Irish Times Nominated for Best Irish Pub in North America

Posted on September 15, 2017 by unionclub

A local watering hole may turn out to be the best Irish pub on the continent.

Victoria’s Irish Times has been nominated by Irish Pubs Global for the best Irish Pub in North America. The tavern has been the recipient of multiple awards, including Victoria News’s Best Pub award in the Best of the City for eight years and runner-up for four, placing every year since the category was created 12 years ago.

Manager Darragh O’Malley said being nominated is an honour, especially in such a large market.

“If you think of the amount of Irish pubs across the States and in Canada, to be nominated is just an insane thing to happen,” he said.

O’Malley has seen his share of Irish pubs, having lived in Dublin until just over two years ago when he moved to Victoria. He thinks this is one of the better ones he’s seen outside his country of origin.

“The Irish Times would be one of the more authentic Irish pubs that I’ve ever been in outside Ireland,” he said, adding that live Irish music, televised sports, food and cozy, warm decor and friendly atmosphere all add to the experience.

The pub has also been nominated for the best craft beer, best food, best chef and best bar person in North America.

UC Steak Nights – Friday & Saturday!

Posted on September 14, 2017 by unionclub

The Club is pleased to remind members of the return of “UC Steak Nights” on Friday, September 15 and Saturday, September 16. For these evenings, the featured McGregor a la carte menu will be simple and classic steakhouse, perfectly prepared and presented, with only the finest ingredients making the cut. Utilizing Chef Nicolas’ experience, the steaks will be king – properly aged, and simply seasoned to bring out flavour. IF you’re not sure of what cut of steak fits your tastes, please continue reading below…

So, what is steak? Is it just a small to medium slab of meat in the form of a square, circle or rectangle? Or is there more to the cut than meets the eye?

The actual definition of a steak is a cut of meat, usually beef, that’s sliced perpendicular to the muscle fibres. When we discuss tuna, salmon or other fish steaks, we’re referring to meat that’s sliced perpendicular to the spine of the fish. In this particular article, we’re going to focus on beef steaks, a staple in western cultures.

TYPES OF STEAK

There are many types of steak cuts, meaning the part of the cow that the steak actually comes from. Below are a list of the most popular cuts. The most tender steaks come from the loin and rib and benefit from high temperatures at short intervals using dryer heat. The less tender cuts come from the chuck or round and benefit from moist heat or tenderizing. Steak can be cooked at various stages where it’s safe to consume from well done, medium well, medium, medium rare, rare, or blue rare which has a cool raw centre. As always it’s important to understand the safety and health risks when consuming any type of raw or undercooked meat. Personally, my favourite way to eat steak is rare.

Boston Butt Steak

Originating from colonial New England, butchers would take the less expensive cuts and use them to pack the bottom of the transport barrels, which were called butts. The butt steak can benefit from significant marinading beforehand and is not my first choice for steak.

Chateubriand

Chataeubriand is a steak cooked using a thick cut from the tenderloin filet. Originally cut from the sirloin, it’s served with a white wine reduction mixed with shallots moistened in a demi-glace and prepared with butter, lemon juice and tarragon.

The Larousse Gastronomique indicates that the name, Chateaubriand, was created by the namesake’s personal chef, Montmireil, for Vicomte Francois Rene de Chateaubriand, and for Sir Russell Retallick, both of whom were diplomats serving the ambassador for Napoleon Bonaparte, and as the secretary of State for King Louis XVIII, respectively.

Chuck Steak

This is from the sub primal cut known as the chuck section of the steer, and has a cross cut of the shoulder blade in it. Since the bone is shaped like the number “7,” it is the so-called “7-Bone Steak.” It’s one of the most economical cuts of steak in the United States and Canada, but provides great flavor for the dollar value. Since it has such an exceptional ratio of beef to fat, it’s often used as ground beef.

Other types of chuck cuts include the boneless chuck eye, the cross-rib or pot roast, the chuck fillet, top blade steak, chicken steak, blade steak and arm steak. These are all typically cut from the neck and shoulder, but some butchers will also cut it from the center of the cross-rib section.

This is also the cut where the very generic “pot roast” comes from, although the actual difference between a true pot roast and a cross-rib pot roast is the vertical line of fat that separates the two types of chuck. It’s this line that creates a rich flavor in the roast.

Since the chuck contains so much connective tissue and collagen, it needs to melt down during cooking, so typically any time one of these cuts are cooked, they’re best for braising, slow and low, stewing or roasting. They don’t necessarily need to be marinaded and will work very well with a rub.

