Jorge Posada was born in Medellín but lived his formative years in Bogotá. He explains the differences between the two Colombian cities in ways Colombians would understand. “Medellín and Bogotá have two very different personalities,” he says. “There are always differences, but they manage to co-exist.”
British Columbians would understand this as the manner in which Victoria and Vancouver co-exist: Simply put, one is a government town, one is an industrial centre.
In Bogotá, his parents had a standing of modest wealth and privilege. His mother was an architect; his father, an industrialist. This privilege afforded Posada an enviable education at a local Swiss high school, which, in turn, helped his admission to Javeriana University, where he studied philosophy and law.
In 2002, when politician Álvaro Uribe came to power in Colombia, life changed dramatically for the Posada family. “When Uribe took over, many things got better for the general public, but families like mine were all but forced out,” he says. Whereas the financial elite at the time could afford “their own personal army” for protection, the country became a dangerous place for those citizens who had wealth, just not enough wealth.
“If you were at the financial level we were at, you became a target, and if you became a target, you either figured out a way to protect yourself, or you left.” Posada’s parents chose the latter of those two options.
Jorge arrived in Vancouver 15 years ago with $200. “When I got here, I knew that North America was about work, so I never stopped working. I did what I had to do to survive — getting up at 4 in the morning to take three busses to work the day as a laborer.”
One particularly poignant story he tells is being on a break outside a warehouse where he and a fellow immigrant, a Russian, were eating peanut butter and bananas underneath an elevated container they were unloading. Hungry crows were cawing all around them when, in that instant, it started to snow. “I’d never really seen snow. It was exciting, but I was also a little afraid and kind of in shock.”
Through the early days of his time in Vancouver 15 years ago, Posada missed many aspects of his past life, including photography. “My camera was stolen before I left Colombia. This was a tremendous loss for me. For my first two years in Canada I would see so many things I wanted to shoot, but I couldn’t. I spent a lot of that time learning about light and understanding how I could apply it to my images.”
One day, the magic of serendipity brought Posada to Vancouver photographer Alistair Eagle, who hired the young immigrant as his studio manager. This amazing opportunity came with an amazing perk: Alistair lent his eager protege a digital camera.
If there was one moment when everything changed for Jorge Posada, that was it.
Soon after, he was enrolled at Vancouver Film School where, in 2008, he graduated in the highest standing with a diploma in Entertainment Business Management and was the class valedictorian. Two years later, he was hired by the Swiss team at the Vancouver Olympics to work as an official photographer. “It was then that I knew I could make this my career.”
Today, Posada and business partner Benjamin Samson own and operate Talentosa Productions, a company specializing in commercial photography and video. He is also one-third owner, along with his sister Angela Samson and brother-in-law John Samson, of Dog Taxi, a daycare, training and hotel facility for four-legged friends. The remarkably successful dog business has afforded him the luxury of nurturing and growing Talentosa.
“I always liked the commercial side of photography,” he says. “A hotel needs a photo for a website or an ad or a magazine, that’s an assignment I find exciting and challenging. I understand the business objectives of these images, but they are also very much about art for me.”
And it is art that brings us to Jorge Posada’s tour de force – a stunning photographic installation called Main and 3rd. Today, Main and 3rd hangs as the centrepiece of the Terminal City Club’s freshly minted Members’ Lounge. It is a sweeping, highly conceptual work composed of 200 images that tells the story of Vancouver through the life that came and went through the doors of an old three-storey walk-up apartment building.
“I wanted to create something that everyone in Vancouver could connect with – something whereby we could all see parts of ourselves, parts of our mind, parts of our heart. The Members’ Lounge is the perfect place for this work. This beautiful room they have created has no windows. I like to think of Main and 3rd as being the window to Vancouver. And, if I can say, the reaction I have received from the other members has been so rewarding. It’s made my relationship with this place much deeper, much more meaningful.”
Posada became a TCC member four years ago. “I joined the club to meet people and for mentorship. I have met some amazing people and have had some amazing mentors. It’s also, now, a place I will always bring clients. It has quite a pull.”
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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.
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
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Thai Curry Chicken | 7
contains shrimp paste
PACIFIC FISH CHOWDER
Salmon Sablefish & Clams | 8
Tuna Salad Sandwich | 15
sliced tomato, ciabatta bun
soup, salad or fries
Chef’s salad | 18
flank steak, turkey, bacon, hardboiled egg
swiss & cheddar cheese, cherry tomato, cucumber romaine, grainy mustard vinaigrette
Pan Fried Ling Cod | 22
warm potato salad
garlic lemon butter 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!