Yes, James Bond is an Alcoholic – But Which Other Film & TV Characters Should Cut Back on Booze?

An academic report shows 007 is frequently over the limit in life-threatening situations. But, from Homer Simpson to Tyrion Lannister, he is far from alone…

Shaken, not stirred … Daniel Craig as 007 in Skyfall. Photograph: Everett/Rex Shutterstock

oday’s “Well Duh” award goes to New Zealand’s University of Otago, which just published a real-life academic study in the Medical Journal of Australia pointing out that James Bond is an alcoholic. During one flight in Quantum of Solace, the study states, Bond consumed 24 units of alcohol; enough to kill a man. But this isn’t news. Anyone can see that 007 is a drunk. Why not focus on these other, lesser celebrated, screen alcoholics instead.

Homer Simpson

Has been arrested for drink-driving, has attended Alcoholics Anonymous meetings, struggled to go a month without drinking and is prone to bouts of impulsive violence that include, but are not limited to, angrily strangling his son. The man, quite simply, is a monster.

Mr Miyagi

Remember that scene in The Karate Kid where Mr Miyagi drinks a bottle of whisky, dresses up in his old army uniform, invites a 17-year-old boy to his house and then forces him to get drunk? It hasn’t exactly aged terrifically well.

Tony Stark

He was always an alcoholic in the comics, but Tony Stark’s film output has mostly skirted the issue of substance addiction. But it is there, if you look hard enough. He is drinking in a Humvee in the first scene of Iron Man, he is making a cocktail when Loki confronts him in The Avengers and, oh, actually, didn’t he wet himself in the middle of Iron Man 2? That’s a pretty good sign.

Bender

Futurama’s resident misanthropic robot has a good excuse to drink booze – he is powered by alcohol-based fuels, after all – but he arguably drinks more than is needed. After all, the ability to involuntarily burp flames is not usually associated with healthy, non-dependent alcohol consumption.

Charlie Kelly

James Bond might drink enough to die, but he has nothing on It’s Always Sunny in Philadelphia’s Charlie. In the episode The Gang Beats Boggs, Charlie attempts to drink 70 beers over the course of a single flight. He manages 71, plus a rum and coke, and miraculously remains alive. Maybe he should be the one fighting Blofeld.

Tyrion Lannister

Tyrion Lannister drinks an awful lot in Game of Thrones. Then again, if you had just murdered your father shortly after learning that your brother and sister are conducting a sexual affair, and your entire world is set to be decimated by an army of deathless ice zombies, you would probably want a tipple too.

How English Billiards Used to be Played at the Club

The following was shared with the Club by Dennett Netterville, Union Club Billiards Coach and IBSF/Snooker Gym Master Coach.  Thanks Dennett!

Walter Lindrum, one of the greatest billiard players of all time.

English Billiards was all the rage when the Union Club was formed in 1879… and having a classy place to play the game with good friends was one of the main attractions for joining the Club back then.

The game of English Billiards remained popular at the Union Club until the mid-20th century.

Here is an exhibition of how the game should be played, performed by Walter Lindrum, one of the best billiards players to ever hold a cue:

And the Winners Are… BBB Announces the 2018 Torch Award Winners

And the winners are…

BBB Announces the 2018 Torch Award Winners

Better Business Bureau (BBB*) serving Vancouver Island announced the 2018 Torch Award Winners at the annual awards gala celebration hosted on Friday, November 2, 2018 at the Union Club of B.C.

“BBB would like to congratulate the following 16 businesses for their exemplary commitment to honest and ethical business practices and customer service excellence,” said Rosalind Scott, President & CEO of BBB serving Vancouver Island. “This year local businesses were nominated for a Torch Award by both their customers and other local businesses. The following companies and their employees should be proud of their accomplishments.”

And the Winners are:

Award Category: Carpet Cleaners
Luv-a-Rug Services Inc. (Victoria) 

Award Category: Community Service
Luv-a-Rug Services Inc. (Victoria)

Award Category: Computer & Internet Services
Dial-a-Geek Consulting Inc. (Victoria)

Award Category: Contractors
Victoria Drain Services Ltd. (Victoria)

Award Category: Customer Service
Act Together Moving Services (Brentwood Bay)

Award Category: Financial Services
Auxilium Mortgage Corporation (Victoria)

Award Category: Heating & Electrical
Gaslight Heat Services (Victoria)

Award Category: Home Improvement
X 2 Lewis Modern Home Renovations (Qualicum Beach)

Award Category: Installation Services
Van Isle Windows Ltd. (Victoria)

Award Category: Kitchen Renovations
Island Dream Kitchens (Sidney)

Award Category: Moving & Hauling
Provincial Moving & Storage Ltd. (Victoria)

Award Category: Outstanding Employee
Shane Casey – Luv-a-Rug Services Inc. (Victoria)

Award Category: Plumbing Services
Royal Bay Plumbing (Victoria)

Award Category: Roofers
High Definition Roofing Ltd. (Victoria)

Award Category: Sales & Service
M&N Mattress Shop Ltd. (Parksville)

Award Category: Specialty Cleaning
Pro Sweep Plus (Victoria)

World’s Most Expensive Bottle of Whisky That Was Made in 1926 Sells for Record-Breaking £850,000 in Edinburgh

A Bonhams porter shows the bottle of Macallan Valerio Adamai 1926 whisky to packed auction house in Edinburgh today. The whisky was bottled in 1986 having been stored in a vat for 60 years previously

The world’s most expensive bottle of whisky – described by experts as the ‘Holy Grail’ – has been sold for nearly £850,000 at auction.

