Past President Edward Kisling is now a published author! During COVID-19, Ed found himslef with extra time on his hands and decided to craft a children’s book featuring his grandsons, Arlo and Oliver!
“Join Arlo and Oliver as they take you on a tour of their farm where they do goat yoga. You can practice the yoga poses and meet the other animals on the farm.They invite you to join them as they explore the farm and goat yoga.”
For further information, or to order your copy, please click here.
PROTECTING WEST BALLENAS ISLAND (click to open)
West Ballenas Island is an undeveloped 100-acre island gem floating in the Salish Sea – one of BC’s most threatened environments. Listed as one of the top ten most biodiverse sites in the Gulf Islands, West Ballenas is home to abundant bird populations, rare plants, threatened species, and marine life.
It’s also in a prime location for human use, being close to the rapidly growing Nanaimo-Parksville region of Vancouver Island. Part of Snaw-naw-as Nation territory, and long popular with local and international boaters visiting the surrounding archipelago, most people are not aware the island is privately held and zoned for development into a number of individual parcels.
To protect this beautiful island and its wildlife, we have secured an exclusive agreement to purchase it but only have until November 17 to secure the funds.
In 2019 proud British Columbians and friends around the world helped us raise $3million in 3 months to protect Princess Louisa Inlet. That incredible story made the New York Times because people like you– from all walks of life- came together to do something great. That inspired the idea that every year park angels would all work together to protect at least one special place, keeping BC beautiful.
This year it’s West Ballenas Island. While this island would normally be out of reach, we were able to reduce the asking price from $2,225,000 to only $1,700,000!
West Ballenas Island is within the Snaw-Naw-As Nation’s territory. BC Parks Foundation has discussed the purchase of West Ballenas with the Snaw-naw-as Nation. If this private land is acquired in order to create a park, all communities and the Snaw-naw-as people will regain access to West Ballenas. Snaw-naw-as have let us know that they “continue to work toward including the Department of National Defence property on Wallace Point and the Nanoose peninsula into properties and uses that the Snaw-naw-as can once again access.” We look forward to continuing to build our relationship with Snaw-naw-as in the future.
On top of the reduced price, we are thrilled to announce that a very generous anonymous donor has pledged to match whatever you contribute to protecting this wonderful and fragile island!
That means only $850,000 is needed to permanently protect one of the Gulf Island’s most important places!
Your gift – no matter what size- will make a big difference. As happened with Princess Louisa Inlet, this is about the power of many people, from all walks of life, doing something great together.
You have done it before, and you can do it again! Join other park angels in doubling your gift now to protect West Ballenas.
Once we complete the purchase of the island we will issue tax receipts for all donations over $20 which can be used to claim charitable tax credits – the more you donate the more you can save!
West Ballenas Island is the only private non-park parcel remaining in a proposal to establish the Ballenas-Winchelsea Archipelago as a 4900-hectare marine park– a long-standing conservation initiative within the Mount Arrowsmith Biosphere Reserve.
The area has a provincial park (Gerald Island), a private park (South Winchelsea Island), a regional park on Vancouver Island, and four small community parks along the Vancouver Island waterfront associated with the Lantzville community.
With support from the Islands Trust, the Nanaimo Regional District, the community of Lantzville, and a number of non-government groups such as BC Nature, Vancouver Island University, the Council of British Columbia Yacht Clubs, Fairwinds Community Association, and the BC Marine Trails Network, the acquisition of West Ballenas Island could act as a catalyst for garnering support from the Snaw-Naw-As (Nanoose) First Nation, BC, and Canada for creating a world-class marine protected area in one of BC’s most threatened ecosystems.
Phone – 604 343 3975 ext. 1
Email – gifts@bcparksfoundation.ca
The Art Gallery of Greater Victoria (AGGV) warmly invites you to join us on this exclusive guided video tour led by local appraiser and art historian (and Club member!) Alison Ross. The video will be accessible by ticket from September 20 through to October 30. Funds raised support Gallery programs, art acquisitions, and art restorations.
