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.”

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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.

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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
jkoffman@holmespr.com
416.628.5608

Tasleem Somji, Aga Khan Museum
press@agakhanmuseum.org
416.858.8735

Melanie Hoefs, The McEwan Group
melanie@brandingandbuzzing.com
416.707.9136

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.

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

Tap and Kat Speakeasy ~ A Personal & Unique Wedding at Bymark

Familiar to many on Bay Street, Ryan and Kat, transformed Bymark into a 1920’s Prohibition Speakeasy “The TAP and KAT SPEAKEASY”, to celebrate their Nuptials on the eve of June 20th.

Dramatic black and white feather pieces lined the aisle at TD Plaza; Opera singers captivated guests and all who walked across the courtyard during that time. People stopped in their tracks; it was breathtaking.

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The mood was set as guests waited for the ceremony reading the TAP and KAT newspaper featuring funny articles about Prohibition and the 1920′s in Toronto and news about the bride and groom.

Following the Nuptials in the Courtyard, guests decked out in suspenders, fedoras, pearls and fascinators gathered on Bymark’s patio lit with hundreds of candles, toes tapping to a live band, “Daylight for Deadeyes”.

The Inside Bar at Bymark was “Closed for Prohibition”; the windows were wrapped with murals, painted by the Bride and friends, with silhouettes of flappers, fedora-topped bartenders mixing fancy cocktails, a saxophone player, and a DJ Spinning on a gramophone.

Designer cocktails, conjured up by Bymark’s Senior Mixologists and the Couple, were styled after the bride and grooms personal tastes as well as their heritage.  For months small batches of bourbon were barrel aged in personalized TAP and KAT burnt oak casks and sat on the bar as both a decoration and an ingredient to make the designer drinks.

A special Estonian passed appetizer was created to celebrate the brides’ roots with little homemade Estonian flags perched in them ~ made by hand by the father of the bride!

The brides’ mother made Fascinators that were left in the women’s washroom to be clipped onto women’s coifs and then advised to take selfies to send to the bride and groom.

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As the sun set, sparklers were given out and the guests lit them to celebrate Summer Solstice as the Bride and Groom danced with all their guests.

A round-up took place at 11:07 p.m. with security hustling the guests inside due to “prohibition rules”. Guests were given glossy tickets onto which they had to write pieces of advice to the bride and groom in order to gain admittance to the Speakeasy.   Inside Bymark, pictures from the 20’s played on the plasma screens featuring the old streets complete with trolleys, horses and wagons, men in elaborate three-piece suits and women dancing the night away in Jazz clubs.  The groomsmen were the DJ’s, playing Electro-Swing and cool house music until the wee-hours of Summer Solstice.

The wedding was elegant, magical and a treat for every guest.

Check out our gallery for more photos!

#Summerlicious 2015 is finally here!

Food lovers and restaurant goers rejoice, Summerlicious is finally here! Time to get out and explore Toronto’s diverse cuisine. 

The food festival began in 2003 with 35 participating restaurants and has grown to now more than 200! All of The McEwan Group restaurants look forward to coming up with new and interesting three-course prix fixe menus for Summerlicious that showcase some of their favourite dishes of the season.

To book your reservation, click on BymarkFabbricaNorth 44, or ONE Restaurant!

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We asked Missy Hui, Chef de Cuisine at Fabbrica “If you were to come into the restaurant and select the perfect meal from your Summerlicious menu, what would you choose?”

Lunch ~ $23

 Pork Terrine with Mustard and daily Pickle

 Ricotta Gnocchi with Tomato Sauce, Basil & Burrata

Vanilla Panna Cotta with Prosecco Peaches

“The Gnocchi is a Fabbrica staple. Deliciously soft and perfect with Tomato and Burrata, while our Panna Cotta is incredibly light and refreshing. It has the perfect balance of richness.”

Dinner ~ $35

Watermelon and Tomato Salad with Mint, Basil, Ricotta Salata & 12 yr. old Balsamic

Bacon Chop with Rhubarb Agrodolce & Vincotto

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“We like to keep things simple and fresh for summer at Fabbrica, The smoke and the salt of the Bacon Chop with Rhubarb Agrodolce & Vincotto is beautiful. Every time we plate one I’m tempted to eat it.”

Here’s a sneak peak of Fabbrica‘s exquisite Summerlicious dishes!