The 60-year-old Macallan Valerio Adami 1926 sold for a record-breaking £848,750 when it went under the hammer today at Bonhams Whisky Sale in Edinburgh.

Although 12 bottles of the vintage whisky were produced, it is not known how many of them still exist.

Bonhams auctioneer Charles Graham-Campbell takes bids during the sale of this whisky.

The bottle (right), which was expected to fetch between £700,000 and £900,000 ended up being sold for a record-breaking £848,750

One is said to have been destroyed in an earthquake in Japan in 2011, and it is believed that at least one of them has been opened and consumed.

Since the auction was announced earlier this year, Bonhams has been receiving inquiries from across the world, particularly China, for the tipple.

Bonhams Whisky specialist in Edinburgh, Martin Green, said: ‘I am delighted at this exceptional result.

‘It is a great honour to have established a new world record, and particularly exciting to have done so here in Scotland, the home of whisky.

‘Bonhams now holds the record for the three most valuable bottles of whisky ever sold at auction.’

The whisky was bottled in 1986 having been stored in a vat for 60 years previously.

Bonhams’ auction house in Edinburgh was packed out for the sale of the whisky today. Martin Green, Bonhams’ whisky specialist Martin Green said he was delighted with the result of the auction

Although 12 bottles of the vintage whisky (pictured) were produced, it is not known how many of them still exist. When they were bottled in 1986 Macallan commissioned world-famous pop artist Valerio Adami to design a label for the 12 bottles. Valerio Adami is an Italian artist famous for painting bold, flat forms outlined in thick, black lines, in a style reminiscent of comic art

The price keeps on rising at Bonhams’ auction house in Edinburgh where the whisky – made in 1926 – fetched a whopping £848,750 at auction

The whisky was expected to fetch between £700,000 and £900,000 at auction.

Macallan commissioned two world-famous Pop Artists, Valerio Adami and Peter Blake, to design labels for a very limited edition of 24 bottles -12 of the Adami and 12 of the Blake labels.

Valerio Adami (born 1935) is an Italian artist famous for painting bold, flat forms outlined in thick, black lines, in a style reminiscent of comic art.

He is among the most acclaimed of 20th Century Pop Artists.

The previous record for a whisky sale was held by another bottle of The Macallan Valerio Adami 1926 which was sold at Bonhams Hong Kong in May.

It was sold for a world record-breaking price of £814,081 – the most paid for a bottle of Scotch whisky at public auction at the time.

Pianist Philip Chiu Makes His Union Club Debut

Image result for phil chiu

The Union Club was lucky to have the 2015-2016 recipient of the the Mécénat Musica Prix Goyer (the biggest prize in Canada and one of the largest in the world for a collaborative emerging artist in classical music), Mr. Philip Chiu, perform at the Club.

Pianist Philip Chiu performs in the McKenzie Lounge of the Union Club.

Taken from Philip’s website:

“More than a summation of technical and musical abilities, pianist Philip Chiu has become one of Canada’s leading musicians through his infectious love of music and his passion for communication and collaboration. Lauded for the brilliance, colour and sensitivity of his playing, he is particularly noted for his ability to connect with audiences on and off-stage.”

Harvard Club Considers a Change, and Some Think It’s the ‘Worst Thing Ever’

Members of the Harvard Club are upset about a proposal to turn the majestic Harvard Hall, designed by the famed architect Charles McKim, into a dining room. Credit: Ramsay de Give for The New York Times

On the wood-paneled walls of Harvard Hall, the majestic heart of the Harvard Club in Midtown Manhattan, hang portraits of Teddy Roosevelt and other notable graduates. The head of an elephant, a gift to the club, hovers in an alcove where members luxuriate on plush leather couches to read and sometimes nap.

It is a place of elegance and quiet contemplation, and as rarefied spaces go, there are few more rarefied. “I see it as Harvard asserting its primacy as an early American institution,” Barry Bergdoll, a professor of modern architectural history at Columbia University, said of the room.

But when the club’s leadership proposed turning Harvard Hall into a dining room, the sniping among members had all the gentility of a barroom brawl.

“I have been called a fascist dictator,” Michael Holland, the club president, told more than 200 unhappy members during a meeting on Sept. 12.

Harvard Hall has been used for dining before, from 1905 to 1915. Credit: Harvard Club

The crowd booed. “I am not defensive,” he said.

According to people in attendance and a recording of the meeting obtained by The New York Times, one member accused Mr. Holland of sending misleading emails. People clapped when a person called for the club’s leadership to resign. Still others questioned why a change was necessary given the club’s overall financial health.

Depending on whom one talks to, the proposed change to Harvard Hall is either a vast conspiracy to turn the esteemed club into a catering-venue-for-hire or an attempt by the leadership to stem losses in its food and beverage business.

It is not uncommon in the genteel world of New York private clubs for members to weigh profit and convenience. But the members of the Harvard Club seem to be taking this proposal personally.

