Top 10 McEwan Gift Ideas

Christmas has arrived at McEwan and the store is filled with sweet holiday cheer. Whether you are looking for a great hostess gift, an appetizing stocking stuffer or ingredients for Christmas dinner…we have you covered.

This year we asked our staff to pick their favourites and here’s what they’d like to see under their Christmas tree.

Barrel Aged Balsamic

McEwan Barrel Aged Balsamic Vinegar

Dip your bread, dress your salad or marinate your meat.

Candles

Aromabotanical Candles

Australia’s much loved luxury fragrances for the home.

Cheese Knife

Magisso Cheese Knife

 For cheese aficionados and wine lovers. For festivities and everyday life.

Christmas Pudding

King George Christmas Pudding

A lovely, fragrant end to any Christmas dinner with family and friends.

Cookbooks

Cookbooks

A little gift to treat the foodie on your list.

Dowton Abbey Tea

Downton Abbey® Tea

just in time for the new season of the hit show Downton Abbey will make you a hit.

Floral

McEwan Floral

pre-book your Holiday arrangement or CENTREPIECE & fill your home with Christmas cheer

Gingerbread Cookie House

Dancing Deer Baking Co. Gingerbread Cookie House

A wonderful Holiday activity for the family. All you need to add is the creativity & candy decorations.

Italian Cake

Panettone Italian

for breakfast, lunch or dinner. Great to toast and smoother with butter.

Nuts

McEwan’s Nut Trays

A wooden tray arrives carrying an array of gourmet goodies.

Cranberry, Brie and Prosciutto Crostini with Balsamic Glaze

A delicious, yet impressive and simple holiday appetizer that anyone would be proud to offer up at their next party or get together

1 French baguette
1 package quality Prosciutto
1 medium round of Brie cheese
1 jar McEwan’s Own Cranberry Sauce
¼ cup chopped walnuts, toasted (optional)
1 bottle McEwan’s Own Barrel Aged Balsamic Vinegar
2 tablespoons brown sugar

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To make balsamic glaze:
Place one cup of McEwan’s Own Barrel Aged Balsamic Vinegar along with brown sugar in a heavy-bottom saucepan over low heat.

Simmer, stirring frequently, until vinegar is thickened or the back of a spoon is nicely coated. Remove from heat. Sauce will thicken as it cools.

To assemble crostini:
Cut baguette into one-third inch slices, on a bias. Lightly coat with olive oil and bake for eight minutes until lightly toasted.

Slice Brie cheese into thin strips and place on bread. Top with prosciutto and a generous teaspoon of McEwan’s Cranberry Sauce.

Sprinkle chopped walnuts, if using, and drizzle cooled balsamic glaze over assembled crostini. Embellish with mint leaves or arugula. Serve immediately.

Jenny Jack, The Brunette Baker
Blogger, Baker, Writer, Photographer
Twitter @Brunette_Baker
Instagram @brunette_baker

What’s (NEW) on Fabbrica’s Menu

As seasons change, so do menus, especially when you source local produce like we do. For winter 2014/2015, we’ve added 9 fresh items to our already-acclaimed dinner line-up. It’s not an easy process because when one’s added, often times another has to be ‘retired’.

“The colder season is the time for seeking comfort an warmth”  says Chef de Cuisine Rob LeClair. “These are the days as cooks, that we love to spend in the kitchen. Canning the last of the harvest, tending to braises and developing flavours over time”

His favourite is the Braised Rabbit with Parsnips folded into tender fettuccine and topped with crisp pancetta and in the truest sense, comfort.

Abbey’s Top 10′s for Your Healthy Holiday Charcuterie Spread

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Holiday meals at my house are hectic enough so I always kick things off with a care-free charcuterie board. It’s really the perfect dish for entertaining because I don’t have to cook it, it looks impressive, there’s something for everyone (even the picky Pollys) and it keeps mouths and bellies happy while I fuss over the main meal. But let’s be honest- most typical party platters aren’t much better for you than the mini sausage rolls and fried shrimp- they’re often loaded with saturated fat and refined carbs from all the rich cheeses, fatty meats, and buttery crackers. So this holiday season, why not let McEwan help you build a better board with an assortment of lighter, more elegant bites.

The key is to choose an assortment of big bold flavours so that a little bit goes a long way- no processed diet food, no deprivation, and no Debbie Downers. Need proof? Check out the top ten delicious and balanced items you’ll be seeing on my cocktail spread this season.

Niagara Berkshire Prosciutto- Skip the well marbled salumi and go for prosciutto which is one of the leanest yet tastiest charcuterie options at the deli.

Fresh figs – Jammy and sweet, ripe figs are irresistible with salty prosciutto or cheese.

McEwan Spanish Marcona Almonds- Packed with protein, fibre and good-for-you fats, a small handful of these will keep the hunger monster at bay.

