The McEwan Group
We Deliver...
the see and be scene

“The energy lasts from lunchtime through dinner, with A-listers table hopping and noise levels soaring.”

- Toronto Life

We Deliver...
a celebration

North 44 is known to Toronto and International diners alike for its unique dining experience and elegant surroundings. A destination for celebrities and out- of-town visitors, North 44 is a gourmet experience perfect for business professionals, social and romantic dinners.

We Deliver...
an in home experience like
no other

Whatever you want, we will do. Whether the gathering be small or large, intimate or casual, professional or romantic, North 44 will arrange everything according to your precise requirements

We Deliver...
this is so good!

Authentic Italian cuisine, uniformly rustic and intended for casual enjoyment. Fabbrica houses a contemporary dining room anchored at the front with a long bar, and at the rear, our wood-burning brick pizza oven from Naples. The atmosphere is casual and convivial!

We Deliver...
a party under
the stars

Located in downtown Toronto's TD Centre, Bymark's menu demonstrates a contemporary touch with a core of classic cuisine.

The Bar (Downtown) is located in the courtyard with a glass enclosure to view the tower and the stars.

We Deliver...
a million small indulgences

McEwan offers a delectable selection of specialty and hard-to-find items, as well as an extensive selection of exceptional prepared foods packaged for take-away or delivery

One Restaurant
North 44
North 44 Caters
We Deliver... Experiences
Recipes from Mark

Truffled Steak Salad

Jump into spring with this fresh and flavourful Truffled Steak Salad. Sharp little bites of marinated and seasoned steak are nestled among fresh, crisp greens, sweet tomatoes, and crunchy, mild walnuts. Topped with a crumble of tangy chevre, then drizzled with McEwan's Own Truffle Vinaigrette, this is a very quick and simple salad designed to impress.


1 (6oz) steak, cut into bite size strips

1 jar McEwan's Own Truffle Vinaigrette Salad Dressing

1 cup breadcrumbs

Olive oil, for cooking

1 container McEwan's Own Arugula Salad Mix

4 tbsp chevre, crumbled

Salt to taste

Fresh cracked black pepper, to taste




Cut the steak into small, bite size pieces. Season with salt and pepper, then toss with 2 tablespoons of the McEwan's Own Truffle Vinaigrette Salad Dressing, making sure all the meat is coated.


Toss the meat in the breadcrumbs, making sure they're evenly coated. Heat a tablespoon or two of olive oil in a large frying pan, and quickly fry the meat for two minutes. Flip to ensure both sides are browned and crisp for a medium/medium-rare steak.


Add the steak bites to the McEwan's Own Arugula Salad Mix, then toss. Add dressing and toss again. Top with the crumbled chevre and some freshly cracked black pepper. 




Katrina Kajganic is a graphic designer turned stay at home mom to three kids, 5, 3, and 1. She started her blog as a way to keep track of her favorite recipes, and everything going on in her life. Now, it's spiraled into an obession of creating and eating great tasting food at home.


Katrina Kajganic, Kitchen Trials

Blogger, Designer, Photograher, Recipe Developer

Twitter: @kitchen_trials

Instagram: @kitchen_trials

Published: Friday May 15, 2015

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Eggplant Parmesan Rolls

Impress your guests with this delicious yet beautiful twist on an Italian classic, Eggplant Parmesan. Crispy eggplant slices rolled around creamy parsley goat cheese stuffed manicotti and served over a bed of flavourful McEwan's Own Roxy's Tomato Sauce.


1 garlic bulb

olive oil, to drizzle 

4 manicotti shells

1 large eggplant

2 cups bread crumbs

1/2 cup finely grated parmesan cheese

2 eggs

2 cups all-purpose flour

300gr goat cheese

1 cup chopped parsley

3/4 cup olive oil

1/2 jar McEwan's Own Roxy's Tomato Sauce

1 cup micro arugula

8 parmesan crisps



Preheat the oven to 400F. Cut a garlic bulb 1/4-1/2 inch from the top of the cloves. Place the bulb on small sheet of alumimum foil. Drizzle with olive oil and wrap the foil around the garlic. Bake for 20-30 minutes until the garlic is soft.


Follow the cookling instructions on the manicotti's package. Set them aside to cool. Once cool, cut each manicotti in half.


Slice of the top and bottom of the eggplant. Using a mandolin slicer or a knife, slice the eggplant from top to bottom to create thin rectangular sheets. If the sheets are too wide and you can't roll them, try trimming the width of the slice until they become rollable.


Mix the breadcrumbs and grated Parmesan cheese in bowl. In another bowl, whisk together botth eggs. Place the flour in a third bowl. Take each eggplant slice, dip in the flour and shake, dip in the eggs, and finally dip in the breadcrumbs mixture. Roll and place in a muffin tin. 


Take the roasted garlic out of the oven. Mix the goat cheese, parsley, olive oil, roasted garlic and parsley. Pipe the mixture into the manicottis and center inside the eggplant rolls. Bake for 20 minutes at 400F.


Heat McEwan's Own Roxy's Tomato Sauce and serve some in a  bowl using a ladle. Place the baked eggplant Parmesan rolls in the center of the bowl over the bed of tomato sauce. Garnesh the top of the rolls with micro arugula and Parmesan crisps.


Biography: A cancer research data analyst by day and a cook, recipe developer and blogger by night. Fouad has a passion for food and enjoys the whole process of cooking from ingredient selection to food plating. He is a featured Gastroposter in the National Post and was recently featured on the Marilyn Denis Show.