Ivan Shumkov, an architect, called it one of the most sacred spaces in New York, having been created by an architectural icon, the Harvard alumnus Charles McKim. “If we destroy Harvard Hall,” he said that night, “I think it will be the worst thing ever.”

While refugees of the Yale Club, for example, have long complained it is more corporate than clubby, the Harvard Club, on West 44th Street, has maintained a familial appeal. The membership, roughly 13,000, is made up mostly of faculty, graduates and their spouses. There is a gym with squash courts and guest rooms decorated with university memorabilia for overnight stays. Every year the club holds its own Christmas tree lighting. New York residents pay as much as $2,147 annually in dues, with nonresidents and newer graduates paying less.

A chandelier, decorated with the university shield, in Harvard Hall. Credit: Ramsay de Give for The New York Times

What makes the ruckus at the Harvard Club particularly sensitive is Harvard Hall itself. Mr. McKim built the club, adding Harvard Hall, with its blush-colored French stone walls and two walk-in fireplaces, in 1905. He and his firm, McKim, Mead & White, designed some of the most celebrated Beaux-Art architecture in America, including the University Club of New York, much of Columbia University, the Pierpont Morgan Library and the Boston Public Library.

“It is quite distinct in New York,” Mr. Bergdoll said of Harvard Hall. “It is meant to represent Harvard.”

Like many fights, the one at the Harvard Club started over money. Mr. Holland, the owner of a private investment firm who like other club officers is a volunteer, said that three years ago, the club instituted 22 recommendations to shore up its finances. One recommendation not pursued at the time was to move the a la carte dining service from the dining room, with its airy windows and high balcony, into Harvard Hall. The idea was not unprecedented; Harvard Hall hosted diners from 1905 to 1915.

Since those changes, losses in the club’s food and beverage business have persisted. A mere 8 percent of members accounted for 50 percent of a la carte dining revenue last year, suggesting the dining room is underused.

In February, the club hired Julia Heyer, a restaurant consultant whose firm has worked on projects at Grand Central Terminal and for Brooklyn Brewery. Mr. Holland said she proposed that club dining be moved to Harvard Hall and that two kitchens be separated to improve efficiency. At the same time, the current dining room, which is more spacious than Harvard Hall, could be rented out for larger weddings and banquets, generating more revenue.

The changes didn’t seem too drastic to Mr. Holland. “It’s just moving the furniture,” he said. “It’s not an earthshaking change in how the rooms are used.”

Many members, though, had a different take. In early August, three former committee members of the club sent an email to the board of trustees. The men, Jonathan David, E. Theodore Lewis Jr. and Charles Lauster, laid out reasons the proposal to turn Harvard Hall into a dining room should be rejected.

They warned that the use of the main dining room for banquets and special events would “negatively effect the ambiance of the club” and “eliminate Harvard Hall as a place of quiet enjoyment for members and guests.”

“We are not opposed to making changes that could place the Club on a sounder financial foot,” they wrote. “But we view the current proposal as ill-considered, insufficiently researched and unnecessarily disruptive.”

Mr. Holland said the authors commented without knowing all the facts. (In an email, Mr. David said the three men declined to comment.) Herbert Pliessnig, the club’s general manager, said in an interview that the club planned to hold only an additional five to 10 events annually if the proposal were adopted.

The current dining hall could be rented out for more events if dining were moved to Harvard Hall. Credit: Ramsay de Give for The New York Times

Mr. Holland said of the men: “They really care about the club. How they go about it is their business, whatever they do.”

Their email was widely shared among members, particularly the club’s special interest groups, who frequently meet to discuss topics like American literature, politics or history.

Some were concerned that they would have limited access to quiet rooms if the Harvard Club rented out more space to outsiders. Others were displeased that lunch would no longer be served on the balcony of the main dining room, a favorite gathering spot, if that room were turned into an event space. Mr. Holland said he has received hundreds of emails, mostly in opposition.

One of those letters was from Seth  Herbert, a former vice president and senior international counsel at Estée Lauder who has been a club member for 25 years. He said in an interview that he had left the Yale Club (he has degrees from both schools) because it no longer felt like “home” and that he worried the same would happen to the Harvard Club. “I’m very ambivalent about the proposal,” he said. “It is a major decision that affects the culture of the club.”

Mr. Holland said there would be no decision on Harvard Hall without a vote of the members. He and his team have held three meetings to present the plan. At the first one, on Sept. 7, they laid out two options: members could choose to make Harvard Hall a dining room or they could not. If they opposed the change, annual dues could increase by as much as 10 percent, according to the presentation.

The Sept. 12 meeting, judging by the recording, was particularly tense. Among other accusations, one man told Mr. Holland that an email sent to members with the headline, “Enhancing Your Member Experience,” mischaracterized the seriousness of the proposed change. Most people didn’t read past the first sentence, the man said.

By the third meeting, on Sept. 18, “it was more mixed, but still emotional,” Mr. Holland said. “A couple of times I had to explain that we are volunteers and we are trying to do good.”

