Member of the Month – Sarah Penman

sarah penman - member of the month

Please share a bit about yourself and your professional background.

I grew up in Toronto in a “Brady Bunch” family. My parents were divorced and both re-married by the time I was six. The blending of our families made me the youngest of seven kids and was the recipe for a whole lot of chaos and drama.


I moved to Vancouver when I was 18 to study at UBC and graduated with a Human Kinetics degree in 2008. I was a personal trainer for many years but as I got older it became clear that it wasn’t in line with what I wanted for my future. I had always wanted to be a mom, but it was important for me to be a present and supportive mom. When you’re training, you’re only making money when you’re in the gym and that just wasn’t going to work with the mom I wanted to be. So I took the time to introduce my clients to other trainers that I thought they would be a good fit with and went back to UBC to get my property management license. Then, I started my own residential property management company, Penman Properties, about seven years ago. We now manage more than 1,500 units throughout the Lower Mainland, the Sea to Sky from North Vancouver to Pemberton, Kelowna and the Sunshine Coast. We work for individual residential home owners that have investment properties that they would like help with. We offer full management of both short-term and long-term rentals as well as leasing services to simply get the unit filled with well qualified tenants. We also offer nightly rental management, and home care services for owners that are only in Vancouver part-time.


In 2016, you completed your first Ironman 70.3 in Santa Cruz in just over seven hours; in 2017, you beat your time by 54 minutes at your second Ironman in Calgary. Tell us a little bit more about your love for sports.

I was a die-hard athlete as a kid. I love the passion – the grit and heart – in sports. I played on the school volleyball, baseball, and soccer teams, and I was the only girl in the boy’s club baseball league, but basketball was my sport; despite my lack of height! My heart and mental toughness made up for it.


I needed the family-like environment of team sports, so it’s kind of weird that I’ve gone into triathlons. Plus, I hate swimming. The hardest part about triathlons for me is committing to the training. Unless I have someone depending on me to work out with them, I struggle to get my butt to the gym. I won’t let someone else down, just myself! I’ve barely trained for any of the nine races I have done. I swam maybe once a week for a few months before my first ever race. When I bought a new bike before my first Ironman, I literally only rode it once, in a hotel parking lot on the way down to the race in Santa Cruz. The swims are by far the worst part, but as long as you can get through that, it’s just will power to not quit through the bike and the run. I’ve never not finished a race.


Races are a good test of willpower, and the feeling of accomplishment that you get when you finish is unlike anything else. It gives you a boost of confidence in yourself that stays with you for months afterwards. I honestly think that everyone can finish a triathlon, and should.


What motivates you?

People and connection. Passion and respect within and surrounding ourselves, are also huge for me. I’m a very nurturing person; I like to take care of everyone around me. I went through many years of abuse during my childhood, so one of my biggest motivations in life is to do what I can to give people what I didn’t have: a grounded safe place where they are heard and have no fear of judgement.


I chose property management because a happy home is something I never had and have always craved. I had visions of a great family in a house with a backyard and a driveway, a dog and basketball net. I worked five jobs throughout my degree, bought my first condo when I was 23 and my first house when I was 28. When I was a personal trainer, so many of my clients were realtors but none of them could name a good property management company, so I bridged the gap. Tenants often feel disrespected (often because they are) and owners often hate tenants because they ruin their homes. But if owners do their due diligence and show respect to the tenants that are likely paying their mortgage for them, and listen and communicate respectfully, tenants very rarely ruin the home.


Tell us about a book that made an impact on you.

I’m a big fan of Brené Brown. Her TED Talk about the power of vulnerability is incredible. I think the ability to be vulnerable with people is one of the greatest strengths in life. Once you learn that, you don’t waste energy on getting angry anymore. You process things differently, and you can recognize people’s pain from your own reflection, and that will prevent you from reacting as a result of your own pain, or disappointment, or shame, or vulnerability, without knowing it.


Napoleon Hill’s Think and Grow Rich was one of the game-changing “TSN Turning Point” books in my life. But the best book I’ve ever read was Give and Take by Adam Grant. Everyone should read it. People tend to think that the takers are the most successful in life and that the givers are weak.  The book explains that it’s really the givers who have learned how to identify the takers and set boundaries to protect themselves from being “taken” that are the most successful and why. That was a huge book for me, because I’m a die-hard giver. Before I read Give and Take, I couldn’t identify the takers in life and often got taken advantage of because of it. But now I can, and I have learned not to be resentful or angry at someone for being a taker. I just acknowledge it and set up the boundaries that I need to protect myself from getting hurt. When you get to this point, you feel a lot lighter.


How are you using the Club today?

Other than not being in the gym (which I should be)… I use the Members’ Lounge the most; it’s an easy networking room. I’m often asked to speak at networking events and on podcasts and they are great, but most of them are just so forced when it comes to the networking. The Members’ Lounge is a comfortable space where you would naturally speak to people and the exchanges are authentic and genuine. I refer and receive more business in that room than probably any event, because people aren’t nervous or feeling like they have to uphold any expectations. They’re just playing pool, having fun, being their true self. So I’d say without a doubt, that’s the room I get the most out of.


What’s the best piece of advice you’ve ever heard?

People will walk in and out of your life; you never know when or why, and there may not even be a reason. The world can take them from us too soon; dumb arguments can end friendships, or jobs force us to move away from the people we love and we lose touch. So many things could happen. But each person that comes and goes teaches you something that you will take with you for as long as you live. You may never really understand why someone is not in your life anymore, but every time you lose someone, if you can look up from the pain and let yourself see it and accept it, the world will have brought you another person who will find a home in your heart. Someone who will continue to teach you more about yourself and to keep growing. You just may not realize it until they’re gone. That’s why it’s so important to be grateful for the people in your life and not sweat the small stuff.



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6 a.m. – 10 p.m.

8 a.m. – 8 p.m.

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Room of Interest and Event Type


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.

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Lions Pub

The Grill

Cuvée Wine Bar


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


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


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


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 & Vegetable | 7
contains shrimp paste

Salmon Sablefish & Clams | 8

Smoked Salmon Toast | 15
avocado, cherry tomato, petite salad
toasted sourdough bread
soup, salad or fries

Baby Shrimp & Soba Noodle Salad | 18
mandarin orange, red cabbage, cherry tomato romaine, citrus dressing

Pan Fried Arctic Char | 22
basmati rice, mixed vegetables
baby shrimp cream 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

Wine Club

Stay tuned for next quarter's wine club!

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