Fouad Y. Makadsi, Zero to Gourmet

Cancer Research Data Analyst, Cook, Recipe Developer, Blogger

Twitter @iphouad

Instagram @iphouad




Published: Monday April 13, 2015

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Caramelized Onion and Date Chutney Grilled Cheese

Embrace the last few weeks of cold weather with this simple caramelized onion and date chutney grilled cheese sandwich. Cheesy and flavourful, it is fancy enough for a weekend dinner or cut into smaller squares for a party appetizer!

Recipe by Rachel Barbaro, Friendly Food Snobs

3tbsp Olive Oil

2-3 Cooking Onions, cut into half moons

1/2tsp Brown Sugar

1/2tsp Sea Salt

1tbsp Unsalted butter

4 slices Light Rye or Sourdough Bread

2 heaping tsp McEwan's Own Date and Raisin Chutney

3/4 cup Aged White Cheddar, grated

Fresh Black Pepper to Taste


Heat olive oil on medium low heat in a heavy bottomed skillet. Saute onions slowly for 25 minutes, stirring occasionally. After about 10 minutes, add black pepper. Once you have reached the 25 minute mark, stir in the brown sugar and remove from heat. Season with sea salt and pepper to taste.

Butter the outside of the bread slices.Top each slice of bread with a heaping teaspoon of McEwan's Own Date and Raisin Chutney, aged white cheddar and caramelized onions. Press together both pieces and cook in a heavy cast iron or heavy bottomed pan for 5 minutes a side or until golden brown.

Rachel is the founder and blogger of Friendly Food Snobs. Her passion is eating for how she wants to feel. Still nostalgic forth the cooking of her gandmothers, she tens to cook whole food from sctrach; a little simplicity in the modern world.

Twitter @Rachel_Barbaro

Instagram @rachelbarbaro


Published: Friday March 20, 2015

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Sesame Crusted Scallops with Black Beluga Caviar Lentils Microgreens and Paneer Croutons

1 cup Black Beluga Lentils

4 cups Chicken Stock

4 Garlic Cloves, peeled

1/4 tsp Pepper

4 tbsp McEwan's Own Ice Pressed Extra Virgin Olive Oil

4 large Scallops

1 Egg White, lightly beaten

1/2 cup McEwan's Own Sesame Seeds

3oz. Paneer, cut into 1/2 inch cubes

1 tbsp Butter

2 cups MicroGreens (arugula, pea sprouts, cilantro)

10 Brussel Sprouts, shaved

4 Radhies, shaved

3 tbsp Mcewan's Own Caesar Dressing

2 tbsp McEwan's Own Sweet Mango Relish

Salt and Pepper to taste

Place lentils, stock, garlic and pepper in a medium sauce pan on high and bring to a boil. Lower heat and simmer for 30 minutes or until lentils are tender. Drain excess stock.

Puree garlic cloves with 2 tbsp of the olive oil and stir into lentils. Keep Warm.

Pat scallops dry, dip into egg whites and then the sesame seeds. Sear in a hot saute pan with butter for 2 minutes per side. 

Place paneer and 1 tbsp olive oil in a saute pan at medium high and cook until each side is golder. Approx. 30 second per side.

Tose Microgreens, brussel sprouts and redish in the caesar dressing. Set ASide.

To plate: Make a small pool of lentils and place 2 scallops in the centre of them and top with 1/2 tsp of the sweet mango relsh. Place microgreens to the side along with the paneer. Very lightly drizzle with a touch more olive oil and season with salt and pepper.

Nancy Crocker is a full time caterer, Mom to a bunch of girls ranging in age from 8-24 and a blogger. Her goal is to insire her readers to stop at least once a week, prepare a meal that you sit down and share with your family. With fresh, seasonal ingredients and a little confidence every receipe on her blog is easily created.


Published: Friday February 06, 2015

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Riesling Apple Brown Butter Ricotta Napoleons

esling Apple Brown Butter Ricotta Napoleons

Looking for the perfect dessert to serve over the holidays? These Napoleons couldn't be easier, make the puff pastry and whipped ricotta a day or two beforehand and just spoon on the McEwan's Own Riesling Apples straight out of the jar right before it's time to serve.

2 sheets puff pastry, thawed and rolled out thinly to about 10 inches x 15 inches
2 tablespoons brown butter
475g container smooth ricotta
2 tablespoons honey
1/4 cup powdered sugar
1 jar McEwan's Riesling Apples
powdered sugar, as needed

Thaw according to the directions on the package and roll out your puff pastry on a floured surface. Cut it into squares or rectangles, depending on how big you want your Napoleons to be.

Lay the rectangles on the larger baking sheet, lined with parchment. Prick the pastry all over with a fork and place in the fridge for 20-30 minutes.

Remove from fridge, cover with another sheet of parchment and place the second smaller baking sheet on top to weigh the pastry down and prevent it from puffing up. Bake for about 25-30 minutes, until golden brown and cooked through. Remove from the oven and transfer the pieces to a rack to cool completely.Repeat with the second sheet of puff pastry.

Melt the butter in a small saucepan until it foams and starts to turngolden brown. Remove from heat and scrape the melted browned butter into a bowl and cool to room temperature.

Add the ricotta, honey and ¼ cup of powdered sugar. Mix well.

Lay one piece of puff pastry down on a small serving plate. Add a couple of tablespoons of ricotta cream and then cover that with a couple of tablespoons of the McEwan’s Riesling Apples. You can serve them just like this with a dusting of powdered sugar and let people pick it up and eat it out of hand.

For a more elegant dessert, add a second piece of puff pastry and sprinkle with powdered sugar. For a real showstopper, add another layer of ricotta and apples and top with a third piece of puff pastry.For the whole shebang, add a second layer of ricotta and apples and top the whole thing with a third piece of puff pastry. Using a fine strainer, sieve some powdered sugar over the top and serve.



Carole Brown's passions for food and family--although not necessarily in that order--are legendary. From her love of blogging in The Yum Yum Factor, including showcasing delicious and unique ethnic and everyday recipes to being regularly profiled Canada-wide in the National Post's Gastropost feature, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration.

Carole Nelson Brown, The Yum Yum Factor
Blogger, Male-up Artist
Twitter @SMmamashack
Instagram @mamashack

Published: Friday December 19, 2014

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Cranberry, Brie and Prosciutto Crostini with Balsamic Glaze

A delicious, yet impressive and simple holiday appetizer that anyone would be proud to offer up at their next party or get together

1 French baguette
1 package quality Prosciutto
1 medium round of Brie cheese
1 jar McEwan's Cranberry Sauce
¼ cup chopped walnuts, toasted (optional)
1 bottle McEwan's Barrel Aged Balsamic Vinegar
2 tablespoons brown sugar

To make balsamic glaze:
Place one cup of McEwan's Barrel Aged Balsamic Vinegaralong with brown sugar in a heavy-bottom saucepan over low heat.

Simmer, stirring frequently, until vinegar is thickened or the back of a spoon is nicely coated. Remove from heat. Sauce will thicken as it cools.

To assemble crostini:
Cut baguette into one-third inch slices, on a bias. Lightly coat with olive oil and bake for eight minutes until lightly toasted.

Slice Brie cheese into thin strips and place on bread. Top with prosciutto and a generous teaspoon of McEwan's Cranberry Sauce.

Sprinkle chopped walnuts, if using, and drizzle cooled balsamic glaze over assembled crostini. Embellish with mint leaves or arugula.

Jenny Jack, a self-confessed sugar fanatic, is the baker, writer, and photographer behind the blog, The Brunette Baker. When she’s not baking or blogging, you can usually find her catching up with a good book or spending time with her darling husband and two amazing kids, researching their next travel destination.

Jenny Jack, The Brunette Baker
Blogger, Baker, Writer, Photographer
Twitter: @Brunette_Baker
Instagram: @brunette_baker

Published: Thursday December 04, 2014

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Baked Eggs in Stewed Tomatoes with Caramelized Leeks

This recipe is quite versatile, for example, instead of caramelized leeks, you can used cooked spinach, kale, or sautéed mushrooms. You can replace the Parmesan cheese with another cheese of your liking. Instead of balsamic vinegar, you can use heavy cream instead to make this extra indulgent. This recipe serves 3 when made in large ramekins that are each 1 to 1.5 cup capacities, though you may use small ramekins instead and adjust your ingredients accordingly. Eat with a slice ofcrusty bread which serves as both food and a vehicle to pick up the thick and chunky tomatoes and vegetables.

2 tsps unsalted butter, plus more for the ramekins
2 fresh leeks (white and pale green parts only), cleaned and cut into half-inch sized coins
1-2 cloves of fresh garlic, minced
Kosher salt
McEwan's Own Stewed Tomatoes
3 large eggs
3 tsps of freshly grated Parmesan cheese
1½ tsps of aged balsamic vinegar

Preheat an oven to 375°F. Generously butter 3 large ramekins.

Melt butter in large pan over medium heat. Add leeks and garlic and stir to coat. Cover and cook, stirring every 5 minutes until leeks have softened and turned golden brown. Season to taste with salt and remove from heat.

Divide McEwan's Own Stewed Tomatoes evenly among the prepared ramekins. Divide caramelized leeks over the tomatoes. Break an egg into each ramekin. Evenly sprinkle with Parmesan cheese and add 1/2 teaspoon of balsamic vinegar to each ramekin. Arrange the ramekins on a rimmed baking sheet.

Bake until the egg whites are opaque and the yolks have firm edges and are soft in the center, about 15-20 minutes. Remove from the oven and serve with bread.

Serves 3 for a light dinner.

Blogger Bio:
Jane works as dietitian in nursing homes. She loves her job and also enjoys chocolate chunk cookies and a pint of cold beer. When she’s not stuffing her face with dessert, she can be found on the tennis court smashing balls (to work up an appetite for more cookies and beer).

Jane Lee, Buttered Up
Registered Dietitian, Professional Eater, Beer Enthusiast
Instagram @ButteredupJL

Published: Tuesday November 18, 2014

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Bacon Jam Cobb Sandwich


Cobb Salad turned Sandwich! Packed with McEwan’s Own Bacon Jam, juicy roasted chicken breast, creamy smashed avocado, tomatoes, hard -boiled eggs, romaine lettuce, and tangy crumbled blue cheese. Great for lunch at home or at work!

For the chicken:
2 boneless skinless chicken breast
1 Tbsps olive oil
salt & black pepper
For the sandwiches:
8 slices rye bread, dark or light
8 Tbsps McEwan’s Own Bacon Jam
1 ripe avocado
2 roma tomatoes, sliced
2 hardboiled eggs, sliced
1/4 cup blue cheese, crumbled
8 leaves Romaine heart

For the Chicken:
1. Pre-heat oven to 325?F and heat the oil in a large oven-proof skillet over medium-high heat.
2. Season the chicken breast generously with salt and pepper on both sides.
3. Sear the breast. About 3 minutes per side then place the skillet in the oven.
4. Roast for 15 minutes or until the internal temperature reaches 165?F.
5. Remove from oven and let the chicken rest for at least 5 minutes on a cutting board.
6. Slice the chicken.
Build the Sandwiches:
Spread the bacon jam on one side of each sandwich and smash the avocado onto the other half. Top with sliced chicken, romaine, tomatoes, eggs, and crumbled blue cheese. Press the sandwich together and skewer to help it hold. It's pretty heafty. Enjoy!