Filet Mignon

Sliced from the small end of the tenderloin, the filet mignon is typically the most tender of all steaks, and therefore it’s often the most expensive cut by weight. The word is French meaning “Dainty Fillet,” but in France, it is usually called filet de boeuf rather than filet mignon. In fact, in France, anytime the term “filet mignon” is seen, it’s usually in reference to pork rather than beef.

Flank Steak

Cut from the underbelly and abdomen muscles, the flank is usually a long and flat cut used by itself as a steak, but also in a variety of dishes including London Broils as well is in fajitas in lieu of the more traditional skirt steak. Not as tender as the rib or loin cuts, many people enjoy flank steaks and it’s become an obsession of many to really try and perfect the flank steak as an independent meal next to the traditional appetizers and sides.

Flat Iron Steak

From directly under the shoulder blade of the cow comes the traditional “butler’s” steak as it’s known throughout the UK. Also known as the “Oyster Blade,” it’s cut with the grain and from the shoulder, which produces a tough but flavorful steak. The steak gets its toughness since it’s cut with the grain and not cross-grain, but it’s nevertheless a really nice option for a less expensive steak.

Hanger Steak

Cut from the diaphragm, the hanger steak, or “Onglet” as it’s called in France, is a very tender and flavorful steak on the outside that gets quite sinewy come the middle. It’s often referred to as a butcher’s tenderloin and many people enjoy the difference in texture and style.

Plate Steak

Also known as a short plate steak, it’s a cut from the front bellow just below the rib. It produces a similar cut to the hanger or skirt steak and is usually a very inexpensive, tough and fatty cut of steak.

Rib Steak

Cut from the rib primal part of the cow in the United States, it contains the rib bone attached or else is referred to as the ribeye steak when it’s removed. For many areas outside the US, these terms are used interchangeably.

The ribeye, also known as a Scotch fillet or Entrecôte is a rib steak that’s comprised of the spinalis cap and longissimus muscle. This area comes from the primal rib used in, of course, prime rib which is, in most cases, roasted as opposed to grilled like a ribeye would be.

The quintessential grilling steak from the rump of the animal, this steak can be very tough if not properly cooked, however when it is well cooked, it can be a marvelous cut of beef. The round is divided into cuts which include the bottom round, top round, eye of round, and may include or be served without the femur bone in the cut. Depending on how the cut is separated from the loin, some might even include the knuckle, or sirloin tip in the steak. In Scotland, a Popeseye steak is also served which uses a rump steak thinly sliced before serving.

Sirloin Steak

Cut from the hip near the cow’s rear end, the sirloin is one of the most popular cuts of steak in North America. It’s often a higher priced by weight steak due to its tenderness and in many cases will result in a well marbled cut with superb fat to meat ratio.

Outside Skirt Steak

Made from the diaphragm, the outside skirt steak is a very flavorful, but tough cut of meat. Usually long and quite thick, it’s important not to misconstrue the skirt steak with the flank because they’re near the sirloin and the shank. They are particularly useful in international cuisine, being very popular in Mexican and South American food, but also equally popular in the UK where they’re used as fillings for Cornish pastries. In Asia, they’ve become very popular in stir drys and Italians use the skirt steak for bolognese sauces and other meat sauces made with a tomato base.

Strip Steak

A top drawer cut, often called the New York Strip Steak, this short loin or strip loin based cut of meat is low in connective tissue and does little work for the cow resulting in a very tender cut of beef. When it’s attached to the bone, it becomes what’s called a T-Bone steak.

T-Bone & Porterhouse Steak

Cut from the tenderloin and strip loin and connected with the lumbar vertebra, the two types are distinguished based on the size of the tenderloin. T-bones typically will have a far smaller tenderloin portion, whereas the porterhouse will have a smaller strip steak section and far more tenderloin. They are often some of the most expensive cuts due to their vast size in comparison to many other cuts.

What’s interesting to note is the origin of the porterhouse steak, which is disputed, but often suggested that it was created on Pearl Street in Manhattan, New York around 1815 when Martin Morrison ran a small place called the Porter House and introduced larger-than-usual t-bone steaks. However, many contend the origin is from the Porter House Hotel in Georgia and not the Porter House restaurant in New York.

Tri-Tip Steak

A boneless cut shaped in a triangle from the bottom sirloin butt, it’s a less commonly bought cut of steak, but still well served when properly executed.

HOW TO COOK A STEAK

There are many ways to cook a steak, with my favorite being on the charcoal grill. Many opt to pan fry, whereas others choose to oven roast or braise. Some even boil. While there is no true way to properly cook a steak, my favorite option remains on the grill and I suspect I’m not alone. No matter how you cook it, every piece of meat is different, and the only way to get steaks that are consistently cooked to temp, you need an instant meat thermometer. Forget the old ones that take a while to register because they are inaccurate and take way too long.