Private Members’ Clubs Give Up Armchairs for Workspaces

Ambience of unalloyed comfort gives way to challenge shared office market…

The Ministry, Ministry of Sound’s private members club and shared workspace on Borough Road, London

Soon after the launch of London’s lavish private members’ club 12 Hay Hill, its boss Stephanos Issaias had to throw out all the sofas and chairs on one of the floors and replace them with less comfortable seating.  Unlike many traditional private clubs, 12 Hay Hill allows members to mix business and pleasure: laptops and smartphones are permitted in its lounges, luxury serviced offices are available to rent.  But some of its members, who today pay £3,800 a year for the privilege, had complained that the comfy sofas that were perfect for reclining with a drink or a book, were not appropriate “for holding meetings”, according to Mr Issaias.  Such are the dilemmas faced by a new type of club that is springing up in the UK capital. Dubbed “club-working” spaces, these offer the exclusivity and social networking of the City clubs of old, combined with the work-friendly environment of WeWork, the $20bn shared office provider.  The rising popularity of working in places other than traditional offices has been driven by IT that has made it ever easier, and the growing cost of space in London.  Rising rents have made it more expensive for businesses to offer an upmarket front-of-house for entertaining guests. Meanwhile, sole traders and start-ups have been reluctant to sign long leases, spawning a “shared office” boom: London is now the world’s largest market for serviced offices, with an estimated £16bn of space in 2017, according to Capital Economics. “Technology was the enabler in the sense that people were not tied to a big desktop computer — or even a laptop with a cable,” said Mr Issaias. “Clubs now see an opportunity to maximise their earnings.”

Many traditional clubs, such as those in London’s St James’ area, have always discouraged working on their premises, preferring members to socialise over their Michelin-starred food and their well-stocked bars. Even at Soho House, a relatively new chain of clubs that targets members from the creative industries, rules dictate that “members may not take or make phone calls and phones should be in silent mode”. But new models that disregard this separation are coming to life in many forms: in some cases, established clubs are relaxing their rules, while others, like Marylebone’s Home House, are launching specialised affiliates. Others, such as 12 Hay Hill, Devonshire Club, Mortimer House and The Conduit, have been created from scratch.  Even serviced offices companies are branching into the market. Two weeks ago, IWG, the world’s largest serviced office group, announced that it was renting 40,000 square feet in London’s Battersea Power Station development to launch a private club. The trend is also catching on outside the UK. In the US, city clubs such as Jonathan Club in Los Angeles and New York’s The Union League Club “have been adding co-working areas into their interiors and updating their look to make it more modern” in a bid to attract millennial professionals, according to Zack Bates, chief executive of Private Club Marketing, which promotes clubs and hotels.

The hybrid club-working model is not for everyone

Many London projects have grown rapidly. The Ministry, a private club near London Bridge that markets itself to the creative industries, opened in July and has already filled about 500 of the 803 fixed desks it has on site, on leases of at least three months. The club is an offshoot of the Ministry of Sound record label and nightclub and one of the services it offers is a sound system that plays music designed to facilitate concentration.  Simon Moore, The Ministry’s creative director, says there are major benefits to being an exclusive brand. “As a smaller organisation we can be flexible and adjust and [make changes] quickly,” he said. “You can’t do that as a WeWork.” North of the Thames near Bond Street, Home House, the social club that has had Madonna and Sean Connery as members, is launching a private club for entrepreneurs from March 2019. According to managing director Andrew Richardson, Home Grown will be “highly selective”, only accepting members whose firms are growing at 20 per cent a year — in sales or staff numbers.

“We want to offer the remedy for growing pains that entrepreneurs have when they are at a high growth stage,” Mr Richardson said, adding that Home Grown will cost £2,000 a year per member, or £1,500 for founding members, and is targeting 3,000 members in total. For customers, the set-up can be cost-effective. Hossam Alsaady, managing partner of Above Wealth, a wealth advisory business for the very rich, decided to rent space at 12 Hay Hill, having previously rented an office in Mayfair that included several meeting rooms.  “Having a couple of meeting rooms in Mayfair and having it empty 98 per cent of the time was crazy — I was paying a lot of money,” he said, adding that he has “developed a couple of good relationships by being in this common working area”. Mr Alsaady, a former managing director at HSBC Private Bank, now has plans to invest in the club-working industry. “It’s going to continue to grow,” he said.  Still, this hybrid club-working model is not for everyone. “Some clubs have started taking a more lax view on members overtly working in their premises,” a spokesperson for 5 Hertford Street, a Mayfair members club, told the Financial Times. “But actually being on the laptop and taking work calls isn’t conducive to a relaxed atmosphere for those who are there just to have fun.” Insiders warn that the business model can be difficult to get right. It differs from that of traditional clubs, which rely heavily on revenues from food and drink; instead, members need to feel able to have just a cup of coffee in the lounge while staying and working for several hours. This can mean raising prices: 12 Hay Hill has more than doubled its membership fee from the £1,800 a year it charged when it launched in 2015.  Others note that the market is becoming increasingly saturated.  “There are new entrants all the time,” said Adam Blaskey, founder of The Clubhouse, which provides meeting rooms in London for big companies including Morgan Stanley and BP and recently opened a fourth branch in Holborn.  “What’s important is that your product is clearly differentiated in an already-crowded market . . . There’s bound to be some consolidation,” he said.

The Story Behind “Motherhood: Dedicated to Grace” by Arthur Vickers

Look more closely at three art works in the Union Club Reading Room.