Mary’s Organic Crackers- Forgo the carb overload of the bread basket and opt for these whole grain gluten free crackers instead that deliver tons of flavour and great crunch in their petite size.

Pastrami Smoked Atlantic Salmon- Loaded with protein and healthy omega-3 fats, pescaterians and meat lovers alike will swoon over this pastrami-inspired smoked fish.

Fifth Town Artisan Cheese Co’s Bagel Chevre (Garlic & Chive)- Made simply with just some hormone and antibiotic free goats milk, bacterial culture, rennet and salt- this is a far more nutritious alternative to cream cheese.

McEwan Olive Trio- Olives are packed with heart-healthy fats and a ton of bold flavour so you only need a few to get your briny fix.

McEwan Pickled Beans- Virtually calorie free with a good bite of heat, these snappy beans are more addictive than chips.

McEwan Spiced Orange Marmalade- Try this bitter-sweet preserve on your cheese and crackers for the spicy sweet flavour of the holidays.

Beemster Slimkaas Matured Cheese- Skip the processed “low fat” cheese, and opt for a naturally lower fat offering like this Slimkaas which has 33% less fat than most regular Gouda cheeses.

To pick up my ten tasty essentials and everything else you need to pull off a healthy and delicious holiday meal, visit McEwan Foods at Shops at Don Mills.

DELICIOUSLY YOURS,

ABBEY SHARP, RD

OWNER, ABBEY’S KITCHEN

 

#McEwanAllAccess 4.0 Wrap-Up

After the success of past events, #McEwanAllAccess 4.0 was highly anticipated, and did not disappoint! On November 10, 20 lucky foodies met at One Restaurant for an exclusive, invite-only meet, eat and tweet with Celebrity Chef Mark McEwan.

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Co-hosted by television personality Michelle Jobin, it was an evening full of opportunity to savour delicious food and drinks while mingling with fellow foodies and chatting one-on-one with Chef McEwan himself.

The luxurious, yet cozy atmosphere of One Restaurant’s bar lounge was just perfect for guests to sip Stoneleigh Vineyards wines. Cocktails featuring Johnnie Walker, Grand Marnier & Ciroc were the ideal compliments while sampling such signature McEwan favourites such as Pork Belly Steamed Buns, Steak Tartare and Blue Crab and Avocado Spoons.

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We also saw lots of tweets and Instagram photos of the evening that were shared by the guests with their fans and followers online.  

Everyone were given their very own copy of “Great Food at Home” and then sat down with Mark for a personalized book signing, and to take a few selfies with the Chef. At the end of the evening, guests departed with a gift bag that was full of foodie favourites, including wine from Stoneleigh Vineyards, and of course memories of a great event.

Didn’t get an invite to this round? Follow our Blog and @Chef_MarkMcEwan‘s Twitter to be the first in on #McEwanAllAccess 5.0.

Adrian Berg TweetEat N Mingle Tweet

[Photo credit: Jeffrey Chan]

Life of McEwan’s Curry Bar

On October  we hosted an Instagram Chat on Twitter where we brought to life McEwan’s popular Curry Bar in a photo editorial.  Watch Chef Shen’s creation below.

This regular feature showcases the many steps it takes to put together popular dishes at our store and restaurant properties.

Chef on Board at PEI Fall Flavours

Every September Prince Edward Island puts on a month long festival showcasing all of the wonderful products that the island has to offer. Over the years Chef Mark McEwan and team have taken part in the Beef Festival, the Shellfish festival, Applelicious and much more. This year however the team took to the “high seas” and hosted a dinner for 350 lucky guests on the car deck of a massive ferry, the Confederation.

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Upon arrival on the island, Mark, Executive Chef Andrew Ellerby and Assistant Jordie McTavish were treated to an amazing dinner at Terre Rouge (if you are ever in Charlottetown, do not miss this spot) and the next day the fun began.

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They were given the opportunity to speak with students of the Holland College culinary program and then headed out to the boat (which was like nothing they had ever seen before). The first comment out of Chef Andrew’s mouth was “Feeding 350 on a ferry eh? Check that of the bucket list!”

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The evening was filled with great music, great food a dose of healthy competition, wine from Stoneleigh Vineyards and a little bit of dancing. It was a huge success and could not have been pulled off it weren’t for the culinary students and their ability to cook and plate food for the masses!

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An early evening flight on Sunday meant that the team had their first opportunity to relax and enjoy the sights and sounds of the final day of the festival. Farm Day on Queen Street gave them the opportunity to meet local purveyors of fantastic products, from cheeses, to beers, to smoked salmon. In the afternoon they headed to a beef farm half an hour out of the city and met with the Drake family of Steerman’s Meats for a tour of their 125 year old farm.

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The weekend was a fantastic mix of everything that PEI has to offer. We highly recommend heading to the Fall Flavours Festival next September and we will see you there!

