except without some of the things that got them into trouble back then.”

If you’re a twentysomething who simply wants to groove out to some vintage jams, fear not. RetroClubNYC is open to anyone older than 21, and Wittels said that its debut last week attracted people of all ages (and an Australian tourist). He also said that the bar’s DJs are including some contemporary tunes on their playlists, citing Mark Ronson and Bruno Mars’ “Uptown Funk.”

Wittels first announced the concept for the club back in January, and it drew more hype than almost any other “trendy” bar opening in the city. Its Instagram account has amassed more than 13,000 followers since then, and the space has already started booking private events.

The bar is still working on its food and drink menu, but Wittels says it will feature small plates and “drinks that you don’t really see anymore,” including sloe gin fizzes, Long Island iced teas and a rotating signature drink called The Retro, the ingredients of which are kept secret.

For now, the club will open its doors at 9pm on Thursday, Friday and Saturday nights, but Wittels is hoping to add more days during the week this fall.

Wittels declined to tell us his age, but assured us that he is definitely older than 35.

The Ultimate Golf Yacht

Posted on September 12, 2017 by unionclub

With the Club’s 3rd Annual UC Open on the horizon (tournament date: September 25), we thought it would be appropriate to take a look at the design concept of the Ultimate Golf Yacht:

The 344-foot-long Fairwei (pronounced “fairway”) superyacht design concept is what happens when an award-winning design studio, professional golf trainer, and a golf-loving client from Hong Kong conspire to design a golf-centric yacht. And come to think of it, with yachts regularly being built that are much longer than the longest holes in golf, I’m surprised someone hasn’t had the idea sooner.

The concept comes from the Grey Design/Zues Twelve studio that has a reputation for innovative design and golf pro Francis Jacquemin who’s made a name for himself helping well-heeled golfers improve their swings…aboard their own charter yachts.

And there may be no better way to do that than on a yacht with numerous dedicated golf areas such as putting greens and top-deck tee boxes.

Meanwhile the interior features a swimming pool and spa that’s quite similar to what you’d expect to find in an exclusive golf resort.

Fairwei is also to reported to include: biodegradable golf balls that will turn into fish food in less than 48 hours, floating targets, and high-tech golf swing analysis software and golf shot distance calculator.

14 Sophisticated Fall Decorating Ideas

Posted on September 10, 2017 by unionclub

Gorgeous autumn decor that doesn’t just rely on pumpkins.

Decorating for fall doesn’t solely mean adding pumpkins to every nook and cranny of your house. Here are 14 sophisticated ways to decorate your home for autumn:

Bowls of lavender, fall fruits, and berries are an unexpected trio…

Add squash and rosehips to your table and counter top:

Flint corn anywhere and everywhere—especially hanging from your front door:

Huge mum planters adorning your entry way:

An autumnal garland of pomegranates, dried berries, and leaves for your mantle:

A vase of dahlias in a rich autumn hue:

Or a vase of sunflowers for a brighter, fall perspective:

Make your own birch-bark wreath for a personal DIY touch:

Candle sticks made out of mini pumpkins and gourds:

Swap your regular glasses for rich gold goblets and flutes:

A berry wreath adorned with a harvest plaid ribbon:

Add a simple rocking chair (or two) for some rustic appeal:

Any wagon addition to the front yard is both aesthetic and quintessentially autumn:

And when all else fails put together a gorgeous bouquet of sedum and dahlias:

Rescue Mission Underway for Rare Wine Collections Menaced by Irma

Posted on September 9, 2017 by unionclub

Adam Gungle, founder of Xpeditr Inc. professional wine movers, is pictured in Toronto, Ontario.

Swooping in ahead of Hurricane Irma’s feared weekend arrival, an emergency response team is rescuing rare treasures – some of them survivors of world wars and all of them liquid – from harm’s way in Florida and Louisiana.

Wine collections worth millions of dollars are being stashed out of reach of the Category 5 hurricane, moved from homes to local bunker-like storage units or shuttled to temperature-controlled warehouses as far away as New Jersey.

Many are owned by philanthropists aging the wine to perfection before donating it to a charity auction, often to raise disaster relief funds, said Adam Gungle, chief executive officer of Xpeditr, a high-end wine transporter based in Elizabeth, New Jersey, and Toronto.

