TCC Scratch Kitchen with Greg van Poppel

Terminal City Club’s Executive Chef, Greg van Poppel, invites us into his kitchen to educate us on our very own scratch kitchen, one of the many secrets behind TCC’s flavourful and organic cuisine.

What is a scratch kitchen?
[GVP] To operate a scratch kitchen means that my team prepares all of our menu items right here in the Club kitchens fresh every day from the best available ingredients.

Does the kitchen at TCC operate as a scratch kitchen?
[GVP] Yes, it does! We do not serve pre-made foods in The Grill, Lions Pub, 1892 or Cuvée. All dishes are prepared with food items made in-house. For example, we could purchase dry rub spice but instead we choose to make our own from scratch. We even make our own ice cream!

What are the benefits of operating a scratch kitchen?
[GVP] A significant health benefit of running a scratch kitchen is that we can control both the quantity and quality of our food. There are no chemicals or genetically modified organisms (GMO) added to our products because we make them ourselves. In a non-scratch kitchen, pre-made food items often contain chemicals that are used to improve the shelf life of an item and GMO’s which help to reduce the price of a product.
Secondly, because we prepare all of our own food items we know exactly what ingredients go into everything we make. If someone has an allergy we can prepare a meal that we know is 100% free of that specific food item.

Our culinary team at TCC is proud to operate a scratch kitchen. It is a great feature of the club that members love and appreciate.

What are the biggest challenges with a scratch kitchen?
[GVP] The three main challenges to operating a scratch kitchen is the labour that is involved, availability of products and maintaining consistency.

A scratch kitchen is labour intensive because it takes more time and staff to prepare each dish. There are more steps involved in the preparation of our dishes as opposed to having a product brought in and ready to use. The availability of certain products can also be a challenge due to seasonal foods. Lastly, consistency of our food is important and thus requires more attention in a scratch kitchen to ensure we are producing every dish in the same way to deliver high class meals to all of our members and guests.

Although there are a few challenges, the added time and effort is always worth it. We feel good at the end of the day knowing we serve our members and guests healthy and delicious meals!

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

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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)

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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

1892 Bistro

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FRESH SHEET
Thursday, November 23, 2017

DAILY SOUP
Tomato & Basil
7

MEMBERS’ SPECIAL
Chicken & Grilled Pineapple
lettuce, chipotle mayo
on toasted multigrain
soup, salad or fries
15
MEMBERS’ SALAD
Chef’s Salad
romaine, chicken, ham, and prosciutto
Swiss and cheddar cheese, hard-boiled egg,
bacon bits, grainy mustard vinaigrette
18

FEATURED ENTRÉE
Kheema Matar (Beef & Pee Curry)
basmati rice & naan bread
22

 SWEET TREATS

Carrot Cake
cream cheese icing, carrot ribbon
pineapple caramel sauce
9

New York Cheesecake
lemon curd, graham crumble,
raspberry coulis
9

Peanut Butter Bar
candied peanuts,
dark chocolate mousse, caramel
9

Apple Spice Cake
toffee sauce, ice cream, walnut snap
9

 

Wine Club

Stay tuned for next quarter's wine club!





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