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.