AGGV is very grateful for your loyal support over the the decades as homeowners, sponsors, volunteers, artists and visitors! Over the past 67 years, thousands of volunteers have acted as docents and tens of thousands of art lovers have enjoyed the tour. Since 2001, over 100 British Columbia artists have appeared at House Tour homes demonstrating their work. This year will be different, but promises to be just as engaging and exciting.
AGGV hopes you will support House Tour 2020 – Video Edition! by sharing this information with friends and family, by sharing posts on social media and of course, by buying a ticket.
Tickets available through Eventbrite at AGGV.ca/house-tour
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.
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.
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.
Dear Union Club Members,
Welcome back to the Club! How wonderful it is to say those words.
The phased reopening is going well as we start to return to our Club. While the surroundings may not seem as familiar as before – the most noticeable being increased open spaces and required reservations – I know we will adapt well to our new world and public health protocols.
Part of this on-going adaptation sees the weekly Take-Out Meal Kits continue. I know a few members have treated their family or close circle friends with one of these dinners to celebrate a birthday or acknowledge a special event. And, we can now also enjoy the newa la carte menus both in the Club or at home or office. Simply call to arrange pick up during normal service hours. If you can’t dine at the Club, you can enjoy the next best thing!
Please remember to make reservations for dining and the Fitness Centre through the Front Desk. Members can also enjoy a night or two away from the house with the member’s special guest room rate.
If you have any questions about Club operations under the new protocols, please see the up-to-date re-opening plan here or contact the Front Desk. Given on-going evolution of public health directions, we will learn and adapt as we go. Member respect of the protocols and cooperation is appreciated on such matters as physical distancing and staying home if feeling unwell.
I know staff and the Member Engagement Committee are working on summertime offerings while ensuring our Club remains a safe and trusted haven for us and our close circles. Please keep an eye out on the weekly emails, and the next newsletter in your mailbox by early July for more on summer at our Club.
Again, welcome back. I so look forward to seeing you!
Grace Van den Brink, President
The Fitness Centre re-opened on May 26 and is now available to members from 7:00am to 7:00pm, Monday to Friday, and 8am to 4pm on Saturday and Sunday. There will be no early access to the Fitness Centre.
The Steam Room will remain CLOSED until we are allowed to open by the Health Authority. As the Fitness Centre will have a maximum capacity of 5, members wishing to make use of the Fitness Centre must reserve their time.
Please reserve your one-hour time block at the Front Desk. Should a member arrive without a reservation, the Fitness Centre Supervisor will determine if there is space available, or if the member needs to wait until the next available time. The changing rooms and shower facilities will be available; however, members are encouraged to bring their own personal grooming products as all Club-provided amenities have been removed.
All dining will be by reservation (no walk-ins) with reservations being taken at the Front Desk – 250.384.1151 (ext. 0) or reservations@unionclub.com.
To view the revised menu offerings, please click on a link below:
A LA CARTE TAKE OUT AVAILABLE MAY 26
With the launch of the new menus (listed above), members will now have the option to place take out orders from the a la carte menu. You can even pre-order, pick up and dine on the Patio!
Should you wish to order during the normal hours of service (breakfast 7:30am to 9:30am; lunch 11:30am to 2:00pm, and; dinner 5:00pm to 8:30pm), please contact the McGregor Bar at 250.384.1151 (ext. 313) and provide at least 20 minutes from when you plan to come and pick up.
CHANGES TO SERVICE AT THE CLUB
With the Club’s re-opening of food services comes changes to some service procedures. Table service will be adjusted to limit the amount of time and contact a server spends with you. This means:
We thank you in advance for your understanding of these important changes.
NEW COCKTAIL LIST FOR THE MCGREGOR BAR!
The Club’s Food & Beverage Manager has recently curated a new cocktail list for Club members! When next in the Club, please visit the McGregor Bar and try a new favourite! To view the cocktail list, please click here.
