Feature Member of the Month: Wayne Moriarty

It’s not often that deferring a trip ends up taking you on an even bigger journey than you had expected.

Wayne

Wayne Moriarty on a walk with his dad, Paul Moriarty, 88.

After graduating university, Wayne Moriarty started planning a year-long bike adventure that would take him down the West Coast, through the southern U.S. to Florida, back up to the Maritimes, and home to Vancouver. But while working at the YMCA on Burrard as a hotel clerk, he came across an ad in The Province for a junior reporter at the Medicine Hat News: no experience necessary. Wayne didn’t get the job, but within a month, the managing editor was back with a new offer: sports reporter.

Wayne arrived in Medicine Hat on January 2, 1981, and fell profoundly in love with the business immediately. “I loved the idea that anything I would write would be read by other people. But I also loved finding news, I loved meeting people,” he says. Wayne never went on his bike trip. Over the next 35 years, he followed opportunities and promotions, relocating several times – Regina, Victoria, Edmonton, Windsor, Winnipeg, and back to Windsor – before finally re-settling in Vancouver.

When he stepped away from his post, Wayne was the longest serving editor-in-chief in the country, clocking 16 years. About three months ago, he embarked on a new journey as a columnist for The Province. “It fed right into my desire, my need, my want to create, to be interesting, to take charge of something that I think is a fascinating idea, and develop it on my own,” Wayne explains. His columns are snack-sized musings delivered with a healthy side of wit and candor. “I wanted it to be material that I considered slightly unusual. Typical newspaper fare is quite marvellous, but I didn’t see my role as delivering an opinion on the state of City Hall. Among the many gifts my mother and father gave me, was a deep curiosity of things. So I’m able to use that and have some fun with it.” Sundry subjects have included Vancouver Art Gallery’s Picasso exhibition, a “classic” beach book recommendation for summer, and Wayne’s recent experience being on the wrong end of a hit-and-run in rush hour traffic.

Wayne took the transition from editor-in-chief to columnist all in stride. “U.S. general Colin Powell once said, ‘Never let your ego get so close to your position that when your position goes, your ego goes with it.’ I really believe that, and I’ve worked hard to live it,” says Wayne. “So as my life changed and I found the order of people to whom I’ve to report and my responsibilities changing, it was okay. There were other issues, like I was scared to death that I was going to fail, but there were no ego issues. I had a wonderful run as an editor. Time had come for change.”

Now full speed ahead into the digital age, there are people much younger than Wayne who are already expressing a deep nostalgia for print – and print isn’t even dead yet. But Wayne remains optimistic, even excited, for what’s to come. “Print isn’t going to be around forever, why would it?” he says. “Print is essentially paper. Any place we can eliminate paper, we’re doing it. It’s only a matter of time. The tactile experience is great, but as an information source, I’d much rather be scrolling through to see what The Guardian has posted, what the BBC has posted, The New York Times, The Arizona Republic, the Toronto Star, the Montreal Gazette – you just have so much more.”

Wayne has been a member of Terminal City Club for 11 years. “It is a big city business person’s club that offers so much more than it offered a decade ago,” he says. “At every turn, something new is happening and I’m always pleasantly surprised. So when, for example, it became apparent that the patio was going to get a new life, I didn’t envision that it would be as spectacular as it is. It really is one of the great spots in the city, that patio. It’s a wonderful thing to be able to say, even if it’s only to yourself, that, ‘I’m a member of a club that maintains one of the great spots in the city.’ And this is a pretty remarkable city.”

TCC members may recognize Wayne from his dedicated visits to our Fitness Centre. Afflicted by the Freshman 15 during his first year of university, he started exercising. “I fell deeply in love with running to the extent that I became this insane runner who would run 100 miles a week,” he says. “It had an interesting and ironic result. I started to get into fitness because I wanted to make sure I had a robust relationship life. I got so into fitness I had no relationship life!”

Wayne has now been a faithful runner for 42 years. During a run these days, he thinks about what he wants to say in a story. And you can tell. A column by Wayne is very much like a runner: lean – but all muscle – nimble, and deliberate. The pace is brisk but steady.

With a supple mind, robust body, and tenacious spirit, Wayne’s bike trip is definitely not out of the question. “I could still do it!” he says, and we believe him. “I’m in good enough health now, knock on wood. Now it would be so much easier – bikes are better, I can listen to music or podcasts, the camping equipment is lighter. From a timing perspective, my body may not be as amenable to the journey, but everything else attached to it will make it easier. So I often think, yeah, maybe someday, I will. It might not be as extensive, but I absolutely see myself cycling off into the wilderness.” And we certainly hope to read about it when he does.

Amanda Jun, Club Relationship Manager

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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.

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Lions Pub

The Grill

Cuvée Wine Bar

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
candied hazelnuts

charred broccolini 9
romesco sauce

potatoes mostarda 9
onion, mustard

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

1892 Bistro

APPETIZERS

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

MAIN

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

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FRESH SHEET  ­


DAILY SOUP
Thai Curry Chicken & Vegetable | 7
contains shrimp paste

PACIFIC FISH CHOWDER
Salmon Sablefish & Clams | 8

MEMBERS’SPECIAL
Smoked Salmon Toast | 15
avocado, cherry tomato, petite salad
toasted sourdough bread
soup, salad or fries

DAILY SALAD
Baby Shrimp & Soba Noodle Salad | 18
mandarin orange, red cabbage, cherry tomato romaine, citrus dressing

FEATURED ENTRÉE
Pan Fried Arctic Char | 22
basmati rice, mixed vegetables
baby shrimp cream sauce

SWEET TREATS

Vanilla Custard Tart | 10
apple compote, cardamom crumble

Elderflower & Prosecco Gelee | 10
raspberry yogurt panna cotta

Red Velvet Cake | 10
cream cheese, shaved chocolate

Wine Club

Stay tuned for next quarter's wine club!





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