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.

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Make your reservation at Bymark HERE.

Grilled Cheese with Pickled Onions & Arugula

Take your grilled cheese to the next level with a sharp, aged cheddar beautifully balanced by tangy pickled onions and spicy arugula.  It’s quick, simple and completely delicious.

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2 tbsps of butter, softened

2 slices of bread, your choice

1/2 cup of grated Ilchester Cheddar with Malt Whisky

1/4 cup of McEwan’s Own Pickled Onions

A handful of fresh arugula

Butter one side of each slice of bread and lay one slice butter side down.

Top the bread with half of the grated cheddar, McEwan’s Own Pickled Onions and arugula.

Sprinkle on the rest of the cheese and top with the second slice of bread, butter side up.

Heat a pan over medium heat and place your sandwich gently into the pan.

Grill the sandwich until the bottom is just starting to turn golden and the cheese has begun to melt, about a minute or two depending on how hot your stove is.

Carefully flip the sandwich and give it a good press with a spatula. Ensure maximum contact with the pan.

Grill until golden brown on that side (another minute or two) and then flip again. Press the sandwich down with your spatula and grill again for 30 seconds to a minute until the other side is crispy.

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Rasa Fawkes, This Fox Cooks
Enthusiastic Cook, Fashion Lover and IT Geek who loves to dress up, entertain and feed people
Twitter: @ThisFoxCooks
Instagram @ThisFoxCooks

 

McEwan’s Gourmet Salts Enhance & Add Exciting New Flavour

With the continual rise of heart disease and mounting blood pressure concerns, people are becoming more conscious of the amount of salt they consume, and are opting for bolder flavoured quality salts in place of sodium-laden processed fare.

Five years ago your choices were limited to kosher, iodized, or maybe sea salt. Today there is a wide range of ways to not only add seasoning, but to also add an easy hit of flavour to your meal. McEwan stocks an impressive selection of gourmet salts ~ Tentazioni’s Truffle Salt, Terre Exotique’s Cyprus Salt with Saffron, Flor de Sal’s Black Olive Sea Salt, and Wild Hibiscus Flower’s Pyramid Salt Flakes.

This recipe combines sweet shrimp and peaches, sour lime, salty feta and an extra kick from the chili pepper salt. It makes for a perfect weeknight supper served along a light salad, or can be served as a passed hors d’oeuvre for a dinner party.

HONEY CHILI GRILLED SHRIMP & PEACH SKEWERS 

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1½ tbsp Mcewan’s own olive oil
1½ tbsp lime juice
1 tbsp honey
1 lb large shrimp, shelled and deveined
2 peaches, cut into 8 pieces each
1½ tsp lime zest
Generous pinch of Terre Exotique’s Diamond Salt with Esplette Chilli Pepper
2 tbsp finely crumbled reduced fat feta cheese
Lime wedges, for serving
Cilantro, for serving

Soak skewers in cold water for at least 30 minutes to prevent burning. Prepare outdoor grill for direct grilling on high.

In a medium bowl, combine the oil, lime juice and honey. Add the shrimp and peaches, and toss to coat fully.

Thread shrimp and peach pieces onto 8 skewers.

Grill for 3-4 minutes, turning once, or until browned and the shrimp become opaque throughout.

Pile onto a serving platter and sprinkle with the lime zest, the Esplette Chili Pepper Salt and the crumbled feta cheese. Serve with lime wedges and cilantro. Serves 4.

DELICIOUSLY YOURS,

ABBEY SHARP, RD

OWNER, ABBEY’S KITCHEN

Our TOP 10 Instagrams for Summerlicious 2015

Summerlicious is an annual summer tradition and culinary celebration here in Toronto that we look forward to every year since its inception in 2003. During the month of July, our restaurants were bustling with hungry Torontonians who savoured over three-course seasonal prix-fixe menu offerings from each of our renowned properties.

Here are our top #LiciousTO Instagrams from customers who wined and dined at Chef Mark McEwan‘s restaurants: ONE RestaurantFabbricaNorth 44, and Bymark.

Tuna tacos ☺️ A photo posted by Toronto X Markham (@cfooodie) on

Heirloom beets

A photo posted by Sally Chau-Li (@sallychauli) on

#saturdaylunchwith @artistess #shopsatdonmills #summerlicious #fabbrica A photo posted by Sinji Park (@sinjip0118) on

Salmon

A photo posted by @ashxxpark on

The most unique little pot of #tiramisu. #summerlicious

A photo posted by Selina Wang (@thisissyw) on