In 1993 Arthur Vickers was asked by the directors of Grace Hospital to create a work of art that would embody his feelings about the hospital where he was born. His devotion to the hospital runs deep: “My mother’s name was Grace, and my wife Jessica and I were both born at Grace Hospital,” said Vickers.

“The idea of coming up with an image that could help Grace Hospital fundraise was an honour for me,” he said. Vickers spent one year sketching ideas and contemplating how he would portray “Motherhood,” which is what the hospital symbolized for him. The suite of three hand pulled serigraphs “are a tribute to all mothers. To my mom, to my Aunt Jane, to every mother.”

Vickers inspiration for the three-part limited-edition fine art print suite was a meeting of First Nations from across the Northwest Coast at Bella Bella in 1993. “There were literally thousands of people at the gathering. I saw a young man doing the paddle dance and teaching some children how to do it. There was a little girl who was dancing beside him with her hands held out. She got tired, so she stopped dancing and started looking for her mom. Crying and distraught, she ran across the field,” recalled Vickers. “She then tapped the lady next to me on the thigh. Even in the midst of all the commotion, the dancing, and the fires, the woman’s attention became totally focused on her child. That’s motherhood.”

“My aunt and uncle were also there. They were happy to see their culture being passed to the next generation. They were the inspiration for portraits of the elderly couple in the first print ” explained Vickers. Arthur spent a few months every year living with his aunt and uncle while he was a child, referring to them as his “summer parents.” The woman’s heavily lined face is gazing contentedly upon her daughter. Behind the elderly woman is her husband, who had supported her through all of her years as a mother.

The second work in the suite features the portrait of the mother, a subtle smile of contentment and deep happiness on her face. “You see that look so often when a mother’s attention is 100 per cent focused on her child. I remember my own mom looking down on me like that,” explained Vickers. “It’s the essence of motherhood. She is in her regalia, with her head bent down looking at the baby or child you don’t see. The mother imagines her child growing up learning her family’s culture and history,” he noted.

The third piece in the suite is of the children dancing: “The legs of the children dancing fade into dust or mist as the children aren’t real. They’re the dream of the mother.” In her dream the children are dancing happily and eager to learn: “The children are very busy. The mother is pleased to pass on the customs and heritage of her culture.”

All three works of art feature elements of the eagle. Each one is drawn with depth and texture; they look startlingly real. “The eagle feather is something I’ve done for years,” said Vickers. “My mother was adopted into the Eagle clan, and I’m a member of the same clan.”

Grace passed away in 1995 one year after the “Motherhood” suite was completed. “Now this art is a remembrance of my mom who has passed on,” he said. “Her passing taught me a lot. I started to think, ‘What have I done?’ There’s an element of fear or urgency, whatever it is. It’s hard to think of your mom not being there, no matter what your age is.”

The “Motherhood” suite is intensely personal for Vickers, as they are his only works of art where his family members are the models: “I think with my heart rather than my head. It was emotionally challenging using the subconscious and conscious elements at the same time.”

“I’m really grateful for the opportunity to have done this,” said Arthur. Drawing on the richness of his First Nations culture, he concluded: “The grace of our ancestry is giving.”

In donating some of his most personal works of art to support Grace Hospital (now British Columbia Women’s Hospital & Health Centre), Arthur Vickers has completed the circle of grace.

View the Arthur Vickers print “triptych”, Motherhood: Dedicated to Grace, on the wall of the reading room, facing you directly as you walk in through the main entrance doors. The Club is proud to have Arthur and Jessica as non-resident members who often stay at the Club when they are in Victoria. See more of Arthur’s work on display at the Arthur Vickers Art Gallery next time you are in Cowichan Bay.

 

“Motherhood” Dedicated to Grace

Suite of three serigraph prints 17/155

Arthur Vickers

1994

Observations & Thoughts on the Career of Alan J. Hodgson, F.R.A.I.C.

Art historian Martin Segger, right, curated a show that highlighted mid-century Victoria architects, including Alan Hodgson, left, circa 2011. Photo: FRANCES LITMAN / VICTORIA TIMES COLONIST

SOME OBSERVATIONS AND THOUGHTS ON THE CAREER OF ALAN JAMES HODGSON F.R.A.I.C ARCHITECT (1928-2018)

by Martin Segger

Delivered at his Celebration of Life, Union Club of British Columbia, August 12, 2018

Sheila Hodgson kindly invited me to say a few words about Alan’s legacy as a Victoria architect during Alan’s celebration of life held at the Union Club.  And I am delighted to do so…

It is appropriate that we are here at the Union Club of British Columbia celebrating Alan’s life. As well as a member, he was for many years architect of record for the maintenance and improvement of this Club house. Members owe him a debt of gratitude for his diligent stewardship of the fabric which laid the groundwork for the more recent total restoration of the Club, including the room we are in …. finishing touches now being applied!

My own introduction to Alan’s work was rather curious.  I first became familiar with one of his masterpieces, the MacLaurin Building at the University of Victoria. I was an undergraduate at UVic participating in a week-long student protest sit-in outside the president’s office on the fourth floor. Another major project, Centennial Square, was of course the gathering point, also for seemingly all too frequent student protest marches on the Provincial Legislature. This also was shortly to become one of his major restoration projects.  Although, of course, at the time we didn’t pay much attention to the architecture.

