Ivana Raca.
When you're the powerhouse behind restaurants like Bymark, North 44 and ONE, you just don't do things on the small scale. That's why when Mark McEwan opened a "grocery store" at the Shops at Don Mills in 2009, it was a loosely based incarnation of the concept. For the uninitiated, McEwan is a 22,000 square-foot gourmet marketplace that hawks fresh and exotic fruits and vegetables, gourmet foodstuffs and...takeout. But not just any takeout. In the words of McEwan, it's a "Restaurant Meal Replacement." With items like roasted rack of lamb with grainy mustard rub and fresh rosemary sprigs and an assortment of charcuterie plates, your local pizza joint pales in comparison.
Recently, OurFaves caught up with the chef behind the inspired menu at McEwan. Here's what Ivana Raca had to say about her favourite kitchen utensils, Gerrard Butler and the one (or two, or three) Restaurant Meal Replacement everyone's got to try.
What is the most inventive dish you’ve ever tried in Toronto?
One of my favourite dishes that ever stood out was a miso-glazed cod with bok choy and soy beans with scallion mashed potatoes and sesame seeds at North. It’s one of my all-time favourites, very Asian. It just stood out for some reason. I love Mediterranean, but that dish stood out.
Miso-glazed cod is off the hook.
Is it still available?
Probably. We make anything happen at any of the restaurants. If you ask for it, we make it happen. That’s not a problem. It’s about making people happy.
What is your favourite ingredient to work with?
Tomatoes and basil.
Why is that?
I don’t know! Tomatoes and basil are just so Mediterranean and go well together. I just love those two ingredients. I could live off of that for the rest of my life for sure. Put together, separate, whatever. I’ll eat raw basil.
What is the kitchen utensil you use the most?
It’s been a while. I’ve got a staff of 32. It’s been a while since I’ve cooked. A whisk, spatula. Because you can really use those no matter what. You know what, I’d say a wooden spoon. I love it. It’s so European, Italian, very rustic. That’s me.
If you were on death row, what would you want your last meal to be?
Anything chocolate. I’m a big chocolate freak.
Is there anything specific you’d want?
Like a salted chocolate caramel ice cream. Chocolate crème brulee. Chocolate ice cream. Anything chocolate will do. Chocolate soufflé. A chocolate crepe with blood oranges.
Where do you go for your chocolate fix in Toronto?
One of my favourite places is Joso’s which is very Mediterranean. Their pistachio ice cream, with almonds is amazing. That’s one of my favourites. Or tiramisu. I’m a big dessert freak.
Where do you find inspiration for your menu?
Anywhere I see passion and anybody who loves to cook. It’s very inspiring for you to want to do more and see more and experience more to take you further in life. Just seeing these cooks which reminds me of nine years ago when I was 17, of realizing what I wanted to do was to cook for the rest of my life and just having inspiration for that. When there’s passion for it, it will take you very far.
What are you best known for preparing at home?
Risotto or gnocchi.
What dish at McEwan would you want all shoppers to try?
The beet salad. The prime rib shepherd’s pie and the chicken pot pie. Or the short rib pot pie. Very hearty, very homey, rustic. Just hands down, real cooking that we do at the store that you can bring home that’s really nice and comforting.
What do you think is the secret to being a good chef?
Passion and love. That’s all it takes.
Who would be your dream dinner date?
Anyone who loves food. It would be on a romantic evening somewhere beside an ocean, warm weather. There would be chocolate.
Anyone specific?
Oh gosh. Gerrard Butler. Brad Pitt. Johnny Depp (laughs). I’m just kidding. Whoever makes me laugh. That’s very important. A good dinner date anywhere on the water is just amazing. It’s all good. Anyone who has a passion for food, you can really connect to.