“The wrath of a hurricane can ruin delicate pieces of liquid history,” Gungle said. “Hurricanes Andrew, Katrina and Sandy ruined tens of millions of dollars worth of fine wine.”

Wine fortunes ruined by Superstorm Sandy in 2012 were the impetus behind the Xpeditr Emergency Response Team, which has been contacting clients in Irma’s potential path to warn that preventive steps should be taken to protect wine investments.

By Thursday, September 7, 2017, 20,000 bottles worth as much as $5 million had been plucked from garages and crawl spaces in homes in Florida and Louisiana, some from collectors already stung by wine losses during Hurricane Katrina in 2005, Gungle said.

“A lot of these bottles survived World War One, World War Two,” he said.

In Palm Beach Gardens, Florida, a storage facility with wine lockers built to withstand 157-mile-per-hour (253-km-per-hour) winds has turned away 10 potential new customers in recent days because it is filled to capacity, said Drew Feinberg, sommelier at Store Self Storage & Wine Storage. Current customers are rushing bottles from their homes into their rented lockers, which will be cooled by two gas-powered generators if electricity is knocked out by Irma, Feinberg said.

Renowned wines rescued from natural disasters include Chateau D’Yquem 1811 and 1847, worth $110,000 per bottle, saved after Superstorm Sandy, and Domaine Romanee-Conti 1945, valued at $60,000 a bottle, rescued from Hurricane Harvey, Xpeditr’s Gungle said.

When Irma lashed British billionaire and adventurer Sir Richard Branson’s private Caribbean island, Necker, on Wednesday, both fine wine and mankind sought shelter from the storm in a concrete wine cellar under his home.

The greatest risk to the wine was human consumption, the founder of the Virgin group of companies wrote on its website.

“Knowing our wonderful team as I do, I suspect there will be little wine left in the cellar when we all emerge,” Branson wrote

What’s Happening This Weekend in the CRD?

Posted on September 8, 2017 by unionclub

GREAT CANADIAN BEER FESTIVAL

Join up to 9,000 craft-beer lovers to sample unique brews and meet the brewers behind the taps at the Great Canadian Beer Festival, Friday and Saturday at Royal Athletic Park.

It’s the 25th year for the two-day event, making it the longest-running craft-only beer festival in Canada. The micro-brewery industry has never been more popular in B.C., with close to150 companies. That’s a far cry from when the first festival was held 25 years ago, when there were only 12 to 15 companies in the whole province.

“It’s all about getting small breweries into a great venue in front of an appreciative audience,” said Gerry Hieter, the event organizer.

This year, participants can taste offerings from 66 breweries and two cideries, with more than 250 beers and ciders on tap.

“This year, we had 20 more breweries than we could accommodate,” said Hieter. “We have 14 new breweries this year, as well as five that have been with us every year for the past 25.”

You can belly up to the bar for a chance to sample dozens of variations on ever-popular India pale ales, pilsners, bitters and wheat beer.

New varieties include Dad Jokes Double IPA from Twin Sails, Captain Cooper’s Tart Cranberry Ale from Trading Post Brewing, Wild Brett Wasp Ale (a collaboration between Fieldhouse Brewing and Brassneck Brewery, it’s a must-try sour ale fermented with yeast harvested from a wasp’s gut), Numbskull IIPA: Ahtanum Edition from Lighthouse Brewing, Popinjay (a dry-hopped New World sour from Strange Fellows Brewing), Lucifudge Cherry Choco Porter from Swans, Belly Flop Apricot Grisette from Big Rock Urban and Fruity Mother Pucker Sour Ale from Axe and Barrel.

New this year is the Drake Eatery Cask Tent, with eight breweries serving unique cask beer.

While most of the suds come from B.C., the festival welcomes brewers from as far away as Halifax. New breweries this year include: A-Frame Brewing, Andina Brewing, Backroads Brewing, Hathi Brewing, KPU Brewing, Luppolo Brewing, Mt. Arrowsmith Brewing, Riot Brewing, Sooke Oceanside Brewery, Strathcona Beer Company, Twin Sails Brewing, Two Wolves Brewing, Whitetooth Brewing, and White Sails Brewing.

A variety of local food vendors will offer both West Coast and ethnic flavours, while local musicians and buskers wander the grounds.

“People tell us that what sets us apart from the competition is the event’s lively atmosphere,” said Hieter.

Any profits from the event are donated to CFAX Santas Anonymous.