THIS WEEK’S TAKE OUT MEAL KITS – ORDER TODAY!
To view the take out menu options for May 26 to May 30, 2020 please visit the Club’s Dining page on our website by clicking here.
All meals come fully cooked and packaged, ready for re-heating.
Please email sales@unionclub.com to let us know which days you would like to sign up for.
This week’s deadline for sign up will be Friday, May 29 at 5:00pm. Meal Pick Up Time will be between 12:00pm – 5:00pm, each day. If for some reason you are unable to pick up directly from the Club, please let us know and for $15.00 we will deliver it.
Should you have any questions about the UC Take Out Meal Kits, please contact Danielle Scott, Sales & Engagement Manager, at sales@unionclub.com
To view the take out menu options for May 26 to May 30, 2020 please visit the Club’s Dining page on our website by clicking here.
All meals come fully cooked and packaged, ready for re-heating.
Please email sales@unionclub.com to let us know which days you would like to sign up for.
This week’s deadline for sign up will be Friday, May 29 at 5:00pm. Meal Pick Up Time will be between 12:00pm – 5:00pm, each day. If for some reason you are unable to pick up directly from the Club, please let us know and for $15.00 we will deliver it.
Should you have any questions about the UC Take Out Meal Kits, please contact Danielle Scott, Sales & Engagement Manager, at sales@unionclub.com
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 Andre Garneau, Front Office Manager:
Andre Garneau, Front Office Manager
I was born and raised in Vancouver BC. It was a great place to grow up. We were always going to the mountains to ski, playing hockey, going for bike rides around Stanley Park and spending time on the beach in English Bay. We went on road trips and would go camping throughout BC. I have always appreciated where we live, and I have always wanted to share that with everyone who visits this remarkable place.
After graduating with a degree in Hospitality Management, I moved to Whistler BC in 2000. There I worked for the largest ski resort in North America – Whistler Blackcomb as Guest Services Supervisor. I learned many skills working in a large operation with people from all over the world and providing guests with exceptional service. On a busy day we would have over 25,000 people accessing the resort. I also worked for The Fairmont Chateau Whistler as Fairmont Gold Supervisor. The Fairmont Chateau Whistler is consistently ranked as one of the best hotels in North America and this experience gave me the opportunity to learn from many experienced professionals in the Hotel and Travel industry which was valuable to my growth within the field.
Living and working in Whistler was an incredible experience. It was great to ski over 100 days a year, play golf all summer, and go to incredible restaurants with friends. However, a new opportunity would present itself and I could not turn it down.
I was recruited by Royal Caribbean Cruise Lines and I moved to Miami in 2005. I spent over 10 years working onboard cruise ships all over the world as Operations Manager. I have traveled to over 50 countries including France, Morocco, Argentina, Portugal, Spain, Italy, Greece, Croatia, Russia, Sweden, Norway, Australia, Egypt, and many more around the world. I always appreciate the experience of traveling and exploring new places. This opportunity provided me the experience of handling many different situations with a systematic approach and professionalism. My role included overseeing all shipboard operations while managing a team of personnel from all over the world. I was responsible for directing embarkation and debarkation of the vessel for thousands of people, training and supporting new staff members as well as dealing with any situations brought to my attention.
My wife and I decided to move to Victoria in 2016 to start our family and grow within this wonderful community. We welcomed our son in 2017 and are loving the adventures of parenting. Prior to joining the Union Club as Front Office Manager in January 2019, I was the Duty Manager at the Hotel Grand Pacific from 2016-2018 where I was responsible for all Front Office Operations. I have truly enjoyed my time at the Union Club so far and when I am not at work, I enjoy spending time with my family, playing golf, and exploring Vancouver Island.
As I’m sure most of you are aware, the Club opened this past Tuesday, May 19th. It was very nice to walk in the doors and see familiar faces.
