Our TOP 10 Instagrams for Summerlicious 2014

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Summerlicious is an annual summer tradition in Toronto that we look forward to every year since its inception in 2003. This year we were pleased to see Fabbrica picked by BlogTO‘s as one of 20 restaurants to eat at.

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

Bymark’s Shellfish Platter [Photo Credit : carmyy_1219]

Bymark’s Lindt Chocolate Pudding [Photo Credit: modernpicasso_]

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Bymark’s Pasta & Braised Short Rib Cacciatore [Photo Credit: seasaltandthyme]

Bymark’s Pan Seared Halibut [Photo Credit: lynnc68]

Fabbrica’s Beef Carpaccio [Photo Credit: josiu26]

Fabbrica’s Pizza Campagnola [Photo Credit: is_a_belly]

Fabbrica’s Spinach Pesto Tagliatelle [Photo Credit: bibiyyamy]

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North 44′s Arctic Char [Photo Credit: pheeburoo]

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One’s Pork Belly [Photo Credit: citygirlchef]

One’s Iceberg Salad [Photo Credit: planking_in_pearls]

#McEwanAllAccess 3.0

Are you a fan of the hit Food Network TV show, Top Chef Canada? Do you list Bymark, Fabbrica, North 44, and One among some of your favourite restaurants in town? Do you consult Great Food at Home and Rustic Italian cookbooks to determine your week’s meals? Well, if you’re interested in digging deep into the mind behind all of these tasty endeavours, then we’ve got some exciting news for you.

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On May 6th Food and Nutrition expert, Abbey Sharp of Abbey’s Kitchen will be hosting an exclusive evening with Chef Mark McEwan.  Only 30 of the most dedicated foodies will be invited to join Mark as he takes guests on intimate tasting tours of his McEwan store at  the Shops at Don Mills.

Much like last year’s #McEwanAllAccess 1.0 and 2.0, the party will be simultaneously happening on site and online. Abbey Sharp will be curating some intriguing conversations before, during and after the event so keep your eyes on Social Media for full access to the festivities.

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So what can you expect as a guest of #McEwanAllAccess? Arrive in style with the help of a $15 Hailo credit.  Go ahead and pose for a few Instagram shots with Mark or take photos of your favourite food finds. The rest of the evening will involve tasting your way through Mark’s gourmet store all the while chatting up a storm in one-on-ones with the man himself. All guests leave with a swag bag of goodies valued at over $45!

 

As described by Mark himself, “We have come a long way from our opening five years ago. Everyday I get to see how the store continually transforms and it’s a great time to give our guests a glimpse into what our team does everyday. Executive Chef Shen will be on hand creating one of our favourite recipes, and we will walk through the different departments sampling the best that we have to offer, from PEI beef, to east coast oysters, to McEwan’s Own Ice Pressed Olive Oil and such. I look forward to welcoming everyone.”

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Start off with fresh bread & McEwan Extra Virgin Olive Oil from the Bakery, moving naturally onto Itaca Prosciutto and Parmigiano Reggiano in the Deli and Cheese departments.  Next, you can learn to shuck oysters and taste Mark’s favourite PEI Grass-Fed beef before wandering over to the catering department for more. Here you’ll find cute canapés like Lobster Tacos, Mini Grilled Cheese, and Curry Chicken Salad, as well as Executive Chef Shen whipping up Fabbrica’s famed Gnocchi.  Finish off a fabulous night with VON Doughnuts and French Macarons, all the while sipping on Vineland Estates wine and Beau’s All Natural Beer.

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Will you be one of our 30 invited guests? Just copy, paste and tweet the following, and then keep an eye out for a potential invite and instructions:

I want to get social with @Chef_MarkMcEwan at @McEwanFoods for #McEwanAllAccess

Space is very limited, so of those who tweet, only a handful will be notified each week with more details and instructions. Our previous #McEwanAllAccess events sold out instantly upon invites being distributed so be sure to let @AbbeysKitchen know how much you really want to come! Looking forward to chatting, sipping, eating and tweeting on May 6th with Mark and 30 of you!

Event Details

  • May 6, 2014 :: 7 pm – 9  pm
  • McEwan at 38 Karl Fraser Rd
  • $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 food stations with beer and wine
  • Tweets, pictures and great conversation are encouraged

 

Our TOP 10 Instagrams from Winterlicious 2014

Winterlicious is an annual gastro tradition that we look forward to every year since its inception in 2003. This year we were pleased to see Bymark ranked among blogTO’s top Winterlicious restaurants and still remains a crowd favourite.

