Dinner with a Top Chef: Mark McEwan (pictures)

A closer look at the five-course mealTop Chef Canada's Mark McEwan and his team prepared for our contest winner.

Updated June 2, 2015

Photo, Sian Richards.

Dinner with a top chef: Mark McEwan

Chef Gilbert assembles the seafood parfait in retro sundae dishes. (We loved Mark McEwan’s seafood parfait and decided to put our own spin on it!)

Photo, Sian Richards.

Seafood parfait

Chef McEwan describes the meal.

Photo, Sian Richards.

Chef McEwan describes each course

Chef Hakim puts the finishing touches on the heirloom-beet salad with whipped chèvre, honeycomb and roasted walnuts.

Photo, Sian Richards.

Preparing heirloom-beet salad

Photo, Sian Richards.

Dinner guests

Chefs Stephen Gilbert (left) and Richard Hakim (right) plate the veal tenderloin.

Photo, Sian Richards.

Plating the veal tenderloin

Photo, Sian Richards.

Torching the veal tenderloin

The final savoury course: roasted veal tenderloin with ricotta gnocchi and chanterelles.

Photo, Sian Richards.

Roasted veal tenderloin

Preparing the dessert: warm apple pie with salted caramel and sour cream ice cream.

Photo, Sian Richards.

Preparing dessert

For dessert: warm apple pie with salted caramel and sour cream ice cream.

Photo, Sian Richards.

Apple pie with salted caramel and sour cream ice cream

Photo, Sian Richards.

Chef McEwan mingling

Photo, Sian Richards.

Mark McEwan and the dinner guests

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