Terminal City Times – November

Click here to read the November 2019 Terminal City Times

Dr Cheung - President


DEAR FELLOW MEMBERS,

It seems that Fall has arrived with gusto, bringing some record-breaking low temperatures for this time of year. Nonetheless, I’m hoping that those cool, cycle-friendly mornings turn into sunny, patio-friendly afternoons for a few more weeks to come. And fortunately, the cooling trend has not extended into our business forecast. Member Events like Wine Tastings, pop-up Menus, and Gourmet Dinners have continued to gather momentum and are regularly selling out. Thank you for helping to make these events into the vibrant gatherings they are. Our regular outlets – 1892, The Grill, Cuvee, the Lions Pub, and now also the Members’ Lounge – are also being kept busy, so I encourage you to reserve ahead if you have a particular outlet in mind for your next visit.

Fall is also the beginning of our new fiscal year. Turning our attentions to business, would like to provide an overview of the selection process that is undertaken each year to fill any vacant positions on the Terminal City Club Board of Directors. We don’t have many opportunities to talk about the process, but I believe it is an important thing for all of our members to be aware of, so please bear with me. First and foremost, it’s important to note that all TCC Board Members are volunteers, and do not receive any special compensations or discounts while they serve their term(s). In the past, for a member to be nominated to the Board, it may have been sufficient for that person to be a friend of a Director, or the President. However, in recent years the selection process has become more structured and consistent, with the goal of ensuring that our Board is always a well-balanced, optimally-functioning body that represents our members well. To support the selection process, near the end of each fiscal year he Board President forms a Nominating Committee which must include at least three Past Presidents and three current Board Directors. The Nominating Committee is responsible for seeking and vetting candidates for any open positions, using a list of specific criteria as well as a Skills Matrix. The Skills Matrix assists the Committee by providing a clear picture of the skills and characteristics represented by current board members, as well as any gaps that should be filled in order to maintain a well-balanced Board of Directors.

If elected, a member serves as a director for a term of two years. The performance of all directors is monitored by the Governance Committee and the Nominating Committee with respect to attendance, participation, and overall contribution. Those directors who do not meet a standard of attendance, participation, and contribution will either be asked to resign, or will not be re-nominated for the following term.

Club members are encouraged to indicate their volunteer candidacy for any board vacancies by contacting the club’s General Manager, who acts as the Secretary to the Nominating Committee. I am pleased to inform you that this year, 18 members have put their names on the candidate list, which is now closed. This is our largest ever number of potential candidates, and is a great reflection of the engagement of our members.

For the coming fiscal year (2019/20), there is one vacancy on the board, as Mr. Ron Miller, Past President, will step off the board after nine years of service. The Nominating Committee is in the process of narrowing down a list of suitable candidates for this vacancy, from those who volunteered. Key selection criteria includes academic or professional qualifications, professional achievements, availability (ie; able to attend and participate at an appropriate level), and skills to complement the current Skills Matrix.

At our coming Annual General Meeting, to be held on Tuesday, December 10 at 10 a.m., the Nominating Committee will present the slate of nominees for shareholding members in attendance to vote on. Also at the AGM, I shall present a summary of our financial position, and what has been achieved at the club this year. Please attend this important event, if you are able. You can register online or with Member Services.

Back to Member Services and all the things that make our club fun – there is lots on the schedule in the coming weeks, including:

  • TCC’s signature gala event on November 2. This year’s theme is Vegas: Then and Now. Get your ball gown or black tie ready for this spectacular all-inclusive night featuring remarkable food, incredible décor, and amazing entertainment. Tickets always sell out, so if you don’t have yours yet, get moving!
  • Our Holiday Social on Tuesday, November 26 is always a member favourite, and for a great cause.
  • The Golden Whisk Competition (also known as the Battle of the Chefs) is a special Gourmet Dinner where you take centre stage as the judge. It’s a tough job, but selecting the winner of this four-course gourmet meal on Friday, November 29 might be the best work you do this year!
  • I look forward to seeing you at one of these events, and our AGM on December 10.

 

 

Sincerely,

 

Dr. Ignatius Cheung
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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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
Roasted Garlic & Chick Pea | 7

PACIFIC FISH CHOWDER
Salmon Tilapia & Clams | 8

MEMBERS’SPECIAL
Tuna Melt | 15
open face, sourdough bread
soup, salad or fries

DAILY SALAD
Crispy Calamari | 18
caesar salad, grana padano cheese

FEATURED ENTRÉE
Seafood Kebab | 22
salmon, ling cod, prawns
basmati rice, broccolini
garlic chive cream sauce

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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