Dear Union Club Members,

I hope you’re enjoying the weekly emails. They are a great way to stay connected with our Club. And the recipes are something to look forward to while staying at home!

Personally, this week is one of reflection for me. Our family was to visit the Netherlands for the 75th Anniversary of the Liberation of that country. May 1945 was a significant point in our history and echoes through to today where I’m thinking of how history informs and inspires our lives, our families and our communities.

We are living through a disquieting and stressful time. Yet it is important to remember that our Club has stood for 140 years. We’ve not only endured but have overcome the challenges of world wars, epidemics and financial downturns. It is our connections and our community that will see us overcome today’s challenges.

Our doors are closed right now but our community continues, seen with the generous members’ donations to the staff grocery gift cards, Members Helping Members program, and the appreciated words of support and encouragement. And, as a shareholder-owned organization, our dues continue to meet both our limited operational expenses and will help with re-opening preparations.

Now is the time for us to add our chapter to the Union Club’s history. Together, we will come out of this crisis together and build for the future. Our Club is more than a historic site, it is a living community. It is where we celebrate with family, build life-long friendships and relationships, and share common interests. We are not alone. We are our Club motto: In Unitate et Fortitudie Amicitia – Friendship in Unity and in Strength.

Take care everyone. I look forward to seeing you soon.

Grace Van den Brink, President

MESSAGE FROM YOUR GM

Your Management Team and General Committee continue to listen to Dr. Bonnie Henry, Provincial Health Officer, for further information as to when the Club might be able to have a ‘soft opening’ with social distance measures in place. Given this, we continue to work on plans on how this would look for both members and staff at the Club. As details unfold, we will be sure to communicate with all members.”

– David Hammonds,General Manager

MEMBERS HELPING MEMBERS

The Club is pleased to remind members of “Members Helping Members” where, during this difficult time, many of our at-risk members can obtain assistance with acquiring groceries and/or medication. The strength of community unity is more important than ever!

If you are healthy, able and willing to help, please contact Danielle Scott at membership@unionclub.com with your name, service area, phone number and/or email address.

The first list of member volunteers has been formulated, and has been posted to the Member Central area of the Club’s website (MemberCentral/COVID-19 News/Members Helping Members), in order to maintain privacy. Those needing help can contact any of the volunteers directly to organize assistance.

We are a family at the Club, and in these times, we need to look out for one another and help where we can. 

10 ACRES MARKET OFFERS ONLINE ORDERING

Our neighbours at 10 Acres Bistro (611 Courtney Street) have launched a new pickup and delivery service, where you can pre-order groceries, cook-at-home packages, ready-to-eat meals, family-size kit meals and wine!
For full details, please click the link: 10 ACRES MARKET

THE COURTNEY ROOM OFFERS DINNER BOXES TO GO

Our neighbours at The Courtney Room (619 Courtney Street) are offering Dinner Boxes to go – meals that are ready for you to cook at home, with cooking instructions included.
For full details, please click on the link: THE COURTNEY ROOMDINNER BOXES TO GO

Good afternoon Union Club Members,

As mentioned in previous emails, we launched a program titled ‘Members Helping Members’, and I wanted to share an email I received from a member this week in response to this new initiative:

“We want to thank the Club for setting up the ‘Members Helping Members’ arrangement.Because of my husband’s venerable age (a youthful 90), I am being extra vigilant. So, I’ve reduced my grocery trips to the bare minimum; if I were to get the virus, then he would too, and that would be very serious.

So, we’ve connected through the Club’s web page, to one of the UC members who volunteered to help out, and this is working out well. ‘s a member we don’t recall having met before all this, but she knew us.

This is all much appreciated, so thanks again to you and the team / Committee who set it up.Meanwhile stay well and best wishes to all.”

Thank you to the members who have reached out to assist other members. As you can see from the comment above, it is a valuable service and very much appreciated.

We continue to keep in touch with our staff weekly. Last week they were very excited to receive Thrifty Smile Cards, which were purchased from member donations which total over $18,000. We will be purchasing another round of Smile Cards around the end of April. Again, thank you all for your commitment and generosity to our staff! This week, staff will get another food hamper, the contents of which will be purchased from the Staff Fund.

