Moments with Mark

Mark McEwan is a brand. But before that he was just a guy in a kitchen. That’s what Moments with Mark is all about – a retrospective look at the paths taken, the lessons learned and the tastes formed.

In future MwM entries, we’ll get into the first meal he ever made; the influence his grandmother has had; advice he would give himself and so much more. There’ll be something for everyone, from foodies to entrepreneurs.

We start with today. Here is how he answered our random questions:

If you could travel back to 1991, what would you say to yourself?
Buy all your properties.

What career might you have had if you weren’t in the food business?
Navy fighter pilot or landscape architect.

What’s a food or dish you remember loving when you were a kid?
My grandmother’s bologna roast & baked beans.

How would you classify your temper in the kitchen?
Controlled. Quick to get anxious, but I never scream. If someone isn’t performing well I just replace them.

What’s the strangest part of being on TV?
People calling me a celebrity. 

How do you feel about the recent popularity of food trucks?
Fantastic. Love them.

What was the first meal you ever made?
Goose for Christmas dinner. I made juniper sauce with a little cream, a little mustard, and some parsley; and fresh apple-sauce. 

Is there a type of food or ingredient you can’t stand?
Canned sardines.

What’s your favourite kind of pasta noodle?
Linguine, probably. Or pappardelle. Any long, flat noodle that goes well with braised beef or pork.

What’s one of the best restaurants in Toronto to take a date?
Bestellen. All carnivores in Toronto Western union agent should visit.

When you’re dining in New York, do you ever leave room for a classic slice of pizza?
I lean more toward steamed hot dogs from street vendors; or a smoked meat sandwich. If you’re in New York and you don’t visit a good deli, you’re wasting your time.

 What’s your favourite kind of white wine?
White Burgundy.

What’s your favourite hangover food?
Cold Italian. Leftover spaghetti & meatballs, or pizza.

mark mcewan photo

2 thoughts on “Moments with Mark

  1. The Seared Tuna John recommended at MKewans today is Awesome !!!!! Love the Prepared food. Chef Perry

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