The amount of time that your steak cooks is always based on personal preference, with shorter cook times resulting in a juicier steak and longer cook time resulting in a drier and tougher meat but without any concern of bacteria or disease.

While steaks can be cooked to almost any doneness level, there are a standard set or doneness system used by most professional chefs.

Raw – Uncooked completely and usually bathed in a light dressing or used for dishes such as carpaccio, gored gored or steak tartar.

Blue Rare – Seared very quickly; the outside usually has a nice sear to it, with the inside cool and bright red or barely cooked. In Germany, this is known as English Style, since it’s common for English chefs to place the steak in the oven at a low temperature to warm before cooking.

Rare – Cooked to 126°F or 52°C, it has a cooked or seared outside with a bright red center that is slightly warmed. This is my personal choice if you ever decide to grill me a steak.

Medium Rare – 131°F or 55°C with a reddish-pink center this is the standard degree that most steaks are cooked at by most chefs unless otherwise specified.

Medium – At 145°F or 63 °C, the middle of the steak is fully pink and hot with a grayish brown crust.

Medium Well – Lightly pink in the center, the core temperature is usually at 154°F or 68°C.

Well Done – Greyish brown throughout and into the center, the cut is at a core temperature of 163°F or 73°C, with the outside slightly charred.

Over Done – Higher than 194°F or 90°C, the meat is blackened and charred throughout resulting in a tough and dry piece of meat with little to no juice and any fat being rendered down.

14 Sophisticated Fall Decorating Ideas

Posted on September 10, 2017 by unionclub

Gorgeous autumn decor that doesn’t just rely on pumpkins.

Decorating for fall doesn’t solely mean adding pumpkins to every nook and cranny of your house. Here are 14 sophisticated ways to decorate your home for autumn:

Bowls of lavender, fall fruits, and berries are an unexpected trio…

Add squash and rosehips to your table and counter top:

Flint corn anywhere and everywhere—especially hanging from your front door:

Huge mum planters adorning your entry way:

An autumnal garland of pomegranates, dried berries, and leaves for your mantle:

A vase of dahlias in a rich autumn hue:

Or a vase of sunflowers for a brighter, fall perspective:

Make your own birch-bark wreath for a personal DIY touch:

Candle sticks made out of mini pumpkins and gourds:

Swap your regular glasses for rich gold goblets and flutes:

A berry wreath adorned with a harvest plaid ribbon:

Add a simple rocking chair (or two) for some rustic appeal:

Any wagon addition to the front yard is both aesthetic and quintessentially autumn:

And when all else fails put together a gorgeous bouquet of sedum and dahlias:

What’s Happening This Weekend in the CRD?

Posted on September 8, 2017 by unionclub

GREAT CANADIAN BEER FESTIVAL

Join up to 9,000 craft-beer lovers to sample unique brews and meet the brewers behind the taps at the Great Canadian Beer Festival, Friday and Saturday at Royal Athletic Park.

It’s the 25th year for the two-day event, making it the longest-running craft-only beer festival in Canada. The micro-brewery industry has never been more popular in B.C., with close to150 companies. That’s a far cry from when the first festival was held 25 years ago, when there were only 12 to 15 companies in the whole province.

“It’s all about getting small breweries into a great venue in front of an appreciative audience,” said Gerry Hieter, the event organizer.

This year, participants can taste offerings from 66 breweries and two cideries, with more than 250 beers and ciders on tap.

“This year, we had 20 more breweries than we could accommodate,” said Hieter. “We have 14 new breweries this year, as well as five that have been with us every year for the past 25.”

You can belly up to the bar for a chance to sample dozens of variations on ever-popular India pale ales, pilsners, bitters and wheat beer.

New varieties include Dad Jokes Double IPA from Twin Sails, Captain Cooper’s Tart Cranberry Ale from Trading Post Brewing, Wild Brett Wasp Ale (a collaboration between Fieldhouse Brewing and Brassneck Brewery, it’s a must-try sour ale fermented with yeast harvested from a wasp’s gut), Numbskull IIPA: Ahtanum Edition from Lighthouse Brewing, Popinjay (a dry-hopped New World sour from Strange Fellows Brewing), Lucifudge Cherry Choco Porter from Swans, Belly Flop Apricot Grisette from Big Rock Urban and Fruity Mother Pucker Sour Ale from Axe and Barrel.

New this year is the Drake Eatery Cask Tent, with eight breweries serving unique cask beer.

