Monthly Archives: June 2020

Weekly Update 06.11

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FATHER’S DAY TAKE OUT PACKAGE

Father’s Day: Sunday, June 21, 2020

Meal Pickup Day: Saturday, June 20, 2020

FATHER’S DAY BARBECUE KIT includes:

Union Club AAA Ribeye Steaks – 14 Ounce (Steak Raw)
Canadian Lobster Tail
Baked Potato
Grilled Seasonal Vegetables
Red Wine Jus
Caesar Salad Kit
$65 per person

Suggested Wine Pairing: Burrowing Owl Merlot$50 / bottle

Please contact sales@unionclub.com to register for yourFather’s Day Barbecue Kit.
The deadline for sign up will be Saturday, June 13 at 5:00pm.

UC LOST & FOUND – MISSING ANYTHING?

The Club has obtained several items (coasts, shoes, etc.) that have been left in the main lobby cloak room for well-over 90 days. These items will be on display in the McKenzie Lounge until the morning of Friday, June 19, at which point any items left will be donated to charity.

If you feel you are missing an item, please come by and view the collection before Friday, June 19 at 9:00am.

THE INN AT THE UNION CLUB

The Inn at the Union Club is an integral part of the Club; offering beautifully appointed rooms for our members and their guests. The Inn at the Union Club offers a refined and welcoming atmosphere. Our 22 rooms, including 7 exclusive suites, combine old world elegance with modern conveniences, and many offer exquisite views of the Inner Harbour.

While the Inn at the Union Club offers exclusive accommodations at great rates all year round, the “Re-Opening Rates” for members and their friends or family have been reduced:

Deluxe Queen Room $89.
Twin Room $99.
City-View King Room $99.
Parliament-View King Room $114.
King Suite $139.
Harbour Suite $144.
valid until October 14, 2020

Reservations:250.384.1151 (ext. 0) or reservations@unionclub.com

UC TAKE OUT MEAL KITS CONTINUE!

As we enter the 6th week of offering members the option of dining-at-home with UC-quality meals, please be reminded of this week’s offerings.

To view the complete list for June 18 to 21, please click on this link.
The deadline for placing your order is Friday, June 12 at 5:00pm.

MEET THE MANAGEMENT TEAM

The Union Club of British Columbia is home to a unique Management Team. Long-term success depends, above all, on the quality of the Team providing the leadership, direction and vision. The Union Club is in good hands with the current Management Team’s wealth of experience and knowledge of the hospitality industry.

To introduce (or re-introduce in some cases) your Management Team to you, your weekly email will now feature “Meet the Management Team”, where a different Manager will be profiled each week. This week we feature Alexander Amos, Executive Sous Chef:

Alexander Amos, Executive Sous Chef

Vancouver Island-born Alexander Amos began his cooking career in 2004. Starting out in the well-known and respected establishments of ReBar & Spinnakers Gastro Brewpub, Chef Alex began honing his skills.

Chef Alex continued to learn greatness under the guidance of one of Vancouver’s top chefs, Dale MacKay of Lumiere (one of BC’s only 2 Relais & Chateaux Properties at the time) and DB Bistro Moderne. Alex also spent time with Chef Hamid Salimian at Vancouver’s Diva at the Met, had a successful tenure with Mission Hill Winery, and continued his craft at the critically acclaimed establishment of Daniel Boulud in New York City.

At every post he held, Chef Alex quickly climbed the ranks, due to a continued demonstration of his passion and fine aptitude in all areas of practice. After returning from an extensive backpacking trip throughout Asia & Europe, Chef Alex returned with his eyes opened and his mind set – this was the career path for him, and the sky was the limit.

Now back in his hometown of Victoria, BC, and with the Union Club of British Columbia for the past 6 years, Chef Alex Amos is an extremely valued member of the team, and we are proud and honoured to have him in the position of Executive Sous Chef.

Weekly Update 06.04

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FATHER’S DAY TAKE OUT PACKAGE
Father’s Day: Sunday, June 21, 2020 Meal Pickup Day: Saturday, June 20, 2020

FATHER’S DAY BARBECUE KIT includes:
Union Club AAA Ribeye Steaks – 14 Ounce (Steak Raw)

Canadian Lobster Tail

Baked Potato

Grilled Seasonal Vegetables

Red Wine Jus

Caesar Salad Kit

$65 per person

Suggested Wine Pairing:Burrowing Owl Merlot $50 bottle

Please contact sales@unionclub.com to register for your Father’s Day Barbecue Kit. The deadline for sign up will be Saturday, June 13 at 5:00pm.

NEW FEATURE: MEET THE MANAGEMENT TEAM

The Union Club of British Columbia is home to a unique Management Team. Long-term success depends, above all, on the quality of the Team providing the leadership, direction and vision. The Union Club is in good hands with the current Management Team’s wealth of experience and knowledge of the hospitality industry. 

To introduce (or re-introduce in some cases) your Management Team to you, your weekly email will now feature “Meet the Management Team”, where a different Manager will be profiled each week. This week we feature Nicolas Hipperson, Executive Chef:

Nicolas Hipperson, Executive Chef

Born in Victoria, British Columbia, Nicolas Hipperson has always been inspired by his surroundings and truly humbled by the beautiful bounty of the Pacific Northwest. After moving to Regina Saskatchewan at the age of 11, quickly learning that he was not made to handle the sub-zero bleak flat lands of southern Saskatchewan. Starting as a dishwasher for Earls, and working on the appetizer station, he learned that mass production and pre-fabricated food was not for him. Becoming inspired by his grandmother’s lush garden of fresh home grown produce, Nicolas set out to find a position where he could learn from, and cook with the best Regina had to offer, while serving locally grown foods that were raised in sustainable and ethical environments.

Nicolas took his first serious restaurant position at The Willow on Wascana where he able to peruse what he was passionate about, while learning great techniques and flavours from one of Canadas best Chefs, Mo Matthew.

In 2007, Nicolas set down roots in Vancouver where he graduated from The International Culinary Institute at the Art Institute of Vancouver. While attending classes Nicolas worked and staged at many of Vancouver best restaurants, including but not limited to Adesso Bistro, The Global Group of Restaurants and C Restaurant.

After graduating from school and quickly climbing the ranks at Vancouver’s top farm to table restaurant, Raincity Grill, Nicolas was here, able to grab his first Executive Chef Position. Working closely with his farmers and producers Nicolas was able to cement a name for himself as a leading culinary talent and massive supporter of The Oceanwise Initiative. After taking over as Executive chef of all food and beverage operations within the Kambolis group, Nicolas worked tirelessly until the restaurants sale in 2015.

After spending some time working on various passion projects and pop up restaurants in Vancouver, Nicolas was awarded one of BC Business Magazines highly coveted Top 30 under 30 awards for his innovative and creative approach to sustainable dining.

In March of 2017, Nicolas accepted the Executive Chef position at The Union Club of BC. Leading his bright new culinary team at the club, he continues to push forward on his passion of serving refined plates of locally sourced and sustainable cuisine.

Looking forward to a long future at the club, Nicolas is a proud member of a great team with whom he hopes to spend a long and successful career with.