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The Province
an hour ago
- The Province
FVDED in the Park celebrates a decade of dance beats in Surrey
Tiësto, Kaytranada, Zedd and Disclosure headline anniversary event in Surrey FVDED in the Park Blueprint Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page. Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page. This advertisement has not loaded yet, but your article continues below. THIS CONTENT IS RESERVED FOR SUBSCRIBERS ONLY Subscribe now to read the latest news in your city and across Canada. Exclusive articles by top sports columnists Patrick Johnston, Ben Kuzma, J.J. Abrams and others. Plus, Canucks Report, Sports and Headline News newsletters and events. Unlimited online access to The Province and 15 news sites with one account. The Province ePaper, an electronic replica of the print edition to view on any device, share and comment on. Daily puzzles and comics, including the New York Times Crossword. Support local journalism. SUBSCRIBE TO UNLOCK MORE ARTICLES Subscribe now to read the latest news in your city and across Canada. Exclusive articles by top sports columnists Patrick Johnston, Ben Kuzma, J.J. Abrams and others. Plus, Canucks Report, Sports and Headline News newsletters and events. Unlimited online access to The Province and 15 news sites with one account. The Province ePaper, an electronic replica of the print edition to view on any device, share and comment on. Daily puzzles and comics, including the New York Times Crossword. Support local journalism. REGISTER / SIGN IN TO UNLOCK MORE ARTICLES Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account. Share your thoughts and join the conversation in the comments. Enjoy additional articles per month. Get email updates from your favourite authors. THIS ARTICLE IS FREE TO READ REGISTER TO UNLOCK. Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account Share your thoughts and join the conversation in the comments Enjoy additional articles per month Get email updates from your favourite authors FVDED in the Park is celebrating a decade of dance beats this summer. The electronic music festival returns to Surrey's Holland Park July 4 and 5. This year's anniversary lineup includes EDM megastars Discolsure, Kaytranada, Zedd and Tiësto as its headliners. EDM legend Tiësto is one of the headliners at the 10th anniversary of FVDED in the Park Started in 2015 with 10,000 attendees, FVDED in the Park has almost tripled in size over the past ten years. The 2024 event drew 27,500 fans each day coming to get their grooves on at one of the venue stages. Promoter Blueprint estimates that the 2024 edition generated approximately $8.2 million in economic impacts. The 2025 edition sees an additional stage added and features 60 artists, up from 48 last year. Of those, more than 30 per cent are Canadian, including regional artists. Essential reading for hockey fans who eat, sleep, Canucks, repeat. By signing up you consent to receive the above newsletter from Postmedia Network Inc. Please try again This advertisement has not loaded yet, but your article continues below. Creator Alvaro Prol talked about the motivations behind the festival, its legacy, and how Surrey is a 'fun city' these days. Alvaro Prol, co-founder of Blueprint Entertainment, produces FVDED in the Park. Mark van Manen Photo by Mark van Manen / PNG Postmedia: What was the motivation behind the creation of FVDED in the Park? Alvaro Prol: FVDED the brand and FVDED in the Park have different histories. FVDED began as a mid-week EDM night that started when the genre was taking off and lasted quite a few years. The festival began at Malkin Bowl 13 or so years ago as an accessible party in the city that didn't involve having to go far away and camp. Q: What made you decide to move to Surrey? A: We knew that kids who were coming to our downtown clubs like Celebrities were from Surrey, and we wanted something that you could go to on the SkyTrain. Surrey was the spot. Everything we needed to create a value-driven event was there, and the city was really supportive of creating a destination for entertaining its young people. When you have cities and politicians that want events, and to push the envelope forward, it happens. Q: When did it become obvious that you were on to something big with FVDED in the Park? A: The year we had Jack Ü, which was the super group with Diplo and Skrillex, and Travis Scott in 2016 we knew we were booking the right things and on to something that people were digging and adopting around their summer plans. This year, I have requests from agents and fans from