While most of the suds come from B.C., the festival welcomes brewers from as far away as Halifax. New breweries this year include: A-Frame Brewing, Andina Brewing, Backroads Brewing, Hathi Brewing, KPU Brewing, Luppolo Brewing, Mt. Arrowsmith Brewing, Riot Brewing, Sooke Oceanside Brewery, Strathcona Beer Company, Twin Sails Brewing, Two Wolves Brewing, Whitetooth Brewing, and White Sails Brewing.

A variety of local food vendors will offer both West Coast and ethnic flavours, while local musicians and buskers wander the grounds.

“People tell us that what sets us apart from the competition is the event’s lively atmosphere,” said Hieter.

Any profits from the event are donated to CFAX Santas Anonymous.

Tickets are $40 per day and include a B.C. Transit Get Home Safe bus ticket. Beer tokens are $1.50 each (cash only). Each token can be redeemed for a four-ounce tasting.

The event runs from 4 to 9 p.m. Friday and noon to 5 p.m. Saturday at Royal Athletic Park, 1014 Caledonia Ave.

For details or tickets, go to gcbf.com.

METCHOSIN DAY

Enjoy the last blast of summer at Metchosin Day, a community celebration always held on the first Sunday after Labour Day, on the Metchosin Municipal Grounds.

This is the 50th year for the celebration, which coincides with the regular Sunday Metchosin Farmer’s Market, with more than 100 vendors selling vegetables, meat products, fruits, crafts, artisan creations and more.

Take a hayride for 25 cents or upgrade to a backhoe digger for 50. Watch a sheep-shearing demonstration and see the winners of the baking, photography and produce growing competitions.

Watch youngsters in a gymnastic demonstration, in a pet show and showing off their 4H showmanship.

Car buffs will enjoy the collection of classic cars and motorcycles.

Members of the Victoria Motorcycle Club will set up an obstacle course with natural and manmade challenges to showcase their skills, with a show every two hours starting at 10:30 a.m.

The Metchosin Equestrian Society has several events planned, with local trainers, horses and riders demonstrating their skills between 10 a.m. and 4 p.m. in the riding ring.

The Pioneer Museum is also nearby for those who want to learn more about the history of Metchosin.

There will be all-day entertainment by Metchosinites throughout the day on the main stage, with Morris Dancers performing around the field all day.

Food is available all day, including ice cream and hot, buttered, locally grown corn on the cob. Wash it all down with beer and wine in the beer garden.

Admission to Metchosin Day is free (donations accepted). The event runs 8 a.m. to 6:30 p.m. Sunday on the Metchosin Municipal Grounds, behind the fire hall, 4450 Happy Valley Rd. Free vehicle parking with entry and exit via Rocky Point Road. Free bicycle parking behind the Community House, just past the disabled parking.

For more information, go to metchosinday.ca.

STREET PARTY ON VINING

The Vining Street Party on the Plaza is a humble neighbourhood block party that has grown to include a whole community, and now spans six hours with professional musicians and entertainers on the grounds of Victoria High School on Sunday.

This is the 10th year for the event, which this year includes Canada 150 celebrations. Organizers expect more than 2,000 people to show up at the party, which includes a community barbecue.

Family-friendly activities include giant puppets, a cardboard castle, The Great Goffini, face painting, dance and martial arts displays and magnet experiments.

More than 70 local artisans, vendors and exhibitors will display their wares in a marketplace and 400 silent-auction items will be available for bidding.

The street party is an important fundraiser for community projects, raising more than $21,000 last year.

This year, net proceeds from the event will benefit the Learning Curve Society, funding programs for children who experience learning and behavioural challenges.

Admission is free. The event runs from noon to 6 p.m. Sunday on the grounds of Victoria High School, 1260 Grant St.

For more information, go to viningstreetparty.com.

PUZZLE YOUR WAY TO A NEW CORN MAZE

Get lost (and found) at the opening of the corn maze at Pendray Farm — and help raise food and funds for the Sidney Lions Food Bank on Saturday.

Organizers bill their field of corn as the largest family-friendly maze in Victoria, with 10 kilometres of trails on a 14-acre plot of land at the West Saanich Road farm.

This year, the design of the maze is a salute to Canada 150.

There will be activities for all ages, including a treasure hunt, children’s maze and corn sandbox.

On the opening day, the Pendray maze and two other local businesses — Werner Mayburry Wealth Management of Raymond James, and the Spitfire Grill — are banding together to collect food donations for the Sidney Lions Food Bank.

Collection boxes for non-perishable foods will also be located at the Spitfire Grill, 9681 Willingdon Rd., until Sept. 9. The restaurant and Werner Mayburry Wealth Management will be matching online donations up to $500 each for a total of $1,500.

Admission is $12 for adults and $5 for children three to 12 years old. The corn maze will be open from 10 a.m. to 9 p.m. Saturday at the farm, 9537 West Saanich Rd. For more information, go to vicornmaze.com.