Our opening is a phased one with Club Management and staff working very hard to follow all public health directions, guidelines and recommendations. Please watch for email updates, check the website under ‘Covid-19: Re-Opening’, or call the Club should you have any questions.
Our Club is on solid financial ground unlike some organizations that are not as fortunate. When the decision was made to close, Club Management took decisive steps to trim expenses. Our Finance Committee, led by Rick Sousa, has created multiple budgets for ever changing circumstances while researching and utilizing available financial support programs. Our capital projects are on hold and our savings will remain intact for future building investment.
It is an honour to work with the General Committee, Finance Committee, members, Club Management and staff during these trying times. Tough questions had to be asked and difficult decisions made. I can say without hesitation that we have the right people in the right places.
I sincerely thank our members for their strong support of the Club during these past nine weeks. Your encouraging emails, donations to staff, use of our Takeout Meals Program and above all, patience, clearly demonstrates your resolve and commitment to our Club.
I look forward to seeing you at the Club!
Lyle Soetaert,
Vice-President
Your Club welcomes you back! The Union Club re-opened on Tuesday, May 19, under the following rules and guidelines. Operating hours will be 7:00am to 11:00pm, seven days a week. For the complete up-to-date re-opening plan, including the rules and regulations that will be in place, please click here.
The Fitness Centre will open on May 26 and will be available to members from 7:00am to 7:00pm, Monday to Friday, and 8am to 4pm on Saturday and Sunday. There will be no early access to the Fitness Centre.
The Steam Room will remain CLOSED until we are allowed to open by the Health Authority. As the Fitness Centre will have a maximum capacity of 6, members wishing to make use of the Fitness Centre must reserve their time. Please reserve your one-hour time block at the Front Desk. Should a member arrive without a reservation, the Fitness Centre Supervisor will determine if there is space available, or if the member needs to wait until the next available time. The changing rooms and shower facilities will be available; however, members are encouraged to bring their own personal grooming products as all Club-provided amenities will be removed.
NEXT WEEK – BREAKFAST, LUNCH & DINNER RETURN!
Your Club’s General Committee and Management Team are excited to announce the return of breakfast, lunch and dinner service at the Club on Tuesday, May 26!
All dining will be by reservation (no walk-ins) with reservations being taken at the Front Desk – 250.384.1151 (ext. 0) or reservations@unionclub.com.
To view the revised menu offerings, please click on a link below:
A LA CARTE TAKE OUT AVAILABLE MAY 26
With the launch of the new menus (listed above), members will now have the option to place take out orders from the a la carte menu. Should you wish to order during the normal hours of service (breakfast 7:30am to 9:30am; lunch 11:30am to 2:00pm, and; dinner 5:00pm to 8:30pm), please contact the McGregor Bar at 250.384.1151 (ext. 313) and provide at least 20 minutes from when you plan to come and pick up.
CHANGES TO SERVICE AT THE CLUB
With the Club’s re-opening of food services comes changes to some service procedures. Table service will be adjusted to limit the amount of time and contact a server spends with you. This means:
We thank you in advance for your understanding of these important changes.
NEW COCKTAIL LIST FOR THE MCGREGOR BAR!
The Club’s Food & Beverage Manager has recently curated a new cocktail list for Club members! When next in the Club, please visit the McGregor Bar and try a new favourite! To view the cocktail list, please click here.
To view the take out menu options for May 26 to May 30, 2020 please visit the Club’s Dining page on our website by clicking here.
All meals come fully cooked and packaged, ready for re-heating. Please email sales@unionclub.com to let us know which days you would like to sign up for.
This week’s deadline for sign up will be Saturday, May 23 at 5:00pm. Meal Pick Up Time will be between 12:00pm – 5:00pm, each day. If for some reason you are unable to pick up directly from the Club, please let us know and for $15.00 we will deliver it.
Should you have any questions about the UC Take Out Meal Kits, please contact Danielle Scott, Sales & Engagement Manager, at sales@unionclub.com
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 Danielle Scott, Sales & Engagement Manager:
Danielle Scott, Sales & Engagement Manager
Danielle Scott joined the management team in February 2019 as our new Sales and Engagement Manager, and has enjoyed meeting Club members ever since.
