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 – firstname.lastname@example.org – 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.
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!
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: