Gourmet Dinner Series: Chef Hamid Salimian

Hamid

Out next Gourmet Dinner Series takes place on Friday, September 25. We are excited to welcome Chef Hamid Salimian, partner in Nextjen Gluten Free and Culinary Team Canada Chef.

 

Chef Hamid was born in Iran, and shortly after moving to Vancouver, enrolled in culinary and pastry arts at Vancouver Community College. Graduating at the top of his class, he learned essential skills to combine the heritage of Persian cuisine with influences of the Pacific Northwest and began to define a uniquely creative and contemporary approach. He trained in classic French cuisine during his apprenticeship at Sutton Place Hotel and then began to explore the world of food competition.

Hamid’s career unfolds at many award-winning restaurants in Vancouver, including the Metropolitan Hotel’s Diva at the Met where he was named “Best Chef in the City” in 2013 by the Georgia Straight. Along with this, he has won some of the world’s most prestigious culinary competitions such as the World Culinary Cup and World Culinary Olympics, holding eight international gold medals. As Captain of the Culinary Team Canada, Hamid is currently preparing for the 2016 World Culinary Olympics.

 

Join us and Chef Hamid at the next Gourmet Dinner Series as he will be serving up the following:

Dungness crab
Hush puppies tomato jalapeno

Butter Poached Atlantic Lobster
chanterel, calvicetti, lobster emulsion

Sable fish
tomato eggplants stew, basil, puffed bread

Lostock farm Rabbit
Mustard SPAETZL, carrot, cherry jus

Lemon

 

To register for this event, please contact Member Services at 604 681 4121 or book online.

To book spa services, please call the Fitness Centre at 604 488 8622 or fill in the following form.

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Please note: online reservations must be made with 24 hours advance notice. For reservations requiring an immediate response, please call 604-681-4121.

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For banquet and meeting room information, please contact:
Andrea Miller
Director of Catering
604-488-8640
amiller@tcclub.com

Megan Powell
Catering Sales Manager
604-488-8605
mpowell@tcclub.com


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Please note: online reservations must be made with 24 hours advance notice. For reservations requiring an immediate response, please call 604-681-4121.

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Please note: online reservations must be made with 24 hours advance notice. For reservations requiring an immediate response, please call 604-681-4121.

To book spa services – please call the Fitness Centre at 604 488 8622

Your Name (required)

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Select Restaurant (required)

Reservation Date (required)

Preferred Reservation Time (required)

Number of Guests (required)

Additional Comments


Please note: online reservations must be made with 24 hours advance notice. For reservations requiring an immediate response, please call 604-681-4121.

Hours of Operation

Weekdays
6 a.m. – 10 p.m.

Weekends
8 a.m. – 8 p.m.

Statutory Holidays
CLOSED

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Hours of Operation

Weekdays
6 a.m. – 10 p.m.

Weekends
8 a.m. – 8 p.m.

Statutory Holidays
CLOSED

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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.

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Lions Pub

The Grill

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1892 Bistro

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FRESH SHEET

Friday, July 20 2018

DAILY SOUP
7 Grain & Beef
7

MEMBERS’ SPECIAL
Grilled Chicken & Caesar Wrap
chipotle mayo,
soup, salad or fries
15

MEMBERS’ SALAD
Shaved Asparagus & Fennel
mixed greens, roasted pecans, orange,
lemon herb vinaigrette
18

FEATURED ENTREE
Breaded Chicken Parmesan
mashed potato, grilled vegetables,
tomato sauce
22

 

SWEET TREATS

swedish crème panna cotta
raspberries, meringue
11

new york cheesecake
lemon curd, graham crumble, raspberry coulis
9

strawberry rhubarb short cake
fresh strawberries
10

pavlova
seasonal fruits, citrus curd
10

caramelized honey custard
hazelnut cookie, orange compote
9

 

 

Wine Club

Stay tuned for next quarter's wine club!





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