Please share a bit about yourself.
I was born and raised in Winnipeg. It was cold in the winter and full of mosquitoes in the summer, but fun. Every Winnipegger knows what socials are and they were a blast. (Might be a good event for TCC; all you need is stale popcorn, rye and coke,
picnic tables, and a dance floor.)
My first job was mowing lawns and shovelling snow, but my first official job with a pay cheque was working in a factory on Sundays when I was about 15.
After graduating from the University of Manitoba I had an opportunity to do a one-year training program with an insurance company in Vancouver. I intended on moving back to Winnipeg to join my father’s business but I loved it here so much from the moment I arrived that I stayed and became a commercial insurance broker, which has been a great career.
I eventually met my wife and we now have three young kids. My wife is from Mexico so we visit frequently. Everyone knows it’s a culture of fun, sun, history, and great food. My father-in-law is a fantastic tour guide; we have many friends and family there so it’s a real cultural event when we go.
Describe your proudest personal or professional accomplishment.
I’m happy with my family and career so that feels like an accomplishment. There are also a lot of things I still want to do personally and professionally so that I think is also pretty good. Delving into Spanish has been an achievement for me. I spent a lot of timetrying to be the class clown in French class and had no interest in learning the language so I think my teachers would be absolutely shocked that I took the time to learn a language now. I speak what I would call okay Spanish but my kids are fluent.
How do you spend your time when you need to relax?
Vancouver has changed into a really interesting city that still has all of the natural recreation around us. As a family we do a lot of skiing and biking. We also use the beaches and ocean in the summer and visit Whistler, Vancouver Island, and the Okanagan. Once a week, I really enjoy cooking. I usually take on something way above my level and make a huge mess— it’s a bit of an issue with my wife and I.
What are you currently reading?
I have two on the go. I’m a big fan of Leonardo Da Vinci and I’m reading the biography by Walter Isaacson. I’m also reading and really enjoying Steve Martins’s biography, Born Standing Up.
Do you collect anything?
I think I might have the best tequila collection in Vancouver.
Tell us about a hidden skill or talent that most people don’t know about.
I make a great paella.
As a child, what did you want to be when you grew up?
I wanted to be the quarterback of the San Francisco 49ers. I had to choose another career when I was about 10 years old.
What is the best piece of advice you’ve ever heard?
My grandfather always said, “Keep your head down in golf and drink good alcohol straight.” My father also treated everyone really well and I try to do the same.
Why did you decide to become a member of Terminal City Club? What have you enjoyed the most about the Club so far?
I knew some members and liked the idea of a place to conduct meetings, exercise and meet new people. I have a busy work and family life with three young kids. Terminal City Club gives me an hour many days to come in, exercise, and spend some time with friends between work and a different kind of work at home. It’s also a great place to conduct meetings and business lunches. My kids enjoy coming down on weekends for squash, the pool and dinner at the Grill.
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:
Potato Bacon | 7
PACIFIC FISH CHOWDER
Salmon Ling Cod & Clams | 8
Vegetable Kimchi Pancake | 15
creamy soy chili emulsion, salmon bites
soup, salad or fries
Smoked Salmon Salad | 18
fennel, arugula, cherry tomato, shaved carrot
grapefruit segments, lemon herb vinaigrette
Lamb Curry | 22
basmati rice, broccolini
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!