Robin Howe Wine Country Catering

09/28/2024

Here's our Mini Popover Canape with Gruyere and Old Cheddar. Will be topped with a slice of Filet of Beef and Horseradish. Billions and billions served over the years🍷

09/14/2024

02/18/2023

Just out of the oven: Quiche Lorraine (bacon, onion and Swiss cheese), Crustless Vegetable (roast peppers, spinach, mushroom and Swiss cheese,). Also some new batch Seafood Provencals...among other offerings.
Robin
robinhowecatering.com
995-401-3073
995-682-0050

02/16/2022

Hi, we're pleased to announce that we've restocked out freezer with more of our prepared foods for takeaway (or we will deliver). Please click on the link below and place an order or to ask questions from our dedicated email address: [email protected] or phone us at 905-682-0050
http://www.robinhowecatering.com/prepared-foods/

08/20/2021

Here are a batch of (vegan) Citrus Almond Lace Tuiles to accompany individual wine poached Peach Pavlovas for a vegan wedding we're catering this Saturday. They are usually made with butter however I adapted the recipe.

04/23/2021

Hello, we now have another offering available for takeout or we will deliver. Our 'Seafood Provencal with Haddock (we also have north Atlantic wild cod) and Shrimp' is packed with the flavours of sunny southern France. Each tray has 2 generous servings and costs $22.00 + tax.
Here are the specs:
SEAFOOD PROVENCAL with HADDOCK and SHRIMP
Ingredients: Wild caught haddock (raw), large shrimp (raw), oven roasted field tomatoes, caramelized onion and fennel, white wine, fennel frond-basil pesto, pitted nicoise and green olives, roasted garlic, virgin olive oil, sea salt-pepper.
The crust: coarse bread crumbs, parmesan, olive oil, shallot, fresh herbs and lemon zest..
Method: remove the lid and plastic wrap and bake uncovered in a preheated 300 degree oven for approximately 40 minutes or until the sauce is bubbling, the crust is golden, the shrimp have turned pink and the haddock flakes easily.
If the crust is browning too much before the fish and shrimp are cooked, cover loosely with some foil until done to your liking.