Danielle Oron is a chef-turned-baker-turned-food-blogger. She owns Moo Milk Bar in Toronto and creates the recipes and photographs for her food blog, I Will Not Eat Oysters. She is also a freelance recipe and menu developer.
Daniele Oron, I Will Not Oysters
Owner of Moo Milk Bar, Baker, Blogger, Freelance Recipe and Menu Developer
Twitter @NoToOysters
Instagram @IWillNotEatOysters

Published: Friday October 31, 2014

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Spicy Butternut Mango Chutney Soup


This exotic harvest soup tastes like it’s been simmering for hours, but it won’t take more than 15 minutes to make! Each velvety spoonful gets a spicy kick from the Mango Chutney. With flavours of ginger and red chili, this soup is sure to warm you up onthese crisp autumn evenings.


  • 1 jar McEwan’s OwnButternut Squash Soup
  • 2-3 tbsps McEwan's Own Mango Chutney
  • 4 tbsps crème fraîche
  • 4 tsp roasted pumpkin seeds
  • black pepper, to taste


  1. Add the soup to a large pot and warm over medium-low heat.
  2. Stir in 2 or 3 tablespoons of the mango chutney, depending on how spicy you want your soup to be.
  3. Once the chutney is fully incorporated, and the soup is warmed through, it's ready to serve.
  4. Set out 4 soup bowls and fill each bowl with about1 cup of soup.
  5. Stir in 1 tbsp of crème fraîche into each bowl, and top with 1 tsp of pumpkin seeds and some fresh black pepper.
  6. Serve warm.

Shareba Abdul, In Search Of Yummy-ness

Blogger, Home Cook, Freelance Writer

Twitter: @InSearchofYummy

Instagram: @ InSearchOfYummyness

Published: Friday October 03, 2014

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Bymark's Lobster Poutine

Serves 2

2 large Yukon gold potatoes, scrubbed, about 20 oz (570 g) combined

1 live lobster, about 1¼ lb (570 g) par-cooked and shelled,* tail shell reserved

2 cups (500 mL) clarified butter

2 egg yolks

1 tbsp (15 mL) gastrique

½ tsp (2.5 mL) lemon juice

3 drops each Tabasco, Worcestershire sauce

Pinch of salt, ground white pepper

1 tbsp (15 mL) tarragon, chopped

1 tbsp (15 mL) chives, chopped


Prepare your French fries with your favourite fry recipe


Optional: Pre-heat oven to 400°F (200°C). With sharp kitchen shears trim the semi-translucent underside from the tail shell, discard, and then cut the hard shell in half lengthwise. Rinse well and shake dry. Puncture a hole in each shell half near the broad top of the tail and then through its tail fan. Tie the halves together, tail fan to top of tail, with top of shell facing outwards – so as to create a basket. Place it on a baking sheet, brush with butter and roast until dry and fragrant.

Heat half the butter to 120°F (50°C). Place a stainless steel mixing bowl over a pot of simmering water, add egg yolks and gastrique, and whisk together until they the mixture thickens and turns pale yellow.  Remove bowl from heat, and while whisking continuously slowly add the butter.  Add lemon, Tabasco, Worcestershire, salt, pepper and tarragon and set aside in a warm place.

Heat the remaining butter to 170°F (75°C). Cut the lobster meat into bite-size pieces and add to the butter. Finish cooking French fries, then drain and toss with salt.

Place optional lobster basket at the centre of serving plate –or simply scatter a warm plate lightly with some of the chives. Add half the fries, then half the butter-poached lobster and dabwith béarnaise. Add another layer of fries, the remaining lobster, a generous smattering of béarnaise and finally the remaining chives.

Optional: if the lobster has corral, cook it through and sprinkle over the poutine along with the chives.

Suggested wine:  creamy chardonnay, champagne.

Published: Wednesday August 06, 2014

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Delicious Food Show Recipes

Many of you who attended Mark and Brooke's demo at the Delicious Food Show on Friday. October 25th were asking about the recipes of the items they prepared on stag.

Here they are!

Good luck in the kitchen!


Cauliflower Puree

-          Cauliflower ( ½ head approximately) picked & rough chopped

-          Milk (2-3 cups)

-          Cubed butter ( 2oz)

-          Grated nutmeg

-          Salt & pepper

Put the cauliflower in a pot cover with milk, bring up to simmer, cook until tender and soft, strain off the milk and reserve the milk. Place the cauliflower in a blender add a little milk at a time while pureeing, add in the butter, adjust the puree as you go, season with salt, pepper & grated nutmeg


Pickled Honey Mushroom

-          ½ lbs honey mushrooms

-          2 cups white wine vinegar

-          2 cups water

-          2 p.c. smashed garlic clove

-          1 bay leaf

-          3 thyme sprigs

-          1 shallot julienne

-          1 small p.c. lemon zest

-          1 small p.c. chili seeds removed

Salt & Pepper to taste

Place all ingredients together in a pot and simmer for 10 – 15 minutes. Pour over mushrooms, and set aside to cool down.


