By Michaela Corr, Club Relationship Manager
If you are one of our long standing members, you may recall a young boy wondering the halls of the old building, from time to time, waiting for his parents to finish their meal in The Grill. That same boy joins us today, as a TCC member himself, for just shy of 20 years, and soon-to-be proposed President and Chairman of the Board in 2016. The Beck family has held Club memberships since the 1970’s and have significantly contributed to the growth and success of what our Club is today. We are honoured to welcome the third Mr. Beck as the 2016 proposed President of Terminal City Club.
What is your first memory of TCC?
[DB] My First memory would have been going to the dining room of the old Club as a child of about 9 or 10. Everyone was very friendly – David probably looked after us, the restaurant manager would have been hovering around to make sure everything was first class, and Charlene & Nick would have been there to make sure there was no shortage of wine for my parents. Undoubtedly at that age, the highlight from my perspective would have been the table side preparation of the Banana Flambe or the Cherries Jubilee for dessert.
We are very grateful for your continued support as a member of our Board of Directors and are very excited to welcome you as the new Club President in 2016. Why did you originally decide to join the Board at TCC?
[DB] Our family has a long history at the Club with many fond memories. My father and cousin are past presidents. When a position became available on the Board, I was honoured to be asked and offer whatever positive input I could.
Over the years that you have been a member, how has the Club evolved? Any particular examples you would like to share?
[DB] I joined the Club in 1997 about a year after the new building opened. I would say one of the most significant changes at the Club would be the member demographics and needs. Each board conducts surveys and member focus groups that help steer the direction of the Club. For example, the last survey conducted showed a strong desire for a business centre. Once finances permitted, and thanks to the generous sponsorship from Heritage Office Furnishings, a business centre was added to our Club amenities. The TCC Board does a fantastic job at listening to our members and doing everything possible to implement actions that cater to their needs. We are thrilled to be moving into stage two of the three staged upgrade to improve The Grill patio space, enhancing the overall ‘clubiness’ of on one of our greatest assets – outside terrace space.
As President of TCC and Chair of the Board, what are a couple of your measures for success next year?
[DB] A few years ago the board took the decision to work within a five year strategic plan. Within the strategic plan, the focus was narrowed to three key areas: Membership (attraction and retention), Financial Sustainability, and “Clubiness”. The three key areas are all inter-related… the more members we have, the greater financial stability we have and the better our finances are. The better our finances are, the more we can invest in member enjoyment and enhance overall Clubiness. The more our members enjoy the club the more member referrals we’ll receive, putting us in positive upward cycle. Last year was a tremendously successful year for the Club, so this year the plan is to stay on course and keep the strong momentum going!
What do you love most about TCC? What does a typical day at the Club look like for you?
[DB] It’s hard to pick one thing I love the most abut TCC. To name a few – the events, meals, affiliate club network are all great. I think what I love most though is that when you come to the Club, staff (Sheila, Amy and Owen, to name a few) and fellow members make you feel welcome. There’s a special feeling of belonging when you’re a member of TCC.
What TCC family event does the Beck Family never miss?
[DB] I have young kids so we never miss the Dickens Brunch and Easter Brunch. These events have become family traditions of ours that we look forward to every year.
What is something about yourself you would like to share with your fellow members?
[DB] In 2000, I proposed to my wife at the Club…thankfully, she said yes! ■
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 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
charred broccolini 9
potatoes mostarda 9
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
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
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
To book a venue, please fill out the following form:
Thai Curry Chicken & Vegetable | 7
contains shrimp paste
PACIFIC FISH CHOWDER
Salmon Sablefish & Clams | 8
Smoked Salmon Toast | 15
avocado, cherry tomato, petite salad
toasted sourdough bread
soup, salad or fries
Baby Shrimp & Soba Noodle Salad | 18
mandarin orange, red cabbage, cherry tomato romaine, citrus dressing
Pan Fried Arctic Char | 22
basmati rice, mixed vegetables
baby shrimp cream sauce
Vanilla Custard Tart | 10
apple compote, cardamom crumble
Elderflower & Prosecco Gelee | 10
raspberry yogurt panna cotta
Red Velvet Cake | 10
cream cheese, shaved chocolate
Stay tuned for next quarter's wine club!