5 Minute Grilled Flatbread

This delicious flatbread is a perfect quick and easy entrée or appetizer. The soft naan bread is topped with warm and creamy goat cheese and succulent lamb shank. The star of the dish, McEwan’s Own Zucchini and Corn Relish, is what brings everything together adding that little bit of acidity to balance out the other intense flavours.

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1 cup of goat cheese
4 pieces Naan bread
3 braised lamb shanks, removed from bone and shredded
1 jar of McEwan’s Own Zucchini & Corn Relish
½ bunch of fresh cilantro, chopped

Preheat grill to medium heat. Spread a thick layer of goat cheese on the naan bread. Shred the lamb pieces from the bone and place on top of the goat cheese slathered naan bread.

Once barbecue is heated, grill each naan bread for approximately 2 minutes, or until bread and goat cheese are warm.

Remove from the grill and top each flatbread with McEwan’s Own Zucchini and Corn Relish and garnish generously with fresh cilantro.

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Julie Miguel, Daily Tiramisu
A passionate foodie, Host & TV Cook, Food Content Producer, Cooking on The Marilyn Denis Show, Creator of Daily Tiramisu
Twitter: @Julie_Miguel_
Instagram: @Julie_Miguel_

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

Italian Spiced Peach Trifle

Layers of Italian lady-finger biscuits, preserves, fresh peaches and white chocolate yogurt makes for an enticing culinary indulgence that is perfect for sharing. By adding velvety, sweet yogurt, soaked into delicate biscuits, you will turn an ordinary trifle into a luscious dessert with the right amount of intensity!

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1 Jar of McEwan’s Own Italian Peach Preserves
1 Package of Saviorie Italian Lady Finger biscuits
1 Peach
1 Container of Liberte Greek Yougurt White Chocolate
1 Container of McEwan’s Own shelled pistachios
1 Can of whipped cream

Open jar of McEwan’s Own Italian Peach Preserves, drain liquid and spices from peaches. Remove peach flesh from the pits and set aside.

Using a food processor, pulse the peaches until spreadable or desired texture is achieved.

Cut Saviorie biscuits to the size of the dish you are using (if necessary) and place on the bottom of dish.

Peel and dice ½ of the peach into tiny bit size pieces, set aside. Keep the other half for garnish.

In this order spoon layers on top of the biscuits: Peach liquid*, yogurt, fresh peach pieces.

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Add a second layer of biscuits and repeat the layering process until the top of the dish is reached.

Cover dishes and refrigerate for 2 hours.

Crush pistachios, enough to garnish the dish.

When ready to serve, top dish with whipped cream, crushed pistachio and a peach slice.

Serve immediately.

Tip ~ The leftover peach preserve liquid makes for a delicious ice cream topping!

Michelle Djorsev-Kasubeck, The Wedding Opera
DIY Crafter, Baker and Flower-growing enthusiast
Twitter: @WeddingOpera
Instagram: @WeddingOpera

Hawksworth Young Chef Scholarship Inspires Top Talent

On Saturday, September 12th 2015 at Vancouver Community College‘s Downtown Campus the top eight young chefs from across the nation headed to Vancouver to compete in Hawksworth Young Chef Scholarship competition.

Competitors were given identical ingredients and had three hours in the kitchen to wow the taste buds of the judges with the black box ingredients revealed moments before their start time.

Our Chef Mark McEwan joined the judging panel along with Chef Normand Laprise (Toqué!), Chef Anthony Walsh (Oliver & Bonacini Restaurants), Chef Scott Jaeger (Peartree Restaurant), Food Critic Jacob Richler, Maclean’s & Canada’s 100 Best, Food Critic Alexandra Gill (Globe & Mail), Food Critic Marie-Claude Lortie (La Presse) and Chef David Hawksworth & Chef de Cuisine Kristian Eligh (Hawksworth Restaurant).

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After a close battle, the $10,000 bursary went to Hawksworth Young Chef Scholarship winner Ian MacDougall of Model Milk.

The competition concluded with a memorable evening of Canadian cuisine presented by TD, hosted at Hawksworth Restaurant. The dinner featured dishes prepared by chefs, Mark McEwan, Anthony Walsh, Normand Laprise, Scott Jaeger, Kristian Eligh and David Hawksworth.

[Photos courtesy of Hawksworth Young Chef Scholarship Foundation]

Shrimp Tacos with Pineapple Chili Salsa

Bring the five star flavour experience to your dinner table in minutes. This Shrimp Pineapple Chili Salsa Tacos recipe is a 15-minute meal that packs a punch of flavour with fresh vibrant colours that give a deluxe seafood feel. Using McEwan’s Own Pineapple Chili Salsa you can add a sweet, tangy and sour finish to the tacos!

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1 cup of rainbow coleslaw (or any shredded slaw)
1 jar of McEwan’s Own Pineapple Chili Salsa
½ bunch of fresh cilantro, chopped
2 lbs of fresh shrimps, peeled and deveined—any count you prefer (I used 21-26 count here)
1/8 teaspoon of salt
1/4 teaspoon of pepper
1 teaspoon of olive oil
1 bag of mini corn tortillas, toasted
2 scallions, thinly sliced
1/4 cup of fresh pineapple chunks (optional)
2 jalapeños, sliced (optional)
Lime quarters (optional)

Set the oven to broil and allow it to heat up for 15 minutes.