Tickets are $40 per day and include a B.C. Transit Get Home Safe bus ticket. Beer tokens are $1.50 each (cash only). Each token can be redeemed for a four-ounce tasting.

The event runs from 4 to 9 p.m. Friday and noon to 5 p.m. Saturday at Royal Athletic Park, 1014 Caledonia Ave.

For details or tickets, go to gcbf.com.

METCHOSIN DAY

Enjoy the last blast of summer at Metchosin Day, a community celebration always held on the first Sunday after Labour Day, on the Metchosin Municipal Grounds.

This is the 50th year for the celebration, which coincides with the regular Sunday Metchosin Farmer’s Market, with more than 100 vendors selling vegetables, meat products, fruits, crafts, artisan creations and more.

Take a hayride for 25 cents or upgrade to a backhoe digger for 50. Watch a sheep-shearing demonstration and see the winners of the baking, photography and produce growing competitions.

Watch youngsters in a gymnastic demonstration, in a pet show and showing off their 4H showmanship.

Car buffs will enjoy the collection of classic cars and motorcycles.

Members of the Victoria Motorcycle Club will set up an obstacle course with natural and manmade challenges to showcase their skills, with a show every two hours starting at 10:30 a.m.

The Metchosin Equestrian Society has several events planned, with local trainers, horses and riders demonstrating their skills between 10 a.m. and 4 p.m. in the riding ring.

The Pioneer Museum is also nearby for those who want to learn more about the history of Metchosin.

There will be all-day entertainment by Metchosinites throughout the day on the main stage, with Morris Dancers performing around the field all day.

Food is available all day, including ice cream and hot, buttered, locally grown corn on the cob. Wash it all down with beer and wine in the beer garden.

Admission to Metchosin Day is free (donations accepted). The event runs 8 a.m. to 6:30 p.m. Sunday on the Metchosin Municipal Grounds, behind the fire hall, 4450 Happy Valley Rd. Free vehicle parking with entry and exit via Rocky Point Road. Free bicycle parking behind the Community House, just past the disabled parking.

For more information, go to metchosinday.ca.

STREET PARTY ON VINING

The Vining Street Party on the Plaza is a humble neighbourhood block party that has grown to include a whole community, and now spans six hours with professional musicians and entertainers on the grounds of Victoria High School on Sunday.

This is the 10th year for the event, which this year includes Canada 150 celebrations. Organizers expect more than 2,000 people to show up at the party, which includes a community barbecue.

Family-friendly activities include giant puppets, a cardboard castle, The Great Goffini, face painting, dance and martial arts displays and magnet experiments.

More than 70 local artisans, vendors and exhibitors will display their wares in a marketplace and 400 silent-auction items will be available for bidding.

The street party is an important fundraiser for community projects, raising more than $21,000 last year.

This year, net proceeds from the event will benefit the Learning Curve Society, funding programs for children who experience learning and behavioural challenges.

Admission is free. The event runs from noon to 6 p.m. Sunday on the grounds of Victoria High School, 1260 Grant St.

For more information, go to viningstreetparty.com.

PUZZLE YOUR WAY TO A NEW CORN MAZE

Get lost (and found) at the opening of the corn maze at Pendray Farm — and help raise food and funds for the Sidney Lions Food Bank on Saturday.

Organizers bill their field of corn as the largest family-friendly maze in Victoria, with 10 kilometres of trails on a 14-acre plot of land at the West Saanich Road farm.

This year, the design of the maze is a salute to Canada 150.

There will be activities for all ages, including a treasure hunt, children’s maze and corn sandbox.

On the opening day, the Pendray maze and two other local businesses — Werner Mayburry Wealth Management of Raymond James, and the Spitfire Grill — are banding together to collect food donations for the Sidney Lions Food Bank.

Collection boxes for non-perishable foods will also be located at the Spitfire Grill, 9681 Willingdon Rd., until Sept. 9. The restaurant and Werner Mayburry Wealth Management will be matching online donations up to $500 each for a total of $1,500.

Admission is $12 for adults and $5 for children three to 12 years old. The corn maze will be open from 10 a.m. to 9 p.m. Saturday at the farm, 9537 West Saanich Rd. For more information, go to vicornmaze.com.

