Take-Out Meal Kits | January 12 to 16, 2021

Executive Chef Nicolas is pleased to continue “UC Take Out Meal Kits” for UC Members!

Please contact sales@unionclub.com to order your meal.

The deadline for sign up will be Sunday, January 10 at 5:00pm.

Meal Pick Up Time will be between 12:00pm – 5:00pm, on the respective 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.

Take Out Menu for January 12 to 16, 2021

Tuesday, January 12th, 2021

Truffle Bucatini & Meatballs Meal Kit

$30 per person

Truffle Bucatini & Meatballs

Lightly-Spiced Italian Meatballs, Rich Tomato Sauce, Bucatini Pasta in Truffle Cream with Herbed Ricotta Cheese, Toasted Focaccia Bread

Wild Arugula Salad

Shaved Pecorino Romano, Organic Cherry Tomatoes, Capers, Lemon Vinaigrette

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Wednesday, January 13th, 2021

Miso-Glazed Sablefish Meal Kit

$34 per person

Miso Glazed Sablefish

Miso-Glazed Wild Sablefish, Baby Bok Choy, Forbidden Rice with Edamame & Shitake Mushrooms Edamame & Shitake Mushrooms

Soba Noodle Salad

Chilled Soba Noodle Salad with Pickled Daikon, Shredded Carrots and Scallions, Toasted Walnuts, Cilantro, Sesame Lime Vinaigrette

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Thursday, January 14th, 2021

Hunter’s Stew Meal Kit

$30 per person

Hunter’s Stew

Braised Quebec Venison, Red Chieftain Potatoes, Preserved Summer Peas and Saanich Carrots in a Rich Red Wine and Thyme Jus

Beetroot Salad

Lightly-Pickled Organic Beetroots, Wild Arugula, Blood Oranges, Crumbled Goats Cheese, Shallot Vinaigrette

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Friday, January 15th, 2021

Chili Con Carne Meal Kit

$25 per person

Chili Con Carne

Angus Beef Chili with Kidney Beans, Tomatoes and Roasted Poblano Peppers, Served with Sour Cream, Green Onions, Aged Cheddar and Garlic Bread

Caesar Salad

Traditional Dressing, Toasted Sourdough Croutons, Shaved Parmigiana, Lemon & Capers Lemon & Capers

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Saturday, January 16th, 2021

NY Strip Loin & Wild BC Shrimp Meal Kit

$36 per person

New York Strip Loin & Wild BC Shrimp

12oz AAA Black Angus New York Striploin Steak, Garlic Roasted Side Stripe Shrimp, Baked Potato, Grilled Seasonal Vegetables, Red Wine Jus

Wedge Salad

Iceberg Lettuce, Chopped Vine Tomatoes, Red Onion, Crumbled Bacon, Boiled Egg, Blue Cheese Dressing Boiled Egg, Blue Cheese Dressing

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Please contact sales@unionclub.com to order your meal.

Desserts

Tiramisu

Espresso-Soaked Lady Fingers, Mascarpone Mousse,

Espresso Creme Anglaise, Cocoa Powder

$6.00/each

Crème Brûlée

Honey-Infused Crème Brûlée, Whipped Chantilly Cream

$7.00/each

Chocolate Mousse Cups

Sirene Dark Chocolate Mousse, Caramelized White Chocolate,

Hazelnut Cake with Salted Caramel

$8.00/each

UC Drinks

Union Club Fresh Nut Milk

House-Made Cashew & Hazelnut Milk with Medjool Date, Raw Cacao,

Cinnamon, Vanilla Bean & E3Live Blue Majik Powder

$10.00 – ½ Litre

Union Club Cold Pressed Juices

$10.00 – ½ Litre

GREEN MACHINE

Celery, Cucumber, Apple, Lemon, Ginger & Wildflower Honey

ORANGE MONSTER

Carrot, Orange, Pineapple, Anjou Pear, Lemon & Turmeric

THE RED BEAST

Organic Beetroots with Bartlett Pears, Saanich Carrots, Lemon,

Dandelion Greens & Parsley

SLEEPY TIME TONIC

Organic Kiwi, Romaine Lettuce, Apple, Lemon, Cucumber and Cilantro

Please contact sales@unionclub.com to order your meal.

