Who is Who is Chef Mark McEwan?

Mark studied at George Brown College starting in 1976 and graduated in 1979 as winner of the Red Seal Award for scholarship. Some of the country's top chefs - including Jamie Kennedy, Chris Boland and Bonnie Stern are George Brown graduates. George Brown is also the home of Canada's gold medal winning student Culinary Olympic team.

Read more about Mark at The Chef Upstairs.

Some folks call him an overachiever, heck, I just call him a "kick-ass" chef!

June 2009, he opened a 23,000-square-foot gourmet grocery store in Cadillac Fairview's new development Shops at Don Mills, where the old Don Mills Centre once stood. A new high-end gourmet supermarket, a fine food emporium flush with prepared foods you'd be served in his restaurants, and the ingredients used to make them.

"I've been visiting the great food stores in Italy and Paris and New York," he explains. "Toronto doesn't really have anything that approaches that scale and quality, but we're going to try to achieve it."

First look inside Mark Mcewan's gourmet grocery store at by Karon Liu at Toronto Life, June 19, 2009.

And yes I'm jealous, I would love to be able to shop here!

Check out what's new at http://www.mcewanfoods.com/news/

PSSSSSSST..........

Rumour has it that right now he's eyeing a property for a second grocery store on King West (across from Susur Lee's Madeline's 601 King St. W. at Portland St.) currently occupied by a Travelodge that will be demolished very soon.

Top Chef Canada was shooting in Toronto during the summer of 2010 and launched on April 11, 2011 on Food Network Canada.

Mark was the Head Judge and I really enjoyed this Canadian version of Top Chef. I think they all did a great job and I look forward to the next one!

Quick link to McEwan is top judge on Top Chef article

Canada's Food Network has THE HEAT with Mark McEwan takes you on a full throttle, sweat-drenched ride into the many kitchens of one of Canada's most renowned, successful and infamous chefs as he and his entertaining staff of talented protégés pull out all the stops to achieve culinary perfection at 100 miles an hour.

The third season of The Heat should prove interesting and very different than past episodes as it will be focusing on his new venture into the "fine food retail " world. I saw this first episode, and Mark, I realize this was a huge undertaking, but you sure looked very tired :-)

I'm looking forward to the new series, which started on April 1, 2010. Episodes run on The Food Network Channel on Thursdays at 8pm ET.

One of Toronto's finest restaurants in the heart of uptown Toronto, North 44 has become a benchmark in Toronto and across Canada for its elegance, impeccable service and exceptional cuisine. Recently renovated by the international design team of Yabu Pushelberg, the restaurant offers a sophisticated yet relaxed atmosphere with contemporary décor. Both Gourmet Magazine and The Zagat rated North 44 as the most popular restaurant in Toronto.

Featuring similar market cuisine as North 44, Mark's catering venture takes his kitchen wherever corporate Canada has an event that needs McEwan flair. North 44 Catering offers a full catering service available to consult and arrange all aspects of an event, from rentals, decorations and planning of all special details.

Bymark Restaurant, Mark McEwan's newest venture, is located in the Toronto Dominion Centre in the heart of Toronto's financial district, and has quickly become the hottest spot on Bay Street for drinks and outstanding cuisine. The design by Yabu Pushelberg reflects the dynamic energy of the financial area. Bymark was rated as Canada's Best New Restaurant by Enroute magazine.

Opening in 2007, the food and beverage service at The Hazelton Hotel will be operated by Mark McEwan. "A tuxedo and fine bone china do not make a five-star experience," McEwan states, "The best hotels have a cool luxury about them and should make you feel the same. The food at ONE will be welcoming seven days a week-exquisite but recognizable."

Sash's personal story is amazing and this young man had a very difficult start to life. But At 16, Sash began his career in the restaurant industry working at his family's restaurant. Although he initially only planned on staying for a couple of years at the most, for the past 14 years he has been an invaluable member of Mark's team, and is currently Executive Chef at North 44.

"I love that Mark is able to relate to both sides of the business. He is fair in his decisions and extremely knowledgeable. He is truly a mentor."

Ivana has worked for North 44 since starting her career three and it was the only place she has ever wanted to work. She was the first female to be made a saucier at North 44 in the past 18 years.

Ivana thrives off of the challenges that Mark throws her way. She admires his teaching skills, his generosity, and feels that his visions are always crystal clear.

When Mark opened One, he appointed Ivana the first female sous chef. Now, she is the first woman with the Executive Chef title in a McEwan operation.

Overseeing the action and a staff of 17 at McEwan is Executive Chef Ivana Raca, just 24 years old, but already shattering glass ceilings in the traditionally male-dominated culinary world. She was nervous at first, but she sure is rocking it!

