Featured Member of the Month: Sue Paish

Sue Paish

LifeLabs Medical Laboratory Services CEO, Sue Paish has been recognized as one of Canada’s Most Powerful Women four-times! Sue has also been inducted into the Canada’s Most Powerful Women: Top 100 Hall of Fame – one of only 88 women in Canada to have this honour bestowed upon them by the Women’s Executive Network (WXN).
Even though Sue was on the road, she graciously took some time to speak to us:

[NB] How do you use the Club?
[SP] The Club is in effect my ‘downtown’ office.  Given that LifeLabs office is located in Burnaby, I often use the Club for meetings in the downtown core. I also come in to catch up on items in between meetings when I am downtown.

[NB] What is your favourite event or room at the club?
[SP] My favourite room is the Reading Room, and then closely followed by The Grill restaurant.

[NB] Do you have a favourite dish from the restaurant(s)?
[SP] The Club does a wonderful job of halibut.  The Club’s halibut (in its various forms) is among the best in the city.

[NB] What was your first impression of Terminal City Club .. and now ?
[SP] Ahh… now this was a very long time ago! 25+ years ago, the Club was a dark, somewhat inviting and certainly ‘old world’ facility. Now, with the renovations completed in everything from the front reception to the restaurants, to the great food, and the helpfulness of the staff, the club has transformed  from that somewhat uninviting ‘old world’ place, to a dynamic, friendly, welcoming and inviting, professional oasis.

[NB]  What would you say to someone considering membership?
[SP]  Do it.  There are many, many benefits to being a member of the Club, and this is especially for those of us who have home offices outside the downtown core.

[NB] What are your interests outside of work and the Club?
[SP] Brad (husband) and I are parents to three amazing young women and even though our daughters are all in their twenties now, staying connected with them and with our extended family is our first priority.  In addition to my family, Brad and I are avid outdoors folks.  I love hiking on the North Shore and together we enjoy fishing (anywhere), camping and any activities that allow us to enjoy the amazing wilderness in BC, some of which is almost on our doorstep.  We are also long time dedicated hockey fans, watching games whenever we can, regardless of who is playing. We remain steadfast fans of the Vancouver Canucks.

[NB]  Do you have any community service or charities you support?
[SP]  Yes…here goes:  I just completed a term as Chair of the Michael Smith Foundation for Health Research and completed nearly eight years on the Foundation Board.  The Foundation is a real gem in Canadian health care, being focussed on attracting and retaining some of the best and brightest minds to BC who are transforming health care research and the delivery of health care to Canadians. I am also a Governor of the Vancouver Board of Trade, serving as Chair during our Olympic year.  The VBOT is a long standing institution in Vancouver with a legacy for both representing the interests of a wide spectrum of community stakeholders and promoting various social and economic policies focussed on building successful communities across BC.  I also sit on the Boards of the Ivey Center for Health Innovation and Leadership, the CORIX group of companies, and the Sauder School Faculty Advisory Board, as well as being a member of the Prime Minister’s Advisory Council on the Public Service.

[NB] Tell us a little about your family?
[SP] Yes, Brad and I are the proud parents of Diana (25), Kyla (24) and Nadia (21).  Diana has established herself as a successful entrepreneur, owner and operator of an award winning gift store in the beautiful community of Edgemont Village on the North Shore.  ‘Giftworks’ has consistently been named as the best gift store on the North Shore, an impressive accomplishment for a young lady who assumed responsibility for the store when she was only 22.  Kyla has just obtained her CA and is working  with Ernst & Young, currently practicing from the EY Halifax office. She is also a talented artist creating everything from custom quilts to oil paintings.  Nadia is just completing her third year of business studies at UBC, with a seven month study session at the Copenhagen Business School.

Should you see Sue in the club, she welcomes you to say ‘hello’.

To book spa services, please call the Fitness Centre at 604 488 8622 or fill in the following form.

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For banquet and meeting room information, please contact:
Andrea Miller
Director of Catering
604-488-8640
amiller@tcclub.com

Megan Powell
Catering Sales Manager
604-488-8605
mpowell@tcclub.com


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Please note: online reservations must be made with 24 hours advance notice. For reservations requiring an immediate response, please call 604-681-4121.

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Please note: online reservations must be made with 24 hours advance notice. For reservations requiring an immediate response, please call 604-681-4121.

Hours of Operation

Weekdays
6 a.m. – 10 p.m.

Weekends
8 a.m. – 8 p.m.

Statutory Holidays
CLOSED

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.

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Hours of Operation

Weekdays
6 a.m. – 10 p.m.

Weekends
8 a.m. – 8 p.m.

Statutory Holidays
CLOSED

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.

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Room of Interest and Event Type

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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.

All footwear is to be clean and smart. Casual thong footwear is not permitted outside of the fitness centre.

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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