Fall Vegetable & Bacon  Risotto

3 tbsp olive oil

1 cup minced onion


1 tsp minced garlic

1 ¼ cup Carnaroli rice

½ cup white wine

1 ltr chicken stock at simmer

2 tbsp grated parmesan cheese

1 tbsp butter


Heat 2 tbsp of the oil in a pot over medium heat. Add the onions, salt and sweat, stirring frequently so the onions do not brown. When after 5-6 minutes the onions begin to wilt, add the garlic and cook a minute longer. Add the rice and stir well to coat with the oil. Add more oil if necessary, Continue cooking, stirring frequently, until the grains of the rice turn translucence. When that is achieved deglaze with the wine.


When the wine is reduced to a syrup, add ½ cup of hot stock. Stir again. Slowly add the hot stock in to the rice a little at a time, you should have syrup like sauce. Slowly season the rice as you go be careful not to over season.

Add the cooked vegetables and bacon to the risotto, once the risotto is cooked though ( be careful not to overcook the risotto). Finish with the cheese & butter


Diced Squash


Swiss chard


In a pan, cook the bacon until it starts to crisp, may need to render some of the bacon fat, add the diced squash cook over medium heat until it stars to soften, add the swiss chard season once cooked add to the finished risotto.


Roasted or Grilled Corn &Queso Fresco


-          6 pc of corn husked

-          2 tbspQueso Fresco

-          1 small pc chili seeds removed or (roasted jalapeno)

-          2 green onions finely cut

-          1 tsp smoked paprika

-          1 lime zest & juice

Rub the corn lightly with oil slat & pepper, grill evenly to ad chive an even roast by rotating the corn.

Once cooled down remove the corn off the cob and set aside. In a small pan heat the corn with a bit of oil, add paprika, chili, green onions, lime zest & juice. Plate crumble the cheese over top of the corn.





Published: Monday October 28, 2013

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Tacos from CNE Demo!

On Friday, August 16th, 2013 Mark McEwan and Bymark Executive Chef Brooke McDougall took to the stage for two food demos!

There was an overwhelming response and need for the recipes...please see them here...

Happy Taco Making!





Pork Taco

Pork Brine (for 18-22 lbs pork shoulder bone on)

3 oranges sliced

3 grapefruit sliced

1 lemon sliced

2-1/2 cups kosher salt

2-1/2 cup sugar

1/2 cup molasses

1/4 cup pepper corn

1/4 cup coriander seed

5 bay leaves

1 cup of crushed garlic cloves

10 ltr water

Bring every thing to a boil, cool down in a ice bath, pour over pork shoulder & cover

over night.

Rub For Pork

1 cup kosher salt

1 cup brown sugar

1/2 cup paprika

1/2 cup cayenne

1/4 garlic powder

1/4 cup chili powder

1/4 cup onion powder

1/4 cup rubbed thyme

2 tbsp cinnamon

Mix all ingredients, store in air tight container, the remaining save for future use


18-20 lbs pork shoulder bone in. ( you can use any size pork that you want, bone in or out

just adjust the cooking time)

After the pork is out of the brine pat dry, rub generously with dry rub mix.

Cook at 350f for 6-7 hours, keep coved with foil, as the fat drops in the pan bast the pork

with drippings, the last hour remove foil.

Peach Salsa

2lbs Peaches ¼ inch dice

2 pc long red chili fine chopped remove seeds (if want more spice leave seeds)

½ red onion fine dice

4 pc green onions chopped

1/ bunch of coriander picked and rough chopped

1 lime zest and juice

½ cup rice wine vinegar

2 tbsp olive oil

2 tbsp grainy mustard

1 tsp minced ginger

1 tsp minced garlic

Kosher salt & cracked black pepper to taste

Mix all ingredients together, check seasoning

Crème Fraiche


1 LTR 35% cream

½ Cup butter milk

2tbsp cup lemon juice

Mix all ingredients together in a bowl covered let stand at room temperature for 24

hours or until it has thickened up to the same consistency as sour crème. Then place in


Corn Flour Tortilla Shells

Corn flour add salt mix with water until you get dough that will stick together. Keep

covered while you make them. Form the size ball you would like, the size of a ping ball,

press with tortilla press cook in a skillet, lightly cook and cool.

Shrimp Taco

1 lbs cooked shrimp chopped

1 jicama peeled & julienned

1 lime segmented

5-6 tbsp lemon garlic aioli

12 slices of pickled ginger

1 cup shredded cabbage

coriander leaves for garnish

Lemon Garlic Aioli

1 egg

1 minced garlic clove

2 tbsp lemon juice

1 cup vegetable oil

Salt & Pepper

Whisk together egg, garlic. Continue whisking while adding the oil in a steady stream.

When finished, thin with lemon juice to taste, then add seasoning.

Published: Tuesday August 20, 2013

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Roxy's Potato Salad

Chef McEwan's wife Roxanne has inspired a few menu items, such as this potato salad.  The vinaigrette in this recipe is best mixed into warm potatoes so the vinegar has a chance to really flavour up the dish.


3lb red and white mini new potatoes, washed and cut in half

1 lb celery, thinly sliced

1 bunch fresh thyme minced

2 c. olive oil

1 c. rice wine vinegar

1/2 c. grainy mustard

1/2 c. sweet rice wine vinegar

1/2 c. prepared horseradish

salt and pepper to taste


Boil potatoes in salt water until tender, set aside to cool down

Mix all liquid ingrendients together to make a vinaigrette.  When potatoes are luke warm, gently mix in vinaigrette making sure to keep the potatoes in tact.  Let rest 2 hours before serving.


Published: Friday June 14, 2013

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Black Bean Salad

s summer approaches, everyone thinks BBQ! Here is a great salad that won't take up valuable real estate in your stomach but will add that perfect kick to your long weekend meals!

