Austin Gourmet

Austin Gourmet Austin Gourmet provides professional catering across the Greater Vancouver area, offering custom menus for weddings, corporate events, and social gatherings.

Located in Coquitlam, BC with full service to the Downtown Core, North Shore, Fraser Valley and everywhere in between! Established in 1988, we’ve had a long eventful history catering events of every shape and size: Corporate Barbeques, Boat Cruises, Political Conventions, Elegant Weddings, Christmas Parties and more. Austin Gourmet is a family business all grown up! Doug & Jann Crewe (chefs – owne

rs) still work in the day-to-day operation of their catering company, retail store and home menu plan. The eldest son Brandon serves as a General Manager & Banquet Coordinator. Sisters Jane and Kathy work on Sales and Accounting. Sons Jordan, Doug Jr. and Jared all provide support to our ever growing business. We began as Top Quality Catering in 1988 in Vancouver moving our commissary to North Delta in 1994 and finally Coquitlam in 1999, continually needing larger facilities to serve our every growing client base. Our Coquitlam location offers both a full catering commissary as well as our Sharkys Chophouse & Sharkys Comfort Kitchen outlets for fresh meats and deli, artisan sausages, savory meat pies and gourmet hot & ready takeout! We work hard in the Celtic community as caterer to the BC Highland Games for 6 years and counting. We were also the official caterers for the 2010 Olympics Fabulous Irish House! Our biggest asset is our 23 years of catering experience to events of all shapes and sizes that has shown our proper organization and preparation. NO event is too large or too small!

12/24/2025

We are having trouble with our website and AustinGourmet email address, we're in the process of merging with our new partner company [email protected], or you can reach out to me directly Doug 604 315 0013 or [email protected] thanks

04/20/2025
Nola west's very own comfort desserts made in house! Apple raspberry crumble, Brandy peach cobbler and bread pudding wit...
11/16/2024

Nola west's very own comfort desserts made in house! Apple raspberry crumble, Brandy peach cobbler and bread pudding with homemade rum sauce!

All just $6.95 at Nola West ^_^

Private breakfast buffet held at the restaurant
10/20/2024

Private breakfast buffet held at the restaurant

Doug Crewe
10/13/2024

Doug Crewe

Would be great altered as a vegan option
03/31/2024

Would be great altered as a vegan option

Butternut squash boats with Italian sausage, cranberry, spinach, sweet onions and walnut ❤️

03/30/2024

Tomato Cucumber & Avocado Salad!!!🥗
Ingredients:
2 large tomatoes, diced
1 cucumber, peeled and diced
1 ripe avocado, diced
2 tablespoons chopped red onion (optional)
2 tablespoons chopped fresh cilantro or parsley
Juice of 1 lime
2 tablespoons extra-virgin olive oil
Salt and pepper to taste

Instructions:
In a large bowl, combine the diced tomatoes, cucumber, avocado, red onion (if using), and chopped cilantro or parsley.
Drizzle the lime juice and olive oil over the salad ingredients.
Season with salt and pepper to taste.
Gently toss everything together until well combined and evenly coated with the dressing.
Serve the tomato, cucumber, and avocado salad immediately as a refreshing side dish or light lunch.
Enjoy your fresh and flavorful salad!

03/30/2024

Caprese Stuffed Portobello Mushrooms!!!🍄🍄🍄
Ingredients:
• 4 large Portobello mushrooms
• 4 tablespoons butter
• 4 cloves garlic, minced
• Salt and pepper to taste
• 1 cup fresh mozzarella cheese, diced
• 1 cup cherry tomatoes, halved
• 2 tablespoons balsamic vinegar
• Fresh basil leaves for garnish
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Clean the Portobello mushrooms and remove the stems. Place them on a baking sheet lined with parchment paper.
3. In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
4. Brush the inside of each mushroom cap with the garlic butter mixture. Season with salt and pepper.
5. Divide the diced mozzarella cheese and cherry tomato halves evenly among the mushroom caps, stuffing them into the cavity of each mushroom.
6. Drizzle the stuffed mushrooms with the remaining garlic butter mixture.
7. Bake the mushrooms in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly, and the mushrooms are tender.
8. Remove the mushrooms from the oven and drizzle with balsamic vinegar.
9. Garnish with fresh basil leaves before serving.
10. Serve the Caprese Stuffed Portobello Mushrooms hot as a delicious appetizer or side dish.

07/31/2023

Hey everyone any questions regarding our website AustinGourmet. ca it's under construction and may be down for 48 hours but I can be reached at 604 315 0013 or Kathy at 604 897 8464 or online at AustinGourmet.ca sorry for the inconvenience Doug

Address

26730 56 Avenue
Langley, BC
V4W3X5

Opening Hours

Monday 11am - 9pm
Tuesday 11am - 9pm
Wednesday 11am - 9pm
Thursday 11am - 9pm
Friday 11am - 9pm
Saturday 4pm - 9pm
Sunday 10am - 7pm

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