In celebration of the International Day of Light 2021, Club member Natasha van Bentum has put together an informative website as an introduction to the topic of “Solar Winds”.
This website is for people of all ages who are looking to learn more about solar physics.
While admittedly “basic” (from the website creator herself), this website offers a complete summary of this fascinating topic:
The choice always used to simple – chicken or beef. But Japan’s biggest airline has now started offering luxury dining aboard a parked airplane it has named the “winged restaurant,” for £390 a meal.
Diners grounded by the pandemic rushed to relive the cabin dining experience on Wednesday .
All Nippon Airways (ANA) dining “passengers” can choose between a first-class seat with a meal for 59,800 yen (£391) or a business-class option for about half the price, at 29,800 yen, on board a stationary Boeing-777 at Haneda airport in Tokyo.
Guests are asked to select their meal in advance from a Japanese or international menu. Mains include grilled sablefish with saikyo miso, simmered beef and tofu; Wagyu beef with Kobe wine mustard; and sautéed sea bass and shellfish bisque, served with Japanese sake, plum wine or Krug champagne.
Yosuke Kimoto, 42, who had a business-class meal with his 14-year-old son, told Kyodo News: “It was a delicious meal. I’m glad that my kid enjoyed it too.” They were among 60 guests who had lunch aboard on the first day of the service, with a similar number having dinner.
His son was also impressed. “The business class was drastically different from the economy class in terms of both food and the seat. It was so spacious, and the seat was like a bed when reclined,” he told Nikkei Asia.Advertisement
ANA will offer 22 lunch and dinner sessions this month, each lasting about three hours. There is no in-flight entertainment, but customers receive amenity kits and can also use the airline’s lounge at Haneda’s domestic terminal.
Singapore Airlines became the first carrier to tap into the public’s appetite for onboard dining last October, when it started offering meals on two A380 superjumbos parked at Changi airport in Singapore. Tickets sold out in less than half an hour, despite the £360 price tag to eat in a top-flight suite, with the chance to watch a movie too. Economy-class meals were more affordable at £30 a head.
The pandemic has plunged the global aviation industry into its worst-ever crisis, as many aircraft around the world remain grounded amid coronavirus travel restrictions and lockdowns, prompting some airlines to think creatively about what to do with their idle aircraft. At ANA, the idea of the “winged restaurant” was reportedly thought up by employees.
In-flight meals have been surprisingly popular. ANA started selling international economy-class meals online in December and they quickly sold out. It sold 264,000 meals and made revenues of £1.3bn as of 12 March. The airline said beef sukiyaki and hamburger steak with demi-glace sauce served with buttered rice and creamy scrambled eggs were gone within minutes.
British Airways now also offers first-class cabin meals from £80 for home delivery, starting this week. It sells four-course meal kits serving two people – in a choice of vegetarian, fish and meat dishes – through the catering firm Do & Co. Starters include Loch Fyne smoked salmon with a mustard dressing, followed by slow cooked British beef cheeks, a cheese selection and dark chocolate and orange liqueur bread and butter pudding.Advertisement
Similarly, Finland’s national carrier Finnair started selling business-class meals at a supermarket near the Helsinki international airport last October, which proved a hit at €12.9 per takeaway meal (£10.90).
The Australian government has launched an A$1.2bn (£660m) package to get people flying again domestically, which will halve the price of 800,000 flights until July. Airlines reported a surge in bookings when they started selling half-price tickets on Thursday as the Queensland government lifted travel restrictions.
The BA owner, International Airlines Group, has called for the introduction of digital health passes for passengers to enable the airline industry to get back on its feet, as the company reported a record €7.4bn loss for 2020 last week.
IAG has worked with the industry body, the International Air Transport Association (IATA), on a digital health verification app. The IATA travel pass app enables passengers to receive Covid-19 test results and verify they are able to travel via an “OK to Travel” status. It is being trialled by a number of carriers.
