As Charles “Charlie” O’Sullivan likes to tell it, back in the day, there was the “two-jacket trick.” It was a simple ruse. This was the late 1970s and men had a privileged status — not so privileged they could skip work at any hour, but privileged enough that they could get away with the two-jacket ploy.
“This was for guys working in offices — legal companies and such,” he recalls. “You’d bring two jackets to work. And if you wanted to cut out early, one jacket you would leave on your chair at the office, the other you’d wear to the club. You had to wear a jacket to the club, then. There were no cell phones, so if someone was looking for you, they’d see the jacket on your chair and figure you hadn’t left work.”
He laughs about those days. Charlie can tell a ripper story of how it used to be — the depth of story you’d expect from someone who has been an August member of the Terminal City Club for 40 years, someone who has seen so much change.
Charlie grew up in County Kerry, on the westernmost coast of Ireland. In Kerry, the locals will tell you, the next bar to the left is in St. John’s, Newfoundland. He graduated from the University College Cork in 1965 as a geologist specializing in experimental physics and mathematics. This unique blend of education positioned him perfectly on the forefront of the emerging science of geophysics.
Geophysics brought Charlie considerable notoriety. He is widely regarded as a seminal figure in the history of modern mining in British Columbia. It’s fair to say it also brought him fortune, travel, adventure, and, indirectly, the love of his life, Mona, with whom he has maintained a partnership more solid than a diamond for the past 51 years.
Charlie first arrived in Canada in 1966 as a valued, young geophysicist. He was something of a wunderkind who was recruited by Dr. Harry Seigel, an industry legend who had developed the induced polarization geophysical system for Newmont. The impact of this system on modern mining cannot be overstated. (For example, in 1967, Charlie used induced polarization to do the geophysical surveys for Newmont at Princeton that discovered the Copper Mountain Mine which is still in production.)
When Charlie landed in Toronto in ‘66 he was immediately set up with a sleeping bag, snow shoes and a ticket to the Northwest Territories.
“Looking back on it, it was odd they gave me snow shoes,” he says. “I certainly could have got them up there. It was kind of like bringing coal to Newcastle.”
He was in the NWT for three months before embarking on his first trip to British Columbia and, eventually, Vancouver.
“I took the train down through Whistler. The sun was setting on the ocean and as I looked out the window, I thought to myself ‘what a beautiful place.’ Then the train travels through West Vancouver and I’m looking out at all these people drinking cocktails on their decks and I’m thinking I’m in Hollywood.”
When Charlie was in Vancouver, he was introduced to a young woman he took to a dance, Mona. He was immediately smitten, but they quickly lost touch with each other. Then, a year later, he was back in Yellowknife when, by the wildest of chances, he ran into her again in a drug store.
“I said, ‘hey, are you Mona?’ She had trouble remembering my name. We went to a barbecue the next day and I told her I was going away for a while, but to stick around and we’ll get married when I get back. Never even kissed her at this stage. I just figured the co-incidence of meeting again was a sign.”
Eventually Charlie and Mona married and moved to Vancouver where they raised a family of three — all daughters. In 1968, he left Newmont and opened his own company, Hemisphere Energy Corp. He remains the chairman of Hemisphere to this day — a true testament to the stellar ethos of a man who, at 76, has no thoughts of retirement.
He keeps healthy, of course — a requirement if you are going to keep working well into your seventh decade. He’s a regular at the TCC gym and something of a legend at the Point Grey Golf and Country Club. By his estimation he plays between 150 and 200 rounds a year.
“I love the gym,” he says. “It’s important to me. Of all the changes I’ve seen at the club, the emergence of the gym as a hub of social activity has been the most significant. Rather than members meeting in the middle of the afternoon for a liquid lunch, they’ll go to the gym and network. Seeing so many young people come to the club and work this way is a wonder.”
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:
Beef Cabbage | 7
PACIFIC FISH CHOWDER
Salmon Ling Cod & Clams | 8
Chicken & Bacon Wrap | 15
avocado, cheese, chipotle mayo
soup, salad or fries
Baby Shrimp & Scallop | 18
mixed greens, cherry tomato, cucumber
papaya, citrus dressing
Chicken Quesadilla | 22
cheese, peppers, tomato, corn
sour cream, salsa verde, guacamole
soup, salad or fries
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!