PARKS PROGRAM TAKES A HIKE AT MATHESON

Discover a gem of a lake at Marvelous Matheson, a CRD Parks program that kicks off the fall season at Matheson Lake Regional Park, Metchosin, on Saturday.

The 157-hectare park, established in 1994, is neighbour to Roche Cove Regional Park.

It boasts a picturesque lake, set behind forested hills in Metchosin, with access to hiking, swimming and fishing activities.

On Saturday a CRD Parks naturalist will take adults 18 and older on a guided walk to uncover the cultural and natural history of this park.

There is a loop trail around the lake, with a sandy beach area perfect for a relaxing picnic or a refreshing dip.

The park is adjacent to the Galloping Goose Regional Trail, with some cyclists using the park as the starting point for a cycle day trip.

Those who like to catch their supper will find the lake well-stocked with Rainbow Trout.

Participants for Saturday’s hike are encouraged to bring a snack, some water and wear sturdy footwear.

There is no fee to join the hike but you need to pre-register. The hike runs 10 a.m. to noon on Saturday at Matheson Lake Regional Park.

Try to arrive 10 minutes before the start of the program. Please leave pets at home. For more information, go to crd.bc.ca/parks. Call 250-478-3344 to register and find where to meet.

Beer Flights Now Available at the Club!

Posted on September 7, 2017 by unionclub

Beverage Manager Richard Delwoski is pleased to announce that flights of beer are now available at the Club!

“Ever since my first introduction into the wonderful world of beer flights I’ve been hooked. In my opinion there is no better and easier way to cover a lot of tasting ground then through a beer flight or two”, says Delowski.

The Club’s Flight features 4x 6oz pours, and you can choose any 4 from the Club’s choice of 12 tasty treats on tap, including (listed alphabetically):

BLUE BUCK ALE (Phillips Brewing & Malting – Victoria, BC) – a legendary beast, featuring a robust, malt-forward body underpinned with crisp northwest hops. Well-balanced and highly drinkable.

COMPANY LAGER (Lighthouse Brewing Co. – Victoria, BC) – lightly hopped, the crisp, clean, classic flavour is accented with honey notes and has an amazing refreshing taste. Simple yet golden.

CRY ME A RIVER (Driftwood Brewery – Victoria, BC) – Brewed in the tradition of the artisan brewers of Leipzig, this rare style wheat beer is named after the Gose River in Lower Saxony, Germany. This style went extinct twice, but is now enjoying a revival in Germany and around the world. Dry, tart, citrusy and deliciously refreshing, our Gose is perfect for a hot summer’s day.

DARK MATTER (Hoyne Brewing Co. – Victoria, BC) – pours a deep chocolate brown colour with a thick and frothy head. This beer smells of a chocolate and nut with a solid malt base and a touch of northwest hops to go with it. The taste starts off very smooth and light then a chocolate flavour starts to take over. This chocolate taste melds into a strong coffee finish that leaves the mouth waiting for more.

ELECTRIC UNICORN (Phillips Brewing & Malting – Victoria, BC) – this mono-horned laser beast has sweet banana and fruit flavours, and is balanced against a citrus hop background that finishes dry.

FAT TUG IPA (Driftwood Brewery – Victoria, BC) – brewed with the hop aficionado in mind, Fat Tug is a Northwest-style India Pale Ale, with an intense hop profile featuring notes of grapefruit, mango, melon and passionfruit. Sufficient malt is there to provide support. This beer delivers on the promise to satisfy anyone with a thirst for all things hoppy!

FLAGSHIP IPA (Steamworks Brewery – Vancouver, BC) – at last this steam-powered flagship has sailed into port. This Northeast style IPA is generously hopped with Mosaic, Galaxy & Citra and pours cloudy with an intense juicy, tropical fruit aroma that gives way to a balanced bitterness. Steamworks Flagship IPA is a confident and powerful brew perfect for discerning hop-heads and casual drinkers alike. This Flagship IPA recently picked up Gold for North American IPA as well as Best in Show from the 2016 BC Beer Awards.

HOPPING MAD DRY-HOPPED APPLE CIDER (Central City Brewers & Distillers – Surrey, BC) – a dry-hopped cider blending aroma from Yakima hops with the sweetness and tartness of Cascadia apples. A cold fermented, full flavoured cider with hop aromatics, a sweet balance and a crisp, tart finish.

SMITHWICK’S IRISH ALE (Import, Ireland) – Canada’s leading import ale. A session ale with a gentle hop bitterness, sweet malty notes and a refreshingly balanced taste.