Union Club member Henri van Bentum is proud to announce that the previously announced quartet of children’s books is now a quintet! Mr. van Bentum has released his fifth children’s book!
Henri’s charming new children’s fable is titled “Three Mermaids’ Escapades in the Coral Reef and Kelp Forest”
In this fable, we meet Poseidon, Lord of the Sea, and his three granddaughters — Topaz, Ruby and Sapphire. Each mermaid is given a mission which takes them to the realm of coral reefs and kelp forests. Join in their adventures, and learn about the vital role coral reefs and kelp forests play in the health of our planet.
Henri van Bentum says: “We’ve just published our fifth children’s book. I wrote the story (a fable), in collaboration with our friend in Arizona, PJ Heyliger, who created the delightful illustrations. We’re a couple of youngsters — PJ is 82 and I’m 91 years young.
The title is “Three Mermaids’ Escapades in the Coral Reef and Kelp Forest.” The three mermaids are granddaughters of Poseidon, Lord of the Sea.
Enjoy the whimsical illustrations and join in the adventure.
Along the way, learn about the important role of both coral reefs and kelp forests in the health of our planet.”
To learn more about “Three Mermaids’ Escapades in the Coral Reef and Kelp Forest”, or to purchase your copy, please click here.
Have some shopping left to do? The AGGV Gallery Shop has a great selection of gifts for everyone on your holiday list. Items include; local handmade pottery, jewelry, woodcraft, glass art, textiles, books, exhibition catalogues, magazines, posters, art cards, home goods, stationery, puzzles, children’s games and toys and a beautiful selection of holiday ornaments and decorations.
The Gallery Shop works with local artists and artisans to source many of the products available. The shop is located at the AGGV entrance and does not require an entrance fee to browse or purchase.
The Gallery Shop is ready for Christmas 2020.
The Gallery is open 6 days a week and admission to the Gallery Shop and Art Rental & Sales is free at all times.
Kirby was a kind, sweet soul who was loved and cherished by many. He was born in Montreal, Quebec and moved to Vancouver British Columbia when he was 6 years old. He was the youngest of the siblings. Kirby came from a musical family and was an amazing singer. Singing, playing the piano and music brought him such tremendous joy and acclaim. Earlier on in his music career, Kirby starred in various musicals in Vancouver and sang with “The Platters.” You always knew he was coming because you could hear him as he sang down the street.
With his sense of humour and genuine caring for people, Kirby made friends easily. He also had lifelong friends that he valued from Kitsilano Secondary School where he graduated.
He moved to Victoria in the late 1980’s and loved living there. Kirby was also a server, bartender, and banquet captain. He worked at the Union Club in Victoria for the past 15 + years and he took great pride in his work there. The members and staff there treated him like family, and he felt that. He also adored Karaoke at many of the Karaoke clubs in Victoria. Many a night you could find him there encouraging others to get their song on while he lit up the room with his powerful voice.
Kirby is predeceased by his mother, Constance “Connie” Howard, father, William Melvin Howard and brother Butch Howard.
He is survived by his siblings, Kevyn Major Howard (Tiffanie), Kim Laforest, Kelsey Howard, and Deirdre Thompson (Lee). He was a wonderful uncle to Dominic Laforest (Gabriella) Tyson Laforest, Kimberley Jackson Moreau (Bony) Courtney Jackson, Kayla Kalisz and Cree (Michelle). Kirby also loved being a Great Uncle to Miles Laforest. He adored and had a special connection to all his cousins and second cousins in Ontario. He was so happy that he went to the Family Reunion.
We as a family, will miss him terribly but it brings us peace to know that he is being received by God and in the loving arms by those who loved him and passed before him. We just know that he is singing his heart out and playing Bingo and cards with our mom.
As a family we want to extend our deepest gratitude to everyone who has reached out to us. In these times of Covid, we are not able to celebrate Kirby’s life in person right now, however we will when it is safe to do so. In the interim, we are in the planning stages to celebrate his life on-line and we will let his friends and rest of family know when a date has been decided.
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.
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.
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.