Click here to read the September issue of Terminal City Times!
Autumn must be on its way – the cool mornings have arrived. I’m keeping my fingers crossed that it’s a gentle fall, and that these jogger-friendly mornings will continue to bloom into warm sunny days for many more weeks to come.
Despite a bit of a slow start to patio season, the end of our 2016 fiscal year shows much to feel positive about.
We are on track for membership growth and on target with our projected budget. Your new membership referrals are very much appreciated, and we look forward to welcoming your friends and colleagues who have recently made TCC their home away from home.
Final touches have been completed on the Fitness Centre and plumbing system update projects, and all deficiencies have been addressed. These significant updates were completed on time and within budget. More importantly, there has been plenty of very positive feedback from you – our members – regarding the changes that have been undertaken to modernize the facilities.
Member events like our wine tastings continue to gather momentum and are regularly selling out so don’t forget to book early for upcoming events. Thank you for making these events the vibrant gatherings they are.
Speaking of wine, on September 28 we will host an exclusive winemaker’s dinner with Philip McGahan and Ingo Grady of CheckMate Artisanal Winery. Mr. McGahan will introduce a set of single-vineyard chardonnays, which Vancouver Sun columnist and respected wine expert Anthony Gismondi calls “a complex chardonnay project … think of CheckMate as part of the Next World style and the Next Okanagan.” Plan to make an evening of it, with five different chardonnays over dinner in 1892.
Keep your eye on our e-newsletters for information about fun and exciting events in the coming weeks, including:
– Tuck into a fully loaded hot dog at Dog Days of Summer, September 13, on our Fitness Centre patio. Don’t forget to register as space is limited.
– The return of our beloved Gourmet Dinners on September 30, featuring a very special menu prepared by our kitchen’s team of apprentices.
– Our not-to-be-missed annual gala, this year on November 5. Last year’s 007 Gala was sold out and became the talk of the town with a significant wait list for tickets. In partnership with the British Consulate and event producers BrandLive, 007 featured remarkable food, incredible décor, and amazing entertainment. BrandLive is back again, preparing to wow us with this year’s gala, “Scandal: not everything is black and white”. Get your black tie ready to go, and book early for this spectacular event that is sure to sell out again.
I wish you a few more weeks of balmy weather, and look forward to seeing you here at the Club in the weeks ahead.
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:
Chicken & Corn | 7
PACIFIC FISH CHOWDER
Salmon Ling Cod & Clams | 8
Turkey & Bacon Sandwich | 15
toasted multigrain, sliced tomato
soup, salad or fries
Pan Fried Salmon | 18
kale, watercress, fennel, cherry tomato
soba noodles, lemon herb vinaigrette
Pan Fried Ling Cod | 22
pea risotto, broccolini, carrots
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!