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Dubbed as an urban oasis, Chef Mark McEwan has taken his six years of knowledge from running his first McEwan food store in the Shops at Don Mills and utilized it to plant roots at his newest location in the heart of the financial district, the Toronto-Dominion Centre PATH.
There's nothing better than a sunny day spent outdoors cooking on the barbecue. On weekends, I often find myself at the cottage rummaging around the fridge for anything I can throw on the grill. And because there is less pomp and circumstance around meals based on the grill, you get more time to savour with your guests.
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A great spring dish is grilled asparagus salad with morels. Early spring will give you a quick crop of things like baby lettuce, asparagus and strawberries. Wild mushrooms also come into play -- as soon as we get the warm rains in April, you'll find morels popping up in the woods, followed closely by chanterelles.
I love it when guests pop over unannounced, so I always keep some essentials on hand to make it look as though I was expecting them. Hard and Soft Cheese: Serving some cheeses on a small plate is the simplest way to impress.
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Ray has managed to turn her passion for travel into a pretty cool gig -- she's the global brand ambassador for Insight Vacations, which has numerous high-end properties in India and elsewhere -- and that's not by accident. Born and raised in Toronto, she has wanted to explore the world for as long as she can remember.
For red wine, open the bottle about an hour before your guests arrive so the wine can breathe, or serve it in a decanter. Either way, you won't have to worry about opening the bottle in front of your guests or any potential spills. Stoneleigh Pinot Noir is a great option for a medium-bodied red wine that is a real crowd-pleaser and a great match for many different types of food.
Chef Mark McEwan curates the November edition of the Chef's Box -- a monthly artisan food subscription from FoodiePages.ca. Below he shares his latest travels, top five recent meals and favourite loca...
Food Network Canada
Speak to Mark McEwan about Top Chef Canada and you'll get the sense the show has many seasons ahead of it. McEwan, the head judge for the popular Food Network cooking competition, said he is thoroughly enjoying the production, which wrapped up its third season on Monday night.
"Top Chef Canada" is back for a third delicious season and recently, it was the media who had the opportunity to sit at the judge's table. Head judge Mark McEwan held an event at his acclaimed Toronto...
Food Network Canada
TORONTO - Passengers flowing through Canada's busiest airport, Toronto's Pearson International, have two new high-end eateries to nosh at.Fetta Panini Bar helmed by Mark McEwan and Devin Connell's Hei...
Now that you've heard the news about Top Chef Canada's second season, you're probably wondering the same thing we are -- just who are these chefs? The contestants come from across Canada, representing...
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Quick Study [kwik stuhd-ee]: The Huffington Post Canada's tips to make your life a little sweeter, five minutes at a time. Think of it as a cheatsheet for your general well-being. For the next 30 da...
Porchetta traditionally comprises a whole pork loin and belly, but roasting only the shoulder is definitely more practical in your home's kitchen. The shoulder is arguably the tastiest cut of the pig...