NB para-athlete on track to Switzerland
New Brunswick para-athlete Dante Cormier is headed to Switzerland to put his strength and speed to the test.
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The Province
an hour 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
National Post
an hour ago
- National Post
Fixing the top-six forwards via trade is next Treliving goal for post-Marner Leafs
'′Never a fun day. Article content That's how Maple Leafs general manager Brad Treliving described the departure of a player of the stature of Mitch Marner, who officially became a member of the Vegas Golden Knights on Tuesday morning in a sign-and-trade. Article content 'I would agree that Mitch is going to go down as one of the great Leafs,' Treliving said on Tuesday afternoon after he had a quiet day on the free-agent front. 'The statistics (Marner is fifth in franchise scoring) prove it. Article content 'Ultimately, the player has a choice … certainly we approached Mitch to engage him on a contract. As is his right, Mitch and his representative (Darren Ferris) wanted to wait until the year was done, and as it became clearer and clearer to us that potential may not be there, we tried to look at alternatives. Article content 'As was his right and was negotiated, Mitch has a full no-move, so he controlled the process. I don't know if I'm frustrated (with the way the Marner saga ended). He had the right to control what he wanted to control.' Article content Treliving wouldn't discuss contract negotiations, refusing to say if the Leafs offered more than the $12 million average annual value (for eight years) that Marner got. And he would not address speculation that the Leafs would have asked the NHL to investigate the Golden Knights for tampering had Vegas signed Marner on the open market. Article content For Treliving, getting veteran centre Nicolas Roy in return from the Golden Knights was crucial. 'He was an important player for them,' Treliving said. 'He's a guy that can match up. One thing he probably doesn't get enough credit for is there's some sneaky skill with him, he has good hands. He can play in tight, kill penalties. Gives you a right-shot option on the faceoff circle. He can play against good players can play with good players. Article content 'There's versatility to the player. That's a broad overview, but we think it can be a real important player for us. Article content 'In a situation where a player (potentially) was walking away this morning for nothing, we were able to recoup a player that fits a need for us. (And) he has a Stanley Cup ring to his name.' Article content As free agency opened on Canada Day, Treliving netted just one player, forward Michael Pezzetta. The Toronto native will hit anything that moves from his spot on the fourth line, provided, of course, he is in the lineup. Article content The new Leafs, as of now, include Roy, Pezzetta and winger Matias Maccelli. Even taking into account the trading of Marner, it doesn't add up to the DNA change that Treliving is seeking. Article content Treliving has some money in the bank — approximately $5 million under the salary cap — and acknowledged that the free-agent market is looking 'thinner and thinner.'
CTV News
2 hours ago
- CTV News
Edmonton Oilers lose forwards Perry, Brown as NHL's free agent window opens
The Edmonton Oilers' potent offence lost some firepower in free agency Tuesday as forwards Corey Perry and Connor Brown signed with other teams. Perry, 40, joined the L.A. Kings on a one-year, US$2-million deal that includes up to $2 million in additional performance bonuses. Brown, 31, went to the New Jersey Devils on a four-year, $12-million contract. The duo were key performers for Edmonton as the Oilers ground their way through the playoffs last season before losing Game 6 of the Stanley Cup final to the Florida Panthers. After contributing 30 points (19 goals, 11 assists) across 81 regular-season contests in the 2024-25 campaign, Perry added 10 goals and four assists in 22 post-season games. Brown also had 30 points (13 goals, 17 assists) during the regular season, then recorded five goals and four assists in 20 playoff outings. Connor Brown Connor Brown Edmonton Oilers Edmonton also parted ways with forward Viktor Arvidsson on Tuesday, dealing him to the Boston Bruins for a fifth-round pick in the 2027 draft. Arvidsson, 32, had 15 goals and 12 assists in 67 regular-season games for Edmonton last season, and added another seven points (two goals, five assists) in 15 playoff appearances. The move gave the Oilers some much-needed cap space after Edmonton inked star defenceman Evan Bouchard to a new four-year, $42-million deal on Monday, one day before the 25-year-old blueliner from Oakville, Ont., was set to become a restricted free agent. Edmonton also needs room to sign Connor McDavid to a new deal. The superstar captain is eligible for an extension as of Tuesday. Evan Bouchard Evan Bouchard Carrying an average annual value of $10.5 million, Bouchard's new contract is a substantial raise on his previous $3.9-million cap hit. Getting the new deal done was 'an exciting process,' Bouchard said. 'Nothing too painful. … And we're happy where we are,' he said. 'We kind of just decided four years was a good term for myself, good term for the Oilers.' Bouchard, drafted 10th overall by the Oilers in 2018, broke out with 18 goals and 64 assists across 81 games in 2023-24 before adding 32 points in 25 games during the playoffs. Last season, he tallied 23 points in 22 playoff games after a 67-point regular season. Only Bobby Orr (1.243) has a higher points-per-game average among defencemen than Bouchard's 1.08 in the post-season. The pain of losing the Stanley Cup to Florida in back-to-back seasons still smarts, though, Bouchard said, and he's looking ahead to getting yet another chance at hockey's biggest prize. 'We're going to have a lot of the same guys back. Everyone's going to be that much hungrier. Everyone knows that we have what it takes, we just need to give a little bit more,' the star defenceman said Tuesday. 'So I'm excited. The Oilers and myself have a good chance in years to come.' The six-foot-three, 192-pound athlete has been working on the defensive side of his game in recent years, and said his goal moving forward is to play with more consistency. 'I think over the last season or two, I've really focused on the defensive side of things,' Bouchard said. 'Especially later in the season, come playoff time, that's the most important thing is to keep the puck out of the net. So I think my game's just going to keep getting better, keep growing on both sides.' The Oilers also announced a pair of depth signings late on Tuesday. Defenceman Riley Stillman and goalie Matt Tomkins each agreed to a two-year, two-way deal with an average annual value of $775,000. This report by The Canadian Press was first published July 1, 2025.
