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SAVORING THE WORLD is a journey of discovery into the rich realms of other lands, cultures and people. It transports us around the world through breathtaking sights, sounds and tastes in 13 different regions. Each episode explores a unique interplay of geography, history, and culture (art, architecture, music, religion), and colorful cuisine. Exquisite photography and authentic regional music set among high mountain valleys, river plains, and ocean shores reveal the vibrant culture and excitement of each region in a fascinating kaleidoscope.
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The northwestern corner of Spain includes the Rioja Valley, with its 11th century hospital (now a hotel) and church built for pilgrims and tourists. The Spanish Civil War changed the aims of education and the attitudes of the populace. In one village today people engage in a mock war, shooting each other with wine.
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Paris is no longer the gourmet capital of the world! The world has suddenly discovered that Tokyo is a gourmet's paradise. Outside Tokyo, this was secret outside a tight-knit freemasonry of glutton
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In the southeastern corner of Sweden bordering the Baltic Sea, Sodermansland hosts large flocks of cormorants, fish, eel, cattle, and an animal preserve with wild deer and boars. The stern self-denying Lutheran edict of "I not" contrasts with culinary delights of the region; the self-reliance of people springs from the irreplaceable riches of the earth.
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Mark McEwan, one of Canada’s top celebrity Chef/Entrepreneurs, embarks on a whole new challenge – mcewan: his brave new foray into fine food retail. With his three landmark Toronto restaurants, a catering company and this all-new grocery adventure, we’ll see this rock-star chef and savvy businessman tested in every episode.
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The grocery store is coming together very fast and final decisions need to be made. What will the overall look for mcewan be?
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With three restaurants and a grocery store under his belt Mark’s once
small empire is now a fully-fledged brand that’s growing everyday.
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It’s six weeks after opening and Mark and his staff finally have the time
to take a breath and assess their circumstances. Mark decides it’s time to
make menu changes at both the store and his restaurants.
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On the day after opening, Mark’s staff is blindsided by the store’s popularity.
Mark is determined to have his first Saturday appear flawless.
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Mark needs to find the best talents in the city to pull this new venture
off. He can poach from within, but ultimately he’s going to have to hire
a whole new team he can trust.
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Mark needs to find the best talents in the city to pull this new venture
off. He can poach from within, but ultimately he’s going to have to hire
a whole new team he can trust.
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Mark needs to find the best talents in the city to pull this new venture
off. He can poach from within, but ultimately he’s going to have to hire
a whole new team he can trust.
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Mark has big plans for Ivana. He’d like for her to be the executive chef at the grocery store.
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The clock is ticking at mcewan and Mark's ambitious deadlines are passing
him by. He is being pulled in a million directions at once. Mark brings
in his butchers to talk about the meat counter at the grocery store.
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Mark is a successful chef and restaurateur, running three of Toronto’s top restaurants. But this driven businessman wants to open a high-end grocery store named mcewan that will give the city’s best a run for their money. Mark can pretty well cook anyone under the table, but he knows nothing about setting up a food store. Can this chef parlay his skills in the grocery world? It’s Film festival time and One is busier than ever. With Kate Hudson hosting a party, and the S.W.A.T. team threatening to shutdown One, has Mark perhaps bitten off more than he can chew?
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Ground has been broken; the base has been built and off mcewan goes! This is Mark’s first venture into the grocery world, and he wants to do it right. With Drew by his side, Mark sets off to NYC to see how high-end shops take grocery to a whole new level.
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Doors finally open at mcewan. There has been some serious hype about
the opening of the grocery store, so people are lined up to get in.
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Mark is beginning to wonder if his opening will ever happen. He is continually
disappointed in the performance of his retail staff and leans
more and more on his restaurant staff.
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Mark looks to expand his empire with a fourth restaurant located across
the street from his new grocery store. Mark and Drew have decided to
pluck Sous Chef Rob LeClair from ONE to be the Executive Chef at Mark’s
new restaurant. In the midst of all this new activity North 44?? catering is
asked to cater a huge charity event. Mark attends the event to help Sash
and to scout for new talent for his empire.
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Mark’s relentless drive to meet the opening deadline weighs heavily on
his staff.
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McEwan is hired to cater a small but complicated event from a makeshift kitchen in an art gallery. It's a challenge to cater in a room surrounded by priceless sculptures, and things get even more difficult when the guests are late.