Having recently relocated from Vancouver, BC, she is a former graduate of Capilano University with a Bachelor of Business Administration Degree.
Danielle started her career as a Sales and Marketing Coordinator for Tsawwassen Springs real estate development and golf course. She assisted in the sales and marketing of over 450 condos and houses as well as opening the 18-hole golf course, clubhouse facilities and Restaurant and Bar. She gained valuable experience through her diverse roles with Tsawwassen Springs over the 4 and a half years spent there.
She moved on to work for Rosewood Hotel Georgia in downtown Vancouver as an Event Sales Coordinator and was quickly promoted to an Event Sales Manager. She had the pleasure of building strong relationships with both her colleagues and with her clients, and thoroughly enjoyed planning large weddings, social events and corporate seminars.
In her free time Danielle enjoys playing competitive indoor and beach volleyball, running, hiking, camping and boating. She is always excited to try a new challenge.
Dear Union Club Members,
The Victoria Day weekend is here. Though the forecast calls for clouds and showers, there is more than a glimmer of good news for our Union Club community.
This week, the General Committee virtually met and approved reopening of the Union Club in line with directions from the Provincial Health Officer and WorkSafeBC. As our priority continues to be the protection of members and staff, the reopening will be in phases.
On Tuesday, May 19th, the Club will have a ‘soft’ opening with limited offerings such as complimentary tea and coffee. Food and beverage service is expected to start June 1st. Guest rooms will also be available as of May 19 for members. The Executive Fitness Centre will open when we have direction to do so.
Staff is implementing new health and safety protocols and working on how to inform us of these new procedures. Member cooperation will be appreciated on such matters as physical distancing and staying home if feeling unwell. Staff has assured me that it will be easy to follow the signs!
The Takeout Meals program began last week with many members enjoying the Club’s cuisine and pairings at home. The meals are perfect for singles, couples or even a very small gathering of trusted contacts, the latter in line with Dr. Bonnie Henry’s guidance of course! Remember to check the weekly email on Mondays for menu choices and ordering deadlines. Takeout Meals will continue into the near future.
The General Committee and Management look forward to bringing you further updates and initiatives as they become available.
The past two months have been challenging for all. On behalf of the General Committee, thank you for your support and understanding as we continue to sail uncharted waters. I can hardly wait to welcome you back to the Club. Until then, stay healthy and stay safe.
Grace Van den Brink, President
The Union Club will be re-opening under the following rules and guidelines on Tuesday, May 19 at 7:00am. Operating hours will be 7:00am to 11:00pm, seven days a week.
For the complete re-opening plan, including the rules and regulations that will be in place, please click here.
To view the take out menu options for May 19 to May 23, 2020 please visit the Club’s Dining page on our website by clicking here.
All meals come fully cooked and packaged, ready for re-heating. Please email sales@unionclub.com to let us know which days you would like to sign up for.
This week’s deadline for sign up will be Friday, May 15 at 5:00pm. Meal Pick Up Time will be between 12:00pm – 5:00pm, each day. If for some reason you are unable to pick up directly from the Club, please let us know and for $15.00 we will deliver it.
Should you have any questions about the UC Take Out Meal Kits, please contact Danielle Scott, Sales & Engagement Manager, at sales@unionclub.com
MÉCÉNAT MUSICA VIDÉOCLIPS
As many Club members may recall, we have been treated to international musicians performing at the Club, thanks to our friends at Mécénat Musica (who are also UC members).
Mécénat Musica Vidéoclips is a cultural music video channel hosting original cultural music videos.The non-profit mission is to assist exceptional artists by producing, distributing and marketing cultural music videos. Culture & musicis their passion!
Mécénat Musica Vidéoclipsconvey a sense of culture (not just videos of artists performing).Locations are in streets, parks, galleries, museums, cafes, concert halls, lakes, mountains … anywhere.