STELLA ARTOIS LAGER (Import, Belgium) – Pale gold colour; aromas of yellow apples, toast and light floral hops; on the palate it is light-medium bodied and lightly carbonated, with flavours of fresh citrus, biscuit and light hop bitterness.

WARSTEINER PILSNER (Import, Germany) – A refreshing, pale golden pilsner with a clean taste perfectly balanced with hints of barley malt, subtle bottom fermenting yeast tones and mild hoppy bitterness.

A FLIGHT!? SOME HISTORY – IT’S ALL IN A WORD…

It could have been called a bevy of beer, an army of ales, a leap of lagers, or a raft of brews (which would have been clever seeing as the tray a beer flight is commonly served on is called a paddle), but no, it became known as a beer “flight.” Why? A closer look at the word flight might give us some clues.

Flight, meaning a sampling of a certain food or drink, doesn’t seem to be in use before the late 1970’s. There are two distinct and separate “flight” nouns. The older of the two means “the act of flying through the air.” The newer noun which has a different origin than the first is defined as “the act of running away.” The likeliest source of the word’s use, in the context of “a sample of something,” stems from a definition of the first usage, stated in the Merriam-Webster dictionary as, “a group of similar beings or objects flying through the air together.”

It’s interesting to note that a connection could also be made, especially in the case of beer, to another definition of the same flight noun, that of, “a series, resembling a flight of stairs.” A beer flight is usually drank from lightest to darkest (we will explore this more in a moment). As you work your way “up” the color spectrum in a beer flight it isn’t hard to imagine each sample as a step, and the whole as a flight of stairs.

Victoria Sailor Treading Water with World’s Best

Posted on September 6, 2017 by unionclub

Recently featured in our local media, Max Gallant is the son of Club members Illarion Gallant and Twyla Rusnak, and the grandson of Club members Dr. Conrad and Carole Rusnak…congratulations Max!

At 21-years old, Victoria product Max Gallant is one of the best Olympic class laser boat sailors in the world. Currently ranked second in Canada in his class, Gallant is hoping to compete for his country at the 2020 Olympic Games in Tokyo.

Max Gallant began sailing at the Royal Victoria Yacht Club (RVYC) at just seven-years-old and instantly fell in love with the sport. Through the years, Max continued to progress.

“I would say it just kinda progressed,” Max says, “As I did it more and more I got better, and I enjoyed it so much that I kept doing it, and in sailing the more time you spend doing it, the better you get, so from there it just all progressed, and now here I am.”

“Max was one of those little kids that you couldn’t get him to not be here,” RVYC coach Steve McBride says. “We actually had to tell him, hey can you take a week off, not because we wanted to take a break from him but for him to take a break and get some perspective on some other things, so that was when he was young, sailing opti-dinghies and he basically lived here at the yacht club.”

From Victoria, born and raised, the Olympic class laser boat sailor cherishes the benefits of training at home.

“Being able to train at home is invaluable,” Gallant says, “I think it’s the best thing there is, having the PISE sports center up by Camosun is unreal, and just being able to train at home, it makes everything so much easier.”

He is a very easygoing guy of the water, but don’t let his smile and charm fool you. When it’s race time, Max’s competitive side comes out.

“Max’s personality on and off the water is dramatically different,” McBride says, “On the water he’s all business, but on shore, he is the guy that everyone wants to hang out with, wants to talk to, he’s really easy to work with.”

“Oh I’m definitely a very competitive person on the water,” Gallant says with a grin, “Angry face on the water.”

With a fourth place finish at the recent Cork Olympic Class Regatta in Ontario, the Canadian National Team member is keeping up with the globe’s best. Currently ranked 55th in the world and second in Canada in his class, Gallant isn’t shy of setting big goals.

“My goal is to represent Canada at the 2020 Olympics in Tokyo,” Gallant says, “I think it would be unreal, it would be an amazing experience to attend the Olympic Games, and see through what I’ve already started.”

“I think that’s an achievable goal for Max, but I think Max has more in him than just Tokyo,” McBride says, “For all of us to see Max achieve that goal, it would be a little bit of crowning glory for everybody involved, because it takes the community to really make that happen.”

Gallant now heads to the Laser World Championships in Split, Croatia, which take place from September 12th to 19th. Max will once again be pitted against the top sailors the world has to offer.

To view CHEK News’ footage, please click here.

National Heritage Site – Plaque Unveiling Ceremony

Posted on June 8, 2017 by unionclub

On Monday, May 22, 2017, The Union Club of British Columbia hosted a ceremony to receive the plaque commemorating the designation of the Union Club as a National Historic Site.