places like L.A. and beyond who all want to come to Surrey to check out what is a really cool event that fits right into the urban lifestyle. From the great restaurants nearby to the after-parties, Surrey is a fun city. This advertisement has not loaded yet, but your article continues below. Q: The lineups have been pretty epic over the years. Is it challenging to bring in top-tier talent? A: We live in a very competitive world for dance music today, because it's massive everywhere. Competing with major global cities with the challenging exchange rate is very tricky. But I've been a promoter since my teens and there has never been a more exciting time for the genre, as it has come a long way and developed different streams at the same time that other genres like rap and rock have kind of fallen off a cliff. Q: So the future looks bright for FVDED in the Park to keep offering a wide variety of sounds? A: Growing up in Buenos Aires, dance music was the meat and potatoes sound you heard everywhere, from shopping centres to restaurants. And now North America is finally embracing it in the same way. Coming out of COVID, it has become the music that people want. There is no rock revival — dance music is where the creativity is coming from. As a promoter of all genres, I can say that it also draws some of the best audiences. FVDED in the Park When: July 4 and 5 Where: Holland Park, Surrey Tickets and info: sderdeyn@ Love concerts, but can't make it to the venue? Stream live shows and events from your couch with VEEPS, a music-first streaming service now operating in Canada. Click here for an introductory offer of 30% off. Explore upcoming concerts and the extensive archive of past performances. Vancouver Canucks Vancouver Canucks Vancouver Canucks News News
The Province
an hour ago
- The Province
Recipe: Big Pot Beans
It's the perfect summer side for your next picnic or family get-together. Baked beans make for a perfect BBQ side. Photo by Gavin Young / Calgary Herald Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page. Summer is barbecue season. And beans just happen to be the perfect side-dish to complement hot-and-spicy barbecued meats. This advertisement has not loaded yet, but your article continues below. THIS CONTENT IS RESERVED FOR SUBSCRIBERS ONLY Subscribe now to read the latest news in your city and across Canada. Exclusive articles by top sports columnists Patrick Johnston, Ben Kuzma, J.J. Abrams and others. Plus, Canucks Report, Sports and Headline News newsletters and events. Unlimited online access to The Province and 15 news sites with one account. The Province ePaper, an electronic replica of the print edition to view on any device, share and comment on. Daily puzzles and comics, including the New York Times Crossword. Support local journalism. SUBSCRIBE TO UNLOCK MORE ARTICLES Subscribe now to read the latest news in your city and across Canada. Exclusive articles by top sports columnists Patrick Johnston, Ben Kuzma, J.J. Abrams and others. Plus, Canucks Report, Sports and Headline News newsletters and events. Unlimited online access to The Province and 15 news sites with one account. The Province ePaper, an electronic replica of the print edition to view on any device, share and comment on. Daily puzzles and comics, including the New York Times Crossword. Support local journalism. REGISTER / SIGN IN TO UNLOCK MORE ARTICLES Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account. Share your thoughts and join the conversation in the comments. Enjoy additional articles per month. Get email updates from your favourite authors. THIS ARTICLE IS FREE TO READ REGISTER TO UNLOCK. Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account Share your thoughts and join the conversation in the comments Enjoy additional articles per month Get email updates from your favourite authors Adapted from the cookbook Grilling: Quick and Easy Recipes, by Dial Publishing, this recipe for big pot beans sees a blend of beans including lima, butter, kidney and more mixed with chopped bacon and little else. Yielding a huge, party-worthy portion, it's the perfect recipe to make for your summer picnic or family get-together. Big Pot Beans ½ lb bacon, chopped in ½-inch pieces 2½ cups (625 mL) chopped onions 1 can (540 mL) kidney beans, drained 1 can (540 mL) butter beans, drained 1 can (540 mL) lima beans, drained 2 cans (540 mL each) baked beans, undrained 1/2 cup (125 mL) cider vinegar 1 tsp (5 mL) garlic powder 1 tsp (5 mL) dry mustard Preheat oven to 350 F. In a large baking dish or Dutch oven, sauté bacon, stirring frequently until browned. Add onions over medium high heat. Drain fat. Add kidney beans, butter beans, lima beans, vinegar, garlic powder and dry mustard. Mix well. Bake for 1 to 1½ hours, or until beans are hot and bubbly. Let stand 20 minutes before serving. May be refrigerated up to 2 days or frozen up to a month. Bring to room temperature and reheat, covered, in microwave or in oven at 350 F for 20 to 30 minutes. Makes 16-20 servings. Read More Vancouver Canucks Vancouver Canucks Vancouver Canucks News News