For view these videos, please click the link below:
MÉCÉNAT MUSICA VIDÉOCLIPS PLAYLIST
Women’s Golf Day (WGD) is an event celebrating girls and women playing golf and learning the skills that last a lifetime.
WGD is a collaborative effort by a dedicated team, golf management companies, retailers and organizations all working together to engage, empower and support girls and women through golf.
The four hour experience allows a simple and accessible platform to build a foundation and creates a network to support the continuation of golf no matter what skill level or interest while engaging them in a charitable cause with global impact from a local level.
For full details, please click on the link below:
WOMEN’S GOLF DAY 2020
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 William Johnson, Food & Beverage Manager:
I recently moved my family to Victoria from Vancouver for the Food and Beverage Manager position at The Union Club of British Columbia. I am excited to take the position as I had been a guest at the Club many times and greatly enjoyed my experiences here. I am also good friends with Chef Nicholas, who did an excellent job of convincing me to make the move.
My most recent endeavour prior to joining the Union Club was as the proprietor of Crowbar Restaurant. It was a 30-seat restaurant and cocktail bar in Vancouver. We specialized in whole animal butchery and worked with local farms to bring a simple, contemporary menu together. I worked closely with my team to ensure every guest had a wonderful experience. I also curated the restaurant’s cocktail offerings, wine, cider and beer selection. Crowbar was a labour of love, but I was happy when the time came to sell and begin a new adventure.
Before venturing out on my own, I worked as a manager, barman, and sommelier at numerous fine-dining establishments around Vancouver. My resumé includes stints as bar manager at the award winning L’Abattoir restaurant, bar manager at the renowned CinCin Ristorante + Bar, as well as head barman and sommelier at Gastown’s Nicli Antica Pizzeria. Prior to that, I laid the foundation for a future in the restaurant world at Cactus Club Café, where I climbed the culinary ladder from bartender to manager and eventually earning the role of wine director/sommelier.
In addition to being a cocktail enthusiast, I am also a certified sommelier, completing my Level 4 Sommelier Diploma through the Wine and Spirit Education Trust. I have received additional training with the WSET as an Approved Internal Assessor – a program designed teach the courses that I enjoyed so much. I most recently completed the United States Association of Cider Makers’ Certified Cider Professional program. Additionally, I hold a general arts degree from Capilano University.
I look forward to sharing the value of my experiences with my team. I hope to teach and inspire the food and beverage team to be truly hospitable. Together, we will strive for friendly and welcoming service and build a culture of kindness and generosity.
Dear Union Club Members,
Mother’s Day is mere days away. Please join me in wishing a Happy Mother’s Day to our mothers, grandmothers and women who helped shape and define us in large and small ways. This year is unusual to say the least, and I know many of us are missing the tradition of Mother’s Day Brunch at the Club.
We can still celebrate these important women with a phone call, online, or gifts through local shops. Special moments and memories can also be shared on our Club’s Facebook page.
Earlier this week, the Union Club launched the Take-Out Meal Kits. Enjoy the Club’s cuisine and pairings at home with ready for re-heating meals and extras. Simply order and pick up as below. Given our limited staff at this time and the need for planning, please remember to order by Friday, May 8, 5 p.m. for meals on offer May 12-16.
Yesterday afternoon, the provincial government announced plans to gradually loosen some current restrictions on daily life. Management is working on various opening scenarios and member offerings in line with the direction of public health authorities. We need to ensure our Club has health and safety protocols in place, and that members and staff are well informed of these protocols. We will share information as it becomes available. Stay tuned!
The priorities of the Finance Committee and General Committee continue to be the health and safety of members and staff, and the sustainability and financial viability of our Club. We are strategizing next steps, both for the short term and looking to the future. To this end, we continue to meet remotely on weekly and bi-weekly bases. I would like to thank Lyle Soetaert, Vice President for ensuring we can meet remotely, and his patience as I continue to learn about this technology!
