“The first casualty of sliding is dignity” – Prof. Maximillian P. Arturo

On the contrary, professor, dignity has never suffered in any way during the whole quest. In fact, it was raised to a whole new level at the Vancouver Club and the Terminal City Club. Exclusivity is often associated with wealth and privilege. In the case of the Vancouver Club and the Terminal City Club, it is associated with affluence, privilege and a whole new culinary experience.

You can download the this week’s edition in PDF format HERE (or grab the full newspaper HERE,) or just keep reading (the unrated version) below.

Episode 4 – Exclusive Clubs deliver Exquisite Sliders

Image cutline: The Vancouver Club (pictured left) and the Terminal City Club (pictured right) both have a flare for sliders fit for royalty, dignitaries and various people of interest.

Rangelina are back at it again, travelling across dimensional boundaries, tasting sliders and searching for the homeworld. In this quest, they find themselves gaining the trust of the local aristocracy.

Raj: We landed on West Hastings at Hornby and were immediately ushered into a comfortable sanctuary known as The Vancouver Club. Our host stated, “Members and guests only and tonight you two are my guests.”

Angelina: It was cool with us, since he assured us that the hospitality at the club, located 915 West Hastings, was fit for dignitaries. I guess we fit the part.

R: After getting seated, our host summoned dozens of the staff into action and what appeared was a plate of sliders made from 100% ground Kobe Beef, a sesame seed bun, sautéed wild mushrooms, truffle mayo and homemade barbeque sauce topped with a cornichon straight from France.

A: When we asked the Sous Chef, Tobias Grignon, about these exquisite, mouth-watering sliders, he confessed that a new slider made from the confit of Mount Lehman Duck Leg and Foie Gras was on the way to replace these sliders. We knew they’d be equally fantastic.

R: With that, we graciously thanked our new friend and traveled across the courtyard to 837 West Hastings where we found The Terminal City Club.

A: We were lucky enough to befriend a member in the building’s gold-plated foyer. Upon telling her of our quest, she immediately showed us to the exclusive, members-only wine-bar and commanded sliders from the staff.

R: What ensued was awe-inspiring. The Terminal City Club’s menu has Beef Tenderloin Sliders with spicy mustard, Japanese mayo and pickled vegetables on the side.

A: The Sous Chef, Michael Mousseau, informed us that the club has also been presenting a Warm Veal Schnitzel Slider on a Ciabatta bun with grainy mustardandred cabbage coleslaw which will no longer be available after today, October 22^nd.

R:The Bavarian Schnitzel Sliders are to die for and will be served in the Grill upstairs from 4PM – 7PM. The Beef Tenderloin Sliders, equally deadly, are available throughout the club, during regular hours of operation.

Editor: No journalists were harmed in the making of this article. Sadly, there is one slider from a previous article that is on the chopping block, the Chinese Pork Bun at Goldfish Pacific Kitchen. Only you can help save its life by telling @GoldFishKitchen on Twitter. Make sure to use the hashtag #savetheporkbun.

Raj Taneja is part technologist, entrepreneur, social media juggernaut and foodie. He runs urbanmixer.com and publishes a miscellany of musings at raj.jp and on twitter @tinhead

The Terminal City Club is one of the world’s most respected private business clubs. The members have a multitude of facilities at their fingertips – a full-size pool, fitness facilities, snooker room, grill, wine bar, fine dining and more.

The Club’s Pastry Chef, Fumiko Moreton, recently gained some notoriety by competing in the International Culinary Exhibition aka the Food Olympics in Erfurt, Germany, as part of the team which placed third overall in the World and gained three gold medals.

As usual, I’ve contributed my thoughts relating to Creme Brulee and featuring a creation by Moreton in Friday’s edition of Vancouver’s 24hrs. You can download this week’s version in PDF format HERE (or grab the full newspaper HERE,) or just keep reading (the unrated version) below.

Episode 4 – The Private Business Crème Brulée

Image cutline: Pastry Chef Fumiko Moreton likes her crème brulée simple – no fillers, no fruit, no fuss; it’s all about the creamy and smooth texture of the sweet sweet custard.

The search for Vancouver’s undiscovered crème brulée can sometimes be a daunting one. Secretly plotting against Vancouver’s food community, standing in alleys hoping to get a glimpse of the kitchen, recording every intimate account and photographing the evidence certainly lives up to the name of cloak and dagger.

My toughest assignment yet was to infiltrate the guarded walls of the Terminal City Club in the heart of the financial district – the private business club founded in 1892 features an admirable wine bar and some of the city’s finest dining all built for the sole entertainment of members and their very lucky guests. Deep within its luxurious recesses, Fumiko Moreton, Pastry Chef Extraordinaire concocts her next great dessert. Convincing Moreton, part of the crack team that recently earned a Gold Medal and third place in the world’s most important cooking competition, the Culinary Olympics, was no small feat. I had to look the part, talk the part and even smell the part.

After some smooth negotiating (begging), Moreton imparted to me, a taste of her Christmas-inspired Citrus Crème Brulée. Topped with a raspberry, some blueberries, a couple orange slices, a snowflake-like sugar garnish and a mini cranberry and pistachio biscotti, the crème brulée’s presentation  was elaborate enough to make me feel like a giddy youngster, all excited to unwrap a new gift.

Below the delicately caramelized top crust lay simple elegance. The uncomplicated custard infused with lemon and orange zest and lightly flavoured with real vanilla bean invoked the kind of euphoria that is usually incited by illicit substances available on the other part of Hastings Street, far from the club.

It’s no wonder that if you want to join the Terminal City Club, two members in good standing have to vouch for you. It’s just that good.

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Raj Taneja is part technologist, part entrepreneur, part social media thought leader and part foodie. He runs urbanmixer.com, publishes a miscellany of his musings at raj.jp and can be found on twitter with the username ‘tinhead.’