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.