I look forward to welcoming you back to the Club. Until then, stay healthy and stay safe.
Grace Van den Brink,President
Share a special memory you have with your mother!
Before Saturday, May 9 at 10:00pm, send a photo of you and your mother to membership@unionclub.com and you could be featured on the Union Club`s Facebook and Instagram pages on Sunday, May 10!
THE CLUB LAUNCHES TAKE OUT MEAL KITS!
On Monday, May 4, the Club launched the `UC Take Out Meal Kits`program. In the first 72 hours, demand has been amazing! It appears Club members are missing the amazing food coming out of the Club`s kitchen.
All meals come fully cooked and packaged, ready for re-heating.
Please email sales@unionclub.com to let us know which days you would like to sign up for. Please note: all menus listed below are for next week (starting May 12).
This week’s deadline for sign up will be Friday, May 8 at 5:00pm. Meal Pick Up Time will be between 12:00pm – 5:00pm, each day. If for some reason you are unable to pick up directly from the Club, please let us know and for $15.00 we will deliver it.
To view the take out menu options for May 12 to May 16, 2020 please visit the Club’s Dining page on our website by clicking here.
Should you have any questions about the UC Take Out Meal Kits, please contact Danielle Scott, Sales & Engagement Manager, at sales@unionclub.com
As of Friday, May 1, The Butchart Gardens has re-opened to the public, welcoming you to take solace from this beautiful garden.
They do need you to follow specific rules to guarantee you and your families (and their staff and their families) stay safe. Following these rules will allow The Butchart Gardens to remain open to offer comfort to all those who wish to visit there during these difficult times.
For full details, please click the link below:
THE BUTCHART GARDENS COVID-19 UPDATE
ARE YOU MISSING YOUR REGULAR BRIDGE HANDS?
Our friends at The Ranchmen’s Club in Calgary, AB recently introduced us to BridgeBase.com.
If you are missing your regular social Bridge game, fear not – Bridge is still alive and well, albeit not in the Renaissance Lounge yet, but in the rooms online at BridgeBase.com.
There are a few different ways to play on the Bridge Base Online site (BBO) both for free and organized games with a small cost.
For full details, please click on the link below:
BRIDGE BASE ONLINE
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 begin with David Hammonds, General Manager:
As I update my bio during the COVID-19 pandemic, it is the first week of May 2020; and we are experiencing a time that we never would have imagined a mere 6 months ago. As I am sure you would all agree, we are all in the middle of one of the biggest challenges we will face in our lifetime; but I remain confident that together we will get through this pandemic, and life will start to ‘open up again’ as we move successfully towards our new normal.
In terms of my biography and ‘who I am’ professionally, I wanted to share with you some of my experience and leadership philosophies, so you can perhaps have a better sense of what motivates me as the General Manager of the Union Club of BC. First and foremost, I feel that my management style is one that empowers people to make their own decisions and supports them to grow within their positions and careers. I am not a ‘shouter’, which for an ex-Chef is rare; especially given my early training and the era in which I came through the culinary field. (Ok – perhaps there were times as a Chef with 165 cooks that I might have raised my voice ‘a little’, as you do sometimes have to make sure the team knows who is in charge!). That being said, I hope my teams – present and in the past – have always viewed me as an approachable and caring leader.
I have always made decisions in the kitchen as if I was making decisions for my own business, and the decisions I make for the Union Club of BC are no exception; always asking myself, ‘if it was my money, what would I do?’. I think this philosophy has worked well for myself and the Club for the past 10 years – as well as in all my leadership roles as an Executive Chef; working in 5 countries and being a part of 9 hotel openings during my career.