My real familiarity with his work was to come much later, as a co-supporter and activist in heritage conservation.  And more recently with a more academic focus on appreciating Victoria’s early Modernist legacy.  I treasure so many conversations with him on that topic.  He was a marvelous raconteur on the subject of the post-war architectural practices in Victoria.

Alan’s architectural career was multifaceted. After opening his own practice in 1960, Alan quickly developed a reputation for his very personal interpretation of the current International Modernist idiom. In his residential work he was an early exponent of the West Coast Style.  The Hodgson family’s own house in Vic West, the sculptor Elza Mayhew’s studio in James Bay and the Warren House in Saanich, are all sublime essays in site-specific design, expressions of local materials, sophisticated manipulation of natural light, open floor plans and glazed walls framing dramatic view-scapes.  One has to put them in a category along with the contemporaneous work of the Vancouverites Ned Pratt and Ron Thom.  And I would argue that there was something very uniquely Victoria about Alan’s domestic work, a scale and respect for location and setting that eschewed, for instance, the more dramatic bombast of Arthur Erickson’s houses on the North Shore of Vancouver at that time.

The application of these same sensitivities on a larger scale was evident in Alan’s early institutional work.

Engaged in 1966 to carry-out the largest commission in the first phase of the University of Victoria’s new Gordon Head Campus, Alan designed the six-story Arts and Education (MacLaurin) Building.  His design brief stated that the building must create a “progressive social atmosphere, one that encouraged students to meet and interact with each other”. And in response he designed a massive concreted structure that, elevated above ground level on pilotis, allowed for a mix of open public spaces, external arcades and interior glazed galleries focusing on a contained but open courtyard.  The Corbusier-inspired concrete Brutalism of the forms and finishes is softened with the use a warm red-brick finishes and reticulated cedar window hoods on the south-side upper floors. This blends with a Scandinavian attention to detail and finish carried throughout the interiors.  The MacLaurin set a high standard that would be echoed during subsequent phases of the University’s build-out over the next 50 years. In 1971 and 1978, Alan provided additions to the building, including the Music Wing comprising practice rooms and teaching spaces anchored by the Phillip Young Auditorium still noted as one of the finest acoustical performance halls in Victoria.

This project no-doubt led to another major educational commission, the Terrace campus for Northwest Community College (now Coast Mountain College) in 1968.  Here a range of classroom buildings anchored by a large student services block respond to their woodland meadow setting on a coastal mountain plateau.  The buildings, studies in abstract form, explore the play between cast concrete structural elements, wood-detailing and cedar-siding wall panel finishes.

Alan’s innovative use of concrete, brick and glazed curtain wall found early expression in his work along with another interest.  In 1961 he joined with the group of local architects lead by Rod Clack responding to Mayor Richard Biggerstaff Wilson’s 1961 call to revitalize down-town Victoria by creating a “progressively modern” civic square.  Alan and Rod worked together on the architectural model which laid out the design approach and main elements of the Square. The project included the restoration of two major civic monuments, the 1878/91 City Hall and 1914 Pantages Theatre, while adapting both to a new life as part of an active pedestrian space.  Alan’s piece, the theatre project, prompted extensive research in Europe that ultimately lead to a faithful restoration of the historic audience chamber, but also a new back-stage, front-of-house lobbies and a restaurant addition raised above the Square.  The Modernist additions utilizing cantilevered reinforced concrete elements, brick façade finishes and expansive glazed curtain walls gracefully transitioned the east end of the Square from the Victorian urban setting of Old Town to the spirited Modernism of the new Square, particularly its central focal point, the mosaic stele of Jack Wilkinson’s “Centennial Fountain”. Centennial Square was recognized with an AIBC Award for Architectural Excellence.

While completing his articles at Public Works in the late 1950s, Alan worked with Peter Cotton and Andy Cochrane on the new Government House.  Replacing the previous Rattenbury/Maclure Arts-and-Crafts style building which burned down in 1957, this design referenced its institutional heritage with a modern evocation that maintained the functional floor plan of the original. It also recreated in-detail, the main state rooms of its Edwardian predecessor.  Heritage restoration was to become a major specialization within Alan’s practice.

The Pantages Theatre project was followed by what was to become the largest heritage restoration project in the Province. In the early 1970s Alan assumed the roles of design and project architect for the restoration of the Parliament Buildings. He was awarded the prestigious Heritage Canada National Conservation Award for nearly two decades of innovative conservation work on the Buildings. This not only included a faithful restoration of the major ceremonial spaces, training a new generation of restoration craft trades, but also – based on detailed study of the original F. M. Rattenbury drawings – a highly innovative “finishing” of previously undeveloped areas of the buildings according to Rattenbury’s original intentions.  Numerous high-profile architectural conservations projects would follow: for instance, the Victoria Masonic Temple, the Odd Fellows Hall, and the conversion of an Edwardian temple bank into Munro’s Bookshop, the latter celebrated with a Hallmark Restoration Award.

Alan’s practice was noted for the quiet elegance and attention to detail in the design work.  This can be seen in his commissions, over 500 during his 55 years of practice. These included the industrial plant complex for Island Farms Dairies on Blanshard Street, marking the entrance to downtown Victoria, to his churches from the restoration of the chancel at St. Saviour’s Anglican to a new building for the congregation of Cadboro Bay United Church.