I have had a couple emails from members asking about take-out food – both delivery and pick up. Unfortunately, as our kitchen is currently undergoing maintenance at this time, we will not be able to provide this service at present. However, I have noticed that our neighbours, 10 Acres Bistro and The Courtney Room are currently providing this service. Please find the links below to these two programs, for your information. Both establishments look like they have a variety of great offerings.

Your Management Team are busy preparing plans for a soft opening of the Club at some point, hopefully in the ‘not too distant future’. Listening to Dr Bonnie Henry, Provincial Health Officer, it seems that when we do get the green light to open, it will be with physical distancing considerations in place. Given this, we continue to work on plans on how this would look for both members and staff at the Club.

Both the Finance Committee and General Committee continue to meet over and above the regular monthly meetings. It is planned that President Van den Brink will provide an update on behalf of the General Committee at month’s end to be distributed to all Members.

As always, many thanks for your continued support. Please stay safe and I look forward seeing you soon.

Regards,
David

David Hammonds,General Manager

10 ACRES MARKET OFFERS ONLINE ORDERING

Our neighbours at 10 Acres Bistro (611 Courtney Street) have launched a new pickup and delivery service, where you can pre-order groceries, cook-at-home packages, ready-to-eat meals, family-size kit meals and wine!

For full details, please click the link below:
10 ACRES MARKET

THE COURTNEY ROOM OFFERS DINNER BOXES TO GO

Our neighbours at The Courtney Room (619 Courtney Street) are offering Dinner Boxes to go – meals that are ready for you to cook at home, with cooking instructions included.
For full details, please click on the link below:
THE COURTNEY ROOM DINNER BOXES TO GO

MEMBERS HELPING MEMBERS

The Club is pleased to remind members of “Members Helping Members” where, during this difficult time, many of our at-risk members can obtain assistance with acquiring groceries and/or medication. The strength of community unity is more important than ever!

If you are healthy, able and willing to help, please contact Danielle Scott at membership@unionclub.com with your name, service area, phone number and/or email address.

The first list of member volunteers has been formulated, and has been posted to the Member Central area of the Club’s website (MemberCentral/COVID-19 News/Members Helping Members), in order to maintain privacy. Those needing help can contact any of the volunteers directly to organize assistance. 

We are a family at the Club, and in these times, we need to look out for one another and help where we can. 

Good afternoon Union Club Members,

Please allow me to begin by sincerely thanking all those members who have donated to assist our wonderful staff during this very difficult time. Your generous donations to-date have amounted to just over $14,000! As a result, the Club is purchasing Thrifty Foods Smile Cards for all the staff – $150 each for full-time employees and $75 each for part-time employees. Initial distribution of these cards to our staff begins tomorrow. On behalf of all the staff, the Management Team and the General Committee, thank you for your kindness. Also, next week, we will be putting together another food hamper for each staff member to enjoy.

I want to also let you know what is going on in your Club while we are closed. Both your General Committee and Finance Committee are meeting when necessary, and the Management and General Committee leadership meet regularly. Of course, all our meetings are being held virtually and I must say, we are getting better at it every time we hold a meeting!

As previously mentioned, the Management Team is working hard to ensure that our Members are continually informed of what is going on and are focused on making improvements to the Club. We are also working on re-opening strategies and plans to ensure that when Dr. Bonnie Henry, Provincial Health Officer, gives approval to open, we are ready to welcome all of you back as safely and as quickly as possible.

Your Club’s maintenance team has taken advantage of an empty parking lot this week with cleaning and painting new lines. They have also started to touch up items in the kitchen before all the equipment is put back.

Our Food & Beverage team have been busy! Given the success of “Cooking with Chef”, Chef Nicolas and William are working on a cooking and cocktail video series. These videos can be found online! Please find the first two links below.

In closing, I want to thank you all for your support over the past four weeks. I appreciate that this is not an easy time for anyone, and I am grateful for your continued support of both your Club and our employees.

Please stay safe and I look forward to welcoming you all back to your Club soon.

Regards,

David

David Hammonds, General Manager

UNION CLUB YOUTUBE (UC-TUBE?)