I came to The Union Club of British Columbia in March 2010 with over 25 years of experience working with Fairmont Hotels and Resorts; including 17 years as the Executive Chef of the Fairmont Empress . Prior to the Empress, I started my career at the famous Gleneagles Hotel in Scotland, and then moved to the Birmingham Metropole Hotel at the National Exhibition Centre. In the late 1970s’, I arrived in Canada and had a short stop with Holiday Inns, and then moved to open the King Edward Hotel on King Street in Toronto. The west coast of Canada was calling, and I accepted the job to open the Delta Mountain Inn in Whistler. After 18 months in Whistler (I even learned how to ski), The Empress Hotel hired me as their Executive Chef, and so my career with Fairmont (formerly CP) Hotels began.
After my departure from the Fairmont Empress, my family and I spent seven years in Dubai, UAE, where I was the Executive Chef responsible for the culinary operations as well as the opening of the Fairmont Dubai (with a culinary staff of 165 and 9 restaurants to oversee). During my time in Dubai I also traveled to Cairo to take over a Sheraton Hotel and brand it to a Fairmont. Our years in the Middle East were exciting and very challenging, with many very early starts to the day and late ends. I left Dubai in 2008, and Fairmont then asked me to assist with the opening of two hotels in China. To that end, I accepted the position as Integration Chef with the Fairmont Beijing (Beijing, China) as well as with the Fairmont Yang Cheng Lake (Kunshan, China). I feel this global experience has brought me a valuable international perspective, that I have in turn been able to bring to the Union Club.
My international experience, depth and breadth of food and beverage knowledge, has provided the Union Club with a strong commitment to member services and a wealth of knowledge in the hospitality/service industry. Again, my leadership style is best demonstrated through the support of, and interest in, employee relations, engagement and communication.
My goal remains to make The Union Club of British Columbia a Club that is not only successful financially, but also a Club that members feel comfortable in – a place they can call a ‘second home’; and, equally important, as an employer that our employees love coming to work with. Basically, to sum it up, a place of friendship and loyalty.
Dear Union Club Members,
I hope you’re enjoying the weekly emails. They are a great way to stay connected with our Club. And the recipes are something to look forward to while staying at home!
Personally, this week is one of reflection for me. Our family was to visit the Netherlands for the 75th Anniversary of the Liberation of that country. May 1945 was a significant point in our history and echoes through to today where I’m thinking of how history informs and inspires our lives, our families and our communities.
We are living through a disquieting and stressful time. Yet it is important to remember that our Club has stood for 140 years. We’ve not only endured but have overcome the challenges of world wars, epidemics and financial downturns. It is our connections and our community that will see us overcome today’s challenges.
Our doors are closed right now but our community continues, seen with the generous members’ donations to the staff grocery gift cards, Members Helping Members program, and the appreciated words of support and encouragement. And, as a shareholder-owned organization, our dues continue to meet both our limited operational expenses and will help with re-opening preparations.
Now is the time for us to add our chapter to the Union Club’s history. Together, we will come out of this crisis together and build for the future. Our Club is more than a historic site, it is a living community. It is where we celebrate with family, build life-long friendships and relationships, and share common interests. We are not alone. We are our Club motto: In Unitate et Fortitudie Amicitia – Friendship in Unity and in Strength.
Take care everyone. I look forward to seeing you soon.
Grace Van den Brink, President
Your Management Team and General Committee continue to listen to Dr. Bonnie Henry, Provincial Health Officer, for further information as to when the Club might be able to have a ‘soft opening’ with social distance measures in place. Given this, we continue to work on plans on how this would look for both members and staff at the Club. As details unfold, we will be sure to communicate with all members.”
– David Hammonds,General Manager
The Club is pleased to remind members 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.
Our neighbours at 10 Acres Bistro (611 Courtney Street) have launched a new pickup and delivery service, where you can pre-order groceries, cook-at-home packages, ready-to-eat meals, family-size kit meals and wine!
For full details, please click the link: 10 ACRES MARKET
Our neighbours at The Courtney Room (619 Courtney Street) are offering Dinner Boxes to go – meals that are ready for you to cook at home, with cooking instructions included.
For full details, please click on the link: THE COURTNEY ROOMDINNER BOXES TO GO