I should add that over the years a number of his commissions were brilliantly documented by the well-known Vancouver architectural photographer, John Fulkner.  Fulkner’s photo archive was recently accepted into the permanent collection of the West Vancouver Museum.

Alan was a leading influence in his profession during the formative years of post-war Modernism on the West Coast.  He was deeply respected by his peers, a fact signaled by their election of him as a Fellow of the Royal Architectural Institute of Canada in 1998.  He was a mentor to many students, in particular those he taught during his three-year appointment as associate professor at the UBC School of Architecture where along with a small group of faculty he pioneered the overseas study tours.  The first one to Venice is now institution at the school.

In concluding, I’d like to prompt you to contemplate the fact that downtown Victoria is bookended by two of Alan’s projects that both ran almost the length of his career.  And they couldn’t be more different.  At one end, on Blanshard and Bay Streets, the Island Farms Dairy:  a large-scale industrial plant.  At the other, on the harbour, his 40 year plus restoration project, the Parliament Buildings. At the Dairy, an essay in high modern functionalism, a series of abstract cubist forms achieves an almost magical disappearing act for such a massive imposition … his response to a very sensitive location marking the entrance to Victoria’s urban core.  In contrast, of course, and thanks to Alan, the monumental Parliament Building today still hold their own at the City’s harbour front entrance.

Alan’s work is a testament to his passionate vision for good design, always inspired by both a fine-grained sense-of-place, and a radical humanism.  

Martin Segger, B.A., Dip. Ed., M.Phil.

University of Victoria | UVIC  –  Department of History in Art

 

Why Foodies Should Visit Victoria, British Columbia

The following article was featured Forbes Magazine’s Travel Guide on August 6, 2018.

Delicious Victoria TOURISM VICTORIA

When considering Canada’s best food, Toronto, Vancouver and Montreal undisputedly clinch the title. And if you press further, destinations like Prince Edward Island and Quebec City shoot up as contenders. But there’s one Canadian city that’s quietly vying for epicurean attention: Vancouver Island’s Victoria.

Victoria’s food scene gets eclipsed by nearby Vancouver, but British Columbia’s capital has long earned its culinary cred: it was home to Canada’s first brewpub; it has a neighboring wine region; it serves one of the best high teas in the country; it boasts the nation’s oldest Chinatown; and Canada’s first chocolatier started here.

Dig in to find out why you should taste your way through the Pacific Northwest’s oldest city.

The Magnolia Hotel & Spa THE MAGNOLIA HOTEL & SPA

WHERE TO STAY

For our Victoria culinary tour, we checked into The Magnolia Hotel & Spa, and not just because the Forbes Travel Guide Four-Star hotel has an excellent location mere blocks from the Inner Harbour or because of its plush, sophisticated accommodations.

The 64-room boutique hotel offers fun self-guided itineraries for guests called Curated Trails, a number of which revolve around food and drink. Here are highlights from Magnolia’s Culinary Trailblazers, Craft Brewery and Tea-riffic Trails tours, plus some other delicious spots we found along the way.

Duck at The Courtney Room LEILA KWOK

WHERE TO DINE

The Courtney Room

The first stop is at the hotel’s chic brand-new restaurant that debuted in April. Come for fine dining or to soak up the sun on the new patio, which gives a glimpse of the domed capitol building, one of Victoria’s most-recognized sights. Then linger into the wee hours at the white marble bar for Midnight in Oaxaca cocktails (Los Siete Misterios Doba-Yej mezcal, lime, habanero bitters, mint, cucumber) and the irresistible potatoes Courtney (duck fat tater tots accompanied by onion dip).

At dinner, order the seasonal tasting menu to see how chef Sam Harris spotlights local ingredients in French dishes. A tender Yarrow Meadows duck breast is covered with crispy skin and comes with carrots, turnips and pickled rhubarb. Local halibut goes decadent with a pool of airy, ethereal whipped béarnaise and tarragon.

Add on the caviar service. The sustainable, organic Northern Divine pearls, chives and creamy “dip” (garlic, garlic and onion powder, crème fraîche, egg yolk, grapeseed and olive oils, lemon juice) on top of a housemade chip was one of the best bites on the menu. And opt for the vino pairings — you’ll get a nice sampling of the local Cowichan wine region.

A Sampling from Olo JENNIFER KESTER

Olo Restaurant

The cozy space basks in a warm glow from its orange-yellow walls and birds-nest-like lighting fixtures. The food goes for an artful presentation, but it’s just as homey as the environs.

The addictive deep-fried semolina cubes with garlic mayo will have you requesting a second round. The vegetable platter gets an upgrade with a deeply smoky white bean hummus. For a seafood-heavy dish that won’t weigh you down, choose the sablefish collar with clams, potato, kale, daikon and shellfish butter.

Dobosala Cantina & Ride Thru DOBOSALA CANTINA & RIDE THRU

Dobosala Cantina & Ride Thru

Chef Kunal Ghose firmly established himself in Victoria’s food scene with popular restaurants like Red Fish Blue Fish and Fishhook. For his April-opened venture, he embraced Dobosala’s location fronting Pandora Avenue’s new bike lane and went with a fast-casual concept that has the only ride-through window in the city.