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Celebrity chef Rob Feenie flies in from the west coast to join McEwan in catering a charity dinner.
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The Canadian Opera Company is unveiling their brand new, world-class facility, and McEwan's feeling the pressure as he the first caterer to break in the new venue.
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It's McEwan's first time doing Mexican food. Will Mark be able to pull it off while sticking to five-star standards?
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One of Mark's own is taking the plunge and Mark has been asked to cater the event.
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One of Mark's own is taking the plunge and Mark has been asked to cater the event.
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Mark travels to Whislter B.C. to battle Canada's top Chefs in the Gold Medal Plates Canadian Culinary Championships.
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Held on a hot summer day, can Mark and his team pull off the event without a refrigerator?
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McEwan invites his regular clientele to his restaurant to celebrate the opening of the patio. It's sure to be mayhem with the restaurant fully booked and a rapidly growing guest list.
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Mark and his team travel two hours north to cater an outdoor farm wedding. A kitchen under a tent proves to be a major challenge when the weather suddenly takes a turn for the worse.
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Toronto's hottest neighborhood is abuzz with anticipation surrounding the opening of Mark's new restaurant One.
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The success of this outdoor event is threatened when an unexpected storm passes through.
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Mark and his team cater a lavish Bar Mitzvah held in the shadow of crystal at the Royal Ontario museum using limited staff and having short set up time in an exciting new venue
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Mark has chosen this evening to debut his new street burger. How will this burger measure up against the famous Bymark Burger?
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The last time he catered in wine country, it was a total disaster. The heat is on for McEwan, who will have to learn from past mistakes to redeem himself this time around.
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Mark competes against top chefs and food critics to see who can buy and prepare the best steak.
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Inniskillin: McEwan heads out to cottage country to cater a beach wedding. It's hours from the city, and things get hot real fast for the chef and his team.
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McEwan teams up with chef Jamie Kennedy to cater a massive charity event for the Canadian aOlympic Committee
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One of McEwan's most prized clients hire him to cater their 1200 person Christmas party.
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Both of McEwan's busy restaurants get slammed for two weeks when the city's promotional dining event draws thousands of extra customers through the doors.
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It's Russian intrigue as McEwan caters a fundraising dinner for the National Ballet in a condo kitchen.
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McEwan competes with go-go dancers & a champagne pouring angel at this one of a kind wedding for Indy race car driver, Marty Roth.
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Mark battles time, volume and an exhausting two-day schedule for this over-the-top event at the Fallsview Casino Resort. Watch Mark prepare an intimate dinner for 100 the first night (first episode) and a 1200 person dinner the next night (second episode) in only 90 minutes!
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Go behind the scenes as THE HEAT gives you an in-depth look into the catering kitchens of world renowned chef Mark McEwan. Watch and learn as he and his irreverent staff of talented proteges serve mouth-watering culinary perfection while catering myriad of events. THE HEAT uncovers like never-before exactly what it takes to plate perfect meals for the most demanding clients. From corporate dinners of 1200 to small posh private parties, enjoy a front-row seat as McEwan tackles the many challenges in the world of high-end catering, taking his kitchen to wherever the party is.
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This new series tours various parts of the world with expert wine enthusiasts, sommeliers, and regional cuisine historians offering a wealth of information on the distinctive regional wines and food pairings. Exploring some of the most breathtaking vineyards and unique vintages available today, this show highlights the ins and outs of operating a winery and organic farming from soil analysis, the use of certain terrain-slopes, climates, decanting, to the blending of grapes and the preservation of the wine's distinctive taste. Interviews of winery owners give an insight into the business of wine making as well.
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Meet the ugly duckling of the wine family. Mark examines this fascinating blend and the reasons behind why it sometimes gets such a bad rap in the world of wines.
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Learn how the balance of barrels and Bordeaux blends can create a complex, food-friendly wine that is easy on the palete and the pocketbook.
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Discover how grapes that are the most difficult to grow can produce wines that are not only food friendly, but good for you.
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Gain a new understanding of Australian Shiraz while uncovering the value in a country that has some of the oldest vines on the planet.
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Since 1593, a succession of four families has kept the
wine growing tradition of Château Haut Brion estate.
Since the 1930's it has belonged to the family of american
financier Clarence Dillon.
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