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.”
North 44 and Bymark have long established Mark McEwan’s reputation in Canada and abroad as a master chef and culinary innovator. With ONE, Fabbrica, McEwan 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.
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 firstname.lastname@example.org.
For press inquiries please contact:
Jackie Koffman, Holmes PR
Tasleem Somji, Aga Khan Museum
Melanie Hoefs, The McEwan Group