Member of the Month – Damian Frith

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Damian Frith loves to run, and while he is certainly not alone in this regard, there is a uniqueness to his approach that places him in rarified and elite company.

Consider first there is the matter of having run what the marathoning community commonly refers to as “The Six Majors.”Frith has competed and completed the 26.2-mile race in Boston, New York, Chicago, Berlin, London, and Tokyo.

Remarkable in itself, yes, but not his greatest running achievement.

His greatest running achievement is having completed a marathon on all seven continents. He accomplished this feat just last month when continent number seven was run and done.

“I ran Antarctica in March of this year,” he says. “That left one continent to go – Australia.”

Odd that, given Australia is where he grew up, where he was educated, where he launched a 20-year career with IBM. But on October 14, the continental sweep was complete when Damian lived his childhood dream of running in the storied Melbourne Cricket Ground at the end of this race.

Damian grew up just outside Melbourne in the city of Ballarat. In 2008, he came to Canada for a vacation.

“I saw Tofino in a brochure and thought, ‘yeah, that looks like a fun spot.’ The plan was Tofino, then Vancouver for a week, then Whistler for a week, followed by Banff and Jasper for 10 days, then back to Vancouver, fly home and never come back.”

That’s not how it worked out.

“I left Australia in January and it was 44 Celsius; landed here and it was 4. I’m wearing board shorts and a tank top and the customs officer looks at me and says: ‘good luck son, you are going to need it.’ I walk outside and it’s raining sideways.”

Not the most auspicious of introductions to the city.

“But after some time in Tofino, and Whistler, I see these guys walking out of Bentall 1 at 2 p.m. on a Tuesday afternoon wearing suits and they have ski gear under their arms. That was it for me. I need to be a part of this somehow.”

Damian returned to Australia with the intention of quitting his job, packing up his four-bedroom home and jumping on a return flight to Canada. IBM had other plans. In a remarkable moment of serendipity, a position he was ideally suited to fill became open in the Vancouver office.

Life – big, beautiful life – sometimes just works out.

Damian left IBM in 2016 and opened his own consulting firm. Today, his firm is connected with WMC (Western Management Consultants), a widely respected company specializing in corporate strategy, leadership and transformation.

“I like coaching and mentoring people on long-term goals,” he says. “I do a lot of transformation management – helping executives work through succession planning, for example. Or I might advise and assist with corporate growth. At its core, it’s helping people transform into something they want to be. That’s what Ienjoy. That’s what I am good at.

“I see so many business owners who get so buried in the weeds of the day-to-day operation, they can never do what they have to do, and that is to take a step back to look at the bigger picture.

“I like to say, they are working on the bus instead of driving the bus and often they’ll get hit by the bus.”

Damian, like every Australian, greatly cherishes a good old-fashioned walkabout.

“My passion is travel,” he says. “The travel group at TCC has been going for about six months now. Each month someone talks about where they have been and what they have done. It’s invaluable information for a person like me.”

Damian points to two significant ways in which he takes most advantage of the TCC’s many offerings to members. He uses the business centre a lot. It’s a refuge for sitting and plowing through hours of work uninterrupted. But it’s the social benefits of the TCC that he most appreciates.

“I came to Vancouver and, of course, a lot of people living here already have a well established network of friends. I had to start from scratch. The social side of the club has allowed me to greatly enrich my own network. It was this opportunity to meet like-minded people that drew me to the club and it’s what continues to sustain my great appreciation for membership.”

“I quite honestly have not met a member I didn’t really get on with. The facilities here are amazing, first-class, but it’s the people who make the place great.”

—Wayne Moriarty

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Hours of Operation

Weekdays
6 a.m. – 10 p.m.

Weekends
8 a.m. – 8 p.m.

Statutory Holidays
CLOSED

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Hours of Operation

Weekdays
6 a.m. – 10 p.m.

Weekends
8 a.m. – 8 p.m.

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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
Roasted Garlic & Chick Pea | 7

PACIFIC FISH CHOWDER
Salmon Tilapia & Clams | 8

MEMBERS’SPECIAL
Tuna Melt | 15
open face, sourdough bread
soup, salad or fries

DAILY SALAD
Crispy Calamari | 18
caesar salad, grana padano cheese

FEATURED ENTRÉE
Seafood Kebab | 22
salmon, ling cod, prawns
basmati rice, broccolini
garlic chive 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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