5 Minute Grilled Flatbread

This delicious flatbread is a perfect quick and easy entrée or appetizer. The soft naan bread is topped with warm and creamy goat cheese and succulent lamb shank. The star of the dish, McEwan’s Own Zucchini and Corn Relish, is what brings everything together adding that little bit of acidity to balance out the other intense flavours.


1 cup of goat cheese
4 pieces Naan bread
3 braised lamb shanks, removed from bone and shredded
1 jar of McEwan’s Own Zucchini & Corn Relish
½ bunch of fresh cilantro, chopped

Preheat grill to medium heat. Spread a thick layer of goat cheese on the naan bread. Shred the lamb pieces from the bone and place on top of the goat cheese slathered naan bread.

Once barbecue is heated, grill each naan bread for approximately 2 minutes, or until bread and goat cheese are warm.

Remove from the grill and top each flatbread with McEwan’s Own Zucchini and Corn Relish and garnish generously with fresh cilantro.


Julie Miguel, Daily Tiramisu
A passionate foodie, Host & TV Cook, Food Content Producer, Cooking on The Marilyn Denis Show, Creator of Daily Tiramisu
Twitter: @Julie_Miguel_
Instagram: @Julie_Miguel_

Master Chef Mark McEwan Joins Aga Khan Museum

Toronto, November 9, 2015 – The Aga Khan Museum is pleased to welcome The McEwan Group as its new manager of food and beverage services. Effective immediately, Chef Mark McEwan leads the stunning Diwan at Aga Khan Museum, the casual Courtyard Café, and all catering for private events.

Director and CEO Henry Kim notes, “Both as a chef and as an entrepreneur, Mark McEwan has earned international respect. We’re thrilled that his vision will shape food services at the Museum, enriching the experience of all who visit here — whether to see an exhibition or to attend a special event.”

Mark McEwan_Aga Khan Museum

Photographed by Fred Lum/The Globe and Mail

North 44 and Bymark have long established Mark McEwan’s reputation in Canada and abroad as a master chef and culinary innovator. With ONEFabbricaMcEwan at The Shops at Don Mills — and, most recently, McEwan at TD Centre — he broadened his scope, moving from upscale dining to providing gourmet-to-go options for busy urbanites. Yet for McEwan, the Aga Khan Museum is his most exciting challenge to date. He is eager to expand his already extensive repertoire, infusing the cuisine of India, North Africa, and Middle East with his inimitable style.

“I’m up for the challenge,” says Chef Mark McEwan. “I’m never content to rest on past achievements. I’m looking forward to developing a new vocabulary, a distinctive fusion of traditional and contemporary cuisine that really reflects what the Aga Khan Museum is all about.”

At Diwan, McEwan will focus his talents on providing lunch service from Tuesday to Sunday, 11:30 am–2:30 pm. Both walk-up service and reservations (via Open Table) are available for individuals and small groups. A $35 prix fixe lunch menu for larger groups may be booked at 416.646.4677, ext. 7730.

Grilled Octopus_Aga Khan Museum

Photographed by Fred Lum/The Globe and Mail

New Diwan Lunch Menu Highlights (for a full menu, click here.):
• Tempting Starters ($6–16), such as tender Grilled Octopus served with Green Chickpea Salad, Moroccan Olives, Sweet Stewed Peppers, Sujuk, and Aleppo Pepper Aioli;
• Innovative takes on sandwiches and burgers ($16–18), including Chicken Tikka Masala on Naan, served with pickled carrot, mint-cucumber raita, and mango chutney;
• Generous Mains ($19–24), featuring Crisp Manakeesh (a Braised Beef Short Rib with Pickled Shallots, Akkawi Cheese, and Charred Eggplant Spread); and
• A range of specialty coffees and teas — including an aromatic Moroccan Spiced Coffee, Orange Blossom “White Coffee,” and rich Indian Masala Chai.