The Quartet is Now a Quintet!

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.

AGGV: Winter Small Works Group Show & Sale

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.

Obituary: Kirby William Howard

It is with deep sorrow that we are forced to announce the sudden passing of our baby brother Kirby William Howard. He left this world on October 21, 2020, in Victoria, British Columbia.

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.

Arlo & Oliver Do Goat Yoga

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.

BC Parks Foundation: West Ballenas Island

A Message from Our Friends at BC Parks Foundation…

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!

WHERE IS WEST BALLENAS ISLAND?

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.

YOUR GIFT WILL HAVE TWICE THE IMPACT

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.

WHAT ABOUT TAX CREDITS?

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!

WHY IS WEST BALLENAS ISLAND IMPORTANT?

  • Recognized by the Conservation Data Centre as one of the ten most biodiverse sites in the Gulf Islands with coastal bluff and coastal woodland sensitive ecosystems
  • Home to red-listed Garry Oak-Arbutus community and a rare Shore Pine- Cladina-Kinnnikinnick plant community as well as blue-listed species
  • Contains the endangered species Water-plantain buttercup, one of only two locations in British Columbia
  • As an island, the property is virtually undisturbed by grazing and other human impacts
  • Foreshore serves as winter haul out for California and Northern Sea lions
  • Adjacent to Federal Fisheries and Oceans’ Rockfish Conservation Area
  • Surrounding waters support rafts of diving sea birds, orcas, and other marine mammals; the passage between the two Ballenas islands contains eelgrass beds

A CATALYST FOR THE WINCHELSEA ARCHIPELAGO

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.

Questions about this campaign? 

Phone – 604 343 3975 ext. 1

Email – gifts@bcparksfoundation.ca

You want to create space in your consciousness for your frequency to shine through. That’s what owning yourself is all about. It is in the stillness that these messages can make themselves known. And you needn’t look further than nature.RuPaul, entertainer

AGGV Presents: 2020 Art Gallery House Tour – Video Edition

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


Weekly Update 06.11

FATHER’S DAY TAKE OUT PACKAGE

Father’s Day: Sunday, June 21, 2020

Meal Pickup Day: Saturday, June 20, 2020

FATHER’S DAY BARBECUE KIT includes:

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

Suggested Wine Pairing: Burrowing Owl Merlot$50 / bottle

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

UC LOST & FOUND – MISSING ANYTHING?

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

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

THE INN AT THE UNION CLUB

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

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

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

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

UC TAKE OUT MEAL KITS CONTINUE!

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

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

MEET THE MANAGEMENT TEAM

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

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

Alexander Amos, Executive Sous Chef

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

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

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

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

Weekly Update 06.04

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

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

Canadian Lobster Tail

Baked Potato

Grilled Seasonal Vegetables

Red Wine Jus

Caesar Salad Kit

$65 per person

Suggested Wine Pairing:Burrowing Owl Merlot $50 bottle

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

NEW FEATURE: MEET THE MANAGEMENT TEAM

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

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

Nicolas Hipperson, Executive Chef

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

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

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

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

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

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

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

COVID-19: Weekly Update 05.28

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 IS NOW AVAILABLE!

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.

FOOD & BEVERAGE NEWS!
BREAKFAST, LUNCH & DINNER SERVICE RETURNED 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. 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: 

  • Food and drinks will be placed at the head of the table.
  • You will be asked to pour your own water and wine. 
  • You will be asked to place your cutlery on your plate once finished your meal. 
  • You may be asked to pass your soiled plate or glass to the head of the table to be cleared. 
  • The maximum number of guests allowed at one table is 6.
  • Please do not socialize in the bar and leave the space open for members to come in and order a drink / pick up take away food. 

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

NEW FEATURE: MEET THE MANAGEMENT TEAM

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

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