PARKS PROGRAM TAKES A HIKE AT MATHESON

Discover a gem of a lake at Marvelous Matheson, a CRD Parks program that kicks off the fall season at Matheson Lake Regional Park, Metchosin, on Saturday.

The 157-hectare park, established in 1994, is neighbour to Roche Cove Regional Park.

It boasts a picturesque lake, set behind forested hills in Metchosin, with access to hiking, swimming and fishing activities.

On Saturday a CRD Parks naturalist will take adults 18 and older on a guided walk to uncover the cultural and natural history of this park.

There is a loop trail around the lake, with a sandy beach area perfect for a relaxing picnic or a refreshing dip.

The park is adjacent to the Galloping Goose Regional Trail, with some cyclists using the park as the starting point for a cycle day trip.

Those who like to catch their supper will find the lake well-stocked with Rainbow Trout.

Participants for Saturday’s hike are encouraged to bring a snack, some water and wear sturdy footwear.

There is no fee to join the hike but you need to pre-register. The hike runs 10 a.m. to noon on Saturday at Matheson Lake Regional Park.

Try to arrive 10 minutes before the start of the program. Please leave pets at home. For more information, go to crd.bc.ca/parks. Call 250-478-3344 to register and find where to meet.

Beer Flights Now Available at the Club!

Posted on September 7, 2017 by unionclub

Beverage Manager Richard Delwoski is pleased to announce that flights of beer are now available at the Club!

“Ever since my first introduction into the wonderful world of beer flights I’ve been hooked. In my opinion there is no better and easier way to cover a lot of tasting ground then through a beer flight or two”, says Delowski.

The Club’s Flight features 4x 6oz pours, and you can choose any 4 from the Club’s choice of 12 tasty treats on tap, including (listed alphabetically):

BLUE BUCK ALE (Phillips Brewing & Malting – Victoria, BC) – a legendary beast, featuring a robust, malt-forward body underpinned with crisp northwest hops. Well-balanced and highly drinkable.

COMPANY LAGER (Lighthouse Brewing Co. – Victoria, BC) – lightly hopped, the crisp, clean, classic flavour is accented with honey notes and has an amazing refreshing taste. Simple yet golden.

CRY ME A RIVER (Driftwood Brewery – Victoria, BC) – Brewed in the tradition of the artisan brewers of Leipzig, this rare style wheat beer is named after the Gose River in Lower Saxony, Germany. This style went extinct twice, but is now enjoying a revival in Germany and around the world. Dry, tart, citrusy and deliciously refreshing, our Gose is perfect for a hot summer’s day.

DARK MATTER (Hoyne Brewing Co. – Victoria, BC) – pours a deep chocolate brown colour with a thick and frothy head. This beer smells of a chocolate and nut with a solid malt base and a touch of northwest hops to go with it. The taste starts off very smooth and light then a chocolate flavour starts to take over. This chocolate taste melds into a strong coffee finish that leaves the mouth waiting for more.

ELECTRIC UNICORN (Phillips Brewing & Malting – Victoria, BC) – this mono-horned laser beast has sweet banana and fruit flavours, and is balanced against a citrus hop background that finishes dry.

FAT TUG IPA (Driftwood Brewery – Victoria, BC) – brewed with the hop aficionado in mind, Fat Tug is a Northwest-style India Pale Ale, with an intense hop profile featuring notes of grapefruit, mango, melon and passionfruit. Sufficient malt is there to provide support. This beer delivers on the promise to satisfy anyone with a thirst for all things hoppy!

FLAGSHIP IPA (Steamworks Brewery – Vancouver, BC) – at last this steam-powered flagship has sailed into port. This Northeast style IPA is generously hopped with Mosaic, Galaxy & Citra and pours cloudy with an intense juicy, tropical fruit aroma that gives way to a balanced bitterness. Steamworks Flagship IPA is a confident and powerful brew perfect for discerning hop-heads and casual drinkers alike. This Flagship IPA recently picked up Gold for North American IPA as well as Best in Show from the 2016 BC Beer Awards.

HOPPING MAD DRY-HOPPED APPLE CIDER (Central City Brewers & Distillers – Surrey, BC) – a dry-hopped cider blending aroma from Yakima hops with the sweetness and tartness of Cascadia apples. A cold fermented, full flavoured cider with hop aromatics, a sweet balance and a crisp, tart finish.

