Can you please share a bit about yourself and your background?
I grew up in the Lower Mainland and Vancouver is my home. I am a proud UBC alumni with a BA in International Relations. I’ve been a real estate professional for 25 years and am a member of the Appraisal Institute of Canada; I first started out in sales, and then moved on to valuations in 2002. A year later, I launched my boutique real estate appraisal business; my team covers the Lower Mainland and Fraser Valley.
What would you say is your biggest professional or personal success to date?
Real estate appraisals is a low-profile profession that is male dominated. I am really proud of the fact that I am one of the few minority women who owns a real estate valuation firm in Vancouver. Real estate is an economic driver in Vancouver and it will be interesting to see what happens to the real estate economy and the other sectors that benefit directly or indirectly with the new changes in taxation.
I have volunteered for parent committees and became frustrated that I didn’t have a vote at the Board level. Naturally, I ran for school trustee in 2011 and 2014 with the NPA. I wasn’t successful, however, failure in any endeavour is always a learning experience. I am a Gen-X “stealth fighter mom” of a Gen-Z teenage daughter. Demographers have intriguing names for the different generation of parents and “stealth fighter” for Gen-X is my favorite. I read in a presentation given to college admissions advisors that the Gen-X parent motto is “not with my child, you don’t.” I had a chuckle over that.
My relationship with my daughter is very important to me. The new generation of kids actually like hanging around with their parents unlike my generation who were embarrassed to be seen with our parents. Apparently, this is the new trend and it’s really great that Terminal City Club is welcoming to member’s children.
What motivates you?
Passion and knowledge is a motivator for me. If there is something I want to learn I will learn it.
What is your vision for success in your own life?
There is no end run for success. It takes time, hard work, passion, perserverance, and a bit of luck.
How do you spend your time when you need to relax?
I love to travel. I am also a foodie and really appreciate great wine. TCC is a reciprocal partner with the Outrigger Canoe Club in Hawaii where I spend my vacations. The swimming, snorkeling, and great weather is the perfect way to de-stress. During the evenings, enjoying great food and wine with the ocean behind you is a relaxing way to end the day in Hawaii.
Of course, when I am home, I enjoy Chef Dan’s Gourmet Dinners and Owen is the go-to guy for wine.
Why did you become a member of Terminal City Club?
I became a member in 2012 to enjoy TCC’s extensive wine list with gems that couldn’t be found anywhere else in the city. I also joined for the wonderful swimming pool and Fitness Centre managed by Sergio and his team. I have a personal trainer here, Milwina, who is extremely tough but absolutely amazing. The Fitness Centre team always exceeds my expectations.
How do you use the Club?
I have used many facets of the Club from ordering take-out from The Grill to attending the special event buffets and wine tastings. I have also attended sporting events booked by Member Services; Cory and his team deliver the best seats around and I can’t wait to experience the Rugby 7’s game this month.
Overall, Peter Jackman has done a spectacular job as General Manager to enhance the member experience.
Do you have advice for our younger TCC members trying to make their way in the world?
For younger TCC members I would say to not take any rejection, misunderstanding, or miscommunication personally. Use these opportunities as a way to do things differently next time.
Also, I believe that one’s social and cultural capital will be what will distinguish you from similar competitors going forward. Terminal City Club is the perfect place to increase soft skills and knowledge. As a member, take full advantage of what the Club offers.
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:
Curried Lentil | 7
PACIFIC FISH CHOWDER
Salmon Shrimp Ling Cod & Clams | 8
Grilled Brie & Chicken Sandwich | 15
crab apple butter
soup, salad or fries
Roasted Cauliflower Salad | 18
almonds, feta cheese, olives
Garlic Ginger Soy Beef Stir Fry | 22
bell peppers, onion, broccoli
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!