After training at George Brown College, Julie worked at a number of fine dining restaurants before joining the North 44 team in 2004. As a pastry chef, Julie concentrates on the fine details that make each specialty cake unique and individualized for the client.

"I find Mark fair and easy going, he really allows me to express my creativity and fosters an upbeat, positive work environment."

Brooke McDougall started working at North 44 as a line cook 12 years ago and has successfully worked his way up to Executive Chef, a position he has held since 2002 at Bymark.

"One of the best qualities about working for Mark McEwan is that he is always reinventing the food and the service."

Drew has been working with Mark from day one at Bymark before moving to One to prepare for its grand opening in Fall 2007. "There is never a dull day with Mark. It's always interesting", says Drew.

His favourite food is Foie Gras. He says "it's better than sex! Well, not really, but it's up there. It's one of those ingredients that you shouldn't be eating but you can't help it."

When a top chef like Mark McEwan says he's going to tell you the secret to making gourmet mashed potatoes, you take notes.

McEwan, of North 44, Bymark and One fame, was one of several celebrity chefs who put on a cooking demo at the Direct Energy Centre as part of the Canadian Restaurant and Foodservices Association's three-day trade show last week.

The secret, the chef said, is not to overwork the starches in the potato so much that they turn into a gummy mess. In other words, don't overmash.

McEwan asks potential hires at North 44 to make these one-pot potatoes to see if they have the chops to make it in his kitchen.

"So don't get really freaked out about making mashed potatoes," McEwan told the crowd. "You can make them as well as a chef in a restaurant in 10 minutes."

ONE POT POTATOES
================

Star Tested

1 lb Yukon Gold potatoes, peeled and cut into uniform one-inch pieces
1 tsp salt
salt and white pepper
1/4 tsp freshly grated nutmeg
1/4 cup salted butter, cut into eight pieces
1/4 cup homogenized milk
1/2 cup whipping cream

Put potatoes in a medium pot and cover by one inch with salted water. Cover and bring to a boil; reduce heat to medium high, boiling until potatoes fall apart, about 40 minutes.

Drain in colander 2 minutes. Return to pot and dry, shaking lightly over medium high heat, until all liquid evaporates, about 30 seconds.

Heat cream and milk in a small pot on medium heat, being careful not to boil.

To potatoes add salt, pepper and nutmeg to taste. Using a medium whisk with medium stiffness, press down on the potatoes, moving from one side of the pot to the other, breaking them down completely. You have to crush them well to get lumps out. Add half of the butter and half the cream and milk mixture, then whip the potatoes vigorously with the whisk for 30 seconds. Finish with more butter and milk and cream if desired, and whisk them quickly once more to fluff them up.

Makes four servings.

For the Burgers

8 ounces medium grind (preferably hand chopped) Prime USDA striploin aged 6-8 weeks
4 x miniature size soft buns, gently grilled
1/2 oz sliced brie de meaux cheese
1 x medium sized porcini mushroom sliced

Form 4 burgers into 1" thick patty adding nothing to the mixture. Season with salt, pepper and a smear of olive oil. Grill rare to medium rare over high heat.

Place cooked burgers on 4 miniature size soft buns, gently grilled.

Add 1/2 oz. Brie de Monte cheese well aged on each burger by cutting in thick strips, and once burger is grilled place cheese over until lightly molten

Slice porcini mushroom in 4 pieces. Season with olive oil, salt and pepper. Grill quickly and place on top of melted cheese and place on bottom of bun.

Serve immediately.

For the Truffle Aioli

1 cup standard mayonnaise prepared with canola oil
Juice from 1 lemon
1 tbsp white truffle paste
Salt and pepper to taste
To make mayonnaise:
2 x eggs

Add 2 eggs egg to food processor. Slowly drizzle oil into egg until mayo consistency is achieved.

Add remaining ingredients while processor is running.

Season to taste.

Ingredients

1 thin pizza crust, grilled or cooked 2/3 through
1 tablespoon olive tapenade (available at most fine grocers)
2 tablespoons tomato sauce
1 cup spinach, wilted
1 Spanish onion, French cut, caramelized
6 asparagus, blanched and sliced on bias
2 Roma tomatoes, concasse
6 pieces Chanterelle or other mushroom, cleaned, quartered and sautéed
1 dozen black olives, pitted
1/2 cup mozzarella cheese, grated
To taste salt and pepper

Directions

1. Brush the dough with the olive tapenade and tomato sauce.
2. Layer evenly with the rest of the ingredients in the order listed.
3. Bake in a 400 degree oven until the cheese has melted and the dough is crisp.

Serve immediately.

You can prepare these flatbreads a day ahead by omitting the cooking process. Simply wrap up and refrigerate until ready to bake.

Yield: 10