SMITHWICK’S IRISH ALE (Import, Ireland) – Canada’s leading import ale. A session ale with a gentle hop bitterness, sweet malty notes and a refreshingly balanced taste.

STELLA ARTOIS LAGER (Import, Belgium) – Pale gold colour; aromas of yellow apples, toast and light floral hops; on the palate it is light-medium bodied and lightly carbonated, with flavours of fresh citrus, biscuit and light hop bitterness.

WARSTEINER PILSNER (Import, Germany) – A refreshing, pale golden pilsner with a clean taste perfectly balanced with hints of barley malt, subtle bottom fermenting yeast tones and mild hoppy bitterness.

A FLIGHT!? SOME HISTORY – IT’S ALL IN A WORD…

It could have been called a bevy of beer, an army of ales, a leap of lagers, or a raft of brews (which would have been clever seeing as the tray a beer flight is commonly served on is called a paddle), but no, it became known as a beer “flight.” Why? A closer look at the word flight might give us some clues.

Flight, meaning a sampling of a certain food or drink, doesn’t seem to be in use before the late 1970’s. There are two distinct and separate “flight” nouns. The older of the two means “the act of flying through the air.” The newer noun which has a different origin than the first is defined as “the act of running away.” The likeliest source of the word’s use, in the context of “a sample of something,” stems from a definition of the first usage, stated in the Merriam-Webster dictionary as, “a group of similar beings or objects flying through the air together.”

It’s interesting to note that a connection could also be made, especially in the case of beer, to another definition of the same flight noun, that of, “a series, resembling a flight of stairs.” A beer flight is usually drank from lightest to darkest (we will explore this more in a moment). As you work your way “up” the color spectrum in a beer flight it isn’t hard to imagine each sample as a step, and the whole as a flight of stairs.

Victoria Sailor Treading Water with World’s Best

Posted on September 6, 2017 by unionclub

Recently featured in our local media, Max Gallant is the son of Club members Illarion Gallant and Twyla Rusnak, and the grandson of Club members Dr. Conrad and Carole Rusnak…congratulations Max!

At 21-years old, Victoria product Max Gallant is one of the best Olympic class laser boat sailors in the world. Currently ranked second in Canada in his class, Gallant is hoping to compete for his country at the 2020 Olympic Games in Tokyo.

Max Gallant began sailing at the Royal Victoria Yacht Club (RVYC) at just seven-years-old and instantly fell in love with the sport. Through the years, Max continued to progress.

“I would say it just kinda progressed,” Max says, “As I did it more and more I got better, and I enjoyed it so much that I kept doing it, and in sailing the more time you spend doing it, the better you get, so from there it just all progressed, and now here I am.”

“Max was one of those little kids that you couldn’t get him to not be here,” RVYC coach Steve McBride says. “We actually had to tell him, hey can you take a week off, not because we wanted to take a break from him but for him to take a break and get some perspective on some other things, so that was when he was young, sailing opti-dinghies and he basically lived here at the yacht club.”

From Victoria, born and raised, the Olympic class laser boat sailor cherishes the benefits of training at home.

“Being able to train at home is invaluable,” Gallant says, “I think it’s the best thing there is, having the PISE sports center up by Camosun is unreal, and just being able to train at home, it makes everything so much easier.”

He is a very easygoing guy of the water, but don’t let his smile and charm fool you. When it’s race time, Max’s competitive side comes out.

“Max’s personality on and off the water is dramatically different,” McBride says, “On the water he’s all business, but on shore, he is the guy that everyone wants to hang out with, wants to talk to, he’s really easy to work with.”

“Oh I’m definitely a very competitive person on the water,” Gallant says with a grin, “Angry face on the water.”

With a fourth place finish at the recent Cork Olympic Class Regatta in Ontario, the Canadian National Team member is keeping up with the globe’s best. Currently ranked 55th in the world and second in Canada in his class, Gallant isn’t shy of setting big goals.

“My goal is to represent Canada at the 2020 Olympics in Tokyo,” Gallant says, “I think it would be unreal, it would be an amazing experience to attend the Olympic Games, and see through what I’ve already started.”

“I think that’s an achievable goal for Max, but I think Max has more in him than just Tokyo,” McBride says, “For all of us to see Max achieve that goal, it would be a little bit of crowning glory for everybody involved, because it takes the community to really make that happen.”