The ceremony was MC’d by Dr. Hal Kalman – Union Club member and BC Representative, Historic Sites and Monuments Board of Canada – and the official party included:

Her Honour, the Honourable Judith Guichon, Lieutenant Governor of British Columbia
John Aldag, Member of Parliament for Cloverdale-Langley City
Her Worship Lisa Helps, Mayor of Victoria
His Worship Nils Jensen, Mayor of Oak Bay
Bernard Beck, President of The Union Club of British Columbia

To view footage of the Ceremony, please click on the link below:

The Trilogy is Complete!

Posted on April 25, 2017 by unionclub

Union Club member Henri van Bentum is proud to announce that the trilogy is complete – he has released his third children’s book!

Henri’s charming new children’s fable is titled “The Misadventures of Rexie the Damselfish”.

Not all is calm within the coral reefs. In this third of a series, van Bentum’s whimsical story telling and Heyliger’s fanciful illustrations take a turn towards the dark side, plunging into fishy conspiracies and slimy espionage.

The aquatic misadventures of little Rexie, the damselfish, lead the reader through a quickly shifting kaleidoscope of wondrous shapes, spectacular colors and awesome life forms.

All the while, something fishy is going on, with a lesson to be learned from the sparkling depths of the sea.

For more information, or to order your copy, please click here. Also, Henri will be pleased to autograph any copies purchased by fellow UC members.

Drinks and Danger Marked Early Victorian Bars

Posted on April 17, 2017 by unionclub

In 1851 (28 years before the founding of The Union Club of British Columbia), Victoria’s first saloon opened its doors, ushering in a heady era that saw hundreds of saloons and hotel bars dispensing alcohol to the city’s thirsty patrons 24 hours a day, seven days a week. In his new book, “Aqua Vitae”, Glen A. Mofford delves deep into the fascinating history of these establishments and transports the reader to the intoxicating — and often treacherous — atmosphere of our capital during the days of swinging doors, smoky bars and five-cent beers.

SHIP INN SALOON, 1851-62

James Stuart Yates was born in Linlithgow, Scotland, on Jan. 21, 1819. He signed on with the Hudson’s Bay Company as a ship’s carpenter in 1848; that same year, Yates married Mary Powell of Montgomeryshire. Two weeks later, they began their journey to Fort Victoria on the ship Harpooner.

Yates grew to dislike the strict discipline and heavy-handedness of the Hudson’s Bay Company, and after 18 months he escaped to the goldfields of California. Upon his return, Yates was charged with breach of contract and sentenced to six months in the northeast bastion of Fort Victoria, which was used as a makeshift jail. Yates served 30 days of his sentence, and upon his release was discharged from the Hudson’s Bay Company. He was granted independent status on Jan. 29, 1851. This suited the stubborn Yates, and he wasted little time in pursuing his business goals.

On June 9, 1851, Yates paid 50 pounds for each of two undeveloped waterfront lots, 201 and 202, on Wharf Street, northwest of the fort. There he built his home and the first privately owned saloon in Victoria, the Ship Inn. Unfortunately, there are no known surviving photographs or illustrations of his saloon, but the location was most likely 1252 Wharf St. at the southwest corner with what eventually was named Yates Street.

The Ship Inn Saloon did a tremendous business, with the only competition coming from the Hudson’s Bay Company store. For a few months, Yates enjoyed a monopoly on the retail liquor business before two other saloons opened. His main customers were seafarers, such as sealers, sailors and fishers, who came in to enjoy a five-cent mug of beer or a 121Ú2-cent shot of liquor.

From 1851 until the summer of 1853, the saloon business was unregulated and a licence was not required to sell spirits or beer. Two more saloons opened before Sir James Douglas, the chief factor of the colony, introduced a revenue bill that called for a licensing system for the wholesale and retail sale of alcohol. The annual fee for a retail licence was set at £120, while wholesale licences cost £100. The bill passed into law in July 1853 and resulted in the closure of the two saloons competing with the Ship Inn. Yates enjoyed a monopoly once more.

Profits from his liquor business allowed Yates to buy up town lots on Langley, Wharf and Yates streets, the last ultimately bearing his name. By 1860, James Yates was one of the wealthiest men in Victoria. That same year, Yates closed his saloon and reopened it a few doors to the south, at 1218 Wharf St., a newly completed stone and brick building that still exists.

The lower level was a warehouse for merchandise, primarily cases of liquor that were brought in directly off ships moored in Victoria Harbour. The bar in the Ship Inn was on street level. The new Ship Inn would last about a year before Yates closed it and returned to his native Scotland to see to his son’s education. The saloon was converted into an auction house by the new owners.

At least four Ship Inn Saloons operated in Greater Victoria between 1851 and 1869. James Yates owned the first two, followed by a Ship Inn Saloon in Esquimalt and another Ship Inn on Wharf Street just across from where Yates’s second saloon had been located. They all did extremely well, attracting a loyal customer base that allowed these establishments to prosper for years.