The Union Club is proud to launch a new YouTube page! Please find links to our first videos below – enjoy!

Video 1 (10:32):

Executive Chef Nicolas Hipperson Shows How to Make Hollandaise Sauce & Poached Eggs – at Home!

Video 2 (01:54):

William Johnson, Food & Beverage Manager, Shows How to Make a Hemingway Daiquiri – at Home!

WHAT ARE MEMBERS WATCHING?

Given that most of the world is catching up on TV shows and movies right now, and a lot of this viewing is through streaming services – Netflix, Crave TV, Prime Video and Disney+, just to name a few – we thought Club members might like to know what other Club members are watching. Do you have any TV shows or movies that you would like to recommend? If you do, please visit the Club’s Facebook page and look for the post “WHAT ARE MEMBERS WATCHING?” and leave your suggestions in the comments. If you do not wish to leave a review, please feel free to visit the comments section to possibly learn of some new TV shows or movies!

MEMBERS HELPING MEMBERS

The Club is pleased to remind members of “Members Helping Members” where, during this difficult time, many of our at-risk members can obtain assistance with acquiring groceries and/or medication. The strength of community unity is more important than ever!

If you are healthy, able and willing to help, please contact Danielle Scott at membership@unionclub.com with your name, service area, phone number and/or email address.

The first list of member volunteers has been formulated, and has been posted to the Member Central area of the Club’s website (MemberCentral/COVID-19 News/Members Helping Members), in order to maintain privacy. Those needing help can contact any of the volunteers directly to organize assistance. 

We are a family at the Club, and in these times, we need to look out for one another and help where we can. 

ARE YOU MISSING JAZZ AT THE CLUB?

For those jazz lovers who are missing hearing live music at the Club, we are pleased to point you in the direction of the “Worldwide Concert for Our Culture: 2020 Jazz at Lincoln Center Gala.”

This 90-minute Gala premiered last night, April 15th, however you can go visit and watch at anytime, via the links below:

WEBSITE LINK

YOUTUBE LINK

Enjoy!

ARE YOU MISSING DANCE, OPERA & THEATRE?

Marquee TV is where you can watch dance, opera and theatre on demand. While there is a monthly fee for this service, they are offering a free trial period. From their website:

“Watch Marquee TV FREE for 14 days and see acclaimed productions from the Royal Opera House, Bolshoi Ballet, Teatro Real, the Royal Shakespeare Company, Opera Zurich and more. Watch ad-free on desktop, iOS and Android devices, Roku and Amazon Fire TV. Cancel anytime. No charge within the free trial period.”

CLICK HERE TO LEARN MORE

UNION CLUB HISTORY…

Please find below another link to UC history from the Archives, for your viewing pleasure:

The Union Club of British Columbia’s Newsletter, April 1992

Dear Union Club Members,

I would like to take this opportunity to sincerely thank those members who have sent a ​direct donation to our staff. This is very kind and generous. ​All donations will be sent through the purchase ​of gift cards for our staff, so they can buy groceries or personal health items. Since last week, I have received many emails from members asking how they can kindly donate to our staff. If you would like to donate to our staff, you can email our accounting department – memberaccounts@unionclub.com – with the details of the donation and whether you would like it added to your monthly account or paid immediately by credit card or e-transfer. Thank you very much for this kind gesture.

I know I speak for all the Staff when I say how much this is appreciated and makes everyone feel even more a part of The Union Club of BC ‘family’. Also, this week, the Management Team put together Easter Food Hampers for each staff member, filled with a variety of food and other items. The staff will be picking up their individual hampers over the next couple of days to enjoy over the Easter weekend. Items purchased for the hampers were done so through the Staff Fund. 

We are also looking into the government program that allows organizations to bring its employees back into the work force and onto payroll to help retain staff.  I am also in touch with the staff on a weekly basis and have also encouraged them to contact any of the Management Team at any time. Our managers are reaching out on a consistent basis, too, keeping in touch during this challenging time even if it is just to say hello.

