This year Megan Powell and Carly Anderson are taking the lead on planning HUSH Wedding Soiree 2015. Read all about them and Terminal City Club Weddings! (Megan left, Carly Right)
Tell us about yourselves and the wedding services at Terminal City Club
Megan – I’ve been working at the club for 5 years and I work along with Carly planning weddings at TCC. The two of us work on every wedding together but we each take a lead on each one. That way our couples have a safety net of two people that they’re working with. It’s a new philosophy for us.
Carly – I’ve been with the club for 5 months. I started with my practicum and then was hired afterwards to predominantly work with Megan planning weddings.
Megan – Being a private club we have a unique and personal approach to every wedding. For example, our kitchen custom designs all of our menus. They mostly make everything from scratch and our chef can meet with our couples to help them create a menu they’d like to have. Giving your guests a meal to remember is of huge importance to us.
Carly – This summer we had a couple who gave their Italian grandma’s pasta recipe to our chef who then recreated it for their wedding reception. To be able to do that for our couples is so special.
Megan – Our pastry chef, Fumiko Morton, is amazing and does a great dessert buffet. One couple this summer didn’t have the opportunity to have some of their dessert buffet at their wedding and our supervisor working that night noticed and put together a plate for them to have. The couple was so thrilled that our staff went above and beyond, now for every wedding the supervisor tries to put a plate of the dessert buffet aside for the bride and groom. The personal touch on all levels: the service, the kitchen and our planning is what sets Terminal City Club apart for weddings.
What is your favourite part of a wedding?
Megan: The grand entrance to the dinner reception. All the stress of the ceremony is gone and the Bride and Groom are SO excited to start the party. It never gets old, I love that moment waiting for the MC to announce the couple for the first time and opening the doors.
Carly: My favourite part of a wedding is the hearing the speeches from family and friends. It is always interested to see if friends will bring up silly stories that the couple doesn’t want their parents to know about or if their parents share an emotional moment. It is great to see their reactions and watch their guests experience that with them.
What is your best piece of advice for an engaged couple?
Megan: Having great food and wine at your wedding will help keep guests happy and allows you to have a personal touch. Have a tasting, create a night out of it and ensure you are happy with what you are having!
Carly: Ask for help where needed, but don’t let there be too many cooks in the kitchen. It is great to have family’s advice, however in the end it should be your decision.
Can you give us any hints about next year’s Hush?
Megan – We really want to entertain people. Besides working with us, the beauty, the ambiance and glamour of the club is what sells the club. We’ve created that in Hush 2 years in a row now with an element of entertainment. But now we want to push that a little bit more.
Carly- We want to make it a night out for people and not just an event where couples can check things off of their planning list. We want guests to come and enjoy themselves.
For more information on Terminal City Club events and weddings please email firstname.lastname@example.org call 604.488.8629
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.
If you have any questions about our various squash programs, please fill in the form below and our program directors will get back to you.
6 a.m. – 10 p.m.
8 a.m. – 8 p.m.
If you have any questions about our various swim programs, please fill in the form below and our program directors will get back to you.
In order to book a tour, please fill out the following form:
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
To book a venue, please fill out the following form:
Potato Bacon Cream | 7
PACIFIC FISH CHOWDER
Salmon Shrimp Ling Cod & Clams | 8
Tuna Melt | 15
cheddar cheese, mayo on sourdough
soup, salad or fries
Mixed Greens with Shrimp & Crab | 18
mango, cucumber, cherry tomato
Chicken Stir-fry | 22
basmati rice, red & yellow peppers,
broccolini with garlic ginger soy sauce
Swedish Crème Panna Cotta | 11
New York Cheesecake | 9
lemon curd, graham crumble,
Strawberry Rhubarb Short Cake | 10
Pavlova | 10
citrus curd, seasonal fruit
Caramelized Honey Custard | 9
hazelnut cookie, orange compote
Stay tuned for next quarter's wine club!