In the evening, Diwan is open for special themed dinners and private events. Visit Aga Khan Museum for details about pre-show dinners for this season’s Arab Jazz Series. For information about private event catering, please email private.events@agakhanmuseum.org.

For press inquiries please contact:
Jackie Koffman, Holmes PR

Tasleem Somji, Aga Khan Museum

Melanie Hoefs, The McEwan Group

What’s (NEW) on Fabbrica’s Menu?

As seasons change, so do menus, especially when you source fresh local produce like we do. For Fall 2015, we’ve added 8 fresh items to Fabbrica’s already-acclaimed menu. It’s not an easy process because when one’s added, often times another has to be ‘retired’.

“Fall is here. I wanted a menu that would reflect the flavours of season with a simplistic approach” says Chef de Cuisine Missy Hui. “It all comes down to having the finest possible ingredients”

Here’s a glimpse of Fabbrica’s new menu selections from Duck Confit Crostini to Whiskey Panna Cotta and everything in between.


A Celebration of Food ~ Fall Flavours Festival

Every September, Prince Edward Island puts on a month long Fall Flavours Festival showcasing a variety of acclaimed guest chefs hosting a wide range of unique culinary experiences. Over the years Chef Mark McEwan and his team have taken part in the Beef Festival, the Shellfish festival, Applelicious and much more. This year Mark McEwan took part in a lively Lamb Luau culinary party and a Great Big BBQ feast.

The first event took place on Sunday, September 20th at Rodd Crowbush Golf & Beach Resort. Guests enjoyed an afternoon of flavours and fun with Chef Mark McEwan, local chef Peter Angus and chefs & students from the Culinary Institute of Canada. The menu featured locally grown lamb prepared in a variety of dishes.


The upbeat sounds of The Count and the Cuban Cocktail, a local PEI band that had everyone dancing!

The second event took place on Saturday, October 3rd at Delta Prince Edward. Chef Mark McEwan and Corporate Executive Chef Andrew Ellerby wowed guests with local PEI favourites from potatoes and aged beef, to fresh mussels, clams, oysters and lobsters. The barbecue feast was completed with PEI’s finest craft beers and wines.


Take a peek at the gallery for a closer look at the Lamb Luau party and the Great Big BBQ feast.

[Photos courtesy of Fall Flavours Festival]

Italian Spiced Peach Trifle

Layers of Italian lady-finger biscuits, preserves, fresh peaches and white chocolate yogurt makes for an enticing culinary indulgence that is perfect for sharing. By adding velvety, sweet yogurt, soaked into delicate biscuits, you will turn an ordinary trifle into a luscious dessert with the right amount of intensity!

McEwan_McEwan's Own Italian Peach_ShopsAtDonMills

1 Jar of McEwan’s Own Italian Peach Preserves
1 Package of Saviorie Italian Lady Finger biscuits
1 Peach
1 Container of Liberte Greek Yougurt White Chocolate
1 Container of McEwan’s Own shelled pistachios
1 Can of whipped cream

Open jar of McEwan’s Own Italian Peach Preserves, drain liquid and spices from peaches. Remove peach flesh from the pits and set aside.

Using a food processor, pulse the peaches until spreadable or desired texture is achieved.

Cut Saviorie biscuits to the size of the dish you are using (if necessary) and place on the bottom of dish.

Peel and dice ½ of the peach into tiny bit size pieces, set aside. Keep the other half for garnish.

In this order spoon layers on top of the biscuits: Peach liquid*, yogurt, fresh peach pieces.


Add a second layer of biscuits and repeat the layering process until the top of the dish is reached.

Cover dishes and refrigerate for 2 hours.

Crush pistachios, enough to garnish the dish.

When ready to serve, top dish with whipped cream, crushed pistachio and a peach slice.

Serve immediately.

Tip ~ The leftover peach preserve liquid makes for a delicious ice cream topping!