 

From Crop To Cup with Sloane Tea

In the past couple of years, drinking tea has become a sort of art form. With so many brands and flavours, it can start to get confusing! To keep up with this ever changing aspect of our industry The McEwan Group wanted to find the perfect tea list for Bymark, One and Fabbrica.

Enter Sloane Tea! Much like the McEwan Group of restaurants, they have a high regard for quality and beautiful presentation. Everything from their pyramid satchels that meet the need of consistency and the table-side Tea Sommelier chest create an elevated level of customer experience.

China Tea Ceremony

When speaking with Hoda Paripoush, Sloane Tea’s Director, I asked the one question that is probably the hardest to answer “what should people be looking for in a tea, what’s the best type of tea to drink?” and she answered brilliantly…”drink the tea that you love the most, because you will drink more of it and reap more of the benefits that the tea has to offer”.

Sloane Teas are affectionately referred to in the industry as “crop to cup”, meaning that the teas are based on a direct trade, having the shortest amount of time possible from the tea estate, where it is grown to the end user.

As an official Tea Sommelier (the first in North American to be accredited by both the American and Canadian institutions), Hoda helped each restaurant pick the right line up of teas based on the clientele’s preferences. But when looking at their entire line I asked Hoda what she would recommend for…

Relaxation?- The Rouge Provence is a completely caffeine-free and red rooibos-based, blended with French lavender and rose petals

Energy?- Sloane’s Heavenly Cream contains caffeine, it is a black tea with a smooth and robust flavour which is perfect in the morning of the early afternoon

Her Personal Preference?- The Earl Grey Classic and Heavenly Cream!

Heavenly Cream Signature Blend Black Tea

There are many factors that set Sloane Tea apart from other brands, the “crop to cup” philosophy, ensuring that there are no distributors or brokers means that the tea arrives and is ready for use within 3 months! It is also due to people like Hoda who spends a large amount of time at each of the tea gardens and the fact that she also trained in perfumery in France. This means that the teas are created based on the principles of perfumery which takes into consideration the top, heart and base notes of the ingredients.

The next time you pop in to Bymark, One or Fabbrica, make sure to grab a warm cup of Sloane Tea and taste the difference that their precision makes.

Here comes #Winterlicious 2015!

Winterlicious is an annual gastro tradition that we look forward to every year since its inception in 2003. 

All of the McEwan Group restaurants have always had a great time coming up with new and interesting menus for Winterlicious that show off some of their favourite dishes of the season.

This year it came down to the wire for Chef Darby Piquette. Darby took over as Chef de Cuisine of One Restaurant just before Christmas. After scouring over the past chefs choices for the menu, Darby made an “2 minutes left of the fourth quarter decision” and threw a Hail Mary. With the permission of the Winterlicious organizers, Darby switched the menus to reflect Darby’s new menu at One, which launched on January 8th.

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We asked Chef Darby “If you were to come into the restaurant and select the perfect meal from your menu for that time of day, what would you choose?” and below are his recommendations!

Lunch – $28

Crispy Pork Belly with Korean BBQ Sauce, Avocado, Nappa Slaw, Sesame Oil and Spiced Pork Crackling

Heirloom Squash Ravioli with Telaggio Creme, Pickled Pearl Onions, Pine Nut Brittle, Crisp Sage and Brown Butter Vinaigrette

Cirtus Pavolva with Fresh Berries and Passion Fruit Sorbet

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Short Ribs with Pomme Puree, Mirepoix, Crisp Onion, Horseradish and Natural Sauce

Dinner- $45

Scallop and Pork Belly with Korean BBQ Sauce, Avocado, Nappa Slaw, Sesame Oil and Spiced Pork Crackling

Short Ribs with Pomme Puree, Mirepoix, Crisp Onion, Horseradish and Natural Sauce

Dark Chocolate Cake with Caramel Chocolate Ganache, Hazelnut Brittle, Coffee Anglaise

Want to take a look at our other menus? Here’s a sneak peak at Bymark‘s featuring some of their regular menu items including Variegated Beet & Walnut Pesto Salad, Lightly Smoked Salmon and Chocolate Nut Tart.

