Thursday, April 23, 2015
The Province’s Fred Lee’s Social Network (January 8th) named Taste for Life, An Evening to Conquer Oral Cancer one of 2015 “must attend” events.
Over the past three years over $215, 000.00 has been raised in support of oral cancer research and community screening programs. This year the goal is raise an additional $100,000.00.
Benefiting the BC Cancer Foundation, in support of oral cancer research and community screening programs, the 4th Annual Taste for life, An Evening to Conquer Oral Cancer is being held April 23, 2015 at the Terminal City Club. Funds raised support on-going oral cancer research and as well, go toward the creation of a high-risk clinic that will manage patients from community settings whose lesions, through genetic testing, have been identified as high-risk for the development of oral cancer.
Oral cancer is a major global health problem with over 300,000 new cases identified each year. More than 500 British Columbians will be diagnosed with oral cancer this year alone. Despite the ease of inspecting suspicious areas in the mouth, late detection remains a primary concern – four out of 10 patients do not survive five years after diagnosis and there are currently insufficient resources to test and biopsy each patient with suspicious lesions, the causes of which can be myriad. Treatment is often disfiguring and can dramatically affect how a person looks, eats and socializes.
Established in 1999, the BC Oral Cancer Prevention Program (BC OCPP) is a multi-disciplinary group of scientists and clinicians. Led by Dr. Miriam Rosin, Senior Scientist at the BC Cancer Agency, the BC OCPP is committed to improving the prevention and treatment of oral cancer in British Columbia through a combination of research, clinical and community outreach activities.
This year, A Taste For Life honors taste, the very sense that is lost when afflicted by Oral Cancer, in a new and exciting way. Culinary adventures of the evening are driven by a philosophy of focusing on the five senses of taste: sweet, bitter, sour, salt and umami, and the menu is designed by the superstar Chef duo of Alex Chen from Boulevard and Chef Greg Van Poppel from the Terminal City Club, in a unique and exciting collaboration.
Having sold out last year, this gala event has developed a faithful following over the past three years. CTV Weekend Evening News Anchor Norma Reid will once be the gala MC and Fred Lee comes back as the Auctioneer. Guests will be treated to the musical talents of jazz singer, the beautiful Amanda Wood.
Dinner Experience (includes access to Tasting Party)
Registration: 6:00 p.m.
Champagne Reception: 6:00 p.m.
Dinner: 7 p.m.
$350 / person
$2800 / table of 8
Tasting Party (includes tasting appetizers, cash bar, special entertainment, access to silent auction)
Registration: 7:45 p.m.
8:00 – 10:30 p.m.
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:
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!