Gallant now heads to the Laser World Championships in Split, Croatia, which take place from September 12th to 19th. Max will once again be pitted against the top sailors the world has to offer.

To view CHEK News’ footage, please click here.

The Best New Business Hotel in London Isn’t a Business Hotel at All

Posted on September 5, 2017 by unionclub

Two ultra-hip hoteliers have brought a first-of-its-kind haven for corporate creatives to the city’s financial district.

Don’t even think about calling the Ned a business hotel.

Yes, behind its grand 1920s Midland Bank facade it’s the size of a convention center property, with 320,000 total square feet of space. And yes, it’s located smack in the middle of the City, London’s finance and business core.

But a business hotel is the very last thing the Ned’s founders set out to create. Based on repeated warnings from their handlers, they seem to consider those two words nothing short of anathema.

Above: One of several bars at the Ned, opening soon in London’s City neighborhood.

The Ned is the first collaboration between Andrew Zobler and Nick Jones, red-hot hoteliers with a gift for attracting the crème de la crème of the creative class. Jones founded Soho House, while Zobler is chief executive of Sydell Group, which develops and operates such acclaimed properties as the Nomad in New York, the Freehand in Miami and Chicago, and the Line in Los Angeles and Washington, D.C.

If Jones’s Soho House hotels have been like indie movies, as he characterized them in an interview, then this is his big blockbuster.

The project is massive in both size and investment: 252 rooms in 13 categories; seven public restaurants; a private members’ club; three bars; a rooftop pool; six meeting and event spaces; a barbershop; a women’s hair studio; separate salons for facials and skin rejuvenation, make-up, and nails; a fitness club; and a spa.

Above: Rooms at the Ned range from smaller “crash pads” to studio suites, such as this one, in addition to heritage rooms, built into the bank’s former office spaces. The most spacious rooms are signature suites, with the 1,076-square-foot Lutyens Suite taking up the largest footprint

While the team declined to comment on their total budget, the recent restoration of the glitzy Corinthia, another sprawling London hotel, cost a cool $490 million. And despite the prowess of both hoteliers, neither was willing to tackle the project alone.

“Nick had never done anything of this scale, but he understands London as well as anybody and has a great aesthetic and style,” Zobler said of their partnership. “We understood the hotel business and development very well. Together we made a great team.”

Jones concurred: “We’ve been responsible for the design, and they’ve been responsible for the implementation—it’s been a super-successful collaboration.”

Above: Elements of the old Midland Bank are still on display at the Ned, giving it a clear sense of time and place.

“Lifestyle hotels used to be synonymous with this idea of ‘boutique,’” said Zobler. “Small meant better. More intimate.” He sees that changing. “Growing in scale means you can offer a larger range of amenities,” he explained.

Those separate men’s and women’s salons perfectly prove the point: They’ll come in handy whether guests are going to black-tie weddings or buttoned-up board meetings. Ditto the meeting rooms with private terraces or the 24-hour British brasserie called Millie’s (as convenient for locals’ post-party munchies as it will be for suits with late-night flight arrivals).

“Nobody wants to stay in the same boring business hotels with the same restaurant menus and the same ugly awnings,” said Jack Ezon of Ovation Travel, whose company books at least 30,000 corporate room nights in London annually. “You want a cool place with a great vibe that gets you in a good mood, especially if you’re entertaining. And if you can combine that with big, nice rooms, it’s even better,” he added.

The Ned, he says, ticks those boxes. Entertaining will be easy, with eight restaurants that include a sister to Cecconi’s in Mayfair; a Jewish deli; a Parisian-inspired café; and several spaces that will be for guest use only, such as a bar in the bank building’s old vault space, a rooftop grill, and a ritzy American steakhouse.

“For business travelers, the Ned is a game-changer,” said Ezon, estimating that the project will likely see 60 percent to 80 percent of its occupancy checking “business” on their immigration forms.

Above: The Ned’s private club spaces merge midcentury pieces with contemporary edge.

“You have to be a member to walk into a Soho House building, but a good night at the Ned will see every sort of person in there—that’s what will make it interesting and exciting, I think,” said Jones, whose previous projects have always been characterized by a sense of exclusivity. “The Ned is for everyone.”

Yet that’s not entirely true. While most of the restaurants and public spaces will in fact be open to the public, a private membership club will still give the Ned an elite bent.

