Member of the Month – Grant Alsop

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Please share a bit about yourself.

I was born and raised in Winnipeg. It was cold in the winter and full of mosquitoes in the summer, but fun. Every Winnipegger knows what socials are and they were a blast. (Might be a good event for TCC; all you need is stale popcorn, rye and coke,
picnic tables, and a dance floor.)

My first job was mowing lawns and shovelling snow, but my first official job with a pay cheque was working in a factory on Sundays when I was about 15.

After graduating from the University of Manitoba I had an opportunity to do a one-year training program with an insurance company in Vancouver. I intended on moving back to Winnipeg to join my father’s business but I loved it here so much from the moment I arrived that I stayed and became a commercial insurance broker, which has been a great career.

I eventually met my wife and we now have three young kids. My wife is from Mexico so we visit frequently. Everyone knows it’s a culture of fun, sun, history, and great food. My father-in-law is a fantastic tour guide; we have many friends and family there so it’s a real cultural event when we go.

Describe your proudest personal or professional accomplishment.

I’m happy with my family and career so that feels like an accomplishment. There are also a lot of things I still want to do personally and professionally so that I think is also pretty good. Delving into Spanish has been an achievement for me. I spent a lot of timetrying to be the class clown in French class and had no interest in learning the language so I think my teachers would be absolutely shocked that I took the time to learn a language now. I speak what I would call okay Spanish but my kids are fluent.

How do you spend your time when you need to relax?

Vancouver has changed into a really interesting city that still has all of the natural recreation around us. As a family we do a lot of skiing and biking. We also use the beaches and ocean in the summer and visit Whistler, Vancouver Island, and the Okanagan. Once a week, I really enjoy cooking. I usually take on something way above my level and make a huge mess— it’s a bit of an issue with my wife and I.

What are you currently reading?

I have two on the go. I’m a big fan of Leonardo Da Vinci and I’m reading the biography by Walter Isaacson. I’m also reading and really enjoying Steve Martins’s biography, Born Standing Up.

Do you collect anything?

I think I might have the best tequila collection in Vancouver.

Tell us about a hidden skill or talent that most people don’t know about.

I make a great paella.

As a child, what did you want to be when you grew up?

I wanted to be the quarterback of the San Francisco 49ers. I had to choose another career when I was about 10 years old.

What is the best piece of advice you’ve ever heard?

My grandfather always said, “Keep your head down in golf and drink good alcohol straight.” My father also treated everyone really well and I try to do the same.

Why did you decide to become a member of Terminal City Club? What have you enjoyed the most about the Club so far?

I knew some members and liked the idea of a place to conduct meetings, exercise and meet new people. I have a busy work and family life with three young kids. Terminal City Club gives me an hour many days to come in, exercise, and spend some time with friends between work and a different kind of work at home. It’s also a great place to conduct meetings and business lunches. My kids enjoy coming down on weekends for squash, the pool and dinner at the Grill.

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.

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

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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.

Hours of Operation

Weekdays
6 a.m. – 10 p.m.

Weekends
8 a.m. – 8 p.m.

Statutory Holidays
CLOSED

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.

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Hours of Operation

Weekdays
6 a.m. – 10 p.m.

Weekends
8 a.m. – 8 p.m.

Statutory Holidays
CLOSED

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.

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In order to book a tour, please fill out the following form:

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Room of Interest and Event Type

Details

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.

Lions Pub

The Grill

Cuvée Wine Bar

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
candied hazelnuts

charred broccolini 9
romesco sauce

potatoes mostarda 9
onion, mustard

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

1892 Bistro

APPETIZERS

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

MAIN

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

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FRESH SHEET ­


DAILY SOUP
Creamy Truffle & Potato | 7

PACIFIC FISH CHOWDER
Salmon Ling Cod & Clams | 8

MEMBERS’ SPECIAL
Parmesan Tuna Salad Sandwich | 15
toasted multigrain, sliced tomato
soup, salad or fries

MEMBERS’ SALAD
Shrimp & Crab | 18
mixed greens, cherry tomato, edamame
cucumber, grainy mustard vinaigrette

SWEET TREATS

Vanilla Custard Tart | 10
apple compote, cardamom crumble

Elderflower & Prosecco Gelée | 10
raspberry yogurt, panna cotta

Red Velvet Cake | 10
cream cheese, shaved chocolate

Wine Club

Stay tuned for next quarter's wine club!





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