Member of the Month – Michéle Soregaroli

michele soregaroli


Michèle Soregaroli is Canada’s first Business Differentiation Coach and co-owner of Transformation Catalyst. She specializes in sustainable, competitive strategies for business owners and executives who strive to be innovative leaders in their field. She is the creator of the Business Differentiation Blueprint™, which helps clients transform how they identify and articulate their distinctive offer, create exceptional value through it, and tap into the real potential in their organization. Michèle’s work has inspired business owners to become better, contribute more, challenge existing paradigms, and live with more purpose and more meaning. She has been featured in the media and has won awards for her coaching and her Business Differentiation Blueprint™ Program, including the 2013 International Coach Federation “Coach Impact” Award.

Why did you choose your profession?
I am a Professional Coach because it provides me with opportunities to draw out individual strengths and talents, and, at the same time, support people to reach for their dreams. When I see a sparkle light up in their eye, and feel a sense of profound empowerment emanate from our clients, I get chills. Nothing brings me more joy. I am consistently inspired by people who reach beyond their perceived limits and stretch into scary challenges to pursue something deeply meaningful to them. I also have a healthy respect for entrepreneurs, and am fascinated by how businesses, communities, and individuals can intersect to leverage their unique strengths and create a more fulfilling human experience for all.

What motivates you?
A mindset of possibility, mastery, and generosity expressed through an ambitious and honourable entrepreneurial venture always inspires me. We all have so much potential and when that potential is realized by calling up our best self, creating real value for those around us, and contributing to the betterment of society, I am, without exception, extremely motivated to fan that flame!

What is your vision for success?
“You were born an original. Don’t die a copy.”
—John Mason

Describe your proudest personal or professional accomplishment.
Over the last 12 years, I have built a business with my husband, Brian Soregaroli, that has met, and in many cases exceeded, our expectations and hopes. Our business provided us the opportunity to be fully present in raising our two children. (They are now budding young adults, and I still wonder if they even know that we work!) Our work also allows us to live in full alignment with our values, meet our needs, leverage our unique strengths, and have a meaningful impact on the greater good. It gives us a platform to design an offer that both inspires us and brings significant value to our clients and network and opportunities to meet some amazing people and work with incredible clients who inspire us every day. Our business also allows Brian and I to work, play, and fully enjoy the life we have built, together, in a community of wonderful people whose relationships we value and cherish. Each of these individual accomplishments are, in and of themselves, not significant; however, as a whole, the accomplishment of having designed and built a life that continues to honour “all the really important parts,” makes me delighted with our progress to date!

Why did you become a member of Terminal City Club?
I joined because of the warmth and kindness of the TCC team. The Club has a good environment for client meetings, and the facility’s design and member functions help us meet new people. It’s also a great alternate working space.

What have you enjoyed the most about the Club so far?
We enjoy the Club member events, wine tastings, Gourmet Dinners, and pop-up events as they happen. I use the Club for business meetings, daytime breaks on the patio in the summer, hosting friends and family, and as a “home away from home.” One of these days, I may actually take advantage of the gym, too!

What are you currently reading?
I happen to love to read, and my bedside table is bulging with books right now! I have four active “reads on the go” at the moment: The Hacking of the American Mind by Robert Lustig; Dare to Lead by Brené Brown;  Meditations by Marcus Aurelius; Grain Brain by David Perlmutter, MD.

For what in your life do you feel most grateful?
This is not a “what,” but a “who.” I am most grateful for my husband, Brian. I would not be who I am today without his enduring love, support, and encouragement. If I had to choose a “what,” I would say that I am most grateful for the transformational potential available to us through the neuroplasticity of our brains!

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For banquet and meeting room information, please contact:
Andrea Miller
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Megan Powell
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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.

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

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Room of Interest and Event Type

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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.

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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SUMMER SERIES LUNCH

SALAD BAR
“the rabbit patch”
celebration greens, baby spinach and arugula, butter lettuce leaves and baby kale
selection of club made salad dressings
cherry tomatoes, carrot curls, pea shoots, shaved fennel, radish coins, marinated garbanzo beans, parisienne cucumber, green onion, sliced strawberries
toasted sunflower and pumpkin seeds

hand peeled shrimp with cocktail sauce
TCC caesar salad
club potato salad
greek salad
calamari salad, mediterranean salsa

CHARCUITERIE PRESENTATION
selection of sliced deli meats
pickles, olives, marinated vegetables, mustards

ARTISAN BREAD DISPLAY
assorted club baked rolls, artisan breads, armenian flat bread
butter, sundried tomato spread, olive tapenade, hummus

SOUP
TCC seafood chowder

FROM THE FIRE
roasted lemon mustard potato (DF/GF/V)
dolmades, tomato fondue (VE,DF)
salmon and prawn, olive bruschetta, lemon crème fraiche (GF)
beef souvlaki, tzatziki (GF)
thyme and olive roasted chicken thighs, lemon garlic (GF,DF)

DECADENT PASTRY DISPLAY
selection of club favorites and seasonal specialties


DAILY FRESH SHEET

SOUP
Ham Bacon & Cabbage
7

MEMBERS’ SPECIAL
Open Face Chicken Tandoori Sandwich
sourdough bread, choose soup, salad or fries
15

MEMBERS’ SALAD
Chef Salad
chicken, roast beef, ham, cheese, bacon, hardboiled egg, cherry tomato
romaine, red & yellow peppers, cucumber, scallion, grainy mustard vinaigrette
19

FEATURED ENTRÉE
Garlic Ginger Soy Beef Stirfry
broccolini, onion, red & yellow peppers
basmati rice
22

SWEET TREATS
Vanilla Custard Tart
apple compote, cardamom crumble
10

Elderflower & Prosecco Gelee
raspberry yogurt panna cotta
10

Red Velvet Cake
cream cheese, shaved chocolate
10

Wine Club

Stay tuned for next quarter's wine club!





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