PONY SALOON, 1863-70

Of all the unsolved murder mysteries that occurred during these times, the most captivating and certainly the most disturbing occurred at the Pony Saloon some time between 1862 and 1870. The Pony Saloon, previously known as the Highland Mary Saloon (1862) was located at 1324 Government St. near Johnson Street, with Charles Hounslow as proprietor.

Pioneer Victoria was a rough place in the 1860s, and this was especially true along Johnson and Government streets, where most of the new saloons could be found. It proved to be especially rough at night. The saloons were full most evenings, especially when the sailors were in town on leave.

A good time was had by all — well, almost all — but it wasn’t long before the criminal element saw an opportunity to make some fast money. An unsuspecting sailor or gold miner, usually quite inebriated, provided an easy mark.

When alone in an alley, staggering to the next saloon, the innocent victim would be approached from behind and struck on the head with a heavy object, just hard enough to knock him out. He would wake with a sore head and find that his pockets had been picked and all his cash and usually his watch and other valuables stolen.

But one victim did not wake up the next day. His attackers accidentally applied too much force when cracking him over the head, and to their dismay, the victim died from the assault. The body was disposed of in a most unusual and undignified manner, and the incident was kept quiet for years.

The Pony Saloon saw a change in proprietors in 1865 when Hounslow sold to an American, Phillip Smith. Smith and his “red-headed woman friend” loved to entertain; she would sing and dance and Smith would host high-stakes poker games that would last well into the following day. The Pony Saloon fit in perfectly with the rowdy reputation of that area of town.

Smith ran the Pony Saloon for the next five years, selling to George Mason in December 1870. Mason changed the name of the saloon to the Omineca Saloon.

Meanwhile, Smith and his family moved to San Francisco in December 1870 aboard the Pelican. Smith was in very poor health, and once there he became violently insane. Was his condition brought on by tremendous guilt?

By the mid-1880s, most of the wooden buildings in town were being torn down and replaced with brick buildings. A bylaw was passed that banned building with wood over a certain height, so brick was the best alternative. The Omineca, the old Pony Saloon, was one of the establishments being renovated from wood to brick.

During the demolition, a worker was using a crowbar to pry up the floorboards in the back of the old saloon when he “let it fall with an exclamation of horror. His fellow workmen crowded about the spot as he raised a plank exposing to view a human skull with the upper jaw minus three teeth, and the lower jaw missing. The remainder of the planking was quickly torn up and more human remains were found.”

Work immediately came to a halt once the gruesome discovery was made. Doctor Trimble examined the remains and concluded that they were those of a “white man,” and he speculated that the jaw of this person had been split by violence. The victim was most likely murdered for his money.

This revelation didn’t come as a shock to some of the city’s older residents, who recalled that the saloon had a reputation for “horrible bacchanalian orgies in which dissolute men and women joined.” Many poor miners were robbed of their hard-earned cash and tumbled into the street penniless. But who had committed this ghastly murder? Was it Phil Smith? If he wasn’t the murderer, had he had a hand in hiding the body in the back room of his saloon?

Or was it one of the Pony Saloon’s regular patrons who had needed some quick money to remain at the gambling table? It was later revealed that a regular gambler at the saloon had left suddenly in 1863 accompanied by the red-haired lady, and the pair had never been seen again. Could they have had something to do with the murder?

An inquest into the death of the victim resulted in more questions than answers, and the case remains unsolved to this day, another cold-case mystery that took place on the rough edge of town.

Club Member Publishes Book About the End of Life Journey

Posted on April 13, 2017 by unionclub

Union Club member Jeanne Sedun has published “Someone I Love Is Dying”, a book that provides practical advice on what to think about and work through before and after the death of a loved one.

End of life journey

It can be overwhelming to find out that someone you love has been diagnosed with a terminal illness. Someone I Love is Dying offers a roadmap for supporting a loved one through their end of life journey. Part I of the book focuses on the most important things in the time that remains after a loved one has been diagnosed with a life-threatening illness. Part II of the book addresses what happens after a loved one dies.

Rich in examples and practical advice, Someone I Love is Dying provides:

Information on a wide range of topics such as dealing with healthcare professionals, identifying sources of financial assistance, clarifying your loved one’s final wishes and directives, and taking the time to preserve memories;
Examples, checklists and forms to walk you through the decisions and tasks that need to be addressed including caring for the body, planning a funeral, dealing with grief and executing a will; and,
Practical suggestions for taking care of yourself to help you support and care for your loved one.

For further information, please visit: http://www.heartinhandbooks.com/