Terminal City Times – January 2020

Click here to read the January 2020 Terminal City Times

PRESIDENT’S LETTER


joe

DEAR FELLOW MEMBERS,

I would like to wish you a healthy New Year. Particularly to the members who have signed up for the 45-day fitness challenge. 45 workouts in 58 days are no easy task but a terrific way to start in 2020. Good luck to all our members taking up this challenge.

As we enter into the new decade, it’s a pleasure to look back at years past and see the growth the Club has enjoyed. 2019 was another good year for the Club, with the opening of the immensely popular Members’ Lounge, initiated by past president Ron Miller in his tenure. The tireless work done by Dr. Ignatius Cheung during his presidential tenure will continue to drive success for the Club. On behalf of all our 2,028 members, I would like to extend sincere appreciation for his hard work over the past year.

As a TCC member since 2007, I have enjoyed meeting countless members over the years, many of whom have become very close and valued friends. Of the numerous amenities I enjoy immensely, socializing in Cuvée and the Members’ Lounge are my favourites. I encourage you to indulge in your favourite Club facilities, whichever they may be, and of course, to bring your friends and colleagues to experience a taste of what TCC membership means to you. Our Club’s impressive history is humbling – I am thrilled that it has been enjoying what might be called a resurgence over the past few years. As the premier business/social club in Vancouver, our community here at TCC is our greatest asset. I look forward to making a positive contribution and welcome your feedback on how the Club is meeting your needs, as well as also how we might improve. As President, my focus for TCC this year is you – the member. Call it my 2020 vision – helping the Club exceed its members’ needs is my guiding principle for the coming year. Our key objective is to create an unmatched member experience, and we want to hear from you on how we can achieve this!

We will continue the hard work that the Board of Directors and Club Executives have put into the development of our new Five-Year Plan. Our primary focuses include membership growth, Club sustainability, and, most importantly, an exceptional Club experience.

In a step towards enhancing our Club experience, this past September we introduced a newly updated and extremely useable Members’ Lounge, an ideal workplace away from the office – plug-in a laptop or tablet for a change of scenery. In the evening, the Lounge is a perfect spot for a cocktail or meal with family or friends.

Audio and visual touch screens, projectors, and sound in our meeting rooms have had a substantial overhaul in the last few weeks. We invested $60,000 in ensuring our A/V systems remain cutting edge. The last thing anyone giving a presentation wants is a hiccup with equipment or sound; in turn, this update will make sure our systems remain some of the most advanced anywhere.

We were delighted to host special events during December to elevate the festive spirit in the Club, including dozens of fantastic holiday parties for our members and their staff. We were honoured to have over 570 members and guests for our Dickens’ Brunch with Santa, which I personally attended. With the generous fundraising help of our members, we also delivered a fantastic hot Christmas lunch and gifts for every child at Admiral Seymour Elementary School. The event was very special, and the children loved every moment.

The Club’s financial results up to December 31 are on track. I will provide more details in my next newsletter on results from our first fiscal quarter.

As we look forward:
• The Gourmet Dinner on Friday, January 31 promises to be a night to remember. If you consider yourself a foodie, this event is for you.
• For the new year, we have the following complimentary classes: mat Pilates; cardio kickboxing; vinyasa & power yoga; ski fit, FIT (full-body intensity training); roll, release, and recover; and dynamic core conditioning.
• Catch all your favourite NFL teams in the Pub as they battle it out on the road to Superbowl LIV, February 2, 2020.
• Did you know your Club has a secret menu? Ask your server for details, and you might be surprised by what is available.

I look forward to continued growth and prosperity for you and the Club in the months to come. I look forward to seeing you around the Club in the weeks ahead.

Respectfully,
Joe Corea
Terminal City Club President

To book spa services, please call the Fitness Centre at 604 488 8622 or fill in the following form.

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Please note: online reservations must be made with 24 hours advance notice. For reservations requiring an immediate response, please call 604-681-4121.

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For banquet and meeting room information, please contact:
Andrea Miller
Director of Catering
604-488-8640
amiller@tcclub.com

Megan Powell
Catering Sales Manager
604-488-8605
mpowell@tcclub.com


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Please note: online reservations must be made with 24 hours advance notice. For reservations requiring an immediate response, please call 604-681-4121.

To book spa services – please call the Fitness Centre at 604 488 8622

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Please note: online reservations must be made with 24 hours advance notice. For reservations requiring an immediate response, please call 604-681-4121.

Hours of Operation

Weekdays
6 a.m. – 10 p.m.

Weekends
8 a.m. – 8 p.m.

Statutory Holidays
CLOSED

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.

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Hours of Operation

Weekdays
6 a.m. – 10 p.m.

Weekends
8 a.m. – 8 p.m.

Statutory Holidays
CLOSED

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.

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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