To book your reservation, click on Bymark, Fabbrica, North 44, or One Restaurant

#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

Our Chefs Get Their 5-10 a Day with Ripe Seasonal Fruit

Between cottage weekends, road trips, warm weather and patios, there’s no shortage of reasons to love summer in the city. But at the top of the list for many food-loving folk is the arrival of summer fruit. At the peak of sweet-season, August at McEwan means juicy stone fruits like plums, apricots and peaches, antioxidant-rich berries like blueberries, gooseberries and raspberries, and a refreshing selection of hydration-rich melons. Fruit is always a healthy choice when you need something sweet, and whether it’s in dessert for a family cookout, a salad for a lazy brunch, or snacks for the kids at camp, the selection at McEwan’s is worth the year long wait.

For the chefs across the McEwan Group, the arrival of summertime fruit opens up a world of tasty and nutritious possibilities that they’re eager to transform into tasty dishes and snacks for their families. Curious about what fruity delights these culinary masterminds most look forward to each year, I sat them down to get the sweet scoop on fruit.

 

Chef Shen Ousmand of McEwan 

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Seasonal fruit is the ultimate expression of perfection in the culinary world. It allows me to be cost effective because I can use seasonal fruits at its peak to make jams, chutneys, and all kind of preserves to store for the winter. This process gives me great joy.

Chef Sash Simpson of North 44

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The only thing that can improve the perfect summer fruit, the peach, is the peach cobbler. Baked with oatmeal, brown sugar and served warm with vanilla ice cream, makes this the easiest and tastiest summer fruit treat.

Chef Rob Leclair of Fabbrica

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I love fresh stone fruits. Fresh cherries and plums are a favourite snack, or toss them in a salad and their flavours are well complimented by vinaigrettes. Grilling fresh peaches or roasting apricots also intensifies their sweetness.

Chef Matt Beasley of One

I truly believe that the summer fruit that comes out of Ontario is some of the best you can find anywhere.  My favorite fruit from Ontario has to be peaches, and when I think of peaches, my next thought goes right to pork.  A BBQ pork chop with roasted peaches would be my first pick for a summer dish.  When it comes to all the great fruit from Ontario, I prefer to prepare them simply to allow the true taste of the product shine through.

Chef Brooke McDougall of Bymark

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I make a raw juice in the morning to start my day with apple, kale, celery, ginger and lemon. On weekends, it’s a pineapple and tequila Mojito.

Chef Drew Ellerby of One, McEwan and Fabbrica (Executive Chef)

I love spring and summer in Ontario- there’s so much product to work with. My favourites by far are fresh Niagara peaches. I like to roast them with a touch of butter and brown sugar and serve them with seared foie gras. Or grill them with a sweet balsamic glaze, some stewed cipolinni onions and a big fat bacon chop. Warm stewed peaches on ice cream is a pretty amazing thing as well.

Chef Mark McEwan of The McEwan Group, Top Chef Canada

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Making a great seasonal fruit juice every morning gets me ready for the day. I always look forward to using fresh, Ontario strawberries.

Feeling hungry for something succulent, seasonal and sweet? Check out McEwan this month to pick up some of your family’s favourite fruits, and give some of these chef-inspired tips a try in your house before summer is gone.

DELICIOUSLY YOURS,

ABBEY SHARP, RD

OWNER, ABBEY’S KITCHEN

Flavours Pop at Taste of Toronto

Photo Credit: urbanmomsca

For those of you that were able to make it down to historical Fort York this past weekend for Taste of Toronto you already know that you took part in a food festival, the likes of which the city has never seen before. After more than a decade of “Taste of…” events happening around the world (Sydney, Dubai, London etc.) their team chose Toronto to launch their first EVER North American event!

Photo Credit: everythingmom

Photo Credit: everythingmom

Thankfully the weather reports… as always, were wrong; as the sun shone all weekend long!

The McEwan Group signed up for the event in the winter when it was first brought to our attention and after months of planning the fruits of our labour were realized. The booth was always filled with hungry guests coming to sample some of Mark McEwan‘s favourite and most iconic dishes from the menus at Bymark (Lobster Poutine), One Restaurant (Fried Chicken) and Fabbrica (Lamb Bolognese Crostini) as well as to shake hands, and take hundreds of #selfies with Chef Mark McEwan himself.

Photo Credit: jdomakeup

Photo Credit: jdomakeup

Photo Credit: kat_pearce

Photo Credit: kat_pearce

Photo Credit: sunny_fong_

Photo Credit: sunny_fong_

We had many rave reviews on our food and we couldn’t have been happier to see and hear that everyone was enjoying what we had to offer…once you made it to the front of the line!  For those of you that didn’t get a chance to come out make sure you don’t miss this event next year!
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