In the meantime, toss the coleslaw with 2 tablespoons of the McEwan’s Own Pineapple Chili Salsa and add 1 tablespoon of chopped cilantro to the slaw mix. Set aside.

Toss the shrimps with salt, pepper, olive oil and spread on a single layer in a baking sheet. Place the shrimps on the top most rack of the oven to broil for 3-5 minutes (depending on the size).

Once the shrimps are ready, add 1/3 cup of the pineapple chili salsa to the shrimps and toss them very well to infuse the flavours.

Take a mini tortilla and top it with a couple tablespoons of coleslaw (more or less to taste), the pineapple chilli shrimps, scallions, fresh pineapple chunks, jalapeños, cilantro and a squeeze of lime (more or less of each topping according to your taste). Take a toothpick and secure the tortillas from side to side to hold in the filling.

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Mahy Elamin, Two Purple Figs
Recipe Developer, Food Stylist, Culinary Instructor, Photographer, Wife and Busy Mom
Twitter: @TwoPurpleFigs
Instagram: @TwoPurpleFigs

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

 

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!

At McEwan in the TD Centre, Fine Dining Comes Home in the Heart of the City

McEwan is changing how the downtown crowd does their grocery shopping. Nestled under the TD Tower along the P.A.T.H., our newest McEwan location is serving up 6,000 square feet of fresh, grab & go gourmet plus groceries for every meal of the day.

Open Monday to Friday, McEwan welcomes morning commuters with authentic Italian coffee and espresso, and upscale items like fresh European pastries, quiches, waffles and yogurt parfaits plus gourmet breakfast sandwiches (even a breakfast pizza). Lunch-goers can choose from six freshly made soup features, a customizable Panini station, a 15-foot salad bar, and an impressive 32-foot chef’s hot table.

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Fitting for downtown, McEwan’s new location also features a food-truck-inspired pop-up menu, with mouthwatering daily features like gourmet tacos, poutine, and banh mi. But it doesn’t stop there. Chef de Cuisine Kris Topping, who is running the kitchen, has a lot to play with.

“We want to serve the best of everything in one place. We’re coming in with guns blazing.” ~ Executive Chef Shen Ousmand, McEwan

Downtown shoppers can choose from a sprawling selection of freshly prepared meats like braised short ribs, pulled pork, whole chicken, lamb shank, rabbit, and a range of fresh seafood; paired with an equally large selection of gourmet sides and fresh vegetables. The new location will also feature hundreds of pantry items including homemade sauces, relishes and chutneys, as well as McEwan’s Own marinades, oils and pasta sauces.

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“We’re bringing high-quality, chef-driven prepared food to the downtown core. Our restaurant-style approach is fresh, spontaneous and has nothing to do with traditional retail.” ~ Chef Mark McEwan

McEwan is so much more than a gourmet grocery store. From traditional chicken tikka masala to lobster ravioli to Thai shrimp curry, Executive Chef Ousmand and his team are offering an unmatched selection of authentically prepared cuisine from around the world. And you better believe we cater.

Hours of Operation:
Monday to Friday: 6:30AM-7PM
Saturday and Sunday: CLOSED

Moments with Mark: 1987

Moments with Mark: 1987

For this “Moments with Mark” we decided to ask him about life in 1987, which was popularly known for having the the largest one-day stock market crash in history. During this time, Mark McEwan was a young chef who was learning the ropes and taking risks.

Back in March of that year Mark is pictured with Marion Kane, a veteran food editor at the Toronto Sun who has cooked for the likes of Julia Child. Here he shows her the art of pasta making.

When the above photo was taken you were still the co-owner of Pronto Ristorante. What was it like opening your first restaurant?

One word: Terrifying. There was no guarantee on your next pay cheque and I had a baby on the way.

 What was the biggest struggle as a young chef in Toronto?

Getting established in Toronto was the biggest struggle. For me, it was all about getting your foot in the door.

Moments with Mark: 1987

The Giants won their first Super Bowl that year against the Broncos. Which NFL team are you rooting for these days?

 Always the Buffalo Bills.

At the age of 16, Lance Armstrong decided to start his career as a professional athlete in 1987.  Other than pursuing a career in the restaurant industry, did you have any other aspirations growing up?

 A fighter pilot. Go figure!

Moments with Mark: 1987

On August 7, 1987, Canadian Olympic Gold Medalist Sidney Crosby was born. Fun fact: he is extremely superstitious. Do you have any rituals or traditions specifically when opening a new restaurant?

No Superstitions. Opening a restaurant is terrifying. So just hang on and hope you get it right.

Michael Jackson released his 7th studio album “Bad” that year.  Who are you a bigger fan of: MJ or Prince?

 MJ

Moments with Mark: 1987

In September of 1987 Joe Biden withdrew from the President nomination race. This year Barack Obama will be finishing his term. Who do you think will win the handle of @POTUS (President of the United States)?

Jeb Bush or John Kasich of Ohio