Click here to read the July 2019 Terminal City Times
S TA C Y B H O L A – R E E B Y E
Among the many remarkable parts in the busy life of Stacy Bhola-Reebye, there is her work. She is a doctor – a special doctor with a special calling. Dr. Bhola-Reebye is a rehabilitation hospitalist who oversees the neuromuscular-skeletal floor at Vancouver’s world-renowned GF Strong Rehabilitation Centre. As an attending physician, she works with patients who have suffered life-altering setbacks such as complicated transplants, severe burns, multiple traumas or the onset of a neuromuscular disease.
Prior to her employment at Vancouver Coastal Health with GF Strong, Dr. Bhola-Reebye worked as a general practitioner. That was 10 years ago. “It was becoming difficult managing young children and a busy practice,” she says. When the GF Strong opportunity presented itself, she saw it as a chance to reconfigure her life in new and rewarding ways.
“The beauty of what I do now, compared to what I did in an office as a GP, is that I get to know people for a longer period of time. I have learned a lot about human nature, about how people think and react in a crisis. It’s immensely rewarding to work with someone who feels utterly broken when you meet, then, over time, watch as that same person comes to understand that life is not about disabilities, but about abilities.
“I like to tell my patients this: ‘At VGH, they save your life; at GF Strong, we bring you back to your life.” Dr. Bhola-Reebye has been a Terminal City Club member for six years. Given her vocation, there is more than a hint of irony that learning to swim – not as a child, but as an adult – has been one of the more rewarding benefits of her membership. Odd that, for someone who grew up in the Republic of Trinidad and Tobago.
“Yes, I know, it’s surprising coming from the Caribbean and not knowing how to swim,” she says. “When I first joined, I watched [TCC swim instructor] John Ryan teaching my children, and I thought to myself: ‘Maybe I should do this.’ And so I did. And I have to say, swimming may not be my passion, but today, I can swim.”
Infusing a revitalized heart into an older soul extends beyond her work in rehabilitation and beyond her courage to learn swimming as an adult. Dr. Bhola-Reebye also has a deep passion for the preservation and restoration of heritage houses. Her remarkable home, which she shares with her husband Rajiv and their three children, was built in 1912. It is a premier destination as part of the Vancouver Heritage Foundation’s popular house tours.
“When I first got approached to put our house on tour, my initial reaction was: ‘What does that mean? It sounds like a lot of cleaning,’ ” she laughs. “In the end, you show the parts of your home you want to show. It’s been such a great experience. Interestingly, so many of the people who come through the house want to know about us – not in an intrusive way, but in a kind way.” Given her passion for Vancouver’s heritage, it’s not surprising that TCC’s history was what initially attracted her to join the Club. “I liked that it was downtown, but more importantly, I liked how it felt. It felt like my home feels. It had a heritage charm that I found irresistible.”
On the benefits of membership, Dr. Bhola-Reebye points to the value of the Club’s business entertainment as, well, invaluable. “Raj and I do office parties, Christmas parties, and conferences here. The most amazing thing for us is that we can just close our eyes and it happens. You don’t have to tell the team much beyond the basics. You certainly don’t have to micromanage. They know their stuff and the result always exceeds our expectations. And I really must say, the food now compared with six years ago when we first joined represents an enormous step forward. It’s consistently superb. They have come so far.”
Rajiv is also a doctor – a physical medicine and rehabilitation specialist, also known as a physiatrist. The couple work together at GF Strong. They both talk of Terminal City Club as their downtown home. “I will often say to Stacy that 20 or 30 years from now I hope our children have continued with membership,” he says. “I love the idea of maintaining that link. We do feel, when we go there, it’s home.”
On the subject of links, the couple is in the process of figuring out how to physically connect their uptown home with their downtown home. “I think we are going to buy one of the pool tables being removed as part of the renovations to the billiards room,” Dr. Reebye says. “I think we have just the right spot for it in the basement.”
And, with that, the theme of restoring life, so primal to Dr. Bhola-Reebye’s story, carries on.
Photo: Dr. Stacy Bhola-Reebye with her husband, Dr. Rajiv Reebye, and their three children.
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.
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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
To book a venue, please fill out the following form:
Beef & Mushroom | 7
PACIFIC FISH CHOWDER
Salmon Ling Cod & Clams | 8
B.L.T Sandwich | 15
soup, salad or fries
Smoked Candied Salmon Salad | 18
edamame, tomato, red onion
Garlic Ginger Soy Beef Stir Fry | 22
bell pepper, broccolini, onion
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!