But it’s worth parking your two-wheeler and taking a seat inside the industrial eatery to savor Ghose’s bright, flavorful Indo-Pacific fusion. Try the crispy pakora with kimchi crema and tamari-tamarind ponzu; “squimp” onigiri — rice balls with Humboldt squid, Tofino shrimp, sockeye belly sashimi and horseradish mayo; and the adobo-gochujang chicken stuffed in a tortilla cone. Wash it down with a housemade mango-hibiscus iced tea.

Fresh, Handmade Pasta at La Pasta LA PASTA

Victoria Public Market at the Hudson

At the small public market, save your appetite for La Pasta, which debuted in May. The spot churns out handmade pasta daily. Order the comforting carbonara with toothsome spaghetti and porchetta bits or the fusilli pesto topped with generous dollops of fresh ricotta. But first begin with antipasti like fried artichokes with lemon aioli for some brightness as well as the rich arancini.

Or venture over to Very Good Butchers. The first vegan butchery on Canada’s west coast, it specializes in plant-based “meat.” Try a dish featuring the smoky seitan bacon or the “pepperoni,” which gives more of a kick than its beef-and-pork counterpart.

Kid Sister Ice Cream

Hidden along Chinatown’s photogenic Fan Tan Alley — Canada’s narrowest street — sits this scoop shop. You can’t go wrong with from-scratch ice cream like the luscious salted caramel in a house-baked waffle cone, but the parlor is known for its paletas (Latin American popsicles upgraded with fresh fruit and fun ingredients) in creative flavors like quince Creamsicle; mango, black currant and lime; and mocha cheesecake.

Fairmont Empress’ Tantalizing Tea FAIRMONT EMPRESS

WHERE TO DRINK

Fairmont Empress

Half a million cups of tea are poured annually at the Forbes Travel Guide Four-Star hotel, whose afternoon ritual has been a Victoria tradition since 1908. Don’t let the date fool you: the modern room overlooking the harbor makes for one of Canada’s best tea experiences.

Thoughtful details abound: the china bears the same timeless purple-and-pink pattern that King George VI and Queen Elizabeth chose for a 1939 dinner party they hosted at the hotel; the menu arrives in an elegant wooden box that also holds samples of each high-quality blend; the housemade strawberry jam uses local berries, honey from the hotel’s beehives and lavender from its rooftop garden; and servers are warm, welcoming and ready with just the right recommendations.

Even if you’re not one for tea, come for the Empress 1908 gin. The hotel’s small-batch, butterfly-pea-blossom-infused pour possesses an indigo hue that turns lavender when you add citrus or tonic. The color-changing G&T is a must for your Instagram feed, but also for its great taste, with juniper and grapefruit notes.

Phillips Brewing & Malting Co. JENNIFER KESTER

Phillips Brewing & Malting Co.

The brewery launched in 2001, but it added the city’s first tasting room in April. Head there to sample the easy-to-drink Blue Buck or Robert Service Stone Fired Ale.

But everyone will find something to sip here. Check out the all-natural house sodas — i.e., made without syrups or other artificial sweeteners — like the effervescent, Creamsicle-like Dare Devil orange.

Little Jumbo

Seek out a small neon elephant above the Pacific Transfer Building sign, enter and go to the end of the hallway for this restaurant/bar. The brick-walled, pressed-copper ceiling space is an inviting local favorite for well-crafted cocktails.

Follow the Victorians and ask for A Convicted Melon (Altos tequila, Campari, hibiscus, honeydew melon, local Olive the Senses coconut balsamic, Bittermens molé bitters) or the Gin and Tea (Boodles Gin, Silk Road’s Alchemist’s Brew and Berry Victoria teas, lime and flowers).

Silk Road Tea SILK ROAD TEA

WHERE TO SHOP

Silk Road Tea

In this tea-loving city, there’s no better souvenir than local leaves. Tea master Daniela Cubelic makes exquisite blends at her Chinatown shop. You’ll notice that Silk Road teas appear all over the city (including Little Jumbo, The Courtney Room and rooms at the Magnolia).

Pick up health-targeting teas, like the antioxidant-boosting Beau-Tea-Ful Skincare (white and green leaves, rooibos, calendula, lemon balm, peppermint, lemongrass, lavender) or sinus-relieving Allergy & Hay Fever Defense (take the green tea, peppermint, nettle, holy basil, rooibos and eucalyptus blend three weeks before allergy season to prep your immune system). Or try the 8 Immortals, a special reserve oolong with floral notes that’s supposed to help longevity.

Rogers’ JENNIFER KESTER

Rogers’ Chocolates

While you can purchase Rogers’ chocolates all over Canada, Charles “Candy” Rogers started his business in Victoria in 1885. His first confection, the Victoria Cream, launched his career as the country’s first chocolatier.

Pop into the original Government Street shop, which seems frozen in time. Staff dressed in starched white button-down shirts and black ties stand ready to sate your craving from the wood shelves and glass cases filled with chocolates. The must-buy sweet is Rogers’ Victoria Cream, wrapped in a waxy pink-gingham paper. Enrobed in dark chocolate, the discs are made with fresh cream and fruits and don’t contain any additives. Our favorite was the not-overly-sweet, nut-studded hazelnut.

Jennifer Kester is Forbes Travel Guide’s Executive Editor. Her finger is on the pulse of the latest in luxury travel, spanning hotels, food, culture, top destinations and more.