Black Bean Salad

Serves 4-6

2tbsp fresh lime juice

1tbsp white wine vinegar

1tbsp honey

½ small jalapeno, seeded, deveined and chopped

½ tsp fine grain sea salt

1 small garlic clove

½ tsp mustard

¼ cup extra virgin olive oil

2-3 big handfuls baby arugula (or other salad greens), well washed and dried

3 cups cooked black beans

¼ cup feta, crumbled

½ cup tomatoes, diced

1/3 cup grape tomatoes, halved



Combine the lime juice, vinegar, honey, jalapeno, salt, garlic, and mustard and puree in a blender or food processor. Add the olive oil and puree until fully combined. Taste and add extra salt, honey or vinegar if needed and set aside.



Toss the greens in a light coating of the dressing and arrange on a plate. Then toss the beans, tomatoes and half the amount of almonds with a generous splash of the dressing and arrange on top of the greens. Finish by sprinkling with the remaining almonds and crumbled feta cheese.

Published: Friday April 19, 2013

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Prosciutto Wrapped Halibut with Sage

Halibut is a white, firm and mild flavoured fish which lends itself well to this recipe as it takes on a nice flavour from the prosciutto and sage.


4 6oz halibut fillets
Salt and freshly ground black pepper
24 fresh sage leaves
4 slices prosciutto
2 lemons
3 oz. unsalted butter

Preheat oven to 400F

Season fish fillets with salt and pepper.

Place two sage leaves on top of each fillet and wrap with a slice of prosciutto

Cut lemon into ¼” slices, arrange in pairs on a rimmed baking sheet.

Place wrapped fillet on top of lemon slices and bake until the fish is opaque at its thickest part, 15 to 20 minutes depending on the thickness.

While the fish is cooking, melt butter in frying pan over medium heat.

Add remaining sage leaves and cook,turning once until the leaves are crisp and the butter begins to brown, about 4 minutes.

Remove from heat, season and add lemon juice.

Transfer fish on lemon slices to warmed plates, pour the butter and sage leaves over the fish and serve immediately.

Published: Tuesday April 09, 2013

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Buttermilk Blue Cheese Dressing

335g  Danish blue cheese

80ml  buttermilk

220ml  10% cream

20g  shallots

18g  garlic

50g  hung yogurt ( you will need to hang between 100-150g )

33g  sour cream

200ml  apple juice (reduced by half and cooled)

9g  lemon juice

Salt and pepper to taste



Method:  Reduce the apple juice by half and cool in the fridge.  While the juice is reducing, gather the remaining ingredients.  Combine the blue cheese, buttermilk, shallots, and garlic, then puree in a blender.  Remove from the blender and place in a bowl.  Fold in the yogurt, sour cream, apple and lemon juice.  Once mixed, season to taste and pass the mix through a strainer to remove any remaining lumps (optional).  Yields 1L

Published: Thursday October 18, 2012

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Cashew Curry

Serves 2-3

1 cup whole coconut milk

1-2tbsp curry powder

½ tsp fine grain sea salt

½ large red onion, chopped

1 medium garlic clove, chopped

1/3 cup water

1 cup green beans, cut into one inch segments

1 ½ cups cauliflower, cut into tiny florets

1/3 cup cashews, toasted

Handful of cilantro, finely chopped

1/3 cup carrots, diced

1/3 cup sweet peas


In a large skillet or pot, over medium-high heat , bring half the coconut milk to a simmer. Whisk the curry powder and salt until there are no clumps. Add in the garlic and red onions while stirring and cook for a minute, then stir in the remaining coconut milk and the water. Let the liquid cook down a bit before adding the green beans, carrots, sweet peas and the cauliflower. Cover and simmer for 1-2 minutes until the cauliflower and green beans lose their raw edge and are slightly cooked through. Remove from the heat and stir in the cashews, adjust seasoning if needed.  Serve with cilantro as a garnish over top of steamed rice.

Published: Friday October 12, 2012

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Tuscan Bean Soup

Here is somethign to keep you warm over the weekend and could be a surprising new accompaniment to a holiday dinner!

¾ c dried white beans

3 oz. pancetta

½ savoy cabbage cut into strips

2 carrots, sliced

14 oz. can peeled tomatoes

4 c chicken stock

1 tbsp. Chopped oregano

1 onion

4 slices day old Tuscan bread

½ c grated parmesan

2 tbsp. Olive oil

Salt and freshly ground black pepper


Soak beans overnight in 4 cups of water. The next day bring to a boil in the soaking water and cook for one hour.

Finely dice pancetta and render it in a pot, then sauté carrot and cabbage in the fat.  Mash tomatoes with a fork or by hand and add to the pot.  Pour in the stock, add oregano, and season with salt and pepper.

With the beans cooked, pour off the water, add to the soup and cook for another 15 minutes

Slice onion into very thin rings. Heat oven to 450F.  Toast the bread slices and place in oven proof soup bowls.  Pour the soup over the bread and top with onion rings.

Sprinkle with parmesan and drizzle with olive oil.

Bake until the onion rings are brown.

Published: Thursday October 04, 2012

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2lbs. broccoli

4 anchovy fillets in oil

6tsp. olive oil

1 calabrian chili, finely sliced


Freshly ground black pepper


Clean broccoli and separate into small florets.

Bring a pan of salted water to a boil and simmer florets for 4 to 6 minutes until just tender.

Rinse anchovies in cold running water, dab dry and finely chop.

Heat olive oil in pan over medium heat, add anchovies and mash into paste.

Drain the broccoli well, combine with the anchovy sauce and chili. Season with salt and pepper.




