This is the final event in our year-long celebration of 150 years since the union of British Columbia with Canada. Drawn from the Club’s art collection, each of the 16 works has been selected to represent a decade in the 150 years since 1871.
150 YEARS OF ART: 1880-1890 Rocky Mountain View Mixed Media on paper, ca. 1887-1889 Marmaduke Matthews, RCA (1837-1913) Collection of The Union Club of British Columbia 2016.01.12
The dramatic landscape of British Columbia represented equally both an attraction and resource. In art it found expression in the late Victorian taste for the “Picturesque”.
This is the final event in our year-long celebration of 150 years since the union of British Columbia with Canada. Drawn from the Club’s art collection, each of the 16 works has been selected to represent a decade in the 150 years since 1871.
150 YEARS OF ART: 1870-1880 Lake and Stream Pen and ink on paper, ca. 1875 Signed MOKE Collection of The Union Club of British Columbia 2016.01.08. a/b
The founding members of the Club were mainly professionals: surveyors, engineers, architects, military personnel. The quick field-sketch, as represented here,was part of their professional skill-set.
David studied sculpture at Ravensbourne College of Art and Design in London, UK. (1981-1985)
After graduating, he trained as a teacher of Art and Design. David was a regular exhibitor at the Royal Scottish Academy in Edinburgh. He also exhibited at the Whitworth Gallery in Manchester at the New Contemporaries show and had sculptures sited at the world-renowned Yorkshire Sculpture Park. David emigrated to Canada in 2001.
David specializes in teaching sculpture, completing commission pieces, and mold making and casting. He formally taught sculpture at Brentwood College in Mill Bay on Vancouver Island. He also taught at Metchosin International School of the Arts in 2012 and also in 2014; Red Deer College in 2016; and in Pietrasanta, Italy each summer as part of the Sculpt Italy experience ( 2013 to present) In 2009-2010 David was commissioned to work on the Blue Whale project for University of British Columbia.
In 2012, David worked as artist-in-residence at the Gitskan Art Centre in Hazelton, teaching First Nation carvers how to mold and cast their artifacts, including an 8ft totem. In the Fall of 2017, David also completed molding and casting another major First Nation public sculpture which will be installed at Fraser Valley University.
His work displayed in Preso Museo Ugo Guidi in Forte del Marmi, Italy, to celebrate the 500th anniversary of Michelangelo, as well as the 2018 Levigliani Wine Festival.
David’s sculptures are located in many private and public collections in The UK; Australia; Germany and Canada. Some of David’s public sculptures are on display at the Sidney Sculpture walk; Oak Bay sculpture trail; Kingsbrae sculpture garden, NB, and the Castlegar Sculpture walk.
David is serving as the president of the Vancouver Island Sculptor’s guild, as well as the founding organizer of the Sculpt Italy sculpting classes: www.icansculpt.com
Currently, David continues to sculpt and paint in his studio based in James Bay, Victoria. He is passionate about teaching sculpting, and allowing others to discover the joy of creating and releasing their potential.
David Hunwick will continue displaying at the Union Club until January 31, 2022.
Beginning on Thursday, January 6 and continuing through every Thursday, Friday and Saturday evening in January, the featured McGregor a la carte menu will be simple and classic steakhouse, perfectly prepared and presented, with only the finest ingredients.
Utilizing Chef Nicolas’ experience, the steaks will be king – properly aged, and simply seasoned to bring out flavour. These nights will be very popular with limited seating.
MENU
To Start Caesar Salad – Baby Romaine Leaves, Garlic & Anchovy Dressing, Brioche Croutons French Onion Soup – Gruyere Cheese, French Baguette Oysters Rockefeller – Five Pacific Oysters Baked with Wilted Spinach, Hollandaise Sauce and Romano Cheese Steakhouse Wedge Salad – Iceberg Lettuce, Buttermilk Blue Cheese Dressing, Tomato, Onion and Boiled Egg Crab Cakes – Rock Crab & Smoked Sablefish Cakes, Tomato Red Pepper Coulis, Frisee & Radish Salad Prawn Cocktail Poached Jumbo Prawns, Cocktail Sauce
From the Grill 63 Acres Ranch NY Striploin AAA 12oz Benchmark Ribeye Steak Prime 16oz McLeod’s Leap Angus Tenderloin AAA 6oz PEI Blue Dot Potato Finished Prime Tomahawk 55oz Sterling Silver AAA Angus Tenderloin 8oz Creek Stone Ranch USDA PRIME 22oz Porterhouse
Other Offerings Peri Peri Roasted Cornish Hen – Half Hen, Marinated for 48 Hours, Slow-Cooked & Roasted Wild Mushroom Carbonara – Wild & Cultivated Mushrooms, Slow-Cooked Onions, Parmigiano, Chives, Egg Yolk Emulsion Pan-Roasted Steelhead Trout – Chive Mashed Potatoes, Winter Vegetables, Caponata
Sides 4oz Butter-Poached Lobster Tail
Roasted Wild & Cultivated Mushrooms
Asparagus with Lemon & Almonds
Creamed Corn
Cauliflower Gratin
Reservations from 5:00pm | A La Carte Steakhouse Menu | Dress Code: Smart Casual
