McEwan  Group News

BE INSPIRED by Chef Mark McEwan

Posted July 13, 2016 at 12:49 pm

Learn more about Chef Mark McEwan’s culinary favourites, hosting tips as well the secret to his staying power in an exceptionally challenging industry!

BE INSPIRED

Canada Day Hours

Posted June 29, 2016 at 12:53 pm

The McEwan Group will operate on the following hours during this long weekend:

MCEWAN AT SHOPS AT DON MILLS:
July 1st | 8:00AM – 6:00PM
July 2nd  | 7:30AM – 8:00PM
July 3rd | 8:00AM – 6:00PM

MCEWAN AT TD CENTRE:
July 1st | CLOSED
July 2nd  | CLOSED
July 3rd | CLOSED

ONE RESTAURANT:
OPEN EVERYDAY DURING THE HOLIDAYS

FABBRICA:
July 1st | CLOSED
July 2nd  | 11:30AM – 11:00PM
July 3rd | 11:30AM – 11:00PM

BYMARK:
July 1st | CLOSED
July 2nd  | CLOSED
July 3rd | CLOSED

NORTH 44:
July 1st | CLOSED
July 2nd  | CLOSED
July 3rd | CLOSED
July 4th | CLOSED

Mark McEwan shares one of his favourite recipes with Foodism Toronto

Posted December 16, 2015 at 6:28 pm

What better way to warm up on a cold evening than with this Crispy Prosciutto-Wrapped Sea Bass recipe by Mark McEwan!

Read more HERE.

Learn how to make Mark McEwan’s Steamed Clams & Chorizo recipe!

Posted December 16, 2015 at 11:41 am

Chorizo opens up a world of flavour in fish and seafood dishes!

If you want to crisp it up (as in paella) fry it only for a brief time since it’s fully cured. It adds background flavour to soups, stews, or rice dishes.

Read the full story on Miami Herald featuring this Steamed Clams & Chorizo recipe by Chef Mark McEwan HERE.

Mark McEwan on How to Host Like a Pro

Posted December 16, 2015 at 10:31 am

Whether it’s a handful of close friends or the whole office crew, entertaining is a stressful undertaking. But not to worry, Mark McEwan is here to tell us how to put the fun back into holiday hosting!

Read more HERE.

SummerxSkin stops by ONE Restaurant on her weekend getaway

Posted December 12, 2015 at 10:04 am

On her weekend getaway at 44 Charles in Manulife Centre, Anum of Summerxskin makes a trip to ONE Restaurant for an indulgent brunch.

Read about her experience HERE

 

Holiday Hours

Posted December 9, 2015 at 11:40 am

The McEwan Group will operate on the following hours during the holidays:

MCEWAN AT SHOPS AT DON MILLS:
Dec 23rd | 7:30AM- 8:00PM
Dec 24th | 7:00AM – 6:00PM
Dec 25th | CLOSED
Dec 26th | 8:30AM – 6:00PM
Dec 31st | 7:00AM – 6:00PM
Jan 1st | CLOSED

MCEWAN AT TD CENTRE:
December 24th | 6:30 AM – 5:00 PM
December 25th – 28th | CLOSED
December 31st | 6:30AM – 5:00 PM
January 1st – 3rd | CLOSED

ONE RESTAURANT:
OPEN EVERYDAY DURING THE HOLIDAYS

FABBRICA:
December 24th | OPEN FOR LUNCH SERVICE ONLY
December 25th | CLOSED
January 1st | CLOSED

BYMARK:
December 23rd – 28th | CLOSED
December 31st – January 2nd | CLOSED

NORTH 44:
December 23rd-27th | CLOSED
January 1st-5th | CLOSED

TOP 5 ENTERTAINING TIPS FROM CHEF MARK MCEWAN

Posted December 9, 2015 at 10:37 am

Sometimes simple really is best. Here, festive tips from our Chef Mark McEwan. Plus a recipe that’s perfect for cosy fireside dining.

Check out the full story on Everything Zoomer HERE.

The Diverse Styles of Chopped Canada’s Men

Posted December 3, 2015 at 8:25 pm

Presentation is key on many notes within the Chopped Canada realm, but not necessarily on the fine china alone. Each episode brings forth the panel of elite judges like Mark McEwan, Susur Lee, Roger Mooking and others that many times outshine the course they are conferred as they trade in their chefs coats and aprons for their striking, fashionable styles.

Read the full article by Preferred Magazine HERE.

Photography credit: Max Jamali & Doug McMillan

Mark McEwan shares festive recipe with Toronto Sun

Posted December 3, 2015 at 7:50 pm

Toronto Sun asked several of the big Food Network stars to come up with recipes that will guarantee to put the wow factor into your holidays this year.

“There are two kinds of holiday entertaining: the planned and the unexpected”. “I love it when guests pop over unannounced so I always keep some essentials, like a chilled bottle of white wine, on hand to make look as though I was expecting them.” – Chef Mark McEwan

Read the article and find the recipe for Mark McEwan’s CEVICHE-STYLE SCALLOP CARPACCIO HERE.