For many people, Mark McEwan is best known as the chef of three high-end Toronto restaurants and for his behind-the-white-tablecloths television show, The Heat, currently in its second season on the Food Network. Next year, he will take on the role of head judge of Top Chef Canada.
But this summer he marked his first anniversary as a retailer: McEwan Foods, a 22,000-square-foot gourmet grocery in North Toronto, has become a destination for those who want to recreate elements of the McEwan dining experience at home. There's the smoked salmon he serves at North 44 and platters of roast beets and braised short ribs like the ones on the menu at One. All stand out with the distinctive white and plum label that bears his name.
“I tell you, it was daunting,” says Mr. McEwan, who is now eyeing a downtown outpost. “It was the hardest thing I've ever orchestrated.”
He may have the most square footage, but Mr. McEwan is far from the only Canadian chef adding to his already full plate. Marc Thuet has four Le Petit Thuet locations across Toronto, where artisanal breads and terrines are popular, and Vancouver's Vikram Vij sells packaged Indian meals from his Rangoli restaurant as well as at locations across Canada.
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Photo by Sarah Dea, The Globe and Mail