Michelle Djorsev-Kasubeck, The Wedding Opera
DIY Crafter, Baker and Flower-growing enthusiast
Twitter: @WeddingOpera
Instagram: @WeddingOpera

A Dinner in Gairloch Gardens with Chef Mark McEwan

On Thursday, September 10th, 2015 Oakville Galleries & PCM – Project and Construction Management Inc. presented Botanica: A Dinner in Gairloch Gardens in support of Oakville Galleries. The evening featured a five-course meal prepared by our Chef Mark McEwan along with Executive Chef Andrew Ellerby, and ONE Restaurant’s Chef de Cuisine Darby Piquette & Pastry Chef Amy Tenn-Yuk. Dinner was paired with the exceptional wines from New Zealand’s Stoneleigh Vineyards.

Guests were served at a single communal table among the 15,000 blooms of Gairloch’s trellised rose garden, bringing together community members, artists and art enthusiasts under the open skies.


Proceeds from the Dinner in Gairloch Gardens provided much-needed funds for accessible, high-quality educational and artistic programming in the Oakville community.

A special thank you to the following event partners Chubb Insurance Company of Canada, Forget Me Not FlowersThe Mermaid and the Oyster and more who helped make the dinner a success.

Scroll through the gallery below for a closer look at the enchanting evening.


[Photography credit: Corina V. Photography]

Hawksworth Young Chef Scholarship Inspires Top Talent

On Saturday, September 12th 2015 at Vancouver Community College‘s Downtown Campus the top eight young chefs from across the nation headed to Vancouver to compete in Hawksworth Young Chef Scholarship competition.

Competitors were given identical ingredients and had three hours in the kitchen to wow the taste buds of the judges with the black box ingredients revealed moments before their start time.

Our Chef Mark McEwan joined the judging panel along with Chef Normand Laprise (Toqué!), Chef Anthony Walsh (Oliver & Bonacini Restaurants), Chef Scott Jaeger (Peartree Restaurant), Food Critic Jacob Richler, Maclean’s & Canada’s 100 Best, Food Critic Alexandra Gill (Globe & Mail), Food Critic Marie-Claude Lortie (La Presse) and Chef David Hawksworth & Chef de Cuisine Kristian Eligh (Hawksworth Restaurant).

McEwan_MarkMcEwan_HYC 2016 First Selections-5

After a close battle, the $10,000 bursary went to Hawksworth Young Chef Scholarship winner Ian MacDougall of Model Milk.

The competition concluded with a memorable evening of Canadian cuisine presented by TD, hosted at Hawksworth Restaurant. The dinner featured dishes prepared by chefs, Mark McEwan, Anthony Walsh, Normand Laprise, Scott Jaeger, Kristian Eligh and David Hawksworth.

[Photos courtesy of Hawksworth Young Chef Scholarship Foundation]

Shrimp Tacos with Pineapple Chili Salsa

Bring the five star flavour experience to your dinner table in minutes. This Shrimp Pineapple Chili Salsa Tacos recipe is a 15-minute meal that packs a punch of flavour with fresh vibrant colours that give a deluxe seafood feel. Using McEwan’s Own Pineapple Chili Salsa you can add a sweet, tangy and sour finish to the tacos!


1 cup of rainbow coleslaw (or any shredded slaw)
1 jar of McEwan’s Own Pineapple Chili Salsa
½ bunch of fresh cilantro, chopped
2 lbs of fresh shrimps, peeled and deveined—any count you prefer (I used 21-26 count here)
1/8 teaspoon of salt
1/4 teaspoon of pepper
1 teaspoon of olive oil
1 bag of mini corn tortillas, toasted
2 scallions, thinly sliced
1/4 cup of fresh pineapple chunks (optional)
2 jalapeños, sliced (optional)
Lime quarters (optional)

Set the oven to broil and allow it to heat up for 15 minutes.