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

Bymark Roasted Chicken Breast with white beans, parsnip, oregano tapenade and brandy braised apple. Photo by @diningdianna

Bymark Roasted Chicken Breast with white beans, parsnip, oregano tapenade and brandy braised apple. Instagram by @diningdianna

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Fabbrica Pizza Parmigiana (vegetarian) with roasted eggplant, fresh mozzarella, garlic, tomato sauce, and reggiano. Instagram by @DishMashTweets

ONE Pork Belly with Asian glaze, pickled cucumber, red onion, carrot slaw, puffed rice, yuzu aioli, coriander, panko. Photo by @diffickle

ONE Pork Belly with Asian glaze, pickled cucumber, red onion, carrot slaw, puffed rice, yuzu aioli, coriander, and panko. Instagram by @diffickle

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Bymark Organic Trout with crispy artichokes, arugula, caramelized cipollinis & dill buttermilk dressing. Instagram by @imstepho

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ONE Salmon with beluga lentils, granny smith apples, spinach, crème fraiche, dill foam. Instagram by @diffickle

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Fabbrica Strozzapreti Lamb Bolognese with cecci beans and reggiano. Instagram by @champagne_diamonds

North 44 Pan Seared Rock Fish with blistering tomatoes, mussels, coconut milk, reduced broth and basil shoots. Photo by @katielynn17

North 44 Pan Seared Rock Fish with blistering tomatoes, mussels, coconut milk, reduced broth and basil shoots. Instagram by @katielynnk17

ONE Scallops with butternut squash puree, blood orange, pain d’epice, brown butter and bacon foam. Photo by @jonjfong

ONE Scallops with butternut squash puree, blood orange, pain d’epice, brown butter and bacon foam. Instagram by @jonjfong

Fabbrica Sicilian Garlic Soup (vegetarian) with roasted garlic, focaccia crouton and crisp sage. Photo by @champagne_diamonds

Fabbrica Sicilian Garlic Soup (vegetarian) with roasted garlic, focaccia crouton and crisp sage. Instagram by @champagne_diamonds

ONE restaurant. Photo by @joyshen33

ONE restaurant. Instagram by @joyshen33

Lights! Camera! Action! Barbados Food, Wine & Rum Festival

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For the past three years we’ve been lucky enough to participate in the Barbados Food, Wine and Rum Festival. It is something we wait for all year.  From stepping off the plane into the warm Bajan sunshine, to unpacking our bags in the beautiful rooms at The Tamarind Hotel and to spending our days working side-by-side in the kitchen at the Pom Marine these are experiences that stay with us throughout the whole year.

We spend our days working with local ingredients, pumping music from our iHome players and drinking Banks Beer.

Each year we tackle something new with our dishes, last year it was making fresh ricotta, this year it was making over 1,000 tortillas from scratch. We are known for the long hours we put in, but also for the way we are able to make friends and tackle obstacles….if there were an award for Team Congeniality, we would win hands down!

Above all else it is a great bonding experience. We meet local Bajan chefs and our favourite ones from the States, and we get to spend time away from the office together. Bymark‘s Executive Chef, Brooke McDougall, Executive Chef Andrew Ellerby from One, McEwan and Fabbrica as well as Mark McEwan and myself spent time conceiving new plans for the year ahead on the beach instead of in the office. We have lunches and dinners together rather than heading our separate ways at the end of the work day, reminiscing and laughing at stories from the night or years past while waiting for swordfish sandwiches from roadside grill.

Chef Mark McEwan, Anne Burrell, Chef Garces, Marcus-Samuelsson, Aaron McCargo, Jr. and others at Barbados Food And Wine & Rum Festival in 2012. File Photo: Barbados Tourism

Chefs Mark McEwan, Anne Burrell, Garces, Marcus-Samuelsson, Aaron McCargo, Jr. and others at Barbados Food And Wine & Rum Festival in 2012. File Photo: Barbados Tourism

Below is a home movie of our trip, it follows our antics inside the kitchen and outside, prepping for Ambrosia, the party at the polo club with 1300 guests as well as what we did on our days off.

We hope to be invited back next year…and we hope you will join us!

Written by,

Jordie McTavish, Executive Chef to Mark McEwan