By Michaela Corr, Club Relationship Manager
Art enthusiast? Be sure to connect with, TCC member, Sherri Cheung. Through her work and personal interests, Sherri spends each day focused on bringing awareness to the art scene in Vancouver. Sherri joined TCC to connect with other members who share similar passions, and is already spreading the love of arts at the Club with her Latin inspired Valentine’s Day party coming up at the Club on February 13.
Can you please share a bit about yourself and your professional background?
[SC] I’ve immersed myself in the arts since I was a young girl. At nine years of age, I started playing the piano, eventually obtaining my Grade 9 certificate from The Royal Conservatory of Music. I also found an early passion for Latin and ballroom dancing (hence the theme for the Valentine’s Day party). My parents were artists themselves – my father, an antique collector; and my mother, a painter. It was definitely my passion for the arts that curved my professional life into what it is today.
Professionally, I have several years’ experience of home staging art for various realtors, artists, and home designers. During this time I built such a large network of artists and supporters that I knew I had to use this knowledge for good. Shortly after, I founded Belle Fusion to promote artists and increase public awareness of their artwork in the local community. After forming Belle Fusion, and becoming more in tune with the local arts culture in Vancouver, I came to realize just how much joy is brought into people’s lives through art. It was this realization that motivated me to start a non-profit, Heal Our Lives Society, focused on healing people with the power of art, music, and comedy.
Can you tell us a bit more about Heal Our Lives Society and the philosophy behind this charity?
[SC] There are so many people out there who suffer from depression, or chronic illness, who find themselves exhausted with traditional forms of healing. Heal our Lives Society works by connecting individuals in need with therapists who practice art, music and comedy therapy. Art therapy involves the encouragement of self-expression through painting, drawing, or modeling. Music therapy uses music and musical elements to promote, maintain, and restore mental, physical, emotional, and spiritual health. Lastly, comedy therapy uses laughter to provide a full-scale workout for your muscles and unleashes a rush of stress-busting endorphins.
It’s inspiring to watch individuals, who have lost hope with traditional forms of healing, find new joy from art. Everyone enjoys a better life experience through art!
What attracted you to the non-profit sector?
[SC] The fact that all of the proceeds and resources from a non-profit go directly to supporting the cause. There is so much need and there are not enough resources and non-profits help fill that gap.
We are honoured to have been chosen as the venue for the Allure + Prestige fundraiser coming up on Saturday, February 13. Can you tell us more about the event and what members can expect?
[SC] It will be an evening of romance and action – a great way to spend your Valentine’s Day with your loved one. Guests will enjoy sensual Latin beats, salsa lessons, as well as a charity art auction, of which a portion of the proceeds will benefit Heal Our Lives Society. Members and guests can purchase tickets at allureprestige.eventbrite.ca. We would like to offer TCC members a 30% discount on the event tickets. Your promo code is “TCCM”! Our goal from the event is to raise enough proceeds from the art auction to provide art therapy to at least five families in need through our work at Heal Our Lives Society.
Why did you become a member of TCC?
[SC] My decision to join basically came down to four factors. First, was the location. TCC is in the heart of the business district and the perfect spot for a home-away-from-home downtown. Secondly, its reputation in the City. TCC’s rich history brings a certain level of trust and prestige to the table which my guests appreciate when hosting them for meals and meetings. Thirdly, the positive experience I’ve had since the very start. I’ve found friendships in many people since joining the Club, not just fellow members but staff also. The environment is so welcoming and friendly. Lastly, I looked at the success of the Club in terms of the financial stability. 2015 was a very successful year for the Club and I am confident this growth will continue in the years ahead.
What have you enjoyed the most about the Club so far as a new member?
[SC] A few things that come to mind are the wine tasting events, meeting other members and dining in the restaurants. I’ve brought my friends and family to 1892 and Cuvée from time to time and they’ve absolutely loved it!
Oh! And the popcorn they serve in the evenings at the Club. I absolutely love that popcorn. Please pass along a big thank you to Florente for always making sure my bowl is full!
What would you say to someone considering joining TCC?
[SC]There’s something here for everyone. Whether you wish to use it for professional reasons or family reasons or both, you can find your place here.
What is one piece of advice you would like to share with your fellow members?
[SC] Be active and socialize! You never know who you are speaking with and how that person may impact your life. ■
To book spa services, please call the Fitness Centre at 604 488 8622 or fill in the following form.
To book spa services – please call the Fitness Centre at 604 488 8622
6 a.m. – 10 p.m.
8 a.m. – 8 p.m.
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6 a.m. – 10 p.m.
8 a.m. – 8 p.m.
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Dress Code: Smart Casual
Unless otherwise specified, all areas of the Club, including the Grill Room, 1892, Cuvée Wine Bar, patios and private function rooms have a dress code of smart casual. Smart casual attire includes collared or turtle neck shirts, golf or knee length shorts, and dress pants. Similar attire is required for ladies. Denim is acceptable provided a collared shirt is worn and denim is of a solid colour with no fading, tears or patches.
All footwear is to be clean and smart. Casual thong footwear is not permitted outside of the fitness centre.
