What would you describe as your biggest professional success?
[DM] The successful projects I have undertaken are a result of the strong relationships I’ve built with the people of the local communities that we have been lucky enough to build in. My goal with every new venture is to bring wealth and transformative opportunity to the local community. I often say, “Governments give permits, people give permission.” The best example of this was prior to the creation of Oxygen Capital through the creation of Plutonic Power Corporation. Since 2007, we have invested over a $1.2 billion dollars in building clean energy assets in British Columbia. In my opinion, it is key to making your project a project of the people. In the case of Plutonic we ended up with nine First Nations partners and we concluded 15 agreements with them. The highlight of the relationships we built is captured in a quote from former Chief Ken Brown of Klahoose Nation. He said “We have spent the last 20 years managing poverty, now because of this power project we can spend the next 20 years managing opportunity.” The relationship was about building sustainable communities so I viewed our clean energy projects as a means to an end. As they say, “give a man rice and he’ll eat for a day, give a man a shovel and seeds and he’ll feed himself for a lifetime.”
What are some of the challenges facing mining companies in BC today?
[DM] One of the biggest challenges facing all natural resource development is the increasing disconnect between the real need for the products that come from natural resource development and the ability of natural resource companies to operate. Let me give you two examples. We all want clean energy, not fossil fuel generated power. A typical wind turbine will be made from over 16,000 lbs of copper and 126 tonnes of stainless. Secondly, all communication devices contain the products of mining, take a typical smart phone. They will contain gold, copper, silver platinum, palladium, arsenic etc… Today on average it takes over 12 years from discovery to production for a typical mine in Canada. Not only are natural resources required for our everyday lives the process of natural resource extraction creates wealth for governments to pay for our extensive health and education system. Every coal train that reaches Roberts Bank gives governments enough revenue to pay for 8 teachers’ salaries for a year. In Alberta, the public welcomes natural resource development and accepts that all extraction industries have impacts so they find solutions to mitigate those impacts. In BC, we often assume impacts cannot be mitigated and ignore the potential value such projects could bring to our economy and citizens.
Can you share with us some of the volunteer work you do?
[DM] I am the past Chair of the Board of Prostate Cancer Canada. Prostate Cancer is one of the most neglected diseases and yet the most prevalent disease among Canadians today. It is my goal to increase awareness of the disease and raise funds to expand research into the prevention and detection of it. Previously, I have volunteered for various industry associations including Clean Energy BC and The Association for Mineral Exploration of British Columbia. I’ve also coached my son’s soccer teams for many years.
How do you spend your time outside of work?
[DM] With my Saint for a wife, Amy, and our three children, aged 10, 12 & 14.
What is something few know about you?
[DM] I started TCC’s squash program with the support of Sergio and a few other members. We brought a group of members together and entered our first Club team into Vancouver Squash League in 1998 when the new building was built. Also, we lived in the building when it was first built and our first child was and maybe still is, the only baby to be born in the TCC Tower. Fourteen years ago this year!
Why did you become a member of Terminal City Club and what have you enjoyed most about the Club over the last sixteen years?
[DM] I originally became a member when I first purchased a condo in the TCC Tower as membership was included. Since then, the Club has become a big part of my weekly routine. You can find me twice a week in the Fitness Centre with my fabulous personal trainer who I like to call “Doctor Evil”. In all seriousness, it is the people who make this Club a place where you want to be. The familiarity and relationships you build with the staff and other members is invaluable. This is a great chance for me to make a shout out to a few of our staff members who have been here since I first became a member – Nick, Sheila, Charlene, Wayne, Sergio, Len & Sultan, Thank you for everything you do!
Name one thing other members may not know about the Club that you enjoy?
[DM] The shoe shine station in the coat room!
What would you say to someone considering joining TCC?
[DM] Write the cheque! There is tremendous value in being a TCC member to help you meet, both, your business, fitness and social goals.
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!