Click here to read the February issue of Terminal City Times!
The “new” may have worn off the New Year by now, but wait until you see your new locker facilities. I am looking forward to sharing the excitement of something new and improved inside our Club, especially in what can be a somewhat dreary season outside.
To celebrate this completion – and to have something else to look forward to – our first member event of the year is coming up on February 4. This one happens to be called Welcome Back, but regardless of what it’s called, I invite you to come out and join your fellow members for excellent wine and conversation. If you haven’t been to a member event in a while, please let me be the first to welcome you back. I suspect that you will find that these events have evolved significantly over the past few years, drawing a great crowd and becoming a very enjoyable way to make the most of your membership. And of course, a member event leads perfectly into dinner at Cuvée or 1892.
Speaking of great experiences, I’d like to take this opportunity to acknowledge some of the people who make those experiences happen. Recently, Iain Fletcher, Banquet Supervisor, was voted the Terminal City Club 2015 Employee of the Year. Congratulations to Iain, and to all those that were nominated. Thank you for everything you bring to our Club and to our experiences, each and every day.
And Members – remember, you have a unique opportunity to share the Terminal City Club member experience with your colleagues and clients. Book a club space for a refreshing change of scene; let our culinary team inspire your groups’ creativity; or work with our Catering team to come up with the perfect plan to keep things fresh and focused.
On to experiences of a different kind: February also marks the start of this year’s 45-Day Fitness Challenge. Forty-five workouts in sixty days. The list of members who have successfully completed this challenge is impressive, and this year for the first time, I will undertake to join them. So please, anyone else who has been thinking of making the commitment but needs the final push, I urge you to join me! Let’s see if the newbies can out-do the seasoned veterans this year.
Last but not least, I would be remiss not to mention Valentine’s Day – this is one holiday where an ounce of prevention is definitely worth a pound of cure. Put a new spin on the day and start with a light-hearted brunch at The Grill; or stick with tradition and book a romantic candlelit dinner for two at 1892. Whatever you decide on, book your reservations now!
Whether it’s at a member event, in the Fitness Centre, or over a meal in one of our restaurants, I look forward to seeing you around the Club, and encourage you to keep exploring and enjoying all the opportunities that your Terminal City Club membership affords you.
Terminal City Club President
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:
August 16, 2018
soup, salad or fries
Prosciutto & Ham
kale, melon, grapes, mixed greens
cucumber, lemon mustard vinaigrette
Asian Style Pork Belly
basmati rice, bok choy
soy ginger glaze
swedish crème panna cotta
new york cheesecake
lemon curd, graham crumble, raspberry coulis
strawberry rhubarb short cake
seasonal fruits, citrus curd
caramelized honey custard
hazelnut cookie, orange compote
Stay tuned for next quarter's wine club!