A TCC member for ten years, Martina Shapiro was an artist first, then became an engineer and finally returned to visual art again. Her ability to apply creativity in everything she does is overwhelmingly comforting in our fast paced way of life. Lucky for us, Martina will be conducting TCC’s first Creativity Workshop on October 28, where members will hear firsthand the secret behind embracing your creative flow.
Please tell us a bit about your journey to become an artist.
[MS] I’ve always loved and studied art since I was a young child but didn’t have the opportunity to study it in University, and instead majored in electrical engineering. When I immigrated to Canada from Czech Republic I needed to earn an income so I completed my Masters in computer science at UBC. It has only been within the last 15 years that I have been able to focus on art full-time. I’ve realized that in order to pursue art as a career I need to really ‘live’ the art.
What is one thing you have learned as an artist that you wish to share with others?
[MS] That anyone can be creative. We tend to associate creativity with the arts but it can be applied to our everyday life and work, no matter what our profession is. It’s just a question of learning how to allow our natural creativity to come through in whatever we choose to do. Our everyday, analytical life tends to suppress creativity by focusing solely on performance and end results. Creativity is a process, not a product. It comes from play, curiosity, fun, fearlessness, and embracing the unexpected, from being comfortable with ambiguity and paradox.
We are very excited for the Creativity Workshop that you will be conducting for members on October 28. Can you give us a hint of what you plan to do?
[MS] Well, this will be my first time running this workshop so members should know that it is new for me too! When the idea was first discussed, I felt that a workshop would provide a great opportunity for members to meet each other and engage in deeper conversations. I will start the workshop by sharing my own practical experience with creativity and ways to break out of everyday analytical thinking and engaging the right brain instead.
During the workshop, we will do a few creative exercises in a very relaxed environment. Creativity lives in play and wonder so that’s exactly what I plan for us to do. People have different talents but everyone has the ability to be creative. During the workshop, members will learn how to apply creativity to their everyday life. The exercises will not focus on producing a piece of art but experiencing the feeling of being creative. You do not need any previous art experience or even art aptitude to take this workshop. It’s not about any performance; it’s about coming together to share and have fun!
Why did you become a member of Terminal City Club?
[MS] My husband and I were originally members of a different club but were drawn to Terminal City Club for all it has to offer. In addition to the facilities and services, we love that the membership base is varied in terms of member’s age and background, which makes the Club have a “hip” feel to it. A few of our friends from other clubs also ended up moving over here.
What do you enjoy the most about the Club?
[MS] My husband and I have been members of the Club for ten years now and we find the club perfect for our lifestyle. As an artist, I don’t have fixed hours so I need a place where I can bring guests and clients at any point during the day and know that we will receive good service and quality food.
I love the Fitness Centre, especially the pool, which in my opinion is the best pool in the city. You feel as if you’re swimming outside! I also enjoy going to The Grill for lunch and to 1892 and Cuvée when I am entertaining guests. It’s the perfect environment to host clients – peaceful and quiet.
[MS] Well, our Pastry Chef is amazing! I can’t say I have a favourite dish, but I do feel confident that I am always going to receive high quality food wherever I eat in the Club.
How do you spend your time outside of your work?
[MS] Making art! I don’t view art as work because it is not only my profession, but also my passion and hobby. If I thought of it as hard work it would show in my paintings. The feeling and state of mind I am in while creating art reflects back when you look at it. In terms of other hobbies, I love the outdoors, reading and music.
Do you volunteer?
[MS] I volunteer through my artwork by gifting my paintings to charities which they then auction to raise money to support their cause.
What would you say to someone considering joining TCC?
[MS] That it’s the best club in the city! The location, facilities and member base is unparalleled to any other club. TCC will provide you with that comfortable place, to bring your guests and clients, where you can have a predictably good experience every time you visit.
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!