Fall Flora and Fauna

Seasonal temperatures have begun to slip….from what you ask? Our supposed warm winter? There are many things that you can be doing with your home gardens to make them beautiful into the fall!
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You have probably already removed all of the summer annuals that have begun to look quite shabby, but make sure to leave existing plants that are hearty and can last until the frost such as Ivy. To fill in the holes left by the annuals, add colourful kales, cabbages and grasses which are cold resistant and once frozen, still retain their beauty.
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For sculptural elements, think about adding birch poles, gourds and pumpkins in varying sizes. They create a focal point and visual interest in a planter and can help make entrance ways or walkways look grand.
You can have as much fun with flora and fauna in the fall as you do in spring and summer, think outside the box and get crafty!

#McEwanAllAccess 4.0

Canadians know that the name Chef Mark McEwan is synonymous with great food. From his role as judge on Food Network Canada’s Top Chef Canada, to beautiful cookbooks such as Rustic Italian he inspires us at to create Great Food At Home. Here in Toronto, we are fortunate enough to have the opportunity to shop and dine at the signature restaurants and stores that reflect the many facets of Mark McEwan’s food philosophy and his personality: ONE, Bymark, Fabbrica, North 44, and of course McEwan.

If you’d like to know more about the man behind this celebrated culinary enterprise, we have exciting news for you … #McEwanAllAccess is back!

photo1On November 10th, television personality Michelle Jobin will host an exclusive and informative event with Chef Mark McEwan at his contemporary Yorkville hotspot ONE. This highly anticipated event has been a huge foodie favourite in the past. Space is limited for this evening of great food and conversation .

 

ONE Restaurant Logo copyGuests will have the opportunity to savour the gourmet food and beverages that ONE has become known for, plus the “see and be scene” atmosphere that has made it a dining destination for so many. Michelle will be hosting a conversation with Mark so we can get to know him, and the dishes he creates, better. Tweet or Instagram photos of your favourite food from the evening, your favourite moment, or perhaps pose for a selfie with Mark.

Plus, all guests leave with a gift bag including a personalized copy of Rustic Italian cookbook, Stoneleigh Vineyards wine, Johnnie Walker shot glasses, Grand Marnier recipe book and garnish sticks valued over $60.00.

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Chef McEwan feels that the upbeat elegance of ONE makes it the perfect venue for this instalment, “Looking forward to welcoming everyone to One. I can’t wait to showcase the amazing talents of our kitchen and to have the opportunity to meet everyone face to face.”

The party (and the conversation) will be happening online as well. Be sure to stay tuned to social media before, during, and after the event for all the details and full access to the event.

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So just how do you get in on this evening of delicious food, wine, and chat? For the chance to be one of our 20 invited guests, just copy, paste, and tweet the following, then keep an eye out for a potential invite and instructions:

I want to get social with @Chef_MarkMcEwan at #OneRestaurant for #McEwanAllAccess

As space is limited, a few lucky tweeters will be notified each week with more details and instructions. Past events have sold out right away, so be sure to let @MichelleJobin know just how much you want to join in. Looking forward to meeting you all, and the great food and conversation that the evening has in store for you!

Event Details

  • November 10, 2014 :: 7 pm – 9  pm
  • One Restaurant at 116 Yorkville Avenue
  • $60 per person inclusive of all drinks, food, swag bag, taxes and gratuities (LIMITED SPACE)
  • There will be only one ticket available for those selected with no plus 1 option
  • Event format will be passed appetizers, wine and cocktails
  • Tweets, pictures and great conversation are encouraged

Spicy Butternut Mango Chutney Soup

This exotic harvest soup tastes like it’s been simmering for hours, but it won’t take more than 15 minutes to make! Each velvety spoonful gets a spicy kick from the Mango Chutney. With flavours of ginger and red chili, this soup is sure to warm you up on these crisp autumn evenings.

1 jar McEwan’s Own Butternut Squash Soup

2-3 tbsps McEwan’s Own Mango Chutney

4 tbsps crème fraîche

4 tsps roasted pumpkin seeds

black pepper, to taste

Spicy Butternut Mang#C81B76

Add the soup to a large pot and warm over medium-low heat.

Stir in 2 or 3 tablespoons of the mango chutney, depending on how spicy you want your soup to be.

Once the chutney is fully incorporated, and the soup is warmed through, it’s ready to serve.

Set out 4 soup bowls and fill each bowl with about1 cup of soup.

Stir in 1 tbsp of crème fraîche into each bowl, and top with 1 tsp of pumpkin seeds and some fresh black pepper.  Serve warm.

Shareba Abdul, In Search Of Yummy-ness
Blogger, Home Cook, Freelance Writer
Twitter @InSearchofYummy
Instagram @InSearchOfYummyness