TO SNACK AND SHARE
warm potato chips 9
caramelized onion dip
confit tuna conserva 14
toasted baguette, preserved lemon, Mediterranean olives
cheese and charcuterie 24
selection of 3 cured meats and 3 artisanal cheeses, pickles, mustard, crostini
seafood tower 38
crab leg, poached prawns, scallop ceviche, marinated octopus, smoked salmon, rare ahi tuna, cocktail sauce, lemon aioli, wakami gomae
mezze plate 18
beet hummus, za’atar spiced Macedonian feta, marinated tomatoes, Castletravano olives, lavash
wagyu beef carpaccio nigiri 17
bonito mayo, pickled ginger, micro salad
crispy fried chicken 14
sumac spiced honey, sugar waffle shards
blistered shishito peppers 11
Aleppo chili, lime, smoked maldon, micro cilantro
satay trio 18
2 piece each
tandoori grilled salmon belly, raita
kabayaki glazed prawn, avocado salsa
grilled flank steak, hazelnut coconut sauce
sliders 5 each
Beef, caramelized onion, house pickle, pretzel bun
Salmon, tzaziki, cabbage slaw, pretzel bun
Chicken, lettuce, tomato, harissa aioli, pretzel bun
Quinoa vegetable, beet hummus, marinated tomato, pretzel bun
THE LIGHTER SIDE
north arm farm heirloom carrots 9
charred broccolini 9
potatoes mostarda 9
seasonal vegetables 9
fine herb butter
hand-cut kennabec fries 8
truffle aioli, chive
caesar salad 12
romaine, olive oil fried sourdough, white anchovies, parmesan
house-made beef burger 22
CAB chuck & brisket, brioche bun, aged cheddar, double smoked bacon, tomato, caramalized onions, lettuce, house made pickles
quinoa vegetable burger 17
red pepper hummus, tzatziki, lettuce, tomato, pickle, brioche bun, signature sauce
marinated Tofu poke bowl 23
shaved spring radish, chili pickled cucumber, avocado, warm jade rice, taro chips
braised beef cheek pappardelle 24
pearl onions, ricotta salata, pine nuts
carrot & saffron risotto 23
olive crumble, carrot chips
Seafood Chowder | 9
Salade Tatin | 15
spring vegetables, Golden Ears Cheesecrafters Neufchatel, marcona almonds, puff pastry, 62°egg
Steak Tartare | 15
Horseradish cream, capers, shallots, cured egg yolk
Pan Seared Scallops | 16
squid ink aioli, kohlrabi slaw
Hamachi Crudo | 17
kombu cured Hamachi crudo, yuzu, castelvetrano olives, puffed rice
Caesar Salad | 13
romaine, white anchovy, parmesan cheese, crouton
White Anchovy and Burrata Toastie | 17
rye bread, olive oil, basil tomato confit
Salad Maison | 15
Hannah Brook Farm greens, frisse, radicchio, pickled Anjou pear, spiced walnuts, Macedonian feta, basil vinaigrette
Asparagus and Prosciutto Salad | 17
snap peas, shaved zucchini, smoked apple, pea shoots, white balsamic dressing
DAILY SANDWICH | 16
served with choice of soup, salad or fries
Seafood Cobb Salad | 24
Scallop, prawn, seared ahi, candied salmon belly, salmon roe, heritage greens, avocado buttermilk dressing
Rossdown Free Range Chicken Salad | 24
Hannah Brook Farm Heirloom Greens, Hannah Brook Farm greens, frissee, radicchio, pickled Anjou pear, spiced walnuts, Macedonian feta, basil vinaigrette
Club Bowl | 19
mixed beans and sprouted grains, avocado, edamame hummus, tomato, hearty chips, puffed amaranth
add 62° egg 3.25
Tamari Sablefish Rice Bowl | 29
jade rice, crunchy shaved vegetables, ginger ponzu vinaigrette
Agadashi Chick Pea Fritter | 27
mushroom broth, enoki, baby bok choy
Sesame Crusted Rare Ahi Tuna | 29
edamame succotash, unagi glaze, crispy leeks
1892 Panini | 16
capicollo, provolone, ham, arugula, lemon aioli, ciabatta
Served with choice of soup, salad or fries
1892 Burger | 22
ground bison and beef, house made aioli, pickles, smoked bacon jam, radicchio, tomato, aged cheddar, brioche bun
Served with choice of soup, salad or fries
Steak Frites | 36
7oz Wagyu Sirloin, hand cut French fries, tomato horseradish butter, choice of petite salad, soup or heirloom vegetables
Charred Hanger Steak | 29
whipped potato, brocollini, sauce bordelaise
Pappadelle Sauce Vierge | 23
Heirloom tomato, basil, extra virgin olive oil, coriander
Add crab meat or braised short rib 8
Wild “Pacific Provider” Pacific Salmon | 35
tamari wild rice, bonito aioli, crisp seaweed
Chorizo Crusted Halibut | 42
roasted pepper emulsion, amaranth salad, mint chimicurri
Saffron & Carrot Gnocchi | 27
brown butter carrot puree, pinenut crumble, gruyere
To book a venue, please fill out the following form:
Creamy Truffle & Potato | 7
PACIFIC FISH CHOWDER
Salmon Ling Cod & Clams | 8
Parmesan Tuna Salad Sandwich | 15
toasted multigrain, sliced tomato
soup, salad or fries
Shrimp & Crab | 18
mixed greens, cherry tomato, edamame
cucumber, grainy mustard vinaigrette
Vanilla Custard Tart | 10
apple compote, cardamom crumble
Elderflower & Prosecco Gelée | 10
raspberry yogurt, panna cotta
Red Velvet Cake | 10
cream cheese, shaved chocolate
Stay tuned for next quarter's wine club!