Groovy Tuesdays is best known for shaking things up. “We like to keep it fresh and interesting around here,” explains owner Christian Hampshire. “When the seasons change, so do we.” And so, every three months the downtown eatery transforms with a refashioned menu, and new artwork, featuring the talents of various local artists.
The challenge of offering a new menu on a seasonal basis is something that chef Mark Caswell relishes. “It really appeals to my creative spirit,” says Caswell, who at the time of this interview, was busily preparing the autumn menu. In fact, the only problem he was struggling with was too many ideas. “I’m having trouble cutting it down to size because fall is one of my favourite seasons,” the 33 year-old confesses.
Whatever the final outcome, diners can expect the menu to reflect his culinary philosophy of keeping food fresh, simple, local and savory. “I like to think outside of the box, but always remember to keep our clientele’s likes and dislikes in mind,” says the chef of the 30-seat casual fine dining establishment.
Caswell, who lives common-law with his girlfriend and infant son, was born in Toronto, but later moved to Barrie as a teenager. “My first job was at a pizza place in the Georgian Mall,” he recalls. Although part-time jobs were always restaurant related, becoming a chef was never his intention. During his formal education years, he dabbled in journalism and literature. “Then one day it just hit me,” he recollects. “I realized that cooking just makes me happy.” And the rest, as they say, is history.
Prior to taking over the kitchen helm at Groovy Tuesdays two years ago, Caswell worked at The Club at Lake Joseph, La Costa in Barrie (where he first met Hampshire), and various Toronto restaurants. And it’s an experience he enjoys. “I really like the open kitchen,” says Caswell who works under a mirror, allowing diners to watch him prepare food. “It’s fun to keep an eye on the dining room and watch people reaction, as they take their first bite.”
The open concept even allows for a little fun. “We have a game where we try to guess what the customer will order. It’s funny because most of the time we are bang on,” he chuckles.
Caswell also enjoys the growing competition of the local restaurant scene. “I love that new places are popping up all the time. It keep me on my toes, and illustrates that local residents are open to new food experiences.”
His signature dish? The young chef with tousled brown hair admits to having a soft spot for soups and that his citrus marinated Chilean sea bass is definitely worth a try. Other dishes include his fennel coulis and red pepper coulis. “Everything is pretty good here because it’s all fresh, made from scratch and local whenever possible.”
As for his career choice, Caswell believes he made the perfect decision. “It’s great because with cooking you never stop learning.”

GL: What’s your favourite gadget?
MC: The gadget I can’t live without would have to be my hand blender/emulsifier. I really can’t live without it. I use it everyday for soups, sauces, dressings, it’s endless. Even in the home, I’m using it more than ever, to make baby foods and purees. I use it so much I go through four a year, no joke.

GL: What’s your favourite ingredient?
MC: It changes all the time. Right now, it’s ginger. I’m trying to fit it in anywhere I can. I’m a little obsessed with it, so the new menu will definitely feature some ginger. Last fall, I was really big on any type of squash.

GL: What your secret weapon?
MC: My imagination. I love coming up with new menu ideas, and experimenting with the features of the day.

GL:What are some of the culinary highlights of Simcoe County?
MC: The downtown Barrie Farmers’ Market. I head over there every Saturday morning to see if anything catches my eye. The farm to table concept really appeals to me. If I buy peaches in the morning, they will be eaten that night in a peach cobbler. I enjoy the Garrett’s Farm Market stand because the produce is fresh and the folks that run it are incredibly helpful and friendly. There is also a farmers’ market at RVH, which is something that I can only applaud.

GL: Any advice for the home cook?
MC: Don’t be afraid to experiment. Cooking is meant to be fun, so relax and just enjoy it.

GL: Any new menu items to look for?
MC: Chicken Supreme stuffed with wilted baby arugula & sauteed wild mushrooms, sweet potato & parsnip mash and an orangepapaya compote. Sesame crusted, rare seared, Ahi Tuna on a bed of forbidden black rice with a cherry tomato salsa and apple-wasabi slaw. Pork tenderloin roulade filled with apricots, sundried tomatoes and chevre with rosemary roasted parisienne potatoes and a walnut coulis. Gourmet thin crust pizza with teriyaki marinated chicken, caramelized red onions, julienne red and green bell peppers, cilantro-ginger pesto and provolone & parmesan cheeses.