What’s happening this week in your Club? Our maintenance department is busy touching up woodwork in the building, removing all equipment and wares from the kitchen and thoroughly cleaning and sanitizing the Executive Fitness Centre. We have had a cleaning company come in to power wash the kitchen (after all the equipment was removed), and we have also booked a company to come in and completely sanitize your Club (using same process you may have seen being used on pubic transport recently). 

I would like to take this opportunity to wish all members and their families a Happy Easter – even though it will be a bit quieter than in years past. I look forward to welcoming you back to your Club as soon as it is safe to do so. 

Thank you again for your continued support and loyalty as we navigate through this challenging time, and please do not hesitate to reach out to me or any of the management team at any time.  

Best Regards

David   

David Hammonds, General Manager

UC COCKTAIL FEATURE

The Club’s Food & Beverage Manager, William Johnson, has kindly provided the following cocktail recipe for members to enjoy during their time of self-isolation!

The Staycation 

A simple 3 ingredient strawberry margarita!

• 60ml good tequila (make sure it says 100% agave spirit on the bottle)
• 30ml fresh lime juice
• 2 tbsp strawberry jam (you can substitute any fruit preserve)

Add all the ingredients to a shaker tin. 

Do a “dry shake” (shake without ice) to help incorporate the preserve  into the tequila and lime juice. Then shake with ice. 

Strain the cocktail onto fresh ice and enjoy. 

You can also do a blended version by adding all the ingredients with ice into a blender and blending until mixed.

UC RECIPE FEATURE

The Club’s Executive Chef, Nicolas Hipperson, has kindly provided the following recipe for another Union Club staple that members can enjoy during this time of self-isolation!

UC Creamy Chicken Pot Pie

• Poaching Chicken & Stock
• 1x 8lb whole chicken
• 5-6 L water (to cover)
• 4 Spanish onions, chopped
• 4 large carrots, chopped
• 2 large leeks, chopped
• 1 bunch fresh thyme
• 1 bay leaf

Place all of the ingredients in a large pot and bring to a boil. Reduce heat to a simmer and poach chicken until fully cooked. Remove chicken from poaching liquid and allow to cool before cutting into cubes. Continue to reduce the poaching liquid until you have enough for 6 cups. Reserve stock for the filling.

For the Filling

• 3 tbsp olive oil
• 2 onions, diced
• 2 tbsp garlic, minced
• 1 cup green peas
• 1 cup shiitake mushrooms, sliced
• 1 cup carrots, diced
• 1⁄2 cup celery, diced
• 1⁄2 cup leeks, chopped
• 2 tbsp parsley, chopped
• 2 tbsp rosemary, chopped
• 1 cup white wine
• 1 cup butter
• 1 cup flour
• 2 cups milk
• 1 cup 35% cream
• 6 cups reserved chicken stock
• Puff pastry

Pre-heat oven to 425F. In a large heavy bottom pot, sauté all of the vegetables until softened. Deglaze with white wine and reduce by half. Add fresh herbs and remove from heat and reserve.

In a heavy bottom pot over medium heat make a roux with the butter and flour. Whisk in the chicken stock. Add milk and cream and simmer until sauce has thickened and “flour” taste has disappeared. Season with salt and pepper.

Combine chicken, vegetables, and cream sauce together, check seasoning and adjust. Portion into ramekins, cover with puff pastry. Before placing in oven, brush pastry with egg wash and sprinkle with cracked pepper. Bake until pastry is golden brown. Enjoy!

WAYS TO STAY IN TOUCH WITH FELLOW MEMBERS

Zoom? Houseparty? Which app should I use to keep in contact with friends and family? The following article originally appeared in the National Post:

These Four Apps Will Help You Survive Social Distancing in the Age of COVID-19 

Until now, you may have relied on WhatsApp and Messenger, but extraordinary times call for extraordinary apps.

As you are no doubt well aware, we are living through a time of social distancing and isolation. We are staying home. We are avoiding physical contact with family and friends. We are lonely.

But, good news here folks — you can still socialize!!!! — you just have to do it at a distance. That’s where apps come in to help us keep connected to our loved ones. Sure, WhatsApp and Messenger usually do the job for this — but extraordinary times call for extraordinary apps, and here are four of the best… to continue reading the article, please click here.