In the meantime, toss the coleslaw with 2 tablespoons of the McEwan’s Own Pineapple Chili Salsa and add 1 tablespoon of chopped cilantro to the slaw mix. Set aside.

Toss the shrimps with salt, pepper, olive oil and spread on a single layer in a baking sheet. Place the shrimps on the top most rack of the oven to broil for 3-5 minutes (depending on the size).

Once the shrimps are ready, add 1/3 cup of the pineapple chili salsa to the shrimps and toss them very well to infuse the flavours.

Take a mini tortilla and top it with a couple tablespoons of coleslaw (more or less to taste), the pineapple chilli shrimps, scallions, fresh pineapple chunks, jalapeños, cilantro and a squeeze of lime (more or less of each topping according to your taste). Take a toothpick and secure the tortillas from side to side to hold in the filling.

McEwan_Shrimp Pineapple Chili Salsa Tacos_Two Purple Figs_Shops at Don Mills

Mahy Elamin, Two Purple Figs
Recipe Developer, Food Stylist, Culinary Instructor, Photographer, Wife and Busy Mom
Twitter: @TwoPurpleFigs
Instagram: @TwoPurpleFigs

A Crowd Pleasing Cheesy Brunch with McEwan’s Premium Selection of Cheese

While most foods like candy vs caviar are favoured quite differently from childhood to adulthood, cheese has the amazing power to transcend the ages. We fall in love early on in life and never let go.

Thankfully, McEwan’s offers a wide range of local and imported cheeses to impress the pickiest kid and the most sophisticated adult palates. With the help of their staff, it’s easy to build a perfect cheese platter with selections like St. Agur Blue from France, 18 month aged Manchego from Spain, Grey Owl Goat from Quebec, and one of my personal favourites ~ the Upper Canada Cheese’s Niagara Gold from Ontario. McEwan’s staff can also help you select the right cheese for your recipe.



Serve with a colourful fruit salad, Greek yogurt and a homemade granola, and you’ve got a light yet impressive mid-morning meal.

1 tbsp olive oil
3 sheets of frozen phyllo pastry, thawed
Parsley, for serving
Hot Sauce, for serving

Preheat oven to 400°F, lightly grease a muffin tin, and place in the oven while the oven warms up.

In a large nonstick skillet, heat the olive oil over medium heat. Add in the garlic and sauté until fragrant, about 1 minute. Add in the Swiss Chard leaves and ¼ cup of water. Cook over medium heat until well wilted and significantly reduced in volume, about 5 minutes. Remove from heat to a medium bowl.

Meanwhile, in a small food processer, puree the cottage cheese with the Parimigiano Reggiano cheese until the cottage cheese loses its curd-like texture.

Add the cheese, rehydrated sundried tomatoes, lemon zest, and salt and pepper, to taste to the chard. Then add in the beaten eggs and mix until well combined.

Cut the three sheets of phyllo in half down the middle. Lightly brush a little olive oil onto each square, then fold it in half, brush a bit more on, then fold again to yield a slightly rectangular square. Press into the muffin tin and trim the excess. Repeat with all 6 pieces.

Fill the phyllo with the cheese and Swiss Chard mixture and top with a light sprinkling of extra Parmigiano Reggiano. Bake for about 20 minutes, until the filling feels set, the phyllo edges are brown and the bottom of the phyllo is light brown.

Serve with finely chopped parsley and hot sauce, if desired. Serves 3-4.




Oyster Nights At Bymark

Whether meeting with colleagues afterwork or socializing with friends, Bymark‘s Oyster Nights are the perfect escape from the hustle and bustle of the city.

Every Tuesday at Bymark, from 3-7pm, enjoy 6 shucks for 12 bucks. Think your crowd might be thirsty too? Opt for a crisp round of $6 prosecco or $6 vodka shots to pair with your oysters. So leave the office early on Tuesdays and come rejoice in this refreshing delicacy from the sea with us.


Make your reservation at Bymark HERE.