The Province
2 hours ago
- The Province
June on Cambie serves up synergy of good food, a svelte room and an award-winning bar team
June on Cambie serves French brasserie style food with West Coast ingredients. The chef cooked at the one-Michelin star Published on Main. Chef Connor Sperling of June on Cambie. Photo by MARK YUEN Mark Yuen Visuals Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page. Where: 3305 Cambie Street, Vancouver This advertisement has not loaded yet, but your article continues below. THIS CONTENT IS RESERVED FOR SUBSCRIBERS ONLY Subscribe now to read the latest news in your city and across Canada. Exclusive articles by top sports columnists Patrick Johnston, Ben Kuzma, J.J. Abrams and others. Plus, Canucks Report, Sports and Headline News newsletters and events. Unlimited online access to The Province and 15 news sites with one account. The Province ePaper, an electronic replica of the print edition to view on any device, share and comment on. Daily puzzles and comics, including the New York Times Crossword. Support local journalism. SUBSCRIBE TO UNLOCK MORE ARTICLES Subscribe now to read the latest news in your city and across Canada. Exclusive articles by top sports columnists Patrick Johnston, Ben Kuzma, J.J. Abrams and others. Plus, Canucks Report, Sports and Headline News newsletters and events. Unlimited online access to The Province and 15 news sites with one account. The Province ePaper, an electronic replica of the print edition to view on any device, share and comment on. Daily puzzles and comics, including the New York Times Crossword. Support local journalism. REGISTER / SIGN IN TO UNLOCK MORE ARTICLES Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account. Share your thoughts and join the conversation in the comments. Enjoy additional articles per month. Get email updates from your favourite authors. THIS ARTICLE IS FREE TO READ REGISTER TO UNLOCK. Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account Share your thoughts and join the conversation in the comments Enjoy additional articles per month Get email updates from your favourite authors When: Dinner daily Info: 236-521-1620; 'A brasserie made sense. Everyone likes them,' says Connor Sperling of the sceney June on Cambie restaurant. 'I call it a Vancouver brasserie. It's more West Coast.' Sperling keeps describing June's offerings as simple food, but in my experience, it can also be a sleight of hand. It just looks simple. Take the picture-perfect chocolate mousse ($14). A brasserie chocolate mousse is usually a chocolate mousse. In a bowl. With maybe a hillock of chantilly cream. Sperling's chocolate mousse took months to painstakingly perfect. 'I didn't figure it out until the day before opening. I was losing so much sleep to get it right,' he says. In a shape-shift, he formed it in a silicon mould that he designed — a rectangle with scrolled edges and 'June' embossed on top. Layered with a crisp hazelnut base, light chocolate mousse and hazelnut caramel ganache, it's frozen, and upon unmoulding, he sprays the bar with chocolate. Finally, it's served in a pool of creme anglaise shot through with Frangelico, adding to the hazelnutty glory. Even with 30 moulds, it's not enough to keep up with the kitchen's circadian rhythm. Essential reading for hockey fans who eat, sleep, Canucks, repeat. By signing up you consent to receive the above newsletter from Postmedia Network Inc. Please try again This advertisement has not loaded yet, but your article continues below. 'We sell so many, we have trouble keeping up,' Sperling says. 'But it's a good problem to have.' For a new soft-serve ice cream machine, he created a mad scientist 'math Excel spreadsheet' to achieve different flavours with exacting texture. 'Most machines use a pre-mix vacuum pack. We did trial after trial for the proportions of ingredients to get the flavours we want.' He even called on his pal and celebrated Boulevard pastry chef, Kenta Takahashi, for advice. 'I called everybody,' he adds. The soft serve ($14) was rhubarb and toasted hay when I visited. Sperling's culinary origin story didn't start as a lad at home. His parents were athletes with strict food regimes. 