Published: Friday September 21, 2012

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Pumpkin Ricotta Gnocchi



500g  Ricotta, strung overnight

1 whole egg

180g  pumpkin puree, strung overnight

2.75 ounces  all purpose flour

½ tsp  ground black pepper

1 tsp  kosher salt



Method:  Place the ricotta in an appropriate sized square of cheese cloth containing two layers.  Bring all four corners of the cheese cloth together and twist them until the cheese cloth has tightened around the ricotta.  Wrap butchers twine around the top of the cheese cloth to prevent it from loosening.  Be sure to leave some twine to use for hanging.  In the fridge, tie the remaining twine to a shelf and allow the ricotta to hang.  Place a container under the ricotta to catch any liquid.  Repeat this same process to hang the pumpkin puree. 

Combine all the ingredients, and mix until incorporated, being careful not to overwork.  Allow the dough to rest for at least a half an hour before you roll it out.  Take small amounts of the dough and roll into tubes approximately one inch thick.  Be sure to have some flour set aside for rolling as the dough may stick to the cutting board.  Once rolled out, make approximately one and a half in cuts.  Place the cut dough on a baking sheet lined with parchment paper that has been dusted with a little bit of flour. 

Place the dough in boiling salted water, being sure to be delicate so as not to ruin the shape of the dough.  Do not add too much at a time, as this may cause them to stick to the bottom of the pot.  Cook the gnocchi until it is floating.  Remove the gnocchi from the water and lay it on a baking sheet that is lined with parchment.  Drizzle with a little bit of olive oil to prevent them from sticking.  Cool in the fridge. 

Published: Wednesday September 12, 2012

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Chef Shen's Butter Chicken

Butter Chicken

Serves 6

¾ inch piece of ginger, roughly chopped

3 garlic cloves, roughly chopped

½ cup blanched almonds

2/3 cup thick plain yogurt

½ tsp chilli powder

¼ tsp ground cloves

¼ tsp ground cinnamon

1 tsp garam masala

4 cardamom pods, sightly crushed

14oz tin chopped tomatoes

1 ¼ tsp salt

2lb 45oz skinless, boneless chicken thigh fillets, cut into fairly large pieces

5 tbsp ghee or clarified butter

1 large onion, thinly sliced

6tbsp finely chopped cilantro leaves

4tbsp thick cream


In a food processor, blend the ginger and garlic together to a paste. Chop the almonds finely with a knife. Combine the almonds, the paste, yogurt, chilli powder, cloves, cinnamon, garam masala, cardamom pods, tomato and salt together in a bowl and blend together using a fork. Add the chicken pieces and stir to coat thoroughly. Cover and marinate for 2 hours or overnight in the fridge.


Preheat oven to 350F. Heat the ghee or clarified butter, whichever you have chosen in a deep, heavy-based frying pan. Then add the onion and cook until softened and brown. Add the chicken mixture and fry for 2 minutes and mix in the fresh coriander. Put the mixture in a shallow baking dish then pour in the cream and stir, again with a fork.


Bake for 1 hour. If the top is browning too quickly during cooking, cover with foil. After you have taken it out of the oven, let it rest 10 minutes before serving. The oil will rise to the surface, slightly tip the dish and spoon off any extra oil and place the hot dish under a broiler for about 2 minutes, then serve with fresh naan bread for dipping.

Published: Thursday September 06, 2012

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Tomato and Watermelon Salad with Balsamic Reduction

What says summer more than watermelon? Make the balsamic reduction in a big batch and use it over grilled vegetables or to glaze a pork tenderloin.


Balsamic Reduction:

2 l. Balsamic Vinegar

2 c. brown sugar

1 tsp salt

Pour balsamic into a small stock pot and simmer for 1.5 hours, do not let boil.  Once the liquid has been reduced by 60% add brown sugar and salt then let cool.

For Salad:

1.5 lbs heirloom tomatoes, quartered

1.5 lbs yellow and red watermelon, cut into cubes

2 c. goat deta

1/2 c. shredded mint

Arrange salad on a platter alternating tomatoes and watermelon.  Crumble cheese and mint on top, season with salt and drizzle with balsamic reduction. 


Published: Thursday August 16, 2012

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French Beans with Dill

August is such a great month in Ontario - almost everything is in season!  Take advantage of it with this flavourful side dish.

2 lbs cleaned and blanched french beans

1 bunch of leeks, sliced

4 garlic cloves, pureed (or 1tbsp prepared garlic puree)

1/2 red onion, thinly sliced

2 tbsp olive oil

3 tbsp butter

1tsp lemon juice

1/2 cup chopped dill

Heat a pan set to medium high and then add olive oil.  Sweat onion and garlic until soft, add leeks and cook until soft.  Add french beans and butter, cooking until the butter melts.  Remove from heat and add salt, pepper, lemon juice and chopped dill.

Published: Thursday August 09, 2012

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Cedar Plank Salmon with North 44's Asian BBQ Rub

Salmon is a great fish for the grill because it's hearty enough to take the heat.  Remember to soak your cedar plank over night before setting it on the grill.

Asian BBQ Rub

1 c. Demarra Sugar

6 pieces star anise, ground

1/4 tsp ground cinnamon

1 tsp ground cardamon

3 tbsp paprika

2 tbsp chili powder

salt and pepper

1 whole salmon, de-boned, skin removed and cleaned

Mix together ingredients and rub into salmon.  Grill salmon on a cedar plank or directly on grill if you prefer.  Grill whole salmon on medium heat for half an hour.

Published: Thursday August 02, 2012

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California Style Salad

Sometimes when it's this hot and muggy out only a salad will do.