UNION CLUB HISTORY…

Please find below two links to UC history from the Archives, for your viewing pleasure:

The Union Club of British Columbia’s Annual Report, 1953-1954

The Union Club of British Columbia’s Newsletter, April 1991

Dear Union Club Members,

At the time of writing this email, members of the General Committee are meeting with members of the Management Team to investigate all government programs to benefit Union Club staff. Also, the Management Team is allocating funds from the Staff Fund to purchase food hampers for our staff – with the next hamper distribution being just before Easter. I have been in weekly contact with our staff, and have also noticed an increase in staff following the Club on Social Media, as they continue to keep in touch with the Club and the Management Team.

Please find below some interesting Club-related news to help pass the time and keep you updated on what’s happening at your Club.

All the best,

David

David Hammonds, General Manager

MEMBERS HELPING MEMBERS

Further to the announcement made in last week’s email, the Club is pleased to announce the launch of “Members Helping Members” where, during this difficult time, many of our at-risk members can obtain assistance with acquiring groceries and/or medication. The strength of community unity is more important than ever!

If you are healthy, able and willing to help, please contact Danielle Scott at membership@unionclub.com with your name, service area, phone number and/or email address.

The first list of member volunteers has been formulated, and has been posted to the Member Central area of the Club’s website (MemberCentral/COVID-19 News/Members Helping Members), in order to maintain privacy. Those needing help can contact any of the volunteers directly to organize assistance. 

We are a family at the Club, and in these times, we need to look out for one another and help where we can. 

UC COCKTAIL FEATURE

The Club’s Food & Beverage Manager, William Johnson, has kindly provided the following cocktail recipe for members to enjoy during their time of self-isolation!

The Union Club Sour

A cocktail to keep you healthy during the quarantine. 

• 60ml Gin 
• 30ml fresh lemon juice
• 20ml honey syrup (mix a little warm water with honey)
• 1 tbsp fresh grated ginger
• 2 dashes Angostura bitters 

Add all the ingredients into a cocktail shaker with ice.  If you don’t have a cocktail shaker you can use a mason jar. 

Shake hard for 1 minute (it counts as exercise!). 

Then strain into an old fashioned glass with fresh ice. 

Garnish with a lemon wheel or some candied ginger and enjoy. 

UC RECIPE FEATURE

The Club’s Executive Chef, Nicolas Hipperson, has kindly provided the following recipe for a Union CLub staple that members can enjoy during this time of self-isolation!

UC Cream of Mushroom Soup

• 6 Tablespoons extra virgin olive oil (GOOD STUFF)
• 6 Tablespoons butter
• 2 pounds cremini mushrooms, cleaned, roughly chopped or sliced 1/8-inch thick (you can use whatever mushrooms you want)
• 3/4 cup minced shallots 
• 3 cloves garlic, minced 
• 1 teaspoon kosher salt
• 3/4 teaspoon dried tarragon
• 4 cups (1 liter) chicken stock (or vegetable stock for vegetarian option)
• 1/2 cup (120 ml) heavy cream
• 1/2 teaspoon freshly ground black pepper 
• Fresh Chives – Minced for garnish

In a medium pot (7-8 Liter Capacity) over medium/high heat combine the olive oil and butter. Once the butter has had time to melt add mushrooms, stirring to coat them with the fat. Cook the mushrooms until they are lightly browned and have started giving up their water, should take 8-10 minutes.

After mushrooms have finished cooking, remove approximately 1 cup of them, you will add them back later.

Reduce the pan heat to medium and add your shallots and garlic, keep an eye on the heat as you don’t want these to get to dark and produce a bitter note. Cook for approx. 1-2 minutes.

Add the tarragon, salt and chicken stock to the pot and increase the heat again to medium/high. Bring this all to a simmer for 10-12 minutes then remove from heat.

Puree the soup using an immersion blender or working in a couple batches with your countertop unit. Puree the soup silky smooth.

Return the puree soup to the pot and finish with the heavy cream, reserved cooked mushrooms and black pepper. Check your seasoning and adjust salt levels to your taste. 

Pour into serving vessels, garnish with the fresh minced chives and a drizzle of that really good olive oil.