'A lot of white rice, bananas, smoothies. I kind of hated it, to be honest,' he laughs. Which might explain why, at 15, he started working in restaurants. This advertisement has not loaded yet, but your article continues below. He's okay with simplicity in the kitchen when appropriate. Instead of making his own paté en croute ($26), he buys from a master — Colin Johnson, formerly of St. Lawrence restaurant, now purveyor of patés, terrines and paté en croute at Le Petit Chapeau. And when spot prawn season was upon us, he did not violate its delicate nature. He cut them in half and lightly broiled them after a light brushing with a garlic and lemon mix. Pasta for Rachel ($36) is a tribute to his wife Rachel and to another love — Beurre d'Isigny, a buttercup yellow, luscious French butter. It, and a bit of pinot gris, is the sauce. 'It's so special to me. When I was a kid I took a couple of buses and the ferry to Granville Island to get some of this butter,' he says. The pasta is an uncut sheet of 16 small ravioli, filled with baked German butter potatoes and Comté cheese. This pasta hails from the Dauphiné region in France where it's called ravioles du Dauphiné, a legally protected appellation since 1989. Sperling splurges on five-kilo buckets of Beurre d'Isigny for $700 and dedicated to the sauce. This advertisement has not loaded yet, but your article continues below. 'So simple,' he says of his fresh-shucked crab dip ($28). Yes, but tweaked. He serves them, encircled with about a dozen madeleines with tomato powder, star anise, coriander, cayenne, paprika, marjoram, fennel seeds, and black peppercorns. Herbed creme fraiche adds acid and mouth feel. 'It takes a lot of work to shuck all the crab,' he admits. Truffle eggs ($12) are poached for precisely seven minutes and 30 seconds and topped with truffle mayo and a crispy brown butter crumble. That one didn't require any tricks up a sleeve for a delicious umami experience. A few new dishes will be introduced weekly, Sperling says. It's his first rodeo as head chef but his alluring food isn't surprising considering his journey. Previously, he was chef de cuisine at the one-Michelin star Published on Main, cooking beside Midas-touched Gus Stieffenhofer-Brandson. Before that, he cooked under two other greats, Alex Chen at Boulevard and Bruno Marti at the late La Belle Auberge, absorbing the intense work ethic through osmosis. 'They all kicked my ass, too,' he says. During a stage at a three-Michelin star Maaemo in Oslo, Norway, he learned to be super organized and to use flavours intentionally, he says. This advertisement has not loaded yet, but your article continues below. June on Cambie doesn't stop at kitchen savvy. Add the sexy, svelte room and an award-winning bar team and you've got a fantastic synergy. The space was designed by Mexican architect Héctor Esrawe, who also designed co-owner Cam Watt's Acre Resort in San José del Cabo, Mexico. The room is all gentle curves, soft edges, warm colour palette and lighting and anchored with copperwork by a craftswoman in Mexico. Even the windows and banquettes join the waltzing curves. June is named after Watt's mother and Lala, a downstairs cocktail lounge and vinyl listening bar, is named after co-owner Keenan Hood's daughter. Watt, Hood and general manager Leticia Castro, were raised by single moms. 'The idea was to honour them,' Castro says. 'We put all the mom names in a hat and June was the one that made the most sense. She was much-loved, an artist, and she passed away last year.' This advertisement has not loaded yet, but your article continues below. Watt and Hood also operate The Keefer Bar, which stands at No. 28 on the North America's 50 Best Bars ranking, and now June has come out the gate strong. It's already been noticed by the World's 50 Best Bars as one of the 10 most new and exciting bars to open recently. Keefer's bar director Amber Bruce is also on board. 'Our goal was to create drinks that would capture the essence of recognizable classics as well as options that are entirely unexpected and playful,' says Bruce. The wine list isn't long but offers something for everyone with a variety of styles and regions from around the world, including a good selection of French Champagne. The team is working on extending hours to late night. 'Once we get going, it'll be open to one or 2 a.m.,' says Castro. 'Vancouver lacks late-night spots with good food.' And another project — to get the patio up and running in the back. 'Baby steps,' she says. miastainsby@ Vancouver Canucks Vancouver Canucks Vancouver Canucks News News
