Welcome to Edwin's, the 8th smallest wonder of Niagara!
Featuring Canadian & Caribbean Cuisine
I'm your host - Chef Edwin Clarke - and I've traveled the world to learn from the very best in the industry. I apply over 30 years of experience to my craft with diligence, creativity, Caribbean style and an international flair that you have to see to believe.
I've worked all around the world (Jamaica, Brazil, Scotland, France, England) as well as extensively in Canada, including at the Royal York Hotel in Toronto and the Brock and Sheraton Foxhead Hotels in Niagara Falls. Before starting Sunshine Catering, I was the Executive Chef and part owner of the Eagle Valley Restaurant and then a caterer for Delphi Banquet Hall. I was on the Caribbean Culinary Olympic Team in my younger days and have won numerous awards for my work. During my career, I've prepared food for Margaret Thatcher, Pierre Elliott Trudeau, Gerald Ford and many other dignitaries - and I would be honoured to serve you as well. I am a member of the Master Chef Institute, hold the Canadian Red Seal and am a Canadian Certified Chef. I don't like to boast, but I want you to know that when you have a meal from Sunshine Catering, you're getting the very best!
It is my pleasure to invite you to experience phenomenal international cuisine! We have just moved to this location and while the restaurant is still developing, my cooking is at its best. Enjoy the great food, casual environment and exceptionally reasonable prices.
Click here to see our dining menu.
Complete Catering Packages
As a Jamaican chef and the only two time winner of the Chef of the Year in Sheraton Hotel history, I led the Caribbean cooking brigade to the Munich Germany Olympic cooking competition featuring some of the very best Caribbean cuisine. My intention is to marry both international and Caribbean cuisine, bringing you the best of both worlds, for your wedding, party, cocktail party, company breakfast, luncheons, dinners, and multi-cultural festivity.
My catering team provides catering pickup and delivery on-site for groups from 6~500 people, dine-in at our restaurant for 70~90 people. I will be happy to meet with you to discuss your spiced up occasion.
Some possible menu items include:
- Endive Heart - stuffed with multi caviar and lobster
- Avocado and Smoked Salmon - piggy back ride
- Jamaican Snapper Sushi
- Edwin's Jerk Multi Salad with Shaved Parmesan
- Seafood Salad in Mango Boat with 5oz. Tiger Shrimps
- Fresh Cooked Lobster American - on a bed of Ratatouille, Coconut, Rice Pilaf
- Baked Pork Back Rib - on Cajun Black Bean and Chicken Gumbo
- Grilled Alberta Black Angus Steak - with root vegetables
- Grilled Wild Salmon Filet, Balsamic Escoveitch
- Broiled Lamb Chops - with Rosemary and Creamed Potatoes
- Fire Roasted 5oz. Scampi on Ratatouille Coconut Rice Pilaf
- Surf n' Turf - Lobster and Filet Mignon
- Homemade Roasted Fettuccini and Seafood ala Edwin
- Prime Aged Black Angus Rib and Yorkshire Pudding
