Thursday, April 23, 2015
The Province’s Fred Lee’s Social Network (January 8th) named Taste for Life, An Evening to Conquer Oral Cancer one of 2015 “must attend” events.
Over the past three years over $215, 000.00 has been raised in support of oral cancer research and community screening programs. This year the goal is raise an additional $100,000.00.
Benefiting the BC Cancer Foundation, in support of oral cancer research and community screening programs, the 4th Annual Taste for life, An Evening to Conquer Oral Cancer is being held April 23, 2015 at the Terminal City Club. Funds raised support on-going oral cancer research and as well, go toward the creation of a high-risk clinic that will manage patients from community settings whose lesions, through genetic testing, have been identified as high-risk for the development of oral cancer.
Oral cancer is a major global health problem with over 300,000 new cases identified each year. More than 500 British Columbians will be diagnosed with oral cancer this year alone. Despite the ease of inspecting suspicious areas in the mouth, late detection remains a primary concern – four out of 10 patients do not survive five years after diagnosis and there are currently insufficient resources to test and biopsy each patient with suspicious lesions, the causes of which can be myriad. Treatment is often disfiguring and can dramatically affect how a person looks, eats and socializes.
Established in 1999, the BC Oral Cancer Prevention Program (BC OCPP) is a multi-disciplinary group of scientists and clinicians. Led by Dr. Miriam Rosin, Senior Scientist at the BC Cancer Agency, the BC OCPP is committed to improving the prevention and treatment of oral cancer in British Columbia through a combination of research, clinical and community outreach activities.
This year, A Taste For Life honors taste, the very sense that is lost when afflicted by Oral Cancer, in a new and exciting way. Culinary adventures of the evening are driven by a philosophy of focusing on the five senses of taste: sweet, bitter, sour, salt and umami, and the menu is designed by the superstar Chef duo of Alex Chen from Boulevard and Chef Greg Van Poppel from the Terminal City Club, in a unique and exciting collaboration.
Having sold out last year, this gala event has developed a faithful following over the past three years. CTV Weekend Evening News Anchor Norma Reid will once be the gala MC and Fred Lee comes back as the Auctioneer. Guests will be treated to the musical talents of jazz singer, the beautiful Amanda Wood.
Dinner Experience (includes access to Tasting Party)
Registration: 6:00 p.m.
Champagne Reception: 6:00 p.m.
Dinner: 7 p.m.
$350 / person
$2800 / table of 8
Tasting Party (includes tasting appetizers, cash bar, special entertainment, access to silent auction)
Registration: 7:45 p.m.
8:00 – 10:30 p.m.
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 book a venue, please fill out the following form:
Beef Barley | 7
Salmon Ling Cod & Clams | 8
Ham & Cheddar Cheese | 15
lettuce, tomato, toasted multigrain
soup, salad or fries
Pan Fried Salmon | 18
romaine, kale, cucumber, mango
cherry tomato, pomegranate seeds
Seared Lamb Sirloin | 22
Indian style potato pancake
mixed vegetables, red wine jus
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!