Included in the membership cost (which starts at 1,500 British pounds, or $1,880) is access to a series of private spaces, such as the aforementioned restaurants, a marble-clad gym, and a spa with a hammam, sauna, and swimming pool. Perhaps the hardest tables to book on property will be those at the Princes Dome and Poultry Dome bars, two visually spectacular watering holes built into round rooftop atriums.

Although exclusivity is a long-held focus of Soho House clubs, getting admitted here won’t require you to be a creative professional. The hotel’s position in the City will force it to open its network beyond the traditional editorial, art, and fashion types.

“What we’re really hoping for is a blend of people,” said Zobler, who said that “getting the alchemy right” would require a diverse mix of business travelers, startup entrepreneurs, transient locals, leisure types, and beyond. “We’re trying to cultivate that through the diversity of the offerings,” he explained.

Until now, there have been few exciting places to stay in the City, except for an Andaz, an Indigo, and a few unbranded, unremarkable crash pads. But that’s changing, and not just because of the Ned.

Ezon says the recently opened Four Seasons Ten Trinity—also in a historic building with a private members’ club—is another noteworthy City site, despite having a more traditional feel. “They’ll cater to a similar comp set but a different psychographic,” explained Ezon. “One for the more trendy, and one for the more traditional.”

Zobler hopes bringing the cool-kid cred to the City will help change the neighborhood even further. “The center of gravity in London has really moved east. You used to want to stay in the West End and went to the City just to do business. Now that so much has moved east to Shoreditch and beyond, the City has actually become a great hub,” he said. To his point: Nightlife, shops, and tech companies have moved in, and restaurants are expanding their hours past 8:00 p.m. for the first time.

London isn’t alone in this regard. One of the hottest new hotels in New York, the Beekman, is also in an historic building in the once-bland Financial District. And in Los Angeles, Zobler is developing a Nomad downtown rather than in glamorous Santa Monica or Beverly Hills.

“Financial districts tend to have these old incredible buildings, and people have a yearning to be in places that have a sense of history,” he said.

Plus, good real estate deals bring in a creative, regenerative energy. “In the coming years, you’ll see the City’s office spaces—they’re reasonably priced and well connected [to public transportation]–being filled up by interesting tech and advertising firms,” predicted Jones.

Above: Another room at the Ned.

“Business hotels need to learn to cater to a younger demographic,” said Ezon. “They need to capture local energy and have some life to them.” That’s exactly what the Ned is designed to do.

So call it an urban resort if you must, but we’ll raise our glass to Zobler and Jones for creating the business hotel of the future—one that’s not strictly for business at all.

The London-Based Hospital Club to Open Los Angeles Outpost in 2018

Posted on September 4, 2017 by unionclub

Los Angeles will soon be home to the first American outpost of the London-based Hospital Club, a private social club aimed at arts-focused creative professionals.

The new venture, designed by HKS architects, would establish a hotspot for artists and creative entrepreneurs in Los Angeles’s Hollywood neighborhood by taking over the existing Redbury Hotel at the intersection of Hollywood Boulevard and Vine Street. That building, located across from the historic Capitol Records building, will be renovated to contain a slew of performance and shared office and studio spaces, as well as hotel rooms.

The new complex dubbed h. Club LA, will house facilities for film screenings, musical performances, exhibitions, among other types of cultural programs. It will also provide up to 36 bedrooms for use by the public. Hotel guests will become temporary members during their stay and will have access to the member facilities. The club will also offer a slate of member-accessible amenities, like a rooftop patio and restaurant, co-working spaces, gym, and music studio.

In recent years, Hollywood has exploded with a large crop of housing, office, and mixed-use developments, including an office tower currently under construction by Gensler, called the Icon. Los Angeles-based LARGE Architecture is also working on a midcentury modern style-inspired mixed-use residential tower in the neighborhood. The area also hosts a growing contingent of technology-related companies including headquarters facilities for Netflix, CNN, and Live Nation. With its Hollywood outpost, Hospital Club owners are betting the growing creative industries in the area will be a boon to business. Sue Walter, chief executive of Hospital Club, told the Los Angeles Times, “Big names are moving into the area. I have been astonished by the level of development. It’s like it’s on the cusp of something exciting that is about to explode and we want to be part of that.”

The club, which offers half-price memberships to individuals who are under the age of 30, is scheduled to open in 2018.

The Union Club of British Columbia

Monthly Archives: September 2017