Member of the Month – Suki Sekhorn

Suki


India would seem an appropriate place for enlightenment.

And so it was for Suki Sekhon, a Canadian of Indian descent, who, upon his first visit to the home of his mother and father, the land of his ancestors, was given this bit of eternal wisdom from friend and colleague Joe Segal: “Kid, you’ll never get rich working for someone else.”

Suki was in his 30s. He and his wife Desha had two children and a third on the way, when he considered the time was right to heed the advice of his good friend.

“I was working for J.J. Barnicke as a commercial real estate broker and partner for the firm,” he recalls. “I was making good money. No issues. Good house. Good car. All that stuff. I came home one day and told Desha ‘I’m going on my own.’ Her response was something like, ‘Are you fricking crazy?’.”

Suki has always been a man familiar with risk and believes there is risk in every decision a person makes. But this risk, well, this risk put a lot at stake.

“When you buy a vacant building, you look at risk,” he says. “You evaluate that risk: high, low, medium. I’ve had to take high risks to get where I am. They’ve paid off. But it’s a lot of work — a lot of hard work.”

These days, now in his 50s and having established his firm CRS Group of Companies as an unmitigated success, when Suki takes a risk he asks himself: “Will I sleep at night?” However, in the early days, sleeping was not a guarantee.

“Yeah, those younger days were tough on the sleep. I was building a business, but I also had four kids. The kids always came first. I coached them in every sport they played. My involvement in their lives was absolute.”

The payoff from all this loving attention from both Dad and Mom has clearly reaped its rewards. Suki and Desha’s children, two older girls and two younger boys, have all been high achievers, having earned scholarships and attended some of the most prestigious universities in North America.

“For years my life was up at six, work at seven, home at three, coach, eat, work some more, go to bed, up at six.”

As the kids got older, Suki had a list of some 10 key morals he wanted to impart on his children in order to best prepare them for the challenges of living a righteous, rewarding life. But, then, as he points out: “What kid is going to pay attention to 10 lessons from dad?”

So, he boiled them down to a salient three.

“Let’s say you lose everything and you have to start over. There are three things in life you need. If you don’t have them, you are probably screwed. The first thing is your health. If you are healthy, you can make a comeback. The second thing is your reputation. If you have done good things for people then people will know you as a good person and they will be there for you. The third thing is your family and your good friends. Your family is going to pick you up and help you and so will your good friends.

“With those three things, it doesn’t matter what happens in your life. Keep those three things and you will be okay.” And then he adds a fourth: “Give back.”

He learned giving back from his mother and father growing up in South Vancouver. His dad was a millworker and his mom worked in a nursing home. They taught him the value of philanthropy.

“My parents taught me that you don’t take, you give. If you get something back, that’s great. But don’t give to get back.”

Today, CRS Group of Companies is philanthropically involved with numerous initiatives, most notably Ronald McDonald House.

“We can all step up in one of two ways,” he says. “Money or time. Or, ideally, both. But if you don’t have the former, give the latter. Don’t do nothing. Don’t sit on the sidelines and think the government or other people are going to fix it. It doesn’t happen that way. Give. Be part of the community.”

Suki has been a member of the TCC since its days in the old location.

“The club has an amazing atmosphere right now. It’s going through a highly successful and transformative period.

“I look at private clubs today and so many of them are clearly struggling. Most are based on networking, but times are changing and networking alone is not the incentive it once was. The next generation is mobile. They need working spaces. Clubs would be smart to recognize this and move forward accordingly.

“I think what the TCC is doing now — trying this and trying that — explains, in part, why it continues to be a club that not only survives, but thrives. The club is open to change these days. It’s moving ahead with the times.”

Essentially, the TCC is taking risks, and Suki Sekhon is more than okay with risks.

—Wayne Moriarty

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Hours of Operation

Weekdays
6 a.m. – 10 p.m.

Weekends
8 a.m. – 8 p.m.

Statutory Holidays
CLOSED

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Hours of Operation

Weekdays
6 a.m. – 10 p.m.

Weekends
8 a.m. – 8 p.m.

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CLOSED

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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.

Lions Pub

The Grill

Cuvée Wine Bar

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
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

APPETIZERS

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

MAIN

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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FRESH SHEET ­

DAILY SOUP
Potato Bacon | 7

PACIFIC FISH CHOWDER
Salmon Ling Cod & Clams | 8

MEMBERS’SPECIAL
Vegetable Kimchi Pancake | 15
creamy soy chili emulsion, salmon bites
soup, salad or fries

DAILY SALAD
Smoked Salmon Salad | 18
fennel, arugula, cherry tomato, shaved carrot
grapefruit segments, lemon herb vinaigrette

FEATURED ENTRÉE
Lamb Curry | 22
basmati rice, broccolini
naan bread

SWEET TREATS

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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