1 lb Baby Spinach

3 Whole Peaches, sliced into quarters

1 Pint Strawberries, sliced into quarters

1/2 Pint Raspberries

1/2 Pint Blueberries

2 c. Frisee (optional)

Raspberry Vinaigrette

1 c. Raspberry Vinegar

1 1/2 c. Extra Virgin Olive Oil

1 tsp Dijon Mustard

Salt and Pepper

Whisk together ingredients and taste.  Add a dash of sugar if desired.

Drizzle vinaigrette over salad and serve

Serves 6 - 8 people

Published: Thursday July 26, 2012

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Fava Bean Ragout

This is a great summer recipe that you can make ahead and then serve to guests for dinner. 

1.5 cups fresh fava beans, shucked and peeled (blanch to make peeling easier)

1 roasted yellow pepper, peeled and diced

1 tsp olive oil

1 Tbsp butter

1 shallot

1 small clove of garlic , minced

1 Tbsp combined of minced rosemary and thyme 

Salt and pepper to taste

Blanch peeled beans in salted water and shock in ice bath . Saute shallot and garlic in oil and butter on med heat until soft . Fold in beans, peppers and heat through . When heated through, fold in herbs and season with salt and pepper . Drizzle with a fine olive oil before servi

Published: Thursday July 12, 2012

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Tomato Chili Relish

This is a delicious accompaniment to grilled meat in the summer.  Grill a ribeye to perfection and serve on the side to replace compound butter



Tomato-chili Relish

3 Tbsp olive oil

.5 of a red onion , fine dice

8 plum tomatoes , peeled seeded and diced

2 large chilies , roasted on the grill , then peeled , seeded and rough chopped

1 Tbsp fresh thyme

1Tbsp flat leaf parsley , chopped

1 tsp garlic

4 plum tomatoes , chopped

juice of 1 lime

3 Tbsp honey

.25 tsp chili powder

4 Tbsp red wine vinegar

salt and pepper to taste

Sauce pan on med high heat and oil and saute onion for 3-4 mins 

Add garlic , roasted chilies, thyme , chili powder . cook another 3-4 minutes until lightly carmelized . Deglaze with vinegar and reduce until liquid is almost gone .Add all tomato product cook on low heat for 30-45 mins . Add honey , parsley , lime juice and salt and pepper to finish

Published: Thursday July 05, 2012

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Grainy Mustard Marinated Chicken Breast

For a dish that’s a little faster and easier to master on the BBQ consider grilling skinless and boneless chicken breasts.  Without the bone the chicken will cook faster and if you remove the skin the chance of your BBQ erupting in flame is a lot less.  This is a light and flavourful dish so enjoy and have a safe and happy Canada Day!




Serves 6 

6 chicken breasts

2c grainy mustard

1c extra virgin olive oil (we suggest McEwan)

1/2c prepared horseradish

1/2 bunch of thyme, picked and finely chopped

1 tsp cracked pepper


Mix all ingredients together


Season chicken with salt and pepper and place in a re-sealable bag

Pour marinade inside bag and leave for 1 - 3 hours.  Heat the grill to medium high and cook 4 -5  minutes per side.  Check for doneness or until the internal temperature reaches 165 degrees celsius  


Published: Thursday June 28, 2012

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McEwan Miami Short Ribs

For this heat filled Thursday we present Miami Short Ribs.  These are different from regular short ribs as they're sliced quite thin which makes them perfect to grill on a hot night since they cook quickly and that means less time for you in front of a hot BBQ.

4 1/4c L&L Sauce
2c hoisin
1c oyster sauce
1/2 stalk of lemongrass, bruised
1/8c sesame seeds
1tbsp black pepper
1c rice wine vinegar
1tsp garlic puree
1tsp ginger puree
Mix together and pour over 3 lbs of Miami style short ribs that have been cut 1/2 inch thick.
Marinate overnight or a minimum of 4 hours
Be sure your grill is clean and well oiled
Set grill to medium low
Grill ribs 2 minutes per side and then set on top of the BBQ resting bar for an additional 4 minutes
Brush ribs with remaining marinade and keep flipping until the 4 minutes is up

Published: Thursday June 21, 2012

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Herb Marinade for Lamb

This is a flavourful marinade for a nice rack of lamb.  Mix it all together and let sit overnight or a minimum of 4 hours

1 bunch of each: thyme, parsley, rosemary and sage.  Finely chop.

1 1.5 litres of Olive Oil

1 c. garlic puree

1 New Zealand Rack of Lamb

Marinate the rack of lamb whole

To Grill:

Season the lamb with salt and pepper.  Set the BBQ to medium high and cook the rack 2 minutes per side.  Remove from direct heat and place on resting bar for 10 minutes to achieve a medium finish.

Cut the rack into chops and garnish with a little more of the marinade poured over the chops and some thyme branches

Published: Thursday June 14, 2012

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French Bean Salad

This salad is so simple you can put it together in a matter of minutes which makes it a perfect dish to serve with anything off the grill.  You can purchase all the elements of this salad from McEwan or we can pack it up for you from our prepared foods counter.


1.5 lbs Green beans trimmed

1.5 c. Black Olives, pitted

1 c. Goat Feta

1 c. McEwan's Olive Oil

1/2 c. Sliced Almonds

4 Stalks of Celery, thinly sliced on the bias

Salad Prep:

Lightly steam green beans until bright green and tender crisp.  In the mean time put together the rest of the elements in a bowl.  Once the beans are done rinse them under cold water to stop the steaming process, pat dry on a paper towel and add to the bowl.  Mix all ingredients together making sure the oil has coated everything.  Garnish with celery leaves and enjoy!


Published: Thursday June 07, 2012

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